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United Daily News reporters Lin Pei-chun, Zhang Hongchang, Taichung report 2014.11.22
Taichung police uncovered an underground factory in Wufeng yesterday that used industrial-grade "calcium chloride," commonly known as saltpeter, to soak tender ginger to maintain its crispness and freshness. Over six years, more than 10,000 tons of this tainted ginger have been consumed. The Health Bureau warned that calcium chloride can harm the liver and kidneys, advising consumers to avoid overly white pickled ginger when shopping.
Deputy Captain Li Guoxing of Taichung Police Department’s Sixth Investigation Unit stated that the owner, surnamed Wu, admitted to using saltpeter to soak the ginger but claimed ignorance of its prohibition. Wu was later charged under the Food Safety and Sanitation Management Act. The Health Bureau sealed 11 tons of finished and semi-finished ginger products for testing. If saltpeter is confirmed, fines ranging from NT$60,000 to NT$50 million may be imposed.
The Sixth Investigation Unit received a tip-off the day before about the suspicious unregistered factory in Wufeng. Upon inspection, they found industrial saltpeter on-site. The workspace was filthy, with a pungent odor, and soaking tubs were cluttered with chairs, baskets, and other debris, prompting officers to exclaim in disgust, "Disgusting!"
Wu told police he had studied food processing books and discovered that saltpeter could enhance crispness without damaging fiber, leading him to add the chemical to ginger during pickling. The factory produced about 200 kilograms daily, selling for NT$70 per kilogram.
Four years ago, Wu altered his formula, switching from industrial bleach "sodium dithionite" to food-grade bleach "sodium metabisulfite." The processing involved washing the ginger in brine, then soaking it in the food-grade bleach and industrial saltpeter for one minute before another brine soak.
Police investigations revealed that Wu sold the tainted ginger to traditional markets in Taichung, which then supplied it to lunchbox vendors, Japanese restaurants, and buffet-style eateries. Wu also operated a market stall himself, with illegal profits exceeding NT$10 million.
Source: http://udn. com/ NEWS/ NATIONAL/ NAT3/ 9082300. shtml
Industrial "Salt Pills" Used to Soak Tender Ginger, Thousands of Tons Consumed
Taichung police uncovered an underground factory in Wufeng yesterday that used industrial-grade "calcium chloride," commonly known as saltpeter, to soak tender ginger to maintain its crispness and freshness. Over six years, more than 10,000 tons of this tainted ginger have been consumed. The Health Bureau warned that calcium chloride can harm the liver and kidneys, advising consumers to avoid overly white pickled ginger when shopping.
Deputy Captain Li Guoxing of Taichung Police Department’s Sixth Investigation Unit stated that the owner, surnamed Wu, admitted to using saltpeter to soak the ginger but claimed ignorance of its prohibition. Wu was later charged under the Food Safety and Sanitation Management Act. The Health Bureau sealed 11 tons of finished and semi-finished ginger products for testing. If saltpeter is confirmed, fines ranging from NT$60,000 to NT$50 million may be imposed.
The Sixth Investigation Unit received a tip-off the day before about the suspicious unregistered factory in Wufeng. Upon inspection, they found industrial saltpeter on-site. The workspace was filthy, with a pungent odor, and soaking tubs were cluttered with chairs, baskets, and other debris, prompting officers to exclaim in disgust, "Disgusting!"
Wu told police he had studied food processing books and discovered that saltpeter could enhance crispness without damaging fiber, leading him to add the chemical to ginger during pickling. The factory produced about 200 kilograms daily, selling for NT$70 per kilogram.
Four years ago, Wu altered his formula, switching from industrial bleach "sodium dithionite" to food-grade bleach "sodium metabisulfite." The processing involved washing the ginger in brine, then soaking it in the food-grade bleach and industrial saltpeter for one minute before another brine soak.
Police investigations revealed that Wu sold the tainted ginger to traditional markets in Taichung, which then supplied it to lunchbox vendors, Japanese restaurants, and buffet-style eateries. Wu also operated a market stall himself, with illegal profits exceeding NT$10 million.
Source: http://udn. com/ NEWS/ NATIONAL/ NAT3/ 9082300. shtml