Charles and Catherine Rattray moved to the township of Flowerdale Farms in Victoria’s picturesque Yarra Valley in the mid 1970s. By 1977, the ‘hippy-minded’ Catherine began growing alfalfas in jars and bath tubs, soon selling to customers around central Victoria and Melbourne from the couple’s Kombi van.

Demand for the product grew with Charles and Catherine developing the business to become the first commercial growers of alfalfa in Australia. Within a few years, Flowerdale Farm, as the business became known, was supplying Coles, Safeway and Qantas, as well as exporting internationally. Baking Business quizzes the industry legends on all things sprouting.

How have you seen the industry change in the 30-plus years you’ve been operating?
The sprout industry has changed dramatically. Competitors began entering the category by the mid-’80s, flooding the market with alfalfa product and causing the wholesale price to fall by 30 per cent by the end of the decade. To stay ahead of competitors, we’ve diversified by growing snow pea shoots and other gourmet sprout varieties including Asian-style summer shoots and the unique sweet variety, popcorn shoots.     

Food safety standards and industry regulation have also become paramount. Flowerdale Farms has leading food safety specifications with growers HAACP certified and audited annually to meet all the requirements of the Food Standards Code, as well as additional regulatory and industry requirements. We’re passionate about quality and safety and hold positions on many industry regulatory bodies. 

What does a day on the farm look like?
A regular day on the farm starts early with collating orders received overnight from our distribution agency at Melbourne Wholesale Market. All product is harvested to order to ensure our customers receive the freshest, best quality sprouts available. Sprouts are cut to order using specialised trimming blades and taken to a processing space where they are washed, dried and packed in the refrigerated storeroom. A cool-chain integrity process is adhered to which maintains the optimal temperature of the product through the growth, harvest, production, storage and transportation phases. 

Once orders are fulfilled, we begin the process of cleaning and sterilising growing trays and equipment. When all equipment is thoroughly sanitised, we begin seeding new sprouts in the hydroponic racks. The varieties seeded are based upon product supply forecasts we create. Most of the sprout varieties take between one to two weeks to reach maturity. Our staff also devote time to maintaining the existing crops and conducting food safety procedures in accordance with the HACCP risk management methodology.

In the afternoon, fulfilled orders are taken by refrigerated transport to the Melbourne Wholesale Market, where they are held in cold storage in preparation for sale that evening.

Why do you think sprouts are great produce for bakers?
Sprouts are innovative ingredients that bakers and pastry chefs can use to make unique sweet and savoury creations. It’s an easy way for a baker to create a point of difference in their products with the natural flavour and texture that sprouts and shoots provide.

These versatile ingredients do more than just add flavour; they also contain properties that are beneficial to your health. Sprouts and shoots are rich in antioxidants, vitamins and minerals. They are also a great source of protein with a high nutrient content, making your baked goods both delicious and nutritious.

What are some examples of their culinary uses in the baking world?
Red lentil sprouts and mung bean sprouts contribute a sweet, nutty taste and wholesome, crisp texture. These varieties are frequently used artisan breads, adding unique flavour and crunch.

Snow pea shoots have a refreshing green pea flavour that can add depth to savoury pasties. Popcorn Shoots are an intensely sweet variety with a vibrant bright yellow colour. They are perfect for sweet applications and are a creative garnish with big flavour.

We do varieties of alfalfa such as alfalfa and onion and alfalfa and garlic, which are packed with flavour and can be baked into savoury breads, bagels, pizza bases or homemade pasta. Our alfalfa and radish also provides a new way to deliver a pepper-like heat that will bring any savoury pastry to life.

What are the secrets behind growing sprouts well?
Resilience and perseverance have been the two greatest secrets to our success. Despite many challenges throughout the last 30-plus years, we continue to work side-by-side to improve systems and procedures and bring the safest and best quality sprout products to the market.

What’s in store for the future of sprout growing and the farm?
We remain active in the day-to-day management of the sprout farm, and are also directors of the Flowerdale Farms agency at the Melbourne Wholesale Market. Here we offer wholesale distribution of a range of growers and products to create a specialist one-stop-shop supplying microgreens, edible flowers, salad greens, herbs, baby vegetables, shoots and sprouts. Focusing on niche products has allowed Flowerdale Farms to create a reputation as innovators in specialty produce. We aim to continue that legacy.