Farmer gives pecan nuts a reputation makeover

A Queensland pecan farmer, whose nuts are sold all over the world, is expanding her on-farm cracking facility in a bid to improve their reputation at home.

Michelle Chicken took over the 10,000-tree orchard next door to her family's beef cattle property in Mundubbera in a bid to diversify their business.

Her Boyne River Pecans have been sold through Stahmann Farms, Australia's largest supplier, all over the world, but Ms Chicken said she wanted to see them in more local cafes and markets.

"The pecan nut traditionally has had a reputation for a bitter or a rank taste and it comes down to storage," she said.

"We would like to be able to show consumers, hey, this is what a nice sweet pecan that's freshly harvested actually tastes like.

She said she was expanding her on-farm cracking and shelling plant to sell to local retailers, cafes and restaurants in Queensland, while also keeping an eye on international markets.

"There's huge growing demand for them [pecans] to go to China and export countries that we have also participated in in the last few years."

Ms Chicken said the transition from grazier to nut grower had been a steep learning curve, but the farm business had benefitted.

"Every day we're still learning, I'd like to think we're getting a little bit more confident in what we do," she said.

"We've fortunately come into the nut industry when prices are continuing to rise each year.

"As a commodity price, it's fairly consistent year-in year-out where with cattle there's always huge booms and busts so the two of them complement each other."

Tree nut crops are booming and pecans are no exception, though the farm gate value had not kept pace with the likes of heavy hitters almonds and macadamias, which have practically tripled since 2011.

The Australian Nut Industry Council estimates production of pecans in 2016 was 3,375 tonnes in shell, worth about $18.6 million, but that's expected to grow to more than 4,900 tonnes in shell worth $27 million by 2025.

Ms Chicken said consumers who had tasted fresh pecans were overwhelmingly positive about the nuts.

"We put our product out there two years ago at different food festivals," she said.

"It's really gratifying to share your nuts with people and they actually go from complete haters of pecans to walking away with a bundle of new product in their arms.

"That's a great experience for us."

Ms Chicken said the bulk of the Australian nuts were grown in New South Wales, making her Queensland farm a bit unusual in a part of the world renowned for beef and citrus.

"We're in a unique climate in the Burnett, they do like a hot dry summer and a cold winter," she said.

"Our early morning frosts can give you the amount of chill units that you need.

"In comparison to those coastal producers, because of our dry climate we don't have any pest or fungus issues."

As the 2017 harvest comes to a close at Boyne River Pecans, Ms Chicken said the focus would shift to shelling and packing the produce for food festivals being held in winter.

And how to best eat a pecan? Ms Chicken recommends them fresh and raw.

"They're good in a pecan pie or candied or chocolate, desserts, stir-fries, cakes, however you want to do it."