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Working with indigenous groups to bring Australian native foods to market

Working with indigenous groups to bring Australian native foods to market

Image: Cultivars of native Australian limes. Image credit: CSIRO (CC BY 3.0).

Australian native foods are the focus of a new Industrial Transformation Training Centre that has received $3.58 million in Australian Government funding through the ARC’s Industrial Transformation Research Program.

Based at The University of Queensland and led by Associate Professor Yasmina Sultanbawa, the ARC Industrial Transformation Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients.

With partner organisations Australian Native Food and Botanicals, the Trustee for Kindred Spirits

Foundation, Karen Sheldon Catering, Beeinventive Pty. Ltd., and Venus Shell Systems Pty. Ltd., researchers will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products.

The research team at the ARC Training Centre will work to produce the technical information that is required to support branding and market development, with best practice development in social factors and legal arrangements for benefit sharing. This will lead to the sustainable growth of high-value products within the premium Australian food sector.


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