2018 Technical Presentation: Panel on Adulteration
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The first presenter, Steve Clemenson from NedSpice, presented on the differences between standardization and adulteration and detection methods for adulteration. The second presentation, provided by Guillermo Molina of Sabater Spices, provided an overview of adulteration practices and detection methods for paprika powder. The third presenter, Ucar Sayil Gundem from Kutas Group, presented on economic adulteration in oregano.
Membership Required
A valid ASTA membership is required to access this page. Please use the form below to log in with your ASTA member account.
Log in
Not a member yet? Click here to learn about joining ASTA today.
Related Resources
Identification & Prevention of Adulteration: Guidance from ASTA
This guidance covers the identification and prevention of economically motivated adulteration in spices. It includes legal and regulatory definitions of adulteration, EMA prevention strategies, a decision tree to identify vulnerabilities and verification and detection of fraud in raw spice materials.
Presentation: Identifying EMA and Distinguishing Incidental vs Intentional Adulteration in Herbs & Spices
This presentation was shared with the U.S. Food and Drug Administration on October 17, 2023, by the ASTA Spice Integrity Council. The presentation aims to distinguish between economically motivated/intentional adulteration and incidental contamination, provide an overview of industry practices, and highlight the pros and cons of various analytical methods in the detection of adulteration.
