|
|
Rural Industries
|
|| Home || Search || Contact || Publications Eshop ||
RIRDC Completed Projects
in 1999-2000 & Research in Progress as at June 2000
BACK
TO INDEX
|
|
|||||
|
|
|
|
|
|
|
Market Information and Prospects
| DAV-128A | Diversifying Asian Vegetable Markets | Dr Wendy Morgan | (03) 9210 9222 | Department of Natural Resources and Environment |
| DAT-30A | The development of commercially viable culturing and fruiting systems for some Asian Specialty Mushrooms | Dr Caroline Mohammed | (03) 6226 2717 | Department of Primary Industries, Water and Environment (TAS) |
| UA-38A | Oriental Hot Chilli Development in Australia: Growing, Postharvest and Processing Procedures | Dr Andreas Klieber | (08) 8303 6653 | The University of Adelaide |
| UCQ-8A | Production and postharvest systems for the Chinese Waterchestnut industry | Professor David Midmore | (07) 4930 9770 | Central Queensland University |
| UT-17A | Production and Marketing of Japanese Ginger Zingiber Mioga in Tasmania | Professor Robert Clark | (03) 6226 2619 | University of Tasmania |
Asian Food Product Development
| CSF-50A | Matsutaki Fungi – A Potential New Export Product Associated with Pinus | Dr Nicholas Malajczuk | (08) 9446 2707 | CSIRO Forestry and Forest Products |
| DAN-124A | Development of Pickled and Dried Asian Vegetable Industry for Domestic, Japanese and other South East Asian Markets | Dr Vong Nguyen | (02) 4348 1927 | NSW Department of Agriculture |
Industry
Communications & Technology Transfer
| CIE-6A | Asian Foods Sub-program Evaluation and Five year Plan | Ms Jenny Gordon | (02) 6248 6699 | Centre for International Economics |
| DAV-133A | National Asian Foods Newsletter | Ms Mandy Chew | (03) 9210 9222 | Department of Natural Resources and Environment |
2.1 Asian Foods - Completed Projects
| Project Title | The development of commercially viable culturing and fruiting systems for some Asian Specialty Mushrooms |
| RIRDC Project No.: | DAT-30A |
| Researcher: | Dr Caroline Mohammed |
| Organisation: | Department
of Primary Industries, Water and Environment
CRC – Sustainable Production Forestry GPO Box 252-12 HOBART TAS 7001 |
| Phone: | (03) 6226 2717 |
| Fax: | (03) 6226 2642 |
| Email: | Caroline.mohammed@ffp.csiro.au |
| Objectives |
· To develop commercially viable cultivation systems for bunashimeji and maitake mushrooms for export to Asian markets and local consumption using Australian eucalypt sawdust waste as the growing substrate |
| Background | World mushroom consumption has increased both in quantity and in variety of species. In 1989/90, Asian specialty mushrooms comprised 62% of total world production. Five wood-inhabiting mushrooms: enoki, nameko, maitake, bunashimeji and wood ear have been selected for commercial development based on their very good market potential suitability for intensive cultivation and ability to utilise waste products in the Australian environment. The main consumer demand is recognised in Japan, China, Korea, Taiwan, Singapore and other South-east Asian countries, where the Japanese wholesale market is valued at A$1500M/year. Asian foods produced in Australia are highly sought at present due to the clean fresh image. The local market is currently recognised as small due to non existing and/or inefficient production systems. |
| Research | The
study methodology included:
· A survey conducted by Huon Valley Mushrooms, Tasmania on local demand of restaurants in Victoria and New South Wales |
| Outcomes | The
key outcomes of the study are:
· The establishment of a strong national network in specialty mushroom R&D with Tasmania as a source of research, production and information |
| Implications | Bunashimeji
is a very weak brown rot pathogen of trees and permission has not been
given by AQIS to commercially exploit these mushrooms. However the same
production techniques developed for bunashimeji can be applied to the bag
production of another ‘shimeji’ type mushroom, a Lyophyllum species.
