Olivegrower & Processor - Sept 2014

Taking EVOO to “the average Joe”

2014 September

Netting Pruning NZ Grove Census AOA National Conference preview

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Contents

In this issue...

Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd Publisher Hartley Higgins General Manager Elizabeth Bouzoudis Editorial Gerri Nelligan Advertising Chas Barter sales@olivegrower.com.au Production Simon Miles Subscriptions A one-year subscription (four issues) is $38.00, and includes a copy of the Australian and New Zealand Olive Industry Directory.

Subscriptions commencing July 1 2014 will receive a copy of the 2015 Australian and New Zealand Olive Industry Directory. Please pay by cheque or credit card to Ryan Media.

Visit www.olivebiz.com.au to subscribe.

Circulation subs@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 jpg files via email or should be high-quality prints or transparencies. Please indicate if articles and pictures are to be returned.

Printing Lane Print & Post Adelaide Ryan Media Pty Ltd ABN 85 085 551 980 630 Regency Road, Broadview South Australia 5083 Phone +618 8369 9555 Facsimile +618 8369 9501 Website www.olivebiz.com.au ISSN 1448-5486 Conditions Opinions expressed herein are not necessarily those of the editor/publishers; information is published in good faith and we do not accept responsibility for damage which may arise from any possible inaccuracies. All rights reserved, none of the contents may be used in any other media without prior consent of the publishers.

Published by Ryan Media Pty Ltd.

September 2014 Issue 93

News Modern Olives judged world’s most accurate lab

4

EVOO no ‘star’ in new health rating system

6

Push to mandate Australian standard continues

7

Community cause takes SA EVOO to the people

8

Profile Kay & Peter Goldfinch, D’Arc Grove

10

Harvest report Harvest report - NZ

13

AOA National Conference preview National Conference puts focus firmly on quality

17

Exhibitor profiles

21

Pruning Prioritising pruning

23

Pests & Disease Netting - a viable bird deterrent?

26

Talking points Let’s talk about ... the curculio beetle

29

Grove Development Satellite technology enhances irrigation system knowledge

30

New Zealand NZ Olive Grove Census 2014

33

Organics Organics: what does ‘in conversion’ mean?

36

EU reviews organic standards

37

Olives & Health Health round-up

38

Product & services

40

What’s on/Advertiser index

41

Olive marketplace

42

Cover: C elebrity chef Rosa Matto presented the first WEA adult community education olive course on behalf of Olives South Australia, taking EVOO to “the average Joe”.

Issue 93 • September • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan

Editor

Harvest is well over, so we’re all relaxing, right? Not our industry.

This edition of Olivegrower reflects the level of proactive activity happening throughout the Australian and New Zealand olive industries at present. On one level we’ve got producers and industry bodies doing their best to promote our high-quality home-grown

products, and grow their recognition in the marketplace, while on the other there’s a drive to share industry knowledge and experience to improve quality, yields and financial viability.

Olives NZ and AOA activity is featured in the Grove Census and national conference preview respectively, while great hands-on information on pruning and netting viability are shared by growers Jim Rowntree and Andrew Jamieson - and what better way to learn than from the experiences of peers.

We also wrap-up our annual harvest review with reports from New Zealand, celebrate local industry accolades in the US, and look at the use of satellite technology in improving irrigation efficiency - plenty to keep busy with at night as the cold winter days start to warm.

All the best for spring, and a successful flowering and fruiting season.

Editor Gerri Nelligan and the OG&P team.

Modern Olives laboratory manager Claudia Guillaume.

Modern Olives judged world’s most accurate lab Victorian-based Modern Olives Laboratory Services (Modern Olives) has been judged the world’s most accurate olive oil laboratory for the third time.

The accolade was awarded by the American Oil Chemists’ Society (AOCS), which runs one of the world’s most extensive and respected collaborative proficiency testing programs for oil and fat-related commodities, oilseeds, oilseed meals, and edible fats. More than 500 chemists participate each year to verify their lab’s testing accuracy and quality control.

Modern Olives, represented by laboratory manager Claudia Guillaume, was awarded first place in the “Analytical work for the Determination of Olive Oil Part B” category for the third time in six years. The laboratory also received an Honourable Mention for Sensory Analysis, ranking second overall for accuracy of sensory testing.

Modern Olives technical director Leandro Ravetti said the July announcement would further benefit the Australian industry’s global reputation for quality olive oil production.

“Receiving recognition for the accuracy of our laboratory proficiency program by the most prestigious oil society in the world for a record third time is a great honour for our lab and for Australia,” Ravetti said.

“It reinforces the fact that our scientists, knowledge and research in olive oil chemistry are consistently of the highest standards.

“Furthermore, the USA is one of Australia’s main export markets for olive oil, so having such recognition from an American body is a great boost in confidence for our laboratory and our customers in Australia who export their oils over there.”

The recognition is also a timely one,

4 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

given the recent announcement that in 2015 Modern Olives will open its second laboratory in California, USA, to provide analytical services to the growing US olive oil industry.

The AOCS testing regime The rigorous AOCS exercise requires each lab to submit four samples over four testing periods throughout the year – a total of 16 samples per year.

The voluntary program is highly respected and utilised by laboratories across the globe, and is recognised for its independent and unbiased testing regime. All samples are submitted, and results recorded, under identification code only. Participants therefore only learn of other labs’ results if they release the information themselves.

More information: www.modernolives. com.au.

News

EVOO no ‘star’ in new health rating system The Australian and New Zealand governments have announced the introduction of a health star rating (HSR) system for front-of-pack labelling, ending years of stakeholder discussion and negotiation on the most appropriate system to be adopted.

Placing simple, easy-to-understand nutritional information on food and beverage packaging in a readily identifiable form, the HSR system aims to help consumers make healthier food choices. It works much like the energy star rating system on white goods, with food labels on healthier choices carrying more stars than less healthy choices, and was a key recommendation of the 2011 Blewett review of food labelling.

The HSR system will be implemented voluntarily over the next five years, with a review of the progress of implementation after two years from the commencement date of 27 June 2014. The government said the implementation time-frame had been extended to enable cost effective implementation and the potential for food reformulation and consultation with small and medium sized enterprises.

A process is also in place for the HSR Advisory Committee to consider potential anomalies identified in relation to the HSR Calculator, where a star rating may be inconsistent with the Australian Dietary Guidelines or when its use to make comparisons within a food category or across comparable food categories may mislead consumers.

An education campaign will support the implementation of the voluntary system, including an HSR website to inform both consumers and industry, and to encourage their participation in the initiative. To ensure industry can adopt the system without delay, the HSR style guide and calculator have been made available online.

Olive industry concern While transparency in labelling is strongly supported across our industry, the AOA says it has major concerns with how the HSR system will affect producers of high quality EVOO. “The ratings for food and beverages determined in accordance with the Guide for industry to the Health Star Rating

Calculator will, at least in some cases, be likely to mislead consumers as to the relative health benefits of foods within the Fats and Oil’s category (Category 3 in the guide),” AOA CEO Lisa Rowntree said.

“The calculator in the guide only assesses oils and spreads according to their energy, saturated fat, sodium and sugar content. It ignores other food attributes highly relevant to health, such as the presence of antioxidants and the absence of trans fats.

Accordingly, all other things being equal, under the guide an oil containing antioxidants and free of trans fats will be given the same star rating as an oil containing trans fats and not containing antioxidants.

The EVOO example “For example, in accordance with the calculator in the guide, extra virgin olive oil may only score a star rating of 3.5 out of a possible 5 stars. This is fewer stars than less-healthy cooking oils like canola oil, and the same score as margarine, an artificially processed hydrogenated fat with a high content of dangerous trans fats.

“That simply doesn’t make sense, given that extra virgin olive oil is internationally recognised as a natural superfood, a rich source of healthy monounsaturated fat and a natural source of antioxidants and vitamins.”

Rowntree said this concern is compounded if pricing issues are considered.

“Extra virgin olive oil may be more expensive than canola oil and margarine, but consumers may be led by the star ratings determined in accordance with the guide to believe that cheaper canola oil is ‘healthier’ and margarine is just as ‘healthy’,” she said.

6 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

“In such circumstances, consumers may be led by the star ratings and price to purchase a less ‘healthy’ product, and the end result will be to in fact disadvantage consumers.”

Olives New Zealand shares the AOA’s concerns.

“In particular, we are very concerned that consumers will be misled into the health benefits of other products because they carry the same or higher star rating than EVOO,” ONZ executive officer Gayle Sheridan said.

“It is ludicrous and unacceptable that the star ratings could lead the consumer into thinking that cheaper canola oil is ‘healthier’ and margarine is just as ‘healthy’.”

Call for action Rowntree said the AOA has met with the ACCC about the issue, and also written to a number of government departments about their concerns. She’s calling on the industry to back their efforts.

“We need all growers to write to their local MPs about this issue, to let them know how serious an effect it could have on both consumers and our industry,” she said.

“This is no doubt a prime example of the potential anomalies created by the system, which provision has been made for the HSR Advisory Committee to consider.

“If you need examples of appropriate letters, or would like to know more, please contact me, Lisa Rowntree, at ceo@austalianolives.com.au or phone: (08) 8573 6545.”

To download the HSR style guide, ratings calculator and associated information, go to: www.ahmac.gov.au.

News

Push to mandate Australian standard continues The board of the Australian Olive Standard is now forming the basis for Association (AOA) is continuing action new standards being formulated in other the current on a number of strategies in its bid countries. to ensure mandating of the Australian voluntary system is not “Countries including South Africa Standard for olive oils and olive pomace working and there are and the United States are forging ahead oils (AS 5264-2011). with developing their own respective AOA CEO Lisa Rowntree said the now more mislabelled standards, using the Australian Standard organisation arranged for “Mandating as their basis,” she said. the Australian Olive Oil Standard” to and adulturated products “AOA President Paul Miller recently be formally placed on the agenda of the being sold than ever. attended the hearing on the US Standard CAF (COAG Legislative and Governance in California, and in his testimony Forum on Consumer Affairs) in June responded to a question from the 2014. The forum saw the AOA meet to California Department of Food and discuss the issue with the Minister for Agriculture, the Hon Agriculture (CDFA) about the impact of AS 5264 to date.

