Queensland avocado grower Cherry Creek Estate currently grows over 300 hectares of avocados, this year after a robust R&D process they started producing avocado oil.
“Our harvest season is May to November in Queensland and we are currently exporting to all of the major Asian markets with the hope to expand on export in the coming 12 months as we look for partners with a shared vision. Partners that only wish to trade in premium grade fruit as our seconds are utilised for oil in the business model,” explains Angelo Leonardi Director and founder of Cherry Creek Estate.
“The domestic market is in oversupply and will be for years to come as is frequently the case in the fresh produce category in Australia, positive growing conditions and high margins tend to bring in investment creating oversupply. We feel this is an opportunity for us to work on innovation and our quality in order to consistently achieve the best outcomes. By choosing to innovate our way through this period we are looking to become leaders in our own niche’ categories. Supporting our retailers through innovating new products allows us to de-risk the wider group and maintain strong relationships with our major stakeholders as new products made with renewables in a sustainable process are what consumers are increasingly expecting on shelves.”
Angelo hopes to expand the orchards and plant the first hectares of a special variety that will only be used for avocado oil. Although their own production is seasonal, Australia has year-round supply and so too does Cherry Creek’s value add supply chain. Representing a new development for industry where products can get shelf space and reliably maintain supply.
“Our oil is cold pressed through centrifuge and only utilises the mesocarp of the fruit. Our yields are varying region to region as we learn the national crops oil production nuances’ our nutrient grade and density combined with sensory board results is something to rival the most delicate oils in the premium market. We aim to offer a premium range of edible oils that must achieve high smoke points. Only through a cold pressed process is both the sensory and versatility achieved together in the processing of Avocado oil. Good virgin grade avocado oil must emit a grassy/mushroom taste much similar to the avocado itself and with emerald green colouring in the oil body.”
Avocado oil production was tried in Australia not long after the turn of the century however with a lack of volume to support a commercial scale production it has taken over 20yrs for Australia to grow the orchards needed to sustain year-round supply.
“At this stage we are the only producer at scale however with two more close behind we won’t be the only entrant to the category. With a global shortage in edible oil and the capacity for the oil to remove the lower grade fruit from the market it is a perfect hedge not just for us but all major growing regions in Australia.
In 2024 we are aiming to ramp up to 500k/L per annum. We have achieved a better than expected penetration to domestic supply chains. Access to markets in Australia can be very
difficult for local products due to a limited competitive landscape in the grocery sector. Our market being small presents an extra barrier that can make an ROI that much harder as starting slowly in a small market with limited access is a profound risk to any potential processor. We are supporting a slow and steady development of the local market but our main focus is the export for our premium oils. Export presents with existing market demand being unmet and creating opportunity as the consumer is very mature in awareness of healthy eating habits, naturally giving Avocado oil an edge’.
“We have created a biomass energy system that allows the cost of production to remain competitive and utilise fruit that otherwise would not have made it to markets. Fruit that is more cost effective to be sent to the oil plant rather that exacerbate the oversupply by adding lower quality fruits to the markets. We are aiming to prove our model of premium grade fruit only, supporting our retail partners with campaigns that define a brand built on sustainable practices and most importantly guarantees of the highest quality products as it is financially more viable for us to operate this way rather than the traditional method of dumping all fruit on the market together.”
‘Cherry Creek Estate is looking to further push the boundaries of innovation through a range of Avocado oil infusions that will come to market in early 2024 and challenge the creativity of chefs with an oil capable of maintain versatility at high temperatures and infusing rich flavours at the same time’. Exciting times are still ahead for Australian Avocados’
For more information:
Angelo Leonardi
info@cherrycreek.estate