Australian Organic Connect | Issue 5 | Autumn 2021 by Australian Organic Limited

Issue 05

Autumn 2021

Industry Update: Domestic Regulation on Track AOL CEO Niki Ford provides an update on organic domestic regulation, including what the appointing of the Organics Industry Advisory Group means for the industry.

See page 4

Organic Producers of the Riverina Australian Organic members and certified operators of the Black Summer bushfire affected Riverina region of NSW tell their incredible stories.

See page 18

Creating Ongoing Positive Impacts Through Organic Farming Megan Woodward speaks to certified organic operators about the importance of organic farming in building a more sustainable future in the lead up to Organic Earth Week.

See page 12

Spotlight on Retail Principles AOL Board Director and business owner Leo Watling reminds us of the importance of traditional Retail Principles in modern-day retail environments.

See page 10

Contents Industry Update: Domestic Regulation on Track

Page 4

Talking Sustainability with Todd Sampson Founder of Earth Hour

Page 5

Panic Buying Exacerbates Demand for Organics

Page 6

2021 Is the Year to Eat More Organic Fruits & Vegetables

Page 7

Farmers Uniting to Face Labour Shortage Crisis

Page 8

Now is the Time to Put the Spotlight on the Retail Principles

Page 10

Creating Ongoing Positive Impacts Through Organic Farming

Page 12

Celebrating Home-Grown Organic Farming Heroes

Page 16

Organic Producers of The Riverina

Page 18

The 101 of Vermicomposting

Page 26

Plan Bee: Backyard & Rooftop Beekeeping

Page 28

Homemade Hooch: Marvellous Mead

Page 30

Events Calendar: AOL

Page 32

Events Calendar: Trade Organic

Page 34

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FRONT COVER CREDIT: Shaya Bailey of Bonza Organics. Photography by Louise Wright.

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A NOTE FROM THE CEO

Contributors

Welcome to the Autumn 2021 Issue

harriet.kendrick@austorganic.com

Welcome to the first edition of Australian Organic Connect for 2021. The new year brings with it a renewed sense of hope and resilience as we work towards rebuilding our economy and returning the world to our new normal.

AUSTRALIAN ORGANIC LIMITED (AOL)

EDITOR HARRIET KENDRICK

PUBLISHER

The organic industry continues to prosper, and the announcement of the Organics Industry Advisory Group in December 2020 is a testament to the strength of the industry. This issue is packed full of exciting news and updates, insights from industry experts and stories from Australian Organic members and organic producers. AOL Board Director and Founder of Apples and Sage Organic Wholefoods, Leo Watling, talks us through the importance of Retail Principles. Megan Woodward speaks to Australian Organic members about the importance of soil for Organic Earth Week. AOL Chief Technical Officer Owen Gwilliam celebrates our home-grown organic farming heroes. We meet Australian Organic members and certified organic producers of the Riverina Region in NSW and hear their incredible stories. AOL Education and Research Officer Amy Stewart takes us through the 101 of vermicomposting, and we hear about the importance (and joy) of keeping bees from Dr Sarah Lantz. We look forward to a safe and prosperous 2021.

Niki Ford Chief Executive Officer, Australian Organic Limited

CONTRIBUTORS NIKI FORD LEO WATLING OWEN GWILLIAM MEGAN WOODWARD LOUISE WRIGHT HARRIET KENDRICK

AMY STEWART DR SARAH LANTZ

For Australian Organic Limited 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.

Industry Update DOMESTIC REGULATION ON TRACK

BY NIKI FORD CEO, AUSTRALIAN ORGANIC LTD

In December 2020, the Department of Agriculture, Water and the Environment announced the appointment of an Organics Industry Advisory Group, triggered by the submission of the ”Australian Organic Domestic Regulation Discussion Paper” to Minister Littleproud in June. It will be considered our greatest achievement to date. Read more here. The Group will investigate the creation of a nationwide regulatory framework for the production and sale of organic products and will review whether the current domestic regulatory framework is fit for purpose. The AOL team has worked tirelessly behind the scenes for the past 24 months to establish a clear pathway to an enforced domestic standard in Australia. This pathway will work to protect our members and other organic certified operators by removing misleading organic products from the shelves while reducing red tape and strengthening market access. This is a momentous opportunity for regulatory improvement. A domestic standard would bring Australia in line with the rest of the world, deliver much-needed efficiency and certainty to organic producers and, importantly, increase consumer confidence at the point of purchase. The Group consists of 16 experienced organic experts of which I am incredibly proud to be the AOL representative.

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The Group’s members have a broad range of skills and expertise from across the organic supply chain and will advise on the best possible ways the regulatory system can support domestic and export producers. As it stands today, the issues remain. Importing countries cannot provide Australian exporters with accreditation because there is no equivalent mandatory standard in place in Australia, which means exporters must go through a timely and expensive certification process in every single market they attempt to sell into. The temptation is also still high for marketers to incorrectly use the word ‘organic’ – a claim that should provide consumers with surety and certainty about how it was produced and/or manufactured. Every consumer deserves the right to know what they are purchasing is what it says it is and so do the producers who invest in the organic system. We look forward to continuing to assist the Department and the Organics Industry Advisory Group on key industry issues and work towards a mandatory domestic standard for Australia.

Talking

SUSTAINABILITY WITH TODD SAMPSON FOUNDER OF EARTH HOUR

26 March 2021 | 4pm - 6pm AEST To celebrate Australian Organic’s Organic Earth Week campaign, adventurer, documentary-maker and founder of the Earth Hour initiative, Todd Sampson, will be hosting an exclusive seminar. The seminar will deep dive into Todd’s motivation behind Earth Hour, the “hour of no power” which falls on 27th March 2021. Todd will discuss how this event has become “the most significant environmental movement” in recent history, reaching over 1 billion people in 5,500 cities worldwide. We will also look into how the organic industry is supporting a more sustainable approach to agriculture and the environment, how Organic Principles and Practices focus on the betterment of the natural environment and the ways in which the brand new Australian Organic Schools Program supports education for a more sustainable future. The seminar will be hosted at Perfect Potion in Banyo, Qld, on Friday 26th March 2021 and will include a one-hour seminar followed by drinks and nibbles, with a chance to ask Todd your questions.

Limited tickets are available at the link below, with discount for AOL members. Don’t miss out on this incredible opportunity!

Learn More Remember to sign up to #MaketheSwitch for nature this Earth Hour at 8.30pm local time, Saturday 27 March 2021.

WITH THANKS TO EVENT SPONSORS

Sponsor the 2021 Australian Organic Market Report A range of sponsorship opportunities are now available for the 2021 Australian Organic Market Report. The report includes contributions from the University of Melbourne, Mobium Group, Nelson Data, Euromonitor, Australian certification bodies and certified organic operators, and will be published mid-year. Download the full 2021 Australian Organic Market Report Prospectus via the link below:

2021 Market Report Prospectus

To discuss sponsorship opportunities, please contact Shari Burke, Partnerships and Events Manager by 31 March 2021: E: shari.burke@austorganic.com T: 07 3350 5716

Panic Buying

EXACERBATES DEMAND FOR ORGANICS

The global organic industry has enjoyed 15% compound annual growth in the past, but Australian Organic Limited (AOL) Chief Executive Officer, Niki Ford, believes the market could have lifted a whopping 25% in 2020. While the final figures wrapping up the full COVID-19 pandemic year for Australia are yet to be released, Ms Ford believes the data will highlight that consumers have opted to increase their spending on clean, healthy products during the crisis. “It’s quite natural for consumers to pay more attention to the health benefits of organic products and production methods when health issues are at stake,” Ms Ford said. “Two-thirds of Australian organic purchases are triggered by shoppers’ own health issues or concerns about their children’s health.” During the height of Australia’s panic buying in March 2020, AOL data indicates sales increased for organic products between 50-60%, a terrific result in its own right, but remarkable when compared to a 2030% lift across all grocery sectors. Ms Ford said she was confident that the unique guarantee certified organic products offered consumers would see the trend continue throughout the health crisis, given the severity of the pandemic. “I think it’s unlikely to see this demand diminish in 2021,” she said. “There is still much uncertainty and consumers have proved they are eager to seek out products labelled as certified organic. The Australian organic industry contributes $2.6 billion to the national economy. Given the quality of the Australian offering, both domestically and internationally, that figure will only continue to grow.” Abroad in the United Kingdom, market research company Nielsen highlighted that the UK organic industry rose by 18.7%. The Nielson research also indicated organic food and drink sales grew by 6.1%, which is almost double the 3.2% growth of non-organic food and drink products, in the year ending May 2020. In the United States, a leading horticulture industry update cited that grocery chain giant Whole Foods reported an increase in sales of 25%. During the American panic buying period, the Organic Trade Association reported a 50% jump in organic produce demand. The dominant trend continued into Asia, with Indian online platform Nourish Organic noticing a 30% increase in sales during the same period. Ms Ford said while panic buying exacerbated the trend of heightened demand for organic produce and goods, it was important to remember the market was already moving in that direction. “Consumers are increasingly seeking out the organic product, this data has only highlighted the pandemic exacerbated that trend.”

