Fsa iss36

2017

36

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IS IT ALL JUST TOO HARD FOR THE MMA?

issue 36 mar 2017 ISSN: 1838-7829

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THE TOO HARD BASKET

CONTENTS 02 What’s on 03 President’s message 06 Melbourne Market

Why are trader’s concerns not being addressed?

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Golf & Bowls Day

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08 Top ten fun events on in Victoria over Easter

12 14 18 20 22 23 25 26

Save these dates

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Predictions from the market floor. Only time will tell who is on the ball!

Around the markets Senserricks Fruit & Flowers Finger limes Finger lime recipe New team for FSL Q&A – Ross Ferrinda

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FSL member benefits

LIVING WITH EB Daily life is a challenge for Eliza Baird and her family.

ADVERTISING 12 24 26 27

WHO WILL WIN THE FLAG?

Fresh State of Affairs Hort Connections Toyota Material Handling Bayford Volkswagen Epping

PUBLISHED BY:

freshstate.com.au tel: 03 9408 6627

CHIEF EXECUTIVE OFFICER: Jason Cooper jason@freshstate.com.au

DESIGN: Flying Dog Designs fddesigns.com.au

PRINT: Revolution Print revolutionprint.com.au

EDITOR / ADVERTISING: Bernadette Kelly comms@freshstate.com.au

PHOTOGRAPHY: Bernadette Kelly

DISTRIBUTION: Fresh State of Affairs is produced by Fresh State Ltd and is a free publication.

PROOFING: Tony Nigro tonyn@freshstate.com.au

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PRESIDENT’S MESSAGE Welcome back from the short Christmas break. It was a busy time at Fresh State just prior to Christmas and into the New Year.

Following a search to find good quality people, I’m pleased to say that two key positions have been filled.

stories as she strives to keep Fresh State members informed and updated through the production of the Fresh State of Affairs magazine. In this edition of the magazine, we look at some of the issues that have continually gone unresolved by the MMA. With a new Chairman and two Board members appointed at the MMA, let’s hope some new blood will address our concerns.

Jason Cooper joined us in early January as the Fresh State CEO. While Jason’s background is from the corporate world in Telecommunications and Hospitality, he’s fitting in well and can be seen most mornings getting to know our members. If you haven’t had the opportunity to meet him, I know he has an open-door policy and would be more than happy for you to drop into the Fresh State office, or give him a call.

On a lighter note, there’s a few key events to put in your diaries over the next few months that are covered in this edition of the magazine. The Hort

Bernadette Kelly has also joined us as the new Communications Officer.

Bernadette has been working in communications for many years in the publishing, education, construction and not-for-profit industries. You’ll see Bernadette on the market floor collecting feedback, photos and

combine to bring everyone together at the one conference. You’ll find details on where to register on page 24.

This conference will have the largest number of growers, wholesalers, retailers, government stakeholders and industry service providers all in one place, so I encourage you to get along if you can.

The FSL mid-year AGM will be held on the 4th April 2017. You’ll find more details inside the magazine. I look forward to your continued attendance and participation.

IN THIS EDITION OF THE MAGAZINE, WE LOOK AT SOME OF THE ISSUES THAT HAVE CONTINUALLY GONE UNRESOLVED BY THE MMA. WITH A NEW CHAIRMAN AND TWO BOARD MEMBERS APPOINTED AT THE MMA, LET’S HOPE SOME NEW BLOOD WILL ADDRESS OUR CONCERNS. Connections conference will be held in Adelaide from 15-17 May 2017. This is the first time the AusVeg and the PMA Fresh Connections conferences will

Shane Schnitzler President Fresh State Ltd.

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 in-

formation 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.

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 2017

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

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THE TOO HARD OF AFFAIRS

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How many advisory committee meetings does it take to fix a long list of issues that are continuously tabled by the advisory committees?

A look back over past meeting minutes shows a clear pattern.

The advisory committee attend a meeting with the MMA, the advisory committee highlight the issues, the MMA takes notes, they promise to address the issues, but meeting after meeting the issues remain on the table, unresolved.

Is it procrastination, is it incompetence or is it outright disregard for the consultative

process as a means of claiming a consultative process but don’t actually use the information from the community to address issues.

It’s been suggested by some that the advisory process is nothing short of a waste of time, an exercise in ticking the boxes while blatantly disregarding the concerns raised by the market users representative body.

Just one of the prime examples of the MMA’s seeming inability to effectively manage the marketplace is the glaring inconsistencies around the issue of buyer access

THE ADVISORY COMMITTEE IS SUPPOSED TO ENSURE THE WHOLESALERS, RETAILERS, AND GROWERS ARE REPRESENTED AND THEIR CONCERNS ARE LISTENED TO AND ADDRESSED AS THEY ARISE. process? The advisory committee is supposed to ensure the wholesalers, retailers, and growers are represented and their concerns are listened to and addressed as they arise.

