STRAIGHT FROM THE HIP
F
Food fraud
ood fraud is something that Beef or a false past due date on a package, but when it rarely crosses our minds as we comes to mislabelling — the verdict is guilty as charged. check cattle or cruise the groCommon examples are using trade names such as Florida cery aisle. It seems a sinister Orange Juice on product imported from China, using a activity — one that belongs in a dark descriptive such as cold pressed virgin olive oil when the alley — somewhere else. But a little product is indeed a mixture of other oils or declaring an research reveals a case that is rather ingredient such as milk or honey when it has not been shocking. Not only is fraud one of the used. In North America the seven leading foods subject to most discussed issues in the food and fraud are milk, honey, olive oil, saffron, apple juice, coffee food inspection sectors, meat is on the and orange juice. In coffee for example, charging for one most wanted list in terms of offences. grade of coffee when it is another is a common activity. Food fraud is the deliberate deception of a consumer. The fraudulent activity in saffron, the world’s most expenThere are many types of fraud but the most prevalent sive spice, has been an issue for 600 years. Milk is used according to the Food Standards Agency in the U.K., are where it should not be or cow’s milk is labelled as goat’s the recycling of animal byproducts back into the food milk to garner the premium and juice is often from China, chain and the packing and selling of poultry and beef relabelled as North American. that does not have a known origin. As an example from Misleading the consumer on the authenticity of food is the poultry industry, there recently was a case in Canada serious business and technology is the only way to deterwhere a company was selling “local” eggs to a retailer. mine the level of fraudulence. Today, food mapping, specOn investigation, it was found that this egg producer troscopic and biological fingerprinting methods are used did not own a chicken. The eggs were from an unknown to verify food. In Canada, an internal tracking system source and the deception was in the origin of the product. that would combat food fraud has been developed by a We only have to review professor at the University of the events of the past year Saskatchewan and the CFIA to fully appreciate how food is getting tough with food Not only is fraud one of the fraud can cripple an industry. companies and importers Lean finely textured beef had that break the rules. This is most discussed issues in been produced by Beef Prodimportant work for the proucts Inc. for years. The proportion of global food fraud the food and food inspection duction of LFTB, also known is 10 per cent. Director of sectors, meat is on the most as Pink Slime, did not conthe Packaging for Food and stitute a crime but the fraud Protection Initiative wanted list in terms of offences Product was in the fact that it was not at Michigan State University, claimed on any label. Yes, it John Spink, estimates the was a 100 per cent beef product but it was a beef product cost of food fraud to the American food industry at $49 washed in ammonium hydroxide and that became a difbillion. That may be a huge economic draw but the risk to ferentiation. This was offensive not only to the public but human health is even greater. “Adulteration of food prodto meat buyers and retailers as well. As one meat buyer ucts, either through mislabelling, ingredient substitution blogged, “As a meat buyer/processor I don’t question the or dilution with a less expensive ingredient is a growing safety — I question the value placed on this when added concern for Canadian consumers,” says Nicholas Low of to my grinds without my knowledge and at a percentage the University of Guelph. that is apparently top secret. This is not what I paid for.” In many respects it is the perfect crime, to alter or misIn addition to a decrease in American ground beef sales label food. Consumers often do not know and cannot tell. the cost of mislabelling was the shutdown of three BPI The food may look good and taste familiar and despite plants, over 600 jobs and 89 executive positions. many shortcuts in its production, cost the same or more In North America, the Al Capone of fraud is a beef than the real deal. We need to talk about this with our product — Kobe Beef to be exact. Under Japanese law, processors, manufacturers, importers and exporters and Kobe Beef can only come from Hyogo prefecture where our retail industry. It’s not enough to be a quick draw in Kobe is the capital city. The name refers to beef cuts from the gunfight; we need to prevent the standoff by ensuring the Tajima-ushi breed of Wagyu cattle. When you go out there is zero tolerance for food fraud in Canada. for a Japanese Kobe steak in Ontario or Calgary what — Brenda Schoepp you are eating is a Canadian Wagyu or Wagyu-cross and not Kobe Beef. The product may be internationally Brenda Schoepp is a market analyst and the owner and defined as Canadian Wagyu or might be named Canadian author of BEEFLINK, a national beef cattle market newsletter. Kobe but is at technical fault when referred to as Japanese A professional speaker and industry market and research consultant, she ranches near Rimbey, Alta. Contact her at brenda. Kobe Beef. We do not import Kobe Beef. schoepp@cciwireless.ca or visit www.brendaschoepp.com. The jury may still be out on a decision when it comes All rights reserved 2012. to where something comes from such as the case for Kobe
www.canadiancattlemen.ca
CATTLEMEN / JUNE/JULY 2012 29