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Garlic World 

Shipwreck Garlic

Shipwreck Garlic

Our Small garlic is sold locally


Shipwreck garlic

GROWING : expect a minimum harvest of 100 garlic bulbs per 10 bulbs.
POSTAGE: Australia post with internet tracking.
FREE: We email you our comprehensive step by step professional growing guide with every order over $50 (growing guide is $50 if purchased separately).

*****    RANDOM BOX    *****

A random box contains approx. 5 x random garlics, 5 x shallots and 5 x Egyptian onions.





1859 Lighthouse Keepers  / Shipwreck garlic  – this is a species of Giant Russian Garlic

2 Large BULBS $30                   SOLD OUT 

This garlic variety was first located by me growing wild beside one of Australia’s most famous coastal lighthouses (secret location) in 2005. I managed to propagate some over the last few years and I now offer a limited amount for sale. This garlic was planted by the lighthouse keeper some time around 1859. Other wild plots of this garlic that I’ve found indicate that this garlic may have washed ashore when the tall ships were wrecked along the Great Ocean Road. Garlic was carried on tall ships due to its storage qualities. This grows BIG, has beautiful flowers and has a mild nutty flavour. Good to eat, easy to grow and beautiful in the garden. 


NB. We don’t sell ‘Top sets’ as they take two years for a good harvest. We only sell plump bulbs.

20 BULBS  $20     SOLD OUT 

10 BULBS $11      SOLD OUT 

5  BULBS $6      SOLD OUT 


Edible Bulbils “sets” on the foliage


The rare Egyptian Walking Onion is the best flavoured, most productive, sustainable and easy to grow onion. It is 100% edible and provides large shallot-like onions, green onion shoots for chopping and beautiful small onion bulbs on the stem, this onion offers something to use all year round.

Egyptian Bulbs

Egyptian Bulbs

The Egyptian Walking Onion dropped off the food radar decades ago because broad acre farmers can’t harvest it with a machine. But you’ll see, once you’ve got this one growing in your vegetable plot you will be rewarded for years to come. It is the perfect onion for chefs and home vegetable growers.

 PRINTANOR (white)



Mandarin style clove formation. This is the preferred garlic of quality chefs. It is easy to peel, has big cloves, smooth skin and has a nice strong garlic flavour. It looks good and grows easily. It is great for all garlic uses.  




The Otway Pink has a purple skin and rose to red coloured cloves. The depth of colour depends upon the growing conditions. This garlic produces a medium to large bulb with a punchy taste that is strong and hot. Growers tip: Foodies love this stuff. Hard neck variety.

SHALLOTS 25%+ cheaper than anyone else we know!


GOLDEN SHALLOTS 10 x Golden shallot bulbs $6.95     SOLD OUT 

RED ‘Romeo’ SHALLOTS    5 x Red Shallots $6.95    SOLD OUT 





A  garlic lover’s best mate. Californian has a VERY HOT, STRONG TASTE. This one will grow practically anywhere. It has a distinct purple splash especially when grown in cool climates. These bulbs will last for a minimum 6 months after harvest. Growers note: “compared to others it’s a pretty ugly bulb, but the intense flavour will blow you away. I defy anyone to eat this raw without tears welling in your eyes…” Give it a go… 😉




Lightning garlic is a strong white garlic with a little bit of purple on the skins. It has a smooth skin, is easy peeling and hardy to grow. This garlic forms a twisting ‘corkscrew’ like scape. It is a Rocambole garlic . Origin: Argentina.

 crispy garlic crush ???????????????????????????????


As seen in The Age, Weekly Times, On The Land, Good Life + 

Crush Customer  “I love your Garlic so much , my wife said I should sprinkle it on my Corn Flakes.  As a retired Butcher I still make Sausages and some Continental Smallgoods. Your Garlic is really noticeable in them and certainly would not waste it on Corn Flakes. I wish you every success.” Mike

100 GRAMS (made from 500g of bulbs)          $22         SOLD OUT 

1 KILO (made from 5 kilo fresh garlic)   $100  SOLD OUT 

Garlic Crush  We break and peel the bulbs into cloves, then they’re fed into our garlic crusher, (crushing releases the health giving anti-bodies). Then it’s dried naturally. The end product is a jar of crispy garlic granules that are perfect for garlic bread, sprinkled on soup, on top of baked potatoes, on mushrooms with a dob of butter and sprinkled raw on salads. This allows you to eat the finest Australian grown garlic all year round.



