The end of an era for R. Anguey the shift towards convenience: pre cut and ready to eat produce joe gregory celebrates 51 years in the market
W: freshstate.com.au
P: (03) 9408 6627
CEO: Jason Cooper jason@freshstate.com.au
Published By: Follow us: Keep up to date by following Fresh State on Instagram and Facebook!
Editor/Advertising: Hayley Sentry Hayley.Sentry@freshstate.com.au
Design & Print:
Distribution: Fresh State of Affairs is produced by Fresh State Ltd. and is a free publication.
As we step into 2025, I would like to take a moment to thank everyone for their ongoing support throughout the past year. In 2024, we faced significant challenges, including the rental increases that brought our community together to fight for change through the #TakethePressureOff campaign. While we await an outcome on the rent, rest assured we’ll keep you updated as soon as there’s news to share.
I hope you all had a relaxing and enjoyable festive season with your families. It’s wonderful to see everyone back in the Melbourne Market.
We have lots to look forward to this year with the Fresh State Gala Ball just around the corner on March 1st, followed by Hort Connections in Brisbane from June 4th-6th, and many more exciting events to come.
In the first edition of 2025, Issue #76 of Fresh State of Affairs Magazine, we explore a range of interesting topics. From the rise in demand for pre-cut produce to celebrating 40-plus-year members in our market, and innovations like sugarcane-based packaging, there’s something for everyone. We’ll also take a closer look at bi-colour corn, share insights into the world of lychees with Joe, and bid farewell to the R. Anguey Store in its final chapter.
We hope you enjoy the latest edition of Fresh State Magazine and may 2025 bring success, growth, and fulfilment to you all.
Shane Schnitzler President Fresh State Ltd.
3 – President’s message
6 – Exploring the world of lychees
7 – Bi-colour corn varieties
8 – The end of an era for R.Anguey
10 – Pre-Cut and ready to eat produce
13 – Celebrating 48 Years in the Market. Interview with Charlie Zampaglione
14 – 44 Years of Legacy in the Market. Insights from Rocky at La Torres
15 – 50 Years and Beyond: Joe Gregory’s Market Journey
16 – Sustainable packaging made from Sugarcane
17 – Christmas Coffee Cart Day
18 – Watercress has been crowned the healthiest vegetable of them all
19 – Delicious Raspberry Loaf recipe
20 – Crossword
21 – Fresh State TikTok Highlights
22 – Berry Bliss Smoothie Bowl
23 – Important Dates and Crossword Answers
The Erdon Lee, also called the “Dragon’s Egg” lychee is known for its impressive size typically weighing between 50-60 grams but can exceed 100 grams! This variety is renowned for its sweet, juicy, and fragrant flesh.
Lychee Varieties in the market
• Erdon Lee: Known for extralarge fruit, this variety is ready from late summer to mid-autumn.
• Kaimana: A semi-dwarf tree producing large red fruit, harvested from December to February.
• Baitaying: Medium-sized, juicy fruit with orangey-red skin, early season midNovember to December.
• Fay Zee Siu: Large, sweet lychees with green-mottled skin, harvested November to December.
Lychee Season
Australian lychees are available from mid-October to March with the season peaking in December and January when lychees are abundantly available.
A Fruit with a Storied Past
The term “lychee” is derived from the Chinese word “lìzhī” (荔枝), which translates to “gift for a joyful life.” Lychees have a
rich history, dating back to 2000 BC in ancient Chinese records and were brought to Australia more than 100 years ago.
This fruit has been a symbol of romance, beauty and good luck in Chinese culture and was often presented as a gift to the Emperor’s court. For Australians, they symbolise hot summer days and refreshing juicy snacks.
Crack open the lovely red skin and the white, translucent, sweet, glossy flesh is delicious on its own or makes an exotic addition to fruit salads and gourmet meals.
Cultivating Lychee
Lychees thrive in Queensland’s subtropical climate, but they require careful attention to weather conditions. Excess rain or overhead watering can damage their delicate flowers and limit fruit production. Lychees typically begin bearing fruit three to five years after planting and can take over a decade to reach their full maturity. Reaching their
ultimate height of 30 feet can require as much as 30 years of growth.
