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Honey Murcott Mandarins

The Honey Murcott is one of the sweetest mandarins grown in Australia. Whilst it has more seeds than the Imperial and Afourer mandarin, it has a higher juice and sugar content making it a perfect substitute for orange juice if you feel like something to give you a boost in the morning. The Honey Murcott is a very popular export variety, particularly in South East Asia, because of its tight skin, high sugar to acid ratio and its ability to transport well over long distances.

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Valencia orange

The Valencia orange is a sweet orange first hybridized by California pioneer agronomist and land developer William Wolfskill, on his farm in Santa Ana in southern California in the United States.

Primarily grown for processing and orange juice production, Valencia oranges have seeds, varying in number from zero to seven per fruit. However, its excellent taste and internal color make it desirable for the fresh markets, too. The fruit has an average diameter of 2.7 to 3 inches (70 to 76 mm). After bloom, it usually carries two crops on the tree, the old and the new. The commercial harvest season in Florida runs from March to June. Worldwide, Valencia oranges are prized as the only variety of orange in season during

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Navel oranges

Navel oranges are characterized by the growth of a second fruit at the apex, which protrudes slightly and resembles a human navel. They are primarily grown for human consumption for various reasons: their thicker skin make them easy to peel, they are less juicy and their bitterness a result of the high concentrations of limonin and other limonoids renders them less suitable for juice.

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Grapefruit juice

Grapefruit juice is the fruit juice from grapefruits. It is rich in Vitamin C and ranges from sweet-tart to very sour. Variations include white grapefruit, pink grapefruit and ruby red grapefruit juice

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Milk powder

Australian manufacturers produce a range of milk powders. The technology used in both the production and use of powders has seen the range of specifications available from Australian manufacturers expand in line with customer’s needs.

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Butter

In 2012/13, Australia produced 118,200 tonnes of butter and anhydrous milkfat (AMF) or butteroil in commercial butter equivalent terms (CBE).small 1% decrease on the previous year.

AMF is butter with the water removed. It is primarily produced for export and domestic food processing applications, such as bakery and confectionery. While these sectors also use butter, the majority of domestic butter sales are through retail and food service outlets.

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Cheese

Australia produced 338,300 tonnes of cheese in 2012/13a decline of 2.4% on the previous year. Production volumes are significantly less than earlier in the decade as the availability of milk trended downward since that time. Another factor in more recent years, as milk production has stabilized at lower levels, has been the impact of dairy companies opportunistically changing their export product mixes to take advantage of favourable movements in international dairy commodity prices.

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Casein & whey

Whey is a by-product of the cheese making process. Traditionally this product was disposed of in liquid form. However, recognition of the value of wheys components has seen the production and utilisation of whey powders and protein concentrates increase significantly in recent years.
Food-grade whey powder is used in the manufacture of ice-cream, bakery products (cakes, biscuits), chocolate flavouring, infant formula, yogurt, beverages and processed meat. Industrial uses include animal feed (for pigs, horses and poultry), calf milk replacer and even as a carrier for herbicides.

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Cream

Creamy in colour and creamy in body, cream is the fat component of milk. It contains around 48% milk fat in its natural state. The Food Standards Code (Standard 2.5.2) defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat in skim milk, which can be obtained by separation from milk. Cream forms naturally as light fat. Remove the cream and you are left with skim milk. During production, centrifugal force is used to accelerate the separation of the cream from the milk which is placed in large vats. Cream comes in a number of different forms to suit every taste and application.