Retailers, Wholesalers and Growers form the community that uses the market. It makes sense for them to help drive the consultative process but that’s not happening. They are the first hand stakeholders. They understand the issues, the process of product flow in and out of the market but they feel they are not being listened to and that the consultation process is not being used as it was intended. It appears to the market community that the MMA use the

Our Commitment We approach our work and each other with a commitment to: • engaging regularly with our stakeholders, including all Market participants, the local community and all levels of Government • fostering a customer centric culture • acting with honesty, integrity and respect for others, and • facilitating opportunities to grow both our tenants’ operations and Victoria’s fresh produce economy.

Quoting the MMA website, under the heading of ‘Commitment’ the following words appear above:

outside of trading hours. There are no controls over access, the policing is inconsistent and there are no penalties or fines. Buyers have absolutely no incentive to do the right thing. They continue to flout the rules and the MMA continues to allow them to get away with it.

Many long standing problems that were being raised while still at Footscray Road, such as retailers storing stock in rented truck bays and Providores packing orders in the car park, still exist, despite repeated promises that the new facility at Epping would be the answer.

When exactly does the MMA plan to follow the guidelines it has set down for itself?

A new chairman and two new board members have been appointed at the MMA. Let’s hope that a fresh perspective at the helm might see a more proactive approach to properly address the concerns of the market community.

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BASKET!

IS IT PROCRASTINATION, IS IT INCOMPETENCE OR IS IT OUTRIGHT DISREGARD FOR THE CONSULTATIVE PROCESS?

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AL P EC I T S H WIT TS PAS GUES BERS BOM AN DER V RY PAUL AND TER HAAR ANIHER D

Australia

Heidelberg Golf Club, 8 Main Road, Lower Plenty.

Register as a Gold Sponsor, Tee or Bowls Lane Sponsor or Team of 4.

HIGHLIGHTS:

CHANCE TO WIN A TOYOTA FORKLIFT VALUED AT $28,880 • All player showbags including Golf Day polo shirt.

Registration includes golf or bowls game, • All proceeds donated to DEBRA Australia. carts, lunch, dinner and Melbourne Market • Compete with AFL legends for the longest Golf & Bowls day t-shirt.

For more information, or to sponsor this event, please contact drive or closest to the pin.

Sally Piper at Fresh State on 03 9408 6627 or sallyp@freshtate.com.au Golf Registration 11.00 am, Shotgun start 12 noon • Ambrose team event with winning perpetual Proudly Sponsored By ForBowls more information, or to sponsor this event, Registration 12.30 pm,please Startcontact 1.00 pm trophy and full catering on the day.

Sally Piper at Fresh State on 03 9408 6627 or sallyp@freshtate.com.au Proudly Sponsored By

Download a registration form at www.freshstate.com.au For sponsorship and registration inquiries contact Fresh State on 03 9408 6627 or info@freshstate.com.au.

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You are invited to be part of the annual Market Charity Golf & Bowls Day on 24 March 2017 at the Heidelberg Golf Club.

All proceeds from this event are donated to DEBRA Australia, a volunteer based not for profit organisation which supports people with Epidermolysis Bullosa (EB), a rare disease whereby the skin blisters and peels at the slightest touch. Visit www.debra.org.au for more information into how your contribution can make a difference.

Sponsorship packages are currently available for market and industry businesses ranging from team participation through to Gold level.

Please refer to our table below for entitlements.

Sponsorship Entitlements Company logo to appear on all pre and post event publicity including social media channels Company banner display on arrival Promotional opportunity for player show bags Team of four Ambrose competition registration including lunch, dinner, golf buggy and polo shirt

Gold Sponsor $5,000

Tee Sponsor $1,500

★ ★ ★ ★

★

Team of four in lawn bowls competition, registration including lunch dinner and polo shirt Certificate of Appreciation

★ ★ ★ ★ ★

Invitation to post event thank you and debrief event Company logo in event booklet Signage on all tees Company logo on event t-shirt to wear on the day Opportunity to fully brand a tee hole or bowling lane pursuant to HGC rules and regulations Entry into the draw to win a major prize Up to 200 word editorial in one edition of the weekly MMA e-newsletter*

Bowls Lane Sponsor $1,000

★

★ ★

★

★

★ ★ ★ ★

★ ★ ★ ★

*Conditions regarding editorials can be viewed on the event website at www.freshstate.com.au/events

PRIZE DONATIONS:

You may choose to donate merchandise, memorabilia, sporting goods, golf gear, holiday power tools or anything which For more information, or to sponsor thispackages, event, please contact could be used as prizes on the day.

