Australian lychee on an upward trajectory

In Australia, the lychee, which was introduced to the country around 150 years ago, is now the focus of a flourishing industry.

 

According to ALGA (Australian Lychee Growers Association), annual lychee production is between 2,500 and 3,000 tonnes. Lychees can be picked from late October in far northern Queensland to early April in New South Wales.

 

Australian lychees have been exported for over 30 years. The main destinations are non-quarantine countries such as Hong Kong, Canada, Singapore, Malaysia, the UK, Europe and the United Arab Emirates. For destinations requiring certification, Australian lychees have gained market access in New Zealand, the United States (excluding the state of Florida) and Indonesia.

 

ALGA has submitted market access applications for Vietnam, Thailand and China, and plans to submit applications for India, South Korea and Japan over the next 12 months.

 

 

Kwai Mai Pink is the most popular variety grown in Australia and the main export variety. Other varieties include Wai Chee, Sah Keng and Kaimana. For over 10 years, new varieties (Chompogo, Baitaying, Erdon Lee, Linsansue, Red Ball, Sansuelin, Shuang Balia) have been developed and are gradually replacing older, less sought-after varieties.