2012 AOA National Olive Industry Conference and Trade Exhibition
Conference: Back to Basics
2012
October
Pests & disease Pruning Exporting National expo preview
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 Sandra Noke Subscriptions A one-year subscription (six issues) is $49.50, and includes a copy of the 2012 Australian and New Zealand Olive Industry Directory. Subscriptions commencing July 1st 2011 will receive a copy of the 2012 Australian and New Zealand Olive Industry. Please pay by cheque or credit card to Ryan Publications. 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 Lanes Print & Post Adelaide Ryan Media Pty Ltd ABN 85 085 551 980 630 Regency Road, Broadview South Australia 5083 PO Box 1006, Prospect East South Australia 5082 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 Publications Pty Ltd.
October 2012 Issue 86
News Move to mandate standard edges forward
4
Modern Olives ranks #1 in testing proficiency
5
Course focuses attention on chemical vs sensory debate
9
Pests and diseases Olive leaf spot - disease epidemiology and control
14
Top tips for safe chemical handling
16
Grove development The trouble with water
17
Primary olive cultivars: choosing the right varietal for your grove and production
18
Pruning Quality is Clear Cut competition winner
20
Objectives and methods of pruning - Part 1
21
Expo 2012 conference gets back to basics
24
New Zealand New Zealand Harvest 2012
34
Azzuro Groves takes Best of Class at LA International
35
Talking points Trends, knowledge and the power of flexible thinking
36
Table olives Australian Table Olive Standard to be launched at the 2012 AOA Conference
37
Marketing Can digital apps solve the industry’s #1 challenge
38
Business Small business – big exports: the secret to export success
40
Industry comment Olive oil taste panels are not the problem
42
Olives & health Health round-up
44
Products & services
46
What’s on/Advertiser index
49
Olive marketplace
50
Cover: The 2012 National Olive Industry Conference & Trade Exhibition on October 31-November 1 will encompass the annual national conference, awards presentations and trade expo. Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 3
News
Gerri Nelligan
Editor
It’s that time again. As you can see from our cover, the gears are heavily in motion preparing for the 2012 National Olive Industry Conference & Trade Exhibition. Far from ‘just another annual conference’, this year’s event has a significance for all involved. Times are tough, and we’re all experiencing it. Crops are haphazard, average oil prices are below production cost and the market is flooded with imported oils, which – whether genuine EVOO or not – are nonetheless given an uncompetitive edge via EU government subsidies.
But as the old adage says, “when the going gets tough, the tough get going” - and that’s our olive industry. Rather than bow our heads, we’re gathering together to share and gain knowledge; to find new ways of doing things; to better our practices and resources – and to ensure our industry makes it in the long run. That’s what the theme of this year’s conference, Back to Basics, is all about: sharing and gathering the nuts-and-bolts information that can help producers increase efficiency and return to profitability. Meanwhile, across ‘the ditch’, the New Zealand industry is looking towards the silver lining in their 2012 crop shortfall cloud, and celebrating some great international accolades. And we’re all busy with the seasonal tasks of pruning and pest and disease management, ongoing and necessary tasks which we feature in this issue, along with some great insights into marketing in the IT age, and achieving export success. We hope you find it both interesting and enlightening. Editor Gerri Nelligan and the OG&P team.
Move to mandate standard edges forward In the last edition of Olivegrower we reported on the issues relating to the ACCC and its admission that it uses the Australian olive oil standard as a “reference document” only when testing for quality and authenticity. ACCC Chairman Rod Sims had stated that the standard would need to be made mandatory via government legislation before the ACCC could begin to use it as a basis for prosecutions. The AOA were astounded and disappointed at the organisation’s attitude, having been encouraged by the government during the 10-years it took to create the standard, and is pushing forward with efforts to have the standard made law – and therefore the ACCC bound to act upon it. “The ACCC were questioned in Senate Estimates and also Parliament, and gave answers that showed they still had a complete lack of understanding for the problem at hand,” AOA CEO Lisa Rowntree said. “The AOA had requested a meeting with Mr Sims and called on support from the Nationals and Independents to ensure that a meeting is granted. “If the head of the ACCC can get the answers so wrong and be so completely misinformed, then we have a problem. The ACCC are our watchdog and they are asleep, however they have stated in Hansard that it will help them to have the Australian standard made law. “So this will be our goal: to get it made law as soon as possible”. And things are moving in that direction, albeit it slowly. “We had a meeting with Rod Sims on 22 August and he was supportive – he could certainly see there is a problem,” Rowntree said. “But he sees the ACCC’s role as having to focus on enforceability issues around the standard. It’s not their job to push for or against the standard, rather to provide advice on
enforceability issues around it. We have offered our assistance to help the ACCC look at enforceability. We have also brought some other complaints to the forefront, which they’re now looking into for us.” Industry representatives have also met with other influential bodies and individuals on the matter. “We saw the Treasury Department in regard to the standard, and they gave us advice which provided a clearer understanding of the process of mandating the standard. We now know it won’t be quick or easy, but they are supportive and will be letting the minister know it’s worth pursuing. “We’ve also met with all but one Health and Fair Trading minister in each state, and outlined our concerns to them. They meet in December and will provide advice to Minister Bradbury on the necessity of mandating the standard, so it was very important that they understood the problem, especially with regard to ‘pure’, ‘light’ and ‘extra light’ labelling and how it confuses and misleads consumers.” And Rowntree says it isn’t just official channels sending out the message about the standard. “The number of producers who have contacted their local members is phenomenal, and it has had a hugely positive effect,” she said. “We’re incredibly grateful to all the growers who took the time to make approaches, write letters, make calls ... sitting in Parliament we heard first hand that they really were quite aware, all due to contact from the growers in their region. “So while we know the physical tasks involved in getting the standard mandated will be in-depth and thorough, and will take longer than we would have liked, we’re a lot closer now, and I think in the last few months we’ve made much greater headway than in the past.”
4 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
News
Modern Olives ranks #1 in testing proficiency Australia’s testing regimes gained a significant tick of approval earlier this year, when Modern Olives Laboratory Services was awarded first place honors in the American Oil Chemists’ Society’s (AOCS) annual laboratory proficiency testing program. Modern Olives Technical Director Leandro Ravetti described the placing as “a great honour for our lab and for Australia”. “It reinforces the fact that our scientists, knowledge and research in olive oil chemistry are of the highest standards,” he said. “And as the USA is Australia’s main export market for olive oil, having such recognition from an American body is a great boost in confidence for our laboratory and our customers in Australia that export their oils over there”. AOCS is one of the world’s most extensive and respected collaborative proficiency testing programs for oils and fats. More than 500 chemists from around the globe participate to verify their lab’s quality control efficiency. Participants use AOCS or similar methods for sample analysis, testing two samples every three months, and then compare their results with a large cross-section of other laboratories using the same methods and samples. “Regular comparison is necessary to maintain quality and accuracy in the lab,” laboratory manager Claudia Guillaume said.
Modern Olives Laboratory Services’, managed by Claudia Guillaume, gained first place in the American Oil Chemists’ Society’s 2012 olive oil testing laboratory proficiency program.
“To obtain the first place again is a proof of our consistency and good performance”, Guillaume said. Modern Olives is one of the two NATA-accredited oil testing laboratories in Australia for testing of oils, and is also a leading advisory company to the Australian olive industry. For more information go to: www.modernolives.com.au.
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News
13th Australian Golden Olive Awards A celebration dinner at The Gateway in Wangaratta on Saturday, 15 September heralded the presentation of the 13th Australian Golden Olive Awards (AGOA). Six Gold Medals were awarded for oils which the judging panel considered exceptional. Two of these were from trees which fulfil the criteria for Heritage trees. Unique to the AGOA, the Heritage Tree category was established in 2010 to draw attention to precious old plantings of trees in Australia. Major awards Gold and Best Oil in Show - Varapodio Estate Gold and Best Oil from Heritage Trees - EV Olives
Gold Medals - The Homestead Estate, Toscana Olives, Rising Sun Olive Grove, Myrtlevale Olives. An impressive 23 Silver Medals and 27 Bronze Medals were also awarded on the night. Organised by Olive Producers North East (Vic) Inc., the Australian Golden Olive Awards offers growers across the country the opportunity to have their extra virgin olive oils judged by an internationallyaccredited panel, benchmarking their product among their peers. All entries are given full documentation required for signatories to the Australian Olive Association Code of Practice. More information: www.vicolives.com.
NSW Northern Olive Oil Show A difficult season in northern New South Wales was reflected in the results of this year’s NSW Northern Olive Oil Show. The 20 entries achieved three Silver Medals and 14 Bronze Medals but unfortunately no Gold Medals were awarded. Silver medals • Varapodio - Varapodio Gold Verdale (Class 3a , Large Volume Commercial - mild). Also awarded Best in Show. • Jon & Chris Ness - OliveNESSt Nevadillo Blanco (Class 4a, Local Grower - mild)
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6 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
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SA: W.E. Ware & Co, 19 Papagni Avenue, Newton, SA 5074. Phone 08 8365 3200, Fax 08 8365 3187, weware@weware.com.au. Contact: Marjorie Ware and Warrick Philpott
WA: Mirco Brothers Machinery, 26 Salpietro Street, PO Box 1430, Bibra Lake, WA 6163. Phone 08 94346011, Fax 08 94346911, mirco@mirco.com.au. Contact: Peter Mirco, peter@mirco.com.au
NZ: Wine & Beverage Systems Ltd., 60 Wharf Road, PO Box 45032, Te Atatu Peninsula, Auckland 0651. Phone 09 834 2709, Fax 09 834 2413. Contacts: David Betts, d.betts@wbsystems.co.nz - Allister Missen, a.missen@wbsystems.co.nz
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News
Southern Hemisphere Olive Oil Championship A new event has joined the competition circuit: the 1st Southern Hemisphere Olive Oil Championship, the ANZSA Awards 2012. Held in Australia in conjunction with the 7th ARMONIA International Olive Oil Competition, the ANZSA competition is open to all olive growers, olive oil producers, processors and bottlers in Australia, New Zealand and South Africa. The organisers believe that ‘interaction’ is the key to promoting a greater understanding of the use of extra virgin olive oil and increasing its consumption in the local market place. The ANZSA competition therefore has a ‘grove to plate’ philosophy, bringing producer, chef and consumer together via the showcasing of awarded oils at ‘Extra Virgin Olive Oil Restaurants’ in Sydney, Singapore and at Crave Sydney International Food Festival. Winners are also entered into the international final of the ARMONIAALMA Trophy and the selection process for the “World’s 100 Most Outstanding Extra Virgin Olive Oils”. The 2012 competition has six major categories:
• • • • • • •
ANZSA ARMONIA Awards ARMONIA Damian Conlan Award Organic ARMONIA Award ARMONIE in the Kitchen Award Packaging & Communication Award Olive Oil Processor Award Ryan Media sponsorship As part of its ongoing support of the industry, Olivegrower & Processor and Friday Olive Extracts publisher Ryan Media is sponsoring the Olive Oil Processors Award. Recognising excellence in processing, the award aims to highlight the importance of the processing stage in the production of exceptional quality EVOOs. Olivegrower editor Gerri Nelligan has also been appointed to the judging panel for the ANZSA Packaging Award. Closing date for applications and oil samples is 28 September, 2012. Further information and application forms are available at www.oliveoilagency.org. Associated courses In conjunction with the competition, ANZSA organisers are also running a series of specialist olive industry training
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courses in JanuaryFebruary 2013. Held in Viterbo, Italy, all courses and workshops will be conducted in English, providing a rare opportunity for southern hemisphere growers and producers to gain international knowledge and perspective. The courses include: Masters Of The Olive Mill – olive oil processing management, for processing plant operators and technicians and those involved in packaging/marketing of olive oil – 4-6 February 2013 International Course for Panel Supervisors of Virgin Olive Oil Tasters – in accordance with IOC norms COI T/20 and international regulations – 29 January-1 February 2013 Professional Olive Oil Sommelier – international qualification in sensory and technical expertise. Dates TBC. View the complete course program at: www.oliveoilagency.org.
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News
Course focuses attention on chemical vs sensory debate The 103rd AOCS (American Oil Chemists’ Society) Annual Meeting and Expo was held in California earlier this year. One of the features of the 2012 event was a two-day short course examining the relationship between olive oil chemistry and sensory qualities, organised by UC Davis Olive Centre executive director Dan Flynn. The course was directed at both a technical audience familiar with olive oil chemical and sensory methods and lay participants interested in the future of olive oil quality standards, allowing for a broad cross-section of opinion and discussion. A number of Australian industry representatives took part in the event, including Rod Mailer from Australian Oils Research, Modern Olives’ Claudia Guillaume and AOA president Paul Miller. Other presenters were from Spain, Canada and across the United States. The extent to which chemical methods correlate with olive oil sensory quality is a highly debated topic, and was a focus of Mailer’s presentation. He used a table from a recent UC Davis report, which provided a direct comparison of sensory and chemical test results, to highlight the discrepancies (see Fig 1). “There was very little agreement between sensory and chemical tests. Free fatty acids, fatty acid profiles and peroxides almost always pass even if the sensory test is poor,” he said. “The one IOC test which does give some agreement is the UV test, which has a fairly good relationship. However, the best
correlation comes from the pyropheophytin test and the DAG test, neither of which is approved by the IOC but are now part of the Australian standard. “Australia has carried out numerous studies to support the use of these tests, which show that they give good indications of old oil or oil that has been stored badly.” Mailer said this is important, as many of the tests used internationally are to identify oil that is bad when processed or contains adulterants, while the main reason the oil fails sensory testing is because it is old and has deteriorated in the bottle. “None of the IOC tests check for freshness. If the label says extra virgin, the oil should meet that standard - ie some fruitiness and no defects,” he said. “Pyros and DAGs are the only methods that really focus on freshness – and freshness is the most important issue for EVOO as it eventually goes bad and loses the characteristics of EVOO. Perhaps it was EVOO when it was bottled but a use-by-date should indicate when it will become out of specification. The Australian standard allows a maximum of two years from bottling but it seems that European oils may be several years old.” Along with disagreement about tests, there was – not surprisingly – also lively discussion relating to standards. “There are also issues with the international standards: most countries use them, but most countries would agree that
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Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 9
News
from time to time their oil does not pass the standards. This is because the standards are too restrictive and don’t allow for natural, environmental variation,” Mailer said. “For example, Israel agreed in my presentation that they would have problems meeting the levels for linolenic acid and sterols, although they are members of IOC and presumably work under their guidelines. If the standards don’t represent genuine olive oil, they are worthless. “Australia has produced its own standards based on what the range of olive oil is. The USA has also changed some parameters to suit olive oil produced there. Unless the IOC recognises these issues, more countries will need to develop their own standards, and the result will be domestic standards which will make international trade a nightmare. “
Mailer said the seminar confirmed his belief that sensory testing is vital to ensuring olive oil quality. “If the oil doesn’t taste good then what is the use of everything else?,” he said. “However, it is difficult and expensive to test every oil by a panel and therefore we need chemical tests which can tell if the oil is going to be good, and for how long. Hopefully delegates learned that there are specific tests to identify age, fraud, poor quality olives used in producing the oil, refined oil adulteration, � etc, and will put more value on these in the future.” More information: www.aocs.org; www.olivecenter.ucdavis.edu.
% SAMPLES FAILING BOTH SENSORY AND CHEMICAL ANALYISIS Sensory
IOC Chemical Test
DGF/Aust Test
Brand
Failed Sensory
FFA
FAP
PV
UV
DAGs
PPP
California Olive Ranch
0
0
0
0
0
0
0
Cobram Estate
0
0
0
0
0
0
0
Lucini
11
0
0
0
100
0
0
Filippo Berio
83
0
0
0
33
33
20
Star
61
0
0
0
0
64
27
Bertolli
72
0
0
0
8
62
46
Colavita
56
0
0
0
50
70
50
Pompeian
94
0
0
0
65
100
94
Failed (%)
51%
0
0
0
34
65
49
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International news
Edible oil – the perfect pesticide We’re looking for new markets for our olive oil – and ways to protect our fruit from pests. Perhaps the answer is closer than we think … Karin Kloosterman, ISRAEL21c.
Insects and fungi are no match for a 100% safe blend of edible oils formulated by an Israeli agricultural research institute. Fruit and vegetables are susceptible to insect infestation and fungi, and even new organic pesticides are not completely safe, says Israeli agriculture scientist Samuel Gan-Mor. He’s got a new approach that could revolutionize the way bugs are kept from crops: a mixture of edible, off-the-shelf canola or rapeseed oil, soybean oil, cottonseed oil and even the slightly more expensive olive oil. Seeds, the starting point of all oils, have developed complex evolutionary tricks to avoid being preyed upon. Unknown active ingredients in these oils, probably paired with the ability to block the breathing pathways of invertebrates and hamper their mobility, may explain why the oil solution developed by Gan-Mor and his colleagues works. For years at Israel’s renowned government-run Volcani Institute in Beit Dagan, Gan-Mor has been working on optimizing industrial sprayers to cover more plant surface with less pesticide. The sprayers now sold worldwide by Israeli companies Raz Spayers and Degania Sprayers. The advanced sprayer is part of the package containing the blend of oils, along with an emulsifier. The product is
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being marketed as a new organic pesticide alternative that is 100% safe, even if used minutes before harvest. Chemical pesticides require a ‘cooling off’ period between application and harvesting because of the health risks involved to people and wildlife. Conventionally grown tomatoes, for instance, carry at least 35 pesticide residues, according to the 2008 US Department of Agriculture Pesticide Data Program. Some pesticides are hormone disruptors, cancer-causing agents or neurotoxins that can have harmful effects on the brain, and on the growth and development of babies. Little is known about how these pesticides, which we can’t smell, see or taste on our produce, act in combination. Alternative earthfriendly solutions are much in demand. Greasing the wheels of tomorrow’s pesticides A variety of natural oils is already known to keep insects and fungi at bay, including castor oil. But since there are some toxins in castor oil, Gan-Mor ruled it out, he told ISRAEL21c. Instead he started looking to simple, cheap cooking oils, like canola or soybean oil. The Volcani Institute, a Ministry of Agriculture Agricultural Research Organization, is partnering with a company called Shelef to have these oil formulations tested at 20 different farms in Israel. Other harmless solutions that could be used don’t last more than a year in storage and can break down if not stored in a cool environment. Gan-Mor’s oil emulsion, created moments before use, avoids these problems. “If I take oil and store it next to the farm in room temperature, then all I need is a small processing machine that will turn the oil into an emulsion. With very little preservative and surfactants, I am not making huge quantities like factories need to, and I can store it for three days as I need it,” Gan-Mor explains. “The only problem with these ‘soft materials’ is that they need to be applied often, about once a week, and the oils must be applied generously,” he says. Gan-Mor says that smaller farms could share a sprayer machine, however, and the basic materials are cheap - about $1/L for the oil, which is heavily diluted with water. All that’s needed besides the solution is power to run the sprayer. Shelef is investigating and optimizing formulations to match specific crops and conditions, but is already selling a complete system to interested farmers. “The oil blends could be created to match the crop or the insect,” says Gan-Mor, who continues to work on making the agriculture industry less toxic to humankind. For more information contact Shelef: uri.yaffe@gmail.com.
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This article was first published in www.israel21c.org.