Barnaby Joyce, along with members of Consumer Affairs “He pointed out that Woolworths, undoubtedly Australia’s Australia and New Zealand (CAANZ) and Treasury. biggest retailer and importer, has recently chosen to become “Prior to that meeting both AOA state directors and the AOA a member of the AOA, which brings with it the obligation executive management committee visited their state consumer to abide by and effectively endorse AS 5264-2011. This affairs ministers, providing answers to any questions they had sees Woolworths join existing member Aldi, another major and ensuring they were provided with all the necessary facts Australian olive oil retailer, and Foodland in South Australia, and information they needed to support the motion,” Rowntree in actively recognising the value of the standard and its intent said. to make things better for consumers.”

Rowntree said that while there is an understanding and Rowntree said the introduction of the proposed US Standard agreement about the need to mandate, the government remains for olive oil, if passed into legislation, is expected to have a reluctant to increase regulation at a time when it has an active significant impact in Australia. focus on de-regulation.

“As the US is a much bigger market than ours, and a lot of “The government prefers to let ‘industry’ solve the problems,” the brands sold here are sold in the US, it is likely that if the Rowntree said. bigger brands have to meet the new US Standard then the next “As we’ve pointed out to them, however, the current voluntary obvious step will be to meet our Australian Standard,” she said. system is not working and there are now more mislabelled and “The proposed introduction of the US Standard will also adulterated products being sold than ever.” prove to our government that this is not a barrier to trade Rowntree said despite the government’s reticence to confirm but rather an effective way to stamp out adulteration and the standard’s status, it is encouraging that the Australian mislabeling and ensure consumers get what they pay for.”

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 7

News

Course Guide

Community course takes SA EVOO to the people Education has long been recognised as one of the best ways to increase EVOO consumption and promote our industry. But reaching consumers to share information is not always easy: farmers markets are good but very timeconsuming, and participation in food events is generally cost-prohibitive for small producers like most in our industry.

Olives South Australia (OSA) has found a great educational pathway, however, with the first (of hopefully many) WEA olive course successfully run in Adelaide in July.

Reaching “the average Joe” Australia’s largest non-government adult community education organisation, the WEA (Workers’ Educational Association) is a South Australian ‘institution’ and has provided learning opportunities across a broad range of topics for more than 80 years. The courses are affordable and accessible, with generally no pre-requisites and no assessment or exams, and more than 30,000 people enrol annually in its short course programs. Few South Australians go through life without attending at least one WEA course, either for professional development or personal interest (including your editor!), and it’s undoubtedly one of the best avenues for knowledge sharing with “the average Joe”.

The course The WEA olive course was organised

by OSA board members Michael

Harbison and Kent Hallett, and presented by celebrity South Australian chef Rosa Matto. A well-known olive and oil aficionado, Matto is a long-time supporter of the state’s industry and growers, and is also involved with OSA’s annual Royal Adelaide Show cooking demonstrations.

Hallett said the course, entitled All about olives & olive oil; from press to plate, took participants from harvest to press to the kitchen, encompassing quality parameters and f lavour definitions.

“They learned how to pick a good oil, the difference between mild, medium and robust oils, and how to utilise those different flavours with other ingredients to achieve the ideal flavour match,” he said.

“Rosa really debunked the myths about cooking with olive oil, preparing a menu that illustrated some of the broad range of ways you can use - and highlight - the amazing flavours of SA EVOO. “She also worked with Grant Burge Wines to match the flavours with some stunning wines, which were served with the various dishes. It was a true celebration of what an incredible food the olive is.”

It was also a celebration of the state’s own locally-produced olives and oils, and participants were introduced to a range of quality SA products. All oils and olives used on the day were locally grown, and each participant also received a “goodie bag” of samples donated by OSA members across the state: Coriole Kalamata olives, Patly Hill

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The OSA olive course was the cover story of the WEA winter course guide. Image: WEA of SA Inc/Sarah George.

Olives’ dukkah and Michael Harbison’s new harvest EVOO, presented in 250ml ‘mini casks’ packaged by Hallett’s Olive Oil Packaging Services.

Sell-out event The success of the course was a given even prior to the day, with all available places sold out within weeks of release.

That enthusiastic response has seen the program continue in the current WEA term with a course on olive curing, with further courses planned into the future.

Hallett said the courses are another step in OSA’s belief in the benefits of consumer education, and the collaborative efforts of producers in providing that information.

“Once people understand how good our home-grown products are, and how and why to use them, they’ll become regular consumers and choose SA oils and olives over others. It’s a win-win situation: good for consumers and good for our local industry.”

Entries open for 2014 Hunter Olive Show The Hunter Olive Show is on again this year, run by the Hunter Olive Association and with Steve Mitchell once again at the helm. Regional competitions offer a great opportunity to gauge your products against those of your peers, and gain the marketing benefits of a Gold medal or ‘Best of …’ award – consumer magnets at farmers markets and in stores.

• Entries are now open across all categories:

• Mild Style Extra Virgin Olive Oil • Medium Style Extra Virgin Olive Oil • Robust Style Extra Virgin Olive Oil • Infused Olive Oil – Citrus Flavours • Infused Olive Oil – Other Flavours • Green Table Olives • Black Table Olives • Spiced or Flavoured Green Table Olives • Spiced or Flavoured Black Table Olives • Olive Specials • Olive Tapenade and Olive Spreads • Castille Soaps – Pure

8 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

2014

• Castille Soaps with Additives • Olive Oil Blended Soaps Entries for soap categories close on September 12, all others on October 10, and should be mailed to 562 Glendonbrook Road, Glendonbrook, NSW 2330, or delivered to the Adina Vineyard cellar door.

Further details and entry forms are available online at: www.hunterolives. asn.au.

News

2014 Armonia A.NZ.SA Olive Oil Competition Entries are currently open for this internationallyaccredited competition, which is open to small and independent olive oil producers in Australia, New Zealand and South Africa.

Promoting local EVOO in the food market, and with its strong culinary emphasis, Armonia brings together producers, chefs, food bloggers and foodies to discover the best olive oils from the Southern Hemisphere and bring them together on the plate. Thus the competition encourages both the expansion of knowledge of extra virgin olive oil, and also new, alternative uses and techniques for increasing EVOO consumption in catering, in the kitchen and on the table.

See us for xpo at the E lectric Cobra e urs secate out un model r es pric

Armonia in the Kitchen An innovative and important element of the event is the Armonia in the Kitchen competition, judged each year by renowned Australian chefs and journalists. This year themed “EVOO, Rice & ... “, and held at Sydney’s prestigious William Blue College and Hospitality Management, the 2014 competition aims to uncover the best dish incorporating rice, or a special risotto, produced with EVOOs of Excellence from among the Armonia competition winning oils. Judges this year include internationally-renowned culinary personalities Giovanni Pilu, Stefano Manfredi and Lyndey Milan, proof of the strong support and enthusiasm the competition has garnered from the Australian restaurant industry.

Judging opportunities Experienced EVOO evaluators can apply for selection to the judging panel, which will be led by qualified Australian supervisors. A consumer panel will also judge the EVOO People’s Choice 2014 award. Winners will have their products promoted to Australian restaurants involved with The Olive Oil Academy’s EVOO of Excellence program.

Play your part The competition is a great opportunity to promote the knowledge and use of our local EVOOs in the domestic food market, and to introduce the “real quality” of the Australian EVOO to restaurateurs and caterers across the country – don’t miss out on playing your part.

Entries close on 26 September 2014, with winners announced at an awards dinner in Sydney on 8 December.

For more information and application forms go to www. oliveoilagency.org.

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 9

Profile

Kay and Peter Goldfinch, D’Arc Grove Kay and Peter Goldfinch own and run D’Arc Grove, a 500-tree olive grove in the picturesque Martinborough region of New Zealand. Their 2013 Grove Blend EVOO received a gold medal in this year’s Olive Japan International Extra Virgin Olive Oil Competition OG&P: How long have you been involved in the olive industry and what is your involvement?

K&PG: Our dream to live in the country and produce quality extra virgin olive oil came to fruition in the 90s and we have not looked back. Today D’Arc Grove has about 500 trees, made up of Manzanillo, Leccino, Barnea, Frantoio, South Australia Verdale and Koroneki varieties. The olives of the first four varieties produce our Grove Blend extra virgin olive oil, a robust, peppery oil, while the later-picked Koroneki produce a more mild and buttery singlevarietal extra virgin olive oil.

All our oil is estate-grown and the olives are cold pressed within 24 hours of picking, producing the highest quality extra virgin olive oil.

OG&P: What are your major markets and why?

K&PG: We sell our oil directly to customers throughout New Zealand and Melbourne. We have a single retail outlet selling our oil in the small town where our grove is situated, Martinborough.

OG&P: How did you become involved in the olive industry?

K&PG: Ten years ago we purchased a property as an investment that happened to be an olive grove. Prior to this we had become regular consumers of olives and oil so it was not a huge step to become producers, although that was never the original intention.

Apart from a few olive producers that are exporting on a small scale, there seems to be no New Zealand industry movement to build an export market.

OG&P: How do you see the industry positioned in the current global market, both in terms of its importance and comparative polices/standards?

K&PG: We suspect the Australian producers are well ahead of the New Zealand producers. We have seen Australian producers at overseas wine and food promotional events but have not seen New Zealand producers at such events, although this does not mean that they are not participating.

Apart from meeting a few olive producers that are exporting on a small scale, there seems to be no New Zealand industry movement to build an export market. From our own experience in selling a very small quantity to a few Australian private clients there is obviously an Australian market for New Zealand oil. This is not because New Zealand oil is better; it simply has a different taste (unique to our region) that appeals to a market segment.

10 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

OG&P: What do you see as the most significant issues facing the Australian and/or New Zealand olive industries at present?

K&PG: We can only speak about the New Zealand situation and D’Arc is new to the business of being a producer. The Australian market is further advanced and obviously has a larger domestic market, with the average olive grove (we suspect) considerably larger.

In New Zealand our most significant challenge is to move on from being competitors in the local market to joining forces to building an export market. We have the product but with the exception of a very few groves we are not individually large enough to build and supply a larger market.

Cost of production is also a challenge.

Like all such industries it is about economies of scale while maintaining quality. We have the quality but price and supply will always be the challenge.

OG&P: What are the best ways to tackle those issues?

K&PG: Individually we can present our oil in competitions, as D’Arc has done in Japan. If more producers do this with success then the country’s }

as an industry we need to better inform consumers about what they are buying.

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Profile

Our hopes are that New Zealand olive products become recognised globally as being the best. That the best restaurants use oil and serve olives only from New Zealand.

reputation and therefore profile will be built up. Though it is the follow up that is important. The NZ Olive association has to step in and work with its members to develop distribution channels, not to the globe but to specific markets. This implies the industry must develop a go-to-market strategy and execute.

