RESEARCH REGARDING THE IDENTIFICATION OF COUNTERFEITING IN SPICES INDUSTRY
Abstract
Herbs and culinary spices have been and will be used for flavoring food. They are also used in various pharmaceutical activities due to their beneficial properties, such as antioxidant and bacteriostatic effects.
Vulnerabilities that may change the probability of counterfeiting comprise supply chain length, fraud history, seasonality and harvest accessibility, weather events, natural disasters, cultural and geo-political procedures, the economic situation and advances in technology to camouflage fraud. Fraud can cause a risk to the wellbeing of consumers, even if it is economically motivated. Therefore, rapid screening techniques are required to detect and help avoid industrial fraud.
The identification of fraudulent spice handling requires a thorough knowledge of the normal product, its essential properties, as well as the principles and techniques of intervention of counterfeiters on the investigated products.
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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL
ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)
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