The Queensland strawberry industry is calling for calm and common sense in the aftermath of the tampering crisis, amid what they say is “overblown media” feeding a nationwide scare.
Queensland Strawberry Industry Officer Jennifer Rowling said that while the industry is “absolutely committed to consumer safety”, mishandling of the issue by some authoritative spokespeople, coupled with high profile and sometimes hysterical media, has damaged the industry and cost growers millions of dollars.
“Fundamentally we are looking at a very small number of cases of actual tampering related to just three brands; all other reported cases have either been copycats or unsubstantiated claims,” Ms Rowling said this week.
“This issue has attracted attention as far away as Russia and the UK, and as a result a number of our trade partners have either already blocked Australian strawberry imports or are talking about doing so.
“It should be acknowledged that much of the damaging commentary did not come from Queensland and we call on other state agencies to commit to supporting the industry and closely examine their own crisis communication processes.
“The advice to cut open all strawberries prior to consumption still remains.”
The Queensland strawberry industry has welcomed the commitment from the Queensland government for a million dollars to address this issue and to improve traceability through the whole fresh food supply chain.
Rather than indulge in hysterical reporting, the Free Times has chosen to instead suggest a delicious recipe to our readers, incorporating not only strawberries – but apples as well. Make and enjoy…and support our local horticultural industry…
Strawberry Apple Pie
Ingredients…
• 3-1/2 cups thinly sliced peeled tart apples
• 1-1/4 cups sliced fresh strawberries
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 to 4 tablespoons all-purpose flour
• Pastry for double-crust pie (9 inches)
TOPPING:
• 1/2 teaspoon sugar
• 1/8 teaspoon ground cinnamon
• Whipped topping, optional
Directions…
• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.
• Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil.
• Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.
