www.industry.nsw.gov.au

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T his is the second annual edition of delve, a publication developed by Industry & Investment NSW to provide an insight into local producers and their produce, as well as the

role our Department plays in supporting them and the important industries which they are a part of.

This year, our focus is the diversity of products and some of the towns where they come from. We are fortunate to have such a range of fresh and healthy food, fibre crops and timber grown right here in our own backyard, while we are alsorich in resources such as coal to supply our energy needs.

I hope you enjoy delving into issues of productionand sustainability. You can visit our websitewww.industry.nsw.gov.au for more information.

Richard SheldrakeDirector-GeneralIndustry & Investment NSW

With the world’s finest fruit and vegetables, tasty meat and fresh fish a ubiquitous part of our modern lifestyle, we don’t often pause to reflect on the hard working producers who deliver

these products to our corner shops and supermarkets. We are truly fortunate to have sustainable and innovative industries to meet our demands.

The fantastic lifestyle we enjoy in NSW is in great part underpinned by our primary producers—our farmers and fishermen—and the products they deliver. Our primary industries provide jobs across NSW, contribute to our State’s economy and are critical to our food supply.

Supported by the NSW Government through a range of programs and services delivered by Industry & Investment NSW,it certainly is a case of NSW producing the goods.

The Hon. Steve Whan, MPMinister for Primary IndustriesMinister for Rural Affairs

© State of New South Wales through Department of Industry and Investment (Industry & Investment NSW) 2010.

You may copy, distribute, display, download and otherwise freely deal with this publication for any purpose, provided that you attribute the department as the owner. However, you must obtain permission if you wish to: charge others for access to the publication (other than at cost); include the publication in advertising or a product for sale; modify the publication; or re-publish the publication on a website.

You may freely link to the publication on the Industry & Investment NSW website (or the former Primary Industries website).

The information contained in this publication is based on knowledge and understanding at the time of writing (January 2010). However, because of advances in knowledge, users are reminded of the need to ensure that information upon which they rely is up to date and to check currency of the information with the appropriate officer of Industry & Investment NSW or the users independent adviser. Recognising that some of the information in this document is provided by third parties, the State of New South Wales, the author and the publisher take no responsibility for the accuracy, currency, reliability and correctness of any information included in the document provided by third parties.

Production team:Leah Flint, Kellie Lobb, Carmen Perry, Graeme Last, Alan Hancock

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Industry & Investment NSWCorporate Strategy & Communications

516 High Street, MAITLAND NSW 2320t: 1300 736 122 or 02 4931 6666

www.industry.nsw.gov.au

New south wales is fortunate to have more than 650 state forests, which cover an area of more than 2.4 million hectares. Our forests provide the resources to build our homes, schools and other important infrastructure for our state.

Forests NSW is a government trading enterprise that returns a dividend to the government and people of NSW each year. The forest industry supports more than 12,000 jobs across our state.

Likewise, the mining industry also provides important jobs to rural and regional communities. Coal mining directly supports 17,000 jobs in NSW. Coal keeps thelights on, it keeps our computers going, it helps keep us cool in summer andwarm in winter. In fact, 90% of the total electricity needs of NSW are met with locally mined thermal coal.

The abundant forest and mineral resources across NSW provides significant infrastructure that benefit each of us in some way every day of our lives.

The Hon. Ian Macdonald, MLCMinister for State & Regional DevelopmentMinister for Mineral & Forest Resources

Steve Whan, Minister

Richard Sheldrake, Director-General

Ian Macdonald, Minister

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18 Munchable macadamias—Nambucca18 Beaut’ bacon—Forbes19 Plentiful prawns—Yamba20 Delectable dairy—Kiama20 Wonderful wheat—Tamworth21 Productive pulp—Tumut22 Flourishing fish—Swansea22 Delicious dining—Orange 23 Perfect pies recipe23 Reliable rice—Deniliquin24 Coal conversations—Singleton25 Tantalising tomatoes—Rossmore25 Biting barra’—Bobs Farm26 Lively licorice—Junee26 Chompable cherries—Young27 Pecan promises—Moree27 Fabulous floorboards—Wauchope28 Tasty trout, and recipe—Jindabyne 29 Essential eggs—Robertson29 Homely honey—Goulburn30 Industry & Investment NSW information

6 Sensational seafood, and recipe—Sydney 7 Windy woollies—Armidale 7 Outback opals—Lightning Ridge 8 Whirly wind—Blayney 8 Blazing blueberries—Corindi 9 Blooming business—Kempsey 9 Brewing barley—Cameron Park10 Perfect potatoes—Griffith10 Luscious lamb—Cowra11 Cabernet calling—Mudgee11 Opulent oysters—Batemans Bay12 Practical pine—Bathurst12 Nutritious natives—The Far West13 Crucial Camden—Camden13 Sensational silver—Boken Hill14 Awesome apples—Batlow14 Backyard basket—The Hawkesbury15 Beneficial beef, and recipe—Casino16 Wonderous wool—Walcha16 Earthy education—Tocal17 Cool cotton—Narrabri17 Scented citrus—Dareton

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Broken Hill

Dareton

Bobs FarmSwansea

Nambucca

Kempsey

Wauchope

Lightning Ridge Moree

The far west

NarrabriArmidale

Walcha

Mudgee

Cameron Park

Tamworth

Orange Tocal

BathurstBlayney The Hawkesbury

Camden

RobertsonKiamaGoulburn

Cowra

Forbes

GriffithYoung

Junee

Batemans Bay

SYDNEY

DeniliquinTumut

Jindabyne

Batlow

Corindi

Yamba

Casino

Rossmore

AN

D

our quality of life

Feature story areas

enhancing

Serves 4. Allow 1 hour standing time.

snapper, whole 1.8-2 kg, scaled, gutted, rinsed

completely clean*

olive oil, extra virgin

lemon, thinly sliced

medium carrot, finely shredded

coriander, chopped

small Spanish onion, thinly sliced

lime, cut into wedges

Combine in a bowl:

dry white wine

lemon, juice of

garlic clove, finely chopped

ginger piece, finely chopped

French mustard

sweet chilli sauce, to taste

soy sauce

Score fish diagonally at 2-3 cm intervals along each side

to help cook evenly. Place in a shallow dish, pour over

marinade and let stand for 1 hour, turning once.

Heat barbecue grill on medium heat. Place three layers

of aluminium foil on workbench. Brush the inner foil face

with olive oil to prevent sticking. Place fish in centre and

arrange lemon slices in body cavity.

Cover fish with foil and fold over sides to form a sealed

parcel. Place parcel on grill and cook for 10 minutes, turn

and cook a further 6-8 minutes.

Carefully unwrap fish and test with a fork (flesh will flake

easily once cooked.) Move to a plate and let stand for a

few minutes.

Combine carrot, onion and coriander and spread over

top of fish. Serve immediately with lime wedges.

*ask your fishmonger to do this for you.

1

2 tbs1 1

3 tbs11

Marinade1 cup

1/21

5 cm2 tsp

1-2 tsp1 tsp

Method

Sydney Fish Market trades over 13,000 tonnes of

seafood each year. Top five sellers by volume are

snapper, tiger flathead, ocean leatherjacket, sea

mullet and blue swimmer crab.

SYDNEY, NSW

There is one supreme place to experience the

ultimate seafood market atmosphere combined

with the city’s vibrant lifestyle—Sydney Fish Market.

This working fishing port with its berthed trawlers,

wholesale and retail fish markets, retail fruit and vegetables,

deli goods, flowers, food and beverage outlets along with a

seafood cooking school is well worth any visit to Blackwattle

Bay on the foreshore of Sydney Harbour.

The market, which is the largest of its kind in the Southern

Hemisphere, has more species of seafood on offer than

any other market in the world except Japan. With over 100

species of familiar and exotic fish available on any day it

satisfies all tastes and requirements of Sydney’s cultural and

culinary diversity.

I&I NSW is a key partner in current campaigns to increase

consumer awareness of the role commercial fishers and

market outlets play in bringing us healthy, fresh, abundant

and sustainable supplies of seafood.

SENSATIONAL

SEAFOODBARBECUED SNAPPER

Sheep burps contain methane! Stomach microbes digest plant fibres and emit methane in the process.

