Recently we had the good fortune to attend Joel Salatin’s farm masterclasses in Kiama. The three full days were well organised by Milkwood Permaculture.  These included a day on general sustainable farming, one on incorporating chickens on the farm and the other on cattle on the farm. Joel became well known when the film Food Inc was shown a few years ago. The film is an eye opener on healthy and non-healthy farming methods and will shock you if you have yet to see it.  Joel was subsequently named the world’s best farmer by Time Magazine.  Once the harvest is over and we’ve had a few days’ break, we will start implementing some of the things we learnt in the workshops. Milkwood offers many wonderful workshops on a variety of subjects, given by first-class presenters, which provide skills for your home garden or farm.
Below we see Nick Ritar from Milkwood (left), Joel Salatin from Polyface Farms and masterclass with Greg Krivec from Achacha Fruit Plantations (right).

Links:
www.milkwoodpermaculture.com.au
www.polyfacefarms.com
Food Inc documentary

Sydney French Film Festival

There has been a wonderful array of French Films showing in Sydney in March.  The opening film, Haute Cuisine, presented the true story of a French chef, Daniele Delpeuch, and how she was appointed as the private chef for former french President Francois Mitterrand, a gormand. Everyone leaving the film complained of hunger pangs! As a little ‘extra’ Achacha was asked to present gift bags with samples of the fruit to the audience after the film’s second viewing and Q&A at the Chauvel Cinema. Daniele, who was there for a book signing and the Q&A, was delighted to be introduced to the Bolivian fruit given that her daughter-in-law, who now lives in Paris, comes from Santa Cruz. Of course a couple of little Achacha bags found their way into Daniele’s luggage bound for Paris!

The following day Daniele was accompanied to the Carriage Works where she had a relaxed Saturday morning at Eveleigh Markets sampling lots of fine Australian produce. Here we see her at the Achacha stand.

Achacha to Food Bank Brisbane

We are very happy to know that the boxes were put to good use:

Achacha travels to Balmoral High where it is consumed for school breakfasts.

The Sisters of the Missionary of Charity used their boxes as an addition to meals of the homeless and food parcels to families in crisis in the Valley area.

Pastor Kerry McQuaker of CC Ministries in Ipswich said his boxes would be used at school breakfasts, in food parcels and feeding programmes for the Ipswich area.

Sydney Easter Show
On Saturday 30th Achacha will present a demonstration in the main kitchen of the Food Pavilion where we will show how to take the pulp off the seeds using the Thermomix, how the Achacha Thirst Quencher is easily made from the skins and each person attending will be given a sample of the drink along with a tasting of the Achacha Sorbet which will also be demonstrated on the day.  We’ll let you know how it all went in the April News.

The Achacha season should last for another couple of weeks.  As usual many people will be hoarding a few 5 kilo boxes to make the season last just a little longer. Don’t miss out!

Achachas are now appearing on retail shelves in Brisbane, Melbourne, Adelaide and Sydney, a month later than usual due to climatic conditions. Today we even had a report and photo of the Achacha in Harrods of London’s food hall.  With an increasing demand the season is off to a good start.  Each year the Achacha fan-base has swelled, organically.

The fruit originates from the Bolivian Amazon Basin.  The white pulp has a unique flavour which often baffles food experts . . . Is it like a lychee? Or a mangosteen? Or even a guava?  Its flavour is sweet,tangy, refreshing, like a sorbet!

The ‘spot the Achacha’ competition has commenced for February. Anyone who names the fruit shopwhere they purchased the fruit goes in the draw for a 5kg box. Where did you find yours? Join our Facebook and be in it.
Achacha Fruit Plantation is the only registered large scale grower of this fruit in the world so Australians are fortunate to be the first outside Latin America to have access to the fruit.

The Achacha is grown sustainably and biologically with no chemicals or synthetic fertilisers used on the plantation.  The skin can be easily made into a drink that provides a great companion to spicy and highly flavoured Indian and Asian foods or simply any time and is very nutritious too.

