Issue 04
Summer 2020
10 Minutes with Andrew Sutherland We catch up with Founder of lightswitch consulting to learn more about retail opportunities for organics.
See page 12
Making a Splash 2020 Industry Awards winners Marinova have taken the industry by storm with their unique seaweed extracts.
See page 17
That’s a Wrap! We wrap up Australian Organic Awareness Month 2020, looking back at the achievements of our biggest campaign to date.
See page 6
Prepare for Bushfire Season As Summer Bushfire season approaches, it’s time to put your emergency plans in place.
See page 14
PYGANICŽ A natural choice for insect control PyGanic is a fast-acting botanical insecticide derived from organically grown Chrysanthemum daisies that provides shortterm control of several insect pests such as aphids, thrips, loopers, diamondback moth and others in a range of fruit and vegetable crops. Due to its naturally derived active ingredient PyGanic has a high safety profile for field workers, a low impact on the environment and a high impact on pests. This naturally derived active also means that Pyganic has a, zero days withholding period on many crops and a 1 day withholding on others (check label) and is registered as an organic input. Because of these, low withhold periods, Pyganic has proved popular in ‘flushing’ insects from a crop just prior to harvest. Insect contamination in fresh and processed produce is a significant recurring problem for vegetable and fruit growers and processors. Insect contamination causes rejections and lost sales for growers, adds cost for processors and results in bad publicity for retailers. With the rise of social media consumers have the ability to massively amplify their concerns or complaints. Recently a Sydney woman posted a video of a spider found inside her pre packed salad from a leading grocery retailer. After 12 hours, the video on the post was viewed more than 3 million times and had gathered more than 100,000 comments. In the past year, there have also been several consumer complaints about redback spiders being found in broccoli.
Used at label rates immediately prior to harvest (3 to 12 hours) PyGanic is very effective at flushing spiders and other insects from the crop for cleaner non-contaminated produce. For growers wishing to maintain and enhance their reputation for supplying clean, green produce, Pyganic is the natural choice.
Flush insect pests from your crop... Naturally
For low residue, high impact control of a range of insect pests in fruit and vegetable crops PyGanic® has you covered – • Naturally grown pyrethrum active ingredient • Application up to and including the day of harvest* • Broad label with wide range of uses • Low user toxicity • Low environmental persistence and totally biodegradable • Insect flushing effect for cleaner produce • Australian certified organic status *PyGanic has zero withholding period for many crops and 1 day for others.
ACO CERT. NO. 10332
www.sumitomo-chem.com.au PyGanic is a registered trademark of McLaughlin Gormley King Company.
Contents Australian Organic Awareness Month 2020 Wrap Up
Page 6
Industry News
Page 8
Benefits of Organic Certification
Page 10
10 Minutes with Andrew Sutherland
Page 12
Prepare for Bushfire Season
Page 14
Australian Organic Wine Awards 2020
Page 15
Marinova: Making a Splash
Page 17
Cattle Aren’t the Enemy
Page 20
Top Tips for Making Organic Living More Affordable
Page 24
Supporting your Microbiome in These Challenging Times
Page 26
Sticky Christmas Chai
Page 28
Cover: Simon Schulz, Schulz Organic Farms, by Ethan Lewis Photography
austorganic.com Australian Organic Limited (AOL) 18 Eton Street, Nundah Qld, 4012 Tel: 07 3350 5716
All rights reserved. Material contained in this publication may only be reproduced with written permission of Australian Organic Ltd (AOL). While every effort is made to publish accurate information, AOL and its directors cannot accept responsibility for statements made and opinions expressed in this publication. Inclusion of advertising does not imply endorsement of the product/services by AOL. To apply for reproduction permission please contact harriet.kendrick@austorganic.com. The views expressed in this publication are not necessarily the views of AOL.
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A NOTE FROM THE CEO
Contributors
Welcome to the Summer Issue of Organic Connect
harriet.kendrick@austorganic.com
As we welcome the 2020 Summer season, we also welcome the end of what has been a challenging year for people the world over. We can proudly celebrate our strong and resilient organic community, which has prospered despite the difficulties faced.
CONTRIBUTORS
In the Summer edition, we wrap up the year with the latest news, trends and insights from industry experts and certified operators. AOL Board Director and Founder of The Cocolife, Bernadette Favis, talks us through some of the benefits of organic certification, and we catch up with Andrew Sutherland, Founder of lightswitch consulting, after his recent webinar surrounding building sustainable retail partnerships. We learn more about certified operators and 2020 AOIA winners Marinova, and AOL Chief Technical Officer Owen Gwilliam debunks the myths of cattle and the environment. Dr Sarah Lantz helps us understand the importance of a healthy microbiome, whilst I share my own tips for making organic living more affordable. We thank our members, certified operators and advocates of the organic industry for their support in 2020. Have a safe and healthy Christmas and we look forward to catching up with you next year with the borders now open. Merry Christmas & Happy New Year!
Niki Ford CEO, Australian Organic Limited
EDITOR HARRIET KENDRICK
PUBLISHER AUSTRALIAN ORGANIC LIMITED (AOL)
BERNADETTE FAVIS HARRIET KENDRICK ANDREW SUTHERLAND MARINOVA OWEN GWILLIAM NIKI FORD DR SARAH LANTZ
For Australian Organic Ltd membership or advertising, please contact Shari Burke on the details below. MEMBERSHIP & ADVERTISING SHARI BURKE
shari.burke@austorganic.com Tel: 07 3350 5716
Australian Organic Limited (AOL) is the leading peak industry body engaging with government and industry to promote the commercial and social interests of those who are certified and protect the integrity of the certified industry against fraud and misleading organics. AOL has been at the foundation of organics since 1987 and is identified by the most recognised mark in Australia, the Australian Certified Organic Bud trademark. This trademark signals the highest of integrity and is recognised by more than 50 per cent of Australian consumers.
That ’s a Wrap! We’d like to thank our sponsors and supporters for helping us to achieve one of our largest campaigns yet! Australian Organic Awareness Month (or AOAM for short) is the nation’s largest campaign promoting the certified organic industry in Australia. Each September, AOAM is all about raising awareness of certified organic products, brands and businesses whilst educating consumers about the importance of looking for certified organic logos on their organic purchases. This year, AOAM ambassador and much loved Aussie actor Lincoln Lewis helped to spread the word of organic
THANK YOU FOR SUPPORTING OUR INDUSTRY and educate consumers on the importance of looking for certification logos on organic products in Australia. Lincoln visited several organic businesses and operations to understand what goes into making an organic product, and get inspired by the passion of the people behind them. We were proud to welcome back several returning sponsors and supporters, engaging a range of brands and businesses including the 3 major supermarkets. We also welcomed our first international sponsor - highlighting the integrity and credibility of the campaign. We look forward to celebrating with you next year!
