WA's feijoa industry is going from strength to strength in the South West

This burgeoning industry, primarily centred in the Shire of Manjimup, prides itself on the production of premium quality fruit by passionate growers.

It is currently feijoa harvesting season in that region and growers are celebrating another exceptional fruiting, marked by high volumes, outstanding quality and a strong sense of community spirit and casual rivalry.

At the heart of this success is Karrdor, a leading producer, processor and marketer of feijoas and value-added feijoa products.

Karrdor founders Florence and Michael Clark said this season at Manjimup had surpassed expectations in terms of size of the crop and fruit flavour.

"We're seeing significantly higher volumes," Ms Clark said.

"But what's truly exciting is the quality.

"We are getting fruit with exceptional flavour, a rich aroma and impressive size."

Ms Clark and her dedicated team have been handling more than one tonne of feijoas per day throughout the six-week harvesting window.

They are carefully grading and packing premium fresh fruit for distribution across Western Australia, New South Wales, Victoria, South Australia and Queensland.

Beyond this rigorous sorting and packing, feijoa season brings a touch of friendly competition among Southern Forests growers.

Every year, Ms Clark runs an informal contest to find the largest feijoa of the season.

This year's front-runner is a 323-gram, heart-shaped mega fruit, which is the result of two feijoas naturally fusing together.

"It's always good to have a laugh," Ms Clark said.

"A bit of friendly rivalry helps get us all through the intensive harvest period.

"The heart-shaped feijoa has definitely lifted everyone's spirits this year."

Ms Clark said the growers took pride in their premium produce, and the region's cool climate, clean air and rich soils which provided perfect conditions for feijoa cultivation.

Her feijoa journey started in the Goulburn Valley, in northern Victoria, where she and her family planted their first five trees after arriving in Australia from New Zealand.

"Those first trees thrived beyond our expectations, so we put in another 100, and they did incredibly well," Ms Clark said.

Recognising the potential to use 100 per cent of the fruit and minimise waste - and keep second-grade or rejected feijoas out of landfill - Ms Clark sought the ideal climate for feijoa expansion.

This search led her to Manjimup, where she established Karrdor and laid the foundation for Australia's premier feijoa brand.

A commitment to sustainability drove the innovation behind Karrdor's product range, transforming feijoa into a variety of high-value goods beyond fresh consumption.

Over time, Karrdor has transformed from a small orchard into a state-of-the-art packing, processing and manufacturing operation.

Today, the Clarks work alongside other local Southern Forests growers, ensuring only the best fruit makes it to consumers across Australia, New Zealand and Macau.

"Feijoa isn't just about growing fruit, it's about creating something special," Mr Clark said.

"From humble beginnings to where we are today, we've built Karrdor with passion, hard work and a commitment to excellence."

Also known as 'Fiji fruit' in China, feijoa is packed with nutritional benefits and is quickly gaining recognition among food lovers, chefs and health-conscious consumers.

Ms Clark said there were many attributes of the fruit that made it a healthy and enjoyable eating choice, including:

Feijoa's sweet, aromatic pulp makes it perfect for fresh eating.

The best way to consume the fruit is to simply slice and scoop.

"However, its high pulp content and tropical scent also make it ideal for cakes, pastries and tarts; smoothies, ice cream and cocktails; and jams, jellies, syrups and chutneys," Ms Clark said.

With WA leading Australia's feijoa production, Karrdor continues to drive market expansion through its state-of-the-art facilities.

The company processes more than 50 tonnes of feijoa fruit annually, developing both fresh fruit markets and value-added food products to use the waste generated from second-grade and rejected feijoas.

In addition to its premium fresh fruit, Karrdor has pioneered an exciting range of gourmet feijoa innovations, including:

"Innovation is key to what we do," Ms Clark said.

"We want feijoa to be more than just fruit.

"We want to explore new possibilities, while staying true to its natural appeal."

While feijoa remains a niche fruit in Australia, Ms Clark is actively developing export opportunities, particularly in Hong Kong, Mainland China, Tonga, New Zealand, Asia and the UK.

With positive reception during tasting trials, demand is expected to rise significantly.

Ms Clark is now working to secure permits for large-scale exports, using Hong Kong as the gateway into China's lucrative fresh fruit market.

"We believe feijoa is on the cusp of mainstream success - not just in Australia, but internationally," she said.

"The Chinese market is ready - we have seen its enthusiasm first-hand."

With WA leading feijoa production, Karrdor continues to drive market expansion, collaborating with trade partners in China, the UK, South America, the USA, Singapore, Asia and New Zealand.

Feijoa season runs until the end of May, with local markets, farmgates and eateries across Manjimup, Pemberton and Northcliffe offering feijoa-themed experiences for food lovers.

With limited availability and increasing demand, now is the perfect time for retailers, distributors and consumers to secure their supply before feijoa season disappears for another year.

Southern Forests Food Council Executive chairman Arthur Wilson recently celebrated the harvest of feijoas when sampling the fruit for the first time.

He expressed his admiration for the skill, dedication, passion and ingenuity of the region's farmers.

Dr Wilson praised all growers for the incredible diversity and renowned quality of produce grown in the Southern Forests' region.

"What truly sets this region apart is the innovation and ingenuity displayed in the growing and production of premium fresh produce," Dr Wilson said.

"This includes how food waste is managed by maximising the value of the feijoa crop through value-adding and creating impressive gourmet products such as feijoa-based sodas, jams, juices and more.

"Feijoas showcase what the Southern Forests region is all about - premium produce, passionate, innovative growers, and a bit of fun along the way."