SURPLUS FRUIT

Southland Times, Issue 24001, 16 December 1939, Page 12

SURPLUS FRUIT

DISPOSAL OF SUPPLIES The opinion that Australian and New Zealand fruit growers would be seriously affected by wartime shipping restrictions unless some means could be found to dispose of the surplus output was expressed by Mr A. G. Strickland, chief horticulturist to the Department of Agriculture, South Australia, who passed through Auckland on his return to Adelaide after eight months abroad. Mr Strickland investigated the marketing of Australian fresh fruit in London, and carried out research at horticultural centres in Great Britain, France and Germany. Australian fruit exports amounted to half the quantity grown, but the war had completely changed the face of the industry, he said. During a month in England after the outbreak of hostilities he endeavoured to ascertain methods by which the fruit surplus could be utilized in the event of all refrigerated space in ships being required for other perishable and less bulky produce. In Germany and England, he had found that apple juice was being drunk in increasing quantities, said Mr Strickland, and he thought there was a good opening for apple juice as a beverage. Among other outlets, was the drying of apples. Apple sauce and apple butter could also be made, the latter being used in considerable quantities in England.