outlets could then be given verification and. now why they are paying. more. could appropriate farming methods and fodder really be proved. vaga named in the netherlands is home to one of europe s leading research facilities for food safety. in the laboratories of the recalled institute food chemist saskia van der sloot is working on methods of distinguishing organic foods from those produced conventionally. amos to make fraudulent labeling impossible. products for organic products and to protect the farmers that are involved in this organic business we have to make sure that practices and consumers are getting what i paid for so that s why we need matters that can authenticate whether
a product is organic or not. saskia find root places have faith in statistics she has analyzed the average composition of the yolk of an organic egg and amassed a vast amount of data the theory is that everything which influences an egg is noticeable in the yolk in the form of an analytical fingerprint the analytical fingerprint often act when we would try to separate you from conventional x. is based on d.n.a. analysis of the yellow pigments and because we are looking at different pigments we call that an analytical fingerprint and together with statistics that calculation matters we try to discriminate between the group of the organic x. and the conventional x. because this pattern is fingerprint differs. maybe all the correct risk. van route team collect data to determine