WITH THANKS TO OUR 2020 SPONSORS
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Importing
ORGANIC GOODS INTO GREAT BRITAIN
Great Britain has introduced a manual Certificate of Inspection (“COI”) system for imports of organic produce that will apply to all consignments shipped from a third country on or after 1 January 2021. The Australian Government Department of Agriculture, Water and the Environment (DAWE) has provided a trade update to clarify the next steps for export into Great Britain, as the exit date looms and transition period from the European Union ends 31 December 2020. From the 1st of January 2021 you will need to complete a GB COI in addition to your OPC for any exports to Great Britain. Please contact your Certification Body to ensure you clearly understand the new process for export into Great Britain prior to dispatch. For more information and to download a copy of the GB COI template, view the Notice on the DAWE website.
‘Tis the season for certified organic milk Make Christmas entertaining easy with over 100 certified organic Coles Brand products!
ACO CERT. NO. 10645
Australian Organic
BACKS GROWERS ON APPEAL OF GMO DECISION
Australian Organic Limited has expressed its support of the McLaren Vale winemakers seeking to appeal the South Australian Government’s decision to reject 10 local council applications to maintain status as non-genetically modified (GM) crop areas, so as to protect one of the nation’s most prolific organic wine-producing regions. The applications were made following the passing of legislation to lift South Australia’s ban on GM crops in May which had previously been scheduled to end in 2025. It had been hoped by the 10 councils their status as GM free could be continued, to protect valuable and hard-earned domestic and international markets. The announcement that applications were unsuccessful was made by Minister for Primary Industries and Regional Development, David Basham, in November. Australian Organic Limited Chief Executive Officer, Niki Ford, said she was dismayed by the Government’s decision. “Many of our members have invested considerably in contributing to the Government’s consultation process but now find their markets, both domestic and international, in grave danger after many years’ establishing unique selling positions as GM-free,” Ms Ford said.
“What we are asking for is simply that the risks associated with this decision be properly assessed.” “Given the current economic challenges all enterprises face, the need to protect Australian businesses’ unique selling proposition is paramount.”
Australia - New Zealand PLAN TO BEAR FRUIT
“Our farmers will be able to get their premium produce across the ditch quicker under this arrangement while still ensuring health and biosecurity safeguards,” Minister Littleproud said. “The Export Plan recognises Australia’s existing export certification system, removing the need for New Zealand specific requirements. “Exporters will no longer need to nominate their industry inspectors, packhouse or growers each year and can use whoever is New Zealand approved. A new agreement with New Zealand will boost Australia’s $170 million horticultural export industry - aiming to ease regulatory burden and reduce red tape. Agriculture Minister David Littleproud commented that the signing of the new Australia - New Zealand Export plan will open market access for Australia’s horticulture exporters.
“Packhouses do not need to be Registered Establishments if they are not undertaking treatments or Authorised Officer inspections, a cost saving of over $6000 a year in registration fees and audits.”
AUSTRALIAN ORGANIC CONNECT NEWS AND TRENDS
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The Benefits
OF ORGANIC CERTIFICATION BY BERNADETTE FAVIS DIRECTOR / COMPANY SECRETARY, AUSTRALIAN ORGANIC LTD Bernadette originally worked as a corporate lawyer and governance professional before she rediscovered her love of plant based oils and established The Cocolife.
With increasing competition, retailers and brands are continuously improving their consumer offerings. At the same time, consumers are more educated and informed on where and what to spend their dollars on due to the ease of access to information and changing consumer values.
to consumers. Certification provides such credibility. It provides re-assurance to the retailer and the consumer that the product has undergone rigorous independent verification of compliance with a consistent framework. It ensures the industry remains accountable to its end users.
Organics is becoming one of the fastest growing segments domestically and internationally. Global organic sales surpassed the US$100 billion mark in 2018 according to Ecovia Intelligence. The global organic foods and beverage market is expected to reach US$399.4bn by 20271. The United States is the largest market with an estimated US$47.3 billion in 2020 with China forecast to reach a projected market size of US$6.9 billion by year 2027 with CAGR (Compounding Annual Growth Rate) of 13.5%2. Domestically, organic farming in Australia is valued at $1.8bn, with a CAGR of 15.1% over 5 years.3
Organic certification delivers the integrity of the claim for organics. By having an organic certification on a product, such as the Bud logo, consumers can be assured that the product is produced according to stringent requirements, and is therefore; sustainable and regenerative; harmful synthetic chemical free; free range and not tested on animals; and all GMOs are prohibited.
Australia has the largest area of organic farmland in the world covering more than 35 million hectares4. Most of this land is large rangelands for organic cattle farming. The industry continues to grow as consumer demands and consumption grow. Retailers and brands value the importance of organics stimulated by consumer choice that organic products are better for the environment and their wellbeing. Organics therefore is becoming mainstream notwithstanding that the price for organic products generally commands a premium compared to conventional products. This is due to the value placed on the term organic - that it is free from synthetic chemical residues or preservatives, antibiotics and is sustainably grown.
Domestically, supermarket chains are anticipated to increase their ranging of organic products over the coming years.5 With the increase in consumer demand in Australia and internationally, it is even more important to continue to ensure that organic certification remains a focus for retailers and brands. Education and awareness are key and these are some of the strategic objectives of Australian Organic as the peak body in Australia. From paddock to plate, an organic certification logo such as the Australian Organic Bud Logo protects consumers and those working behind the scenes in the organic industry, ensuring products have been produced with the health and welfare of farmers and workers, consumers, and the environment in mind.
References: Global Organic Foods & Beverages Industry, Report Linker, 24 August 2020
1
Global Organic Foods & Beverages Industry, Report Linker, 24 August 2020
2
Organic Farming in Australia Industry Report, Ibisworld, December 2019
3
Organic Farming in Australia Industry Report, Ibisworld, December 2019
4
It is therefore important to protect the term organic and ensure its authenticity remains a credible representation
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AUSTRALIAN INDUSTRY & UPDATES AUSTRALIAN ORGANIC CONNECT
Organic Farming in Australia Industry Report, Ibisworld, December 2019
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What can Wallace International do for you? Import and Export: We manage your international air and sea freight shipments around the world. Wharf and Stevedores: We monitor the wharf and depots to track your shipment and pay their fees. Customs Clearance: Our customs brokers investigate all duty and tax concessions available to you. We lodge your entry electronically with Customs and Quarantine for arrivals at any Australian port. Trucking: We deliver your goods from any wharf, depot or airport to you or your customer. Our warehouses: Unpack/pack, pick, store and distribute products around the country. Organic: We are Australian Certified Organic / Organic Certified: Certificate 13117. Special projects: We have the right people and contacts to handle large and complex solutions. Invoicing: We compile the various fees and charges on one invoice for ease of reconciliation. In summary: We package our services to provide reliability & cost efficiencies to streamline your supply chain.
