The Australian Papaya industry is expecting a significant increase in volume, heading into one of its peak times of the year.
The fruit is available all year round, with increased supply in spring and autumn and an industry spokesperson says growing conditions have been ideal, which indicates that it will be a great season.
"There has been consistent rain and temperate conditions, not too extreme, with temperatures between 15-32 degrees," he said. "A mild winter with glorious conditions coupled with the development of new plantings mean there will be a bumper crop this spring. We’ll see a 10-15 per cent increase in volume with heavier crops to come. New trees planted last year will be ripe for picking in the coming months and young plantings will bring better quality fruit for consumers to enjoy."
The Papaya industry is encouraging further planting of new crops, not just to increase production, but the security of the supply, especially during natural disasters.
"We’re encouraging growers to set up crops in new areas along the Queensland coast," the spokesperson said. "This will increase crop diversity in case of storms, so that there’s always plenty of fresh Australian Papaya available to consumers."
Red Papaya and Yellow Papaw are the two common varieties grown in Australia with Red Papaya variants developed through natural cross breeding. The popularity and production of Red Papaya is increasing due to its sweet taste.
"Domestic demand is constantly growing and papaya is still emerging at a wholesale level," the spokesperson said. "Only one in ten Australian households purchase papaya on a regular basis but we’re seeing increased demand for sweeter, red varieties thanks to greater awareness. We’re constantly tweaking and improving our varieties to develop a superior flavour profile and deliciously sweet taste."
Photo: Grower Barrie MacKay among his field of Papaya trees
Red Papaya and Yellow Papaw are easy to distinguish; red papaya is often pear-shaped, has orange to red flesh and a sweet flavour, whereas Yellow Papaw is more cylindrical and rounder, with yellow flesh and a less sweet flavour. The majority of the fruit is for the Australian domestic market, due to the fruit's characteristics and geographic proximity of other growing regions.
"Australian Papaya is exported to New Zealand," he said. "Its soft texture makes it difficult to transport the fruit great distances so it’s best enjoyed fresh and locally. It’s commonly grown closer to the Equator in countries such as Sri Lanka and the Philippines."
The uses of the Papaya are also growing, with the fruit able to be consumed in both sweet and savoury dishes, for example baked in desserts or mixed with avocado and tomato in a tangy salsa. But the spokesperson says it does not just taste great, it also has an impressive health profile.
"Papaya is known for its fibre content and digestive qualities, but it’s also an excellent source of vitamin C - one serve contains double an adult’s RDI, which increases antibody activity and resistance to infection," he said "Another interesting fact is that papaya’s orange hue comes from carotenoids, powerful antioxidants, which have been associated with the reduced risk of several chronic health conditions including age-related eye disease and heart disease."
The industry is always on the lookout for new, first time consumers.
"If you’ve never tried papaya before, or haven’t had a great experience in the past, give the red papaya a go," he added. "They’re extremely sweet and tasty and we’ve been working hard over the years to bring the best quality fruit for all Australians to enjoy. I bet you’ll be pleasantly surprised. When cut in half and deseeded, papaya is like a natural bowl so you can add fruit salad and yoghurt - plus there’s no washing up."
For more information:Craig Perring
Horticulture Innovation Australia
Phone: +61 2 8295 2342