Tag Archives: Chicken

Was Human Meat Found In McDonald's Factories?!

Was Human Meat Found In McDonald’s Factories?!

Did US meat inspectors find human meat in several McDonald’s factories across the United States?!

Take a look at the viral claim, and find out what the facts really are!

 

Claim : Human Meat Found In McDonald’s Factories!

People are sharing a video which purportedly shows meat inspectors discovering human meat in McDonald’s factories across the United States.

Here is a transcript of the video :

Oklahoma City – first, horse meat, then the mysterious “pink slime”. Now, human meat?

A shocking discovery has been made in an Oklahoma City McDonald’s meat factory and other McDonald’s meat factories nationwide.

 

Truth : No Human Meat Was Ever Found In McDonald’s Factories!

This is another example of FAKE NEWS circulating on social media and WhatsApp groups, and here are the reasons why….

Fact #1 : No Human Meat Was Ever Found In McDonald’s Factories

Let me be very clear – no human meat was ever found in McDonald’s factories or restaurants.

If this actually happened, it would have been worldwide news, and McDonald’s would have been shut down for good. Many McDonald’s executives and their suppliers would also face criminal charges.

Yet, there has been ZERO mention of this on any legitimate news website. There is also no mention of such an incredible find in any USDA or FBI press releases.

Needless to say, McDonald’s factories and restaurants continue to operate normally. That’s because this never happened. No human meat was ever found in McDonald’s factories or restaurants.

Fact #2 : Human Meat Patty Picture Was From Resident Evil 6 Promo!

The pictures of “human meat” used in the fake video was misappropriated from a Resident Evil 6 promo in London.

Back in September 2012, Capcom created a pop-up butchery called Wesker & Son (Wholesale Meats) in Smithfield Meat Market.

Once at the butchery, members of the public will be invited to sample and purchase a dizzying array of edible human limbs including hands, feet and a human head, which will be available to buy directly from the shop. As well as these specially created products, gamers will be able to buy ‘Peppered Human & Lemon Sausages’ and ‘J’avo Caught Human Thigh Steaks’ along with some specially made pots of Red Herb and Green Herb.

All proceeds from the sale of the meat will be donated to the Limbless Association, which provides information and support to the limb-loss community.

Fact #2 : Story Was Created By A Fake News Website

This fake story created by a content aggregation (copy and paste) website called Huzlers, that also creates fake stories to go viral.

The Huzlers article was written by Pablo Reyes Jr, and published on April 7, 2014 – more than 8 years ago!

To give their fake story a “veneer of satire”, they added a tagline below the writer’s name – “Believe half of what you see and nothing you read online“.

The truth is – they intentionally created the fake story to trigger you into sharing their article, so they can go viral and make money from the increased page views.

Fact #3 : McDonald’s Sells Billions Of Burgers Every Year

Let me just point out that McDonald’s sells over a billion pounds of meat every year, just in the United States. That means their suppliers have to slaughter thousands of cows every day to keep up with the demand.

Children are much smaller than cows. Those suppliers would need to slaughter tens of thousands of children a day to replace the cows. Does that really make sense to you?

The American continent would run out of children to slaughter within a year! And how does killing children for burgers make economic sense, never mind common sense?

Read more : Did 5 Doctors Die Right After Getting Booster Dose?!

Fact #4 : Pink Slime No Longer Used In McDonald’s Food

The fake story and video used a picture of pink slime, claiming that it was also used in McDonald’s foods.

That’s also false, because by the time the fake story was written (in 2014), McDonald’s stopped using “pink slime”, which is really Lean Finely Textured Beef (LFTB).

Q : Have you ever used so-called ‘pink slime’ in your burgers?

A : Yes, we used Lean Finely Textured Beef between 2004 and 2011. We do not use this today.

Despite its gross sounding name and look, LFTB is simply beef that has been separated from the fat in beef trimmings. LFTB technology recovers meat that would otherwise be wasted and thrown away.

Think of LFTB as low-fat beef paste. Regular ground beef consists of about 30% fat, while LFTB only has about 5% fat.

Fact #5 : Pink Slime Picture Not From McDonald’s Factory

The picture used in the fake story and video isn’t from a McDonald’s factory. However, it should be pointed out that LFTB looks like that – pink-coloured paste.

