By Todd Barron @ FoodieCuisine.com
Caviar
I just read on the wire this morning (the Internet actually) that food fraud continues to be a problem and is growing with globalization. We trade everything in the world pretty much now and food tops the list. Food fraud has been going on since before our great’s were even alive but it impacts us all.
Here is an excerpt from the article:
The expensive “sheep’s milk” cheese in a Manhattan market was really made from cow’s milk. And a jar of “Sturgeon caviar” was, in fact, Mississippi paddlefish.
Some honey makers dilute their honey with sugar beets or corn syrup, their competitors say, but still market it as 100 percent pure at a premium price.
And last year, a Fairfax man was convicted of selling 10 million pounds of cheap, frozen catfish fillets from Vietnam as much more expensive grouper, red snapper and flounder. The fish was bought by national chain retailers, wholesalers and food service companies, and ended up on dinner plates across the country.
If you are a restauranteur be sure to double-check the products you receive. It seems the best way to combat this problem will be for the buyers to be super vigilant and catch the offenders at delivery time.
Check out the original article over at the Washington Post.
Loading ...