FROM WASTE TO OPPORTUNITY: THE STORY OF EXTRA VIRGIN AVOCADO OIL

Lawrence Cheng is new to Manjimup, and with him, he’s brought big ideas and a driving passion to help reshape one of the region’s largest sectors. Lawrence Cheng, an engineer by training, former army soldier and self-described “mad scientist”, has brought a fresh perspective to the Southern Forests’ avocado industry. With the Southern Forests region now one of the nation’s largest producers of avocados, Lawrence saw an opportunity to transform a growing challenge of waste into a premium, sought-after product - extra virgin avocado oil.

In early 2024, he established Southern Forests Food Technology, aiming to transform the region’s surplus and imperfect avocados. His facility processes up to two tonnes of fruit per hour, converting what would be waste into a valuable product. This initiative not only reduces food waste but also supports local growers by providing an alternative outlet for their surplus produce.

Setting up the facility in Manjimup put Lawrence in his element. He sourced equipment and components from around the world, converting an old potato packing shed into a purpose-built, precision-driven production space. Together with his wife Alicia and their two sons, Nathaniel and Daniel, the family-run business combines technical expertise with a clear vision, to reduce waste and create opportunities through innovation in food production.

Southern Forests Food Technology sources avocados from local Western Australian packhouses and transforms them into extra virgin avocado oil, paying careful attention at every stage to preserve the fruit’s natural integrity and quality. No refining or processing aids are used, ensuring a vibrant, buttery oil packed with natural goodness.

Currently, around 10 percent of the fruit goes into oil production, but ongoing research aims to further utilise seeds, skins, and pomace, developing them into high-value products including cosmeceuticals and other by-products.

While technology drives the operation, the Cheng family’s connection to the Southern Forests remains central. Lawrence sees the network of growers and industries as a living system. When they work together, remarkable things can happen, and the potential of the region’s food industry is unlocked.

Southern Forests Avocado Oil has also gained recognition beyond the region. The company recently entered its extra virgin avocado oil into the AVPA’s World Edible Oil Contest in Paris, France, seeking international benchmarking and feedback to refine the product further.

For the Cheng family, food is not only their livelihood but also a source of enjoyment at home. Their extra virgin avocado oil is used in a wide variety of meals, from drizzling over vegetables and searing meats to blending into mayonnaise or simple vinaigrettes. Its versatility, rich colour, and depth of flavour reflect the quality of the fruit and the care taken in production.

Southern Forests Food Technology continues to grow with an eye firmly on the future, finding value in every part of the avocado while contributing to a stronger and more sustainable regional food industry. Their story is one of innovation, resilience, and pioneer thinking, producing a premium product that reflects the strengths of the Southern Forests region.T

Their extra virgin avocado oil is available through select retail outlets and online. For more information and updates, visit their website and follow them on instagram and facebook.

Photography Credit: Craig Kinder Photography