September 2023 Australian & New Zealand Olivegrower & Processor

Incorporating Australian Olive Industry Journal

Published by the Australian Olive Association Ltd

Publisher Australian Olive Association Ltd

Executive Editor Michael Southan ceo@australianolives.com.au

Managing Editor Gerri Nelligan editor@olivegrower.com.au

Advertising Gerri Nelligan editor@olivegrower.com.au

Production Sandra Noke production@olivegrower.com.au

Subscriptions

A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www. olivebiz.com.au to subscribe.

Additional copies $15 each (International + postage). Email editor@olivegrower.com.au to order.

Circulation & Advertising Enquiries editor@olivegrower.com.au

Contributions

Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as high resolution jpg files via email, and as separate attachments not embedded.

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E: secretariat@australianolives.com.au

ISSN 1448-5486

Conditions

The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher.

All material in Olivegrower & Processor is copyright © Australian Olive Association Ltd. All rights reserved. No part may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical including information and retrieval systems) without written permission of the publisher.

While every effort has been made to ensure the accuracy of information, the publisher

‘Agrumato’ trademark application withdrawn … eventually!

Australian producers can continue using the term ‘Agrumato’ on their labels for co-processed flavoured olive oils, following the withdrawal of the application by an Italian company to trademark the term in Australia.

As one of the two opposing entities - the other being Olives New Zealand - AOA CEO Michael Southan received official notification from IP Australia on 25 August of the discontinuance of the AOA’s opposition proceeding ‘because the international trade mark is no longer in force in Australia’.

It seems that ‘in force’ status relates to the application’s acceptance in January this year, which led to the subsequent industry opposition process.

It’s great news, and what the AOA has been working hard for over the past eight months. The outcome protects the right for Australian producers to use a term which has been in long-term common usage here - and in many countries across the globe - to describe co-processed flavoured olive oils as made by the ‘Agrumato’ method.

Previous attempt to withdraw

It’s news that has in fact been a long time coming, following a previous thwarted attempt to withdraw the trademark application.

On 16 June both AOA CEO Michael Southan and ONZ Executive Officer Emma Glover received emails from the applicant’s lawyers stating that:

“The applicant has now withdrawn its trade mark number 2248457 AGRUMATO in Australia.

IP Australia will no doubt inform you of this in due course. In the meantime, we attach the notice of withdrawal for your records.”

However, monitoring of the application on the IP Australia website showed that the attempt to withdraw had been an ‘Invalid request’, which left the application still officially in the IP Australia system.

Legal technicality

It seems the issue was all down to a legal technicality around the format of the original application. The applicant -

originally Lucrezia Maria Ricci and later amended to Agrumato Brand & Co. had already trademarked the term in Italy, and subsequently did so in the US.* As the owners of the trademark in other international jurisdictions, they used this status to lodge their application to also trademark the term in Australia, rather than lodge a stand-alone application for it here.

The notice of withdrawal was done using the form for a stand-alone application for an Australian trade mark, however, rather than under the system of existing international trade mark ownership through which the application had been made.

*Note: our US industry colleagues tell us that the reason the trade mark was able to be registered there was that no one was aware that the application had been made. Discussion with Italian industry contacts also found that none of them were aware of the existence of the trade mark in Italy.

The right outcome

Southan described the news as “a fantastic outcome for Australian olive oil producers, and particularly of Agrumato oils”.

“It’s especially significant in light of the current global supply issues and the fact that olive oil prices are at record levels this year,” he said.

“In Australia we’re lucky that we have had good production from the 2023 harvest, while there’s been severely reduced production in the Northern Hemisphere in recent years. We therefore have far more opportunity for exports of ‘Agrumato’ into other countries, and an increased market here in Australia, which places even greater scrutiny on the products available to consumers.

It’s been an interesting process but we now have formal advice that Australian producers can continue using the term ‘Agrumato’ for co-processed flavoured olive oils.

“This is advocacy at its best, where the right outcome has been achieved through grower support, a unified industry view and an industry body that is able to look out for growers’ interests.”

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Protection pressure

“That means the pressure to protect the term ‘Agrumato’ via a trademark would have been much higher this year than when the previous trade mark protection proceedings were initiated, and if the trade mark had been approved, those Australian producers continuing to use the term would have been penalized.

“But the reality of both prior and common usage of the term meant that the process wasn’t just a ‘tick-the-box’ here, and that’s the right outcome.”

Industry strength

“It’s also an example of advocacy working at its best, where the right outcome has been achieved through grower support, a unified industry view and an industry body that is able to look out for growers’ interests.

“The AOA is recognized and listened to by government, and IP Australia is a government body. We have an official voice and once again we’ve been able to present the collective position of the industry with the clout of the peak industry body, and achieve a positive outcome for Australian olive producers.”

AOA membership renewals now overdue

We’re now well into the new financial year, which means if you haven’t renewed your AOA membership for 2023 you’re no longer a financial member.

Membership of the national industry body, the Australian Olive Association (AOA) provides a wealth of direct benefits, including: 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; heavily discounted rates on AOA event registrations and Australian International Olive Awards entries;

with queries on grove management, production, storage and other quality parameters; also access to the OliveCare® certification program.

Renewal notices were issued in early July. If you didn’t receive yours, or can’t locate it, please contact Liz at secretariat@ australianolives.com.au for a replacement copy. Please keep your eye on your Inbox and pay yours promptly to ensure your continued eligibility for these and many more significant member discounts.

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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

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“Good production in Australia from the 2023 harvest, while there’s been seriously reduced production in the Northern Hemisphere in recent years, means an increased market for local ‘Agrumato’ products here in Australia.”

New govt inquiry into impact of mining on agriculture

In the June edition we shared the disappointing news that the NSW Independent Planning Commission (IPC) had approved the development of a major new heavy metal mine at Lue, in the NSW Mid-Western Regional local government area (LGA). It was a major blow for Mudgee region olive growers, as there are 44,400 olive trees planted over 336 hectares within the LGA which will be at risk of contamination by lead and other toxic substances.

Greens action

On 26 July, however, an announcement by the NSW Parliament provided hope for a possible future revision of the Lue mine approval. Instigated by Greens MP Cate Faehrmann, an Upper House inquiry had been established to inquire into ‘Current and potential impacts of gold, silver, lead and zinc mining on human health, and land, air and water quality in New South Wales’.

The inquiry is being undertaken by Portfolio Committee No 2Health, chaired by Dr Amanda Cohn MLC. Dr Cohn is a member of the Greens and a GP with a Masters of International Public Health.

Wide-ranging scope

'We have established this inquiry to examine the impacts that these types of mining may have, including on human health, the environment and agriculture in New South Wales. The committee will also look at what could be done better to manage these impacts,” Dr Cohn said.

“The inquiry will specifically consider any impacts on catchments and waterways, affecting both surface and groundwater destined for local and town water supplies. In addition, it will consider any impacts on aquatic biodiversity.

“On the agricultural front, the committee will specifically consider any impacts on land, soil, crops and livestock, including through biomagnification and bioaccumulation.”

Approval process background

The approval for the “open cut silver mine and associated infrastructure”, being constructed by Bowdens Silver Pty Ltd, came despite major opposition from community members and others. One of the most significant issues raised was the risk of lead contamination, as the greatest quantities of mineral extracted from the proposed “silver” mine will in fact be zinc and lead.

Industry input

The very likely impact of olive oil from the region being contaminated with lead, and the subsequent damage to the industry’s ‘clean and green’ reputation, prompted AOA CEO (and agricultural scientist) Michael Southan to conduct his own research into lead and plants. It differed widely from the NSW Department of Planning and Environment (DPE) report.

Southan presented his findings at the community hearings, providing a more realistic set of facts, including proof that both plants and the water table will be contaminated by lead from the mine. Unfortunately, the information was ignored and the IPC concluded that there would be no impact on agriculture.

Describing the subsequent mine approval as “a failure of the democratic process”, Southan said the AOA would continue to to monitor activity around the project and provide industry support to growers in the area.

The inquiry will also consider a range of matters including the effectiveness of current decommissioning and rehabilitation practices in safeguarding human health and the environment, and the effectiveness of the current regulatory framework around monitoring, compliance, risk management and harm reduction from mining activities.

November findings

The committee sought submissions from interested stakeholders, which closed on 5 September.

AOA CEO Michael Southan prepared a submission on behalf of the AOA and the growers in the area, providing scientific evidence on the high likelihood of contamination of groves and the detrimental impact on the industry’s ‘clean and green’ product reputation.

Four hearings have subsequently been scheduled between 18

“On the agricultural front, the committee will specifically consider any impacts on land, soil, crops and livestock, including through biomagnification and bioaccumulation.”

A NSW Upper House inquiry is examining the impacts of gold, silver, lead and zinc mining on human health, and land, air and water quality in the state. Evgenii Pliusnin on Unsplash.

September and 27 October, and the committee is due to report on its findings by 21 November 2023.

We’ll update on the outcomes, and any subsequent action in relation to the Lue mine, in the December edition.

More detail on the mine and opposition information can be found on the Lue Action Group website, www.lueactiongroup.org, with links to all proposal and approval documentation on the NSW Department of Planning and Environment website.

Lead ing questions

Despite the very real risk of lead contamination from the mine, the Department of Planning has said it is satisfied that the project can meet the relevant requirements for protecting human health and safety.

The commission acknowledged concerns about dust containing lead impacting humans and collecting in nearby soil and water tanks, but said it was satisfied total exposure to all metals would remain below levels that were likely to result in health impacts.

However, appearing at the public hearing in his role as honorary professor at Macquarie University, Victoria’s chief environmental scientist Mark Taylor said the mine “clearly presents a risk to communities” due to increased dust and lead concentrations.

So while the World Health Organisation (WHO) states that “There is no level of exposure to lead that is known to be without harmful effects”, the government says the mine project is “approvable with conditions”, one being that Bowdens offers nearby residents blood lead level monitoring. Not surprisingly, Lue residents find the concept of ongoing regular blood testing 'wildly unacceptable' - particularly given the lost opportunity to prevent predictable health impacts by refusing the mine development based on the evidence presented.

And given the very real risk of lead contamination in the water - and therefore food - systems, let’s all hope AOA CEO Michael Southan’s submission falls on more open ears this time around.

For further information on the inquiry, including the terms of reference, go to www.parliament.nsw.gov.au - Committees - Inquiries - and scroll down to the listing on 25 July 2023 for Portfolio Committee No. 2 - Health.

IOC campaign continues with tasting workshop

The next stage of the OLIVE OIL: TASTE - LIVE - SHARE - BETTER campaign has been announced but Australian producers will have to wait a little longer before they’re able to take part in any activities.

Campaign spokesperson Marion Chazel said the IOC team has recently approved the 2023 promotional campaign, which will involve a two-day introductory tasting workshop for a selected group of 25 invitees.

Introducing IOC Standards

The workshop will be run by IOC expert Wenceslao Moreda, Principal Scientist at the Institute of Fats (CSIC) in Sevilla, Spain, and will be held in Sydney in October.

“The purpose of this seminar is to introduce attendees to the IOC Standards,” Chazel said.

“It will include an olive oil tasting, an intervention from brand ambassador Mark Olive, and a networking cocktail at the end of the session with key stakeholders from the industry and IOC members.

“We will also have a PR component to promote the IOC. This section is still under final approval, but we are aiming at

inviting some journalists and organising some interviews and articles.”

Campaign background

In the December 2022 edition we reported on the three-year marketing campaign, being run in Australia by the International Olive Council (IOC). The $1.2 million campaign was launched in October 2022, with the dual aims of promoting the consumption of olive oil while also raising awareness of the IOC and its work. Documents forming part of the tender process stated that it would promote the different varieties, distinct features and health benefits of olive oil; and both imported and Australian-made products.

Campaign spokesperson Marion Chazel said that the initial focus of the campaign

would be industry, with a consumer element to follow. Both would include activities led by the campaign’s Chef Ambassador, Bundjalung man Mark Olive, described by Chazel as “an iconic ambassador for indigenous food and hospitality who will be the face of the IOC in Australia”.

Positive timing

AOA CEO Michael Southan welcomed the continuation of the campaign, particularly given the current global supply situation.

“We’re happy to see any promotion of quality olive oil in Australia, and the timing means any resulting commercial benefit would more likely be to local producers,” he said.

“Europe’s olive oil producing countries have now had several very challenging harvests in a row, and supplies are reported to be far lower than even local demand. With exports therefore expected to also be dramatically lower, activities increasing education around and consumption of olive oil create a wider open door for Australian products, which are still in plentiful supply.”

Water security and contamination are among the biggest threats from the recently approved Lue mine. Charles Deluvio on Unsplash.

Goodbye and thank you, Michael Johnston

In the June edition we announced the sudden passing of South Australian producer Michael Johnston on 30 May 2023. Referred to by many as MJ, Johnston died peacefully of natural causes at his beloved Willunga Hill grove, where he was also farewelled on 10 June.

In suitable MJ style, the gathering was a celebration of his life, loves and achievements, with scores of industry colleagues joining his family and friends in rain, mud - and rubber boots, the official ‘dress code’ - to say their goodbyes.

For many, it was also an opportunity to say thank you to an industry dynamo who did and gave so much, always in his own understated way.

Industry-wide activity

An award-winning grower and EVOO producer, for many years Johnston was also one of the driving forces behind Olives South Australia. Joining in 2004, he took on the Treasurer’s role and was elected President in 2013, continuing in the position until his death.

And within that role there were many more.

For many years MJ served as Chief Steward for the Royal Adelaide Olive Awards, and was also involved in the organisation of the event and the awards dinner.

Likewise, he was on the organising

committee of any industry event held by Olives SA - and other entities: local field days and working bees; consumer education activities, including tasting events at the Royal Adelaide Show and Beaumont House open days; and the regular WEA community education events with celebrity chef Rosa Matto and sensory expert Trudie Michels.

He was also integral in the rejuvenation of the National Olive Variety Assessment (NOVA) grove at the Roseworthy Campus of Adelaide University, involved at both an organisational level and hands-on in the grove.

At a national level, MJ was the SA Director on the AOA Board for many years, and was a proud member and strong advocate of the AOA’s OliveCare® Code of Best Practice program.

Proud achievement

Rosie Johnston said her husband loved everything about his involvement in olives.

“I think once he retired the olive industry kept him going. With all the work he did, nothing was too much trouble and he did it not wanting recognition,” she said.

“He could never sit still and he was very secretly proud of his achievement in the olive industry. He was certainly proud of his little olive grove that produced this amazing oil. He planted it, he tended it, he pruned it,

and in the beginning we used to do all the picking - but the romance of that wore off very quickly for me!

‘Michael worked very hard at it and got the fruits of his labour in those wonderful, award-winning oils. That really meant so much to him.

“Our eldest son Cam has just taken it on at this stage and he said to me the other day ‘I cannot believe Dad did all this on his own.’ And he did: absolutely everything on his own. It was his life in the end - along with me!”

From those who knew him …

A kind, warm and generous man with a great sense of humour, Michael is already deeply missed by his industry friends and colleagues. A number have shared their memories with us, providing a personal picture of the man and his passion for all things olive.