NEWS AUSTRALIAN ORGANIC CONNECT

2021

IS THE YEAR TO EAT MORE FRUITS AND VEGETABLES Fresh produce offering at Market Organics, an independent organic retailer, in Brisbane.

Empty shelves in a Gold Coast Woolworths supermarket amidst a period of panic-buying.

The power of a diet rich in healthy, natural foods will be under a worldwide spotlight as the United Nations has declared 2021 as the International Year of Fruits and Vegetables. The global initiative is set to home in on improved sustainable food production systems and focus on technology and practices that are reducing food waste - all qualities prevalent within organic production systems in Australia. The Director-General of the Food and Agriculture Organisation (FAO) of the United Nations, Qu Dongyu, said the International Year of Fruits and Vegetables would raise “global awareness” for healthy nutrition. “In the current health crisis we are facing around the world, promoting healthy diets to strengthen our immune systems is especially appropriate,” Mr Dongyu said. Fruits and vegetables are an excellent source of dietary fibre, vitamins and minerals. The World Health Organisation recommends adults consume at least 400 grams of fruit and vegetables daily to prevent chronic diseases, such as cancer, diabetes, heart disease and obesity. The FAO Director-General encouraged countries to see this special occasion as an opportunity to improve infrastructure, farming practices and to support small-scale farmers. The International Year of Fruits and Vegetables 2021 falls within the UN Decade of Action on Nutrition, from 2016 to 2025, and the UN Decade of Family Farming (UNDFF) from 2019 to 2028.

AUSTRALIAN ORGANIC CONNECT NEWS

Farmers

UNITING TO FACE LABOUR SHORTAGE CRISIS

Farmer Rae McFarlane faced the heartbreak of ploughing in 20 tonnes of baby spinach and 6 tonnes of rocket when she was unable to source the labour desperately required for harvest. The experienced organic grower is among the array of primary producers feeling the brunt of Australia’s unprecedented shortage of farm workers during the COVID-19 pandemic. “What consumers have to understand is that this will affect what farmers choose to plant next year. If we can’t have faith that we’ll have workers, we can’t plant it – so if you think grocery prices are rising now, it’s only going to get worse,” Rae McFarlane said. The National Farmers’ Federation, together with Queensland’s Growcom, has launched the National Lost Crop Register to highlight the labour shortage crisis and alert consumers, stakeholders and politicians of the severity of the problem. In the first month of its inception, $43 million of fruit and vegetables were recorded lost because there wasn’t sufficient workforce available for harvest. In previous years, a quarter of the 200,000-plus backpackers usually travelling Australia on working holiday visas can be employed by farmers at any one time. This is topped up by another 14,000 seasonal workers, mainly from the Pacific Islands. The numbers this year fell dramatically and agriculture was vying with other industries for a share of just 7,000 seasonal workers and around 40,000 backpackers.

NEWS AUSTRALIAN ORGANIC CONNECT

While there is hope the health crisis will ease after the rollout of vaccines, and border closures will eventually fall, some farmers are reflecting on the essential need for the industry to explore other labour pools, and work to encourage and support a steady flow of seasonal workers. Adam Bremner, who manages Wombat Forest Organics at Hepburn, Victoria, believes the Australian agricultural sector has been too reliant on backpackers for too long. “Governments were taking a hard line with backpackers well before COVID-19,” Mr Bremner said. “Our problems really started when the Federal Government announced they were taking 90% of backpackers’ superannuation when they left the country a few years ago. “Backpackers and foreign workers make a huge contribution towards feeding our nation and COVID-19 has highlighted how important these workers are. “I hope the Government can take a more appreciative approach against people who come in and do the work that no Australian wants to come and do.” Wombat Forest Organics, which produces strawberries, potatoes and carrots, employs several full-time staff and up to 15 casual workers at peak harvest. While Adam managed to secure enough workers to pick his strawberries, it’s been an arduous task to find the right people.

Adam wasn’t surprised the local workers didn’t enjoy the task, however, he feels their experience on-farm did bring a silver lining. Adam Bremner, who manages Wombat Forest Organics, believes we’ve been too reliant on backpackers for too long.

“If nothing else, it’s making people more appreciative of their farmers!” he said. In a step forward for the 2020–21 summer harvest, the Federal Government offered relocation reimbursements of up to $6,000 for unemployed Australians to take on short term agricultural jobs – but so far, only around 350 people have taken up the offer. AOL Chief Executive Officer, Niki Ford, empathised with farmers embroiled in the crisis.

Normally, he can secure his picking crew through online selling platform Gumtree, but when that conventional method proved dismal, he explored other options. “We put out a paid advertisement and got a few local applicants,” he said. However, while he did get the numbers needed, a few of the workers left soon after their trial had finished as the manual labour proved too difficult, or the wrong fit, for them.

“My heart breaks for all the producers being put in a position where their produce is left to rot in the paddock. I know just how hard Australian organic farmers work and I can only imagine the hardship of this situation,” she said. AOL is in regular communication with Federal Government decision-makers, and Ms Ford stressed she was making this issue known in Canberra. “I believe our organic farmers are among the most innovative in the world, and with support from the government, we can all rise to the challenge. With no farmers, we have no food.”

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Retail Principles

NOW IS THE TIME TO PUT THE SPOTLIGHT ON ‘THE RETAIL PRINCIPLES’ LEO WATLING DIRECTOR, AUSTRALIAN ORGANIC LIMITED Leo and his wife developed their own certified organic retail business, Apples and Sage Organic Wholefoods in 2013. Leo has served on the AOL Board as Director since 2019.

Like many industries over the last number of years, retail has had its fair share of issues. Unsustainable rents, reduced margins, difficulty finding quality team members, and growth in competition in both bricks and mortar and the internet, are just a few. In the “old days”, (I’m going to show my age here!) customers were loyal to their local shops and there was a huge sense of community. As a retailer, you could plan your sales by day, like clockwork. The trading pattern was always consistent, including that mad Saturday morning rush. The change to a 7-day trading week and the rise of internet shopping has seen a major change in customer expectations. Many smaller, local shops have lost business to larger shopping centres, big corporates, and the internet.

This leads to an expectation of the service team to have the same knowledge (and more!) and make the customer’s shopping experience a quick and convenient one. Despite these more recent changes, the main principles of retailing remain the same. These include: • • • • • • •

These days, customers are far more educated when it comes to their product knowledge, and they know exactly what they are looking for before they even step through the door.

Founders of Apples and Sage, Jenny & Leo Watling.

A brand that the consumer understands (what your brand stands for). Knowledge of who your customer is and what they want. An exciting and clean shopping environment. Stocking a great, diverse range of products. Value for money (what your customers believe is value for them). Great service and product knowledge by the service team. Convenient processes for the ease of shopping.