ITALIAN / ITALIAN PURPLE              SORRY SOLD OUT            A big bulb size, chunky cloves, good strong European flavour, off white to white coloured exterior, occasionally with some purple. Outer cloves are occasionally red. Easy to grow. Great to Eat. Long lasting. Hard neck Italian variety of garlic.


RUSSIAN RED  NOT AVAILABLE YET Shiny skin, red colour, hardneck variety. Grows well here in Australia. Good hard bulbs. Rare.


MEXICAN PURPLE STRIPE  NOT AVAILABLE YET  This is a medium to large bulb with big easy to use cloves, it often has a distinctive light purple outside with subtle white stripes but not always. It often has a cone shape to it. A pleasant taste that is mid range strength.  Growers tip: big bulbs, defined purple stripes – looks great on the table as a show piece, flavour is good too.


ROJO DE CASTRO ‘Cuban Purple’    

5 bulbs $40   Sorry not available

Introduced to Australia via Spain, not Cuba. Smaller bulb size. Purple cloves and as it gets bigger is often purple outside. The name is believed to be associated with Fidel Castro and as a result is often marketed as ‘Cuban Purple’. This is a fine cultivar with sweet rich character and minimal heat. It grows well in hot climates where others struggle.” Growers tip: Chef’s use this whole and has purple cloves a good talking point.


ORIENTAL PURPLE  NOT AVAILABLE YET         A smallish bulb, nice medium strength flavour. Asian origins. Used in Asian cooking. Grows well in Australia.

# IMPORTANT: Garlic, in general, tends to be very responsive to the environment, hence cultivars that thrive in some locations can do very poorly at others.  These different responses are dependent upon soil type, moisture, latitude, altitude, and cultural practices.  We also know that garlic varieties have been renamed multiple times as they have been passed between growers and gardeners.  As a result, many varieties may be identical genetically, yet have unique names.


GROWING ADVICE The following tips and instructions are only a brief part of our full list, to receive a comprehensive coverage you need to spend $50 with us. Maximize the size, quality and taste of your annual garlic crop as follows: How much can I grow? Correctly spaced, an acre will produce between 3.62 and 4.5 ton of garlic (having planted 700 – 800kg of cloves). Handy equations: As a general rule:  weight of cloves x 6 = average weight of harvest. Or, in small plots, simply, 1 clove = one bulb. How big is my growing area? (Width of crop) x (length of crop) = crop in square metres. 1 meter squared = 0.000247105381 acres Planting – For best results we plant in late March to May in Victoria, but Queenslanders may want to plant according to their local climate. Nevertheless, garlic can be planted at any time of the year but it needs time in the ground to get a good sized bulb.  Don’t replant in the same soil each year, rotate your plot. This is just a snapshot of our instructions… there are another 2 pages that aren’t given out free… for FULL PROFESSIONAL GARLIC GROWING INFORMATION SHEETS make a minimum $50 purchase. Instructions include curing, preserving and some inside hints for you. WANT TO GROW GARLIC TO SELL?  WE’LL TEACH YOU HOW. PRO.GROWERS ADVICE We offer ’on-going’  Professional Garlic Crop Advice which includes an intensive 2hr information session ($500) on our farm in Port Campbell and we also offer you a year of Q and A  free as your crop grows. On farm, you’ll get to see our implements, our curing area, hanging implements. This session will save you days of work and teach you how to get perfect garlic. Garlic is not a crop you can just throw in the ground and forget, but it can be easy, if you know how. If you’re serious about get into garlic growing you should do our session,  or Have a go at growing it and contact us for garlic advice @ $200 per hour via telephone or $25 per emailed Question. This sounds a lot  but when you consider a 15 minute ($50) telephone consultation or a $25 email might save your entire crop it is worth it. GARLIC SALES FAQ’s Q. What garlic’s are available for sale today? ..flavours? strengths? tastes? and bulb size? Go to Garlic Variety page . Q. What garlic varieties do you grow for sale?  USA – Californian, late and mid, French – Rose du var, Russian – Giant Elephant, Russian- Pink,  New Zealand- white, Mexican – Purple Stripe, Italian- white, Oriental purple, Trima, Printanor, Puma.                           Q. How do I know your garlic sold is Aussie Grown?  A. That’s simple, imports are bleached white and void of all dirt necessary to pass inspection. Our fresh garlics have the roots and dirt left on and are not sprayed with bleach. Q. Why shouldn’t I buy cheap overseas garlic?  A. Short answer: Taste. Long answer: Imported garlic is treated with growth inhibitors, it’s bleached. It has been refrigerated for 6000 km until it gets here which is why it sprouts as soon as you get it home. Q. Why does your garlic taste and grow so good? A. ‘We have re-invented the wheel’… We only sell traditionally cured heirloom garlic. It is hung with leaves left on in a cool, dark, european style barn with minimal temperature variation… just like it was centuries ago. Q. What are the medicinal health benefits of garlic and is it best as a supplement, oil, pill, raw or powder? According to history the benefits of garlic are numerous – but do your own research to satisfy yourself. It has been said that the compounds in garlic require crushing to maximise its potential. So we experimented with our garlic to maximise its health benefits and came up with our crispy garlic crush. It’s a powdered form of garlic.

