Central and North Rural Weekly - - NEWS -

IT IS no porky pie that a Ho­bart butcher has won two cov­eted food awards for its work with pink meat.

Tas­ma­nian Meat Whole­salers, in Camp­bell St, has picked up first place for tra­di­tional pork sausages and its ham off the bone at the Aus­tralian Meat In­dus­try Coun­cil Tas­ma­nian in­dus­try awards.

Not con­tent with that, the butch­ery also picked up first place for its ba­con and leek sausages in the open gourmet class and top award for best burg­ers.

“We picked up four firsts in qual­ity com­pany, we are rapt with our ef­forts and it re­flects on the good work of the team,” Tas­ma­nian Meat Whole­salers op­er­a­tions man­ager Dave Dil­lon said.

“I love what I do and th­ese awards are good recog­ni­tion of our ef­forts to con­tin­u­ally im­prove and come up with new styles of small­go­ods, such as the leek and ba­con sausage.” RECORD ewe prices, but still buyable. That was the con­tra­dic­tory out­come from last week’s spe­cial store sheep sales in the south, which were head­lined by $314 for young first-cross ewes at Corowa in NSW — a record for the sell­ing cen­tre. At Wy­che­p­roof prices of $234 for 4½-year-old merino ewes in a March skin and $188 for woolly merino wethers were the talk­ing points, with this money ar­guably the high­est ever paid for th­ese cat­e­gories of store sheep.

It is un­de­ni­ably big money, with 250 qual­ity re­place­ment cross­bred ewes cost­ing up­wards of $70,000 in round fig­ures.

Yet it can be ar­gued that, on to­day’s re­turns for lamb, mut­ton and wool, buy­ers are no worse off than past sea­sons, and are prob­a­bly in a bet­ter trad­ing po­si­tion this spring due to the ex­cep­tional price run of prime mar­kets in the past eight weeks. RE­DUCED pro­duc­tiv­ity, bad moods and al­ler­gies have all been linked to chem­i­cals that float in the air at room tem­per­a­ture, or volatile or­ganic com­pounds. In a new study, sci­en­tists have dis­cov­ered that sim­ply adding one medium-sized plant (of up to 50cm) to a medium-sized room (of about 4 x 5m) can in­crease in­te­rior air qual­ity by up to 25 per cent. Com­mis­sioned by Hort In­no­va­tion and de­liv­ered by sci­en­tists at RMIT Univer­sity and the Univer­sity of Mel­bourne, the study in­volved a meta-anal­y­sis of more than 100 re­search pa­pers from around the world.

Univer­sity of Mel­bourne re­searcher Do­minique Hes said the work was timely. “Hu­man be­ings are less and less among na­ture with cur­rent es­ti­mates in­di­cat­ing that ur­ban dwellers spend 90 per cent of their time in in­door en­vi­ron­ments – re­sult­ing in a high level of ex­po­sure to in­door con­tam­i­nant com­pounds,” she said. A NA­TIONAL cam­paign spear­headed by a honey pro­ducer in Tas­ma­nia’s north­west is gain­ing wings as bee­keep­ers band to­gether to stop New Zealand pro­duc­ers trade­mark­ing the word Manuka. Manuka honey, de­rived from the tea tree (Lep­tosper­mum) na­tive to Tas­ma­nia, can re­tail for as much as $120 a jar and is deemed a health prod­uct due to its an­tibac­te­rial prop­er­ties.

There are five com­mer­cial Manuka honey pro­duc­ers in Tas­ma­nia.

In re­sponse to the trade­mark ap­pli­ca­tion in NZ, the Aus­tralian honey in­dus­try has col­lec­tively formed the Aus­tralian Manuka Honey As­so­ci­a­tion to for­mally op­pose any at­tempts to mo­nop­o­lise in­ter­na­tional nam­ing or mar­ket rights.

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