How to distinguish real caviar from a fake. "Caviar business", or how to distinguish caviar from a fake How to identify real black caviar from a fake

The black caviar presented for sale is divided into several varieties - the first, second, highest and the so-called age. Age types are premium, they are more expensive than the rest. There is also an amber delicacy Golden Caviar - very rare and incredibly expensive, obtained from albino beluga. Artificial eggs contain chicken protein, gelatin, salt, preservatives, flavors, have a spherical shape, large sizes. Naturally, a cheap protein fake has no useful properties (no one forbids you to buy it - if only not at the price of the original).

Very often, black caviar is faked by mixing natural and artificial grains - this way the deception becomes less obvious to an inexperienced buyer.

How to choose

It is not easy to check the quality of black caviar by eye and in general it is not always possible, therefore:

• take packaged;
• give preference to products of well-known manufacturers.

According to GOST, tin and glass containers can be used for packaging, plastic does not yet indicate a fake, but is almost always associated with an appropriate level of quality. Factory jars must contain the mark "sturgeon caviar", data on the type of fish, GOST or TU (with a number). Information about pasteurization, type of product (pause, grain), composition is also indicated.

The expiration date should not exceed one year, but a grained, non-pasteurized product is stored for up to two months, and a packed product is stored for no more than a month. The marking includes not only the release date, but also the shift number. Beluga, sturgeon delicacy is classified by color, which is also indicated. The marking on the tin must be strictly convex.

Well, after the purchase, you can throw the eggs into a glass of very hot water;

• if the liquid is colored - you bought a colored product of pollock or pike;
• when an oil film forms on the surface of the water, we can talk about a protein fake;
• gelatin balls completely dissolve.

green delicacy

The greenish color is characteristic of black sturgeon caviar. The particles have a diameter of around 2 mm and a green tint that is not typical for black caviar. Other options are yellow, brown. By the way, the sturgeon delicacy accounts for more than 60%.

Experts will share how to buy high-quality caviar

Many buyers are wondering: how to check red caviar at home - natural or not? Red caviar is one of the available, but expensive delicacies. It is one of the best decorations for the festive table. Red caviar is not only good on sandwiches, but also rich in nutrients. This is not surprising, because caviar is a cluster of fish eggs in which fry embryos should develop.

In most living organisms, the organs where the offspring develops, which will have rapid growth, are saturated with fats, proteins and vitamins. Therefore, both plant seeds and bird eggs, as well as the fish caviar we mentioned, are very nutritious and carry vitamins. In the food industry, unfertilized eggs are usually used. And red caviar is a collective name for caviar of different types of salmon fish. They are similar in color and composition.

The benefits of red caviar

Red caviar contains vitamins of groups A, B, D and E, as well as folic acid, which is indispensable for pregnant women - in its absence, the development of the neural tube of the fetus is disturbed. Of the trace elements, it contains, like in many seafood, iodine, in addition - calcium, phosphorus and iron. Caviar is also rich in polyunsaturated fatty acids. Together with fish meat, fish fat and vegetable oils, it is considered a valuable source of Omega-3 and Omega-6. They support cardiovascular health, prevent cancer, asthma, depression and obesity, despite their high calorie content. Calcium is good for bones, and iron increases hemoglobin.

Such a valuable product will certainly want to fake! You may encounter low-quality goods or artificial caviar. But few people will agree to go to the laboratory with a jar of caviar to evaluate the quality of the goods. It would be convenient to test red caviar at home. How to do it? Let's look at some points. In the article, you will learn more about how to check whether red caviar is real or not, at home and in the store. First, let's try to evaluate the quality of caviar.

We study the jar

At home, check red caviar, as you might guess, you can taste it. But it is much better to find out in advance, even before the purchase. The jar that sells caviar can tell you a lot. First, shake her. Natural caviar is usually packed tightly and you will not hear any gurgling. If it is, feel free to leave the product on the store shelf. Second, consider the labeling. It must be pressed in from the inside. If they are pressed in from the outside, which is much easier to do, you are dealing with a fake. The release date is also informative. The collection of caviar usually takes place in the summer, and it quickly goes to processing. Other dates should alert you.