Kent Hallett, Olive Oil Packaging Services. AOA Board Member for SA and former Olives SA Board Member I met MJ when he joined the Olives SA Board some 20 years ago, I’m not sure of the exact date.

Despite rain, mud and bitter cold, it was standing-room-only as friends and colleagues joined Michael’s family at his beloved farm to bid him farewell.

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We seemed to get on well with each other from the start and developed a firm friendship over the years, to the point that I would drop in for a chat and a cuppa when I needed a break during a trip to Adelaide.

Michael was passionate about the olive industry and did a great job as Board Member, Treasurer and then as President when he took over that role from Richard Whiting. He was one of those people who just got on with the job, without making a fuss about how much he was contributing and doing for the industry and OSA.

Producing top quality EVOO was one of Michael’s major goals. He always aimed at getting “Best Small Producer” in the annual competitions and he was so successful that there is no spare space left where the certificates are displayed on top of the piano in his house.

I find it interesting that, despite his passion for producing top quality olive oil, he was always so modest about having yet again won the trophy. I think he just liked the reassurance that he was doing the right thing with his trees, rather than any notion of being better than others.

Michael was a great ambassador for the industry and as well as his work with OSA, he was the SA Board member for the AOA for a number of years. In these various roles he promoted the industry with a diverse range of groups, including the Horticultural Coalition, Adelaide Royal Show, WEA, and community groups such as Beaumont House, where he organised olive picking. He also worked with the Hutt Street Shelter, Catherine House and Anglicare, all of which help people in need.

Golf was another of Michael’s interests and this consumed him in a way that only a true and avid golfer can appreciate. We all knew that there was no point in trying to contact him on golf morning, no matter how important the issue might be. On those mornings he was simply not available, and

he was completely dedicated to playing as well as he possibly could.

Michael supported the olive industry quietly and efficiently, and many people probably have little idea of the full extent of his work because he did it without looking for personal recognition. Now that he is no longer with us the extent of his contribution is becoming more apparent, as people realise the things that are not happening because he is no longer there to just do them.

Trudie Michels, Director, Food & Wine by Design Consulting

MJ and I ran more than nine WEA olive oil seminars and Olives SA training programs together. We were a formidable team that passed on all of our combined olive knowledge to people new to the industry, producers and foodies alike. He was a great behind the scenes person who organised resources, promoted seminars, poured oils, welcomed guests and cleaned everything up. These events would never have run as smoothly without MJ.

MJ and I also worked closely on organising the Royal Adelaide Olive Awards. He was so passionate about the competition, and especially about celebrating the fantastic olive producers of South Australia. MJ was himself a proud producer of exceptional award winning EVOO - and regularly won high Golds in both the Royal Adelaide and Australian International Olive competitions.

As President of Olives South Australia (OSA), MJ worked diligently for the association. He didn’t have an ‘off’ button and was always attending meetings, events, field days, competitions, government meetings, and anything else that he believed was relevant to the South Australian olive industry and that would assist OSA members. He worked tirelessly with dedication, focus and enthusiasm for OSA and the industry as a whole.

MJ was one of my biggest supporters and we had many a great chat about all things olives, family, food and wine. I will miss him so dearly.

Amanda Ford: Senior Event & WH&S Co-ordinator, Royal Agricultural & Horticultural Society of SA Inc

I have known Mike for nearly 20 years, since Olives SA approached the Adelaide Showground to reintroduce the Olive Oil Competition. We worked together closely over that time on running the competition, and also during my brief time on the OSA Board.

Mike was the crux of Olives SA and dedicated most of his olive life to helping promote olive oil to the public, along with helping others in the industry.

Mike was always there to help whenever anyone needed it. He was a generous, kind and caring man who will be missed by everyone. I will miss the cheekiness, kindness and our chats about football and how his Richmond team is going.

There will be no one like him, he was a true friend.

Ben Pike: Associate Lecturer-Vineyard Manager, School of Agriculture, Food and Wine, University of Adelaide/Waite Research Institute

I have had the pleasure of working with Michael for the last five years in the University of Adelaide National Olive Variety Assessment (NOVA) site at our Roseworthy Campus, in association with Michael Harbison.

When making initial contact with MJ to discuss how we might go about resurrecting and managing what was essentially an abandoned project, his enthusiasm, for the industry in general and the NOVA site in particular, was palpable.

His insight into the value of the site and his

Michael enjoyed everything he did involving the olive industry and he did a lot, including: (from left) producing award-winning EVOO (with his wife Rosie and just one of his AIOA awards); organising the annual Royal Adelaide Olive Awards (with friend and fellow Olives SA Board Member Kent Hallett); guiding and assisting in the rejuvenation of the historic Beaumont House olive grove (with National Trust Chief Executive Darren Peacock in 2017, celebrating the inaugural bottling of Beaumont House heritage oil, from the first harvest since 1962).

ability to seemingly conjure armies of people to assist in various workshops and training days was inspirational. His welcoming of me as a participant in this journey was touching and quite humbling.

It was an added bonus to discover that both his and Rosie’s pasts intersect with mine (as an adolescent) and my parents’, as is often the case in Adelaide.

I will miss his advice and welcoming demeanour and look forward to continuing to work with Olives SA, as the tracks he has laid down will be easier to follow.

With fond remembrances, Ben.

Merilyn D Kuchel OAM: Horticultural Advisor to The National Trust

The volunteer gardeners at The National Trust-owned property Beaumont House were deeply shocked and saddened to learn that Michael Johnston had died.

When the Trust decided in 2015 to begin

to rejuvenate the heritage listed olive grove at Beaumont House, I contacted Michael to ask his advice, which he gave freely and generously. The trees had not been pruned since the olive oil factory on Dashwood Road closed in 1962.

Michael recommended drastic pruning of the 160-year-old trees, which we did a few trees at a time over the next six years (to minimise the shock and outrage of many local residents who were alarmed at this brutal treatment).

In May 2016, with Michael’s guidance and practical help, we harvested 360 kgs of olives, which yielded 40 litres of oil. Michael not only helped us pick the olives but supplied the bin and transported them to Diana Olive Oil at Willunga, where Domenic crushed them free of charge. He also helped us bottle and label the oil which he judged to be of a surprisingly high quality considering the olives came from a considerable number

of different varieties and were of varying ripeness.

In May this year Michael again told us when to pick and again organised the harvest and transport to Diana.

All the garden volunteers admired and respected Michael for his shared knowledge, encouragement and practical help. He will be sorely missed.

Our thanks to John Krüger (www.johnkruger. com.au) for his assistance in sourcing these images of Michael. If you’re in SA and you need a great photographer, touch base via john@ johnkruger.com.au or 0409 800 813.

Editor’s note: Michael was also a dear friend to me, and a valued and generous contributor to Olivegrower & Processor. His cheeky smile, enthusiasm and ‘let’s get it done’ attitude is already greatly missed. Thanks for everything, MJ – Gerri.

He also loved winning medals for his EVOOs; and both the logistics and hands-on work involved in the rejuvenation of the National Olive Variety Assessment (NOVA) grove.

Expanding entry field for 2023 Australian International Olive Awards

As this edition of Olivegrower & Processor made its way to your letterbox, expert olive oil judges across the globe were hard at work evaluating this year’s entries in the Australian International Olive Awards (AIOA).

AIOA Chief Steward Trudie Michels said that, if other 2023 Australian competitions are anything to go by, the judges would have been experiencing oils in general far more savoury and delicate than in recent years.

“I’m also involved in the Royal Adelaide Olive Awards, which is judged a month earlier, and what I saw from those entries was the ‘green’ spectrum dominant, rather than really ripe fruit flavours. Out of 100plus EVOOs, there were only around 10% that had that intense tropical fruit hit - the

pineapple and passionfruit that you get particularly with ripe Picual,” she said.

“What I was really impressed with was that the pepperiness and bitterness was in check, which I wouldn’t normally expect with not-so-ripe greener oils. Generally they were pretty well integrated, rather than the ‘bust your balls off’ experience you get in a more robust year.”

“Overall, the oils I’ve seen this year are good, and different. There’s all sorts of stuff going on - a whole variety of flavours, lovely light creamy textures, and when oils got Bronze it was because they lacked a bit of fruit intensity, not because they were totally out of balance.”

Climate changed

That’s most likely, Michels said, to this year’s unusual weather conditions.

“I’ve heard that generally it was much cooler weather leading up to harvest this year, so the fruit just wasn’t ripening,” she said.

“But then it was wet so they had to get it off the trees anyway, and so a lot of the fruit processed was a little greener.

“That probably explains the different flavour profile this year: with wine, when it ripens quickly it has no finesse, and this year’s longer ripening period for olives means the oils have more finesse.

“Many of our AIOA judges have expressed their thanks at being invited to be a part of

Supporting sponsor: Australian Olive Association

the competition again this year, particularly a number on the overseas panels. I think they’ll be even more pleased once they start tasting and see the calibre of this year’s oils!”

Global judging, Australia gathering

Michels said the 2023 competition will once again see judging panels spread across the globe, providing entrants with the opportunity to have their oils and olives judged by some of the world’s most expert tasters.

“We’ve got panels in China, Spain, France and New Zealand - with Toshiya Tada from Japan joining the New Zealand panel - and Tunisia is also back on this year,” she said.

“They’ve all said it’s a pleasure to be involved again and the effort they’re making to ensure they’re available, and to come together as panels, is proof of the increasing respect for the AIOA on the global competition circuit.

“And the Australian judging team are especially excited this year, as all 23 will be gathering for the first time since 2019. They’ve done a great job as state-based

panels during the COVID years but the dynamics are quite different when they’re all together as one judging pool, and the opportunity to mix panels throughout the three days of judging is invaluable in terms of peer learning.”

Increasing range of entries

Also exciting, Michels said, is the number and range of entrants in this year’s competition - especially on the international front.

“At closing the total was 263 entries, including 195 EVOOs and 36 flavoured olive oils. That’s only a few less than 2021’s record entries, and a great result in what has been another challenging year for many growers,” she said.

“The table olive category in particular is really exciting, up by almost 50% from both last year and 2021 and reflecting the really strong interest in table olive production which has occurred in the last few years."

“We’ve had increased entries from overseas this year, notably from Spain, Greece, Italy and New Zealand, and from Brazil for the

first time. That’s really positive, especially given the very low production levels from the last harvest in Europe and the shortage of oil there.

“There are also quite a few new producers who are entering for the first time. Who knows, one of them may be the next Leisal Rose and take out this year’s Best of Show!

“Again, it’s all proof of the momentum of the competition building, along with recognition of the brand value of an AIOA award.

“It certainly makes this year’s event even more competitive - and increases the value of the AIOA Best of Show Awards even further. We are very excited for the judging and the results. I love this time of the year.”

All medal winners will receive their results via email on 9 October, with the major awards announced on 27 October at the Australian International Olive Awards Presentation Dinner in Canberra, ACT. Tickets are now available on the National Conference websitewww.nationaloliveconference.com.au.

Professional AIOA product shots available to entrants

Among the myriad benefits of entering the AIOA is the opportunity to purchase the professional product images taken for the official AIOA Results Booklet. The reflective nature of glass means bottles are a pain to photograph, and good lighting is difficult with form of any packaging and product shape, so good product shots are hard to achieve for the average grower. And it’s expensive to have them taken professionally, particularly for small producers with only a few products.

So the AIOA organisers make the official AIOA product images available to entrants at a minimal cost, to assist with future marketing and promotion of your products.

Taken by a professional photographer, each is a stock shot with a white background. This makes them very versatile, able to be included in any promotional opportunity – for use on your own website, Facebook page or Instagram feed, or provided to media. The artwork is provided in a highresolution format, so is also suitable for hard print - e.g. magazines and brochures.

The cost is just $35 (+ GST) per product shot, which can be ordered online when you order your medal decals. What a great opportunity to present your products in a professional light!

2023 Australian International Olive Awards Presentationdon’t miss the chance to accept your award(s)!

There are just a few more weeks until the winners of the industry’s coveted Australian International Olive awards Best of Show titles are announced, celebrating this year’s outstanding products and rewarding the efforts of our most successful producers. For many, it’s a business-changing outcome and if you’ve entered your EVOO, flavoured oil or table olives this year, it could be you.

Medal results

Medal results for all 2023 Australian International Olive Awards entries will once again be emailed to entrants in early October, as soon as the judging results have been collated. Medal decals will also be available for immediate order, providing the opportunity to promote your medal wins early in the spring/summer EVOO-consumption season.

For all Gold medal winners, that will mean you’re also in the running for one of the major awards - maybe several, and maybe even one of the coveted AIOA Best of Show titles.

Food, wine, friends and celebrations

All will be revealed at the 2023 Australian International Olive Awards Presentation Dinner, being held in conjunction with the National Olive Industry Conference & Exhibition in Canberra, ACT.

The event is always a great night, enjoying good food and wine while catching up with old friends, making new ones, and celebrating the achievements of this year’s most successful producers.

And as in the past few years, the event will start with a tasting array of award-winning EVOOs, flavoured oils and table olives - all ‘incognito’ to prolong the suspense, of course!

If you win a major award, you’re going to want to be there to receive it; if you don’t, you’ll have a great time celebrating the success of your peers and the outstanding quality of the EVOO, flavoured oils and table olives our growers produce.

Official AIOA winners’ photographs

The AOA has once again booked a professional photographer to cover the event, capturing the night’s celebrations and recording the winners with trophies and sashes. The images are used in media coverage and promotions throughout the following year and beyond, and can also be provided for your own promotional use. Don’t miss the opportunity to have your AIOA win captured and celebrated into the future!

Join your industry peers to be part of the fun and celebrations, and hopefully to collect your winner’s trophy. Seating is limited, so book your tickets now on the Conference websitewww.nationaloliveconference.com.au

Details:

2023 Australian International Olive Awards Presentation Dinner Friday, 27 October from 6.30pm - Ann Harding Conference Centre, Bruce, ACT Bookings: www.nationaloliveconference.com.au.

OLIVE NATIONAL INDUSTRY conference & exhibition

Comprehensive topic mix for 2023 National Industry Conference

The AOA’s National Olive Industry Conference & Trade Exhibition is now only six weeks away, with organisers, presenters and delegates alike looking forward to another information-packed gathering focussed on all things olive.

Heading to Canberra this year, the event runs across two full days and evenings on Thursday 26 and Friday, 27 October and is being held at the University of Canberra’s Ann Harding Conference Centre.

Varied program

The 2023 program is divided into morning and afternoon sessions, combining plenary presentations and activities. Both mornings will feature plenary sessions covering a wide range of industry topics, while afternoon sessions will be more hands-on: Thursday will take delegates to a field event hosted by local producer Fedra Grove, and Friday will feature an interactive EVOO Cooking Class and an Olive Oil Tasting Workshop, the latter led by AIOA Head Judge Helen Taylor.

Presentations respond directly to topics raised at last year’s Conference, or suggestions from growers at other AOA events throughout the year, while the field event provides the opportunity for peer discussion and problem-solving of grove management issues.