Remember all proceeds go directly to DEBRA Australia.

Sally Piper at Fresh State on 03 9408 6627 or sallyp@freshtate.com.au Highlights include: Proudly Sponsored By For more information, or to sponsor thiswith event, pleaseforcontact • Compete AFL legends the longest drive or closest to the pin. • Chance to win a Toyota forklift in Hole in One competition.

• Ambrose team9408 event with winning perpetual trophy and full catering on the day. • Player showbags including golf day polo. • All proceeds donated to DEBRA Australia.

Piper at Fresh State on 03 6627 or sallyp@freshtate.com.au For sponsorship and registration inquiries contact Fresh State on 03 9408 6627 or info@freshstate.com.au.

Proudly Sponsored By

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issue 36 mar 2017

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FUN EVENTS 1

BENDIGO EASTER FAIR 14 - 17 April

Started in 1870 it’s the oldest community festival in Australia.

Something for everyone with sideshows, parades, live music and activities for all ages.

Bendigo City visit: bendigoeasterfestival.org.au

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EASTER SATURDAY HORSE RACING AT BALNARRING 15 April There have been picnic races at Balnarring for 150 years.

Bring a family picnic and enjoy the races in the beautiful bushland setting of the Emu Plains reserve.

58 Coolart Road, Balnarring

visit: balnarringraces.com/event/ april-races/ tel: 03 5983 9430 (Race day) email: balnarringraces@hotmail.com

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MELBOURNE INTERNATIONAL COMEDY FESTIVAL March 29 – April 29 Need a laugh? This iconic festival just keeps on getting bigger.

It actually runs for a month, with a plethora of shows on offer over Easter. For individual shows check out the comedy festival website. visit: comedyfestival.com.au/2016/season/ shows-on-sale-2017

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KIDS DAY OUT GOOD FRIDAY APPEAL April 14th 10am - 5pm The Melbourne Convention and exhibition Centre will be transformed into a wonderland for kids, with a giant roller-skating rink, sports clinics, the popular teddy bear hospital, kids cooking classes, rides, music and dancing.

Melbourne Convention

& Exhibition Centre 1 Convention Centre Place South Wharf visit: https://goodfridayappeal.com.au/ event/event-3/

FESTIVAL 5 TARRA 14 - 17 April Demonstrations, sport, art shows, vintage cars, a street parade and fair, markets, concerts, easter egg hunts, author talks, face painting, even a hat parade. There is something for everyone at this popular Gippsland annual festival.

Corner Commercial Road & Church Road, Tarra visit: tarrafestival.com.au tel: 0434 242 567

STAWELL GIFT 6 14 - 17 April Australia’s richest foot race, the Stawell Gift offers four days of elite athletic racing. The weekend kicks off on Good Friday with the Stawell Gift Calcutta.

Saturday is Ladies Day, Sunday is family day, and Monday culminates in Gift finals day.

Central Park, Stawell visit: stawellgift.com

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OVER EASTER RYE KIDS FESTIVAL 7 14 - 17 April A fun festival with a program full of circus workshops, stage performances, roving acts, magic shows and carnival rides. Easter bunny will visit with an egg hunt on Easter Sunday.

Open from 12 noon with unlimited ride wristbands from 1 to 4pm.

Entry is free.

Point Nepean Road, Rye

visit: onlymelbourne.com.au/ rye-kids-festival tel: 0404 470 866

RUSHWORTH EASTER 8 HERITAGE FESTIVAL 15 - 16 April

A two-day event in and around Rushworth, with music, stalls, art and craft, a steam engine display, food and a parade on the Saturday.

The Sunday event is a working draft horse muster at nearby Moora, with working horse displays, ploughing, winnowing, blacksmithing, shearing, music and food.

High Street, Rushworth visit: rushworthfestival.org

GOLDEN HORSESHOES 9 FESTIVAL 14 - 17 April

The 2017 program will include a Grand parade on Easter Saturday, Bollywood dance performances and workshops and an Easter Egg Hunt on Sunday.

If that’s not enough there’s also a live music stage, food court, markets, an art exhibition, kid’s corner and a night market.

Beechworth city

visit: beechworthgoldenhorseshoes. com.au

EASTER STEAMFEST 10 15 - 17 April A two foot narrow gauge railway located approximately one hour North of Melbourne in the foothills of the Tallarook Ranges.

A 35 minute train journey to 'Summit Station' with vistas of the whole of the Upper Goulburn Valley and beyond is followed by a full demonstration of the steam engines in the museum, also workshop tour and loco sheds are available to be viewed as part of your ticket.

Fun for all the family.

Trains will run at 11am, 12, 1, 2 & 3pm each day.

