<p>Do you really know what kind of fish you will be cooking for dinner? Does your honey contain beets? Here is an interesting article in my local paper talking about fradulently mislabled foods:</p>
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The expensive “sheep’s milk” cheese in a Manhattan market really was made from cow’s milk. And a jar of “Sturgeon caviar” was, in fact, Mississippi paddlefish.</p>
<p>Some honey makers dilute their honey with sugar beets or corn syrup, their competitors say, but still market it as 100 percent pure at a premium price.</p>
<p>And a Fairfax, Va., man was convicted last year of selling 10 million pounds of cheap, frozen catfish fillets from Vietnam as much more expensive grouper, red snapper and flounder. The fish was bought by national chains, wholesalers and food-service companies, and ended up on dinner plates across the country.</p>
<p>“Food fraud” has been documented in fruit juice, olive oil, spices, vinegar, wine, spirits and maple syrup, and appears to pose a significant problem in the seafood industry.</p>
<p>“It’s growing very rapidly, and there’s more of it than you might think,” said James Morehouse, a senior partner at A.T. Kearney, which is studying the issue for the Grocery Manufacturers Association, which represents the food-and-beverage industry.</p>
<p>John Spink, a Michigan State University expert on food and packaging fraud, estimates that 5 to 7 percent of the U.S. food supply is affected but acknowledges the number could be greater. “We know what we seized at the border, but we have no idea what we didn’t seize,” he said.</p>
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<p>Read more here:</p>
<p>[At</a> U.S. dinner tables, the food may be a fraud | Seattle Times Newspaper](<a href=“http://seattletimes.nwsource.com/html/nationworld/2011482693_foodfraud31.html]At ”>http://seattletimes.nwsource.com/html/nationworld/2011482693_foodfraud31.html )</p>
<p>Yikes!</p>
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<p>You betcha, I do. Scrod! </p>
<p>why doesn’t this surprise me…?</p>