Local Hawaii ingredients used with an international flair
Friday, February 06, 2009
Disappeared news: why milk imported into Hawaii is re-pasteurized
by Larry Geller
A story in today’s Advertiser, Local milk back in stores, brings welcome news. An important piece of information was omitted, though, and it’s one you need to know about if you buy “local” milk at your favorite supermarket.
Hidden at the very end of the story continuation is this incomplete revelation:
Yes, and this information isn’t new, though it hasn’t been an issue in the newspapers. Why? Could it be that the reporter didn’t ask why “reprocessing” is necessary?
So now you have the scary picture: milk is shipped to Hawaii unrefrigerated, can be a month old at its expiration date, and of course sells for far more than folks on the Continent pay for a fresher, cleaner product. Ugh.
Whatever the little microbes did in the milk stays there, though they themselves are killed by the re-pasteurization before it is sold to you. Ugh.
The article doesn’t say whether Big Island milk is shipped to Oahu refrigerated. I hope the Advertiser will look into this.
I’m also curious about whether the Big Island dairies use hormones and antibiotics, of course, but that’s another topic.
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