ARMIDALE, 526 KM NORTH WEST OF SYDNEYWe’ve heard about low emission cars, but what about low emission livestock? A quest for low methane emitting sheep is underway in Armidale, with I&I NSW and Sheep Cooperative Research Centre researchers evaluating the methane output of hundreds of sheep.

Sheep and other livestock like cows release the greenhouse gas methane during digestion. These emissions account for 66% of agricultural greenhouse gas emissions.

The Armidale study aims to identify genetic characteristics that set apart lower-methane producing sheep. First, the variability of methane outputs in a sheep population must be established. The research team has developed a world-first polycarbonate booth to allow rapid screening of sheep. These high-tech booths are positioned in a standard sheep pen—sheep walk into the booth, their methane output is measured for one hour, and then they walk back out to the paddock.

PARDON ME!

Seven hundred sheep have been measured so far, spanning 20

different genetic lines. The data from the first screening will be complemented by further investigations on a selected 200 sheep to determine whether low methane traits are inherited. Other associations such as weight gain and wool growth are measured, as

well as the role of nutrition in methane production.

With over a decade of climate change research, I&I NSW is committed to helping the state’s farmers reduce their greenhouse footprint, as well as sequester carbon to offset emissions from agriculture and other sectors.

OUTBACK OPALSA fossicking holiday in Outback NSW is perfect for people wanting a family holiday with a difference. Fossicking is enjoyed by tens of thousands of people across the state each year, offering a golden opportunity to discover the beauty and diversity of the earth’s mineral wealth.

Amateur fossicking can be legally carried out throughout NSW, combining leisure, pleasure and ‘treasure’ all in one, as fossickers seek rocks, minerals, crystals and fossils. Although no licence is required, certain rules apply (such as seeking landholder’s consent).

Lightning Ridge, home to the state’s opal industry, has a world-wide reputation for being fascinating, friendly and a whole lot of fun for fossickers. Join some of the 80,000 visitors each year trying one of the many ‘car door’ opal tours, or relax in one of the naturally heated ‘bore baths’.

Could you strike it rich? For more details about fossicking guidelines and Lightning Ridge go to

LIGHTNING RIDGE, 770 KM NORTH WEST OF SYDNEY

The black opal, the world’s most valuable opal, is the official gemstone of NSW.

http://www.dpi.nsw.gov.au/minerals/lightning-ridge/fossicking

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Teachers have long known that time spent outdoors on a windy day turns small children into whirligigs full of mischief. The good news is that the natural power of wind can now be used to generate electricity— not just stir up the kids.

Wind turbines work in much the same way as the more familiar windmills of old. A propeller-like rotor and generator sit atop a tower and when the wind is strong enough, the rotational energy in the rotor is converted to electrical energy within the generator.

NSW has an excellent wind resource. Here background wind speeds are comparable to northern Europe, where a large portion of international wind power generation occurs. Many good sites are due to the hills and ridges of the Great Dividing Range interacting with the calmer background winds blowing from west to east across the vast NSW inland.

Blayney Wind Farm’s 15 turbines have been supplying thousands of homes with clean energy—without any greenhouse gas emissions—for ten years. Each tower has a rotor diameter of about 47 metres and is capable of generating 660 kW of power. The wind farm is on two properties whose families continue to graze livestock right up to the tower bases.

BLAYNEY, 247 KM WEST OF SYDNEY

The Capital Wind Farm, near Bungendore was opened last year and includes 67 turbines supplying enough electricity to power 60,000 homes.

whirl

Bursting with flavour and all the health benefits of antioxidants, sweet little blueberries are becoming increasingly available. Around the world, this diminutive fruit is packing a punch with claims it can enhance memory, improve night vision, reduce cholesterol and fight heart disease.

It wasn’t until the late 1970s that blueberry orchards were successfully established in NSW, particularly on the north coast. Blueberries are native to North and South America, Asia and Europe, with the NSW industry based on commercial cultivars of wild plants.

Today, the major growing areas around Lismore and Corindi produce 80% of Australia’s total blueberry crop under subtropical conditions, available from June, peaking in October/November and continuing into December/January.

With health benefits becoming more widely known, demand for the tasty, tiny fruits is set to rise. I&I NSW has horticulturalists working with producers to ensure competitive and profitable blueberry farming. For example, in countries with a longer history of production the fruit is harvested mechanically, while here hand-picking is common.This may soon change, resulting in lower production costs and lower prices for consumers.

blazingBLUEBERRIESCORINDI, 600 KM NORTH OF SYDNEY

Blueberries were first grown commercially in the USA in 1916.

KEMPSEY, 420 KM NORTH OF SYDNEYGiving blooms can say a whole lot of things—from a single red rose that says ‘I love you’ to a bunch of sunflowers saying ‘cheer up’. Givingflowers is a tradition extending back thousands of years.

In NSW, the main area for flower growing is along coastal regionsnot too far from Sydney, and west to the Blue Mountains. The mildclimate allows for year-round growing, while proximity ensuresflowers arrive fresh each day to the Sydney Flower Market.

Most fresh cut flowers supplied are exotics like lilies,carnations and roses but the last ten years has seen arapid expansion of the native flower industry, with anumber of new growers producing Australian native wild flowers. Today, up to 95% of Australia’s flower exports are Australian native flowers and proteas.

I&I NSW assists the industry by providing advice and diagnostic services.Organisations such as Kempsey-based Golden Geko Flowers have also been assisted by the department to group together local growers to share marketing and transport costs.

Over 50% of Australia’s flower exports are to Japan where Australian native flowers are sought after due to their uniqueness.

BR

EWING BARLE

YBeer is one of the world’s oldest prepared beverages, possibly dating back to9000 BC. Beer is recorded in the written history of ancient Egypt and Mesopotamia.

CAMERON PARK,146 KM NORTHOF SYDNEY

While traditionally Australian beer brewing has been dominated by large companies and major brands, over recent years a

number of new local beers have started to attract the attention of discerning drinkers.

Locally grown ingredients are being used in beer by companies such as Bluetongue Brewery in Cameron Park, near Newcastle. This brewery has increased production to over five million litres of beer per annum and will soon be moving to a larger site on the central coast with an initial capacity of fifty million litres of beer per annum.

Australian beers are primarily made of local ingredients such as malted Australian barley. NSW produces 2.5 million tonnes of barley for malting and feedstock each year. Malted barley is a significant export product for Australia with the sale of malted products locally and internationally worth over $2 billion dollars a year.

I&I NSW is working with Bluetongue Brewery to develop their new site and establish it as a future tourist destination for the central coast. I&I NSW evaluates barley varieties from the national breeding program for suitability in NSW, and also works with growers to ensure barley produced meets malt quality.

8 9

While for some people wine is an acquired taste, those in the know say cabernet sauvignon from Mudgee is some of the most drinkable in the world. The small central west town has been home to vines since the 1850s, when German immigrants established the first vineyards.

Today, the state’s third largest grape growing region produces a range of robust and deeply coloured reds including cabernet sauvignon, shiraz and merlot, complemented by whites like chardonnay, semillon and riesling.

According to aficionados, cabernet sauvignon is a bold and assertive wine that should be served with strong flavoured foods like steak, lamb and

kangaroo—or even dark chocolate. The taste and aroma of ‘cab savs’ is often described as blackcurrant and peppery, but in some varieties red currant, blackberry, plum and even mint or eucalypt can be tasted!

With over 40 winemakers, Mudgee’s viticulture industry is worth around $45 million annually, while NSW as a whole represents 34 per cent of the $5 billion Australian wine industry, turning over more than $1.5 billion annually.

I&I NSW has viticulturists working with the NSW wine industry in areas like water use efficiency and vineyard management—all aimed at increasing sustainability, efficiency and taste. Cheers!

Cabernet sauvignon is the world’s best known wine

variety. Grown around the world, it was first cultivated

in Bordeaux, France.

MUDGEE, 261 KM NORTH WEST OF SYDNEY

Fried, baked, mashed, chipped or crisped, sauteed or scalloped—the versatile potato is the nation’s most popular vegetable. In fact, potato consumption is estimated to be over 60 kg per Aussie each year, with growers digging up potatoes all year round to keep supermarkets and greengrocers with a ready supply.