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10 Minutes With
ANDREW SUTHERLAND LIGHTSWITCH CONSULTING Andrew is founder of lightswitch consulting, a bespoke FMCG consultancy supporting ANZ brand owners.
ANDREW SUTHERLAND, FOUNDER OF LIGHTSWITCH CONSULTING
Founder of lightswitch consulting, Andrew Sutherland has extensive experience in management and sales in the commercial and retail space, including working for brands such as Deoleo, ANZ, PepsiCo and Kellogg’s. Andrew recently hosted a webinar in partnership with Australian Organic titled “Building Sustainable Retail Partnerships”, to help organic operators learn more about building and improving on retail partnerships and brand strategies. We spoke to Andrew to learn more about his new venture, lightswitch consulting, and what advice he would give to organic operators entering the current retail space. Tell us a bit about yourself and your business. I’ve been in FMCG (fast-moving consumer goods) for over 25 years, working in Sales, Category, Marketing and Senior Leadership roles for Tier 1 organisations across ANZ and the UK. My lovely wife (Olivia) is also in FMCG, so we are a Grocery Household (makes for scintillating dinner conversation!) lightswitch consulting is a bespoke FMCG consultancy which supports ANZ brand owners across all aspects of the go-to-market process. What is your background? How did you get into the commercial / retail space? My first permanent role out of University was with Kellogg’s NZ as a Sales Representative. I loved it and have been hooked ever since. FMCG is a great industry in so many ways, and it has been interesting to see the industry evolve over the last two decades. 12
AUSTRALIAN INDUSTRY & UPDATES AUSTRALIAN ORGANIC CONNECT
What inspired you to start lightswitch consulting? It was three things. Firstly, I became a little disillusioned with the tier-1 FMCG relentless focus on profit – often at the expense of brand investment. Good brands are literally ‘the gift that keeps on giving’, and they need to be nurtured, not exploited. Secondly, I was also inspired by some of the passionate local brand owners I began meeting across ANZ. They cared deeply about their brand’s health and relationship with consumers; investing actively to support it and to also support their local communities. I agreed with their philosophy, and realised that my experience could really help local brand owners grow – and would be a good use of my time. And last, but by no means least, I wanted the flexibility to be an ‘available’ father to my two boys as they move through the teenage years.
How do you feel COVID-19 has affected the retail environment and consumer shopping habits in Australia? There has been a couple of really interesting changes. Lockdown time spent in local communities has moved shoppers to local stores. This was compounded by supply chain challenges in the early days, as supermarkets struggled to cope with panic buying. As a result, consumers have become more open to trying new brands, which creates huge opportunities in many categories. More time at home has increased from-scratch cooking, and possibly encouraged consumers to not only think about what they eat, but also where it comes from. As a result, they may be choosing to find out a bit more into the brands they buy, and what those brands stand for.
Online shopping has exploded, and I think this has changed habits which is really important to consider. The Shopper Decision Process is different when shopping on-line, and when combined with Woolworths and Coles dominance of the format, that creates fresh challenges for Brand Owners. Many organic brands and businesses have thrived throughout the COVID-19 pandemic – do you think retailers have noticed this uptake in organic / have taken this into account in their category growth strategies? Definitely. Retailers are actively seeking differentiation to drive category growth. Credible, trusted and commercially savvy organic brands can be a very strong foundation, enabling multiple retail category growth strategies. What do you think are some of the key points that organic operators should consider when trying to ‘fit’ into these kinds of retail strategies? Due to the super-high trade concentration in ANZ, it’s really important to understand what role your category plays in the Retailer’s overall growth strategy. Then, within your specific category, what role can your brand play? Why is your brand able to deliver this role better than your competitors? And what is the benefit to the Retailer
if you do? And lastly but most important – run everything through a P&L. The financial implications of gaining (or losing!) a big customer can be massive, and you need to fully understand and plan for these. What would be your best piece of advice for an organic brand looking to expand into the retail space? Have a transparent, continuous dialogue with your brand’s consumers. Invest time and money in knowing them deeply. Then figure out how your brand can help them meet needs they may not have even realised they have. Congratulations on becoming a member of Australian Organic Limited. Why do you feel it is important to support the organic industry in Australia? Thank you! Organic is important because the way we currently grow, ship, sell and use food as a global industry is really broken. Our food production systems contribute to climate change, and waste critical resources in so many ways. Organic is a very well understood step in the right direction - towards sustainable food production which promotes biodiversity, reduces waste, and positively impacts the world in which we all live. Supporting organic makes a difference, and that is more important now than ever before.
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Prepare
FOR SUMMER BUSHFIRE SEASON While many of us rejoice at the return of the holiday season, others will face a stark reminder of the harsh conditions faced this time last year. With temperatures creeping up to the 30s and 40s, now is most definitely the time to begin your preparations for the Summer bushfire season. Bushfires can be unpredictable. Emergency plans should be put into place as early as possible. There are many resources available online to help you plan and prepare. Some useful tips include: 1. Set out an emergency plan that takes into consideration a range of scenarios. 2. Make sure everyone is aware of the emergency plan and procedures, including family and any workers on your property, as well as your closest neighbours. 3. Save emergency contact information in your phone, noting that triple zero ‘000’ should always be your first point of call in an emergency. 4. Prepare your property for fires. This includes clearing out gutters, removing flammable materials away from your home, mowing grass and cutting back vegetation, replacing plastic with metal where possible, and ensuring your garden hoses are long enough to reach your property perimeter. 5. In the event of evacuation, ensure that you are able to leave your property as swiftly as possible with any essentials required, including important documents and medication. Bushfires can intensify quickly. You should consider how physically and mentally exhausting a bushfire can be before attempting to defend your property.
For Certified Organic Operators Fire-fighting efforts are facilitated by a range of fire-retardant chemicals, which may impact organic properties in affected areas. Many of these chemicals are prohibited by Australian organic standards. If you think your property may have been contaminated, contact your certification body for guidance.
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To assist organic operators, we have provided some links below that may be helpful (a full list of resources can be found on our website here).
