Arbeitspapier/Forschungsbericht

Autorenliste: Teuber, Ramona

Jahr der Veröffentlichung: 2019

ISBN: 978-87-93768-03-1

URL: https://static-curis.ku.dk/portal/files/210918848/IFRO_Report_278.pdf

Serientitel: IFRO Report

Serienzählung: 278

Abstract: 
The present report aimed at reviewing both the theoretical as well as the empirical literature on food fraud, which is usually defined as deception for economic gain using food. More specifically, the overall goal was to provide a review of existing analyses addressing food fraud from a social sciences perspective. For this purpose, relevant literature was searched, reviewed and analysed in order to provide a solid knowledgebase for further discussions among regulatory bodies, policy makers, private businesses and scientists, regarding how to address fraudulent activities in food supply chains, especially regarding setting up appropriate prevention measures.
Based on the review several central points emerged.
First, no harmonised definition of food fraud exists and food fraud can appear in many different forms such as adulteration, counterfeiting or mislabelling. Thus, food fraud is a multifaceted problem and can have very different impacts on consumers ranging from direct health treats such as the consumption of toxic contaminants to technical threats such as the mislabelling of the country of origin.
Second, given the lack of statistics about food fraud incidents - due to its very nature - statements about its extent and severity are based on detected cases and educated guesses. According to existing knowledge, food fraud in the EU seems to be especially pronounced for products such as olive oil, spices, honey, and fish/seafood. However, at the same time it needs to be kept in mind that the higher share of products found to be adulterated in these categories might also be a direct result of a higher control intensity for these food groups due to previous food fraud cases.
Third, even though organised criminal groups (food mafia) seem to play a certain role in fraudulent activities in the food sector, in most cases it might be more reasonable to assume that ordinary businesses are involved in fraudulent activities. Thus, the routine activity and situational prevention theory, both applied in the field of criminology, as well as the economics of crime approach seem to be highly relevant concepts for the analysis of food fraud.
Fourth, vulnerability assessments should be considered as integral parts of food fraud management systems. Food fraud vulnerability is thereby determined by three key elements: opportunities, motivations and control measures. The overall goal of such assessments is to identify potential vulnerabilities in order to be able to set up countermeasures to minimise the incentives for individuals and businesses to engage in fraudulent activities.
Fifth, based on the existing knowledge from known food fraud incidents and vulnerability assessments, both macro- and micro-level factors must be considered simultaneously to assess fraud vulnerability and to set up and implement effective prevention strategies. Especially important factors to consider seem to be the ease and detection of adulteration of a certain raw
material, the presence of added value claims (e.g., organic, Protected Designation of Origin), and the complexity of the value chain (e.g., low transparency and traceability increases vulnerability).
Sixth, there is evidence that existing legal enforcement powers are not always used to their full extent, and control officials' orders would be more effective if the sanctions for disobeying were rapid and sufficiently severe. In this context, it has been argued that fines are only one element of a food fraud fighting strategy which should also include other elements such as the withdrawal of licenses and authorisations, ‘naming and shaming’ techniques, and human capacity building measures.

Harvard-Zitierstil: Teuber, R. (2019) Review of socioeconomic tools and models for preventing, detecting, and mitigating food fraud. (IFRO Report, 278). Frederiksberg: Department of Food and Resource Economics, University of Copenhagen. https://static-curis.ku.dk/portal/files/210918848/IFRO_Report_278.pdf

APA-Zitierstil: Teuber, R. (2019). Review of socioeconomic tools and models for preventing, detecting, and mitigating food fraud. (IFRO Report, 278). Department of Food and Resource Economics, University of Copenhagen. https://static-curis.ku.dk/portal/files/210918848/IFRO_Report_278.pdf