12 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Pests and diseases
Olive leaf spot - disease epidemiology and control Surveys show that olive leaf spot disease is widespread throughout New Zealand, with all regions and cultivars affected, and may play a major role in the low productivity of olives. Olives New Zealand has shared with Olivegrower, excerpts from the report prepared by Friday Obanor, PhD Candidate at Lincoln University, aimed at improving the understanding of environmental factors affecting development of olive leaf spot (OLS) in New Zealand olive groves and developing strategies for disease management. Abstract One of the major problems threatening the New Zealand olive industry is olive leaf spot (OLS), also called peacock spot, caused by a fungus, Spilocaea oleagina. Although the disease has been recognised in Mediterranean areas for over a century, little is known about the specific conditions that favour its biology. This project aimed to determine the effects on OLS development of the environmental factors that are common in New Zealand and to develop strategies for disease management. Laboratory and greenhouse trials showed that lower temperatures (10-20°C), free moisture and high humidity (100%) favoured the development of OLS, which also diminished with increasing leaf age (2-10 weeks). Based on the data collected, a model relating temperature, wetness duration and leaf age to infection and disease severity was developed. The model may be used in an integrated forecasting system, which will help predict periods of high risk and enable accurate timing of sprays. Introduction Olive leaf spot symptoms usually occur on the upper surface of the olive leaf. Spots usually are more abundant on foliage from the lower parts of olive trees, and many twigs in these parts become completely defoliated. Over successive seasons, the disease causes poor growth and dieback of the defoliated twigs. Occasionally under very wet conditions, small, sunken brown lesions can be found on the petioles, fruit peduncles and fruit, usually on susceptible cultivars such as Barnea. Infection of fruit can cause unacceptable blemishes on table olives and when it occurs on oil-producing cultivars, infection may cause a delay in ripening and a decrease in oil yields. A preliminary survey on the prevalence of OLS during the summer of 1999/2000 revealed that OLS disease is widespread throughout New Zealand, with all regions and cultivars affected. It was reported that 40% of all olive trees assessed were
infected with OLS, suggesting it is a serious disease in New Zealand olive groves and may play a major role in the low productivity of olives. Thus, research into the factors which affect the development of OLS in New Zealand olive groves and the development of effective control strategies, is important in the growth of this industry. Control of OLS overseas is mainly based on copper applications with successful control only occurring at low disease levels. With New Zealand environmental conditions (wet and cool) favouring OLS development and therefore causing higher disease risk, copper applications will not be a sustainable control method in New Zealand. Other chemicals and/or management approaches, including disease-forecasting systems for prediction of disease risk, will need to be evaluated to ensure a healthy industry in the future. Experimentation - detached leaf assays Three main experiments were performed to investigate factors affecting conidium germination and infection on detached olive leaves. The first experiment investigated the effect of temperature and leaf wetness duration on germination and infection of S. Oleagina conidia. The second experiment investigated the effect of a broader range of temperatures on germination of S. Oleagina conidia on detached olive leaves. The third experiment examined the effect of leaf age on germination and infection of S. Oleagina conidia on detached olive leaves that were obtained from rooted olive cuttings maintained in a Lincoln University glasshouse.
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14 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Now there is a new IPM option for the control of black scale in olives E.E.MUIR & SONS AND SYNGENTA ARE PLEASED TO PROVIDE TO THE OLIVE INDUSTRY THIS VERY EFFECTIVE METHOD FOR CONTROL OF BLACK SCALE. THE APVMA HAVE APPROVED A PERMIT ( No PER13267 ) FOR USE OF INSEGAR IN OLIVES HOW TO USE INSEGAR • Use INSEGAR in a planned cost effective program as part of an overall multi –strategy method based on the history of the pest in the grove. • Timing is everything. INSEGAR will only be effective at certain stages of the pest life cycle. Due to the nature of the pest, you will require two applications at least 10 days apart to ensure you get all susceptible stages at the correct time. The timing of treatment is determined according to scale development stage. • Monitoring is esential. Commence adult scale observations early (in most districts this will occur during October) Hints on monitoring are available from EE Muir + Sons. Be sure to include the lower, inner and outer sections of the tree.
WHAT IS INSEGAR WG • INSEGAR is an Insect Growth regulator insecticide (Group 7B) that has been designed as an “IPMfriendly” solution for hard to control pests such as Black Olive Scale. It is an easy to use 600gm WG formulation. • INSEGAR is toxicologically sound, beneficial friendly, has high level operator safety, is a good resistance breaker for OP-reliant groves, complements other IPM products such as predator releases and has good compatibility with other crop enhancement products. INSEGAR can be used a part of an Integrated Fruit Production (IFP) program.
• Apply INSEGAR at rate of 30-40 grams per 100L. Use sufficient water volumes as coverage is extremely important with INSEGAR. Do not use at concentrations of greater than 4X. EE Muir + Sons can offer advice on utilising beneficial insects which may assist in the overall control efforts • WHP : 60 Days after last application
FOR A COMPLETE DESCRIPTION OF HOW TO MONITOR FOR SCALE OR LEARN MORE ABOUT BENEFICIAL INSECTS, PLEASE CONTACT YOUR NEAREST E.E.MUIR & SONS STORE. The information contained in this brochure is believed to be accurate. No responsibility is accepted in respect of this information, save those non-excludable conditions implied by any Federal or State legislation or law of a Territory. ® Registered trademarks of a Syngenta Group Company
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Pests and diseases
Key findings and recommendations to olive growers • Infection can occur at any time of the year except in hot, dry summers. • Infected leaves on the ground do not contribute to sources of inoculums for new infection. Leaf wetness is the driving force for development of OLS; at least 12 hours of continuous leaf wetness is required for OLS infection. Temperatures between 5 and 25°C favour the development of OLS. A prediction model has been developed that can be incorporated into a forecasting system for integrated management of OLS. • Copper sprays in winter are detrimental to olive leaves. • Use Cuprofix (500g/100L) alone, Cuprofix (500g/100L) + Stroby(15g/100L) or Kocide (190g/100L) + Stroby (15g/100L). • Fungicide applications must coincide with new growth. Fungicide applications in spring and autumn are required for good control. Growers should consider using OLS resistant cultivars e.g. Leccino and Frantoio. • Pruning olive trees is essential to reduce canopy moisture retention. • Nurseries should ensure disease-free plant materials are used for propagation. Source - Olive leaf spot: epidemiology and control; Obanor, Friday Osas; PhD thesis, National Centre for Advanced BioProtection Technologies, Lincoln University, 2006; http://hdl. handle.net/10182/1516.
THE EFFECTIVE & PROVEN ANIMAL & BIRD REPELLENT YOU CAN RELY ON REGISTERED FOR USE AGAINST ALL ANIMALS & BIRDS • Protects herbs, vegetables, olive trees and shrubs from possums, kangaroos, wallabies, rabbits, hares, bandicoots, deer, foxes and other wildlife. • Protects vegetables, fruit trees, ornamentals, seedlings and buildings from cockatoos, crows, ducks, pigeons, rosellas, starlings, swallows, other birds and bats. • Protects homes, gardens, patios, shopfronts and paved areas from both dogs and cats or rats and mice. • Protects one plant or a whole area – perimeter &/or band sprays. • Repels – without harming animals or humans. • Not considered a poison – no withholding period. • Easy to use – spray on. Effective when dry. • Safe, Proven and Effective. • Available in 100g, 1Kg & 4Kg sizes. IS UNIQUE. THE ONE-PRODUCT ANSWER FOR REPELLING ALL ANIMALS AND BIRDS For further information contact – Lorac Australia Pty Ltd, Dept. OG. P.O. Box 3, Oyster Bay NSW 2225 Ph: (02) 9589 0703 Fax: (02) 9589 0147
Top tips for safe chemical handling Unless you’re going along the organic or biodynamic paths, one of the realities of agriculture is the use of chemicals to control pests and diseases. Safety is one of the most important considerations for growers working with chemicals, with best practice in chemical handling an absolute imperative. Here are some practical reminders on safe chemical handling from Dow AgroSciences Australia: Ensure that the chemical you plan to use is clearly labelled and follow the instructions provided. Misuse of chemicals, mixing of wrong chemicals or incorrect assumptions about the chemical content of unlabelled bottles can have hazardous results on you and/or your crops. Always wear the protective gear recommended on the label for product mixing, such as: long-sleeved overalls, goggles, face shields, gloves, aprons and face masks to protect from harsh fumes and splash-backs. Store chemical-based products separately and away from any place where a flame might be used. When working with chemicals, there should be no smoking, drinking or eating. Always dispose of chemicals according to instructions on the label or the Material Safety Data Sheet. Chemicals are not regular waste and should not be disposed of in regular waste facilities or poured down drains. Be prepared for an emergency: maintain a chemical clean-up kit, working fire extinguisher and first aid kit in an accessible area. ... and while we’re on safe handling Most industries use many different chemicals, so it is critical that hand protection provide the highest level of protection for each specific task and work environment. To make choosing the right safe handling product easier, protective glove producer Ansell has created a comprehensive glove selection guide, detailing the most commonly used chemicals and which glove materials provide maximum protection for each. According to Ansell, there is no one glove material that provides resistance to all chemicals: different protective materials will behave differently when in contact with specific chemicals. Note: the data and recommendations contained in the guide are based on laboratory test results, and reflect the best judgment of Ansell in the light of data available at the time of preparation. The information is intended to guide and inform qualified professionals engaged in assuring safety in the workplace, and the recommendations are advisory only. Download the chemical glove selection chart at www. ansellasiapacific. c o m /c h e mic alglove-guide.
No one glove material provides resistance to all chemicals.
16 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Grove development
The trouble with water … Vera Sergeeva
School of Natural Sciences, University of Western Sydney, Locked Bag 1797 Penrith South, DC, NSW 2751 Email: sergeeva@tpg.com.au
The trouble with water … Olive trees require warm, sunny and – most importantly - dry weather conditions. But while the olive is considered drought tolerant, it grows best with sufficient water and for commercial production, a good crop is dependent on a regular water supply. But not all water is good water for olive trees. Various conditions detrimental to both tree health and crops can arise from too much moisture, whether via irrigation or the weather. I am not specialised in irrigation, but in my work with olive pests and diseases over the years I have gained much experience in the effects of too much water on olive trees and fruit. I hope this information helps Olivegrower readers better manage their irrigation, particularly in the period leading up to harvest. Sooty mould Sooty mould is an unsightly fungus often associated with scale infestation. The fungus creates black oily spots, which are a physiological disorder. The growth of sooty mould is often caused by sap dripping from the tree, which commonly appears after the use of automatic irrigation or heavy rains following a dry period. It is important, therefore, that overwatering be avoided. Colletiotrichum and other fungal infections Many olive growing regions experienced large amounts of rain in November-December. Following this Fruit damage can they also experienced fruit damage. occur after large In this case the brown spots are amounts of spring and Colletiotrichum fungal infestation, a summer rain. secondary effect of the rain damage caused by fungal spores entering weak or damaged areas. Fungal infections of fruit are most often caused by high humidity, rain or increased moisture from irrigation. Anthracnose and other fungi can enter fruit through a natural abscission, weakened tissue which is easier to penetrate. Olive tree growth mechanisms Tree sap consists primarily of water, along with hormones, minerals, and nutrients for growth and fruit production. Prolonged drought affecting soil water content will affect sap flow and leaf water status, but the response differs between various cultivars. It is therefore important to ensure that water provision is individualised for variety and seasonal conditions.
Effects on soil Along with fruit loss and increased incidence of disease, high rainfall and over-watering but can also have a marked effect on soil quality. Healthy soils are essential for the production of all crops, providing a stable support base for plant roots, and storing the water and nutrients required for plant growth and fruit production. The soils in which olives grow best are generally low in plant nutrients, and these are quickly washed out by rain or excessive irrigation. Water-logging is a significant problem in olives and can lead to other disorders and infections, particularly root rot diseases. It is therefore important to ensure that groves are planted in light soils, which drain quickly after rain or watering. Conclusion While sufficient water is imperative for a successful crop, too much water – whether from rain or irrigation – can be detrimental to varieties susceptible to anthracnose and other diseases. This includes varieties commonly grown in Australia such as Barnea, Manzanillo and Kalamata. This is a complex issue, however, and it needs more study in the future. Irrigation management in olive-growing is specific to the various growing areas and cultivars, and the optimal water supply to olive groves requires increased knowledge of crop water consumption.
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Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 17
Grove development
Primary olive cultivars: choosing the right varietal for your grove and production We all know that oil quantity and quality are highly dependent on the olive variety. Variety is also highly correlated with success, with different varietals suited – or not – to different climates, soil types and other physical and geographical variables. So which varieties are right for your grove, and for your planned production style and level? This table, showing the comparative characteristics of various varieties, was compiled by University of California academic and olive expert Paul Vossen, who was happy for us to share it with Olivegrower & Processor readers. It’s great user-friendly information for growers currently planting or expanding their groves and will help with the choice of appropriate varietals for their purposes. High quality extra virgin olive oils are often made from a blend of olive varieties, aiming to balance flavour components with shelf life. Oil quantity and quality are highly dependent on the olive fruit variety used. The best oil varieties in the world have developed their reputation over centuries of production for fruit yields, oil content, flavour, keeping quality, maturity date, and ease of harvest. Most olive cultivars range in oil content from 10% to 35% of their fresh weight at full maturity. Growing olive varieties with an average oil yield of less than 20% (45 gallons of oil per fresh tonne of fruit) are not usually profitable to use for
oil. Of the major olive varieties grown in California - Manzanillo, Mission, Sevillano, Ascolano and Barouni - only Mission contains a high enough oil content to plant for oil. The quality of oil made from all of these olive varieties can be excellent, but is generally regarded as inferior because they are compared to specific oil varieties with tradition, name recognition, and marketing perception. This is similar to recognised wine varietals in the world. Flavour components within each cultivar come from the water-soluble f lavenoids, phenols, polyphenols, tocopherols, and esters that make up the bitter flavor of fresh olives. These
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compounds are also naturally occurring antioxidants that extend oil shelf life by reducing rancidity. Therefore oils with high polyphenol content are generally more bitter and pungent have a longer shelf life. Lighter flavored oil can be produced by choosing both an appropriate variety and harvest time, such as a late harvested Arbequina. The most prominent oil varieties in the world are Piqual, Empeltre, Arbequina, Frantoio, Coratina, Aglandaou, Picholine, Leccino, Chemlali and Koroneiki. Reprinted in part with permission from Paul Vossen, UCCE and Amazing Olive Oil - www.amazingoliveoil.com.
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18 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
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Grove development
CULTIVAR
% OIL
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FRUIT SIZE
HARDINESS
POLYPHENOL
POLLENISER
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VARIETIES1
Small
Low
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Medium
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Arbequina
22-27
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Aglandau
23-27
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Arbosana
23-27
Moderate
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Ascolano
15-22
Hardy
Large
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Manzanillo - Mission
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16-26
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26-28
Hardy
Very Small
High
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Coratina
23-27
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23-27
Hardy
Medium
Very High
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Empeltre
18-25
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Medium
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Medium
Medium-High
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Leccino
22-27
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Sensitive
Maurino
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Hardy
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Large
Medium
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Table reproduced from ‘The Organic Olive Production Manual’ UC ANR Publication # 3505. Technical Editor – Paul M. Vossen. #11489_GEA Australia_sunny11.9.20.indd 12
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 19 2011-9-20 11:02
Pruning
Quality is Clear Cut competition winner Queensland growers Roger and Shirley Harrison of Rash Valley Olives were the lucky winners of the Olivegrower & Processor/Eclipse Enterprises Quality is Clear Cut 2012 Subscriber Competition. The competition aimed to find out more about how Australian and New Zealand growers prune their groves: this would enable the Olivegrower team to provide our readers with the best in relevant, up-to-date and practical information, and let the guys at Eclipse know more about the equipment wants and needs of today’s growers. Roger’s entry showed his insight into the importance of pruning to a successful crop. He said he prunes: “To shape and promote desired growth and eliminate exhausted shoots, thinning to remove unwanted wood to open the canopy to air and light, to help prevent biennial fruiting and to shape the tree according to your harvesting method.” Not surprisingly, he believes pruning is “very important” to both quality and quantity of fruit. And he puts a lot into the annual pruning task, including a vast array of equipment. “I use an arborists’ petrol chainsaw for bigger cuts, loppers for cuts too big for the secateurs, ratchet secateurs for the ‘pokey’ smaller cuts, a pair of close cutters – and a ladder. It’s a lot to carry round,” he wrote. Given that list, it’s also not surprising that he nominated the Campagnola Mastiff electronic shears as his preferred prize, confident it would make the task of pruning much easier. “My aim is to eliminate the repetitive strain injury from using manual secateurs, and also to cut down use of the little chainsaw and do away with bulky loppers altogether,” he said. “From what I’ve seen, portable electric secateurs with the power to make quick and clean cuts as big as loppers can do, but also clean delicate cuts not possible with pneumatic cutters, would go a long way to making the annual pruning job a LOT easier (and faster).” So he was thrilled when told his prize - Campagnola Mastiff electronic shears, valued at $2640.00 - was on its way. “That is just bloody magic - marvellous. Absolutely makes my day,” he said.
Rash Valley Olives’ Roger Harrison knows there’s no substitute to having the right gear – which is exactly what he got in his prize, Campagnola Mastiff electronic shears.
“We’re struggling at the moment to get through the pruning and this will make it possible to complete what is a really daunting task. To do any given job, you really need to have the right gear, and in the past I’ve been carting around so much stuff to try to get the job done. “There’s no substitute to having the right gear, and this will make such a difference.” For more information on the Campagnola Mastiff and other quality pruning equipment, call Eclipse Enterprises on (08) 8351 8611 or go to http://www.eclipseenterprises.com.au. There were plenty of other great tips shared by growers. We’ll bring you more in future editions of Olivegrower & Processor.
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Pruning
Objectives and methods of pruning - Pt 1 By Marcello Berlanda
Why prune? Most readers will have only a few trees or perhaps a small grove and will pick their olives by hand or use simple hand-held machines to speed up the task. In either case a good density of fruit on each branch is required for productive picking. An unpruned tree will have olives scattered in groups of one or two all over an untidy bush. Such trees are costly and frustrating to pick. Even if you are picking with your own labour and the unpaid help of friends, efficient picking is important. Slow work is most disheartening. A primary objective of pruning is to produce dense clusters that can be stripped off the tree in great showers. It is inevitable that ladders will be needed for mature trees but good pruning will prevent the trees becoming excessively tall and difficult to pick. In the early days of the New Zealand olive industry one grower ended up employing the local fire brigade to pick his tall trees! Considerable scientific research has been conducted on olive growing and oil production: one of the important facts to emerge is that olive fruit requires strong sunlight at every stage from fruit set to oil production. Olive flowers in deep shade will not set in large numbers. Those that do will not produce good levels of oil. Pruning is therefore needed to reduce the density of the foliage and allow sunlight to penetrate into every part of the olive tree. Our pruning teacher from the University of Perugia suggested that every olive should be in direct sunlight for at least some part of the day. This objective is compatible with the need to produce trees that are convenient to pick: by reducing the density of the foliage one reduces the tendency of the tree to race up and out in a desperate search for more light. Alternate cropping. Olives are not the only tree crop to produce alternate heavy and light crops. The apple tree naturally produces a large crop
of small apples one year and a small crop of large ones the next. The supermarket-driven demand for mediocrity in all things forces the apple grower to control the trees and produce a medium crop of medium apples. The mechanism is similar in olives. The tree produces a large amount of vegetative growth one year and has little energy left over to form fruiting buds. The crop is light and the following year there is a surplus of energy to produce an abundant crop. Pruning will help to even out the poor and bumper years. My experience has been that our unpruned trees produced bumper crops or nothing. Not a single olive. Now we prune every year and the variation has been reduced considerably, but on individual trees it can still be double one year compared to another. The major problem occurs when some climatic event such as a severe frost puts all the trees in the grove into the same phase. Our last bad frost was in 1995 and now most of our trees have broken free of the alternate cropping pattern imposed on them by frost damage. Last year a very poor crop in one part of our grove was compensated for by an excellent crop in another part. Tree shapes There are many different shapes for olive trees throughout the Mediterranean region. The differences are slight for the uninitiated, however, and all the diverse shapes can be simplified down to two: the mono-conical and the poly-conical - or to use less mathematical language, the Christmas tree and the vase or wine glass. The Christmas tree is a new idea that has no traditional basis in the Mediterranean. It was invented for mechanical picking using the shakers first developed in California. More recent scientific research conducted in Italy has shown that the Christmas tree shape is no better than the vase for mechanical picking. The theory was that the shorter distance between the main trunk and the fruit bearing branches would transmit a stronger shaking force. Actual experimental work has shown there is no difference in picking efficiency. The
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www.pellenc.com.au Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 21
Pruning
Christmas tree is more difficult to manage, so some growers in our commune are converting their Christmas trees to vases. The vase in various forms is by far the most popular shape throughout the Mediterranean and the most practical for hand or semi-mechanical picking. I would recommend it for growers with a few trees or a small grove. There is a third shape that is rarely found in the classic olive books which is the recovered frosted tree. In central Italy and other cold regions of the Mediterranean all the growth of the olive tree is frosted off above ground at roughly thirty-year intervals. This is when a particularly severe Tramontana blows down from Siberia. Suckers shoot from below ground and three or four are selected as new trunks. They form a ring of new trunks around the stump of the old stem of the previous wineglass-shaped tree. If the tree is frosted again these multiple trunks die and again suckers are selected to form new stems. Each time a severe frost occurs the ring of multiple stems moves further and further out leaving a larger dead stump in the centre.
