Title: Spudshed – Farming Broccoli
Broadcast: Episode 6, 12th August 18
Presenter: Scott Taylor.

After following the journey of the baby broccoli plants in episode 4, Scott is in the South West on location at the Spudshed farm in Myalup to follow the journey of broccoli from paddock, to the Spudshed supermarket shelves.

• When you can get your hands on beautiful fresh green vegetables, there is no denying the commitment to freshness by Tony Galati and his Spudshed family.
• Myalup is a beautiful region situated next to the coast and is a lot cooler in summer and warmer in winter.
• Tony Galati grows broccoli all year round, in summer it comes from the Manjimup region of the South West and in Winter it is harvested all out of Myalup.
• The broccoli is harvested every day, and this allows it to be fresh in store all year round
• Broccoli is considered as one of the healthiest foods in the world and is said to reduce the risk of obesity, heart disease and even some forms of cancer.
• After being harvest, the broccoli is packed on ice and is on the supermarket shelves the following day.
• By chilling the broccoli down by packing it on the ice, it brings the field temperature down and gives the broccoli shelf life, meaning not only will the broccoli look good from but it will taste better too.
• Seeing fresh broccoli, just reinforces that there is no denying the commitment to freshness of Tony Galati and the Spudshed family.

www.spudshed.com.au