MARKET DEVELOPMENT
Trade Association Urges for Switch From Lard Oil Over to Vegetable Oil
Trade Association Urges for Switch From Lard Oil Over to Vegetable Oil
18/10/2014 (China Post) - Vegetable oil makers yesterday advised the public to adopt their products in place of lard oil and consume more home-cooked meals while the nation weathers the current food safety crisis.
Hung Yao-kun (æ´ªå ¯æ˜†), chairman of the Taiwan Vegetable Oil Manufacturers Association (æ¤ç‰©æ²¹è£½ç…‰å…¬æœƒ) and Fwusow Industry Co. (ç¦å£½), yesterday stated that unscrupulous businesses are motivated by the allure of profits, leading to numerous unlawful cost-cutting practices such as adding harmful additives.
Hung yesterday led a press conference with a number of Taiwanese vegetable oil makers to publicly pledge that they will uphold the government's guidelines and not employ harmful additives or feed and industrial-grade ingredients.
Hung noted that in contrast to the latest lard oil scandal, product standards of Taiwan's vegetable oil supply chain are backed by extensive import documentation. Taiwan vegetable oil makers import about 250 tons of soybeans yearly, with 18 percent, or 400,000 tons, allocated toward the production of soybean cooking oil. Hung emphasized that food safety standards of Taiwan-made vegetable oil products are ensured by the fact that soybeans, the main ingredients, are imported from certified suppliers abroad, representing a viable, trusted and locally made replacement for the nation's cooking needs.
Hung urged commercial operators including street food vendors, bakeries and food companies to adopt vegetable oil as a replacement for lard oil, while suggesting that they choose variants with higher heat tolerance for high-temperature cooking processes, and higher saturated fat content such as palm oil in place of lard oil. According to Hung, vegetable oils are utilized by 80 or 90 percent of local households.
Incidentally, testing by the FDA last November named Fwusou Industry Co. among 11 other cooking oil whose products tested positive for copper chlorophyllin, a banned coloring additive.
CNFI Suggests GMP Overhaul
Meanwhile, Zan Yueh-lin (詹岳霖), convener of the food industry committee at the Chinese National Federation of Industries (CNFI, 工總) and chairman of Taisun Enterprise Co. (æ³°å±±), stated that Taiwan has a long road to travel before food safety standards are comparable with international conventions. “A comprehensive set of food safety standards is required before unscrupulous operators may be driven out of the supply chain,” said Zan.
Zan continued that current Good Manufacturing Practice (GMP) certification needs to be overhauled. According to Zan, since its founding the GMP badge has been little more than a platform for enterprise magnates to mingle. Zan urged for the formation of a new certification system that imposes social responsibilities to corporations.
In addition to redressing lagging standards, Taiwan's 22 food industry trade associations must unite to repair the nation's reputation, said Zan.
Hung Yao-kun (æ´ªå ¯æ˜†), chairman of the Taiwan Vegetable Oil Manufacturers Association (æ¤ç‰©æ²¹è£½ç…‰å…¬æœƒ) and Fwusow Industry Co. (ç¦å£½), yesterday stated that unscrupulous businesses are motivated by the allure of profits, leading to numerous unlawful cost-cutting practices such as adding harmful additives.
Hung yesterday led a press conference with a number of Taiwanese vegetable oil makers to publicly pledge that they will uphold the government's guidelines and not employ harmful additives or feed and industrial-grade ingredients.
Hung noted that in contrast to the latest lard oil scandal, product standards of Taiwan's vegetable oil supply chain are backed by extensive import documentation. Taiwan vegetable oil makers import about 250 tons of soybeans yearly, with 18 percent, or 400,000 tons, allocated toward the production of soybean cooking oil. Hung emphasized that food safety standards of Taiwan-made vegetable oil products are ensured by the fact that soybeans, the main ingredients, are imported from certified suppliers abroad, representing a viable, trusted and locally made replacement for the nation's cooking needs.
Hung urged commercial operators including street food vendors, bakeries and food companies to adopt vegetable oil as a replacement for lard oil, while suggesting that they choose variants with higher heat tolerance for high-temperature cooking processes, and higher saturated fat content such as palm oil in place of lard oil. According to Hung, vegetable oils are utilized by 80 or 90 percent of local households.
Incidentally, testing by the FDA last November named Fwusou Industry Co. among 11 other cooking oil whose products tested positive for copper chlorophyllin, a banned coloring additive.
CNFI Suggests GMP Overhaul
Meanwhile, Zan Yueh-lin (詹岳霖), convener of the food industry committee at the Chinese National Federation of Industries (CNFI, 工總) and chairman of Taisun Enterprise Co. (æ³°å±±), stated that Taiwan has a long road to travel before food safety standards are comparable with international conventions. “A comprehensive set of food safety standards is required before unscrupulous operators may be driven out of the supply chain,” said Zan.
Zan continued that current Good Manufacturing Practice (GMP) certification needs to be overhauled. According to Zan, since its founding the GMP badge has been little more than a platform for enterprise magnates to mingle. Zan urged for the formation of a new certification system that imposes social responsibilities to corporations.
In addition to redressing lagging standards, Taiwan's 22 food industry trade associations must unite to repair the nation's reputation, said Zan.