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Young trees Most small growers will purchase one or two year old trees to establish their grove. These are roughly a metre high and sold in a small pot. These trees will need to be shaped. It is possible to buy larger trees but even a few additional years of growth can be expensive. The price approximately doubles for each additional year and with each re-potting. These older trees are shaped. The pruning of young trees follows two contradictory principles that must be balanced. The first is to shape the tree into the form that, except for frost damage, will be its structure for life. The other is to allow the young tree to grow and build energy reserves. An old tree can be chopped and hacked with impunity and will rebound with enormous vigour from the energy reserves in the roots and trunk. The young tree will not. A determination to form the perfect shape by excessive pruning will weaken the young tree and stunt its growth for a number of years. Achieving the right balance is part of the realm of art and talent that distinguishes the good pruner from the also-ran. Cocktail glasses and dry martinis The shape of the olive tree is loosely referred to as a vase or wine glass but it is necessary to be more precise than this. It is actually one of those silly cocktail glasses that were common in Hollywood movies of the 1930s for dry martinis. These glasses were open at an angle of 90 degrees - certainly not the shape of a Champagne flute. The point of the wine glass shape is to let in the light and allow the sun to shine on the fruit during the middle of the day from the inside through the hollow centre. The young tree purchased from the nursery has a central stem and a number of lateral branches. The objective is to select three or four of these laterals to grow up and out to form the structure of the glass. At a recent course there was much debate about the merits of three and four arms, which I cannot claim to be expert enough to understand. I have taken the soft option and allowed the tree to decide: if there are three good laterals I use them, if there are four I leave them. Occasionally there are only two. Then I need to find two more (a year or so later) on each of these for an eventual structure of four arms.
22 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Pruning
There is also some debate about the height of the crown – the top of the stem in our cocktail glass simile. As far as I can see, except for the aesthetics of having a nice row of even trees it does not matter much between 80 and 120 cm. If you intend to use a shaker for harvesting the trees when they are mature, 80 cm is too short and a minimum of 100 cm is needed. Having selected your three or four arms from upward growing laterals there is no need to cut the others off. You only need to ensure they are growing out and down – not up, as I will explain later. The arms that you have left will not grow into that perfect cocktail glass shape. Olive trees are never that obedient. More corrective action is needed. They will naturally shoot straight up into a flute glass shape, so to push them out requires constant topping. The upward shoot is cut at a point where there is another growing up and out. The relentless upward growth is halted and replaced by another. The upward growth becomes a zigzag of up and out, up and out. As the trees start to crop the weight of the fruit will also bend the shoots outwards. Finally, you may need to take direct action. I was at first very scornful of bamboo birdcages but have adopted them as a practical solution to recalcitrant trees that refuse to grow in the right direction. It is a simple task in a small grove to tie on lengths of bamboo canes as spacers to push the arms into the � right positions. This article was provided by The Olive Centre’s Agronomy Service – www.theolivecentre .com or ph: 07 4696 9845. We’ll bring you part 2 of Marcello’s article, Looking at training and the three stages of pruning, in the next edition.
The monoconical or Christmas tree shape was invented for mechanical shaker picking but has proven no more efficient and is more difficult to manage.
The polyconical or vase is the most popular shape throughout the Mediterranean and the most practical for hand or semi-mechanical picking.
FINEWELD STAINLESS STEEL Manufacturers of Quality equipment for the Olive Industry > Storage and Settling Vats > Variable Capacity > Transportable Tanks > Olive Receival Bins > Conveyor Systems > Installations > Valves > Manways > Fittings
17 TOVA DRIVE PO BOX 2030 CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 23
Expo preview
2012 conference gets back to basics This year’s National Olive Industry Conference & Trade Exhibition is returning to Adelaide, following the Wangaratta event last year. Held on October 31 and November 1, the event will encompass the annual national conference, awards presentations and trade expo. This year’s event also incorporates the Olive Alliance Field Day on October 30, endorsed by the AOA and focusing on super high density olive growing. Themed Back to Basics, the 2012 gathering recognises the difficult times the industry is currently experiencing, and the value of practical, ground-up information in helping growers and producers remain viable in a challenging market. Content planning responds to a recent industry survey which called for information on basic growing, grove management and marketing issues. Cost-saving features strongly among the conference topics, as do marketing and sustainability, in what is sure to be an interesting and useful conference program. Australian Olive Association CEO Lisa Rowntree said one of the main changes to this year’s program is the increase in workshops. “We’ve opted to do more workshop-style sessions, providing an informal setting where growers have a chance to ask the questions they want to and get the answers they need,” she said. “We’re looking at really useful things like benchmarking, where growers can compare their costings to those of other producers. They can then identify any cost savings they may be able to make and return to profitability quicker. “The table olive workshop is also really timely. More growers
are seeing that table olives are getting better returns at the moment, so more are investigating that market. That means it’s more important than ever that growers understand how to make safe table olives“. “Similarly with social networking. Increasingly people want to know more about using social networking, and how to make it work for them and their business. Richard’s workshop will be user-friendly, and especially good for older people who have no concept of what it is and how it works but want to tap into it. “And Pablo’s workshop on processing will also be really important, especially his information on second extraction. That’s the next wave of value-adding products the industry could get into.” Overall, Rowntree says, the conference aims to help growers increase efficiency and viability. “We want to help people find new ways to do things – new ways to cut costs, new products and new ways to get your product out there,” she said. “Hopefully these more informal workshops will help people navigate through these areas. We want them to take home lots of knowledge, hope, a sense of resilience and some good ideas they can implement for the next season that will help them return to profitability quicker.” The venues for the 2013 and 2014 events have also been announced, hosted by Hobart and Tamworth respectively. Rowntree said they wanted to have them in place so that people could plan well in advance.
OLIVE OIL TESTING Assuring Quality and Purity
NSW Department of Primary Industries provides IOC accredited testing for olive oil quality, adulteration and sensory analysis. We support growers and processors producing a world-standard product.
Olive Oil Testing Service NSW Department of Primary Industries WAGGA WAGGA NSW 2650
Quality Criteria and Adulteration Testing
For more information, or for an Olive Oil Testing Kit, contact our customer service centre on 1800 675 623
Peroxide value
Heavy metals
Rancimat – oxidative stability
Pesticides
Free fatty acid
Triacylglycerol (ECN42)
Polyphenols
Unsaponifiable matter
UV absorption
Trans fatty acids
AOA Code of Practice
Sterols
Aliphatic alcohols
Erythrodiols
Moisture & volatiles
Stigmastadienes
Insoluble impurities
Sterenes
Pyropheophytins
Waxes
Diacylglycerols
Solvent and cold press extraction
NSW DPI has a wealth of information on olives and olive oil: www.dpi.nsw.gov.au
Free fatty acids, peroxide value and UV absorption by NIR analysis
IOC Accredited Sensory Lab
Sensory analysis
International Olive Council
Answers you can use from technology you can trust 24 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Expo preview - exhibitor showcase
Hydrosmart Growing bigger better plants with higher yields always makes good commercial success, particularly when that is achieved naturally and sustainably. Hydrosmart water conditioners are scientifically proven to grow bigger, better plants. Hydrosmart makes a water technology that has for many years been applied by commercial growers and gardeners to solve salinity impacts, or for the removal and prevention of calcium and iron from irrigation systems. Recent science has shown the benefits of taking the minerals down in size when growing plants, not only in bad bore sources but even when using good rainwater. In doing this, Hydrosmart: • uses frequencies which selectively target charged ions (minerals) near to water molecules • resonates and dissolves minerals that are present as compounds in the water • removes calcium and iron scale from pipes, drippers and sprays • makes these minerals bioavailable to plants, resulting in up to 17% better yield in recent measured Hydroponic scientific trials • therefore improves growth of plants • significantly reduces the negative impact of saline water Summary of scientific trials Plants grown with Hydrosmart did well, while those grown without Hydrosmart died. The 2011 study showed that Hydrosmart makes the calcium in bore water available as a nutrient, making plants stronger and healthier, so more able to
Scientific trials have shown Hydrosmart technology grows bigger, better plants.
cope with challenges. The hydroponic study shows that plants are able to deal most effectively with minerals that are fully dissolved. Hydrosmart increases the bioavailability of fertiliser while keeping the filters cleaner and lowering maintenance. All it takes is five watts of power to run, hence about $10 per year, to increase one’s crop. That makes good commercial sense. More information: www.hydrosmart.com.au, call 1300 138 223 or come and see us at the 2012 national olive industry expo.
Costante Imports Costante Imports is an established and trusted family-owned business with over 44 years’ experience in equipment sales and manufacturing. The Constante team are always up to date with the latest trends, and are always willing to lend an ear and to offer professional, friendly advice. While visiting their vast store in Preston, or their comprehensive website, you will find every need met, whether it is for the small hobbyist or the larger olive grove. They have it all. Among their wide selection you’ll find: • many varieties of storage tanks. • a wide variety of harvesters from pneumatic, battery operated and larger PTO harvesters • picking bins, nets and pruning equipment, bottles, oil tins, and a range of bottling, labelling and capping equipment. • also all your pickling needs. So do yourself a favour and contact the Costante team, or come and see us at our stand at the national olive expo. You won’t be disappointed.
EFFECTIVE CHEMICAL-FREE WATER TREATMENT
Improved crop yields, reduced fertiliser costs and cleaner irrigation systems.
Overcomes salinity, removes scale and iron from irrigation systems without chemicals.
Supplying the Olive Industry More information: visit 377-379 Bell St 12 involtPreston Victoria; battery harvester ph: (03) 94847948; website: costanteimports.com.au. Picking Machine Tornado Harvester -
Australian Distributor
• P.T.O attatchment to tractor • Fully remote controlled • Automatic umbrella opening • Automatic unloading of fruit, quick, efficient • Tornado is available complete with tractor
• netting • bottles • caps
• pruning tools • harvesting equipment • capping machines
Pneumatic harvester
Hand operated.Titanium teeth. Attached to a 12 v battery. Fully extendable. Easy to use.
Tel: 1300 138 223
www.hydrosmart.com.au
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 25
Expo preview - exhibitor showcase
Agromillora Australia Agromillora Australia is the Australian branch of the multinational Agromillora. Founded in 1986, Agromillora is the world’s largest supplier of “in vitro” propagated rootstocks and olive plants, and one of its most innovative agricultural companies. Innovation and research have been the heart of our organisation and its future. By improving trees though crosspollination and advanced breeding methods, we create better varieties, increasing yields, fruit quality, disease resistance, uniformity and shelf life. Part of this is the search for better and more efficient olive growing techniques. Traditional olive cultivation methods have hardly changed in over 2,000 years, and the high costs associated with handharvesting and old-world styled orchards have created serious economic problems for growers. A new model of olive cultivation, the High Density System, aims to solve the labor problem and also improve final product quality. Using improved dwarfing clones, this new model is progressing rapidly. Varietal choice for grove planting is very important to the system. The majority of olive varieties begin production in the fifth or sixth year, and are too vigorous for this system. After trials of more than 100 European varieties, the clones Arbequina I-18, Arbosana I-43, and Koroneiki I-38 have been shown to be the best varieties for high density orchards. These
Agromillora are the sole Australian supplier of the olive clones Arbequina I-18, Arbosana I-43, and Koroneiki I-38, shown to be the best varieties for high density orchards.
clones are designed to grow slowly, mature early, and bear abundantly with an olive that produces a fruity, delicate and elegant top quality olive oil. Agromillora are Australia’s sole supplier of these varietal clones. Talk to us at the expo to find out more about the High Density System or to order olive trees. More information: Damian Crowe, Nursery Manager Agromillora Australia, ph: 0429413600; email: agromillora1@ riverland.net.au; website: www.agromilloraaustralia.com.
The Olive Centre At The Olive Centre, we are all about helping you achieve the maximum from your grove. We also aim to help you do so with the minimum of costs. As Australia’s premier one-stop-shop for olive equipment and machinery, we are elevating our business offering to even higher levels to help you towards success and sustainability. In coming months we’re expanding across a number of areas: our free resources, technical backup, equipment range, monitoring services, agronomy and, by demand, marketing tools (a little secret... there is even more to come but you will have to come and see us to find out!) In 2012, as part of the National EVOO Competition, we are again proudly sponsoring The Olive Centre’s Grove of the Year Award. Celebrating the exceptional efforts of growers within our industry, this annual award symbolises excellence BenchMATE
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in all areas of olive production and is our way of recognizing the innovative work in quality and sustainability being done by many Australian growers. Amanda Bailey will present this coveted award at the 2012 awards presentation dinner at West Lakes, Adelaide on October 31. Free expo offer As always, we’ll be there at the 2012 national olive industry expo, this year with a free expo offer to help with your marketing. We’ll have a mobile photography booth set up at The Olive Centre stand and, if you don’t currently have any decent photos of your product, you can bring them to the expo and we will photograph them for you. Don’t let poor photos do your quality products an injustice – come and see us, and let them shine. We hope to see you there! More information: The Olive Centre, ph: 07 46969845; email: sales@theolivecentre.com.au; website: www.theolivecentre.com.
26 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
2012 AOA National Olive Industry
Conference & Trade Exhibition The Lakes Resort Hotel 141 Brebner Drive, West Lakes Adelaide SA
Wednesday, 31 October 2012 Thursday, 1 November 2012
CONFERENCE PROGRAM
Conference: Back to Basics More information and booking forms available from www.australianolives.com.au
✓ Grove Management
✓ Research & Development ✓ Marketing
✓ Global Issues ✓ Sustainability ✓ Workshops
AS 5264 - 2011®
w w w. a u s t r a l i a n o l i v e s . c o m . a u
A+
Dear olive industry member... I am pleased that the 2012 AOA Conference and Trade show will be in Adelaide. This friendly city has been a successful venue for the annual AOA event twice before and I am certain that both the SA based AOA head office and Olives SA will make sure that this year’s event is particularly relevant to the current industry climate. The theme of this year’s event ‘back to basics’ was in response to requests by olive producers to re-visit technical matters, the basics of marketing and business efficiency to help us deal with a time of export disadvantage and import competition from many inferior cheaper products. The excellent program covers marketing, technical aspects of olives and olive oil production, grove matters, efficiency, dealing with regulations and much more. This is a timely update for those in the industry and a must for anyone considering taking up this exciting but also challenging industry. There will also be a comprehensive trade show where new and established industry suppliers come together to display their ongoing support for what is now an important part of the agriculture of Australia. I commend the 2012 conference to you as one when the Australian olive industry reflects on what it has learned and looks to the future in a practical hands-on way. I look forwards to seeing as many of you as possible at this event and also to revisiting Adelaide after a year of numerous overseas ventures on behalf of you all. Yours sincerely,
Paul Miller, AOA President
Invitation The 2012 Awards Dinner Presentation will be held in conjunction with the National Conference & Trade Exhibition. Wednesday 31st October 2012 The Lakes Resort Hotel 141 Brebner Drive, West Lakes SA 5021 Time: 6.30 pm Dress code: Semi-formal Tickets are limited - no walk-ins accepted. Pre-book to avoid missing this fantastic event! Tickets $88 financial members, $110 non-members
Proud sponsors of the awards
www.australianolives.com.au
Conference Program, Day 1 – Wednesday 31st October 2012 Session 1
Chaired by Lisa Rowntree (CEO)
Presented by
9.00 am
National and international update - USA situation and international EVA progress Important changes to the Code of Practice and new Table Olive Code of Practice Launch of the Australian Table Olive Standard and Table Olive Supporting Manual and Table Olive HACCP template for signatories Update on Australian market growth - share between olive oil categories including boutique and food service sales
Paul Miller
9.30 am 10.00 am
10.20 am
10.40 am
Lisa Rowntree and Peter McFarlane Alison Saunders and Stan Kailis Tim Smith
MORNING TEA
Session 2
Chaired by Charles Meo (AOA Director - Victoria)
11.20 am 12.00 noon
AOA - ANNUAL GENERAL MEETING (update of AOA activities ACCC/mandating standards) The farmers market revolution Amanda Daniel
12.20 pm
Olive Oil Young Judges Scheme
Kent Hallett
12.35 pm
Marketing into China - practical advice from a broker
Robbie Elsom
12.55 pm
Presented by
LUNCH
Session 3
Chaired by Paul Miller (President)
Presented by
1.55 pm
The effect of storage conditions on EVOO quality
Jamie Ayton
2.15 pm
Basic chemistry - understanding test results
Claudia Guillaume
2.35 pm
Benefits of healthy soil and how to achieve it
Michael Eyres
2.55 pm
AFTERNOON TEA
Session 4
Chaired by Richard Whiting (AOA Director - SA)
Presented by
2.55 pm
Second oil extraction in Australia - can it work? Is it viable.
Pablo Canamasas
4.00 pm
WORKSHOP - Blogging/tweeting and Facebook: how to make Richard Gawel social media work for you Finish Day 1
5.00 pm
6.30 pm - Pre-dinner nibbles - Awards Presentation Dinner, Lakes Resort Hotel www.australianolives.com.au
Conference Program, Day 2 – Thursday 1st November 2012 Session 1
Chaired by Alison Saunders (RIRDC)
Presented by
9.00 am
Pest and diseases - anthracnose and lace bug - what to look for, when to act. Fertilisation and irrigation scheduling - reducing costs and maximising yields Basic grove management and the importance of pruning and managing biennial bearing
Robert Spooner-Hart
9.20 am 9.45 am
10.10 am
Leandro Ravetti Leandro Ravetti
MORNING TEA
Session 2
Chaired by Paul Challis (AOA Director)
Presented by
10.55 am
Understanding the world economics of olive oil
Angel Barrio
11.15 am
Super High Density olive growing system
11.40 am
By products and black water - how Spain are solving the problems
Xavier Ruis and Marek KwiecienFisher Isaias Vinaroz
12.00 pm
LUNCH
Session 3
Chaired by Geoff Price (AOA Director - Tasmania)
Presented by
1.00 pm
Tree Tops Plantation story - Australias largest table olive producers WORKSHOP: Producing perfect table olives (bookings essential)
Kim Russell
1.20 pm
2.20 pm
Stan Kailis
AFTERNOON TEA
Session 4
Chaired by Paul Miller (AOA President)
Presented by
3.00 pm
Paul Challis
5.00 pm
WORKSHOP: Olive growing cost comparison and analysis (bookings essential) WORKSHOP: The evaluation of processing aids for olive oil extraction and quality improvement - tools to improve oil extraction (bookings essential) Official close of conference by Paul Miller
5.00 pm
Finish Day 2
4.00 pm
www.australianolives.com.au
Pablo Canamasas
About the Speakers Paul Miller
Paul Miller is an agricultural scientist with a lifetime in farming whose research background encompasses intensive tree crops, plant chemistry and climate responses of fruit trees. Paul has been President of the Australian Olive Association Ltd (AOA) the peak olive industry body in Australia since 2001. He leads the AOA on trade and quality standards for olive oil, developing better methods of authenticating olive oil and helping to change the global scene for olive oil. Paul chairs the committee that developed and oversees the new Australian Standard for Olive Oils and
Olive Pomace Oils AS 5264-2011 as well as leading the Australian Olive Industry Code of Practice with its Certified Australian Extra Virgin branding. Paul is a founding member of the American Oil Chemist’s Society (AOCS) Olive Oil Expert Committee and of the EuroFed Lipids Division of Olive Oil based in Frankfurt. Paul is the founding leader of the exciting new Extra Virgin Alliance (previously WOOQA). Paul’s is a director of several businesses in the wine industry, grows wine-grapes and chestnuts and advises olive companies in Australia and the USA.
Professor Stan Kailis Professor Kailis is professorial fellow at the School of Plant Biology, University of Western Australia and a fellow of Curtin University of Technology WA. He holds qualifications in science, pharmacy and teaching and a doctorate in science. His antecedents came from the Greek island, Megisti and he was introduced to olive growing by his grandmother Kostantinia. He has established numerous olive groves for research purposes and has his own olive orchard in the Chittering Valley Western
Australia. His interests focus on quality aspects of olives. Stan has made presentations on olive growing, olive oil and table olives at national and international forums and to industry groups. He has published numerous research papers on olives and oils in national and international journals. He has conducted many schools and workshops on olive growing, olive oil and table olive production, organoleptic evaluation of olive products and olive propagation.
