Current - Summer 2018

SUMMER 2018

06 ROOKWOOD PAG E

AUSTRALIA”S LARGEST NURSERY

RIGHT HERE IN TASMANIA!

18 SPOTLIGHT ON ECO-AQUACULTURE PAG E

PAG E

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WITHIN OUR

COMMUNITIES

FEATURE:

WOMEN IN AQUACULTURE 16 PAG E

News from Tassal and the communities we proudly call home.

“ Join me, out to see our planned oceanic sites in Storm Bay.” Mark Ryan, CEO & Managing Director, Tassal.

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Sustainable business is responsible business and at Tassal we are committed to continuing to serve better.

Tassie values are Tassal values too. Tasmania is our home and supporting a better tomorrow for everyone is integral to our vision.

Our promise to you in 2018 is to continue to serve better: better quality salmon, better environmental outcomes; better opportunities for Tasmanians and an overall better future for our people and communities.

This includes bold moves to retire in-shore leases and transition to oceanic farming environments. This includes industry leadership working towards world-class biosecurity in line with the UN Sustainable Development Goals.

At Tassal we want to make sure both our industry and all Tasmanians understand our commitment to ongoing and better stewardship for our beautiful island’s resource, also ensuring we remain a globally leading aquaculture company and local employer of choice.

We are committed to continuous improvement on our journey; we are proud to be reinvigorating Tasmanian regional centres around our operations and most of all, we are focused and mindful for where we are headed into the future - together with you.

I invite you to personally join me on a tour to our oceanic sites, more than six years in the planning.

We welcome your questions.

Book a tour online at: DiscoverTassal.com.au

CURRENT SUMMER 2018

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CONTENTS P12

P9 5

FROM THE CEO Mark Ryan

6 ROOKWOOD Australia’s biggest fish nursery

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SUMMER 2018 CURRENT

OUR LIDCOMBE TEAM

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PROCESSING INSIGHT

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WHAT’S NEW? De Costi & Superior Gold

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INTRODUCING SEAN RILEY New Head of Environment

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FIND US IN STORE

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NEW DASHBOARD LAUNCH

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HUONVILLE PROCESSING How Smoked Salmon is Created

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WESTERN ZONE NEWS

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EASTERN ZONE NEWS

ACHIEVING GREAT THINGS TOGETHER

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SOUTHERN ZONE NEWS

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WITHIN OUR COMMUNITIES

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COVER STORY Women in Aquaculture

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TASMANIAN SALMON FACT S Addressing the Myths

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SPOTLIGHT ON Eco-Aquaculture

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MEET OUR PEOPLE The Environment Team

CURRENT is a publication produced for Tassal employees and our stakeholders.

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If you have information you would like to share, please email: current@tassal.com.au

FROM THE

CEO

Our commitment in 2018 is to continue to serve better: better quality salmon, better environmental outcomes; better opportunities for Tasmanians and an overall better future for our people and communities.

2017 was a watershed year for our company - achieving record results, against the backdrop of industry challenges and heightened scrutiny. For our business, and our people, there have been reflections and many learnings embraced.

I look towards 2018 with enthusiasm, as we are set to embark on a refreshed strategy, supported by world-class partnerships and certification programs, to ensure we achieve long term social and environmental ambitions, which center on collaboration, shared value and responsible farming.

Serving Better is our commitment to both our people and Tasmania. It is imperative we have a healthy balance between ensuring responsible and sustainable industry growth and nurturing our shared waterways in which we operate – something we do not take for granted.

Aquaculture is important for Tasmania. It occupies less than 1% of coastal waters and yet is one of the state’s most value adding products and a pillar of the economy. At Tassal we are proud the work we do helps to create and generate thousands of jobs in Tasmania. With our ocean farms established in economically and socially fragile communities, our investments into local people, organisations, businesses, state taxes, salaries and wages build better supply chains and improve social outcomes and access to better services for Tasmanians.

That is why our vision is to create a better tomorrow.

Protecting and rejuvenating our ocean farming areas ensures we are hand-raising our salmon in healthy marine environments, minimising our impact for sustainable farming and investing in restoration and environmental compensatory programs which benefit our business, the eco-system and the community.

Our refreshed strategy aims to build on innovations and worldleading practices in place, whilst promoting further research and development with our Tasmanian, Australian and global industry peers.

Our vision to be the world leader in responsible ocean farming includes a $275 million capital investment program over the next 5 years, where every farm is nurtured through unique environmental benefit initiatives tailored directly to its climate and characteristics.

By 2022 we are focused on achieving the following: • World class biosecurity and fish welfare practices • A focus for future grow-out sites to be off-shore oceanic farms • Producing Tasmania’s largest smolt in our land based nurseries, to minimise their impact on marine environments before transitioning to sea-based nurseries and then oceanic conditions • Investing in eco-aquaculture projects at all our existing farms to off-set environmental impacts and rejuvenate local, native species for an improved marine environment • Ensuring all our ocean paddocks feature the world-leading sanctuary enclosures, allowing the fish to be hand-raised with plenty of room to swim and grow safely and healthily • Substantial progression of current trials into adoption of natural, organic feed materials • Adopting carbon-neutral innovations focused on renewable energy, recycling and reuse • 100% regulatory compliance across all leases • 100% ASC certification across all our harvest produce • 100% fully traceable, responsibly sourced seafood Tasmanians deserve a responsible farming industry they can be proud of. An industry that is held up as best practice globally and fully integrated into Tasmania’s economic, tourism and hospitality landscape.

Our commitment is to work collaboratively to foster an all of industry approach to achieving sensible and forward-looking ambitions.

We will continue to innovate and invest to achieve these outcomes and unlock further potential. The Tassal way is an ongoing commitment to serving our communities and stakeholders, to create a better tomorrow.

Over the next few months we are opening our farms to the public through a series of tours, which I am personally committed to hosting.

I encourage anyone who wants to understand more about our industry – please, come and take a look.

CURRENT SUMMER 2018

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ROOKWOOD

Australia’s Biggest

FISH NURSERY RIGHT HERE IS TASMANIA!

