Imperfect lychees go from shed floor to liquor shelf as growers diversify

Krystal and Paul Caton, first-generation farmers from South Yaamba in central Queensland, have been cultivating lychees for a decade. To combat the waste of third-grade lychees, which have cosmetic imperfections, they partnered with a Yeppoon distillery to create lychee-infused vodka and liqueur. The Catons, who are not alone in this venture, represent a growing number of Australian lychee growers exploring post-harvest value-added products.

Agriculture economist John Rolfe explains that diversifying their income stream into products like alcohol helps growers avoid market price fluctuations and reduces the risk of surplus during peak season. Lychee vodka and liqueur not only provide an alternative revenue source but also create consumer awareness of the fruit's origin throughout the year.

Reef Distillers, the distillery collaborating with the Catons, is not the only entity utilizing Queensland's lychee surplus. They also work with other growers, incorporating ingredients like zucchini flowers from Ayr and finger limes from the Capricorn Coast, to develop unique spirits. This approach emphasizes collaboration between local farmers and distillers, aiming to highlight the region's natural resources and produce in the global market.

Despite the challenges posed by higher temperatures and the need for large-scale production, lychee alcoholic beverages offer a niche market that can bolster regional food tourism and food security. While lychee-based alcohol is not common in Australia and commercial production faces hurdles, the unique flavor profile and regional origin can set these products apart in metropolitan markets.