  FOUNDER OF ETHICAL FARMING Lastest media interview – Western Victoria and South East South Australia Rural Report: Monday 26th March 2012 – 26/03/2012

Our Happy Cow

WHY NOT ORGANIC? Organic farming isn’t a problem, I like the idea. It’s a good one. But, organic farming appears to have lost some control. In short it’s gone mainstream and lost it’s niche element. Like any industry that expands exponentially – problems arise and the checks and balances of who becomes an organic farmer and who doesn’t gets watered down and the policing of the rules doesn’t keep pace. What we read of Organic farming these days is that there is evidence of rorts and deception, some organic farmers spray at night, some use chicken manure sourced from cage egg farms, some buy cage eggs and label them as organic or free range and so on (for more info. see articles below).
Generally, rorting happens when people don’t embrace the values and/or principles underpinning the rules; So what is the trigger to get non-believers to go organic? Organic food is richman’s tucker, which sounds harsh, but the fact remains that consumers pay more than triple for organic food. So, many organic farmers are only organic because there’s a buck in it. The’re riding on the back of good people who stick to the rules.
Why don’t we increase the penalties for rorting? Increasing the penalties for rorting doesn’t work because if the risk of being caught is minimal then greedy people will rort and decieve irrespective of the penalty. Most people think organic farming is unquestionably, morally right. But that is open to debate. For every additional farm that doesn’t spray herbicides or pesticides (for example) reduces food yield.  This is occurring in a world that is already short of food.
We agree with Prof. Norman Borlaug who is quoted below. “While the affluent nations can certainly afford to adopt ultra low-risk positions, and pay more for food produced by the so-called “organic” methods, the one billion chronically undernourished people of the low income, food-deficit nations cannot.” Norman Borlaug Nobel Peace Prize Winner
The problem isn’t organic farming, its over population that is the problem. If and when we get our World’s population under control – I WILL ‘GO ORGANIC’. So what do we do in the meantime?
1. Find a system that farmers believe in and value,
2. Create a system that flexes with new technology and ideas, to increase productivity and yield, and
3. Increase the risk of detection for rorting.
Ethical Farming Model.
Ethical farms do not have inflexible ‘etched in stone’ rules. Unlike organic farming, ethical farms weigh up the pros and cons of new technology and seek to constantly improve farming practices. We strive to achieve the greatest yield (crop size) that is sustainable for our lands long term prospects. We value transperancy – so we welcome questions about how we operate. Whilst we do not have specific farm sizes in mind, this model is best suited to small hobby farms and large family operated farms. Large corporate run farms are unlikely to be granted access to our farming model because of the transient nature of farm workers on these properties and a perceived lack of commitment from off-site operators.
Some of the dimensions we consider:
The Sunlight Test The sunlight test assumes our customers are watching how we grow our food. So, if we wouldn’t do it in front of you – We don’t do it.
Juggling the upside with the potential down side – Farming is a constant battle of changing parameters, severe weather, locust plagues, flood, drought etc. So tackling these challenges requires continual risk assessments. First, we ask ourselves; What are the options available to help fix this problem? Then we ask, Which option will create the most good (upside) with the least bad (downside)? Examples – When possible we use biodegradable sprays instead of using a tractor in eliminating weeds from our planting beds (tractors emit lasting amounts of co2 while our sprays are biodegradable). We often use local chicken manure or seaweed products for fertiliser instead of pelletised, environmentally unfriendly fertiliser that’s shipped in from China or Egyptian Phosphorous Rock (which is used in bio-dynamic farming) which, you guessed it, comes all the way from Egypt. But if it’s not viable we’ll use the pelletised fertilisers.