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Desi type – GENESIS TM 509

Has good ascochyta resistance and is likely to require only one fungicide application during podding. Seed is less preferred than Howzat and PBA Slasher. Genesis 509 yields lower than PBA Slasher. It has shown broad adaptation and is suited to both the Wimmera and Mallee regions.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Desi type – HOWZAT

S to ascochyta blight and strategic application of fungicides is required. Initially prostrate rather than erect, but standing ability improves towards maturity. Mid flowering with tan grain of medium size. Howzat is less susceptible to botrytis grey mould than most current varieties. The variety has excellent adaptation to most chickpea growing regions.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Desi type – PBA SLASHER

Good resistance to foliar infection by ascochyta and is likely to require only one fungicide application during podding. Seed is medium size tan-brown which has excellent milling quality, suitable for both split and whole seed markets. PBA Slasher has mid flowering and maturity. It is susceptible to botrytis grey mould, similar to Genesis TM varieties.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – ALMAZ

Is MS-MR to ascochytablight. Seed is slightly larger than Kaniva but smaller than Nafice. Yield is equal or better than Kaniva and offers a much lower disease risk option. Almaz will require at least 3 fungicide applications to be successfully grown in Victorian growing conditions. Best adapted to the traditional kabuli growing areas.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – GENESIS TM 079

Good resistance to ascochyta blight, Genesis 079 is likely to only require one fungicide application during podding. It is a high yielding small seeded type (6-7mm) with relatively high yields in short season environments. Genesis 079 is the earliest flowering and maturing kabuli variety available.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – GENESIS TM 090

Genesis 090 has good ascochyta blight resistance and is likely to require only one fungicide application during podding. It has shown wide adaptation and excellent yield stability, including in drier environments. Genesis 090 has a smaller seed, approximately 1mm smaller than that of Kaniva. Genesis 090 has the potential to be grown as a good alternative to desi chickpeas or as a higher yielding but lower value alternative (smaller seed) to kabuli’s such as Almaz and Nafice.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – GENESIS TM 114

MS to ascochyta blight and when grown in Victoria is likely to require strategic fungicide applications (2-4 sprays) throughout the growing season. Seed size is larger than Kaniva (8-9 mm) and has been higher yielding than Almaz and Nafice. Genesis 114 has an erect plant habit and excellent lodging resistance.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – KALKEE

MS to ascochyta blight and when grown in Victoria is likely to require strategic fungicide applications (2-4 sprays) throughout the growing season. Seed size is larger than Kaniva (8-9 mm) and has been higher yielding than Almaz and Nafice. Genesis 114 has an erect plant habit and excellent lodging resistance.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Kabuli type – NAFICE

S to ascochyta blight.Kaniva was the main kabuli variety grown in south-east Australia. It has poorer standing ability than most varieties.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Desi type – AMBAR

Limited evaluation has occurred outside Western Australia. Early data indicates good resistance to ascochyta blight and likely to require one fungicide application during podding. Ambar is an early flowering and maturing variety suitable for short season environments. Seed is smaller than Howzat and PBA Slasher but has a uniform grain size and tan-brown colour that assists marketing.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.

Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Desi type – NEELAM

Limited evaluation has occurred outside Western Australia. Early data indicates good resistance to ascochyta blight. Mid flowering and mid maturing variety. Seed is smaller than Howzat and PBA Slasher and is less preferred with lower prices paid for grain. Could be offset by high yields.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.

Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Desi type – PBA STRIKER

MR to ascochyta blight and when grown in Victoria is likely to require strategic fungicide applications (2-4 sprays) throughout the growing season. Early flowering and maturity with a medium seed size with excellent milling quality.

Nutritional Information

Chickpeas are a very good source of carbohydrates and proteins which altogether constitute about 80% of the total dry seed weight. Starch, which is the principal carbohydrate component, varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties. Total seed carbohydrates vary from 52-71%. The crude protein content of chickpea varieties ranges from 16-24%. Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.

Based on amino acid composition, the proteins of chickpea seed were found, on average, to be of higher nutritive value than those of other grain legumes. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility and are richer in phosphorus and calcium than other pulses.