7523 Goulburn Valley Highway Kerrisdale visit: onlymelbourne.com.au/ easter-steamfest

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WHO WILL WIN

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PLENTY OF PREDICTIONS. ONLY TIME WILL TELL WHO IS ON THE BALL!

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THE AUSTGREAT MUS R ALIAN H COM ROOM PANY

Jim s ays G old C oast Suns .

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ceeds All pro to d te a n do

iries n enqu o i t a r t r is nd reg 6627 o rship a ate on 9408 o s n o u For sp ct Fresh St .com.a hstate s : conta e r f @ orm at info ation f r t s i g e oad a r m.au Downl eshstate.co fr

ADVERTISEMENT

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BRAND YOUR BUSINESS TO GET MORE BUSINESS ADVERTISING OPPORTUNITIES ARE NOW AVAILABLE IN THE FRESH STATE OF AFFAIRS MAGAZINE

Standard or custom advertising to reach a wide audience in the fresh produce industry.

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Ask us how we can help your business get more business.

Contact Bernadette Kelly on comms@freshstate.com.au or 03 9408 6627 for more information.

FIND US ONLINE AT: FRESHSTATE.COM.AU/FRESH-STATE-OF-AFFAIRS/

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01 ANTHONY AND LEO FROM M&N FRESH PRODUCE.

06 LIEN AND SUAN FROM CONG THAN VEGETABLES.

12 NICK AND CHARLIE FROM THE APPLE ARCADE.

02 BOZO FROM BOZO'S WERRIBEE FRUIT SUPPLY.

07 SAM FROM FLOWERDALE FARM.

03 CHRIS FROM M&N FRESH PRODUCE.

08 KYLIE FROM AVELING FRESH.

13 SANTO, DENNIS AND ROBERT FROM KELLY CITRUS WITH LES FROM VALLEY FRESH.

04 DEAN AND ELIO FROM BRESCIA. 05 FRANK FROM MELBOURNE PEAR, SAM GANGEMI & ANTHONY FROM LAUNCH FRESH.

09 JOHN AND MICHAEL FROM GAZZOLA FARMS. 10 VITO GRANATO FROM EAST WEST PRODUCE. 11 JEFF FROM PERFECTION FRESH. 15

14 SINGH FROM MELBA FRESH. 15 VINCE FROM FRESH CROP VIC.

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DEBRA IS A NOT FOR PROFIT VOLUNTEERBASED ORGANISATION THAT DOES NOT RECEIVE ANY DIRECT GOVERNMENT FUNDING. DEBRA HELPS TO IMPROVE THE LIVES OF CHILDREN AND ADULTS LIVING WITH EB, BY PROVIDING NECESSARY SUPPORT SERVICES, HOME AIDS AND INFORMATION TO INDIVIDUALS AND THEIR FAMILIES.

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LIVING WITH EB 17 year old Eliza Baird and her mother, Simone, father, Wayne and little sister Ellie, are a family with more than life’s fair share of challenges to cope with.

Eliza was diagnosed at birth with the severest form of Epidermolysis Bullosa, or EB. EB is a rare genetic disorder causing painful internal and external blistering of the skin, which is likened to having third degree burns and is often described as ‘the worst disease you’ve never heard of’.

As a newborn, Eliza was transferred to the neo-natal intensive care unit at the Royal Children’s Hospital. She had no skin on her right knee, shin and foot, the back of her hands and mouth were also affected. The first two weeks of her life were spent in hospital while her parents, Simone and Wayne, learned to administer the morphine pain relief and a daily 2 hour wound care regime which she would need for the rest of her life.

Drinking was a problem and breastfeeding was out of the question. Milk had to be dripped or syringed into baby Eliza’s mouth at first, then fed from a special bottle with a longer teat. Once she went to solids feeding became even more difficult, with even a soft diet difficult to get down.

Daily life for this family means 24/7 care. Eliza has to be peg fed, a procedure in which a flexible feeding tube is placed through the abdominal wall and into the stomach. PEG allows nutrition, fluids and/or medications to be put directly into the stomach, bypassing the mouth and esophagus. Eliza’s wounds mean that she requires extra energy, and hence extra nutrition, to help them to heal. Eliza’s esophagus needs to be dilated every eight weeks, as her throat becomes so tight she cannot even swallow saliva.

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The Melbourne market will be once again donating to DEBRA all proceeds from the Charity Golf and Bowls Day on March 24 at the Heidelberg Golf Club. You don’t have to be a golfer to attend, there’s a fun day of bowls on offer as well with special guests past Essendon players Paul Van Der Haar and Terry Daniher.

You can enjoy a great day out while at the same time helping DEBRA to improve the quality of life for Eliza and others who suffer with EB. Registration details can be found on page 7 or at www.freshstate.com.au/ 2017-melbourne-market-golf-bowls-day. medicine and palliative care. Her life is an endless round of hospital visits.