1. Human life is important to us. “We are 6.6 billion people now. We can only feed 4 billion. I don’t see 2 billion volunteers to disappear.”  This comment from Bourlag was in response to the fraction of the world population that could be fed if current farmland was convered to organic-only crops. Whilst ethical farms happily cohabitate with organic farms, we believe that very few people have thought of the repercussions and negative impacts that organic farming is having on under developed nations.
2. Continual Improvement. Ethical farms seek to continually improve; we look to advance farming technology through information sharing and forums.  In simple terms that means we weigh up the pros and cons of a renewable energy use for example , but if it isn’t going to work we’ll use petrol until technology catches up. And when our animals get sick we’ll give them the care they require, when they require it. We don’t let our animals suffer. We use preventative natural remedies but, if that doesn’t work we’ll use the latest medicine prescribed by a vet. The organic industry bans many veterinary medicines, which we believe, is cruel and unethical.  Note: There is a legal withholding period after medicines are administered to an animal. This ensures the animal is clear upon consumption.
3. We Promise to Speak the Truth. Ethical farms promise to speak the truth about how your food is grown from one season to another. That means, on occasion, we will tell you we’ve used a biodegradable spray. As previously mentioned we will not sit back and watch insects destroy entire crops when the world is short of food.
4. How far away was it grown? Food miles. Just because a product is organic doesn’t mean it hasn’t travelled 6,000 km from China in refrigeration before it gets to you.  Indeed, if our product matches your local product; buy local. We can live with that.
5. We are a mainstream, non radical concept. Being ethical farmers doesn’t mean we’re tree-huggers or vegetarians (though they are welcome as ethical farmers and we like people with strong views)  but we aren’t extremists. The extremist group PETA is not an ethical organisation for a range of reasons, none more so than, the fact that they disrespect females by stripping, they sell nude photos and one of their high profile members, Pamela Anderson, who had appeared on TV ads for KFC, later joined PETA and then slammed KFC treatment of animals as unethical.
Ethical farmers weigh up the options, new technology and make decisions based on common sense (and occasionally eat KFC). Incidentally, many intensive chicken farms say that chickens savagely peck each other if they are free to roam without constant supervision. There is, most certainly, stock losses at free to roam and organic chicken farms. There has to be, simply because they deny animals certain treatments that would be administered by a vet. Perhaps the middle ground would be better conditions, bigger pens and proper vet care. That is what we’re about – getting farming right.
Governance Organic farming is governed by the organic accreditors whos’ very existence relies on fees from accreditted organic farms. So it is not in the interests of organic accreditors to deny a farms’ organic application nor is in their interests spending money on governance if the only feasible result is to discredit their own accreditation and /or to ban a farm that pays them money. On the other hand, ethical farmers are chosen for their good character, their commitment to the cause and their belief in the values and principles that underpin our model. Farmers can only join our model by being vouched for (recommended) by a current ethical farm member. The members’ commitment to our principles and the ‘all-for-one and one-for-all’ communal ownership of our concept increases the risk of detection for the same rogue operators who have infultrated organic farming. Ethical farmers encourage transperancy and whistleblowing to keep the integrity of our concept intact.

