Pangkarra Foods is a family owned and operated company based in the Clare Valley. Five generations of the Maitland family have been producing quality cereals, legumes and export hay. Today they also produce premium wholegrain dry pasta and quality wholegrain durum flour.
Pangkarra pasta is made from 100% natural ingredients, high in fibre, low in fat, low GI and is an excellent source of antioxidants and phytonutrients.
Katherine Lindh, Marketing Manager shares her insights on what’s great about our industry, her inspirations and what positive qualities they cultivate in the company.
What’s great about the SA food industry?
The SA food industry is a colourful food bowl of different producers, each with their own individual stories. South Australia is blessed with four distinctive seasons, giving producers and farmers the opportunity to grow and source an array of fruits, cereals, crops, wine, and livestock.
What inspires you about your work?
From a farming perspective, it is rewarding to see a product grow from a seed, and finish in a uniquely packaged product. To eat the fruits of your labour, so to speak, is an inspiring and satisfying experience.
What positive qualities/character do you try to cultivate in your company?
Pangkarra is a very new company, so for us, it has been about conveying the best messages right from the beginning. Instead of fixing something, we can start with something that doesn’t need to be fixed, and we can try to create a business the way we want it to run. A big positive for Pangkarra is that we are different from other pasta producers, in that we are completely traceable and we are the only producers of stone milled wholegrain pasta in the country. It is important for us to have a point of difference.
2012 food industry trend predictions…
The trend is certainly moving towards consumers choosing what’s right for them. They want to know where their food has come from, what ingredients are used, and if it’s safe for their family.