Production Sandra Noke production@olivegrower.com.au
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Cover: New research from Spain shows that a properly configured inter-row agrivoltaics (APV) system can produce a high energy yield with minimal effects on crop level.
AOA joins ag industry call to scrap Biosecurity Protection Levy
The Australian Olive Association (AOA) has again conveyed grower concerns directly to the government, joining other agricultural industry bodies to call for the scrapping of the proposed Biosecurity Protection Levy (BPL).
The $50 million levy was outlined in the 2023 budget and the bill passed through the House of Representatives in March, before going to a Senate enquiry. The farm commodities levy accounts for 6% of the total proposed $1 billion biosecurity funding pool, with importers contributing 48% and taxpayers 44%.
The levy was due to be implemented from July 1 this year, but has faced intense opposition from both farming groups and opposition parties.
Lack of transparency
AOA CEO Michael Southan said the biggest issue with the proposed levy is the lack of both information and consultation.
“The first we heard about it was when they released the budget in May 2023,” he said.
“They didn’t consult with anyone and, despite being the CEO of an affected industry’s peak representative body, I still haven’t had anyone contact me about it. I was just sent an email saying it will cost the olive industry $67,000 a year, based on a three-year running average of our overall production value.
“To date there are no further details - they say they’re coming down the track – so no one even knows how it will be collected. What’s more concerning is that it appears it will go straight into consolidated revenue, rather than be ‘quarantined’ specifically for biosecurity spending.
“And no one really knows what they’re going to do with it. At best, it will likely pay for more border protection but it’s currently an unknown return.
“From all respects, it’s a real concern.”
Industry submissions
Southan said the AOA made an official submission to the Senate Inquiry, and is also part of several other joint industry representations.
“As a small industry, all we can do is make our concerns known,” he said.
“However, we are covering every avenue we can and we’re also part of a much larger agricultural industry group, headed by Grains Producers Australia. They’re going in with a consolidated, collaborative front and getting right in front of politicians and the minister.
“The AOA is a signatory to the Emergency Plant Pest Response Deed (EPPRD), so olive growers are also represented by the submission which the Plant Industry Forum (PIF) made to the Senate Inquiry.
“A committee of Plant Health Australia (PHA), the PIF highlighted that producers are at the frontline of biosecurity management and response efforts, and already contribute hundreds of millions of dollars to biosecurity funding via existing levies and other direct business costs.
“It also pointed out that biosecurity funding should be viewed as a whole-of-system responsibility, and the inappropriateness of asking growers and producers to tip in to Commonwealth Department of Agriculture finances with no oversight of how the money is spent.”
Political opposition
Several political parties have also taken action to prevent the passing of the BPL bill.
In early May the Nationals launched a petition calling on the Government to scrap the levy, describing it as a ‘fresh food tax’ on farmers which would be passed on to families at the grocery checkout.
They reiterated industry concerns around a lack of information as to
how the levy will be collected or managed, and that the funds raised will go towards consolidated revenue, rather than being directly allocated to biosecurity activities.
Then in mid-May, shortly before the bill was due to be debated in the Senate, The Greens announced that they would not support the bill, placing the future of the legislation in doubt.
Calling for the bill to be rejected, The Greens also referenced the BPL as a ‘tax on farmers’ which they described as ‘poor policy in both principle and design’.
Incorrect focus
One of the major arguments against the new levy is that farmers are the wrong target.
“They’re putting an extra cost onto producers, who are the ones already bearing the brunt of any incursion, rather than the importers. They’re the ones who should be putting up the money because they’re the risk creators,” Southan said.
“In fact, the Trade and Freight Alliance have said they would pay the additional $50M in preference to the existing charges and imposts they’ve got because they can understand a biosecurity levy.”
Greens Senator and agriculture spokesperson Peter Whish-Wilson agrees that are better ways to raise funds for pest and disease management.
"We support long-term, sustainably biosecurity funding, we recognise the importance of biosecurity to Australia," he said.
"But we don't believe the government's bill and their legislation is the right approach.
"Taxing farmers - and I do believe it is a tax, rather than a levy - to raise revenue, I believe it's unfair," he said.
"When you're looking at the food chain, from processors through to retailers, they all benefit from food production in Australia and therefore strong biosecurity measures."
Where to from here?
A lack of support from The Greens and the Nationals leaves the government without the numbers it needs in the Senate for the BPL legislation to pass, so the future of the levy is currently unknown.
The message from producers is clear, however, Southan said.
“We want the BPL to be scrapped and for industry to be consulted about how to sustainably fund biosecurity into the future,” he said.
“We all need to work together to ensure Australia’s biosecurity but the way to do that is via consultation and collaboration – and most importantly, transparency around both process and expenditure.”
New Directors join AOA Board
The AOA Board has welcomed two new Directors, with Richard (Rick) de San Miguel joining in late-2023 and Nick Whiting signing on for the start of 2024. As with all new Directors, we asked them a few questions to help members get to know them better.
Rick de San Miguel, Director - Western Australia
Rick de San Miguel is the owner of Maitland Spring Olives, a 2500 tree grove 100km east of Perth, and the President of the WA Olive Council (WAOC). A hands-on producer over many years, he established the grove, maintains and harvests the trees, and packages and markets the EVOO he produces.
OG&P: Why did you want to join the AOA Board?
RSM: I was keen to make a contribution to the industry. I was the president of the Western Australian Olive Council (WAOC) when the AOA asked for nominations for a new WA Director and, because I come from a professional background, I thought I could probably make a useful contribution.
Unfortunately, a lot of our growers are small and feel that WA had been a bit ignored, so there was a push to get some more activity and I thought I could be useful with that.
I’m also hopeful that we can lift the profile of the industry more so than it has been for the last few years. We’re starting to get out there now but are still not really recognised, despite being a high quality, healthy product. So I hope I can make some sort of contribution in that area too.
OG&P: What do you bring to the role?
RSM: My professional skills as a former chartered accountant encouraged me to put my hand up as helpful from a governance point of view.
It’s also useful to have growers sitting around the table, and I’m a grower. I’m involved in every stage of the process - I grow, pick, help process, bottle it, sell it - so I understand the issues, especially for the small growers, at every step of the way.
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OG&P: Are there any particular issues you’re keen to focus on?
RSM: I think the big problem is that the small family groves struggle a bit. At present they have issues around biosecurity and disease control, and the big issue of marketing your oil, once you’ve done all the other work.
I’d really like to concentrate on getting the message out about healthy, local Australian product so people understand that they should be buying Australian. And ensuring that olive oil imported here is labelled from
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WA Director Rick de San Miguel.
where it actually came, not as Italian when it came from somewhere else.
That’s one of the important messages that we as an industry need to get out there. And we need to educate our growers about how we can do that.
OG&P: What you see as the opportunities for the industry right now?
RSM: Supply and demand is a problem right now, so it’s a great opportunity for the industry to become more profitable. Along with marketing the idea that it’s a quality, healthy product, we need to get the consumer to accept that because it’s a quality product, they need to pay a quality price for it.
We need to get that message out there clearly, so people don’t just want to go and buy the cheapest bottle they can but that they’ll look for quality - and pay for it.
OG&P: And the challenges?
RSM: For small producers, selling their oil. For small growers the cost of production is higher, as they’re not mechanised so there’s the cost of labour, then when you try and sell to supermarkets you’re not competitive price-wise. The small artisan type growers need to be selling at the $20 range, and in the supermarkets you can buy good quality Australian EVOO for much less than that, so I think selling online is the way for small growers to be more competitive.
And in recent times, getting olives processed and harvested. Particularly during the COVID period, we couldn’t get pickers, and since it’s been a younger version and they’re not as good.
But again, the biggest challenge is marketing your product at a viable price. Not ridiculously expensive but so you can make a profit.
Nick Whiting – LEG Director
Nick Whiting is Executive Director of Pendleton Olive Estate, a family-owned and operated business in South Australia’s Limestone Coast region. Nick brings longterm experience in olive growing and oil production to the Board, along with his perspective as a large-scale producer and exporter.
OG&P: Why did you want to join the AOA Board?
NW: After being in the industry for a number of years, I thought it was time to build on the good work of others and help to advance the industry.
OG&P: What do you bring to the role?
NW: Industry experience from the grove through to sales. I originally worked on our groves, planting and then managing a greenfield olive grove. Since then I
LEG Director Nick Whiting.
“After being in the industry for a number of years, I thought it was time to build on the good work of others and help to advance the industry.”
have gained experience in operating and managing a processing plant, redeveloping a brand, and sales.
OG&P: Are there any particular issues you’re keen to focus on?
NW: How to make the industry more sustainable with higher production and more reliable crops.
In the first 20 years we’ve made a lot of progress in a lot of areas: Australian quality is good, and we’ve done a good job in educating consumers in why local is better than imported, but there are new key areas that we want to push, particularly around production.
Especially for smaller growers, when prices were lower it was harder to make an olive business sustainable. To do that we need to be getting a higher production year-on-year, so I think we need to do more research about what is limiting crops.
And that’s the hard part. It’s a pretty small industry overall in Australia and we have to be careful in spreading the research money around.
So what we’ve done we need to keep doing - the amount of understanding compared to 10-15 years ago is really good - and on the production side there are new areas we need to focus on.
OG&P: What you see as the opportunities for the industry right now?
NW: Capitalising on high demand for Australian EVOO and how we can grow the industry. In particular, can we make demand for Australian oil higher than for international oil?
At the moment there’s strong interest in local products because of the shortages in Europe but how can we keep Australian oils as first pick once global production comes back? That’s the question we need to answer.
Also acting on our environmental footprint and marketing that – which could be part of that answer.
OG&P: And the challenges?
NW: Increasing membership of the AOA, and industry collaboration to further improve the depth of understanding of olive growing in Australia and how we can improve on global practices.
One of the new challenges for the industry is improving our environmental footprint; also how to calculate it. It’s not all easy and some parts are expensive, especially for smaller producers, but as an industry we need to work on that.
We don’t want to fall into complacency on how we improve groves and production. There’s always more we can do; it’s just working out a way that’s practical for our conditions.
Industry-wide representation
AOA CEO Michael Southan said the appointment of Rick and Nick as new Directors ensures industry-wide representation on the Board.
“Board renewal is an important part of the growth and evolution of any organisation, including the AOA,” he said.
“We have been fortunate to have Rick De San Miguel join the Board with much corporate experience. As the current president of Olives WA, he is well aware of happenings in the WA industry and is a great contributor at board meetings.
“As the most recent director to join the AOA board, Nick provides continuity in representation of the larger olive enterprises on the board. It is important that the views of both small growers and the large operations are tabled at our board meetings so that industry issues and decisions can be considered from all perspectives.”
New $35M Cobram Estate processing facility boosts Australian supply capacity
Late April saw a new milestone event in the 25-year history of Cobram Estate, with the opening of the company’s new Boort processing mill.
When at full capacity, the state-of-the-art $35 million facility will be able to process up to 100,000 tonnes of fruit each harvest, making it the largest olive processing mill in the Southern Hemisphere.
Cobram Estate joint-CEO Leandro Ravetti said the mill upgrade was needed as part of the company’s continuing growth and production expansion.
“The existing mill has served us well over the past 20 years but with the additional crop coming from the maturing trees at our grove, coupled with long-term third-party agreements, it was time for a complete rebuild,” he said.
“We have, however, reutilised the tank farm and the shed of the original mill.”
Doubling production capacity
There are currently nine olive processing lines in operation at the new Boort mill, with a handling capacity of up to 1,000 tonnes of fruit per day. Another nine lines will be added over the coming years as the company’s new groves mature, doubling the total overall production capacity.
The facility also includes a state-of-the-art tank farm with capacity to store five million litres of oil. The stainless steel tanks are temperature-controlled in a fully insulated building, with a nitrogen generator to provide a protective blanket against oil oxidation.
Grove expansion
The new mill follows the expansion of Cobram Estate’s Boort olive groves, with a greenfield 407-hectare olive planting completed in 2023. Comprising Arbequina, Coratina, Frantoio, Leccino, Koroneiki, Hojiblanca and Picual varieties, the new development increases the company’s total olive planting at Boort from 3,101 to 3,508 hectares and over 1,240,000 trees. The grove is fully
The nine processing lines currently in operation will be duplicated as the new groves mature, doubling overall production capacity.
irrigated via channels fed by the Goulburn system.
The company has also ensured it is well-equipped for an increasing harvest, with five different kinds of harvesters catering for all sizes and types of trees.
Local economic benefit
With assistance from a grant of $600,000 from the Victorian Government’s Regional Jobs and Infrastructure Fund, the project has also created 30 new full-time jobs. These have been filled across food production, processing and logistics, adding to the almost-120 member team at Cobram Estate’s Lara, Boundary Bend and Boort sites.
The new state-of-the-art $35M facility is the largest olive processing mill in the Southern Hemisphere, and caters for Cobram Estate’s continuing growth and production expansion. Images: Producey.
There’s also been more recent good news for the company, with its US-produced EVOOs receiving three Gold medals in the Northern Hemisphere results of the New York International Olive Oil Competition (NYIOOC).
Gold medals were awarded to all three EVOOs in Cobram Estate’s ‘100% California Everyday Essentials’ range, produced from the company’s estate-grown fruit:
• Cobram Estate Everyday Essentials Mild - Arbequina You can’t do better than three out of three, so we reckon that’s another big quality stamp for the brand as it continues to expand its operations in both countries.
Ensuring supply for demand
Ravetti said the company is confident about the continuing growing demand for extra virgin olive oil in Australia.
“We have been investing in the future supply of high-quality Australian extra virgin olive oil through the expansion and redevelopment of our Victorian olive groves, here at Boort and our original home at Boundary Bend, over the past 25 years,” he said.
“With the creation of this new facility at Boort, we now have one of the best and most efficient mills in the world. The future looks very bright for Cobram Estate.”
