We are a Herefordshire business producing organic sprouted seeds which we distribute all over the UK including to such well-known names as Waitrose and Holland & Barrett.
We have been in business since 1985 and have steadily upgraded our procedures to the point where I believe we now achieve the highest possible standards for our industry. We spend thousands of pounds per year on laboratory testing of our raw materials, finished products and hygiene.
This is not to say that nothing can ever go wrong as it can with any fresh produce, but we are constantly working to minimise risks and improve our standards wherever possible.
As you know, there have been a couple of scares linked to sprouted seeds recently. The publicity and official guidance they have given rise to are doing real damage to our legitimate industry and consumer confidence.
After the fiasco involving Spanish salad producers (with its knock-on effects on UK growers), one would have hoped that politicians, the media and “experts” would have learned to think carefully before making any potentially damaging pronouncements, but unfortunately this has not proved to be the case.
The Food Standards Agency has reacted to these incidents by issuing consumer guidance that all sprouted seeds should be cooked thoroughly before consumption, but the advice takes no account of the following:
•What is a sprouted seed, eg does it include salad cress, pea shoots, micro herbs?
•What about products that cannot reasonably be cooked, eg alfalfa sprouts?
•Why is no distinction made between sprouts that are produced commercially by responsible businesses who take a full range of precautions, including a lot of expensive testing to make sure their products are safe, and sprouts produced by consumers or small uncontrolled enterprises?
• In issuing this unjustified advice have they considered the damage they are doing to not only responsible sprout producers but also seed suppliers, retailers etc?
Contrary to the impression being given, sprouts are an extremely healthy and nutritious food which can be produced safely. The FSA should be encouraging consumers to use them, in their raw state, provided that sufficient precautions are taken.
We understand that the overriding priority of the FSA is to ensure public safety but we sincerely believe, along with everyone else in our industry, that on this occasion they have grossly overreacted. In the meantime there is no reason to believe that there is any increased risk from the consumption of our sprouts in their raw state.
We are working closely with our local Environmental Health Service and laboratory to make sure our products continue to be safe.
Jim Hardy is managing director of Aconbury Sprouts
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