AZE.US
Consumers in Azerbaijan are increasingly paying attention to the composition of sausages and processed meat products, but many still do not fully understand what is written on the packaging.
One of the terms causing questions is “shpik,” which appears in the ingredients of some sausage products. For many buyers, the word is unclear. In fact, it refers to pork fat, a component that may be especially important for consumers who avoid pork or choose products marked as “halal.”
A survey among shoppers showed that many people look first at the price, expiration date and “halal” label, but do not always understand the meaning of certain ingredients or food additive codes.
Some buyers said that if a product contains pork-based components, this should be stated directly and clearly, rather than hidden behind technical or foreign terms.
Food safety specialist Seymur Gafarov said the information on packaging is a key indicator for consumers. According to him, the list of ingredients, storage conditions, production date and additives gives buyers an initial understanding of the quality and safety of the product.
He noted that many sausage products contain E250, also known as sodium nitrite. It is used to fight bacteria, preserve the product’s reddish color and extend shelf life.
Other additives may also appear on labels, including E200 and E202, which refer to sorbic acid and sorbates, as well as E210 and E211, benzoic acid and benzoates. These are used to prevent the development of mold and fungi in food products.
Gafarov said that in some cases manufacturers directly indicate pork in the composition, while in other cases they use the term “shpik.”
“This is a certain part of pork fat that is used in food production,” he explained.
Experts say the issue is not only about the ingredients themselves, but also about whether consumers can clearly understand what they are buying. For products marketed with religious or dietary claims, transparency becomes even more important.
Gafarov also reminded buyers that the safety of sausage and similar meat products depends not only on production, but also on proper storage. Such products should be kept in refrigerated conditions, usually at temperatures up to plus 6 degrees Celsius.
After a sausage product is cut or opened, it should be covered with food film or proper packaging material. When stored sliced and exposed to air, the product may dry out and lose quality more quickly.
Specialists advise consumers not to rely only on price, brand names or promotional labels. They should also check the ingredients, production date, expiration date, storage conditions and safety documents if they have doubts about the product.
The Azerbaijan Food Safety Agency said in response to an inquiry that, under the law, consumers must be provided with accurate information about the name of the food product, its nutritional and energy value, composition, quantity, quality indicators, production date, expiration date, allergens, origin and other relevant details.
The agency also stressed that product labeling must be accurate, clear and fully understandable for consumers.
AZE.US