Out of all of the vegetables harvested in Australia, asparagus is a popular vegetable among the citizens. Asparagus is typically divided into two categories: a spring cut and a summer cut. The latter is primarily saved for the domestic market. Because of the low cost of the imported products, minimal processing occurs of the local production.
The name for this vegetable — a member of the lily family — comes from the Greek word meaning “shoot” or “sprout.” Now widely cultivated throughout the world, this regal vegetable is believed to have originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and alleged medicinal and aphrodisiacal qualities.
This fruit spears grow from a crown planted in sandy soils and, under ideal conditions, can grow 10 inches in a 24-hour period. The most common types are green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier.
Victoria is a major producer of this vegetable, and the dominant area where this vegetable is grown is Koo Wee Rup. Melbourne is another area where an enormous amount of this vegetable is produced. Moreover, Mildura is also known for harvesting this vegetable.
Australia is said to be a net exporter of this vegetable. Hence, it imports more than 4,000 to 4,400 tonnes every year. Moreover, as 2019 came to a close, Australia imported 4,092 tonnes. Simultaneously, it exported 3,799 tonnes. Therefore, the imports can be counted in the negative tonnes.
Article by: Hari Yellina (Orchard Tech)
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