|By Jay Vroom
While in New York City to announce the bookazine launch, I took the time to meet with Peter Goggi, Tea Association of America CEO and CLA Food and Beverage Committee member. We discussed the results of a recent Food and Beverage Committee survey about timely issues and what the results mean for tea and tea ingredients. Currently, Peter and other members of the committee are working on issues surrounding the development of Maximum Residue Levels and import tolerances for their commodities or ingredients. I’m thankful Peter and I were able to touch base, and I look forward to the advancements he and the committee will make.