The Forager
- Written by
- Dee Wilson
A flourishing small Taupō business– ‘Forage’
Owes its existence to the first covid lockdown, an exotic looking mushroom and a dynamic young couple up for a challenge.
Three years ago Ben Thomas and partner Hattie Maclennan, then in their mid-20s, never dreamt they would be living in Taupō producing highly valued phoenix oyster mushrooms in commercial quantities for wholesale and retail markets around the North Island.
When covid struck in 2020, the couple left Auckland and headed to Waimarama in Hawkes Bay. Hattie was able to work remotely for her Auckland recruiting agency employer. Ben had left a job in project management and “with a mind going crazy and a lot of spare time” wondered how he was going to achieve a long-held goal of owning his own business by the time he turned 30.
When he came across information about a high returning speciality wood-based mushroom his interest was piqued. The mushrooms are rich in vitamins and minerals with cholesterol lowering and other health benefits and are prized by chefs for their culinary value. Ben understood the science behind the growing, thanks to a degree in Applied Science and Design for Technology.
He ordered a “grow at home” oyster mushroom kit and became fascinated at how quickly and easily the mushrooms grew, with no fertiliser or added chemicals.
After further research the couple decided to start their own commercial venture. Ben had grown up in Taupō, and its central location and an absence of growers within a 200-kilometre radios made it a logical base for the business.
In November 2021 the couple purchased a four-hectare bare block just north of Taupō.
Over the next 14 months despite on-going issues and delays due to covid, they gained resource consents and completed earthworks and landscaping. They also relocated a 600 square metre shed to house the business and a small transportable home on to the site.
“It was a massive learning curve. We had a huge to-do list and wondered multiple times if we’d bitten off more than we could chew,” says Ben. The shed was completed in March 2023 and the couple started production the same month. Marketing was done through social media, word of mouth and door knocking at restaurants around the area.
National distributor, Bid Food, supplies wholesale and selected North Island retail outlets and production and demand have already surpassed 18-month projections.
Grow Your Own Your Own mushroom kits are also available on-line from www.theforage.co.nz and from selected retail outlets.
The couple employ a full-time staff member along with a handful of casual workers who help process and package the delicacies. Ben continues to multi-task as grower, researcher, marketer, designer, salesman and floor sweeper and Hattie looks after administration and invoicing.
The name ‘Forage’ came about during a brain-storming session with friends over a couple of wines. Ben says ‘Forage’ stood out as “something nostalgic and back to nature” – and leaves them open to explore other growing opportunities. Watch this space!…