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Red lentil – PBA ACE

PBA Ace is a medium sized red lentil with grey seed. A mid-season lentil that has been the highest yielding across all areas it can be lower yielding in dry years or high temperatures. PBA Ace is best suited to longer season areas replacing Nugget and PBA Jumbo. It has excellent ascochyta resistance and is MR to botrytis grey mould. It is intolerant to salinity and boron. High milling quality.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – ALDINGA

Aldinga has medium-large seed with good milling characteristics. Aldinga is MR to foliar infection by ascochyta blight but MS to seed infection. It is also MS to botrytis grey mould and lodges more than other varieties. It has been a preferred variety for some farmers using no till systems.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – PBA BLITZ

PBA Blitz is a medium sized red lentil with a grey seed coat that is early flowering and is suited to short growing seasons and environments. It has improved early vigour and an erect growth habit which is suited to no-till and inter-row sowing. PBA Blitz is R to foliar ascochyta blight and MR to seed infection. It is MR to botrytis grey mould. PBA Blitz is rated as intolerant of soil boron and salinity. It has demonstrated similar but generally improved milling characteristics compared to Nugget.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – PBA BOLT

PBA Bolt is a medium sized red lentil with grey seed. Adapted to the Mallee and northern Wimmera. While similar to PBA Flash with early maturity and salinity tolerance, it is better in the southern Mallee as it is MR to foliar ascochyta blight and R to seed ascochyta blight. MS to botrytis grey mould. Like PBA Flash, PBA Bolt is a good variety for timely crop topping to control weeds. An erect habit and good lodging resistance make it easier to harvest in dry conditions.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – PBA BOUNTY

PBA Bounty is a high yielding small seeded red lentil that is broadly adapted and suited to most lentil growing environments. PBA Bounty is MR to ascochyta blight, MS to botrytis grey mould and has improved tolerance to salinity compared to Nugget. PBA Bounty has a prostrate plant growth habit early in the season compared with all other varieties. PBA Bounty produces a round seed that is slightly larger (10%) than Nipper.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – PBA FLASH

PBA Flash is a high yielding red lentil with a medium seed size and is suited to all current lentil growing areas but particularly shorter season growing areas where its higher yield and earlier maturity improves reliability of yield, especially in lower yielding situations. It has improved tolerance to boron and salinity compared to Nugget, which along with its height and erectness, has contributed to its popularity in the Mallee. Like PBA Bolt, PBA Flash is a good variety for timely crop topping to control weeds. It is MS to ascochyta blight, S to botrytis grey mould. PBA Flash has improved standing ability at maturity relative to other lentil varieties which may make it more prone to pod drop in windy environments, timely harvest is required. It is well suited to medium red lentil grain markets, similar to Nugget, particularly for splitting.

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Red lentil PBA HERALD XT

PBA Herald XT is a small red seeded lentil best adapted to longer growing seasons with medium to higher rainfall. It is the first lentil with improved tolerance to imazethapyr with an interim permit for pre or post-emergent application in 2012 13. It has improved tolerance to the herbicide flumetsulam plus reduced sensitivity to some sulfonylurea and imidazolinone herbicide residues. It is important to note that growers must adhere to product label rates, plant back periods and all label directions for use. PBA Herald XT is targeted as a replacement for Nipper in medium to higher rainfall areas. PBA Herald XT is R to foliar and seed ascochyta and MR to botrytis grey mould. Disease resistance will assist achieving high grain quality.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – PBA JUMBO

PBA Jumbo is a high yielding large seeded red lentil with a grey seed coat that is mid flowering and maturity similar to Nugget. It is targeted as a replacement for Aldinga and is well suited to no-till inter-row sowing into standing stubble. It is R to foliar and seed ascochyta blight but MS to botrytris grey mould which may require timely management. Tolerance to soil boron and salinity is similar to PBA Flash. PBA Jumbo is suited to medium to high rainfall regions where it produces uniform larger seed size well suited to premium large red split markets.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – NIPPER

It is similar to Northfield in many characteristics, including relatively short height and seed shape, but it has a grey seed coat. It is best adapted to the Wimmera where disease is more common. R to ascochyta blight and botrytis grey mould. Nipper is also R to the exotic disease Fusarium wilt, has improved salinity tolerance and generally lodges less than other varieties. Nipper is well established in markets, and has attracted a premium price in some years.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – NORTHFIELD

An old mid-season variety with a small rounded seed and a tan seed coat that has often attracted a premium price. Northfield is R to foliar and seed infection by ascochyta blight but it is S to botrytis grey mould. It is better adapted to the Wimmera than the Mallee region.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Red lentil – NUGGET