Griffith is situated in the heart of the Murrumbidgee Irrigation Area in the south west of the state, and is part of the area that produces over two thirds of the NSW potato crop. The district has a dry, temperate climate with three crops a year grown for the fresh, crisping and frozen chips potato markets.

In NSW, a number of potato varieties are grown including coliban (cream coloured skin and flesh), sebago (white skin and white flesh), red pontiac (red skin and white flesh) and desiree (pink/red skin with yellow flesh).

I&I NSW researchers are working with growers on a range of projects to ensure high quality, healthy and disease-free vegetables are available all year round.

GRIFFITH, 568 KM SOUTH WEST OF SYDNEY

PERFECT POTATOES

Looking at a tray of chops in the supermarket chiller, it’s hard to tell just how tender and delicious they will be. But the latest research into

this juicy area may soon unlock the secrets to breeding tastier lamb.

Cowra is the place to be for good looking, great tasting sheep with the local I&I NSW research station home to an ‘information

nucleus’ flock of sheep. The 2000 sheep in the flock provide measurements of tenderness, meat yield and eating quality.

Iron, zinc and omega-3 levels are also monitored, with the potential to improve the health benefits of eating lamb.

Genetic relationships can be established between muscling, toughness and intramuscular fat—factors

which affect tenderness and eating quality. Colour can also be linked to genetics, with many shoppers using colour to conclude freshness. I&I NSW’s research focus on tender and tastier lamb will help Australian lamb maintains its prime market position.

Potatoes are part of the same vegetable family as tomatoes and eggplants.

COWRA, 234 KM WEST OF SYDNEY

calling

lamb

LUSC

IOUS

The area operated by farms with lambs and sheep is around 134 million

hectares, or 17% of Australia’s land mass.

CABERNET

Sydney rock oysters are endemic to Australia, inhabiting sheltered estuaries and bays, from Hervey Bay in

Queensland to Wingan Inlet in Victoria.

BATEMANS BAY, 273 KM SOUTH OF SYDNEY

opulentOYSTERS

From the first arrivals of timber cutters and fishermen in the early 1800s to the present day prime tourist destination, Batemans Bay on the NSW south coast has relied heavily on the Clyde River estuary for economic growth. Wide and deep, this estuary is navigable by large craft along its lower 35 kms.

For much of its 125 km length, the Clyde runs through uninhabited lands (primarily national parks) and as a result, its water is amongst the cleanest of any major river on the east coast. This makes the Clyde River estuary home to some of the best of the best oysters in the world—the Sydney rock oyster, generally regarded by connoisseurs as the ultimate in oysters.

Oysters are excellent sources of several minerals including zinc and selenium, which are often low in the modern diet, and they tend to be excellent real food sources of vitamin D, as well as being rich in iron, calcium and vitamin A. Oysters are also low in food energy with one dozen oysters equal to around 110 calories (460 kJ).

High quality seafood is one of the state’s valuable natural resources. I&I NSW research and development helps ensure our fisheries are using good practices to secure fish stocks as well as protecting the marine environment while ensuring the seafood we eat comes from well-managed and sustainable sources.

10 11

You may not realise it, but just 50 km from the city there is a team of lab-coated scientists busily defending the nation against animal and plant disease.

The Elizabeth Macarthur Agricultural Institute is a world-class facility at Camden with over 100 I&I NSW staff on site working on animal and plant health. The institute’s highly responsive team of experts is focused on developing and applying cutting-edge bioscience to the diagnosis and control of serious diseases and pests.

Situated on 1600 hectares, the centre is internationally recognised for work in research, diagnostic and advisory services which include viruses and microbes of veterinary importance such as rabbit calicivirus; bacteria carried by animals which cause human disease such as anthrax and leptospirosis; food safety organisms such as enteropathogenic E.coli; and major animal parasites such as liver fluke and sheep blowfly.

Should exotic diseases like foot and mouth or bird ‘flu make their way into Australia, the centre would be on the frontline performing thousands of diagnostic tests as part of the NSW Government’s response in any future disease outbreak.

The Institute was at the forefront of the recent successful battle to clear the state of horse ‘flu. During the outbreak, the centre’s scientists diagnosed the disease and then conducted thousands of tests per day in order to monitor its progress and develop effective control strategies.

CAMDEN, 50 KM WEST OF SYDNEY

crucial

THE FAR WEST, 1000 KM WEST OF SYDNEY

Kanga’ meat is a top choice—organically grown and sustainably harvested.

Did you know kangaroo meat is ideal for maintaining a healthy diet? It contains very little saturated fat (relative to other meats) and is high in protein, zinc and iron. Dished up in restaurants since 1993, over the past few years the meat has become increasingly visible—readily available at supermarkets in fillets and sausages, plain and in marinades.

In NSW, much of our kangaroo meat is harvested in the far west of the state. Only a small percentage of the population is taken by licensed, professional harvesters. Kangaroos are then processed locally for transport to market, with the meat sold in 55 countries and generating $270 million dollars for rural communities.

While the industry suffered a setback with the Russian government banning ‘roo meat imports in 2009, companies like Origin Game Meats in Broken Hill are fighting back through the development of new export markets in Europe.

I&I NSW has staff working across a range of industry sectors to help businesses boost their export and domestic markets.

Environmental considerations are increasingly important to people building or renovating their homes. And as many are finding, making

the ‘best’ choice can be a mine field, with significant decisions to be made from construction materials right through to interior design.

There’s much to consider, not only from what is the most environmentally-friendly choice for construction, but also the best choice for the environment over the lifespan of the home.

Forests NSW manage 210,000 hectares of pine plantations, grown over a period of 30 to 35 years. The area around Bathurst has a large number of plantations growing high quality timber destined for use in buildings around Australia. These plantations not only absorb carbon dioxide from the atmosphere as they grow (so important in addressing climate change), but retain the carbon in finished products like house frames and furniture.

Using timber in construction is also a sound choice in terms of energy, as it uses comparatively less non-renewable energy to extract and manufacture, compared to alternatives like steel, concrete and masonry.

Forests NSW is committed to supplying timber to meet community needs. Timber from our home-grown pine plantations is both practical and renewable, supporting local jobs and helping to address climate change.

BATHURST, 210 KM WEST OF SYDNEY

BROKEN HILL, 1100 KM WEST OF SYDNEYSilver prevents bacterial growth! Silver interrupts a bacteria cell’s ability to form chemical bonds essential to its survival.

While many people haven’t made the road trip, each and everyone of us has a connection to Broken Hill—home to the world’s richest silver-lead-zinc deposit.

These natural resources are used in many every day conveniences. Cars are coated with zinc to prevent rusting, along with components in mobile phones

and batteries. Silver is used in electronics and for jewellery, table settings and medical applications. Lead is used in car batteries and in weights.

While the ore deposit helped establish both the town and the iconic Broken Hill Propriety Company (now known as BHP Billiton), one of the latest developments

has been the reopening of the Rasp Mine to process 750,000 tonnes of ore producing 32,000 tonnes of zinc, 25,000 tonnes of lead, and 500,000 ounces of

silver each year.

I&I NSW works with the minerals industry in a range of ways. Geologists map the state’s mineral resources, environmental officers oversee rehabilitation

following mine closures, safety officers assist mines in providing safe working environments and investment officers assist in minerals export development.

‘Biosecurity’ is the protection of the economy, environment and the community

from negative impacts associated with pests, diseases and weeds.

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More than 2.9 million pine trees harvested in NSW each year are used in houseframes.

How far did your breakfast travel to get to you this morning? Did your cereal come from local wheat fields? The juice from our orange orchards? Or did

it all come from the other side of the world?

Sydney’s backyard is a productive food bowl. With around 2000 hectares and more than 1000 individual vegetable farms in the Liverpool, Penrith, Camden, Fairfield, Hawkesbury and Wollondilly government areas. This productive food bowl is a major production centre for leafy green vegetables, capsicums, chilli, celery, mushrooms, herbs, poultry, eggs, meat, nursery plants, seedlings, cut flowers and cultivated turf.

Serves 4.