Nutritional Benefits
Lychees are a great source of potassium, polyphenols, and vitamin C, offering numerous health benefits.
While yellow corn is a staple in kitchens everywhere, have you ever considered trying bi-colour corn? This vibrant, super sweet variety features medium to large-sized cobs with beautiful bicolour kernels. It’s an early to midseason crop with a deliciously sweet flavour that holds up well on the plant.
Grown in a sunny spot, sheltered from the wind, and in well-drained soil enriched with compost or well-rotted manure, it thrives under these ideal conditions.
What gives bicolour corn its unique look?
It’s the result of crossing yellow and white corn varieties in the same field. Through natural cross-pollination, the corn kernels show a beautiful mixture of both colours with about 75% yellow and 25% white. It’s all traditional farming, with no fancy genetic tricks!
Bi-colour corn is available in both Super Sweet and Triple Sweet varieties, offering a delightful taste experience for all to enjoy.
Bicolour Corn Variety at Premier Fresh Australia
Though this variety is not commonly found in stores, Laurie Benvenuto from
Premier Fresh Australia highly recommends it, despite some consumers hesitation due to its unique appearance.
“Many people are unsure about purchasing it, as it looks different from the traditional single-colour varieties they’re familiar with.” However, Laurie assures that Bi-colour corn offers an excellent sweet taste and countless nutritional benefits, making it an excellent choice for those open to trying something new.
Many people are unsure about purchasing it, as it looks different from the traditional singlecolour varieties they’re familiar with.”
- Laurie Benvenuto, Premier Fresh
I had the opportunity to speak with Steve Wirtz, owner and operator of R. Anguey since 1996. Steve shared insights into his journey in the fruit and vegetable wholesale industry, reflecting on the highs and lows of his career as he prepares for retirement. R. Anguey, which closed its door on December 24th, has been a big part of the market for decades.
What brought you into the market?
My Mother and Stepfather bought the R. Anguey business in 1981. My Stepfather had been in the produce business for years, specialising in potato and onions prior, and they always wanted to start something of their own. As they were short of a labourer, I decided to give it a go. I never left since then.
What is your speciality produce?
We are well known as the peas and beans stand. R. Anguey first began at the Old Victorian Market in 1967, before relocating to Footscray, and eventually settling in Epping in 2015. However, the business has a much longer history
running over 100 years. The Anguey family, of Chinese descent, had shops on Peel Street and Little Bourke Street in the 1890s before moving to the Vic Market. In 1953, they obtained an agricultural license, marking their first official listing. R. Anguey is one of the last wholesale agents at the Market still selling the same products they always have, with a core mission: “Get it in today, sell it today, turn over the stock quickly, and always keep it fresh.”
What has been your biggest challenge in the market?
Moving from Footscray to Epping was the most costly and daunting challenge as we found it coincided with a decline in the prices of some of our items. In 2014, the year before the move, I proudly took on the role as head of the relocation committee. Thanks to Shane and everyone involved, it all worked out in the end. Although, those first few years after moving were quite difficult. At Footscray people used to come in, look at what you had, and make decisions right there. But now, they just call or text in their orders. The foot traffic’s not what it used to be. Still, we’ve managed to keep a good, loyal customer base, with about 80% of our business coming from regulars.
What will you miss most about the market?
dealing with their sons. Now middle-aged men who, in turn, are now serving me. It’s a fullcircle moment that speaks to the long-lasting relationships we’ve built over the years. We have all struggled and thrived, with a lot of shared history. The business has always had a good reputation we’ve always paid on time, never missed a bill. Sue Mangiardi has been with us for 30 years, and John Gatto and Tony Russel for 25 years. They’ve all been incredibly loyal
beans, cherry tomatoes and more. But, honestly, just sticking it out and keeping my head high after all these years is what I’m most proud of.
What advice would you give to someone starting in the Market today?
The market has a bright future, with Melbourne’s increasing population and a lot of ethnic retailers starting, quality retailers, and the market always changing, there’s always lots of opportunities. Always network, get to know your customer base, opposition, and just go for broke because there are plenty of opportunities in this Industry.
and honest. That’s the key to why this business has thrived for so long.
