Land of opportunity

As published in Avoscene September 2023 by Rochelle Kean, Avocado grower and journalist

Greg Rathburn and Tann Duangprasit are choosing their own pathways to get the most out of their 11 hectares in Maungatapere, near Whangarei.

Six years ago they left their urban life in Mission Bay, Auckland, where Greg worked as an accountant, for the opportunity of owning their own land. Even though Tann grew up in Bangkok, Thailand, she knew it was outside of the city was where she would really be happy.

They now run a thriving mushroom growing business alongside 1300 young avocado trees. Their avocados are sold directly through their own online marketing business, AvosToGo, and they also supply Auckland restaurants and sushi shops.

Central to both business models is having control over every aspect from production to consumer and a huge focus is on consistently providing high quality food. “We needed a different business model to survive,” says Greg, who also works part time in financial consulting. Their goal is for mushrooms and avocados to equally contribute to a comfortable income, and it requires a lot of dedication and perseverance. 

It took Tann two years to perfect the right sterile environment to grow her Oyster, Shiitake and Lions Mane mushrooms inside three shipping containers added to the property. “It’s not as easy as people think,” says Tann. When I started, I’d have hundreds of bags fail. I’d go back to reading and look up on the internet, get better equipment and try again. I could see the progress.”

Tann is now known locally as ‘the mushroom lady’ as she spreads her passion for the health benefits which each species of fungi provides while she supplies supermarkets and sells at farmer’s markets. “Kiwis don’t dare to try bush mushrooms, but they come to me for guidance. It makes me happy when people try something new, and vegans love them,” she says.

The health benefits of fungi also apply to the avocado orchard. Greg creates his own ‘mulch factory’, combining avocado chip with the used bags of mushroom mulch Tann seeds her mushrooms in. The result is soil packed with fungal activity which feeds the soil and increases micronutrient transfer.

Greg believes this mixture saves sick trees. “I had one corner of the orchard with five trees showing signs of verticillium wilt over about six weeks. One tree I tried to save by cutting back, which didn’t work. We had a visitor from a nursery who suggested putting a layer of mycelium rich mulch on top. Those trees recovered and are now thriving. I’m not a biologist, but put it this way, I’m going to keep doing it.”

The orchard has the challenge of ash soil on top of a hard volcanic crust which is shallower in some parts of the orchard than others. “The big trees were a challenge to recover. I was doing everything other growers were doing, but some just never recovered. When I dug them up, I could see they were struggling to grow on shallow soil.” 

A massive undertaking was replanting the orchard with intensive planting on mounds. “Mounding solves a lot of issues, it keeps the roots out of the water, and away from soil compaction. We can mulch instead of spraying to keep the weeds down,” says Greg.

Always open to try new products, they have recently planted out one hectare with cherimoya (custard apple) trees, and are replacing sick avocado trees with banana plants which they either sell fresh or sun dried. 

The couple also find time to run an AirBnB, while Tann runs workshops educating others on how to grow mushrooms at home. “It’s exciting when people find something new and want to do it in their own home. I know how hard it is because I’ve been there. Now I’m confident that I can help other people try. It’s not the same as growing in a commercial environment like I have, but I’m happy to be adventurous together.” 

They also run a farm shop selling their home grown produce, and Tann has one hectare of her own vegetable garden. She has always loved growing food. “The land is my supermarket,” she says.

Mushrooms provide endless opportunity for growth. “Each species has its own health benefits, and you can use them fresh or dehydrate them. You can push one variety more as you discover its potential. I could make this a business where I’m selling every day, not just once a week”. 

The potential for new markets is expanding as people realize the variety of health benefits that are available. This year Australia was the first country to allow MDMA and magic mushrooms for medical use, to treat medicine resistant mental health issues like post-traumatic stress disorder and depression.

Greg sees his future as an avocado grower as being reliant on his own connections. He’s investing in building trust with his own supply chains, and is rigorous about quality. “We have full control of our product and can make our own decisions.” 

Along with four other orchards they have combined forces to pack, market, and sell export quality fruit directly to NZ consumers. They are overcoming freight costs by targeting the near-by Auckland market. “People want certainty with their avocados. Sushi shops want fruit that hasn’t been in cool stores that will ripen naturally in one or two days, they want fruit they can rely on.”

The Avotogo online customers sign up for a monthly subscription of a box delivered to their door, and schools sell waste-free boxes of avocados as a healthy fundraiser, replacing the customary boxes of chocolates.

Greg says there are challenges ahead for growers and, from a mental health perspective, he shares some advice. “Be prepared to change tack,” he says. “Go with your strengths. Smaller growers will have to get creative, and look at it from a business manner. You might have to pool together. You don’t have to keep going down the same track.”

“Everyone will have their own specific issues to overcome, but if you have land, you have opportunity. You might have to think outside the square. Avocados are a good product that people want, but make sure you use your land to its full function.”

The energetic couple make sure they find time for a break. They share a breakfast of mushroom and avocado on toast, with protein and good fats giving them the energy for their full-on lifestyle. 

Tann, who used to work in Thailand in media communications and as a tour guide, says this is the challenge she’s always wanted. “I’ve always liked to grow things. I love having contact with people, and also working on the land. There are so many avenues to follow up yet. I’ve never been busier.”