The pink colour comes from the ammonia hydroxide – an antimicrobial agent used to treat LFTB and prevent bacterial growth.

Fact #5 : Ammonia In LFTB Isn’t Toxic

Even though McDonald’s no longer uses “pink slime” in their burgers, I should point out that the amount of ammonia used in LFTB isn’t dangerous.

The amount of ammonia present in Lean Finely Textured Beef (LFTB) is actually comparable to ammonia levels present in existing foods :

Food Ammonia Level
American Cheese 813 ppm
Unblended LFTB 400-500 ppm
Ketchup 411 ppm
Onions 342 ppm
Blended Beef Patty
with 15% LFTB
200 ppm
Ground Beef 101 ppm

Everything published by Huzlers should be regarded as FAKE NEWS, until proven otherwise.

Please help us fight fake news websites like Huzlers – SHARE this fact check out, and SUPPORT our work!

 

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Can Bak Kut Teh Herbal Soup Cause Liver Damage?!

Can a herbal soup like Bak Kut Teh cause liver damage, as alleged by an Australian study?!

Take a look at what the study showed, and what the facts really are!

 

Study : Bak Kut Teh Herbal Soup Can Cause Liver Damage!

Australian scientists recently caused a ruckus when their study alleged that the Asian herbal soup called Bak Kut Teh can cause liver damage.

The media excitedly jumped on it, with alarming titles to draw attention (and drive traffic?) :

ABC : Bak kut teh herbal soup may cause liver damage and interact with medication, study finds

Medical Xpress : Popular Malaysian soup can cause liver damage when mixed with medication

Adelaide Now : Adelaide forensic expert issues safety warning over liver failure soup

The Epoch Times : University Professor Warns of Risks Caused by Popular Chinese Soup

Says : Australian Researchers Find Bak Kut Teh Can Cause Liver Damage When Taken With Medicine

Truth : Study Does Not Show Bak Kut Teh Causing Liver Damage!

Despite the alarming titles, there is no need to panic… because the study does NOT show the herbal soup, Bak Kut Teh, causing any liver damage.

Here is a quick summary for those who just need to know the basics :

  1. It was a laboratory study, which means the results may not translate into actual effect in a living human being.
  2. What we eat is digested and broken down, so our body absorbs the nutrients and not the actual food. Hence, the study does not accurately replicate what happens in our body.
  3. They didn’t test bak kut teh… they only tested four soup bases used to make bak kut teh.
  4. The soup concentrations were unspecified, so it is unknown if the doses are equivalent to what our livers are subjected to after a meal.
  5. They did not test drug interactions, so it is amazing how so many media outlets claimed that the study showed that bak kut teh may interact with medication!

In short, this study does not show that bak kut teh causes liver damage. Neither does it show bak kut teh causing drug interactions of any kind.

I understand Professor Byard’s concerns about the “unknown” contents of these soup base preparations. Certain traditional Chinese medicine (TCM) and Chinese herbal medicine (CHM) have been associated with acute liver failure.

However, that isn’t so much a “bak kut teh” problem, but rather a problem with traditional Chinese medicine or Chinese herbal medicine.

For those who are interested in the details, please scroll down to the next section.

 

Why Study Does Not Show Bak Kut Teh Causing Liver Damage

Let’s start with the basics, and work our way through the Australian study.

Fact #1 : Study Was Conducted By Australian Scientists

First, the study was conducted by University of Adelaide and University of Melbourne scientists – Susan M. Britza, Rachael Farrington, Ian F. Musgrave, Craig Aboltins and Roger W. Byard.

It was published in the journal Forensic Science, Medicine and Pathology, and you can read the study here.

Fact #2 : It Was A Laboratory Study

It is important to note that this was an in-vitro study – a laboratory study, not a clinical study.

In-vitro studies are important, but they cannot be extrapolated to make any conclusion about what actually happens in a human body.

For example, in-vitro studies have shown that hydroxychloroquine and ivermectin have an inhibitory effect on the SARS-CoV-2 virus; but once tested in actual human beings – they were shown to have no clinical benefit.

In other words – what happens in a test tube, may not happen in an actual human being.

Read more : Did Study Show Pfizer Vaccine Altering Liver DNA In 6 Hours?!

Fact #3 : What We Eat Is Not What Our Body Absorbs

There is one big problem with doing in-vitro tests on food – what we eat is not what our body absorbs.