NSW: Bushfires: Plan & Prepare NSW NSW RFS: Fires Near Me
NT: Prepare for an Emergency: Bushfires NT Government Alerts & Warnings
QLD: Bushfire Plan QLD Current Bushfires QLD
SA: Be Bushfire Ready SA CFS: Latest Warnings
TAS: Bushfires: Prepare, Act, Survive TAS Tasmania Fire Service: Latest Alerts
VIC: Preparing for Fires VIC VIC Emergency: Incidents & Warnings
WA: Bushfire Preparation WA Emergency WA
Nominations opened for the Australian Organic Wine Awards 2020 in November, after a three-year hiatus the coveted competition has returned to showcase the nation’s best organic drops. Josh Martin, who is among the judging panel, was thrilled to announce the grand return of the contest. “For producers, this is a unique opportunity to benchmark their wines against the very best of their organic winemaking peers,” Mr Martin said. “This is also a fantastic chance for wineries to showcase their talents and raise the profile of their emerging drops, or garner recognition for their much-loved and established favourites.” Nominations close on the Friday 18 December, with judging held in January 2021 at Brisbane’s iconic City Winery. Entrants must be certified organic, from any Australian certifying body, and have products commercially available. The winners will receive a Cullen Wines trophy, a case of Cullen wines, a Riedel decanter and a special feature article in Gourmet Traveller WINE magazine. Mr Martin, who is a judge on Australia’s Wine List of The Year, has a particular penchant for the organic wine industry. He’ll be joined on competition day with fellow judges, Ramon Arnavas (Chair), Ken Gargett and Alex McPherson. “We have a great panel of experienced show judges, Len Evans scholars and decades of industry experience,” Mr Martin said. “I can speak on behalf of everyone when I say we are anticipating the opportunity to judge every single
wine and are looking forward to the wide array of styles and varietals. “It’s our ambition for the Australian Organic Wine Awards to become a legacy event as this is the only opportunity for winemakers to compete in a tailored and bespoke event focusing purely on organic drops. Any varietals can be entered from pét-nat, to whites to reds and dessert wines, and they can be from any vintage.” Mr Martin said there was a sense of celebration as the competition neared, the Awards were a chance for producers to rejoice in their efforts and show pride in their best wines. “I believe organic producers pour more love and care into each bottle, they have to work harder, which is underwritten through their philosophy of organic farming,” he said. Australian Organic Limited Chief Executive Officer Niki Ford said the peak industry body was delighted to be hosting the Australian Organic Wine Awards 2020. “This year has been tough for winemakers, and this event is a fantastic way to raise the profile of quality organic wine and boost the industry,” Ms Ford said. “For a relatively small percentage of production, organic wines make up 12 per cent of all exports, as these premium wines are highly sought after around the world. “I wish all organic winemakers the best of luck and look forward to announcing the winners next year.” Learn more on our website, austorganic.com
AUSTRALIAN ORGANIC CONNECT AUSTRALIAN INDUSTRY & UPDATES
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Making a Splash Tasmanian biotechnology company Marinova is making waves on the global stage.
Secrets from the wild oceans of Tasmania have proven a catalyst for marine biotechnology company Marinova to take on the world. The company specialises in a unique seaweed compound by the name of fucoidan, pronounced ‘few-coy-den’, exporting the product to over 30 countries across the globe. “Fucoidan occurs naturally in brown seaweeds,” explains Marinova’s CEO & Managing Director, Mr Paul Garrott. “Essentially, it’s the slimy film you find on the surface of the plant. In nature this acts as a protective barrier against water-borne pathogens and other environmental challenges.” Fucoidans have been prized for their dietary and therapeutic properties for centuries. “Their medicinal properties have been well documented in Asian cultures,” explains Mr Garrott. “Fucoidan-containing seaweeds have long been used to address health conditions that range from nausea and inflammation through to abscesses and tumors. However, only in the last 30 years has fucoidan science really come to the fore and placed this unique compound at the forefront of natural therapeutics - with Marinova leading the way.” Some three decades ago the introduction of an invasive Japanese seaweed, Undaria pinnatifida – or wakame to Tasmanian waters prompted innovative thinking that would later give rise to a whole new export market, not just for Tasmania, but for Australia. “We set about investigating how to harvest what essentially is a marine pest with a view to creating a new high value-added industry. Research into fucoidan and its health benefits quickly intrigued us and we set about extracting and purifying the compound from locally harvested seaweed.” Gut and digestive health, immunity, anti-inflammation,
integrative oncology and anti-ageing are key health areas where fucoidan offers demonstrated bioactivity. “Marinova is the only company in the world that produces high purity, certified organic fucoidan with global regulatory acceptance,” says Mr Garrott. “The fucoidan extracts we produce here in Tasmania are second to none and you’ll find them included as key ingredients in all manner of dietary and health supplements and also in a range of functional foods and beverages.” Success for the Hobart based manufacturer is ground firmly in research and development. “Our team are global experts in fucoidan science,” explains Mr Garrott. “With world-class expertise in fields as diverse as biochemistry, pharmacology and international business development, Marinova is an organisation dedicated to excellence. In fact, we invest over 20% of our annual revenue back into global R&D programs that continue to provide valuable evidence to support our speciality product portfolio.” It’s an approach that’s seen demand for Marinova’s fucoidan extracts continue to rise. “2020 has been particularly busy for us,” explains Mr Garrott. “The suite of evidence supporting the immune properties of our fucoidan extracts has been of intense interest to formulators looking for unique ingredients. There are not too many natural, certified organic ingredients that are supported by rigorous science. I truly believe quality ingredients backed by evidence will always rise to the fore in the health sector and we’ve experienced this first hand during 2020 with the company recording unprecedented global demand for our fucoidan extracts.” An exclusive fucoidan extraction process continues to set Marinova apart from global competition. “Most manufacturers of fucoidan utilise solvents in their extraction process which often results in the integrity of the final extracts being compromised and their bioactivity diminished,” describes Mr Garrott. “We developed what we term the Maritech® extraction process. This proprietary process is used solely by Marinova and is
AUSTRALIAN ORGANIC CONNECT AUSTRALIAN INDUSTRY & UPDATES
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best described as an aqueous extraction method that allows us to selectively isolate and concentrate the extracts without utilising solvents. The resulting fucoidan extracts comply with the most rigorous quality standards and regulatory requirements.” A genuine commitment to sustainability underpins Marinova’s business philosophy. “From the very beginning we’ve sought to develop the most efficient and sustainable practices right across the company. From the Maritech® extraction process, that utilises green chemistry principles, through to our sustainable seaweed harvesting practices, zero waste management and renewable energy usage…we are now on the cusp of becoming a legitimate carbon neutral manufacturer.” “Marinova only harvests wild seaweeds that are grown in pristine waters. The quality of the source seaweed directly translates to the quality of fucoidan, so it’s very important that we source seaweed well away from any sources of industrial, agricultural or human contamination,” explains Mr Garrott.
“Marinova is the only company in the world that produces high purity, certified organic fucoidan with global regulatory acceptance.”
“All of our seaweeds are harvested on an environmentally sustainable basis and in accordance with world’s best practice. We know that well managed wild seaweeds are a rapidly renewable marine resource and preservation of the native ecology is very important to us.” Since establishing its world-class extraction facility in Hobart in 2006, Marinova has succeeded in diverting all of its seaweed residues away from unproductive landfill and into new, value-added products. Not only does the company capture its liquid and solid by-products, they convert these into nutrient-rich organic additives for the horticultural sector. They are initiatives that demonstrate Marinova’s holistic approach to sustainability and commitment to zero waste manufacturing. The strength of certified organic accreditation has been instrumental to Marinova’s success, with Mr Garrott citing the ‘Bud’ certification as crucial confirmation to many of their clients. “Certified organic accreditation is very important to many of our clients. Now more than ever, consumers are demanding quality and integrity in their health products and are prepared to shop around to ensure their purchases align with their values.” Accolades such as the Australian Organic Industry Awards have also helped place Marinova firmly on the global stage.
