Years ago, the U.S. Food and Drug Administration imposed tariffs on imported Chinese honey because China
was dumping cheap, sometimes tainted, honey on the market and
threatening the viability of U.S. apiaries. And for years, Chinese
producers have gotten around the tariffs by routing honey through other
countries, mislabeling it - and while they're at it, watering it down or
cutting it with cheap sweeteners such as high-fructose corn syrup - and
covering their tracks by filtering the honey so much that they remove
all the pollen, making it almost impossible to track its origins.
Studies by a Texas A&M scientist have found that about three-fourths
of the honey sold in this country isn't what you think of as honey,
though it might be slapped with a label claiming it's a product of the
U.S.A. (Just a "taste"... read the rest of the article here. The links are in the original article from the LA Times.)
The FDA is useful sometimes. But even though our food supply seems to be a step above the Chinese system in safety, improvements are always possible -- both by subtraction and addition. What do you like and/or dislike about the food "system" in the US? I would include in that "system" marketing as well as production and regulation.
I also don't know that I've bought food products made in China. I wonder what store shelves they are on in any typical community? Large chains? Do you think it is a much narrower problem than the article implies? It's hard to imagine produce being shipped from China, so I would guess canned and/or processed food to be the most likely affected food products. Most of us remember the pet food debacle several years ago.
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