1st Edition

Australian Native Plants Cultivation and Uses in the Health and Food Industries

Edited By Yasmina Sultanbawa, Fazal Sultanbawa Copyright 2016
    408 Pages 68 B/W Illustrations
    by CRC Press

    396 Pages 68 B/W Illustrations
    by CRC Press

    Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential.

    This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson’s Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants.

    The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.

    Overview of Australian Native Plants
    Amanda Garner and La Vergne Lehmann


    Cultivation of Anise Myrtle (Syzygium anisatum)

    Gary Mazzorana and Melissa Mazzorana

    Cultivation of Bush Tomato (Solanum centrale): Desert Raisin

    L. Slade Lee

    Cultivation of Davidson’s Plum (Davidsonia spp.)

    Tony Page and Margo Watkins

    The Reproductive Systems of Davidson’s Plum (Davidsonia jerseyana, D. pruriens, and D. johnsonii) and the Potential for Domestication

    Frances Eliott, Mervyn Shepherd, Maurizio Rossetto, and Robert Henry

    Cultivation of Desert Limes (Citrus glauca)

    Jock Douglas

    Cultivation of Australian Finger Lime (Citrus australasica)

    Sheryl Rennie

    Production of Terminalia ferdinandiana Excell (‘Kakadu Plum’) in Northern Australia

    Julian Gorman, Kim Courtenay, and Chris Brady

    Cultivation of Lemon Aspen (Acronychia acidula)

    Rus Glover

    Cultivation of Lemon Myrtle (Backhousia citriodora)

    Gary Mazzorana and Melissa Mazzorana

    Cultivation of Muntries (Kunzea pomifera F. Muell.)

    Fazal Sultanbawa

    Cultivation of Native Pepper (Tasmannia lanceolata)

    Christopher D. Read

    Cultivation of Quandong (Santalum acuminatum)

    Ben Lethbridge

    Cultivation of Riberry (Syzygium luehmannii)

    Rus Glover

    Production of Wattle Seed (Acacia victoriae)

    Lyle Dudley


    Alternative Medicines Based on Aboriginal Traditional Knowledge and Culture

    Donna Savigni

    Nutritional Characteristics and Bioactive Compounds in Australian Native Plants: A Review

    David J. Williams and Mridusmita Chaliha

    Australian Native Plants: Anti-Obesity and Anti-Inflammatory Properties

    David J. Williams, Mridusmita Chaliha, and Yasmina Sultanbawa

    Food Preservation and the Antimicrobial Activity of Australian Native Plants

    Yasmina Sultanbawa

    Unique Flavors from Australian Native Plants

    Heather Smyth and Yasmina Sultanbawa


    Native Australian Plant Extracts: Cosmetic Applications

    Hazel MacTavish-West

    Processing of Native Plant Foods and Ingredients

    Yasmina Sultanbawa

    Quality Changes during Packaging and Storage of Australian Native Herbs

    Mridusmita Chaliha

    Value Chains: Making the Connections between Producers and Consumers of Native Plant Foods

    Anoma Ariyawardana, Ray Collins, and Lilly Lim-Camacho

    New Market Opportunities for Australian Indigenous Food Plants

    Vic Cherikoff

    Appendix: Australian Native Food Recipes


    Yasmina Sultanbawa earned a graduateship in chemistry from the Institute of Chemistry, Ceylon, in Sri Lanka, an MSc in food science from the University of Reading in the United Kingdom, and a PhD in food chemistry from the University of British Columbia, Canada. After 15 years employment at the Industrial Technology Institute in Sri Lanka, she has worked for eight years as a senior food scientist at the Department of Agriculture and Fisheries, Queensland, the past five of which she has been a senior research fellow at the Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Australia.

    Fazal Sultanbawa earned a BSc and an MPhil in agriculture and crop science from the University of Peradeniya, Sri Lanka, and a PhD from the University of Georgia, Athens, Georgia, focusing on biotechnology and the mass propagation of plants using tissue and protoplast culture. For the past five years, he has been technical manager at Agrichem Pty Ltd., Brisbane, Australia, a leading international plant nutrition company, where he is responsible for developing their crop nutrition programs, R&D programs, and the conduct of field trials. He also has held senior management positions in several national and international companies.

    This is a useful book not only for the plants it covers in detail, but also for its illustration of cultivation considerations that is transferrable to other plants in other regions. It also captures the zeitgeist under which Australian native plants are now operating. Throughout the book, references are made to working in partnerships with Aboriginal stakeholders... it seems much more likely that under this relatively new approach the diversity of applications of Australian natural plants will flourish.

    -- Susanne Masters, Bournemouth UK