The plenary session program repeats last year’s popular ‘mix-it-up’ format, with a comprehensive range of topics covering all aspects of running a successful olive business from grove to office to sales.

Grove management: The grove focus includes presentations on Making Use of Olive Waste - Composting, Regenerative Farming and Olives: Sustainability, Carbon and Improved Grove Practices, New R&D on Xylella Protection and panel sessions on Recovery from Adverse Climatic Events/Managing Climate Change in Your Grove. The latter will feature both grove management specialists and growers with lived experience.

Olive business: On the business front, presentations will include Protecting Your Brand IP - Trademarks, High Polyphenol EVOO: Why Do I Want It and How to Get It? and Consumer and Table Olive Market

Updates

Sales: And the always hot-topic issue of sales and marketing is tackled by presentations including Pathway Opportunities to Sales Growth, Digital Marketing: The Future is Here and a deep-dive into one of our most valuable marketing tools via The OWI EVOO Health and Nutrition Report – A One-Stop Shop for Consumer Q&A

Keynote presentations

While every session in the plenary program offers invaluable information, there are a few keynote presentations in the mix. Let’s take a look:

Campbell Mercer - Owner, Manna Hill Estate: Regenerative Farming and Olives: Sustainability, Carbon and Improved Grove Practices.

Campbell Mercer has an ‘all-rounder’ background combining international business, engineering and agriculture. His Manna Hill Estate property in Victoria’s Central Highlands incorporates a 2,500 tree olive grove, agroforestry and sheep grazing, and is the first farm in Australia to be AGW certified Regenerative. The olive grove is first in the world.

Manna Hill’s certified organic EVOO has won consecutive Gold Medals at the 2020, 2021, and 2022 Australian International Olive Awards.

The farm management practices at Manna Hill Estate are focused on improving soil health through applying biological methods such as compost, biochar, creating biofertilisers, extensive mulching and cover cropping. These practices also help to increase the waterholding capacity of the soil and to minimise evaporation, which will become increasingly important as climate change takes hold.

Using Manna Hill Estate as a case study, Mercer will discuss some of the practices and resulting improvements that can be achieved with a regenerative approach, including carbon sequestration (carbon farming) and the resulting monetization potential.

Lauren Hamilton - Owner, Digital Narrative: Digital MarketingBig Opportunities for Small Business: The Future is Here

Lauren Hamilton knows small business. She has founded two businesses herself, and helped hundreds of people grow their businesses through smart marketing solutions.

After a 10-year career in media, business development and marketing, Lauren founded Digital Narrative in 2014 with the goal of helping small businesses punch above their weight in the online arena. Today, Lauren leads a talented team who create websites, content marketing and digital ad campaigns that elevate small businesses to new heights.

Lauren will provide a practical update on the whats, hows and whys of digital marketing in 2023, apply entitled The Future is Here, sharing her passion for encouraging small business owners to back themselves and their dreams through investing in digital marketing services.

Olives, and knows a lot about growing olives, producing olive oil and what makes EVOO so good for us.

Recent research highlights that the mechanisms behind the health benefits of EVOO are largely attributed to the presence of a wide range of polyphenols. Dr Joanna will summarise this science, discussing what is in extra virgin olive oil, what influences the levels of polyphenols and how much EVOO we need to benefit.

Dr Joanna McMillan - Nutrition Scientist, Dietitian & Food Futurist: High Polyphenol EVOO: Why Do I Want It and How to Get It?

An accomplished health and wellbeing advocate, Dr Joanna McMillan is a PhD-qualified nutrition scientist and dietitian who excels in translating complex science into easily understandable messages. Dr Joanna is also a non-executive board member of Cobram Estate

Tawnya Bahr, Director - Co-Founder, Straight To The Source: Pathway Opportunities to Sales Growth.

An excutive chef and industry advisor for the Australian Culinary Federation, Tawnya Bahr is a respected voice in the hospitality and agri-business industries, using her expertise in food business strategy, product development and commercial procurement to shape industry standards, advocate for Australian producers, and promote excellence throughout the supply chain.

Through radio regional food tours, Tawnya has empowered farmers and chefs to connect, think outside the box and harness new pathways to raise brand awareness and business growth.

Tawnya’s presentation will share insight into agri-tourism, value adding, and brand awareness in the foodservice sector. Discover how to leverage provenance value, enhance brand recognition, connect with chefs, and explore pathways to increased sales opportunities.

2023 AOA National Olive Industry Conference & Trade Exhibition program

Thursday, 26 October

Morning: Plenary Sessions

Afternoon: Field Session, Fedra Olive Grove

Evening: Conference Dinner, Canberra Institute of Technology Restaurant (included in registration)

Friday, 27 October

Morning: Plenary Sessions.

Afternoon: EVOO Cooking Class + Olive Oil Tasting Workshop

Evening: 2023 Australian International Olive Awards Presentation Dinner, Ann Harding Conference Centre (Optional eventadditional ticket required)

*Please note program may be subject to change where necessary.

Delegate feedback from the 2022 Conference

“It was great to have a variety of speakers covering a range of topics and the exhibitors with info on a range of areas/ equipment.”

“As beginners to olives, it was very informative to see what works and what doesn't for different people.”

“Extremely well organised. Great range of topics and speakers. Good time keeping and question sessions.”

“It was excellent to meet so many people and the openness was great. Well done to all the team who put the conference together.”

Registration

Registration and AIOA dinner bookings are available 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 2023-24 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 the Mercure Canberra Belconnen, located within walking distance of the

Go for the Conference, stay and play

Thanks to both COVID and the hectic pace of life, most of us probably haven’t been to Canberra for a while. It’s a great place to visit, with so much to see, do and experience, so why not make the most of your trip and stay a few extra days to explore the national capital - and beyond.

No matter what your interests or vacation ‘style’ there’s sure to be plenty of interest for everyone across the region, with over 50 major cultural institutions, including museums and galleries, and 70% of the state covered by open space, parkland, and nature reserves. Here are a few highlights to get your itinerary planning started:

Parliament House

High on Capital Hill sits Australia's iconic Parliament House, where you can book a tour of the building's impressive architecture and view the impressive collection of Australian art displayed along the hallways of the historic site. If you’re there at the right time, you can see democracy in action by attending Question Time.

Galleries and museums

Too many to name, the national capital has a wealth of galleries and museums which are home to some of the Australia’s most important collections, including the

Conference venue, for a limited number of rooms. To access the delegate rate, book online via the link on the Conference websitewww.nationaloliveconference.com.au - under the Delegate Information dropdown.

A number of other hotels are located nearby, including the Abode Belconnen and Ramada Encore Belconnen.

More information

The program and other information is being updated on the Conference website - www.nationaloliveconference.com.au - as details are confirmed. You can also contact AOA Admin Manager Liz Bouzoudis at secretariat@australianolives.com.au or 0478 606 145 with any questions.

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.

National Gallery of Australia, the Canberra Museum and Gallery, the National Portrait Gallery and Canberra Glassworks. There’s even a Dinosaur Museum, for those of you with a Jurassic Park bent!

Australian War Memorial

Commemorates the nation’s living history, the Australian War Memorial tells the continuing story of Australian service and sacrifice in war, conflict, peacekeeping, and humanitarian and disaster relief operations around the world. Major works are currently underway but large areas of the Memorial are still open to visitors, including the Aircraft Hall, Hall of Valour, First World War Galleries, Second World

War Galleries, Conflicts - 1945 to Today Galleries, and the Commemorative Area. National Arboretum Canberra

The Canberra skyline across the Brindabellas can be seen from the top of the National Arboretum, a 250-hectare site for conservation, scientific research, education, tourism and recreation housing over 44,000 rare and endangered trees. You can also gain an insight into Indigenous interpretation of the landscape on a tour of cultural and scenic sites with expert guides from Ngala Tours.

Australian National Botanic Gardens

Explore around one fifth of Australia's diverse and spectacular flora in this 35 hectare bushland setting. With over 4,300 plant species, it's the only place in the world you can see this level of plant diversity in one location, and there are free guided walks available to help inform and discover.

And this is just a taste of what’s on offer near the city: there’s plenty more on offer a little further afield.

For information on more attractions in Canberra, see the Visit Canberra websitevisitcanberra.com.au

OLIVE NATIONAL INDUSTRY conference & exhibition

2023 National Olive Industry Conference Sponsors & Exhibitors

The AOA National Olive Industry Conference is the industry’s foremost calendar event, providing invaluable information and learning opportunities across all sectors of industry involvement.

The AOA is committed to ensuring that the annual national gathering is accessible and affordable for all, with low registration fees made possible by the generous support of our industry sponsors and exhibitors.

We thank them for their support and urge you all to find out more about their industry-specific products and services. Even better, acknowledge their support and make them your preferred suppliers!

2023 AOA National Olive Industry Trade Exhibition

The annual trade exhibition is an invaluable element of the National Conference event, providing an opportunity to showcase the latest technology, equipment and services available to the industry. Bringing the industry’s top providers together in one place

2023 Conference Sponsors

while we’re discussing all things olives simply makes great sense: they’re there with the answers as the questions arise.

Face-to-face expert advice and information

The exhibition space will be directly adjacent to the conference plenary space, and morning tea, lunch and afternoon tea will be served within the area to facilitate maximum delegate interaction with exhibitors throughout the two days.

Their participation in the event provides an unequalled opportunity to discuss your individual business needs face-to-face and one-onone with experts in their respective fields, all in the one place. Along with information on the latest industry-specific products and services, its’s a great chance to discover new ways to improve and enhance your grove and business practices.

Don’t miss the opportunity: grab a coffee and some food, and head over to the booths to take advantage of the expert advice on offer.

Hort Innovation

Hort Innovation is a not-for-profit, grower-owned company that delivers more than $120 million in research, development and marketing activities on behalf of Australian horticulture each year. Hort Innovation’s primary function is creating value for horticulture growers and those across the horticulture supply chain. Through investment in R&D and marketing, Hort Innovation works to improve productivity, farm gate profitability and global competitiveness of Australian horticultural industries. Hort Innovation is the link between the needs of industry, the capabilities of science, and the potential of marketing.

W: www.horticulture.com.au

Modern Olives - Lunch Sponsor, also Exhibitor

Modern Olives is a leading independent analytical laboratory experienced in the olive industry since 2006. Everything we do is focused on providing outstanding service to our customers as well as being a contributor and leader in the modern olive industry. Our laboratory is available to all growers, oil traders, marketers and researchers who require their olive oils, table olives or olive derivative products tested. Throughout the entire process, from planning groves to testing oil quality, our team provides professional, olive-specific technical advice.

Ph: 03 5272 9570

E: info@modernolives.com.au

W: www.modernolives.com

Australian Olive Association

The Australian Olive Association (AOA) is the prescribed industry body representing the olive industry in Australia since 1995.

The AOA provides an extensive range of services to stakeholders, including the operation and management of workshops, field days and other extension services. It also runs the annual National Olive Conference & Exhibition, and the Australian International Olive Awards.

The AOA has an experienced Board of Directors consisting of small, medium and large growers, along with other Directors co-opted for their relevant experience and expertise.

Ph: 0478 606 145

E: secretariat@australianolives.com.au

W: www.australianolives.com.au

2023 Exhibitors

Deltagen Australia

Deltagen Australia is proud to offer Biogras L, a high-performance, cost competitive enzyme preparation for olive oil extraction. This is produced in Spain by our sister company Biocon Espanol, an independent leader in the production and marketing of enzymes.

Biogras L has been widely used in Europe, South America and Australia for many years. It is formulated to optimise pectinase activity and has residual cellulose and protease activities which are also of importance during oil extraction. Biogras L offers: improved extraction, improved separation, reduced residual oil and faster decantation. Biogras L complies with FSANZ regulations and is GM-free.

Deltagen Australia is also the agent for the Megazyme range of test kits for the food industry. For further information please contact Adrian at Deltagen Australia.

P: 03 9728 3038

E: info@deltagen.com.au

W: www.deltagen.com.au

Australian & New Zealand Olivegrower & Processor

Australian & New Zealand Olivegrower & Processor is the region’s only specialist olive publication and one of the key sources of industry information. It covers every aspect of the olive industry, from grove management and processing to packaging and marketing, with content targeted at current topical issues.

Industry-owned and produced, the emphasis is on best practice management to increase quality and business viability, along with news, events and opportunities. Each edition also includes R&D Insights, the quarterly update on Olive Levy-funded projects and initiatives.

Published four times per year, the magazine is mailed to subscribers across the globe and is also available online for login access 24/7.

Ph: 0408 525 798

E: editor@olivegrower.com.au

W: www.olivebiz.com.au

Department of Primary Industries AgEnviro Labs

Discover the production outputs of your grove through the chemical analysis of olive oil and olive fruit or organoleptic (sensory) analysis of olive oil.

In our industry leading laboratory, DPI’s world-class scientists employ accredited testing techniques, systems and technologies to deliver independent, quality assured data.

Accredited by the National Association of Testing Authorities (NATA), International Olive Council (IOC) and American Oil Chemists’ Society (AOCS), DPI’s AgEnviro Labs Oil Testing Service provides Extra Virgin Olive Oil (EVOO) and virgin olive oil classification (against the IOC standard and the Australian Standard AS5264-2011), near infrared (NIR) testing, oil quality and adulteration testing, nutritional information and shelf-life prediction.

Remove the guesswork. Unearth the value. Cultivate quality.

Contact our Customer Service Team on: Ph: (02) 6938 1957

E: wagga.labs@dpi.nsw.gov.au

W: www.dpi.nsw.gov.au/labs

Olivebiz

Olivebiz.com.au is the industry-owned website dedicated to olive industry related news, events and products. Together with current news, it also houses the digital version of the Olivegrower & Processor industry journal, the Friday Olive Extracts e-newsletter, and the Olive Levy R&D communications, R&D Insights (quarterly) and Grove Innovation (monthly).

W: www.olivebiz.com.au

Eclipse Enterprises

Eclipse Enterprises (Australia) Pty. Ltd has been an importer, wholesaler, and distributor of professional horticultural equipment for over 40 years. We have been a primary supplier to the Olive Industry during that time.

Our brands and partners include CAMPAGNOLA srl, who pioneered pneumatic olive harvesters, secateurs and loppers and are now better known for their award winning Alice Electromechanical Olive Harvesters. CAMPAGNOLA are also reinvigorating the electric secateurs market with the new cordless electric pruning range.

Ph: 08 8351 8611

E: leon@eclipseenterprises.com.au

W: www.eclipseenterprises.com.au

Continued page 22 >

Modern Olives - refer Sponsor listings

PELLENC

Making your work easier while respecting nature

Mount Torrens Holdings

Quality. Efficiency. Taste.

The Mount Torrens Holdings team understands the blood, sweat and tears that goes into an olive harvest because we live it ourselves, year after year. This constant striving for the best extraction and oil quality has led us to import the machinery we believe in and use ourselves, Officine Mecchaniche Toscane S.p.a. One of the leaders in olive plant technology, OMT S.p.a. have been operating in the oil sector since 1936, offering flexible, reliable, and technologically-advanced plant solutions.