Look at the composition. Avoid caviar, which contains E239 - hexamine. toxic. Sodium benzoate (E211) is also not helpful. Both of these substances, under certain conditions, are converted into carcinogens. There will most likely be preservatives in caviar, but sorbic acid (E200), which is the most harmless, should be preferred.

We buy by weight

By weight, it is much easier to distinguish a fake from the original - after all, all the goods are in your mind. You can even taste it! But here, too, it is important to be careful. To begin with, take a look at the caviar and evaluate its appearance. If the kernels are too large and have a dull color, polyphosphates may have been added to it. They are put to increase weight, as they retain moisture. This caused a strange swelling of the eggs in size. Not only is it simply unprofitable to buy water instead of caviar, but polyphosphates are also very harmful. The ability to retain water is also reflected in the human body - edema and cardiovascular diseases occur.

How to check red caviar at home? You can carry out the same examination at home, and also taste it. There is one minus in this - the product has already been bought and the money has been spent. High-quality red caviar smells good. Take the caviar in your hand. It should not have a raid, and when compressed, the egg bursts. Taste it - you should feel the familiar taste of red caviar, any difference from which is a reason to refuse to buy.

Dangers of loose caviar

It is convenient to buy by weight - all the caviar is in front of you. But it must be taken into account that it is not stored in packaged form for more than 4 months. As already known, salmon spawning takes place in the summer, so after November you should not buy caviar by weight. Most likely, it has already been frozen and has lost its unique flavor and texture.

The danger of loose caviar is that the seller can remove dried or cloudy eggs (a sign of loss of container tightness) and add glycerin and fragrances. And the best option is to choose caviar in a glass container. It is both hermetic and protected from manipulation by unscrupulous sellers, and at the same time it is visible to the light.

What is artificial caviar?

When artificial red and black caviar was invented, it was made from eggs. However, the product was very different in taste and texture from natural and was not in great demand. Years passed, technology developed. Modern artificial caviar is based on gelling agents - agar and sodium alginate. The first is obtained from red algae, the second - from brown.

Artificial caviar is made from eggs, milk and protein. Salmon fish meat, fish oil can be used in the production. This gives the caviar a fishy taste. But the taste is still inferior to the real one. It is devoid of most of the nutrients found in real caviar. Health hazards can be dyes and flavors that are intended to at least slightly bring its taste closer to natural.

In principle, a caviar surrogate is a good choice for those who save. It can be used to decorate dishes for a large number of guests. But if you go to the store to buy a natural delicacy, you will beware of fakes. Some buyers try to test red caviar at home. As it often happens, not everyone is able to distinguish between natural caviar and a surrogate, so it is important to read the tips for choosing this product.

There is one more fact not in favor of artificial caviar. The agar-agar-based product keeps open for only a few hours. This gelling agent from red algae is not accidentally used in a petri dish to grow laboratory bacteria. This is a great breeding ground for them. Therefore, leaving such caviar in the refrigerator, you run the risk of getting along with it a lot of unknown microorganisms.

Along with this, the question arose: how to check red caviar at home - natural or artificial?

What does the packaging hide?

Try to check red caviar both at home and right on the spot. Manufacturers of artificial caviar do not always have the goal of hiding this fact, so be sure to read what is written on the packaging. It may indicate that the product is an imitation of fish. But even if this fact is hidden, the composition can betray the truth indirectly. If caviar contains vegetable oil and dye, this is no accident! The oil is used to keep the gelatinous eggs from sticking together, and the dye gives them a red tint. An unnaturally bright color may be a sign of dye use.

