Hydroponic greens operation in Marlborough wine region
The land, buildings, and business sustaining a substantial hydroponic spray free herb and lettuce operation have been placed on the market for sale.
The Marlborough property behind the hydroponic operation branded as Thymebank consists of around 5500 sqm of tunnel house growing operations located on 1.2 hectares of land - situated amidst some of the region’s foremost vineyards.
Thymebank’s growing infrastructure consists of nine single-skin sawtooth structures and five twin-skin Supermaxi growing spaces.
Its sheltered location, well away from the main road, is bordered on three sides by mature trees which offer a degree of natural protection to wind and weather while simultaneously allowing maximum sunlight hours above the growing complex.
The freehold land and buildings supporting Thymebank at 31 Hammerichs Road in Rapaura, in conjunction with the lettuce and herb growing activity as a going concern business, are now being marketed for sale through Colliers Marlborough.
Sales director Andy Poswillo said Thymebank’s highly professional growing, harvesting, packaging, and distribution activities employ seven full-time staff on a five-day week schedule.
Poswillo said that while various lettuce varieties accounted for the bulk of Thymebank’s salad crop production, the property also produced associated salad and garnish crops and an extensive variety of herbs.
“The proven growing model of Thymebank’s operations means that the business can deliver herbs and lettuces year-round, thereby ensuring a forecastable revenue stream sustained by consumer demand throughout the year,” he said.
“All crops are grown from seed in a continuous process which ensures total quality control and supply chain guarantees.”
In addition to supplying various supermarkets throughout the South Island and lower North Island, along with large New Zealand food subscription companies, Thymebank also operates a retail outlet from within the property, as well as facilitating its own on-line ordering system.
Poswillo said Thymebank’s large supermarket and food delivery arrangements would transfer to any new owner of the business, while training would be given on servicing the brand’s own direct sales channels.
Poswillo said an extensive inventory of plant, equipment and machinery was also included in the Thymebank premises sale - encompassing hydroponic pumps, nutrient and water storage tanks, heat exchangers, air flow fans, boilers, scales, chiller unit, packing machine, forklift, chiller delivery truck, and a complete irrigation system.
“Ancillary physical infrastructure on the property includes a centrally-located packhouse, separate office administration and staff amenities block, and two equipment and plant storage sheds.”
For irrigation, the business has consent to draw up to 40 cubic metres a day from a bore well. Water is then circulated throughout the hot houses via an automated fertigation and watering system.
Poswillo said that with a highly developed market underpinned by a strong degree of consumer brand recognition and producing spray free herbs and lettuce under optimum growing and harvesting practices, Thymebank offers an immediate cashflow and ‘turn-key’ operation for any new owner.
“Food production and marketing are