Offering state-of-the-art plant for small to large mills, all OMT S.p.a plant options are created to help you achieve the highest organoleptic and polyphenolic quality in your olives, while maximizing yield at low temperatures.

Come and talk with us about your processing needs, and get ready to make the next olive harvest your best one yet.

Ph: 0418 839 601

E: sales@mounttorrensholdings.com.au

W: www.mounttorrensholdings.com.au

Olive Wellness Institute

The Olive Wellness Institute is a science repository on the nutrition, health and wellness benefits of olives and olive products, which is all subject to extensive peer review. The institute is guided by scientific experts that specialise in the nutrition, health and wellness benefits related to olive products.

This website is intended to be the go-to source of credible information relating to the nutrition, health and wellness benefits of olives and olive products, such as Extra Virgin Olive Oil and other products derived from the olive tree.

Ph: 0488 260 303

E: info@olivewellnessinstitute.org

W: www.olivewellnessinstitute.org

Since the early 2000s, PELLENC Group has been manufacturing machinery and handheld equipment for olive harvesting and pruning, working closely with the industry to make labour-intensive tasks easier while increasing productivity. The 1489 employees at PELLENC Group are committed to the values of excellence and thoroughness in their work and passionately engaged in designing, producing, and marketing tools at the cutting edge of technological innovation.

We are constantly seeking new ways to make working with nature more enjoyable and more efficient, through our conviction that it is possible to obtain better yields while also respecting the environment. Together we are pursuing our mission to work with nature while serving people.

P: 08 8244 7700

E: luke.bennett@pellenc.com.au

W: www.pellenc.com

Tornado Pumps & Sprayers

Tornado Pumps & Sprayers specialise in supplying equipment and machinery for olive growers, from growing through to processing. We manufacture a full range of spray equipment from linkage to trailed models. We have a vast range of mulchers suitable for grass and prunings, a complete range of fertilizer spreaders in single and double spinner models and electric pruning shears of various cutting sizes.

We have been appointed as agents for the full range of Sicma (Italy) olive harvesters. We are Pieralisi (Italy) trained in sales, installation and service of olive processing equipment for QLD, NSW, ACT and VIC. Pieralisi is one of the world’s largest manufacturers of high technology olive processing equipment. Our workshop is fully equipped for your servicing needs and spare parts are readily available.

Ph: 02 9824 8444

E: tornado@tornadosprayers.com.au

W: www.tornadosprayers.com.au

See the updated list of exhibitors and sponsors, along with information about the products and services they offer, on the Conference website: www.nationaloliveconference.com.au.

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.

Record numbers for AOA OLB management webinar

The AOA’s latest Best Practice webinar hit the spot topic-wise, attracting the highest number of registrations of any online industry information session held to date.

Presented by Research Associate Professor Dr Robert Spooner-Hart of Western Sydney University, the August 15 webinar was focused on the management of olive lace bug (OLB), one of the Australian industry’s most significant pests.

OLB has recently been a major problem in many regions of NSW, particularly the Hunter Valley, and also in southern Western Australia. This is largely due to recent weather conditions more conducive to the survival and subsequent breeding activity of initial developing bugs.

Critical timing

With improved monitoring and early management practices therefore

critical in reducing early populations and later-season problems, the AOA engaged industry ‘pest guru’ Dr Spooner-Hart to provide timely information and advice in the lead-up to peak breeding season.

The webinar also provided an opportunity for growers to discuss other olive pest and disease problems and recommended management solutions.

Webinar take-home messages

• Monitor your crop regularly for OLB and other pests/ diseases:

• Focus initially on areas with previous history

• Also consider regional communication

• Set up and implement a biosecurity plan

• Detect and target the first season OLB cohort

• Keep trees healthy (via plant nutrition, soil health, etc)

• Healthy trees are more tolerant of pests/diseases, especially OLB

• Groves with greater biodiversity generally have lower pest and disease problems

• Regularly prune trees to open them up

• Light and air circulation assists in minimising OLB, scale and fungal disease incidence

• Select chemical (or other) management strategies wisely and apply strategically (e.g. spot spraying)

• Monitor for success of your applied strategies and adjust/ modify accordingly

It therefore wasn’t really surprising to see a total of 135 olive levy payers and industry stakeholders register for the session, including 70 from NSW. The remainder were spread across Australia’s olive production states, joined by several others from Argentina and Japan.

Comprehensive coverage

Spooner-Hart’s presentation covered all facets of the OLB issue, from species description and lifecycle to identification, symptoms, monitoring (crucial!) and treatment. He particularly emphasised spot treatment of affected areas only, rather than spraying the entire grove, and recording all data to inform future management decisions.

Topics also included new monitoring technologies, integrated pest and disease management (IPDM), biological control and the importance of tree health in protection from OLB attack.

And while the principles of IPDM are preferred and promoted by Spooner-Hart and the AOA, the session also included an overview of the chemicals currently registered or legally permitted for use against olive lace bug.

Wide-ranging Q&A topics

As with all AOA webinars, the event finished with Q&A session, providing an opportunity for attendees to ask Spooner-Hart questions specific to their own groves and management practices. A wide range of topics around OLB and wider pest and disease issues was covered, including: additional chemical treatment options on the horizon; drone software for identifying pests and/or diseases; ladybugs and paraffinic oils for the control of

lace bug; spray treatment regimes; timing of beneficial insect release; grove plantings to provide refuge for beneficials; and the pruning/spraying relationship when OLB is present.

Attendees were enthusiastic about the session, with comments describing it as an ‘excellent session’, ‘very clear, very useful’, ‘brilliant info’, ‘a good concise expose of the Olive Lace Bug problem’ and ‘a very worthwhile 40 minutes’.

All registrants have been provided with a link to the webinar recording, which is available for viewing on the OliveBiz website - www.olivebiz. com - under the Projects/Webinars dropdown.

More information

Spooner-Hart pointed attendees to the wealth of additional information on managing pests and diseases on the OliveBiz website, including the outputs of the olive levy project An integrated pest and disease management extension program for the olive industry (OL17001). This includes a series of online tutorials, flyers, the revised Field Guide to Olive Pests, Diseases and Disorders and the Best Practice IPDM Manual, the ‘must-use’ grove management master tool for the industry.

They’re all free to access and/ or download: go to www.olivebiz. com.au and you’ll find them under the Projects/Industry Resources dropdown.

*This webinar 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.

A prosperous and sustainable Australian horticulture industry built on innovation

OUR STRATEGIC IMPERATIVES

Hort Innovation Strategy 20242026, setting out its vision for a prosperous and sustainable Australian horticulture industry built on innovation.

Enhance and safeguard supply

PRIORITY 1.1

Lead world-class innovation to ensure Australian horticulture is globally competitive

PRIORITY 1.2

The new strategy has been driven by projected high industry growth, an appetite for expanded trade and increasing sustainability priorities, informed by feedback from growers across the nation through farm visits, surveys and advice provided through industry advisory panels and meetings.

Partner with industry on their sustainability priorities and research needs to support social and environmental stewardship

PRIORITY 1.3

Excel in breakthrough research to strengthen industry’s readiness for existing and emerging opportunities and threats

PRIORITY 1.4

also key.

Accelarate local and global demand

PRIORITY 2.1

Access and expand high-value markets to deliver profitability and sustainability for industry

PRIORITY 2.2

It builds on the Strategic Investment Plans of 37 levy-paying Australian industries, including olives, and recognises growth projections of more than 20% for the horticulture sector identified in the recently released Contribution of Australian horticulture industry report.

Collaborate with industry to bolster resilience and futureproof supply chain disruptions

ƒ Accelerate local and global demand - via market access, trade and marketing. Includes driving efforts to access and expand high-value markets, stimulate consumption, provide data-driven decision-making tools, and explore innovative approaches to utilising waste for generating new revenue streams.

Drive consumption through high-impact, evidencebased domestic and export marketing campaigns

PRIORITY 2.3

Deliver valuable data and insights that transform decision making

PRIORITY 2.4

Advance solutions to reduce and utilise waste to deliver new revenue streams for growers

Providing a roadmap for Hort Innovation investments over the next three years, the new strategy will carry on from the industry investment direction set out in the Hort Innovation Strategy 2019-2023, Growing into the Future

Focus on grower priorities

Hort Innovation says that, working alongside industry and building on existing strengths, the new threeyear plan will focus the organisation on industry-wide, grower priorities through the delivery of five imperatives and 18 priorities.

The strategy aims to assist industry to:

ƒ Enhance and safeguard supplyvia production R&D, biosecurity and sustainability. Includes partnering with industry to address its sustainability priorities and support social and environmental stewardship. Spearheading worldclass innovation and fortifying the industry against potential

to address them, with a new strategy and structure that supports Australian horticulture to grow more, sell more, and get bang-for-buck from levy investments.”

Maximise and diversify investments

Internal changes

Make the culture thrive

PRIORITY 3.1

Partner with industry to deliver Annual Investment Plans ensuring industry levy-funded projects deliver impact at scale

ƒ Maximise and diversify investments Hort Innovation makes on behalf of growers - via strategic investments, partnerships and investment plan. Includes building strategic partnerships to deliver bigger, bolder investments, a new flexible investment framework for research partners and partnering with industry to deliver impact at scale.

PRIORITY 3.2 Build strategic partnerships to deliver bigger, bolder investments in innovation for Australian horticulture

PRIORITY 3.3

ƒ Make the culture thrive - via collaboration and customer focus, and investing in industry capability.

ƒ Work simply and effectively - via minimising of complexity, quality compliance and governance. The focus also includes measuring performance, enhancing outcomes, and keeping growers and broader stakeholders informed.

Adapting and working with industry

Hort Innovation chair Julie Bird said the strategy reflects horticulture growers’ priorities, and the organisation is committed to working with industry to achieve its objectives.

“The value of Australian horticulture is projected to surge by up to 22.5% by 2030,” she said.

"Equipping growers with the necessary tools to manage this remarkable growth is of the utmost importance. We are attuned to the needs expressed by growers, and

PRIORITY 4.1

Collaborative and customer focused

PRIORITY 4.2

Hort Innovation CEO Brett Fifield said the new strategy builds upon Hort Innovation's progress over the past year, and emphasises a productive internal culture with operational complexities removed.

High performance, inclusive culture

PRIORITY 4.3

Empower our people

PRIORITY 4.4

“We have made changes internally, including a new Industry Service and Delivery team which consolidates our partnerships, adoption and investment work,” he said.

Create a flexible investment framework attracting new partners and alternative funding resources

Invest in industry capability

Work simply and e ectively

PRIORITY 5.1

Quality compliance and governance

PRIORITY 5.2

“We have also restructured our business so that production-related R&D and sustainability work are in the same team, and our biosecurity R&D projects sit alongside our international trade efforts.

Transparent relationships

PRIORITY 5.3

Minimise complexity

“In partnership with industry, these changes position us to get ahead of key issues and work together on larger, transformative projects.”

More information

The Hort Innovation Strategy 20242026 has been published as a detailed ‘plan-on-a-page’, which appears on the following pages.

The plan can also be found on the Hort Innovation website - www. horticulture.com.au under the Hort Innovation dropdown, in The Company column list.

Associated references

The Hort Innovation Strategy 2019-2023, Growing into the Future, is available for reference on the Hort Innovation website as a downloadable pdf. Just type ‘Strategy 2019-2023’ into the search tool.

Hort Innovation Strategy 2024-2026

OUR VISION

A prosperous and sustainable Australian horticulture industry built on innovation

OUR STRATEGIC IMPERATIVES

Enhance and safeguard supply

PRIORITY 1.1

Lead world-class innovation to ensure Australian horticulture is globally competitive

PRIORITY 1.2

Partner with industry on their sustainability priorities and research needs to support social and environmental stewardship

PRIORITY 1.3

Excel in breakthrough research to strengthen industry’s readiness for existing and emerging opportunities and threats

PRIORITY 1.4

Collaborate with industry to bolster resilience and futureproof supply chain disruptions

Accelarate local and global demand

PRIORITY 2.1

Access and expand high-value markets to deliver profitability and sustainability for industry

PRIORITY 2.2

Drive consumption through high-impact, evidencebased domestic and export marketing campaigns

PRIORITY 2.3

Deliver valuable data and insights that transform decision making

PRIORITY 2.4

Advance solutions to reduce and utilise waste to deliver new revenue streams for growers

Maximise and diversify investments

PRIORITY 3.1

Partner with industry deliver Annual Investment Plans ensuring industry levy-funded projects deliver impact at

PRIORITY 3.2

Build strategic partnerships to deliver bigger, investments in innovation for Australian horticulture

PRIORITY 3.3

Create a flexible framework attracting partners and alternative funding resources

diversify

industry to Investment industry projects at scale partnerships bigger, bolder innovation horticulture flexible investment attracting new alternative resources

Make the culture thrive

PRIORITY 4.1

Collaborative and customer focused

PRIORITY 4.2

High performance, inclusive culture

PRIORITY 4.3

Empower our people

PRIORITY 4.4

Invest in industry capability

Work simply and e ectively

PRIORITY 5.1

Quality compliance and governance

PRIORITY 5.2

Transparent relationships

PRIORITY 5.3

Minimise complexity

OUR ROLE

We advance Australia’s $16 billion horticulture industry by investing in research and development, marketing and trade to build a prosperous and sustainable future for growers.

We partner with Australian and international co-investors including government, leading science, technology, and consumer strategy experts to anticipate future challenges and opportunities.

Our role is to capture value from the investments we make to benefit all levy payers.

OUR GOALS

Foster collaborative relationships –stakeholder engagement > 60 per cent

Strong teamwork and shared purpose –employee engagement > 70 per cent

Deliver real impact for growers –Benefit Cost Ratio > 5:1

Live our values – focus on our customers and innovation

Satisfaction with service – partner and member rating > 60 per cent

Execute for industry – Strategic Investment Plans delivered on time and on budget

Help grow value – preference for Australian horticulture in key markets

Be ambitious – 100 per cent annual investment target and attract new partners

OUR GUIDING VALUES

Growth

Courage Innovation

Increasing awareness the focus of new Olive Wellness Institute project extension

The Olive Wellness Institute (OWI) and Hort Innovation have signed off on funding for a further three years of the OWI’s work via the olive levy investment project Educating Health Professionals about Australian Olive Products (OL22001). The project continues on from phase 2 of the project (OL19001 - 2020-2023) and will allow the OWI team to continue educating professionals about the health benefits of olive products through to July 2026.

OWI dietitian Sian Armstrong said the next phase of the project will be focused on spreading the word about the Institute and its resources - and through that, further increasing knowledge around the health benefits of olive products.

Final report highlights

The final report of the project’s previous phase (OL19001) showed the OWI team had an incredibly busy three years, with activities during the 2020-2023 period including:

ƒ new blogs released monthly;

ƒ key new research added to the olive science database of published literature;

ƒ new website articles released regularly;

ƒ new resources produced, including a virtual sensory tasting guide, e-books and an oil comparison tool;

ƒ attendance at healthcare professional events (trade stands);

ƒ regular webinars;

ƒ podcast episodes on olive science;

ƒ educational YouTube videos developed and launched;

ƒ Extra Virgin Olive Oil Health & Nutrition Report produced and launched to key health professionals;

ƒ annual market research via healthcare professionals and food service professionals;

ƒ website re-development to improve user experience and improve search engine optimisation (SEO) ranking. The report also shows how successful these activities were, with research showing that overall, there was a significant increase in awareness of the Olive Wellness Institute among healthcare professionals since the original

project (OL17002). Positive attitudes towards the health benefits of olive products continue to rise, along with the likelihood to promote them.

