>Hi Dave
>You begin to sound like the worst elements of the USDA!!!!
>Food safety is simply another, albiet important marketing requirement.=
Given the
>requirements, which are generally very simple, I am sure that it is not=
beyond
>the nous of a bunch of keen producers and/or processors to meet the=
requirements
>of the law, or do even better. My experience is that most of the food=
safety
>issues arise when production or processing systems get too large and=
control is
>lost because the desire to make money becomes greater that the desire to=
sell
>safe, healthy food.
>
>Safe, nutritious food, marketing locally at a community level is the way of=
the
>future because it allows everyone to take responsiblity for their own=
health and
>environment.
>
>Humusly yours
>
>Alfred Harris
>Team Leader REGENERATIVE FOOD PRODUCTION
>MIRINZ Food Technology and Research
>Ruakura Campus
>PO Box 617, Hamilton, NEW ZEALAND
>
Alfred
We have had different experience. I have seen several well intentioned=
people move to this area, and undertake an agricultural enterprise for a=
living - and leave it, their dreams shattered and strain in their=
relationships because they did not sufficiently research the business in=
advance. Yes some imagined making money as a priority but were not greedy=
in the normal sense. They just wanted an income that matched the mean=
national income.
The trading environment around horticulture is changing very rapidly and=
becoming very demanding - low returns aside. The Australia New Zealand Food=
Authority is proposing rigorous standards of hygiene for every enterprise=
that sells food. This will affect NZ too, because of CER. Every food=
business in Aus/NZ will need a food recall program and a hazard analysis=
and critical control point plan (HACCP plan) derived from ISO 9001. That=
'every' means the school fete food stalls and the Lions club food outlets=
at the local agricultural show and the cricket club street stall on Friday=
morning too, if it sellls food. That plan will need to be approved by a=
certifying body and records inspected twice a year.
This is not yet law, but is proposed to come into force over the next two or=
three years, progressively. I did some formal training in HACCP, to=
understand what it means for our business. We sell between 100 and 150=
broccoli boxes of herbs into metropolitan markets each week, employing=
about 5 staff on a casual basis to do so. It has been important to us to=
offer employment in a dignified environment, especially to women.=20
I expected that a much more formal spray diary process would be entailed,=
and fertiliser records and the like. I found somewhat to my dismay, that=
it is the microbiological aspect that is most important to us. We will have=
to get our herbs tested at least quarterly for contamination by e.coli and=
salmonella and listeria. We may have to do that for each of 20 products.=
Since chickens are big carriers of e. coli and salmonella, we couldn't=
consider using composted chicken manure in the future, though I like to use=
it pre planting. We will need to write and maintain taks manuals for all=
our operations and keep extensive reords of such things as the fact each=
employee washed their hands before starting work. Since we collect=
rainwater in our dam for use in irrigation we will have to prove it is not=
a risk to health. One herb grower who has got quality assurance=
certification of his HACCP plan has had to chlorinate his dam, in order to=
trade with major retailers like Woolworths. We aren't willing to go to that=
extent, and though we are large producers in the Australian context, have=
begun to have serious doubts about the future for horticulture here.
So the pressure is commercial as well as legislative. We understand that to=
trade with some retailers it is necessary to present the produce=
refrigerated at <<4C, or the produce is rejected. This is partly driven by=
the fear of lawsuits brought on by people who feel they may have suffered=
food poisoning.=20
So I still urge caution to those whose resources are small. You may find=
that you are able to meet the requirements. I hope you do. Producing food=
is a noble and rewarding enterprise. But don't ignore legislative=
requirements as you develop your business.
The level of accountability which the community requires now is having the=
effect of pushing smaller producers out. The large corporate enterprise=
may well prove stronger that the family farm, and more able to martial=
political power. The community's ability to positively affect farming=
systems will probably diminish as a result.
beat wishes
David
>
>=20
>
>
>
>Attachment Converted: "D:\Eudora\Attach\RFC822.TXT"
>
<smaller>David Hine
Sustainable Farm Design Works
Atkins Rd. Cawongla
via Kyogle NSW 2474
Australia
http://nrg.com.au/~fresherb =20
</smaller>
<center><italic><smaller>Sustainable Agriculture: Productivity, System
Resilience, Maintenance of Natural Assets, and Equity for
Producers</smaller>.</italic></center>
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