What is your proudest moment over the years?
As you step into retirement, are there any projects you’re excited to pursue outside of the market?
I have plenty of projects to keep me busy, including restoring a wooden couta boat.
I’ll miss the friendships, no doubt. Forty-two years of trust built, it’s been the backbone of the business. Some of the growers I used to work with back in the 80s, I’m now
There’s been plenty. But if I had to pick one, it’s making it 42 years as an independent business with no partner or son to take over. There were times in the ‘80s and ‘90s when we had so much stock, so many orders, and everything was buzzing, it was very encouraging. We had all different things from rockmelon, to strawberries,
Get it in today, sell it today, turn over the stock quickly, and always keep it fresh.
Pre-cut and ready-toeat produce options are increasingly gaining popularity due to busy lifestyles and demand for easy meal preparation. This change reflects consumers willingness to pay for the added value of convenience, despite higher costs compared to traditional produce. The trend has also influenced suppliers and retailers to invest more in innovative packaging and preservation technologies to maintain freshness
and extend shelf life. This movement is reshaping not only consumer behaviour, but also the fruit and vegetable industry at Epping Market.
I had the opportunity to speak with Michael Coniglione from Hygiene Packers Wholesaler’s at Epping Market who specialises in selling raw, peeled and ready-to-eat produce. Hygiene Packers is a familyowned business with three generations of experience in vegetable growing and processing in the Melbourne
Market. Starting in 1976 they focus on ensuring their products are convenient, hygienic and of high quality, catering to consumers and businesses looking for time-saving and healthy food options.
Have you noticed an increase in demand for pre-cut veggies lately?
Yes, there has been a noticeable increase in the demand for pre-cut vegetables since Covid-19. Staff shortages during the pandemic made pre-cut
produce a more efficient solution, as it required less labour and helped reduce wage costs.
Why is there a demand for pre-cut produce?
Michael explains, “One of the key benefits of buying pre-cut, peeled, and readyto-eat vegetables is that the net weight is clearly indicated on the packaging, ensuring transparency and making it easy for retailers to know exactly what they’re purchasing.” This consistency in weight and packaging helps to maintain product quality, reduce waste, and provide accurate pricing, making it a reliable option for both consumers and businesses.
The advancement of technology – Modified Atmosphere Packaging
In the past, precut fruits and vegetables would quickly oxidize and spoil. However, advancements in packaging and preservation techniques have dramatically improved the shelf life and freshness of these products, making them a good option for consumers and retailers. Innovations such as modified atmosphere packaging (MAP) have played a pivotal role in this shift.
MAP technology works by modifying the internal atmosphere of the packaging
to slow the natural deterioration of the produce, which helps extend its shelf life.
Certain preservatives are often used in the pre-cut produce industry to increase shelf-life and maintain freshness. These preservatives, such as citric acid and ascorbic acid, are often used on cut surfaces to prevent browning and maintain the appearance of freshness.
However, the use of preservatives is a topic of debate, as some consumers prefer products without
added preservatives due to health concerns. Therefore, it is crucial that any preservatives used are safe, approved and properly declared on the product packaging.
In conclusion, the demand for pre-cut and ready-toeat produce is driven by convenience, technology advancements and changing consumer preferences. As packaging and preservation technologies continue to improve, these products will remain a key part of the evolving fresh food market.
I’m excited to share some insights from a chat I had with Charlie Zampaglione, who’s been in the market industry for over 48 years.
How did you get started in the market industry?
I first started helping my dad at the old Victoria Market when I was just eight years old. Even though I completed an apprenticeship as a panel beater at 17, I couldn’t resist the pull of the market and eventually went full-time. Over the years, I worked mostly as a salesman for various businesses, and now I’m part of the team at Priest Brothers, which I really enjoy.
How has your family’s involvement shaped your journey?
My family had a big influence on my market journey. My dad ran a business at the Victoria Market, and I started helping out from a young age. The market used to be
a wholesaler’s paradise, but things changed when the Footscray Market was built, and retailers began buying stores at Victoria Market. I saw it all first-hand.
What is your speciality produce?
