Methyl bromide, formalin, growth hormones, preservatives, insecticides, ammonia, or pink slime. What else is included but unidentified in our meals?
Few know the reason why pork or steak sitting on a supermarket shelf has an appetising pinkish hue, or how seafood can look so fresh even though the nearest sea is hundreds of kilometres away. But thanks to recent media coverage, many more of us know why the rice we buy in large plastic bags from the hypermarket is never infested with weevils.
"We've had enough bad news [about questionable food-production techniques]. People can't put up with it any more." This spirited call-to-arms came from Kingkorn Narintarakul Na Ayutdhaya, assistant director of the BioThai Foundation which campaigns for chemical-free agriculture.
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