The comparative investigation into characteristic summer products has come to a close. The latest study, which was ordered by Minister of Agriculture Sándor Fazekas, again centred on the question of whether food chain products are distributed under the same brand name but in differing qualities on Hungarian and Western markets.
Experts observed differences in content or sensory qualities in around a third of the 39 product pairs examined, which once again confirms the existence of dual food quality within the EU.
During the course of the two-month investigation, experts from the National Food Chain Safety Office (NFCSO) tested products relating to summer, including prepacked foods for grilling, alcoholic beverages, fruits and vegetables. Based on the products examined, it may be reaffirmed that the phenomenon of producing foods of different qualities for different markets exists, and since it does not permeate the entire food chain sector the phenomenon of dual quality may be examined product-by-product.
The criteria and testing process (including sampling and laboratory tests) were the same as during the spring survey, including two-level sensory tests, as well as the analysis of the contents displayed on product packaging and other labelling elements. The comparative survey was also supplemented by an examination of fresh, imported fruit and vegetables. Analytical tests were also conducted in certain instances, and in the case of fruits experts also tested the products for pesticides.
A total of 39 products pairs were examined, including 23 packaged foods, 8 alcoholic beverages (cocktail bases), and 8 fruits and vegetables. Experts observed differences in some one third of the products tested. In the case of 5 packaged foods, the contents were the same, but there were sensory differences between the products, while in the case of 4 packaged products and 2 alcoholic beverages there was a difference in content, despite the products having an identical brand name. Dual quality was most marked in the case of these latter products, which in most cases also led to sensory differences. These products were also characterised by the use of cheaper ingredients.
8 imported product pairs were compared during the testing of fruits and vegetables. During the course of the investigation not only was the external quality or grading of the products compared, but the sensory value of the fresh products was also assessed. Although both products fulfilled quality requirements, experts observed the greatest and most marked difference with relation to cultivated button mushrooms. The detailed results of the study are available (in Hungarian) on the NFCSO website.
The Ministry of Agriculture has begun preparations for talks aimed at collecting and examining the recommendations of professional organisations with regard to finding a solution to the phenomenon of dual food quality. As always, we will continue to stand up for the interests of Hungarian consumers.