Rylstone named International Best
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Awards results Irrigating with limited water Conference/Expo review AOA 2017 EVOO Market Survey ONZ Focus Grove Project
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Contents
In this issue... Incorporating Australian Olive Industry Journal Published by the Australian Olive Association Ltd Publisher Australian Olive Association Executive Editor Greg Seymour ceo@australianolives.com.au Managing Editor Gerri Nelligan wordsync@bigpond.com
December 2017 Issue 106
News AOIA winners meet the press
4
Second year and Harvest Week for Everyday
6
Olive Industry R&D AOA 2017 EVOO Market Survey
8
Tastebook sensory training
12
Awards AIOA winners prove EVOO is better late than ever!
16
Advertising Sherilynn LeFeuvre
NSW producers claim top spots at Hunter Show
19
Crop down but entries up for 2017 Royal Adelaide Olive Awards
20
Production Sandra Noke ogproduction@sandynoke.com
Perth Royal Olive Award “a judges’ delight”
21
More local success at Olives Japan
22
Subscriptions A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 and OS $60 and includes a copy of the annual Australian and New Zealand Olive Industry Directory. Visit www.olivebiz.com.au to subscribe. Circulation & Advertising Enquiries wordsync@bigpond.com
THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | SEPTEMBER 2017
Welcome
New Zealand
Picual shines at 2017 NZ EVOO Awards
Printing Lane Print & Post Adelaide Australian Olive Association ABN 57 072 977 489 PO Box 174, Coomandook SA 5261 Australia Phone +618 8573 6545 Website www.olivebiz.com.au ISSN 1448-5486 Conditions The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher. All material in Olivegrower & Processor is copyright © Australian Olive Association Ltd. All rights reserved.No part may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical including information and retrieval systems) without written permission of the publisher. While every effort has been made to ensure the accuracy of information, the published will not accept responsibility for errors or omissions, or for any consequences arising from reliance on information published.
23
R&D Insights is a new insert to keep you up to date with the latest levy-funded R&D projects within the Australian olive industry, which happen under the Hort Innovation Olive Fund. It will also include info on other research and resources to help the industry remain strong and vibrant.
Contributions Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as high resolution jpg files via email, and as separate attachments not embedded.
Back to basics
31
Summary of Focus Grove progress to date and key learnings
33
New regulations in force for hazardous substances
35
Number 29 named #1 in Royal Easter Awards
36
Consumer review of NZ supermarket ‘EVOO’
36
What is the olive levy?
The olive levy is payable on olives that are produced in Australia and either sold by the producer, or used by the producer in the production of other goods. The levy rate on olives is $3.10 per tonne.
Agricultural levies are set by the Australian Government at the request of industry in order to collectively fund R&D, biosecurity, residue testing and, in some cases, marketing programs.
Here, olive levy funds are invested into industry-specific research programs alongside financial contributions from the Australian Government.
Separately, Plant Health Australia (PHA) manages certain plant health programs on behalf of industry (using a $0.10 per tonne component of the levy).
How are R&D levy funds invested?
Olive Fund page at www.horticulture. com.au/grower-focus/olive. It is the role of the SIAP to provide advice on potential investment opportunities, always being guided by the industry’s Strategic Investment Plan (read on for more on this).
Project ideas are filtered and shaped into full proposals by Hort Innovation based on SIAP advice and to ensure that they align with strategic priorities. If a concept proposal is successful, a Request for Proposal document is drafted and Hort Innovation notifies prospective service providers using a limited or open procurement process, depending on the project requirements. Prospective service providers then have a bid period in which they can submit their response. After the bid period has ended, Hort Innovation convenes an evaluation panel to review the responses and then Hort Innovation works to contract the service provider it approves to continued on pg2 undertake the work.
2018 Olives New Zealand AGM In 2015/16 total olive R&D levy receipts were approximately $332,000.
Who manages the olive levy?
Firstly, olive growers and other industry stakeholders are always encouraged to submit ideas for potential investment via Hort Innovation’s Concept Proposal Form at www.horticulture.com.au/conceptproposal-form, providing a simple summary of the aims and outcomes.
