Transitioning to organic farming methods has not harmed the prospects of the achacha fruit, native to Bolivia but now grown in the Australian tropics, on what is believed to be the world’s biggest achacha plantation for four years. “We had a slight dip as we transitioned to organic farming methods but now we are back on track and we expect production to increase each year to around 600 tonnes as the trees mature,” notes Bruce Hill, who grows around 16,000 trees bearing the achacha fruit at Palm Creek, situated in Giru, 54 kilometres south-east of Townsville.
Infact, the organic farming factor is just one reason that the Achacha fruit is gaining in popularity. The achacha fruit is selling well in the Australian market, and proving popular for its versatility and unique flavour. The fact that it can be used in sweet or savoury dishes, has notes of both sweet and sour or tartness, unlike the lychee, and has flowers that produce honey made it a finalist in the 2014 ABC delicious magazine produce awards. The first honey was produced in 2009.
While there are discussions underway with several growers to diversify into growing the Achacha fruit on their property, according to Mr Hill, the long lead time required to produce the first fruit (between five and seven years) is somewhat of a deterrent.
That hasn’t deterred Mr Hill from adding value to the product, however. “We don’t have land available at Palm Creek for more trees but we would like to diversify and develop the frozen pulp and the drink markets for Achacha – trials carried out in Sydney have been very successful,” he says. “The frozen pulp makes a highly sought after gelato ice cream, and mixed with champagne it is excellent. However the costs involved in establishing the required facilities are beyond us at the moment.”
The fruit is picked by hand from the ground, so many problems with sap or thorns are avoided, and despite some cyclone damage as Ita passed through in 2014, the trees have all matured well and now provide adequate protection for the budding fruit, Mr Hill confirms.
While Mr Hill sells mostly to retailers, customers are starting to learn about the achacha via social media, and through local farmer’s markets. “Now most retailers are somewhat familiar with the fruit and know where it can be obtained from wholesalers,” he says. He also notes that many don’t quite present the fruit correctly, as it should be stored at room temperature and only refrigerated a few hours before eating if at all
Price is another sticking point at times, as Mr Hill has discovered. “Prices vary with the availability of ‘competing’ better known fruits such as cherries and lychees, but generally a kilo will retail for about $10.”
For more information:
Bruce Hill
Achacha
Phone: +61419400407
E-mail: bhill@achacha.com.au
Website: www.achacha.com.au