You should be alerted by the too low price of the product. Storage conditions can also give out all the secrets. Natural caviar is stored at negative temperatures, so if you see a storage temperature above zero, for example, from + 4 to + 8, you have a fake. Artificial caviar sticks together when frozen, and when defrosted it turns into porridge. To prevent this from happening, the packaging does not indicate temperatures below zero.

Look at the manufacturer's address. In the Far East, it hardly makes sense to produce artificial caviar, but if the production site is located in the continental part, then the likelihood of a fake is high. Checking red caviar, real or not, at home, as it turned out, is quite real!

Appearance and properties

How to check red caviar, real or not, by sight? Carefully inspect the eggs. The most important criterion is that fake eggs will not have a nucleus, because they are devoid of a germ! Artificial eggs can vary in size and shade, while natural eggs are usually the same size and color.

What other ways are there to check red caviar at home - is it natural? How can this be done? Throw a couple of eggs into hot water. If the caviar is real, nothing will happen. And the artificial one will quickly give itself away. The gelatin shell will dissolve in water. The caviar surrogate quickly turns the water orange.

Structure, taste and smell

It is worth putting an egg on the tongue and trying to crush it. It bursts - it means it's real. Artificial caviar can only be cracked with teeth. While the real egg is a capsule with liquid contents in which the fry must develop, the technologies for the production of the surrogate have not reached such an accurate imitation. Its eggs are uniform in structure. Good caviar should not be overly salty. Pay attention to how caviar smells. A pronounced herring smell indicates that the caviar is made from meat and fish fat, that is, artificial, or flavorings are added to it, which is also not in its favor.

Summing up

So, how to check red caviar at home? Natural red caviar is distinguished by many visual and taste properties. And information about it can be obtained by carefully examining the packaging. So, if you are observant enough, you can check at home whether real red caviar is or not. Buy quality products and enjoy the taste!

Black caviar is a delicious delicacy on the Russian table. But lately, it has been less and less on store shelves, and where it is, it demonstrates such price tags that mere mortals cannot approach. It is all the more offensive that often in such small, neat and very expensive jars there is ... a fake. And we, laying out our hard-earned money, eat not at all what we were eager to buy. How to be in this case? Blame the seller, the trading company, unknown controlling organizations that they overlooked, and you suffered? Believe me, it will be a waste of time and effort. It is much better if you can immediately distinguish a fake before buying.

Definition

Real black caviar there are several varieties: the highest, the first, the second, as well as the so-called "age varieties" like the caviar of a 35-year-old stellate sturgeon, which is called "classic gray" or the caviar of a 20-year-old sturgeon - this variety bears the aristocratic title "black royal". However, among other things, there is a premium variety or Golden Caviar. It’s even wrong to call such caviar “black”, because it is simply amber, and its cost can reach $ 25,000 per kilogram. Often a similar variety is packed in gold jars of the 995th test. According to rumors, this variety was given to us by the rarest species of fish - the albino beluga. In general, the benefits of black caviar are enormous: it prevents aging, has many vitamins and minerals, and is an excellent source of proteins, iodine, and fatty amino acids.

Black caviar. Top grade

Fake black caviar - it is also called protein or artificial. As a rule, such caviar has nothing to do with the real one. It includes food coloring, gelatin, egg white, flavors, salt. Such caviar has a spherical dense shape, and the size of the protein caviar is five times larger than the real one.

Interesting properties of fake black caviar

If you are offered a product with a surprisingly low price - do not believe it! Good black caviar is never cheap.

If you look closely at fake black caviar, you can see a certain coating on it. It can be a completely harmless post-production effect or toxins that negatively affect the body - beware!

Smell it. Real caviar will hardly smell like fish, while artificial caviar is often subjected to additional flavoring with almost rotten herring. If you feel a strong "smell", in no case do not buy such caviar.

There is a so-called quicksand caviar. One has only to slightly tilt the jar with this content, and it begins to “float”. It shouldn't be like that. As well as there should be no sticking into lumps, which indicates poor-quality processing.