Start Feed Area where the hatched salmon are introduced to feed for the first time.

View from the grading platform to the smolt tanks.

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Water treatment area where the water is cleaned up before being sent back to the fish tanks

ROOKWOOD In December 2016, the second phase of the Rookwood nursery was fully completed making it Australia’s largest salmon nursery, and one of the biggest in the world, with a capacity to produce 8 million salmon smolt (juvenile salmon) annually.

Technical Officer Dan Smith monitors water quality in the Start Feed Area

By mid 2017 Rookwood was producing the biggest commercial sized smolt ever grown in a land based facility - 330g, with plans to continue to grow bigger smolt with each generation.

The first salmon were delivered to our Rookwood nursery in December 2015, with the first smolt transferred to sea in March the following year. Although, at this stage the facility was only halfway through completion, the development had been staged to enable smolt to be released to sea at the appropriate time.

In December 2016, the Rookwood facility was fully completed to become a leading global largest salmon nursery with a capacity to produce 8 million baby salmon annually.

Nursery Manager Doug Paveley makes some adjustments to the ozone system.

The first complete year of operation at the nursery lived up to standard, with 8 million smolt produced during 2017. With innovative technology, our Rookwood nursery houses tanks equivalent to 13 Olympic sized swimming pools, holding up to 100,00 smolt. These tanks allow total control and monitoring of the growing conditions of the fish, to ensure both quality and quantity of smolt being produced.

With demand for water in Australia predicted to increase by 1.5 trillion litres over the next 50 years, the nursery features a “state of the art” water recirculation system, identified after an extensive international tendering process. The system recirculates water though a series of tanks within a totally enclosed and regulated temperature controlled building.

Checking fish to ensure highest quality.

The recirculation system minimises water usage and ensures a high quality of wastewater treatment. More than 98 percent of water is re-used. The small amount of water lost in the recirculation process is replaced from an underground bore at the nursery, not from the river. The amount of water drawn from the bore is between 80,000 and 160,000 litres a day representing 1 – 2% of water in the system.

FACTS ABOUT ROOKWOOD ...

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EQUIVALENT TO

-

98% OF ALL WATER

USED IS OLYMPIC RECYCLED SWIMMING

POOLS

(REMAINING 2% COMES

FROM ONSITE BORE

ROOKWOOD WAS COMPLETED IN

DEC ‘16 AND COST

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NOT THE RIVER) MILLION DOLLARS CURRENT SUMMER 2018

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EMPLOYEE SPOTLIGHT

INTRODUCING SEAN RILEY

HEAD OF ENVIRONMENT

Sean Riley (pictured) will be stepping into the role of Head of Environment in early 2018

Following late last year’s announcement that Head of Sustainability, Linda Sams, will be returning to Canada, the department has been split into two core areas. Barbara McGregor is now Head of Engagement, while we welcome to Tassal new Head of Environment, Sean Riley.

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Sean has over 25 years’ experience in a range of scientific research, environmental and natural resource management roles within government and industry organisations.

In recent years, Sean has worked with Tassal (as a consultant of

Sean told Current he began his career in 1989 as a Marine Scientist based at the Marine Research Laboratories at Taroona (now IMAS).

“Tassal is a leader in the industry and its strong record of

“Here I worked on various commercial fisheries research projects, before becoming involved in the management of fisheries resources and aquaculture developments,” he said. “I’m really passionate about living and working in Tasmania and have witnessed first-hand the various changes that have occurred in the State’s marine industries and fisheries resources, including how Tasmania’s aquaculture sector has grown and developed to take on a more prominent role in the Tasmanian seascape over the past 20 plus years.”

recent months in Macquarie Harbour, it’s very pleasing and

SUMMER 2018 CURRENT

Aquenal Pty Ltd) to assist in projects aimed at optimising Tassal’s environmental performance in the south east. environmental performance for several decades should not be forgotten on people. While there have been challenges across exciting to see the company leap ahead in terms of investments in environmental mitigation and management. I am really proud to be joining the team,” Sean said.

Sean brings to Tassal considerable experience and understanding of environmental sustainability principles and how the development of industry-specific standards can lead to better environmental outcomes.

TECHNOLOGY

NEW DASHBOARD LAUNCH!

2018 will see a new, easy to use interactive webpage launched.

The webpage features a brand new sustainability dashboard containing up to date information on things such as: • Antibiotic use • Seal and bird interations • Farm temperatures • Employee safety • Dissolved oxygen levels.

You will find it at dashboard.tassalgroup.com.au

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NEWS FROM OUR WESTERN ZONE

WESTERN ZONE The perseverance, resilience and grit demonstrated by our Western Zone team throughout 2017 is testament to Tassal’s can-do safely approach.

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As Senior Manager Operations, Don McIntyre, reflected: “Over the last year we have faced many challenges, but we rose to meet those challenges and tackled them head on,” he said.

Macquarie Harbour is deemed one

“I am honoured to work with such fine people, people who have a true “can do attitude” and who are “doing it safely”. We have faced environmental challenges and have worked tirelessly and innovatively to see a return to compliance across all leases. As the leader for the team at Macquarie Harbour I want to acknowledge the resilience and support of all our people across the business.”

experienced such complexity. “There

of the most complex salmon farming environments in the world. Don told Current in his global experience working at sites around the world, he has never is no doubt we have faced some very serious environmental challenges, both with the benthic environment, its ability to remediate and with the overall water column profile. Fortunately, our waste capture system and adaptive management approach to farming, means we have the flexibility to solve issues with a focus on protecting the Harbour’s health.”

NEWS FROM OUR WESTERN ZONE

3 1. The Seahauler in action 2. A Fan Worm sabelllid sp. happily living in Macquarie Harbour

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3. The Macquarie Harbour team taking time out to help decorate Strahan for Christmas 4. Salmo and his mate from the Cancer Council at the annual Beach to Bay run 5. Last year’s Macquarie Harbour clean-up

4 Discussing the waste capture system, which collects up to 75% of fish waste, Don said he has been incredibly impressed at his team’s focus on continuous improvement.

