3 ms·

I had no idea about plumping. Do you know what percent of the revenue her supermarkets take?

by garply 17y ago

ErrantX 17y ago
Not sure but it's a fair whack. She makes a little more on direct & local sales but mostly that is because she also gets some of the retail markup too (which the supermarkets soak up). EDIT: here is some info on plumping. http://voices.washingtonpost.com/all-we-can-eat/food-politics/-plumped-imposters-at-the.html http://voices.washingtonpost.com/all-we-can-eat/food-politic... My Aunt's produce isn't modified all that much (because it is marketed as premium and local produce by the supermarket - they buy from numerous small producers in local regions and distribute to that region). However most of the generic chicken you see in stores will be plumped in this way. Im not sure of the exact water content but I recall watching a TV show once about it that suggested 70% water content (including what was already there)
- garply 17y ago
  The bakeries here usually blend their cheesecakes (which are sold by weight) with flour to boost their margins. This sounds like exactly the same sort of process. I wonder how frequent this is in the food industry.
  - pmjordan 17y ago
    It's done with bacon, too. This is why you'll find that cheap bacon, when fried, will expel a lot of water, whereas the more expensive stuff won't. This is probably more noticeable on back bacon ("Canadian" bacon) - I can't imagine the fatty parts hold the water for long enough.
- Silhouette 17y ago
  I don't know the situation elsewhere, but something that surprised me here in the UK is the disclosure requirements. We have a lot of rules on describing ingredients and nutrition in food, some statutory, others widely accepted industrial practices. However, even the statutory rules let food suppliers "forget" certain things, like IIRC up to 10% of added water in meat products. In other words, they can legally say "no added water" with anything up to 10% added, or reduce greater actual amounts accordingly. I'm not sure I see any public interest in that kind of rule, unless it really is an essential part of the production process that literally everyone (including the local butcher with a local supplier competing with the supermarkets) is going to have to do.

I had no idea about plumping. Do you know what percent of the revenue her supermarkets take?

by garply 17y ago

I had no idea about plumping. Do you know what percent of the revenue her supermarkets take?

Not sure but it's a fair whack. She makes a little more on direct & local sales but mostly that is because she also gets some of the retail markup too (which the supermarkets soak up). EDIT: here is some info on plumping. http://voices.washingtonpost.com/all-we-can-eat/food-politics/-plumped-imposters-at-the.html http://voices.washingtonpost.com/all-we-can-eat/food-politic... My Aunt's produce isn't modified all that much (because it is marketed as premium and local produce by the supermarket - they buy from numerous small producers in local regions and distribute to that region). However most of the generic chicken you see in stores will be plumped in this way. Im not sure of the exact water content but I recall watching a TV show once about it that suggested 70% water content (including what was already there)

garply 17y ago
The bakeries here usually blend their cheesecakes (which are sold by weight) with flour to boost their margins. This sounds like exactly the same sort of process. I wonder how frequent this is in the food industry.
- pmjordan 17y ago
  It's done with bacon, too. This is why you'll find that cheap bacon, when fried, will expel a lot of water, whereas the more expensive stuff won't. This is probably more noticeable on back bacon ("Canadian" bacon) - I can't imagine the fatty parts hold the water for long enough.
Silhouette 17y ago
I don't know the situation elsewhere, but something that surprised me here in the UK is the disclosure requirements. We have a lot of rules on describing ingredients and nutrition in food, some statutory, others widely accepted industrial practices. However, even the statutory rules let food suppliers "forget" certain things, like IIRC up to 10% of added water in meat products. In other words, they can legally say "no added water" with anything up to 10% added, or reduce greater actual amounts accordingly. I'm not sure I see any public interest in that kind of rule, unless it really is an essential part of the production process that literally everyone (including the local butcher with a local supplier competing with the supermarkets) is going to have to do.