Preparation time 15 minutes. Cooking time 8 minutes.

sirloin steaks, brushed lightly with oil and seasoned

with salt and pepper

orange, grated rind and juice

orange, sliced

seeded mustard

honeysalad leaves, to serve

1. Brush each sirloin steak lightly with oil and season

with salt and pepper. Combine the orange rind and

juice, mustard and honey and rub over steaks.

2. Preheat the barbecue flat-plate or char-grill plate to

hot before adding the steaks. Cook on one side until

the first sign of moisture appears. Turn steaks once

only. Barbecue orange slices for a few minutes on

each side while the steaks cook.

3. Test the steaks for degree of doneness with tongs.

Rare is soft, medium feels springy and well done is

very firm.

4. Remove steaks from heat, loosely cover with foil and

rest steaks for 5 minutes. Pile salad leaves, steak and

barbecued orange slices on plates to serve.

Best beef steaks for barbecuing are fillet/tenderloin,

rib eye/scotch fillet, sirloin/porterhouse/New York,

T-bone, rump, round, blade, and oyster blade.

4

11

1 tbs 1 tbs

1 bunch

Method

Tip

ORANGE MUSTARD

BARBECUED STEAKS

Recipe courtesy www.themainmeal.com.au

CASIN

O, 73

3 KM

NORT

H OF S

YDNE

Y

Australia produces 4% of the world’s beef supply, and is the second largest beef exporter in the world (after Brazil).

Sydney’s intensive agricultural industry produces less than 3% of the country’s vegetables. In fact Australia is a net importer of vegetables, importing more vegetables than we export. NSW does however produce sufficient grains, meat and fibre for our own needs and enjoys a healthy export trade.

Predictions of increasing population growth of an additional one million people in Sydney by 2031 means increasing competition for land and water. In some areas, land is being converted from agricultural uses to residential uses—just as global demand for food is increasing.

I&I NSW works with other government agencies to seek a balance between urban, agricultural and environmental land use. I&I NSW is developing technologies to improve productivity and ensure the nutritional value of food is maintained.

In the early 1800s, produce from the Hawkesbury travelled to Sydney by boat down the Hawkesbury River and then into Sydney Harbour.

THE HAWKESBURY, 60 KM WEST OF SYDNEY

Apples roll around in lunchboxes, bump about in handbags and get munched on public transport by thousands of us every day. The ultimate take anywhere snack, apples are quite

the nutritional package, full of fibre, carbohydrates, vitamins and minerals, and antioxidants.

Over 2.6 billion apples are grown in Australia each year. Next to black tea, apples are the second highest contributor of the immune boosting antioxidant quercetin in our diet,

lending truth to the adage ‘an apple a day keeps the doctor away’!

So where do these appetising gems grow in NSW? Find the Big Apple on the outskirts of Batlow and you’ll be among some of our best apple orchards. First established by a school

teacher, Batlow’s orchards have produced crisp, sweet apples for over a century.

NSW is Australia’s second largest producer of apples with nine varieties grown including Bonza, Braeburn, Delicious, Fuji, Gala, Golden Delicious, Granny Smith, Cripps Pink (Pink

Lady™) and Cripps Red (Sundowner™).

Granny Smith apples originated in Australia, first grown by Maria Anne Smith in Sydney in 1867.

BATLOW, 459 KM SOUTH WEST OF SYDNEY

APPLES

‘A piece of the good health puzzle’ is how the Australian Government describes lean red meat. Besides being a valuable source of protein, red meat is the best source of bioavailable iron in the Australian diet and contains substantial amounts of zinc and vitamin B12.It will come as no surprise that Aussies love beef. For the last 15 years we have eaten around 35 kg of beef and veal per person, per year. Hardly a weekend goes by without beef sizzling on a barbie somewhere in your street!Beef is big in NSW, with almost as many

cattle as people—in fact there are 5.9 million head of cattle growing beef for our consumption and export. Being such a major industry, you’d expect a celebration and Casino delivers this each May with Beef Week. Overseen by the Beef Week Queen, thousands celebrate with parades, good food and competitions.I&I NSW researchers are working on reducing methane emissions (burped up as a by product of digestion) from livestock by investigating the effect of dietary changes and additives and improved breeding and productivity.

14 15

DARETON, 1035 KM SOUTH WEST OF SYDNEY

NARRABRI, 611 KMNORTH WEST OF SYDNEY

Take a peek inside your wardrobe or cupboard and you’re sure to find something made of cotton. We wear cotton t-shirts, wrap babies in cotton blankets and dry off with cotton towels. Soft, cool and comfortable, cotton is the most widely used natural fibre fabric in the world.

Cotton found its way to Australia aboard the First Fleet in 1788, and by 1830 the yield was enough to export three bags to England. Today most of the cotton harvested in Australia is grown in central and north west NSW, with this high quality fibre highly sought after by buyers in Indonesia, China, Korea and Japan.

Towns such as Narrabri, halfway between Sydney and Brisbane, are home to cotton. The most common type of cotton grown in Australia is Gossypium hirsutum, more commonly known as American Upland. A leafy, green shrub that ever so briefly has cream and pink flowers that become the ‘fruit’ or cotton bolls. Cotton requires regular water supplies to grow well.

Finding new ways to grow an old crop is the job of I&I NSW researchers at Narrabri’s Australian Cotton Research Institute who work in partnership with many organisations. Getting more crop per drop of water is high on the agenda, along with managing pests and reducing the use of chemicals.

Oranges, lemons, limes, grapefruits and mandarins are delicious and juicy citrus fruits all grown right here in NSW. Citrus is one of the state’s most important horticultural industries, with fruit growing on around 13,000 hectares. The Australian citrus industry is the largest fresh fruit exporter in the country, worth in excess of A$200 million each year.

The largest and most important production areas in NSW are in the Riverina and Murray Valley regions, with I&I NSW having the largest citrus research and extension team in Australia playing a leading role in supporting the citrus industry with substantial research, extension and information.

Much of this work centres at the Dareton Agricultural Research and Advisory Station, where activities have focused on improving citrus fruit size and quality to assist export development, and also on the development of new varieties and rootstocks.

Work is also directed at gaining a better understanding of the impacts of seasonal conditions on fruit development and identification of key growth stages for manipulating crop load and enhancing fruit size, quality and post-harvest shelf life. It’s all aimed at ensuring profitable and sustainable production well into the future.

NSW produces around 250,000 tonnes of citrus annually—40% of Australian production and 36% of citrus exports.

Cotton becomes stronger when wet and can hold up to 27 times its own weight when wet.

SCENTED

Prepare to be amazed! Wool is not all it seems. We know it’s natural, warm and soft but did we know that it is also flame, dirt, water and wrinkle resistant? Australian wool fibre is world famous, and here in NSW we just happen to be great at producing it.

The crisp mountain climate of Walcha in the New England Tablelands is ideal for producing fine wools, and with around one million sheep you’re sure to come across a stunning merino or two. Merinos produce the finest wool of all breeds, the finer the fibre, the softer the wool. In fact, merino wool fibres are softer and finer than human hair and are used to make anything from fabric to footwear.

Just when you thought wool couldn’t get any better, I&I NSW researchers continue to find ways to improve productivity, profitability and sustainability of wool, so that it can continue casting its luxurious spell over us for centuries to come.

WALCHA, 425 KM NORTH WEST OF SYDNEYWONDEROUS

A very good shearer called a ‘gun’ can shear 200 sheep a day. The wool off 200 sheep can weigh as much as a small car!

Where do you start if you want to work on the land? A good education is the key and Tocal College is just the place for it. Imagine living on a working farm while studying, surrounded by horses, beef and dairy cattle, sheep and chickens—even a few bison.

Renowned for producing enthusiastic, hard working graduates with plenty of practical skills, Tocal is a leader in agricultural and conservation land management education, and offers full and part-time courses, short courses and distance education.

With campuses in the Hunter Valley and the Riverina, Tocal continues to fill full-time courses to capacity—bucking the trend away from agricultural careers. Agriculture remains an important part of the Australian economy and well-trained people are in demand.

