Farm to plate: How McCain supports local

From the fields of Ballarat to the kitchens of Barossa, McCain’s commitment to supporting local growers and operators is at the heart of everything they do. For over 50 years, they’ve backed Aussie farmers and the venues that turn their spuds into something special.

This is a story about how great chips start in the soil – and become the crisp, golden fries that Australians know and love.

Grown Local

It all starts in Ballarat with Chris Stephens, a fifth-generation potato grower who lives and breathes spud life. “Together with my family we grow potatoes mainly,” he says. “We’ve been on the same farm for well over a hundred years.” The family’s relationship with McCain began in 1968, when McCain first came to Australia.

For Chris, potatoes are more than a crop – they’re a passion. “My wife says to me they’re like my babies,” he admits.

Ballarat’s warm days, cool nights, and rich volcanic soils make the region prime territory for growing potatoes like the Innovator, the main variety Chris and his family grow for McCain. “It’s a great potato,” he explains. “We get good yields, it’s good quality so we get lower defects. In the factory it processes really well, which means there’s less waste and it’s a more sustainable potato than some of the older varieties.”

Chris knows that the perfect potato is the secret behind every plateworthy chip. His ideal? “For us, a good potato is a nice, oval, 5-6 inches long so that it fills the plate,” he says. “You get those nice long chips that French fries are obviously renowned for.”

Once harvested, Chris’ spuds are transported to McCain’s cool stores, ensuring they’re kept in pristine condition before being processed into chips. They then head out to pubs, cafés, and restaurants across Australia, where we meet the second Chris of this story: Chris Adams, owner of the Greenock pub in the Barossa Valley.

Loved Local

The Greenock pub has been a Barossa staple for over 160 years, and Chris Adams, who took over with his wife, son, and daughter nine years ago, is proud to continue that tradition.

When the family bought the pub, they knew that a quality meal started with the best ingredients. “Our pub menu is wholly and solely reliant on a quality chip,” explains Chris. “There were a few suppliers who wanted to put in an opposition chip and we found that McCain’s products were far superior.” A chip that was born and bred in Australia was a major bonus. “Customers love Australian-produced product.”

Each Chris agrees that working with McCain is more than just business. It’s about community and connection. Says Ballarat farmer Chris Stephens, “It feels good to know that you’ve played a part in feeding the local community.”

Over in Barossa, publican Chris knows what keeps his customers happy. “The Greenock secret to repeat business is good quality food, good suppliers, and consistency. Without consistency you can’t bring people back,” he says.

Discover McCain’s local range here.