SALT-LOVING CROP

Taranaki Central Press, Volume IV, Issue 446, 31 May 1937, Page 7

SALT-LOVING CROP

CHILLED ASPARAGUS New Export Product Wellington, May 31 The Hawke’s Bay earthquake which raised so large an area of lagoon above waterlevel n&ctr Napi r, seem.-. .. kely to provide New Z aland with a new export induu ry, that of the shipment of asparagus to England in cool storage. The elevated knd was noted as likely to be specially suitable for such a salt-loying crop as asparagus, so long as some of the salt is leached ou’t. Inquiries as to the possibilities of large-Gcale production showed that il ch.lied asparagus' could be got to the London market in good condit -jD, b here would be a demand fur it. French forced asparagus reaches England *at tlge end of January or early in February, and invariably commandis a high price. New Zealand in this sphere would also have to compare agamst supplies from Argentina shipped in cold storage during a season lasting frc?n the middle of November till towards <he end of January. ’ a Experiments on the overseas transport of New Zealand asparagus commenced in December, 1935, and a good deal of valuable information has since been cblleoted as the result of three shipments of a trial nature, the asparagus being-grown in Hawke’s E*ay district. All the results have been colle’cted by the Research Coun-

cil of the Departnunit of Scientific and Industrial Research. Experience in earlier shipments led to changes in method of packing and transport. On s interesting conclusion was reached that in view of the greak difference in productivity between the male and female asparagus plant, that it was quite possible tha'L a difference in relative storage qualities existed. However, it was not found practicable at 'the present stage of the trials to select the shipments on this basis. Following the third experimental shipment this year, the conclusions reached were that it is quite practicable to ship fresh asparagus in cool storage from New Zealand, and to land it. in good condition. The tests imposed in England included cookng, when it was £ound that the product cooked immediately on arrival had attractive colour and appearance. The flavour was not as good as that of French asparagus cooked at the same time, but it compared favourably with the Argentine product received at that time. The edible material was abundant and of good texture. Further samples cooked two- days after arrival showed no deterioration in quality. Market opinion was generally favourable, and the only serious criticism related to the open appearance of a large proportion of the heads and the necessity for still more careful selection and grading: It is officially considered that while the experiments have proved the possibility Of building up an export business, a good deal remains to be dlone in the way of ascertaining the most favoured varieties of asparagus for the English market and that the cultural side of the business will have to be dealt with in New Zealand. It will probably be necessary to import pure lines of seed and crowns of suitable varieties as a starting point for dentific Improvements.