Importantly, there was also a significant increase in healthcare professionals' knowledge of how to identify extra virgin olive oil that meets Australian Standards.

Stand-out statistics

Among the stand-out statistics contained in the final report were:

Website performance

Throughout the overall project period from 1 May 2020 to 31 March 2023, the Olive Wellness Institute’s website logged 512,286 page views and 365,448 unique page views by 281,123 users.

The most accessed website content was:

1. 11 Health Benefits of EVOO (147K views/103.7K unique)

2. Homepage (22.4K views/15.3K unique)

3. Olive leaf tea (19.7K views/14.4K unique)

4. Olive leaf extract (14.5K views/11.5K unique)

5. Grades of olive oil (13.4K views/9.7K unique)

“Over the past few years, the Institute has focused on building and developing a strong bank of content and resources, covering a wide range of topics and discussion areas,” she said.

6. About hydroxytyrosol (11.4K views/8.8K unique)

7. EVOO and men’s health (10.7K views/7.7K unique)

8. Med diet fodmaps (10.5K views/8.3K unique)

9. EVOO vs Flaxseed oil (7.8K views/4.3K unique)

10. Cooking with olive oil (7.1K views/5.6K unique)

And the website hits are growing rapidly: in comparison to the period April 21-March 22, the statistics for April 22-March 23 showed the number of total website users up 49%, pages per session up 48%,

Thanks to the OWI’s work, nearly a third of health care and food service professionals now know what to look for on a bottle of EVOO to ensure it meets Australian standards.

“With so much excellent information already available on our website, we believe that instead of continually creating more and more, we should instead now focus on building our audience and increasing dissemination of the information we have already created for OWI.

“This further funding from Hort Innovation provides that opportunity to increase awareness of the Institute and our resources, with the aim of reaching as many healthcare professionals and food service professionals as we can.

“This helps us work towards our ultimate goal, which remains to increase demand for Australian olive products within Australia.”

Planned activities

Armstrong said the OWI team’s plans for the new project phase include:

ƒ Ongoing social media advertising targeting healthcare professionals (HCPs) and food service professionals (FSPs);

ƒ Attendance and presentations at conferences and trade shows relevant to HCPs and FSPs;

ƒ OWI events and webinars, particularly in conjunction with other Hort industry levy funded projects

ƒ Education and advocacy to healthcare professionals

The

Extra Virgin Olive Oil Health and Nutrition Report

users originating from an organic search (through unpaid search results on search engines) up 55%, users originating from social media up 49% and users originating from emails up an impressive 161%.

Newsletter subscribers

Individual subscribers to the Olive Wellness Institute’s regular e-newsletter also increased dramatically over the three-year period, up by more than 250% from the end of the first project phase.

Increased recognition of scientific evidence related to olive products

Market research results carried out at various stages throughout the project period show that the target audience are increasingly aware about the scientific evidence regarding olive products, particularly EVOO. There is also an increased willingness to recommend and promote EVOO. The most recent wave of research indicates that among healthcare professionals:

ƒ 82% believe EVOO is highly beneficial for general health;

ƒ 76% believe EVOO is high in antioxidants, and 58% the same regarding OLE.

ƒ 57% believe olive leaf extract (OLE) is highly beneficial for immune health;

ƒ 79% believe EVOO is highly beneficial for heart health;

Practice and behaviour change with relation to olive products

The statistics also show that the OWI’s work is having a significant influence on healthcare and food service industry professionals’ practices in regard to olive products.

Three waves of market research conducted throughout the recently completed project have continually shown high engagement in willingness to promote extra virgin olive oil and olive leaf extract, with the most recent wave of research showing that 82% of health professionals were very likely to recommend extra virgin olive oil and 39% very likely to recommend olive leaf extract.

There was also a significant increase throughout the project in health and food service professionals’ awareness of what to look for on a bottle of EVOO to ensure it meets Australian standards, rising from 18% to 28%.

Positive grower sentiment

In the 2023 end-of-project survey, 100% of participating olive levy payers expressed their support for the continuation of the Olive Wellness Institute, recognising it as a valuable resource.

This highlights the project's value to Australian olive growers in promoting consumption of Australian olive products through education and an increased awareness of their health benefits.

‘11 Health Benefits of EVOO’ was the most accessed web page over the last project phase, with nearly 150,000 views.

olivewellnessinstitute.org

recently launched Extra Virgin Olive Oil Health and Nutrition Report is a major resource in the OWI’s work to educate professionals about the health benefits of olive products.

around the Australian Dietary Guidelines update, to gain support for elevating EVOO within the guidelines;Working with universities and education institutions to educate students about the benefits of EVOO.

Continuing grower support

While increasing the Institute’s reach among health and food service professionals is the prime focus of the new project phase, Armstrong said supporting growers with knowledge and resources also continues to be a strong focus.

“Growers and the wider industry are the ground-level ambassadors for olive products; they’re speaking with consumers, buyers and decisionmakers on a day-to-day basis, and have invaluable opportunities to share information around their products,” she said.

“So the OWI will continue to be here with resources to ensure growers are informed and equipped to have those conversations, backed by peerreviewed science and research. From the wealth of information available on the website, to our virtual sensory kit, blogs to share on social media and the recently released Extra Virgin Olive Oil Health and Nutrition Report, we can help with answers to the

big questions and help with how to answer them.

“I’m also looking forward to catching up with growers and other industry members at this year’s National Olive Industry Conference & Exhibition

in Canberra. I’ll have a range of our resources with me, so if you’ve got a consumer question you’re not sure how to answer, or want a bit more indepth information yourself, come and see me and I’ll be able to point you in the right direction.”

Access resources

Research Recap

PROJECT NAME: Educating Health Professionals about Australian Olive Products (OL22001)

PROJECT AIM: To increase the use of olive products in the daily lives of consumers by equipping Australian health care, food service and culinary professionals with the knowledge they need to advise about their health benefits and uses. Delivery is via the Olive Wellness Institute, a scientific repository on the nutrition, health and wellness benefits of olives and olive products.

The project’s expanded focus has also ensured it provides relevant information and support tools to olive growers and processors in Australia to enable them to further increase awareness through their customers and networks.

KEY RESEARCH PROVIDER: Boundary Bend Olives

FUNDING: Hort Innovation Olive Fund

PROJECT TERM: Three years

PROJECT ENDS: July 2026 (current project phase)

You can find all of the Olive Wellness Institute resources, including downloadable information tools like fact sheets and the Extra Virgin Olive Oil Health and Nutrition Report, on the website - www. olivewellnessinstitute.org.

The strategic levy investment project Educating health professionals about Australian olive products (OL22001) is part of the Hort Innovation Olive Fund. The project is partially funded by Hort Innovation, using the Olive Fund research and development levy and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.

This R&D Insights insert has been funded by Hort Innovation using the olive research and development levy and contributions from the Australian Government. Hort Innovation is the grower‑owned, not for profit research and development corporation for Australian horticulture.

The OWI’s Sian Armstrong will be at this year’s National Olive Industry Conference & Exhibition in Canberra to speak with growers about the range of resources on offer.

Packed month of activities for New Zealand producers

September is a busy month for the New Zealand olive industry, with a full calendar of activities taking place across the country.

Focusing on both quality and productivity, they’re all organised by Olives New Zealand with the aim of providing the skills and knowledge needed to grow better fruit and produce better EVOO.

Grove Pruning Field Days

Starting in the grove, growers have the opportunity to learn more about the crucial art of pruning from grove experts and contractors Andrew Priddle and Neil Smith.

Olives New Zealand Executive officer Emma said the pruning field days are based on the learnings from the Focus Grove Project.

“They’re a continuation of the Focus Grove Project, reinforcing the importance of pruning no matter what the age and stage of your grove,” she said.

“The key points we want growers to focus on are:

It is important to be looking at the ‘next three years’ at any one time, not just the next crop.

Reducing tree height and opening canopies to increase airflow is essential, resulting in healthier trees, lower disease incidence, effective spraying and efficient harvesting.

• Improving light penetration is critical to achieving better leaf health, flower pollination and fruit set.

“It may seem counter-intuitive, but the Focus Grove Project results showed that this strategy works to ensure that groves are set up for year-on-year high crops, and also produce more healthy olives.

“One of the other important factors being discussed is that everyone’s pruning requirements are different, depending on the condition and size of their trees, harvest operations and grove management practices.

“While reiterating that pruning is a ‘mustdo’ task for everyone, the field days will provide an opportunity for growers to discuss the most suitable practices for their own groves, with experts in the field.”

Olive Oil Tasting Courses

The second activity is a series of Olive Oil Tasting Courses with Reni Hildenbrand, taking place across production regions from 17-30 September. Head Judge of the 2023 Extra Virgin Olive Oil Awards, Hildenbrand is an award-winning South African producer and tasting educator.

Focusing on aroma intensity, EVOO flavours and defects, the comprehensive sessions will also include discussion around ripening and harvest timing, EVOO classification and styles, consumer preferences, processing factors, oil shelf life and storage, and table olive production.

2023 NZ EVOO Awards

And it’s only fitting that the finale to September’s activities is the announcement of the 2023 NZ EVOO Awards winners at a Cocktail Evening in Hawke’s Bay on 30 September.

Emma said that entry numbers showed the importance of the competition to producers, despite the difficult harvest experienced by many.

“We received a total of 113 entries this year, 96 EVOOs and 17 flavoured, and we’re really pleased with that result,” she said.

“While it’s substantially below last year’s 152 entries, and less than what we planned for pre-harvest, it’s a nice surprise given the low production levels.

“And no doubt reflecting the cooler harvest season, the flavour profiles are predominately medium and mild this year, with only six oils categorised as intense.

“Those milder oils allow the flavour profiles to shine, though, so we’re all looking forward to the awards night and finding out just how good this year’s high quality New Zealand’s oils really are.”

Enquiries about any of the events can be emailed to Emma at admin@olivesnz.org.nz.

Pruning field days are being held across NZ to reinforce the importance of pruning no matter what the age and stage of your grove.

Capping off the month’s activities is the NZ EVOO Awards presentation on 30 September.

Olive marketing on a plate: how to run a promotional food event

Promotion of EVOO and table olives is an integral part of growing market share for our high-quality local products. There are many ways producers can get involved which also directly promote your own brand - like community pressing events, which we looked at in the June edition. Here we speak with South Australian producer Mel Hollick about the logistics and benefits of holding promotional food events, and how to avoid the potential pitfalls.

Background: Mel Hollick, Peninsula

Providore Farm

Mel Hollick runs her family business, Peninsula Providore, on South Australia’s Fleurieu Peninsula. They have groves on two properties in the region, at Currency Creek and nearby Nangkita, both of which include both table olive and oil varietals. All up they grow Corregiola, Manzanillo, Kalamata, Frantoio, Leccino, Barnea, Koroneiki and Pendolino, and produce a range of EVOOs, flavoured oils and table olives.

The Fleurieu Peninsula is renowned as a wine and food region so, with a family

background in wine tourism, it was a given that Mel would include promotional food events in her business mix.

Year-long events calendar

Peninsula Providore’s promotional offering includes both regular and special seasonal or annual events, which combine to keep the brand ‘out there’ and sales turning over throughout the year.

The Peninsula Providore Nangkita Farm Shop is open on the first weekend of each month, often combined with an event on one day. It’s smart scheduling, as it keeps the rest

of the month free for grove and production work.

Product tastings and sales are valueadded with regional food platters and local wines, for sale by the glass or bottle.

A guided Olive Grove Discovery Tour is also available on farm shop weekends, combining an informative tour of the grove with a regional platter lunch, local wine and EVOO tastings, and a take-home goodie bag including Peninsula Providore products. The tour must be pre-booked to ensure there are enough hands on-deck to cover both areas.

Plated Provenance is Peninsula Providore’s flagship food event, showcasing Peninsula Providore EVOO and olives, along with an array of other local products, wine and music.

A harvest-season version of the tour adds the opportunity to ‘pick your own olives’, with the cost including a bucket, lid, salt and instructions for attendees to pickle their own olives.

production shed to celebrate all things local produce. Naturally the multi-course menu showcases Peninsula Providore extra virgin olive oil and olives, along with ingredients from an array of other local producers, all enjoyed with local wines and music.

In late 2022 Mel and her team also hosted the two-day South Australian Olive Festival. The event included a Gala Dinner on the Saturday night, featuring an olive and EVOO-inspired menu by Masterchef’s Callum Hann, South Australian wines, and local music, followed by a more casual ‘festival’ event on the Sunday.

Promoting memories

experience enables people to have strong memories, which are also more triggers for remembering your brand and your products.

“And while farming and food production is hard work, if you can invite people to have a good time while you do it, why not? Especially when it’s a way to promote your brand and increase sales.

“Invite your friends, invite your family, and get them to invite their friends. People like to discover new places and new products, and word will spread eventually.”

Building brand ambassadors

Mel said Peninsula Providore’s events schedule is a big part of that ‘word spreading’.

Mel also takes Peninsula Providore’s range of EVOOs and flavoured oils to the Willunga Farmer's Market on the third Saturday of each month, attends the annual BowerBird Market each November and hosts workshops periodically throughout the year.

Plated Provenance is Peninsula Providore’s flagship food event, first held in winter 2021. The long lunch event sees up to 100 people gathered in the Peninsula Providore

With two medium-sized groves to tend, and production of table olives, EVOO and flavoured oils to manage, Mel is really busy already. So why does she also run food events?

“It’s about promoting our products, giving people an opportunity to taste them and also to immerse themselves in the regionwhich is a big part of your brand. It gives it a sense of place,” Mel said.

“It’s a feast for all the senses and the

“We do two or three big events a year and the pop-up farm shop one weekend a month,” she said.

“The farm shop is generic promotional material, a consistent message telling people you’re there and open, then every four months an event guarantees you have people visiting for a specific purpose.

“The pop-up farm shop means they can come back in between those events and they become your brand ambassadors: they

Now in her third year of food events, Mel has the art of turning a shed into a classy dining space down-pat!

“For events I don’t do the food, I need to be hosting and talking to people. I can’t be stuck in the kitchen cooking.”

come to an event and have a great time, then they’ve got someone visiting six months later and it’s ‘We’ll go and visit Mel, have a glass of wine and a platter, and get some more olives and EVOO’.

“It’s a great opportunity for locals too. They come out to the farm shop, see what you’re doing, see your product offering, and then come back at Christmas time and buy gifts. If they’re impressed, they’ll tell other locals.

“It’s a great way to get people more involved with your brand.”

The human experience

Learning by doing

While her family’s involvement in wine tourism undoubtedly gave Mel a head-start in event management, she said it’s really just matter of learning as you go.