Summertime is Achacha-time!

While things are progressing well at the Achacha plantations and we’ve been working very  hard on some new things, the season has been topsy-turvy. The fruit is almost ready to start harvesting.  Many varieties of mangoes and other tropical fruit in the region were late too and some crops have been very low, which is a blow for growers. The Achachas are taking on the orange colour and a trial pick will be done next week to make sure we are on track.  A lot of streamlining has been done to the packing line. General cleaning, reorganising and other preparation has also been done in the packing shed in readiness for the busy season ahead.

Our online sales will recommence once the fruit has been delivered to Sydney.
Please see Buy On-line on this web site.

Choose from the large boxes for families and real Achacha afficionados as well as smaller gift boxes for birthdays or special occasions.

We’ll try to keep you up-todate as best we can on where the Achachas will be available.  Join our Facebook and enter the monthly ‘win a 5 kilo Achacha box competition’. Or come to see us at Everleigh Markets in Sydney and we’ll be very happy to have a chat.

As this is being written many people are suffering the extreme heat and bushfires.  We trust you, your families and friends are safe and well. Maybe some Achachas will lift the spirit!

The Achacha Team

Achachas won’t be in the shops until December however things are happening at the Achacha plantation.

Palm Creek Plantation is located in the Burdekin region, close to the Invicta Sugar Mill which gives us ready access to bagasse, a valuable organic matter for our soil. Molasses, another product from the sugar process, is also sourced locally. Both are excellent foods for good soil microbes and fungi which are part of the soil food web, and as the Achachas require a dominance of fungi in the soil we have been helping this process. Using local inputs reduces costs and increases sustainability.

Vetch and chia are being trialled as green manures between the trees. The Power of Duck, a wonderful book, was the inspiration to plant vetch which will hopefully encourage more ducks onto the plantation with a bonus of duck poo, a great fertiliser. Weeds can help too – adding diversity and bringing minerals up to the surface, making them available for the surface roots. Rock dust, a source of minerals, has again been delivered from a local quarry and spread over the plantation; the soil microbes help break the rock dust down making the minerals available for the trees. We are lucky to have a like-minded neighbour who has been making a rich bio-fertiliser using manure from his cows and other local natural inputs which he uses for his mangoes and zucchinis; we have purchased a considerable amount of this to add to the soil along with the bagasse. Regular applications of kelp, fish and our own brewed liquid composts are other very important inputs for soil and tree health.

The Achacha trees hang low to the ground and pruning the lower branches is necessary to enable the spreading of the compost and to monitor the irrigation system. After a wide search we have added a state-of-the-art hedger, presently one of only three in Australia, which makes this process much more efficient. The prunings are mulched and thrown back under the trees adding more nutrients to the soil.

Insects can be a very good indicator for what is needed in the soil and these are being closely monitored by a specialist who visits the plantation each week. Our manager, a soil expert, is backed up by two excellent plantation workers. We have a very handy and friendly neighbour who is busy right now helping us in adding a lunch area to the packing shed ready for the 50 or so pickers who will be required in December for the harvest.

The Achacha plantation is located in a picturesque area of North Queensland surrounded by wetlands which are frequented by an amazing number of local and migratory birds, including brolgas, 13,000 of which were counted at a recent census. Many also make regular visits to the plantation along with a population of agile wallabies and other native animals. Right now we have 25 hives amongst the trees and the bees are busy making Achacha honey from the Achacha blossom.

Recently we were approached by a highly regarded Knightsbridge store for images for their brochures; that was the first we had heard that the Achacha had been on English shelves – talk about starting at the top! (We subsequently found out that it had reached Harrods via our agent in Paris). At the world’s largest fruit fair, Fruit Logistica, in Berlin in February, we took out third place in the Innovation Award; in Melbourne recently we were one of five finalists in the Produce Plus Marketing Awards. Locally, amongst other things, we joined in the fun at the Taste Burdekin part of the Burdekin Water Festival in Ayr and Feast of the Senses in Innisfail, Australia’s wonderful tropical fruit showcase.

