Page 45 - foodservice news - July 2018

PRODUCE
45
It can be argued that seafood importers have been asleep at the wheel, failing to reveal the provenance of their products; and in some cases undertaking blatantly fraudulent activity. However, this is no reason to take the stick rather than the carrot approach to the foodservice industry.
However, I have been equally encouraged over the years by how often chefs and restaurateurs, when told of a seafood’s provenance and history, enthusiastically
list this on their menus. It could be South Australian mussels, Gulf of Carpentaria tiger prawns or Northern Territory barramundi.
Even though I am not involved in imports (aside for seafood from New Zealand, which
is after all, our eighth state!), I am continually astonished by the misrepresentation of imports by a reckless media. So often we read of poor, even unsafe, production standards of seafood from other parts of the world, particularly when referring to the same species which are being caught or grown here in Australia.
Let’s not forget that there are several measures in place to protect us – we have the Australian Quarantine and Inspection Service whose role and responsibility is to ensure that only safe seafood is imported. And there are a range of independent, third party certifying agencies validating the sustainability and social aspects of production (Marine Stewardship Council, Friend of the Sea, and Fair Trade).
It can be argued that seafood importers have been asleep at the wheel, failing to reveal the provenance of their products;
and in some cases undertaking blatantly fraudulent activity. However, this is no reason to take the stick rather than the carrot approach to the foodservice industry.
Does the foodservice industry really need another piece of law, demanding that the country of origin is stated on the menu? Is this a fair and reasonable request or will it merely impose a stringent requirement not applied to so many other ingredients used
in a commercial kitchen? Will this extend
to being demanded to state the country of origin of spices, oils and vinegars being used?
I believe the Australian seafood industry should stand tall, look forward and proudly promote what we catch and grow, and for all of us across foodservice to celebrate what a great job they do.
Let’s not see the Hummus Wars of the Middle East become the Barramundi Wars of South East Asia.