2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Association of Active Consumers has warned that the water content in the native ham is extremely high, reaching between 74 and 77 percent in some species.
The executive director of the consumer organization Bogomil Nikolov said that there is no exact indicator for consumers to find out about the liquid content in the ham, and in practice producers can add as much water as they want.
In the United States and the United Kingdom, for example, there are three types of ham, and the difference between them is based on the amount of water they contain.
According to Nikolov, such a standard is also needed for the Bulgarian markets, because both the consumer and the producer will benefit from it.
Dr. Rumen Karamanov from the Association of Industrial Pig Breeding in Bulgaria clarified that every enterprise in the country that produces ham only prepares the technical documentation, which mentions how much water the local delicacies contain.
In the so-called flavoring, additives are added to the meat, which are regulated in Ordinance №8 of the Food Agency. It strictly regulates the percentage of each additive.
The addition of water to the meat is inevitable, as the additives with which the ham is seasoned can only be added in a dissolved state.
"Therefore, the danger of overdoing liquids is a matter of self-control and awareness of every manufacturer who uses the additives, regardless of whether it is ham or another product," - say food experts.
The inspection bodies can only check the accuracy of the technical documentation prepared by the manufacturers themselves.
The Association of Active Consumers also tested the kefir in local stores and it turned out that they have a low protein content.
Analyzes have shown that the favorite drink of many Bulgarians is not made from milk and water, but from starch or other dry mixture, which is diluted in water.
Unlike ham and kefir, most of the milk in local stores meets the Bulgarian state standard.
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