Fresh chillies from Fiji have received the green light for export to Australia, marking a milestone achievement following months of negotiations between the Biosecurity Authority of Fiji (BAF) and Australia’s Department of Agriculture, Fisheries and Forestry (DAFF).
Nitesh Datt, BAF Chief Plant Protection Officer, hailed this achievement as a testament to the strong collaboration between the two Pacific nations. Beyond creating new trade opportunities, this decision strengthens cooperation on biosecurity matters, essential for market access and environmental preservation, he said.
With the prospect of delivering fresh and flavoursome chillies to Australian consumers in the coming months, Mr. Datt urged Fijian farmers and exporters to seize this opportunity fully. He emphasised the importance of engaging with market actors and programmes to develop essential support for fresh chillies’ market penetration.
As negotiations concluded successfully, DAFF encourages prospective importers to apply for import permits through the Australian Biosecurity Import Conditions system, BICON, signalling a promising future for Fiji’s agricultural exports into the Australian market.
Fijian chillies, locally known as “Bongo Chilli” or “Fiji Chilli,” are known for their vibrant colour and fiery flavour, are a staple ingredient in Fijian cuisine, adding a delicious kick to dishes across the islands. Fijian chillies come in a range of shapes, sizes, and colours, from small and round to long and slender, and hues that span from bright red to yellow and even purple. Cultivated in the fertile soils of Fiji’s diverse landscapes, these chillies boast a unique blend of heat and sweetness, making them a favourite among spice enthusiasts. With a range of varieties, from the mild to the intensely hot, Fijian chillies offer versatility in cooking, whether used fresh, dried, or incorporated into sauces and condiments.
