Listening
Unlocking Word Meanings
Read the following words/expressions found in today’s article.
- spud / spʌd / (n.) – a potato
Example:My grandfather grows spuds on his farm every year to sell at the market.
- aesthetic / ɛsˈθɛt ɪk / (adj.) – related to someone/something’s appearance or beauty
Example:Tina chose the dress for its aesthetic appeal, not because it was comfortable to wear.
- wastage / ˈweɪ stɪdʒ / (n.) – the act or process of using more of something than is needed, leading to waste
Example:The company introduced new policies to reduce the wastage of materials in the factory, which resulted in lower costs.
- produce / ˈproʊ dus / (n.) – food that is grown on a farm, such as fruits and vegetables
Example:The market sells fresh produce, like apples, carrots, and tomatoes.
- edible / ˈɛd ə bəl / (adj.) – safe or good to eat
Example:These berries are edible, but some wild ones can be dangerous to eat.
Article
Read the text below.
There are around 5,000 potato varieties worldwide, but in Australia, many shoppers struggle to distinguish a Kipfler from a King Edward. But some potato suppliers want to widen our taste for spuds.
In Australia, potatoes are a big deal. The industry is worth 1.1 billion Australian dollars annually (approx. 690 million US dollars). But the choice for consumers is limited.
“At a supermarket, they’ll only be offered a washed potato or an unwashed potato, or a red potato and a white potato, and then quite often you’ll see a lot of misinformation,” says potato supplier Kerri Farrell.
For the past 35 years, “Spud Sisters” Farrell and Catherine Ramage have been selling potatoes. They say the majority of consumers don’t even know about the best potatoes available. Some lesser-known varieties are called King Edward, Midnight Pearl and Fontane.
“The kookier the potato, the better for us, but we’re all about championing what doesn’t necessarily look nice, but tastes nice,” says Ramage.
Every year, each Australian eats about 17 kilograms (37 pounds) of potatoes. But such high aesthetic standards required by supermarkets are a challenge, say farmers.
“To achieve that amazing white or red, whichever they’re doing, your wastage is very high,” explains potato farmer Terry Buckley. That means consumers pay more at the checkout and farmers are forced to get rid of some of their produce even though it’s still perfectly edible.
“You could kind of double their shelf life if you haven’t washed them and you keep them in the dark and you package them well,” adds Buckley.
The vast differences in shapes, size, taste and texture of the many varieties of potatoes grown in Australia are a big plus for chefs.
Chef Alejandro Saravia discovered that the most efficient way for him to get his favorite varieties was to deal directly with the farmers. “Our main focus is the taste and the freshness of our ingredients. Not how they look,” says Saravia, executive chef at Morena restaurant.
This article was provided by The Associated Press.
Viewpoint Discussion
Enjoy a discussion with your tutor.
Discussion A
- There are over 5,000 kinds of potatoes in the world, but only a few are sold in stores. Why do you think stores only sell a few types of each food? Do you think stores should offer more variety, even if the food isn’t popular or pretty? Why or why not? Discuss.
- Do you think a lot of people would try new varieties if they were sold in supermarkets? Would you choose a new variety of fruits and vegetables over familiar ones? Why or why not? What would make you choose a new variety? Discuss.
Discussion B
- Some farmers throw away good potatoes because they don’t look perfect. Do you think “ugly” food should be sold in stores? Why do you think so? Would you spend extra money just because the food looks nicer? Why or why not? Discuss.
- Some chefs care more about taste than how food looks. Do you think a food’s appearance is just as important as its taste and freshness? Why or why not? Have you ever eaten something that looked strange but tasted great? Discuss.