And there’s plenty of work to be done. NSW has over 40,000 farms—with cattle, wool and wheat our top commodities valued at more than 3 billion dollars a year. Eighty-two thousand people currently work on farms in NSW in a wide range of careers. Despite the worst drought on record, farm exports continue to earn billions of dollars.

EARTHY EDUCATION

Australian farmers produce almost 93% of Australia’s domestic food supply. Yet, Australia

exports a massive 60% (in volume) of total agricultural production.

Take a look at Tocal’s website for more information http://www.tocal.nsw.edu.au

TOCAL, 180 KM NORTH OF SYDNEY

16 17

Bursting with flavour, a great texture and healthy oils, macadamias are the iconic Australian nut. And while the macadamia is a genus of the plant family Proteaceae native to eastern Australia, New Caledonia and Sulawesi, the only edible species originate from Australia.

The Nambucca Valley, halfway between Sydney and Brisbane, is the southern point of sub-tropical Australia. It’s here that new cultivars of the nut tree grow alongside the same rainforests in which the indigenous species grew over millions of years. Most of the valley’s nut production comes from over 60 specialist orchards.

With rich, well balanced soils and perfect climate, it is claimed that Nambucca macadamias are the most delectable in the world—the

standard to which all others are compared. That’s a bold claim, but why not put it to your own taste test?

NSW produces around 65% of Australia’s annual 33,000 tonnes of nuts in shell production. I&I NSW supports the industry through services such as extension officers, research scientists, advisory publications and regulatory activities.

NAMBUCCA, 500 KM NORTH OF SYDNEY

MACADAMIASmunchable

Macadamias are named after John Macadam, a nineteenth century Scottish-born Australian chemist, medical teacher and politician.

YAMBA, 680 KM NORTH OF SYDNEY

PLENTIFULLocated on the big Clarence River estuary and with one of the largest commercial fishing fleets in NSW, a little lighthouse, great surfing beaches, a marina, spectacular scenery as well as some fabulous restaurants and cafes, Yamba manages to combine just about everything people look for in a desirably quiet seaside town with great fishing.

This popular fishing and holiday destination on the far north coast is sustained economically by both tourist activity attracted by Yamba’s reputation for having the ‘world’s best climate’ and its fishing fleet. In fact, fish are what Yamba is really about, starting with the fishing industry which dates back to the early days of settlement and still plays a major role in the town.

From Lighthouse Hill in the early evening, the fleet can be seen setting out through the heads. At night their running lights can often be glimpsed on the horizon while the crews work to provide seafood fanciers with a wide variety of top quality fish, including the famous Yamba prawns, when they return at dawn with their catch.

In preparing management strategies for the state’s commercial fisheries, I&I NSW aims to ensure the strategies in place will provide sustainable fisheries into the future. It is often a complex process requiring stakeholder and public input but the intention is for fishing activities in NSW to be accredited as sustainable under both state and commonwealth legislation.

PRAWNS

FORBES, 386 KM WEST OF SYDNEY

It’s official—NSW is home to plenty of pigs—the tasty kind of course. Our state is one of Australia’s largest producers and exporters of pork and pork products.

Pigs are keen on their tucker so to keep production costs down, piggeries tend to be found near grain growing regions such as Forbes in the central west.

Most of Australia’s pork production is consumed domestically with approximately 40% going to the fresh pork market, and the remaining 60% contributing to processed pork products such as fresh ham, deli bacon, deli ham, pre-packed rashers and pre-packed ham loaf. The alluring, mouth-watering smell

of sizzling bacon may help explain why we consume around 23 kg of pig meat per person each year.

But how do you know you’re getting the best? Pigs in NSW can’t be sent to an abattoir without meeting quality standards demanded by the NSW Food Authority. This ensures an excellent, wholesome product.

I&I NSW extension officers provide general advisory services and information for the industry across NSW.

Domestic pigs were brought to Australiaon the First Fleet to provide food.

By 1880, enough pigs had escaped and become feral to be a problem for farmers.

Serves 4 as an entréeraw school, tiger or king prawns, peeled, de-veined

mango, halved, peeled, cut into cubes

macadamias, unsalted, halved

lettuce, torn into small pieces

small cucumber, peeled and sliced into fine strips

carrot, medium size, peeled and sliced into fine strips

coriander, finely choppedolive oiljuice of a limeCombine coriander with 3 tbs olive oil and lime juice.

Place lettuce in salad bowl. Scatter cucumber and carrot

over lettuce. Add mango and macadamias to salad bowl.

Add remaining olive oil to pre-heated frying pan, cook

prawns for approx 2 minutes each side on medium heat

(or until they turn pink).Scatter prawns over salad, drizzle dressing, toss salad

and serve immediately.

150 g 1

50 g½ 1

13 tbs

4 tbs½

Dressing

Method

PRAWN, MANGO AND MACADAMIA SALAD

While adult prawns are found in the open ocean, juvenile school prawns cling to the seagrass areas of estuaries.

18 19

Their efforts to improve energy and water efficiency, the natural environment and productivity saw them awarded 2009 NSW Landcare Primary Producer of the Year.

This sort of drive and determination has a long history in the region. Dairying began in Kiama around 1842, with the first co-operative butter and cheese factory opened in 1884 by farmers keen to embrace new technology and prove their product could compete with European producers.

I&I NSW is looking at the diet of dairy cows in order to improve productivity and lower methane emissions.

Picture the opening scene from The Sound of Music and you’ll get a feel for the Kiama countryside. Lush green hills make prime dairying country for some of the state’s 200,000 dairy cows, but nature alone does not make for marvellous milk.

Dairy cows eat around 100 kg of grass per day—and they like it short and sweet. Grass planted in paddocks is grown to just the right height before cows are left to munch. Classy grass makes for quality milk.

Seventh generation dairy farmers near Kiama, the Strongs, run a thriving 100 hectare farm. Owner Lynne Strong says a healthy environment makes for healthy cows, people and products.

KIAMA, 120 KM SOUTH OF SYDNEY

Australians consume around 104 litres of milk

per person each year.

Wheat research is flourishing in the north west of the state, with NSW-developed grains becoming increasingly sought after around the world.

Pasta manufactured by brands like Heinz, Vetta, and SanRemo use durum semolina wheat varieties developed by Industry & Investment NSW researchers in Tamworth.

Hot, dry growing conditions lead to a high-quality durum grain known for its hardness, protein, intense yellow colour, nutty flavour and excellent cooking qualities.

Different varieties provide characteristics that allow increased productivity under different growing conditions. Launched September 2009, Caparoi is a high yielding variety under irrigation, with excellent disease resistance. Traditionally grown in northern NSW, the crop’s expansion to irrigated southern areas makes way for producers to aim for one million tonnes of durum annually over the next five years, to provide consistent quantities for international and domestic markets.

Wheat research at Tamworth is doing big things to help feed the world.

DAIRYDAIRY

TAMWORTH, 416 KM NORTH WEST OF SYDNEY

Paper. It’s a ubiquitous part of life in homes, shops and offices. It’s used in newspapers, books, packaging and a multitude of other products. And while from a young age we learn that paper comes from trees, not much

discussion is had on where these trees are, or how they’re grown and turned into paper.

In New South Wales, State forests are managed by Forests NSW (on behalf of the Government) to produce timber. While the primary focus is on growing and harvesting trees to meet building and construction needs, some logs are simply not the quality required by sawmills to manufacture into products like structural timber, landscape materials and furniture. It’s these logs that are badged ‘pulp’ and used for paper.

Forests NSW has both native forests and plantations under its management for timber production. Pine plantations are typically thinned twice before final harvest at around 33 years of age. By thinning out the plantation, the growth of the better trees is encouraged and a greater proportion of high quality sawlogs is achieved in the final crop. The smaller or defective logs obtained through thinnings are used for pulp.

On the south west slopes of NSW, timber is the lifeblood of the bustling town of Tumut. The major plantation grower in the region is Forests NSW, with around 90,000 hectares of plantation softwood, with privately-owned pine in the region approaching 40,000 hectares. This critical mass of plantation resource has attracted a number of timber and pulp processors to the region.

Visy has recently undertaken a $450 million expansion of its Tumut pulp and paper mill. The expansion more than doubled the mill’s output of kraft packaging paper to almost 700,000 tonnes a year. The project created an extra 50 jobs on site,plus an additional 300 indirect jobs in the region.

