Where are all the quandongs?

Quandong (Santalum acuminatum [R.Br.] A.DC.) has a deep-rooted presence in Australia’s ecological and cultural history. The Indigenous Peoples of Australia, one of the world’s oldest living continuous cultures, have utilised quandong for over 50,000 years. The historical significance of quandong is further highlighted
by the discovery of its fossilized remains in Southern Victoria, dating back 40 million years, indicating its long-standing presence in the region. Research on quandong has a long and varied history, being one of the first bushfoods in Australia to undergo scientific scrutiny. The Commonwealth Scientific and Industrial Research Organisation (CSIRO) has played a pivotal role in this regard since 1973, focusing on developing commercially viable quandong cultivars. The fruits of this research have led to the creation of varieties like ‘Powell’s No. 1’ and ‘Frahn’s Paringa Gem’. Despite these developments and the continued interest in the quandong industry, there are significant impediments to its growth. These include environmental challenges, pests and diseases and a lack of advanced eco-physiological and agronomic understanding, all of which are essential for establishing a sustainable and profitable quandong production industry. This paper discusses the agronomic challenges in developing quandongs as an emerging industry.