THE impact of the COVID lockdowns destroyed businesses of all sorts and sizes and amongst those hurt the most were food catering companies.
Public events were canned during COVID and residents were banned from attending large gatherings, even weddings and funerals were closed off to just a few.
Those companies that survived did so because they reacted quickly to the situation and changed their business operations.
Ipswich based FigJam and Co, through the leadership of founder, Jacob Davidson, moved towards food production with the likes of relishes and jams and that is why the company is still here and flourishing today.
FigJam sources local ingredients from seasonal bush tucker crops that are cultivated by First Nations owned and operated properties and social enterprises.
The government recently recognised FigJam along with two other First Nations native food businesses backing them with resources to assist in developing their products and expanding their foothold in Australia’s native food market.
FigJam received targeted support with funding to assist with research into such things as its condiment range, production methodology, raw materials, costs, supply and labelling.
Jacob Davidson said the connection with the Indigenous Native Food Program was a massive stepping stone for his business.
“The team helped us with their scientific knowledge and previous industry experience to get to the next stage in upscaling our business.
“Our end product now tastes even better with an extended use by date,” he said.