AOA CEO Michael Southan agrees, and says there is also benefit for the wider Australian industry.
“Cobram’s production expansion gives Australian consumers confidence that there will be a continuing - and growing - supply of high-quality locally produced EVOO,” he said.
“That’s particularly important given the current insecurity and shortage being experienced across Europe.
“Cobram are investing back into the industry by increasing their capacity, ensuring they’re ready for when their latest plantings come online. That’s strengthening the Australian industry even further, as consumers will be able to buy local EVOO and know that what they’re getting is fresh and will be available all year round.
“That consumer confidence reflects across all local products, so I think it’s a very positive development for the Australian industry.”
The company is also well-equipped for an increasing harvest, with harvesters catering for all sizes and types of trees.
Gold trifecta for Cobram California EVOO
URGENT!! Have you got Olive Lace Bug in your grove?
Olive Lace Bug (OLB) has been a prominent pest in many growing areas in recent times, including areas where it has not been present in significant numbers in the past.
All growers should check their groves carefully for signs of OLB and act immediately if they are found.
In particular, growers who use contract processors and find OLB prior to or while harvesting should contact the processor and discuss. Leaf matter with harvested fruit can transport OLB to the processor’s property and spread the pest infestation to their trees, and potentially those of any other growers accessing the property.
Information on treatment and control
The AOA has a range of information and resources on OLB available on the OliveBiz and AOA websites. Covering life cycle, preferred environment, identification, and control and treatment options, they provide easily accessible, targeted information to help if you think you may have – or have identified - an outbreak.
Head to the feature article on pages 7-8 of the R&D Insights section in this edition for an overview of the OLB issue and more detail on how to access the information and resources.
And if you, or someone you know, is still unsure if OLB is present in your grove, or how to deal with it, please contact the AOA so they can assist. Email Liz at secretariat@ australianolives.com.au
Renew your AOA membership for continued discount eligibility
AOA membership renewals for 20242025 will be emailed in early July, so keep an eye on your Inbox and please action payment within the invoice period.
Along with industry advocacy and representation at government level, membership of the national peak industry body, the Australian Olive Association (AOA), provides financial members with a wealth of direct benefits, including:
• heavily discounted rates on Australian International Olive Awards entries and AOA event registrations;
• the opportunity to participate in the OliveCare® Code of Best Practice
program, which provides assistance with queries on grove management, production, storage and other quality parameters; also access to the OliveCare® certification program; access to the AOA website’s Members Lounge and information on a broad range of industry-relevant topics, including step-by-step labelling guides and a readable version of the Australian Standard 5264-2011.
If you don’t receive your renewal in the first week of July, please contact Liz at secretariat@australianolives.com.au for a replacement copy and then pay promptly
to ensure your continued eligibility for these and many more significant member discounts.
Reminder: The substantial member discounts for Australian International Olive Awards entries can only be applied for current financial members, so make sure you’ve renewed before you sign up!
Not an AOA member yet?
Find out more and apply to join at the AOA website - www.australianolives.com. au - or contact Administration Manager Elizabeth Bouzoudis at secretariat@ australianolives.com.au
2024 AIOA offers new awards and increased promotion
Quality and flavour: these simple concepts are at the very core of great food products. They’re also what consumers look for when choosing between brands.
But as producers, how do we communicate to consumers that our products have those attributes, and are the ones they want to purchase?
“The AIOA is the only show we have exhibited in because the methodology of the competition is the best we know of.”
Without doubt, one of the best ways is through the Australian International Olive Awards (AIOA). Australia’s premier olive awards, the AIOA is also an increasing influence on the international olive stage, and provides producers with the opportunity to have their products appraised by judging panels across the globe.
The results then provide not only detailed descriptors of the flavours and quality parameters of the products entered but that quality is also reflected in medals and trophies – aka marketing Gold!
Entry now open
Entry for the 2024 competition is now open, and Competition Convenor and Chief Steward Trudie Michels said this year’s contest offers even more opportunities to win, and better value for money.
“Inflation is hitting everyone and the cost of business is increasing, so we’re continually working hard to provide the most value possible for each entry - and hopefully that means for your medal and/or trophy win,” she said.
“We’re always thinking about ways to provide even more benefit for your competition entry and this year we’ve introduced a number of new elements. They aim to increase that value for money aspect, and also to recognise the exceptional quality of the best entries. They also reward the efforts of producers in achieving that exceptional quality.
Platinum medal
“The first is the new Platinum medal, which will be awarded to those products awarded very high scores of 92 points and over.
“Most of last year’s Best of Show winners were in that category, so we’re talking about very, very good oils and table olives. It’s really recognising products that are absolutely exceptional.
“The winners in that category last year
A Platinum medal has been introduced for the 2024 competition, awarded to products scoring 92 points and over and recognising those oils and table olives that are “absolutely exceptional”.
were across different classes and varietals, so we’re confident that it’s a robust method of identifying the truly ‘outstanding’, even in a Gold medal-pointed field.
“And of course that Platinum medal provides a product decal opportunity that producers can use to communicate that incredible achievement.
Best in Show/Class decals
“Feedback from winners on the value of decals on products is that they undoubtedly increase both interest and sales, so this year we’ve increased the range of decal awards available.
“Best in Class and Best of Show are ‘shoutworthy’ awards and we realised that, while producers can promote those awards on their websites, marketing materials and at farmers markets, etc, being able to promote those very high awards directly on products adds an incredibly valuable tool to their marketing toolbox.”
Most Successful Exhibitor
Winners of multiple awards will now also have the chance for special recognition.
New Best in Class and Best of Show decals allow producers to promote those high achievement awards directly on their winning products and digital platforms.
2024 Australian International Olive Awards key dates
Entries open - 1 June, so OPEN NOW!
Entries close - 23 August
Medals announced - 7 October
Major awards announced25 October, at the Awards Gala Presentation Dinner in Bendigo, VIC
“This year we’re also introducing an award for Most Successful Exhibitor of Show,” Michels said.
“The producer must enter at least three products and all entries must win a medal. Where there are more than one candidateand there usually is - it will be awarded to the producer with the highest points score across all entries.
“This new award is recognising the producers who are getting high scores and medals across their range of products. They may not always win one of the Best in Show
“Competitions like the AIOA give growers the opportunity to develop and improve the standard and quality of their products.”
or similar awards, so this is giving them credit and recognition for the consistently high standard of their entries.”
Producer index
The final addition for the 2024 competition is a new Producer Index, which will be included in the official AIOA Results Book following the product medal details and judges’ descriptors. The index will also be accessible as a page on the consumer-facing Australian Extra Virgin Olive Oil Everyday website.
“It will be a catalogue of all of the producers who entered and achieved medals, giving their details and information like whether they have a farm shop,” Michels said.
A new feature for the 2024 AIOA Results Book is the Producer Index, providing an instant reference of how and where to buy your listed award-winning products.
“It provides an instant contact reference for anyone reading the judges descriptions of their delicious products and wanting to buy them. For example, a chef looking through the catalogue can read the descriptors, then flick over to the index and contact the producers they’re interested in buying from.
“And it won’t be a cumbersome process: the information will be collected when people enter, as part of the online entry form.
“It’s another marketing benefit which value-adds their AIOA entry, and another way of trying to help increase brand exposure and sales opportunities for producers.”
“Winning the AIOA Best in Show and other awards has significant benefits, and gives us confidence that we have the products to underpin our goals.”
Awards Presentation – the winners’ podium awaits!
As in previous years, AIOA medal results will be emailed to entrants in early October, providing the maximum opportunity for promotion of product quality and brand success. All Gold medal winners will then be in the running for the major awards, with the chance of taking home one of the coveted AIOA Best of Show titles.
All will be revealed at the 2024 Australian International Olive Awards Presentation Dinner, being held in conjunction with the National Industry Conference & Exhibition in Bendigo, VIC.
The event is always a great night, enjoying delicious food and wine while catching up with old friends, making new ones, and celebrating the achievements of this year’s most successful producers.
As in recent years, the event will start with a tasting array of 2024 award-winning EVOOs, flavoured oils and table olives - all ‘incognito’ to prolong the suspense, of course! - providing attendees with the chance to appraise this year’s top products. Don’t miss your chance to be part of the fun and celebrations, and hopefully to collect your winner’s trophy. The AOA makes the professional photos from the night available to winners for promotional and marketing purposes, so it’s an opportunity too good to miss.
Book your Presentation Dinner tickets on the Conference websitewww.nationaloliveconference.com.au
Enthusiastic judges
Michels said that, as in previous years, this year’s AIOA judges have been enthusiastic about being invited to take part.
“Every year has its own variables, which in turn makes the olive products being judged often quite different from year to year,” she said.
“We’ve got international judging panels in five countries this year and they’ve all said they’re keen to see what this year’s oils are like. While each product is judged as a standalone entry, and on its own merits, Australian oils have flavour characteristics and nuances which are quite different from overseas oils. Judging is a constant learning curve, so the international judges in particular really enjoy exploring those.
“And our team of Australian judges know that they’re going to have a fascinating time appraising this year’s EVOOs, flavoured olive oils and table olives – and another incredibly hard job when it comes to allocating their votes for the major award winners.
“Choosing the very, very best from a sensational field of entries is never easy!”
“Using international judges gives us more confidence in the results and is a wow factor with consumers - ‘… Well then, we better have some of that’.”
It’s worth it!
Recognising that this year’s crop was down for many producers, Michels also stressed the ongoing value of AIOA accolades.
“Maybe you don’t have as much oil or olives this year but even if you make smaller volumes, it’s still worth entering,” she said.
“Last year’s top winners ranged from very small to very large, and the benefits they gained were the same no matter what their production level.
“People want to buy medal-winning products, and they want to buy trophywinning products even more. They’ll also pay more for them - now and into the future.”
How to enter
Full competition details and entry forms are available on the AIOA website: www. internationaloliveawardsaustralia.com.au. Enter your products now and diarise an early postal/courier date for your samples to ensure they arrive in time.
2024 AIOA
Save the dates
Wednesday 23 October (Optional Field Tour)
Thursday 24 October & Friday 25 October
The National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association, partially funded by Hort Innovation using the Olive R&D levy, with in-kind contributions from the Australian Olive Association and funding from the Australian Government. The event is also supported by a range of industry sponsors and exhibitors, the Melbourne Convention Bureau and the Victorian Government.
Program includes:
• Field tour to Cobram Estate and Salute Oliva (Optional – additional ticket)
• Plenary sessions
• EVOO blending workshop
• Industry Exhibition
• Conference Dinner – Thursday 24
• 2024 Australian International Olive Awards Presentation Dinner – Friday 25 (Optional – additional ticket)
Full program and details TBC
Feedback from the 2023 National Olive Industry Conference & Exhibition:
“This was my first conference, very informative. Job well done!”
“We enjoyed the exhibitors and the chance to gather resources and price lists. Thank you!”
The AOA has secured special discount rates for the All Seasons Hotel, Bendigo, available on a first-come-first-served basis. Delegates are encouraged to book early.
All Seasons Hotel, Bendigo, VIC
2023 Australian International Olive Awards winners
Jeff Konstantinou, Fedra Olive Grove – Collector, NSW/ACT Best EVOO, ACT – Fedra Olive Grove Extra Virgin Cold Press Olive Oil
• Champion Flavoured or Infused Olive Oil – Fedra Olive Grove Wild Lime and Chilli
• Gold - Fedra Olive Grove Extra Virgin Cold Press Olive Oil
• Gold - Fedra Olive Grove Wild Lime and Chilli
• Silver - Fedra Olive Grove Jeff’s Blend Silver - Fedra Olive Grove Garlic Oil Thyme and Lemon Infused with Oregano
• Silver - Fedra Olive Grove Lemon Myrtle, Garlic and Thyme Bronze - Fedra Olive Grove Blood Orange and Tarragon
Colin Morrison, Camilla Lazzar and Michael Nielsen, Mariposa Estate – Balnarring, VIC
• Gold – Mariposa Estate Batch M233
Silver – Mariposa Estate Batch M231
• Bronze – Mariposa Estate Batch M232
Chrissy and Paul Massey, Gilmore Valley Grove – Gilmore, NSW
• Reserve Champion Other Varietal EVOO – Gilmore Valley Grove The Rusty Bus
• Gold - Gilmore Valley Grove The Rusty Bus
Greg Searles and Kate Fagan, Adina Vineyard & Olive GroveLovedale, NSW
• Best Table Olive of Show, Boutique Volume – Adina Vineyard & Olive Grove Hunter Providore Orange & Thyme Champion Wild Olives - Adina Vineyard & Olive Grove Hunter Providore Wild Olives
Peter and Marlies Eicher, Salute Oliva – Boort, VIC
Champion Medley of Olives – Salute Oliva Mixed Olives
Kalamata Olives – Salute Oliva Kalamata Olives
EVOO
2024 olive competitions Aust/NZ - key dates and details
2024
Australian Golden Olive Awards
Return of Invitation to Participate: 14 June
Submission of product: 12 July
Testing results documentation emailed: 16 August
Awards announced: TBC
Details
Presented by regional association Olive Producers NE Victoria (OPNEV) and instigated in 1999, the Australian Golden Olive Awards (AGOA) is now in its 25th year.
The awards “celebrate the diversity and delight of Australian olives” and provide OPNEV members and growers from all over Australia the opportunity to benchmark their products. Entry also includes FFA and peroxide testing results, which can be used for entry into other competitions and for AOA Code of Practice requirements.
More information and forms: www.australianoliveawards.com.au.
2024
Australian International Olive Awards
Entries open: 1 June
Entries close: 23 August
Medal results emailed: 7 October
Awards announced: 25 October
Details
Australia’s premier olive competition, the Australian International Olive Awards (AIOA) is run by the Australian Olive Association. In 2017 the previously national competition was also opened to international entries, increasing the opportunity for global peer review and recognition.
Judging panels have consistently included highly-respected international judges and since 2020 AIOA judging has been truly international, with judging undertaken by expert panels across the globe.