“We started with a very basic process back in July, which was continually improved upon. Now the liners used to capture and the extraction process of the waste is pretty much without fault,” he said.

“We have what I believe to be the world’s first floating waste water processing plant in the Wallaby. While there is still more work to do in processing a quality filtrate, it is nothing short of impressive to

Over the last year we have faced many challenges, but we rose to meet those challenges and tackled them head on. see what has been achieved,” Don said.

“In addition, the investment into world leading feed monitoring camera systems from Steinsvik, has enabled Tassal full visuals and analytics across all fish and conditions within the pen.

5 “This has been a real game changer for the feed crew,” he said.

Most importantly, there have been lessons learned.

“We have learnt a great deal about how the harbour works through numerous studies, and will adapt future practices to respond to the challenges of operating within such a unique area,” Don said.

“This will include things like stock management, grid positioning and in the near future the use of oxygenation systems to further improve production.”

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NEWS FROM OUR EASTERN ZONE

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EASTERN ZONE Our Eastern Zone

1 - Storm Bay

encompasses Port Arthur,

• We first started our investigations into

Nubeena, Okehampton Bay and the proposed new site, west of Wedge Island in Storm Bay.

the Storm Bay area 6 years ago. The proposal is currently in the final public consultation phase.

• West of Wedge Island in Storm Bay is classified as a high energy site. Years of research and design has taken place to ensure we have the appropriate equipment for these oceanic conditions.

Cages, nets, barges and moorings will be designed specifically for this site.

• The proposed farm is designed to hold up to 3 million fish per year, pending review of the allowable biomass.

• More than 70 full time equivalent staff will be employed to run this site.

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• The proposed site will be the greatest distance from land of any salmon sites in Southern Tasmania.

• Smaller sites, such as Port Arthur and Nubeena, would work closely with west of Wedge. The young fish thrive in the calmer waters of Port Arthur and once grown to a larger size, would be robust enough to relocate to west of Wedge until harvested. In this way we would be ensuring best practice fish welfare, biosecurity and sustainability.

• This site will be fully integrated for bathing including barge, liners, pumps and counters. The majority of bathes will occur in the calmer leases of Port Arthur and Nubeena.

NEWS FROM OUR EASTERN ZONE

2 Tassal has grown the largest commercial smolt (juvenile fish) on land in Tasmania at our new Rookwood Nursery - 330 grams!

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2 & 3 - New Sanctuary pens

4 - Biggest smolt grown on land ... 330g!

• We are accelerating the roll out of our new seal-proof pens.

• Port Arthur was the first site to receive the largest smolt (juvenile fish) commercially grown on land in Tasmania - 330g!

• To date there has not been a breach by seals into the pens.

This is due to the revolutionary K-grid netting, which is both stiff and strong. Seals can’t chew through the hard grid and they can’t bend it to get the fish inside.

• Above the waterline, Ocean Sanctuaries have a double stanchion system supporting a 3m high fence on the outside of a walkway. This barrier stops seals from jumping into the pen - it also keeps our staff safely out of reach from seal encounters.

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• The smolt where grown in our nursery in Rookwood - see page 6 for more details.

5 - Creating fresh water from salt!

• Our Okehampton fish have had their first bath. The fresh water, made from salt water on site, via reverse osmosis has mean’t that not a drop of land water was used.

• Port Arthur also uses reverse osmosis to keep their dam full for bathing.

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NEWS FROM OUR SOUTHERN ZONE

SOUTHERN ZONE

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SUMMER 2018 CURRENT

NEWS FROM OUR SOUTHERN ZONE

A very productive winter and spring season has produced record growth and fish size in our Southern Region.

An incredible job by all the Tassal teams from the farms through harvesting and processing has meant we have achieved the biggest yield in our 30 year history!

“Our team has been doing a fantastic job in recent months,” Geoff Dobson, Southern Zone Manager told Current. It has been an exciting and busy year at the Southern Zone marine farms and processing facilities at Dover, Lippies Point, Stringers, Meads Creek, Redcliffs, Tin Pot, Partridge Island and Butlers.

“The Southern Zone has achieved fantastic performance results from the fish inputted into sea in 2016, for a total span of 12 months. “The fish got off to a great start and have allowed us to have a very productive harvest season thus far,” Geoff said.

There has been significant development in equipment and operations during the past 12 months at the Zone to improve the way operations interact with the environment. New mooring systems were installed in high energy sites to enable a sustainable change in farming operations.

Furthermore, the year saw a large roll out of our new 168 metre seal proof, sanctuary pens. These new pens now feature a segregated walkway to optimise employee safety and are made from a single layer dual polymer compound to allow for movement in oceanic environments as well as effectively keeping out any unwanted predators.

A big thank you to the fantastic team at Southern Zone for chipping in all the effort, working safely, and keeping on with the massive job at hand.

New technology has also been implemented throughout the year with the remote feeding project, allowing the Southern Zone to increase effectiveness and productivity in relation to how our feeders deposit feed to our fish. Geoff said the Southern Zone has also been subject to three different feed trials through our suppliers, Skretting. “The purpose of the trials were to measure performance and effect on the natural pigment of the flesh to ensure our fish are healthy and happy, which ultimately increases quality of our final product,” he said.

Although, the year was not without its challenges. “The recent warm weather has kept our operation teams on their toes. We’ve been busy bathing our fish to ensure they can continue to thrive through the current summer until harvest time commences in March/April of 2018,” Geoff adds.

“A big thank you to the fantastic team at Southern Zone for chipping in all the effort, working safely, and keeping on with the massive job at hand.”

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WOMEN IN AQUACULTURE While historically the aquaculture industry has been dominated by males, some amazing females are breaking the mould at Tassal.

Current caught up with a few of them to find out what it’s like to work within the industry.

DEPHA MIEDECKE is a Senior Manager of Farming and is responsible for marine operations in the Eastern Zone. Her primary focus is on workplace health and safety, fish performance, financial and people management and operating in the environment and community.

What does working at Tassal mean to you?

