Inghams

Inghams Group traces its origins back to 1918, when Walter Ingham Sr. purchased land in Casula, New South Wales, and began a small poultry operation that eventually expanded into one of Australia’s most recognised food brands. His sons, Jack and Bob Ingham, grew the business after 1953 into the country’s largest producer of chicken and turkey products, supplying both retail supermarkets and quick‑service restaurant chains. Over the decades, Inghams diversified into turkey, stockfeed and value‑added poultry products, and expanded operations into New Zealand, including the acquisition of Bostock Brothers – the only organic chicken producer in that market. Inghams operated as a family business for nearly a century before private equity firm TPG Capital acquired it in 2013 for around A$880m. The group then undertook capital investment programs to modernise its processing and farming infrastructure. In November 2016, Inghams successfully floated on the ASX, raising capital to support further growth and operational integration across its Australasian poultry network. Since listing, Inghams has continued to invest in automation, capacity expansion and strategic acquisitions to enhance its market position. But post-pandemic inflation has proven itself to be a challenge.