Zucchini Production in Australia (2019)

Overview

Zucchini, or courgette, is a summer squash which means that it is a squash that is harvested while immature and in the state while its rind is still tender and edible. Its skin is dark green, light green orange or deep yellow. Botanically Zucchini is a fruit, but it is treated as a vegetable in a culinary context and is often cooked and prepared into savoury meals.

Zucchini loves the temperate climate and is very easy to cultivate there. They can produce significant yield which can sometimes be overwhelming and because of that farmer try to control production by harvesting flowers which can again be sold for high prices because they are considered delicatessen. On the other hand, they require a greater number of bees for pollination.

Health Benefits of Zucchini

Zucchini is packed with many important vitamins, minerals, and antioxidants. It has high fibre content and a low-calorie count. Fibre plays an important role in digestion and may limit the likelihood of suffering from a variety of GI issues.

Zucchini is rich in vitamin B6. Research suggests that this vitamin can help with regulating blood glucose. The vitamin may even play a protective role against diabetes.

Zucchini contains zeaxanthin and several other compounds that can play a role in preventing oxidative stress. This, in turn, may limit the likelihood of developing cancer.

Statistics

As of June 2019:

1. 43,671 tonnes of zucchini was produced and valued at $92.3 million. Out of this 2% went into processing.
2. The supply per capita averaged at 1.7 kg, based on the volume supplied.
3. 50% of Australian households purchased this vegetable, therefore, buying an average of 452 grams per trip.

Major Zucchini Production Areas

This vegetable is grown all across the country of Australia. Nevertheless, some of the major production areas include the Atherton Tablelands, Bowen, the Bathurst region and the Sunraysia region in Victoria.