The industry partner (Huon Valley Mushrooms) is now in the process of establishing
commercial production of this species.
The project did not achieve the production of viable yields for maitake but expertise gained with this mushroom species was significant and will be used in further trials. A strong national network in specialty mushroom R&D with Tasmania as a source of research, production and information has been established. By developing efficient production systems, quality product supply will be guaranteed. Improved techniques will also lead to lower prices, important to the promotion of Australian markets and international competitiveness. The industry partner is investigating ways to further develop his facilities to store over 60 specialty mushroom strains and produce spawn. A spawn laboratory which will allow sterilisation of ‘log substrates’ to be conducted on site is under construction. Further R&D is being considered to refine production techniques for Maitake and Morel mushrooms. |
| Project Title | Production and marketing of Japanese Ginger Zingiber Mioga in Tasmania |
| RIRDC Project No.: | UT-17A |
| Researcher: | Professor RJ Clark and Mr RA Warner |
| Organisation: | University
of Tasmania
School of Agricultural Science GPO Box 252-54 HOBART TAS 7001 |
| Phone: | (03) 6226 2619 |
| Fax: | (03) 6226 2642 |
| Email: | Rob.clark@utas.edu.au, rwarner@tassie.net.au |
| Objectives |
· To apply production technology developed within the RIRDC project |
| Background | Myoga
is a traditional Japanese vegetable produced for fresh market consumption.
In early spring, pseudostems arising from under ground rhizomes, grow through
a 10 to 15cm layer of leaf litter mulch, finally reaching a height of 1.0
to 1.5m. The edible immature flower buds are hand harvested from within
the mulch layer during a period of 3 to 4 weeks in late summer. In Japan,
87% of myoga production is produced ‘in season’ during June through September.
Australian production will target the ‘out of season’ November to May period.
This project focused on extending the production technology developed in RIRDC project UT-9A to a semi commercial production unit, producing a guide for myoga production in Australia and detailing trail marketing of Australian grown myoga in Australia and Japan. |
| Research | The project focused on extending the R&D findings of previous glasshouse and field trials which established production protocol for myoga production in Tasmania, to semi commercial production in Tasmania and NSW. Source of planting material, shading, mulching, winter chill, plant density, crop establishment methods, size of planted rhizome pieces, temperature, humidity and plant size were all found to be important determinants of successful production under semi commercial conditions. Harvest time, strict quality assurance protocols at harvest, grading, packaging and product promotion and through chain management were all critical to quality as assessed by local and Japanese markets. |
| Outcomes | The project has shown that it is possible to produce myoga in Australia, that there is market acceptance of Australian grown myoga in Australia and in Japan. The R&D outputs have been incorporated into a production guide which provides baseline information for those wishing to produce, market or invest in myoga production in Australia. |
| Implications | The potential for this traditional Asian vegetable crop to become an emerging new Australian industry with a notable comparative advantage (ie developing local Australian Asian market, and fresh and ‘out of season’ export) has been demonstrated and it now remains to capture the commercial advantage. Issues of industry structure, on going R&D support and supply chain management will be the future focus on the commercialising partners. A major success factor in this project has been the alliance between industry (Agrilink Asia Pacific Pty Ltd), research funders (RIRDC), funders of research providers (University of Tasmania). The strength of this alliance is a model which could well be adopted by other new emerging industries. |
| Publications | Warner
RA and Clark RJ (1995) Myoga – the opportunity, the research the commercialisation.
RIRDC Asian Vegetable Conference, Canberra, October 1995.
