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New Salad & Vegetable Crops New Salad & Vegetable Crops From Australia’s sub-Antarctic Islands A report for the Rural Industries Research and Development Corporation by Iain Dawson, Australian National Botanic Gardens December 1998 RIRDC Publication No 98/145 RIRDC Project No ANC-2A © 1998 Rural Industries Research and Development Corporation. All rights reserved. ISBN 0 642 57857 5 ISSN 1440-6845 New Salad & Vegetable Crops from Australia’s Sub-Antarctic Islands Publication no 98/145 Project no. ANC-2A The views expressed and the conclusions reached in this publication are those of the author and not necessarily those of persons consulted. RIRDC shall not be responsible in any way whatsoever to any person who relies in whole or in part on the contents of this report. This publication is copyright. However, RIRDC encourages wide dissemination of its research, providing the Corporation is clearly acknowledged. For any other enquiries concerning reproduction, contact the Publications Manager on phone 02 6272 3186. Researcher Contact Details Iain Dawson Australian National Botanic Gardens Clunies Ross Road ACTON ACT 2601 GPO Box 1777 CANBERRA ACT 2601 Phone: 02 6250 9450 Fax: 02 6250 9599 email: [email protected] Internet: http://www.anbg.gov.au RIRDC Contact Details Rural Industries Research and Development Corporation Level 1, AMA House 42 Macquarie Street BARTON ACT 2600 PO Box 4776 KINGSTON ACT 2604 Phone: 02 6272 4539 Fax: 02 6272 5877 Email: [email protected] Website: http://www.rirdc.gov.au Published in December 1998 Printed on environmentally friendly paper by the DAFF Copy Centre ii Foreword In recent years Australia has seen a dramatic increase in diversity in fruit and vegetable markets. This is partly due to the general acceptance of ethnic contributions to Australian cuisine and partly to promotion of health benefits attributed to the consumption of a wide range of fresh plant products. After the discovery by the Royal Navy in the 18th century of the role of fresh fruit and vegetables in the prevention of scurvy, sailors in southern oceans used to visit a number of small islands in the sub-Antarctic to replenish their supplies of leafy green vegetables. These included the Kerguelen Cabbage and the Macquarie Cabbage. In recent times researchers based on Macquarie Island have also regularly consumed a cress like plant, Callitriche antarctica. This project considers the feasibility of introducing these three species to the Australian consumer market. Three key issues are investigated: prospects for acclimatisation and mass production, sensory analysis to judge consumer reaction to the ‘new’ products, and chemical analysis of their nutritional value. This report, the latest addition to RIRDC’s diverse range of over 250 research publications, forms part of our New Plant Products R&D program which aims to foster the development of new industries through the introduction of new crops. Peter Core Managing Director Rural Industries Research and Development Corporation iii Acknowledgments The author wishes to acknowledge the assistance of colleagues at the Australian National Botanic Gardens in the preparation of this report. Particular thanks are due to Susan Walker, Stuart Donaldson and Catherine Jordan. Professor Heather Greenfield, Dr Eileen Emmerson, and Dr MaryAnn Keszi and their associates are also thanked for their important contributions. Valuable information was also provided by Dr Hans van der Sander of Bean Sprouts Australia Pty, Sydney. The Australian Antarctic Division provided the seed of Pringlea antiscorbutica. The author also acknowledges the financial assistance provided by Rural Industries Research and Development Corporation, without which it is unlikely that the research would have been possible. Insert photo of Pringlea antiscorbutica here iv Contents Executive Summary ........................................................................................................................... vii 1. INTRODUCTION............................................................................................................................ 1 2. PLANT MATERIAL ....................................................................................................................... 3 2.1 THE PLANT SPECIES ..................................................................................................................... 3 2.2 THEIR NATURAL ENVIRONMENT................................................................................................. 3 2.3 PROPERTY RIGHTS ....................................................................................................................... 4 3. CULTIVATION............................................................................................................................... 5 3.1 ACCLIMATISATION ...................................................................................................................... 5 3.2 PROPAGATION ............................................................................................................................ 5 3.3 OPTIMAL GROWTH CONDITIONS.................................................................................................. 7 4. SUITABILITY FOR HUMAN CONSUMPTION ....................................................................... 12 4.1 PRIOR EVIDENCE OF SUITABILITY FOR HUMAN CONSUMPTION................................................. 12 4.2 FLAVOUR PROFILING ................................................................................................................. 12 4.3 CHEMICAL COMPOSITION .......................................................................................................... 13 4.4 TOXICITY AND PHARMACOLOGY............................................................................................... 14 5. DISCUSSION ................................................................................................................................. 15 6. RECOMMENDATIONS............................................................................................................... 17 7. REFERENCES............................................................................................................................... 18 8. APPENDIX 1: FLAVOUR PROFILING .................................................................................... 19 8.1 OBJECTIVES............................................................................................................................... 21 8.2 METHODOLOGY......................................................................................................................... 21 8.3 RESULTS AND DISCUSSION ........................................................................................................ 22 8.4 CONCLUSIONS ........................................................................................................................... 26 9. APPENDIX 2: NUTRIENT COMPOSITION ............................................................................ 31 9.1 PLANTS...................................................................................................................................... 33 9.2 COOKING METHODS................................................................................................................... 33 9.3 ANALYSES ................................................................................................................................. 33 9.4 QUALITY CONTROL ................................................................................................................... 34 9.5 RESULTS .................................................................................................................................... 34 9.6 CONCLUSION ............................................................................................................................. 35 9.7 REFERENCES.............................................................................................................................. 35 v About the Author Iain Dawson is Assistant Director of Living Collections at the Australian National Botanic Gardens (ANBG) where he is in charge of the Horticultural Research Unit. The ANBG charter is to grow, study and promote the native flora of Australia. Projects of the Horticultural Research Unit are concerned with conservation and sustainable use of Australian plants. vi Executive Summary Three species of edible plant from Australia’s sub-antarctic islands have been assessed for their suitability for production and sale in mainland Australia and Tasmania. Propagation and growth were assessed in controlled environment experiments. Appeal to consumers was assessed by an expert tasting panel, and nutritional characteristics were determined by chemical analyses. The major findings and recommendations are: Callitriche antarctica: • easily propagated by division • survives a wide range of temperature • has potential to become an environmental weed • grows best at about 13°C • can be grown either in hydroponics or in solid media • is susceptible to aphid infestations • is visually appealing to consumers • can be consumed raw • scored highly for taste • is a rich source of potassium and a useful source of vitamin C, carotenoids and iron Recommendation: Despite its attractiveness as a food crop it would be unwise to introduce this plant because of its high potential to become an environmental weed. It should however be further investigated for potential pharmaceutical uses. Pringlea antiscorbutica: • seed
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