Most of the mill’s increased production is headed for export markets, supplying paper customers in Europe, North America, Asia and Africa. The balance supplies Visy’s Australasian corrugated box factories. To meet Visy’s needs, additional softwood plantation pulpwood is sourced from state-owned plantations located in the Bathurst and Bombala areas.

The timber industry in the south west slopes generates more than $1billion for the local economy and is one of the leading plantation forestry areas in Australia.

Forests NSW is part of I&I NSW with their forest management certified by the internationally recognised Australian Forestry Standard, an independent indicator of sustainable forest management.

Wheat crops cover more of the Earth’s surface than any other crop.

20 21

Timber products store carbon dioxide absorbed from the atmosphere for its lifetime—up to 250 kg/m3.

TUMUT, 411 KM SOUTH WEST OF SYDNEY

The refreshing high altitude and crisp climate of Orange is just a few hours drive

from Sydney, making the region the perfect destination for a weekend getaway for ‘foodies’.

Bountiful local produce can be sampled at Orange farmers’ market, with over 50 stallholders selling fresh produce at this monthly event. Many producers also sell at the farm gate, with apples, pears, berries and nuts available direct from growers when in season.

There are 2000 hectares of grapes under vine and local wine tours cover 30 cellar doors

from 60 vineyards. There’s also renowned fine dining restaurants and high profile chefs, a range of accommodation options and gorgeous heritage buildings.

The rich food culture has lead to FOOD (Food of Orange District), a voluntary group coordinating FOOD Week, an annual festival featuring more than 100 food-related events including tasting trails and classes. Usually held in April, the festival is just another great excuse to visit.

I&I NSW head office is in Orange, with over 400 staff working and living in this vibrant community in the central west.

Along with wheat and corn, rice is a diet staple for

millions of people around the world. Rice is recognised

as a source of starch and is generally consumed as a

whole grain or as a flour ingredient.

Over recent years, types of rice grown in areas of NSW

like Deniliquin have expanded to meet changing

consumer demands. Examples include the chalky rice

variety Illabong for risotto, the soft cooking Opus for

sushi, or the long grain, fragrant variety Kyeema for

Asian meals. There are also specific health benefits—

for example, the variety Doongara is known for its

low glycemic index.

Rice grain qualities are becoming more and

more important. Physical grain qualities can

include shape, translucency and whiteness,

and cooking qualities include texture when

hot and cold, cooking time and digestibility.

While grain qualities are genetically inherited,

environmental conditions, growing practices,

grain handling and storage all affect grain

quality.

To survive the harsh Australian environment

and the ever-developing demands of

consumers, it is essential to deliver new

and improved varieties for Australian

rice growers. To do this I&I NSW supports

a rice breeding and quality evaluation

program to ensure released varieties are of

superior agronomic and grain quality and

commercially viable.

SWAN

SEA,

131 K

M NO

RTH O

F SYD

NEY Reef balls mimic

natural reefs in form and function, quickly increasing fish numbers and diversity as well as being rapidly colonised by corals, algae and sponges.

DENILIQUIN, 725 KM

SOUTH WEST OF SYDNEY

The Australian rice industry

estimates Aussie-grown rice feeds

up to 40 million people every day!

P

ERFECT

Makes 12 mini pies.

puff pastry, thawed, ready-rolled, cut into quarters

bacon, diced

sour cream

herbs e.g. chives, parsley, chopped

eggs

1. Preheat oven to 200°C. Lightly grease 12 x ¾-cup

capacity muffin pans.

2. Press a square of pastry into each muffin pan.

3. Cook bacon in a small frying pan over medium-high

heat for 3 to 4 minutes or until lightly golden.

Drain excess fat and allow to cool.

4. Take three-quarters of the bacon, and sprinkle over

the base of each pastry shell.

5. Whisk sour cream, herbs, salt and pepper until well

combined. Spoon mixture over bacon. Crack an egg

on top of sour cream. Top with remaining bacon.

6. Bake for 25 to 30 minutes or until pastry is golden

and filling is cooked. Allow to stand for 5 minutes

before removing from pan.

7. Serve hot with a dash of tomato sauce.

Sprinkle with grated cheddar cheese, top with a cherry

tomato or add some onion to the bacon before frying.

3 sheets 500 g

1 ½ cups ½ cup

12

Method

Variations

Take the classic partners of bacon and eggs for this tasty

breakfast treat! Or enjoy any time with a salad.

BREKKY BACON & EGG PIE

Orange was the birthplace of poets Banjo Paterson and Kenneth Slessor.

With around four times the volume of Sydney Harbour, Lake Macquarie is a massive water body less than two hours drive north of Sydney, and is Australia’s largest coastal lake. It is dotted by numerous small towns and some larger centres, such as Swansea on the eastern side, where the lake empties into

the Tasman Sea, offering pleasant lakeside and coastal recreation.

It has been several years since the lake was included among 30 recreational fishing havens—coastal areas largely free of commercial fishing, created to provide better angling opportunities for recreational fishers.

As part of the ongoing commitment to aquatic research, I&I NSW is undertaking a pilot artificial reefs evaluation program in selected recreational

fishing havens. The Lake Macquarie reefs are constructed from special concrete ball modules which enhance marine growth while withstanding saltwater corrosion. When combined they create habitat for fish, algae and crustaceans in reefs of varying sizes. Reef effectiveness will be monitored by a combination of underwater videos, diver surveys and angler catch information.

ORANGE, 257 KM WEST OF SYDNEY

22 23

The NSW coal story started millions of years ago when vegetation was laid down, compressed and

transformed between layers of rock to become coal. NSW has some of the oldest black coal deposits

in Australia, formed between 225 and 180 million years ago.

First uncovered by a convict at the mouth of the Hunter River in Newcastle in 1791, today coal is the

state’s most valuable primary product with production valued at more than $10 billion a year. A record

177 million tonnes of raw coal was produced in 2007-08, with coal production on the rise. Recoverable

coal reserves in NSW total approximately 11.5 billion tonnes, with the coalfields of the Sydney-Gunnedah

Basin in the Hunter Valley containing almost all of this resource.

Surrounded by rich deposits of coal and a raft

of mines, the town of Singleton was built on

coal and is the place to visit if you want to see

coal mining. The community run Coal Industry

Centre can organise on-site tours for those

wanting to see mining up close.

Coal is used to produce more than 90% of all

electricity in NSW. Power stations burn coal to

create steam, driving turbines and generating

electricity. When coal is burnt, a gas linked to

climate change, carbon dioxide (CO2), is released.

Climate change refers to changes in our weather

patterns because of an increase in the earth’s

temperature caused by increasing greenhouse

gases in the atmosphere. Coal-fired power

generation is the largest single contributor to

NSW greenhouse gas emissions.

Cutting emissions, while continuing to generate electricity, is the challenge. Renewable energy, such as

solar or wind cannot currently supply enough electricity to meet demand. Technologies that will allow

us to continue using our large coal supply, while reducing greenhouse gas emissions, are required.

I&I NSW scientists have undertaken climate-related research for more than a decade, and are currently

working in partnership to develop low emission coal technologies to reduce emissions from power

stations. Post-combustion carbon capture and storage, as a possible mitigation measure is also under

investigation.

Bring up the topic of coal at a party and you’re guaranteed to get chins wagging. Everyone has an

opinion, but like it or loathe it, we use coal everyday and it’s a big part of our state’s economy.

nBuy energy efficient appliances, even

something as simple as keeping your fridge

set to between 3 and 4 degrees celsius helps.

Every degree lower requires five per cent more

energy.

nImprove heating and cooling by insulating.

nBe a clever cook—cook in bulk and freeze.

Reheating in the microwave cuts emissions.

WHAT CAN

YOU DO?

Australia has

extensive

underground basins

with the potential

for carbon dioxide

storage equivalent

to many hundreds of

years of emissions at

the current rate.

Walking into a hydroponic greenhouse for the first time is like venturing into a whole new world. It’s vast, humid and full of vibrant plants growing in a way that is totally unexpected—without dirt!