Centre: Marinova’s manufacturing facility. Bottom left: Maritech fucoidan extracts. Bottom right: Marinova CEO & MD Mr Paul Garrott
“Being named the Export Market Leader in the 2019 awards certainly provided us with additional leverage in the global marketplace,” notes Mr Garrott. “The Australian organic industry is well respected and it’s essential that we maintain that quality and rigor to support a bright future for all producers.” For further details visit www.marinova.com.au
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AUSTRALIAN INDUSTRY & UPDATES AUSTRALIAN ORGANIC CONNECT
THE LEADING
ORGANIC EDUCATIONAL RESOURCE REGISTER FOR FREE RESOURCES
We’re excited to share with you our brand-new program designed for students from Foundation to Year 10. This program aims to increase student and educator awareness on Organic Principles and Practices and how they interact and impact on Environmental Systems. The best part? All of our resources are available for FREE! The program is comprised of three ACARA aligned units. Each unit contains fully resourced lesson plans, worksheets, guided practical and experimental activities, teacher led discussions and links to interesting videos. Register for free on our website, www.organicschools.com.au
Webinars
WATCH AGAIN Missed any of our recent webinars? You can find webinar recordings and resources on our website under ‘Events’. Simply register for free to download and watch again. AOL members can easily access webinar resources in the member portal. Visit our website to keep up to date with upcoming events and webinars. We can’t wait to kickstart more face-to-face events in 2021!
VISIT OUR WEBSITE
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Cattle Aren’t the Enemy
Recently, it has become an almost universal dogma among environmentalists and health experts that cattle are bad for the environment and consuming their products is bad for our health. Most organic farmers know that cattle can have positive or negative impacts on the environment, depending on how they are managed, and evidence is building that the vilification of animal foods was an enormous mistake. In Defending Beef, environmental lawyer turned grazier, Nicolette Hahn Niman argues that cattle are not inherently bad for the environment, but rather that the impact of ruminant herbivores can be either negative or positive, depending on how they are managed. With careful management, ruminant herbivores can play an essential role in maintaining grassland ecosystems, nutrient cycling, and locking up atmospheric carbon into the soil. Through my career in organic agriculture, I’ve been fortunate enough to have visited hundreds of farms. Dozens of these have produced beef cattle, and the most successful organic beef cattle farms I’ve visited have one thing in common: their use of some form of rotational grazing (under the various monikers of cell grazing, holistic management, time-controlled grazing, adaptive multipaddock grazing etc). All these methods have in common high stocking rates, for short periods of time, followed by a rest period allowing pastures to recover. The benefits of adopting such grazing practices are almost always apparent – improved productivity, less pest and disease problems, and increased soil carbon levels. That’s right – increased soil carbon levels! Where does this carbon come from? From the atmosphere, into the pasture grasses (via photosynthesis), into the cow and then into the soil. The ruminant (multi-stomach) herbivore unknowingly provides the perfect environment to break down even the driest lignified plant matter (which would otherwise be oxidised and released into the atmosphere), turns it into manure and delivers it to the soil surface. Following this piece of ruminant-specific magic and with the right grazing
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IT’S NOT THE
management, as well as the absence of ‘dung beetle-killing’ cattle drenches - atmospheric carbon is sequestered into the soil where it belongs. ONLY ruminant herbivores grazing grassland can create this magical pathway – and this is the largest potential carbon sink that is known to exist on the PLANET! Cows aren’t entirely off the carbon emissions hook – especially if they are kept in feedlots, where a much higher level of energy is consumed, pollution is created, monoculture crops are grown to produce feed, diesel is burned to cultivate land (releasing even more soil carbon), synthetic fertilisers are applied (more carbon released, and waterway pollution), more diesel is consumed to harvest and transport grain to the feedlot, etc. Compare this with cows grazing on grassland. There is little to no cultivation, limited fertiliser use, no feed transport etc, just photosynthesis – which captures carbon, sunlight and water which are all delivered by nature. Then, ruminant herbivore magic, putting carbon back into the soil, whilst producing food – some of the most nutritious food available! Human health As explained by Paul Saladino in his recent book, The Carnivore Code - animal products are some of the most nutrient dense forms of food available to humans. Added to this, they exclude a range of naturally produced toxins that exist in plants (to fight off insect attack). Saladino (suitable name for a salad-dodger) argues that animal products are indeed very healthy – and provides a wealth of information supporting his thesis. Recent scientific studies show that certified organic animal products are even better - a review of reliable studies conducted in 2016 showed that organic milk and meat tended to be more nutritious than conventionally produced versions. But doesn’t meat cause cancer? You may remember the significant announcement in 2015, that the International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO), evaluated the carcinogenicity of the consumption of red meat and processed meat, and concluded that red meat
COW – IT’S THE MANAGEMENT OF THE COW.
BY OWEN GWILLIAM With over 19 years of auditing & consulting experience, AOL’s Chief Technical Officer now focuses on market access, standards & industry development.
was “probably carcinogenic”. The classification made the headlines worldwide, and many thought this settled the issue. However, looking deeper into the report, we can see that the actual wording related to red meat was, “limited evidence in humans for the carcinogenicity of consumption of red meat.” That’s right – limited evidence! Further investigation of the data used to come to the conclusion that the evidence was “limited” (i.e., more than none), was entirely epidemiological data. The problem with epidemiology Epidemiology is a method for observing populations and finding correlations. We know however that correlation does not imply causation, and for that reason, interesting correlations found through observational epidemiology should then be properly tested using randomised control trials. I am yet to find reports of quality randomised controlled trials demonstrating a link between red meat consumption and cancer in humans – only epidemiological studies. What is very difficult to account for in epidemiological studies such as these is the accuracy of the data collected (often self-reported surveys), other (confounding) factors, and healthy user bias. Perhaps those eating the highest amount of meat are eating fast food burgers with sugary soft drinks. Whereas those self-reporting as eating less meat are also leading a more healthy overall lifestyle, including cooking at home more, consuming less alcohol and cigarettes! No conclusions should be drawn about red meat consumption as it relates to cancer risk from the IARC report, nor from any epidemiological studies. This issue is well summed up by Hur, S.J., et al. (2019), as follows: “A single specific factor, such as red meat consumption, should not be regarded as the main cause of the increase in colorectal cancer risk. Instead, the induction of colorectal cancer is more correlated with a myriad of complex factors that include age, genetic factors, dietary habits, environment, and lifestyle.”
