As the chestnut season kicks in, Australian growers are out spruiking their wares on the back of an excellent harvest and healthy supplies.
Favourable weather conditions have resulted in strong yields this chestnut season, which runs from March to July, according to industry body Chestnuts Australia.
Sales of fresh and value-added chestnuts in the form of flour, puree, and vacuum-packed, are also strong, both in retail and food industry markets, according to growers.
“Unlike other fresh produce, chestnuts are gathered from the ground before being sorted by variety and graded into seven sizes and finally packed ready for sale,” president of Chestnuts Australia Brian Casey says.
Australia’s chestnut industry is focused in north-east Victoria where 75 per cent of the crop is grown, and there are around 300 growers Australia wide, mostly on family farms, with only a handful of major commercial growers.
A crop of 1200 tonnes mostly supplies the domestic market, with only a few tonnes going for export. Most of the crop is sold thought the major wholesale markets though out Australia with Sydney being the biggest outlet.
The chestnut industry is also growing and evolving, with new plantings going in every year, and existing orchards are being regrafted to easier to peel varieties.
Chestnuts can be used in both savoury and sweet dishes, and they contain folate, potassium, vitamin C, B1, B2 and antioxidants with a 30 gram serve provides 217 kJ (52 Cal).
