{
  "id": 3354307,
  "title": "Imperfect lychees go from shed floor to liquor shelf as growers diversify",
  "url": "https://urgent.news/2026/08/25/imperfect-lychees-go-from-shed-floor-to-liquor-shelf-as-growers",
  "topic": "business",
  "section": "Business",
  "published": "2026-08-25T21:29:40.000Z",
  "source": {
    "name": "ABC News AU",
    "slug": "abc-news-au",
    "url": "https://www.abc.net.au/news/2026-08-26/lychee-growers-krystal-and-paul-catons-diversify-with-alcohol/106989532"
  },
  "original_language": "en",
  "account": "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.\n\nAgriculture 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.\n\nReef 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.\n\nDespite 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.",
  "summary": "Seeing edible lychees discarded for their cosmetic imperfections leads a central Queensland grower to use the third-grade fruit for alcohol.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}