The biggest change in retail in recent years is the need to constantly reinvent yourself, at a far quicker pace. Each new generation of customer seeks change you can’t simply set up your store and say, “there, it’s

Apples and Sage Organic Wholefoods was inspired by Leo’s wife, Jenny Watling, who committed to an organic diet after a long period of illness. The store was opened in 2013 in Balwyn, Victoria, and now stocks over 5,000 organic products. “Apples and Sage is for people who understand that what we eat affects our health and wellbeing, and where our food comes from affects our environment.” Visit their website to learn more

applesandsage.com.au

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finished!” Many major brands fail in Australia because they have not kept pace with the rapidly changing needs of consumers. Critical to maintaining relevance is updating your product range and the customer’s in-store experience. If you are not continually updating your ranges and in-store experience, then your customers will move on to whoever is. There has been an influx of certified organic products over the last 5 years, and we continue to see new, innovative and locally produced products coming onto the market. Australian organic producers, manufacturers and wholesalers have done a fabulous job at growing the number of SKUs available. The good news is this growth is going to continue. And while it does, customers will continue to find new ways to learn about new products, including social media. Doing your research and utilising social media platforms can help you to understand what new products are trending so you can quickly add them to your range. Despite 2020 being a year that many of us would like to forget, there has been a renewed spotlight on local food retail and, more importantly, on certified organic food. Traffic flow and therefore sales have grown substantially for most retailers of certified organic products during 2020.

The Apples and Sage Organic Wholefoods store in Balwyn, VIC.

Since COVID, more and more customers are demanding to know where their food is coming from, and how can they support their local community. There is no better place to get that level of knowledge, credibility, and service than in your local organic retailer. The COVID-effect has provided the ideal opportunity for retailers that sell certified organic products to educate the community about why organic products are good for both the customers, local producers, the environment, our local communities and the world. Having an online presence, including social media, is important for all businesses. Running a website is not as easy as just “turning it on”. The behind the scenes processes of ranging, pricing, picking, packing and delivering are very different to running a conventional store. Having said that, the retail principles listed above remain the same. The key to ongoing success in the organics retailing space is to keep customers coming back once the pandemic moves on. We need to take the opportunity to make sure that our stores, our websites and social media pages are adhering to the best retail principles. I wish everyone in our industry good trading, and let’s continue to ride the growth by being innovative and supportive of our customer base.

Creating

ONGOING POSITIVE IMPACTS THROUGH ORGANIC FARMING

BY MEGAN WOODWARD Megan is a freelance writer & independent media consultant with nearly 20 years’ experience as a journalist & PR professional, passionate about rural & regional Australia.

Moving from conventional farming to organic farming isn’t always an easy road – but for those who have made the change, the blood, sweat and tears have returned rewards that go far beyond superior produce.

“The high turnover rate on our land means we’re actually cropping up to 700 acres across that 170 physical acres which is something we’re able to do only with great management and understanding the nuances of the two different farms,” he said.

As Organic Earth Week approaches, we speak with growers and suppliers who are working to not only to produce quality products but create ongoing positive impacts to the environment they operate in.

“We actually worked both the paddocks in Baxter and Barham as conventional farms for a lot of years and you just can’t even begin to compare the differences since I converted to organics.

Wayne Shields is the Owner/Director of Peninsula Fresh Organics based at Baxter on Victoria’s Mornington Peninsula.

“Most impressive is the improvement to the soil. I don’t need to work the ground as much because the biology does a lot of the hard work for me and the land has just come alive.

His move into growing organically was born out of the destruction of a conventional vegetable crop, due to a major chemical issue with unexplained toxins in a batch of imported horticultural product. “It was a pretty terrible time, but I wasn’t done with farming, so I took on three acres that my father had and started trialling organic growing,” Wayne said. “I started servicing a few veggie boxes around the Peninsula and did some farmers markets with the excess stock and could really see the opportunity that was available as an organic farmer,” he said. In 2010, Peninsula Fresh Organics become certified organic and over the past 11 years, have gone from the original three-acre block to nearly 170 acres of production across two sites – one at Baxter and one at Barham on the Murray River. “We grow around 40 different lines of vegetables, most of which are quick crops,” Wayne explained.

INDUSTRY AUSTRALIAN ORGANIC CONNECT

“I can hoe a crop in the day after we’ve picked, the ground prepares itself – it’s pretty amazing. My favourite real-world example of the changes in the soil is how often I used to have to change my rotary hoe blades. The ground used to be so abrasive and totally void of organic matter that I was having to change my rotary hoe blades every 10 or 12 weeks on the sandy country – now I only change them once a year.” Wayne said he’s also observed much better water retention in the soils since going organic, with a reduction in irrigation of nearly 50% compared to when he was farming conventionally. He also abides by a strict, organic pest management regime that means he’s managing a much smaller number of pest incursions during any season. “These are all incredible outcomes, and I’d never farm any differently now that I’ve seen the results, but it’s

worth noting that you’ve got to play the long game with organics – it’s not all roses quickly,” Wayne said. “Soil practice change takes time, and you have to unlearn a lot of things and sift through a lot of information, but I’d tell anyone considering the change to learn from their own experience and what’s going on in their own environment.”

means there are lot more people engaged with the food systems which means you have to be genuine in what you’re claiming to produce – which isn’t a bad thing – but you definitely do have to answer for what and how you’re farming.

And according to Wayne, that advice also applies to working consumers.

“Some new organic growers find that daunting initially because having that intimate interaction with the consumer isn’t part of life as a conventional farmer where you’re constantly being pressured to grow more for less.

“You’ve got to work hard, and genuinely, in building your reputation. Organic farmers by nature start small and often stay small for quite a while as they build those relationships,” he said.

“I farm differently on so many levels now because I’m so engaged with the end consumer of my product, and that makes farming a much more fulfilling career for me now than it was 20 years ago.”

“The market is growing every day and more and more people are keen to eat organically but that also

Wayne Shields, Owner/Director of Peninsula Fresh Organics, says he would never farm differently.

AUSTRALIAN ORGANIC CONNECT INDUSTRY

Vanya Cullen was named Winemaker of the Year at the 2020 Halliday Wine Companion Awards.

For Vanya Cullen of Cullen Wines in Western Australia, making the switch to organic farming in 1998 has delivered fulfilment also – as well as surprises. “We had always attempted to have minimal chemical input in the vineyard so when we decided to start moving into organic production, we really didn’t expect significant changes,” Vanya said. “Essentially we just wanted to do the right thing by the environment we were growing in and eliminate our use of toxic chemicals, but it really has ended up being a journey of surprises.” Cullen Wines – which celebrates 50 years of winemaking this year – became Australian Certified Organic in 2003 in the vineyards, was biodynamic by 2005 and the completely certified in the winery in 2008. “Because our soils are balanced and healthy, our vines and fruit are balanced and healthy which makes for incredible wine,” Vanya said. “We pride our business on producing quality wine, but it’s been an interesting ride within the wine industry. Initially, we weren’t taken seriously as winemakers and our customers were finding us because they appreciated the fact that we were organic, sustainable, and biodynamic.

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“Now though, we’re recognised as quality winemakers by the mainstream, and our recognition by James Halliday was a major tipping point.” In 2019 Vanya Cullen was named Winemaker of the Year at the 2020 Halliday Wine Companion Awards. “That was acknowledgement of the whole Cullen Wines team not just of our wine, but also a nod of acceptance to organic production,” she said. “Ultimately it’s scientifically understood that biodynamic is a better system. When there’s healthy microbiology in your soil, everything else just works.” At the Margaret River vineyard and winery, regenerative agriculture is also working. “Going from carbon neutral to carbon positive means our soils are sequestering more than our whole business emits which is quite a feat,” Vanya said. “We’re averaging 75 tonnes of carbon dioxide being sequestered per hectare and that’s a really significant impact when you look at the crisis we’re facing globally. “That’s what drives a lot of consumer buying now too – people don’t just want to know where their food comes from anymore, they want to know how it’s produced.”