At the age of 10, Eliza suffered acute renal (kidney) failure. Her hemoglobin levels dropped dramatically and she was given only six months to live.

For the next eighteen months there were daily trips to hospital for plasma infusions. Seven years later, Eliza is in remission from the renal failure but there is no remission from EB. Eliza’s family is well aware that sufferers of EB are usually not expected

Eliza has coped reasonably well with her physical limitations but does not cope well with the endless pain.

For her parents, the hardest thing is the daily slog and seeing Eliza in constant pain. “We are strong because we have to be, not because we want to be,’ says Simone. A comfortable pain day for Eliza is when the pain is 3 out of 10. Some days are 10/10. When she was twelve years old, Eliza said to her mother, ‘I want to go to another planet where there is no pain.’

EB IS A RARE GENETIC DISORDER CAUSING PAINFUL INTERNAL AND EXTERNAL BLISTERING OF THE SKIN, WHICH IS LIKENED TO HAVING THIRD DEGREE BURNS AND IS OFTEN DESCRIBED AS ‘THE WORST DISEASE YOU’VE NEVER HEARD OF.’ to live beyond their late 20’s, with the most likely end-oflife cause to be skin cancer or infection.

Eliza has 24 different medications and four peg feeds daily. Her morning dressings take an hour and her night dressings two hours. Eliza has eye drops applied to her eyes 8 times a day in an effort to stop the skin drying out and tearing. When that happens Eliza wakes in extreme pain from corneal abrasion.

Everyday tasks that most of us take for granted are an ordeal for Eliza.

Somewhere on her body, there is always an open wound. Two people are needed to bath her. She has to be heavily medicated and lowered in and out of the water in a purpose built bath seat.

A multi-disciplinary team of specialists oversee Eliza’s care. The list includes plastic surgery, dermatology, pediatrics, ophthalmology, orthopedic, endocrine, nutritional, physiotherapy, general

Eliza has no strength, her fine motor skills have not developed and she cannot straighten her fingers. She has a wheelchair and needs help toileting and feeding. Simone says

Simone is a part time family support coordinator for DEBRA Australia (Dystrophic Epidermolysis Bullosa Research Association). DEBRA is a not for profit volunteer-based organisation that does not receive any direct Government funding. DEBRA helps to improve the lives of children and adults living with EB, by providing necessary support services, home aids and information to individuals and their families.

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The Senserrick family have been associated with the fruit and vegetable industry since way back in 1926, when Juan Senserrick grew produce on a property in Keilor.

That same property has supported the families of Juan’s son, Jack, grandson, Anthony, and is now occupied by great-grandson, Pat Senserrick and his mother, Margaret.

much to keep growing now. ‘Keilor has changed so much in some ways although there has been less apartment development than other suburbs,’ he says. 27 years ago, Pat and his father branched out into providoring, in the city and from the farm. 14 years ago Senserrick’s Fruit and Flowers opened on the Old Calder Highway in Keilor.

The farm ceased producing commercially in 2008 when access to water became difficult. Previously they had used water from the Maribyrnong but when water authorities stopped access to the river in summer, the cost of town water became too expensive for the farm to be financially viable.

The shop relies heavily on regular custom, especially as parking is at a premium.

‘Word of mouth seems to work best’, says Pat. ‘We have a presence on Facebook and Instagram, but we no longer advertise in the newspaper. Social media has taken over.’

Pat misses growing but acknowledges that even if the water problem could be overcome, increasing urban pressures would prove too

The business is very much about family, with mum, Margaret, and sister, Jane, working alongside Pat

in the shop. Jane manages the pantry, which supplies an array of continental, organic and gluten free bread, pastas, oils, sauces, cakes and biscuits and a variety of gluten free products that

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THE BUSINESS IS VERY MUCH ABOUT FAMILY, WITH MUM, MARGARET, AND SISTER, JANE, WORKING ALONGSIDE PAT IN THE SHOP. complement the fruit and vegetable lines.

Pat says he likes the new market at Epping. It’s only 15 minutes away from his shop and he pays no tolls to get there but he observes it doesn’t have the atmosphere of the Footscray facility.

From his retailer perspective he does most of his market trade between 3.30am and 5am. The store opens daily from 7am until 6pm.

Rather than buying in bulk, He attends the market daily as he needs to. His customers are looking for top quality and he needs his stock to be super fresh with a long shelf life. He would welcome the use of new technology to make his buying easier. ‘I want to see the size of the lettuce and the quality of the fruit when ordering. Why can’t there be a live cam so that buyers can

see exactly what they are ordering?

Online ordering systems with live access could be incorporated to make life easier for retailers. ’ he says. ‘Some flower growers do it. I think it could work well.’

