Ensuring the quality of honey and olive oil production
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
Olive oil and honey; two kitchen staples almost everyone has in their pantry. However, it is estimated that more than half of extra virgin olive oil and honey products currently on US retail shelves have been adulterated or are of sub-standard quality.1,2 Many exhibit illegal additives as well as unhealthy levels of contaminants and toxins including heavy metals, antibiotics and pesticides. These are just two categories of hundreds where you will find similar results, meaning that most consumers are not getting what they are paying for – and they are starting to notice.
Thanks to today’s rapidly paced media environment and 24/7 global news coverage, new studies that reveal the dangers hidden within food products are widely shared instantly over social and mainstream media. These studies are sparking new, much-needed conversations among consumers about food safety and quality. As such, they are becoming more aware, more educated and have begun demanding more from their food.