36
2017 National Olive Conference & Trade Exhibition The olive levy is collected by the Department of Agriculture and Water Resources, which is also responsible for administration and disbursement of levies on behalf of agricultural industries.
To help ensure R&D investment decisions are balanced and prioritised by the current needs of the industry, Hort Innovation has established an olive Strategic Investment Advisory Panel (SIAP). The SIAP is skills-based and comprises levy-paying growers, processors and technical experts. The make-up of the current SIAP can be found on Hort Innovation’s
Positive vibe at 2017 National Industry Conference
37
2017 Conference Sponsors and Exhibitors
40
The investment of R&D funds ($3 per tonne) is managed by Hort Innovation, the not-for-profit, growerowned Research and Development Corporation (RDC) for Australia’s $9.5 billion horticulture industry.
Have your say!
To submit a project idea, visit:
www.horticulture.com.au/concept-proposal-form
Irrigation & Water Saving Irrigating olives with limited water CIC_105025_R&DINSIGHTS-SEP17_06.indd 1
25/8/17 5:26 pm
42
Pests & Disease Xylella fastidiosa and Australian olive growers
45
Olive Events Evaluation course provides Tools for the Trade
48
Olives & Health Health Round-up
49
What’s on Calendar of events
50
Advertiser index
50
Cover: Rylstone Press owner Jayne Bentivoglio with the Australian International Olive Awards Best EVOO of Show trophy, awarded to her Cudgegong II Frantoio - which also took the Best Southern Hemisphere EVOO and Champion Italian Varietal EVOO awards. Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 3
News
Guests including celebrity chefs “Fast Ed” Halmagyi (second from left, with AOA CEO Greg Seymour) and Lyndey Milan (back, right) were keen to keep learning even when the food was served.
Pendolino owner Nino Zoccali opened the gathering with a passionate discussion about the quality of Australian EVOO and table olives.
AIOA winners meet the press It was all about AEVOO at Sydney’s renowned Restaurant Pendolino on November 1, when Australia’s top food media personalities joined industry members to learn about the olive industry and celebrate the winners of the 2017 Australian International Olive Awards. The lunch featured a menu created by Pendolino owner/chef Nino Zoccali for the event, each dish using one of a selection of AIOA-winning oils and olives. Over the course of the event, the media guests not only tasted and learned about Australian EVOO and table olives but also about the people who make them, and the industry.
It was fantastic to hear the growers speak about their industry and product, not to mention the amazing food.” Christine Sheppard, Food Editor Woolworths Fresh magazine And Seymour said they were keen to learn. “We had really high attendance from top level food influencers,” he said. “They were really interested to hear about EVOO and olives, and meet the people who make them. The Q&A session between Nino and the two Best of Show winners, Jayne Bentivoglio and Karl
What an exceptional lunch – very informative Sheridan Randall, Managing Editor CIM Business Magazine; Open House Foodservice News Informing the influencers The event was hosted by AOA CEO Greg Seymour, who said it was all about informing and educating. “We got them there to make sure that they know about EVOO - what it is, how great it tastes and about its versatility in cooking,” he said. “We need to tell people you can cook with it and how to, so we’re informing the influencers so they can inform their audiences – and if you look around that room you’ve got most Australians covered. “By establishing a strong relationship between the industry and the food media, they then tell our stories. They’re armed and ready to go because they’ve got the information.”
Chehade, was great for that: they heard a lot about the personal decisions that go into the process, and that it’s all about quality. “They were also amazed by how our industry works so collectively – demonstrated wonderfully by Julianne Bakogiannis, a 500-tree grower, sitting opposite five million-tree grower Rob McGavin. They both spoke about the collaborative nature of the industry, and the support and knowledge-sharing that is the norm among our producers. That really blew the room away. “The stand-out for me was the comment ‘This is amazing. Most industries don’t have this cohesive connective energy to work together between big and small
4 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
growers. It’s a credit to the industry.’ “That was the impression garnered by the audience. They loved it, and they couldn’t wait to support that industry. Lyndey Milan didn’t, passionately espousing the quality of AEVOO and that if you want quality you really have to buy fresh, Australian EVOO. “Then she put out a challenge to the other guests to tell their audiences that you can cook with olive oil, and a number of them already have.”