Medals are announced immediately after judging to provide early promotion and marketing benefits, with major trophy winners announced at the awards event held as part of the AOA National Olive Industry Conference & Exhibition in October.
More information and enter: www.internationaloliveawardsaustralia. com.au
2024 Hunter Olive Show
Entries open: 15 July
Entries close: 30 August (Table Olives, Tapenades); 13 September (All Oils)
Results announced: 10 October
Details
Run by the Hunter Olive Association, the Hunter Olive Show is always a little later in the year. This allows more time for table olive producers who wish to enter their 2024 harvest olives.
It is also among the most affordable of competitions, thanks to sponsorship from Olives NSW and others, and the show’s dedicated team of volunteers. Entries fees remain the same this year, at $39 for oil entries and $29 for table olives and tapenades. If testing of table olives is necessary, the charge is $20.
All entries must be produced in Australia.
Full details and entry forms: www.hunterolives.asn.au
2024 Royal Adelaide Olive Awards
Entries open: 31 May
Entries close: 24 July
Delivery of entries: 6 August
Results announced: 27 August
Details
Run by Olives South Australia (Olives SA) in conjunction with the Royal Agricultural Society of South Australia, the Royal Adelaide Olive Awards is one of the earliest on the Australian calendar. It is also one of the most competitive, with entries coming from producers across the country.
2024 Royal Tasmanian Fine Food Awards
Entries now open
Entries close: 29 July
Results announced: TBC
Details
Hosted by the Royal Agricultural Society of Tasmania (RAST) the annual Royal Tasmanian Fine Food Awards was established in 1995.
The competition aims to promote and encourage excellence in the Australian food industry by providing a quality bench-marking system for fine food producers.
Awards are held in sections across five months of the year to allow for seasonality of entries, with olive products judged in August/ September. Categories include EVOO, flavoured olive oils and table olives.
Entry is open to producers across Australia, including those using imported base product.
Established in 1998 and run by the Royal Agricultural Society of NSW, the Sydney Royal Competitions “showcase the products, talents, energy and passions of rural NSW” but welcomes entries from producers across Australia.
Award categories include multiple EVOO classes, Table Olives, Olive Products and Flavour Infused Olive Oils, with results announced as part of the annual Spring Fine Food Show.
All entries must be produced in Australia.
More information: www.rasnsw.com.au
2024 WA Olive Awards
Entries open: 12 August
Entries close: 5 September
Awards announced: 19 October
Details
Organised and run by the West Australian Olive Council, the WA Olive Awards judge extra virgin olive oils and flavoured oils across five classes. The competition has a strong emphasis on ongoing judges’ training and producer feedback.
Entries are open to eligible producers from across Australia. Premium Gold (90+ points), Gold, Silver and Bronze medals are awarded, along with Major Trophies.
The awards announcement is usually the ‘grand finale’ of the Australian competition season.
All entries must be produced in Australia.
More information and enter: www.oliveswa.com.au
2024 New Zealand Extra Virgin Olive Oil Awards
Entries open: 5 August
Entries close: 6 September
Results announced: 12 October
Details
Run by Olives New Zealand (Olives NZ), the NZ EVOO Awards are the premium olive oil competition in New Zealand.
Open to oils produced solely in New Zealand, and certified as extra virgin olive oil (via the Olives NZ Certification Program), the Awards recognise excellence in New Zealand extra virgin olive oils. Flavoured olive oils are now also included.
Medals and trophies are awarded across a range of classes, along with overall category winners.
Entries are judged by a fully trained panel of judges with international judging experience, led each year by a renowned EVOO specialist. Along with international promotion of the results and winners, the awards providing an outstanding opportunity for both peer review and brand recognition.
More information and enter: www.olivesnz.org.nz
Bendigo hosts 2024 AOA National Olive Industry Conference & Trade Exhibition
‘Location, location, location’ is the catchcry for this year’s AOA National Olive Industry Conference & Trade Exhibition, being hosted by the central Victorian city of Bendigo. The fourth-largest inland city in Australia, situated 150km north-west of Melbourne, Bendigo is a manageable day’s drive from the majority of eastern state growing regions.
The 2024 event is being held on Thursday, 24 and Friday, 25 October at the All Seasons Hotel, Bendigo, with an optional Field Tour on Wednesday, 23 October. The format will see plenary sessions across both days, along with the Conference Dinner - always a fun night of food, wine and networking - on Thursday night.
As in previous years, the Australian
2024 National Olive Industry Conference & Trade Exhibition program
Wednesday, 23 October - Optional Field Tour, Boort (Optional - additional ticket):
• Cobram Estate grove and production facility
• Salute Olive organic olive grove
Thursday, 24 October - All Seasons Hotel, Bendigo:
• Plenary sessions
Friday, 25 October - All Seasons Hotel, Bendigo:
• Plenary sessions
• EVOO blending workshop
Thursday pm: Conference Dinner - Venue TBC
Friday pm: 2024 Australian International Olive Awards Presentation DinnerAll Seasons Hotel, Bendigo (Optional - additional ticket)
Full program and details TBC.
Registrations will open soon. Sign up to the email list at www.australianolives.com.au
to be notified and secure your place.
International Olive Awards (AIOA) Presentation Dinner will be held on the Friday night, following the close of the Conference & Exhibition.
Practical program
This year’s Conference program focuses firmly on the practical, covering a range of topics around improving grove management, product quality and business operations. Within that is a strong focus on current ‘big ticket’ issues like olive lace bug and soaring power prices.
Here are just a few of the highlight sessions: Sustainable olive production in SpainRoberto Garcia Ruiz, University of Jaén Professor in Ecology and Researcher at the University of Jaén, Roberto García-Ruiz is also co-ordinator of the Ecology section of the University’s Institute of Research around olive groves and olive oil.
As a dedicated researcher, his work centres on evaluating the effectiveness of sustainable management practices in enhancing ecosystem services, with a particular emphasis on climate change mitigation, soil health, and the dynamics of organic carbon and nutrients. Roberto will take a big picture look at sustainability in olive production, focussing on
efficiencies in water use, waste minimisation and management, chemical use and recycling, along with soil care and improvement.
Why did I get no fruit this year - Panel session
Industry experts including Leandro Ravetti, Andrew Taylor, Paul Miller and Professor Robert Spooner-Hart will discuss issues around production loss, and provide advice on practices to help reduce and/or mitigate crop loss in the future.
Focus topics will include:
• pruning to manage health and productivity;
• pests and disease - what’s around, how to identify it, and treatment options;
• the importance of irrigation in our changing climate;
harvest management and future crop quality.
A follow-on session will look at the opportunities presented by a very low or noncropping year, in terms of grove management projects which would normally be stymied by yield and harvesting priorities.
Olive Lace Bug - Professor Robert Spooner-Hart
Olive industry pest and disease ‘guru’ Professor Robert Spooner-Hart will take a magnifying glass to this year’s major pest issue, Olive lace bug (OLB), which has
caused severe damage in groves across most production states.
He’ll cover the conditions behind the current infestation, identification, treatment and ongoing management.
The importance of contracts – Oliver Portway, Mellor Olsson Lawyers
If it’s not in writing and signed, it’s not a contract – but then, isn’t a handshake as good when you’re both in agreement?
In business, it’s important that any arrangement between two – or more – parties is set out clearly, with terms that consider any unforeseeable variables. That’s particularly important in agriculture, where the variables – the main one being crop levels – form the main contractual component, and are largely beyond a grower’s control.
A rural lawyer with more than 35 years of experience, Portway will look at what constitutes a valid contract and whether that handshake counts in law.
Renewable energy – Smart Commercial Solar
A leading commercial energy solutions provider for Australian agricultural businesses, Smart Commercial Solar will present an overview of the options for renewable energy on properties.
You’ll find out about the latest technology
for power generation, storage and utilization, along with grant and subsidy opportunities to assist in reducing your carbon footprint and energy expenditure.
Optional field tour – Cobram Estate and Salute Oliva
Preceding the Conference proper will be an optional full-day field tour to Boort on Wednesday, 23 October.
Offering a chance to see industry ‘best practice’ across two very different scales, the morning will be spent touring the Cobram Estate grove and new production facility, followed by an afternoon visit to boutique producer Salute Oliva’s organic olive grove.
From the latest in commercial scale technology and practices to ‘tread gently’ grove management, the day will provide the opportunity to learn, discuss and ask questions about how successful producers manage their operations and deal with the issues that you experience.
Registration
Registration and AIOA dinner bookings will open in July via the Conference website - www.nationaloliveconference.com.au. Note that different prices once again apply for AOA members, non-members and olive levy
payers: please ensure your 2024-25 AOA membership is paid prior to registering to ensure you receive the heavily discounted member rate. Unfinancial members at the time of booking will revert to the non-member rate.
Discounted delegate accommodation rates
The AOA has secured special discount rates for accommodation at the Conference venue, the All Seasons Hotel, Bendigo, which has a range of room and suite options. To access the
delegate rate, contact the venue directly on 03 5443 8166 and tell them you’ll be attending the Australian Olive Association event.
Note: the special rate is available for a limited number of rooms only, and will be allocated on a first-come-first-served basis, so booking early is advised to ensure your discount - and the convenience of staying at the Conference venue.
There are several other accommodation options very close to the Conference venue, and plenty of others across the city.
2024 National Olive Industry Trade Exhibition: industry-specific expert advice and information – from real people!
An invaluable element of the annual national industry Conference is the industry Trade Exhibition, held alongside the plenary program on both Thursday and Friday.
Exhibitors and sponsors show their support of the industry through their participation in the event, providing personalised information on the latest olive industry-specific products and services. Their attendance provides an unequalled opportunity to discuss your individual business needs, and grove or production issues, face-to-face and one-on-one with experts in their respective fields.
Equipment suppliers will, where practical, also have latest models on hand for growers to inspect and trial.
Along with solutions to many of those tricky problems, the exhibition provides the opportunity to discover new equipment and new ways to improve your grove and production practices, and increase your business profitability.
All refreshments and lunch each day will be served in the Exhibition space, making those handy expert advisors easy to find. Make the most of the opportunity and pick their brains for the answers and equipment you need!
Conference Sponsors
You can find one to suit your needs via the link on the Conference website - www. nationaloliveconference.com.au - under the Bendigo Accommodation dropdown.
More information
We’ll bring you more detail on the program and speakers in the September edition of Olivegrower & Processor and information will be updated as it is confirmed on the Conference website - www. nationaloliveconference.com.au. You can also contact AOA Admin Manager Liz Bouzoudis at secretariat@australianolives.com.au or 0478 606 145 with any questions.
For details about event sponsorship and the trade exhibition, please contact Exhibition Manager Gerri Nelligan at editor@ olivegrower.com.au or 0408 525 798.
AOA AGM
AOA members are advised that the 2024 AOA Annual General Meeting (AGM) will once again be held in conjunction with the Conference event.
Chaired by AOA President Michael Thomsett, the AGM will be held at 4pm on Tuesday, 22 October at the Conference venue, the All Seasons Hotel, Bendigo. Open to all members, pre-registration is required to attend: members will be invited via email in the weeks leading up to the event.
The National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association, partially funded by Hort Innovation using the Olive R&D levy, with in-kind contributions from the Australian Olive Association and funding from the Australian Government. The event is also supported by a range of industry sponsors and exhibitors, the Melbourne Convention Bureau and the Victorian Government.
R&D Insights contains the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund.
Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.
National olive oil monitoring program to ensure quality and truth in labelling
A new project under the Olive levy R&D fund will monitor olive oil quality and labelling across the national supply chain.
Running over the next three years, the Olive Oil Quality Monitoring Program (OL2302) aims to improve consumer confidence in Australian olive oil products by ensuring that all are true to label.
The program will also ensure that a level playing field exists in the local
market for all producers, protecting Australian olive grower returns.
Global supply shortage impacts
The project was recommended by the Olive Industry Strategic Investment Advisory Panel (SIAP) in response to the increasing incidence of olive oil fraud and mislabelling occurring amid supply shortages across Europe.
The research is being conducted by the Australian Olive Association (AOA),
following a public tender for the Hort Innovation-managed project. The AOA has previously conducted the Olive Oil Market Testing Survey program, which ran for 10 years until 2020.
Quality snapshot and consumer confidence
AOA CEO Michael Southan said the project is about confirming the quality of the olive oil in the Australian supply system, no matter what its origin,
Olive oil samples sourced from
The tests
All samples will undergo testing including:
Chemical
Free Fatty Acid (FFA) %m/m - Reflects care taken in producing oil, condition of fruit before crushing, oil storage conditions.
Peroxide Value (PV) meqO2/ kg oil - Measure of oil oxidation during processing and storage
UV Coefficients (Absorbency in UV K232; UV K270; UV Delta K) - Measure of secondary oxidation of oil; of heating and other treatments of oil; of addition of refined olive oil.
Total Polyphenols (PP) –Measure of oxidative stability.
Pyropheophytins a (PPPs)Measure of thermal or agerelated degradation and detects deodorized oils.
1,2 Diacylglycerides (DAGs) - Indicator of initial quality of oil, storage conditions and freshness
Sensory
Median of Defects (MeD)Negative sensory attributes.
Median of Fruitness Attribute (MeF) - Positive sensory attributes.
Australian Consumer Law (ACL)
Compliance with FSANZ and ACCC labelling requirements including:
Country of Origin labelling (CoOL)
Product descriptions
Misleading and deceptive label statements and claims, including quality and providence.
Note: Where standards still need to be met, the Australian Olive Association will follow up with the producers/distributors/importers, providing constructive feedback on test results to the responsible party, including how to achieve improved quality outcomes.
and that the quality is correctly represented by the product label.
"It allows the Australian industry to take a snapshot of the quality of the olive oil being produced domestically, as well as the olive oils that are being imported," he said.