Nugget is a mid-season variety with a medium size seed and a grey seed coat. It has been the benchmark for lentil production and marketing but is gradually being superseded. It is MR to foliar infection by ascochyta blight but MS to seed infection. Nugget is MR to botrytis grey mould.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Green lentil – BOOMER

Large seeded green lentil that is tall, bulky and vigorous but can lodge when growing conditions are favourable. Sowing early can increase lodging and result in smaller seed. Boomer is MR to foliar infection by ascochyta blight but MS to seed infection. It is MR to botrytis grey mould. Early harvest is important to prevent shattering and produce good coloured seed.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.

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Nonpareil Paper Shell

With the widest range of uses among the marketing categories, Nonpareil are readily blanched (skin removal) and cut for processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareil are used anywhere an attractive appearance or a strong almond identification is important.
Not only are almonds delicious eaten raw (especially when fresh – from April onwards in Australia) but also when roasted. Almonds are used in confectionary, converted to almond butter, almond milk. The opportunities to include almonds in recipes are almost limitless.

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Carmel

Carmel has a soft shell and an elongated medium sized kernel with a strong flavor. Harvested 25-30 days after Nonpareil.
Not only are almonds delicious eaten raw (especially when fresh – from April onwards in Australia) but also when roasted. Almonds are used in confectionary, converted to almond butter, almond milk. The opportunities to include almonds in recipes are almost limitless.

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Price

Price has a plump small to medium sized kernel similar in shape to Nonpareil. It has a strong flavour and can be used for most manufacturing processes.
Not only are almonds delicious eaten raw (especially when fresh – from April onwards in Australia) but also when roasted. Almonds are used in confectionary, converted to almond butter, almond milk. The opportunities to include almonds in recipes are almost limitless.

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Blanched Almonds

Blanched almonds are shelled almonds that have been treated with hot water for about one minute to soften and loosen the seed coat. The seed coat is then pinched and removed to reveal the white embryo.
Popular for cooking and in the preparation of Almond butter and Almond milk. They are also Slivered, Diced and used in meals too.

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Thompson (Seedless)

An oval-berried, pale to amber green, seedless variety of grape widely cultivated worldwide for table use and for drying as raisins. This variety is very sweet and produces thin clusters of large berries. Thompson Seedless is famous for it’s large, long bunches. This is currently the number one variety grown in Australia.

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Menindee (Seedless)

Menindee Seedless grapes are light green to yellow with round, seedless sultana type berries maturing early in the season. This variety has a firm, sweet and slightly tart flesh. This is a major variety grown all over Australia.

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Dawn (Seedless)

Dawn Seedless berries are golden, medium in size, oval and seedless with a tough skin that can be difficult to chew, but have a firm, dense flesh. Bunches are usually short, conical to pyramidal, very uniform and well-filled to slightly compact. Mainly produced in Western Australia, with pockets in the Greater Sunraysia region.

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Calmeria (Seeded)

The berries are pale green in colour and oval in shape with a few small seeds and a relatively thick skin. This variety is also called ladyfinger for its unusually elongated berries. The flavour is mild and tangy. This late seeded variety is produced in the Greater Sunraysia region, and is a major export variety to Asia.

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O’Hanez (Seeded)

O’Hanez berries are golden green, medium to large in size, cylindrical and seeded. The berry skin is thick and tough while the pulp is firm and fleshy with a neutral flavour. Bunches are medium in size, short conical and moderately compact. Produced in the Greater Sunraysia for late season markets.

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Crimpson (Seedless)

Crimson Seedless grapes are bright red, large, cylindrical-oval and seedless. The berries are crisp and firm, oval and seedless with a thick, tough skin, and firm crisp flesh with a neutral flavour. Bunches are medium in size, conical with a shoulder, and well filled to slightly compact. This is a major variety grown in Australia that originated from the USDA breeding program (in 1989).