Like Cullen Wines, Adams Australia is also celebrating a milestone year in 2021 – 20 years in business in Australia. With a special focus on encouraging farmers to adopt organic farming methods and consider the benefits of becoming certified organic to support a cleaner and sustainable farming future, Adams Australia is part of US-based company Adams Groups’ strategic global supply chain. Managing Director of Adams Australia, Ian Mack, said the business prides itself on the role the Toowoombabased company plays in the production and procurement of both conventional and organic grains, pulses, oilseed, and vegetable oils. “We’re always looking for new sources of supply to service our existing markets and those that are arising,” Ian said. “Organic vegetable oil production was one of the emerging markets that we saw potential in a long time ago that continues to grow. “For the Adams Group it was a natural progression into a specialty market, and over the last 20 years we’ve seen quite a maturation of the organic industry and now there’s more corporate activity and we’re seeing organic product in the mainstream – it’s a brand within the food supply retail market and rightfully so. “In saying that, there’s still not enough tonnage in organics for the big corporates to get involved as they’re looking for high volume, low margin operations, and that’s what they’re good at – but we’d rather be good at sourcing and producing speciality ingredients that align with our environmental policies and standards.” Ian Mack is also the Chair of the recently formed Australian Organic Grain Advisory Committee. A voluntary group, the Committee has one clear objective – to increase certified organic grain production within Australia.

Managing Director of Adams Australia, Ian Mack, is also Chair of the Australian Organic Grain Advisory Committee.

“We’re tackling this with the help of producers who are already organic, alongside long-time growers with industry expertise, as well as agronomists and other industry representatives,” Ian said. “As agronomy and science place more and more emphasis on soil health and microbiology the interest in growing organically increases and we want that interest to convert into action and help with the transition. “There are grain growers who have been growing for more than 30 years and they’re getting equivalent and/or greater yields to many of the people who are farming conventionally. “I think it’s always important to remember that long before chemicals were an option, organic farming was the original ‘conventional’ farming. There’s a lot to be said for getting back to basics – good soil equals good water equals good crops.”

AUSTRALIAN ORGANIC CONNECT INDUSTRY

Celebrating

HOME-GROWN ORGANIC FARMING HEROES

BY OWEN GWILLIAM With over 19 years of auditing & consulting experience, AOL’s Chief Technical Officer now focuses on market access, standards & industry development.

Australia has produced some of the world’s most renowned sustainable farming personalities, innovative farming methods, and is known worldwide as a leader in natural and sustainable agriculture. Despite this, many Australians are unaware of our home-grown heroes and their huge impact on farming methods not just here, but around the world. Globally, organic farmers use a variety of methods and techniques to create truly sustainable, resilient, and regenerative farming systems. Many of these methods were developed, or defined and popularised, by Australians. Through my years of experience in the Australian organic industry, I’ve been fortunate to learn a great deal from these pioneers – many of them personally. I’d like to take the opportunity to thank them, and the many others not in this article, on behalf of our industry, our country, and indeed the planet!

Bill Mollison

Permaculture has become a global phenomenon, with Permaculture Design courses now available across the globe. Renowned environmental activist and author, David Suzuki, famously stated, “What permaculturists are doing is the most important activity that any group is doing on the planet.” Permaculture was founded by Bill Mollison and David Holmgren in the 1970s, in Tasmania. While permaculture may not always be compliant with organic standards – in practice it very often is, and the methods and systems put forth in the Permaculture Designers’ Manual (1988) are often used by organic farmers around the world. The three key Permaculture ethics – Earth Care, People Care, and Fair Share, and the 12 Design principles, if understood and applied well – greatly increase your chances of establishing a successful organic farm.

INDUSTRY AUSTRALIAN ORGANIC CONNECT

Percival A. Yeomans

A lesser-known but highly impactful method of farm design and establishment is that of P.A. Yeomans – the founder of the Keyline Plan. Most have not heard of the Keyline Plan, however, many have seen or heard of the Keyline Plow (the official spelling!), with many such implements being found in the machinery sheds of organic farms around the country and indeed the world. Water for Every Farm was first published in 1964 and is a great place to start for those interested in a unique approach to maximising water storage within the soil profile. Water storage is very relevant to Australian farms, organic or otherwise.

Alex Podolinsky

Biodynamic farming was not developed in Australia, however, we produced one of the world’s leading researchers and educators on the topic - Alex Podolinsky, who was widely regarded as the father of Biodynamics within Australia. The strong influence of Biodynamics in the Australian organic industry is evident by its inclusion in the National Standard for Organic and Biodynamic Produce, as well as the Australian Certified Organic Standard. Bruce Ward Whilst studying Science in Agriculture at The University of Sydney, I was fortunate enough to have a colleague whose father was a prominent teacher of Holistic Management in Australia. Bruce Ward did not come up with Holistic Management, this acclaim belongs to Allan Savory, however, Bruce was one of the pioneers of applying this decision-making framework to Australian agriculture – especially grazing management. Again, holistically managed farms are not always certified organic, however many certified organic beef operations in Australia (in my experience, the really successful ones!) do tend to follow these management methods.

Peter Andrews Natural Sequence Farming is another farm design approach that has become popular amongst organic farmers here in Australia, and abroad. The method has received significant coverage in Australia due to support from the likes of Gerry Harvey (of Harvey Norman), and Tony Coote (of Angus & Coote).

Members of Australian Organic Limited can access a webinar that honours each of the above pioneers and includes a case study of a certified organic farm that has implemented all the above methods in one place, in the member portal.

Peter Andrews, the creator of Natural Sequence Farming, is becoming more well-known thanks to coverage of his life and story on the ABC’s Australian Story program, in which he has featured more than once. Natural Sequence Farming has in common with The Keyline Plan and Permaculture earthworks methods, the aim to rehydrate the landscape, with whatever resources are available on the farm. Many organic farmers here and abroad have learnt from and employed these methods on their farms.

For further details on each of the above methods, see the below resource list:

Christine Jones Modern-day soil health and carbon cycle expert, Christine Jones, has been an influential educator, especially in the last decade, promoting Amazing Carbon online and in face-to-face training events all around the country. Christine is currently very active in teaching the importance of soil carbon, soil microbiology, carbon farming, nitrogen cycles, and disease suppressive soils to local and global audiences thanks to her busy webinar schedule.

Permaculture Research Institute www.permaculturenews.org Bruce Ward Legacy Trust www.holisticresults.com.au Bio-Dynamic Research Institute demeter.org.au The Keyline Plan www.keyline.com.au Amazing Carbon www.amazingcarbon.com

In biodynamic farming, cow horns are filled with cow manure, buried in winter and dug up in the spring. The dark organic matter inside, known as ‘preparation 500’, is used as a potent, natural fertiliser for soil and crops.

AUSTRALIAN ORGANIC CONNECT INDUSTRY

Organic Producers OF THE RIVERINA

BY HARRIET KENDRICK Harriet is Australian Organic’s Communications & Digital Coordinator & manages AOL’s websites, communications, digital & print publications & assists with media enquiries.

The past year has certainly been a challenge for producers around the world. In Australia especially, organic producers faced bushfires, floods, and drought, before even the first hint of Coronavirus. Now, the COVID-19 pandemic continues to affect producers through labour shortages, border closures (both domestic and international), and significant changes in retail and consumer behaviour. Fortunately, for the organic industry as a whole, the pandemic provided a much-needed boost in sales, a trend that is predicted to continue into 2021. However, this is unfortunately not the case for all organic producers. During a short respite in border closures, Australian Organic CEO Niki Ford took the opportunity to fly down to NSW and hear from AOL members firsthand about the issues facing their businesses and how the organisation can better support producers in the region.

The Riverina Region, NSW The Riverina region lies in the south-west of NSW and is abundant with a diverse range of organic produce. Covering over 80,500 square kilometres, this agricultural region provides ideal growing conditions for a range of products, from fresh produce and wine to cotton and textiles. A major tributary of the Murray River, the Murrumbidgee River is the third-longest river in Australia and supports the growth of one-quarter of all fruit and vegetables produced in the state. The region supports a thriving community, largely employed in agribusiness and service industries, with a range of business opportunities sprouting from the Riverina’s developing food culture.

Photography by Louise Wright, Australian Organic Limited. From the top: Fire-tinged native bushland; A fire-damaged apple tree; Grazing goats roaming free on the Bonza Organics property.

