This season is well into its third month now, the sixth year the farm has been growing the fruit, chemical free, using regenerative agricultural principles and biodynamic methods. Achacha CEO Bruce Hill says it is starting to provide results, with the quality of the fruit being excellent so far.
"The last couple of seasons were not great but now the effort put into using organic and biodynamic methods seems to be paying off," he said. "We decided to become organic certified, not having used chemicals for six years, and now we are officially organic in conversion, with full organic certification subject to audit at the beginning of next season."
Mr Hill adds that at the start of the season in mid-January, the tropical fruit had to compete with cherries and stone fruit, the latter of which he was told were as low as $1 per kilogram, but the market has since settled down. Achacha traditionally sells domestically through Brisbane, Sydney and Melbourne markets, and this year has added Perth to its list.
"The journey takes six days but the demand there has been good," Mr Hill said. "Internationally we have sold directly to UK (Marks and Spencer) as usual, to repeat customers in Canada (Toronto and Vancouver), to Hong Kong, and to Germany. We know that agents have shipped to several locations in Europe, the Gulf and South East Asia."
North Queensland has had its fair share of rain, with Mr Hill reporting 500mm in one three day period, but he says that has not impacted the fruit, and apart from losing four days of picking, the fruit seems to have thrived on the extra water.
Last year the world-wide Achacha season extended to eight or nine months, with the introduction of a plantation in Guatemala, but Mr Hill says it hard to tell how it has affected the market.
"We know it would have a huge effect if a protocol existed for entry to the US," he said. "We receive requests from there daily, and Guatemala is only a relatively short flight away from Florida so could easily supply the market along with its high quality and extensive rambutan sales."
The Achacha plantation in North Queensland also produces honey from the nectar of the fruit's flowers and this season around a tonne of honey was harvested, most of which has already been sold in Sydney markets. Mr Hill says it is very popular and it will be showcased at Food and Hotel Asia 2018 in Singapore later this month, along with the Achacha fruit.
The company, which is managed by Mr Hill and his wife Helen, was one of the ten finalists in the prestigious 2018 Gault&Millau Producer’s Award. It was one of two Queensland companies, the other being The Lime Caviar Company which grows native finger limes. From other States, there was a variety of candidates such as olive, honey, cheese, seafood, beef, goat, lamb and vegetable growers and producers. The winner was Pepe Saya, an urban producer of cultured butter sourcing milk and cream from Australian dairies, but Mr Hill says it was honour to have been nominated.
"It is always a positive to be recognised as a finalist in these awards and to be included in the 2018 Gault&Millau Restaurant Guide alongside other quality companies and producers. We don’t know which chef nominated us but we are very grateful to whoever it was and it would have been someone who uses our fruit," Mr Hill said. "A small Achacha honey was included in the 400 gift bags handed out at the presentation evening, which may have helped spread the word about it."
For more information:Bruce Hill
Achacha
Phone: +61 419 400 407
[email protected]
www.achacha.com.au