“We know that the health benefits of extra virgin olive oil are one of the main reasons people choose it over other oils. You don’t get those benefits from other oils, so we want to make sure that when consumers are buying products labelled ‘extra virgin’, they’re getting what should be in that bottle.
“So we’re giving producers and importers a heads-up that they have responsibilities around ensuring the quality and labelling integrity of their products, and that if they are not meeting those responsibilities, they will be called out for it.”
Methodology
Southan said the project is already underway.
“We have a project reference group set up, have fine-tuned the plan for our approach and are now gathering the first round of products for testing,” he said.
“We’re sourcing samples from retail,
"We’re sourcing samples from retail, food service, farmers markets, websites
- all the channels
through
which olive oil is sold ..."
food service, farmers markets, websites - all the channels through which olive oil is sold, and both retail and wholesale sources - to ensure the testing is as representative as possible.
“We’ll be testing 40 samples a year, with a total of 120 over the life of the project. That’s not a lot, as doing it properly is a very expensive process, so we’re making sure that we are selecting samples that represent a wide range of what’s available.
“The other focus is on ensuring consistency and completeness in the testing, as well as continuity throughout the project.
“We’ll be testing each sample both chemically and organoleptically, using Australia’s fully NATAaccredited laboratories and referencing the quality parameters for each grade of olive oil set out by
The project will also ensure the tested products comply with Australian labelling laws.
the Australian Standard for Olive oils and olive-pomace oils, AS5264-2011.
“We’ll also be checking the labels to ensure that they comply with the Standard and our recommended industry practices.”
Carrot and stick
The aim, Southan said, is to create an industry-wide program which identifies quality anomalies and works collaboratively to find solutions.
“Where we find an issue, in the first instance we will work with the producers or importers to fix it,” he said.
“Most are very keen to make sure their products are meeting all the relevant quality and labelling criteria but if for some reason they don’t want to work with us – whether that’s to fix the production issue or make sure it complies with the labelling laws - we do then have the option to go to the ACCC or other authorities.
“But we expect that most producers and processors would be happy to work with us to ensure they comply with the Australian Standard, and to reassure Australian consumers that they’re getting the quality in the bottle that is on the label.”
Public interest
The project has already had wide public promotion, with keen interest
Research Recap
PROJECT NAME: Olive oil quality monitoring program (OL23002)
PROJECT AIM: To monitor olive oil quality and compliance with Australian standards to improve consumer confidence in Australian olive oil products and protect olive grower returns
KEY RESEARCH PROVIDER: Australian Olive Association (AOA)
FUNDING: Olive Fund.
PROJECT TIMEFRAME: Three years
The Australian Standard AS5264-2011 for Olive oils and olive-pomace oils describes the minimum quality parameters for each grade of olive oil.
120 EVOO samples will be collected and tested over the project's life (40 per year).
Samples will undergo both chemical and testing, along with labelling checks.
Where Standards are not met, the AOA will work with the producer/ distributor/importer to improve quality outcomes.
from media helping to spread the word.
“I’ve done several radio interviews now, and there’s been a number of news articles in both national and regional media. I’ve never seen a project gain this much interest, and it’s been great for launching the program.
“We’re expecting the same interest
as the results roll out, when we hope we can confirm to consumers that the olive oil products they’re buying - particularly locally-produced extra virgin olive oil - is high quality, compliant with the Australian Standard, and true-to-label.
“And that where that isn’t the case, the AOA and the industry is on the case and working to fix any issues.”
This project is a strategic levy investment in the Hort Innovation Olive Fund, funded by Hort Innovation using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.
OWI shares Wellness @ Home
Most of us spend a fair amount of time at home (especially since 2020!), so the Olive Wellness Institute is helping to make that time as healthy as possible via its ‘Wellness @ Home’ blog series. Covering everything from deliciously healthy recipes - all including EVOO, of course – to yoga, meditation and breathwork, the series is a great reference for every busy person who needs to give themselves a little health-promoting TLC.
For those who need a little tempting, the recipes include Hot Chocolate
with EVOO, Falafels cooked in EVOO, Peanut butter nut balls and Cacao and EVOO biscuits. Yummo, and all with the tick of approval from health professionals.
Like all of the Olive Wellness Institute’s offerings, it’s also another great olive-related resource to share with your customers and social networks.
To take a look, go to www. olivewellnessinstitute.org and search for “wellness at home”. It’ll take you straight to the series page.
The 2024 edition of the AOA’s annual Processing Course was held in mid-April, and proved yet again the value of face-to-face industry learning.
Held at the production grove of Murraylands producer Rio Vista Olives, the event attracted growers from across the country and overseas. Presenters were international Olive Oil Consultant Pablo Canamasas, a global expert in olive oil quality, chemistry and processing, and Rio Vista’s award-winning master miller Jared Bettio.
The intensive two-day course covers every aspect of processing quality olive oil, from grove management for optimal fruit quality to best-practice processing and storage. Technical factors like olive oil chemistry provide integral background knowledge, while practical demonstrations of oil extraction round out the learning experience.
As in previous years, attendees covered the whole gamut of processing experience – from selfdescribed ‘newbies’ to those with years of production under their belts – and all said they learned volumes from the course.
Knowledge gaps filled
Longridge Olives’ Harrison Rowntree was one of the more experienced producers at this year’s course.
He’s been processing since 2018 at his family’s Coonalpyn production grove, having learned hands-on working alongside his award-winning producer father, Jim.
He said he’s heading into his seventh year of milling with a new level of knowledge, and a whole bunch of questions answered.
“I really liked the course, and learned heaps,” he said.
“I’ve learned so much from Dad but he’s not teaching from a curriculum, whereas Pablo’s teaching right from the beginning of the process – from the theory to the product. I had a huge amount of knowledge gaps filled, as they were things that haven’t come up during my experience in doing it.
“And Dad’s explanations might not go into all the details of why things happen. He knows our machines, and can provide heaps of information about our processes, but Pablo tells you the general rules pertaining to all machines - how and why machines do what they do.
Questions answered
“So I learned a lot, and had all of my questions answered and more.
“For example, we’ve been contacted by people wanting to sell us ultrasonic machines to get more oil out of the fruit. Pablo said that in Europe at one
time they made an industry-wide decision not to use enzymes and to look at other ways to do it. In the end they found that enzymes were way faster and you could do it at scale.
“So the ultrasonic idea is true but when you compare it to using enzymes as we do in Australia, it’s nowhere near as efficient. Now I know that, I can close that book and look at other ways to do it better.”
Stand-out learning
Harrison said all the information was useful but there were a number of stand-out learning outcomes.
“For me, seeing what emulsifying the paste looks like was really important. I didn’t realise there are times when I’ve emulsified the paste in a way which makes the separating harder. I’ve blamed the varieties because I didn’t realize how much the level of moisture in the olives affected the malaxing.
“So when I saw photos of a good moisture level and one with too much moisture, I thought ‘I’ve seen that in my own’. And now I’ve seen it, I can identify it and change to a coarser screen.
“I also didn’t realise that too many enzymes are bad, and make it harder to extract the oil. I thought it couldn’t hurt but it can make it too runny. That was probably the biggest surprise for
me.
“Pablo had a nice little equation that was to do with the decanter, and the density between the oil and everything else for the best separation. Being shown that equation showed how all the different things you can do will make the separation easier and better.
“And it was really good seeing the side-by-side batches with and without enzymes. You never get to see that in your own continuous processing.”
Changing practices
There’s plenty he’ll be taking home to Longridge for this year’s processing, Harrison said.
“The biggest change will be having different screen sizes for different fruit. If you have really ripe fruit and mince it through a really fine screen, you’re going to emulsify it more, so wetter, more plump and riper fruit calls for a coarser screen which doesn’t chop the fruit as finely. So I’ll be getting a couple more coarser screens,” he said.
“We don’t use talc, because it attracts moisture and goes clumpy, so our focus will be on different screens and getting the amount of enzymes right.”
Perfectly pitched information
Harrison said he’d recommend the course to any other experienced processors.
“The course was perfectly pitched at my experience. If you’ve got lots of experience and you’ve never formally learned anything before, it will be so valuable – especially the theory side of things,” he said.
“There’s a lot of information, so it may be a bit of a struggle for a brandnew person, but for someone who knows at least the basics, it would be absolutely worth their while. And if
you’re considering putting in your own line, it would really help with the decision of what equipment they might want to look at.”
From basics to buzz Confido Coonawara’s Heidi Boyd is at the other end of the processing experience spectrum. She and husband Dave bought a hobby farm eight years ago, with no intention of producing oil from its 1600 olive trees. That changed five years ago and they now have a range of eight products which they sell at local markets. Heidi is now also working full-time in the business and they’ve recently bought their own Oliomio 250, with the aim of processing solely on-site from next year.
was just brilliant. It really made the theory make sense.”
Involved learning
“We’re learning how to use it this year, so the processing course was perfect timing,” Heidi said.
“It was absolutely wonderful. We had a basic idea, as we’ve had a look when we got our olives contract pressed before, but to get all the extra information and put it to use filled in the gaps.
“The most important elements for me were the actual processing itself: what the paste should look like, and understanding how to do your maturity index to know whether you should use enzymes or talc.
“And having the theory on one day, then the visual demonstration of the two different batches the next
“Pablo is an incredible teacher: he explains things so well, and he made us think about what we were working with rather than just watching and listening. He involved us all and if you did get something wrong, it was just another bit of learning.
“I got so much out of it and there was so much I didn’t understand that he just clarified in a simple, easy way. I surprised myself that ‘I do get this, I can understand this’. It’s all very new territory for us, and now it’s exciting territory.”
Information and confidence
Like Harrison, Heidi said she took a wealth of information back to the grove - along with the confidence to put it into practice.
“When I got home, the first thing I did was go out to the trees and picked olives that were various colours, and I did the maturity
Tunisian producers Karim and Youssef Faturi travelled all the way to South Australia to attend this year’s AOA Processing Workshop.
index. I was excited to get started because I know what I’m looking for now,” she said.
“And I’m using the checklist, so I have a plan of what to do and how I’m going to do it. We had a bit of an idea before and the course cemented that I was on the right track but with the process there now, it’s instilled a heap of confidence.
“We had a little bit of a go last year and totally screwed up, but I know now where we went wrong and I know what I need to do now.”
Just do it
Heidi believes all new processors should attend the annual AOA course.
“Absolutely yes, I’d say it’s imperative. You’re foolish if you don’t,” she said.
“In fact, I’m hoping they do it again next year because I couldn’t absorb everything all at once. Another grower I spoke to, who’s been processing for a long time now, said she’s done the course a couple of times and always learns something new.
“You can stand there and talk until you’re blue in the face but to actually see it in motion, see as it happens, that’s how you learn. I’m a why person, and Pablo answered all the ‘why’ questions there were.”
Important outcomes
AOA CEO Michael Southan said the success of the course was driven by the enthusiasm of both the presenters and attendees.
“I want to say thanks to all the participants, to Jared Bettio and the team at Rio Vista Olives, and of course to Pablo, for making the 2024 course another success,” he said.
“Everyone was keen to be there but one of the things that really stood out for me was the number of people who returned to do the course again - some had come last year, others several years before. At least half had attended before, which is really unusual - I’ve not seen that before.
“You don’t come back if it’s not a good experience, and it shows that they see so much value in the course. A number also noted that it was really useful to see a different
EIO sought for WA in 2025
The AOA Processing Course will be held again in April 2025, with a similar program and schedule. The WA olive cohort has expressed interest in it being held in their part of the country next year, and expressions of interest are currently being collected to ensure sufficient numbers.
It’s a great opportunity to combine business with the pleasure of some downtime exploring WA, so if you haven’t attended yet - or have and want a refresher - contact Liz Bouzoudis at secretariat@ australianolives.com.au to reserve your place for this ‘mustdo’ learning event.
type of a milling set up and different equipment, so that’s something else we’ve taken on board for the future.
“We were also impressed by the distance people are prepared to travel to attend. We had people from Tasmania, New Zealand and even a father and son from Tunisia - that’s an incredible investment in both time and money for a learning experience.
“And it was a real mix of people
across a wide experience range, from a self-described ‘hobbyist’ to longterm processors, all keen to learn from Pablo and Jared.
“Which is not surprising: Pablo is a great presenter, and he’s passionate about teaching. He loves to impart knowledge and he loves the olive industry. He works with some of the biggest olive oil companies in the world, and he’s happy to come along and talk to a small group of growers to talk to them about the intricacies of processing and how to get more from their fruit.
“A lot of them saw that and noted it in their feedback.
‘Likewise with Jared, who is always happy to answer any question about his processing methods and equipment. And the Rio Vista team are terrific hosts: it was a great venue, the catering was great, and the evening networking around the fire was enjoyed by all.”
The Processing Course is part of the Olive levy project Australian olive industry communications and extension program (OL22000), funded by Hort Innovation using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.
Daimien Vodusek of Rich Glen (left) and Harrison Rowntree of Longridge Olives enjoyed the comparative tasting of the two processing batches at the end of the workshop.
Olive lace bug identification and management
In the March edition, we put the pest and disease management lens on black scale, an increasing issue in many Australian groves following unseasonal rain across much of the eastern states. In this edition we move the focus to olive lace bug (OLB), which has also increased in both presence and impact over the past year.
Olive lace bug (OLB) has long been identified among the pests in Australian olive groves. In the past, however, it has been largely confined to north-eastern growing areas and southern Western Australia, and in most years numbers have been manageable in most groves.
The past few years’ wetter than usual conditions have been ideal for OLB, however, and seen an increase in both population geographic and impact.
“Our species originates from the eastern states of New South Wales and Queensland but has now spread to all olive-producing states, mainly through movement of infested plants,” olive industry pest and disease expert Dr Robert SpoonerHart said.
“It is currently regarded as the major olive insect pest in Australia, and growers in a number of regions have recently seen moderate to severe damage in their groves. In the worst cases, trees have been completely or significantly defoliated, leading to expectations of additional crop losses in following years as the trees expend energy for re-growth.