“I focus mainly on apples, stone fruits, pears, and lemons”, Charlie explains. His experience and expertise have earned him a solid reputation in the market with his great customer service skills and the banter which keeps his buyers coming back and regulars over the years following him from business to business.
What advice would you give to someone just starting in the market industry today?
The market demands hard work, long hours, and overnight shifts, which can mean sacrificing family time. If you love interacting with people, the market offers a community filled with interesting personalities. Many businesses have deep family roots, making it a special place where market people become like a second family.
What has been the most rewarding part of your 48 years in the market?
The most rewarding part has been working with companies that have treated me well throughout my career. I started
with Herb Hartich at 17 and stayed for six years until the business was sold. Then I spent 15 years with R & J Lockwood, followed by 20 years with Melbourne Pear. After a brief stint with Great Southern for three years, I joined Priest Brothers, where I’ve been for the last three years and plan to retire. Throughout my career, I thrived on the challenges and learned a lot, always driven by my love for the market.
On a more personal note, what do you like doing when you’re not at the market?
I met my wife, a market officer, at the market in 2009, and she’s been a huge support in both my work and personal life. Outside the market, I enjoy spending time on my hobby farm, where I breed cattle, a passion I’ve pursued for 22 years. I also enjoy spending time with my grandkids and going on trips with my wife whenever we can.
Charlie’s journey in the market industry is truly inspiring, filled with dedication, hard work, and a deep love for the market community. His experiences and insights offer valuable lessons for anyone looking to follow a similar path.
I recently had the chance to speak with Rocky, the owner of Latorres, who has an impressive 44-year career in the market. His journey into the industry began with his family on a farm, and over the years, he made his way from Footscray to Epping Market with his business partner.
What is your speciality produce?
We carry a wide range of produce, but our specialty would be the veggies including capsicum, beans, zucchinis, corn, and tomatoes, which we carry year-round. We are one of the largest line carriers in the market, and to succeed, it’s crucial to store a diverse range of produce and trade out to everyone.
What has been the most rewarding part of your 40 plus years in the market?
The growth of the business, as well as the success of the retailers around us, has been incredibly rewarding. At Latorres we don’t supply to supermarkets directly, instead, we focus on building strong relationships with individual retailers. I’m fortunate to have a good group of people in my team. My staff are proactive, switched on, and are very conscientious about their work. They help the business thrive, if you’ve got a good crew then you’ve got a good business.
What advice would you give to someone just starting in the industry today?
Enjoy the market and respect everyone around you. One key thing is to try and get your sleep pattern right. Young people often struggle in the first year as they adjust, it’s one of the hardest parts.
Looking ahead, what are your hopes for the future of the market?
I’m hoping the market will evolve. About 90% of produce is pre-ordered, with the rest coming from walk-ins. To attract younger generations back into the market we need to change the hours and adjust rental rates to ensure long-term sustainability.
What is the most challenging part?
The constant need for quick turnover of produce can be challenging, there will be times when you’re not making profit. It’s not about how good you are when there’s very little produce, it’s how good you are when there’s a lot of produce.
On a more personal note, what do you like doing when you’re not at the market?
I enjoy spending time with my family and seven grandchildren. Three of my sons are in the business, Rocky Junior, Mark Alfonso, and my grandson Rocky Junior. My nephew Tony, John’s son-in-law, is also part of the team.
Joe Gregory, the proud owner of Ray Gregory & Sons at the Trading Floor, is a well-known and respected figure in the market. With an impressive 51 years of experience in farming potatoes, packing and wholesaling, Joe has earned a reputation as a hardworking, quiet achiever who has been a steady presence in the industry. His journey began as a teenager, working alongside his father Ray, and today he continues to run a very successful hard produce wholesale business.
What brought you into the market?
l left school at 14 years of age and started working in my dad’s business Ray Gregory & Sons. My father Ray started in the Victoria Market in 1962, and my mother’s family have been farming potatoes since the early 1900’s in Ballarat. Over the years our family business has grown with my brothers Basil and Alan joining and overseeing the potato farming and packaging operations while Dad and l concentrated on selling in the wholesale market. We initially
Joe Gregory’s story is one of dedication, family and deep connection to the market that has shaped his life. An inspiration to many in the market!
specialised in potatoes, then expanded into hard produce including onions, pumpkin, garlic, ginger, watermelon and carrots.