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BONZA ORGANICS Perched atop the western hills surrounding Batlow, NSW, Bonza Organics produce certified organic apples and olives. The family-owned business is managed by Stephenie Bailey and her daughter Shaya who both live on the property, accompanied by an array of organically managed livestock including horses, sheep and goats. Stephenie purchased the property three years ago as a retirement project. Bonza Organics’ story is that of resilience and perseverance after the family experienced devastating loss during the January 2020 bushfires. As the fires raged through Batlow and surrounds, the family could do little to protect their property. Tragically the family lost all buildings and personal belongings, plus over 2,000 apple trees. Fires in the area were almost unheard of prior to 2020. Stephenie believes that logging in the area, combined with the absence of fire hazard reduction burns, contributed to the huge scale of the fire - at the height of which, the town of Batlow was deemed ‘undefendable’. After losing her home, Stephenie now lives in a small shed on the property which was built by over 20 volunteers. She says that the trauma of losing her home along with her income has changed her outlook on life, and she now appreciates the things that are most important to her. For Stephenie’s daughter Shaya, the fires have prompted her to re-evaluate life goals; she is now a probationary-retained firefighter at Batlow Fire and Rescue. Fortunately, the animals living on the property at the time of the fires were able to be saved. Since then, the property has been restocked with a range of livestock – most of which are rescues. Horses, sheep, goats and dogs all contribute to the operation, providing natural means of pest control and security. The animals are free to roam on the property, with a large portion set aside for native bush regeneration. At Bonza Organics, severely burnt trees had to be uprooted, while the remaining were left badly damaged. Regeneration of the property has been slow and may take many years for the trees to return to full production. Unfortunately for the family, this means there isn’t currently enough produce to sell to market. Stephenie’s plans for the future include continuing to work on the regeneration of her fruit trees, with the aim to diversify the range of produce grown on the property and to become a place of excellence in providing training and experience in sustainable horticulture and living close to the earth. From the top: Stephenie Bailey and her daughter Shaya with some of Bonza Organic’s working animals; Niki Ford & Stephenie Bailey viewing the fire-damaged landscape surrounding the property; Niki with one of Bonza Organics rescued goats.

Stephenie and Shaya’s resilience and positive outlook despite the hardship are noteworthy and reflect the strength and spirit of the Batlow community.

AUSTRALIAN ORGANIC CONNECT COMMUNITY

GR DAVIS PTY LTD Multi-generational, family-run business GR Davis Pty Ltd has been producing high quality Australian plantbased oils for over 50 years. Established in 1964 by Geoff Davis, the company is now Australia’s largest producer of certified organic Eucalyptus and Tea Tree oil. After finding himself without work, Geoff Davis started GR Davis Pty Ltd out of the garage of his Sydney home, before purchasing a property at West Wyalong, NSW – an area renowned for its Blue Mallee Eucalyptus – a few years later. Considered innovative for his time, Geoff began modernising the production process and developed the world’s first completely mechanised operation to harvest and distil Eucalyptus oil. Geoff’s son, Richard Davis, currently runs the family business with help from dedicated team members, including Factory Manager Scott Bool, who has been with the company for over 15 years. Niki met with Scott at the company’s purpose-built Eucalyptus and Tea Tree processing facility in Queanbeyan, just outside of Canberra. Built in 2007, the facility now houses the company’s head office, laboratory, processing and distribution.

GR Davis Pty Ltd prides itself in producing only the highest quality oils, successfully achieved through careful management of the production process from start to finish. This begins with the sustainable, organic management of its plantation. Located in West Wyalong, the plantation covers over 7,000 hectares, with almost 3,000 hectares certified organic for over 25 years. Although the majority of the oil is found in the leaves, GR Davis Pty Ltd endeavours to use the whole tree – trunk, branches, leaves and all – to ensure nothing is wasted. Once the trees reach a couple of metres in height, they are cut to the stump at ground level. The whole tree is then broken down to begin the distillation process, where it is added to the boiler and heated to 100 degrees Celsius to draw out the oil. The extracted oil is then refined through a multi-step distilling process to produce the clear, delightful smelling Eucalyptus and Tea Tree oil that we all know and love. By-products from the distillation and extraction process are re-used to minimise waste, including the

Left & middle: Australian Organic CEO Niki Ford with Scott Bool, Factory Manager at the GR Davis Pty Ltd processing facility in Queanbeyan, NSW. Right: Cans of GR Davis Pty Ltd distilled natural oils ready for shipment.

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creation of Eucalyptus and Tea Tree mulch which acts as a natural weed deterrent. An annual harvest yields approximately 10 tonnes of organic Eucalyptus and 2-3 tonnes of Tea Tree, and the company has planted over 4 million trees in the last 10 years. GR Davis Pty Ltd’s organic certification journey began in the early 1990s. After being approached by several customers wanting to make the switch to organic oil, the company contacted BFA (the foundations of Australian Organic and ACO Certification Ltd) to learn more about the requirements for organic certification. Fortunately, the protocols for organic production were already being employed by GR Davis at its property in West Wyalong, after the plantation was left to its own devices and began to thrive without the use of herbicides. Richard Davis recalls, “We gained organic status right from the first inspection as, not only had we not used any chemicals for over 5 years, we had also incorporated a nutrient cycle whereby the health of the soil and the plantations was actually improving each season.”

Although minimally affected by the 2019 bushfires, the plantation has suffered from the long-term drought. Unable to irrigate the property, with water cartage to the property only available for seedlings, the property is reliant on regular rainfall. However, due to high rainfall and a long hot summer, GR Davis Pty Ltd experienced a great growing year in 2020. This has provided ample opportunity for the company to expand its export markets, with increased interest from the USA, Canada and Japan. GR Davis Pty Ltd agrees that domestic regulation will help to streamline the export process, as it currently requires multiple certifications for both the domestic market and each country they export to. GR Davis Pty Ltd is also looking to add COSMOS certification to its list to help companies wanting to use their products in organic cosmetics and skincare. Learn more about GR Davis Pty Ltd on their website:

grdavis.com.au

AUSTRALIAN ORGANIC CONNECT COMMUNITY

ARDROSSAN ORCHARDS Nestled in the heart of the alpine region surrounding Batlow, the Ardrossan Orchards brand began in 1956 when founder David Cathels purchased his first orchard. Since then, the brand has grown to include four large orchards with a reputation for premium quality, locally grown apples. Ardrossan Orchards is a division of the N&A Group that also owns and operates an ODP (Organics Direct Produce) organic wholesale floor in Sydney. The hills surrounding Batlow provide the perfect climate for growing apples and a variety of berries, with warm sunny days and cool nights, complemented by Batlow’s mineralrich basaltic soil. The brand is now managed by David’s son, Ian Cathels, along with a dedicated team who continuously update and re-plant the orchards with the latest techniques to increase yields and improve consistency in the quality of their fruit. This includes the introduction of certified organic management practices, which are now implemented on a small portion of their business.

Australian Organic CEO Niki Ford with Ian Cathels, Manager of Ardrossan Orchards and son of founder David Cathels.

Through trial and error with different organic farming methods and practices, Ardrossan Orchards now grow certified organic apples, blackberries and blueberries which are sold direct to suppliers. 95% of their organic produce is sold directly to major retailers, with the remainder being sold through their market warehouse in Sydney. Despite only a small portion of the orchards being dedicated to organic, Ian says that the brand has applied its learnings to non-organic areas. This includes prioritising soil regeneration, using minimum pest control methods, and 90% of the fertilizer used on the property is now organic. Ian admits that sometimes, trying to be innovative with organics to make it commercially viable is not always successful, including trialling organic raspberries without much success. However, the brand has a strong urge to expand its organic orchards, plans that were put on hold due to the 2019 bushfires.

Organic blackberries are hand-picked and packed directly into the punnet in the orchard.

The hills surroun climate for growi berries, with war complemented by

Ardrossan Orchards have a detailed fire emergency plan in place, including fire-fighting equipment, which helped to save the majority of the property during the 2019/20 fires.

Organic blackber fires by netting, u burned up to the but were then sta

At the height of the 2019 bushfires, many properties surrounding Batlow (including the town itself) were deemed undefendable. Defiant locals, including Ian, stayed to fight the fires with their own equipment, before heading into Batlow to help defend the town. Despite their best efforts, over 900 livestock and one house on the Ardrossan Orchards property were lost. With the surrounding roads closed off, the property received no assistance – a story told by many producers in the area. Despite the devastating effects of the fires, Ardrossan Orchards continues to work on expanding their operations and invest in new varieties of apples to not only keep up with trends and tastes but also invest in their rural region by creating much-needed employment opportunities. Find out more about the N&A Group on their website:

nagroup.com.au

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nding Batlow provide the perfect ing apples and a variety of rm sunny days and cool nights, y Batlow’s mineral-rich basaltic soil.

rry bushes were saved from the used to fend off pests. The fires bottom of the nets on the ground arved of airflow and oxygen.