Controlled environment horticulture (combining greenhouses and hydroponics) is a high productivity, high efficiency method of growing vegetables, fruit and flowers. Fast and productive, growing crops using environmentally controlled, soil-less production systems allows growers to sustainably harvest more premium products—more efficiently by carefully controlling the growing environment as well as the water and nutrient supply.

On the outskirts of Sydney, in suburbs like Rossmore, greenhouse growers are turning out flavoursome tomatoes

An iconic Australian fish, barramundi is famous for its firm, flaky flesh and delicate flavour.

Fortunately for consumers, a fishing trip to northern Australia is not the only way to experience this ‘good eating’ fish, with a NSW company developing an innovative land-based barramundi farm.

Located near Port Stephens, Tailor Made Fish Farmsbreeds, grows and supplies 75 tonnes of live fish totop Sydney restaurants.

The technology used has other benefits, with wastewater used to grow hydroponic vegetables—minimisingwater use and eliminating discharge into the environment.

With consumption of seafood rising by 240% since 1960, the aquaculture (or fish farming) industry will play a vital role in meeting future demand.

I&I NSW assisted this company to set up via grants and technical advice, with staff committed to working with producers to further develop NSW aquaculture. Look out for NSW farm-grown fish, yabbies and crayfish at shops and restaurants.

The Australian farmed barramundi industry startedin the mid 1980s.

BITING BARRA

including roma, heirloom, grape and cherry tomato varieties for local and interstate consumers.

I&I NSW works with greenhouse and hydroponic growers to help them produce safe, high quality fresh produce with less land, less water and less wastage. The department is home to the National Centre for Greenhouse Horticulture, with a team including an industry specialist extension officer, horticultural researchers and education officers working to further develop the capacity of greenhouses and hydroponics in NSW—a key part of securing food supplies into the future.

BOBS FARM, 191 KM NORTH OF SYDNEY

energy/customers/saving-energy

www.industry.nsw.gov.au/

Almost any plant can be grown hydroponically, with the first recorded efforts to grow plants without soil dating back to the hanging gardens of Babylon, the floating gardensof Kashmir and the floating gardens of the Aztec Indians.

CONVERSATIONSCOAL

SINGLETON,

209 KM

NORTH WEST

OF SYDNEY

24 25

TOMATOESROSSMORE, 45 KM SOUTH WEST OF SYDNEY

LIVELY

LICORICEJU

NEE,

348 K

M SO

UTH W

EST O

F SYD

NEY

As candy connoisseurs would know, there’s licorice but then there’s real

licorice. The history of this sweet treat stretches back over 4000 years,

with extracts of the licorice plant used in ancient medicine.

While most of the licorice lollies on supermarket shelves today use

a blend of herbs and/or synthetic chemicals to replicate the original

flavour of true licorice, a few manufacturers are taking this old plant into

a new era.

At Junee, near Wagga Wagga, the town’s old flour mill has been converted

into an organic licorice and chocolate factory, using the root of the

licorice plant to turn out a delicious range of treats. I&I NSW assisted the

company with a development grant.

And no need to feel guilty when you indulge. Licorice

is purported to boost the immune system, fight tooth

decay, aid endurance, cure ulcers, freshens the breath

and much more!

The root of the licorice

plant contains glycyrrhizin,

a substance 50 times sweeter

than sugar cane.

CHOMPABLE

CHERRIES

YOUNG, 372 KM WEST OF SYDNEY

November to

December is NSW

cherry time and

when the juicy, red

fruits first hit the shops you

know summer is just around

the corner.

Feasting on a bowl of cherries

is a delicious treat and the

health benefits are an added

bonus. Cherries contain

vitamins and minerals, fibre

and antioxidants—all in one

sweet, bite-sized fruit.

Around 41% of Australia’s

cherries are grown in NSW,

mainly around Young and

Orange.

Young is known as the cherry

capital of Australia, for good

reason. Grown in the

region since 1847, the first

commercial cherry orchard

was planted in 1878.

If you’ve ever wanted to be

Australia’s cherry pip spitting

champion or even cherry

queen then head to the

National Cherry Festival in

Young. Held in December

each year, the festival has

been running for 60 years and

visitors can pick their own

cherries fresh from the tree.

I&I NSW researchers are looking

at ways to ensure cherries

bound for export are free of

Queensland fruit fly. This will

open up new markets for NSW

producers.

The fountain of youth can be found in NSW. That’s just nuts. Or is it?

Moree’s mineral rich thermal pools attract hundreds of thousands of people to bathe in warmartesian waters—the H2O some claim is the elixir of life!

But the real nuts of Moree are pecans. The district has the perfect climate for pecans and is home to the largest pecan farm in the southern hemisphere with 70,000 trees producing around 95% of the nation’s crop. Pecan popularity is on the rise with their health benefits now recognised. Full of ‘good fats’ needed to maintain healthy blood vessels and heart, pecans were all but unknown in the Australian marketplace before the 1980s.

The Moree district is known for more than spas and nuts. Cotton, oilseed, cereal, olive and pulses like chickpeas all grow in the area, making a rich agricultural backdrop for the thriving tourism district.

Australia produces about 2% of the world’s pecan crop while the USA, where pecan trees are natives, produces 80%.

MORE

E, 64

0 KM

NORT

H WES

T OF S

YDNE

YPECAN PROMISES

North coast sawmills produce a range of flooring products. These range from traditional tongue and groove boards to parquetry and engineered boards—a relatively new product that uses veneer over plywood, ready to lay over subfloors like concrete, tiles or plywood. The new engineered products are especially popular in apartments.

One tip for buyers is to look for ‘certified’ timber products. Independent certification gives assurance of the sustainable forest management practices employed to get the timber from the forest to the buyer. Look out for certification symbols when you next buy timber products.

FLOORBOARDSJust like a little black dress, it seems a good hardwood

floor is never out of style. Native Australian timbers are a popular contemporary choice for their appearance, longevity and practicality, while many homes in our

older suburbs have floorboards looking as good today as when they were laid over 100 years ago.

Forests NSW is the government trading enterprise charged with the management of our state’s timber producing forests. Different areas are renowned for different timbers and products, with forests around Wauchope (location of the famed ‘Timbertown’) producing high quality blackbutt, Sydney blue gum and flooded gum sawlogs, that are milled into premium floorboards.

Native forests near Wauchope have been supplying building timbers since the 1830s when cedargetters set out from the penal settlement of Port Macquarie.

WAUC

HOPE

, 406

KM NO

RTH O

F SYD

NEY

Last season, the first box of cherries sold

in NSW raised $25,000 for charity—the

buyer paying around $62 per cherry!

26 27

ROBERTSON, 128 KM SOUTH OF SYDNEY

Production is based on the shell or table egg from hens and is primarily for domestic consumption. Other bird species such as ducks, quails, pigeon and guinea fowl form a very minor section. Only around 10% of eggs are sold for use in other processed food products.

Animal welfare issues and market opportunities are increasingly seeing consumer preference shift to free range and barn laid eggs. However, while we are buying fewer cage produced eggs they still account for around 75% of total supermarket sales followed by free range (20%) and barn laid (5%).

I&I NSW provides industry support through extension officers, research scientists, diagnostic laboratories, publications, poultry keeping courses and regulatory services.

NSW is Australia’s largest egg producer with around 37% of national production. Over 64 million dozen eggs worth around $123 million are produced each year—now that’s one big, pricey omelette!

The industry is widely spread throughout the state, with farms located from city’s outskirts, to Young in the south, (including Robertson in the southern highlands), Tamworth in the north and the rusty coloured plains of West Wyalong in the central west.

EGGS EGGS EGGS

GOULBURN, 197 KM WEST OF SYDNEY

Eggs are one of the few foods that contain vitamin D, the sunshine vitamin. In fact a 100 g serve can provide up to half your daily requirement.

So sticky and sweet, there’s nothing better than honey drizzled across thick toast on a cold morning. As you lick your fingers, spare a thought for the fascinating insects that have

brought this natural product to people for many thousands of years.

Honey bees live in hives, where up to 40,000 bees perform their own special tasks. There’s the single queen bee, some male drones for her to mate with and then tens of thousands of female worker bees charged with a variety of tasks from collecting pollen and nectar to building honeycomb.

