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The long interval between the last abortive attempt to negotiate entry to the European Economic Community and the present time, when, if we read the signs aright, the atmosphere is more favourable, seems to have been a period of reflection for great numbers of people. Nothing has changed politically; “getting into Europe” is the official policy of both Government and Opposition, but many of the so‐called Marketeers are now ready to admit to there being problems. What has emerged, however, in the last year or two is that to the British people, the Common Market is not a political question; there are probably as many against it in both camps; big business remains for it, but the spate of letters in the correspondence columns of newspapers from people who, having had time to think, expressing misgivings, cannot have escaped observation by the policy‐makers. A few politicians confess to having second thoughts, mainly from concern at the price the British public may be called upon to pay.

Language may be a treasured heritage of small comunities, all that is left to bind them together. It is often a matter of national or regional pride, keeping alive a tongue dead centuries past everywhere else; in an area of the Grisons forty thousand Swiss speak the Latin Romansch, the tongue spoken by the citizens of ancient Rome, and nowhere else in the world is it heard. There are so‐called official languages; in the councils of Europe, it has always been French, which is the official language of the European Economic Community; this means, of course, that all EEC Directives and in due course, judgments of its courts, will be first delivered in French.

Since the incident at Westminster Abbey last Christmas, Scottish nationalistic pride, or self‐consciousness, has been widely advertised. In many respects the existence of that attitude of mind does no harm to His Majesty's subjects in England and Wales. But now a genuine grievance against the Scots—which has existed for some years, though few people have been aware of it—has at last received publicity. It arises from the fact that several of the provisions of the Food and Drugs Act, 1938, do not apply to Scotland—doubtless because the Scots had represented that they would be unacceptable. Among those provisions was Section 101, which incorporated with the Act the whole body of regulations, including those relating to preservatives in food, which had been made in pursuance of the Public Health Acts. Similar Regulations, it is true, do apply in Scotland, but a breach of them is an offence, not under the Act of 1938, but under the Food and Drugs (Adulteration) Act of 1928, which is wholly repealed so far as England and Wales are concerned. Recently the Corporation of Blackburn persuaded the local justices to convict a company, registered and trading in Scotland, of an offence against the Act of 1938 on the ground that boric acid had been found in biscuits manufactured by the company in Scotland and sold to a Blackburn retailer. The Scottish company was not prosecuted by the Blackburn Corporation but was brought in under s. 83(1) by a previous defendant. Counsel for the defence took the points that a Scottish firm cannot be haled before an English Court in respect of an alleged offence which, if it was committed at all (which was disputed), was committed in Scotland, where the Food and Drugs Act, 1938, is not in force. Incidentally it may be observed that the presence of boric acid in the biscuits was due to the use of margarine containing not more than the permitted percentage of the preservative. The magistrates chose to convict the Scottish company as the person to whose act or default a contravention of the provisions of the English Act was due. On appeal to the Divisional Court, the conviction has now been annulled, primarily on the ground that the Blackburn bench had no jurisdiction to hear a summons against the Scottish company. Section 83, like many other sections of the Act of 1938, does not apply to Scotland, except with respect to prosecutions under the Orders made by the Minister of Food under. Defence Regulations—for example, the various Food Standards Orders and the Labelling of Food Order. (See particularly Regulation 7(3) of the Defence (Sale of Food) Regulations, 1943, and Article 15(c) of the Labelling of Food Order, 1946.) Still, if Scotsmen insist on not being subject to the English food laws as a whole, it would be unreasonable for them to expect that those who sell food in England and Wales should be willing to be deprived of the safeguards which the Act of 1938 confers on innocent dealers who have been let down by their suppliers. The Scots may find that English retailers of food will boycott Scottish products. Provided always that nothing in this Article shall be deemed to apply to the sale or purchase for human consumption in England or Wales of the article of food distilled in Scotland and commonly known as Scotch or Scottish Whisky, if the food is so described in an invoice or on a label bearing the name and address of the distiller. The point of which proviso is to show that I am not such a nitwit as to think that anything that I write will deter or discourage any Englishman from acquiring a bottle of Scotch if he knows where and how he can get it.

Thailand dominates world exports of canned tuna with a market share of around 40 percent which is at least four times higher than any other exporter. The aim of this paper is to examine the export competitiveness of the canned tuna export industry in Thailand for 1996‐2006.

The paper uses a revealed comparative advantage (RCA) approach and calculates RCA indices for both major exporters in the world market and competitors in individual export markets.

Thailand has comparative advantages in all major export markets; these have remained stable in the USA, the Middle East, Japan and Canada but have fallen substantially in Australia.

