Published Monday, 12 May, 2008 at 02:19 PM
Minister for Tourism, Regional Development and Industry
The Honourable Desley Boyle
Eco-efficient ginger maker yielding sweet results
After receiving a State Government grant last year to become eco-efficient, Queensland’s iconic Buderim Ginger factory is slashing water use by 35 megalitres, saving $200,000 a year in energy bills and producing better-tasting products.
Minister for Regional Development and Industry Desley Boyle said the renowned ginger maker was awarded $45,960 last year to make its Yandina plants become eco-efficient.
“Buderim Ginger has an impressive history in Queensland since starting out on the Sunshine Coast more than 60 years ago and it continues to be a progressive firm with its latest efforts to work smarter,” Ms Boyle said.
”Food processing is a priority industry for the government – and it’s transformational projects such as this one that strengthen the regional industries, lead to greater innovation, productivity and exports or raise the competitiveness of a sector.”
She said the new recycling equipment designed, made and fitted in 2007 meant the company had cut annual water use by 35 megalitres and reduced the volume of waste water by 19 megalitres.
“What’s also great is Buderim Ginger’s new eco-practices have led to a more flavoursome product for customers,” Ms Boyle said.
“Because ginger crops are harvested in February and March only, the company must store a whole year’s worth of produce using a preservative solution until it’s processed.
“When ready to be prepared for shelves, the residue from the solution is flushed from the ginger. This was previously done by rinsing it in copious amounts of hot water – heated to 70 or 80 degrees – which was then discarded down the drain.
“The company now dissolves the preservative using a form of oxygen rather than heat.”
With the capacity to process more than 6,000 tonnes of raw ginger a year, Buderim Ginger’s products include crystallised and dried ginger, ginger jams, marinades, drinks, sweets and more.
Buderim Ginger Process and Engineering Manager Steve Dennis said an added bonus of its eco-efficiency project was that the ginger retained more of its flavour.
“This is because much of the potent oils within the raw ginger are no longer being lost down the drain along with the water,” Mr Dennis said.
“There has also been a significant increase in the amount of ginger we’re yielding during processing because it is no longer as heat stressed, so there is less damage and less waste.”
Buderim Ginger globally employs 300 employees and exports to dozens of countries around the world.
MEDIA CONTACT: Marcus Taylor (3225 1005 / 0419 025 326) or Kirstie Maier (3224 2007 / 0448 135 195)
BUDERIM GINGER CONTACT: Steven Dennis, 5447 8466, sdennis@buderimginger.com
12 May 2008
Minister for Regional Development and Industry Desley Boyle said the renowned ginger maker was awarded $45,960 last year to make its Yandina plants become eco-efficient.
“Buderim Ginger has an impressive history in Queensland since starting out on the Sunshine Coast more than 60 years ago and it continues to be a progressive firm with its latest efforts to work smarter,” Ms Boyle said.
”Food processing is a priority industry for the government – and it’s transformational projects such as this one that strengthen the regional industries, lead to greater innovation, productivity and exports or raise the competitiveness of a sector.”
She said the new recycling equipment designed, made and fitted in 2007 meant the company had cut annual water use by 35 megalitres and reduced the volume of waste water by 19 megalitres.
“What’s also great is Buderim Ginger’s new eco-practices have led to a more flavoursome product for customers,” Ms Boyle said.
“Because ginger crops are harvested in February and March only, the company must store a whole year’s worth of produce using a preservative solution until it’s processed.
“When ready to be prepared for shelves, the residue from the solution is flushed from the ginger. This was previously done by rinsing it in copious amounts of hot water – heated to 70 or 80 degrees – which was then discarded down the drain.
“The company now dissolves the preservative using a form of oxygen rather than heat.”
With the capacity to process more than 6,000 tonnes of raw ginger a year, Buderim Ginger’s products include crystallised and dried ginger, ginger jams, marinades, drinks, sweets and more.
Buderim Ginger Process and Engineering Manager Steve Dennis said an added bonus of its eco-efficiency project was that the ginger retained more of its flavour.
“This is because much of the potent oils within the raw ginger are no longer being lost down the drain along with the water,” Mr Dennis said.
“There has also been a significant increase in the amount of ginger we’re yielding during processing because it is no longer as heat stressed, so there is less damage and less waste.”
Buderim Ginger globally employs 300 employees and exports to dozens of countries around the world.
MEDIA CONTACT: Marcus Taylor (3225 1005 / 0419 025 326) or Kirstie Maier (3224 2007 / 0448 135 195)
BUDERIM GINGER CONTACT: Steven Dennis, 5447 8466, sdennis@buderimginger.com
12 May 2008