The NY Times on Saturday had an interesting story about how food processors have been sourcing their ingredients world wide, Globalization in Every Loaf. What is mildly disturbing, and this article was in the business section is this paragraph. It is rare for business journal to not sing the Internationale in favor of the wonders of free trade.
The lowering of trade barriers more than a decade ago has pushed food companies to scour the globe for more exotic — or the cheapest — ingredients to compete in a more global marketplace, not unlike automakers shipping in parts from all over. But with America’s relatively permissible food-import rules and weak inspection regime, is the trend to assemble food from so many far-flung locations heightening the risks of contamination?
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