Australia’s unique soil can also provide competitive food innovation opportunities
For marron and prime lamb producer Richard Hughes, a peat bog at the bottom of his picturesque valley in WA’s South Coast forest region used to be a liability — but now it is considered “black gold”.
It is the secret ingredient behind Australia’s champion single malt whisky.
“I used to lose sheep and the odd cow in there because they’d fall into [the peat bog] and couldn’t get out and personally I ended up in there once, about waist deep, and was a little concerned for my own safety,” Mr Hughes said.
“That’s how I probably discovered the amount of peat and the depth of peat here.
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