ECNERClaudia EFNOGuillaume C YRTSUDNI EVILO LANOITAN Claudia came to Australia in 2006 to head up Modern Olives DNinAolive oil Laboratory. She has had over 10 years experience testing. She finished her studies in Argentina as a Food Scientist and olive oil specialist. After working for several years in the area of quality, authenticity and sensory testing in a commercial food laboratory, Claudia completed a Post Graduate Course in the Fats and Oils Institute in Seville, Spain; where extensive experience in olive oil analysis was gained. Claudia is an approved chemist of the Australian Olive
Chemists Society and participates as a technical member for the Australian Standard for Olive Oil (AS 5264‐2011) committee. She has extensive experience in sensory evaluation of olive oil carrying out many training and judging in this matter. Claudia been invited to speak at many national and international conferences and she has published numerous scientific papers in national and international journals.
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Leandro RavettiHT
1102 REBOTCO 62 YADSENDEW DNA HT52 YADSEUT
Leandro Ravetti graduated as an agricultural engineer in Argentina, where he worked for the National Institute of Agricultural Technology in olive production research and advised many of the country’s largest olive developments from 1995 until he moved to Australia in 2001. In Australia, Leandro leads the Modern Olives technical team, which provides horticultural and olive specific technical advice to most of the largest olive groves and olive oil processing plants in the country. These companies have planted nearly 3,500,000
trees, representing approximately 60% of the Australian olive industry by production. Leandro has been Executive Director of Boundary Bend Limited, Australia’s leading fully integrated olive company, since 2005 and alternate director of the Australian Olive Association since 2009. Over the past 12 months, Leandro covered the position of drafting leader for the new Australian Standard for Olive Oil (AS 5264-2011) receiving the 2011 Standards Award for outstanding contribution to standardisation in Australia.
www.australianolives.com.au
Angel Barrio Angel Barrio is the Managing Director of Perpetual Olives Pty Ltd, a private company established to develop large-scale olive oil projects in Australia. Perpetual Olives, in partnership with one of the world’s largest olive growers, is currently in the process of developing nearly 4,000 ha of high-density olive plantations across the country. Prior to joining Perpetual Olives, Angel was a Corporate Finance partner at PricewaterhouseCoopers. During his time at PricewaterhouseCoopers, Angel established and led its Mergers & Acquisitions practice in Perth, which transacted
over $1 billion, and represented Australia on its Global Emerging Leaders Group. Angel is a past Director of the Food Industry Associate of Western Australia, Executive Director of the Film & Television Institute of Western Australia, and Finance Committee member of the Western Australian Art Gallery. He has mentored for the Australian Business & Community Network and lectured for both the Finance and Securities Institute of Australia and the University of Western Australia. He is a past winner of the Western Australian 40 under 40 Business Award.
Peter McFarlane Peter McFarlane was raised on a dairy/mixed grazing property in East Gippsland, and graduated with an honours degree in agricultural science from the University of Melbourne. After a career in secondary science and agriculture teaching in Victoria, Northern Territory and South Australia, Peter made the transition to working in the horticulture industries. Peter is the principal of McFarlane Strategic Services, a horticulture industry consultancy specialising in strategic thinking, industry consultation, communications and
organisational development, and has over 20 years experience working with government agencies, industry associations and business entities engaged in the citrus, olive, mango, stone fruit, herb and spice and other sectors, both in SA and nationally. Peter is currently working with the Australian Olive Association as Chief Investigator of RIRDC Project: PRJ005287: National Olive Industry Levy Consultation, and as convenor of the National Table Olive Committee.
Kim Russell Kim has a degree in Applied Science (Agriculture), a Masters of Business Administration and is a Fellow of the Australian Rural Leadership Network, having graduated from the Australian Rural Leadership Program in 1996. He provides consultancy services in irrigated agricultural production, AND environment and quality management. His farm management background spanned 20 years on large irrigated agricultural enterprises, during which time he developed integrated farm management systems that incorporate quality assurance, environmental management
and Occupational Health and Safety in the value chain so that they are directly linked to increased profitability. During his farm management career and since he has had significant involvement at the industry level as an elected representative of farm and industry based organisations. Kim brings to his projects an invaluable network of people from industry, government agencies and non-government organisations.
NATIONAL OLIVE INDUSTRY CONFERENCE TRADE EXHIBITION Wangaratta Turf Club
Richard Gawel Richard is presiding judge of many of Australia’s major olive oil shows including theTH Royal Adelaide, Royal Perth, Royal Canberra and the Australian National Show, and an invited judge at the Los Angeles International. He also trained and headed Australia’s first extra virgin classification tasting panel recognized by the IOC and is a past recipient of the Australian Olive Association award for services to the Australian olive industry.
Richard is the author of the ‘olive oil tasting wheel’ and TH consults for a number of Australian olive oil companies. Richard is an experienced long term user of Twitter to promote his business and the industry in general. He also writes the blog Slick Extra Virgin and uses social media to his advantage in every way he can.
TUESDAY 25 AND WEDNESDAY 26 OCTOBER 2011
www.australianolives.com.au
Jamie Ayton Jamie Ayton has worked with the Department of Primary Industries at the Wagga Wagga Agricultural Institute for over 15 years. He is currently the Chemist in Edible Oil Research at the NSW DPI Australian Oils Research Laboratory, with a primary focus on olive oil and canola quality. Some of his more recent projects have related to the effects of shelf life and oxidative stability on olive oil, as well as the effects of storage of olive oil in collapsible containers. He received a Master of Science degree from the University of Western Sydney in 2006 for his research on the effects of harvest timing and irrigation on olive oil quality. He is
currently involved in numerous edible oil research projects, including one looking at the development of a database for triacylglycerols in Australian olive oils. Jamie continues his involvement with the Edible Oil Industry, and in particular his involvement with the olive oil industry. He has published a number of scientific papers related to his research in the Edible Oils Industry. He and his team have a long history of accreditation for olive oil analysis from the International Olive Council, the American Oil Chemists Society and the German Society for Fats and Oils.
Xavier Rius In 1987 Xavier Rius completed studies in Agricultural Technical Engineering with a specialty in Horticulture, Fruitgrowing and Gardening at the Agricultural University of Barcelona, and commenced work as a laboratory technician in the Agricultural Laboratory of the Diputació (Province Council) of Barcelona in the development of soil analysis. He combined this job with studies in Agronomical Engineering at the Polytechnic University of Lleida, earning his degree in 1992. From 1995-2008 he worked as an Agronomical Consultant in South Australia in his own company, Hortipro Management Services, providing consultancy to grape and citrus growers on soil mapping, implementation of plantations, irrigation scheduling, nutrition, and pests and diseases. Since 2000 he has also understaken management of
Agromillora’s olive tree nursery for super high density plantations. He is presently Technical Manager of Agromillora around the world, providing consultancy services on olivegrowing and olive oil production to farms in the US, Spain, Chile, Morocco, Italy, Tunisia and Turkey. Professor Rius has numerous master’s degrees and has understaken specialization courses and technical seminars in Chile, Brazil, Argentina, Australia and Spain. He writes for Olint magazine (www.olint.com) and is the author of more than 25 articles for specialist magazines. He has also authored the books: Viticultura Australiana (Australian Viticulture Notes), Enoturismo: una herramienta de marketing (Enotourism: a Marketing Tool) and Olive growing revolution, on super high density orchards.
Smith ECNERTim EF N OC YRTSUDNI EVILO LANOITAN Sales and Marketing Director at Boundary Bend Limited/ Cobram Estate. Tim joined Boundary Bend Limited DN(BBL) A in early 2004 coinciding with the companies first commercial crop of olive oil. Tim managed the companies first export sales in 2004 to the USA and France and since that time has overseen the development of the companies bulk, private label and Cobram Estate sales and marketing activities. Prior to joining BBL, Tim was the Food and Beverage Business Development Manager at Austrade in New York and worked with
many of Australia’s leading food and wine companies exporting to the USA and Canada. Prior to joining Austrade, Tim completed a graduate cadetship with Elders Limited before working in Elders International as an export trader and supply management coordinator. Whilst at Elders, Tim was involved in developing and managing a number of ‘paddock to plate’ export programs targeting Japan including wagyu beef, pork and lamb.
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Marek Kwiecien-Fisher HT EBOTCManager YAFord DSEstate’s END E W D NA use5of2compost. YADSHeEwas UTa visiting lecturer for the 1Marek 10is2theROperations O HTfor62Regans innovative super high density olive grove and blueberry farm near Gingin WA. He studied horticulture/viticulture at the University of Western Australia and has been managing the family’s farming operations since 2009. In 2009 Regans Ford Estate was the winner of the RIRDC’s inaugural Innovation in Horticulture (Olives) award for its sophisticated, water and power saving technology, and its
NSW Department of Agriculture on a program through country New South Wales and Queensland, addressing irrigation and fertigation advances in the olive industry and their application to other crops.
www.australianolives.com.au
Robbie Elsom China-based Robbie Elsom is an international consultant in trade and resources, helping Australian and Chinese companies establish and build import/export businesses between Australia and China. Having been involved in import/export marketing for the past 40 years, including his own export business, Robbie has extensive knowledge and experience in the Australian and Chinese business regulatory environment. He also advises on
market intelligence and investment, and the identification of suitable investment locations and partners in Australia and China, including within the food industry.
Michael Eyres Michael Eyres is currently the Research Manager for Injekta Soil Research, a privately owned research and development company specialising in soil physical and chemical field research. The company was formed in 2005 to investigate, research and develop effective soil amelioration strategies that builds soil capacity, restores fertility and adds profitability to
agricultural ecosystems. Michael has specialised in soil structural improvement and development of appropriate soil technologies and industry knowledge to suit individual agricultural applications.
Amanda Daniel Amanda is the CEO of Australia’s leading farmers’ market, the Adelaide Showground Farmers’ Market. She is responsible for directing the sustainable vision of the organisation. Since the inception of the farmers’ market movement in South Australia in 2006, Amanda has been heavily involved in both the Barossa and Adelaide Showground Farmers’ Markets. Her many hats have included stallholder, kitchen demonstrator, market tour guide, market promoter and regular shopper.
Amanda has also worked as a TAFE educator, restaurateur, chef, food stylist, business owner, writer, food and wine event manager in Australia and in the USA, regional food specialist in the Barossa Valley, and a graduate of the Cordon Bleu Cooking School in London. Her intimate knowledge of farmers’ markets and food background provides her a strong framework from which to work with stallholders and promote SA primary produce to the community.
ECNEREFNOC YRTSUDNI EVILO LANOITAN Isaias Vinaroz
DNA
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yield. During his time Alfa Laval they have developed Isaias Vinaroz is currently Oceania Sales Manager for the processes to treat the by-products from olive oil mills, finding Food Industry for Swedish company Alfa Laval. He was new ways to reduce the industry’s environmental impact. previously Sales Manager for the Food Market in Spain and has more than 13 years experience in the olive oil business. As in Spain,the olive oil industry isone ofthebiggest legs of their food production area, and he dedicates a lot of effort to it. The equipment Alfa Laval manufacture and supply for the extraction of oil is state of the art in terms of quality and
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1102 REBOTCO HT62 YADSENDEW DNA HT52 YADSEUT Kent Hallett
A member of Olives South Australia since its inception, Kent is an olive grower and oil producer in the mid-north of South Australia. He also owns Olive Oil Packaging Service and pioneered the packaging of olive oil into “bag-in-box” containers. Kent has represented Olives SA at the Royal Adelaide Show for a number of years and as a result, in 2011 was behind the introduction of the Young Judges of Olive Oil program. This
program aims to introduce young people to the skills of judging olive oil, resulting in future generation of experienced, well-trained olive oil judges.
www.australianolives.com.au
Paul Challis Paul Challis is the Managing Director of Redisland Australia Limited. He has been involved in the Australian olive oil industry for the last 12 years and has overseen both the establishment of a 500+ hectare orchard in Boort, the ongoing operation of the Redisland brand since 2008, and has been a Director of the AOA for four of the past seven years. An accountant by background, Paul brings a commercial
focus and perspective to the production of extra virgin olive oil. He is passionate about helping growers understand the factors that impact on an orchards profitability and is always thinking of practical options that may assist growers become more resilient to the changing world of olive growing. Paul has been involved in the restructuring of the industry in 2004 and provides guidance and support to the AOA Board on financial matters.
Len Tesoriero DDr Len Tesoriero is a plant pathologist at the NSW DPI Elizabeth Macarthur Agricultural Institute, Menangle with 30 years experience. Over the last decade he has collaborated on Australian olive research projects such as “Field Guide to Olive Pests, Diseases and Disorders in Australia” and “Sustainable Pest & Disease Management in Australian Olive Production”, he has contributed to several olive disease recognition and management publications.
Len is currently working closely with Dr Robert Spooner-Hart on residue data trials for anthracnose and olive lace bug. Len has a very hands on approach to his work and good understanding of the issues that are facing the Australian Olive Industry.
141 Brebner Drive, West Lakes South Australia 5021 08 8356 4444 The Lakes Resort Hotel Located on the tranquil waters of West Lakes, the Lakes Resort Hotel is just 15 minutes from the Adelaide Airport and Harbour Town Shopping precinct. 20 minutes from the CBD, and only moments from South Australia’s picturesque coastline and sandy beaches. Award winning Crusoe’s is the Lakes Resort Hotels flagship signature restaurant. Its elegance and sophistication provides the perfect venue for our National Conference & Trade Exhibition and also our Awards Presentation Dinner. Book your accommodation now as rooms are limited. Be sure to mention that you are with the “Australian Olive Association Group” to take advantage of the generous discount given to our delegates from The Lakes Resort Hotel. You can ring their 24-hour Front Office Team on 08 8356 4444.
Alternate Accommodation Largs Pier Hotel 198 Esplanade, Largs Bay SA 5016 Phone: 08 8449 5666 Oaks Plaza Pier 16 Holdfast Promenade Glenelg SA 5045 Phone: 08 8350 6688 Stamford Grand Adelaide Hotel 2 Jetty Road, Glenelg, Adelaide SA 5045 Phone: 08 8376 1222
www.australianolives.com.au
Exhibitor infromation
Agromillora Australia Agromillora Australia is the Australian branch of the multi-national Agromillora. Agromillora’s new model of olive cultivation, “High Density System” with new improved dwarfing clones, is aimed at solving the labor problem and also at improving the quality of the final product. This new model is progressing very rapidly. After trials with more than 100 Spanish, Italian, Greek and French varieties, the clones Arbequina I-18, Arbosana I-43, and Koroneiki I-38 have been shown to be the best varieties for high density orchards. These clones are designed to grow slowly, mature early, bear abundantly with an olive that has a fruity, delicate and elegant top quality olive oil. Phone: 08 8541 3285 Alfa Laval Alfa Laval is a leading global provider of specialized products and engineered solutions. Our equipment, systems and services are dedicated to helping customers to optimize the performance of their processes. Alfa Laval has more than 70 years of experience in the Olive Oil Industry worldwide and our separation technologies make it possible to supply high-tech olive oil plants that make a significant difference in quality and profitability. Alfa Laval Australia has sales and service support in Sydney, Melbourne, Adelaide, Perth, Brisbane and Townsville. Phone: 02 8822 2700 BLDC Haulage Pty Ltd BLDC Haulage Pty Ltd started operation in 1999 with a focus on earthmoving and civil works becoming more focused on the earthmoving and land clearing services. The Forestry Mulcher attachment on our tracked skid steer mulches all forms of tree waste (up to approx. 8” diam.) into an environmentally friendly ground cover that naturally put nutrients back into soil and help with moisture retention. Orchard Pruning’s can be left in the rows between trees saving the labour intensive carting out and stockpiling and removes the need for burn permits also. Informative videos and pictures available www. bldchaulage.com Call Andrew for more information. Phone: 0418 857 670 Costante Imports Costante Imports is an established and trusted family owned business with over 44 years’ experience. They are always up to date with the latest trends, and are always willing to lend an ear and to offer professional, friendly advice. While visiting their vast store in Preston, or their web site, you will find every need met, whether it
is for the small hobbyist or the larger olive grove. It’s all here. You’ll find many varieties of storage tanks. A wide variety of harvesters from pneumatic, battery operated and larger PTO harvesters. Picking bins, nets and pruning equipment. Bottles, oil tins and bottling, labelling and capping equipment. And also all your pickling needs. So do yourself a favour, and visit 377-379 Bell St in Preston Victoria, or hop online and visit our website, or even give us a call. You won’t be disappointed. Phone: 03 9484 7948 Website: costanteimports.com.au Croxsons Packaging Pty Ltd Croxsons Packaging is part of a global company supplying glass bottles, jars and closures. We are just as comfortable selling millions of bottles under contract as we are supplying by the pallet. Croxsons are friendly and all about customer service. Croxsons appreciate the challenges faced by food and beverage customers, particularly when importing glass and closures. As a result, no risks are taken with quality, with the vast majority of glass and closures coming from Europe but at market leading prices. Phone: 03 9696 0220 Deltagen Australia Deltagen Australia is proud to offer BIOGRAS L. a high performance, cost competitive, enzyme preparation for Olive Oil extraction which complies with FSANZ regulations and is GM free. Formulated to optimise enzyme activity, it offers improved extraction and separation, reduced residual oil and faster decantation. For further information please contact Mike or Adrian at Deltagen Australia. Phone: 03 9801 7133 Dept. of Primary Industries The Department of Primary Industries, also known as Industry & Investment NSW incorporates the Australian Research Laboratory. We are based in Wagga Wagga NSW and provide testing services for olive oil quality, adulteration and sensory analysis using the latest technology. Our accredited chemical testing laboratory and Organoleptic (sensory) panel is able to undertake competitively priced testing of oils and olives with a prompt turnaround time. Phone: 02 6938 1957 Eclipse Enterprises Eclipse Enterprises are suppliers of pruning, harvesting, & fastening equipment for horticulturists, across Australia and New
Zealand. The team at Eclipse are very proud to be the Australian representatives for some of the world’s leading brands and finest olive industry products including electronic and pneumatic pruning and harvesting equipment from the innovators at Campagnola. Eclipse Enterprises will be displaying these products and more at this year’s National Olive Conference and Trade Exhibition. For further information, please visit Eclipse online at www.eclipseenterprises.com.au Phone: 08 8351 8611 FB*PROPAK FB*PROPAK’s Olive Oil business arm (formerly AOOS – Australian Olive Oil Supplies) has been in operation since 1966, and represents one of the oldest olive oil concerns in Australia and New Zealand. We have worked with many prestigious olive oil growers and processors, and are the agent for a number of leading international suppliers such as Della Toffola, AVE, OMT, TEM, Oliomio, SIEM, Framax and more. Our extensive equipment range includes processors, harvesters, washing and de-leafing equipment, tanks and storage, packaging and bottling, filters, pumps and accessories. Our experienced in-house technicians provide specialist installation, training, after sales service and parts. Phone: 03 9924 4050 Website: www.fbpropak.com GEA Westfalia Separator GEA Westfalia Separator has over 119 years experience in centrifugal separation. We have been suppliers of machinery and technology to olive oil extraction plants for over 52 years. We are once again proud to participate in the National Olive Industry Conference & Trade Exhibition. We look forward to seeing you there. Phone: 03 9463 1999 Hydrosmart™ Hydrosmart produce Australia’s leading water technology. It is a sustainable computerised conditioner that puts frequencies into water to weaken or break bonds of minerals and compounds. This allows for significant environmental breakthroughs such as use of highly saline water for irrigation without toxic effects ( scientifically proven ) scale removal and prevention in hot or cold water, oxidised iron removal and prevention and significantly enhanced crop growth by producing more bio-available minerals. The approach completely removes need for expensive consumable filters, chemicals or membranes and in recent trials has shown up to 17 % greater yield with 5% higher flavour component. Phone: 08 8357 3334
www.australianolives.com.au
Exhibitor infromation