“I grew up in a winery cellar door, so I lived and breathed it my entire life,” she said.

“But while there are some basics, you really learn by doing it - there’s so much involved, and so many variables for every business. An event checklist is a good place to start, though, and you can probably

As Mel points out in the article, events don’t always go to plan, and she’s learned there are two crucial skills to dealing with potential crises: learn to pivot, and accept that you’re human.

“This year, with the economic climate going south, we only sold half the tickets to the long lunch - which was something other Fleurieu Food Festival events with higher price points also experienced,” she said.

“That required a quick pivot to work out, about a week out from the event, how we could reduce costs and still make it a success. Luckily, we have started stockpiling our own second hand chairs and bits and pieces, so could reduce our hiring expenses.

“And on the upside, it provided the opportunity for a more personal event, where I felt I got to talk to everyone!

“It was also an opportunity to be extremely authentic. I said I'd look after dietary requirements and then, with everything that had been going on and a massive leadership course the week before, my head was too full and I forgot.

“So I owned it: told everyone in my welcome speech, and apologised in advance. It went down well, as people like to see that authentic and human part of the brand.”

Google that.

“It’s pretty simple though, really: people have to eat, so if you can make good food and local produce the hero, it’s just providing a good environment to do that.

“Also importantly, I think, the opportunity to take something home with them. That really helps with those brand memories.”

Promotion, not profit

Mel said that when deciding what sort of events she would run, the biggest contemplation was the real purpose of holding them.

“When I was planning my first events, I had to think about what was going to showcase EVOO and olives well,” she said.

“I also did a bit of research on what was around and what the price points were, both locally and in other regions. I wanted to be around the same to make sure the events were competitive. It costs more for small family-owned businesses to make products, though, so you do need to make sure you cover your costs.

“But I don’t look at it as a money-making thing, rather as a promotional exercise. If I break even that’s great but more important is that hopefully it means the next time they see our products on the shelf, they’ll remember them - and the great time they had - and will buy them over others.”

Rain set the scene for the 2022 Fleurieu Olive Festival but with three undercover areas, the 200 attendees had a great time.

The planning process

So how does the Peninsula Providore event planning process unfold?

“We don’t generally do the food ourselves, so the first thing is securing a chef and finding a date which works for us both,” Mel said.

“That’s a really important point: for events I don’t do the food. For the farm shop I can create local produce platters on my own, but if I’m hosting an event, I need to be hosting and talking to people. I can’t be stuck in the kitchen cooking. I need to be telling stories rather than creating the food.

“Collaborating with a chef is valuable too, as they’ve got their own regular people they tell about the event, and they can introduce your brand to a whole new audience.

“Then we work out a budget and how many courses, based on the format and ‘style’ of the event. A chef will have a minimum amount they need to make it viable, and then you’ve got to ensure you’re covering your food and wine costs, and the other overheads - hiring of equipment, crockery, tables and chairs, and toilets. Staffing is also a big one.

Records rule

“There’s a lot to it but it’s getting easier - and once you’ve done it, you’ve got a template.

“It’s really important to record all your details as you go, so you can monitor things as it comes together. It also means you’ve got them for next year, so you can see what works and what you’ve got to refine.

“Now we’re up to our third year I tend to do it mostly myself. I’ve got an events agency I get most things from and they helped out with contacts in the first year, so now I know where to get my toilets, my equipment, my

crockery, etc.

“And while agencies are good, particularly when you’re starting, you’ve got to be on to what they’re doing too: our biggest learning in year one was that there wasn’t enough space between the tables for people to get in and out. So now I have Barb, who has experienced it all with me, and she knows how we hang the hessian, how we do the lights, how the tables are set up, so that it all works on the day.

“Things like that teach you that you’ve always got to be prepared to learn - and to tweak. Along with always having a weather contingency plan.

“For example, on the Olive Festival Sunday it poured with rain but we still got 200

people - people had to pre-book food, so they turn up because they’ve paid for it. We had the marquee, the farm shop and cleared out the other shed: we had three undercover areas and everyone still had a fab day.”

Communicate, communicate, communicate

Once the planning is done, Mel said her focus shifts to marketing the event.

“I would recommend that people create a database of guests. They really are your best ambassadors,” she said.

“If they had a wonderful time, you’re mad not to remind them next year that they might want to come again. They generally will, and they’ll spread the word. They’ll often also bring others with them.

Regional food platters are part of the Peninsula Providore monthly pop-up farmshop offering and a great way to attract both locals and visitors.

Mel’s cooking demonstrations show that not all event elements need to be equipment-intensive or expensive to run.

“And it’s important to make sure that your consumers know what to expect. For example, we hold Plated Provenance in August, when it can be cold and wet and muddy, so we make sure people know we’re in a production shed and they should rug up.

“We also let them know there’ll be a fire that they can stand around - because isn’t the joy of winter a glass of red around a fire? Good food, good wine, good fire: people really look forward to that.”

And collaborate

While Mel organises Peninsula Providore’s events herself, she’s also a great believer in the ‘strength in numbers’ philosophy.

“The first year I ran Plated Provenance I partnered with Tasting Australia. Being a bit newer and not having had an event before, Tasting Australia gave it a bit of a name,” she said.

Turn complaints into compliments

“But the $400 you pay is a lot of money for a small producer, so you need to factor that into the contemplation and decide whether it’s worth it for the ticket numbers you have available.

“Then for the past two years we’ve run it as part of the Fleurieu Food Festival. The reasoning is that (a) through collaboration we can promote more businesses than

While careful - and contingency - ensures most events run smoothly, it’s a fact of life that occasionally someone won’t be happy on the day. Mel said it happens rarely but there’s value in going the extra mile to sort things out.

“If you do get a complaint, or somebody is upset, that’s an opportunity to get a customer for life. How you handle negativity or any issues can really turn things around: you just try and come up with a workable solution,” she said.

“Like the people who turned up out of the blue to a sold-out ticketed dinner. We found extra chairs (one was mine) and invited them to join us anyway. They still talk about it - ‘I can’t believe you let us stay’ - and are ongoing loyal customers.

“Even if you haven’t done anything wrong, invite them back another time, give them a free platter, whatever is viable and works. You just have to - the negativity isn’t worth it.

“Handling a complaint well is actually another opportunity to build your brand. They’ve got something good to say about you and they generally will.”

when I’m running a solo event; and (b) we can find funding and support and sponsors to promote it with a lot more voice.

“So being a part of an existing festival or umbrella event does make sense.”

… especially locally

But the biggest marketing strength, Mel believes, comes from local collaboration“promoting your EVOO and olives but also the region and other producers”.

“We’re trying to enhance awareness of what is produced in our region and to promote local businesses, so I think it’s really important that we work together and support each other,” she said.

“By having more local producers and more local products involved in my events, I end up with more promotion for my products. Everyone’s got their own database, social media and website, so it’s a lot easier to get the message out to more people because we’ve got a much louder collective voice.

“And whether it’s a dinner or farm shop platters, you can’t just eat olives and drink olive oil. You need the other products as well - wine, cheese, bread, coffee - to fill out the experience that you’re providing. We keep it local when we source those and that regionality is another element we can promote.

“Feedback from local collaborators backs it up too: they appreciate the support and hopefully they’ll reciprocate at another time.”

Worth the effort

Holding events is obviously a lot of work but Mel said it’s worth it, both personally and for Peninsula Providore.

The Nangkita Farm Shop is open on the first weekend of each month, keeping the rest of the month free for grove and production work.

“It’s pretty simple, really: people have to eat, so if you can make good food and local produce the hero, it’s just providing a good environment to do that.”

“I get a real buzz from it and I think the number of repeat customers shows they do too. I’ve already had people querying the next one and asking when they can book,” she said.

“I had a couple just drop in last year and they’ve come to every event since because they had such a good time.

“It’s the opportunity to amaze and delight with a fantastic, individual experienceand with that comes the brand loyalty. We probably wouldn’t be progressing at the same rate without the events.

“They’ve got a memory for life: they’ll be talking about poor Brooke in the rain cooking the barbecue, and the two inches of mud everywhere by the end of the day. And they’ll always remember Peninsula Providore.”

Be authentic

Which is why Mel’s take-out advice makes so much sense:

“The most important elements of that experience are the authenticity of the experience, of you and your brand. Don’t ever try and be something you’re not, show your brand in real life,” she said.

“My events reflect what I do: farm and hand-make products. They’re about the attention to detail, the experience carefully thought through and curated, because that’s how we make our products.”

More information: www.peninsulaprovidore.net.au.

Top lessons learned

Mel said she’s been on a huge learning curve through the first few years of running events and now has a good store cupboard of experience to draw from. Here are a few of the most important lessons she’s learned:

• Always expect the unexpected.

• Have a couple of extra chairs, and be prepared not to eat yourself. Walk-ins welcomed can be your best future ambassadors.

• The opposite can also happen, so be prepared to eat lots of left-overs.

• Be authentic. That’s so important.

• Have contingency plans, particularly for weather and power failures - the latter is key if you’re getting chefs in.

• If chefs are involved, make sure you know what their needs are - things like power, preparation space, etc. For example, we’ve worked out we have to use various power points in different places so we don’t overload them, as their equipment can be very power hungry.

• Make sure your consumers know what to expect. In particular, what’s included, what’s not and the style of your event.

• Dietary requirements: try to get as much as you can confirmed and catered for ahead of time but always have a contingency plan. Someone will inevitably forget to let you know.

• Record all details from planning to packing-up, because what you’ve done this year will be a great checklist for next year.

• Debrief afterwards: note what went well, what didn’t. Then when you start your planning next year you’re ahead of the game already.

Mel and Barb set the scene based on the format and ‘style’ of each event.

Mel’s believes her biggest marketing strength comes from local collaboration, promoting her EVOO and olives but also the region and other producers.

Digital marketing: big opportunities for small business

Lauren Hamilton, Digital Narrative

Five things to think about when hiring a marketing consultant

Effective marketing is the backbone of any successful company. Brands that are doing it right hire a marketing consultant as early in the journey as possible. Whether you're just starting out, have an established business, or are launching into international markets, without a robust marketing strategy, you're unlikely to succeed.

A marketing expert knows how and where you should focus your efforts to achieve your goals. They can navigate your business needs and help you get your products and services to market in the best way possible.

Hiring a marketing consultant is a smart move, but it can also be a money pit if you choose the wrong person, or manage the process poorly.

Here are five major things to consider before you bring on that Marketing Gun:

1. What type of marketing expertise do you need?

Marketing is a broad, umbrella term for a number of different specialisations. What they all have in common is that they're designed to take your product to market (hence the name!) in the best way possible - it's only the tools which vary.

For example, if you have a strong focus on online sales, you need a digital marketer with e-Commerce experience. If you feel you lack a strong and compelling brand, you need a brand strategist. Choosing the right person with relevant experience is an important first step.

2. Marketing objectives

Do you want to market your product to a specific sector of your target audience? Are you planning to launch your services globally? Do you simply need to drive retail sales profitability? There are so many questions that you need to ask yourself.

Before you connect with a marketing professional, get clear about your marketing objectives. Align these with your broader business goals and ensure you communicate both clearly when seeking a quote.

3. Budget realistically

Speaking of quotes, from the very beginning, you'll need to set a realistic budget which allows enough for both your consultant’s fees and your marketing activities. You should be well aware of what you can afford monthly and for how many months continuously.

That said, marketing is an investment and how much you invest will determine your results, so do not underspend. Nothing comes free anymore, not even social media views, so be prepared to invest significantly in strategies that align to your business goals. Your

consultant will help you set a feasible budget and realistic timelines based on where you are at in your business journey.

4. Period of engagement

Assess your business marketing requirements thoroughly and then decide whether you want a marketing consultant for a long term or short-term basis. Is it for a product launch? An ongoing campaign? Be as specific as you can be about how long you wish to engage your consultant for and what you expect to achieve in this time frame. These parameters will help your consultant in their planning too.

5. Gap analysis

Internal capabilities are something that often gets overlooked in a business. You are hiring a marketing expert because you do not have all the expertise you need in-house. Analyse what’s missing and your areas of weakness, then bring in an expert that will help fill the gaps.

This means realistically assessing the competencies of your in-house team. You will then be able to understand the areas in which your team is lacking.

Final thoughts

Once you have considered these five aspects, you will be ready to hire a marketing professional to supercharge your business. Analyse both the pros and cons of outsourcing to marketing experts and apply a laser focus to exactly what you need to get out of the exercise.

Finally, find someone you like! You need to work closely with them and trust them with your hard-earned money, so being able to get along is important.

Weighing up these factors during the hiring process will allow you to make a well-informed and smart decision, and hopefully achieve the results you desire.

A marketing expert knows how and where you should focus your efforts to achieve your business goals. Melanie Deziel on Unsplash.

DIY olive de-leafer

In the September 2020 edition of Olivegrower & Processor we featured the innovative deer fence (with safe wombat access!) built by Hunter Valley grower Alan Smith to protect his property. Alan has been active in his shed again and has shared the result with Olivegrower readers - an affordable and effective DIY de-leafer for small groves.

Alan Smith, Shalumar

The problem

Our air rakes introduce quite a bit of leaf into our picked olives. Commercial de-leafers cost around $1800, which for our micro grove of 400 trees is far too much to pay.

However, YouTube has a number of examples of home-made deleafers in action.

The cross-section plan of these is generally simple: So we decided to give it a go.

The outcome

With reasonably dry material, this machine removes 99% of leaf material. What gets through are typically olives still attached to the stalk and a leaf or two. With wet material the stickiness means about 95% success, and a slower feed-in rate.

So for around $550 we have a very effective de-leafer.

2024 … version 1.2

We cannot resist refining what we develop, so for next season we decided to:

• add some more shielding where we pour in the olives;

• raise the whole unit 50mm so the receiving crate slides in more easily;

• spread the castors out wider to improve stability; and

• add some exit shielding so all olives always end up in the receiving crate.

Work in progress

So far I have spread its legs a bit.

The DIY solution

A trip to Bunnings turned up a Kincrome two-shelf tool trolley that looked to have potential as a structure to house the deleafer: cost $150.

We reinforced the corners with 4 pieces of wood, added internal sides and the slide: cost around another $200.

We then set it up with clamps so we could adjust the angle of the tray where the olives roll down.

We bought the most powerful exhaust fan Bunnings offered, rated at 750 cubic meters per hour. It just didn’t manage the job! Bother.

A search of the internet turned up industrial exhaust fans, and EBay produced a 250mm diameter fan with an output of 62m per minutes, which is 3720 cubic meters per hour. Cost: $200.

Putting this fan in place produced excellent de-leafing, thank goodness.

Once we were happy with the configuration everything was bolted up with nylocks.

I’m adding a shroud to make it easier to load. This came from a great metal supply place called, of all names, Hancock Speedway, and still needs final affixing.

I am also working on an exit baffle so that all olives that zoom out hopefully do end up in the receiving crate. This is unfinished at this stage.

But here’s another picture of the WIP:

We’ll send an updated report next season, once it’s all finished and we’ve tested the modifications.

