On the outskirts of Sydney, in a fast-growing suburb is a model of future farms, growing organic herbs and fish.
Green Camel has taken a good idea — to recycle water from aquaculture to hydroponics — and improved on it, spending millions of dollars on developing secret technology.
Green Camel has ironed out its issues since a consortium of investors took over the business several years ago and is now in the black, producing 130,000 kilograms of herbs and 15,000 kilograms of fish a year.
Green Camel general manager Levi Nupponen has trained one thousand University of Sydney students in the operation, but has kept it largely out of the public spotlight until now.
Levi Nuppnen said the greenhouse on the south-west fringe of Sydney could produce 15,000 kilograms of barramundi and 130,000 kilograms of leafy greens a year on just 5,000 square metres of land. "Every drop of water is accountable, every single joule of sunlight as well," he said.