Camphor Laurel is an introduced species originally hailing from Asia and was introduced to Australia in the 1820s. Since then it has spread right along eastern Australia from the Atherton Tablelands south to Victoria.

Sustainability

Whilst undeniably attractive and fertile (a large tree can produce 100,000 seeds a year), Camphor Laurel has proven to be an unwelcome guest.

Camphor Tree

Camphor Laurel is quick to replace native species like blue gum and places strain on koala and other native fauna populations.

However, the simple destruction of camphor laurel trees makes little economic or environmental sense.

Government resources are not available to publicly fund significant eradication so the best solution to the Camphor Laurel problem lies in value adding.

Value adding by way of using the timber to produce camphor oil, furniture, wooden chopping boards, doors, step treads etc, is a more practicable way of reducing the timber stock and providing local employment.

A purchase from www.woodenchoppingboards.com.au helps (in a small way) encourage markets for Camphor Laurel products.

Naturally Anti-Bacterial

Many claims are made about the antibacterial properties of chopping boards made from different materials and some plastic cutting boards are inpregnated with antibacterial additives to enhance their marketing appeal.

Anti-Bacterial Chopping Boards

However, a local study by Alan Waterson in April 2002, for our supplier, found that not only does camphor laurel timber contain natural anti-bacterial agents, but that nature of the timber also inhibits bacterial growth and colonisation.

In his comparative study of camphor laurel, cedar, plastic and glass cutting board, it was found:

“Camphor Laurel Timber, as tested here, was the most effective food preparation surface with regard to reducing microbial growth. This appears to be a result of the nature of wood in general, & the presence in this particular wood of anti-microbial substances, which are also known to occur naturally in edible products.”

Alan Waterson B.Sc. (Hons) Dip Ed, Lismore, NSW – April 2002

Food Contact

The following extract is from the same study in 2002 and relates to food contact:

“The presence of anti-microbial chemicals in camphor laurel chopping boards raises the question of safety with regard to those chemicals contaminating food. The concentration & types of compounds in camphor wood can vary from tree to tree & between different parts of a tree.

The following compounds are found in Camphor Laurel samples: Camphor; Safrole; Cineole; Cinnamaldehyde; Fatty acids; Mannitol; Limonen; Tannins; Terpineol; Eugenol; Pinene; Linalool and Geraniol (3, 4)

Any of these substances can be toxic in purified form, but there is no evidence to suggest that food contact with Camphor laurel wood (particularly after curing) would produce any adverse effects.

Alan Waterson B.Sc. (Hons) Dip Ed, Lismore, NSW – April 2002