If, nevertheless, it was not possible to distinguish a fake by eye, and the caviar was bought, there are several more proven ways to distinguish at home. Try dipping a spoonful of real caviar in boiling water. In a similar way, a fake can be detected, since many of its types (although not all) simply melt in boiling water.

Pick the caviar from the bottom of the dish with a spoon. If dryness is found, and not friability, this is a sign of a fake.

Findings site

1. There is no raid on real caviar, and a fake often sins with this.
2. Real caviar does not dissolve in boiling water, but fake caviar does.
3. The smell of real caviar is either absent or very weak, but fake caviar can smell very strongly.
4. If you come across "quicksand caviar", it's a fake. The real one doesn't float.
5. Dry caviar at the bottom of the jar or lumps stuck together are a sign of a fake or poor processing. Real caviar with such defects is not produced.
6. The issue price of real black caviar can terrify anyone, while a fake is sold for much less money.

BLACK CAVIAR. ALL ABOUT BLACK CAVIAR. HOW TO CHOOSE AND BUY. HOW TO DIFFERENTIATE THE REAL CAVIAR FROM THE FAKE. USEFUL PROPERTIES OF BLACK CAVIAR.

Sevruga caviar, sturgeon caviar. How caviar is served and what it is eaten with . How to drink caviar. What is useful black caviar.

Perhaps we are the last generation that managed to taste it the way nature gave it birth. In the old days, it was salted only with special salt, called "blue pomegranate", which was mined near Perm. Under Alexei Mikhailovich, it was boiled in poppy milk. And now we eat it raw...

The price of black caviar, black caviar prices, how much does black caviar cost, where to buy, sturgeon caviar caviar chernaya ikra xthyfz brhf regbnm

BLACK CAVIAR. HISTORY WITH GEOGRAPHY.

Until now, the literature is full of indications that for the first time they began to eat caviar precisely in Rus', and in the 12th century, and Europeans joined the delicacy only under Shakespeare and Cervantes.

CAVIAR CLASSIFICATION

• The highest grade - one type of fish, one salting, one grain size, uniform color, no foreign tastes, odors, eggs are easily separated from each other.
• The first grade is slightly moister and thicker, there may be a slight aftertaste.
• The second ... well, what is the second, you can also eat it.
• But there are types of caviar out of varieties that receive special names depending on the age of the fish. Exactly 35-year-old stellate sturgeon caviar is called "classic gray", caviar of 20-year-old sturgeon - "royal black". Appreciated Rogen Osietra - 45-year-old sturgeon caviar, and if sturgeon hit 85, its caviar gets a proud name - Imperial. How the age of the fish is determined, I don’t know - maybe they check the passport?
• But all this pales before golden caviar, which is also wrong to call black caviar - it is a beautiful golden-amber color and the cost of this game reaches up to 25,000 dollars per kilo. They say that this caviar is the rarest game of nature - albino beluga. In Iran, such caviar is packaged in jars of 995-carat gold - why regret, how much is needed there, if such caviar cannot be obtained more than 10 kilos per year? They probably don’t sell it to blind rich people: they don’t see the color, but the taste is exactly the same.

HOW CAVIAR IS SERVED AND WHAT IT IS EATED WITH

Previously, when black caviar was a common product, it was fried, boiled, for Easter not only pancakes with caviar were baked, but also pancakes from caviar, eggs, for which they beat caviar, mixed it with flour and steamed it. Even that was added to the soup - the old Kalya soup was not prepared without caviar.

• Put caviar on the table in a special dish - caviar, glass or porcelain. In no case is it metallic - the metal, in contact with caviar, can oxidize, and this will affect the taste.