“Tassal gave me the opportunity as a graduate in aquaculture 18 years ago, to pursue a career in an emerging industry. It enabled me to work in marine farming, and was I given equal opportunity in an industry deemed male dominated.

We are part of a progressive industry that provides opportunities in regional Tasmania. It is a big driver for me personally – the difference we make to people, creating a purpose and the opportunities it provides to the communities and their families. Plus, I love to grow salmon!”

Did you see yourself working in aquaculture and how has it changed you?

“Once I started to study aquaculture at university and spent time on farms I was committed. I think the environment we

We are part of a progressive industry that provides opportunities in regional Tasmania. work in and the challenges faced makes you stronger and more resilient.”

What advice would you give to 16-year-old you to prepare you for your future career?

“Believe in yourself and be prepared to work hard for what you want to achieve. Be focused and determined, learn off the people you value in the profession. Enjoy what you do.

To commit to a career you need to believe and be passionate about it.”

DELEEZE CHETCUTI is the Environmental Coordinator for processing and manages environmental compliance (primarily wastewater management) at Tassal’s processing facilities.

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Ocean farming is still a fairly male dominated environment – what do females bring in terms of value to this area?

“I don’t think ocean farming is any different to any other industry in terms of the benefits of gender diversity. Gender diversity and equality has huge benefits including increasing engagement and performance, talent attraction and retention as well as widening the scope of problem solving skills within a business.”

SUMMER 2018 CURRENT

MEET OUR STAFF

69% Male 31% Female

Full Time 73.5% Male 21.2% Female

Part Time 1.3% Male 3.9% Female

VICKI BURLEIGH is both the Afternoon Shift Manager for the Margate production site and the Cleaning Manager for the Huonville production site.

TAS

73.2% Male 26.8% Female

Did you see yourself working in aquaculture and how has it changed you?

“I am privileged to say that I had worked at the Margate facility for a period of 12 years previously (when we were Aquatas), then left for several years, before returning to work as Cleaning Team Leader 5 years ago. I didn’t ever predict my future would involve working in this industry, but am grateful for the opportunities Tassal has provided to me.”

VIC

47.1% Male 52.9% Female

NSW

What does working at Tassal mean to you?

“Working for Tassal gives me a great sense of pride. I really do enjoy working for the company and I admire everything the company has to offer. I love the element of family values it has, as well as working with such a diverse group of people. Every day brings new challenges and/or new opportunities.”

57.8% Male 42.2% Female

Female Male

Department by Gender 57.4%

What would you say to a younger you?

Have a go, be yourself, learn from your mistakes and try to have fun!

What does working at Tassal mean to you?

“Working at Tassal means being able to work in a progressive and interesting business that allows me to utilise my skills and expertise. Tassal also accommodates me being able to balance my family commitments, as well as having a meaningful career.

It is also fabulous to be working back in Hobart after having been on the mainland for a number of years!”

20%

80% 33.3%

8.5% 37.6% 51.8% 16.6%

42.6%

Admin Directors

66.6%

Executives*

91.5%

Marine Operations

62.4%

Processing

48.2%

Sales & Marketing

83.3%

Senior Managers

* Tassal has 5 female executives – a Tasmanian leader.

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INTEGRATED MULTI-TROPHIC AQUACULTURE (IMTA)

Spotlight On:

ECO-AQUACULTURE

5 months old giant kelp.

Divers checking on the progress of the giant kelp.

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Baby kelp starting to grow.

INTEGRATED MULTI-TROPHIC AQUACULTURE (IMTA)

Integrated multi-trophic aquaculture (IMTA) is a phrase coined by two Canadian researchers in 2007 by joining ‘Multi-trophic Aquaculture’ with ‘Integrated Aquaculture’.

IMTA utilises by-products, including waste, from one aquatic species as inputs (fertilizers, food) for another. Farmers combine fed aquaculture with inorganic extractive (eg seaweed) and organic extractive (eg shellfish, urchins, lobster) aquaculture to create balanced systems for environment remediation, economic stability (improved output, lower cost, product diversification and risk reduction) and social acceptability (better management practices).

We were immensely proud at Tassal this year to announce Australia’s first Eco-Aquaculture site trial, featuring IMTA principles at Okehampton Bay.

Multi-Species Research Projects We are working with researchers on a series of projects at Okehampton Bay to generate this eco-aquaculture environment, including:

SEAWEED

OYSTERS

Rehabilitation of kelp barrens to encourage native species, and support recreational fishers & tourism.

Identification of historic native oyster habitat, with a goal of reintroducing the species.

Tassal IMTA researcher, Craig Sanderson, who has decades of experience working with seaweeds said already the salmon are being grown adjacent to a large crop of mussels, whilst we are also trialling seaweed cultivation, with plans to expand the process to incorporate urchin ranching studies as well.

“As seaweed aquaculture has not been done before here in Tasmania, Tassal is experimenting with species and location.

The species chosen all have both environmental benefits and some commercial value. Worldwide seaweed aquaculture is a multi-billion dollar industry,” Craig said.

In Tasmania there are two significant operators: Kelp Industries on King Island and Marinova that harvest seaweed for nutraceuticals, fertilisers, food additives and thickeners.

Marketing trials in Tasmania by a local company Tasmanian Sea Vegetables indicates the potential to supply the edible food market.

SEA URCHINS

SALMON

Reduction of pest urchins in the surrounding reef systems through a ranching project, which is looking at how we can transform a pest into a commercial outcome, and hopefully improve the local environment for both commercial and recreational fishers.

Supporting regionally relevant climate change research in conjunction with studies looking into the production of thermally tolerant fish through a dedicated selective breeding program.

“Harvesting of seaweeds is tightly controlled in Tasmania and culturing offers a solution to supply the shortfall in demand,” Craig said.

Not only are there environmental benefits for growing seaweed on Tassal lease areas, but culturing alternative crops, maximising the utilisation of the marine lease areas and opening opportunities for new business enterprises based on the resultant products. This has flow on benefits in employment and wealth generated for Tasmania.

