There have been increasing reports of cashews with a distinct "chlorine" flavor during recent months. Most of the affected cashews have been imported from India. While this does not constitute a crisis, it is important for roasters to be aware, as serious consequences can result. There is a theory that the "off flavor is caused by improperly applied Dichlorophenoxyacetic (2,4-D), which is used as a selective broad leaf weed control. There are various theories as to the origin of this contaminant, it has also been theorized that the chlorine flavor was the result of processors overseas trying to bleach scorched grade cashews to improve their appearance. Regardless of the theories, the fact is the cashews have a distinct chlorine flavor, and this has resulted in a number of consumer complaints.
Only through a thorough investigation can we identify the cause and the source and take proactive measures to ensure that contaminated product is not shipped to the United States. Several containers have been offered for sale that are a result of rejections due to this off flavor. Awareness of the problem is the best way to avoid a costly consequences. A test has been developed to determine the presence of 2,4-D, and a simple sensory evaluation can effectively detect the chlorine flavor. Addressing these issues while they are still a sporadic occurrence will help to prevent the situation from becoming more widespread. For more information feel free to contact us. David Rosenthal
804-745-2848
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