First, Thailand urgently needs to consider tuna farming. Second, smaller processing and fishing companies should merge to increase profit margins and market share. Third, Thailand should engage in effective trade negotiations with importers. Fourth, stock management and conservation could be used to support the industry. It is unlikely that current levels of comparative advantage can be maintained because of import tariffs, rules of origin, labour shortages and increasing unskilled labour costs.

Tuna management and conservation in Thailand could be used to support the sustainability of the industry.

By contrast to Kijboonchoo and Kalayanakupt who find that Thailand's market share declined between 1987‐1998 and revealed comparative advantage fell, these results show that this declining trend has since been arrested.

The purpose of this paper is to assess impact of literacy on the combinations of traceability information on food packages of chilled chicken nuggets and fish fingers consumers choose.

A discrete choice experiment, belonging to the “stated preference method” was designed to meet the purpose of this study with 512 German and Greek consumers. According to this method, the information is gathered using methods of distinct preference asking individuals face to face questions about their behaviour.

The results indicate that literacy has an impact on the combinations of information consumers choose; specific information is most useful and sought by high- and low-literate consumers; and price is an important factor for the consumer choices presented in the current study, but cannot overshadow other equally important factors.

Marketing issues are raised because of the importance and utility consumers attach to traceability systems.

This is a novel research concerning literacy’s impact on the combinations of package information chosen by consumers in Germany and Greece in relation to the two studied chilled chicken and fish products (i.e. chilled chicken nuggets and fish fingers).

This paper aims to observe the possible relationship between skin color, sun exposure level, UV protection and food intake and serum levels of 25(OH) D in Japanese older adults.

Elderly (n = 131; 65-93 years old), followed by the Tokyo Metropolitan Institute of Gerontology in the Kusatsu (36°N) received a self-applicable questionnaire about the quantity and quality of the daily sun exposure and behavior to avoid the sun. A color analyzer measured each red (R), green (G) and blue (B) component of skin color, and dietary vitamin D was estimated by food frequency questionnaire. Serum 25(OH) D levels were collected and categorized as sufficiency (>30 ng/mL), insufficiency (between 20 and 30 ng/mL) and deficiency (<20 ng/mL).

High proportion of participants had insufficiency (53 per cent) and deficiency (25 per cent) levels of 25(OH) D. Insufficiency levels were more prevalent in women (57 per cent, p = 0.048) and in participants that use gloves (49 per cent, p = 0.054) and sunscreen on face (76 per cent, p = 0.003) as a sun protection way. Participants with sufficiency levels of 25(OH) D presented lower values of R (p = 0.067), G (p = 0. 007) and B (p = 0.001) of skin color (what is meaning darker skin) and a higher fish intake (12 times per week).

The study is a cross-sectional design and brings a potential for measurement error in the recorded subjective variables. There is a memory bias in self-reported sun exposure and food consumption; however, in the multivariate analysis, it was demonstrated a significant association. Second, although the authors have sought to evaluate a number of variables that could affect the skin’s ability to synthesize vitamin D, there are many other factors that may affect this ability that could not be accounted for. Another limitation was the assessment of self-reported ultraviolet exposure data rather than direct measurement of exposure.

It was also concluded that darker skin color (a surrogate of longer-term sun exposure) participants had a lower prevalence of vitamin D insufficiency in this ethnic homogeneous population. When accessing patients’ skin color, the clinician must account for his or her ethnicity.

Governments should regulate supplementation or food fortification with vitamin D, with special focus in countries with geographical location of insufficient solar radiation for skin synthesis of this vitamin. With this, it becomes a priority that a safe sun exposure ensures the sufficient serum levels of 25 (OH) D without the use of supplements.

This report was the first to analyze skin color components associated to vitamin D levels, finding that blue and green colors were significant. The clinical implication of this find is yet to understand. It was also concluded that darker skin color (a surrogate of longer-term sun exposure) participants had a lower prevalence of vitamin D insufficiency in this ethnic homogeneous population. When accessing patients’ skin color, the clinician must account for his or her ethnicity.

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Food consists of a complex mixture of different chemical substances and we cannot understand the nutritional significance of any one component of food if we ignore the other components. The availability of a nutrient in any food will depend not only on its chemical and physical form, but also on the other substances present in the food. The absorption and metabolism of one nutrient is often affected by the intake of other nutrients. This article examines some of the many ways in which the different components in food may interact with each other.

The purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.

A structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.

The average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.

This is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p<0.01) in the protein content of the raw fish compared to the heat‐treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non‐essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.