For Matt Busch and the team at Busch Organics, water is central to every part of the farm’s success. Based at the bottom of the beautiful Lindenow Valley in East Gippsland, the family-run business grows certified organic vegetables on more than 121 hectares, supported by rich alluvial soils and reliable access to the Mitchell River.
Matt says the location gives Busch Organics a strong foundation for growing high-quality produce. Years of built-up topsoil have created productive country, but it is water that makes consistent production possible. The Mitchell River provides a dependable source that underpins the farm’s operations.
“Having access to the river and ultimately groundwater is a crucial part of what we do,” Matt said. “There are so many critical timeframes within growing a crop from start to finish, and having water available throughout the whole life of the crop is just so important.”
Busch Organics pumps water from the Mitchell River and supplements it with groundwater during the warmer months, helping the business manage seasonal pressures and maintain crop health. This access supports the growth of certified organic broccoli, beetroot, cabbage, broccolini, leek and carrots that are supplied to supermarkets and wholesalers across Australia.
Matt said water management on the farm is also becoming more precise through technology. The farm has been using soil moisture probes to better understand how different soil types respond to irrigation, with live data helping the team schedule watering more effectively. These tools are improving decision-making and helping the business use water efficiently while supporting crop quality.
Organic certification is an important part of Busch Organics’ approach. By growing in line with the National Organic Standard, the business combines careful water use with crop rotation, diversity in cover cropping and a strong focus on soil health. Together, these practices help create a more sustainable farming system for the long term.
This is especially important for the Busch farm, which is deeply connected to family history. After Matt’s great-grandfather migrated from Denmark, he bought the first block in 1921. Operations began with sugar beet production before expanding into livestock and vegetable farming, including the supply tomatoes to Heinz. It later produced medicinal herbs, drying and pressing oil for Australia and overseas, before evolving into today’s organic veggie farm.
Today the business is managed by Matt, his father Chris, and brothers Damian and Kane. Carrying the farm into a fourth generation is a source of pride, with the family determined to give the next generation the same opportunities to grow and succeed.
During the peak season, Busch Organics employs up to 25 people a day across ground preparation, planting, picking and packing. Looking ahead, Matt is optimistic about how new technology will continue to shape the industry.
But for Busch Organics, one thing remains unchanged: reliable access to water is the foundation that makes their productivity, sustainability and future possible.