Businesses worry about running out of steam
In the world of homemade foods, vegetarian foods are the most suspect group because many establishments use bleaching, thickening, and coloring agents to maximize profits.
Talking to a reputable vegetarian food exporting business owner in Dong Thap, this business owner said that currently, most vegetarian food production facilities and small businesses with homemade labels use bleach, borax, and colorants to make a profit.
This not only affects the health of consumers but also puts legitimate businesses in an "ambush" situation. There, they not only compete with the "big guys" but are also dominated by small businesses.
The business owner revealed that currently, at his facility, when using 1 ton of soybeans, he will get about 800kg of tofu skin, but for other small-scale production places, the entire mass will be recovered. Not to mention the brighter color and much cheaper price.
"Of course, in some cases, the authorities still allow the use of preservatives, but according to my research, very few units use them at the permitted level," the facility owner said.
This business also worries that for a long time, in order to produce clean and safe food, businesses have been pressured with licenses, transparent certifications, and even publicizing production processes to consumers. Being labeled as a competitor by competitors, while they do not have a license, is something that the authorities need to reconsider.
Must be dealt with immediately, otherwise it will become a social evil.
According to some experts, in reality, controlling or handling violations of food safety laws in online business is not easy. Most users who buy poor quality food will react by not continuing to buy instead of reporting to the authorities. This makes it even more difficult for authorities to control food quality.
Specialist Doctor II Doan Tan Buu - Director of Dong Thap Province Department of Health - informed that currently, the rate of young people suffering from emergency diseases such as stroke, myocardial infarction, cancer... is quite high. There are many causes leading to emergency diseases, including food factors, especially fast food.
Talking about the term “homemade food”, Mr. Buu said that this is a type of food that is only used in the family, or if there is a surplus, it is given to relatives and friends, and should not be a popular form of sale as it is today.
“The trend is widespread with the purpose of distributing to the market, using the name of the manufacturer to evoke the need for safety, cheapness, and convenience, which is not appropriate. We advise that if you want to distribute and meet market needs, you must have registration, an agency to assess, control, and issue certificates. Thus, the opportunity to serve will be widespread, ensuring safety and prestige for consumers,” Mr. Buu acknowledged.
The Director of the Dong Thap Provincial Department of Health added that Dong Thap is very clear about the issue of balancing food control, from industry and trade, agriculture to health are all pillars. Currently, the sectors are trying to find solutions to tighten to ensure people's health, especially requiring businesses to register and declare products before putting them on the market.
In the immediate future, authorities recommend that people choose food with clear origins and production facilities, and avoid choosing homemade products on social networks for consumption.
Former Director of Dong Thap Department of Health Doan Van Hong acknowledged that allowing products labeled as homemade to dominate social networking sites is a major loophole of the authorities. The lack of thorough, close attention to quality, and unbiased input control like licensed establishments is also a shortcoming. Moreover, borrowing the name of homemade products to do business is a way of circumventing the law that the community has long assumed is right.
“These new methods must be dealt with immediately, otherwise they will become social evils, especially when society develops and users are shifting to online shopping. There needs to be consistency in the management and control of authorities, consumers should be smart, and business owners should be responsible to limit risks in ensuring food safety and hygiene for Vietnamese consumers,” Mr. Hong proposed a solution.
