THE WILD HIBISCUS STORY:The <strong>Wild</strong> <strong>Hibiscus</strong> Flower Company is a small family owned & operated firm run by apassionate team in Sydney, Australia. <strong>Wild</strong> <strong>Hibiscus</strong> Flowers in Syrup are the original creationof Lee Etherington who invented the product 11 years ago in 1997.<strong>Wild</strong> <strong>Hibiscus</strong> Flowers are unique in all the world and are now sold in 30 countries across theglobe through retailers as prestigious as Harvey Nichols in London, Citarella in New York &Galerie Lafayette in Paris.Our creation is found in upscale bars and restaurants and prestigious retail stores in 16countries worldwide, from the posh Dorchester Hotel in London to gourmet grocerCitarella in New York.We're dl delighted dto read regular media reports of encounters between celebrities lb ‐ andregularly feature in joint promotions at launch parties and premiers with Moet &Chandon.
HOMEGROWN AND HANDMADEAs our product has grown in popularity, The <strong>Wild</strong> <strong>Hibiscus</strong> Flower Company has remained a family‐owned and operated business. Webelieve that to earn "gourmet" status, a product must be made with individual care and attention to the highest standards. As the <strong>Wild</strong><strong>Hibiscus</strong> Flowers in Syrup blossomed, we made a conscious decision not to mechanize or outsource the production ‐ a growing trend inthe high‐end food market ‐ but to continue creating the product by hand, the best way we know how.Lee researched how to grow the <strong>Wild</strong> <strong>Hibiscus</strong>, who could grow it, where to grow it, how to harvest it, how to manage it after harvest sothe hibiscus remained in peak condition, and, most importantly, how to consistently process the fresh flowers into the <strong>Wild</strong> <strong>Hibiscus</strong>Flowers in Syrup. To that end, Lee devised a natural preservative ‐ a mix of spring water and Australian cane sugar ‐ that keeps theflowers fresh hfor up to 24 months.Our staff is trained to treat each <strong>Hibiscus</strong> flower with care. The flower they're holding is destined for a discerning consumer whoappreciates and expects a premium product, whether it's a bride on her wedding day, a celebrity, a mother celebrating a special occasionor a group of women enjoying a big night out.Under our supervision, contracted growers in tropical northern Australia produce and hand pick the crops of flowers, 25 percent ofwhich are certified organic. The fresh flowers are individually picked, deseeded, cleaned and packed into jars entirely by hand at ourfactory in the tiny village of Kurrajong, in the foothills of the Blue Mountains. <strong>Hibiscus</strong> flowers grow in several different shapes, so weplace them in predetermined positions in the jar according to shape, to ensure that none are squashed.We export to 30 countries, including the UK, Germany, the USA, Canada, Belgium, Japan, New Zealand, Singapore, South Africa, Spain,Austria, Switzerland, The Netherlands, France and The Philippines.W t thi l b i ki t d HACCP dit ti f f d ft d d b tt k i t i blWe operate as an ethical business, working towards HACCP accreditation for food safety, and we do our best to work in a sustainableway. This year we planted around 90,000 <strong>Hibiscus</strong> bushes to support our operations. After flowering, the <strong>Hibiscus</strong> plants are plowed backinto the ground, helping to improve and regenerate the soil.
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