Pat currently envisions that a more efficient use of technology will be the future of the industry. ‘The best hours for my business would be to order at lunch and pickup in the evening.

It would also give me more time with my family and a better work/life balance.’

Flowers were introduced ten years ago. Senserricks offer all forms of floristry and they have a full time florist on staff. ‘There is a steady demand for flowers,’ Pat says. ‘We’re busier on the usual days, such as

Valentines day and Mother’s days but we also do corporate work. It’s a tricky marriage at times, especially as all staff need to be trained in all facets of the business, both fruit and vegetables, and flowers.'

Pat has used the Melbourne Market Credit Service since it’s inception and also uses the EFTPOS machines around the market. And when asked what he likes most about the market?

‘The people,’ he says. ‘I remember visiting the market with my father from a young age and I’ve been buying myself for 25 years. In that time I’ve made a lot of friends.

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THE SMALL, GHERKINSHAPED FRUIT CAN BE GREEN TO SHADES OF YELLOW, RED AND PINK. INSIDE, THE FRUIT HAS THE APPEARANCE OF HUNDREDS OF TINY JUICE BUBBLES, OR PEARLS.

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Finger Lime trees are native to the border rainforests of Southeast Queensland and Northern New South Wales.

Long before Europeans populated the country, the indigenous people were using finger limes, not only as a tasty, nutritious food source but also as an antiseptic for infected skin sores.

When the early settlers began using the land for farming, most of the finger lime trees were destroyed. The trees that survived were located in isolated pockets of subtropical rainforest.

The plant forms a compact, prickly shrub. In order to thrive, the plant prefers a sheltered position rather than full sun. A grafted tree takes three years to begin to grow fruit and up to six years to provide large quantities.

Seedlings are slower. Depending on the variety, it could be fifteen years before they are fruit bearing.

Although a native Australian, the finger limes have found an alternative home in California, where they have adapted to a more Mediterranean climate on the central coast and in the San Joaquin valley. In California they are at their best from autumn to mid-winter, while the fruit season here in Australia starts mid-July and runs through to the end of Summer.

The small, gherkin shaped fruit can be green to shades of yellow, red and pink.

Inside, the fruit has the appearance of hundreds of tiny juice bubbles, or pearls. This unique appearance gives the fruit the alternative name of Lime

Caviar. When eaten, the ‘caviar’ bursts on the tongue with a zesty, refreshing sensation in the mouth.

The pearls themselves can appear in a wide range of colours. They may be green, to tones of pink or even a champagne colour. The color of the rind too, can change depending on variety, timing of the season and even weather variations. The color intensifies as the fruit matures. Finger limes that are fully matured at harvest will offer the strongest coloured fruit.

One taste of these little gems and you’ll be wanting more. As you might expect, the flavor is citrus, a lemon lime combination, but less predictably, a lingering trace of something herbal.

Finger limes are a nutritional power house. One finger lime contains three times the amount of vitamin C found in a mandarin. They are high in folate, pottassium, and vitamin E, an important antioxidant for human cell protection and disease prevention. The pink finger lime is a particulary rich source of Vitamin E. This little fruit has a delicious, citrusy smell and a visual ‘pop’ that makes

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FINGER LIMES At this point, domestic and export market prices are very good largely because volumes are still small and demand outweighs supply. The bulk of the domestic fruit (around 50% of production) is sold in the central fruit and vegetable markets in Brisbane, Sydney and Melbourne.

Small quantities of fruit are supplied direct to retailers and restaurants, particularly in northern NSW and south-eastern Queensland where most of the fruit is currently grown. At the Melbourne Market, finger limes are available seasonally from M&N Fresh Produce, Flowerdale Farms and AMV Produce.

them sought after by restauranteurs as an appealing food garnish for chicken, seafood, and other fruit such as melons and avocadoes. In cooking they can be used in dressings, jams, and sauces, or as a topping for desserts. The refreshing citrus lime flavor makes them an excellent addition to cordials and cocktails.

They can be presented under various names. The Alstonville variety is green and seedless. Judy's Everbearing is a light green to pink skinned fruit with pale rose FINGER LIMES ARE A pulp. Pink Ice is similar to Judy's NUTRITIONAL POWER Everbearing, its HOUSE. ONE FINGER LIME skin ruby, tinged brown with rose CONTAINS THREE TIMES colored pulp. The Purple Viola and THE AMOUNT OF VITAMIN Jali Red share C FOUND IN A MANDARIN. the same ruby colored pulp while their skin colour deepens with age. Other names can appear in the marketplace as nurserymen, growers and marketing groups source and name their own finger limes for propagation and sale.

