Lao Tan pickled cabbage products exposed the old problems of enterprise standards and supervision are equally important

2022-05-03 0 By

Qi Yaoqi, financial commentator of Yangcheng Evening News, talked about food safety violations on CCTV March 15, 2022, and named “Hunan Huaqi Vegetable Industry Co., LTD.”.Jack flag vegetable industry for many well-known enterprises on behalf of pickled cabbage products, but also for some instant noodle enterprises on behalf of Lao tan pickled cabbage package.According to the company’s official website, the company has established strategic cooperation with uni-President, KFC, McDonald’s and a large number of well-known enterprises in terms of product processing and direct supply of raw materials.So a lot of big brand enterprises have been recruited, or left out, or apologize, in short, hope to come out from the mire of public opinion as soon as possible.What has come to light is, by its nature, not new.It raises at least two questions: First, whether basic food safety and hygiene standards can be achieved between big-name international companies and local suppliers;Second, the connection between local folk traditional diet and government regulatory standards.In terms of the first question, the modern food industry, which has been highly industrialized and standardized, should form a tight closed loop from supply to production.If the supplier’s health and safety is not aligned with the enterprise’s manufacturing process standards, such a supplier cannot be adopted.In this way, it is bound to “lose” some of the traditional food and taste with flavor characteristics, or make the traditional appear less traditional and authentic.This is the game that many international enterprises must face in the process of localization and individuation.Condiments such as pickled mustard and sauerkraut are not mandatory for international enterprises.Companies could have simply used a small bag of dehydrated vegetables, and there was no risk.If special ingredients are to be used, they must be screened by high standards and even made bland, even if they are criticized by consumers for not being familiar.In terms of the second question, the production methods of local folk traditional food are uneven. For small and micro enterprises, it is inevitable to use hands even if they do not use feet.It’s the same thing as a street breakfast place.If you want to analyze the staff of the shop is not health standards, cooking oil is not qualified, fried dough sticks are not excessive ingredients, the sour radish on the table is not dirty, and even the source of soybean milk is not a problem, then nine out of ten can be found to the fault.So what degree and intensity should government regulation reach?Traditional recipes such as pickled radish and pickled mustard have always been made by hand and in workshops. Should they be banned?Lao tan sauerkraut, if you think about this kind of production and storage environment, it is impossible to be modern clean fermentation.So should the market accept the product with the name but with good hygiene, or really insist on the taste of the old altar, and at the same time carry the risk of unclean food?In the long run, if big brands want to keep their brands intact, they must first apply modern corporate standards to screening suppliers and ingredients.Otherwise in the complex national conditions, the longer the tentacles of supply, the more uncontrollable the possibility will be.The key is whether the test is qualified or not, this kind of sour food can still eat, consumers are basically unable to eat.If the exposure is not from source and visually disgusting, such problems are hard to spot.At the same time, the government for traditional food and its production law, or to establish standards, promote the gradual transformation of traditional technology.Although modern technology will make traditional tastes lose, it is the industry chain rather than retail sales, which is the only way to make the industry bigger in the long run.(Yangcheng Evening News)