QUOTE(Cergau @ May 18 2010, 02:46 PM)
My apologies to all if my earlier posting may be misread as we do bleach.
What I wanted to know for my learning, why the hypocrisy abt bleaching?
Except for rice flour, most flour are bleached!!
If the Indonesians need to bleach some of theirs and there is scientific basis not to, then label it as such.
If they do and customers still purchase them, what's the problem?
My understanding it's not bleaching OF ANYTHING that's the problem...it's the residual bleach that folks take short-cuts on is the problem.
I think the distinction ought to be clearly defined and communicated to the general public.
Else all this 'unfounded fear' will be used by unscrupulous folks to their benefit.
If there are folks locally who unscrupulously bleach their product (as claimed in the initial article), then charge them.
Cos of some bad apples, an industry wide attempt to CONTROL the whole supply chain is UNWARRANTED.
It may seem like a good idea at first, but fatal in the long run.
If anyone wishes to do something similar, then do it entirely as a commercial concern on it's own merit.
If the market is ready for it, everyone will flock to them to do the processing and these will be a commercial success.
BUT NO COMPULSION.
There are many types of bleach being used and some of them may form poisonous residues.
Hydrogen peroxide is often used, it is relatively slow, does not get the nests very white but it is nutritionally safe.
Chlorine bleach is being used by some. It leaves a slight smell which goes away after a while. Some chlorine compounds formed may be carcinogens.
There are very many other bleaches used in other industries which may not be suitable for food items.
Basically, the points against bleaching is that it is no longer organically treated. ie it has been adulterated which may affect the efficacy. Since natural white nests which are nicely shaped, fetch a higher price with it's relation to white being more beautiful, (sales pitch) as in nicely formed cups (as in bras), in so doing, by bleaching and re molding, these then are no longer natural but often declared as natural. There might be no objections if these were declared as such but the it would defeat the purpose/price.
Currently, there is no control over the type of bleach used because it is done by unregistered factories hence there is no knowing what chemicals were used, whether safe or otherwise. Similarly, with colouring, preservatives and packaging materials. Some of the many reasons for having registered processing factories.
With registered processing factories, the products are traceable and regular batch testing will identify any potential health issues hence measures could be taken before the product reaches the market. The offending factory could be suitably reprimanded and in doing so, it protects the whole industry.
As in the milk scare, the source was quickly identified and measures taken before the whole industry lost it's credibility.
Hypothetically, under current conditions, if one nest exported from Malaysia was found to be tainted with a poison, it will be likely that all exports of nest from Malaysia would be held for inspection and tests. The credibility of Malaysian nests would suffer a heavy blow. The industry will take a long time to recover as consumers would always be wary of Malaysia.
So, for the future of this industry, registered processing plants would be a necessity to create worldwide market confidence as well as protecting everyone from that one bad apple.
It is unlikely that there will be a monopoly in registered processing plants. It is too easy for suppliers to create problems, enough to close it down. The competition will be healthy. Unlike other food products, the producers can store their nests and with hold selling to the factory. The factory employs many people and without nests to clean but salaries to pay it will soon go down.