California made headlines as the first state to ban foie gras back in 2004. Now, the state is taking aim at another culinary staple: handmade tortillas. A new bill in Sacramento proposes adding folic acid to corn masa flour, citing public health benefits, but with potential costs falling heavily on small businesses.
Assembly Bill 1830, introduced by Assemblymember Joaquin Arambula (D–Fresno), seeks to mandate folic acid fortification in all masa products, impacting tortilla, pupusa, tamale, and taco shell producers.
The rationale behind the bill stems from research showing the potential to reduce neural tube birth defects by adding folic acid to women’s diets.
While enriched flours in the U.S. have seen a decrease in birth defects due to folic acid fortification, unenriched grain and corn masa flour remain unaffected. Data indicates Latinas have lower folic acid intake, prompting the push for mandatory fortification.
In response, FDA rules in 2016 allowed voluntary folic acid addition to masa flour, but compliance has been low, leading to calls for mandatory fortification.
Health and Human Services Secretary Xavier Becerra’s recent roundtable on corn masa fortification signals potential federal action, while California presses ahead with its mandate, raising concerns for small businesses like La Princesita Tortilleria.
Despite the public health benefits, the impact on traditional tortilla makers is a point of contention, with concerns over flavor, texture, and cultural preservation. The debate highlights the arbitrary nature of the mandate and its potential effects on artisanal businesses.
Advocates suggest exploring alternative fortification methods and public education on folic acid benefits, questioning the selective enforcement on masa flour while exempting other products.
East Los Angeles tortilla makers seek exemptions or compromise solutions to preserve their traditional methods, emphasizing the cultural significance and economic implications of the mandate.
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