Food gets digested, and broken down into nutrients that are absorbed in our intestines. Even simple sugar gets broken down into glucose, fructose, galactose, maltose, sucrose, etc.

So soaking liver cells in a bak kut teh soup would most definitely not reflect what our liver cells actually experience after a bak kut teh meal.

In short, this study does not replicate what happens in our liver when we eat bak kut teh.

Fact #4 : There Are Many Types Of Bak Kut Teh

Bak Kut Teh is not so much a “herbal soup” as it is a pork soup dish. The name “bak kut teh” literally means “meat bone tea” in the Hokkien dialect, but there is no tea in it.

It is usually just a dish of pork ribs simmered for hours in a broth of common herbs and spices like star anise, cinnamon, cloves, dong quai, fennel seeds and garlic.

But there are many variants of bak kut teh. In Malaysia and Singapore where bak kut teh is most popular, there are at least four main “styles” :

  • Teochew style : light in colour, with more pepper and garlic
  • Hokkien style : darker and more fragrant, thanks to a variety of herbs and soy sauce
  • Cantonese style : includes medicinal herbs for a stronger flavoured soup
  • Klang style : a thick and sticky gravy, like a stew

On top of that, there are also chicken and beef versions of bak kut teh. Muslims, for example, love the chicken version, which is colloquially called chi kut teh, chi being short for chicken.

And the Malaysian town of Melaka serves a delicious beef bak kut teh, which is based on a unique black pepper soup with red fermented bean curd.

Fact #5 : They Tested Four Soup Bases

The Australian team were somewhat aware of the wide variety of bak kut teh soup bases. They tested four varieties :

  • Formulation 1 : Dried hawthorn
  • Formulation 2 : Goji berries, ginseng, bark, and dried mushrooms
  • Formulation 3 : Polygonatum odoratum, ligusticum chuanxiong, codonopsis pilosula, cinnamomum cassia, angelica sinensis, illicium verum, piper nigrum, and Eugenia caryophyllata
  • Formulation 4 : Spices, pepper and salt

It is important to note that instead of preparing bak kut teh like you and I would – with meat, vegetables, bean curd slices, etc., the researchers tested soups that were created only using the ingredients listed above.

In short, they did not actually test bak kut teh… they tested soups made from the ingredients above.

Fact #6 : Soup Concentration Was Unspecified

To prepare the four soups for testing, researchers added a sachet of each soup mix to boiling water (of unspecified quantity) for 5 minutes.

The concentration of each soup base was unspecified. They only listed the dilution factor. As such, it is quite impossible to draw any sort of conclusion from the results.

As any toxicologist will tell you – the dose makes the poison. This is why the concentration of any substance is critical in any study. Even water and oxygen – essential to human life to be sure – is toxic at high doses.

Fact #7 : Soups Were Prepared In 5 Minutes

It is important to point out that the soups the researchers used were prepared in just 5 minutes. Bak kut teh is usually prepared by simmering the meat in the soup for hours.

It would have been a good idea to prepare the soup bases like real bak kut teh soup, because boiling the soup for several hours could potentially break down toxins present in its ingredients.

In fact, it would have been better for the researchers to just buy real bak kut teh, instead of resorting to their soup bases prepared in just 5 minutes.

Fact #8 : They Tested Using HepG2 Liver Cancer Cells

It is also important to note that the researchers tested the soup bases by adding them to HepG2 cell cultures, not normal liver cells.

HepG2 is a hepatoblastoma (a type of liver cancer) cell line that was obtained from a 15 year-old boy suffering from liver cancer in 1975.

Now, there is nothing wrong with that – HepG2 is commonly used to test cytotoxicity of substances. Still, it must still be pointed out that HepG2 is not the same thing as normal liver cells.

In-vitro studies based on these cells should not be used to draw any conclusion, only used to drive further research.

Differences HepG2 Cells Normal Liver Cells
Cell Size 12-19 µm 15 µm
Cell Shape Polygonal Cube
Nuclei Single large nuclei
with 3-7 nucleoli
Two or more nuclei
Mitochondrial Content Low High
Smooth Endoplasmic Reticulum Poorly Developed High
No. of Chromosomes 50-60 46
DNA Content 7.5 pg ~6 pg
Genome Stability Unstable Stable

Fact #9 : Spices, Pepper + Salt Did Worst In Their Tests

What I found most interesting in their results was the fact that the most “toxic” soup was Formulation 4, which consisted of nothing more than spices, pepper and salt.