ENVIRONMENT Hydrodynamic and nutrient modelling in the broader area as part of a project with CSIRO.

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SYDNEY

OUR LIDCOMBE TEAM

1 3

4 1. The processing team in the “Ready to Eat” factory

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2. Shane Gillies, WHS Manager (left) and Adam Woods, Retail Planning and Fulfillment Manager (right) 3. The Innovation Centre at Lidcombe 4. Salmon production in the Lidcombe processing factory

During the Week of Christmas, our Lidcombe site processed:

Salmon 69,000kg

Tiger Prawns 22,000kg

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Oysters

48,000doz

Seafood Salad 69,000kg

SYDNEY

Our Lidcombe site, in Sydney’s west, is our specialist processing operational facility.

Products such as oysters, tuna and prawns are processed, along with salmon, to be distributed nationally. The diverse range of products processed at the site is what makes Lidcombe and its people truly unique from any of our other sites.

2017 saw a major boost in production for the team

Another exciting development in 2018 for Lidcombe

at Lidcombe. By the end of the year, the operational

is the introduction of the Fish Wise program, which

site had 295 full-time equivalent employees as well

is currently used only in Tasmania. Digital

as approximately 80 casuals. The holiday season

Transformation Analyst Hayden Wyker describes

saw the factory operating for 20 hours a day, 4 of

the program as a collaboration of data pulled

which were dedicated solely to cleaning.

together to live in one common space, enabling

Adam Woods, the Retail Planning and Fulfillment Manager at Lidcombe told Current: “It just shows how flexible the site can be. I’ve never been to a factory that can produce this many products in one facility.”

The new year brings new opportunities and challenges for the team at Lidcombe. After a busy holiday period, 2018 will see an advancement in the factory with an extension to the “Ready to Eat” section as well as improvements in equipment such as the microwaving units and blast freezer.

WHS manager, Shane Gillies explained advancements will be made in educating the team on Safety Management Systems, while continuing to uphold the high level of safety and quality.

easier accessibility to find, manage and add to information.

“This will help everyone from all different departments,” Hayden said, “It will allow everyone easy access to all the same information, instead of often conflicting data.”

The implementation of the program in the dynamic Lidcombe environment isn’t without its challenges though. Nigel Saville, Senior Manager of Business Systems (IT) adds the complexities of perfecting the program are greater at Lidcombe due to the volume and variation of products produced.

“We have multiple species with a lot of product transformations,” Nigel said. “For example; oysters can be produced raw, shucked or not shucked.

Therefore we start with one raw material, which can

“Even during this busy time of the year we are still

lead to various products.” The implementation of

reaching our marks in terms of safety, quality and

the program is only in the early stages, but will begin

production,” Shane said.

to roll out and develop throughout 2018.

THE PEOPLE OF LIDCOMBE Working in the dynamic environment of Lidcombe, the people here are described as unique, diverse and positive.

Tassal employs people from a multitude of cultures, including Bangladesh, China, Cook Islands, Ethiopia, Fiji, Germany, Ghana, Greece, India, Indonesia, Israel, Italy, Japan, Korea, Nepal, New Zealand, Nigeria, Pakistan, Philippines, Portugal, Samoa, Taiwan, Tonga and Vietnam.

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PROCESSING NEWS

PROCESSING INSIGHT Q: Tell us a bit about processing from an employment and operations perspective – how many people, how often do they work, shift rotations etc A: Processing at Tassal employs nearly 800 people, with around 500 in Tasmania (covering Dover, Huonville, Margate and Triabunna) and almost 300 at Lidcombe, in Sydney. Operations at Dover (wet processing) and Triabunna operate 7 days a week, and the remaining sites between 5-6 days per week. We are the only wet processing operation for salmon in Tasmania that operates every day of the week to provide fresh salmon to customers. Albeit we do have Christmas day and Good Friday off! Most plants run a day and afternoon shift, with day shifts starting from 3-5am and afternoon shifts starting from 11-1pm.

There are also night shifts undertaking processing of cleaning the plants and equipment. So we really are a 24/7 operation in processing at Tassal. For our Tasmanian operations, we tend to be the largest single employer for the relevant region, making the operation very important to the local community. Many of the employees are long serving, but we also employ seasonally and casually to support peak times of the year. Each year, we provide over $40m in salary and wages for processing staff.

Q: Processing is subject to stringent health, hygiene, environmental and safety aspects – can you tell us about this and improvements being made in key areas?

A: Consumers of seafood are heavily motivated by quality and freshness. As the largest processor of salmon and seafood in Australia for consumers (supplying Woolworths, Coles, Aldi, independents, Metcash, over 450 high end restaurants, sushi operators and wet fish shops), we lead the way in processing certification and set the standard for the industry. We have over 10 certifications to maintain in processing to cover health, hygiene and environment. This includes being subject to many external audits, which go through our operations with a fine tooth comb. We have over 30 staff employed just focusing on compliance alone. This includes dedicated hygiene operators, in-house laboratories and scientists, quality assurance and systems staff and health and safety experts. This part of the operation is an area of consistent enhancement, as new processes and techniques are developed to improve food safety.

Enhancements include cold chain, plant entry and exit hygiene, changes to production technology ,equipment and improved cleaning protocols. One area that sets us apart for high care products (such as smoked salmon), is every production lot (there are 1-3 production lots per day) is held for food safety quality testing, before being released to the market for sale – a standard that Tassal leads the industry in.

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Q: What are the advancements made in processing over last 10 years – particularly in terms of innovation?

A: Tassal took the decision many years ago to invest heavily in value adding capability, as value-added consumer products are the driver of consumption growth. Some of the key changes in the past 10 years include: • Automation of wet processing. With automatic gutting and grading machines. We can now process over 20,000 fish in 8 hours. IT driving the automation was developed by local Tasmanian businesses!

• Automation of fish filleting. Across 3 plants, we now fillet 48 fish per minute through the latest technology filleting machines. That’s about 220kg per minute of fish being cut to keep up with consumer demand!

