I am fascinated by what one learns from various food labels. Here are a few notes from a couple in France (Nice) and I look forward to comparing them with their US cousins in North Carolina:
+ Light Yogurt from Carrefour tells me that it contains only natural sugars and lots of healh information that I need a magnifying glass to read.
+ Strawberries from Monoprix tells me they come from Morocco, they are category "1", who imported them, who exported them from Morocco and some tracing numbers.
+ Flax seeds from a Nice organic food store tells me that they are organic, don't eat more than a tablespoon/day, best used by date, and that the seeds orginally come from Russia through a French company.
+ Bananas from Carrefour Discount tells me that they come from Costa Rica, that they are "Cavandish", category "2", that they were treated with Thirebenazole (if I am reading that right), a packaged date, and note the price of 1.15 euros/kilo or about 65-75 USD cents/pound.
+ Pears from Carrefour tell me that they are "Abate", that they cost 2.20 euros/kilo or about 1.40 USD/pound and that I should store them between 0 and 4 C.
+ Light Yogurt from Carrefour tells me that it contains only natural sugars and lots of healh information that I need a magnifying glass to read.
+ Strawberries from Monoprix tells me they come from Morocco, they are category "1", who imported them, who exported them from Morocco and some tracing numbers.
+ Flax seeds from a Nice organic food store tells me that they are organic, don't eat more than a tablespoon/day, best used by date, and that the seeds orginally come from Russia through a French company.
+ Bananas from Carrefour Discount tells me that they come from Costa Rica, that they are "Cavandish", category "2", that they were treated with Thirebenazole (if I am reading that right), a packaged date, and note the price of 1.15 euros/kilo or about 65-75 USD cents/pound.
+ Pears from Carrefour tell me that they are "Abate", that they cost 2.20 euros/kilo or about 1.40 USD/pound and that I should store them between 0 and 4 C.
This is what I call globalization. Moreover, French food labels are not easy to understand.
ReplyDeleteCathy
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