Bright purple dye upsets meat men

Press, 30 August 1977, Page 30

Bright purple dye upsets meat men

NZPA staff correspondent London New Zealand is getting caught up in a growing row between the British meat trade and the European Community over what colour dye should be used on meat carcases. The row started when the E.E.C. decreed that from January 1, 1978, all meat entering the Community from third countries, such as New Zealand, mist be marked with a bright purple dye called methyl violet. The British meat trade, and notably the butchers belonging to the nationwide federation of Meat Traders, objected on the ground that bright purple is not an attractive colour to have daubed on the side of a lamb.

“The public doesn’t like it, and this could affect sales of meat," said a federtion spokesman, Mr Len Moss.

New Zealand entered the fray after the federation heard rumours that it would change to the methyl violet ahead of the due date. But the New Zealand Meat Board’s European director, (Mr A. Frazer) had said that in the meantime, his board will stick to its traditional chocolate-brown markings for just about all of its

export meat, except for that going to West Germany. The Germans like the purple markings — which show carcases have been inspected — and insist on them. Joining the Germans soon will be Italy, another E.E.C. member, and Greece, a prospective member.

It was this preference that caused a committee of E.E.C. veterinarians to decide that from January 1, everyone should use methyl violet. Discussions have been held between the New Zealand Ministry of Agriculture — which is responsible for the markings — the Meat Board, and meat companies, but Mr Frazer says that no decision has ’jeen reached.

Suppliers in New Zealand of more than 200,000 tonnes of lamb that come to Britain each year were asked for their reactions to the methyl violet, and this gave rise to the butchers’ fears that the change had been approved. No-one is saying that the methyl violet has any taste, or’that it is toxic, although the United States Department of Agriculture several years ago banned one form of methyl violet because it was said to be cancer-forming. It was of a different type to that used now, however.

To help New Zealand make up its mind, the president of the Federation of Meat Traders (Mr George Middlemiss) has written to the chairman of the Meat Board (Mr Charles Hilgendorf), suggesting that it would be an error to switch from brown to purple. Mr Frazer said any change that affects the presentation of New Zealand lamb in Europe — and therefore its sales — would “warrant the consideration of the board.” Mr Frazer would not comment, but the board in Britain is believed to be as much against the use of methyl violet as the butchers are. The British Meat and Livestock Commission (M.L.C.) has made submissions to the British Ministry of Agriculture, and it is now hoped that the E.E.C. will be persuaded to drop its directive. The M.L.C. said it had conducted a survey which showed that the dyes traditionally used on both domestic and imported meat were much preferred to the violet. “In addition to the dislike,” said an M.L.C. spokesman, “the use of methyl violet is restricted to marking raw meat, and its presence in meat products like pies and sausages is not legal in Britain.”