• Under the caviar there is an under-caviar filled with ice to keep the caviar cold - warm caviar is an even greater shame for the cook than warm vodka. Therefore, I personally am not enthusiastic about the wooden caviar trays used in some “a la russe” restaurants, painted under Khokhloma - the tree does not conduct heat well.
• A caviar spoon should not be metal, but mother-of-pearl or even made of ivory. The caviar is worth it!

• Entrust caviar accompaniment to its faithful companions: eggs - chicken or quail, fresh butter shavings, lemon (only without frills, it can clog the delicate taste of the delicacy), toast, finely chopped red onion, thin pancakes, pancakes. In this suite, an overseas guest is also possible - mango puree.
• It is better to serve black caviar toasts with black ones - they will only emphasize the taste of caviar, and white ones can score it. A toast does not have to be eaten with caviar at all - think of it as a dish.
• Pancakes with caviar, in addition to the delicious contrast of warm pancake and cold caviar, delight with the softness of sour cream, preferably thick, relying on them.
• You can surprise your guests with a newfangled serving of caviar with the defiant name "beggar's purse": a spoonful of caviar, a little sour cream are placed on the pancake, and then the pancake is tied like a bag with a green onion feather. Do not consider the name meaningless - having paid for such a dish, you can go around the world ...

• Cooler guests may wish to eat caviar not with a spoon, but with a credit card - in no case not Visa Electron or Cirrus Maestro, Gold or Platinum is better. They don’t eat caviar with the Infinity card - for its owners, this product is somewhat plebeian ...
• And for very cool guests, you can serve caviar in the form of a Novorussian salad: put a lobster in a bowl of red caviar and lay it with black caviar so that it is not visible. Pour all this with Napoleon cognac, sprinkle with Raffaello and eat directly from the bowl without the help of hands ...

WHAT IS BLACK CAVIAR USEFUL

1. Black caviar activates the formation of collagen and elastin, that is, prevents skin aging and even promotes its rejuvenation. Therefore, super-elite cosmetics are prepared from caviar. But eating it is much more pleasant than smearing it on your face.
2. There are a lot of vitamins in black caviar - A, B, D, E, in general, half-alphabet. They are essential for human growth and normal development. So children are fed caviar not in vain.
3. Vitamins and minerals of caviar are useful for our circulatory system. They normalize blood pressure and increase hemoglobin.
4. There are many minerals and trace elements in caviar- phosphorus for the brain, potassium for the heart, calcium for the bones, iodine for the glands, iron for the blood, sulfur for tone, chlorine, silicon, sodium, manganese and zinc for the fullness of sensations and a lot more of everything.
5. Caviar is an excellent source of complete proteins such as albumins and globulins. It contains a lot of lecithins, and the caviar itself is an excellent natural biostimulant. Before an exam or a difficult meeting, it will come in handy!
6. Caviar fat contains a lot of iodine and omega-3 polyunsaturated fatty acids that are essential for the body, which contribute to weight loss, so you won’t get better with it.

WHAT TO DRINK Caviar

Drinks served with caviar are not the same as in Europe. We believe that the best liquid company for caviar is a glass of ice-cold vodka, Europeans condescendingly shrug their shoulders when they see our misted decanters and full glasses, and they themselves sip brut champagne under the caviar from a tall glass. There is no point in arguing - if something caviar did not fit, they would not drink it with it. You haven't seen anyone drinking caviar with compote, have you? And caviar is washed down with vodka - Fyodor Chaliapin adored this and specially emphasized that vodka is not eaten with caviar. The status is not the same.

HOW TO DIFFERENTIATE CAVIAR FROM NOT COMPLETELY CAVIAR AND NOT COMPLETELY CAVIAR. HOW TO DIFFERENTIATE THE REAL BLACK CAVIAR FROM THE FAKE.

