Food fraud across many products is a growing problem around the world. This is not just an issue with honey (although it is one of the most common ones), but can involve almost any food or drink product (wine also facing a number of problems). And as demand increases and supply becomes harder it is only likely to face further increase.
But could the answer be a type of 'DNA fingerprinting'?
Some scientists have been working on testing and measuring a unique profile for each product, narrowing it down also to the specific area in which it was produced.
If you've ever watched episodes of CSI and similar programs you will have noticed them analysing samples of virtually anything to find chemical identifiers. In the real world there are a growing number of laboratories that a wider range of people can access to carry out similar testing. It turns out that when it comes to foods, the differences in soil, climate, and even the type and quantity of fertiliser that may have been used on the soil all leave little markers that modern testing can identify and use to compare samples.
The BBC has recently done an article on this 'fingerprinting' of foods and the assistance to fighting fraud and false labelling that provides. Their article, which provides a good explanation, can be read here: Food fraud tackled by forensic scientists.
Although there is still more work to be done, it is becoming possible to show that a French wine from Chateux X really is from there, or that a jar of manuka honey really is actually manuka and has come from New Zealand (or not as the case may be).
Our only wish would be that the relevant authorities around the world will be quick to make use of these testing and verifying opportunities in order to tackle cases of fraud and mislabelling that occur, and provide some protection to consumers.
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