• Implementation of traceability and production management systems. We are now able to track a consumer packet back through each leg of the supply chain (trucks, warehouses, factories, customer orders etc), to the nursery the fish came from – all within minutes of being advised of the lot number coded on the packet. Associated with the information, we can provide temperature and quality assurance documentation. A true egg to plate story!

• New product development. Salmon used to be purchased as a fillet in a wet fish shop. We now provide over 100 consumer products, from cold smoked, hot smoked, flavored portions, salmon mince, salmon pies and the list goes on!

At any point, we can have 5-10 new product concepts being developed, awaiting commercialisation. Improvements in packaging and shelf life has also assisted in the investment in technology by being able to centralise processing into single operations. Over time, Tassal led reforms that have brought over 10,000tn of salmon value adding back into Tasmania, driving local jobs and improvements in quality and innovation.

Q: How important is processing to aligning with customer expectations and product strategy – how do you align these objectives?

A: The strength of our processing operations has underpinned our relationships with major customers and consumption growth in Australia. This includes our purchase of De Costi in Sydney, as part of enhancing our value added distribution in the Eastern seaboard of Australia. Retailers in Australia are seeing salmon and seafood as a big part of their fresh product offering and sales growth to consumers. Last year, seafood was the highest growth category of Woolworths entire store offering.

The demand for packaged and value added ranges is increasing rapidly, and you need to be well positioned to supply an entire range for a national distribution – and not just one or two select

products. To establish this capability, and to do it consistently with a high standard of food safety is difficult, but at Tassal we have done this, and continue to lead the way. We need to stay focused on improving our offering and supply chains to stay number 1 - a challenge that motivates us!

Q: What do you love most about the processing side of the business – there seems to be a great team culture at our processing sites, what drives this?

A: When you make Australian leading sustainable products to a high standard, that gives you a sense of pride. When you see the products in every supermarket and the shelves half empty, that is also motivating. However, it is the people that make a great business. We are always working on improving the culture and what it means to work at Tassal. Whether this be the investment in training and development, providing safety leadership and a safe working environment, or just ensuring we have the right equipment to do the job, these are all things that can help a day be more rewarding. There is also the challenge presented day in day out in dealing with fish and delivering consistency of products and timeliness. Each fish can be different, and despite all the technology available, it is still an art form and a huge reliance on skilled people to provide consumers with the product consistency they receive. This builds adaptability and resilience. But like all parts of Tassal, we can still do better and do more to drive team culture and development. With the demand for Tassal salmon products ever increasing, the future of the processing operations at Tassal is very exciting.

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What’s New ...

De Costi Seafoods and

Superior Gold In November this year, De Costi launched its fabulous new Premium Catch range into the Australian market with Woolworths as the supplier to launch the products.

The Premium Catch range contains four mouth-watering products of choice – Tasmanian Atlantic Salmon loin, Queensland Albacore Tuna Steak, Australian Saddletail Snapper Fillet and Australian Flathead fillet.

The products were launched initially at 20 selected Woolworth stores across New South Wales and have been received fantastically by consumers so far.

The year has been a big one for our Superior Gold brand! From exciting new recipe and product updates to a brand new marketing campaign launching in publications such as Donna Hay, Taste and Delicious, the brand has been thriving!

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Find Us

In Store

CURRENT SUMMER 2018

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PROCESSING INSIGHT

How Smoked Salmon is Created Our Huonville processing facility sits 40 minutes from Hobart in the beautiful Huon Valley and employs almost 200 people throughout the site. The fish in this facility are cold smoked to produce products for both our Tassal and Superior Gold brands. The cold smoking process does not cook the fish with heat, rather flavours the flesh with the rich aroma of earthy woods used in the aromatic smoking process.

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DELIVERY Full salmon are delivered to site and are chilled in water and ice. Once they arrive, the fish are checked for quality and temperatures are maintained.

FILLETING The fish undergo a filleting process. The first machine removes excess salmon parts (head and tail). The salmon then travels onwards on the conveyor belt where slicing commences. The trim machine removes any excess parts of the remaining fillet, such as the fins. Finally, the salmon travels to the pin-boning machine, removing any bones from the flesh to ensure a clean fillet.

Full salmon are delivered to site in large chilled containers with ice.

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The salmon travels through the filleting machine to remove unwanted parts of the fish.

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5 Once the salmon has undergone the filleting process, it is racked and ready to be cured.

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CURING The fillets are processed through a salt machine, where flavour is added depending on the product being produced. After this, the fish is racked and prepared for curing in the smoke ovens. Depending on the recipe, salmon can undergo a curing process for between 9-14 hours.

ONCE CURED Salmon is taken from curing to then be inspected for quality of flesh. After curing, the fillet will appear a deeper pink and the oils will have risen to glisten on the flesh. The fillet is weighed and chilled – once the salmon has been cooled below 6°C, it is approved for skinning and trimming.

SKIN & TRIM The fillet is prepared by removing any fat and excess skin to ensure the quality of the fillet. After all excess is removed from the fillet, it is then graded by quality. The final fillet is weighed and sent into pre-slice chilling.

PROCESSING INSIGHT

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SLICING The fish is removed from pre-sliced chilling to be distributed to the appropriate production line according to what is being produced. The fillet is weighed and sliced as per the recipe for each product being produced. During the slicing process, products are measured to ensure correct thickness of slices as well as constant temperatures taken to maintain 100% quality control.

LABELING The salmon is then sealed, packaged and labeled according to what is being produced.

It is sent through an X-ray machine to be finally checked for any potential issues with the final distributed product.

The salmon continually has its temperature audited throughout the slicing process.

PACKING From here, each product is distributed to dispatch. If the product is frozen, it will be sent down a -35°C spiral belt to be boxed for dispatch, otherwise chilled products will be taken through a cooled conveyor belt. Tassal products are generally labeled and ready to go, whereas Superior Gold products need to be placed into slips and sealed during the packing process.

Products travel down the conveyor belt to be packed into boxes for dispatch.

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10 Products are labelled, packaged and sent through to be X-rayed.