Formulation 4 showed the most significant toxicity to the HepG2 cell line with approximately 83% cell death before dilution (p < 0.0001) and persistent toxicity even with dilution 1:10 (15% ± 3.7, p = 0.023) and 1:1000 (14% ± 3.8, p = 0.024)

Well, that’s gonna worry fans of Kentucky Fried Chicken, which boasts 11 herbs and spices, including pepper and salt!

Jokes aside, this result suggest that common spices, pepper and salt are more toxic to HepG2 liver cells than the more fanciful bak kut teh preparations!

Fact #10 : They Did Not Test Drug Interactions

I’m not sure how this study touches on drug interaction, since they didn’t test the soup bases with common hepatotoxic drugs like paracetamol to see if there is a synergistic effect.

No matter how you slice and dice this study’s results, they tell us nothing about any possible interaction with other herbs / drugs.

Yet so many media outlets made the startling claim that the study showed that bak kut teh may interact with medication! Nowhere in the study does it say that!

It seems obvious that most of these journalists did not even bother to read the study, and only paraphrased what other people were writing.

 

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Malaysia Announces July-Aug Ceiling Price For Chicken, Eggs!

The Malaysian government just announced the ceiling price for chicken and eggs for July to August 2022!

 

Earlier : Malaysia U-Turns On Chicken Price Float

Just 3 days after announcing that the price of chicken and eggs would be freely floated, the government of Malaysia announced a U-turn.

At 5:45 PM on 24 June 2022, the Prime Minister of Malaysia Ismail Sabri announced that the government has cancelled the floating of chicken price, and will continue to impose a price ceiling.

Read more : Malaysia Cancels Chicken Price Float, Maintains Water + Power Rates!

 

Malaysia Announces July-Aug Ceiling Price For Chicken, Eggs!

On Wednesday, 29 June 2022, the Agriculture and Food Industries Minister Ronald Kiandee announced that the ceiling price for chicken and eggs for Peninsular Malaysia for July and August 2022.

From 1 July until 31 August 2022, the price of a standard whole chicken would be capped at RM 9.40, but there was no mention of a price cap for the super whole chicken (slaughtered and cleaned without legs, head, liver and gizzard).

The price for eggs would also go up in tandem, with Grade A eggs capped at 45 sen each, Grade B eggs capped at 43 sen each, and Grade C eggs capped at 41 sen each.

Here is a comparison table of the current and new prices, with my calculations on the difference :

Feb to June July to Aug Difference
Standard Whole Chicken RM 8.90 per kg RM 9.40 per kg +5.6%
Super Whole Chicken RM 9.90 per kg NA NA
Grade A Eggs RM 0.43 each RM 0.45 each +4.7%
Grade B Eggs RM 0.41 each RM 0.43 each +4.9%
Grade C Eggs RM 0.39 each RM 0.41 each +5.1%

In general, the ceiling price for chicken and eggs in Malaysia would be raised by about 5%, which is significantly lower than the 33% hike expected if their prices were freely floated.

This subsidy though isn’t really free, as taxpayers are ultimately footing the bill.

According to the government, it will spend RM 369.5 million for this additional subsidy on chicken and eggs, bringing the total amount spent to RM 1.1 billion since February 5, 2022.

 

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Malaysia Cancels Chicken Price Float, Maintains Water + Power Rates!

The Prime Minister of Malaysia just cancelled the floating of chicken price, and maintained water and electricity power rates!

Here is what you need to know…

 

Earlier : Malaysia Removes Price Control + Subsidy For Chicken!

On 21 June 2022, Malaysia’s Domestic Trade and Consumer Affairs (KPDNHEP) Minister Alexander Nanta Linggi, announced that price control for chicken and chicken eggs, as well as subsidies for palm oil used for cooking will be removed.

From 1 July 2022 onwards, the price of chicken was supposed to be floated, and would depend on market forces. The price of chicken was expected to increase from RM8.90 per kg currently, to about RM11.90 per kg, once its price was floated.

The government needed to remove the price control on chickens because they would stop giving subsidies to poultry farmers on 1 July 2022 as well.

Read more : Malaysia Removes Price Control, Subsidy For Chicken, Eggs, Cooking Oil!

