Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Consumers get information on origins of meat and produce

Cool1Supermarket shoppers may have noticed labels in the last few months showing that their apples came from New Zealand, or the fish fillet was farm-raised. Those are part of a new labeling law to let consumers know where their food comes from.

The U.S. Department of Agriculture's country-of-origin labeling program -- known as COOL -- was set out in the 2002 and 2008 farm bills, and the interim law took effect in September. The final law takes effect today.

The law covers muscle cuts and ground beef, lamb, chicken, goat and pork; wild and farm-raised fish and shellfish; specifically fresh and frozen fruits and vegetables; macadamia nuts; pecans; ginseng and peanuts.

Cool2Consumers will also get to know whether fish and shellfish are wild or farm-raised. Commodities are excluded if they are ingredients in processed food -- tomato sauce, for example.

"I strongly support country of origin labeling -- it's a critical step toward providing consumers with additional information about the origin of their food," Agriculture Secretary Tom Vilsack said in a statement.

The law provides for penalties of up to $1,000 per violation for both retailers and suppliers not complying with the law.

-- Mary MacVean

Photos: USDA

 
Comments () | Archives (1)

The comments to this entry are closed.

I am glad this is finally finished. I carefully review my fruits and vegetables for country of origin. Really, do we need garlic from China. I am on a quest for local organic only.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.