In the case of some one third of the 39 product pairs involved in the survey, experts observed differences in composition of ingredients or sensory perception. This finding repeatedly supports the existence of double quality standards within the EU.

During the course of the investigation that lasted almost two months, the experts of the National Food Chain Safety Office checked the quality of products that are typically associated with the summer season.

They tested, for instance, food products related to barbecuing, alcoholic and alcohol-free beverages, as well as fruit and vegetables.

Based on the products tested, the claim continues to remain valid that the phenomenon of producing products of different quality standards for different markets exists, but does not extend to the entire food chain sector, and the phenomenon of double quality standards must be examined for each product.

The criteria of the investigation and the process (including sampling and the laboratory tests) were the same as last year. Also on this occasion, there were bi-level sensory tests, and the ingredients and other elements of designation stated on the packaging were likewise analysed.

The comparative survey was also extended to the testing of imported fresh fruit and vegetable products. In some cases, the experts also carried out analytical tests as well as tests for the presence of residual plant protecting agents in the case of fruit.

Thirty-nine product pairs were tested in total: 23 were packaged food products, 8 were alcoholic beverages (cocktail base products), and there were also 8 fruit and vegetable products. The experts involved in the survey experienced differences of some kind in the case of some one third of the products.

In the case of 5 packaged food products, the composition of ingredients was identical, but there were sensory differences between the product pairs, while in the case of 4 packaged food products and 2 alcoholic beverages, the compositions of ingredients were different, though the products in question were marketed under the same brand names.

Double quality standards were most detectable in the case of the latter which in most cases also resulted in sensory differences. In respect of these products, the use of cheaper ingredients emerged as well.

During the course of the testing of fruit and vegetables, 8 imported pair products were compared by experts. As part of these tests, not only the exterior quality – the so-called categorisation of the products – was checked, but the fresh products were also tested for sensory enjoyment.

Experts observed the greatest and most spectacular difference in the case of button mushrooms, even if both products complied with the quality regulations. The detailed test results can be found on the website of the National Food Chain Safety Office: http://portal.nebih.gov.hu/hu/termek-osszehasonlitas-2017.

The Ministry of Agriculture started the preparations for a consultation, the purpose of which is to acquaint itself with the recommendations of professional organisations regarding the resolution of the phenomenon of double food quality standards. The same as in the past, we continue to stand up for the interests of Hungarian consumers.

Source: Ministry of Agriculture Press Office