Barambah Yoghurt

posted on: Tuesday, 22 October 2013


Talk about market research: these were all in my fridge


Barambah's director Jane Campbell in front of a photo of her daughter Hannah on the farm

Kylie Kwong uses it in her restaurant, Sarah Wilson recommends it in her I Quit Sugar book, and it appears I am a big fan too, judging by the amount of their tubs in my fridge. Yes, I'm talking about Barambah Organics yoghurt.

What's so good about Barambah yoghurt? Well the culinary crew like it because it's creamy and high quality. The I Quit Sugar crew like it because it doesn't have added sugars and it's organic. I like it because it tastes so good and it's from local producers providing an alternative to the supermarket brands. 

Barambah Organics is owned by Jane and Ian Campbell and all of these selling points are a reflection of the incredible hard work they put into running their dairy and business. Ian's family have been dairy farmers since 1912, but setting their operation up as strictly certified organic in 2002 does come with additional hardships. One specific one being that, as there are certain zones where organic farming can occur in Queensland, it's a four hour drive between the farm near Goondiwindi and Barambah's Brisbane headquarters. 

'We travel long distances and we work every single day of the year,' Jane admits. 'But we're okay with that - that's the way of a working family's life. We try to integrate things as much as possible. Our two daughters bring their friends to the farm over the holidays and we make feta: it's work and fun.'

While Barambah started out as milk producers, much to their surprise, yoghurt has become a key focus, though it happened almost as an afterthought.

'When our first daughter was born and started eating solids we were looking around for the right product to feed her,' Jane said. 'We realised we were producing lots of milk, but eating other companies' yoghurt! We thought how hard can it be? Producing our own also came with the benefit of being able to ensure the quality of what we were giving to our own children and eating ourselves.' 

There is currently healthy competition in the organic dairy game in South East Queensland, but Jane surprises me with her philosophy that there's room for them all. 'There's a camaraderie among small independent producers,' she says. 'Maleny Dairies, Atherton, Cooloola all have good quality products and we respect the effort required to do that. We know how tough it is.'

I ask if there are any producers or businesses they want to replicate in the future? 'We just want to do what we do well,' Jane explains. 'We are not in supermarkets and that is by design. We work with independent stores and it's important to us to work with good people. We are hard on ourselves, but that is why we are consistently good!'

Check out how I eat my yoghurt here!

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