It may have done this but as a producer I am unaware of any such activity.

The effort needed to build an export market will take many years and will cost. As small producers we need to insure our product is in demand because it has recognised unique quality attributes. We should never compete on price. We should not be looking to copying the traditional producers but go outside the square and challenge the old world. Do what the wine industry has done.

OG&P: Are there any things you think we’re doing particularly well or badly?

K&PG: Without doubt those that have been in the industry a long time will claim that many things have been done well.

I would not disagree. The fact D’Arc is a producer is only because of those that have entered the industry before us. A local market has been built up. There are increasingly more people now consuming olive products than ever before.

The industry must be on a development path to survive. The domestic market has limited growth potential. The next move is building the export market. If we do not move forward the future will be bleak.

OG&P: What are your thoughts on the new Australian olive oil standards?

K&PG: We are a little surprised that consumers are not already protected by false labelling of products and from producers/resellers making false claims. If these new standards address this issue and enforcement is put in place then great.

The end consumer is the ultimate regulatory. If they are able to make purchasing decisions based on accurate labelling then regulations must be supported. What they like and what they see as value for money must not be influenced by a regulatory body.

The number selling into global markets will increase driven by the need to survive or simply because an opportunity presents itself.

We do believe that as an industry we need to better inform consumers about what they are buying. On buying a wine of a specific grape varietal and from a specific region the purchaser within reason can predict what it will be like. The winemaker has an influence but it is often at the margins. It would be excellent if we can achieve the same level of recognition with olive oil.

OG&P: What are your hopes for industry into the future?

K&PG: Our hopes are that New Zealand olive products become recognised globally as being the best. That the best restaurants use oil and serve olives only from New Zealand.

This is not a fantasy as New Zealand has achieved this status with other agricultural/horticultural products. The olive industry needs to go where others have gone before it.

OG&P: And finally, what do you see as the realistic outcomes for the industry in the near future?

K&PG: The industry needs real leadership from a small group of individuals to drive development. Such people are rare so the most likely outcome is an increasing number of producers will continue to sell into a small domestic market, competing on price. The number selling into global markets will increase driven by the need to survive or simply because an opportunity presents itself.

More information: www.darcgrove.com.

12 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

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Harvest Report

New Zealand harvest overview In this edition, we finish up our annual round-up of the 2014 harvest with coverage of the season across three regions of New Zealand.

2013 vs 2014

Harvest 2013 saw a positive change in fortunes for most New Zealand growers, with a long, dry summer producing bumper crops across the country. This year has seen a repeat of that for some growers, but a difficult season for others.

Auckland

At the top of the north island Ross Legh runs Auckland-based The Olive Place Ltd. He grows and processes his own olives for oil, and also provides contract pressing, bottling and grove consultancy services to other growers across the region.

The ideal conditions of 2013 brought bumper crops across the Auckland area and Legh processed a record amount of oil last year. Extraction rates were also well above the norm, averaging 17-18%, and quality was high.

This year has seen that good fortune continue.

“It’s fairly similar to last year really, so we’ve had two good runs in a row. Isn’t that lucky?,” Legh said.

“We had a pretty good season all round, and on our own grove we actually picked more fruit this year. Most growers in the region had a second good year, and we processed similar tonnages as last year.”

Harvest timing didn’t follow the pattern, however, starting much earlier this year.

“We had our first processing day on }

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Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 13

Harvest Report

21 March and we’d normally start on 15 April. Our last processing day was at the end of June, which was a week or two after we normally finish. So that’s a four-week longer processing period than we’ve had in any other season,” Legh said.

“I think the microclimates some of the groves are in are affecting them.”

Those microclimates may also, Legh says, be assisting with better oil extraction.

“We got 19+% oil extraction from some of the early processing, so those groves must be in a particularly good little micro-climate and have ripened earlier. Overall we averaged 18-19% this year, which is pretty good for New Zealand.

“We’re trying to get across to people that they shouldn’t be afraid to leave their fruit a little longer.

“The last grove we processed is the most northerly grove in the country, and that fruit was in very good condition.

That was a deliberate decision, aimed at producing milder oils than the really strong grassy oils you get at the beginning of the season.”

The pest and disease situation in 2014 for groves around Auckland was, Legh said, pretty much as usual.

“We had some anthracnose and peacock spot in the region but it wasn’t terribly bad this year,” he said.

“I had a little bit of peacock spot on my grove but no anthracnose, and I put that down to all the time and effort

Bannockburn It was a similar, but also different, story at the other end of the country.

Central Otago growers had a record crop in 2013 - 50 tonnes, compared with 28 for the region in 2012 - however oil percentages were down due to an excess of water in the fruit following heavy rains. Luckily, the net result of the increased crop was still a greater volume of oil.

The 2014 season, say Bannockburn growers Steve and Anna Clark of Cairnmuir Olives, has seen opposite experiences on nearly every front – but especially with regard to rain.

“The spring was generally dry, with a number of light showers and only occasional heavier showers; in late December and early January there were a number of days with light to moderate showers; and summer through into autumn was predominantly dry, with only scattered very light showers,” Steve Clark said.

“Then through May and June there were regular showers of rain that kept the olives plump, and prevented the dehydration generally experienced with the lower air temperatures in early winter.”

Severe frosts are a common issue for growers in the region but were also avoided this year.

“While some sub-regions experienced damaging frosts, the early part of winter has been relatively mild. Severe frosts only occurred in the latter part of July, by

Bannockburn

which time harvest had been completed,” Clark said.

And from the outset it seems the season was always going to be different.

“Flowering commenced in the first week of December, which is early for Central Otago,” Clark said.

“Apart from two light showers of rain, conditions during flowering were favourable, leading to a heavy crop on the Frantoio and Pendolino, but only a light crop on the Leccino. Last year there was a very heavy crop on the Leccino and we now appear to have biennial bearing with a light crop this year.

“And overall the quantity of fruit was down on last year but the significant increase in oil recovery more than made up for the reduced quantity of fruit. The contract press in Central Otago in fact experienced a 42% drop in the quantity of fruit presented for pressing. This was due to a number of reasons: frost

14 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

we put into pruning and keeping the weeds away. Grove hygiene makes a big difference.”

Quality-wise, Legh said his 2014 oils have hit the mark.

“This year we put a few oils into the LA Competition, and got two Golds and a Best of Class. We were pretty pleased with that,” he said.

“We won some good local awards for our oils last year, including a Best in Show, Best in Class and a few Golds, so this year thought we’d test ourselves internationally to see how we were comparing.

“I think the results out of LA really prove that the quality is there.”

damage, lack of ripening of fruit and a lighter crop.”

And unlike Auckland’s early, longer harvest, pressing in Central Otago started 11 days later than the previous year and the harvest was completed in a shorter time.

“The duration was largely affected by the reduced crop available and also to the increased oil recovery, which meant that less fruit had to be processed to achieve the required oil volume,” Clark said.

“Oil recovery was significantly increased from last year and averaged about 13% w/w. The ever-present risk of frost damage in Central Otago means relatively unripe fruit is generally harvested, resulting in oil recovery averaging 10-11%.

“The upside of that is that the cold winters mean that we are essentially free of pests and diseases. In our grove there was an instance of black scale on one tree but of a very minor nature, and no remedial action was required.”

Which leads us to quality, something else Central Otago is known for, and that’s one thing which hasn’t changed this year.

“Quality appears to be very good, with a number of oils already assessed and satisfying the chemical and sensory criteria for extra virgin status,” Clark said.

“And interestingly, the operator of the contract press commented that this year there appeared to be a much wider variety in the flavour of the oils produced from the different growers.” }

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Harvest report

Nelson In 2013 the Nelson region had a bumper season, with tonnages generally up on previous years. This was, however, offset to some extent by delayed maturing in many groves, along with fluctuating extraction rates and more mild-tasting oils.

That was pretty much the story for John and Helen Dunlop of Kakariki Olives, whose bumper crop produced oils far less robust than those Nelson is known for.

“We lost some of the polyphenol levels because of rain during harvest, so our oil was at the upper end of the medium style last year,” John Dunlop said.

“That said, it was still pretty tasty – and our customers love it, which is the main thing.”

The 2014 season saw a repeat of the rain pattern but a much smaller crop.

“We had a dry summer early on, and warmer than normal, with flowering about two weeks ahead of the previous season,” Dunlop said.

“This season was an off-year for Leccino and Minerva, so we had a very light flowering but a good fruit set on those – actually, lots of little clusters all over the tree but not a heavy crop. The Frantoio, on the other hand, had really heavy flowering but not so flash fruit set. It’s our ‘idiot proof’ variety, though - self-fertilising and not biennial – so we still had a reasonable crop.

“Then we had a really cold spell and some growers found they went backwards, while we had serious bird strike by middle May onwards.”

Once again, however, the rain was the real issue.

“In summer we had good sporadic rain but nothing too serious, then it started

Nelson

raining at harvest time, the same as last year. And some exceptionally heavy rain - Nelson seems to be getting it these days,” Dunlop said.

“We’d have a week of heavy rain then a few good days, though, and we were lucky enough to get our harvest done during those fine days, but with a lot of tractor damage. We harvested 700 fewer trees this year, partly because we couldn’t get to them and partly because the crop was so light it wasn’t worth it.”

The result was a crop reduction of 40-50% from 2013, which Dunlop said would be “a fair reflection across the region”, with the off-year for Leccino and Minerva the main contributing factor.

Harvest timing was also earlier for the Dunlops this year, partly by choice.

“Our grove is in a frost-prone area so we harvest quite early,” Dunlop said.

“On 26 May we had a real humdinger of a frost, which affected a lot of the trees, so three days later we had all our frost-risk trees harvested. That’s part of the reason we’ve let our trees get quite big, as the frost can’t reach the olives up that high.

“We also like our oil to be on the robust side. Ours is more intense, especially the pepperiness and bitterness, which comes from picking quite green.”

And while early harvesting can affect oil yield, the Dunlops achieved extraction rates higher than in 2013.

“The Frantoio was around 14%, which is 2% higher than last year, and we got 15.8% from the Leccino and Minerva,” Dunlop said.

“We don’t generally do good percentages in the South Island and last year our average was only 13-14%, while other places will regularly get over 20%. To date 22.8% is our highest yield, but I think our grove is higher than the national average.”

Pests and diseases were also a plus and minus situation this year.

“We’ve got a fairly stringent spraying program, as cercospora is becoming quite prevalent in New Zealand groves, and that seems to have worked,” Dunlop said.