Fresh fruit generally have a shelf life of 4–5 weeks if transported and stored at 5–10ºC, but there is varying sensitivity to cool store temperatures depending on the cultivar. If stored below 4ºC the fruit develops chilling injury. Whole fruit and pulp can be snap frozen and stored for 3–6 months at –18ºC. Frozen fruit or pulp should always be defrosted in the fridge.

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OF AFFAIRS

issue 36 mar 2017

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GRILLED SALMON STUFFED AVOCADO WITH FINGER LIMES METHOD: 1. Prepare grill for medium high direct heat.

2. Season the salmon.

3. Place salmon on the grill and cook 4 minutes per side.

Remove from grill and set aside.

PREP TIME: 20 MINS COOK TIME: 10 MINS TOTAL TIME: 30 MINS SERVES: 4

INGREDIENTS: > 500g of Salmon > 3 teaspoons of your favourite salmon seasoning > 2 large Avocados, halved with seed removed • ½ lime, juiced • 1 tablespoon olive oil > 2 teaspoons rice wine vinegar > 1 teaspoon pure raw honey > 3 tablespoon shallots, finely diced > ¼ cup coriander, chopped

4. While the salmon is resting drizzle the Avocado halves with olive oil, lime juice and a pinch of salt.

Place on the grill flesh side down. Cook 5-7 minutes until charred but not too mushy.

Remove Avocados from the grill and set aside.

5. Whisk lime juice, olive oil, rice wine vinegar, honey, shallot, and coriander together.

Add a pinch of salt.

6. Remove the citrus beads from the finger limes into a small bowl.

7. Stuff the Avocado halves with flaked salmon and top with the coriander and shallot mixture.

8. Top with a teaspoon of the finger lime citrus bead and serve.

> Citrus beads from 6 Finger Limes > Salt and pepper to taste Source: Grilling Vino http://www.grillingwino.com/grilledavocados-salmon-finger-limes/

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NEW STAFF APPOINTMENTS AT FRESH STATE JASON COOPER Chief Executive Officer jason@freshstate.com.au I’ve been lucky enough to have met many of you already on the market floor, but for those that I haven’t, my name is Jason Cooper. I’ve recently taken on the role of Chief Executive Officer for Fresh State. My background has been predominantly in the Telecommunications and Leisure and Entertainment industries. While that may seem a long way from the hustle and bustle of the busy market, what I’ve learnt already is that ‘people are people’, no matter what the industry is.

When I’m not working I’m busy at home with our 18 month old daughter, who manages to take up every other free minute of the day. I really enjoy motor racing, and at every opportunity go to see races live, particularly Formula One. Unfortunately the new baby has different ideas, so there hasn’t been a lot of that in the last year.

I look forward to meeting the members that I haven’t met already over the following weeks.

I also want to take this opportunity to thank the members that have been so generous with their time since I’ve started in making me feel welcome.

BERNADETTE KELLY Communications Officer comms@freshstate.com.au Hello to all. I’ve taken up the communications role at Fresh State.

You’ll no doubt be seeing me around the market as I get out and about collecting photos and stories for the Fresh State of Affairs magazine. I have two adult children, one of each, aged 25 and 22.

I am into healthy food, equestrian sports, and reading and writing, with a particular interest in children’s books, and a bit of an addiction for horseback adventure travel.

My strengths lie in writing and editing and I have previously worked in communications roles in the not-for-profit, publishing, and construction sectors. I’m enjoying the bustling market environment and looking forward to getting to know everyone.

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EARLY BIRD REGISTRATIONS NOW OPEN! hortconnections.com.au

&

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ROSS FERRINDA ROSS FERRINDA HAS A DEEP, DARK SECRET. WELL, MAYBE IT’S NOT SUCH A BIG SECRET BUT HE CERTAINLY FREQUENTS SOME MURKY PLACES, IN THE DEEP, DARK OCEAN, TO BE SPECIFIC. WORKS: As the Managing Director at Ferrinda Fresh. Also a board member for FSL nominees and Fresh Start Holdings.

THE ASPECT OF MY JOB I LIKE THE MOST IS: No two days are the same.

Something different every day.

SUBURB WHERE I LIVE: Sunbury.

THE THING I DISLIKE THE MOST IS: People that make promises and don’t follow through.

MOST OF MY DAY IS SPENT: Talking to growers.

THE FOOTBALL TEAM I BARRACK FOR IS: Collingwood.

THE QUALITY I RESPECT MOST IN AN EMPLOYEE IS: Someone who puts in effort and shows pride in their work.

AS I HAVE GROWN OLDER I HAVE LEARNT: To enjoy and appreciate my parents.

IF I DESCRIBED MY BUSINESS TO A STRANGER I WOULD SAY: I receive produce from growers, who entrust me to sell it for the best price.

In a sense, I am like a broker.

