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The Vinegar Producers Association (SirkeDer) was established in November 2020 in Izmir with the aim of bringing together vinegar producers in the sector to enhance the ethical development of the vinegar production industry, overcome the challenges faced in the sector, raise awareness among end consumers about vinegar production and consumption, and promote professional development in the sector.
In addition to promoting the development of the sector, SirkeDer works to protect the rights of consumers and members nationwide by providing accurate and reliable information to consumers and the public. SirkeDer monitors the compliance of products on the market with regulations and, in cases of non-compliance, makes the necessary notifications and follow-ups to the relevant legal institutions. The association also contributes to the fight against unfair competition and to the sector’s operation under free competition conditions in accordance with ethical rules.
The association’s other objectives include the following:
Contributing to the technological development of the vinegar sector, the development of analysis methods and vinegar regulations,
Contributing to the development of professional standards for vinegar producers and the resolution of their professional issues,
Monitoring developments related to vinegar production, consumption, and trade worldwide; sharing these developments with members, encouraging and supporting research on vinegar.
Ensuring that vinegar produced in Türkiye is classified in the category it deserves in terms of both quality and quantity in vinegar exports.
The Issue of Adulteration in Vinegar…
The global vinegar export market is worth approximately 1.5 billion dollars and Italy dominates approximately half of this market with its high-quality and value-added products. Türkiye’s exports in 2024, however, are only worth 10 million dollars. The main reason for this is that companies that adulterate vinegar in our country are blocking the exports of all producers in Turkey.
According to the TSE 1880 EN 13188 vinegar standard, the acidity of vinegar must be at least 4%. In natural vinegars, acidity is obtained through natural fermentation, where bacteria convert sugar into alcohol and then into acetic acid. However, some companies can commit fraud by mixing acetic acid obtained through synthetic methods into vinegar. Sometimes, synthetic acetic acid is used instead of completely natural vinegar in white vinegar. Or a small amount of natural vinegar is mixed with acetic acid to adulterate the product. This situation cannot be detected with the current analysis method. However, the use of synthetic acetic acid poses a risk to human health.
SirkeDer’s Fight Against Adulteration and Measures Taken…
As the Vinegar Producers Association (SirkeDer), we are taking important steps to protect consumer health and prevent unfair competition in the market. As a result of our meetings with the Ministry of Agriculture and Forestry in Ankara, the Ministry has purchased an NMR (Nuclear Magnetic Resonance) device. With this device, various vinegar samples collected from across Turkey will be analysed in Ministry-accredited laboratories, enabling the detection of counterfeit and adulterated products compliant with European standards within two years.
On the other hand, we are sharing information about unfair competition in the vinegar market and risks to consumer health through meetings we have organised with chain stores. It is essential for food safety that this information be shared with the Ministry of Agriculture and Forestry by the analysing institution and that the ministry, as the local authority on food issues, share it with the public.
The inclusion of carbon isotope analysis in standards is of great importance for ensuring quality and safety in the vinegar sector. With this method, adulteration in vinegar products can be detected in a more accurate and scientific manner. As the Vinegar Producers Association (SirkeDer), we are conducting intensive efforts to have this analysis method included in official standards and for the Ministry of Agriculture and Forestry to establish a vinegar regulation.
Adding carbon isotope analysis to the standards is of great importance for ensuring quality and trust in the vinegar sector. With this method, adulteration in vinegar products can be detected more accurately and scientifically. Samples are taken from vinegar products sold throughout Turkey at regular intervals by our association and analysed at the Central Research Laboratory (ÇÜMERLAB) of Çukurova University.
The new TSE standard sets the acidity level for vinegar at 5%. While this target appears positive in terms of quality, it may be challenging for producers to implement. The previous acidity level of 4% could be achieved more safely through natural fermentation by many small and medium-sized producers. The new acidity target may lead some producers to resort to illegal methods of adding acetic acid, thereby creating a risk of adulteration. Therefore, maintaining the 4% acidity level in the new regulation is important both to preserve production diversity and to ensure consumer health.
As SirkeDer, we will continue our efforts to protect a free and fair competitive environment within the framework of ethical rules in the sector, as we have done until now.
Vinegar Producers Association (SirkeDer)
Chairman of the Board / Gürhan Güven
Source: www.tgdf.org.tr