What has been your biggest challenge in the market?
Moving to Epping was one of my biggest challenges. In 2015, when we moved from Footscray to Epping, I was running the market operations on my own, with support from my wife. My father Ray Gregory aged 83 retired in 2014 after he suffered a stroke. He is a very hard worker who is now enjoying a well-deserved rest in his later years. The hours and daily commute from Ballarat have also made it challenging at times.
What has been the most rewarding part in the market?
I have grown up alongside many people in the market and selling a variety of produce while interacting with all different kinds of people has
been rewarding. I actually met my wife Lina in the market when she was a buyer for her own shop, and I now enjoy seeing our children working in the market.
What advice would you give to someone just starting in the market today?
It’s important to have a wide range of produce available. Good honest relationships with your buyers and your suppliers are essential and a good physical position in the market always helps.
On a more personal note, what do you like doing when you’re not at the market?
We have five children, so when I’m not in the market, spending time with the family is very important. I also like travelling with my wife and we enjoy going on long road trips to explore the countryside and coast although running a market business doesn’t leave us much time for travelling far away.
fibers into biodegradable packaging. It is a rapidly renewable resource with 100 million tonnes of bagasse being created annually.
In addition to biodegradable packaging, sugarcane fibres can be composted at commercial facilities to create eco-friendly fertilisers. The fibres are also versatile, being used to produce paper, textiles and biofuels.
As sustainable practices gain momentum, the produce industry is focusing on eco-friendly packaging to meet consumer demand for less waste and more environmentally responsible practices.
Sugarcane bagasse is the dry fibrous residue that is left over after extracting the juice from the stalk. The leftover part of the sugarcane has always been discarded and fed to livestock up until recently they have begun turning the sugarcane
The process of converting raw sugarcane into packaging is actually a lot simpler than you might think.
• Extraction: The first step involves extracting the juice and nutrients from harvested sugarcane stalks, leaving behind only the bagasse fibres.
• Blending: These fibres are then finely blended with water to create a pulp with a texture similar to wood pulp.
• Moulding: The pulp is subjected to pressure and heat, transforming it into various moulded packaging products.
Sugarcane fibre products offer a sustainable, affordable alternative to foam and paper packaging. They are not only eco-friendly but also provide a range of practical benefits:
• Tolerant of high temperatures (up to 100°C)
• Grease and water resistant
• Durable and freezer-safe
• Excellent insulation properties for maintaining internal temperatures
Peter Tran, from Produce of Virginia, is one of the few wholesalers in the market offering fresh sugarcane. This unprocessed form of sugarcane is a tall grass with a naturally sweet, juicy stalk. Peter explains that to enjoy it, simply peel away the tough outer layer and chew the fibrous inner part to release the sweet juice.
Raw sugarcane isn’t just a tasty treat for some, it also has several health benefits. Packed with natural sugars, fibre and essential nutrients like calcium, potassium, and magnesium, it can support digestion and offer a quick energy boost.
It
is a rapidly renewable resource with 100 million tonnes of bagasse being created annually.
If you’re looking to add a superfood to your diet, watercress should be at the top of your list. Often overlooked, this leafy green is a powerhouse of nutrients, boasting health benefits that could make it the healthiest vegetable out there.
Watercress is the most nutrient-dense vegetable, receiving a perfect score of 100 in the Centre for Disease Control and Prevention’s (CDC) long-standing ranking of “powerhouse” fruits and vegetables (PFVs).
The list evaluates 41 “powerhouse” fruits and vegetables and gave them a score from 10.47 all the way to 100. Close behind watercress
is Chinese cabbage scoring (91.99), followed by chard (89.27), beet greens (87.08) and spinach (86.43).
Watercress contains just 4 calories per cup, while delivering 106 percent of your daily vitamin K intake essential for bone health. It also provides 17 percent of your daily vitamin C intake, which supports the immune system and promotes collagen production for healthy skin.