Want to Join? We own the ethical farm idea, but we are willing to share it.  In the meantime if you want to join or you have a suggestion as to how we can improve our methodologies, feel free to email us. Simon Illingworth simon@ethicalstrength.com

A HANDFUL OF NEWS ARTICLES Organic farms yield less produceAFP | April 26, 2012

ORGANIC farming may yield up to a third less of some crop types.
This is according to a study proposing a hybrid with conventional agriculture as the best way to feed the world. Organic farming seeks to limit the use of chemical pesticides and fertilisers, but critics suggest lower crop yields require bigger swathes of land for the same output as conventional farms. This would mean parts of forests and other natural areas being turned into farmland, undoing some of the environmental gains of organic tilling methods, they say. The new study by Canadian and American researchers, published in Nature on Wednesday, found that organic yields are indeed as much as 34 per cent lower for some crops – 25 per cent less overall. Fruit and oilseed were the best performers – yielding just three per cent less, in ideal farming conditions, than conventionally grown crops that benefit from chemical pest killers and nutrients, the researchers found. Organic farming of cereals and vegetables, however, yielded up to a third less produce. “Today’s organic systems may nearly rival conventional yields in some cases … but often they do not,” said the report. The findings contradict those of earlier studies that organic farming matched, or even exceeded, conventional yields. High agricultural productivity is becoming ever more important as the world’s population grows, and food demand with it. An international expert panel said last November that global food production must rise by up to 80 per cent by 2050. Study co-author Verena Seufert of McGill University in Montreal told AFP the findings pointed to a mix of organic and conventional farming for the future. “We identify, for example, legume crops and perennial crops as performing better in organic systems than annual and non-legume crops. We also see that organic systems do much better if the farmers apply good management practices,” such as crop rotation and effective pest and nutrient control. “We identify the situations where organic does well and we also identify the situations where it does not do so well, for example under irrigated conditions where the conventional yields can be just so high that organic agriculture can’t match these yields.” A single system of “either organic or conventional is much too simplistic,” said Seufert. “We should try to learn from those systems that perform well in terms of yield but also environmental performance and just adopt the systems in those places where they do well. “At the same time we need to address the problems that organic systems have shown.” The study also found that organic yields rose over time as soil fertility and management skills improved.
Organic myths.by simon Illingworth I produce 4 ton of garlic, raise 200 calves, I have an aquaculture licence for trout and teach corporate ethics. I started farming five years ago and considered organic accreditation. It is one of the fastest growing industries in Australia and consumers pay up to triple for organic food. But scratching the surface I found the rules for organic farming to be inflexible to the point of being etched in stone and also kind of ‘hippy-like’ weird. Being an ex-detective, the facts interested me more than the continual spin thrown at me of ‘nature’s goodness and purity’. The fact is the health debate between traditionally grown food and organic is marginal to the point of irrelevant and a recent study found it tastes the same too. A farmer has to pay annually for organic accreditation too. The recipient of this money is also the token policing body ensuring organic farmers comply with the rules. A serious conflict of interest, with results to match. That sealed it for me. I went with traditional farming and made some rules based on ethics; and founded ethical farming. Five years later, the organic industry’s back is against the wall, with tests and studies clearly showing health benefits and taste claims are highly questionable. Now the organic industry is spinning the idea that organic farming is more ethical, suggesting traditional farmers aren’t. Is organic more ethical? Very few people know how draconian the organic rules are. Like the rule of not giving sick animals some veterinary treatments. What happens to them? Well, many die. For nothing.  Rich inner city hippies have led us to believe that organically farmed animals are always healthy and treated humanely and, on the flip side, that traditional farmers don’t care. If I was a dying animal requiring antibiotics I know which farm I’d prefer to be on. Farming technology has advanced in leaps and bounds, and many sprays are biodegradable and frog friendly amongst other things. What’s morally wrong or unethical with using them? The massively successful genetically modified ‘smart’ seed that helps feed millions of starving people overseas is also taboo to the organic religion; it’s not true seed.  I’m pretty sure you don’t need to be a true botanist to be ethical but you do need to value life. On our farm, we have fish in the dam, naturally cleaning the water, we use our own home made brew of seaweed to condition the soil etc so the idea that we aren’t sustainable simply doesn’t stack up. Q. Is an organic China grown vegetable still organic after it has been refrigerated and transported 6000 km to your supermarket? A. You bet. But it’s hardly ethical buying considering the transport emissions. Yes, China’s chasing the organic dollar too. The lure of high returns tempts even the non-believing Australian farmer to go organic. But if that happens our Nations food yield will reduce further and someone somewhere in the World dies of starvation. The only way to avoid that is to turn some of the remaining old growth forests into farms to fill the food-void that organic farming is creating. Is any of that ethical? Ethical farmers weigh up situations with advances in technology; they’re flexible and consider how many people they can feed while balancing the long term health of their land. An ethical farmer won’t watch insects destroy acres of food when people are starving overseas. I’m not anti-organic, but the world won’t cope if organic farming goes mainstream. Simon Illingworth

Egg supplier fined over ‘free range’ claimsLeslie White | September 5, 2012 WEEKLY TIMES

AN egg supplier has been fined $50,000 after supplying bogus “free-range” eggs.
South Australian business Rosie’s Free Range Eggs sold more than 650,000 eggs to 109 retail outlets and businesses as if they were free-range. The cartons featured pictures of the owner surrounded by chickens labelled “Rosie’s Free Range Eggs”.
But a substantial proportion of the eggs had been substituted for cheaper cage eggs, according to the Australian Competition and Consumer Commission. The Federal Court issued the fine for conduct from April 15, 2010 to October 2010. ACCC commissioner Sarah Court said the incident showed the ACCC would prosecute egg suppliers who “act unlawfully”. “The ACCC takes action in cases such as this to protect consumers and also to protect other egg suppliers who accurately label and supply eggs,” Ms Court said. The court ordered owner Rosemary Bruhn publish a corrective notice in The Advertiser newspaper and also send letters to affected suppliers telling them about the outcome of the court proceedings. Ms Bruhn will also have to pay the ACCC’s legal costs of $15,000.