See you in December!

Aaron, who is a loyal Achacha fan has just sent us this photo. We are tickled to hear he won a well deserved award for his healthy living school project on the Achacha! It is lovely to see schools setting projects on healthy foods. Along with his talk, Aaron gave his classmates a treat – an individual Achacha sorbet. They gave it the thumbs up.

Thanks for sharing the Achacha story Aaron.

We have some exciting news. We have been advised that Helen Hill, who is responsible for Achacha’s marketing, has been nominated as one of five finalists in the PMA – Produce Plus Magazine Marketer of the Year Award 2012. Some information on the sponsors of this award:

PMA: PMA is the main fruit and vegetable industry marketing association. See http://www.pma-anz.com:

PMA Australia-New Zealand Limited is the first stand-alone global affiliate of Produce Marketing Association (PMA) – the leading global trade association serving the entire produce and floral supply chains by enhancing the marketing of produce, floral, and related products and services worldwide. PMA members are buyers and sellers from every segment of the produce and floral supply chain.
The Australian directors of PMA include senior representatives of Thomas Dux, Moraitis, One Harvest, Perfection Fresh (Simonetta), Fresh Produce Group of Australia – all from top fruit and vegetable businesses.

Produce Plus Magazine: Produce Plus is the main marketing magazine for fruit and vegetables in Australia – published by the group which has the world’s leading fruit and vegetable magazines. See http://www.produceplus.com.au/:

Produce Plus Magazine is the marketing magazine for the fresh produce business in Australia and New Zealand, covering the entire supply chain from farm to fork.Produce Plus Magazine is published by Market Intelligence, the world’s leading fresh produce publisher, which also produces Eurofruit, Asiafruit, Americafruit, Fresh Convenience and the Fresh Produce Journal, as well as hosting conferences and exhibitions for the produce business in Europe, Asia, the Middle East and the Southern Hemisphere.

Achacha had a great time in Berlin in February this year – take a quick trip through this event with us.

Last Friday, 2 March 2012, late at night, thieves forced entry to a large and popular fruit retailer in Sydney’s west. Approximately 90 boxes of Achachas – the store’s complete stock – were stolen. Nothing else was taken. Police are investigating.

This is a terrible crime and no joke! Clearly those involved have good taste!  Admittedly we’ve hardly been discouraging, check out how the pros do it in The Chase.

We made a final draw for all of you who have help with locations from the ‘Where to Buy’ Page’  on this website.  The final winner was picked out by culinary master and Achacha enthusiast, Jared Ingersoll.

Congratulations to Jess who spotted the fruit on John Street, Lidcombe.

Last night marked the very first Achacha dinner showing the versatility of the fruit. It was a booked out, sit-down, risk taking, seat-of-your-pants, adventurous meal prepared by Jared Ingersoll and his team from Cotton Duck Restaurant.

From the Achacha Martini Cocktail, the entrée, main courses, through to the final punctuation mark, Achacha Curd with Achacha Honey Meringue and Fruit Salad Sage Sherbert, it was a wonderful food journey full of new taste sensations.

We would highly recommend you scurry along to 50 Holt Street, Surry Hills, while some of these dishes are still on the menu.  www.danksstreetdepot.com.au

Our gratitude to Anne Warr for the photos.

This season’s last Facebook Friend’s 5 kilo box was drawn by Paula at Greenwich IGA.  The lucky person is Natasha Johnson! Natasha could you kindly contact info@achacha.com.au with your mailing address please.  Thanks to all who entered over the past months and we look forward to hearing from you all again next Achacha season.

Fruit Logistica, held annually in Berlin, is an enormous event – the biggest of its kind.  It not only is the premiere event for global fresh produce specialists to network but also  showcases the latest products available on the global market.

This year we were privileged to be nominated for the innovation award – as mentioned earlier we also had an incredible amount of interest and received a gong from the audience voters.

