On The Land
8 September, 2022
Miracle set to flow at Shaylee
JOE and Alice Barletta's bought the 37-year-old Shaylee Strawberry farm less than four years ago and got to work implementing a comprehensive development program. Their latest initiatives however will literally transform water into wine.
JOE and Alice Barletta's bought the 37-year-old Shaylee Strawberry farm less than four years ago and got to work implementing a comprehensive development program. Their latest initiatives however will literally transform water into wine.
Less than a year after opening their new cafe, they have begun growing two thirds of their crop hydroponically and hope to release their first run of strawberry wine before Christmas.
Improved production, an extended season and worker comfort were the three main reasons be-hind the decision to go “above ground” with their strawberry plants.
Hydroponic farming gives better disease control. Raising the plants puts them out of reach of ground-based crawling insects, while at the same time making it much more comfortable for staff to pick the fruit.
All the picking used to be done from a wheeled cart just above ground level and involved a lot of twisting from side to side. Pickers now push a trolley through the rows and work at standing height.
The new state-of-the-art hydroponic system uses 60 per cent less water per plant and the bulk of that water is recycled through the system.
“Our goal is to reach virtually zero water run-off,” Mr Barletta said.
“We have some of the best soils in Australia here in the Golden Triangle for growing strawberries, but its dark colour acts as a heat sink and once soil temperatures reach 30 degrees, the plants be-gin to die, limiting our growing season to around four months from July to October.
“By growing hydroponically, we can keep plants cooler and healthier and extend that growing season from April to December.
“Traditionally our customers might have thought that when the strawberries are finished, so are we, but we have been working hard to change from a seasonal business to an annual one.”
Mr Barletta said they were very excited about the release of the new strawberry wine product.
“It gives us the opportunity to value add our fruit, while becoming part of the authentic agritourism domestic travel industry,” he said.
“I pushed the ‘Go’ button on this project in May and once the paperwork and licenses are all in line in the next few months, we hope to be able to offer visitors a cellar door tasting experience and to eventually add strawberry liqueur and ciders to our range.
“We have employed a consultant winemaker, who has worked in Argentina, setting up wineries, to ensure we apply the same principles as any major winery, only on a small scale. We want to remain a boutique business.”
Mr Barletta said the transition had been quite challenging.
“It has taken about three quarters of a season for the hydroponic system to kick in, but now it’s going gangbusters and we are struggling to keep up with picking all the fruit,” he said.
“We bought the raised-bed system out of Scotland and Covid prevented the company from coming to assist with the set-up, so my sons and I had to install the whole thing ourselves.
“We decided to trial the above ground model after a visit to the Sunshine Coast and looking at how it is done down there. Southern growers were very helpful and supportive.
“We have kept growing a percentage of our crop in the traditional way as an insurance policy, in case this didn't work, but it is really coming into its own.
“The ‘Pick your Own’ program has been a re-ally big part of our season, but with a third El Nino predicted, it was becoming hard to manage.
“The in-ground ‘Pick your Own’ became dangerous in the wet – too slippery and messy for customers, whereas the raised beds are on mowed grass, so barring a torrential downpour, access shouldn't be a problem.”
