Barossa Valley Pastured Eggs, a 50 per cent Indigenous-owned start up business selling pasture-produced eggs and garlic, had an issue any small business would like to have – demand for their product was outpacing supply.
Kane Van Dierman’s and Richard Chatterton’s Barossa Valley Pastured Eggs, produced at a fully Indigenous-owned four-hectare property at Cockatoo Valley, SA, were selling well and the start-up business had an opportunity to grow.
Having secured a loan from the Indigenous Entrepreneurs Fund and Indigenous Business Australia, grant funding from the ILSC for facilities and processing equipment was the next important step in overcoming barriers to business sustainability. Kane and Richard did not have a suitable space to process their eggs and garlic, or the ability to store the produce at optimum temperature.
They were hand-stamping and packing the eggs and garlic and, because of the increasing popularity of their products, could not meet demand and could not secure larger contracts with supermarkets to expand the business.
The ILSC’s Our Country Our Future funding provided for the construction of a processing shed on the site and cool room and packaging equipment that not only improved efficiencies and food safety, but presented opportunities for workers to learn new skills in operating the equipment.
The funding has had an immediate substantial impact on Barossa Valley Pastured Eggs, with sales doubling. The business is more viable, is securing new wholesale customers, and is expecting to employ three additional Indigenous casual workers in the next year.