Written by J.M.Reay
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Topics: tesco

Monday, 10 January 2005

image for Tesco Announces End to Freshness
Stale Rubbish Being Bought Earlier Today

Tesco announced today that from next Monday it will no longer keep up the pretence of selling fresh items.

Traditionally, food sold in the UK's largest retailer was no more than 24 hours past its sell-by date - but in a move that is bound to see sparks flying amongst its profit-mongering peers, the company now plans to extend that deadline.

A senior spokesmanagement-trainee-cashier, Penelopy Chesthike said: "We feel there is a market out there for stale doughnuts, bread that remains hard no matter how long you microwave it for, and rubbishy mouldy mushrooms. We believe we can lengthen the shelf life of fresh fruit, vegetables, fish, and meat products, by substituting the word 'Fresh' for 'Real'.

Our aim is to bring to market real produce, none of which is any more than 72 hours past its original sell date. By extending the date backwards we can advance its life without penalty.

We also have plans to extend our world famous 'Value Range'. Currently we sell 'Value Rice' that has been swept up off the floor by our under-age Vietnamese workers; we will be using these same grateful slaves to harvest low-grade pig fat as a butter substitute, and to add more water and remove excess noodles from our Value Pot Noodle range.

Value Tea Bags, previously made from a high grade paper-pulp, will now be made from an environmentally friendly cardboard and loose wood chip mix. The tea content will remain the same, but there will be less of it.

Value pies will still use the same low-grade gristle and reconstituted bone as before, but contain a special man-made mineral-animal based rubber latex wool. Not only will this help extend the shelf life, it will give the contents less of a smell and be easier to chew."

In what is seen as a positive reaction to New Labours pledge to tackle obesity, the food giant says it has plans to single-handedly wean the public off expensive, fattening, and addictively tasty food, by going for expensive, fattening, stale and tasteless food.

Ms Chesthike went on, "The overall aim is to increase the value of management share options."

Elsewhere things are set to remain the same, with staff instructed to inanely ask customers with a loaf of bread and two cans of beans if they require help packing - when clearly no staff are available as cues remain four deep.

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