Small growers, big profile Michael Coates of Maluka Estate was one of the growers at the lunch, and his Otway Olives Picual EVOO was used in the primo course. As a small grower, he said it was great to be featured at such a high-profile media event. “We were honoured to be asked to be a part of the lunch – and blown away that Nino created a dish for our oil after tasting it,” he said. “From the industry’s point of view, I think it’s a great idea. We’ve won reserve champion twice but there’s never been any follow-up - usually it’s up to you. This was great: we had a captive audience who really wanted to hear about our industry and the quality of Australian EVOO.
News
Nutritionist Joanna McMillan (left) was among guests hosted by growers including 2017 Best EVOO of Show winner Jayne Bentivoglio (right).
Grower Michael Coates was one of the industry members invited to share his experiences with the gathering which included Food Safari presenter Maeve O’Meara and ABC radio presenter Simon Marnie (behind Coates).
What a brilliant informative lunch with purpose. Thank you. Frances Abdallaoui, Food Director, The Australian Women’s Weekly “If the industry is going to congratulate itself, this is definitely the way to do it.” Gippsland producer Julianne Bakogiannis had her Olive Twist Mandarin Agrumato featured in the dessert and said she wouldn’t have missed it for anything. “The fact a top chef was using our oil and we’re such a small grove, we really
wanted to be there,” she said. “Another buzz for me was when one of the celebrity chefs wanted to talk to me and find out all about our grove. “It really opened people’s eyes to our industry. They asked questions, and they went away with a much better and quite different understanding of our industry. “And you could see the enthusiasm
spread: if they’d forgotten to talk about olive oil for a while, it certainly helped them remember how important it really is - and the different olives, the different flavours, the health benefits … More images: www.olivebiz.com.au.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 5
News
Engaging content and a strong online community has driven increasing visitation to the Australian Extra Virgin Everyday website.
Second year and Harvest Week for Everyday Over the past year we’ve reported on the AOA consumer awareness and education campaign, Everyday. The initial phase of the campaign has now finished, with very satisfying results seeing it now continuing for another year. Here’s a look at the outcomes to date, and plans for the next year, from the presentation by campaign PR consultant Will Fuller at this year’s National Olive Industry Conference. AEVOO Everyday: year one The first year of the Everyday campaign ran from November 2016 to October 2017 and activity was predominantly social media based. The targeted strategy was to “increase demand for Australian Extra Virgin Olive Oil (AEVOO) by educating and creating awareness of the value proposition (compared to other oils)”, using the simple message that AEVOO is Healthier, Fresher and Tastier. This was done via: • a new AOA Everyday campaign brand • a new content-based AOA Everyday campaign website • new social media channels. The Australian Extra Virgin Olive Oil Everyday brand was created, taking pride of place across the Everyday website, which quickly garnered strong consumer interest. Content was added throughout the year, with 36 AEVOO stories told and eight videos filmed and published. They celebrated producers, busted myths or informed about the health benefits of AEVOO. The website was promoted on and by the AEVOO Facebook page and the campaign grew a strong and enthusiastic community. The first year saw 123 posts, 5324 page likes, 2000 Facebook competition entries and 1800 email addresses added to the Everyday database.
“The Australian Olive Association is our peak industry body, and through them, we need to act collectively to market ourselves to the 24 million Australians that are out there, all of whom are consuming food every single day, and every single one of them a potential customer. Westerly Isbaih, Alto Olives Blogger familiarisation - harvest celebration In the midst of it all 10 high-profile food, health and nutrition bloggers and social media influencers were invited to Cobram Estate during the harvest. They spent a day immersed in all things AEVOO, with a harvest tour followed by an AEVOO tasting and then lunch celebrating the myriad flavours of, and uses for, olive oil. The Everyday team gathered photo, interview and video content for future use and the guests took it all in. They went
6 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
News
away and blogged about it, singing the praises of our quality, locally-grown EVOO and linking to the Everyday site, where traffic skyrocketed.