 

Now : Malaysia Cancels Chicken Price Float, Maintains Water + Power Rates!

Just 3 days later, the Prime Minister of Malaysia announced a U-turn on removing price control on chickens.

At 5:45 PM on 24 June 2022, the Prime Minister of Malaysia Ismail Sabri announced that the government has cancelled the floating of chicken price, and will continue to impose a price ceiling.

However, this does not mean the chicken price will remain at its current ceiling prices of :

  • Standard whole chicken : RM 8.90 per kg
  • Super whole chicken (without legs, head, liver and gizzard) : RM 9.90 per kg

According to his official statement, the government will announce the new ceiling price for chicken later.

He also announced that the government has decided to maintain the current water and electricity tariffs in Peninsular Malaysia, by continuing to provide subsidies worth approximately RM 5.8 billion.

  • Domestic users : A rebate of 2 sen per kW-hour will be maintained, with no surcharge.
  • Commercial and industrial users : A surcharge of 3.70 sen per kW-hour will be maintained.

This is good news for domestic users, but not so good news for commercial and industrial users who have to put up with the surcharge.

 

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Malaysia To Give RM100 / RM50 Subsidy To B40 Group!

The government of Malaysia just announced that it will give RM100 / RM50 subsidy to the B40 group to cope with the increased cost of living!

Here is what you need to know…

 

Malaysia Removes Price Control, Subsidy For Chicken, Eggs, Cooking Oil!

On 21 June 2022, Malaysia’s Domestic Trade and Consumer Affairs (KPDNHEP) Minister Alexander Nanta Linggi, announced that price control for chicken and chicken eggs, as well as subsidies for palm oil used for cooking will be removed.

There was an immediate uproar from consumers, as it would mean additional increases in food prices, that have already shot up in recent weeks.

Read more : Malaysia Removes Price Control, Subsidy For Chicken, Eggs, Cooking Oil!

 

Malaysia To Give RM100 / RM50 Subsidy To B40 Group!

To assuage the concerns of many citizens who are struggling to make ends meet in a time of high inflation, the Prime Minister of Malaysia Ismail Sabri today announced that the government will give a small one-time subsidy to the B40 group :

  • B40 families will receive RM100 (about US$22.70)
  • B40 individuals will receive RM50 (about US$11.35)

This small cost-of-living subsidy is meant to help the B40 group cope with the increased food prices.

It will be paid to their accounts together with Phase 2 of Bantuan Keluarga Malaysia (BKM) programme for the B40 group.

For example, if you are a B40 senior citizen who is supposed to receive RM150 in Phase 2 of BKM, you will now receive RM200 = RM150 (BKM) + RM50 (additional cost of living subsidy).

 

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Dr. Adrian Wong has been writing about tech and science since 1997, even publishing a book with Prentice Hall called Breaking Through The BIOS Barrier (ISBN 978-0131455368) while in medical school.

He continues to devote countless hours every day writing about tech, medicine and science, in his pursuit of facts in a post-truth world.

 

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Malaysia Removes Price Control, Subsidy For Chicken, Eggs, Cooking Oil!

Malaysia is removing price control for chicken and chicken eggs, as well as the subsidy for palm oil used for cooking!

Here is what you need to know…

 

Malaysia Removes Price Control, Subsidy For Chicken, Eggs, Cooking Oil!

On 21 June 2022, Malaysia’s Domestic Trade and Consumer Affairs (KPDNHEP) Minister Alexander Nanta Linggi, announced that price control for chicken and chicken eggs, as well as subsidies for palm oil used for cooking will be removed.

Read more : Malaysia To Give RM100 / RM50 Subsidy To B40 Group!

Currently, the Malaysian government imposes the current maximum retail price for chicken and palm oil used for cooking in Peninsular Malaysia.

  • Standard whole chicken : RM 8.90 per kg
  • Super whole chicken (without legs, head, liver and gizzard) : RM 9.90 per kg
  • 5 kg palm cooking oil : RM 29.70 per bottle
  • 3 kg palm cooking oil : RM 18.70 per bottle
  • 2 kg palm cooking oil : RM 12.70 per bottle
  • 1 kg palm cooking oil : RM 6.70 per bottle

From 1 July 2022 onwards, the price of chicken will be floated, and will depend on market forces; and the subsidy and price limit on bottled palm cooking oil of 1 kg, 2 kg, 3 kg and 5 kg will be abolished.