“Victorian groves have been hit particularly hard this year, and it appears that olive lace bugs have also utilized ash trees - common in Victoria and part of the olive family Oleaceae - as a host, aiding their spread.”
Weather and pest load
Spooner-Hart has again stressed the correlation between unseasonal weather and an increased pest load in groves, particularly the La Ninatype patterns experienced over the past two years, noting that:
hot, dry weather during the crawler stage helps control
numbers and, along with targeted spot spraying, will generally keep them at a manageable level;
numbers thrive when the usual summer conditions don’t occur, with mild and humid conditions resulting in high survival rates to adulthood;
increased moisture spurs foliage growth, reducing the protective effects of pruning and spraying;
milder winters also assist in increasing the number of surviving overwintering adults and the development of eggs during this time;
Monitoring is key
Spooner-Hart says regular monitoring of groves is critical to the management of olive lace bug, starting around mid-spring when the first cohort of crawlers emerge.
“They are most vulnerable as emerging nymphs and don’t travel, so targeted, well-timed pesticide
applications at this stage are generally effective,” Spooner-Hart said. “
“Identification of these early infestation hot spots makes management of numbers possible and also reduces the amount of pesticide which is needed.
“There is substantial evidence that one or two well-timed applications are highly effective, with the effects lasting for one or more seasons. This is particularly the case if combined with tree pruning to create a more open canopy, providing better spray coverage. Pruning and removal of infested foliage can also be a useful strategy for small groves.
“It’s also important to focus on overall tree health, as stressed trees are less able to tolerate the impact of damage from bugs.”
Gently can do it
And while a number of ‘mainstream’ pesticides are registered in Australia
Adult female OLB.
OLIVE LACE BUG, Froggattia olivinia
Size: Adults 3 mm
Biology and damage
OLB is an Australian native species recorded in NSW, Queensland, Victoria, SA, WA and most recently Tasmania. Adults are mottled brown. There are two to four generations per year. Spiny nymphs occur in clusters on undersides of leaves; the first generation commonly emerge from leaves in spring. All stages attack leaves with piercing mouthparts, causing yellow spotting. Black tar spots occur on undersides of leaves. Leaf drop and twig dieback may occur in severe infestations.
Natural enemies
Few have been recorded: green lacewings have been observed predating on lace bug nymphs, and spiders on adults and birds may also be predators. The native green lacewing Mallada signata is commercially available, and some growers have released it in their groves.
Management
If required, lace bug can be targeted by judicious use of approved insecticides. Several, including pyrethrum and potassium soap may be organically acceptable inputs.
Sprays need to be targeted at young nymphal stages, so monitoring for nymphal hatch of especially the first generation in spring is important. Opening up tree canopies exposes nymphs to greater likelihood of dehydration, and also to access by sprays targeted against them.
Stressed trees are more susceptible to lace bug attack, so maintaining healthy trees assists in management of this pest.
for use on olive lace bug, SpoonerHart said organic options such as pyrethrum, potassium soaps and other IPM solutions are also highly effective if used correctly.
Their benefits include protection of the wider grove ecosystem and a reduction in the likelihood of future pesticide resistance.
Olive industry IPDM resources
Growers impacted by olive lace bug can access a wealth of information on prevention and management in the industry IPDM (integrated pest and disease management) resources available on the OliveBiz websitewww.olivebiz.com.au
Created as part of the olive levy R&D project An Integrated Pest and Disease Management Extension program for the Olive Industry, the resources are available 24/7 to download or watch, and include:
IPDM Flyers - summaries of information on nine major olive pest and disease topics: Black scale, Olive lace bug, Weevils, Anthracnose, Peacock spot, Cercospora leaf mould, Olive wood rots and dieback, Exotic pests and diseases, and Current chemical options for key pests and diseases.
IPDM Online Tutorials - 10-15 minute tutorials providing up to date information on IPDM, Monitoring, Biosecurity, Black scale, Olive lace bug, Apple
weevil, Anthracnose, Peacock spot and Cercospora leaf spot.
Revised Field Guide to Olive Pests, Diseases and Disorders - updated Australian information plus new exotic pests and diseases, to assist in identification of pests, diseases and disorders, and beneficial natural enemies.
Best Practice IPDM Manualexplanatory information on a range of IPDM strategies, enabling more informed decision making. Includes a section on pesticide selection and application.
IPDM Videos & Presentations - information and experiential learning from the AOA’s 2018 Integrated Pest & Disease Management workshops, focused on black scale, olive lace bug and anthracnose. A webinar on lace bug held last August is also available.
Where to find them
All of these – along with many more industry information resources and learning tools - are available on the AOA’s OliveBiz website - www. olivebiz.com.au.
The IPDM resources are part of the project An integrated pest and disease management extension program for the olive industry (OL17001), funded by Hort Innovation, using the Hort Innovation olive industry research and development levy, and contributions from the Australian Government.
The distinctive signs of olive lace bug damage on leaves.
Is there a link between climate and olive oil quality?
We’re all seeing in real time the effects of climate change - be it summer floods, winter droughts or the seasons becoming increasingly unseasonal. But what is it doing to the composition of the fruit on our trees? Auckland University’s Faculty of Science is aiming to find out, via a fascinating research project funded by one of New Zealand’s founding producers. They’ve provided us with an overview of the project as it launches; we’ll follow up as it progresses.
Research at the University of Auckland is investigating the effect of climate change on the sensory and chemical qualities of olive oil.
Danaé Larsen is a senior lecturer for the School of Chemical Sciences, leading the research group of food science Masters students working to answer the headline question.
Inspired by the unusual weather New Zealand experienced in 2023, Danaé became curious about the connection between changing climatic events in New Zealand and how they affect the taste and composition of New Zealand olive oil.
"We know that olive oil can differ in some qualities depending on olive growing conditions, such as sun exposure. But is there enough climate difference between New Zealand regions to impact the taste and composition of our olive oil?," Larsen said.
It's an ambitious project that Larsen hopes will help olive producers predict the optimum conditions and locations to plant for specific sensory and nutritional properties.
Edwards Olive Oil Research Fund
Danaé's research is the inaugural recipient of the Edwards Olive Oil Research Fund, an
endowed gift from well-known industry figure Margaret Edwards. The fund will provide annual support for projects in perpetuity.
Margaret is a life member of Olives New Zealand, and owned an olive grove and mill with her late husband, John. They produced premium quality, award-winning extra virgin olive oil for 25 years.
Margaret has been an international olive oil judge for the past 20 years and runs olive oil workshops nationally and internationally.
She also trained and led the Olives New Zealand Sensory Panel until it disbanded in 2012.
Improvement and awareness
"I believe that understanding scientific principles and applying appropriate research to our grove and processing plant allowed us to produce our premium quality olive oil,” Margaret said.
“I hope the research findings will improve the chemical composition and sensory profile
of all New Zealand olive oils to meet the ‘Extra Virgin Premium’ status standard, bringing international awareness to New Zealand extra virgin olive oils’ unique qualities and export opportunities."
Multi-year project
The funded proposal is an ambitious undertaking that will see Danaé committed to this research project for several years. Her team is currently chemically mapping the lipid profile, polyphenol profile, and aroma profile of single-blend olive oil from the 2023 harvest throughout New Zealand. This data will be used along with historical data from climate and chemical and sensory analyses of New Zealand olive oil, and that of future seasons.
Stephanie Look Auckland University Faculty of Science
• Complete packaging service - just send your oil to us and we will do everything
• Self fill packaging - ‘self fill’ supplies so that you can pack your own olive oil
• ‘Bag-in-drum’ IBCs, drums and replacement liner bags
• All your packaging needs - from 1 litre casks up to 1000 litre bulk ‘bag-in-drum’
The project is supported by Margaret Edwards via the Edwards Olive Oil Research Fund.
Understanding soil organic matter
Healthy, productive soils - and how to get them - are a big focus for our industry, with the AOA’s Healthy Soils Field Days and webinars among the most highly attended extension events in recent years. The benefits of soil improvement are also becoming increasingly important as we deal with the challenges around water and tree nutrition in a changing climate. Here’s an overview of one of the best ways to improve soil health in your grove, by increasing soil organic matter.
What is SOM?
Measuring SOM
The information in the SOM Rules of Thumb guide should be used in conjunction with SOM results from soil tests, to monitor trends and determine whether to change soil management to stabilise or improve SOM levels. Where possible, SOM should be measured to rootzone depth. Anaylsis should be carried out by an accredited testing laboratory.
To convert Soil Organic Carbon (SOC) to SOM, multiply SOC by 2.
To convert SOM to SOC, divide SOM by 2.
SOM - soil organic matter - refers to organic materials found in soil, including plant and animal residues at different decomposition stages.
It is composed of a diverse array of organic compounds including carbohydrates, proteins, lipids and lignin. Micro-organisms such as bacteria, fungi, and soil fauna break down these compounds.
Why is SOM useful?
SOM is a vital component of soil fertility and structure that supports plant growth. SOM performs essential functions such as:
• storing and recycling nutrients;
• supporting a diverse soil microbial community; improving drainage and water-holding capacity;
• reducing energy use and need for cultivation;
• improving root growth and nutrient uptake;
• sequestering carbon, helping to mitigate climate change.
Management of inputs and losses
The amount of SOM in your soil is dependent on management practices and other factors (e.g. climate and soil clay content). Effective management should aim to increase inputs and reduce losses.
Losses include: fallow, tillage, erosion and removal of plant material.
Nutrients stored in SOM
One tonne (1000kg) of SOM contains:
• 580kg Carbon 344kg Oxygen and Hydrogen
• 9kg Phosphorus
• 9kg Sulphur
Each year about 2% of the nutrients stored in SOM become plantavailable.
Example amounts of SOM in topsoil (0-30cm): 55 t/ha in a low SOM soil (1.5% SOM)
• 290 t/ha in a high SOM soil (8% SOM)
Proportion of plant material converted to SOM
In total, more than 50% of plant material ends up as SOM - 10% of leaves, 20% of roots and 25% of compost.
Microbes convert plant and animal material to SOM
Soil micro-organisms are responsible for the majority of enzymatic processes in soil, and store energy and nutrients in their biomass. Fungi and bacteria are the two largest functional microbial subgroups in the soil, and play an important role in the conversion of inputs to SOM.
However, microbes can only begin the conversion once larger organic matter particles have been broken down by invertebrates. Microbial activity is also slow when the soil temperature is below 15°C.
Fungi:
• break down organic material slowly;
• are more efficient at converting organic material to SOM,
accumulate more soil carbon, and produce more stable carbon compounds;
• immobilise and retain nutrients in the soil by consuming nutrients in organic matter; can breakdown organic material with a high carbon-to-nitrogen ratio (C:N), but
• fungi’s physical structures (mycelium and hyphae) are broken up by tillage.
Bacteria:
• break down organic material quickly; are less efficient at converting organic material to SOM;
• organic material converted to SOM by bacteria is less stable; and
• remain largely unaffected by tillage.
Carbon:Nitrogen ratio
The Carbon:Nitrogen (C:N) ratio of plant and animal materials can influence the speed of residue breakdown and nutrient cycling, including whether nutrients (particularly nitrogen) are released into or taken out of the soil.
Microbes need a diet with a C:N ratio of 24:1, using eight parts of C for maintenance and 16 for energy. When plant material is above this ratio, decomposition is slow and microbes tie up soil N to metabolise the C. If the C:N ratio is below 24:1, decomposition is quicker and excess N is released.
Keeping this in mind when making decisions about inputs in your grove can assist in efficiently increasing SOM in your grove.
More information: Soil Wealth ICP project
This information was sourced from the Soil Organic Matter Rules of Thumb guide, produced by the Soil Wealth ICP.
To download the guide, go to www.soilwealth.com.au - Resourcesand search for ‘SOM’.
The levy project Soil Wealth and Integrated Crop Protection (Soil Wealth ICP - MT22004) provides research and development (R&D) extension and communication services on improved soil management and plant health to the Australian vegetable and melon industries. The project is delivered by Applied Horticultural Research and RMCG, funded by Hort Innovation using the vegetable and melon research and development levies and contributions from the Australian Government.
Soil Biology & Health Certification 2024
Learn how to adopt practices and strategies to enhance soil health and biological activities using the power of plant-soil-microbial relationships to unlock soil nutrients, produce healthier and more nutritious plants and understand how microbes in soils influence soil fertility and drive plant production.
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Part 1: Day 1 & 2: Incorporating soil health and biology with management practices to sustainably increase productivity and profitability. No prior knowledge required. Part 2: Day 3 & 4: Integrating soil biology and health in agronomic practices for consultants, farmers, and agronomists who are interested in integrating soil biology and health into agronomic practices.
Whether the frost that hits your grove is light or heavy, frost damaged fruit is ugly and unusable – visual and textural damage negates use for table olives and any oil produced would be organoleptically faulty.
Minimising frost risk through grove management practices
Frosts are a common occurrence across many olive growing areas, and increasingly so in our changing climate. They’re also getting more severe and unpredictable. And while the forecast for winter 2024 is a little warmer than usual, the Bureau of Meteorology noted that “the balmy winter forecast does not indicate the absence of cold spells, frost and snow”.
A report by Australian National University Climate Change Institute Research Fellow Steven Crimp also found that recent years have seen a broadening of the frost window by up to four weeks in some locations, with both earlier and later occurrence of events experienced.
Hence the past few years have seen frost take on a growing significance for the Australian olive industry, with wide-ranging symptoms and outcomes including:
• damaged fruit, leaf tip burn, leaf curl, defoliation, limb die-back and bark splitting; lesions which increase susceptibility to bacterial (olive knot) and fungal (anthracnose) infections; increased suckering on the prevailing weather side of the tree trunk.
The most common issues, however, are damage to late-ripening fruit from early frosts, and to spring shoots and flowers from late frosts.