With $1800 for a commercial de-leafer unviable for a 400-tree grove, YouTube videos of DIY models inspired Alan’s design plan.

The end result is an affordable and highly-effective de-leafer for small groves.

Concessional tax treatment on carbon abatement income for primary producers

The Australian government has recently passed a new law providing concessional tax treatment for certain carbon abatement income received by eligible individual primary producers from 1 July 2022. This change provides the opportunity for eligible individual primary producers to diversify their income by generating and selling carbon credit units: let’s take a look at how it works.

Who is eligible?

Eligible individual primary producers include those who: carry on a primary production business as a sole trader

• carry on a primary production business through partnership that is comprised solely of individuals

• is taken to carry on a business of primary production for the purposes of the farm management deposit (FMD) scheme or income averaging rules, because they are the beneficiary of a trust that carries on a business of primary production.

The concessional tax treatment does not apply when working out the taxable income of ineligible entities, including: companies (as they do not need the benefit of FMDs or income averaging); or

• trusts (as the benefit flows through to the beneficiary).

What are the concessions?

The changes allow eligible individual primary producers to treat income from eligible carbon abatement projects as primary production income, and associated deductions as primary production deductions. They can take advantage of the farm management deposit (FMD) and averaging rules in respect of this income to:

• reduce their taxable income in years of good cash flow and draw on that income in years of bad cash flow by using farm management deposits;

• access income tax averaging which will allow them to even out their income tax liability from year to year, so that they’re not as affected by taxable income fluctuations.

Additionally, eligible individual primary producers who hold Australian Carbon Credit Units (ACCUs) issued to them by the Clean Energy regulator as a result of their eligible carbon abatement projects will be only be taxed on their disposal, and will not need to account for their change in value each year.

What is eligible income?

These changes apply only to eligible income of individual primary producers. Eligible income includes: proceeds from the sale of eligible Australian Carbon Credit Units (ACCUs)

by the individual, issued to them by the Clean Energy Regulator (CER) on or after 1 July 2022 as a result of carrying out an eligible carbon abatement project;

• certain income received from carbon service providers (CSPs) who carry out eligible carbon abatement projects for an eligible primary producers; and

• an eligible individual’s share of the net income of a trust attributable to the disposal of eligible ACCUs disposed of by the trust that the trust was issued by the CER on or after 1 July 2022 as a result of carrying out an eligible carbon abatement project.

Example: Trust income from sale of ACCUs

The Saunderson family sets up a family trust in 2005, known as the Saunderson Family Trust. The family trust carries on a primary production business of growing olives. Bill Saunderson and his two children are beneficiaries of the Saunderson Family Trust. The beneficiaries do not personally carry on a primary production business separate to the trust.

The Saunderson Family Trust has been conducting an eligible carbon abatement

project on the same land as their farming olive growing activities and registers this as a project with the Clean Energy Regulator (CER).

On 1 August 2022 the CER issues Australian Carbon Credit Units (ACCUs) to the Saunderson Family Trust for the eligible carbon abatement project. On 30 May 2023 the Saunderson Family Trust sells the ACCUs.

As beneficiaries of the Saunderson Family Trust, Bill and his two children receive distributions from the trust that include proceeds from the sale of the ACCUs.

Bill and his two children are eligible to access concessional tax treatment for their share of the net income of the Saunderson Family Trust attributable to the sale of the ACCUs. That is, they can treat it as primary production income for the purpose of the Farm Management Deposit Scheme and income tax averaging rules.

Find out more

More information on Australian Carbon Credit Units (ACCUs) and taxation treatment for primary producers is available on the ATO website www.ato.gov.au by searching ‘ACCUs’.

You can also read more about primary producers and what is considered a primary production activity by searching ‘Primary producers’.

A registered tax agent can also help you with your tax.

Source: Australian Taxation Office (ATO) - www.ato.gv.au

Soil organic carbon sequestration is one method of earning Australian Carbon Credit Units.

Join us for the National Industry Conference in Australia’s National Capital!

REGISTRATION NOW OPEN

Thursday 26 October & Friday 27 October

Program includes:

• Plenary sessions

• Grove visit

• EVOO cooking class

• EVOO tasting workshop

• Conference Dinner - Thursday 26

• 2023 Australian International Olive Awards Presentation Dinner - Friday 27 (Optional - additional ticket)

Full program and event details on the Conference website: www.nationaloliveconference.com.au

DELEGATE FEEDBACK

“The talks were great: varied, but all linked and very relevant.”

“Thanks so much to the AOA team for all their efforts; it was awesome.”

“It was great value for money. Every day and every session had something I really wanted to see, and we’ve gained information and ideas that we’re going to go home and act on.”

Registrations close on Friday, 13 October.

Note: The AOA has secured special discount rates for the Mercure Canberra Belconnen, available on a first-come-first-served basis. Delegates are encouraged to book early.

The 2023 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 support from the Australian Olive Association and funding from the Australian Government. The event is also supported by a range of industry sponsors and exhibitors.

Anne Harding Conference Centre University of Canberra, ACT

Food recalls: practice = prepared

In the June 2020 edition we ran an article on food recalls and traceability as part of the AOA’s OliveCare® Best Practice series, looking at how and why food recalls happen and what you as a producer need to do. On 1 July this year New Zealand’s MPI affected a legislation change requiring food businesses to carry out a simulated recall every 12 months: it’s a great idea, as this is an important aspect of food production which is often overlooked - until something goes wrong.

How to run a simulated (mock) food recall

Running a simulated or mock food recall helps your business prepare for the real thing by testing your procedures. This information from NZ MPI works through the recall process step-by-step, identifying the actions and documentation needed using a series of scenarios relevant to food production businesses. Following the steps will help you gear-up for any future possible real-life recall, ensuring your business is ready to immediately action your procedures. And that’s crucial to reducing the impacts for both consumers and your business.

• identify any gaps or areas for improvement in your procedures; and demonstrate the importance of good traceability record-keeping to staff.

A successful simulated recall scenario should result in either: a consumer-level simulated recall which involves simulating the process for removing affected product from the supply chain and communicating to consumers; or

• a trade-level simulated recall which involves simulating the process for removing affected product from the food supply chain.

Who should be involved in a simulated recall?

You should aim to involve everyone in your simulated recall who would be involved in a real recall. This means staff responsible for making decisions, as well as staff involved with operations, marketing and communication, and sales and distribution.

Recommended steps for a simulated food recall

Step 1: Develop a scenario - pick a problem, develop a back-story and prepare supporting information.

Best practice is to:

• base your scenario on something that could really happen in your business;

• design a new scenario for each simulated recall;

• design your scenario to reflect a worst-case for your business, and to design it as a consumer-level recall;

What is a simulated recall?

A simulated recall (or mock recall) tests the effectiveness of your traceability and recall procedures. It involves developing a scenario, carrying out your scenario in a similar way to a genuine food recall, then reviewing how effective it was to identify any areas for improvement.

A simulated recall is a bit like an emergency evacuation drill, it can help:

improve capability (to make a real recall quicker and more effective);

• support everyone involved, ensuring they are clear on roles and responsibilities, and know what to expect in a real recall;

• have different people (or teams) develop the simulated recall scenario and carry out the simulated recall.

Pick a problem

Example problems could include an undeclared allergen (e.g. peanut or gluten), foreign matter (e.g. glass or metal), a microbiological hazard (e.g. Listeria monocytogenes) or a chemical hazard (e.g. cleaning products remaining in oil storage containers) found in your product.

Develop a back-story about the problem

Identify how the simulated problem was identified or reported, by whom, and when. Examples could include:

• a complaint from a consumer

Vladislav Nikonov on Unsplash.

"Consumer safety is always the priority when there is a recall. Businesses must be able to act quickly and accurately to identify and remove at-risk product from shelves. Having effective systems in place to do that protects people from contaminated food, which can cause serious harm."

To test your procedures, develop a mock recall based on a relevant scenario like an undeclared allergen, foreign matter or a microbiological hazard.

• a complaint from a trade customer

• a detection of a hazard following testing

• notification from a supplier a detection of illness in the community reported via government health authorities

• notification from an importer or foreign regulator. Identify what caused the problem, and when. Was it caused by packaging, labelling, ingredients, raw materials, equipment, staff, environment or water?

Prepare supporting information

Prepare information to release to the person (or team) carrying out the simulated recall. For example: a simulated communication (e.g. an email) informing them about a problem at the start of the simulated recall;

• a simulated communication from a lab with test results to provide them during their investigation into the simulated problem; a simulated communication from a supplier, to provide them during their investigation into the simulated problem.

Examples of simulated recall scenarios and supporting information

Here are some simulated recall scenarios suitable for olive production businesses. You may want to adapt them to your specific situation.

Problem A: Undeclared allergen

The back-story:

• A consumer experienced an allergic reaction following consumption of your product.

• The Government Food Safety Authority (GFSA) informed you about the problem.

The allergen was peanut.

Ideas for supporting information:

• Simulated correspondence with GFSA (e.g. an email), reporting the

OliveCare® product traceability procedures

A crucial element of dealing with a food recall is traceability, which allows fast identification and tracking of all inputs and processes throughout the supply chain, assisting with a rapid response.

The AOA’s OliveCare® Code of Best Practice program provides the following guidance on traceability processes for olive production businesses:

Lot number

A lot identification/batch number is mandatory on all olive products, which need to be traceable back to the grove in order to comply with HACCP requirements.

Australian Standard 12.2.6, Lot Identification states: “Each container shall be embossed or otherwise permanently marked in a code or in clear writing to identify the producing factory and the lot in accordance with the Australia New Zealand food standards code.”

The lot number is usually printed on back label with the Best Before Date (BBD) but may be printed on the top, side or bottom of the container.

Product tracing system

A system of product tracing is required to trace a problem back to its source:

• growers need paperwork to identify the block(s) from where the batch originated;

• processors need paperwork to identify the grove and date of delivery;

• bottlers need to be able to identify the source of the oil/ olives;

• wholesalers/traders need to identify customers to whom bulk or bottled oil or olives are on-sold;

• samples of each batch of oil/olives should be retained for later testing;

• packaged oil/olives ready for sale to the public should be able to be traced back to the bottling plant and grove that grew the olives.

Adrian Lange on Unsplash

Food recall templates (**)

Both the MPI New Zealand and Food Standards Australia New Zealand (FSANZ) websites have further guidance, forms, procedures and templates for food recall processes available for download. They cover planning, action and management stages, with explanatory and regulatory information provided where needed, providing invaluable resources for food producers of any size. Many of the MPI resources are referenced in this article by **.

To reference and download the documents and templates, go to:

MPI New Zealand - www.mpi.govt.nz and search for “food recall documents”.

FSANZ - www.foodstandards.gov.au and search for “food recall templates”.

Having comprehensive production and sales records in place is imperative for an efficient food recall process.

problem, the product, and batch numbers.

Simulated correspondence with supplier.

• Simulated correspondence with lab (e.g. an email with test results from products showing mg/kg allergenic and/or ingredients revealing that the source of the allergen was one batch of a contaminated ingredient).

• Simulated (or real) sales and distribution records.

Problem B: Foreign matter

The back-story:

• A consumer found foreign matter in your product.

• A consumer complained directly to your business about your product.

• The foreign matter was a metal shard. Ideas for supporting information:

Simulated correspondence with consumer – e.g. an email with pictures of the foreign matter, the product, batch numbers, foreign matter measurements and description.

• Simulated (or real) inspection and/or maintenance records revealing that the source of foreign matter was a breakage in your factory.

• Simulated (or real) sales and distribution records.

Problem C: Microbiological hazard

The back-story:

• Three people reported becoming sick after consuming your product.

• GFSA informed you about the problem.

• The bacteria was Listeria monocytogenes. Ideas for supporting information:

• Simulated correspondence with GFSA (an email reporting the problem, the product, batch numbers).

• Simulated (or real) cleaning records.

Simulated correspondence with lab (e.g. an email) with test results (e.g. presumptive positive/not detected), from different areas in your facility and/or from product revealing that the source of the bacteria was likely to be a contaminated cutting table.

• Simulated (or real) sales and distribution records.

Step 2: Work through your scenario

Follow the food recall steps for the scenario you've chosen. You or your staff will need to work through the recall steps. Have your recall procedure ready to test.

Investigate

Let other staff in your business that are involved in production or sales know about the simulated recall and invite them to take part.

• Simulate gathering information about the problem. Do this by identifying actions to take or what to investigate, and in what order. Supporting information should be made available accordingly.

• Simulate using records (e.g. production, inventory, sales and

distribution) to identify affected products.

• Simulate using records (e.g. production, inventory, sales and distribution) to determine where simulated affected products are. Test your on-hold processes (it isn’t necessary to put a real-life hold on all simulated affected products in a simulated recall). Identify an area for secure storage of on-hold products (e.g. locked or taped-off).

Inform

• There is no need to inform your verifier (or GFSA) immediately of your simulated recall. However, you should prepare draft communications to your verifier and/or GFSA to show at your next verification.

• Support everyone involved so they are clear on roles and responsibilities, and know what to expect in a real recall.

Optional: You may like to prepare draft communications (e.g. an email) to logistics providers, customers, suppliers and brand owners.

Assess

• Let other staff in your business that are responsible for technical assessment and decision-making know about the simulated recall and invite them to take part.

Carry out a risk-assessment**.

• Add the words "Simulated recall" or similar to the top of the form. Make a decision to recall (or no further action), the type of recall (for example, consumer-level or trade-level), which products and batches are included, and record your justification. If the decision results in no further action, carry out another simulated recall.

Check

There is no need to check your simulated recall decision, or your product management/disposal plan with the Food Safety authority. Instead, create a draft communication (e.g. an email with risk assessment form attached) checking your simulated recall decision and product management/disposal, to show your verifier at your next verification.

Communicate

If your simulated recall is a consumer-level simulated recall:

"A simulated recall tests the ability of a business to trace and recall their products, ensuring they are prepared if a genuine food recall is required to prevent or limit harm to consumers.”

• Let other staff in your business responsible for communications and marketing know about the simulated recall and invite them to take part.

• Prepare a draft point-of-sale notice**.

If your recall is a consumer or trade-level recall: Prepare draft recall communications to impacted businesses**.

If your simulated recall is a consumer-level simulated recall:

• Prepare draft advertising; consider print, digital and social media outlets**.

Audit

Collect reconciliation records:

Amount of affected product produced/imported.

• Other (e.g. staff sale, quality control samples, internet sales, export) (units).

Amount with trade customers/consumers.

Amount unaccounted for.

Review what went well and not so well. Identify any areas for improvement and/or staff training needs, what needs to be done, and timelines for action.

Optional: Complete the recall audit form**.

Records

The following kinds of records may be helpful to show your verifier and for future improvement of processes:

• Your simulated recall scenario (including supporting information)**

Reconciliation information showing:

» Identification of affected products and batches**.

» Distribution of affected products and batches**.

• Customer contact information.

Draft correspondence with supplier (e.g. email).

• Draft correspondence with your verifier and New Zealand Food Safety (e.g. emails/name, day, time of phone call).

Your risk assessment.

• Meeting notes (for example, notes including day, time, attendance, key points).