The abolishment of the palm cooking oil subsidy will save the government about RM 20 million a month. However, they will maintain the subsidy for cooking oil sold in 1 kg polybag packages, priced at RM 2.50 per packet.

The government needed to remove the price control on chickens, because they would stop giving subsidies to poultry farmers on 1 July 2022 as well.

The inflation of food prices will inevitably increase in July, so please be prepared!

 

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He continues to devote countless hours every day writing about tech, medicine and science, in his pursuit of facts in a post-truth world.

 

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Chop Cheong Bee Now A Leader In Smart Farming!

This is how Chop Cheong Bee has now become a leader in smart farming!

 

Chop Cheong Bee Now A Leader In Smart Farming!

Datuk Jeffrey Ng Choon Ngee, General Manager of Chop Cheong Bee Sdn Bhd (CCB), recently explained how they are now a leader in smart farming.

Having established CCB in 1997, his business has grown from marketing live chickens, to managing 14 poultry farms throughout Melaka that supply Malaysian consumers with 1.5 million chickens every month!

“Traditionally, poultry farming was done manually, with plenty of people overseeing the poultry farms. This method poses numerous risks such as diseases and contact between human and chickens,” he said.

“We use technology to improve poultry farming methods and elevate our production efficiency and output. Our aim was to provide the best care possible for the chickens while minimising the risks of poor production and mortality to reduce the operational costs.”

As a result, CCB was able to establish numerous poultry farms, with the objective of turning those farms into profitable assets with high profit margins.

Among the solutions they implemented was the SAP Business One (B1) business management software, which allowed them to connect and and streamline processes for greater efficiency.

CCB has also implemented Internet-of-Things (IoT) technologies. Data from sensors can be streamed in real-time; such as the amount of feeds and water consumed by the chickens, the ambient temperature and lighting exposure, as well as changes in chickens’ weight and so on.

“The best part about the system is that the workers do not need to be there physically to know all this information. Using a smartphone, the worker can just snap pictures or take videos of the farm, the houses and the chicken and immediately consult with the veterinary experts via text messages or video calls,” explained Datuk Jeffrey. “Our operations are now more efficient than ever before.”

 

Chop Cheong Bee @ SAP Roundtable With Mydin

Datuk Jeffrey was speaking at a media roundtable organised by SAP entitled A Growing ASEAN, A Hungry Population: Building Resilient and Sustainable Food Supply Chains’ held recently.

Also in attendance was Mydin Mohamed Holdings Berhad IT Director Malik Murad Ali who shared on how this homegrown Halal hypermarket and retail chain grew from being a store in Kelantan in 1957 to a nationwide network of more than 50 stores, presence in seven major malls and multiple retail outlets.

Mydin had also digitised its processes to realise greater productivity and efficiencies.

Meanwhile, SAP Malaysia Managing Director Hong Kok Cheong who had hosted the Malaysian session said that tackling food waste in Southeast Asia and Malaysia is an issue should be prioritised.

“There is a growing need for safe, and fresh food and the answer is greater digitalisation efforts and integration, collaboration across industry players – and gaining visibility into where products come from, how long they’ve been in transit, and when they’re set to expire. Retailers and suppliers need to document the who’s, what’s, where’s, and when’s of every aspect of the food supply chain, not only for consumer safety and protecting their brands – so that there’s more accurate traceability standards,” said Hong.

All this leads to supply chain visibility – and more efficient direction of the region’s food sources, especially when it comes to fresh produce.

“Businesses need to have a ‘digital core’ to become intelligent enterprises with streamlined efficiency across operations, integrate with partners and suppliers. This way there’s accountability to stakeholders and consumers – track and manage sustainability, coupled with the origin of food being produced,” said Hong.

 Long and short of it all, businesses need better visibility to predict demand, consumer tastes and preferences (via intelligent insights), so they can meet the demand with the optimum resources, and avoid overordering/service that can result in wastage,” concluded Hong.

 

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Dr. Adrian Wong has been writing about tech and science since 1997, even publishing a book with Prentice Hall called Breaking Through The BIOS Barrier (ISBN 978-0131455368) while in medical school.

He continues to devote countless hours every day writing about tech, medicine and science, in his pursuit of facts in a post-truth world.

 

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