Reducing the risk
While a big, bad ‘black’ frost is pretty hard to deal with, there are a number of different ways growers can substantially reduce the risk of frost damage in olive groves. Frost fans are an increasingly common
Cultural practices to reduce frost damage
• Prune to an open canopy.
• Improve and maintain optimum leaf health through provision of appropriate water and nutrition, and pest and disease control.
• Mulch all prunings and introduce biology by way of compost to improve soil biology.
• Mow grass and control weeds under trees.
• Manage and utilise irrigation on the coldest nights – water under and over trees.
tool in very large groves, pulling the warmer air in the inversion layer down to ground level to protect the crop from frost damage. They work really well but the capital outlay means they’re not always an affordable option for smaller growers.
Which is where pre-emptive grove management practices come to the fore: while unlikely to completely negate the risk of frost, the right grove management practices can dramatically reduce the risk of both short and long-term damage from frost.
So with winter now upon us, here’s a reminder of what you can do from industry grove management expert Andrew Taylor.
Let it flow
Dense trees can reduce the movement of cold air in the grove as they restrict natural drift. Moving air or drift reduces the freezing
ability of surface water (e.g. dew), particularly on small parts of plants like flower buds.
Pruning your trees to an open canopy, and keeping a one-metre gap between the canopy and the ground, facilitates the natural drift across the grove and reduces the freezing effect of a frost.
Adjoining woodlots or shelter belts also need to be trimmed and/or pruned to enable the air to move through and across the grove.
Optimise tree health
Prolific, healthy leaf growth can also help protect delicate parts like flower buds from frost burn, as every plant cell is giving off a tiny amount of heat.
As with any other major stress, a healthy tree is more resilient and can survive better through a frost.
Winter irrigation
Irrigating a frost-prone grove during winter may sound bizarre but is actually a smart preventative practice.
Ground water in the middle of winter can be 14-15ºC, so applying water under olive trees during frost conditions - 0 ºC or below - adds latent heat to the ground. However small, increasing ground temperature can assist in reducing the risk of frost damage.
Taylor recommends an application rate of 3-4L per dripper.
Increase soil biology
One of the most important practices is increasing the biology in the soil under your trees. The best way to start is by increasing the carbon content in the soil, which increases the environment for biology to
Frost fans work very well but the capital outlay means they’re not always an affordable option for smaller growers.
“A one-metre gap between the canopy and the ground means you continue to get the natural drift across the grove, reducing the freezing effect of the frost.”
increase, which in turn will increase the soil temperature.
In short, more heat is radiated from healthy, active soil during cold frost conditions than from sand, so while it doesn’t remove the risk it will assist groves to combat frosts.
Plant protection products
Another option in the grower toolbox are agricultural plant protective products. Formulated to increase a plant’s natural resistance by activating the plant’s own defence system, these products aid recovery from a stress event (including frost) and act as a key plant ‘protection’ mechanism.
They can be applied either prior to or following a stress event and contain nutritional elements for energy, photosynthesis and cell integrity.
They do, of course, come at a cost.
Industry resources
There’s also great information around frost impacts and management in the video recordings of two presentations at
the 2019 AOA National Olive Conference & Exhibition in Albury.
Frost and EVOO quality
Modern Olives Laboratory Manager and sensory expert Claudia Guillaume presented on the Impact of Frost on EVOO Quality Parameters. She cited frost as “one of the most important weather-related hazards for the Australian olive industry”, due to its effect on the chemical and organoleptic characteristics of oils produced from frostdamage fruit.
Guillaume’s presentation provides an overview of research which studied the quality parameters of oil from three varieties of fruit at four stages: before frost, immediately after a frost event, two weeks after a frost event and four weeks after a frost event.
Stand-out results include FFA (free fatty acid) levels two or three times higher than from non-frosted fruit; IND (induction time, an indicator of shelf life) decreases of seven to nine months; PPH (polyphenol levels) reduced by 75-80% of the original content; and PV (peroxide values, indicates freshness/rancidity) outside the Standard specifications.
Most importantly, all oils registered significant sensory defects immediately after frost and those produced two weeks after a frost event were classified as Lampante (not fit for human consumption).
Managing frost
NSW DPI Citrus Development Officer Steven Falivene’s presentation Don’t Get Burned - How to Manage Frost provides an
“If buds are protruding more than 5mm you’re likely to get frost damage at -2ºC.”
overview on how frosts events occur, and more information on the on-farm practices that can be implemented to reduce the intensity of frosts.
Additional grove management practices discussed include: mowing high grass adds 1ºC.
• bare soil allows sun to reach soil, which if moist will store sunlight heat better than dry soil; keeping soil bare and moist can add 1ºC.
• water over trees can also assist, as the temperature of water adds heat and wet ice around fruit prevents fruit temperature falling below 0ºC.
Falivene also covered mechanical aids including frost fans, helicopters and burners; advice on grove planning (positioning and varieties) and monitoring; and how to carry out an economic analysis of frost prevention aids in your grove.
There’s a wealth of greater detail in both presentations, and the slides and videos of both are available for viewing on the OliveBiz website. Go to www.olivebiz.com.au - Events – Conference – 2019 National Conference & Trade Exhibition Presentation Videos and Powerpoints – Presentations Day 1.
Enhancing land use: Integrating bifacial PV and olive trees in agrivoltaic systems
Producing your own renewable power is an aim for many olive growers, but large-scale PV systems take up a lot of space and may mean sacrificing olive trees. But what if you could double-dip your grove’s land use with an agrivoltaic system utilising the inter-row space? Let’s take a look at new research from Spain showing that a properly configured APV system can produce a high energy yield with minimal effects on crop level.
Agrivoltaic systems provide a promising solution for mitigating the competition for land between food and energy production. This study examines the performance of an agrivoltaic system in southern Spain which integrates bifacial PV technology with three different olive cultivars. Different configurations of clearance height and PV modules tilt are analysed.
The findings indicate that PV modules tilted near the site's latitude achieve the highest energy yield, while vertically-oriented modules lead to the greatest olive yield. The variation in tilt angle has a more significant impact on PV yield, whereas the height of the PV modules primarily affects olive tree yield.
The land equivalent ratio (LER), quantifying the combined land productivity of energy and crop outputs, was a maximum of 171% when modules are tilted at 20°, thereby enhancing overall land productivity. Olive trees display a moderate sensitivity to shading.
These findings underscore the importance of optimizing the configuration of PV systems in agrivoltaic systems while taking agricultural productivity into account.
Dual land use
The rapid growth in the world's population has led to an increasing demand for agricultural land to meet food production requirements. Simultaneously, a surge in energy consumption. Photovoltaic (PV) technology offers many positive aspects to address this energy demand, but also presents a challenge in terms of land use conflict
with agriculture, necessitating a trade-off between food and energy production.
Agrivoltaic (APV) systems emerge as a promising solution by leveraging the dual use of land - crop cultivation for food production while harnessing solar energy. Panel shading also reduces irrigation needs and moderates temperature, increasing soil moisture retention during summer and producing water savings as high as 29%. Previous study results have also demonstrated that PV panels can provide protection against freezing damage on orchard.
In addition, APV systems can produce the energy for irrigation pumping equipment, particularly important for off-grid locations.
Panel array design
In overhead APV systems, PV panel arrays are strategically designed to partially cover crops, with an optimal density, elevation and tilt. These factors are determined based on the desired balance for sunlight distribution between the PV panels and the agricultural area, aiming to achieve both sufficient available light for plant photosynthesis and an optimal configuration of the PV system to maximize energy harvesting.
In terms of the genetic carbon assimilation pathway for photosynthesis, olive trees are C3 species, which can conduct efficient photosynthesis under reduced light conditions. Therefore, one key aspect of this study was the investigation of the sensitivity of the olive tree varieties to different levels of shading.
1: Schematic of the agrivoltaic system model with bifacial PV modules. The scene includes a field of olive trees along with the PV modules. Then a scan of the scene is performed to calculate the amount of solar radiation captured by both the front and rear sides of the bifacial PV modules, as well as that captured by the olive trees.
Material and methods
The study modelled the amount of solar radiation that reaches the trees and the PV modules in an APV system with olive trees, using the modelled values to calculate the crop and PV yields. The primary objective was to enhance the PV system design to optimize its integration into a pre-existing olive field.
• Super-intensive cultivation was used, as the typically rectangular layout and planting pattern of 4-5m × 2-3m provides sufficient room between rows to accommodate PV modules (“interspace APV” configuration). The trees also have a relatively low height of 2-3 m and the generally moderately sloping landscapes facilitate the installation of PV structures.
• Bifacial PV modules were used, as they improve the PV yield by capturing sunlight from both the front and the rear of the panels. To ensure normal operation of harvesting machines, the minimum height of the PV system structures considered was 3m.
• The study systematically evaluated and analyzed the olive tree and photovoltaic yields across various PV configurations. The simulations were conducted using the olive production region of Jaén, Spain (37.77° N, 3.78° W) as the location, with irradiance and temperature values of a typical meteorological year (TMY) downloaded from the Photovoltaic Geographical Information System (PVGIS).
• The hourly values of direct and diffuse irradiance were utilized as inputs for the ray-tracing tool “Bifacial Radiance” (BR), which was employed to simulate the radiation that reaches both the olive trees and the PV modules.
• PV system characteristic variants included number, size, tilt angle and hub height. Orientation of the modules was fixed to the south. Olive grove characteristics were tree dimensions, and distances between trees and rows of trees.
Varietal variation
This analysis was conducted on three distinct olive varieties: Picual, Manzanilla, and Chemlali. The cultivars were chosen due to their wide availability and prevalence in specific regions - Picual in Jaén, Spain; Manzanilla in Seville, Spain; and Chemlali in Tunisia - and also because they exhibit different light responses.
Figure 7: (Right) Yield response of three olive tree varieties to variations in PV module tilt angle. (Left) PV yield variation plotted against PV tilt angle at h = 3 m and 4.5 m.
Figure 2: Modeling of an agrivoltaic system with olive trees using Bifacial Radiance Raytracing Tool. Scene created to obtain the incident radiation in different points.
Figure
Precise modelling of the relationship between light intensity and the rate of net photosynthesis was undertaken to determine the varying light responses of the three olive varieties.
APV: land equivalent ratio
To evaluate the efficiency and productivity of an APV system, the Land Equivalent Ratio (LER) is a commonly used performance indicator. LER quantifies the land productivity of the combined energy and crop outputs of an APV system compared to the productivity of standalone PV and crop systems, both using the same land area.
An LER value >1 indicates that the combined yield on the same land is higher than the yield of each system when implemented separately on the same land area.
Results
Performance of the APV system for different configurations of PV modules
Notes: the energy production and the olive yield were computed based on the varying levels of shading cast on the trees, which were determined by the panel tilt angle (from 0 to 90°) and the hub height to the ground (3m and 4.5m in .5m increments). Impact of module tilt and hub height on the PV annual energy and olive yields referenced an open field bifacial photovoltaic (bPV) with a 30° tilt and a 3.5 m pitch for the PV yield, and an olive grove without PV for the olive yield.
» Impact of the photovoltaic configuration on APV yields.
The energy yield results of varying the bPV tilt angle are presented in Figure 7. The annual energy yield increases with an increase in the tilt angle from 0° to 30°. The maximum energy yield is achieved when the tilt angle is close to the Jaén latitude, 37.77°, then drops rapidly. When the tilt angle reaches 90°, the drop in the energy yield is 50%.
However, determining the optimal tilt angle is a trade-off between maximizing the energy yield and ensuring adequate sunlight sharing between the PV panels and the olive trees.
At a hub height of 4.5m the annual olive yield for the three varieties decreases with an increase in the bPV tilt angle: tilted from 0° to 40° produces a reduction of 1.48%, 1.76% and 1.50% for Picual, Manzanilla, and Chemlali respectively. However, beyond this point the olive yield rapidly increases to reach its maximum at 90° with a rise of 10.1%, 10.8% and 10.7% respectively.
The olive yield demonstrates an overall decrease as the height of the PV modules increases in the horizontal configuration (tilt = 0°), resulting in a total decrease of 6.9%. This decline is attributed to the increase in shading ratio as the height increases.
In the inclined PV configuration (tilt >0°), there are two distinct cases to consider. When the tilt angle is <80°, as the hub height increases the olive yield initially decreases, until it reaches a minimum point between 4 and 4.5 m in height. Beyond this minimum point the yield starts to increase again. With tilt angles between 80° and
Figure 8: Yield variation of Picual olive trees plotted against both hub height and PV tilt angle.
9: Bar plot of the variation of land equivalent ratio (LER), olive yield, and PV yield of Picual olive at different PV tilt angles and hub heights.
90°, the yield shows a minimal increase with the height followed by a subsequent decrease, until reaching a minimum between 4 and 4.5 m in height. After this minimum point the yield begins to increase once more.
In the inclined PV configuration, as the PV panels are not directly positioned above the trees but between the tree rows, increasing the PV hub height results in general in more shading on the olive trees. However, beyond a certain height threshold, the distance between the tree crowns and the PV modules becomes sufficient to allow irradiance to enter in between, reducing the shading ratio. This in turn leads to an increase in the olive yield.
Land equivalent ratio
The results indicate that, across all configurations and for all three olive cultivars, the land equivalent ratio (LER) remains >1. Therefore the combined yield on the same land is higher than what each system would produce individually if implemented separately on the same area.
The LER gradually increases from a tilt of 0°, reaching its maximum increase in overall land productivity at around 71% with a tilt of 20-40°. This is primarily due to the increase in PV yield around optimum tilt angle. Beyond this the PV yield decreases as the tilt angle increases, resulting in a decline in the LER to a minimum value (30% lower) at a tilt of 90°.
In contrast, when the height of the PV modules is increased from 3 m to 4 m, the LER decreases due to a corresponding decrease in the olive yield. When the PV module height reaches 4.5 m, the LER starts to increase again for all tilts except horizontal, due to the decrease in shading.
