Structural problems in the food supply: Are scandals inevitable?

Frankfurt historian shows striking parallels to the current discussion with debate in 19. century

Food scandals have in recent years - so it seems - reached a hitherto unsurpassed degree. The current dioxin scandal can once again the basic problems of modern food supply are visible, which are reflected in everyday life in scandal free times mostly little: Consumers are unlikely to be able to really assess food quality, they can reproduce only in a limited way, what they eat. However, this is not a novel feature of the present as it does believe the scandal coverage often. Rather, this issue was already in 19. Century - in the wake of the emerging industrialization. The recently published doctoral thesis "food according to standard" of Vera Hierholzer, researcher at the History Department of the Goethe University, this proves impressively.

Highly scientific-sounding product names, numerous quality seals and increasingly detailed packaging labels suggest conscious purchase decisions today, but ultimately they are fictions of rationality. Eating and drinking are determined by information asymmetries between consumers and food manufacturers and are therefore based on trust. The nucleus of this constellation already emerged during the time of the German Empire. The study by the Frankfurt historian, which was published by Vandenhoeck & Ruprecht in August 2010, shows astonishing parallels between current discussions and the broad public debates that began at the end of the 19th century.

century were led to food quality.

The transition from self-sufficiency to consumerism and the beginning of mass production at this time changed the relationship to food. The growing division of labor led to an increasing distance between consumers and producers. Production became more and more mechanized, scientific and thus less transparent, the movement of goods became globalized. New ingredients and additives and new products such as margarine and bouillon cubes came onto the market. The fact that consumers remained in the dark about the origin and nature of the food in a previously unknown way led to growing uncertainty. At the same time, the rise of nutritional research changed the view of food, and new scientific findings raised awareness.

Vera Hierholzer's work pursues the question of how the developing consumer society dealt with the observed distrust of the commercialized food supply. She shows that at the intersection of the often diverging interests of the state, business, science and consumers, a network of competing but actually complementary regulations on food quality emerged.

Hierholzer traces the discussions about the urgently demanded first uniform food law of 1879, which was characterized by the search for a sensible balance between detailed, precise provisions and sufficiently open regulations, which is still the focus today, that reflects the rapidly changing subject matter and the interests of the meet the economy. The book describes the struggle to set up a network of surveillance authorities that carried out regular, comprehensive controls.

However, Hierholzer's study also looks at the norms set by non-state actors. In addition to state legislation, scientific trade associations for the food chemistry that was becoming established set standards for the examination and assessment of foods, which increasingly developed into quasi-legal standards - much to the displeasure of the food industry. This countered the scientific norms with its own quality regulations, which at the same time were intended to support consumer confidence. Individual sectors such as the chocolate industry established their own monitoring institutions and had their goods checked regularly - of course not without marketing this to the public with quality seals and advertisements.

Consumers also became active, and the first consumer associations emerged. In addition, consumers became the focus of public debates. Politicians and scientists often took the view – and here another striking similarity to the current debates can be observed – that the "irrational" demand of consumers, particularly price-oriented, inevitably led to adulteration. For this reason, attempts were made to correct consumption habits through popular scientific guides, newspaper articles, lectures and exhibitions, which, in view of the low standard of living, (still) missed reality.

Gradually, a model of food regulation based on the division of labor emerged, the basic principles of which are still valid today. However, its detailed design has to be rebalanced again and again - at the latest when new scandals call its functionality into question. In addition to the bitter realization that complete food safety cannot be achieved in the modern, functionally differentiated society, Hierholzer's work conveys at least one comforting certainty: our diet has never been as good as it is today - simply because what is on offer in modern industrialized countries has never been so rich.

Information:

dr Vera Hierholzer, Goethe University Frankfurt am Main, Department of History, Economic and Social History, This e-mail address is being protected from spambots To display JavaScript must be turned on!, 069/798-32620; www.vr.de/de/Hierholzer-Nahrung-nach-Norm/t/1001003599/

Source: Frankfurt am Main [ Goethe University ]