On October 25, I had the opportunity to visit the vegetable farm of Wu Jiaquan, the president of the Zhaoqing Chamber of Commerce in Australia. Located about 48 kilometers west of Sydney’s city center, this farm is often referred to as Sydney’s “veggie basket.”
As I approached the farm, the first thing that caught my eye was the stacks of plastic racks filled with vegetable seedlings. Under a large, transparent net canopy, over 200 hydroponic vegetable racks stood neatly arranged. Some racks were already lush with green leafy vegetables nearing harvest time, while others showcased yellow flowering vegetables swaying gently in the breeze. A few racks even had newly planted seedlings, thriving under a drip irrigation system.
Pointing to several wells near the vegetable garden, Wu explained, “The green vegetables growing on the racks are nourished by water mixed with nutrients.” He emphasized that Australia maintains strict regulations on vegetables, with agricultural experts conducting annual checks on water quality and nutrient solutions to ensure the safety of the farm’s products.
Wu, who hails from Gaoyao District in Guangdong Province, shared his family’s agricultural roots with me. Over 40 years ago, he moved to Australia, drawn by the fertile land and favorable climate for farming. He purchased several acres of land and began cultivating vegetables, becoming one of Sydney’s first Chinese vegetable farmers. After decades of hard work, his farm has become a key supplier for major supermarkets in Sydney.
“In a vast and sparsely populated country like Australia, agriculture has immense potential for development,” Wu noted. He employs a pesticide-free hydroponic method, allowing him to harvest multiple shipping containers of vegetables every 20 days. Each bunch of greens sells for over two Australian dollars in supermarkets. Local specialty farmers supply the seedlings; Wu focuses solely on planting and harvesting. He proudly mentioned that his farm supports his children’s education and enabled him to build a villa adjacent to the farm.
However, Wu acknowledged a significant challenge—labor shortages. Many vegetables reach their harvest time but end up flowering due to a lack of workers. Supermarkets in Australia do not accept flowering vegetables, resulting in waste in the fields.
Also at the farm was Tang Weiming, who was helping with the harvest. With a smile, he said, “Whenever we have some free time, we gather a few friends to lend a hand here.”
Wu highlighted the historical contributions of Chinese Australians in agriculture, noting that their hard work and farming techniques have earned recognition in the local community. Many Chinese growers continue this tradition today, using modern agricultural technologies and green farming concepts to enhance collaboration and knowledge exchange between Australia and China.
Liu Jingtang, the owner of Sydney’s Tang Ge Restaurant, shared his perspective, stating that the Chinese vegetables cultivated by Australian farmers, like bok choy, Chinese broccoli, and cilantro, not only satisfy the dietary needs of the local Chinese community but also introduce Australian consumers to the rich culture of Chinese cuisine. This cultural exchange fosters understanding and friendship between the peoples of Australia and China.
