2006 – seabuckthorn concept introduction; 2008 – first UK seabuckthorn seminar; 2009 – Siberia, and first seabuckthorn planted at Devereux farm; 2010 – import first Siberian varieties; 2011 – first Siberian trials established; 2012- more plants arrive, German plants at Devereux have a few berries; 2013 – disease issues, more German berries – first product trials; 2014 – first few Siberian berries.
So 2015 will provide enough Siberian berries for product trials. The variables of growing a new crop in a new environment together with the uncertainties of climate mean that there are no guarantees on quantity or quality at this stage. The nature of my project also means that there are ten Siberian varieties on site. It means ten potentially different taste sensations; ten different picking experiences; ten different crop ripening options.
Experience with German varieties for us indicates preference for single varieties based on taste. I always have, and still do believe that taste is the most important factor for creating food/drink product. So 2015 will see the ability to rate the Siberian varieties on taste first. The understanding of best flavour will then need to be carried forward with the practical issue of blending varieties in order to bulk up volume without compromising taste. Sounds simple, but taste is a subjective quality and subject to the variables of annual growing conditions.
Of course then, it is probable that most seabuckthorn products will be a combination of ingredients – which in themselves will create a combined taste. Some of the varieties that are here are described as sweet, but that will be influenced again by growing conditions and sunshine. Natural sweetness I am hoping for in order to reduce the need for additional sugar in these days of government guidance to reduce salt/fat/sugar in products.
Our family efforts to create wonderful seabuckthorn products on the kitchen table then have to pass the test of being able to be scaled up into a consistent quality product. At this stage our concepts will pass out of our hands and to the product designer we first met up with as a family back in February 2010. Back then we had plans to create a product with imported seabuckthorn and then run the farm project as a secondary plan. As time has gone on it has become clear that our USP is in own, home grown, UK sourced seabuckthorn. So here we are – four years later and in reality it could be another two years before we have an own label product to sell.
I do believe that some of the Siberian varieties will produce a premium fresh berry that is larger and sweeter than the norm. Harvest 2015 will produce a small quality of these but they will be our gold dust. Seabuckthorn is not just another fruit. It is a new taste sensation on the market. It has a strong nutritional benefit to offer. As a UK product it will be a very unique offering.
Alongside all this come the plans for developing some processing facilities on farm. This always was the concept for developing a seabuckthorn crop. Selling berries alone in quantity runs the same risk as we have with wheat and all other farmed commodity crops – pricing that relates to global markets with no relation to the particular growing systems and costs that are relevant within the UK.
This year will also see some new plants arriving at the farm that will be able to be used in combination with seabuckthorn. I also want to build up our German plant numbers. I have finally sent off the registration fee to certify as organic and with that will come concentration on the development of a soil health management system that is compatible with the seabuckthorn varieties that are at Devereux farm.
The British Seabuckthorn project at Devereux farm will always have an element of research and development within it, but its R&D will look to become viable and sustainable from the 2016 crop – with a surplus to maintain the agronomy development but also to drive progressive product development.