THE QUALITIES I MOST ENJOY ABOUT MELBOURNE MARKET ARE: The people. So many different personalities and I’ve made some great friends here.

THE PETS I HAVE ARE: A have a Weimaraner called Berettz.

IN MY SPARE TIME I ENJOY Scuba Diving.

MY FIRST JOB WAS: At Jewels Food Barn pushing trolleys.

I AM PASSIONATE ABOUT: My family.

WHEN I WAS A CHILD I WANTED TO BE: A pilot.

THE PLACE IN THE WORLD I WOULD MOST LIKE TO GO IS: Diving at Bora Bora.

THE THING A LOT OF PEOPLE DON’T KNOW ABOUT ME IS: I’m a deep sea diver!

MY FAVOURITE FRUIT IS: Beans.

WHAT OUR BUSINESS DOES: Our main produce lines are beans, corn, snowpeas, peas, zucchini, capsicums, chillies, and eggfruit.

WHO OUR BUSINESS SERVICES: Some chain store sales but mainly service providores and retail fruiterers.

OUR HISTORY: 23 years ago my father was a grower when he asked me if I’d like to take over the business. When I started at the market I had one stand in the grower’s section, selling from the back of a ute. Ferrinda Fresh has grown to what it is today, with 7 employees and myself. Ferrinda Fresh also supports my brother and sister, who work with me. Without that family support the business would not be what it is.

Ross Ferrinda is a man of many talents. At the age of 16 he became an apprentice chef, became qualified and worked at that trade for four years before joining the produce industry as proprietor of Ferrinda Fresh. Ross has a unique hobby that only an intrepid few are likely to ever pursue. He is a fully qualified Hypoxic Tri-Mix Advanced cave diver. It sounds technical and dangerous, and it is!

His love of diving began in 2006 whilst holidaying at Mooloolaba.

Ross was instantly hooked and became a certified diver on his return to Melbourne. He went on to complete hundreds of hours of diving and qualify for around nine separate diving certificates to become the highly advanced and skilled diver he is today.

Diving has taken Ross to some exotic destinations and dive sites, including Sri Lanka and Palau, an island country in the western Pacific Ocean. In Sri Lanka, he dived the wrecked ship, HMS Hermes, famous as the world’s first ship to be designed as a purpose-built aircraft carrier. In his most recent cave diving expedition, Ross visited Sistema Nohoch Nah Chich, an extensive water filled cave system in Mexico.

Ross is well aware of the dangers.

‘A good level of physical fitness is necessary and cave sites are difficult to access. We walk down to some but for others we are roped down.’

He travels and dives with close friend and dive trainer, Paul Leslie.

‘There are only a few people I would dive with,’ says Ross. ‘Trust in your dive partner’s ability is vital. While we are deep underwater, my life is in their hands, and theirs, in mine.

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OF AFFAIRS

OF AFFAIRS

THE BENEFITS OF MEMBERSHIP

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“FRESH STATE LTD REPRESENTS MORE THAN 90% OF THE MELBOURNE WHOLESALERS AND THIS SUPPORT REFLECTS THE DIRECTIONS AND PROGRAMS TAKEN BY FRESH STATE TO PROVIDE STRONG REPRESENTATION, VALUE AND SERVICES TO MEMBERS.” – SHANE SCHNITZLER, FRESH STATE PRESIDENT

Being a member of Fresh State Ltd means you can benefit from:

with State and Federal Governments • Communication and other associations/industry groups on your behalf

PLUS

data of incoming market product • Manifest volumes available free of charge exchange through • Information Fresh State of Affairs magazine and attendance at various meetings

and networking opportunities • Social at our annual events such as the Fresh State Ball

insurance and rental • Reduced premiums central website to access • Aimportant information such as members Terms of Trade

Special purchasing deals on • select motor vehicles to administration • Access assistance and equipment

through the Fresh State office

• MMCS & Fresh Test discounts

TAKE ADVANTAGE OF: MELBOURNE MARKETS CREDIT SERVICE (MMCS) – melbmcs.com.au A professional service assisting sellers and buyers nationally to buy and sell using credit in the Melbourne Markets

FRESH TEST Chemical and microbial testing of fresh produce for wholesalers quality assurance programs DATA FRESH Current daily wholesale prices from the market floor (including historical data) FRESH SPECS A product specification standard which assists with meeting quality assurance standards.

FOR MORE INFORMATION CONTACT FRESH STATE AT 03 9408 6627 OR VISIT FRESHSTATE.COM.AU TO DOWNLOAD A MEMBERSHIP FORM

FRESH STATE GAS STATION Access to a fully manned, premium Gas Station at the Market

issue 36 mar 2017

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Toyota Material Handling is the forklift leader in Australia’s fresh fruit and vegetable markets.

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