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IHASA Newsletter
Winter 2026

Around the paddocks

Mick Andersen, Good Country Hemp

Hemp harvest in SA done for another year. Forever striving for the perfect hemp crop, you never know what you’ll get till it’s in the silo. The two December sown crops had both record-breaking yields (1.9 and 1.75 tonnes/ha of cleaned and dried hemp grain), but two later crops sown in January never recovered from the hot burst of weather just after they emerged. One of these crops was not harvested.

Back at our hemp foods processing plant we got very busy catching up with production with fresh new season hemp grain, and we’ve been flat out ever since. We have just released vanilla and chocolate flavoured hemp protein powders and are promoting them far and wide, and soon we’ll release coffee and salted caramel. Keep your eye out for them!

That’s all for now, until next time.

Mick Andersen
Good Country Hemp

Hemp Clothing Company

An update from Chris Martin

Key updates from us are:

  • Record winter trade (new winter fleece range in particular is selling very well).
  • We have on average 1 to 2 school enquiries per day for the hemp uniforms showing strong growth in this sector (people want to get their kids out of polyester).
  • We are continuing to develop new products for both fashion and uniforming sectors as the steady growth in hemp continues.

Hemp Recipe – Blueberry and Hemp Seed Muffins

Recipe from Emma’s Nutrition

These fast-to-make muffins are full of bone & gut healthy ingredients! 30 minutes and makes 12 small muffins.

30 minutes and makes 12 small muffins.

Ingredients

  • 200g flour – you could make your own flour by using a mixture of a couple of these grains: oats, millet, buckwheat, spelt
  • 80g shelled/hulled hemp seeds
  • 1 teaspoon baking powder
  • 2 eggs, or if vegan 2 tablespoons psyllium husks*
  • 125g olive oil
  • 100g honey or maple syrup or 80g sugar
  • 150ml water
  • 1 teaspoon vanilla extract (optional)
  • 2 teaspoons ground (true) cinnamon
  • 1 cup blueberries or blackberries – fresh or frozen, or other chopped fruit depending on the season such as peaches, nectarines, pears, apples

Method:

  1. Set your oven to 200◦C regular, 180◦C fan forced, and line the muffin tins with muffin paper or oil the tins.

  2. In a blender grind up the grains to a flour consistency. Mix this flour with the baking powder and hemp seeds. 

  3. In a separate bowl, thoroughly mix the egg (or psyllium husk), honey/syrup/sugar, oil, vanilla and water together.

  4. Pour this egg mixture into the flour mixture and stir to just combine. Don’t over mix it.

  5. Then tip in the berries and carefully fold them into the mixture.

  6. Fill the muffin cases and bake in the oven for 15-20 minutes or until cooked through.

  7. Cool before eating.

Store in an airtight container: for a couple of days at room temperature, or 5 days if stored in the fridge. These muffins freeze well too.
You can also cook this mixture into a whole cake – try cooking it for 40 minutes, then testing with a cake skewer to see if it is cooked all the way through, depending on your oven it may need another 5 minutes cooking time.

*If using psyllium husk, allow the mixture to rest for 30 minutes before baking.