Fruit and vegetable exports from Spain to US dropping

According to the datas published by the Spanish General Administrative Office of Customs last September, the exports of fruit and vegetables directed to the United States were 13.016 tons, 9.669 tons of which consisted in fruit, mainly mandarins, and 3.347 tons of vegetables, marking a -5% compared to the same period in 2011. Therefore, the decreasing trend has been confirmed. In fact, in 2011 a -11% compared to 2010 had been registered, for a total of 57.415 tons.

On the whole, the downturn of fruit and vegetables exports towards the U.S.A. doesn’t limit to Spain. All the Community exports destined to the American Country report a slight drop. According to the datas released by Eurostat, the fruit and vegetables exports of European Countries in 2011 was of 113.082 tons, decreasing compared to the 115.825 tons of 2010, while until September of this year the volumes marked 48.872 tons, in line with the ones registered during the same period of 2011 (48.347 tons).

The European Commission is trying to establish a free trade agreement with the United States. A high level group made of representatives of both sides has elaborated a preliminary report last June and is working on a final report to start the negotiations. In 2013, a bilateral meeting will be called during which the terms to start the negotiations will be defined. To reach a free trade agreement would allow an opening from the US market to European fruit and vegetables which is now closed because of phytosanitary barriers.

Read more: Green Med Journal - The Mediterranean Fresh Produce Magazine

Food Industry: Beware: Fresh look of vegetables could be due to hazardous chemicals

The soft, shiny red exterior of tomatoes or the lush, green texture of peas and leafy veggies might tempt one’s taste buds and their “freshness” might appeal to the eyes, but there lies something sinister beneath – a toxic concoction of hazardous chemicals.

Says Utpal Raychaudhuri, a senior scientist at the Department of Food Technology, Jadavpur University: “The consumption of raw fruits and vegetables has become a paradox. The rampant use of chemicals contravenes their nutritional benefits.”

Chemicals such as copper sulfate, rhodamine oxide, malachite green and the deadly carbide are the ones most commonly used to accentuate coloration and freshness.

“These are neurotoxic (affecting the brain) causing Alzheimer’s and dementia and are also carcinogenic. In addition, they speed up the ageing process,” Raychaudhuri said.

The vibrant green exterior of green peas and chilies are a result of the unscrupulous use of malachite green, a textile dye, a well-known carcinogen.

Other green vegetables such as lady’s finger, bitter gourd and the other gourd varieties are given a facelift by being washed in copper sulfate, commonly known as blue vitriol.

Read more: Beware: Fresh look of vegetables could be due to hazardous chemicals | Firstpost