Resources to Assist in the Prevention of Adulteration in the Spice Supply Chain
Cheryl Deem- Executive Director, American Spice Trade Association
The adulteration of food products was first seen hundreds of years ago, with Greek botanist Theophrastus (370 – 285 BC) reporting on the use of artificial flavors in the food supply and on the use of adulterants for economic reasons in some items of commerce. Pliny the Elder (23 – 79 AD) detailed adulteration in a variety of food products, including the use of juniper berries in pepper, the first recorded adulteration of a spice. This presentation will look at some instances of recent adulteration in spices and resources available from the American Spice Trade Association to assist companies in the prevention and detection of adulteration
Cheryl Deem has been with the American Spice Trade Association (ASTA) since January 2003 and as Executive Director has oversight of all Association programs. She works with the ASTA Board of Directors to set the strategic direction of the association and then works with the ASTA staff to ensure the goals are met. She represents ASTA at a variety of spice industry meetings around the world and those travels have taken her around the world to various spice growing regions including India, Sri Lanka, Vietnam and Turkey. Cheryl has worked in Association management for more than 25 years. She has a journalism degree from the University of Wisconsin and started her career as a radio news anchor and reporter.