Irwin & Sheehan Pty Ltd (I&S) Fourth generation Australian Family owned and operated packaging company founded in 1934. I&S initially manufactured steel cans servicing the food, chemical and paint industries, branched into composite (fibre body) containers in 2005 and then expanded into plastics in 2008. The new generation “out-of-the-box” two and one litre bag in box containers have had an immediate impact in the EVOO market. The pack presents a new up market image to a tried and tested form of packaging in the olive oil industry. John Irwin (MD) and Peter Kantarelis (Sales Mgr) invite you to visit our booth at the expo and explore this new opportunity to market EVOO. Phone: 02 9698 1355
Pellenc Australia A leading importer and manufacturer of innovative machinery for olive harvesting and maintenance. Recently awe have also developed a range of portable tools for landscaping, horticulture, arboriculture and fruit-growing, building on the success of our Lixion secateurs specifically designed for vineyard pruning. The Green Technology range runs on Ultra-Lithium batteries meaning there are no fumes and no fuel costs - the tools are user friendly, emit minimal noise and offer great productivity gains. For further information Jeremy Karlovsky; Phone: 08 8244 7700 Website: www.pellenc.com.au
MEA MEA manufactures a range of environmental monitoring systems for use in agriculture. Our range of soil moisture monitoring products includes the popular GDot and the NEW “Plexus”. Our Weather Stations can provide valuable data to assist in irrigation scheduling. “Soil Moisture and Climate Monitoring with Certainty”. Phone: 08 8332 9044
PFG Australia PFG Australia operates from four modern, purpose-built logistics centres in Melbourne, Brisbane and Mildura. All the company’s products are distributed throughout Australia by an extensive independent dealer network and are backed up with first class service and after sales support. The company offers a wide range of high quality products sourced from leading suppliers around the world. One of those is Gregoire France which was founded back in 1972 and is now the 2nd largest manufactures of Grape and Olive harvesters in the word. The ultimate in Olive harvesters is here, the G10 is a true testament to experience, design and world leading innovation, come and see what the future holds. For more information contact Lee Seatter on; Phone: 1800 186 866
Olivegrower & Processor The Australian & New Zealand Olivegrower & Processor is published 4 times per year. It covers the latest industry olive industry news, research and development, practical advice on olive growing and processing, business and marketing information, classifieds and a calendar of olive events. Annual subscription includes the Australian & New Zealand Olive Industry Directory. Website: www.olivebiz.com.au Olive Oil Packaging Services Olive Oil Packaging Services (OOPS) has successfully taken an Australian icon one step further by becoming the pioneers of packaging olive oil into “bag-in-box” casks. We sell filling machines and cask bladders which offer the convenience, safety and efficiency of bag-in-box packaging for the olive industry. We will also pack any quantity of oil, or provide all the materials for you to do it yourself. Favourite packaging sizes are 2, 4, and 10 litres. Come and see us at the Exhibition to discuss your needs further. Phone: 08 8847 2255 Mobile: 0428 829 024
Pieralisi Pieralisi’s constant commitment to research and development of advanced technologies has meant that the group is now the indisputable leader in providing avant-garde separation solutions through centrifugal force. This commitment dates back to Pieralisi’s introduction of the first continuous-processing decanter that revolutionised the olive oil extraction process. Still today the group provides the olive oil extraction industry with modern plants that are automatically able to handle all processing stages and to keep track of all data for complete traceability of the product. Phone: +39 0731 2311
Plasdene Glass-Pak Suppliers of an extensive range of quality local and specialty imported glass and plastic bottles, jars, containers, closures, pails, tins, crates and bulk storage. Offering national distribution, an extensive stock range, global sourcing and custom packaging, enjoy superior service, cost-effective and creative packaging solutions from “Your Partner in Packaging”. Phone: 02 9773 8666 Rural Industries R&D Corporation The Rural Industries Research & Development Corporation (RIRDC) has been assisting the Olive Industry for over a decade along with many other new and emerging rural industries in Australia. Well over $1 million has been spent on R&D to support a wide range of crop and field studies including: post-harvest management, minor use issues, quality assurance, oil and table olive standard setting research. RIRDC also supports extension through publications and on-line. At the RIRDC stand a wide range of publications and information, including the latest research papers on table olive and olive oil processing, pest management and olive oil storage on display. Phone: 02 6271 4136 The Olive Centre At The Olive Centre, we are all about helping you to achieve the maximum from your grove. We also aim to help you do so with the minimum of costs. As Australia’s premier one-stop-shop for olive equipment and machinery, we are elevating our business offering to even higher levels to help you towards success and sustainability. Phone: 07 4696 9845 Website: www.theolivecentre.com Tornado Pumps & Sprayers Pty Ltd T/as Town & Country Tractors & Machinery Town and Country Tractors & Machinery specialize in supplying equipment and machinery for olive growers from growing through to processing. We have been appointed agents for the full range of Sicma (Italy) olive harvesters. We are Pieralisi (Italy) trained in sales, installation and service of olive processing equipment for QLD, NSW, ACT and VIC. Pieralisi is one of the world’s largest manufacturers of high technology olive processing equipment. Our workshop is fully equipped for your servicing needs and spare parts are readily available. Phone: 02 9603 8600
www.australianolives.com.au
2012 NATIONAL OLIVE CONFERENCE & AWARDS DINNER
CONFERENCE/DINNER REGISTRATION FORM Please return this Registration Form to Leana on secretariat@australianolives.com.au or post to Australian Olive Association, C/-‐ Post Office, Coomandook SA 5261 st st
Wednesday 31 October & Thursday 1 November 2012 Company Name: Financial Member: Contact Name: Postal Address Suburb/State/PC Telephone(s): Email: Date Submitted
FINANCIAL MEMBER RATE: Conference $165.00* Dinner $88.00* ea *PRICES INCLUDE GST NON-‐FINANCIAL RATE: Conference $220.00* Dinner $110.00* ea DELEGATE INFORMATION AMOUNT DUE WORKSHOPS (no extra cost) First Name Surname Conf. $ Dinner $ 1 Yields 2 Media 3 Table 4 Costs Total(s) TOTAL DUE: Dinner Seating Preferences: _______________________________________________________________________
EFT PAYMENT:
CHEQUE:
CREDIT CARD:
Commonwealth Bank BSB: 062-‐574 ∎ Account # 100 628 49 In the reference field please write CONF (and your surname, company name or member number e.g. CONFSMITH or CONFA1001 ** remember to fax this form back to the AOA on (08) 8573 6595. Please make cheque payable to Australian Olive Association Ltd. Post Registration Form and cheque to Australian Olive Association C/-‐ Post Office, Coomandook SA 5261. Card Type: ______________________ Expiry Date: _______________
-‐
-‐ -‐
Name on Card: __________________________ Signature: __________________________ Note: a fee of 2% will be added for all credit card payments, please include this in your total. *Once your payment has been cleared and membership and membership status checked, we will send you a Sales Receipt. OFFICE USE ONLY Date Paid: SR / Inv # Date Sent:
Emailed / Posted / Faxed
Date:
GREGOIRE G10
GREGOIRE launches its premium new G10 Olive harvester After the successful introduction of the G8 and G9 grape harvesters, Gregoire brings a new level of quality Olive harvesting to the world. A machine dedicated to intensive Olive plantings with capacity
Features • Patented and exclusive picking head • Electronic Canbus technology • Telescopic frame • 4 wheel steer and better control • Auto guide rails for better alignment • 8 Independent heads GREGOIRE is your complete range of olive and grape harvesters
Lee Seatter Ph (03) 9368 8888 W www.pfgaustralia.com Freecall 1800 186 866
to adapt to the top of the tree and all harvesting periphery while preserving the normal development of the olive tree.
Expo preview - exhibitor showcase
Olive Oil Packaging Service South Australian-based Olive Oil Packaging Services (OOPS) pioneered the use of bag-in-box packaging for olive oil, which owner Kent Hallett believes is the superior storage method for EVOO. “The materials used in the multi-layer bags are specially designed for edible oils: the inner bag, which contacts with the oil, is designed to remain stable and will not taint the oil in any way. The outer bag is designed for strength, and incorporates a metalized layer that protects against oxygen transfer,” he said. “Protection against damage is another huge benefit of bag-in-box packaging. The liners remain unaffected by a fall of up to a metre, and there’s no danger of broken glass or contorted metal. “And then there are the advantages for storage and freight. The boxes can be packed flat prior to filling, so one truckload of boxes and bags makes up to seven truckloads of full casks. That means the saving on freight of the raw materials is huge.
“When full, the flat sides of the casks allow more oil to be stacked on a pallet, as there are no empty air spaces: every cubic metre of freight you pay for is full of olive oil, again minimizing costs. “The consumer also benefits, as a flatsided container takes up less space on the pantry shelf, and the non-drip tap negates the old days of the oily mess on the bench left by bottles and tins. “And of course it’s TLC all the way for the oil, as opaque outer blocks UV penetration and the collapsible storage bag means that air never enters the container when opening it for use. That means the oil stays longer, even after opening.” Olive Oil Packaging Services supplies a range of cask sizes from 250ml to 10 litres, along with a new range of re-usable bulk packaging in capacities from 15-20 litres for the restaurant and food manufacturing industries. Always flexible, they supply components for DIY filling and also offer a complete packaging service.
Olive Oil Packaging Services supplies a range of bag-in-box casks from 250ml to 10 litres, along with a new range of re-usable bulk packaging from 15-20 litres.
More information: Kent Hallett, Olive Oil Packaging Service, ph: 08 8847 2255, mob 0428 829 024; email oops@ aussiebroadband.com.au
Supplying the Olive Industry 12 volt battery harvester Picking Machine
Tornado Harvester -
Australian Distributor
• P.T.O attatchment to tractor • Fully remote controlled • Automatic umbrella opening • Automatic unloading of fruit, quick, efficient • Tornado is available complete with tractor
• • • •
netting bottles caps pumps
• • • •
pruning tools harvesting equipment capping machines storage tanks
Hand operated.Titanium teeth. Attached to a 12 v battery. Fully extendable. Easy to use.
Pneumatic harvester
Ph: (03) 9484 7948 – Fax: (03) 9484 7940, 377-379 Bell St, Preston VIC 3072 Email: sales@costanteimports.com.au
www.costanteimports.com.au
28 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Expo preview - exhibitor showcase
Multipac Multipac Systems Pty Ltd is an Australian company providing packaging to the olive oil industry and other product areas. Our specialty is fibre drum packaging, manufactured with technology and equipment developed and built by Multipac Systems. By listening to our customers’ requirements, we can provide packaging which delivers a competitive advantage to our customers, meeting requirements for both the domestic and global export markets. We currently manufacture and supply three diameters of fibre drum packaging and two sizes of square IBCs (intermediate bulk container). All of the diameters and square IBCs
FB*PROPAK FB*PROPAK’s olive oil business arm (formerly AOOS – Australian Olive Oil Supplies) has been in operation since 1966, and represents one of the oldest olive oil concerns in Australia and New Zealand. Our diverse depth of experience and equipment makes FB*PROPAK an industry leader, involved with every facet of olive oil and olive production. We have worked with some of Australia’s most prestigious olive oil growers and processors, and are the agent for a number of leading international suppliers such as Della Toffola, AVE, OMT, TEM, Oliomio, SIEM, Framax and more. Our extensive equipment range
are supplied in heights to suit specific customer requirements, thus delivering maximum efficiencies and cost savings for each product and operation. Both the drums and IBCs, once filled and palletized, can be stacked four high, providing further efficiencies in handling and storage. The outside surface of the packaging has a P/E coating, allowing for outside storage for extended periods. Productcompatible bladders or liners are required, and these can also be supplied by Multipac Systems. Multipac Systems has been manufacturing and supplying fibre drum packaging since 1999, and our products and support services have become an integral part of the manufacture and distribution of various products. includes processors, harvesters, washing and de-leafing equipment, tanks and storage, packaging and bottling, filters, pumps and accessories. A focus for the coming season is environmentally-friendly and energyefficient processing. For small to medium volume growers and producers, the Italian made TEM range provides quality and affordability. For example, the Oliomio processor is compact, portable, and has single phase power. In packaging and bottling, electric screw cappers provide an excellent cost-effective solution. For medium to large volume growers and producers, the innovative OMT range offers the latest technologies. The OMT X15 system, for example, provides efficient waste stream management,
Ideal for industries including fresh and processed foods, agrochemicals and edible oils, adhesives and sealants and specialty chemicals, Multipac Systems provide a complete service in hygienic, reusable/recyclable packaging. Come and speak with us at the 2012 olive industry expo about individualised fibre drum or IBC packaging to meet your requirements.
The Smart Packaging Multipac Systems
15 - 25lt drum
Multipac Systems is Australian owned, supplying Fibre Drums up to 300lt and IBC’s up to 2000lt for storage, Moreand information: Panek, transport export applications. ForGeorge storage, the packaging can be reused endless times by changing the product General Manager, Multipac, ph: +61 compatible internal bladder. There is no need to wash out or 3clean9336 3322 or mob: 0419 502 526; the packaging and risking cross contamination.
Range of sizes to suit • Reusable • Very cost effective • email: george.panek@multipac.com.au; Recyclable • No rust/sharp edges • Side discharge raised from website: www.multipac.com.au. bottom • Domestic and export application • 4 high stackable in drums and 1000lt • All accessories/stands available
Multipac Systems Pty Ltd 12 McKenzie Rd, Echuca, Vic 3564 Ph 03 9336 3322 Mob 0419 502 526 Email george.panek@multipac. minimal watercontact usage, features For all SA enquiries Olive Oiland Packaging Services, PH: (08) 8
a patented ‘no vertical separator’ and double extraction technology. FB*PROPAK’s experienced in-house technicians provide specialist installation, training, after sales service and parts. To find out how FB*PROPAK can help your business, come and visit us at the 2012 National Olive Industry Conference & Trade Exhibition.
More information: Call the FB*PROPAK head office on +61 03 9924 4050 or go to our website: www.fbpropak.com.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 29
Expo preview - exhibitor showcase
MEA Farmers naturally have green thumbs - it comes from generations of knowledge passed from father to son. History tells us, however, that Australian farmers are an inventive lot and the application of new technologies seems to occur more rapidly in Australia than in comparable countries. MEA is one Australian company which understands that there will always be new ways to do things: new ways to control irrigation so that water use efficiency is optimised, new ways to measure climate so that crop diseases are controlled. And because MEA understands this, it is constantly developing new products to assist farmers supplement their green thumb with a green brain. Recently, MEA was awarded a grant from Commercialisation Australia to help in the development of Plexus, a new product of particular interest to the olive industry. Plexus is an affordable, wireless data transmission system, which collects soil moisture readings from throughout your property and delivers data to your desktop. But it’s not just another radio system. Plexus is a networking wireless, bouncing from one station to the next until it reaches the hub, the point at which the data is needed. This self-healing networking means that its operation is independent of terrain and obstacles. In addition to measuring soil moisture using either gypsum block or capacitance probes, Plexus will be used with MEA’s Plant Water Stress sensor. This innovative instrument is used to measure water stress in the plant itself, and is suitable for
NEED ORCHARD PRUNING OR TREE WASTE MULCHING?
• The Forestry Mulcher attachment on our tracked skid steer mulches all forms of tree waste (up to approx. 8” diam.) into an environmentally friendly ground cover that naturally put nutrients back into soil and help with moisture retention.
MEA’s Tracey Wilson with the new Plexus, an affordable, wireless data transmission system, which collects soil moisture readings from throughout your property and delivers data to your desktop.
olive groves as well as fruit and nut trees, grape vines and other similar crops. At this stage the Plant Water Stress sensor is only available to plant researchers and is expected to become available to commercial irrigators during 2013. More information: Tanya Liddell, MEA, ph: 08 8332 9044; email: tanya.liddell@mea.com.au; website: www.mea.com.au.
BLDC Haulage BLDC Haulage Pty Ltd started operation in 1999 with a focus on earthmoving and civil works, becoming more focused on the earthmoving and land clearing services. The Forestry Mulcher attachment on our tracked skid steer mulches all forms of tree waste (up to approximately 8” in diameter) into an environmentally-friendly ground cover which naturally puts nutrients back into soil and helps with moisture retention. Orchard prunings can be left in the rows between trees, saving the usual labour-intensive carting out and stockpiling, and also removing the need for burn permits. Come and find out more at our stand at the 2012 national olive industry expo, or see the informative videos and pictures available on our website: www.bldchaulage.com. More information: Andrew, ph: 0418 857 670; email: andrew@bldchaulage.com; website: www.bldchaulage.com.
• Orchard Prunings can be left in the rows between trees saving the labour intensive carting out and stockpiling and removes the need for burn permits also. • Informative videos and pictures available www.bldchaulage.com
BLDC Haulage Pty Ltd 25a Seaforth Ave Somerton Pk SA 5044 Mob: 0418 857 670 andrew@bldchaulage.com
30 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
BLDC’s Forest Mulcher attachment mulches tree waste into an environmentally-friendly groundcover.
Expo preview - exhibitor showcase
OLIVE OIL TE
DPI Oil Testing Service The NSW Department of Primary Industries Oil Testing Service, located in Wagga Wagga NSW, offers a comprehensive service for the analysis of olive oil. The facility includes the Australian Oil Research Laboratory (AORL), utilising modern equipment for the analysis of olive oil quality and authenticity, together with the Australian Olive Oil Sensory Panel, available to provide an organoleptic assessment of your olive oil. The Oil Testing Service has NATA accreditation and also maintains accreditation from the International Olive Council and the American Oil Chemists Society. The AORL has a long-standing reputation for applied research activities associated with olive oil production in Australia. Research activities have included topics such as oil stability and the effect of Australian growing conditions on the chemistry of olive oil. This data was used in developing the acceptable limits for the AS5264-2011 Australian Standard for Olive oils and olive-pomace oils. The AORL has also carried out numerous surveys of oil offered for sale in supermarkets and labelled as extra virgin olive oil. The surveys included those carried out for the Australian Olive Association, Choice magazine and UC Davis reports for 2010 and 2011. Growers, processors, marketers, retailers and all other groups involved in the olive oil industry can be assured of a quick, reliable service from our qualified and experienced staff. Discount packages are available for large numbers of samples, and the service also provides olive oil kits which can be posted to the laboratory free of charge.
Assuring Quality and P
NSW Department of Primary Industries provides IOC accredited testing for olive oil quality, adulteration and sensory analysis. We support growers and processors producing a world-standard product.
Quality Criteria and Adulteration Testing
Peroxide value
Heavy metals
Rancimat – oxidative stability
Pesticides
Free fatty acid
Triacylglycerol (ECN42)
Polyphenols
Unsaponifiable matter
UV absorption
Trans fatty acids
AOA
Sterols
Aliphatic alcohols
Erythrodiols
Moisture & volatiles
Stigmastadienes
Insoluble impurities
The NSW Department Primary Industries Oil Service of Sterenes Testing Pyropheophytins at Wagga Wagga offers a comprehensive service for the Waxes Diacylglycerols analysis of olive oil, andSolvent is accredited by NATA, the International and cold press extraction Oil Chemists Society. Olive Council and the American
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International Olive Council
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More information: Veronica Woodbury, Customer Service Manager, ph: 02 6938 1957 or 1800 675 623; email: wagga.csu@dpi.nsw.gov.au or web: dpi.nsw.gov.au and search for olive oil testing.
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Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 31
Expo preview - exhibitor showcase
GEA Westfalia Separator GEA Westfalia Separator is a supplier of equipment and technology for olive oil extraction lines. Recently we have completed the available decanter and separator models for the upper and lower throughput range. The decanter is the heart of the process, whether batch or continuous. Depending on the customer’s specific requirement, both processes can be designed as two-phase or three-phase processes. The performance range of GEA Westfalia Separator comprises lines including planning, engineering and control for processing 30-240 tons of olives per day. Whether two-phase or three-phase decanters, self-cleaning separators with maximum automation or discontinuously operating systems, every customer finds the financially and technologically best solution for his production duties. GEA Westfalia also supplies additional components and systems for an efficient and reliable line, such as leaf removal, washing machines, hammer mills and malaxers for the batch process, as well as hammer mills and malaxers with horizontal or vertical agitators for the continuous process. GEA Westfalia Separator plant benefits: • batch and continuous processing for various capacities • adjustment of machine parameters for product and process conditions
• • • • • • • • •
simple control and handling robust, sturdy, German quality high efficiency – fast pay back time innovative centrifugal technology maximum yield and minimal oxidation low water usage with minimum waste water self-cleaning separator bowl with HydroStop system minimizes oil losses at discharge and disc cleaning improved malaxeur for high quality olive oil world-wide sales and service network.
