Flour millers urge bakers to stop using Turkish flour

MANILA, Philippines - Local flour manufacturers are urging bakers and noodle manufacturers to stop using Turkish flour until the Food and Drugs Administration (FDA) has confirmed that it is free from mycotoxins or substances that may cause cancer.

In a statement, the Philippine Association of Flour Millers said that small bakers and pancit makers, particularly those in the provinces, however, are lured into buying this flour due to its lower price, not knowing that using Turkish flour may pose danger to their customers.

In 2007, a study made by faculty members of Heceteppe University and Istanbul University in Turkey have found cancer-causing mycotoxins in samples of Turkish flour. The authors of the study have warned that risk originated from mycotoxins should not be omitted on point of public health. Since Jan. 1 alone, 16,694 metric tons of wheat flour from Turkey came in.  In 2009, importers brought in some 64,496 metric tons of Turkish flour.

In a previous press conference, the ambassador of Turkey Adnan Basaga said Turkish flour is safe and fit for human consumption. “The accusation is unfounded,” Basaga said. At the same time, Basaga said they are ready to put Turkish flour in all sorts of tests to prove that it is safe to eat. According to Basaga, they have been exporting flour in 126 countries. This translates to 1.1 billion people consuming Turkish flour. The ambassador said that no other country has expressed concern over the presence of Ochtratoxin A.

Gunham Ulusoy from the Turkish Flour Industrialists Federation said that the accusation stemmed from a study conducted in 2007 using 2006 harvested flours.