Participation in the experiment, which provides for the labeling of finished products, is voluntary, noted in Rosrybolovstvo, involving all interested black caviar producers and fisheries employees.

Throughout 2019, experts from the Federal Agency for Fishery will try to approach the process of black caviar labeling from different angles, try different ways to control the quality of the goods, control the labeling process itself and the methods that will be used for labeling. The results of the experiment will show whether this product should be marked at all. And if so, under what conditions.

Note that so far the issue of labeling concerns only black caviar, since its production and sale is much easier to control than the same processes and manipulations, but with red caviar.

“There is more red caviar; it is obtained in large volumes from fish of salmon breeds,” employees of the Federal Agency for Fishery explain. - Until we have outlined a mechanism for controlling the quality of red caviar. But they got busy with black! ”

It should be added that labeling will allow the consumer to be confident in the quality of the products. In this case, the rise in price of eggs after the introduction of the marking process is not expected.