Draft communications, for example:

» draft point of sale notice (for a consumer-level recall)**.

» draft communications to customers (e.g. emails)**.

» draft media release (for a consumer-level recall)**.

» draft social media notifications**.

A timeline of your simulated recall**.

Note: As this is a mock situation, do not send/publish any of the draft correspondence or communications, and do not send the draft reporting documentation to your GFSA or verifier.

Source: This work is based on, and includes, MPI data which is licensed by Ministry for Primary Industries (MPI - www.mpi.govt.nz) for re-use under the Creative Commons Attribution 4.0 International licence (www.creativecommons.org/licenses/by/4.0).

2023 AIOA Presentation Dinner –Join us for the Celebrations!

• AIOA major awards announced

• Official AIOA winners’ photographs*

• Great food, wine and conversation

*Images will be used in media coverage and promotions, and can be provided for your own promotional use. Don’t miss the opportunity to have your AIOA win captured and celebrated into the future!

Friday, 27 October from 6.30pm Ann Harding Conference Centre, Canberra ACT Bookings: www.nationaloliveconference.com.au

Credit CDD20 on Unsplash

Fire risk warning for lithium-ion battery misuse

Lithium-ion batteries are a normal part of life these days, used in everything from phones to tools and vehicles … no doubt you’ve got a bunch of them - and chargers - on your property.

During this year’s Home Fire Safety Week, South Australia’s Metropolitan Fire Service (MFS) took the opportunity to highlight the growing occurrence of volatile lithium-ion battery fires, commonly found to be caused by the misuse of batteries and chargers.

In SA alone, MFS and SA Country Fire Service (CFS) firefighters have responded to around 80 house, garage and shed fires involving lithium-ion batteries in the past three years, which together have left a damage bill topping $7M. Even more significant is the very high risk of injury or death from these highly volatile fires.

‘Un-smart’ charging

MFS Community Engagement Officer Phil Evans said that investigation of these fires has found they’re almost always found to be caused by dangerous decisions, and should never have happened.

“These fires are caused by people using incompatible or non-genuine batteries or chargers, by people building their own batteries and chargers, or by the overcharging of batteries for days or weeks,” he said.

“Of particular concern are electrical items bought on the internet from an overseas or little-known trader, as you won’t know if the battery and charger meet Australian standards.

“The other common cause is due to people persisting with using faulty chargers and batteries, or constantly charging an old battery that no longer holds its charge.”

Explosive risk

The MFS warns that the unpredictability of a lithium-ion battery fire means people should not attempt to move a burning battery outdoors, due to the risk of explosion.

“Our firefighters have heard from people

who’ve had narrow misses, including a burning e-bike that exploded in a house and blew out the windows. Thankfully the occupants had decided to evacuate the house moments earlier - without the bike,” Evans said.

“The message is clear: NEVER touch, move or try to extinguish a lithium-ion battery fire. No matter how small the fire might seem, the risk of explosion and release of toxic vapours and gasses is extremely high.

“Instead, evacuate immediately and call 000.”

Golden rules for safe battery usage

The MFS’s top tips when it comes to lithiumion batteries are:

• ALWAYS use genuine, compatible batteries and chargers;

NEVER overcharge batteries (especially for days or weeks at a time);

• NEVER try to build your own battery; ALWAYS buy genuine, compliant replacement batteries and chargers from reputable Australian retailers; avoid online purchases;

• DO NOT mix and match batteries and chargers;

Ensure you have working smoke alarms that are less than 10 years old, and replace them after this time. This includes work and storage sheds where items of any flammable nature are used and/or stored.

Prevent, don’t regret

This may seem like a minor issue in the scope of your business operations but it’s a real one - and increasingly important with the growing prevalence of ‘smart’ items and battery-powered tools, etc.

Take an hour or so out to check your batteries and charging equipment, ensure safe and appropriate storage, and test your smoke alarms. And if you don’t have a smoke alarm where rechargeable equipment is stored, install one NOW. The cost will be way less than the damage caused by a volatile battery fire.

Lithium-ion batteries are used in everything from phones to tools and vehicles, and are safe when they are used and re-charged correctly.

Markus Spiske on Unsplash

Benjamin Lehman on Unsplash

Fatah Muse on Unsplash

Luca Bravo on Unsplash

Steve Johnson on Unsplash

New Cobram Estate packaging champions sustainability

Cobram Estate has responded to two major current trends - healthy food and sustainability - with a new innovation in olive oil sales and packaging.

The Victorian producer has recently introduced a new subscription service for Australian consumers, allowing them to build a product bundle from the range of Cobram Estate Extra Virgin Olive Oils, choosing the frequency of delivery to their door.

Most significantly, however, the new service combines Cobram’s sustainably-produced local EVOO with a re-usable bottle and recyclable packaging, providing consumers with the knowledge that their purchase has an improved carbon footprint.

How it works

Customers order online, choosing from a range of EVOO bundles and delivery frequency options. Delivery options are two, four or six monthly, and subscriptions can be paused or cancelled at any time.

Each bundle includes three pouches of Cobram Estate extra virgin olive oil and the first order comes with a re-usable black ceramic pouring bottle. There is no additional charge for the ceramic bottle, which has been designed for both kitchen and table use.

When the bundle is delivered, the contents of the pouch are poured into the bottle for use and storage. And importantly, a pre-paid envelope is provided with each bundle for the return of the empty pouches for recycling and repurposing.

The returned pouches are then processed and repurposed locally by Victorian company Replas, one of Australia’s leading manufacturers of recycled plastics, into sustainable products for the construction and other industries.

Further lowering carbon footprint

Cobram Estate co-CEO and chief olive oil maker Leandro Ravetti said the new service and packaging are the next step in the company’s ongoing drive for sustainable production.

“For many years, we’ve been searching for ways to lower our carbon footprint,” Ravetti said.

“There are many ways we’ve done that on the farms and in our olive mills. For example, only about 0.1% of what we use in our operations goes into landfill. Instead, leaves are mulched and olive pit waste is being used to heat our boilers or to generate renewable electricity.

“Transport and packaging have always been difficult, but these pouches lower

Rising demand for sustainable products

Recent research by market and consumer data provider Statista showed that across Australia, the demand for sustainable goods and services is on the rise. Sustainable consumption in Australia - statistics & facts revealed that consumers are increasingly preferring to make purchases from environmentally friendly and socially conscious brands.

More than half of Australian consumers consider sustainability an extremely or slightly important purchase criterion during their shopping trips, online and in-store, and 38% say they always consider sustainability in their purchase decisions. Only five percent of respondents reported never taking sustainability into consideration when shopping.

Australia’s Gen Z consumers in particular are willing to pay more for brands with a focus on positive societal impact, fair treatment of employees, sustainability, and inclusive practices.

the carbon footprint considerably. They’re lighter, more compact and can be recycled into Australian-made materials that offer a responsible, sustainable alternative to traditional timber, concrete and virgin plastics.”

Multiple benefits

Ravetti said there are also other benefits to the new offering.

“Delivery to the door means consumers aren’t having to lug home heavy tins or bottles, and the service is more cost-effective than buying extra virgin olive oil from the supermarket,” he said.

“So apart from offering Australian consumers a more sustainable way to purchase fresh, local extra virgin olive oil, it benefits them in other ways.”

More information: www.cobramestate.com.au

Cobram Estate’s new bundle service combines sustainably-produced local EVOO with re-usable and recyclable packaging.

The EVOO is poured into the bottle for use and the empty pouches returned for repurposing.

Co-pressing increases health benefits of olive oil

Adding significance to the good news around ‘Agrumato’ labelling, new research published recently in the journal Food has found that co-extraction to enrich olive oils with natural sources of bioactive compounds is a promising source of health-promoting functional foods. Here’s a brief overview of the study.

Virgin olive oil (sic) plays a key role in the Mediterranean diet, valued for the recognized positive health effects related to its bioactive composition.

Olive oil’s significance is attributed to its high levels of monounsaturated fatty acids and the presence of bioactive compounds such as α-tocopherol, phenolic compounds, chlorophyll and carotenoids. These variously have antioxidant, anti-inflammatory and/ or antimicrobial properties, and play a protective character against oxidative stress, thus also increasing oil quality and extending shelf life. In some cases these beneficial effects require the presence of minimum amounts of the active compounds.

Managing nutrient variation

The profiles and concentrations of these compounds are, however, influenced by the olive cultivar, ripeness, harvesting methods, extraction methods, storage conditions, and environmental factors such as temperature, rainfall and soil quality. The practice of enriching olive oil with various natural sources of bioactive compounds therefore provides the opportunity to ensure consistently adequate or increased levels of these compounds, improving chemical stability while enhancing nutritional and nutraceutical properties.

In recent years functional enriched oils have gained significant attention and co-extraction techniques involving fruits, spices and leaves have been developed to enrich olive oil with additional bioactive compounds.

It is noted, however, that the effectiveness of these co-extraction techniques in preserving the health-related composition of oil remains a topic of debate.

The co-extraction technique

Co-extraction, also known as co-milling or co-processing, is an innovative method to enrich olive oils in bioactive compounds. An alternative technique to infusion or the addition of ethanolic extracts, it is based on the inclusion of natural ingredients, such as leaves, fruits, vegetables or aromatic plants, to the crushed olive paste before the malaxation step or during milling.

Allowing contact between olive mass and bioactive compound source during olive oil extraction, the technique allows for selection of the olive variety, the added ingredient and the extraction conditions, and provides oil producers with an opportunity for innovation, differentiation and creation of oils richer in bioactive composition.

The co-extraction process is also economically advantageous for industry

because a single process produces an optimal extractive yield in oil from different raw materials.

Co-extraction with olive leaves

Numerous studies have demonstrated the high added value of olive leaves due to their potent antioxidant properties, particularly their phenolic compounds. Olive oil co-extraction with olive leaves has therefore been used to enrich olive oil with additional bioactive compounds: studies of the composition of the resulting oil found significantly increased phenolic content compared to traditional olive fruit only extraction, with minimal impact on the sensory properties of the oil.

One study found, however, that the quantity of olive leaf added is crucial: when 1% of leaf was added the majority of phenolic compounds were retained, while the addition of 5% leaf led to a decrease in the concentration of most phenols, some by up to 45%, compared to control samples.

In addition to its health benefits, co-extraction of oil with olive leaves can also have environmental benefits. As a by-product of the olive oil extraction process, olive leaves are generally discarded as waste: co-extracting the leaves with the oil converts this waste into a value-added product,

reducing waste and increasing industry sustainability.

Note: The impact of olive leaf addition on the chemical and sensory quality of extracted oils has been inconsistent across studies. The cultivar of olives and leaves, the proportion of leaves added, and the scale of extraction are important factors that strongly influence the resultant quality of oils.

Herbs, spices and fruits

In recent years there has been growing interest in co-extraction using herbs and spices with olive oil. The sensory properties of these herbs and spices make them popular in the market, and they also have a positive impact on the nutritional value of enriched olive oils due to their high content of bioactive compounds.

Studies have shown oils co-extracted with the addition of bergamot, rosemary, thyme, basil and oregano have resulted in an increase in both quality and positive sensory notes.

One study compared co-milling of olives and fresh chili peppers to infusion of dried chili peppers in oil, using the same batch of olives for all oils. The researchers noted that oils prepared by co-milling were abundant in typical chili pepper esters, resulting in a pleasant hotness sensation and fresh pepper flavor. Moreover, the co-milling approach generally enabled the production of differentiated olive oil with improved sensory quality.

A study of thyme incorporated into the extraction process of olive oil resulted in flavoured oil that exhibited the characteristics of VOO, with higher phenolic content and biological value than non-flavored VOO. Interestingly, thyme added in the mill exhibited greater oxidative stability than when added in the malaxator, even after six months of storage.

Industrial by-products such as grape and pomegranate seeds are valuable sources of bioactive compounds that exhibit important health effects, mainly from their fatty acid composition and phenolic content. Oils co-extracted with grape and pomegranate seeds were found to have high levels of healthy compounds and improved nutritional quality.

Co-extracting olives with citrus fruits and/ or zests also resulted in the presence of new bioactive phenolics in the enriched olive oil, with higher antioxidant activity observed in these oils compared to control oils. However, the addition of fresh lemons during the olive milling process was found to negatively affect the quality parameters of the resulting oil, leading to a loss of phenolic compounds with antioxidant properties.

Further research is therefore recommended

to determine whether removing the lemon juice and adding only the lemon peel during the olive oil extraction process can lead to better quality oil.

Future directions

The development of functional enriched olive oil is opening new markets for producers looking to improve the health-related effects of their olive oil.

In particular, the practice of individualized nutrition demonstrates that olive oils co-extracted with natural sources of bioactive compounds could be a promising method to enrich olive oils and promote health benefits for consumers, aiming to meet specific needs.

To this purpose, the co-extraction technique can be refined with the aim of obtaining differentiated and innovative phenolicenriched products. Future studies need to be carried out to optimize the technological variables during the extraction process, such as malaxation time and temperature, to ensure the highest concentration of natural compounds with bioactivity in the olive oil.

Also, after verifying the positive health effects of functional enriched olive oils, scientific research must be focused on determining the optimal concentration of biological compounds that should be incorporated to produce a functional enriched olive oil with higher health-related composition.

Not EVOO

It is important for producers producing oils co-extracted with olive leaves, fruits, herbs, or spices to note that only oils exclusively extracted from healthy olives can be classed as EVOO (or VOO), no matter what their chemical characteristics. Thus co-extracted olive oils should not be labelled or sold as EVOO.

Source: Marx, Í.M.G. Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review. Foods 2023, 12, 1667. https:// doi.org/10.3390/foods12081667. Open access article under CC BY 4.0: www. creativecommons.org.

4 September

Entries close, 2023 WA Olive Awards www.oliveswa.com.au

9 October

Medals announced (email), Australian International Olive Awards www.internationaloliveawards.com.au

9 September

Olives NZ Grove Pruning Field Day, Central Otago admin@olivesnz.org.nz

17 September

Olives NZ Grove Pruning Field Day, Wairarapa admin@olivesnz.org.nz

17 September

Olives NZ Grove Pruning Field Day, Kapiti admin@olivesnz.org.nz

17-30 September

Olives NZ Olive Oil Tasting Courses, various regions admin@olivesnz.org.nz

24 September

AOA-Smart Farms Composting Trial Field Day, Tooperang, SA www.olivebiz.com.au

30 September

NZ EVOO Awards Presentation, Hawke’s Bay admin@olivesnz.org.nz

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1 October

Olives NZ Grove Pruning Field Day, Hawke’s Bay admin@olivesnz.org.nz

11 October

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12 October

Awards night, Hunter Valley Olive Show - Hunter Valley, NSW www.hunterolives.asn.au

21 October

Awards Night, 2023 WA Olive AwardsHenley Brook, WA www.oliveswa.com.au

26-27 October

AOA National Olive Industry Conference & Trade ExhibitionCanberra, ACT www.nationaloliveconference.com.au

27 October

Awards dinner/Trophy presentation, Australian International Olive AwardsCanberra, ACT www.internationaloliveawards.com.au