Federal citizens far behind

Beef and veal consumption in the EU in 2003 (estimated), in kg per capita

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Jena ecologist involved in study on the effects of trapping stops

Fishermen prey on more than they realize. Because their catch also influences the feeding behavior of the seabirds. For example, the great skua - also known as the skua - has prepared itself to "pick up" part of its food directly from the fishing vessels. Fish that are too small or unusable are thrown back into the sea as "bycatch". These fish "served" by humans have been identified by the skuas as easy prey and have become an integral part of their menu. "Skuas are generalists, they eat almost everything," explains Simone Pfeiffer from the Institute for Ecology at the University of Jena. The great skuas have adapted their feeding behavior to long-term fishing practice in such a way that "self-caught" fish and smaller seabirds only supplement the food from the bycatch.

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"Quality must be more important than price"

The German Agricultural Society (DLG) held its "International Quality Competition for Ham and Sausages" in the Kassel exhibition halls. The competition, which takes place annually at various locations, is the largest neutral quality test of meat products in Germany. Around 5.000 meat products were qualitatively assessed by 500 experts. At the same time, tests are being carried out in several laboratories. According to DLG Managing Director Dr. Reinhard Grandke, a special infrastructure and special logistical requirements are necessary for the smooth running of such a large event. The functional trade fair construction in Kassel optimally fulfills these requirements. "That's why we come we always like to come here."

dr Grandke was pleased that product registrations for this year's "Schinken und Wurst" competition increased by four percent compared to the previous year. This makes it clear that many companies in the butcher trade and the meat products industry rely on neutrally tested quality. He took this as the right signal. "Because when it comes to meat and meat products, we have to ensure that good quality becomes more important again than the lowest possible price."

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Many consumers swear by probiotics (Greek: for life) and their supposed health-promoting and health-maintaining effects. Certain living microorganisms that are added to many foods today are called probiotics - especially dairy products such as yoghurt, but increasingly also raw sausages such as salamis. Consumers are prepared to pay an additional price for the additional health benefits that are widely publicized. Is this justified, has the additional health benefit been scientifically proven? The scientific director Prof. Dr. Achim Stiebing (University of Applied Sciences Lippe and Höxter).

Lactic acid bacteria are among the health-promoting germs. They are also found naturally in foods fermented with lactic acid, such as yoghurts or curd milk. So was z. For example, at the beginning of this century the longevity of the Southeast European population was linked to their high consumption of sour milk products.

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Healthcare reform drives up prices

As reported by the Federal Statistical Office, the consumer price index for Germany rose by 2004% in January 2003 compared to January 1,2. Compared to December 2003, this is an increase of 0,1%. The estimate for January 2004 based on the results from six federal states was thus confirmed. The annual rate of change was 2003% in December 1,1 and 1,3% in November.

The effects of the healthcare reform played a major part in the inflation. Excluding healthcare spending, the headline index would have increased by 0,6% in January. The co-payments by those with statutory health insurance for pharmaceutical products, medicines and therapeutic devices as well as health services were particularly significant (see explanations below).

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The index of producer prices for industrial products was 2004% higher in January 0,2 than in January 2003. As the Federal Statistical Office also reports, the annual rate of change in December 2003 was still +1,8%. Compared to the previous month, the index fell by 2004% in January 0,2.

The decline in the annual inflation rate is mainly caused by a statistical base effect: the strong price increases in January 2003 (at that time producer prices had risen by 1,4% compared to December 2002, also as a result of higher eco-tax and tobacco tax rates) are no longer included in the calculation of the annual rate for the first time .

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Cut or throw away?

Mold usually appears as a greenish-white coating, especially on bread, baked goods, nuts, cheese or jam. What you can see from the outside is the fungus lawn, but its network of threads also grows deep into the food and is invisible there. As mold grows, it produces toxins called mycotoxins. Such a fungal toxin is, for example, aflatoxin, which is considered to be severely damaging to the liver. A carcinogenic effect is also discussed. Other fungal toxins can damage the kidneys and suppress the body's defenses.

