Home' Grower : July 2012 Contents The South Australian Grower -- July 2012
Brand: Adelaide Mushrooms
Owners: Doug Schirripa and family
Location: Corner Princess Highway and Pope Rd,
Products: White and brown mushrooms, exotic
Distribution: nation-wide to major supermarkets,
independent retailers and local fruit and vegetable
Overview: Adelaide Mushrooms is the country's
second-largest mushroom supplier. Spread over 148
hectares with 30 growing rooms, 26,000 square
metres of growing space and 20,000sqm of
composting space, it also has the country's second-
largest cultivation facility. The business now produces
130,000 tonnes of mushrooms annually.
History: Managing director Doug Schirripa has been
at the helm of the company since it bought Reynella
Mushrooms in 1984. "The brand Adelaide
Mushrooms came about as soon as we purchased
Reynella Mushrooms. We wanted to give it a broader
appeal and be more inclusive. In those days, a lot of
people didn't know where Reynella was," he said.
The family also changed the packaging to reflect the
new ethos. The next step was to set about expanding
production levels from the 10,000 kilograms of
mushrooms produced a week. "The metropolitan
suburbs were not the ideal location for expansion, so
we set up our 148ha farm at Monarto, an hour east of
the city, where there was plenty of room." The
company's production increased to 55,000kg a week
following the move. In December 2009, Adelaide
Mushrooms closed its doors at Monarto to begin its
biggest transformation -- the creation of a $50-million
mushroom growing facility. The new facility produces
120,000kg of white and brown mushrooms a week. It
also produces Phase 1, 2 and 3 compost.
Future directions: The business currently employs
about 195 staff and has plans to expand. It also
supports employment opportunities for people with
disabilities. It has a farm in Woodcroft and continues
its expansion project at Monarto. The trust also owns
mushroom farms in Tasmania, one in Spreyton and
the other in Huon Valley, and represents about 95 per
cent of the mushroom market in Tasmania.
Keys to success: Doug said maintaining a
commitment to quality was crucial for its success.
"At present, we are the most respected name in the
business and hence, we are determined to continue
supplying a consistent, quality product when the
market wants it," he said.
Challenges: The business sees rising costs of power,
water and freight as its biggest challenges.
"It is certainly hard for newcomers to enter the
industry as it is very electricity and water-intensive.
Set-up costs are very large and the cost of freight has
jumped," he said.
It's a fact represented in the shrinking industry in
Australia, with about 70 growers nation-wide and six
growers accounting for 60pc of production.
Power of mushrooms
gets media makeover
IT was old-school glamour at the launch of a new
campaign to educate consumers on the 'power of
mushrooms' at the Chelsea Cinemas in Adelaide last
month. Australian Mushroom Growers general
manager Greg Seymour, along with a host of local
television and radio presenters, were present at the
launch. SA Grower's MIRANDA KENNY joined in.
Channel 10 weathergirl Jane Riley and
Adelaide Mushroom Grower State
promotions coordinator Pam Tobin, Adelaide.
Australian Mushroom Growers general manager
Greg Seymour and Adelaide Mushrooms' Doug
Kinder Chefs' Michelle Campbell, who teaches
children aged between three and five years
how to cook, nutritionist Mel Haynes, Adelaide,
and Grow SA's Penny Raymond.
CSIRO research scientist
Manny Noakes, Adelaide,
and TV chef Edward 'Fast Ed'
PIRSA's Tian Shi and Food
SA's Mary Ferguson.
Ellen Morgan and Jacqlin
Mix 102.3s Jacqui
Payne with Adelaide
Conole, Brian Schirripa,
Raelene Schirripa and
Cancer Council SA's Rachael Wilson, Adelaide
Mushroom's Doug Schirripa, and Vino
Ristorante's Tania Paola, Unley.
PIRSA's Justin Ross, Restaurant, Catering SA's
Sally Neville and Food SA's Catherine Barnett.
Bruce Guerin and
Look for the BLUE BOX of ADELAIDE MUSHROOMS at your local supermarket and greengrocer • PH: 08 8534 4257
BUY LOCALLY GROWN MUSHROOMS
800g button mushrooms, trimmed
100ml olive oil
180g semi dried tomatoes
1tbs red wine vinegar
8 sprigs fresh thyme
1 cup raw cashews
2tbs sesame seeds
100g baby spinach leaves
1tbs Dijon mustard
Place large roasting pan in oven, pre-heat to 220degC (fan forced). Add mushrooms to hot pan, add thyme, drizzle
with 2tbs oil, coat mushrooms. Roast for 15 min, until tender. Heat med non-stick pan over med heat. Add 1tbs oil
and cashews, cook, shaking pan for 3-4 min until light golden. Add honey & sesame seeds, toss gently to coat.
Cool on tray lined with baking paper. Add cashews, tomatoes & spinach to mushrooms. Combine remaining 2tbs
oil, vinegar, mustard, salt & pepper in a screw-top jar, shake to combine. Pour dressing over mushroom salad, toss
gently to combine. Serve warm or at room temperature with roast turkey, pork or ham.
Tomato & Cashew Salad
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