A VINEGAR industry association official has resigned under pressure.

    Wang Jianzhong, vice president of the Shanxi Vinegar Industry Association, resigned after reporting that most vinegars advertised as the well-known “Shanxi Mature Vinegar” were actually blends of undiluted acetic acid, water and additives.

    Cao Wenjie, the association president, said he accepted Wang’s resignation because his remarks had hurt local vinegar producers, Shanxi Evening News reported.

    Last weekend, Wang told China National Radio that 95 percent of so-called extra aged vinegar made in Shanxi was produced by blending chemicals and sodium benzoate, a preservative, rather than through a process of natural fermentation.

    Both men later clarified that the national standard allows vinegar products to be blended with fermented vinegar, edible acetic acid and food additives.

    On Sunday, the association said it might consider suing Wang because his “irresponsible comments” had severely damaged the province’s vinegar industry. Also, Cao told media Monday that the association would ask Wang to resign.

    A Ministry of Health spokesman said yesterday the controversy boiled down to the definition of vinegar rather than the safety of vinegar products.

    He said the national standard allows for two types of vinegar: the first being purely fermented from grain or fruit. The other is a blend of at least 50 percent fermented vinegar, acetic acid and additives.

    (SD-Agencies)