The numbers With a social media campaign, the proof is, of course, in the numbers. And year one of the Everyday campaign has clocked up some great scores: • 2,597,713 targeted Facebook impressions • 77,256 visitors to the Everyday website • 8,205 organic visitors from Google searches all spending an average of 1:08 minutes on the site (this may not sound much to some of us but in online terms, it’s a long visit!). The results are, according to AOA CEO Greg Seymour, “very encouraging, and have exceeded industry benchmarks”, making the decision to continue the campaign for a second year an easy one. Where to for 2017-18? Over the next year, Fuller said, the primary campaign messaging will focus around cooking and preparing food using AEVOO, aiming to: 1. provide medium AEVOO users with the encouragement to use more; and 2. convince light AEVOO users to swap from other oils, and also use more. The message will be that AEVOO is great to cook with Everyday and tastes delicious, with content focusing on: • recipes for popular everyday foods • how to use for frying, baking and dressing food • tasting olive oil – information on flavours, styles and freshness. That’ll be backed up with more reminders to “use the healthiest oil that is the freshest because it’s Australian” through information on heart health, comparisons to canola and coconut oils, and farmer stories (reinforcing that Australian families make it right here in our own Australian groves!).
What you can do … The campaign is successfully taking our messages out to our target audience – consumers – about how great our quality Australian EVOO is for cooking, health and … everything, Everyday! Let’s continue the momentum with an industrywide team effort: here’s what you can do to keep sounding those messages loud and clear: • visit the Everyday site regularly • share the content with friends • share to your own pages too • keep liking the pages • use the email graphics, signatures and social media information provided in the Members Kit/ User Guide • and GET INVOLVED IN HARVEST WEEK 2018.
Harvest Week 2018 Building on the success of the blogger famil, this year’s campaign will also include groves and growers of all sizes right across the country in a “hands-on” event called Harvest Week 2018. Running from Friday, June 1 to Sunday, June 10, Harvest Week is designed to have Australia’s olive growers open their grove gates to celebrate the annual harvest with consumers. Activities can range from a simple grove tour with a cuppa or bbq to a long table lunch, tractor shed dinner, masterclass or grove picnic – gatherings “where consumers can meet the people behind the bottles and understand what makes Australian EVOO the best in the world”. National marketing The AOA Everyday team will run the umbrella marketing campaign for Harvest Week 2018, aimed at getting event information out to as many consumers as possible. The event website and online program will be backed up by a national PR campaign, encompassing both digital/social media marketing and direct interaction with media and influencers. The aim is to put Australian EVOO and olives at the top of consumer minds in June. Do your bit Seymour said it’s important to remember the olive industry has no marketing levy. “Only a small (but critical and much appreciated) amount of voluntary funding supports the Everyday campaign,” he said. “But we need to do more if we are going to defend our market share against the likes of coconut oil, rice bran oil and any number of newcomers to the market. “Market research continues to show that consumers have low but increasing awareness of some key EVOO and AEVOO messages. Consequently we need to mobilise our producer base to engage with consumers and promote AEVOO and their own brands through the Harvest Week initiative. “All producers are urged to get involved in Harvest Week. This is a collaborative marketing event and the more of the industry taking part, the bigger the success.” Note: detailed information on the Harvest Week initiative will be emailed to growers before Christmas to enable registration to participate before the end of January. You might even get a phone call from Santa to enlist your involvement! Start planning your Harvest Week event NOW, and be a part of this great industry initiative.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 7
Olive Industry R&D
AOA 2017 EVOO Market Survey Peter McFarlane, McFarlane Strategic Services, Chief Investigator of project OL13007 – Australian Olive Industry Code of Practice Implementation, and Code of Practice (OliveCare™) Administrator.
