The word sandalwood is traditionally associated with fragrant products like soap and incense rather than food, but this shrubby tree, which is a native to Western Australia, also produces an edible nut.
West Australian couple Connie and Marty Winch-Buist have launched a new food business – WA Sandalwood Nuts – based on the native nut species, which they grow on a sustainable plantation on their Greenhills property.
This year they began to process, package and sell a variety of products made from the sandalwood nut including roasted nuts and dukkah.
Sandalwood has historically been grown in Western Australia for its timber and the fragrant oil contained within, which is used in incense sticks and perfumes. The Winch-Buists say, however, that the nuts that it produces were used as a food source for indigenous Australians even before this industry was established.
Moreover, they say, sandalwood nuts are a healthy nut as they are high in protein and dietary fibre and low in saturated fats, sodium and sugar.
“This places them very well in the market. It is a unique native nut,” Marty Winch-Buist says.
He also says that unlike lots of other forms of agriculture, the sandalwood tree is good for the environment and grows well in areas of low rainfall.
“It increases biodiversity, and also produces a high value product, so it ticks a lot of boxes.”
In the 1980s and 1990s there was a push for developing the industry in the state, and demand for the nuts grew for use as seed to establish plantations in other areas, Winch-Buist says. At that time, sandalwood nut prices rose as high as $50 to $60 a kilo.
The Winch-Buists started planting the species that is native to Western Australia, the Australian sandalwood Santalum spicatum, in 2007 and there are now between 10,000 and 15,000 hectares of the species growing in the region.
However, the value of the nuts plunged when the demand declined once these plantations became established enough to supply significant quantities of seed.
“We started to look at what aspects of the product could offer an annual income to farmers in a similar demographic to ourselves,” Winch-Buist says. “We knew it was eaten by indigenous Australians, and we’ve always eaten it on the farm. It’s very subtle as a raw nut. It’s creamy and high in oil, so we started experimenting with cooking methods and recipes.”
The Winch-Buists trialled different ways of roasting and chopping, use of the nuts in chocolate and in muesli bars, and conducted many tastings before they went to market.
This year, the company launched its commercial product range, which is currently being sold at niche food outlets and at Mt Romance in Albany and the nearby York Tourist information centre, as well as on the internet.
“This is the year of its birth as a food source,” Winch-Buist says. “We had to get approvals in place to become a food business and we now rent a commercial kitchen and use entry-level hand-packing and sealing equipment. We print our labels on a thermal printer at home.”
Due to its subtle taste and health credentials, the product also has great potential as a low carbon footprint ingredient for larger food manufacturers, he says.
“We’ve had analysis and nutritional profiles done, and we plan to go to market for food manufacturers. We use the term ‘filler’ because of the product’s good protein level and dietary fibre and it is subtle, which means it’s not going to overpower other products. Also, when roasted, it has a lovely aroma.”
Marty Winch-Buist, who also works full-time in the mining industry, says the venture has been totally self-funded to date.
“We’ve started small, as we don’t have a massive quantity of nuts behind us, but with so many hectares of trees, we are starting to get good nuts, and we are talking to other growers,” he says. “We believe this will become bigger than us.”
The WA Sandalwood Nuts range
The company’s products, which launched this year, include:
Roasted Sandalwood Nuts: These can be used in salads and can be chopped up and added to breakfast cereal, yoghurt and fruit or as a topping on desserts.
Raw Sandalwood Nuts: These are can be used in baking and in
cooking processes.
Sandalwood Nut Dukkah: A blend of native roasted sandalwood nuts incorporating traditional Egyptian flavours. Goes well with extra virgin olive oil and fresh bread. Can also be used in salads or over baked beans.
Sandalwood Nut & Chilli Dukkah: A blend of native roasted sandalwood nuts with
a touch of spice.
