Adelaide-based Creative Native Foods has expanded its commitment to Indigenous-led procurement, placing one of its largest Kakadu plum orders of the year with Larrakia-owned harvesting business Aboriginal Community Harvest.

The purchase, sourced directly from Larrakia harvester Shannon Motlop and his team on Country in the Northern Territory, typifies growing demand for native ingredients while supporting greater Aboriginal participation across Australia's emerging native foods supply chain.

Industry analysts continue to identify native foods as a significant growth opportunity for regional and Indigenous economies.

The University of Sydney estimated Australia's native food industry was worth $81.5 million in 2019-20, with demand continuing to increase across food service, retail, tourism, wellness and export markets.

Creative Food's latest Kakadu plum purchase was aligned with a broader strategy to ensure Indigenous businesses were central in the industry's future growth, creating commercial opportunities that extend from Country to consumer.

Owned by Wiradjuri entrepreneur Terri-Anne (Tezzi) Daniel, Creative Foods is Australia's biggest distributor of native ingredients, supplying restaurants, hotels, tourism operators and food manufacturers nationwide.

Its procurement model is built on direct relationships with Indigenous harvesters, creating market pathways that keep more value within Aboriginal-owned enterprises.

The latest Kakadu plum order was one of the company's biggest single purchases of the fruit this season and came as consumer and commercial demand for native ingredients continued to grow.

The fruit was harvested during Damibila, one of the seven Larrakia seasons, when bush fruits ripen across parts of Western Australia, the Northern Territory and Queensland.

"Kakadu plum is one of Australia's most special ingredients, and we want to make sure it's sourced the right way," Ms Daniel said.

"Backing harvesters like Shannon and his brother means the people doing the work on Country are the ones building the business.

"That matters to us, and it should matter to anyone cooking with these ingredients."

Indigenous partnerships boost supply chain benefits

Mr Motlop's business, Aboriginal Community Harvest, operates across multiple harvesting regions through agreements with Traditional Owners and harvesting permits, including partnerships with the Bawinanga Aboriginal Corporation in West Arnhem Land.

It is an arrangement which shows how Indigenous-owned businesses can create end-to-end supply chain opportunities in the native foods sector, from harvesting and processing to wholesale distribution and hospitality.

While Australia's native food industry continues to expand, Indigenous-owned businesses still represented a very small proportion of commercial activity, despite Aboriginal people being the original custodians of the native food knowledge and resources.

Why everyone loves the Kakadu plum

Known as Damiyumba to Larrakia people as well as billy goat plum, Kakadu plum is recognised internationally as one of Australia's signature Native ingredients.

The fruit is harvested by hand and is renowned for its exceptionally high vitamin C and antioxidant content.

For Mr Motlop, commercial growth and cultural continuity remain closely linked.

"Loved by children for its tart green plum flavour and valued by adults for its medicinal properties, Kakadu plum is ... one of world's most nutrient-dense fruits," he said.

"Larrakia people continue to harvest by hand and use Native foods when they are in season. This Traditional knowledge is still practised today and has been passed down through generations, including to me."

Mr Motlop said seasonal knowledge remained central to successful harvesting operations.

"Finding a Kakadu plum tree can be both easy and challenging," he said.

"The trees are often abundant and recognisable by their large leaves, but the fruit itself can be selective.

"Fruiting depends on soil nutrients, rainfall, cyclones and other seasonal weather conditions."

The growing commercial appeal of Kakadu plum is being driven by Australia's hospitality sector, with chefs increasingly incorporating the ingredient into menus ranging from fine dining experiences to contemporary Australian cuisine.

Among them is Indigenous chef Zach Green, from Darwin's Fire and Forage Experience and founder of Reconciliation on a Plate.

"Cooking Kakadu plum on Country means respecting its season, because as an Indigenous chef, I don't chase ingredients, I wait for them to tell me when they're ready," he said.

"I usually do a Kakadu plum vinaigrette with bush honey, or a fermented hot sauce. Even desserts hold it well, sorbets, syrups, or folding it through cream to balance sweetness."

Ms Daniel said increasing the presence of Native ingredients in mainstream Australian food culture was critical to the sector's future growth and sustainability.

"Australian kids should grow up knowing what Kakadu plum, finger lime and wattleseed taste like," she said.

"These flavours belong here. They belong in our lunchboxes, our bakeries and our cafés, just as much as they belong in our finest restaurants."