A comprehensive review has been published which covered the drivers of food fraud in Ghana, reviewed incidents and case studies, and discussed mitigation steps and potential future actions. Drivers were categorised as supply pressures, consumer preferences, supply chain complexities (including globalisation and technology), low probability of detection and low penalties. Many of the case studies involved enhancing the colour (and, hence, apparent quality) of processed food or spices. Adding red dye to palm oil is the most widely known example, but the authors also reported similar cases involving powdered vegetables and spices. Bixa was the most widely reported adulterant used for this colour enhancement. The authors describe mitigation steps such as the FDA’s intervention against palm oil adulteration and capacity-building programmes in analytical forensic science. They stress the need for a co-ordinated response between universities and different government agencies.
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