Introducing a new berry into the country – a challenging task
If the name, Haskap Berry is new to you, it wasn’t that long ago that Denise Wilcockson could say the same thing. She and husband, Howard had a publishing business in WA before retiring, bought a small rural property at Garden Island Creek in Southern Tasmania in 2013 and moved there in 2016. Having bought the property, they wanted to do something with it. Being from WA they confess to having had an exaggerated idea as to how cold Tasmania is. Howard researched cold weather berries to discover Haskap Berries, a berry extremely high in nutritional value and very tolerant to cold weather as it can grow in down to minus 40 degrees.
‘Initially, we hadn’t realised they weren’t grown in Australia’, Denise said. ‘But after discovering they’re extremely popular in Japan where they cannot grow enough of them and that a massive amount of research was being done by the University of Saskatchewan with the aim of Canada exporting them to Japan, we thought Tasmania could supply in the opposite season to Canada.’
‘And so, our venture began, beginning with Quarantine Tasmania for permission to bring them into the country. After extensive research, Quarantine Tasmania gave the directive to only bring them into the country via seed. The challenge began here as once we had seed, we discovered they are not easy to propagate and nor do they grow true to type from seed. In 2017 we attended a conference on Haskap Berries at the University of Saskatchewan, met some wonderful people and learnt a lot. While there we obtained better quality seed to bring back to Australia. We had Agriculture Department papers for this so there were no problems in getting through customs. At this stage we decided to become a nursery, introducing them into Australia for home and commercial growers as our property is not large enough for commercial growing.’
‘The business has been named ‘Haskaps of Oz. A few years later we had young plants ready to plant in the paddock to trial. Because Haskap Berries don’t grow true to type from seed the trialing has been long and somewhat tedious – with each plant being recorded for fruit flavour, yield, growth habit etc. Our initial evaluations were greatly assisted by some wonderful people whom we met in Canada. They came over at harvest time, evaluated flavours with us and helped select plants for developing via tissue culture propagation. And so, after 9 years, we have our first release of seedlings this year.’
‘The interesting thing about Haskap Berries is their nutritional value. They’re purple skin -much the same colour as a Blueberry, though larger and with 
deep purple juice. Their antioxidant level is 4 times that of a Blueberry with anthocyanin content 130 times higher, so they are regarded as a ‘super food’. Apart from fresh fruit, they’re wonderful for jams, chutneys, marinades, chocolates, liqueurs, and wine. We’ve experimented with all this, except for the wine, I have obtained a ‘small produce’ liquor licence and making our own Haskap Liqueur, it’s incredibly popular being sold at markets. Young plants are now coming on stream from the tissue culturing, so after a lengthy process Haskap Berry plants are now becoming available for people living in colder climate localities’.
Who were your mentors?
I was fortunate to be mentored by generous and knowledgeable members of the Australian Walnut Industry Association, who openly shared their experience and encouraged my growth in the field. In my research work, I have benefitted greatly from the world-class facilities at the Gulbali Institute at Charles Sturt University. There, I was mentored by Professor Sandra Savocchia, an exceptional researcher whose guidance shaped much of my learning. I was also supported by a multidisciplinary team with expertise in plant pathology, biochemistry, and molecular analysis. I truly could not have asked for a better group of mentors. Throughout this journey, my husband David has been a constant source of support and encouragement, making it possible for me to pursue my studies and research wholeheartedly.
From left to right: Dr Ben Stodart, Prof. Sandra Savocchia, Dr Stella Antony, Dr Regina Billones-Baaijens, Prof. Chris Steel
What are you working on at the moment?
At the moment, I am working on a project that supports sustainable hazelnut production in Australia. Funded by AgriFutures Australia, the project has several themes and involves collaboration between several universities across the country. My role is within the sub-theme led by Professor Sandra Savocchia and focuses on evaluating potential disease threats to hazelnut production, including biosecurity risks linked to the import of plant material. The project also provides producers and nurseries with relevant information on disease management strategies to help minimise yield loss, and identifying areas for future research to ensure the long-term sustainability of the industry.
What does an average day consist of for you?
An average day for me starts with a cup of coffee and ABC classic FM in the background. After breakfast I check emails and respond to queries from nut growers, making sure they have the support and information they need. I usually set aside time to read the latest research updates on walnuts and hazelnuts, keeping up to date with developments in the field, and I continue working on writing and refining my research review. I also enjoy spending part of the day in my reasonably sized garden, tending to the fruit and nut trees. David and I try to fit in a daily hour’s walk around our quiet neighbourhood when the weather (and his kayaking schedule) allows. And although I’m no longer a full-time grower, harvest season is still special. During that time, we help friends in their orchards and share in the simple joy of harvesting together.
What is your favourite plant?
My favourite plant is the walnut tree. Beyond its value as a crop, it carries several fascinating mythological connections. In Greek mythology, the walnut tree is associated with Dionysus, the god of wine and ecstasy. He fell in love with Carya, the youngest daughter of the king of Laconia. When Carya’s jealous sisters tried to keep the two apart, Dionysus turned them into stone. Overcome with grief at their fate, Carya died of sorrow. Heartbroken, Dionysus transformed his beloved into a walnut tree, creating a lasting symbol of his love for her. For me, the walnut tree is more than a source of food – it is a living reminder of the beauty of love, the depth of loss, and the enduring power of myth.
Where do you see yourself in 5 years?
In five years, I see myself continuing to contribute to research that supports healthy, productive and resilient nut orchards across Australia, and helping growers access the knowledge and tools they need to manage emerging challenges with confidence.
What are your 3 most worthwhile tips that you can give to women who are starting out in the horticulture industry?
Build strong on-the-ground experience. Practical knowledge is invaluable and will shape your confidence and decision-making.
Follow your passion and don’t be limited by stereotypes. Be willing to challenge traditional expectations of women in primary production; your skills, interests and ambitions define your path.
Stay flexible and open to new directions. Horticulture offers many avenues, so don’t hesitate to explore different roles, learn new skills, or take unexpected opportunities as they arise.
If the name, Haskap Berry is new to you, it wasn’t that long ago that Denise Wilcockson could say the same thing. She and husband, Howard had a publishing business in WA before retiring, bought a small rural property at Garden Island Creek in Southern Tasmania in 2013 and moved there in 2016. Having bought the property, they wanted to do something with it. Being from WA they confess to having had an exaggerated idea as to how cold Tasmania is. Howard researched cold weather berries to discover Haskap Berries, a berry extremely high in nutritional value and very tolerant to cold weather as it can grow in down to minus 40 degrees.
deep purple juice. Their antioxidant level is 4 times that of a Blueberry with anthocyanin content 130 times higher, so they are regarded as a ‘super food’. Apart from fresh fruit, they’re wonderful for jams, chutneys, marinades, chocolates, liqueurs, and wine. We’ve experimented with all this, except for the wine, I have obtained a ‘small produce’ liquor licence and making our own Haskap Liqueur, it’s incredibly popular being sold at markets. Young plants are now coming on stream from the tissue culturing, so after a lengthy process Haskap Berry plants are now becoming available for people living in colder climate localities’.
