Australian Bush Tea Kulbanyi Exported to Asian Markets as Potential Superfood
Kulbanyi, a medicinal bush tea made from paperbark tree leaves, is being exported from the Northern Territory of Australia to major Asian markets including Japan, Korea, and China. The product is harvested and processed by the Shadforth family at Seven Emu Station, a remote property near the Gulf of Carpentaria. Frank Shadforth, a Garawa man, highlights the tea's traditional healing properties for ailments like colds and chest pain. Collaborating with FigJam and Co, an Indigenous-owned Brisbane company, the enterprise aims to position kulbanyi as the next global superfood. Jacob Davidson, head of strategy at FigJam and Co, notes the tea's unique ability to be steeped multiple times, offering evolving flavors from eucalyptus to citrus and pine. Asian buyers have responded positively, exploring uses in biscuits and cocktails. Significantly, the business model ensures profits remain within the local Indigenous community by conducting all harvesting and processing on-site. This initiative underscores the growing commercial potential of Australian native foods and promotes sustainable practices over traditional agriculture.
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Australian Bush Tea Kulbanyi Exported to Asian Markets as Potential Superfood
Kulbanyi, a medicinal bush tea made from paperbark tree leaves, is being exported from the Northern Territory of Australia to major Asian markets including Japan, Korea, and China. The product is harvested and processed by the Shadforth family at Seven Emu Station, a remote property near the Gulf of Carpentaria. Frank Shadforth, a Garawa man, highlights the tea's traditional healing properties for ailments like colds and chest pain. Collaborating with FigJam and Co, an Indigenous-owned Brisbane company, the enterprise aims to position kulbanyi as the next global superfood. Jacob Davidson, head of strategy at FigJam and Co, notes the tea's unique ability to be steeped multiple times, offering evolving flavors from eucalyptus to citrus and pine. Asian buyers have responded positively, exploring uses in biscuits and cocktails. Significantly, the business model ensures profits remain within the local Indigenous community by conducting all harvesting and processing on-site. This initiative underscores the growing commercial potential of Australian native foods and promotes sustainable practices over traditional agriculture.
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