Seasoning violations are still mixed

In May of this year, this newspaper reported that there was a serious illegal blending in the cooking wine industry. In August, Wang Jianzhong, vice president of the Shanxi Vinegar Industry Association, revealed that 95% of Shanxi aged vinegar on the market was blended with vinegar. Subsequently, seasoning foods such as soy sauce and sesame oil were also dug up and blended. For a short while, the condiment industry was collectively caught in the "complementing door," which triggered the attention of all relevant departments and began to rectify. But today, there are spices industry sources told reporters that although the various departments to strengthen supervision and rectification, but the blending behavior has not been significantly improved.

The vinegar "harming door" incident triggered consumers' great attention to the entire condiment industry and heightened the nervousness of consumers. The personage inside course of study introduces, in 2000 China introduced the national standard for preparing vinegar, the preparation of vinegar refers to brewing vinegar as the main body, mixed with edible acetic acid and food additives. Nowadays, the vinegar produced by many manufacturers is directly formulated with glacial acetic acid and food additives. It does not contain vinegar, and it is even abused by the industrial glacial acetic acid that is prohibited by the state.

An executive of a soy sauce company who did not wish to be named also stated that in the soy sauce industry, the raw materials for traditionally brewing soy sauce are soybeans, wheat, salt and koji, and natural soy sauce can only be prepared after months of natural fermentation. However, the blended soy sauce is produced by simply mixing hydrolyzed protein, sodium glutamate, sweeteners, sour agents, caramel, etc. The production cost is extremely low, and the production cycle is less than one day.

In May of this year, Chen Weizhong, chairman of Huzhou Laohenghe Brewing Co., Ltd., said in an interview with reporters that illegal blending of cooking wine is serious. Some manufacturers use fragrances instead of natural spices, add sweeteners to mask the insufficiency of reducing sugars in juices, and some add non-edible additives to formulate products. Most of them have potential safety hazards. A few days ago, Chen Weizhong told reporters bluntly that although the relevant departments have intensified efforts to rectify the illegal activities of the condiment industry, judging from the current market reaction, there has been no obvious improvement and unlawful blending is still very rampant.

“The turmoil in the condiment industry is tantamount to the bad money driving away good money. The production of counterfeit and shoddy products has low cost, short production cycle, and large output, severely squeezing the development space of formal enterprises, and urgently requiring regulation and clean-up.” A condiment company leader Say.

"The company's inspection of low-grade cooking wines purchased by Shangchao around the country found that more than 70% of the products failed to meet national standards. Due to the existence of these illegal manufacturers, the formal enterprises have almost no competitive advantage in terms of prices." The industry has a leading position, but Chen Weizhong is not without worries.

In addition, there are also industry analysts, said that although the current government and industry associations are intensifying efforts to rectify the market, but because these blending companies are very difficult to transform, their process is difficult to directly into the preparation from the blending, so it is not possible to pass several months Reorganize to complete the transformation. In addition, if these companies are forcibly banned, most of the consumer markets they supply will face serious supply shortages. Therefore, this pressure on the formal enterprises will continue for some time.