control of bread distribution from bakers. In the 20th century, rice grow- ers engage wheat producers in a strug- gle for vital government investments and price supports. Recent reactions to attempts to raise restaurant prices in Cuba, or limit Argentine consump- tion of beef, show that food politics in Latin America goes far beyond the struggle between ‘haves’ and ‘have- nots’ .

In short, these essays are an exer- cise in politicotechnology of food pro- duction, processing and distribution. It is a curiously refreshing intellectual nourishment; policy makers and ex- ecutors need more such inputs.

Frank Meissner Inter-American Development Bank

Washington, DC, USA

An excess of alcohol THE EUROPEAN WINE INDUSTRY

by Roger Voss

Special Report No 1980, The Eco- nomist Intelligence Unit, The Econom- ist Publications, London, 1984, 85 pp

The author attempts to address a wide range of issues in this 85 page over- view of the European wine industry. The report purports to make a de- tailed analysis of the structure of the wine industry, beginning with the pro- ducers and ending with the final distri- butors. It also discusses wine con- sumption, now and in the future, and puts into context current political dis- cussions on the wine surplus.

The report is divided into four main sections relating to supply, consump- tion, European Community policy and concluding remarks. Of the wine- producing nations, recent entrants to the Community, Spain and Portugal, are given the attention which they deserve, and which may have been lacking from earlier investigations into the wine industry. However, it was disappointing that the not insignificant development and innovations within UK vineyards and UK wines were not afforded greater discussion.

Perhaps the complexities and mechanisms of the Community wine regime deserve a greater level of explanation than given in this report. An analysis of wine-related cases reaching the European Court of Jus- tice would provide a valuable appen- dix, relating court rulings to existing legislation and clarifying the rela- tionship between harmonized and national rules regarding wine produc-

FOOD POLICY August 1986

tion and sale. The effect of the con- tinuing divergence of alcohol duty rates could also usefully be discussed here in the context of competition policy.

The ‘wine lake’ dilemma is given enlightening coverage with an in- teresting analysis of the causes of, and remedies for, surplus production.

Overall this report made pleasant reading, each issue discussed being given a ‘headline’ lead comment. The only disadvantage of this style of presentation was the fact that sections

For better or worse?

Book reviews

were not tackled on a standardized basis.

A series of statistics are presented in an appendix, illustrating trends and volumes mentioned in the text.. A glossary of terms, however, is lacking. Considering the numerous designa- tions and nomenclatures relating to wine this would have provided a useful reference point.

The concluding remarks, relating to future production, marketing and con- sumption of wine are relevant to all those active in the wine industry - farmers, policy makers and distribu- tors alike. On a general basis this report provides a useful summary of current issues and activity within the wine industry. It is, therefore, poten- tial reading material for producers, industrialists, academics, students and wine connoisseurs who wish to broaden their knowledge of the trade today, and acknowledge potential de- velopments during the next decade.

Diana Welch Credit-Suisse

Buckmaster and Moore Ltd Stock Exchange, London, UK

FOOD ADDITIVES

by Erik Millstone

Penguin Books, Middlesex, UK, 1986, 163 pp, f2.95

The use of additives by the food industry can be criticized in two quite different ways, In the first, it is argued that additives are used to mislead the consumer and to disguise food of inferior quality. They are used for the convenience of the food industry even at the risk of using additives which have not been properly tested, are unsafe, and sometimes dangerous. All of this, of course, is with the aim of making bigger profits for the industry.

The second kind of criticism is quite different. It is based on a belief that natural, unprocessed foods are ‘bet- ter’, ie healthier, for our well-being: the fewer processed foods we eat, the better it is likely to be for us. Such a view, considered irrational by others,

logically extends to preferring organic foods to those produced with artificial fertilizers and pesticides. This second view, held by a small minority of farmers, growers and consumers in Western developed countries, is grow- ing rapidly, but it is not considered by Millstone.

He tells us that his interest in additives was aroused by an article called ‘Death for Dinner’, in which it was argued that the US food industry was using chemical additives in ways which enabled them to enhance the profitability of their activities but failed to guarantee that no harm was being done to the health of consum- ers. Millstone has concluded that the ways in which food additives are used and regulated in the UK are profound- ly unsatisfactory. He asserts - but does not provide evidence - that there have been earlier times when we were better fed, and that the food supply in the UK is inferior in many respects to that available in other countries. In

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