Please use this identifier to cite or link to this item: http://hdl.handle.net/11718/10143
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dc.contributor.authorBandyopadhyay, Tathagata
dc.contributor.authorRaghuram, G.
dc.date.accessioned2010-11-02T04:38:57Z
dc.date.available2010-11-02T04:38:57Z
dc.date.copyright2007
dc.date.issued2007-11-02T04:38:57Z
dc.identifier.urihttp://hdl.handle.net/11718/10143
dc.descriptionVikalpa: The Journal for Decision Makers, Vol. 32, No. 3, (July - September, 2007)en
dc.description.abstractI t was a damp morning on June 10, 2003 with an overcast sky and rains lashing outside. The monsoon had arrived in Kerala a few days ago. The Chairman of the Spices Board of India (SBI), Mr C J Jose, a tall well-built man in his fifties, was in his spacious office, deeply engrossed in a file. It was 10 a.m. in the morning. His phone started ringing. It was a call from the Secretary, Department of Commerce, Ministry of Commerce and Industry, Government of India.
dc.language.isoenen
dc.subjectQualityen
dc.subjectAdulteration of Chilli Powderen
dc.titleChilli in soup (A)en
dc.typeArticleen
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