Mold spreads through spores, tiny balls that fly through the air invisible to us and multiply on the food. Mold thrives particularly well where it is humid and warm. The aid info service, Bonn, gives the following tips for dealing with moldy food in the household: If you have whole loaves of bread and hard cheese (mountain cheese, Gruyere, Parmesan, Chester, Manchego) in one piece, you can generously cut off the moldy areas. With sliced ​​bread, you should also discard a few slices in front of and behind the moldy area. Even with jam with a sugar content of over 60%, you can lift out the mold generously.

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"All-round carefree material" for training on hygiene and the Infection Protection Act

A year goes by quickly, and year after year those responsible in commercial kitchens are faced with the task of organizing training in accordance with the Food Hygiene Ordinance and instruction in accordance with the Infection Protection Act for their employees. The aid media package is specially designed for this purpose and promises fun learning for everyone involved. In addition to carrying out the legally required training courses, it is also suitable for initial training for kitchen staff, for instruction in the catering trade and for extra-occupational instruction.

It contains a CD-ROM with slides, worksheets and accompanying text, a video, two specials for the trainer, two participant booklets as well as posters and stickers for motivation. All media are coordinated with one another and can be used in combination, individually or step by step.

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Molecular restaurateurs juggle proteins and polymers / Neue MaxPlanckResearch published

A physicist at the Max Planck Institute for Polymer Research in Mainz elegantly combines his research on soft matter with cooking as a science. For the "molecular restaurateur" Thomas A. Vilgis, the kitchen therefore becomes a laboratory. Vilgis visited the latest edition of MaxPlanckResearch (4/2003) and describes what happens when "hard science" meets "haute cuisine".

Why does meat tenderize when it is cooked, but into a tough shoe sole when it is heated for too long? What happens when whipping egg whites or clarifying butter? Scientists who call themselves "molecular restaurateurs" deal with such questions about the chemistry and physics of roasts, sauces or puddings. Thomas Vilgis is one of them. He is a full-time researcher at the Max Planck Institute for Polymer Research in Mainz, researching the properties of polymers, biopolymers and the complex materials that can build them up.

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Advantages not only through low prices - supermarkets have to learn from the discounters' concepts for success

The success of the hard discounters Aldi and Lidl is changing traditional retail and supermarkets more fundamentally than previously thought. The high growth rates of the discounters are no longer solely due to the low prices. The discounter business model is based on extreme simplicity, efficiency and speed. With this, Aldi and Lidl are noticeably changing the shopping behavior of Germans. The management consultancy McKinsey & Company came to this surprising finding in a new study that was presented in Frankfurt on Tuesday.  

McKinsey believes the impact on traditional trade is profound. "Supermarkets have to orient themselves towards the successful concepts of Aldi and Lidl. Only then will they have the opportunity to win back market shares with their own strengths," said Michael Kliger, partner at McKinsey management consultancy and head of retail practice. "Smaller assortments, clearer shelves and faster shopping - Aldi and Lidl set standards that traditional retailers can no longer ignore."

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When it comes to animal welfare, QS is a sham

The President of the German Animal Welfare Association, Wolfgang Apel, ended his work on the QS “Quality and Safety” board of trustees on February 11, 2004. "The QS seal has nothing to do with animal welfare and suggests the opposite to the consumer," explains Wolfgang Apel, explaining the withdrawal. Although QS advertises to be animal and environmentally friendly, animal husbandry only has to meet the completely inadequate minimum legal requirements that every animal breeder and keeper in Germany must comply with anyway. “A willingness to go beyond the minimum requirements and even design the QS standards in an animal-friendly manner cannot be recognized,” explains Apel.

The keeping conditions for pigs, cattle and poultry marked with QS are not animal-friendly. There is no time limit for animal transport. Above all, however, those responsible show no willingness to change the slightest thing. The President of the German Animal Welfare Association, as the only representative of an independent citizens' organization who has remained on the Board of Trustees, cannot and does not want to take part in fruitless discussions. "We can neither agree with our self-image nor with the claim that citizens address us, to support advertising that lies to the consumer," said Wolfgang Apel. “The enlightened consumer expects a seal of approval for animal products that it also stands for ethical responsibility for our fellow creatures. The QS certification mark, on the other hand, conceals endless animal suffering with slatted floors and crates for pigs, tethering for cattle, overbred turkeys and broiler chickens in oppressive confinement. "

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