“But we stopped spraying quite early because of oil contamination and got hammered by anthracnose. The Picholine was particularly affected, the Picual got a bit in it and our Kalamata had quite a bit, so it seems it may hit the trees which hadn’t been pruned as hard as the oil varieties.”

As far as oil quality is concerned, however, 2014 was definitely a good year.

“We haven’t got our testing results back yet but we’re pretty happy with it.

It’s a bit more complex than last year – a bit fruitier on the front palate, which was missing, and so a slightly better balance,” Dunlop said.

“Maybe a Gold, instead of the Silver � we got last year.”

December edition: research on climate change and olives Climate change is a hot topic at present, in particular the effects on agriculture and food crops. As you’ve read in our Olivegrower harvest reports, Australian and New Zealand olive growers have had a run of tough years recently, with floods, droughts and winds decimating crops across both countries, and many are questioning the role climate change may be playing.

So what can we expect into the future?

Don’t miss our special report on the latest research into the likely effects of climate change on olive and olive oil yields, coming in the December edition of Olivegrower & Processor.

16 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

National conference puts focus firmly on quality “The value of quality is remembered long after the price is forgotten”. This year’s conference theme really puts the AOA’s aim for the industry into perspective, prioritising quality above all other factors.

“When it comes to olive oil, if people have an awful experience they won’t remember they got it cheap, they’ll remember it tasted awful,” AOA CEO Lisa Rowntree said.

“The message is that producing really good oil is what will always set us apart from our competitors. No matter if things are tough, we can’t lose sight of the fact we need to produce a high quality oil at all costs, and consistently.”

Hands-on event With that in mind, this year’s conference is a very ‘hands-on’ event, with a strong emphasis on workshops and round table discussions. Rowntree said it’s a deliberate direction, aimed at

providing delegates with the opportunity to gain more from the information being presented.

“Judging from the sorts of questions we receive at the AOA, we feel that not enough people are actually taking up the information they’re hearing,” she said.

“For example, we’ve discussed the issue of storing olive oil in plastic at conferences a lot but many people still don’t understand that it’s not a good practice.

“That’s why we want this conference to be more handson and to create an environment of learning. Delegates will be seated at tables so they can type and take notes in the specifically designed “conference handbook”. Presenters will present their information, then there will be general question/ discussion time around the table, followed by question time with the speaker.

“So the intention is for people to hear the information, }

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 17

discuss the information and then ask more questions, which will help reinforce the information and hopefully facilitate better adoption of the information. We don’t just want to provide the information but provide them with the opportunity to absorb it, and discussion is a really important part of that.”

Rowntree said this more personal approach extends to the additional field day at Adina Vineyards and Friday’s round table discussion program.

“We’ve planned for more interaction and more time to speak with the presenters and other delegates. We don’t want to make it just a talk fest, we want to engage with the producers and get everyone on track producing good product,” she said.

“It means it’s a longer event this year but when people are travelling all that way, it makes sense to share all the information you can in one go.”

Food industry focus Among this year’s topics is a presentation on Engaging with chefs – how to talk the lingo, which Rowntree says recognises the need for producers to work with the restaurant trade to increase the use of local EVOO. “There’s a lot of awful oil being used in the food industry sector because a lot of the chefs don’t really understand: they spend a lot of money on beautiful produce and then ruin the dish with bad oil,” she said.

“These days chefs can get hold of really good olive oil for not a lot more than canola or rancid imported oil, and it will really enhance their dish and make the overall experience a much better one for their customers.

“We want to educate delegates on how they can go and talk to

chefs and really put their message across: how to communicate with them on their level. Chefs have different priorities and talk a different way, so you don’t go in and talk about the health benefits, you’ve got to talk unit costs and regionality. Focus on the things that can make their restaurant both special and viable, and you’ll be well on the way to converting them to olive oil.”

Workshops The program also features a workshop on table olives, reflecting an increasing interest among both consumers and producers.

“It’s probably, if you can get it right, a more profitable area of production and while there’s a high demand for Australian table olives, not a lot of people are producing them,” Rowntree said.

“We’ve got Sandhurst, a major supplier, talking about what they look for in olives and then workshops on actually producing them, so we’re covering both technique and what to produce – the marketing side of things.”

And marketing is another focus of this year’s event, including a workshop on the growing trend towards more personalised marketing strategies.

“The marketing workshop is aimed at helping our smaller growers feel confident with social media as a marketing tool,” Rowntree said.

“Amanda Bailey will take them through how to set up a Facebook account and a Twitter account – and not just how to do it, but also how to access search engines and get your website further up the tree.

“It’s unknown territory for many people and they’re unsure }

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18 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

Conference & Trade Exhibition SEPTEMBER 2014 - HUNTER VALLEY NSW

Day 1—Facilitated Group Plenary Session

 Annual Levy Payers Meeting  Outcome of current R&D  Q&A—Understanding the new     

Olive Levy Update on World Olive Oil Market Trends Understanding how EVOO is good for your health.

When to Blend and when not to blend.

Engaging with Chefs—how to talk the lingo.

How to Store and Protect your Extra Virgin Olive Oil.

17th Annual EVOO & Table Olives Awards Presentation Dinner @ Mercure Hotel, Hunter Valley 6.30 pm - pre dinner drinks 7.00 pm - start

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WORKSHOP 1 @ ADINA VINEYARDS  How to commercially harvest     

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Managing Quality along the supply Chain.

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   

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W W W. N AT I O N A L O L I V E C O N F E R E N C E . C O M . A U

of how it all works, but by learning and practising hands-on with Amanda at the workshop, hopefully they’ll then feel confident in taking that next step and using social media for their own businesses.”

Industry expo No conference would be complete, of course, without the industry expo, which provides an opportunity to highlight the latest in industry products and technology.

This year’s will feature 18 exhibitors, sited next to the main venue and the focal point of activities outside of conference/ workshop sessions.

“All the food will be served in the expo area and delegates will be encouraged to spend as much time as possible there,” Rowntree said.

“It’s a great chance for growers to speak with product and service providers about their individual needs and situation, and many find the solutions that they otherwise wouldn’t know about. Again, it’s the importance of hands-on discussion in gaining information and understanding what’s right for your operation.”

Levy payers’ meeting The 2014 conference will also include the first annual Olive Levy payers’ meeting, which Rowntree says will be an informative session to introduce the levy system.

“It will be a relatively simple meeting, being our first one,” she said.

“We’ll have representatives from HAL (Horticulture Australia Limited) and DAFF (Department of Agriculture, Farming and Fisheries) Levies there to talk to growers about the process of collecting the levy and what happens with the money - how it’s spent, the fees that HAL or DAFF take out, the projects brought across from RIRDC and some of the projects we’re approving going forward.

“We’ll be introducing growers to the people who handle their levy money, and giving them an understanding of how the funding works and the sorts of things the money will support into the future.”

EVOO and Table Olives Awards The national AOA EVOO and Table Olives Awards presentation will be held in conjunction with the conference, and Rowntree says there are a number of changes to this year’s competition.

“We’ve got lots of new awards this year,” she said.

“We’re no longer awarding by volume but rather for the best mild, medium and robust styles across all categories. There will also be an award for the best oil in each state, allocated for the highest points, and we’re replacing most of the perpetual trophies with keep trophies – except the Best of Show, which will still be perpetual.

“We’ve tried to make it more relevant to a consumer when they’re reading how, where and why about an award: it will mean more if a producer has won best robust or mild oil than a bulk category, and help with promoting and marketing that oil.”

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20 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

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Why be there?

Rowntree said the organising committee has worked hard to ensure the maximum benefit for all conference attendees.

“We want everyone to gain a huge amount from this year’s event, and I really hope they do,” she said.

“I hope they learn more technique; I hope they learn where Australia fits in the world olive industry; I hope they get to meet more people, have better networking, and come away with the sense that the AOA is working hard for them to help make their business better.

“And I hope they learn more about quality and marketing, which then helps them get the best price they can for their olive oil.”

The 2014 AOA national conference is being held from September 17-19 at the Mercure Resort in the Hunter Valley, NSW. For more information and to register, go to www.nationaloliveconference. com.au , or contact the AOA via ph: (08) 8573 6545 or email: secretariat@ � australianolives.com.au.

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Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 21

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22 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

Pruning

Prioritising pruning Pruning is just another of those ‘should get around to’ tasks, but not a real priority, right? Wrong. Pruning your grove – or not - can affect many aspects of your olive business. We talked to olive grower, oil producer and grove manager Jim Rowntree, of Longridge Olives, about why pruning is so important, his latest grove rejuvenation project being the ideal example.

The project In November 2013 Jim Rowntree took over management of the Coonalpyn Olives grove, in South Australia’s south-east, following another change of ownership. The grove has multiple oilproducing varieties and at the time of takeover was, Rowntree says, “very run down”. Little water and/or fertiliser had been applied during the previous seasons and the trees had not been pruned for several years, leading to some serious management decisions.

“The trees were desperately in need of pruning, therefore the new owners opted to forgo the 2014 crop and prune heavily,” Rowntree said.

“But it was really a combination problem – a lack of fertiliser, lack of water and lack of pruning. Together

they meant the trees were too big for the amount they were getting, so they were defoliating and dying back. If tree growth and the supply of nutrients and water available are out of whack, they’ll start to limit each other, and the tree’s health will suffer.”

Bigger not necessarily better Rowntree said the trees’ unrestrained growth was a big part of the decision to prune drastically.

“They’d just gotten too big,” he said.

“They’d grown so tall they wouldn’t fit through the harvesting machine, so even if they did have a crop it was going to be right at the top of the tree and the harvester wouldn’t get it off. In fact, there were areas last year that they’d tried to harvest and couldn’t. So the crop

Benefits of pruning: • control of foliage to reduce shading and nutritional needs • increase airflow to reduce disease • encourage flowering/fruiting • reduce alternate bearing • access to fruit for harvesting • limit damage (trees and machinery) during harvesting

was going to be very light anyway and, with the fruit right at the top, you’d be wasting time trying to harvest it.

“Shading is the other problem. The taller the trees get, the more shade they cast on each other, which affects the lower areas of the tree.” }

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Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 23

Pruning Alternate bearing The trees’ nutrition-deficient condition had also seen them become very alternate bearing, a tendency which Rowntree says can be positively influenced by good pruning practices.

“On a grove like Coonalpyn, probably every two years you should aim to take one side of the tree off,” he said.

“On my personal grove I take one side off, wait a year or two and then take off the other side, depending on how big the tree is. This helps me to manage the alternate bearing: you’ve got old wood and young wood on the tree at the same time, which increases your likelihood of a good crop.