More information: Kevin Dawe, Business Development Manager, GEA Westfalia Separator Australia, ph: 03 9463 1999; email: kevin.dawe@gea.com or go to: www.gea-westfalia.com.au.
Pellenc Following on from the success of their original vibrating olive harvesting rake, the Olivium, Pellenc have recently launched its successor, the Olivion, in Australia. The Olivion maintains the Olivium’s operating principle and is also powered by a multifunction Lithium-ion battery or a convertor and standard 12V battery. So what’s different? The Olivion is significantly more powerful and boasts a simplified and more ergonomic design. The brushless motor is now located on the head of the pole for greater stability and the shaking rake movement now operates at an increased rate of 380 strokes per minute – the quickest in its class. This means you can work four to eight times faster than manual harvesting. Olivion also only operates in a single mode to simplify use, disassembly/assembly time is ultra quick and there is now an internal tube with flat sections to prevent the tool from rotating during use. The new ergonomic handle has also been designed with a vibration isolation system for enhanced user comfort. Tim Paramore, of Woodburn Olives, Walla Walla was impressed by the new model. “We were very pleased with it. We
The new Pellenc Olivion harvesting rake is significantly more powerful and boasts a simplified and more ergonomic design.
were happy with the old Olivium, but we found that the Olivion probably increased fruit drop by 20-30%,” he said. “We were somewhat surprised at the difference in power. It works very smoothly and is comfortable to operate. This technology makes harvesting easier and the fact that the tool is cheaper than the Olivium is a bonus.” The Olivion shakes the branches but does not damage them. The tree is therefore protected from harm that can result in significantly lower harvests in coming seasons (damage typically caused, for example, by manual picking).
32 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
The carbon fibre prongs of the rake are fully inserted into the branches of the tree, without damaging the tips. It is also possible to fit foam rubber covers to the prongs for picking particularly delicate olives. The Olivion is available now and will be on display at the Pellenc stand at the 2012 olive industry expo. For more information contact Pellenc on ph: 08 8244 7700, email: jkarlovsky@pellenc.com.au or go to www.pellenc.com.au.
Expo preview - exhibitor showcase
Irwin & Sheehan Irwin & Sheehan P/L (I&S) is a fourth-generation Australian-owned and operated packaging company, operating from its Waterloo site in Sydney. The company was formed in 1934 and continues to evolve into different areas of rigid packaging, which now includes steel cans, composite (fibre body) cans, flexibles and plastic (HDPE, PP, LDPE). Managing director John Irwin says the company continues to grow in a very competitive market because “we are a family business, and the interests and needs of our customers come first. ” “We believe in servicing our customers to a point where they would be lost without I&S backing. The thought of them giving their business to another supplier is the farthest thing from their minds. ” The I&S-developed one and two litre
“Out-of-the-Box” cylindrical bag in box has had an immediate effect on the packaging of EVOO, Irwin says. “The pack has many advantages over the old rectangular version, including hydraulic stacking strength, the shape of a bottle, eliminates UV light (the enemy of EVOO), ease of use, is tamper-evident and has a non-drip pouring tap. “As well as this new pack, I&S offer a range of steel cans, both cylindrical and rectangular, and can advise on in-house or contract filling options. “Visit our booth at the national olive industry expo and we will be happy to demonstrate all the advantages of the packaging solutions on offer.” More information: John Irwin, email: jirwin@irwinandsheehan.com.au; ph: 02 9698135; web: www.irwinandsheehan.com.au.
Great Engineering Great Engineering has the answer to speed up your production and to give your products the market presence they deserve. With our range of label applicators, from the entry level BenchMATE through to the BenchMAX machine, we can help you create more time for other essential production tasks at a price which does not drain your resources, and enables labels to be applied accurately and evenly. Our most recent development has been the introduction of a series of simple, easy to use, in-house print and
apply systems, perfect for overprinting best before dates and batch numbers. The packages are ideal for all size businesses, giving the power to take control of all of your labelling. Available with our Bench(MAX, MARK OR MATE) labellers, the packages comprise of your choice of machine, thermal transfer printer and all software to manage any overprinting requirements. Contact us for more information and a quote, based on products labelled per year with a cost saving analysis for this wonderful labour saving device.
Great Engineering labellers are exported to 27 countries and have earned a worldwide reputation for reliability and capability. With satisfied customers in the olive oil industry, we look forward to talking to you. Please visit Peter O’Brien, inventor of the machines, at the Olive Centre stand at the national olive expo. More information: Peter O’Brien, Managing Director, ph: 03 9646 8688; email: sales@greatengineering.com; web: www.greatengineering.com.
The Smart Packaging Choice Multipac Systems 15 - 25lt drum
Multipac Systems is Australian owned, supplying Fibre Drums up to 300lt and IBC’s up to 2000lt for storage, transport and export applications. For storage, the packaging can be reused endless times by changing the product compatible internal bladder. There is no need to wash out or clean the packaging and risking cross contamination.
Now also available from Multipac Systems NZ, Call John McMillan MOB: 021 731 809 PH: 9 273 1809
Range of sizes to suit • Reusable • Very cost effective • Recyclable • No rust/sharp edges • Side discharge raised from bottom • Domestic and export application • 4 high stackable in drums and 1000lt • All accessories/stands available typical 250lt & Multipac Systems Pty Ltd 12 McKenzie Rd, Echuca, Vic 3564 1000lt drums Ph 03 9336 3322 Mob 0419 502 526 Email george.panek@multipac.com.au For all SA enquiries contact Olive Oil Packaging Services, PH: (08) 8847 2255 - Email: oops@rbe.net.au
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 33
New Zealand
Number of Oils Submitted for Certification by Region Gayle Sheridan
Executive officer, Olives New Zealand
New Zealand Harvest 2012 New Zealand experienced a poor summer, with a lack of sunshine hours affecting most horticultural crops across the country. Many olive growers had a much-reduced crop compared to 2011 and harvest was on average a month later than usual. This then posed another problem, with unexpected and early frost and snow experienced in several regions. Added to this was yet another problem of birds decimating crops in some areas. The sum of these factors was a harvest of one third to half of the 2011 yield in most regions, and many growers (approximately 20%) did not harvest at all. Correspondingly, a number of presses were not commissioned for 2012. Certification Some 86 samples were received by Olives New Zealand for certification this season. Given the harvest situation, this compared favourably with the 133 received in 2011. In 2011 production was estimated at 400,000 litres, of which 150,000 litres were certified via Olives New Zealand. For 2012 production is estimated at no more than 200,000 litres, with 40,000 litres being submitted for EVOO certification via Olives New Zealand. There was a worrying trend with growers who had small harvests that they “did not have enough oil to make certification worth-while”.
Region
2012
2011 Total
Northland
5
14
Auckland
20
7
Waiheke Island
3
15
Bay of Plenty
3
5
Hawke’s Bay
12
26
Kapiti
2
5
Wairarapa
26
31
Marlborough
3
9
Nelson
9
8
Canterbury
2
11
Central Otago
1
3
Total
86
134
Total Litres
40,000
150,000
Typically 10% of oils submitted to Olives New Zealand for certification do not meet Extra Virgin Olive Oil classification. For 2012, because of the weather, this figure is closer to 13%. All of those oils that did not meet EVOO classification were found to have defects and thus did not pass the sensory assessment. Typically this was fusty/muddy or rancid characteristics, although there were several with heated or burnt defects. A number of oils that did not pass sensory assessment also failed chemical assessment typically with high peroxide values. So what this means is that there is a shortage of EVOO from the 2012 harvest for producers with an established client base. Subsequently the larger brand owners have been buying in EVOO from other growers. This is good news for producers who have EVOO available, as it has become a ‘seller’s market’. Because 2011 was such a buoyant season, a number of growers also have remaining oil that they will be able to sell over the forthcoming year.
NZ Olive Festival 2012 This year’s NZ Olive Festival is set to be bigger and better than ever. Being held on 3 November at the Hastings Racecourse, the 2012 NZ Olive Festival is an anchor event for a bigger event in Hawke’s Bay called FAWC! - a series of “out of the box” unique food and wine experiences set in stunning locations in Hawke’s Bay. Food Hawke’s Bay event organiser Vicky Rope said FAWC aims at bringing producers and consumers together to celebrate the products they both love. “It’s a chance for consumers to get up close and personal with chefs and food producers, wine makers and all the other clever people that make up the national and regional food and wine scene,” she said. “We are kicking off the first FAWC! in November 2012, celebrating the start of summer, and followed by a winter event in June 2013. “FAWC! is for people who seriously love to eat (you know, those often be seen with mucky chins and licking food off their fingers), like to drink good wine and want to visit places that inspire and delight.”
Rope said the marketing around FAWC! is extensive and the events are expected to draw large crowds from out of the region, making the 2012 NZ Olive Festival an absolute ‘must do’ for producers.
For more information go to www.nzolivefestival.co.nz or www.fawc.co.nz, and for exhibitor information call Vicky Rope 06 9748931 or email: vicky@foodhawkesbay.co.nz.
34 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
New Zealand
Azzuro Groves takes Best of Class at LA International Waiheke Island producer Azzuro Groves has hit the big time in LA, awarded Best of Class and Gold for its Azzuro Blend at the 2012 Los Angeles International Extra Virgin Olive Oil competition. Azzuro was the only New Zealand olive oil producer to win both Best of Class and Gold, a result which places it among the top thirty producers in the world. Azzuro also won a Bronze Medal for its Tuscan Blend 2012. Owner Kerry Hart said the wins show that Azzuro Groves can produce a world class product that holds its own among the best in the world, and attributes it to three key factors. “It’s about fruit quality, processing quality and finishing – and the attention to detail we give to each of them,” he said. “We nurture the trees through the growing season to ensure they produce quality olives with a good percentage oil yield. Autumn this year was great on Waiheke and we harvested when the polyphenols were high to ensure the fruitiness would come through in the oil. “We wanted to produce a robust oil, as feedback through our shop over the past five years tells us that’s what our customers like.” Azzuro crush their own fruit, using an Alfa Laval mill which ensures the paste is kept both below 26C and protected from oxygen during processing. The latter ensures low peroxide values (PV), which provide a longer shelf life, as does storage in the cool climes of the Azzuro cellar. Hart says the finishing of the oil is the ultimate key to its quality.
“Finishing the oil is a critical process. We ensure minimal exposure to oxygen by applying Argon gas when we are racking, filtering and bottling, as this stage of the process is where we could make the oil a winner or an also-ran,“ he said. “And knowing freshness is so paramount to quality, we are usually the first producer on Waiheke to offer the new season’s oil each year. This, together with its consistent quality, means we’re successful in selling out each season’s production by the time that the next season’s oil is ready.” Hart believes Azzuro’s LA win is proof of Waiheke’s suitability for olive oil production. “Winning Best of Class shows we have produced one of the world’s best Extra Virgin Olive Oils, and the Waiheke factor looms large in this accomplishment,” he said. “Other regions in NZ haven’t had the benefit of the climatic conditions at the time they were harvesting that Azzuro has this year. Many have experienced poor fruiting, a lack of ripening, low oil yields, or even no fruit at all and therefore no oil this season. “It seems that Waiheke Island is the place to grow olives.” Major accolades were also awarded to several Australian producers. Oasis Olives received the Best Extra Virgin Olive Oil International Medium award for its 2011 Blend and Rylstone Olive Press the Best Extra Virgin Olive Oil International Robust award for its Cudgegong 3/Rylstone 2012 Blend. Oasis Olives was also honoured with the prestigious Premier Marco Mugelli Award.
Awards – Australia & New Zealand producers Best of Show Oasis Olives, Aust - Medium Rylstone Olive Press, Aust - Robust, Cudgegong 3 Best Of Class Azzuro, NZ - Robust, Azzuro Blend Cobram Estate, Aust - Robust, Premiere Oasis Olives, Aust – Medium Rylstone Olive Press, Aust - Robust, Cudgegong 3 Gold Medals Azzuro, NZ - Robust, Azzuro Blend Cobram Estate, Aust - Robust, Premiere Oasis Olives, Aust - Medium Rylstone Olive Press, Aust - Robust, Cudgegong 3 Silver Medals Alto Olives, Aust - Robust, Great Dividing Range ST Cape Schanck Olive Estat, Aust e - Medium, Leccino; Robust, Picholine Cobram Estate, Aust - Robust, Blend; Delicate, Light Man O’War, NZ – Medium Ocean View Olive Estate, NZ – Robust, Lemon, Frantoio Blend; Robust, Frantoio Blend Rangihoua Estate, NZ - Medium, Waiheke Blend Rylstone Olive Press, Aust – Robust, Crooked River Rylstone Olive Press, Aust – Robust, Cudgegong 1 Rylstone Olive Press, Aust – Robust, Cudgegong 4 Bronze Medals Amphora Nueva, Aust – Delicate, Hojiblanca Azzuro, NZ - Robust, Tuscan Blend Divinity, NZ – Delicate, Frantoio Mad, NZ – Medium, Blend Motutira, NZ – Medium, Single Estate Rangihoua Estate, NZ - Medium, Frantoio Blend Rangihoua Estate, NZ - Medium, Picual Marco Mugelli Award Oasis Olives, Aust - Medium Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 35
Talking points
Amanda Bailey
The Olive Centre
Trends, knowledge and the power of flexible thinking Trends are happening all the time and unless we are receptive to what is happening, the truth - which usually leads to opportunity - can bypass any of us. The difficulty lies in defining “what’s happening”, because your own internal belief system will determine how you interpret the current state of play. Sometimes our belief system can be further from the truth than we realise. Truth will always be at the forefront, leading the way, however unless we are willing to research and change our beliefs, the actual truth will be hidden and we may not see opportunities when they arise. It’s always what we don’t see that is the most powerful ... try putting your finger in a power point and you’ll get what I’m saying! In my last column I touched on developing a marketing plan with the 4 Ps; Product, Price, Promotion and Place. But how should we actually interpret that plan? And should you review it already? Absolutely - because you need to make sure you research your market thoroughly, and that market may be a changing demographic. No decision should be made without this information, looked at objectively, and without emotion or an established belief system giving a skewed view. To start with, what are some trends to consider? Industry trends This season, generally speaking, production was lower than last year but the yield and quality was definitely upheld to the highest of standards. So what happens when you have a year of abundance followed by a year of modest oil production of reasonably good quality? If you’re not an expert on blending already, this maybe the year to learn. Look at what others in the have industry have experienced. What happened in the industry in the past, in terms of trends, production, consumption, imports and exports? And how do your results compare to the benchmarks? In short, know your industry!
Consumer trends Consumers expect a lot in today’s market, and again it comes back to the proposition of perception vs value. Consumers want information and unless you are tracking your target market, you won’t know what to deliver – and more importantly, how to exceed their expectations. Think about what you want when you do business with someone. Then look at what your consumers are doing? Better still, at who your consumer is. Put another way: “Who does your consumer need to be, to make your business a success?” Digital trends You could talk about this topic alone for weeks – Facebook, Twitter, Blogging and Pinterest continue to grow in leaps and bounds. In order reach consumers today a digital strategy is a must. The low-down Some of this is basic known business practice, the rest may take a bit of effort - and for some, involve a steep learning curve. But, as one of my favourite sayings goes, “If you always do what you did yesterday, you will get yesterday’s result!” When you ask questions you can seek to find the answers to achieving success, and something will generally change for the better. Build these strategies into your existing plan and you’ll be on your way. We’ll talk more about these and other topics at the Olive Alliance Field Day on 30 October 2012, which will provide an opportunity to work one-on-one in ironing out the intricacies of developing marketing plans. I hope you can join us. In the meantime, contact me at The Olive Centre for help or more information – ph: 07 4696 9845.
Strategic trends Every successful brand has a strategic plan. This is a map of how you are going to make your brand a success. You need to find out what your competitors are doing. Are there any successful brands that can help you model your own brand? And why are they successful? What positioning do they have in today’s market? And is there a trend to success itself? 36 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Table olives
By Peter McFarlane
McFarlane Strategic Services Convenor, AOA National Table Olive Committee
Australian Table Olive Standard to be launched at the 2012 AOA Conference In June this year the AOA released for public comment a draft Australian Table Olive Standard, prepared by the National Table Olive Committee. The standard is a voluntary industry standard that establishes an objective basis for the wholesale and retail trade of table olive products in Australia. Initially the standard will be incorporated into the AOA Code of Practice for olive oil, table olives and other olive products (Revised 2012) that aims to guarantee the authenticity of Australian table olives and distinguish these from imported products by providing consumers with a recognisable quality seal. Grower signatories to the Code of Practice (CoP) will be required to undertake specified testing on a sample taken from each batch identified on table olive product labels to establish eligibility to apply the new Certified Australian Table Olives™ logo. The AOA is appreciative of the feedback provided on the draft, with 18 submissions received. These have been carefully considered by the National Table Olive Committee and appropriate amendments made to the draft standard. While a few of the submissions expressed concern at the potential impost of the proposed standard on small producers in terms of time and money, the AOA’s previous experience with implementing the CoP for olive oil has demonstrated that this is achievable at minimal cost to producers. Furthermore, producers are already required by law to implement Good Agricultural Practice (GMP) on farm and Good Manufacturing Practice (GMP) in their food businesses. The proposed Australian Table Olive Standard and associated support documents are designed to assist producers in achieving the objective of safe quality products for the consumer, including a Hazard Analysis Critical Control Point (HACCP) style Food Safety Plan for Table Olives template for the use of CoP signatories. Several submissions, including one from DAFF International Food Standards addressing important technical issues, greatly assisted the committee in refining the standard and making it more ‘user-friendly’. ‘Artinasal’ olive producers will also be pleased at the inclusion that “specialty products where a mixture of sizes, colour hues and variety of table olives are used to maximise the consumer appeal of a product” is now also recognised under the standard. The most controversial issue proved to be the inclusion of ‘microbiological criteria’ for table olives. Based on the French
table olive standard, this defines the acceptability of a product or a food lot based on the absence or presence, or number, of microorganisms (pathogenic and/or indicative) per unit(s) of mass. This important inclusion means the Australian Table Olive Standard is now more rigorous than the Codex Alimentarius Commission (CODEX) Table Olive Standard. This move has drawn the ire of the EU Delegation of the European Union to Australia (representing EU producers), who are adamant that, given the Australian standard is voluntary, importers of EU olive products need only comply with CODEX Standards and the Australian New Zealand Food Standards Code. This position was echoed in other submissions from EU exporters, Australian importers and supermarkets. While this may be so, given that most table olives (Australian and imported) are supplied in a bulk non-pasteurised form for use in food service, or dispensed for retail sale from specialty stores or supermarket delicatessens, there is potential food safety risk unless GMP and safe food handling practices are diligently observed. These microbiological risks are fully explained in the standard. For this reason, the AOA intends to commission random independent marketplace testing against the Australian Table Olive Standard for CoP certified and non-accredited table olive products, including imported table olive products. Should this data establish a pattern of systemic failure by imported or Australian product to meet the Australian Table Olive Standard, the AOA has the option of seeking to have the Australian Table Olive Standard mandated by the Australian Government. That would occur through a COAG process, as is currently being pursued for olive oil. Pleasingly, many of the submissions received endorsed the AOA’s strong focus on food safety for Australian olive products, with several endorsing the principle of mandating the standard. What is most important is that Australian consumers are provided with safe, high-quality table olives, whether Australian or imported. The implementation of the Australian Table Olive Standard will greatly assist in achieving this objective. The standard will be published by RIRDC and launched together with the Table Olive Production Manual, prepared by James Smyth, at the 2012 AOA Annual Conference on October 31-November 1.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 37
Marketing
Can digital apps solve the industry’s #1 challenge Caroline J. Beck – Editor, Pressing Times
Contrary to recent media attention, fraud is not the olive oil industry’s biggest problem. According to almost every professional we ask, the number one challenge is consumer education. But what is the industry doing to solve it? Not nearly as much as they are doing to go after mislabeled goods. Ultimately, the only way to create a sea change in the business will be educating everyday users of olive oil to make purchase decisions based on quality, not misunderstood semantics. So maybe the weapons to fight this war are not the USDA certification and Federal marketing orders of the world. Maybe the tools are already in the hands of consumers, in the form of iPhones™ and iPads™ and other mobile devices used every day by an army of curious consumers. It is not surprising that the olive oil world has been slow to take up the digital world. Olive oil has always been associated with old world romance and sensory experiences, none of which you can easily access on your home computer or mobile device – not yet anyway. So how does one of the oldest industries in the world embrace the newest digital trends? Digital apps to the rescue The best olive oil app is not yet invented. It will solve two problems: uncovering adulteration while providing education. It will be able to scan a label’s UPC or QR code and tell the buyer if the olive oil is the real thing: where it was grown, when it was harvested and bottled, how it fared in meeting chemical quality standards and how it was handled on the trip from the mill to the store. Until then, the next best thing might be to have a vetted database of brands from an unbiased authority (UC Davis Olive Center and COOC take the hint, please) that would be available online for easy in-store access. Until then, a handful of olive oil entrepreneurs have created the first digital forays into delivering information into the hands of novices. The current small collection of apps may not be earth-shatteringly essential, but they have begun to explore how digital and physical can co-exist in this business to further the education process for consumers. As with any pioneers carving out a new road, it’s forgivable that they haven’t paved it. So be patient with these digital forerunners. Priced at less than a magazine at the newsstand, they provide some interesting ways for consumers to source high quality extra virgin olive oil and learn some interesting facts in the process. GoEVOO The first digital app dedicated to extra virgin olive oil, Go EVOO is the brainchild of Carol Firenze, author of The Passionate Olive. Firenze is best known for providing readers of her popular book with hundreds of creative ways to use olive oil, so it is natural that the app is packed with lots of tips and ideas. The searchable GPS-enabled directory of over 200 olive oil producers, purveyors and tasting rooms in California and around the country provides travellers who are hankering
for some quality olive oil an easy way to find it. The rest of the information presented is relatively lightweight for the capability of an iPad, but you can learn some interesting and little known facts about olive oil from this cost-effective app (US $1.99). Olive Oil IQ Olive Oil IQ is a nicely-focused travelogue for lovers of Italian olive oil. Written by travel writer Sharri Whiting, it is packed with pretty pictures and fairly deep detail about different olive oil-related subjects, like ancient history, olive trees and recipes. The handsome design interface and search wheel helps organize an extensive table of contents. From a practical perspective, it is designed more as a travel guide for visitors to Italy than a purely dedicated source of information about olive oil. It includes places to visit, stay and experience Italy and could be helpful if you are planning a trip focused on food. And when in Italy, who wouldn’t be? (US $2.99). Olive Oil Times Curtis Cord, publisher of Olive Oil Times, describes the app as “…essentially a constantly updated and expanding guide to the world of olive oil in a smartly designed interface.” This is a great description of an iPad™ app that serves as a door into their comprehensive website. With a simple user-interface, this app sorts subjects by matching categories found on the web. The drawback of the app is that most everything ultimately hyperlinks to online information, so it doesn’t provide much in the way of mobile advantages over going directly to the site from any browser. I understand that new interactive features are in the works that will take advantage of the mobility of iPhone™ and iPad™ apps, like on-the-go bar code scanning for olive oil products, so stay tuned to watch this app, unlike olive oil, improve over time (US $3.99). Flos Olei 2012 The Best Marco Oreggia has created a series of guides designed to provide independent olive oil sensory evaluations that are available as digital iPad™ apps. His Flos Olei: 2012 A Guide to the World’s Best Extra Virgin Olive Oils covers data from 40 olive growing countries including Spain, Italy, France and other Mediterranean countries such as Croatia, Portugal, Slovenia and Morocco, and distant countries like Chile, South Africa, Australia and New Zealand, China, Japan and Brazil. No US producers are included in current editions. The 2012 edition contains descriptions of 625 extra virgin olive oils from a total of 446 producers selected from among 1200-1500 farms worldwide. The app is simple enough, opening with a graphically-driven
38 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Marketing
legend of symbols that guide the user through individual oil assessments. The publisher provides an extensive amount of information about selected producers including details about farm description, location, contact information, oil tasting notes and recommendations for food and olive oil pairings. To round out its functionality, the app also supplies a lengthy glossary of related terms, a solid description of the proper way to taste olive oil (albeit somewhat quirky in its presentation flow) and official denominations of origins (AOP, DOG, IDG – all European categories for official growing regions but they fail to explain these terms).