Juanita Gaglio has just completed an overview of the event,  including a mention of the Achacha.

Two great articles were written over the last week on using and cooking with Achacha.

The first in the Age, on the 7th of Februrary by Robin Powell, proves Melbourne is a fan of the fruit.  Thanks Melbourne!!

The second in the Sydney Morning Herald’s Good Living, on the 14th by Gail Thomas, explains five ways to use the fruit – apart from eating it out of the skin!

Fruit Logistica, the world’s largest fruit fair, is held annually in Berlin.   With over 2,400 exhibitors, 56,000 trade visitors and kilometers of exhibition space, the event is quite mind blowing.

This year Achacha entered the acclaimed ‘Innovation Award’, which was set up to showcase innovation in the industry including anything related to fruit, from product to packaging.

We were excited to make it to the final ten, which was already an achievement.  Other entries included; the first seedless pepper, sweet quince peel, new salad packaging, a purple broccoli, a sorbet machine, a ripened green tomato and a ‘social salad network’.  Making the final ten gave us great exposure, particularly on radio and television across Europe – and we had no trouble creating a spectacle of the ‘pierce and pop’ fun way of opening the fruit. People were also interested to know is it low in sugar, the skin makes a great aftershave, smokers love it as a breath freshener, chefs use it as a pallet cleanser and other things, retailers are impressed by its long shelf life and the skin makes a nutritious, refreshing drink. So all but the seed it used.

Oh – and Achacha made it to the top 3!

The last day of January brings us to the Achacha end of month draw.  As
Danny, assisted by Joanna, from Bondi Road Fruitologist pulled out two names
we thought it only fair to celebrate the last day of the first month of 2012
with two prize winners: one goes to you Sasha Hickerson and another for you
Megan Rapp. Bravo and enjoy your Achachas. Please contact us via the web
site, thank you.

Maria Martelli, with the help of Phillip, from Martelli’s Fruit Market, Cherrybrook assisted in drawing the winner of the Oz Day 5 kilo box of Achachas. Congratulations to Lizz Robb! Lizz informs us that she has become a big Achacha fan since being introduced to it at Baroque Bistro in The Rocks, Sydney. Martelli’s, past winners of the SMH Fruit Shop of the Year, have beautiful fruit markets in Cherrybrook, Rouse Hill and Epping, and have been excellent Achacha supporters since the outset. Thank you Martelli’s!

The Achacha really is something new…well at least what other fruit can you open with a ‘pierce’ and a ‘pop’?  Like opening an egg with one hand, lets show you how to open an Achacha the easy way!

Achacha from achacha on Vimeo.

Tank Restaurant and Achacha joined forces recently to showcase the Achacha tropical fruit.  People warmed up or chilled out, rather, on the refreshing and very popular Ali-cha-cha cocktail created by Tank’s creative staff.  The evening finished with his now famous Achacha Crema when grown men were seen hiding and licking their plates!  In between delicious morsels kept flowing from the kitchen. Thank you Alastair McLeod, chef and co-owner at Tank Restaurant. We highly recommend a visit!

www.tankrestaurant.com.au

The Achacha is exported to European clients by air in 5 kilo boxes. In the You-tube clip BUD Holland shows how the fruit is repackaged for some of its clients.

Achacha wish to thank Filipe Paiva and Carla Marques from Fruit Ezy,
Chatswood, NSW for assisting today with the draw for a New Year box of
Achachas.  We thought it would a nice way to thank those who have entered
our first draw for a 5 kilo box of fruit and to wish you all a very Happy
New Year.  Congratulations to the winner, Matthew Dunn. We hope this is a
good omen for the year to come Matthew!

We encourage all Achacha followers to get cracking and enter the draw for
the next box which will be decided at the end of January.  Those who have
already entered please feel free to re-enter, hopefully with new locations.
Please send the name of the location and the date to our Facebook.

Best wishes for a happy and healthy 2012!