Harvesting access “But we really prune more so for efficient harvesting. With the harvesting machinery we use, the fruit has to be on the tree in an area where the machine can harvest it. A healthy tree will grow 300-400mm a year, though, so every three to four years you’ve got another 1.5m on that tree. If you don’t prune that back, the tree gets bigger and bigger, and the fruit is all on the outside and you just can’t get to it.

“It really comes back to fruiting foliage per hectare, and keeping that in a manageable size to fit your type of harvester.”

The chop When Rowntree said they ‘pruned heavily’ he wasn’t kidding, but he said

the drastic cutback they gave the trees was just what they needed.

“A lot of the trees were over 6m high and the highest they are now is 2.8m. So yes, it was really heavy,” he said.

“The trees had one side taken off in 2010 and the other should have come off in 2011, however for a variety of reasons that wasn’t done, so we ended up pruning that side around Christmas 2013. Then the top was so tall we had to go through again and cut the tops off. All up we kept maybe one third of the tree.

“But they’ve grown 300mm straight up on top of that so far this year, so they’ll be nearly 4m at the end of this year and then 5m the year after. It’s amazing just how quickly they grow.”

And it seems the trees love a good haircut.

“Once you cut them down, they sprout all round the cuts and become quite thick again. I usually wish I’d gone a bit harder with the pruning because they respond so well to it,” Rowntree said.

“And while we pruned the grove as soon as we recommenced management, it would have been better to do them earlier if we’d been able to, and capture more of the growing season. I think late winter is best.”

Regrowth rate The rate of both regrowth and fruiting does vary, however.

“Some of it is dependent on the variety and the vigour of the tree – some grow faster and some slower,” Rowntree said.

“Barnea, for example, grows

24 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

prolifically, so it’s always a challenge to keep that variety in shape.

“Some varieties will also put fruit back on the pruned wood faster, while others take a bit longer. So you do have to consider that as well. You might cut back hard and have a longer time to wait.

“What we really want are slowgrowing trees with heavy yields. That’s the ideal.”

Methodology The size of the Coonalpyn grove meant there was no choice as to the way it was pruned.

“It was all done mechanically. With 220ha to get through you really have to go that way,” Rowntree said.

“It took longer than it should have because it was the Christmas/New Year period, and also the heat caused trouble with the machinery. It should have taken about two weeks – which actually was probably what it did take in terms of day count, just over a longer period.

“This type of pruning is not selective, but it is too costly to have people come and hand prune so this method is the best way. For mechanical harvesting the trees need to be reasonably upright and narrow, so you can’t have a nice vase-shaped tree anyway. Vase-shaped is more suitable for a shaker or hand harvesting; for over-row harvesting the tree needs to be monocone shape.

“With the Coonalpyn grove, our decisions are always commercial and practical. The grove might not look pretty, but hopefully it yields well.”

Pruning

Rowntree said the trees’ desperate need for pruning at the time of new ownership led to the decision to forgo the 2014 crop and prune heavily.

Mulching Rowntree said there was additional work and cost involved in mulching the pruned wood but that doing so was a ‘big picture’ management choice.

“It takes more time to mulch but there’s a real benefit to the grove in the long run,” he said.

“All the branches that are cut down go into the middle of the row, and some growers pick them up, others burn them.

But for me, every bit of organic carbon you can harvest, you keep, so it’s all mulched up and left in the row, right where it is, to build up the soil.

“This grove has very sandy soils and the missing component is organic carbon. You’ve already captured it, the sun’s turned it into wood, and the last thing you want to do is remove that from the property and waste that carbon.”

Outcomes Nine months down the track, Rowntree said the grove has responded well to the

heavy pruning and nutrient regime, with good new growth and much healthier looking trees. He’s expecting they’ll yield a light crop in 2015 and then a ‘significant’ one in 2016, the latter far better than if they’d just pruned lightly.

Although in agriculture there are no guarantees.

“Practice says the yields would be nowhere near as good if we hadn’t pruned so heavily, and in 2016 we’re certainly predicting a really good crop,” he said.

“But it’s difficult to know. We only cut the trees in December 2013, so they’ve got half a year this year, a full year next year, then what does the tree want to do in the following year? On my own grove, I’ve pruned one year and had a crop just about the same size the following year.

“So you may think you’ve got it right but olive trees are quite unpredictable, and there’s still a lot more work to be done to figure out exactly how get it all right.

“The seasonal conditions obviously also make a big difference and what those triggers are, I don’t think anyone really knows.

“But overall, we know it was the best thing to do given the state of the grove.

When the trees get past a manageable size you run the risk of damaging your harvesting machinery and your trees.

You also end up leaving fruit behind that cannot be reached by the harvester. So even if the pruning style is not perfect, you’ve got to consider the costs involved with those issues and factor that into the equation.

“The bottom line is that we are trying to keep the highest amount of fruiting wood in the optimal picking height, reduce the alternate bearing and keep costs down. Ideas are always evolving but this is the best method we have found to date.”

More information: Jim Rowntree, Longridge Olives, mob: 0407 736 070 or � e-mail jim@longidgeolives.com.au.

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 25

Pests & Disease

Netting - a viable bird deterrent?

Andrew and Lyn Jamieson

Golden Creek Olives, Fish Creek Victoria The set up In 2011 we realised we had a problem in our grove. We have 150 Koroneiki trees, planted in 2003, from which in 2010 we harvested 511kg of fruit. In late May 2011 we had a much heavier crop and made a decision to harvest in two weeks’ time.

The date rolled around and we picked 0.3kg! Yes, 0.3kg. We noted crimson rosellas in the trees – lots of them. They then moved on to their next most preferred fruit, frantoio.

We’d learned a hard lesson and decided we needed to try and ‘beat the birds’, so in 2012, having already tried various bird scaring methods without any obvious benefit, the trees were netted. We harvested 966 kg that year.

In 2013 we netted again and harvested 2072 kg from 86 Koroneiki trees.

The bird problem The results were pretty clear: birds were the problem, not only yield-wise but for a number of other reasons as well. Birds in the grove have a variety of negative impacts: • reduced size of crop, with associated economic loss • bird peck damage affects fruit appearance for pickling olives • bird peck damage allows entry of fungal infection and reduces oil quality • a nticipation of loss to birds encourages harvest before fruit matures and thus lower oil yields • earlier harvesting can result in excessively bitter oil.

The culprits While we’d initially noted crimson rosellas, they have a lot of partners in crime around Fish Creek. Joining them in the annual olive feast are white cheeked rosellas, pied currawongs, black faced cuckoo-shrikes and grey butcherbirds. And while we haven’t noted them in our grove, crows, sulphur crested cockatoos, starlings and Indian mynahs have been reported as a problem in other groves.

Eating behavior Looking into the birds’ dietary habits in relation to olive consumption, it was annoying to find that they weren’t even always eating the fruit. Various practices include: • rosellas bite the olive in two, splitting the pit and eating the seed. They also enjoy biting the stems and allowing the fruit to fall on the ground – for later consumption?

• currawongs swallow the fruit whole and later vomit the pits, presumably after digesting the flesh • birds generally favour riper fruit.

The latter, of course, is why so many people use bird predation as a sign that it’s time to harvest. “When they hit, we pick” is the right philosophy, some say. The birds certainly know when the fruit is ripe.

Solutions If you’re not prepared to share your crop to the extent we (and many others) had previously, there are a number of

26 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

Pests & Disease

‘solutions’ available. People will tell you they do and don’t work, depending on their experiences. Among the options are: • scarecrows – generally human, reptile or raptor-like • mechanised scarecrows • reflective tape • disco balls (the bonus being the ability to dance in your grove!)

• gas guns • loud speakers emitting distress calls • shooting and/or poisoning • netting.

Netting Netting was the way we’d chosen to go, based on our contemplations of the bird population, our grove situation and the lack of success of other methods. Our practice over the past few seasons has given us a few general ground rules: • apply nets by the row • use 13m width netting, which is suitable for largish trees (to 4m in height) • aim to cover the canopy and bring the net edges together under the tree and tie off the ends • secure the net to prevent the wind blowing off or damaging it • leave a way to open the net and remove birds and other (generally unwanted) visitors.

Applying netting the net Having decided you want to go with netting – or least give netting a go – there are still a few decisions to make. Most important are when to net and how to apply the netting. The

first is easy: the best time to net is as soon as the birds show interest. More complicated is the method of application.

Choices are: • broom method – manual, cheap, okay for small numbers of small trees; you need tall people and can do 20-30 trees a day – just push the net up over the foliage • tractor-mounted hoop elevator; this is a much faster, with the ability to net 150+ trees a day, but not too expensive • vineyard netting machines; these are faster still but much more expensive.

Securing netting This is an important element of successful netting. Netting your grove will only protect the fruit if it stops the birds getting in, so it must be well secured against both wind and predators. For example, a net which lifts in the breeze will allow access and then trap birds inside, providing them with a veritable feast.

Firstly drape the net over the row of trees. Then use plastic net clips (cheap and readily available) and clip the edges of the nets, at intervals of about 50cm, together under the trees and around the tree trunks. Rope or baling twine can be used at the end of the row to close off the net and also to release intruders if necessary later.

Maintenance Like all elements of farming, the work doesn’t stop when you put the nets up. A lot can happen post-application which will render your nets useless. For example: • nets sag after application, particularly if it gets windy, and may need to be re-clipped }

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 27

Pests & Disease

Removing nets When the time comes to remove the nets, it’s best to do this just before harvest. Our practice is: • unclip nets and pull them off by hand just prior to picking • put fruit collecting nets underneath trees beforehand as fruit may drop during net removal • ensure nets are dry and cleaned of leaf, olives and stems, then store in bulka bags.

And the golden rule: don’t put off packing away nets. If left on the ground grass and weeds will gow into them making cleaning much more tedious. They’re a valuable investment which will last many years if looked after properly.

• birds, rabbits and snakes may still get in and you may need to remove them • wombats and foxes may get in and make large holes getting out, which will need repairing • strong winds may break clips or undo ties, leading to flapping nets which allow predator access • passing machinery can snag nets, causing holes.

So regular checks are needed to maintain your nets as needed. Hint: keep builders or baling twine on hand for repairs, along with a few extra clips and/or ties for replacements.

