Katrina Myers, and her husband Tim, are focused on best practice when growing their avocados.
Katrina and Tim Myers from Barham Avocados have always farmed with care for their product and environment.
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Focusing on soil health, minimising input use and maximising water efficiency, the family has recently been recognised on Discover Regenerative and the Sustainable Table Map.
Discover Regenerative showcases the ecological, social and cultural impact of Australian regenerative producers in one platform, while the Sustainable Table map connects farmers, food business and conscious eaters to share knowledge and collaborate.
“This was really something I pursued for our business,” Katrina said.
“Many farmers, including us, already farm with regenerative principles and this was about getting the tick for our business.
“I like regenerative farming. It is not super prescriptive, and it is nowhere as limiting as organic farming — it is sustainable across all aspects, and if you have to use inputs, you can.”
Katrina Myers always looks for ways to tweak their business.
Key principles of regenerative farming include:
Keeping soil covered and minimising disturbance or disruption of soil structure and the living systems within it through ploughing, tillage, etc.
Increasing plant diversity and presence of perennial plants, to capture sunlight and lead to a more developed root system supporting soil health and carbon sequestration.
Encouraging water to sink into and be stored in the soil.
Using animals and plants together to support each other, for example, animals generate and spread manure rather than using fossil fuels.
Katrina said the couple focused on best practice when it came to growing avocados.
“Tim is a great manager, he keeps on top of everything from soil management to water use, and we do get good yields and great results,” she said.
The main varieties grown in the fertile Barham soils are Hass and Reed.
About six or seven years ago they tried a small patch of a new variety called Gem.
“Our yields have been off the charts. The root stock has been good, the variety has been good, however we can only sell them through certain agents,” Katrina said.
Barham Avocados was established more than 40 years ago when Katrina’s grandmother Gwen Heinz gifted Katrina’s parents, Deb and Sandy, some money to plant 100 avocado trees.
Back then, avocados were considered a luxury item and consumption was nowhere near what it is now.
Katina loves the fact her much-loved grandmother was the catalyst for their business today.
Katrina and Tim came home to the family farm 14 years ago.
Today it has grown to include about 8000 trees.
“Some of the trees are around 50 years old and we are looking at replacing them,” Katrina said.
“Tim wants to fill up the remaining hill with avocados and that’s about it for expansion for us.”
Barham Avocados is ticking some impressive regenerative boxes.
Katrina is always looking at ways to tweak the business, which has included refocusing some of their efforts toward more direct sales.
“Supermarkets like Hass because of the size and it is easy to tell when it’s ripe, however, if you ask most people, they love the creamy taste of the Reed, which we sell direct to the public.”
Barham Avocados sells online from August to October and December to January, but the increasing cost of postage is making that more difficult.
“We are always looking at different options, because one thing I do know, is people love receiving their avocados in the mail, but it does become more about a quantity issue.”
She said they were also looking into producing avocado oil again and possibly a soap line down the track.
They have also been operating a very successful Air BnB farm stay.
“On-farm accommodation has been a great sideline and it has certainly been good for our cash flow,” Katrina said.
“I love doing it, and I am pretty keen to explore other agri-tourism options to add to our experience.
“Having people come to the farm is also a great way to bridge the gap and help promote regenerative agriculture to a wider audience.”
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