For the 2012 edition, 50 expert olive oil tasters, both men and women of all ages, tasted around 3000 samples. They based their analysis on the official tasting methods created by the International Olive Council (Consiglio Oleicolo Internazionale). The results of the five month study included only 179 recommended oils, with 20 receiving the honor of “best in the world” (Free – US $9.99, based on edition). This article was reproduced with permission from the May 2012 edition of Pressing Times, the online newsletter of The Olive Oil Source - www.oliveoilsource.com.
Website, online ordering and smart phone use changing the face of business Recent research from Australian business management solutions provider MYOB found that nearly two thirds (64%) of Australian small to medium businesses don’t have their own website. However, Nielsen research shows a lot of commerce is conducted on the internet and, with online grocery shopping growing, organic suppliers and retailers will need to keep up with trends and beef up their online presence. Major grocery and personal care retailers in the US and UK are ramping up their international e-commerce presence. The sales share attributed to online shopping is 12% in the UK and 9% in the US: in the latter, for example, online, high-end fashion and food retailer Gilt Groupe has 25–40% of revenue coming from people buying on smart phones. While click-and-collect shopping is a growing trend for large retailers such as Walmart, closer to home Australia Post is ramping up its parcel locker sites in capital cities to overcome delivery issues with online orders. Use of smart phones and social media for comparison shopping and offers are other trends. In Australia, the NAB Online Retail Sales Index shows that: • overall online spending slowed to around 15% growth year-on-year in April 2012 • domestic online retailers gained ground on overseas retailers, and • growth in online spending continues to outpace bricks and mortar growth of 5.1%. Online sales proved resilient for Australia’s online organic retailers during 2011, with most reporting good sales growth of 5% and above. Brisbane’s Farm Fresh Organics reported 30% sales growth for the December quarter and Melbourne ACO-certified organic retailer Organic Angels’ sales have been growing by 20-30%, while sales growth for South Australia’s Organicbox have also been higher.
The website factor The March 2012 MYOB Business Monitor report revealed businesses without a website are missing out on higher revenue, better sales conversion and a greater number of customer leads – benefits enjoyed by their online peers. Businesses with a website also had more sales in the pipeline and were more positive about the economy’s future. MYOB also found increased use of social media for business. “All business owners should consider creating their own website to improve their chances of success in an increasingly digital economy,” MYOB CEO Tim Reed said. “Our research shows that in doing so, they are more likely to improve their business performance across customer acquisition, revenue and other areas.” The March MYOB report found those with a website were more likely to: • see revenue having increased in the past 12 months – 27% versus 17% of those without; • have more sales than usual in their three-month pipeline – 37% versus 27%; • expect their revenue to rise in the next year – 42% versus 24%; • intend to increase staff numbers this year -25% versus 9%; and • intend to expand their number of overseas markets – 16% versus 5%. This story has been contributed by the Biological Farmers of Australia (BFA) Group, (www.bfa.com.au) a non-profit organic representative group providing education, promotion and training for the organic industry.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 39
Business
The Olive Oil Soap Company’s successful entrance into the Asian market has seen their products stocked in 64 of the 70 Loft department stores chain, one of the most exclusive retailers in Japan.
Small business – big exports: the secret to export success In the November-December 2011 edition of Olivegrower, we looked at the success story of Hunter Valley business Olive Oil Skin Care Company (now trading as Olive Oil Soap Company). We recently spoke again with director Adam Balogh about how the company successfully entered into the competitive Asian export market. The Asian market A small, family-owned and operated production business, Olive Oil Soap Company currently exports mainly to Asia, and predominately to Japan, selling into the high-end premium product market. Among other outlets, their products are stocked in 64 of the 70 Loft department stores chain, one of the most exclusive retailers in Japan. Director Adam Balogh said the ‘Australian-made’ factor is one of the major reasons for their successful entrance into the Asian market. “It’s completely important – the green hills, the blue sky, that is the general view of Australian-made product. They are natural, they are fresh and they’ve been manufactured in clean environments,” he said. “This was always important but has been reinforced with all the challenges they’ve had with contamination recently. The market is looking for clean, natural products. “And while the market here isn’t as well educated on the benefits of olive oil for the skin, in Asia there is a well-established market of consumers looking for natural, and where possible organic, alternatives for skin care. “It’s a growing market as well. We had an indication of the scope but it wasn’t until I actually went to Tokyo and spent
time with our distributor that I had a full understanding of how big it is: there’s 26 million people in Tokyo alone – now that’s a market. And Osaka is even bigger.” Entry point While it’s a vast market, Balogh admits that for most small businesses it’s not an easy one to crack – and that they’ve been incredibly fortunate with their experiences to date. “We’ve been lucky in that we’ve been responding to enquiries, rather than proactively seeking opportunities. For a long time we simply didn’t have the production facilities to meet any increased demand, so we weren’t actually looking,” he said. “We were approached by our current Japanese distributor and there were two to three months of emails before we even sent samples over. We wanted to know their intentions, their experience, the history of the company – and vice versa: they wanted to know about our product and to assure its integrity. “We were both being careful so the process moved slowly, but things started to snowball once we sent over the samples.” The process Of course, having a distributor is one thing but the logistics of exporting are another minefield completely. Balogh
40 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
says they’re been lucky on that front too. “Our distributor has taken care of a lot of the red tape that exists with exporting to Japan. Obviously we’ve had to supply government documentation and certification where required but on the whole they’ve shouldered a lot of things that I’ve heard other manufacturers have been quite put off by,” he said. “We had to go through a number of testing regimes for our soaps here in Australia, as the Japanese government has a set of product regulations and there were a number of different criteria that had to be tested – including heavy metals. We had to find properly accredited labs and have them tested here but for us, that really was the main thing. “In terms of all the various government conditions and red tape in getting it over there, though, they handled all that. “We feel so fortunate to have the relationship we have with our distributor in Japan. It’s been a godsend, because they’re well-established and they know what they’re doing.” So it’s not surprising that Balogh believes that finding a good distributor is the starting point for any small producer looking to export – especially to Japan. “It’s the number one element, without a doubt,” he said. “The marketing is so complex and the Japanese consumer is so different to any
Business
has approached you, and Austrade can be very helpful in making initial progress there. “I’d also be wary of growing any relationship too fast. Any new market needs to be approached conservatively and with a long term view as opposed to a short-term scenario. Again using Japan as an example, we’re anticipating larger volume orders this year and next year, but we’ve worked gradually towards those volumes rather than via a steep incline.”
Balogh said a producer’s ‘story’ is crucially important to the Asian market and is very much a part of their marketing there, with his parents featured heavily in the promotional material.
other consumer. Each market requires a different approach in terms of marketing, packaging, etc, and the whole thing has to be done differently depending on the territory. Relationship building Like any good partnership, setting up a successful distribution arrangement takes a bit of work, which Balogh says is well worthwhile. “Make the time to go and meet them and build a relationship. They will really respond to that sort of effort,” he said. “It also gives you an opportunity to see the market first-hand, as well as the opportunities that market could possibly represent in the future, particularly in terms of scale. “Then reciprocate that invitation. Invite them to come and visit to see how you produce your product: it will give them a better understanding of your business and enable them to better market your product.” What can go wrong Balogh describes his experiences with Japan as ‘a honeymoon relationship’, and says that things haven’t gone as smoothly with his forays into the Chinese market. “I’ve had disappointing experiences there, that’s for sure,” he said. “We’ve been approached by dodgy operators who have insisted on contracts being signed without any relationship being formed. Luckily we’ve worked with private investigators, who’ve told us not to go there. “I’d certainly do background checks on any distributor you’ve approached or who
The importance of a story While a quality product is imperative, Balogh learned quickly that having a good story is equally as important. “In Japan and Taiwan what they’re really interested in is the story behind your product,” he said. “What they’ve found very interesting with our product is the reason behind it my dad being concerned for his wife who had suffered for many years from eczema and psoriasis, wanting to come up with a natural solution and then learning how to make soap. They love that story. “So that’s very much a part of the marketing, with my dad and mum featured very heavily in the promotional material. It means the consumer can identify very readily with who is producing the product.” The story was, in fact, the first thing the distributor wanted to know, even before they sent samples. “They wanted to know about the product, and about why we produce it,” Balogh said. “There are three main criteria of equal importance when a Japanese importer is looking at a product - the story behind it, how it performs and how it is presented – and from my experience not one of them is more important than the other. That took us a long time to understand because we thought the main or only criteria would be how the product performs but the other elements are as important over there. “That was very different to what we had been dealing with before, particularly with the Australian market which isn’t as focused on presentation. “ To reinforce that point, the company doesn’t actually provide the packaging for Japan, Singapore or Taiwan. “The distributors repackage the soap to suit the particular market,” Balogh said. “We have a criteria – that the company name must be represented and logo used – but how they choose to package it is up
to them and is their responsibility. That’s part of the contractual arrangements we went through in the beginning. “They know the market better than I do, so if the presentation of the product is as important as it is, then it’s best that they design it. They do run it by us first although how much they’d change it if I insisted I don’t know – but the reality is that we’re all in it to market the product positively.” Timing is everything As with many business dealings, Balogh believes it’s important to negotiate an appropriate term for the arrangement. “We entered into an agreement with a Taiwanese distributor last year and agreed to a six-month term. It was long enough for him to prove his worth without us getting stuck,” he said. “Part of that agreement was that he would have the opportunity to break into the Chinese market, particularly Shanghai. That’s a huge market and there’s a burgeoning middle-class – again, looking for good quality, natural skin care products – which is another consideration for us. We needed to know that he was aware of our capacity and would represent us with that consideration in mind. “So we included that in a number of terms negotiated prior to entering into the agreement: that I could offer him X and if he wanted Y then he needed to give me time to get to that point.” Then let go Once you’ve found a reputed distributor and put an agreement in place, it’s time to step back a little, Balogh says. “Listen to them and let go. They know the territory, and their motivation is to sell as much of your product as possible,” he said. “Too many small businesses want to do it all themselves but they don’t have to do all that work. I don’t even know the hoops they need to jump through, as that’s the distributor’s role. “It’s better to do it co-operatively and collaboratively. Once it leaves the factory, the onus is on them to do what they said they would do and that leaves us time to do what we do best, which is produce our product. Using a distributor also gives you the freedom to look at other markets as well, as you’re not spending all your time doing paperwork and marketing.” More information: www.oliveoilsoap.com.au.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 41
Industry comment
Olive oil taste panels are not the problem Paul Vossen
University of California Co-operative Extension, Sonoma County 133 Aviation Blvd,Suite 109 Santa Rosa, CA 95403 pmvossen@ucdavis.edu; http://cesonoma.ucdavis.edu
Early in 2012 four large olive oil producers in Spain wrote a letter to the Spanish government attempting to discredit the sensory methodology for olive oil evaluation. They feel it is too subjective and should be discontinued as part of the standard. Perhaps it is that producers of lower grade oil just want to label it as a higher grade oil (something that it really is not) and reap the benefit of selling it at a higher price. So when it gets identified for what it really is, the classification process itself comes into question. If the producers do not trust the accuracy of the taste panel process, claiming it is too subjective, then test it. This could easily be done by subjecting an established (official IOC) taste panel to a scientific test in public with all of the supporters and critics present. Invite the media and several independent
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observers to see the evidence for themselves. In other words, set up an experiment where several oils are evaluated by a panel and record the results. Duplicate oils can be given to see if the tasters can score the oils the same each time. The panel must be able to provide statistically valid results or else the critics of the system are correct – it really is too subjective. But if the panel can rate the oils accurately and on a consistent basis, then it is not subjective. I do not believe there is a criticism of the laboratory analysis portion of the market grade evaluation process, only the sensory part. Perhaps this is because the laboratory standards are set so low almost any oil passes. For example, the standard for free fatty acid for extra virgin grade is 0.8% when we can easily make oils below 0.3%. It is also due to the fact that laboratory instruments can be calibrated and tested for accuracy and consistency. This is done by sending the laboratories blind samples and comparing the results to a known standard. Recognised laboratories have their equipment and processes tested on a regular basis to make sure that their results are accurate (come within the statistically accepted variability). Most people do not know, however, that taste panels also are tested regularly for accuracy and consistency. The panels are sent blind samples and they must accurately rate the oils by market grade and identify the degree (numerical value) of each important attribute both positive (fruitiness) and negative (identifying the most prominent defect). These taste panels meet on a regular basis to train and maintain their accuracy. Again, they are not perfect, but must be accurate within the established statistical guidelines. In order to be called extra virgin an oil only has to be free of defects and have some fruitiness. If this standard is too high, then lobby to change the standard. In my opinion, if this is done it will only further erode the significance of the term extra virgin. Worldwide producers of high quality fresh oil are beginning to call it “super premium” or “beyond extra virgin”. In Australia you have even proposed to raise the standard. Different grades of olive oil certainly exist. In my opinion, producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin, for several reasons: Some defects, such as rancidity, are known to be harmful to human health; others, such as muddy sediment, are potentially harmful. Fraudulent mixes of extra virgin oil with refined oils, solventextracted pomace oils, or solvent-extracted seed oils (peanut, soy, sunflower, corn, canola etc.) are also potentially harmful
42 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Industry comment
because of the solvent residues or to those who have allergies to these other oils. If these oils are labeled as extra virgin olive oil, the consumer is being cheated in paying more for lower valued products. Anybody can make lower grade oils. It’s easy. Just harvest the fruit from the ground, do not hurry in getting it to the mill, let it sit in a pile or in bags and ferment and rot, press it with mats, run it through dirty equipment at a high temperature, or store it in dirty tanks. This is still being done and unfortunately more often than the industry would like to have the public know. Some of these easy to make oils are greatly appreciated by consumers, because they have become used to them over several generations and know no better. This is not a problem, just charge a lower price - after all, they cost less to produce - and certainly don’t label them as extra virgin. Nobody can win the race to the bottom. The current predicament we are in is because most producers, and certainly the greatest portion of the world’s volume, is competing to be the lowest cost product. It becomes tempting to add a percentage of seed oil or refined oil at one-fourth the cost to at least make some profit – and most consumers can’t taste the difference anyway. The end result is a sea of cheap, low quality oil that everyone wants to claim is extra virgin. Much of it is being sold below its cost of production and can only exist due to a subsidy. This unfortunately lowers the overall image of olive oil as something more expensive than other oils, but not really worth it. Fresh, high quality, olive oil with no defects should be recognised for what it really is: a very healthy product and a flavor enhancer for food. What is the alternative? Just let every producer put on the label whatever they want and let the consumer choose in the free
Related comment Concerns with the olive oil panel test were also raised at the November 2011 meeting of the European Commission’s Advisory Group on Olives and Derived Products, where views expressed included that the test was “expensive” and “unsustainable” long-term. A report from the meeting said it was recommended that the panel test be “assessed carefully” but “should be kept in place as no alternative method has been found so far…”. It was also reported that one attendee described the problem as not with the panel test system per se, “but the way it is enforced in the (EU) Member States.” The report summary noted that “The Commission concluded that it is anyway good to have a panel test.” Source: www.oliveoiltimes.com.
market? Isn’t that how we got into our current financial crisis? Sensory science and the use of a trained taste panel has been and is being used today extensively in the food industry for most food products (coffee, beer, cheese, wine, chocolate, fresh produce etc.). The results of these taste panel evaluations has been very effective in helping improve the quality of products being evaluated. For more information, see the California Agriculture Journal article on the UC Co-operative Extension Taste Panel at www. ucanr.org.
Olive oil tasting terms While we’re on sensory evaluation skill, how are yours – and for that matter, your olive tasting terminology? It’s not just important for tasting panels to know how to describe the characteristics found in olive oil: growers, producers and marketers are regularly called upon to help consumers identify the nuances of olive oil’s various aromas and flavours, many of which are unique to olive oil. They’re not always easy to describe, so here’s a handy list that’s sure to help – the International Olive Oil Council’s Sensory Assessment Vocabulary Tasting Terms. Here we cover the good characteristics, and will follow up with the negative elements/defects in the next edition. Positive attributes in EVOO • Apple • Almond – nutty. • Artichoke - a flavour which reminds one of artichoke. • Astringent - a puckering sensation in the mouth created by tannins. • Banana • Bitter - characteristic of oil obtained from unripe (green) olives, perceived on the back of the tongue. Note that bitterness is an important part of an oil’s balance of flavours. • Buttery • Fresh - good aroma, fruity, not oxidized. • Fruity - olfactory sensations characteristic of unspoiled fresh olive fruit, either ripe or unripe. This attribute is perceived by smell, either directly or retro-nasally.