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Costs Having proven that netting works for us, we needed to ensure that the cost was commensurate with the increased economic return from the grove. This is what we outlaid: • 13 x 300m net (60 trees) - $800 and said to last 15 years • Net clips - $40 per thousand (8 per tree) • bulka bag storage - $16 each, does about 40 trees (at 5m spacing) • carry-all hoop elevator - approx $800 • ideally 3 people needed for application From that we calculated the cost per tree per year as: Nets (assuming life of 10 years)............. $1.30 Clips.......................................................................... $0.03 Storage bags......................................................... $0.04 Labour x 3 at $15 per hour......................... $1.80 Additional one-off costs: Applicator.............. $15 broom, $800 carry-all hoop elevator or $15,000 fully mechanized vineyard net applicator.

End cost Based on our 2013 yield of 15.1kg olives/tree, which produced 2.2L/tree (14.6% yield) from 647 trees EXCLUDING labour, applicator and tractor costs, our netting costs were nine cents per kg of olives and 60 cents per litre of oil produced.

Conclusion Like any grove management decision, there are pros and cons to netting. We logged ours as: Advantages • peace of mind • greatly reduced fruit losses • ability to choose the best time to harvest • better quality fruit • no other protection methods needed • some hail protection.

Disadvantages • time for setup, maintenance and removal • cost of nets, equipment and labour • space for storage of nets.

Taking them all into consideration, and looking at the economics of it, we think in our situation it has been well worthwhile. www.fishcreekolives.com.au.

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28 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

�

Talking Points

Let’s talk about … the curculio beetle Amanda Bailey

The Olive Centre ph: 07 4696 9845 amanda@theolivecentre.com.au www.theolivecentre.com

In this edition I’ll continue the recent series of Talking Points columns discussing some of the unexplained conditions discovered in the grove during harvest and pruning. This is another of the ones I have received many enquiries about.

In Australia, curculio beetles (also known as apple weevils) are mainly known among olive growers in South Australia and Western Australia. The species is native to the Mediterranean, therefore likes those climates in particular. The scientific name is Otiorrhynchus Cirbricollis and the species belongs to the weevil family Curculionidae.

The curculio beetle is nocturnal, so damage will occur during the night when they emerge and climb trees to attack the leaves and bark of new shoots. The beetles or weevils walk along the extremity of the leaf margin chewing as they go, leaving a visibly serrated edge on the leaves (see photo). High populations can cause extensive canopy damage, especially to young trees.

During the day curculio beetles will shelter in cool, protected areas in the soil and under debris. Eggs are laid on or under the tree and after hatching, the larvae drop to feed on the roots.

During peak times, generally February-May (or late summer to autumn), the adults emerge from the soil and climb or access the trees via trunks, weeds or low hanging branches. There can be one to two generations per year.

Life cycle Adult curculio beetles grow up to eight millimetres in length.

They lay their eggs in autumn in shallow soil, where the larvae hatch about two weeks later. The larvae feed off tree roots until around May, when they make a soil capsule up to 25cm deep and develop into their pupal stage.

Management You can minimise, or at least reduce, the impact of curculio beetles in your grove with a number of management practices.

Some are general ‘best practice’ in grove management anyway and will benefit in other ways as well: • prune: don’t allow the branches of your trees to touch the ground. Lift the skirts of your trees to reduce the beetles’ access to the tree and therefore the leaves and bark they’re after.

• defend against attack: apply a barrier around the base of the trunk to prevent access. A product called Stikem is one example - a tactile sticky gel which is applied to a barrier material in turn applied to the tree trunk. It literally stops the pest in its tracks.

• chickens: allowed to roam around under the trees, chickens will feed on the beetles and dramatically lower

the breeding and feeding population. They’ll fertilise your grove and give you home-laid (or should that be grovelaid) eggs at the same time!

• spray: many of our growers report that a product called Formula V has been found to be effective on the curculio beetle/apple weevil. This is a canola oil-based silica foliar supplement with chilli extract which protects fruit and foliage surfaces and helps the tree build natural defences against attack. It is certified organic. **Note: any sprays that are used on your grove are required to be approved by the APVMA. It is a legal requirement that pesticide label instructions are followed and if olives are not listed on the label of the pesticide, it is either not registered for use on olives or an off-label permit is required. In that case you will need to apply for and obtain one prior to using the product.

Pesticide registrations and off-label permits for olives can be viewed and downloaded from the Australian Pesticides & Veterinary Medicines Authority website: www.apvma.gov.au (click on search for a permit tab then enter olive under the crop section).

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 29

Grove Development

Satellite technology enhances irrigation system knowledge Paul Geurtsen

Prohort

ACTING TR RVICES SE

We offer all grove services including:

Figure 1: variation in vigour between valves.

OLEA CON

Traditional irrigation management Irrigation systems and their management are traditionally monitored against crop yields, soil moisture availability and system operating pressures. Monitoring is generally limited to a few blocks at a limited number of locations within a block, if not just one site. In the ideal world, your initial site planning would have selected uniform locations to monitor based on topography and soils. Your crop is achieving average yields across the property, so your irrigation system and its management must be satisfactory.

But is an average yield going to be enough in the future with forever increasing input costs? And does your irrigation system and/or its management actually meet the crop’s water needs for every block?

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Know More Control More

30 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

www.prohort.com.au

Grove Development

Leaders in High Density Olive Technology in Australia

Lewis Horticulture “Tomorrows solutions –Today”

Figure 2: variation in vigour within a valve.

Traditional system monitoring methods do provide an overall indication of how effectively your system is operating and whether your management is maintaining soil moisture at those locations. But what do they tell you about each block on the farm and its performance against the system and its management?

Satellite technology Satellites are endlessly recording images of the earth. This resource can therefore be utilised to generate crop imaging for assessment of vegetative growth at a specific point in time.

Satellite image data has been collected for many years, which allows for a sequence of recent months, years or

across a range of specific wet, dry and average seasons to be collected. Such data can then be processed to generate both season-specific and average crop vigour assessments.

Processed satellite images can be used to identify, at block level, crop vigour variations within and between blocks, and the information used to enhance your irrigation system performance.

Assessing irrigation systems Changes in crop vigour can be identified that are not explained by soil variations, topography or varieties, such as indicated in the figures on these pages.

In nature straight lines rarely occur, so a significant change in crop vigour }

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Figure 3: variation in vigour between valves.

Ph 08 83809598 Fax 08 83809774 Mob 0402 792 929 hartley@lewishorticulture.com.au Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 31

Grove Development

from one irrigation valve to another, as in Figure 1, provides an indication of a leaking control valve. While in Figure 2 the variation in vigour was within the valve that was identified as having poor operating valve pressure.

Although Figure 1 shows a variation in crop performance between valves, Figure 3 indicates how dramatic this can be when a valve was not opening to provide the necessary irrigations.

The majority of observed crop vigour variation is not related to irrigation system performance but to site and soil variations. Figure 4 provides an indication that in many cases irrigation system design did not adequately match soils and topography variations.

Using processed satellite images allows for detailed assessment of systems operations and site variations. Better understanding of production variations allows greater target specific locations for further field investigation, or the division of blocks into zones for targeted monitoring, assessment or management.

In addition to the continuously growing catalogue of archive satellite imagery, you can co-ordinate the planned capture of new imagery specifically for your crop.

Figure 4: variation in vigour within a valve.

Seasonal variations can be used to more clearly identify management responses needed and address drainage issues.

Figures 5 and 6 provide an indication of a dry and wet year following each other. It is clear from the images there is a drainage issue around the open area in the block and the irrigation management in the dry year indicates an improvement in scheduling could improve crop vigour for some irrigation valves.

Figure 5: dry year of production.

Figure 6: wet year of production.

32 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

If you have crop variations across your property and need to obtain a better understanding of how your irrigation system and its management is impacting your crop, take advantage of satellite technology. It’s a fast, site-specific and increasingly affordable tool for the small-scale horticulturalist.

For more information contact Paul Geurtsen of Prohort on mob: 0407 658 � 105.

New Zealand

New Zealand Olive Grove Census 2014 Olives New Zealand has released its 2014 Olive Grove Census, revealing the current state of the New Zealand industry. The report provides an overview of grove status, production and management practices, compiled from information provided by growers across the country. The report is based on responses received as at April 2014, and the data provided compared with that in the 2012 Grove Census and 2008 Grower Survey where appropriate. It’s a comprehensive picture of the industry, covering a wide range of factors: here we discuss some of the most significant findings with ONZ EO Gayle Sheridan.

2013 production figures Tree performance data was obtained using figures for harvest tonnage and trees per grove, and Sheridan said it was disturbing to see the low crop loads being achieved by many growers.

“Only 5% of trees in 2013 produced 20kg or more and only 6% in 2012.

Based on the data provided, 66% of trees produced less than 10kg in 2013, and 77% in 2012,” she said.

“And only a small number of varietals reported more than 20kg per tree: Picual, Leccino and Pendolino in both 2012 and 2013, plus Mission (California) in 2013.

“It is apparent that there is substantial potential to increase crop load to a more acceptable level of at least 20kg per tree.”

Oil yield Sheridan said low oil yield percentages pointed to another area where New Zealand growers can improve performance. The reported average oil yield across the country was 11.7%, however there was significant variation by region, with the lowest 9.25% in Central Otago and the highest 16.23% in Waiheke.

There was a also a strong varietal variation, with the lowest average oil yield for Kalamata at 7.56% but a number of others – Picual, Picholine, Leccino and Frantoio - around 12.6-12.8%.

“It’s a much worse situation than we had envisaged: we really have to get the productivity up to ensure viability,” Sheridan said.

“One thing it shows us that the industry could benefit from information on optimum harvest timing for higher yield/better flavour balance. ONZ did a big research project years ago looking at colour as an indicator and what came out

Tree Performance by Harvest Tonnage

2013 Average Oil Yield by Region

is that colour is not an indicator in NZ, so people don’t know when to harvest.

“We’ve only got one NIR in NZ – and again, people don’t know how it works and don’t want to spend the money – and some also harvest because the family’s

free this weekend, or early because they’re worried about frosts and birds.

“It’s a huge issue for us that many people don’t know when to harvest because it impacts on yields and also the taste profile. We need to pay more }

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 33

New Zealand

attention to timing if we’re going to increase yields.”

And it’s not just harvest timing which is problematic, Sheridan said, but also time from harvest to processor.

“We’re really concerned that people are picking on Saturday and Sunday and the fruit doesn’t go to the press until Tuesday, or picking Monday to Friday and it doesn’t go to the press until Monday. There’s a real danger in those timeframes in terms of fruit deterioration and oil quality.”