• Artificial caviar in a jar often looks like frosted caviar. This is not frost…
• Many (but not all!) types of artificial caviar simply melt in boiling water.
• Real black caviar does not smell (or almost does not smell) of fish. And the artificial one is often flavored with almost herring tails. Heard a strong smell of fish - do not buy!
• If the caviar does not burst when lightly pressed, but resembles millet to the touch, it is more millet than caviar.
• Do not buy quicksand caviar! If you tilt the caviar jar a little to the side, the caviar should not “float”. And caviar should not stick together in lumps either - this is poor processing, it can affect not only taste, but also your health.
• Pick the caviar from the bottom of the jar with the handle of a small spoon - it should not be dry, but crumbly. At the same time, check if they slipped you a “sandwich” - a jar with good caviar at the top and who knows what at the bottom.
• And now the main sign - good caviar is not cheap! Buying cheap caviar, you will certainly overpay.

WILL OUR DESCENDANTS EAT CAVIAR?

In my opinion, the guilt complex gives a special taste to black caviar. Sturgeons have existed for 600 million years, survived the dinosaurs, and at least that, but they may not survive electrification - the rivers they need for spawning have been blocked off, and I’m not talking about water pollution. Sturgeon shoals of the Caspian have decreased to a critical level, the export of caviar has been banned to all the Caspian countries, except for Iran. Eating a spoonful of caviar, we destroy a whole shoal of beluga. We have to do something already, otherwise the grandchildren will have to tell for a long time what a delicious thing it was - black caviar.

Black caviar ban. The international organization of fighters for the conservation of wildlife has proposed its own means of fighting for sturgeon - it calls for the abandonment of black caviar, hoping that this will reduce demand and dampen the activity of poachers. I don't even know whether to laugh or cry...

ABOUT THE SOLUTION OF THE CAVIAR DEFICIENCY

Back in the mid-1960s, Academician Nesmeyanov managed to take a non-standard step in the fight against caviar shortages by obtaining the world's first artificial caviar from gelatin. Later they mastered the production of caviar from chicken eggs, and in 1994 its industrial production began in Murmansk. Now ersatz caviar is made from seafood, including algae. Maybe someday artificial caviar will be able to adequately replace the real one. In the meantime, most often it is used to falsify it.

So in Belgium they have learned to breed sturgeon in ponds and have already sold the first half a ton of such sturgeon caviar, and since the proceeds have exceeded all expectations, they are going to expand production. And Japan began to produce black caviar, having mastered and improved the breeding technology bester - a hybrid of beluga and sterlet, and is going to bring the gross turnover of a valuable product to 10 tons per year in the near future. So, as a last resort, we will buy caviar from the Japanese. But humanity clearly does not want to refuse such deliciousness.

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A resident of Novosibirsk bought a delicacy at the fair, but doubted its quality. How to check red caviar and distinguish it from a fake, experts told us, and we conducted an experiment

Photo: Victoria MINAEVA

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To check red caviar and distinguish it from a fake, a laboratory and experts are not needed. From their own experience, the correspondents of Komsomolskaya Pravda - Novosibirsk ", to whom the reader turned, were convinced of this. On the eve of the New Year, the pensioner saw an advertisement on TV: “Hurry! A fair with goods from Sakhalin itself will be held at the railway station!” A huge painted dish with caviar, which was stirred with a large spoon, beckoned ... The viewer instantly turned into a customer, rushing to the station.

I bought two cans for 500 rubles. One - for myself, the second - as a gift to relatives, - the pensioner told KP - Novosibirsk. - And then I bought two more cans for a friend.

CAVIAR OF MYSTERIOUS FISH

"Sakhalin amber caviar" - read the label on the banks. Already at home, our heroine took a more critical look at the purchase. The can opener was located at the bottom, and it was not indicated in the composition whose caviar it was - salmon, chum salmon, pink salmon? The composition says: "salmon caviar." Apparently, all at once.

The woman decided to try the delicacy before the holidays at a bargain price and was completely upset

It's rubber! It tastes like rubber balls rolling in your mouth. I couldn't even bite through one egg right away. And there was absolutely no taste, - the customer is indignant. I immediately doubted if she was real. Moreover, the son of a friend ate a sandwich with this caviar, and his stomach ached.