But what about cholesterol? Eating more animal products may increase your cholesterol – but is this really a problem? Ancel Keyes’ “diet heart hypothesis”, has been well and truly disproven by quality science during the last decade. Dietary saturated fat and cholesterol can no longer be reasonably portrayed as being connected with heart disease. In fact, high cholesterol – including the “bad” LDL, have since been shown to be positively correlated with longevity! Cholesterol is a building block of healthy human tissues including the brain, and critical for hormone production and transport through your body. Sadly, recent research hasn’t quite made it into the mainstream and many doctors and health authorities are still recommending low fat diets and statin drug therapy to reduce the risk of heart disease – despite lower cholesterol being associated with earlier death. An especially troubling recent finding is that there appears to be an association with feelings of violence and suicide and LOW cholesterol! Maybe the famous Meat and Livestock Australia “Red Meat. Feel Good.” advertising campaign as seen on TV (and on butchers’ brown paper bags) was indeed true. Armed with the above knowledge, it is less surprising to see numerous stories emerging on social media, such as on the Instagram account of Shawn Baker (US based orthopaedic surgeon and multiple world record holding athlete) (declaring a conflict here – Shawn once retweeted a photo of my abs), and even mainstream media including this recent piece in the Sydney Morning Herald article “‘I f--ing love meat’: the athletes who swear by a ‘carnivore’ diet” (Sydney Morning Herald, Mark Whittaker, 25 July 2020). On a personal note, I switched to an animal-based diet almost 3 years ago, and my health has benefited tremendously. Based on my reading and personal experience, I believe ruminant herbivores (especially cattle), carefully managed (organically of course), provide the best outcomes environmentally, and for human health.
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If this article has spurred your interest – check out some of the references and further reading below, best accompanied by a rare organic rib eye! Environment: Niman, N. H. (2017). Defending beef: The case for sustainable meat production. Lierre, K. (2009). The Vegetarian Myth: Food, Justice and Sustainability. Savory, A. (2016). Holistic Management, Third Edition: A Commonsense Revolution to Restore Our Environment Health: ‘I f---ing love meat’: the athletes who swear by a ‘carnivore’ diet, Sydney Morning Herald, Mark Whittaker, 25 July 2020. Saladino, P. (2020). The Carnivore Code Towards a Paradigm Shift in Cholesterol Treatment: A Re-Examination of the Cholesterol Issue in Japan (2015) Chapter 1 Cholesterol and Mortality. (2015). Annals of Nutrition & Metabolism, 66, 1-13. doi:10.2307/48508246 Liang, Y., Vetrano, D.L. & Qiu, C. Serum total cholesterol and risk of cardiovascular and non-cardiovascular mortality in old age: a population-based study. BMC Geriatr 17, 294 (2017). https://doi.org/10.1186/s12877017-0685-z Ravnskov, Uffe, et al. “Lack of an association or an inverse association between low-density-lipoprotein cholesterol and mortality in the elderly: a systematic review.” BMJ open 6.6 (2016): e010401. Ravnskov, Uffe. “High cholesterol may protect against infections and atherosclerosis.” Qjm 96.12 (2003): 927934. Mufti, Rizwan M., Richard Balon, and Cynthia L. Arfken. “Low cholesterol and violence.” Psychiatric services (2006). Ellison, Larry F., and Howard I. Morrison. “Low serum cholesterol concentration and risk of suicide.” Epidemiology 12.2 (2001): 168-172 University of South Florida (USF Innovation). “No association between ‘bad cholesterol’ and elderly deaths: Systematic review of studies of over 68,000 elderly people also raises questions about the benefits of statin drug treatments.” ScienceDaily. ScienceDaily, 27 June 2016. <www.sciencedaily.com/ releases/2016/06/160627095006.htm> Hur, S.J., Yoon, Y., Jo, C., Jeong, J.Y. and Lee, K.T. (2019), Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review. Comprehensive Reviews in Food Science and Food Safety, 18: 1812-1824. Alexander DD, Cushing CA. (2011) Red meat and colorectal cancer: a critical summary of prospective epidemiologic studies. Obes Rev. 2011 May;12(5):e472-93. 22
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The Australian Organic Collective podcast shares stories from Australian Organic members and the wider organic industry to educate both industry and consumers about the importance of looking for a certification logo on organic purchases. Join us as we learn more about the farmers, manufacturers and brands behind some of your favourite certified organic products. Episodes feature interviews with Australian Organic Limited CEO Niki Ford, Chairman Martin Meek, and Chief Technical Officer Owen Gwilliam; alongside Paul Da Silva, Marketing Manager of Arcadian Organic & Natural Meat Co.; and Bridget Carmady, Founder of ClĂŠmence Organics. Listen to the Australian Organic Collective Podcast on Spotify, Apple or wherever you get your podcasts.
Top Tips for
BY NIKI FORD CEO, AUSTRALIAN ORGANIC LTD
MAKING ORGANIC LIVING MORE AFFORDABLE As CEO of Australian Organic, I often get asked, “why are organic products so expensive?” As an organic consumer for more than a decade, I have also fallen prey to $12 capsicums and fake organics during my consumer journey. That’s why I’d like to share some tips on how to navigate the organic market and still have change left over. Organic Delivery Boxes Like most organic consumers, I began my journey with fresh fruit and vegetables. I was introduced to a local delivery service, Home Fresh Organics, by a gym buddy who had nothing but positive feedback for the company. I purchased my first box 10 years ago and have never looked back. The value that locally sourced, organic seasonal produce boxes offer is significant. Each service is different and, depending on the season, you will save 15-20% when compared to purchasing the same products individually.
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Depending on your local area, organic delivery services offer boxes starting from approximately $50. The box changes weekly and generally you can swap in and out your preferred seasonal produce; the number of produce items averaging at around 15 per box. It’s an easy way to get ‘fresh from the grower’ produce at a great price and it’s delivered straight to your door – what could be more convenient! Eating seasonally also has health benefits. Seasonal produce is generally harvested at its peak, so it retains its full nutrient and vitamin content. Since seasonal produce naturally ripens on the vine or in the ground, it will have a more complex and richer flavour. Nature is wiser than we give it credit for and seasonal foods support season-specific needs along with reducing our carbon footprint and therefore making it a more ethical decision.
Farmers’ Markets Local farmers’ markets can also provide lower priced produce as they are cutting out the middle man / retailer, but if you are anything like me I get so excited about the fresh produce I end up purchasing too many fresh items and then run out of time to cook them during my week. Then, unfortunately, I end up increasing my food waste, a pet hate of mine. In this instance, it’s worth investing time in fermenting and pickling to make your fresh produce last longer and prevent food waste. When it comes to pantry lines and staples, it all depends on your individual budget and tastes. I transitioned my pantry one item at a time to a certified organic alternative to save costs. Along the way, I tested new lines before deciding on my favourites. Bulk Buying For standard pantry lines, for example canned products like coconut cream, beans and tomatoes, I suggest purchasing in bulk and negotiating a deal at the store. Major retailers won’t do this of course, but when purchasing from the markets, health stores or even local independent supermarkets its worth asking if they will provide multi-buy discounts. If a full carton is too much for you, share the deal with a friend. Major retailers stock a range of organic canned lines now in both private label and organic brands, so it’s worth taking the time to look at what’s available when speeding up and down the aisles. Purchasing seeds, nuts, flour and superfoods from bulk-buy stores is another good cost-saver as you only need to purchase exactly how much you want.