Grove matrix Figures provided show that the most common grove matrix is 6x5 (39.5%), followed by 6x6 (21.3%) and then 6x4 (15.4%), which Sheridan said may not be ideal for New Zealand conditions.

“The tree specialist we’re working with has talked about the need for light and, whilst we’ve followed this planting pattern, it seems it might not be the right matrix for our climate,” Sheridan said.

“So the need for sunlight through the branches will be another study area of the Focus Grove Project which we’re undertaking over the next three years.

At the outcome he’ll be able to make comment on whether there’s wastage – the groves not planted intensively enough - or whether there’s a better matrix to have followed there.”

Irrigation Approximately 31% of groves in the 2014 census database are reported to be irrigated, compared with 40% in 2012 and 55% in 2008, and only four regions have half or more groves irrigated. It’s a substantial decrease, which Sheridan attributes to a variety of factors.

“Probably a contributing factor to this response was that very few growers actually needed to irrigate in the 2013 season because of good levels of rainfall across the country. So their response may reflect this,” she said.

“However, cost and better management practices are also contributing to reducing the levels of irrigation.”

“As water is becoming a more scarce resource and more expensive, many growers have changed their practices.

We’ve seen some positive moves recently towards better practices, like mulching and monitoring moisture levels rather than just regular watering.

“There are financial considerations involved, and I think it’s also part of the increasing realisation of the

2013 Average Oil Yield by Varietal

Irrigated Groves

Organic Groves

environmental effects of unsustainable water use.”

Organic status The 2014 responses show only 18 groves as organic, compared with 13 in 2012 and 44 in the 2008 survey. Three regions reported no organic groves in 2014, compared with four regions in 2012, however the 2008 survey recorded organic groves in all of New Zealand’s

34 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

growing regions. It’s a surprising result, given the growing global demand for organic products, and one which Sheridan says is predominantly a financial decision.

“There are high compliancy costs and some of our growers have said they get no return on that, so they’ve stopped maintaining their organic accreditation,” she said.

“I think some of the now-dormant

New Zealand

groves were perhaps organic as well; they had that lifestyle and got disillusioned because they weren’t getting the returns.

“It’s surprising, but olive oil producers at farmers markets don’t often get asked about being organic, despite many other stalls trading on that. So there doesn’t appear to be either the demand, or the premium which is needed to offset the extra costs involved.

“There are also issues with the timing of oil pressing when using third party presses. They need to be thoroughly cleaned after processing non-organic fruit, as any residues will negate organic status, and many processors can’t afford the downtime involved – or need to pass on the costs involved. That’s undoubtedly another factor.”

Increased participation The current census information shows an increase in the number of groves from 171 in 2012 to 210 in 2014, which Sheridan said in fact relates to an increased level of participation.

“We’re getting more groves coming on board, with two thirds of members and four non-members responding this year,” she said.

“Growers are increasingly realising it’s for their own benefit, as they can see how their groves competed on a regional and national basis. It’s a tangible asset in terms of an evaluation of their grove and how it’s performing. It’s great information to help them think about what they might do to improve that performance through management practices like pruning, fertilising and varietal selection, and those who didn’t participate are really missing out on a valuable opportunity.

“It also assists all growers via our representation of the industry, as when we talk to government and other agencies for funding and research etc, we need to have the data.”

Into the future Sheridan said the data in the Grove Census database has the potential to enable correlations to be drawn in a number of areas, for example on effectiveness of spray programs to harvest tonnage and year on year.

“To enable those correlations to be meaningful, however, a higher level of consistent contributions is necessary,” she said.

“We’re still receiving responses, and welcome new participation at any time. The census is essentially a ‘work in progress’ and will continue to be updated - and become even more useful - as more responses are received.”

Growers wanting to participate in the Olive New Zealand Grove Census can contact Gayle Sheridan at admin@olivesnz.org. � nz for a survey form.

We’ve got the olive industry covered Simei highlights new industry trends

2014 March

Packaging Harvest outlook NZ Grove Focus Project Cooking: EVOO vs coconut oil

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Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 35

Organics

Organics: what does ‘in conversion’ mean?

Primary producers go through three stages to becoming organic.

In conversion is the status given to producers when they are in the second year of converting to organic and when some start marketing their product as organic but don’t have full A grade status yet.

Stage 1: Pre-certification Pre-certified products produced during the first year of converting to organic cannot bear reference to being certified organic or use a certification body’s logo.

When a farmer decides to switch to organic methods there is a period of at least two years when the land and the land management undergoes a transition to organic production. After a minimum 12-month period in precertification, growers receive another full-scale audit (audits occur annually), at which time producers may achieve ‘in-conversion’ certification.

Landless systems (such as mushrooms and aquaculture) require two audits through an entire production cycle only prior to certification.

During pre-certification auditors check that the farm’s Organic Management Plan is being applied.

Auditors review accounts, verify inputs,

seed source, labels, parallel production systems, segregation and much more.

The auditor inspects the property and takes soil and/or tissue samples to test for contamination from veterinary and agricultural chemicals, heavy metals and GMO where applicable.

If tests are positive it could take up to five years before produce from the land can be sold as certified organic.

The operation needs to comply with the Australian Certified Organic Standard.

Pre-certification products cannot carry a logo or make claim to be in-conversion to organic in the first 12 months.

Stage 2: In-conversion In-conversion requires a minimum of 12, and up to 24 months verified conformance with the Australian Certified Organic Standard (in the past this stage was referred to as ‘B grade’).

In-conversion products are those on their way to becoming fully certified organic.

During this conversion period all crops are referred to as in-conversion and products can carry a stippled Australian Certified Organic logo.

When Australian consumers purchase in-conversion products they are recognising the additional work and

costs involved in the conversion process and it helps farmers go fully organic.

In-conversion products can trade on the organic market as in-conversion to organic.

Stage 3: Certified organic (A grade) Full certification status, also referred to as A grade, requires a minimum prior period of three years of verified conformance with the Australian Certified Organic Standard. Products can trade on the organic market as certified organic.

Can I sell in-conversion products as organic?

No. If an incoming product displays an in-conversion logo on the packaging, invoice, packing slip or other item it means the single agricultural ingredient is becoming certified.

It cannot be promoted as certified organic. It can be sold as ‘in-conversion to organic’ and carry the stippled logo.

This article was contributed by Australian Organic, incorporating Australian Certified Organic (www. aco.net.au) and Organic Growers of Australia (www.organicgrowers.org. au). For more information go to www. austorganic.com.

Guidelines for organic exporters Exporting organic products is not always an easy process, and requirements can change without notice. To help guide producers through the process, NASAA Certified Organic has produced a downloadable information booklet.

IS7.2 Organic Export Certificates: Guidelines for Exporters was produced to assist NASAA’s clients in becoming acquainted with the particular requirements applying to organic export.

NASAA says it is important to note that required export documentation varies substantially depending on whether the goods are produced in Australia or outside Australia, and that conditions relating to documentation for exports to countries other than the EU may change without notice.

“Exporters/operators should check and confirm overseas importing requirements for organic as well as general produce labelling laws in the destination country well in advance of export and any request for documentation for export of certified produce,” NASAA recommends.

The document can be downloaded from the Resource Centre on the NASAA website: www.nasaa.com.au.

36 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

Organics

EU reviews organic standards The European Commission has announced a review of the European policy on organic agriculture, believing that ensuring steady growth and guaranteeing the credibility of organics are crucial for the industry’s long-term survival.

The review commenced with a public consultation on the necessity for a new action plan. Now closed, the results of the consultation process have led to an ongoing review of the political and legal framework for organic agriculture in Europe through a strategy announced in March. The EC plans to have a new framework in place by 2020.

Background In 2004 the EC launched the European Action Plan for Organic Food and Farming, aimed at providing further impetus to the sector. The plan included 21 initiatives to achieve the objectives of developing the market for organic food and improving standards by increasing efficacy, transparency and consumer confidence.

The plan proposed measures such as improving information about organic farming, streamlining public support via rural development, improving production standards or strengthening research. It followed the rapid increase

in the number of farmers producing organically and strong demand from consumers in previous years.

The sector has continued to grow rapidly, with 500,000 hectares of EU land converted to organic annually, however consumer trust has taken a battering thanks to frequent exposures of food fraud.

The new plan The EU’s Action Plan for the Future of Organic Production outlines 18 actions including periodical surveys of consumer awareness, increasing organic research and development, implementing an organic fraud prevention policy and exploring trade agreements with leading organic partners.

Australian Certified Organic (ACO), one of the main certifiers of organic producers in Australia, says any changes implemented will have ramifications for certified organic businesses which export to the EU – although the main changes affecting Australian exporters are around animal nutrition and seed sourcing, so will not directly affect our industry.

There will also be increased scrutiny of imported products to make sure they meet the definitions of organic food and farming. ACO believes this

is aimed predominantly at products imported from developing countries, however, where there has been an increase in the fraudulent use of the EU organic certification logo. They believe Australian products are unlikely to be under suspicion unless their ingredients come from developing countries.

Their practice of benchmarking compliance standards against the EU, along with strict internal standards and ingredient traceback systems, should overcome any concerns.

That said, producers currently exporting to the EU, or those planning to, will need to be aware of and comply with any changes implemented in the new Action Plan.

The 2004 European Action Plan for Organic Food and Farming can be viewed at: www.ec.europa.eu.

Source: www.austorganic.com.

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Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 37

Olives & Health News

Health round-up Continuing our regular round-up of the latest relevant health research from around the world, to keep you up to date and in the know …

EVOO lowers inflammation markers Italian researchers have found that eating a Mediterranean diet is associated with lower levels of two inflammation markers associated with a higher risk of coronary heart disease.

The study, published in Blood, the journal of the American Society of Hematology, evaluated the effect of the Mediterranean diet on platelet and white blood cell counts. High platelet levels are associated with vascular disease and cancer, while high white blood cell levels are associated with ischemic vascular disease.

Researchers studied 14,586 healthy Italians 35 or older participating in the Moli-sani study, a large epidemiological population study focused on the mechanism of inflammation.

They found that individuals with a high adherence to the Mediterranean diet had lower platelet levels and lower white blood cell counts compared to those with lower adherence rates, and also lower levels of inflammation.

Looking further at whether specific elements of the Mediterranean diet were responsible for the effects, the researchers noted that dietary antioxidants such as those found in olive oil, wine and vegetables, and also dietary fibre, partially accounted for the associations observed.

Sources: oliveoiltimes.com; www.huffingtonpost.com.

… especially at breakfast Another new study has shown that adding phenol-rich olive oil to breakfast lowers the inflammation linked to metabolic syndrome, an increasingly common condition which can trigger diabetes, stroke and heart disease.

