Food Shocks in Europe on Fish

fishandchipsbbc

Published April 2, 2013

Another food notification revealing labeling flaws misleading consumers on the quality and type of fish purchased. The goal to have accessible and affordable food pushed producers to find quick solutions rather than sustainable opportunities. The news of  “Mislabelled fish slip into Europe’s menus” from BBC is another food on top of horsemeat reveal.

Official figures show that global consumption of fish and seafood per person is rising steeply – but research also reveals that much of what gets sold turns out to be not as described on the packet. Nobody claimed there was a health risk – just that people were being deceived when they bought what they thought was an expensive fish.”

Europe’s high unemployment and banking crisis is considered isolated but when spending is down businesses find ways to cut costs quickly. The opportunity is to perform planning to determine lean, quality and efficient production of goods and services.

“But scientific testing reveals that the traditional cod or haddock and chips is often something else entirely. Research reveals that 7% of cod and haddock – the deep-fried staples of British fish and chips – actually turn out to be cheaper fish substituted to cut costs.”

“In the Republic of Ireland, a similar study of samples bought in Dublin restaurants, shops and supermarkets revealed that a quarter of products labelled as cod or haddock were in fact completely different species.”

“In the United States, a study showed that 25% of the fish served in restaurants in New York were not what they were said to be on the menu.”

“And in Europe, about a quarter to a third of fish products tested turned out to be not what was described on the packet or menu.”

In a global economy one is no longer isolated from global effects. The willingness to cooperatively share product and  service standards are more critical than ever. As food consumption rises, quality controls must rise accordingly to support health and safety. Yet, the verification, testing and audit of industries is in decline as budgets are justified to remove inspectors or persons in the field. Technology cannot be substituted for human tactile and visual review of quality, as well as safety.

by Dr. Tyra Oldham, LANDsds Sustainable Voice News

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Posted in Agricultural, Business, Corporate, Economics, Global, Government, Sustainability, Technology
One comment on “Food Shocks in Europe on Fish
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