This superfood is rich in essential minerals like calcium, potassium and iron, which help with everything from maintaining strong bones to regulating blood pressure. In fact, some studies have even
found that watercress has more antioxidants per serving than other popular vegetables like spinach and kale.
Watercress is versatile, easy to add to your meals and can be enjoyed in a variety of ways. Toss it into salads for a peppery kick, blend it into smoothies for an added nutrient boost, or use it as a garnish for soups and stews. It can also be sautéed or added to sandwiches for extra flavour and crunch.
Ingredients:
2 cups + 4 tablespoons allpurpose flour, divided
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 teaspoon baking soda
pinch salt
¼ cup unsalted butter, melted
1 large egg
¾ cup buttermilk
¼ cup canola or vegetable oil
2 teaspoons vanilla extract
2 cups of fresh raspberries
Experience the perfect blend of fresh raspberries and fluffy bread with this delightful recipe. Ideal for breakfast or a tasty snack, this raspberry bread promises a burst of berry goodness in every bite. Enjoy a sweet and tangy treat with each delicious slice!
1. Preheat oven to 180°C (fan-forced 160°C). Spray one 9×5-inch loaf pan with cooking spray and set aside.
2. In a large bowl, add 2 cups + 2 tablespoons flour, sugar’s, baking soda, salt, and whisk to combine, set aside.
3. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.
4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
5. Pour wet over dry and stir until just combined, don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth, or bread will be tough, set aside.
6. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
7. Add the raspberries to the batter and fold very lightly to combine.
8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
9. Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, and springy to touch.
10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
11. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
A vibrant, nutrient-packed bowl bursting with fruity flavours and crunchy toppings perfect for a refreshing start to your day! Quick, easy, and utterly delicious!
Prep time: 5 mins
Ingredients:
100g frozen mixed berries
100g frozen mango
Ripe banana
75ml of milk or coconut water
1 tsp maple syrup (to add natural sweetness)
½ tbsp vanilla protein powder (optional)
To top:
Any fresh seasonal fruits of your choosing!
25g Granola
Coconut flakes
1 tbsp mixed nuts or oats
1 tbsp peanut butter
1. Put the berries, mango, banana, milk, maple syrup and protein powder in a blender and blend until smooth and creamy. Add a splash more milk if needed, but remember it needs to be quite thick. If its liquid, it doesn’t belong in a bowl!
2. Spoon the mixture into a bowl and dot over your favourite fresh fruit, granola, coconut flakes and mixed nuts. Drizzle over the peanut butter to serve.
New events and times will be communicated in the near future. Thank you to all who have supported our events over the years. We hope you are staying healthy and safe, if you have any questions about events, please email marketing@freshstate.com.au.
Valentine’s Day
Friday 14th February
Easter Sunday Sunday 20th April
Market closed
Labour Day Monday 10th March
Market closed
Easter Monday Monday 21st April
Market closed
Good Friday
Friday 18th April
Market closed
Anzac Day Thursday 25th April
Disclaimer
Fresh State Ltd makes this magazine available on the understanding the users exercise their own skill and care with respect to its use. Before relying on, or altering any business practices, users should carefully evaluate the accuracy, completeness and relevance of the information for their purpose and should obtain appropriate professional advice relevant to their particular circumstances. This magazine contains views and recommendations that do not necessarily reflect the views of Fresh State Ltd.
Fresh State does not in any circumstances accept responsibility for the accuracy or suitability or otherwise of any information published in Fresh State of Affairs. Fresh State Ltd specifically disclaims all and any liability for loss or damage of any nature whatsoever and however arising, whether due to accuracy, error or omission or any other cause.
Crossword Answers
In addition, by using the information in this magazine, each user waives and releases Fresh State, its staff and agents from any and all claims relating to the use of this document. In no event shall Fresh State Ltd be liable for any consequential damages resulting from using the information in Fresh State of Affairs.
© Fresh State Ltd 2025
This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior permission from Fresh State Ltd. Requests and inquiries concerning reproduction and rights should be addressed to:
The Editor
Fresh State of Affairs Magazine Store 36, Melbourne Market 35 Produce Drive, Epping, VIC 3076