Clark RJ (1998) Production and Marketing of Japanese Ginger in Tasmania. Department of Natural Resources and Environment and Rural Industries Research and Development Corporation, Shaping the Future. Access to Asian Foods. Issue Number 2, February 1998. Gracie AJ, Brown PH, Burgess SW and Clark RJ (2000) Rhizome dormancy and shoot growth in myoga (Zingiber mioga Rosoe) Scientia Horticlturae Clark RJ (2000) Production and Marketing of Japanese Giner in Tasmania (Project UT-17a) Shaping the Future, Access to Asian Foods. Department of Natural Resources and Environment and RIRDC, Issue 6, February 2000. Gracie AJ, Brown PH, Burgess SW and Clark RJ (2000) Flowering in Myoga 1. Dry weight distribution during development. Scientia Horticulturae (Submitted March 2000) Gracie AJ, Brown PH, Burgess SW and Clark RJ (2000) Flowering in Myoga 2. Effects of temperature and shading. Scientia Horticulturae (Submitted March 2000). |
| Project Title | Matsutaki Fungi – a potential new export product associated with Pinus |
| RIRDC Project No.: | CSF-50A |
| Researcher: | Dr Nicholas Malajczuk & William Dunstan |
| Organisation: | CSIRO
Forestry & Forest Product
14 Metz Way WEMBLEY DOWNS WA 6019 |
| Phone: | (08) 9446 2707 |
| Fax: | (08) 9446 2938 |
| Email: | nickmalajczuk@bigpond.com, wdun@iinet.net.au |
| Objectives |
· To investigate the growth of the edible fungus Tricholoma matsutake on roots of Pinus radiata, determine factors that maximize mycorrhizal development, and develop appropriate inoculation technologies to mass inoculate seedlings and/or cuttings in the nursery |
| Background | Tricholoma matsutake is a highly prized edible fungus in Asia. Current market prices range from $1500 to $3000 per kg fresh weight. The fungus forms a symbiotic relationship with pines. The potential exists to introduce the matsutake fungus to pines growing in Australia to provide a lucrative return to tree growers annually. |
| Research | The conditions for optimum growth of the matsutake fungus are to be determined from cultures obtained from Japan, Korea and China. Bulk inoculum techniques are to be developed for inoculation of nursery seedlings. Inoculation of pine seedlings is to be carried out in vitro to determine their compatibility to inoculation. Out planted seedlings inoculated will be monitored for the survival of the matsutake fungus. |
| Outcomes | Matsutake
and the closely related Pine Mushroom can be readily isolated and cultured.
Bulk inoculum in several forms was produced and used to attempt to infect
seedlings under sterile and semi-sterile conditions and trees under field
conditions. Infection under sterile conditions only was successful. In
in vitro experiments, Matsutake and Pine Mushroom formed structures with
the roots of Radiata pine and Maritime pine seedlings that are consistent
with compatible plant-fungus associations (ectomycorrhizal symbiosis).
Colonisation of roots and seedlings grown in vitro was slow, taking approximately
eighteen months to produce a seedling suitable for out-planting into a
glasshouse.
Industry interest in the project is high and requests for information have been forthcoming. |
| Implications | This project has shown that the matsutake fungus can be readily cultured and bulked up to produce inoculum for the inoculation of pines. It forms a symbiotic relationship with aseptically grown seedlings however it does not persist in sandy soils used in the experiment. In the short to medium term, the methods available to produce infected seedlings are a severe constraint on the amount of material available for out-planting, and will limit field plantings to small intensively managed plots. Further work is need to identify the preferred soil types for the successful growth of the matsutake fungus in the field, and its competitive ability with the existing mycorrhizal fungal flora associated with pines in Australia. |
| Publications | Dunstan
WA, Dell B and Malajczuk N (1998). The diversity of ectomycorrhizal fungi
associated with introduced Pinus spp. in the Southern Hemisphere,
with particular reference to Western Australia. Mycorrhiza 8:71-79.