However, be careful where you shop for bulk buy products. If the retailer is not certified organic, then once a large certified organic bulk bag of anything is opened, it is no longer considered certified organic. “Why not?” you might ask. Given the ability to contaminate or even fraudulently claim to be organic in Australia, the open certified organic product needs to be handled as a part of a complete supply chain verification. Putting a label on a bulk food bin does not make it certified organic. Unless the retailer is audited to ensure that the organic management plan is adhered to for certified organic products, then you need to ask yourself, “how do I know what is actually in that bulk bin?” The simple answer is – you don’t. Eat Better, Less Often When it comes to meat, it’s safe to say there is a price gap between organic and conventional. To manage this, my advice is to eat better quality meat like organic less frequently – and you will be able to enjoy every mouthful of it when you do. In my home we eat red meat and chicken weekly, but we often eat vegetable-only dishes in-between to keep our food budget under control. In my view, the key to affording organics is moderation and not over consumption. If you can’t afford the certified organic chocolate, don’t buy it. Eat a date or an apple instead. It may not provide the same ‘buzz’ as the chocolate, but your body will certainly thank you in the long run. For more tips on organic living, visit budorganic.com.au
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Supporting
BY DR SARAH LANTZ
YOUR MICROBIOME DURING THESE CHALLENGING TIMES With a significant emphasis on increasing personal hygiene during these times, we are witnessing a largescale global increase in the use of sanitisers, detergents, cleaning products, antiseptics, and disinfectants, and for very good reason, the bugs are biting back. Yet, one of the significant challenges we face today is that none of these products can discriminate between beneficial and harmful microbes, and we know that excessive use of such products can reduce the effectiveness of ‘friendly microbes’ that play a critical role in defending us on the inside.i The dilemma that scientists are considering is that in fighting against one, we might be losing several that defend.ii You see, each and every one of us is the collective property of a very large, invisible, and immensely complex community of microorganisms. These little critters exist everywhere – from our skin, hands, mouths and noses, to the coils of our intestinal tracts. They perform some of the most important physiological functions in our lives. Without these microbes, we couldn’t digest food or assimilate nutrients; plants couldn’t grow and there would be a lot less oxygen to breathe. They are our protectors, defenders and our allies, and in terms of numbers, microbes and their genes dwarf us. The human gut microbiota is estimated to consist of around 1000 bacteria, composed of approximately 1100 prevalent species, with about 160 such species per individual.iii For this reason microbiologists are coming to see humans as ‘superorganisms whose metabolism represents an amalgamation of microbial and human attributes’. So, when you think about it, they’re not really ‘our’ bacteria, in many ways we are ‘their’ human, perhaps even their host. Therefore, to forge a relationship with what Biologist Lynn Margulls calls the ‘microcosmos’ is a significantly beneficial one, particularly during these anti-microbial times, where we are not only destroying infectious pathogens, we are also potentially killing our protectors at the same time. For most microbes, their survival depends on our wellbeing, and so they do all sorts of wonderful things to keep us, their human, alive and well. Perhaps the most
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Dr Sarah Lantz is a writer, author, mother and advocate for healthy living and fermentation. She has a background in nutrition, public and environmental health and specialises in the area of child and youth health and wellbeing – conducting research at the University of Queensland surrounding Children’s Environmental Health.
important function of microbes is to maintain the intestinal epithelium, the scientific term for our gut wall. This tennis court-sized membrane is home to a large number of environmental antigens, which interact with the epithelial layer of the gastrointestinal (GI) tract. Like our skin or respiratory system, the epithelium mediates our relationship to the world outside our bodies. In the course of a lifetime, around sixty tons of food pass through our gastrointestinal tract. This exposure will inevitably be fraught with risk at one time or another. It appears that much of the risk, is managed brilliantly most of the time by intestinal epithelial cells called enterocytes. These cells constitute the first physical and immunological protective wall against invasive pathogens, and acts as a cohabitation niche for gut microbiota. You could think of them as the defensive ninjas of our gut walls. They can crowd out pathogenic strains of microbes such as E. coli and salmonella and keep them from breaching the gut wall. They also improve immunity by optimising our natural killer cell activity, stimulating IgA production, which increases immune antibody production.iv Helping to maintain the health and integrity of the gut wall is one of the most valuable services our gut microbes do for us. Besides being protective, our resident gut microbes are also accomplished and proactive creators. Not only do they create organic acids in the body, they help us harness energy and nutrients from our food, influence how much energy we burn and how much fat we store and contain pathways for carbohydrate and amino-acid metabolism. This all points to the importance of continuing to embark on the project of microbiome ‘restoration ecology’ i.e. continuing to find ways to optimise our gut health, at the same time utilising appropriate personal hygiene methods during these times. This has the potential to increase our resilience against pathogens and infections, boost our immune response, and provide some of the functional armour against the exposures to contaminants and pathogens. It also breaks down the ‘us and them’ attitude we generally bring to nature and the microbial world.
Scientifically supported strategies for fostering your microbiome during these times include:
References: Yee AL, Gilbert JA, Microbiome: Is triclosan harming your microbiome? Science. 2016 Jul 22; 353(6297):348-9. ii Ejtahed, H et al. The most important challenges ahead of microbiome pattern in the post era of the COVID-19 pandemic, J Diabetes Metab Disord. 2020 Jul 3 : 1–3. iii Tilg, H. & Kaser, A. (2011) Gut microbiome, obesity, and metabolic dysfunction, J Clin Invest 121(6): 2126–32. iv Delcenserie V, Martel D, et al. (2008) Immunomodulatory effects of probiotics in the intestinal tract, Curr Issues Mol Biology 10(1–2): 37–54. i
1. Eating a diverse range of whole foods - a diverse microbiota is considered to be a healthy one. 2. Eating microbial rich probiotics and fermented foods – including fermented vegetables; kefir, kimchi, miso, sauerkraut, tempeh. 3. Eating prebiotic fibre – including bananas, chicory, garlic, Jerusalem artichoke, inulin, onions, garlic and whole grains. These fibres are sometimes called prebiotics because they feed our beneficial microbiota. 4. Eating a whole lot less sugar, refined carbohydrates and artificial sweeteners - all may cause gut dysbiosis, an imbalance of gut microbes. 5. Breastfeeding your baby - is associated with lower rates of allergies, obesity and other diseases that may be due to differences in the gut microbiota. 6. Avoiding taking antibiotics unnecessarily - overuse is a significant public health issue that has led to antibiotic resistance. 7. Getting enough sleep - can improve mood, cognition, and gut health. 8. Getting your hands in the soil - pick up a fistful of garden soil and you’re holding hundreds if not thousands of different kinds of microbes in your hand. A single teaspoon of that soil contains over 1,000,000,000 bacteria, about 120,000 fungi and 25,000 algae.