DISPATCH Finally, each product is boxed and placed onto a pallet, which is then sealed and secured. The pallets will then be kept in the refrigerated storeroom, ready for when the truck arrives for loading.

RECYCLING OF WASTE Any excess parts removed from the fish are sent to Tassal’s rendering plant, where they are produced into products such as fish oil. This ensures a zero waste approach, supporting a more sustainable operation.

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ACHIEVING GREAT THINGS TOGETHER It’s not just all about salmon at Tassal! We love working within our communities, and encouraging our people to help build a better tomorrow.

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Giant Kelp Thriving!

Brilliant news the Giant Kelp we are growing as part of our Eco-Aquaculture trials are thriving!

Giant Kelp is just one aspect of our Eco-Aquaculture vision which will feature an integrated multi-trophic farm at Okehampton Bay.

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Helping to Save the Endangered Fresh Water Lobster

Tassal Senior Wildlife Officer Andrew Hunter saw a fantastic opportunity to re-purpose old cooling units from our nursery, valued at $20,000, to help save the endangered Tasmanian Giant Freshwater Lobster in the State’s North-West.

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New Lyndcraft Vessels

2017 saw 7 new vessels manufactured for Tassal by Lyndcraft Boats in Tasmania’s St Helens. A total investment of $1.7 million dollars.

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Nubenna Science Fair

At the Nubeena Science Fair showing some of our research equipment and answering questions from the local community. Pictured here is Luke, left, from the Corporate Engagement & Communications team and Andrew from our Eastern Zone Operations.

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Another Successful Marine Rescue

Tassal has a long history of supporting vessels in distress in communities where we operate.

In fact in the last 18 months our operations teams have been on hand to assist the rescue and recovery of more than 20 vessels.

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Spreading Christmas Cheer

Captain Hurricane joined our very own Salmo to help our Okehampton Team spread some cheer at the 2017 Triabunna Christmas parade.

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pakana Services starts with Tassal

2017 saw pakana Services conduct a series of marine debris clean ups around the areas in which we operate. pakana cleans up anything they find - with about 10% being from the aquaculture industry, the rest is mainly household debris and marine boating debris.

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Record Christmas Orders!

Pre-Christmas was pumping at the Tassal Shop in Salamanca with a record number of Christmas orders placed! Cold smoked salmon, fresh deli fillets and huge whole salmon were all very popular.

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Pen to Plate Story

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Q: How many marine farmers does it take to change a lightbulb?

To date we have taken over 30 chefs through our nursery, processing and farm sites showing them the pen to plate story and everything involved in order to maintain stringent ASC certification.

No questions unanswered – no areas off limits.

A: Just one and a very big crane!

Well, OK the crane with a 150 tonne capacity might be a bit of overkill but it happened to be at the wharf at Macquarie Harbour and our quick thinking team saw a great opportunity!

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Flavours of Tasmania

Showcasing our Eco-Aquaculture theme products including oysters, mussels, salmon and seaweed in Canberra.

Our Prime Minister enjoyed them immensely!

With special thanks to Spring Bay Mussels and Bruny Island Oysters.

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Beach Cricket with the Hurricanes!

It was a fun morning when the Hobart Hurricanes joined in on a kids’ game of beach cricket while shooting some footage for the BBL in-game entertainment.

Look out for it on the game big screen this summer!

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Within Our Communities

AB ING ET

Tassal’s Community Foundation underpins our intention to thoughtful, meaningful and sustainable partnerships in the communities in which we operate.

The Foundation is supported by four core pillars aligned to our company values - Health & Wellbeing, Environmental Stewardship, Youth & Education and Social Inclusion. It offers communities an opportunity to support an array of programs, events and organisations dependent on the local needs, priorities and aspirations of the community.

Our Foundation is flexible and versatile, understanding all community needs are different.

Pictured are some examples of our Community Foundation support: 1. Maddie Riewoldt Fundraiser dinner 2. Hobart Hurricanes Cooking up a Summer Storm with Bobby at the Salmon Shop

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3. Triabunna Careers Expo 4. We have joined the Tasmanian Hospitality Association (THA) with their Sushi Challenge in Schools Program designed to inspire students career pathways involving food and hospitality

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5. Our Environment and HR teams at Taroona Sideside Festival 6. Hobart Hurricanes 7. Huon Valley Little Athletics 8. Hellfire Cup - 4 day cross country mountain bike race held at Kellevie 9. Clifton Beach Surf Life Saving Club 10. Swansea Community Christmas Parade 11. Kingborough Lions United Football Club - 2017 WSL squad.

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Meet Our People...

Tassal’s Environment team, led by recently appointed Head of Environment, Sean Riley, plays an integral role at Tassal.

The team supports maintenance of compliance and global certification standards, as well as preserving a focus on being tomorrow ready through implementation of a number of world leading sustainability programs.

These focus on climate change, marine impact mitigation and eco-aquaculture activities that nurture and protect sites’ ecological integrity. The team works closely with leading research institutes such as IMAS and CSIRO, as well as ensuring stringent regulatory compliance is upheld.

Stephen Witkowski

ENVIRONMENTAL OFFICER, MARINE OPERATIONS Based: Hobart Hobbies: I enjoy getting in the water (e.g. snorkeling, surfing, etc.), traveling and playing music (e.g. guitar, keyboard).

Background: • I completed a Bachelor of Science (majoring in Marine Biology) at the University of Melbourne, before moving here to complete an Bachelor of Applied Science (with Honours) at IMAS. • I first started with Tassal two years ago as Technical Assistant.

Will Perry

You will also find members of our Environment team underwater, as continuous monitoring of site conditions is integral to our operations.

ENVIRONMENTAL OFFICER, MARINE OPERATIONS Based: Hobart Hobbies: Diving, fishing, skiing and hanging out with my dog.

Background: • I grew up in Hobart, and always enjoyed spending time on the water with friends and family. I always knew I wanted a job where I could work outdoors, which is part of the reason I ended up at Tassal!

• In 2013, I began my marine science degree at IMAS in Launceston.

Sean Riley

HEAD OF ENVIRONMENT Based: Hobart Hobbies: With 5 daughters, I feel that cooking is a major hobby of mine – so many different requests!