David and Mary Booth pictured holding their 2018 Hall of Fame award with AOL CEO Niki Ford.

BURONGA ORGANICS Family-owned Buronga Organics stretches across 4,000 acres of lush pastureland, rolling hills and native bushland, just 10 minutes outside of Cootamundra, NSW. Owned and operated by David and Mary Booth, Buronga Organics places its passion for farming and organic philosophy at the centre of its farm management. “We are driven by the belief that we must farm in harmony with nature using sustainable methods, to promote healthy foods and to protect the welfare of our environment.” Buronga Organics’ extensive property includes Angus cattle, Dorper sheep, Boer and bush goats, and spelt. Angus cattle are well adapted to the local environment and are renowned for producing superior quality meat. With its good marbling, Angus beef is in high global demand as a premium meat product. Dorper is a hardy sheep breed known for its disease resistance and ability to shed its fleece. Their low maintenance makes them ideal for organic farming. Weed management on the property is handled by both sheep and Boer and bush goats who graze on open pastures and target rougher vegetative growth. Like the Dorpers, Boer goats have been bred to thrive in a range of conditions and are a preferred breed worldwide. Using livestock to assist with pest control is a common method used in organic farming. These chemical-alternative methods work to protect the quality of soil, local waterways and the surrounding environments. Around a third of the Buronga Organics property is dedicated to native bushland, including ironbark and red gum, with the aim to maintain and even improve diversity and the natural ecology of the area. A large part of Buronga Organic’s commitment to sustainability is soil management, and soil health is incredibly important to the family. Buronga Organics regularly sample their soil and use a range of organic techniques including organic fertiliser to increase soil fertility and optimise mineral levels. Optimum soil health means quality produce – central to Buronga Organics’ motto. “Our motto, perfecting pure produce, reflects our organic philosophy and our commitment to producing quality organic foods.” Buronga Organics was inducted into the Australian Organic Hall of Fame in 2018 for its dedication and service to organic farming and sustainability.

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GREEN GROVE ORGANICS Green Grove Organics is a multi-generational, familyrun business owned by the Druce family since 1918. The Green Grove Organics farm is located in the pristine Riverina region in New South Wales, near Ardlethan, and the property comprises 1,100 hectares of fertile land. Green Grove’s organic story began in 1962 when Alan Druce started taking steps towards reducing the amount of synthetic chemicals used on the farm, including harmful herbicides, fertilisers and other ‘modern day’ practices. Green Grove Organics now produce certified organic wheat and have been milling their own flour for over three decades. Looking for value-add ideas for their organic produce, the Druce family invested in an abandoned flour mill at Junee in New South Wales in the 1990s with a view to mill their own organic wheat flour and develop baking mixes. Rich in local history, the twenty metreshigh mill was originally built in 1934-35 and was a major landmark. During the Great Depression, the mill played an important role in Junee’s industrial progress – employing 25 workers who produced 5.6 million bushels of flour each year.

After renovating the building and installing a modern stone mill, the Druce family began experimenting with baked goods before looking into confectionary. They were surprised to discover that one of the main ingredients for licorice was flour. From there, Green Grove Organics built the only organic licorice factory in the Southern Hemisphere – now a major tourist attraction of the Riverina region. Green Grove Organics is considered one of the pioneers of organic farming in Australia and have been working with the Australian National University (ANU) since 1987 to provide comparisons with conventional farming. Green Grove Organics was presented as a significant organic test site at the 7th International Conference of Ecology in Florence, Italy in July 1998, and is considered one of the premier organic test cases in the world. In recognition of their service to the organic industry, Coral and Neil Druce of Green Grove Organics were inducted into the Hall of Fame at the 2018 Australian Organic Industry Awards.

Left: Coral and Neil Druce of Green Grove Organics holding their Hall of Fame Award, with AOL CEO Niki Ford. Middle & Right: The Junee Licorice & Chocolate Factory.

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JUNEE LICORICE & CHOCOLATE FACTORY The Junee Licorice and Chocolate Factory is home to the Green Grove Organics stone mill, which mills organic wheat, spelt and ancient grains - including ingredients for its own licorice. A major attraction in the Riverina region, the Factory attracts over 1,500 visitors a week to see how chocolate and licorice is made and discover the ‘organic’ difference. The Factory also has an on-site cafe/restaurant, chocolate shop and hosts regular events and live music. The Junee Licorice and Chocolate Factory is located at the restored Junee Flour Mill, a landmark rich in local history, and is the only factory of its kind producing certified organic licorice and confectionaries in the southern hemisphere. You will find Green Grove Organics certified organic licorice and chocolate in stores across Australia and overseas. Explore more here:

www.juneelicoriceandchocolate.com

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The 101

OF VERMICOMPOSTING BY AMY STEWART Amy Stewart is Australian Organic’s Education & Research Officer. An experienced teacher with a background in Animal and Agricultural Science, Amy oversees the Australian Organic Schools program and develops resources relating to industry challenges.

The humble earthworm, once described by Charles Darwin in 1881 as ‘the most important creature on Earth’, is lately becoming a topic of interest to many home gardeners. With a newfound motivation to help reduce your home’s landfill load, the wonderful and often unappreciated earthworm may offer the solution. These small, simple creatures can make a real difference in reducing your home’s food waste. Here’s the 101 on Vermicomposting.

Who? The common earthworm or Lumbricus Terrestris is more than just fish bait. The earthworm is a tiny powerhouse with the ability to digest over half its body weight in a single day!

What? There are three different types of worms. The common earthworm is an animal and more specifically a segmented invertebrate. Earthworm’s segments are covered in minuscule bristles which help to propel them through soil. It is by burrowing through the soil that earthworms help to move air, nutrients and water deep within the ground; all the while processing astonishing amounts of organic matter.

Why? There are many reasons why keeping earthworms may be for you. The first and most obvious reason is that they can help reduce your organic household waste. This is especially important as organic waste sent to landfill undergoes anaerobic decomposition. This means it is broken down without oxygen - which isn’t ideal because anaerobic decomposition of organic matter generates methane (a greenhouse gas).

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Over time, this potent gas is released into the atmosphere which, on a very large scale, is contributing to global warming! But don’t panic! With small changes, like starting to use worms in your compost heap, you can start to make a difference.

How? How are earthworms a better choice? Well, earthworms digest soil and organic matter (think household scraps) through aerobic decomposition. This means that they use oxygen as part of the decomposition process. Using worms to convert organic waste into fertiliser is called Vermicomposting. Worms produce two different types of powerful fertiliser. The first, Vermicast (otherwise known as worm poo or worm castings) is nutrient-dense and a ready compost suitable for a range of plants. The second type of fertiliser is called worm Leachate (also known as worm tea/wee/juice) and is a highly concentrated fertiliser that can be diluted and sprayed onto the foliage of many indoor and outdoor plants. Both these by-products are full of beneficial microorganisms and enzymes which help to support the structure and condition of your soil as well as overall plant health.

When and Where? When and where should you start Vermicomposting? The answer is right now! Below are some tips and tricks for the worm farm beginner: 1. Choose the right worms. The most suitable worms are fast food processors, commonly known as ‘compost worms’. 2. Worms love lawn cuttings and weeds, food scraps and newspaper but be sure not to overfeed them. An average worm farm of approximately 20,000 worms should suit a family household of 4. 3. Always cover your worms and locate your farm in the shade so they don’t dry out. Aim for a temperature of 24°C. 4. Choose an appropriate container. Worm farms can often become waterlogged so make sure your farm has adequate drainage and air circulation. For more information on creating your very own worm farm plus hints and tips on beginning your very own organic garden, visit Australian Organic Schools and sign up as a Gardener – it’s free to join!

