Kangaroo Island figgery aims for world-first product

Kangaroo Island figgery aims for world-first product

Horticulture
NEW PRODUCTS: Research and development will soon begin to create fig wine and fig vinegar in SA.

NEW PRODUCTS: Research and development will soon begin to create fig wine and fig vinegar in SA.

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Fig wine and fig vinegar are set to become world-first products, made on Kangaroo Island.

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A KANGAROO Island figgery is aiming to create a world-first product in fig vinegar and fig wine.

The backing of a $34,000 grant from the Advanced Food Manufacturing Grants Program, will assist a collaboration between The Figgery, SARDI and the University of Adelaide to research, develop and market the new products.

Presently, fig vinegar is available, but the production process involves infusing the figs with grape wine vinegar.

The Figgery owner Daniel Pattingale, Stokes Bay, said he was looking forward to the challenge of creating world-first products.

“When it’s developed, ours will be different – it will be a true, 100 per cent fig vinegar,” he said.

Mr Pattingale has about 300 fig trees, and this year has harvested around 7000 tonne of figs.

Fermenting fig juice to produce fig wine is expected to be the project’s biggest challenge, and a world-first if it is achieved.

RIPE: Dan Pettingale Stokes Bay, Kangaroo Island, is busy picking figs.

RIPE: Dan Pettingale Stokes Bay, Kangaroo Island, is busy picking figs.

SARDI sub program leader Andrew Maronich said the production of fig vinegar derived solely from fig fruits technological challenges and complexities.

“Opportunities to develop a healthy and innovative food product like this with almost guaranteed commercial success do not come that often,” he said.

Product development and trials will be conducted in SARDI’s product development kitchen, in the University of Adelaide laboratories and at The Figgery.

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