Note: While increasing the height of PV modules can reduce shading on nearby trees, it also incurs a significant increase in system costs, therefore optimizing an APV system also involves balancing yields and expenditure. The ideal configuration may vary based on different perspectives, with some favoring higher profitability and others emphasizing lower initial costs.
Conclusions
The findings demonstrate that the PV energy yield is maximized when the tilt angle closely aligns with the latitude. A vertical inclination results in the lowest PV energy yield but proves to be optimal for maximizing olive tree yield.
The impact of varying the PV module height between 3 and 4.5 m is found to have minimal influence on the PV energy yield.
For PV tilt angles below 80°, the olive yield initially decreases with
increasing hub height until reaching a minimum point between 4 and 4.5 m. Beyond this threshold, the yield begins to rise again. With tilt angles between 80° and 90°, the yield experiences a slight increase with height, followed by a decline to a minimum between 4 and 4.5 m. Subsequently, the yield starts to increase once more.
Overall, the results indicate that the variation in tilt angle has a greater impact on the PV yield, while the variation in PV module height primarily affects the yield of olive trees.
A moderate dependency on shading makes all studied varieties suitable candidates for APV applications.
This study provides valuable insights into the performance of APV systems and underscores the importance of considering optimal configurations to maximize both PV energy yield and olive tree yield.
Source/more information
This information is taken from the research article: Enhancing land use: Integrating bifacial PV and olive trees in agrivoltaic systems: E. Mouhib, Á. Fernández-Solas, P.J. Pérez-Higueras, A.M. FernándezOcaña, L. Micheli, F. Almonacid, E.F. Fernández. Applied Energy, Volume 359, 2024, 122660, ISSN 0306-2619, https://doi. org/10.1016/j.apenergy.2024.122660. Open access article under Creative Commons Attribution license 4.0 (www.creativecommons. org/licenses/by/4.0/ ).
Want to know more about renewable energy for your property?
Smart Commercial Solar will be joining us at this year’s AOA National Olive Conference & Exhibition, being held in Bendigo from 23-25 October.
A specialist commercial energy solutions provider for Australian agricultural businesses, Smart Commercial Solar will be an Exhibitor at the event, and will also be presenting an overview of the options for renewable energy on properties as part of the plenary program.
Between the information presented, and the chance to speak face-to-face about your own situation, you’ll have the opportunity to find out about the latest technology for power generation, storage and utilization, along with grant and subsidy opportunities to assist in reducing your carbon footprint and energy expenditure.
Find out more at www.nationaloliveconference.com.au
Figure
How sustainable is extra virgin olive oil?
June 5 was World Environment Day, so it’s a perfect time to talk about the sustainability of the olive tree. Sustainable food is an increasingly important issue for consumers, so here’s some great information from the Olive Wellness Institute that you can share with your customers.
Sian Armstrong, Olive Wellness Institute
Food and agriculture have a direct impact on the environment, with food contributing over a quarter of global greenhouse gas emissions, and agriculture using around 70% of global freshwater withdrawals.
This inextricable link means that when making healthy eating recommendations, the environmental impact must also be considered. So, while the health benefits of extra virgin olive oil are well established, people are beginning to ask the question – how environmentally friendly is it?
Read on to find out how extra virgin olive oil compares to other cooking oils when it comes to crop sustainability.
Extra virgin olive oil is the only mainstream cooking oil to act as a carbon sink
One key advantage of extra virgin olive oil when compared to other mainstream cooking oils is the olive tree’s ability to act as a carbon sink. This means that olive trees trap more carbon from the atmosphere than they release.
In fact, the International Olive Council has estimated that producing one litre of extra virgin olive oil captures an average of 10.65kg of carbon from the atmosphere. In other words, one hectare of the average olive grove neutralises the carbon footprint of a person, and the worldwide olive oil industry absorbs the emissions of a city of around nine million people.
Extra virgin olive oil and water usage
Extra virgin olive oil is produced from an evergreen perennial crop which is highly efficient in the use of water, as well as fertilizers.
Olive trees are relatively hardy when it comes to tolerating drought and low water conditions, meaning they can tolerate extremely dry conditions. While this will of course affect the production of olives, it does mean the tree can survive dry conditions without dying and will recover once more water is available.
When directly compared to other crops, olive trees need 30% less water than the benchmark crop (close-cut grass) to be fully irrigated.
Extra virgin olive oil and biodiversity
The diversity and richness of all living organisms on land and in water is necessary for the stability of ecosystems, and productivity and resilience of food productions systems.
Of more than 14,000 edible plant species, only 150-200 are used by humans, with only three contributing 60% of the calories consumed by humans (rice, maize, wheat). Just three oils contribute to
68% of the calories consumed by humans from this food group (palm oil, soybean oil and rapeseed/canola oil).
Olive trees provide a great level of biodiversity and have a very limited negative impact from the land-system change. In comparison, palm oil and soybean oil production has been associated with deforestation in areas such as Southeast Asia and the Amazon.
Extra virgin olive oil’s role in sustainable dietary patterns
The food we eat has a great impact on the climate, and healthy eating recommendations are now expected to incorporate sustainability principles.
In 2019, the EAT Lancet report proposed a reference diet that is healthy for both people and the planet. This reference diet calls for a ‘flexitarian’ approach to eating and a diet largely made up of plantbased foods.
The diet includes recommended volumes of different foods, with 20-80g of unsaturated fat to be consumed daily. This is equivalent to 2-3TB of extra virgin olive oil, which is an amount in line with other published literature describing the health benefits associated with extra virgin olive oil.
A good example of a dietary pattern that is in line with the EATLancet report is the Mediterranean diet. This largely plant-based diet includes extra virgin olive oil as the main dietary fat, and in quantities in line with the EAT Lancet recommendations.
Most sustainable, and healthiest
Overall, when compared to other cooking oils, it is clear that extra virgin olive oil is the most sustainable, as well as being the healthiest option.
More information
To view the article references, go to the Olive Wellness Institute website - www.olivewellnessinstitute.org - and search for ‘Sustainable’.
Record keeping for tax deductions
Tax time is almost here, so the Australian Taxation Office (ATO) has shared some timely advice to ensure you get your deductions right.
Work-related expenses
There are three ATO golden rules around claiming deductions for any work-related expenses:
1. You spent the money yourself, and weren’t reimbursed.
2. The expenses directly relate to earning your income.
3. You have the records to prove it (usually a receipt).
What serves as a record?
Having records of your work-related expenses is essential to claim a deduction. If you don’t have the proof to support your claim, you can’t claim it.
A bank or credit card statement (on its own) is not enough evidence to support a work-related expense claim. In most cases, you’ll need a receipt.
And receipts must show all of the following: the cost
• the supplier
• the date of purchase the nature of the goods and/or services.
You may need to keep other records depending on the expense type, such as a logbook of your car journeys or records of the hours you work from home.
Work or private?
You can’t claim private expenses as deductions. This includes things like rent, meals and groceries, childcare, medical expenses, relocation expenses and the cost of travelling to and from work. While the latter may in seem work-related, these are private in nature and can’t be claimed in your tax return.
Source reliable tax advice
You should only ever get tax advice from a reliable and trusted source, such as the ATO or a tax professional who is registered with the Tax Practitioners Board. You can find out whether a tax agent is registered by visiting the Tax Practitioners Board website - www. tpb.gov.au
More information
Check out the ATO’s tailored occupation guide for agricultural workers. It helps explain which deductions you can and can’t claim this year, as well as the income you’ll need to declare and the records you need to keep.
To download the guide, just go to www. ato.gov.au and type ‘agricultural workers’ into the search engine.
There’s also specific information on the ATO website on common work-related expenses including:
• car expenses
• claiming a working from home deduction clothing and laundry expenses. Use the search engine to find your topic.
Showcase the quality of your olive products with OliveCare® certification
OliveCare® members are authorised to use a suite of trademarks on their certified products, POS materials and websites. These logos assist consumers in identifying ‘the good stuff’ and can be confident that these products have been produced using best practice in the grove, processing plant, storage and packaging as well as complying with the Australian Standard AS 5264-2011.
Other OliveCare® membership benefits include:
• OliveCare® certified brands are listed by state of origin on the ‘Everyday Australian Extra Virgin’ consumer facing website: australianextravirgin.com.au/brands/
• Access to the monthly newsletter, OliveCare® News, and exclusive content via the www.australianolives. com.au website, packed with useful information and tips on everything from grove management to marketing
• Compliance Certificates which can be used for exporting purposes, food safety quality system accreditation and for displaying at farmers markets.
Australian Olive Association financial members are eligible to apply. Visit www.australianolives.com.au or contact Michael Southan, AOA CEO and OliveCare® Administrator, at olivecare@australianolives.com.au for more information.
Digital marketing: big opportunities for small business
Lauren Hamilton, Digital Narrative lauren@digitalnarrative.com.au | www.digitalnarrative.com.au
Smart allocation from your marketing money jar will give you the best sales return on your investment.
Splurge vs save - where to spend your marketing budget for maximum ROI
In the fast-paced world of small business, every dollar matters, particularly when it comes to marketing. With budget limitations a common concern, it's critical for Australian businesses to spend their marketing funds cleverly, in a way which will earn them the maximum return for their efforts and investment.
The question is, where can you tighten your belts, and where do you really need to splash out? Let's delve into some savvy strategies for saving and spending wisely for small businesses in 2024.
Save
1. Organic social media management
In an era of diminishing organic (i.e. free) reach and impressions on social media platforms, investing in organic social media
management is unlikely to give you the results you’re after. Instead, focus on posting less frequently but on creating more engaging content, and prioritise time spent directly engaging with your audience by responding to comments, shares and mentions.
Quality content is paramount, regardless of the size of your budget.
2. Costly videography
While high-quality visual content is undoubtedly appealing, expensive videography may be unnecessary for many small businesses. Consider DIY videos or user-generated content as budget-friendly alternatives that can still captivate your audience.
3. Boosting posts on social media
Boosting posts on social media platforms may seem like a quick
fix for visibility, but it often yields minimal returns on investment. Instead, explore other avenues for targeted advertising that offer more bang for your buck. It’s far better to spend more on one professionally designed and configured advertising campaign than on ten ‘quick fix’ boosted posts.
4. Google Ads (if your website ranks well)
If your website already ranks well for relevant searches on Google, reconsider investing in Google Ads. While Google Ads can be effective, they may not be necessary if your organic search performance is strong - that means if you come up on page one for important searches such as ‘Australian premium olives’. Keep a close eye on your website's performance and adjust your strategies accordingly.
Splurge
1. Website optimisation
Investing in website optimisation is crucial for improving your search engine rankings and driving organic traffic. Aim to rank on the first page of Google results for relevant keywords to increase your online visibility and attract potential customers.
How, I hear you ask? This is one which is best left to the professionals, so reach out to discuss - it’s less expensive than you’d imagine.
2. Paid advertising (Google or Meta)
For businesses selling products online, paid advertising on platforms like Google or Meta (formerly Facebook) can be highly effective in driving targeted traffic and boosting sales. Allocate a portion of your budget to strategic ad campaigns that align with your business objectives.
3. Website upgrades
A slow, outdated, or minimalist website can deter potential customers and harm your brand image. Allocate funds to upgrade your website's speed, design, and functionality to provide a seamless user experience that instills trust and encourages conversions.
4. Quality product photography
Investing in high-quality product photography can make a significant difference in how your products are perceived by customers. Visually appealing images can capture attention, showcase your products effectively, and ultimately drive sales.
Strategic allocation
In conclusion, for small Australian businesses looking to make the most of their marketing budget, strategic allocation is key. By identifying areas where savings can be made and investing in initiatives that offer the greatest return on investment, businesses can achieve their marketing goals effectively and efficiently. Remember, it's not just about how much you spend, but how wisely you spend it!
Save, not splurge, with AIOA professional product shots
As Lauren says, “Good product photography sells products”. That’s why it’s in her ‘splurge’ listing as a worthwhile marketing investment.
But for Australian International Olive Awards (AIOA) entrants, it’s not much of an outlay at all, as the AOA continues to make the official AIOA entry product images available at a minimal cost.
Value-adding the cost of entry, it’s another way the competition helps producers with marketing and promotion of their quality olive products. The images were taken for the official AIOA Results Booklet, by a professional photographer with the equipment and experience to deal with the reflective nature of glass and nuances of lighting various packaging and product shapes. Each is a stock image with a white background, making them very versatile - suitable for use on your own website, Facebook page or Instagram feed, or to provide to media. The artwork is provided in a high-resolution format, so is also suitable for hard print - e.g. magazines and brochures.
The cost is just $35 (+ GST) per product shot - a fraction of the cost of your own professional product shoot - with easy online ordering via the AOA website. Just go to www.australianolives.com.auresources - shop - decals.
Order yours now, and give your products the visual profile they deserve!
It’s testing time!
With harvest 2024 well underway in most growing regions - and over in some - the next important step for olive oil producers is confirming the quality of your new season’s oil/s. That means lab testing to ensure your oil meets the chemical parameters for extra virgin grade, as well as organoleptic testing to ensure it meets the flavour requirements (fruity, balanced, etc) and has no faults (fusty, rancid, etc).
For Australian and New Zealand producers it’s a pretty easy process, as we have two highly-respected, accredited local laboratories which specialise in testing olive oil - the Modern Olives Laboratory in Lara, Victoria, and NSW DPI AgEnviro Labs, based in Wagga Wagga. Both also test table olives and flavoured oils, so all local production bases are covered.
And while there are other commercial laboratories providing services in Australia, these two have long-term trusted reputations for their proficiency and are the industry’s recommended providers for laboratory testing services.
Laboratory accreditation
For new producers looking at where to send their olive products for testing, one important element is laboratory accreditation. To most of us that probably just looks like a bunch of acronyms but in reality, accreditation is how you can be sure your lab results will accurately reflect the quality of your products.