Happy Vermicomposting! References Henchman, A. 2017, ‘Charles Darwin’s Final Book on Earthworms, 1881’, BRANCH: Britain, Representation and Nineteenth-Century History, viewed 20 December 2020, http://www.branchcollective.org/?ps_ articles=anna-henchman-charles-darwins-final-book-onearthworms-1881 Sherman, R. 2016, Raising Earthworms Successfully, NC State Extension Publications, viewed 22 December 2020, https://content.ces.ncsu.edu/raising-earthwormssuccessfully Edwards, CA, & Lofty, JR. 1972, Biology of Earthworms, Chapman and Hall Ltd., New York, New York.

organicschools.com.au

The AOS Program contains:

THE LEADING ORGANIC EDUCATIONAL RESOURCE Australian Organic Limited is proud to present their new Australian Organic Schools Program. Developed for Educators, the STEM focused, ACARA aligned program for students in F/K - Year 10 is available for FREE download. Focused on Cross Curriculum Priority: Sustainability, students will become aware of ways they can contribute to more sustainable patterns of living while continuing to diversify their current world views.

• • • • • • • •

3 Work Units Comprehensive Background Information Engaging Lesson Plans Worksheets Fast Finisher Activities Practicals and Experiments Teacher-led Discussions and Videos Completion Certificate

JOIN NOW FOR FREE!

organicschools.com.au

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P lan Bee

BACKYARD (OR ROOFTOP) BEEKEEPING “The future of bees is not in one beekeeper with 60,000 hives, but with 60,000 people keeping one hive each…” Simon Buxton, beekeeper and author. Finding an upside of a global pandemic is a far reach for many of us, yet we are being granted this moment in time to anchor more deeply into our own homes and to take greater responsibility for our sovereignty - our bodies, health, food and the sustainability of our homes and neighbourhoods. With more Australians confined to their homes, many have reacquainted themselves with their own backyards, finding a new passion for growing flowers, herbs and vegetables, raising chooks, composting, and, for a growing band of families and neighbourhoods, backyard beekeeping. You see, bees are endlessly fascinating, beautiful creatures, and their importance to our world is beyond measure. No matter where you are in the world, beekeeping remains an essential service. Bees support countless ecosystems, bolster biodiversity, anchor food chains and ensure food security, and food is that one thing that connects us all. It’s that universal matter that keeps us all running and it’s the bees that are the critical link between our food supply and our health. Consider that one-third of our global food supply is, in one way or another, blessed by the cycle of these effective and efficient pollinators. They are responsible for pollinating more than 80% of flowering plants, 65% of agricultural business, with some fruit and nut industries in Australia entirely reliant upon bee pollination for production. A world without pollinators is a world in which ecosystems collapse. A single colony can easily contain 10,000–60,000 working bees, each worker living for roughly a month and is so effective at pollination that it may forage more than 500 flowers in a round trip. For these reasons, and many more, developing a relationship with your own hive of backyard bees is invaluable. For instance, bees have much to teach us: they are accomplished engineers. Each individual wax cell they create in their hive has precisely six sides with a slight backward tilt so that the honey will not dribble out. The bee is a marvellous flying machine. They can carry a load of nectar or pollen close to their own weight. Consider that even the most advanced design in aircraft can generally only take off with a load one-quarter of its own weight and you’ll appreciate the miracle that the honeybee can remain airborne with such a load. Honey bees also have an excellent sense of smell, with their ‘perfume dispenser’, used to distinguish between

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BY DR SARAH LANTZ Dr Sarah Lantz is an author, mother & advocate for healthy living & fermentation. She has a background in nutrition, public & environmental health & specialises in child & youth health & wellbeing – conducting research at the University of Queensland surrounding Children’s Environmental Health.

the different fragrances of flowers. Should the honeybee visit a mixed patch of flowers, a special perfume left by the scout bee tells the workers to take the nectar from only one source so that honey in the hive is but one honey type. And, as for bravery, the bee is willing to die to defend its hive. To see, and be amongst, this super-organism in motion is not only awe-inspiring, but it’s also definitely worth understanding and sharing, for both personal gratification and for the pollination of our nation. The experience of getting up close and personal with these intricately made creatures is also nothing short of breathtaking. To be a guest amid a hive of thousands of buzzing, building, clambering bees who are busy doing their lives, is a humbling experience, and the deliciously sweet benefits of working with bees are endless. That liquid-gold, lip-smacking, term of endearment, sticky, antiseptic, antioxidant, head-to-toe home-remedy is a true marvel, and beekeeping means that periodically the beekeeper gets to harvest chunks of incredible honeycomb which can be eaten whole, or mashed for raw honey, using simple tools. Harvesting the whole comb (and not returning it to the hive after harvest) ensures that each season the colony has the opportunity for comb renewal, which keeps the colony healthy. Remember though, bees consume honey and pollen. These are both food and medicine to them, and represent a complete diet throughout an adult bee’s life. In this context, it’s fairly easy to see why it’s so important to ensure they have the food they need, especially through cold winter months, for optimal colony health. The importance here is in having a good hive design and management practices such that a beekeeper can harvest honey with minimal disturbance of the colony. In this way, the bees can live on, from year to year, happy and healthy in the hive. Honey is a bonus, not a right. Yet when the season is right, keeping bees reduces a honey’s paddockto-plate distance to mere meters and the honey from two hives, as little as 25 metres apart, can act and taste completely unique. Yet, if a beehive feels too big a commitment, you can still greatly support the bees by growing flowering plants. It doesn’t matter if you have a large property, a tiny patch or even a balcony garden, planting flowers anywhere is an important way to protect and assist bee species. For gardeners, flowers innately respond to pollination by blooming even more brightly to attract more bees, so gardens get lovelier once the bees start to visit.

If you’re keen to learn more about stewarding bees, here are a few essential suggestions to get you started: •

• • •

Find out your local council’s bee policy; a few don’t allow urban beekeeping, while others set limits on hive numbers according to the size of your garden. Get yourself along to a local natural beekeeping workshop, either online or via face-to-face. Connect with your local beekeeping society. Read – there are many great Australian books on natural beekeeping.

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Homemade Hooch

MARVELLOUS MEAD

BY DR SARAH LANTZ

“It looks scary,” said my friend Pete when I opened a bottle of homemade mead and poured him a glass. His frown was soon replaced with a thrilled smile. Mead is essentially honey wine. Aristotle speaks of it. Shakespeare mentions it. Beowulf drank it. And as I watch a TV series about Vikings in the evenings, I’m certain they’re drinking this ancient golden-hued brew out of those sheep-horn mugs. I’m still scouring the internet for those mugs. Mead is generally made with two simple ingredients: raw honey and water. This is considered a wild mead as it’s fermented utilising the wild yeasts naturally occurring in the honey. When the conditions are right, this wild method can produce a beautifully rich mead. The results from relying on wild yeasts can however be unpredictable, and your ferment may turn into a super-charged honeyvinegar-shrub-type-thing instead. Still good, but not what was initially intended, I’m sure. Adding a packet of Cuvee or Champagne yeast can make the process a little more predictable. In either scenario, however, patience and perseverance are everything in making good mead.

If you want something more elaborate, you can flavour mead with fruit, citrus peels, spices, herbs and berries. All work wonderfully. The naturally occurring yeasts in the fruit, like those in the raw honey, fuel the fermentation, transforming glucose (and eventually fructose if you age your mead) into alcohol. You do have to strain the fruit out before the fermentation has stopped. Remember though, the hero of mead is the honey, and a single honeybee produces a meagre twelfth of a teaspoon of honey per day, and because most meads require loads of the sweet stuff, each drop is precious. The honey used determines the overarching flavour of the mead, and can vary according to a honey bee’s particular diet of nectar and pollen. For this reason, it’s worth trying a few different local varieties of honey. This recipe makes a 1 litre brew, so increase your recipe depending on the volume of your ferment vessels.

INGREDIENTS (Makes 1 litre brew) 1 cup raw honey 4 cups un-chlorinated water (as a standard rule, the recipe for mead is one-part honey to four-parts water 1:4) Optional: A packet of Cuvee yeast or Champagne yeast.