The Telegraph LondonOrganic food is no better for you than the traditionally grown even though it  may taste better, say researchers. Despite the perception that organic food grown without artificial  fertilisers, pesticides and other chemicals, is more pure, nutritious and  virtuous, scientists have said there is little evidence that it is  healthier.

There are no convincing differences between organic and conventional foods in  nutrient content or health-benefits

A review of 237 research studies into organic food found the products were 30  per cent less likely to contain pesticide residue than conventionally grown  fruit and vegetables but were not necessarily 100 per cent free of the  chemicals. They found no consistent differences in the vitamin content of  organic products.

There were higher levels of phosphorus in organically grown food but the  researchers said this was of little importance as so few people were deficient  in this. The only other significant finding was that some studies suggested  organic milk contained higher levels of omega-3 fatty acid, which is thought to  be important for brain development in infants and for cardiovascular health.
Dr Crystal Smith-Spangler, of Stanford’s Centre for Health Policy, said “we  were a little surprised” by the results but that people should eat more fruit  and vegetables, no matter how they are grown, because most Western diets are  deficient.

Dr Dena Bravata, a fellow researcher, said that, beyond their perceived  health benefits, people also bought organic products because of taste, concerns  about the effects of conventional farming practices on the environment and  animal welfare. The research was published in the Annals of Internal  Medicine journal. The group cited two studies comparing children consuming organic and  conventional diets, which found lower levels of pesticide residue in the urine  of children on organic diets, though the levels of pesticides in both groups of  children were below safety thresholds. Organic chicken and pork also appeared to reduce exposure to  antibiotic-resistant bacteria, but the researchers said the health implications  of this were not clear. The group said the research was difficult because of the  various ways organic food was tested, other factors that affect nutrient levels  such as soil and weather, and the effect that organic farming methods may  have. Prof Alan Dangour, a senior lecturer at the London School of Hygiene and  Tropical Medicine, said the review showed that “there are no convincing  differences between organic and conventional foods in nutrient content or  health-benefits”. A spokesman for the Soil Association claimed that the method used by the  researchers was not suitable for comparing crops, while a previous study had  found that the differences in nutrients between organic and conventional produce  were “highly significant”. He said a Dutch study, mentioned in the review, found  that children aged two were 36 per cent less likely to develop eczema, if more  than 90 per cent of the dairy products they consumed were organic. Read more: http://www.theage.com.au/lifestyle/cuisine/organic-food-what-you-need-to-know-20120904-25c09.html#ixzz25pvOi7Gx

Justice on organic fakes

Leslie White April 21, 2010

HEFTY prison sentences have been handed down to overseas businesses selling “fake” organic and free-range produce. The prosecutions and outcomes are the result of major investment in enforcement agencies, organic sources say.

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UK company Heart of England Eggs managing director Keith Owen was jailed for three years and ordered to pay 3.25 million ($5.4 million). The Worcester Crown Court found the Heart of England Eggs sold 100 million eggs from cage chickens as organic and free-range and sold imported eggs as British between 2004-06. Suspicions were raised when British egg industry figures pointed out there were more eggs being sold as organic and free-range than the country produced. Similar concerns have been raised in Australia. The free-range industry asserts that more than 30 million eggs a year sold as “free-range” are from either cage or barn chickens as there are not enough free-range chickens in Australia to lay the number of eggs labelled as such. US authorities have also been tough on fake organics. US company Sel-Cor Bean and Pea Inc owner Basilio Coronado was jailed for 24 months and ordered to pay more than $US500,000 ($540,500) after being convicted of fraudulently selling products as organic. He was also found to have made false statements regarding the status of his products. Mr Coronado was found to have sold 1.50 million kg of conventional milo (sorghum), 179,680kg of conventional pinto beans and 27,400kg of conventional garbanzo beans as organic. Organic Federation of Australia chairman Andre Leu said the prosecutions had followed considerable investment in enforcement agencies in those countries. “It’s well documented there are people who get ill from the smallest amount of pesticide residue – there is a health issue here,” Mr Leu said. “Our regulators don’t take that issue seriously even though there is good science to that effect.” Organic Food Chain director Ivy Inwood said the cases were in stark contrast to policing of “fake” organics in Australia. “Hopefully the ACCC (Australian Competition and Consumer Commission) are looking at it,” Mrs Inwood said.

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