Why do we call our caviar CORRECT CAVIAR?
Because we do not kill the sturgeons – an animal as old as dinosaurs, today nearly extinguished from its natural habitats (see CITES and Traffic).
Because we use only mature eggs with the full amount of healthy proteins and lipids, all of the same size.
Because the sturgeon naturally releases the eggs from the ovary into the belly, stripped eggs are absolutely clean and not damaged.
Because we produce in an extremely clean and controlled environment (HACCP and ISO 65 standard) and according to the FAO Code Alimentaire 2011.
All these factors result in long shelf life without any preservatives.
Caviar production from aquaculture is becoming more and more important, now that wild sturgeon stocks are dramatically decreasing.
With the new Köhler Process – inspired by natural processes during egg fertilization – we are able to produce caviar from mature, stripped eggs while keeping the animals alive. Harvesting is harmless for the sturgeon and can be repeated over many reproduction cycles. Eggs are not denaturized by the process but remain in their native state, which results in caviar of the highest quality and natural taste.
Most of the caviar that is traded in Europe today, whether it is produced in Russia, China, Bulgaria, Italy, France, Switzerland or Germany, is treated with Borax (E 285). There are, however, political initiatives from the side of the FAO to prohibit the use of Borax in caviar production and trading, like it is already the case in the USA.
Borax shows reproductive toxicity, nephrotoxicity and neurotoxicity in human. The degree of Borax toxicity depends on the dose or concentration that the human received. The most sensitive endpoints of borax toxicity is developmental and reproductive toxicity. Borax causes irritation of the skin and the respiratory tract. The gastrointestinal tract, skin, vascular system and brain are the principal organs and tissues affected. It causes nausea, persistent vomiting, abdominal pain, diarrhea, erythematous and exfoliative rash, unconsciousness, depression and renal failure.
The study by Malinee Pongsavee (2009 in the Journal of Occupational Medicine and Toxicology) studying the potential of food additives in cancer development suggests that borax shows cytotoxicity in immune cell (lymphocyte) and genetic damage. Defects in genetic material and immune cell development are involved in human carcinogenesis. The consumer should be careful about eating food preserved with Borax in order to avoid detrimental health effects.
There is no Borax in CORRECT CAVIAR.