Cracknell Tomatoes
Matthew Cracknell ‐ Part Owner
Nick and Sue Cracknell began growing tomatoes in Tasmania in 1980. In the beginning, they personally delivered fresh produce direct to stores in the south of the state. As the business grew, Nick and Sue decided to expand in 2008 by building a new, state of the art premises. The benefits were immediate ‐ quality and working conditions improved while yields increased. At the same time, their son Matthew joined the family business.
"In my younger days my brother and I would have competitions to see who could make up the most tomato boxes in the quickest time. Of course I was always the winner!" ‐ Matthew Cracknell
Now Part Owner of the business, Matthew has seen Cracknell Tomatoes become owners of the largest glasshouse in Southern Tasmania. They produce premium quality, vine ripened truss tomatoes, which are supplied directly to Woolworths via the state's central distribution centre.
Located in the Derwent Valley, Tasmania, Cracknell Tomatoes is only 20 minutes from Hobart CBD. The area provides perfect growing conditions, with crisp blue skies, high light levels and summers that aren't too hot. The farm is only 5 minutes from the transport company that delivers produce to Woolworths DC Launceston, which means produce can be delivered the same day it's picked.
"Tomatoes are so versatile and can be enjoyed any time of the year ‐ eaten fresh, cooked, or used to make your own sauces or chutneys." ‐ Matthew Cracknell
Cracknell Tomatoes employ world‐leading techniques to grow their produce. Seeds are taken from a Dutch variety and grown in a nursery until they are close to flowering, before being transplanted and grown on rockwool slabs. Predatory insects and sticky traps remove sucking insects that would otherwise damage the crop.
The methods used are as sustainable as possible. For example, the heating system uses a biomass boiler fuelled by wood waste sourced from landfill sites. In addition, all run off water is collected, sterilised using UV rays, then re‐used.
Cracknell's loose and pre‐packed vine ripened truss tomatoes are available in Tasmania from late September through to June. Overall, they supply around 200 tonnes per year, broken down to approximately 60% loose truss and 40% pre‐packed.
As a young boy, Matthew always enjoyed helping out on the farm and learning from his father. He first worked as an arborist in Hobart and London before making the natural progression into the family business. While the highlight of his job is seeing the first tomatoes ripening after months of preparation, he's also keen to start growing other produce.
"At the moment all my time is taken up with growing tomatoes. Our plant house is only used for approximately one month of the year so I would like to utilise this space and maybe grow herbs. If we expand in future there is plenty of opportunities to grow cucumbers or egg plants." ‐ Matthew Cracknell
In terms of the challenges faced, Matthew names adverse weather conditions as the most demanding. However, damage can be minimised by using the latest technology, which protects produce from dangers like frost, hail, rain and wind.
When asked about the best advice he's ever received, Matthew's answer is simple: "Work hard and success will follow." He's also quick to praise other farmers who have offered their help over the years. "Listen to mentors and take advice from a trusted source in the industry. Also, get a good night's sleep."
As he has a passion for watching AFL and coaching children's sports, Matthew thinks he'd be teaching PE If he wasn't on the farm. As he's used to working with kids, he has some simple advice for parents trying to get their youngsters to eat more fresh produce. "Vegetables always taste better with tomato sauce!"
Tomatoes contain the carotenoid lycopene which is found in the red colouring. Lycopene is a phytochemical which functions as an antioxidant, which helps fight harmful free radicals. When buying tomatoes, look for a rich, even red colour. You should also be able to smell a strong tomato aroma. Once you get home, never store them in the fridge; just keep them at room temperature and away from direct sunlight.
And Matthew's favourite tomato recipe? He reckons you can't beat the Cracknell signature family dish ‐ Tomato Savoury:
"All you need are 6‐8 large, ripe tomatoes, one sliced onion, basil and fresh bread crumbs. Place tomatoes in bowl, add boiling water, let stand for 1 minute then place in cold water before peeling. Slice into a casserole dish, mix in the sliced onion and basil and top with fresh bread crumbs and dot with butter. Cook at 200 degrees for an hour and serve with your favourite roast. Delicious." ‐ Matthew Cracknell