Images (below): Dr Sarah Lantz with farmer Ashley at Mt Cotton Organic Farm on Brisbane’s bayside, supplier to Spray Free Farmacy.
Simple Recipe
STICKY CHRISTMAS CHAI RECIPE
BY DR SARAH LANTZ I’ll let you in on a little secret, I’m a chai snob. Bona fide. And for good reason. How often have you ordered a chai at a cafe only to be served some warm milk with the faint taste of black tea? Or some soapy, sweet, pre-mix concentrate, something between a drink and a pudding? In my mind, it highlights how the western world takes something from a different culture and changes it...and for the worst. So, there’s chai and then there’s chai. You with me? A good chai delicately caresses you with aromatic spices and a hint of sweetness which richly infuses the milk in which it’s brewed, so that every sip transports you to an antiquated ashram in India or reminds you of the smell of Christmas. That first moment when you’ve taken a sip of really good chai really is one of the priceless milliseconds
in the history of humanity where all is truly right with the world. When only the best will do, then making it yourself is the only way to go. The secret to a good chai is using good quality whole spices (not the ground stuff that’s been lurking in the back of your pantry for years). So, go to a spice shop or bulk food store and buy some fresh stuff. You won’t regret it. The ‘stickiness’ comes from the honey (or rice malt syrup if you’re vegan), fresh ginger and turmeric. The stickiness keeps the flavours alive, and because of this, it’s usually kept wet in a glass jar in the fridge. Try it and you’ll pick up what I’m putting down.
INGREDIENTS (Makes 11/4 cups. Recipe can be doubled or tripled) 1 tablespoon cardamom pods
4 cinnamon quills, broken up into pieces
6 cloves
4 star anise
1/4 teaspoon finely grated nutmeg
1 teaspoon fennel seeds
1 cup Roasted Dandelion or Black Tea or Roobios tea leaves (or a combo)
1 teaspoon vanilla bean powder (or 2 whole vanilla beans split and cut)
2 tablespoon finely grated ginger
1 tablespoon warmed honey (or more to ensure stickiness)
1 tablespoon lemon juice
1 tablespoon finely grated turmeric
Find more recipes like this on the Bud Organic Club website, budorganic.com.au
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METHOD Heat a small frying pan over a medium heat. Add the cardamom pods, cloves, cinnamon, star anise and fennel seeds and toast for 1-2 minutes or until lightly toasted. Transfer to a mortar and pestle and lightly bash to break spices into smaller pieces. Place the tea in a small bowl and stir through the toasted spices, adding in the vanilla, ginger, turmeric and lemon juice. Heat the honey until itâ&#x20AC;&#x2122;s a runny consistency and then stir it through the chai blend. Transfer it to a small glass jar and keep refrigerated.
To make a delicious chai for two, place a tablespoon of chai and 1 cup of hot water in a small saucepan. Bring to the boil and then remove from the heat. Add 1 cup of milk of your choice and place back over the heat, stirring, until it comes to a simmer. Remove from the heat immediately. Let it steep for another few minutes to let the flavours develop. Pour into your favourite mug and sprinkle with some ground cinnamon. Optional Extras: 3/4 cup (60g) Shredded Coconut
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AUSTRALIAN ORGA
The most effective way to address critical issues industry is by joining Australian Organic Limited (AOL) is the leading representative body for the organic industry. Established more than 30 years ago, AOL was created by industry for industry. Australian Organic continues to work on our most pressing goal on behalf of our members by continuing strategic discussion on the pathway to a consistent domestic standard. Australian Organic has presented submissions to the ACCC for non-compliant products labelled “organic”, and we actively advise consumers to look for certification marks on their organic products. A consistent domestic standard will also assist in obtaining equivalency within the organic export market. We will remain active in prosecuting the need for a consistent domestic standard with both federal and state / territory government departments. Our Strategic Plan is to Protect and Promote the interests of the industry, and continue to Engage and Consult with government and key sectors to understand and address our industry’s needs and challenges. Over the past twelve months, Australian Organic has been using membership funds to progress the organic industry through the following key activities: • • • • • • •
Working with government on a consistent domestic standard; currently tabled for upcoming AGMIN agenda and being drafted for CAF. Developing relationships with Federal & State Government Minister and Departments primarily within the Agriculture, Trade, Health & Industry portfolios. Read more in our CEO Updates. Participating in key roundtable discussions with Government and Industry partners such National Farmers Federation (NFF). Providing the Department of Trade and Foreign Affairs input into Free Trade Agreements. Lobbying ACCC on “fake organic” products. Collaborating with International counterparts to support export opportunities and growth. Developing domestic awareness campaigns to support the growing demand for organic consumption.
Membership Structure & Fees Certified Operator Membership (Operators licensed to the Bud):
$275 incl. GST
Associate Non-Voting Membership (For any business, organisation or individual):
$550 incl. GST
Associate Voting Membership (As above, includes voting rights):
$1,800 incl. GST
ANIC MEMBERSHIP
s facing your organic business and support the g Australian Organic. As a member of this dynamic industry you will receive exclusive access to the below benefits, and so much more.
01
Australian Organic Market Report
Complimentary printed and digital copy of the most recent Australian Organic Market Report, alongside digital copies of previous editions.
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Monthly Member Updates
Exclusive monthly member and fortnightly industry and CEO updates, sent directly to members.
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Australian Organic Awareness Month
Exclusive opportunities to be a part of Australiaâ&#x20AC;&#x2122;s largest campaign celebrating certified organic products every September.
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Trade Exhibitions & Expos
Opportunity to attend trade exhibitions and expos at a discounted rate, alongside exclusive access to partnership opportunities.
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Industry News & Publications
Access the most recent industry news and updates, relevant to the organic industry.
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Advisory Boards & Committees
Opportunity to sit on advisory boards and committees and contribute to submissions, specific to your sector.
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Industry Forums & Networking Events
Access to discounted tickets for sector-specific information sessions and annual networking events to educate and connect the industry.
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Marketing & Sponsorship Opportunities
Access to marketing and sponsorship opportunities at a 20% discount, alongside opportunities to reach out to over 7,000 Bud Organic Club members with exclusive discounts and offers. Begin with a complimentary blog post on our website.
Become a member today and be informed. Contact Shari Burke: E: shari.burke@austorganic.com | Tel: (07) 3350 5716 www.austorganic.com
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