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Flame (Seedless)

This variety results from the crossing between Thompson Seedless, Cardinal, and other varieties. It displays typical medium-sized, round and deep red, seedless berries. Bunches are medium to large, conical and well filled. The berries have a crisp skin, and firm, crunchy but juicy pulp, with a sweet-tart flavour. It is typically consumed fresh or dried as raisins. Flame seedless grapes usually ripen early, before Thompson Seedless. This early variety is developed by the USDA breeding program, and is a major variety in Australia.

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Ralli (Seedless)

This variety results from the crossing between Thompson Seedless, Cardinal, and other varieties. It displays typical medium-sized, round and deep red, seedless berries. Bunches are medium to large, conical and well filled. The berries have a crisp skin, and firm, crunchy but juicy pulp, with a sweet-tart flavour. It is typically consumed fresh or dried as raisins. Flame seedless grapes usually ripen early, before Thompson Seedless. This early variety is developed by the USDA breeding program, and is a major variety in Australia.

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Red Globe (Seeded)

Red Globe was developed from the Emperor variety in 1980. This variety is very popular in Asian markets. Bunches are large, conical and well filled. The grapes bear big, pinkish-red, very large (round) plum sized berries containing large seeds. The berries are crisp and crunchy and the flavour is quite delicate with a fleshy pulp. It is a major variety in Australia.

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Autumn Royal (Seedless)

This is a large, dark purple to black, seedless variety developed by the United States Department of Agriculture (USDA) (in 1996). The berries are oval, firm, and crunchy with good sugar levels.

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Midnight Beauty (Seedless)

Midnight Beauty grapes are a seedless, large, crisp and extremely sweet, grape. This grape is grown in Australia after being developed by Sun World. A distinctive early-season proprietary black seedless grape.

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Royal Gala

Medium in size with a sweet flavour, ideal for pies, sauces and salads.

Royal Gala are characterised by a blush of pink of the skin, the colour varies from yellow to almost orange with deep orange stripes.Gala is a round sweet apple that fits nicely into a child’s hand. It is dense, sweet, aromatic and juicy with a white flesh.

Gala can be eaten fresh, included in salads or used as a cooking apple and is particularly suited to sauce.

Royal Gala and Gala originated in New Zealand around 1934,as the result of a cross between Red and Golden Delicious. They were introduced into Australia in the early 1980’s.

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Red Delicious

A medium to large apple with a medium sweetness and scrip white, juicy flesh. Great in salads.
Red Delicious are a crimson to dark red apple, characterized by five distinct crowns on the base.It has a sweet, highly aromatic, creamy, white flesh.

Red Delicious is popular in many dessert dishes.

Red Delicious originated in Iowa, USA during the early 1870’s. A number of strains exist including Hi-early.

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Sun Downer

Perfect for baking and a great eating apple.

Cripps Red (sold as Sundowner) have a dark red skin and round shape. Its most prominent feature is white markings called lenticels that occur naturally on the skin.

Sugar levels in Cripps Red apples (sold as Sundowner) improve with storage, making them a sweet, flavoursome apple, perfect for baking.
Cripps Red (sold as Sundowner) is a cross between a Golden Delicious and Lady Williams, and it originated in Western Australia.

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Pink Lady

Large with a firm, sweet, crisp juicy flesh. Excellent in salads, sauces and pies.

Cripps Pink (sold as Pink Lady) has a pink blush over a greenish yellow base skin. Known as the Queen of apples, it is a crisp apple with a dense, firm flesh and an excellent, almost effervescent flavour. Cripps Pink (sold as Pink Lady) has a high sugar content making it perfect for cooking.

Cripps Pink (sold as Pink Lady) was developed in the 1970’s by John Cripps in Western Australia, and is a cross between Golden Delicious and Lady Williams.

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Golden Delicious

Popular in tarts and pies, can also be caramelized for cakes and muffins.

Golden Delicious has a bright yellow to golden skin colour, sometimes with a pink tinge. It is at its best when the skin turns from green to gold.

It is excellent as an eating apple, with its crisp, creamy, white flesh, which is sweet, tasty and juicy.
Golden Delicious originated in 1912 in West Virginia, USA.

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