Introduction Project OL13007 aims to enhance consumer confidence in Australian olive products via a number of strategies. One of these is the monitoring of industry compliance with the Australian Standard for olive oil (AS5264-2011), the ANZFA Food Standards Code and Australian Consumer Law (ACL), through regular Market Surveys. Methodology To do this, I survey olive oil products offered for sale in Australian retail, on-line and food service sectors. Over the past three years, 185 Australian and imported olive oils labelled as EVOO were purchased from supermarkets, independent retailers, wholesalers, farmers markets or ‘on-line’. All samples were selected, dispatched and tested in accordance with AOA Code of Practice (OliveCare™) protocols. The AOA now holds on file five years of market survey test data, representing a total of 382 EVOO samples (192 Australian and 190 imported). All samples were independently tested by NSW DPI Wagga Wagga for selected chemical and sensory parameters for compliance against the Australian Standard for Olive Oil and Olive-Pomace Oil AS5265-2011 (AS), the International Olive Council Trade Standard applying to olive oils and olivepomace oils (IOC) OI/T.15/NC No 3/Rev.11 July 2016 and EU Regulation No 1348/2013(EU). Laboratory testing includes: oil chemistry - Free Fatty Acids (FFA), Peroxide Value (PV), Ultra-Violet Absorption (UV); oil freshness - Pyropheophytin A (PPP’s), 1,2 Diacylglycerols
(DAGs); plus sensory analysis for defects undertaken in accordance with the International Olive Council Method for the Organoleptic Assessment of Virgin Olive Oil, COI/T.20/ Doc. No 15/Rev. 7, February 2015, by an IOC accredited panel. Visual checks for label compliance with the Australian Standard for Olive Oil and Olive-Pomace Oil AS5265-2011, the ANZFA Food Standards Code and Australian Consumer Law (ACL) were undertaken by the Code Administrator. July 2017 survey samples were also screened by the National Measurement Institute (NMI) for pesticide residues (Supermarket Screen Lists 3 and 5 - Combined GCMS/LCMSMS) covering contaminates, organochlorines, organophosphates, herbicides, acaricides, fungicides, phenols, carbamates, synthetic pyrethoids, insecticides and plant growth regulators, and assessed against the Australia New Zealand Food Standards Code Schedule 20 – Maximum residue limits.
EVOO Market Survey July 2017 results This report covers market survey testing undertaken in July 2017, during which 50 products labelled as EVOO were purchased from supermarket outlets in South Australia. The stated origin of the products is Australia 26, Imported 24, and the average purchase price was $13.50/L for the imported products and $20.00/L for the Australian products, indicating Australian EVOO is receiving a premium. Of the 50 oils tested, 19 Australian and 15 imported brands met all quality parameters – chemistry, freshness, sensory, residues, label integrity and true classification as EVOO under AS, EU and IOC standards – with the breakdown of results as follows:
2017 Survey
Failed Chemistry
Failed Freshness
Failed Sensory
MRLs exceeded
Label noncompliant
AS5284-2011 Classification
EU Classification
IOC Classification
Imported 24 (Italy 10, Spain 9, EU 2, Greece 3)
2 (8%)
9 (37.5%)
3 (12.5%)
2 incl 1 organic, (8%)
2 no BBD
15 EVOO (63%) 7 VOO (29%) 2 Lamp (8%)
21 EVOO (88%) 1 VOO (4%) 2 Lamp (8%)
21 EVOO (88%) 1 VOO (4%) 2 Lamp (8%)
Australian 26
2 (8%)
6 (23%)
6 (23%)
2 incl 1 organic, (8%)
2 no Batch #
19 EVOO (73%) 5 VOO (19%) 2 Lamp (8%)
21 EVOO (80.5%) 3 VOO (11.5%) 2 Lamp (8%)
21 EVOO (80.5%) 3 VOO (11.5%) 2 OVOO (8%)
Total = 50
4 (8%)
15 (30%)
9 (18%)
4 incl 2 organic (8%)
4 (8%)
34 EVOO (68%) 12 VOO (24%) 4 Lamp (8%)
42 EVOO (84%) 4 VOO (8%) 4 Lamp (8%)
42 EVOO (84%) 4 VOO (8%) 2 OVOO (4%) 2 Lamp (4%)
2015/16 Survey
Failed Chemistry
Failed Freshness
Failed Sensory
