Page 32 - Food&Drink Jan-Feb 2022 magazine

FRESH PRODUCE
Queen myrtle
With organic certification secured for its lemon myrtle plantations in Far North Queensland, Kim Berry speaks to Australian Native Products general manager Ross Norris about this hardy tree and its sought after properties.
WHILE the Australian native lemon myrtle is well known as a versatile ingredient, the world’s largest grower and supplier Australian Native Products (ANP) is determined to grow its reputation on a global scale.
ANP started 22 years ago with a crop planted in Northern New South Wales by founder Gary Mazzorana.
ANP general manager Ross Norris says the business is determined to deliver on Mazzorana’s original vision to take lemon myrtle to the world, so in 2019, two more properties were acquired in Queensland at Mareeba on the Atherton Tablelands.
ANP planted 150,000 trees on 65 hectares and gained organic certification to secure a premium price and demand for the crop.
“We needed to have a lot of trees and in environment where the risk of disease is low,” he says.
Like a lot of Australian native ingredient industries, lemon myrtle is a fragmented one, but Norris believes it is on its way to becoming well established like the macadamia and tea tree markets.
“We’re a member of the Australian Native Foods and Botanicals and through that we want to help Australian native ingredient be properly commercialised that benefit first nations communities – primarily through ANFAB, but we’re always looking for ways to authentically give back,” Norris says.
The tree is also notoriously difficult to grow. The from seed failure rate is 98-99 per cent and even from cuttings has a failure rate up to 80 per cent.
“Lemon myrtle doesn’t like to be grown, it’s quite belligerent, and they’re susceptible to wind when young, but once established they’re hardy,” he says. The climate and soils in Mareeba have worked in ANP’s favour.
AUTOMATED EFFICIENCY
As well as the plantings, the company invested $4 million in a new processing facility onsite.
Norris says the company has spent years developing the technology, with Mazzorana designing the process to ensure the freshest possible supply of 100 per cent certified organic lemon myrtle.
“The technology is a world- first drying, sorting and packing line that minimises handling and reduces contamination risk, while also maximising aroma, colours and flavours of the leaf and oils produced,” Norris explains.
A tree gets to harvest stage after around three to four years. It can then be harvested year-round, normally once or twice depending on the variety, with each tree providing up to
5 kilograms of fresh leaf.
“About one kilogram of leaves will provide up to 250 grams of cut tea or a dry spice. But one tonne of fresh leaves is required to get 10 kilograms of essential oil. This year we expect to produce 250 tonnes and will grow roughly 30 per cent every year for the next four years,” Norris says.
“The original planting is still going strong, 23 years later. It is a good environmental crop because you don’t have to work the soil constantly, the same plants endure year after year, and being native they’re not a thirsty crop. We only use drip irrigation and have a conservative water use.”
The processing facility has been designed to take as little time as possible from harvest to final product. ANP is the only processor who takes leaves straight from the harvester directly into the dryer.
“Too long between harvesting and drying will cause leaves to rot and ferment, damaging the quality of your crop.
“From drying it goes through a separation process to remove the leaves from the sticks,” Norris says.
The entire process is automated and capable of processing 1200-1500 kilograms a day. The leaves are cut into different sizes depending on its purpose, six millimetres for tea, two millimetres for tea bags, and one millimetre for spice and culinary use.
“Four hoppers hold the different sizes, and we can change the configuration depending on the orders we’re processing, and the leaf is then packed.
“Our leaves go from harvester to vacuum sealed bag within twelve hours,” Norris says.
32 | Food&Drink business | January-February 2022 | www.foodanddrinkbusiness.com.au