While a queen been might live for four years, worker bees usually live for about six weeks.

These busy bees don’t just give us honey and beeswax—they also play an essential role in bringing us food by pollinating a vast number of crops. Beekeepers place hives near seasonal flowering plants to ensure production continues year round.

I&I NSW supports beekeepers with specialist advisory staff in towns like Goulburn, research and diagnostic services, and education courses.

homely honey

Someone who knows the finer points of trout, is manager of the Gaden Trout Hatchery, Sam Crocker who has worked at Gaden since 1970. Sam sharesone of his favourite trout recipes, which he recommends be finished off with a nice cold beer!

SAM’S

SMOKED TROUT SALAD

Serves 4.

smoked trout, flaked, skin and bones removed

goat’s cheese, crumbled

canned chickpeas, rinsed and drained

red capsicum, halved, seeds removed

bunch rocket salad leaves

bunch curly endive, leaves separated

red onion, sliced

basil, chopped

Honey lime dressing

natural yoghurt

honey

lime juice

mint, chopped

cumin, ground

1. Preheat grill to high heat.

2. Cook capsicum skin side up until charred and

blistered, then set aside. Once cool enough to

handle, remove skin and cut into strips.

3. Arrange endive and rocket on a serving

platter. Follow with onion, cheese, chickpeas,

trout, and finish with capsicum.

4. Combine yoghurt, mint, cumin, honey and

lime juice in bowl. Drizzle over salad

immediately prior to serving.

250 g125 g400 g

1 111

2 tbs

½ cup1 tbs1 tbs1 tbs1 tbs

Method

Did you know modern day Jindabyne and its inhabitants were relocated to the town’s present site in the 1960s when the Snowy River was dammed? It occurred during the construction of the Snowy Mountains Scheme, with the remains of the old town now below

Lake Jindabyne, occasionally visible when water levels are low.

Jindabyne today is a cosmopolitan, year round, holiday resort with a mix of new residents and original pioneer families. In winter Jindabyne is a base for skiers bound for major resorts in Kosciuszko National Park and for the rest of the year it’s a great place for bushwalking, mountain biking, whitewater rafting, canoeing, horse riding and kayaking. Lake Jindabyne provides great opportunities for water sports and superb trout fishing.

The NSW Government’s Gaden Trout Hatchery, on the Thredbo River near Jindabyne, is one of Australia’s main centres for breeding and rearing cold water sport fish. Four species, rainbow trout, brown trout, brook trout and Atlantic salmon are produced by I&I NSW and stocked into the dams and river systems of our trout fisheries in the Snowy Mountains, Southern Highlands, the central tablelands and New England areas.

The department’s fish stocking activities provide many benefits and are recognised for their importance to the community in terms of quality recreational fishing, conservation activities, employment opportunities and subsequent economic benefits in regional areas that have grown in response to the activity over many years.

Tour the hatchery and learn abouttrout breeding. School groups welcome.Phone the hatchery on 02 6451 3400.

Visitors welcome!JINDABYNE, 402 KM SOUTH OF SYDNEY

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PRINCIPAL NSW PRODUCTS BYVALUE 2007–08 $24.7 BILLION

Forestry (logs supplied) $379m (2%)

Copper $1,260m (5%)Coal $10,300m (41%)

Other minerals $2,410m (10%)

Beef cattle $1,585m (6%)Wheat $889m (4%)

Wine $1,643m (7%)Fruit $478m (2%)

Other agriculture $4,824m (19%)Wool $725m (3%)

Fish and seafood $690m (3%)

COMPOSITION OF NSW MINERALS ANDMETAL EXPORTS 2007–08 $13.4 BILLION

COMMERCIAL FISHING & AQUACULTUREStrict environmental controls underpin the harvesting and farming of fin-fish and shellfish in NSW waters. I&I NSW regulates the commercial fishing and aquaculture industries, as well as approximately one million recreational fishers across the state.

NATIVE FOREST & PLANTATION MANAGEMENTForests NSW, operating within I&I NSW, manages 2.54 million hectares of forests, managed under the principles of ecologically sustainable forest management to provide timber and other products—both now and into the future.

INDUSTRY & INVESTMENT NSWis the State Government agency focused on the development of innovative and sustainable industries.

Our 4,000 people deliver cutting-edge science and research, innovative technology, adaptive policy, contemporary vocational education, best practice regulation and engaging training programs.

Coal $8,200m (61.12%)Aluminium $2,092m (15.62%)Other $1,636m (12.22%)

Iron and steel $883m (6.59%)Copper $589m (4.40%)Zinc $7m (0.05%)

GROSS VALUE OF AGRICULTURAL PRODUCTS IN NSW ($M)2007–08 $8.590 BILLION

Cattle and calves $1,5 85m (18%)Wheat for grain $889m (10%)

Fruit & nuts (incl grapes) $820m (10%)Wool $814m (9%)

Cotton $148m (2%)Sheep and lambs $442m (5%)

Milk $509m (6%)Poultry $568m (7%)

Vegetables $424m (5%)Barley $277m (3%)Canola $44m (%)Other $2,063m (24%)

Rice $7m (0%)

FOSTERING ECONOMIC DEVELOPMENT

I&I NSW plays a vital role in the economic development of the state. In the primary industries sector, the department works in partnership with the mining, forestry, agriculture and commercial fishing industries to support and develop the profitable, sustainable and adaptive businesses that underpin much of the economic activity in regional NSW.

AGRICULTURE & HORTICULTURE

NSW is renowned for its clean, healthy and safe food supplies—much of this due to research and extension services provided by I&I NSW. Our staff work with farmers in addressing issues like climate change, salinity, pests and diseases, and reduces water availability.

MINERALS EXPLORATION & MINING

Our staff work to supply valuable data to explorers and actively seek international investors. The resulting minerals production underpins much of the state’s economic activity, with minerals production in 07/08 valued at $14 billion and employing more than 29,000 people.

Call us:AGRICULTURE 1800 808 095

FISHERIES 1300 550 474

FORESTS NSW 1300 655 687

MINERALS & ENERGY 1300 736 122

NSW FOOD AUTHORITY 1300 552 406

SCREEN NSW 02 8222 4844

STATE & REGIONAL DEVELOPMENT

1800 777 022

TOURISM NSW 02 9931 1111

OUR HEAD OFFICE 02 6391 3100

Have you gone to a field day? Some of these events attract over 100,000 people to see the latest in agricultural machinery, view demonstrations, seek information, trial new products or just get a taste of country living.

Sydney Royal Easter Show 1-14 Apr www.eastershow.com.au

Food Week Orange 9-18 Apr www.orangefoodweek.com.au

Caravan, Camping, 4WD & Holiday Supershow 17-25 Apr www.supershow.com.au

Tocal Field Days (Paterson) 30 Apr–2 May www.tocalfielddays.com

Primex Field Days (Casino) 17-19 June www.primex.net.au

Timber & Working With Wood Show (Sydney) 18-20 June www.workingwithwood.com.au

Mudgee Small Farm Field Days 16-17 July www.arec.com.au

Sydney International Boat Show 29 July–2 Aug www.sydneyboatshow.com.au

Agquip Field Days (Gunnedah) 17-19 Aug www.farmonline.com.au

Small Business Month Sept www.smallbusinessmonth.nsw.gov.au

Henty Machinery Field Days (near Wagga Wagga) 21-23 Sept www.hmfd.com.au

Cumberland Forest Fair, Sydney 10 Oct www.dpi.nsw.gov.au/forests

Australian National Field Days (Orange) 19-21 Oct www.anfd.com.au

Farming Small Areas Expo (Richmond) 12-13 Nov www.farmonline.com.au

NSW

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What’s happening

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Industry & Investment NSW participates at a range of events across the State each year. Here are just a few where you can visit us:

www.industry.nsw.gov.au

WE WORK WITH LOCAL PRODUCERS AND BUSINESSES TO GROW INNOVATIVE AND SUSTAINABLE INDUSTRIESINNOVATIVE SUSTAINABLE INDUSTRIES

To find out more about us and how youcan support our local producers andbusinesses phone our head office on

02 6391 3100 or visit