MRLs exceeded
Label noncompliant
AS5284-2011 Classification
EU Classification
IOC Classification
Imported 34 (Italy 13) Spain 19, Greece 2)
7 (21%)
9 (26%)
25 (74%)
Not Tested
2 no BBD
7 EVOO (21%) 11 VOO (32%) 16 Lamp (50%)
9 EVOO (27%) 11 VOO (32%) 14 Lamp (41%)
9 EVOO (27%) 11 VOO (32%) 14 OVOO (41%)
Australian 30
5 (17%)
8 (27%)
9 (30%)
Not Tested
0
17 EVOO (57%) 7 VOO (23%) 6 Lamp (20%)
19 EVOO (63%) 7 VOO (32%) 4 Lamp (13%)
19 EVOO (63%) 7 VOO (23%) 3 OVOO (10%) 1 Lamp (3%)
Total 64
12 (19%)
17 (27%)
34 (53%)
Not Tested
2 (4%)
24 EVOO (38%) 18 VOO (28%) 22 Lamp (34%)
28 EVOO (44%) 18 VOO (28%) 18 Lamp(28%)
28 EVOO (44%) 18 VOO (28%) 17 OVOO (27%) 1 Lamp (3%)
Table 1: EVOO Surveys July 2017 and 2015/16 8 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Olive Industry R&D
The July 2017 supermarket survey found that 63% of imported brands met the quality requirements (chemistry, sensory and freshness) for classification as EVOO, up from a low of 21% in 2015/16. This compares with 73% of Australian, up from 57% in 2015/16. Four products (8% - 2 imported, 2 Australian) tested as lampante, compared with 22 products (34% - 16 imported, 6 Australian) in the 2015/16 survey. These products are regarded as not fit for human consumption without further processing. A further 12 products (24% - 7 imported, 5 Australian) tested as virgin olive oil, compared with 18 products (28% - 11 imported, 7 Australian) in the 2015/16 survey. While this oil is edible, it is of a lesser quality and unless stated on the label is not what consumers have paid for. 2017
EVOO VOO Lamp 2015/16
EVOO
VOO
Lamp
Imported
63%
29%
8%
Imported
21%
32%
50%
Australian
73%
19%
8%
Australian
57%
23%
20%
All brands
68%
24%
8%
All brands
38%
28%
34%
Table 2: True Classification EVOO Survey July 2017 and 2015/16 comparison
60 50 40 30 20 10 0
80 70 60 50 40 30 20 10 0
EVOO VOO Lamp
Imported Brands
Australian Brands
ALL BRANDS
EVOO VOO Lamp
Imported Brands
Australian Brands
ALL BRANDS
Chart 1: True Classification EVOO Survey July 2017 and 2015/16 comparison
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 9
Olive Industry R&D
Product failures All product failures will be addressed directly with brand owners. These include not meeting EVOO chemistry test parameters (8% – down from the 19% failure in the previous year), sensory defects (18% – down from the 53%), and failure to meet freshness parameters (30% – comparable to the 27% in the previous year). The largest improvement was in sensory defects in imported olive oil – down from 74% in 2015/16 to 12.5% in 2017. Best before date One area of concern is that both Australian and imported brands routinely overstate product BBD as two years from bottling. Most products tested were from the 2016 season, with freshness testing in July 2017 indicating many products have less than six months potential shelf life remaining. Pesticide residues Pesticide residues were found not to be a major problem, with only two products (1 imported, 1 Australian) exceeding an MRL, and two olive oil products with a label claim of ‘certified organic’ (1 imported, 1 Australian) were found to have pesticide residues. Market Survey data over 5 years The project has reviewed 382 EVOO test results covering all AOA market survey samples purchased and tested between July 2012 and July 2017 (61 months), including: Australian EVOO products - 192, with 69 (36%) failing to meet the Australian Standard for EVOO classification. Re-classification of 38 (20%) as VOO and 31 (16%) as lampante. Imported EVOO products - 190, with 127 (67%) failing to meet the Australian Standard for EVOO classification. Re-classification of 78 (41%) as VOO and 49 (26%) as lampante. Total of 382 EVOO products, with 196 (51%) failing to meet the Australian Standard for EVOO classification. Re-classification of 116 (30%) as VOO and 80 (21%) as lampante.