HOW TO CHECK CAVIAR?

A woman brought a suspicious jar to the editorial office of KP - Novosibirsk. For comparison, we also had proven caviar from a reliable store. We turned to an expert for advice on how to recognize where is a fake and where is a natural product.

According to the law, artificial caviar cannot be sold under the guise of natural caviar, that is, obtained from fish. The seller must honestly indicate that this is, for example, an imitation - from algae, gelatin or other ingredients, - explained Yakov Novoselov, a nutritionist, director of the Siberian Federal Center for Health Nutrition. - If this is fish caviar, then it must be written which one.

And it is very easy to check the naturalness. You just need to pour boiling water over the eggs. If the eggs dissolved, then you had gelatin in front of you.

If the caviar has not changed its color and the color of the water, then this is not just a harmless fake made from gelatin and herring brine, but chemistry, the expert says. - You can even earn poisoning from such caviar. It can be produced, for example, using esters or other substances. Moreover, unscrupulous manufacturers often add urotropin to such caviar - a preservative that is prohibited in our country.

Real caviar should behave like a squirrel. Under the influence of boiling water, the shell around the eggs will turn white, and the water itself will turn white, cloudy.

THE MEDICINE SMELL EXPERIMENT

Armed with expert advice and boiling water, we conducted an experiment.

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Fake caviar or not: how we tested red caviar. A reader of "Komsomolskaya Pravda" bought "Sakhalin" caviar at the fair and was dissatisfied with it Victoria MINAEVA

We first poured hot water over “Sakhalin” caviar from the fair. The scent of some kind of medicine wafted through the office. The female journalists pinched their noses. And the men suggested: maybe it smells like urotropin - a substance formed during the interaction of ammonia and formaldehyde? In medicine, it is used as an antibacterial drug against microorganisms that cause diseases of the urinary tract.

The eggs themselves from the “Sakhalin” jar did not change color in any way, the water remained transparent, but barely noticeable oily spots appeared on its surface. We conclude: caviar is fake.

But real caviar, under the influence of boiling water, really boiled: the shell of the eggs turned white, like the water itself. We conclude: caviar is natural. It’s a pity that there are less and less of this in stores and at fairs every year ...

INSTEAD OF AFTERWORD

"Komsomolskaya Pravda" for two days tried to get through to the company producing "Sakhalin" caviar. On the jar it is written: LLC "Musson", Sakhalin region, Poronaysk. The phone number on the label was not answered. Perhaps someone tried to fake the products of this company, but she herself had nothing to do with it. If this is the case, then employees can contact the journalists of KP - Novosibirsk by calling 8-923-145-11-02.

VPOROS - RIBROM

Can sellers be punished?

According to our expert, it is almost impossible to punish sellers from the fair, which was organized for only three days.

You can file a complaint with Rospotrebnadzor. But the likelihood that employees will be able to conduct a check is very small, - Yakov Novoselov believes. - Now very liberal laws - certification of foodstuffs is canceled. By law, you just need to write a declaration - a statement that the product meets all standards, and that's it. And the supervisory authorities do not have the right to inspect the company for three years. The same goes for fairs. Sellers declare: "We have natural caviar, from Sakhalin." And everyone must believe them. Supervisory authorities may conduct an unscheduled inspection only in the event of a well-founded complaint. For example, if a person applies with a certificate from the hospital that he was poisoned. It is more effective to simply notify, for example, our center, indicating where low-quality goods are sold. And we ourselves will properly organize the test purchase and after that we will file a lawsuit in court, we will turn to the prosecutor's office.

It remains to be hoped that the Rospotrebnadzor of the Novosibirsk region and the regional prosecutor's office will still have the opportunity to check the seller of this incomprehensible "rubber" product. Designated Offices may consider this publication as an official public statement.