Southern Alp Sprouts exemplifies the Kiwi No8 wire spirit of innovation and problemsolving, but the company's success goes far beyond that. Karen and Jason McGrath's 25-year journey from a rudimentary garage setup in Springfield to becoming a leading New Zealand supplier of nutrient-rich sprouts is a story of passion, ingenuity, hard work, and an unwavering focus on quality and food safety.

Initially armed with Karen’s agricultural and horticultural expertise and Jason’s mechanical engineering skills, the couple began growing sprouts, eventually turning a small-scale endeavour into a thriving business. Their passion for the health benefits of the product, coupled with their relentless drive and resourcefulness, has led the business to become a leading New Zealand supplier of these nutrient-rich sprouts.

The turning point for Karen and Jason came when a mentor connected them with an Australian sprout grower, and while it highlighted the industry’s demanding nature and the challenges which lay ahead, they were able to glean a better understanding of how to take their operation to the next level.

“Yes, it’s true we started with a bathtub in the garage,” says Karen. “It was difficult to get the temperatures right, so Jason brought in a portable three-metre square unit in its place. As the business started to take off, he then added a 160 square metre shed, along with refrigerated containers for dispatch and more containers for storage and packaging.”

As demand increased, they outgrew their Springfield operation and set about building a new, 900 square metre, purpose-built facility in Yaldhurst, where Southern Alp Sprouts has been based since 2007.

Today, Southern Alp Sprouts supplies 11 different products, which include alfalfa, mung beans, snow peas, onion, crunchy mix, radish, and broccoli. These sprouts, known for their exceptional nutritional value, are distributed to major supermarket  chains and sold through MG Group markets in three South Island locations.

“We have partnered with MG for our full 25 years and have a great relationship with Bex Sheed from the Christchurch branch and Mike Breitmeyer from the procurement team, along with MG Dunedin, and Invercargill.”

The key to Southern Alp Sprouts' success lies in the meticulous care and attention given to every aspect of the production process. From ensuring water quality to maintaining consistent temperatures and rigorous quality assurance protocols, the McGraths have dedicated countless hours to developing a business which has earned them an international reputation as one of the best in the industry.

Karen is a strong advocate for the health benefits of this superfood, often emphasising their nutritional value. Studies have shown that sprouted vegetables possess antiinflammatory and antioxidant properties.

“I wish more people knew how good they are for you and how economical they are. There are a lot of processed foods that offer nothing in terms of health. Sprouts are as natural as can be—they’re a living product, and it costs very little for a punnet of sprouts, and you get what you need to keep you going.”

The McGraths’ dedication to innovation extends beyond their products to their business practices. They have embraced automation to enhance efficiency and productivity, especially during challenging times like the Christchurch earthquakes and the recent pandemic. Their foresight in having contingency plans, such as backup generators and additional trucks, ensured that Southern Alp Sprouts could continue operations without interruption.

“In 25 years, we haven’t missed a single day of production—even through the earthquake, snow dumps, and the Covid pandemic.”

“Jason is so clever. He has backups and alerts for everything, including power and water pressure. He’s also driven much of our automation. A game-changer was the automatic watering system Jason designed and built. In the early days, I was having to get up in the middle of the night to water the sprouts, which meant I was working up to 18 hours a day.”

“Then, during Covid, we were in a position where we were both working 24/7 to keep this place operating. Under that sort of pressure, we needed to find alternative ways to operate, and that led to some of the innovations we use today, such as the multi-head weigher and shaker table which separates the husk from the sprouts.”

Looking ahead, Karen and Jason are excited about the future of Southern Alp Sprouts. They have built a capable and loyal team of ten who have freed them up to focus on further product development and their next phase of growth.

With a strong foundation and a vision for the future, the McGraths are poised to continue their mission of providing high-quality, nutritious sprouts to consumers, promoting a healthy and sustainable way of eating.