Background: • Started as Marine Scientist with Department of Sea Fisheries in 1989 • I have been involved with commercial fisheries, aquaculture and forestry management for over 27 years • Only recently commenced work with Tassal – but know the Environment Team well – having worked on a range of projects and new site developments for the past 4 years.

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Deleeze Chetcuti

ENVIRONMENTAL COORDINATOR - PROCESSING Based: Hobart Hobbies: Cooking, running and the beach.

Background: • Grew up in Hobart • Studied Science and Law at UTas • Worked for Rio Tinto in Queensland for 8 years – Environmental Management • Husband - Ed and 2 children, 6 and 4 years old • Started working for Tassal in July 2017.

the Environment Team Matt Barrenger

SENIOR MANAGER - ENVIRONMENT Based: Hobart Hobbies: Fishing, Diving, Family time, Cooking, Gardening, Music and most stuff Background: • I studied Science at University – (in Aquaculture) • I worked in processing at Margate Wet Factory to become a Technical Officer • I worked as a Commercial Diver for several years in Channel Zone • I’m coming up to my 15 year mark with the company.

Daryn Payne

PROJECT MANAGER Based: Hobart Hobbies: I’m currently finishing off a law degree, which is taking up most of my time!

Heidi Hansen

Background: • I have a degree in Fisheries Management • Started fish farming as a farm hand in the mid 90’s in the D’Entrecasteaux Channel • I have farmed fish all around the world, including Saudi Arabia and Singapore.

SUSTAINABILITY & CERTIFICATION MANAGER Based: Hobart Hobbies: (Lots of) Travel, yoga, anything beach (SUP!), skiing (when we can get to snow) Background: • I grew up in Newcastle NSW. My family had an Italian restaurant and I spent most of my childhood there – they had a cubby out the back for me to sleep in.

• I moved to Hobart in 2008 but spent 12 months in Canada in 2010-2011 living on a ski hill.

Jessica Widdison

ENVIRONMENTAL OFFICER, SALES AND MARKETING Based: Hobart Hobbies: Spending time with family and friends, bush-walking, traveling and reading Background: • I grew up in a little coastal town called Kempsin NSW. • After receiving an offer to attend UTAS, I moved to Tassie in 2009. This was my first time on a plane… terrifying!

• In 2013, I began working for Tassal in the Salmon Shop, and moved into my current environmental role in 2015.

Bradley Evans

SENIOR MANAGER BREEDING & RESEARCH Hobbies: Fishing, camping, marathon running and most importantly – family Background: • PhD in Aquaculture genetics • Originally from South Africa • I have been involved in various forms of aquaculture since 2002 • Pioneer of Tasmania’s Selective Breeding Program.

TASMANIAN SALMON FACTS There are lots of myths about the salmon industry floating around the internet and Facebook. Here are some facts to let you know the truth ...

SEA LICE DO NOT EFFECT

OUR FISH FEED

SO... WE DO

In fact Tassal’s fish pellets are made right here in Tasmania from local and imported ingredients such as sustainably farmed fish sourced from Chile and Peru.

All fish used in feed are procured sustainably, this is backed by Skretting Australia being fully compliant to ASC standards of which they are fully certified.

TASMANIAN SALMON

NOT

USE ANY PESTICIDES PESTACIDE

on any of our farms.

DOES NOT CONTAIN ANY LOCALLY SOURCED NATIVE FISH

WE HAVEN’T USED ANY ANTIBIOTICS SINCE DECEMBER 2016

Like any farmer, we need to look after the health of our stock. If our fish become sick, we will give them antibiotics - but only under the supervision of a vet and regulators.

Before harvest, any salmon that are treated must go through a lengthy withdrawal period to ensure the antibiotic is cleansed from their system.

MOUNTAINS OF FISH POO

IS A MYTH Fish poo building up in mounds on the sea floor, washing up on beaches or being so thick that our fish swim through it, are all urban myths.

It simply does not happen.

WE DO NOT FARM GENETICALLY MODIFIED SALMON

We have an adaptive breeding program that is based on traditional breeding principles. Just like breeding from a prize bull, our breeding stock are selected for attibutes required for good fish growth and health, including thermal resistance to adapt to climate change.

SEAL PROOF SANCTUARY WHAT GIVES SALMON IT’S

COLOUR?

Astaxanthin is safe and is a natural part of a salmon’s diet – farmed or wild.

In Tasmania we add minor amounts of Astaxanthin to our fish feed as it is an important nutrient for salmon health, growth and survival and also provides colour.

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WHAT HAPPENED AT

MACQUARIE HARBOUR

was unique, unexpected and at odds with Tassal's strong record of sustainable production, and careful stewardship.

We have learned and have been incredibly active to improve the health of the harbour including developing and implementing the waste capture system and bringing forward our harvest. From 2018 we will have a quarter the fish we are allowed in our leases.

PENS

Our new seal proof pens are rolling out as quick as we can make them.

They are made from a single layer dual polymer compound that is both increading stong and flexible, this allows for movement in oceanic environments.

They also have feature an enclosed walkway for employee safety.

� u � i c i � e D & e Simp� � � a b e K Q B B n o m � a S Tassal

INGREDIENTS

METHOD

− 2x 300g Tassal fresh Tasmanian Salmon portions, skin-off

− Pre-heat BBQ plate or grill to medium heat. If using bamboo skewers pre-soak in water.

− 12 bamboo or metal skewers

− Dice salmon into 4cm cubes and slice zucchini and asparagus. Thread the salmon, zucchini and asparagus onto skewers.

− 1 zucchini − 1 bunch of asparagus − 2 limes

− Cook skewers on BBQ for 4-5 minutes, turning ccasionally. − Squeeze fresh lime juice over, serve and enjoy!

Visit tassal.com.au for more recipes & follow us on

/TassalSalmon

The Tasmanian Salmon CURRENT SUMMER 2018

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A P U K O CO

M R O T S R E M M U S

Proud Supporters of Tasmania’s team