Hāʻawi ka manaʻo i ka manaʻolana i nā mea ʻai meaʻai ʻē aʻe e ʻae ʻia kā lākou huahana meaʻai ʻokoʻa no ke kūʻai ʻana.
Ua ʻōlelo ka ʻoihana palekana meaʻai o ka European Union i ka Pōʻakolu ua palekana kekahi mau meaʻai maloʻo no ka ʻai kanaka ma lalo o ke kānāwai meaʻai EU hou, ʻo ia ka manawa mua i loiloi ʻia kahi huahana meaʻai e pili ana i nā pepeke.
ʻO ka ʻae ʻia e ka European Food Safety Authority (EFSA) e wehe i ka puka no ke kūʻai aku ʻana i nā meaʻai maloʻo ma nā hale kūʻai kūʻai ʻEulopa e like me nā mea ʻai a i ʻole he mea hoʻohui i nā meaʻai e like me ka pauka pasta, akā koi ʻia ka ʻae kūhelu mai nā luna aupuni o EU. Hāʻawi ia i ka manaʻolana i nā mea ʻai meaʻai ʻē aʻe e ʻae ʻia kā lākou huahana.
"ʻO ka loiloi koʻikoʻi mua o EFSA i nā inike e like me nā meaʻai hou e hiki ke hoʻomākaukau i ke ala no ka ʻae mua ʻana o EU-ākea," wahi a Ermolaos Ververis, mea noiʻi ma ka EFSA's Nutrition Division.
ʻO ka ʻai ʻai, ka mea i lilo i mau pīkī, ʻono "e like me ka pīnī," e like me nā pūnaewele meaʻai, a hiki ke ʻohi ʻia, ʻū ʻia i loko o ke kokoleka, kāpīpī ʻia i nā salakeke, a hoʻohui ʻia i nā sopa.
He kumu maikaʻi nō hoʻi lākou o ka protein a loaʻa iā lākou kekahi mau pōmaikaʻi kaiapuni, wahi a Mario Mazzocchi, he mea ʻikepili waiwai a me ke kaukaʻi ma ke Kulanui o Bologna.
"ʻO ka hoʻololi ʻana i ka protein holoholona maʻamau me ka mea hoʻohana liʻiliʻi i ka meaʻai, e hoʻohua i ka ʻōpala liʻiliʻi a hoʻokuʻu i nā kinoea ʻōmaʻomaʻo liʻiliʻi e loaʻa i nā pono kūlohelohe a me ka hoʻokele waiwai," wahi a Mazzocchi i loko o kahi ʻōlelo. "ʻO nā kumukūʻai haʻahaʻa a me nā kumukūʻai hiki ke hoʻomaikaʻi i ka palekana meaʻai a hiki i ka noi hou ke hana i nā manawa waiwai, akā hiki ke hoʻopili i nā ʻoihana e kū nei."
Akā, e like me nā meaʻai hou, hoʻopuka nā iniseti i nā hopohopo palekana kūʻokoʻa no nā mea hoʻoponopono, mai nā microorganisms a me nā bacteria i loaʻa i loko o ko lākou ʻōpū a hiki i nā allergens i loko o ka hānai. Ua hoʻokuʻu ʻia kahi hōʻike e pili ana i nā meaʻai meaʻai i ka Pōʻakolu e "hiki ke loaʻa nā hopena maʻi" a kāhea ʻia no ka noiʻi hou aku i ka pilikia.
Ua ʻōlelo pū ke kōmike he palekana ka ʻai ʻana i ka wā e hoʻokē ʻai ai ʻoe no 24 mau hola ma mua o ka pepehi ʻana iā lākou (e hōʻemi i kā lākou microbial content). Ma hope o kēlā, pono e hoʻolapalapa ʻia "no ka hoʻopau ʻana i nā pathogens a hōʻemi a pepehi paha i ka bacteria ma mua o ka hiki ke hana hou ʻia nā iniseti," wahi a Wolfgang Gelbmann, he kanaka ʻepekema kiʻekiʻe ma ke keʻena meaʻai o EFSA.
Hiki ke hoʻohana ʻia ka huahana hope e nā mea pāʻani ma ke ʻano o nā pahu protein, nā kuki a me ka pasta, wahi a Gelbman.
Ua ʻike ka European Food Safety Authority i ka piʻi ʻana o nā noi no nā meaʻai kūikawā mai ka wā i hoʻoponopono hou ai ka EU i kāna mau lula meaʻai hou ma 2018, me ka manaʻo e maʻalahi i nā ʻoihana e lawe i kā lākou huahana i ka mākeke. Ke nānā nei ke keʻena i kēia manawa i ka palekana o nā huahana ʻē aʻe ʻehiku, ʻo ia hoʻi mealworms, home crickets, crickets onion, lele koa ʻeleʻele, honey bee drones a me kekahi ʻano ʻūhini.
Ua ʻōlelo ʻo Giovanni Sogari, he kanaka noiʻi a me nā mea kūʻai aku ma ke Kulanui o Parma: "ʻO nā kumu noʻonoʻo e pili ana i kā mākou ʻike pilikanaka a me ka moʻomeheu, ka mea i kapa ʻia ʻo 'disgust factor', e hōʻoluʻolu ʻole ai ka poʻe ʻEulopa i ka noʻonoʻo ʻana i ka ʻai ʻana i nā pepeke. Hoʻopailua.”
E hoʻoholo ka poʻe loea o ka National EU ma ka mea i kapa ʻia ʻo PAFF komite inā e ʻae ʻia ke kūʻai ʻana i nā meaʻai ma nā hale kūʻai nui, kahi hoʻoholo e hiki ke lawe i kekahi mau mahina.
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Makemake ʻo Parliament e hoʻokomo i nā "kūlana pilikanaka" i nā hoʻoponopono o ka Common Agricultural Policy a hoʻolālā e hoʻopaʻi i ka poʻe mahiʻai no nā kūlana hana maikaʻi ʻole.
Ka manawa hoʻouna: Dec-24-2024