Frequently Asked Questions

A forage crop is any plant grown specifically to provide feed for livestock, either grazed directly or harvested for silage or hay.

Common Australian forage crops include ryegrass, cocksfoot, fescue, and clovers, supporting dairy, beef, and sheep farming.

Forage seed is seed used to grow plants for animal feed, such as ryegrass, clovers, or forage brassicas.

Hybrid vegetable seeds come from crossing two genetically distinct parent lines to create offspring with improved traits such as yield, disease resistance, or uniformity.

Hybrid seed is produced by controlled crossing of two parent lines using methods like manual pollination, male sterility systems, or controlled field isolation.

Seed multiplication is the scaled-up production of high-quality seed from breeder or foundation seed to produce commercial seed for growers.

Good seeds are pure, viable, uniform, disease-free, high-germination, properly graded, and genetically true to type.

Genetics, environment, management practices, and soil health are the key factors.

It ensures reliable, high-performing varieties for growers, supports research and breeding programmes, and strengthens supply chains for food and agriculture businesses.

Seed production is influenced by genetics, climate, soil quality, crop management, disease control, and isolation distances to maintain purity.

Common types include foundation seed, stock seed, and commercial seed production. Each level focuses on purity, genetic integrity, and performance.

Seed production is the process of growing crops specifically to harvest high-quality seed for planting. It requires strict agronomy, isolation, and quality standards.

Biscuit wheat is typically a low-protein, soft wheat that produces tender textures in baking. NZ growers produce specialised biscuit wheat varieties for food manufacturers.

Milling is the process of grinding wheat into flour using rollers or stone mills. Different fractions (bran, germ, and endosperm) can be blended to produce specific flour grades.

Yes. Tasmania grows milling wheat, biscuit wheat, feed wheat, and specialty varieties, mainly in the northern regions.

Yes. Pearl barley is rich in fibre, vitamins, and minerals. While it contains slightly less fibre than whole barley, it is still a nutritious grain.

Barley is the whole grain. Pearl barley has had the hull and bran layers polished off, making it quicker to cook and ideal for soups, salads, and processed foods.

Meadowfoam seeds are pressed into a highly stable cosmetic oil. It is prized for skincare, haircare, and personal care formulations due to its long-chain fatty acid profile.

Evening primrose seeds are pressed to produce evening primrose oil, a popular ingredient in supplements and cosmetic formulations due to its GLA content.

Evening primrose can be grown from seed but requires the right conditions and crop management. Commercial production relies on experienced growers to ensure high-quality oilseed.

Hemp seed comes from low-THC hemp varieties specifically grown for food, oil pressing, and ingredients. In New Zealand, licensed growers cultivate hemp across a range of regions, supplying seed for export and domestic processing.

Yes. Hemp grown for industrial or food-grade seed purposes is legal in New Zealand under a licence. Growers must comply with strict THC limits and regulatory oversight.

Both are highly nutritious. Chia has slightly more fibre, while flaxseed offers more omega-3 ALA. For business applications, flaxseed is often preferred for bakery, cereals, bars, and oils, while chia is commonly used for hydration, thickening, and plant-based nutrition.

Brown and golden linseed come from the same plant species and offer very similar nutrition, including high fibre and omega-3 ALA. The main difference is colour and flavour. Brown linseed has a slightly stronger, nuttier taste, while golden linseed is milder and often preferred for baking or light-coloured foods. For B2B use, both perform similarly in bakery, cereals, bars, and milling applications, and the choice typically comes down to product appearance and flavour profile.

Yes, flaxseed and linseed come from the same plant. “Flaxseed” is usually used when referring to human food ingredients, while “linseed” is more common for industrial or animal feed uses. Nutritionally, they are the same, and both are widely used in food manufacturing.

Both are excellent; the choice depends on the dish. Red lentils cook the fastest and become very soft, while yellow lentils hold their texture slightly longer.

All lentils offer similar nutrition. Differences mainly relate to cooking behaviour and flavour. Yellow and red lentils break down smoothly, while green and brown hold their shape.

Yes. Red lentils are rich in protein and fibre and cook quickly, making them ideal for soups, dals, and processed foods.

Lentils are high in plant protein, fibre, iron, and essential minerals. They are one of the most nutrient-dense pulses, widely used in both retail and bulk ingredient markets.

Yes. Like most pulses, white peas are a good source of plant protein and complex carbohydrates, making them a popular base for snack and ingredient applications.

White peas are sometimes called matar, yellow peas, or whole white peas, depending on the market.

White peas are field peas with a pale, creamy seed coat. They are popular for snack foods, flour production, and certain regional cuisines.

Most dried peas are nutritionally similar, offering high fibre and plant protein. Blue, White, and Marrowfat peas all deliver good nutritional value, and the choice usually depends on colour, flavour profile, and processing performance.

Blue peas are used in snack foods, extruded products, splitting, and pulse flours. They offer a clean flavour and good protein levels, making them ideal for B2B ingredient applications.

Blue peas are a type of field pea with a blue-green skin. They are not the same as fresh green garden peas; they are grown for drying, splitting, milling, and ingredient use.

Sprouting maple peas are primarily used to grow fresh pea shoots—valued for their sweet flavour, crunch, and high nutrient content. They are popular with home sprouters, commercial growers, and food manufacturers supplying fresh greens to supermarkets and foodservice. Their consistent germination and quality make them a preferred choice for large-scale sprouting operations.

Sprouting maple peas are high-quality maple peas selected and cleaned specifically for sprouting. When soaked and rinsed, they produce crisp, nutritious shoots that are used in salads, sandwiches, and fresh food applications. They are also used by commercial sprouters who require reliable, uniform germination.

Depending on the recipe, you can substitute marrowfat peas with other dried peas such as green split peas, or in some cases, chickpeas or lima beans. Keep in mind that texture and cooking times may vary. For food manufacturers and ingredient buyers, marrowfat peas can be substituted with, or marrowfat peas can be substitued for other legumes, depending on your product needs. Options include Blue Peas, White Peas, or Red and Yellow Lentils. These alternatives can provide similar texture, protein content, and processing performance, making them suitable for use in extruded snacks, pulse-based flours, or other food products. Substitution choice will depend on the desired color, flavor, and functional properties in your final product.

Yes. Marrowfat peas are high in protein and dietary fiber, making them excellent for supporting muscle growth, digestion, and overall health. They also provide essential vitamins and minerals, including iron, magnesium, and B vitamins.

Marrowfat peas are mature, dried green peas that have been allowed to fully ripen in the field, giving them a firmer texture and slightly sweeter flavor compared to regular garden or fresh peas. They are ideal for soups, stews, mushy peas, extruded snacks (like wasabi peas) and bulk processing, while fresh or garden peas are usually tender, sweet, and eaten cooked or raw.