Andrew Plunkett Hailstorm Hero Pears Interview

Andrew Plunkett Hailstorm Hero Pears Interview

Goulburn Valley pear growers are urging Aussies not to shy away from slightly marked pears this season, as -Hailstorm Heroes' hit supermarket shelves.

When two severe storms hit Goulburn Valley, which grows 90 percent of Australia's pears, a large percentage of pear crops were destroyed. Growers were able to save a portion of crops with only superficial marks. These grew into our -Hailstorm Heroes' – pears that have a few -battle scars' on the outside but are perfectly fine on the inside.

In a bid to help hardworking growers salvage at least some return for this year's harvest, the Australian pear industry has teamed up with major Australian supermarkets to encourage Australians to show their support and purchase Hailstorm Heroes throughout May and June.

Goulburn Valley pear grower and owner of Plunkett Orchards, Ardmona, Andrew Plunkett explains how the hailstorms impacted this season's production.

"In a normal season, pears that do not meet our standards for sale are juiced, which is usually about 200 tonnes of fruit. This year however, due to the storms, we had to juice more than 600 tonnes of fruit, which means this year's crop will barely cover production and picking costs."

Andrew goes on to explain that while the storms were a major set back this season, the surviving fruit that Australians will find in their local supermarket is of the highest quality, despite minor marks on the outside. 'We actually experienced great growing conditions both before and after the hailstorms hit. This means the surviving pears have a delightfully sweet and full-bodied flavour.

'The pears were hit in their early stages of development, so the fruit has actually grown around the hailstone dents, which appear as small marks on the skin of the fruit," said Mr Plunkett.

Following each of the storms, affected orchards were rigorously assessed to make sure the fruit was of top quality to be able to sell in stores and also to implement steps to ensure the health of the trees for future seasons.

Lisa Troy of Horticulture Innovation Australia said 'Goulburn Valley is Australia's largest producer of pears and so it's essential we support growers to ensure the long-term supply of Australian-grown pears to Australian consumers.

'With incredibly high food safety and environmental standards, our pear growers produce some of the highest quality pears in the world and we want to make sure all Australians always have access to top quality fruit."

Hailstorm Heroes are now available in Woolworths (as part of -The Odd Bunch' range), IGA and Aldi stores across Victoria, New South Wales and Queensland through June 2016, or while stocks last. Australian pears, including Hailstorm Heroes, are nutritious, delicious and versatile. Great as a snack or meal inclusion, pears are packed full of dietary fibre, vitamins minerals and other photo nutrients that contribute to good health.

For more information, visit rediscoverthepear.com.au. To keep up to date with news and new recipes, like www.facebook.com/australianpears.

Interview with Andrew Plunkett

Question: Why do we have Hailstorm Hero pears?

Andrew Plunkett: After two successive hailstorms hit the Goulburn Valley in October and November 2015, orchards in the in the region were largely damaged and lots of fruit was destroyed. Some of the surviving fruit escaped with superficial marks and they're on sale now, these are our Hailstorm Hero pears.

The Hailstorm Heroes concept was developed to assist the pear industry's recovery effort as a way to salvage some return for growers like me, who otherwise would have lost a significant portion of the season's crop.

It's fantastic that the project is getting so much support; especially as the Goulburn Valley supplies more than 90 per cent of Australia's pears and majority of the industry has been affected.


Question: Are the pears still okay for consumption?

Andrew Plunkett: The Hailstorm Hero pears are not damaged internally and are still just as nutritious, delicious and versatile as any other pear. They're great as a snack or meal inclusion, pears are packed full of dietary fibre, vitamins and minerals and provide antioxidant activity, proven to contribute to good health.


Question: Why is it important for consumers to still purchase the pears?

Andrew Plunkett: Due to the storms, we had to juice more than 600 tonnes of fruit compared to the usual 200 tonnes of fruit. This means this year's crop will barely cover production and picking costs.

Buying Hailstorm Hero pears directly helps me and other growers to keep growing pears. We want to be producing pears for years to come, and your support means that despite the fact we've had a rough season to due crazy weather, we'll be able to recover and have enough financial support to produce future crops.


Question: Can you share with us your favourite pear recipe?

Andrew Plunkett: I love a poached pear with a silky syrup glaze. They are easy to make and hit the spot for dessert, especially served with ice cream.


Question: How are the supermarkets supporting Hailstorm Hero pears?
Andrew Plunkett: Retailers that have agreed to sell hail-affected fruit are in support of Australian pear growers and are assisting in reducing the significant financial impact of the hailstorm for affected growers. Without the support of retailers, growers would have lost a significant proportion of their crop.

Large retailers including Woolworths, Aldi and IGA outlets are currently stocking some hail affected pears, and will do until stocks are depleted, in addition to their range of unaffected pears.


Question: How will farmers, such as yourself, get over the setback?

Andrew Plunkett: It's all part of the job as a farmer, working with Mother Nature's blessings and setbacks. When you're working with nature, there are some good seasons and some not so great, so hopefully next year will be better!


Question: What taste will the Hailstorm Hero pears?

Andrew Plunkett: The hailstorm heroes taste just as delicious as the rest of our pears produced in a good season, the only difference is the superficial marks lefts from the hailstones. If anything, the hailstorm heroes are particularly sweet as we had warm conditions after the hailstorms.


Question: What's a typical day like, for you, as a pear-grower?

Andrew Plunkett: In a typical day I wake up at 6am and oversee all aspects of the farm – most of the time I'm supervising the packing shed or bio-security procedures. I'm lucky to have so many great helpers on the farm – at peak season we have 200 staff. There's never a dull moment on the farm and I enjoy working outdoors. I even get to travel abroad and next week I'm heading to Holland to research pear grading machinery.


Question: Do you only farm pears?
Andrew Plunkett: I manage 150 hectares of planted apple and pear orchard. We produce apples as well as Packham pears.


Question: How many pears (or other fruits) would you be eating, a day?

Andrew Plunkett: I eat pears and apples everyday! I'd say I eat more apples wandering around the farm as they are always ready to eat where as we need to wait for the pears to ripen after being harvested, though they are definitely worth the wait! It also depends on your personal preferences – some people prefer soft pears, others prefer hard pears.


Question: Can you talk us through how you came to be a pear farmer?

Andrew Plunkett: I am a fourth generation farmer, my great grandfather established the farm over a hundred years ago and my father passed the reigns over to me after I finished university. I've been growing apples and pears since 1996 and I'm in my 20th season.

Pear and Vanilla Cakes

Makes 12

Ingredients
2 litres water
2 2⁄3 cups (370 g) caster sugar
1 vanilla bean, split and seeds scraped
12 x 125 g Beurré Bosc pears, peeled and cored
Vanilla cake
125 g butter, softened
2⁄3 cup (150 g) caster sugar
2 eggs
1¼ cups (190 g) self-raising flour, sifted
1 teaspoon vanilla extract
½ cup (125 ml) milk

Method
Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.
Add the pears, cover with a round of non-stick baking baking paper and a lid, and cook for 25–30 minutes or until tender.
Drain on absorbent paper, set aside and allow to cool.
Preheat oven to 160°C.
Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.
Gradually add the eggs and vanilla, beating well after each addition.
Fold in the flour and milk.
Line 12 x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.
Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Interview by Brooke Hunter