METHOD Combine honey and water (and optional yeast) in a large glass jar. Whatever amount you add, always use goodquality raw honey. Pasteurisation kills the naturally occurring yeasts present in raw honey. If you use pasteurised honey, your fermentation will not work, unless you add commercial yeast, which you can find at most good brewing stores.

bible The Art of Fermentation, Sandor Katz suggests stirring the mead to create a vortex in one direction, then in the other. This aerates the mead-in-progress, which helps spur yeast growth. Opening the jar daily – burping it – also releases built-up carbon-dioxide and avoids any potential explosions.

Stir vigorously or place a lid on the jar and shake it until the honey and water are well combined. You do not need to expose this mixture to the air to attract microbes that will ferment it. Raw honey already contains yeasts that convert the sugars to boozy goodness.

Mead usually begins to show signs of life in a day or two. Take a whiff and you’ll notice a definite smell of alcohol beginning. Stir it again and a foamy head will form. At this point, you can stir your mead just once a day.

Until your honey and water mixture begins to bubble, stir it vigorously every time you think of it. In the fermentation 30

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The mead will foam up like this for a few more days when you stir it. Once the bubbles die down, most of the glucose will have been converted into alcohol. Most of my bubbling

action subsided around fourteen days but it could be sooner. You can at this point, enjoy a young, partially fermented mead, as cultures around the world have done for millennia, or you can bottle, rack, and age your mead, which will increase the alcohol content and bring a more clarified brew. If you do decide to bottle your mead and the fermentation has not finished converting the remaining fructose to alcohol, your bottles may explode, so make sure the bubbling action of your mead has subsided before you bottle.

Racking For larger quantities of mead, it is best to siphon it into glass bottles so it can ferment more slowly and you can keep a close eye on it. The glass container commonly used for this process is called a carboy, a large glass bottle with a narrow neck, usually fitted with a rubber stopper and fermentation air-lock to prevent bacteria and oxygen from entering during the fermentation process, yet gasses from the bottle can still exit. At this point, simply siphon or pour the mead into your carboy, leaving behind the yeasty bottom of your ferment as much as possible (the spent yeast will sit at the bottom of your vessel and is visible to the naked eye). It’s preferable to fill your carboy up to the very top, as minimising headspace reduces chances of oxidation; however, you can top up with chilled water if there is just a small gap remaining. Place an airlock and set the carboy in a cool and dry location. This racking process simply assists the yeast to finish up fermentation, greatly reducing, and removing, the amount of yeast that remains viable. Racking also clarifies and stabilises

the mead. You can rack a number of times if needed. The goal is to have a stable product that will not continue to ferment, go cloudy or sour. You will be able to watch the fermentation and clarification process as the liquid develops over time, turning from a cloudy honey colour into a clear honey wine. Cold temperatures will accelerate this process, as will sifting and removing the yeast if you so desire. This is now a waiting game, which could take anywhere from several weeks to several months. Only you can determine when your mead is ready to bottle. The clarity of your mead, the lack of sedimentation, and the taste are all indicators that your mead is ready.

Bottling and Flavouring your mead Many mead brewers I know adjust or blend the mead before decanting into smaller bottles ready to drink. This process can be where the skill of the mead maker shines. Since honey is the shining star of traditional meads, your strategy should be to make that honey character pleasing, with a good mouthfeel and finish. In this case, it may be that more honey is added, but always make sure your mead is stable or you risk fermentation restarting again. Spices or fruit additions can also be leveraged to emphasise desired colours or flavours of your mead. Try these flavourings: orange and spice blends, blackberries, raisins, cloves, cinnamon sticks, nutmeg, allspice, elderberry, cherry, vanilla bean and chamomile, peppercorns, maple syrup, ginger, nutmeg, rose petals, citrus peels, hops. These can be included during the fermentation process or at the end of your brew for flavouring additions.

Find more recipes like this on the Bud Organic Club website, budorganic.com.au

AUSTRALIAN ORGANIC CONNECT COMMUNITY

Events

CALENDAR

March 2021

April 2021

HOSTING...

Todd Sampson Seminar

Wine Awards Dinner

March 26

April 7

Perfect Potion, Banyo, Queensland

The Glass House, Hobart, Tasmania

To celebrate Australian Organic’s Organic Earth Week campaign, adventurer, documentary-maker and founder of the Earth Hour initiative, Todd Sampson, will be hosting an exclusive seminar.

Australian Organic will be hosting a special awards evening in April to celebrate the Australian organic wine industry and announce the winners of the Australian Organic Wine Awards 2020.

Hosted at Perfect Potion in Banyo, Qld on Friday 26th March 2021, the event will include a one-hour seminar followed by drinks and nibbles, with a chance to ask Todd your questions.

Hosted at Hobart’s premier dining bar, The Glass House, guests can enjoy 280-degree waterfront views while enjoying a 5-course menu and wine, followed by a highly anticipated awards ceremony.

Limited tickets are available at the link below, with discount for AOL members. Virtual livestream tickets are available for those unable to attend the physical event.

Tickets for the Awards Dinner are now available at the link below. Members can log into the AOL Member Portal for exclusive member discount.

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Check the with the

EVENTS AUSTRALIAN ORGANIC CONNECT

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June 2021

EXHIBITING...

INDUSTRY PARTNER...

Naturally Good Expo

HORT Connections

May 30 - 31

June 7 - 9

International Convention Centre, Sydney, New South Wales

Brisbane Convention Centre, Brisbane, Queensland

Naturally Good Expo is so much more than just a trade exhibition. It’s a two-day celebration of new ideas, innovations and products, and the perfect opportunity to see first-hand what’s next for the health, organic and natural industry.

Hort Connections 2021 will bounce back, set to connect horticulture industry leaders who are wishing to conduct business, examine trends, and discuss topics of common interest. Attendee analysis indicates a diverse-cross-section of the produce industry attend Hort Connections, with those identifying as a grower/packer/ processor forming the largest segment.

Australian Organic Limited are proud industry partners of Naturally Good Expo 2021 and will be exhibiting at the expo in Sydney. Visit our stand to learn more about the importance of looking for certified organic labels on products, and take a look at a range of certified organic products currently available.

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Australian Organic Limited are proud partners of Hort Connections 2021. Learn more and register by clicking the link below.

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AUSTRALIAN ORGANIC CONNECT EVENTS

Events

CALENDAR

The latest Trade Org

If developing a successful organic export range of Export Masterclasses. Each Maste industry experts, including Export Connect

April

March 2021

EXPORT MASTERCLASS

EXPORT MA

Singapore

United Kingdom

Hong

9 March 2021

17 & 18 March 2021

13 Apr

11am - 2pm AEST

11am - 2

Learn More

Lea

View the full event calenda

EVENTS AUSTRALIAN ORGANIC CONNECT

ganic events and webinars.

t business is on your agenda, register for Trade Organic’s erclass is being delivered in collaboration with a number of t. Register now for free via the links below.

l 2021

May 2021

June 2021

EXPORT MASTERCLASS

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United Arab Emirates

Thailand

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11 May 2021

8 June 2021

2pm AEST

11am - 2pm AEST

ASTERCLASS

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Learn More

ar at tradeorganic.com.au

AUSTRALIAN ORGANIC CONNECT EVENTS

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.

Australian Organic Market Report

Complimentary printed and digital copy of the most recent Australian Organic Market Report, alongside digital copies of previous editions.

Monthly Member Updates

Exclusive monthly member and fortnightly industry and CEO updates, sent directly to members.

Australian Organic Awareness Month

Exclusive opportunities to be a part of Australia’s largest campaign celebrating certiﬁed organic products every September.

Trade Exhibitions & Expos

Opportunity to attend trade exhibitions and expos at a discounted rate, alongside exclusive access to partnership opportunities.

Industry News & Publications

Access the most recent industry news and updates, relevant to the organic industry.

Advisory Boards & Committees

Opportunity to sit on advisory boards and committees and contribute to submissions, speciﬁc to your sector.

Industry Forums & Networking Events

Access to discounted tickets for sector-speciﬁc information sessions and annual networking events to educate and connect the industry.

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

austorganic.com

Australian Organic Connect | Issue 5 | Autumn 2021

Articles inside

Australian Organic Connect | Issue 5 | Autumn 2021

Creating Ongoing Positive Impacts Through Organic Farming

Industry Update: Domestic Regulation on Track