It would be safe to say that Taiwan experienced more food scandals than any other country in 2014. From contaminated oils to vinegars, local media outlets were kept busy with the responsibility of updating the nation with new cases of food contamination, almost like clockwork.

The biggest surprise to everyone in Taiwan was the number of trusted food conglomerates involved in the scandals, with former industry leader Ting Hsin and its subsidiaries going from being an exemplary brand to its current state at the brink of bankruptcy.

However, the revelation of such mass food contamination marks a positive step for Taiwan. The reason is simple: Had the tainted foods not been exposed, Taiwanese would still be consuming the polluted foods.

It is painful for Taiwanese people to see the nation’s image as a “food paradise” so tainted, but if the nation can learn from the problems and take action accordingly, then the unfortunate incidents can be blessings in disguise.

It is bad to have a good image shattered, but it is at least better than living in ignorance of the fact that food contamination is a problem just as real as global warming.

Before these scandals, people rarely questioned the manufacturing processes behind the foods they eat, let alone wondered about the origin and manufacturing process of the food’s raw ingredients.

Had these same people visited any number of developing countries, they would likely be more alert about what they put in their mouths. In some countries, tourists do not dare rinse their mouths with local water unless it comes from a bottle.

Research done by tourists prior to visiting many countries reveals advice from previous visitors that warns of possible food poisoning in certain areas.

Of course, tainted food products might still exist in the local market, but at least people now purchase products with caution, while manufacturers are more careful in their production practices, even when attempting to tread on the wrong side of the law.

And being exposed also allows for rectification of the problem, even if it is at a sluggish pace made worse by the minimal efforts of the government.

It goes without saying that the Taiwanese government should have worked a lot harder in the past to prevent the scandalous events, and it should work harder now for the sake of national health.

Instead of trying to paint a rosy picture (or at least a less dreadful one), the government should not let recent food crises go to waste and should use them as a reason to improve food safety.

In the short- to mid-term, the government should enhance its efforts in food safety inspections. Increased checks could result in more embarrassing revelations, but these painful findings can lead to improvements.

Lawmakers have already passed bills that will mete out harsher punishments, increasing the maximum fine for makers of illegal foods that result in consumer death to 2 billion new Taiwan dollar ($63 million).

The government, however, should make sure the harsher law is not just a paper tiger. It should remove hurdles that make prosecutions for food makers impractically difficult.

In the long-term, Taiwanese society should realize the problem of its age-old ideal of “tastiness on the cheap” in the modern age. Taiwan’s current food landscape developed during a relatively short period when the nation skyrocketed from an impoverished society to an affluent one.

Cheaply available proteins were highly important just a few decades ago when shoes were considered a luxury. As Taiwanese people get richer, they are no longer satisfied with food merely as a source of energy and are looking for tastiness as well.

Yet perhaps due to the swiftness of Taiwan’s economic development, the memories of harder times are still vivid, resulting in the unique mix of food evaluation based on cheapness and taste while healthiness and food quality take a back seat.

The government is partly to blame too, as it has long been a promoter of Taiwan as a place for great cheap snacks.

There is no denying that food contamination is a problem, one that affects Taiwan more than most as a country that prides itself on the diversity of its delicacies as an attraction for foreign tourists.

Under proper guidance and promotional campaigns, dishes with humble origins (such as Japan’s ramen) can become world-recognized delicacies.

Taiwanese food is more than just cheap snacks. The government should help the local food industry realize the full potential of Taiwanese cuisine.

(Editorial, The China Post)

(Asia News Network)