Published in Food Chemistry, the study saw 49 patients with metabolic syndrome add 40ml of virgin olive oil with either high, medium or low phenol content to their breakfast each day.

Results showed that the high-phenol olive oil (398 parts per million) breakfast produced an overall lower level of post-meal inflammation.

Phenols such as those found in olives have increasingly been recognised for their health-related benefits, particularly

anti-oxidant and anti-inflammatory effects. Chronic low-grade inflammation is known to precede and predict the onset of diabetes in adults with metabolic syndrome and is also believed to be associated with cardiovascular disease.

These results suggest that a breakfast that includes phenol-rich olive oil can help alleviate the inflammation processes associated with metabolic syndrome and related diseases.

Sources: www.oliveoiltimes.com; Food Chemistry.

Moderate fat from EVOO beats low fat for a healthy heart Lowering dietary fat has been the push for a while now but a new study has found that when it comes to keeping your heart healthy, a diet containing moderate levels of fat, predominantly from olive oil, provides more protection against disease.

The study, undertaken by researchers from the University of Arizona and Northwestern University in the US, analysed research carried out since the 1950s and concluded that adherence to a Mediterranean-style diet resulted in greater reduction of death due to heart disease and heart attacks than a low-fat diet. Significant among the findings was the fact that, while a low-fat diet can lower cholesterol levels, it did not appear to lower the risk of heart attacks and deaths from coronary heart disease.

The researchers concluded that there is a clear clinical link between diet, atherosclerosis and cardiovascular events, and that the “whole diet” approach of the Mediterranean diet is more effective in preventing cardiovascular disease than a low-fat, low-cholesterol diet. In particular, they mentioned the consumption of olive oil over butter and cream as one important element.

Overall, the analysis showed that following a Mediterranean diet is more effective than low-fat diets in generating positive long-term changes in cardiovascular risk factors including body weight, body mass index, systolic blood pressure, diastolic blood pressure and glucose levels.

Source: www.oliveoiltimes.com.

38 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

Olives & Health News

Choose EVOO over sat fat for less body fat and more muscle A Swedish study has found that over-eating on saturated fat results in a greater accumulation of body fat, and less muscle, than excess calories consumed from unsaturated fats.

For the study, conducted by researchers from Uppsala university, 39 young adult men and women of normal weight consumed 750 extra calories per day for seven weeks, in the form of muffins provided by the researchers. They were randomly assigned to eat these surplus calories from either polyunsaturated fat (sunflower oil) or saturated fat (palm oil) in the muffins, which otherwise contained the same amount of sugar, carbohydrates, fat, and protein. The aim was for participants to gain three percent of their starting weight.

The increase and distribution of both body fat and muscle was measured by MRI scans before and after the weight gain, along with gene activity in the abdominal visceral fat.

At the end of the seven weeks both groups had comparable weight gains, however those consuming extra saturated fat had a markedly greater increase in the amount of fat in the liver and abdomen (particularly visceral fat around the internal organs) in comparison with those consuming extra polyunsaturated fat. The total amount of body fat gained was also greater in the saturated fat group.

An opposing pattern was noted in relation to muscle mass increase, with the polyunsaturated fat group gaining three times the amount of muscle mass as that gained by the saturated fat group.

The researchers noted that liver and visceral fat are related to a number of metabolic disturbances, therefore the findings are important for individuals with metabolic diseases such as diabetes. If proven, the results regarding increased muscle mass from polyunsaturated fat may also be important for our increasingly aging population, for whom maintaining muscle mass is of crucial importance.

The results also showed that excess saturated fats appears to “turn on” genes in fatty tissue which act to increase abdominal fat storage and hamper insulin regulation. Inversely, polyunsaturated fats appear to “turn on” genes in visceral fat linked to reduced storage of fat and improved sugar metabolism.

As EVOO contains both mono-unsaturated and poly unsaturated fats, it’s an even healthier option than the sunflower oil used in the study. So in short: if you want to be healthy, lean and strong, choose EVOO! Source: www.teatronatural.com.

Olive compound fights infection The olive compound hydroxytyrosol can help fight bacterial infections, according to a Spanish company.

Madrid-based company Seprox Biotech, which produces and sells hydroxytyrosol, claims that hydroxytyrosol and its derivatives can disrupt quorum sensing – in simple terms, bacterial communication – reducing the severity of infections.

Hydroxytyrosol is found in olive tree leaves and fruit, extra virgin olive oil and olive processing wastewater.

In a recent international patent application, Sprox Biotech cites potential uses including pharmaceutical preparations for the treatment of bacterial infection, food manufacture and packaging and the production of medical devices. One

particularly interesting application is its use in the making of surfaces to inhibit the formation of bacterial biofilm, where micro-organisms attach to a surface and are difficult to remove and/or disinfect against. This is an increasingly important issue given the growing use of surgical implants and body replacement parts.

The company says bacteria which hydroxytyrosol acts against include forms of Campylobacter, E. coli, Salmonella and several types of Staphylococcus infections.

Source: oliveoiltimes.com.

EVOO may reduce GM damage to DNA A new study suggests that consuming extra virgin olive oil may reduce DNA damage caused by the intake of genetically modified soybean products. GM soybean and corn products have been linked to health problems such as cancer, infertility and premature death.

Published in the journal Nutrients, the study found that rodents given olive oil and genetically modified soybean displayed reduced DNA damage in the spleen compared to rodents who consumed only GM soybean. EVOO consumption was also found to help normalize red blood cells altered by GM soybean, and the antioxidants in olive oil are believed to be at least partly responsible for these protective effects.

“We can conclude that adding EV olive oil to the diet of rats

appears effective in inhibiting oxidative damage and may act as a protective agent against chronic diseases such as liver fibrosis, hyperlipidemia and diabetes,” the researchers concluded.

“In addition, EV olive oil may also have a protective function against carcinogenic processes. Further clinical studies are therefore required to determine whether the observations observed in our study translate to human conditions and illnesses.”

The study was funded by King Abdulaziz University, Saudi Arabia, and undertaken by a team of researchers from the UK, Saudi Arabia and Egypt.

Source: www.oliveoiltimes.com.

Issue 93 • September 2014 • Australian & New Zealand Olivegrower & Processor • 39

Products & Services

High density olives for profitable oil production Internationally there has been a strong trend towards the high density olive production model in all major olive growing regions of the world. Australia has been slower to adapt this model, as managed investment schemes, which had been the major drivers of the industry in Australia, used traditional olive varieties at wide spacings for all plantings. This was due to the focus on selling shares in the grove to investors for tax reasons rather than the focus being on profitable oil production.

The stabilisation of international oil prices and greater information on performance of high density groves has increased interest in the model and their achievement of early cash flows, low cost of production (especially in the major cost areas of pruning and harvesting) and consistent high yields.

A key concern raised by many growers was the productive life of a high density grove. Currently there are high density groves in Australia which are more than 22 years old and continue to yield at maximum levels. The skill and knowledge of the grower is fundamental to achieve this on an ongoing basis.

The choice of varieties for high density groves is critical to the successful outcome. Specialist low vigour varieties are required to achieve consistently high productivity, low cost of production and long productive life of the grove. To date the selection of varieties is limited: Signore Pat. (FS17) - high oil yield, early to commence production, excellent quality oil and storability. Planting density 1250 trees per hectare (4m x 2m).

Arbequina (I-18) - medium to high oil yield, early to commence production, excellent oil quality but with limited

storability. Planting density of up to 3000 trees per hectare is used but for long productive life of the grove 1250 trees per hectare is recommended.

Other varieties have been used but are found not suitable as they have poor

cropping or excessive vigour, resulting in short productive life of the grove.

For more information go to: www. lewishorticulture.com.au or contact Hartley Lewis B.Ag.Sc. on mob: 0402 792925.

Over the row harvesting of Signore Grove at maturity.

40 • Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

your calendar of olive events

What’s on

2014 Aug

Sep

Sep

August 27-29 Natural and Organic Products Asia - Hong Kong www.eventseye.com

September 17 AOA National EVOO & Table Olives Presentation Dinner – Hunter Valley, NSW www.australianolives.com.au

August 28 Awards celebration, 2014 Olives SA EVOO Competition – Adelaide, SA AFord@adelaideshowground.com.au

September 18 AOA Field Day & Exhibitor Demonstration – Adina Vineyard, Hunter Valley, NSW www.australianolives.com.au

September 2-5 International Business Fair on Olive Growing – Brazil www.fino2014.com.br

September 24-26 International Extra Virgin Olive Oil Savantes - Toledo, Spain. www.savantes.com

September 13 Awards dinner, 2014 WAOC EVOO Competition – Perth, WA admin@oliveswa.com.au

26 September - Entries close for 3rd Armonia Olive Oil Championship. www.oliveoilagency.org

Oct

September 15-18 Fine Food Australia 2014 – Melbourne www.finefoodaustralia.com.au

4 October - Australian Golden Olive Awards Presentation dinner, Wangaratta, Vic. www.vicolives.com 4 October - NZ EVOO Awards Dinner, Wellington, NZ. admin@olivesnz.org.nz

September 17 & 19 AOA National Conference – Hunter Valley, NSW www.australianolives.com.au

10 October – Oil entries close for 2014 Hunter Olive Show. www.hunterolives.asn.au

September 17 Australian Olive Levy Payers Meeting – Hunter Valley, NSW www.australianolives.com.au

10 October – entries close, 2014 Fleurieu Food Fiesta! Olive Awards. taste@flavourlogic.com.

To subscribe and for more information visit www.olivebiz.com.au

Advertiser index Client

Page

Client

Page

Australian Olive Association

19

Leda Farm Equipment

15

Axis Industrial

12

Ledgard

24

Cosme Australia

18

Lewis Olive Groves

31

Costante Imports

21

MEA

20

De Masi Australasia (Oleo)

30

National Harvesters

Dept of Trade & Investment, Regional Infrastructure & Services NSW

17

Olive Oil Packaging Service

Dorato - Amenduni Nicola Sps

44

Pieralisi MAIP Spa

Eclipse Enterprises Aust

9

13, 42 7 2

Pro Hort

30

FB Propak

11

Sumitomo

28

Felco

23

Summit Realty Southwest

42

Hunter Bottling Company

18

The Olive Centre

Australian & New Zealand Olivegrower & Processor • September 2014 • Issue 93

5

41

Editorial

Olive Marketplace To subscribe and for more information visit www.olivebiz.com.au

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