Kabocha is grown from the cucurbit family of plants and is a type of pumpkin developed in Japan. It is very sweet with a high starch content and has green skin with yellow/orange flesh.
In Japan it is usually steamed with the skin on or eaten with a light tempura (batter). |
| John Bostock began growing Kabocha for export to Japan in 1985 and from the early days of growing a few hectares of one variety has now increased to approximatley 1300 hectares of 4 varieties of Kabocha. The company is constantly improving the growing techniques to produce the best Kabocha for the highly discerning Japanese market. Each year new varieties are trialed from a number of Japanese seed companies with the aim of improving taste and quality. |
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At first Kabocha was packed at Kalapana, a tiny packhouse on Wilson Road and in one year managed to pack 7,500 metric tones in very cramped conditions. The decision was then made to build a new packhouse on Kirkwood Road that was specifically designed for Kabocha. In 1992 the packing operation moved to the new facility and has steadily increased throughput to a maximum of 27,000 metric tones per year. |
The packing of Kabocha has not stood still and over the years changes have been made that have improved out-turn and quality. The changes have occurred in washing, grading, packing, quality control, harvest selection, maturity, brix, water content and taste.
A purpose built computer program has been established that provides complete traceability of produce from planting through to arrival in Japan. The various quality tests completed are recorded on the program that provides vital information to exporters and buyers in Japan. |
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