Let’s take a look at the accreditations held by the two Australian olive testing laboratories, and what they mean.
ISO and NATA
When it comes to lab testing for Australian olive products, these two acronyms are the most important.
The International Organization for Standardization (ISO) is the worldwide federation of national standards bodies. It is a nongovernmental organization that comprises standards bodies from more than 160 countries, with one standards body representing each member country.
The relevant Standard for this discussion is ISO/IEC 17025 - Testing and calibration laboratories:
“ISO/IEC 17025 enables laboratories to demonstrate that they operate competently and generate valid results, thereby promoting confidence in their work both nationally and around the world.
It also helps facilitate co-operation between laboratories and other bodies by generating wider acceptance of results between countries.
Test reports and certificates can be accepted from one country to another without the need for further testing, which, in turn, improves international trade.”
- www.iso.org
The National Association of Testing Authorities (NATA) is the recognised national accreditation authority for analytical laboratories and testing service providers in Australia. NATA is the accreditor for the ISO standard in Australia, so for us the most important overseer of testing standards, and NATA accreditation involves the highest level of vigorous testing.
Systems scrutinised
Put simply, NATA ‘tests the testers’, auditing the laboratories’ systems and the methods used for the range of testing they undertake. It’s a rigorous process, focusing on QS (quality and safety) and management systems, as well as the technical testing: they ensure all documentation requirements are correct and being adhered to; ensure ongoing continuity of results; ensure that all equipment is calibrated correctly out regularly; and that all of those processes are done to the ISO standard.
So NATA checks, and double-checks, everything the laboratories do - constantly, and in finite detail. Even how they communicate with clients has to be documented and reported on, and has to be done to NATA’s exacting standards.
Proficiency programs
As part of NATA accreditation, all labs also have to participate in proficiency programs. For olive oil testing laboratories, the International Olive Council (IOC) and American Oil Chemists Society (AOCS) programs are the most appropriate, and both AgEnviro Labs and Modern Olives taken part in these.
Both involve annual accreditation, and supply samples for blind testing, with the results compared with those of participating laboratories across the world. The two programs have quite different formats, however:
IOC testing is conducted once a year, with one report issued. Chemistry testing involves one group of three samples; sensory involves two sessions of five samples within a month (total 10/year).
AOCS testing is conducted quarterly, with four reports issued. Each round of chemistry testing involves six samples across a range of three testing regimes (total 24/year); sensory testing involves four samples per quarter (total 16/year).
NATA oversight
It’s important to note that all testing work, including for proficiency programs, is carried out as per NATA methodology and its stringent standards. For example, NATA is accredited to audit for IOC sensory and chemical methods, ensuring that testing methodology, documentation, etc are carried out according to the IOC’s specifications.
The same goes for AOCS tests or ISO standards: NATA checks for the relevant protocols and confirms that they’re being followed correctly, and that the lab has proficiency in that testing.
Do I need to use an IOC-accredited lab?
AOA CEO Michael Southan said that when it comes to laboratory testing, NATA accreditation is the key.
How’s your mental health?
Life gets tough sometimes, and depression and other mental health issues affect many of us at one time or another –in fact, right now three million Australians are living with anxiety or depression. But help is hand, with a range of mental health services available to access support at any time of day.
The beyondblue website - www. beyondblue.org.au - provides information and support to help everyone in Australia achieve their best possible mental health, whatever their age and wherever they live. Take a look or call the beyondblue Support Service on 1300 22 4636 for support and advice.
“IOC accreditation is not relevant for Australia,” he said.
“The most important thing is that the lab has NATA accreditation, which means they have proven that they are able to carry out the testing required to the highest quality standards.
“For most producers supplying to the Australian market - which has far greater demand than what we can supply - IOC accreditation is simply not necessary. IOC-accredited testing is only needed if you’re exporting to a country which specifically requires the IOC tick - which would probably only be in Europe.
“So the IOC may say all labs have to have it but they don’t. It’s not relevant here.
“We have a national standard which we test to, and we have NATA which ensures the laboratory is testing to the highest quality standards. That’s the only accreditation people need for the Australian market.”
More information: ISO - www.iso.org; NATA - www.nata.com.au; Modern Olives Laboratory - www.modernolives.com.au; NSW DPI AgEnviro Labs - www.dpi.nsw.gov.au
The Black Dog Institute’s website - www. blackdoginstitute.org.au - has a wealth of information on topics including: mental health and wellbeing; self-tests for depression, anxiety and bipolar disorder; e-mental health tools; getting help and helping others; and telehealth services.
And initiatives like Are you Bogged Mate? are working hard to remove the stigma that surrounds mental health discussions, particularly for country blokes.
As they put it so well, “There are plenty places to go to get a tow and it takes guts to admit you’re bogged. We’re making sure you’re connected with the right hands to pull you out.” Find out more at www. areyouboggedmate.com.au
24/7 counselling and support is also available from Lifeline Australia on 13 11 14 or Lifeline New Zealand on 0800 543 354.
If you need emergency assistance, please contact 000 (Aust) or 111 (NZ).
NSW: Boost visitors to your business via an EV charging station grant
In 2023, Australian EV sales rose by 161%, with 87,217 vehicles sold nationwide. Over half a million Australians say their next car will be an EV - chances are, your staff and customers are among them. And increasingly, destination preferences will include availability of EV charging facilities.
The good news is many businesses in regional NSW can currently apply for government grants which cover 75% of the cost of installing EV charging stations on their premises.
Part of the NSW Electric Vehicle Strategy, and designed by the NSW Office of Energy and Climate Change, the Drive electric NSW EV destination charging grants will invest $20 million to roll out widespread, public EV charging infrastructure at visitor destinations across regional NSW.
Note: Under the grants, a destination charger refers to 7kW or 22kW AC electric vehicle chargers. These are to be installed at tourism businesses, allowing EV drivers to charge while spending time at the tourist location. A destination is a location that supports the NSW visitor economy and can be publicly or privately owned.
Application assistance
2024 AOA conference exhibitor and industry supporter Smart Commercial Solar have developed a handy quiz to help you determine if your business may be eligible. They’re also offering free assistance
with the application process for AOA members to ensure you stand the best chance of accessing funding.
For more information on the grants, head to the NSW Climate and Energy Action website - www.energy.nsw.gov.au and search for Destination EV, or take Smart Commercial Solar’s Smart Quiz via the QR code above.
Applications close on 2 August 2024, unless fully subscribed before.
Background preparation for new olive oil co-op continues
In previous issues of Olivegrower & Processor, we’ve shared developments in the pipeline for a potential olive oil co-operative business enterprise, exploring a collaborative approach to balancing productivity and innovation in small-scale groves.
Being led by Ceilidh Meo of Apulia Grove Olives, the project is currently focussing on groves of up to 3,000 trees in size situated in and around central Victoria.
Structure funding application
In late March, Ceilidh applied to the Bunya Fund for a grant of up to $25,000 to underpin the project. The Bunya Fund’s purpose is to help existing co-operatives and mutuals expand their operations, or to assist existing businesses to become a co-operative or mutual enterprise.
In order to meet the fund eligibility criteria, Ceilidh and her husband Charles have decided to explore the option of turning their existing small batch processing service business into a co-operative enterprise.
The Bunya Fund grant can be spent on professional services such as lawyers, accountants and business advisors to help design the co-operative business structure and focus, as well as lay out the constitution and membership rules etc.
Enthusiastic support
The notification date for the outcome of this application is not until 29 June, so unfortunately we can’t yet tell if there is good news or not. However, Ceilidh reports that discussions with the Bunya Fund managers - representatives of the Business Council of Co-operatives and Mutuals - were enthusiastic in their support for the proposal.
Small grove viability
In their 15 years of servicing the small grower segment of the industry as contract processors, Ceilidh said that one of the most frequent issues raised by customers is their ability to make an income from a small grove (considered less than 3,000 trees in this business case).
“We hope that, by providing a co-operative processing plant, collective marketing efforts, bulk purchasing power and mutual labour
assistance between small growers, a profit-sharing or distributive co-operative business will enable that to change for the better for all those involved,” she said.
Are you interested?
We’ll update on the Bunya Fund grant outcome, and progress on the co-operative business, in the September edition.
If you’re in the Central Victoria region, have less than 3,000 trees and would like to potentially become a founding member of the new co-op, please get in touch with Ceilidh Meo via email at info@apuliagrove.com.au so she can keep you updated directly as information comes to hand.
Best Practice Series
Michael Southan, AOA OliveCare® Administrator
The OliveCare® program is all about helping olive producers achieve quality. With that aim, the Best Practice Series of articles discusses how to increase the yield of premium EVOO through best practice management strategies from the grove to the consumer.
Grower input needed to update AOA Profitability Calculator
Some years ago, the AOA developed a “Potential Profitability Calculator” - an Excel spreadsheet template which allows you to enter data and automatically calculate the potential profitability for your business.
We would like to update this calculator with “example” numbers to help growers use and get the most from the tool. The spreadsheet will also be useful for new and potential entrants into the olive industry to determine the level of profitability for their business or identify what they can do to increase the profitability of their business.
We have already put this out to OliveCare® members first and are keen to go wider and encompass all AOA members and Olivegrower readers to ensure the greatest possible cross-section of current realistic numbers.
“Default” numbers
An image of the “Grove Inputs” section of the calculator template is below. The blue column is where you enter your own data: the default numbers are the ones you see here.
POTENTIAL PROFITABILITY CALCULATOR
*Insert your information into the blue cells only
For this particular default example, the grove size is 10,000 trees on an 8m x 5m spacing.
Fertiliser and chemical costs, water costs and permanent labour costs are all set at $700/ha each, with machinery R&M at $150/ha and casual labour at $300/ha.
Mechanical harvest speed is 80 trees/hr for 10 hrs/day.
Olive oil price is set at $5/L, with an extraction rate of 19%, with processing costs at $260/t and transport costs of $32/t.
We are seeking grower input to update the “default” numbers in the blue column so that the calculations are more realistic with today’s costs.
Profitability calculation
The profitability calculated by the template shows a potential gross income of $285k and profit of $51.65k for the grove.
Note: To calculate a potential crop, count the fruit on some lateral branches and work out an average, then count approximately how many of these lateral branches are on each main branch and how many main branches are on a tree. Divide the total by 330 for a typically-sized olive to calculate the kg of olives per tree. i.e. Number of olives on a lateral branch x number of lateral branches on a main branch x number of main branches/330 (olives/kg) = Kg of olives per tree.
Is this realistic?
We might expect profitability to be significantly higher now because the price of EVOO is higher. But the costs in the grove and processing plant are also higher.
AND PROCESSING
Input requested
The questions we would like your input in answering are:
• What would be a realistic fertilizer and chemical cost per ha for a commercial grove? This cost should also take into account the cost of buying-in composts etc.
• Is a water buying cost of $150 ML an “average” value, and how much water would typically be applied to maximise yield? Is 4.7 ML/ha sufficient (on average)?
• Is $700/ha sufficient to cover permanent labour costs? Do you include the cost of your own time?
• Machinery repairs and maintenance: is a cost of $150/ha sufficient?
• Does a casual labour cost of $300/ha cover pickers and other contractors for pruning, spraying etc?
• Can you reasonably harvest 800 trees in a day (80 trees/hr for 10 hrs/day) where each tree has 30 kg of fruit on it?
• Is $350/hr a reasonable cost to harvest 80 trees/hr?
• The template suggests a way to calculate the potential yield of a tree. Is counting the fruit on some lateral branches, taking the average, then determining how many laterals are on a main branch and how many main branches are on a tree the best way to estimate yield? *If you have a better method, we’d love to hear about it.
• What is an average EVOO and table olive price that can be used as a default?
• What is a reasonable default extraction rate?
Is a processing cost of $260/tonne a reasonable estimate?
• Are transport costs of $32/tonne a good estimate?
We know that many of these questions will not have a definitive answer but to assist new people into the industry so they can have a realistic idea of costs, we would value your thoughts and input.
Questions and answers
If you have any questions, or would like to contact to me to provide information or discuss this initiative, please email me at ceo@australianolives.com.au or phone on 0476 760 160.
Thanks in advance for your input!
1 June
of olive events
Entries open, Australian International Olive Awards – Adelaide, SA www.internationaloliveawardsaustralia. com.au
14 June
Return of Invitation to Participate, 2024 Australian Golden Olive Awards – VIC www.australianoliveawards.com.au
15 July
Entries open, Hunter Valley Olive Show –Hunter Valley, NSW www.hunterolives.asn.au
24 July
Entries close - 2024 Royal Adelaide Olive Awards – Adelaide, SA www.olivessouthaustralia.org.au
12 August
Entries open, WA Olive Awards – WA entries@oliveswa.com.au
23 August
Entries close, Australian International Olive Awards – Adelaide, SA www.internationaloliveawardsaustralia. com.au
27 August
Results announced - 2024 Royal Adelaide Olive Awards – Adelaide, SA www.olivessouthaustralia.org.au
30 August
Entries close (Table Olives and Tapenades), Hunter Valley Olive ShowHunter Valley, NSW www.hunterolives.asn.au
5 September
Entries close, WA Olive Awards – WA entries@oliveswa.com.au
13 September
Entries close (All Oils), Hunter Valley Olive Show - Hunter Valley, NSW www.hunterolives.asn.au
7 October
Medals announced, Australian International Olive Awards – Adelaide, SA www.internationaloliveawardsaustralia. com.au
10 October
Awards presentation, Hunter Valley Olive Show - Hunter Valley, NSW www.hunterolives.asn.au
AOA National Industry Conference & Exhibition ✓ Point of sale marketing merchandise
PHA Biosecurity Levy
Peak Industry Body – Advocacy and Representation – Your voice to Government
Market surveillance and reporting ✓ Grower field days and seminars ✓ Industry communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz
AOA Facebook page
Tastebook program
Registered pesticide minor use permits holder for industry