Dunstan WA, Dell B, Malajczuk N and Iwas, K(2000). Detection of the ctomycorrhizal fungus Tricholoma matsutake and some related species with specific ITS primers. Mycoscience 41: 33-37. |
| Project Title | Development of pickled and dried Asian vegetable industry for domestic, Japanese and other South East Asian markets |
| RIRDC Project No.: | DAN-124A |
| Researcher: | Dr Vong Nguyen |
| Organisation: | Department
of Agriculture NSW
Horticultural Research and Advisory Station Locked Bag 26 GOSFORD NSW 2250 |
| Phone: | (02) 4348 1900 |
| Fax: | (02) 4348 1910 |
| Email: | Vong.nguyen@agric.nsw.gov.au |
| Objectives |
· To research pickled and dried Asian vegetables for developing domestic processed Asian vegetable industry and promoting into Japanese and other South East Asian markets |
| Background | Processed
vegetables including pickles and dried vegetables have recently become
one of the most important foods in Asia. Amongst the countries in the above
region, Japan appears to be the largest market, importing almost 1.5 million
tonnes of processed vegetables in 1997, valued at $3.1 billion. Of those,
Asian vegetables occupied 36%, valued at A$1.1 billion.
In 1997/98 Australia exported A$40 million of processed vegetables including A$23 million to Japan. There were no Asian vegetables among these exports. In the same year, however, Australia imported A$132 million of processed vegetables, some of which were processed Asian vegetables. The Australian processed vegetable industry has the potential to expand it exports. To do this, the Australian horticultural industry needs to accept change and be more competitive on a global scale. Some of the approaches that need to be taken include a focus on ‘low prices’ to attract markets and ‘sunrise’ products which are emphasised in value-added products. Pickled and dried Asian vegetables, are ‘sunrise’ produced for Australia, and may penetrate into Japan’s A$8.8 billion wholesale pickle market if Australian horticultural industry focuses on this opportunity. |
| Research | Research presented in this report has focussed on manufacturing of two types of pickles, ie. white radish pickles (Takuan, Gobu-gobu) and Kimchi and one type of dried vegetable, ie. dried white radish (Kiriboshi daikon) that are considered as typical pickles and dried vegetables for the Japanese market. Our research has also investigated Japanese, South Korean, Chinese and Vietnamese vegetable markets, showing that Australia can produce good quality pickled and dried Asian vegetables. However, there is no way that Australia can produce low priced, semi-processed Asian vegetables like China and Vietnam. The only way that Australia can penetrate into Asian markets, particularly Japan, is to produce its own trade-marked products, such as Australian Gobu-gobu pickle and/or Beni shoga (red diced ginger). |
| Outcomes | The
opportunity for production of pickled and dried Asian vegetables such as
white radish, Chinese cabbage, hot chilli, Japanese apricot, red perilla,
bunching onion with high technologies is demonstrated via several means;
growing, drying, pickling and packaging technologies.
Two Australian companies have adopted the project’s guidelines, setting up another project to produce commercially Gobu-gobu pickle and Umebosh & Umeshu for domestic and Japanese markets. Thus the objectives of the project have been achieved. |
| Implications | Research
on drying technology has shown that a gas system is the most effective
technique to produce low cost product at 10%, which is considered as the
best moisture content for dried radish (daikon). Cultivars which
were suitable for dried daikon where Hoshiriso (white-necked type: shirokubi)
and Relish Cross (green-necked type: aokubi).
Flavour, texture and colour as factors of quality in processed Asian vegetables were significantly effected by different processing techniques. Due to an increased concern for health, the salt level of Japanese pickles has recently been reduced. A combination of salt and sugar is therefore important for not only taste and flavour but also shelf-life of pickles since low salt pickles tend to have a shorter shelf-life. |
| Publications |
1. Published scientific papers: Harris, D.R VQ Nguyen, JA Sebery, AH Haigh and WB McGlasson, 1999. Development of pithiness in white radish (R. sativus L.) roots. Australian journal of Experimental Agriculture (In press). |
|
