Mon, June 23, 2003

On NPR the other night I heard a story about an insect called the cochineal. The insect, common to Peru, contains an acid that – if you squish the bug – creates a vibrant crimson color. In recent years, American consumers have increased demand for "all natural" food and textile dyes, and this has driven up the market for carmine, the red dye made from the crushed cochineals. What I found interesting about this was the fact that bug guts are for some reason more appealing to consumers than artificial dyes.

The carmine industry is well aware of this; according to the story they do their best to keep the cochineals' role in the process out of the public eye. It even appeared as though the basic motivation for the story was that companies who produce competitive dyes have begun a campaign to besmirch the reputation of carmine and the insectile innards it contains.

Said one cochineal harvester, through a translator, "People have been eating it for a while now. What's the big deal?" I suppose he has a point. I mean, we have to assume that the carmine production process refines whatever product they get out of the bugs when they squish them. I wonder who discovered it, though. Lots of bugs make all sorts of colors when you step on them. Who's the guy who was speeding across Peru on his motorcycle and said "Man, these bright red smears on my goggles give me an idea!"?

The carmine industry is apparently also attempting to defeat an FDA regulation that prevents the use of coloring agents to make raw meat look fresher in your grocery store. I have to say, that sounds like a pretty crummy thing to lobby for. "Those raspberries look a little moldy." "Oh? Stand back while I spray paint 'em!"

At least when I eat strawberry yogurt, the yogurt won't be the weirdest part of it anymore.

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