• • • •
• • • • • • • •
Grass - the taste of grass, seen often in green olives or those crushed with leaves and twigs. Green - young, fresh, fruity oil. Often mixed with bitter. Spicy - bitter coughing sensation at the back of the throat. Green leaf – a sensation obtained when a small quantity of fresh olive leaves are added in the press. This is a trick done to approximate the genuine green taste of green olives. Harmonious - all the qualities of the oil blend work well with each other. Hay - dried grass flavour. Melon - perfumy (ethyl acetate) Musky, nutty, woody – trace characteristics, pleasing when not overpowering. Pungent - peppery sensation perceived at back of the throat, indicative of the oil’s freshness. Also a characteristic of pressing unripe olives. Rotund - an oil with a pasty body which fills and satisfies without aromatic character. Always from mature olives. Soave – (an Italian white wine) mature olives can produce this characteristic. Sweet - the opposite to bitter, stringent or pungent. Found in mellow oils. Source: www.oliveoiltimes.com.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 43
Olives and health
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…
Two tablespoons of olive oil daily cuts heart risk in half Scientists have confirmed that regular olive oil consumption has an enormous impact on the death toll from heart disease, with just two tablespoons per day halving the risk. Consuming one tablespoon each day cuts the risk by around 28%. Published in the American Journal of Clinical Nutrition, the research found that olive oil does not appear to reduce cancer deaths, however. Spanish researchers studied data on the eating habits of 40,622 men and women aged between 29 and 69, tracking them for more than 13 years to gauge the effect of olive oil consumption on death rates. In the study period, just under 2,000 of the recruits died, including 956 from cancer and 416 from heart disease. The
data showed that heart death victims were among the lowest consumers of olive oil, while those with an intake of 29 grams or more a day – just over two tablespoons – were 44% less likely to die from cardiac problems. The researchers said the results showed that olive oil, a large part of the so-called Mediterranean diet which is rich in fish, fruit and vegetables, plays an even greater part in preventing heart disease than first thought. The results were described as “significant” by the British Cardiovascular Society, and “confirmation that olive oil is good for heart health”. Source: www.thenewstribe.com.
Olive oil beneficial during fertility treatment A new study from the Harvard School of Public Health has found a positive association between good fats and positive outcomes in women having In Vitro Fertilization (IVF). Dietary fat intake has been previously associated with reproductive health, linking a high intake of trans-fats with ovulatory infertility and miscarriage, and saturated fats with lower sperm concentrations. The study investigated the effect of dietary fat in women having IVF, including total fat intake and also saturated fat, polyunsaturated fat, monounsaturated fat as well as omega-6, omega-3 and trans fats. Results showed that higher intakes of monounsaturated fat, the main fat found in olive oil, were related to higher odds of live birth - 3.45 times higher than the lowest intakes. Women with higher intakes of total fat had fewer metaphase
II (MII) oocytes (only MII oocytes can be used for IVF) retrieved than women with lower intakes, an association which appears to be driven by saturated fat intake. Polyunsaturated fat also had a negative effect: women consuming the most polyunsaturated fat had a higher proportion of poor quality embryos. The researchers noted that further consistent results are needed, however said that, as one of the best sources of monounsaturated fats, olive oil is proven to be beneficial in general. As such “It is recommended to anybody including woman undergoing IVF to include olive oil in their diet,” they said. Source: www.oliveoiltimes.com.
Studies back plant-derived omega-3 diabetes risk reduction Intakes and increased blood levels of omega-3 fatty acids from plant and/or marine sources are associated with a reduced risk of type-2 diabetes, according to three new studies in the American Journal of Clinical Nutrition. The studies looked at the association between either intakes or blood levels of omega-3 from plants, seafood, or both, and the risks of developing the disease. The plant-based results were undoubtedly the most interesting. US researchers said that “ALA, the vegetable oil omega-3 FA, has been studied less frequently in relation to diabetes and glucose metabolism. These studies suggest that ALA can be protective and this hypothesis merits more attention.” The two Chinese population studies included data from over 150,000 men and women. One found that only plant-derived omega-3 intakes (alpha-linolenic acid, ALA) were associated with a reduction in diabetes risk (21%). The other concluded
that seafood intake was associated with a reduction in diabetes risk, and that the association was stronger for women than men. The US study of over 3,000 older men and women found that both marine and plant-sourced omega-3s were associated with a lower risk of diabetes. This study, however, observed the association for blood levels of ALA, EPA and DHA rather that for omega-3 intakes. The researchers said the US results “confirm recent observations that intake of fish or EPA/DHA is not associated with diabetes risk but that plasma EPA/DHA is associated with a reduced incidence.” They are calling for further studies on dietary patterns and diabetes concentrating on ALA and its sources. Source: www.nutraingredients.com.
44 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Olives and health
… and also rheumatoid arthritis A number of past studies examining the benefits of fish oils in rheumatoid arthritis (RA) used an olive oil placebo for the control groups. Although results highlighted the benefits of fish oils, unexpected significant improvements were also seen in the control groups: benefits including pain reduction, reduced morning stiffness, and improved patient evaluation of global disease were reported by patients receiving olive oil only. Changes in immune function are thought to be responsible. Based on these results, further research was conducted to establish whether olive oil improved RA symptoms in patients
receiving fish oil, which showed that olive oil appears to act synergistically with omega-3 fish oils to improve the symptoms of RA. The benefits are thought to be exerted through the oleic acid component, which is converted to leukotriene A3 (LTA3), a potent inhibitor of proinflammatory leukotriene B4 synthesis. It has also been shown that olive oil consumption decreases the risk of developing RA. Source: Alternative Medicine Review.
EVOO increases value of other nutrients Olive oil is well known as an excellent source of “good” fats, the monounsaturated fatty acids known to lower harmful LDL cholesterol levels in the blood and protect from heart disease. But it seems that eating EVOO contributes more to a health diet than just its own components. Olive oil contains specific fatty acids as well as polyphenols, active antioxidant compounds. These interact with other nutrients and increase the nutritional value of a meal. The presence of fat is known to increase the absorption of fatsoluble vitamins A, D, E and K, but what about antioxidants? Studies have shown that consumption of tomatoes cooked with olive oil improves their antioxidant activity. This was not
observed using other types of oil. Other research shows that combining olive oil with fatty fish may be beneficial for the arteries. Norwegian researchers observed that when omega-3 rich fish oil such as that in sardines, anchovies or salmon was combined with extra virgin olive oil it prevented the hardening of arteries (atherosclerosis) to a greater extent than each of these foods alone. Olive oil’s health benefits lie, therefore, not only in its own components but also in its ability to enhance the nutritional value of other foods in a combined diet. Source: www.oliveoiltimes.com.
Potential for Parkinson’s treatment from olive oil waste Alperujo (olive pomace) has also recently been used to synthesize powerful antioxidant molecules with a potential application in the treatment of Parkinson’s disease. Spanish researchers studied the preparation of potent antioxidants, nitrocatechols, from hydroxytyrosol in alperujo, focusing on the use of such products in functional foods and Parkinson’s treatment. Treatments for Parkinson’s disease use nitrocatechols as inhibitors of an enzyme involved in the metabolism of dopamine, the deficiency of which causes Parkinson’s. An antioxidant substance, hydroxytyrosol is found naturally in olive as oleuropein but most remains in the waste product produced during oil extraction, with only about 1% remaining
in the olive oil. More than four million tons of alperujo are produced annually in Andalusia, providing a huge potental source for the antioxidant, however, the extraction process is complicated and time-consuming, and needs further refinement. Researchers say that although this research shows potential, and the inhibitory effect of nitrocatechols have been demonstrated by a number of studies, ongoing pharmacological and clinical studies would be required before any new drug could be released to the market. Therefore the therapeutic use of the compound produced from alperujo is many years away. Source: www.oliveoiltimes.com.
Olive antioxidant may reduce HIV transmission Research at the Carlos III Institute in Spain has seen a new molecule developed from hydroxytyrosol, a potent antioxidant found in olives. Modifying hydroxytyrosol to increase its potency and enhance its antiviral and anti-inflammatory properties, it is hoped that the antiviral and anti-inflammatory properties of the new molecule will act as a microbicide to reduce the transmission of HIV. The new microbicide differs from other products currently available in that, rather than blocking the virus from entering the body, the compound prevents the integration of the virus genes into those of the infected person. The virus cannot replicate and spread, and subsequently dies. The new compound also has increased anti-inflammatory properties
and will hopefully reduce virus transmission related to vaginal inflammation. The EC-funded project had a 100% success rate in in-vitro testing, and primate testing has now begun, with human trials hopefully to follow. An 80% increase in protection during testing will see the gel product available within five years – and, given the low cost of production, at the price of condoms. Researchers from the University of Granada have also previously showed that maslinic acid, extracted from olive pomace oil, could result in a slowing in the spread of the HIV virus throughout the body by up to 80%. Source: www.oliveoiltimes.com.
Issue 86 • October 2012 • Australian & New Zealand Olivegrower & Processor • 45
Products and services
Hunter Bottling Company Located in the heart of the Hunter Valley vineyard region, Hunter Bottling Company (HBC) specialises in olive oil bottling and packaging services. We provide automated olive oil filling, capping, labelling and packaging of small and large volumes, and also cater for specialised hand filling operations. Our automatic labelling machine can apply labels to both cylindrical and square bottles. HBC also have the expertise to run a variety of PET, glass bottles and tins, and throughout all of our processes we employ a stringent quality control system. Our facility
is accredited annually for HAACP and Organic Certification through Australian Certified Organic (ACO). We also provide Complete Traceability as audited by SAI Global. HBC can supply a wide range of plain and printed dry goods that will cater to all of your packaging needs. We can also provide olive oil laboratory analysis requirements, with tests including: free fatty acid, peroxide value, total polyphenols, induction time and K270 value. An additional feature is our airconditioned, direct distribution on-site
warehouse, where we offer both long and short term storage options. Our warehouse staff can compile orders, provide despatch services and we also have our own truck for local deliveries. For all of your olive oil production and packaging needs, contact Hunter Bottling Company on 02 4998 7966, admin@hunterbottling.com.au or visit us at 861 Hermitage Road, Pokolbin, NSW, 2320. We welcome all enquiries and we invite you to contact our friendly staff to arrange an inspection of our bottling facility.
Hunter Bottling Company’s comprehensive olive oil bottling and packaging services include laboratory analysis, along with storage and despatch services from their air-conditioned on-site warehouse.
Ripper repellent D-TER, known as Synergised Aluminium Ammonium Sulphate (SAAS), and sold in Australia since 1985, is now the leading animal and bird repellent internationally. It has three active ingredients and should not be confused with products containing just Aluminium Ammonium Sulphate. D-TER is effective and registered for use against all animals and birds, providing a single and sure answer to a very wide range of ‘pest’ problems. It is not only extremely effective in repelling them, but its use is also environmentally sound: it is very safe, is not a scheduled poison and there is no withholding period, it does not harm the animals and birds, is not phytotoxic and it does not affect the soil. D-TER repels all animals and birds by creating a feeling that the treated area is unsafe and threatening. This memory
of ‘danger’ is reinforced when as they quickly leave the feeling disappears. Thus the memory ensures the repellent effect continues for lengthy periods, far, far longer than the D-TER itself. D-TER, now available in larger sizes, can be used to protect fruit and vegetable crops, trees and shrubs, ornamental plants, lawns and garden beds, bulbs and seeds as well as property. It has produced excellent results against all wildlife, feral animals and pets, including rabbits, kangaroos and wallabies, possums, wombats, bandicoots, dogs and cats, rats and mice. It is equally effective against all birds, protecting seedlings and ripening fruit, preventing destruction of plants and blooms, even homes, by rosellas, lorikeets, parrots, cockatoos, crows and smaller birds, and fouling of buildings or ground areas by wild ducks, roosting pigeons, mynas and swallows.
46 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
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Products and services
New G10 harvester ideal for olives The Gregoire brand and PFG Australia are not unfamiliar with the mechanisation of harvesting olives within Australia, with trials and use of their larger grape harvester type machines on smaller and more manageable trees in the late 1990s. Since then there have been a number of models produced by the factory that have catered for the larger trees, such as the G133 and the G167. Last year at the international Sitevi trade exhibition Gregoire officially introduced the new and most modern generation olive harvester, the G10, which was designed for the burgeoning Spanish intense plantings and demand for mechanisation that was needed to reduce their high costs. Across the globe there is more than 10 million hectares planted in olives, compared with eight million hectares of grapes, thus the need to harvest this crop cleanly and quickly has become a necessity. This saw Gregoire and Spain, over the last three years, develop and test this new generation harvester, mindful of the 550,000ha of intensive plantings
The new G10 harvester was designed for the burgeoning Spanish intense plantings and demand for mechanisation needed to reduce costs.
across Spain’s countryside. The new G10 compliments its smaller grape harvester brothers, the G9, G8 etc, with its electronic canbus technology, 4-wheel steer, telescopic chassis, on-board camera system, passive auto steering control and the patented 8x independent heads. These follow the shape of the tree, to be as gentle as
possible but still produce a stunning sample without the hassle of ground nets or disturbance to the trees roots. More information: Lee Seatter, PFG Australia, ph: 1800 228 824; email:lseatter@pfgaustralia.com.au; web: www.pfgaustralia.com
WJB Consulting Wendy Meech from WJB Consulting believes in providing soil and irrigation management solutions which provide for long term sustainable development. Since 2003, WJB Consulting has been providing environmental consultancy services for the horticultural industry. They provide a full consultancy service including project planning and government department consultation, field survey, laboratory analysis and interpretation, plan preparation and report writing. WJB Consulting believes in achieving three outcomes when working with their clients: • providing high quality technical information and analyses in an easy to interpret form to achieve adoption of the information • providing practical and costeffective solutions to problems that the client may be encountering with their horticultural development • the client must achieve measurable improvements by adopting the recommendations made. WJB Consulting recognises a wider
obligation to the environment and a major focus for the business is to provide specialist advice on soil and water management, in order to reduce offsite environmental impacts and improve crop production. They offer a range of services including: • soil surveys for irrigated developments which utilize fresh and recycled water sources • soil surveys and monitoring within wastewater and solids disposal sites • soil amelioration and management advice • advice on irrigation design, management and improvements • preparation of irrigation and drainage and salinity management plans • soil and crop health monitoring programs • EPA reporting services Meech believes that it is the dedication to quality and professionalism and being responsive to client needs which has led to WJB Consulting being recognised for consistently high standards of service and client satisfaction.
48 • Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
Assessment of soil profile can help identify crop and irrigation constraints.
Whether you are considering a new development, a re-development or require diagnosis of soil or irrigation constraints to your existing crop, contact WJB Consulting. More information: Wendy Meech, WJB Consulting, mob: 0428 877 558; email: wjb.consulting@bigpond.com.
your calendar of olive events
Sep
September 17 Entries close, South West Olive Association EVOO Competition – WA davidburt@westnet.com.au
Nov
November 14-16 2012 New Zealand Gourmet Competition – Canterbury, NZ www.theshow.co.nz
September 30-October 4 World Congress on Oils & Fats/29th ISF Congress – Nagasaki, Japan www.convention.co.jp
October 31-November 1 AOA National Conference & Expo – West Lakes, SA www.australianolives.com.au October 31 National EVOO & Table Olives Competitions awards dinner – West Lakes, SA www.australianolives.com.auJapan
Oil
November 25-26 Waiheke Olive Festival – Rangihoua Estate, Rocky Bay, New Zealand www.waihekeolivefestival.co.nz
October 1-3 Extra Virgin Olive Oil Savantes Tasting Program – New York, USA www.savantes.com/newyork October 30 Olive Alliance Field Day – West Lakes, SA www.theolivecentre.com
November 3 Fiesta! Olive Awards Presentation Dinner – www.fleurieufood.com.au November 9-12 Korea Food Expo – Seoul, Korea www.koreafoodexpo.com
September 23-26 10th Euro Fed Lipid Congress - Cracow, Poland www.eurofedlipid.org/meetings/cracow
Oct
What’s on
November 27-29 Middle East Natural & Organic Product Expo (MENOPE) – Dubai, UAE www.naturalproductme.com
2013 Mar
March 6-8 Extra Virgin Olive Oil Savantes Tasting Program – Seville, Spain www.savantes.com/seville March 16 Olives New Zealand Conference 2013 – Auckland www.olivesnz.org.nz
Advertiser index Agritec............................................................................................13
Kingsford Machinery Sales & Service......................................5, 11
Agromillora Australia..................................................................... 50
Ledgard Pruning Systems............................................................ 20
Ali’s Olives..................................................................................... 50
Lomondo Olive Oil........................................................................ 50
Axis Industrial................................................................................ 22
Lorac Australia Pty Ltd..................................................................16
BLDC Haulage.............................................................................. 30
Murradoc Oil Processors............................................................. 50
Brook Engineering.........................................................................14
Measurement Engineering (MEA).................................................. 9
Costante Imports.......................................................................... 28
Multipac Systems......................................................................... 33
Creekwood Projects Pty Ltd......................................................... 50
Olive Machines Australia...............................................................18
Della Toffola Pacific...................................................................... 52
Olive Oil Packaging Service......................................................... 29
Dept of Trade & Investment,
Pellenc Australia............................................................................21
Regional Infrastructure & Services NSW......................................24
PFG Australia................................................................................ 27
E.E. Muir & Sons............................................................................15
Pieralisi MAIP Spa ......................................................................... 7
Fineweld Stainless Steel............................................................... 23
Plasdene Glass-Pak....................................................................... 8
GEA Westfalia Separator Australia................................................19
Sicma SRL...................................................................................... 2
Great Engineering......................................................................... 26
Sumitomo Chemical Australia Pty Ltd........................................... 6
Hunter Bottling Company............................................................. 35
The Olive Centre............................................................................31
Hydrosmart .................................................................................. 25
Wine Industry Services Pty Ltd.....................................................12
Irwin & Sheehan............................................................................10
WJB Consulting.............................................................................17
Australian & New Zealand Olivegrower & Processor • October 2012 • Issue 86
49
Olive Marketplace Harvesting
STAINLESS STEEL SPECIALISTS
OLIVE HARVESTING
Olive Oil Storage Tanks Fittings & Pipe Work Repairs & Restorations PH: (08) 8285 6881 PH: (08) 8285 6881 FAX: (08) 8285 6880
FAX:(08) 8285 6880 www.creekwoodprojects.com.au
FOR SALE • • • • • •
Using a highly efficient new Sicma Speedy. Ten tonne truck for transporting fruit to processor. Highly experienced operator. Five and six metre umbrella. Serving any size grove in most areas. New business with highly competitive rates.
Eight 1000 L PALLECONS Formerly used by TNT, very strong and functional, Weight 144 kgs, $150 each ali.olives@optusnet.com.au
Mob 0438557747
Avoid disappointment. Book now for 2013. Contact: Scott Rheinberger 0459 702 400 Paul Gregg 0448 815 150, paul@lomondo.com.au
www.lomondo.com.au
To advertise in the marketplace, call Chas Barter on (08) 8369 9513 or email sales@olivegrower.com.au
Olive Trees for Sale
Olive Nursery
www.olivebiz.com.au
For Sale To subscribe and for more information visit
Editorial
Arbequina I-18, Arbosana I-43, Koroneiki I-38
Processing Olive Oil Processing
Euro X15 Superdecanter 1.8T per hour Minimum 1 tonne to large runs, Bookings essential 20 minutes from Geelong, Bottling can be arranged Mel Ref. 471 K4 Murradoc Oil Processors 600 Andersons Road, Drysdale Vic 3222 Ph: (03) 5253 2133 admin@lighthouseoliveoil.com.au www.lighthouseoliveoil.com.au
AgromillorA AustrAliA pty ltd Waikerie S.A. Ph (08) 8541 3600 Fax (08) 8541 3285 Mob (08) 0429 413 600 E agromillora1@riverland.net.au
www.agromilloraaustralia.com or www.olint.com
To subscribe and for more information visit www.olivebiz.com.au 50 • Australian & New Zealand Olivegrower & Processor •October 2012 • Issue 86
w w w.olivebiz.com.au
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