EVOO
VOO
Lamp
Imported
33%
41%
26%
Australian
74%
20%
16%
All brands
49%
30%
21%
Table 3: True brand classification (against the Australian Standard) – 5 years of data
80 70 60 50 40 30 20 10 0
EVOO VOO Lamp
Imported Brands
Australian Brands
ALL BRANDS
Chart 2: True brand classification (against the Australian Standard) – 5 years of data
Data trends The data indicates that Australian EVOO product failure (as measured against the Australian Standard) has ranged between 26% and 40%, whereas imported brands have made a dramatic improvement in 2017 to 37% from a high failure rate of 79% in 2015/16. Adjusting for market share: Australian supermarket brands have 46% market share, with only 4% failure rate by volume against AS EVOO specifications, largely reflecting the market dominance of BBL brands (Cobram Estate and Red Island). Imported supermarket brands have 54% market share, with a 70% failure rate by volume against EVOO classification under the Australian Standard. The significant improvement for imported EVOO products in the July 2017 survey results may be a reflection of low inventory in Europe that now requires fresher product to be shipped to markets including Australia. 2012/13
2013/14
2014/15
2015/16
2017
Imported
59
72
74
79
37
Australian
27
40
36
43
27
Total Brands
46
52
55
63
32
Table 4: Percentage brand failure (against the Australian Standard)
100 80
2012/13
60
2013/14
40
2014/15
20
2015/16
0
2017 Imported Brands
Australian Brands
Total Brands
Chart 3: Percentage failure (against the Australian Standard)
Reasons for product failure and re-classification Cumulative reasons for product failure over the five years of surveys include: Sensory defects (all standards) - a total of 139 (36%) of the 382 products (42 (22%) Australian and 97 (51%) imported) exhibited negative sensory attributes (defects) including muddy sediment and rancid, with many also having zero fruity attribute, variously reflecting poor fruit quality and or processing methods, or poor product storage conditions. Chemical analysis (all standards) - a total of 56 (15%) of products (29 (15%) Australian and 27 (14%) imported) failed one or more of the chemical test parameters: FFA, PV, UV, variously reflecting poor fruit quality, poor processing methods, poor product storage conditions, secondary oxidation and use of refining methods (detected in several imported oils). Freshness analysis (Australian standard only) - a total of 121 (32%) products (46 (24%) Australian and 75 (39% imported) failed PPPs, and/or DAGs) which are proven and useful measures of determining EVOO quality and freshness, as well as the detection of deodorised oils.
10 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Olive Industry R&D
Sensory
Chemistry
Freshness
Imported
51
14
39
Australian
22
15
24
All brands
36
15
32
Take home messages for producers and marketers of olive oil • •
Table 5: Reason for brand failure 60
Sensory
50 40
Freshness
30 20 10 0
•
Chemistry
• Imported Brands
Australian Brands
ALL BRANDS
•
Chart 4: Reason for brand failure
Outcomes As the Code Administrator, I will work with signatories with failed products to identify causal factors and propose rectification requirements, as well as providing constructive feedback to other non-certified brand owners. In the meantime Australian consumers can be reassured that they are able to purchase high quality EVOO with confidence in major supermarkets by choosing current season Australian and imported products (be sure to check the BBD), and by looking for the Australian Extra Virgin® certification and AS5264-2011 compliant symbols on the product label. To view the methodology references and list of brands which met all quality parameters in the July 2017 survey, go to the Olivebiz website: www.olivebiz.com.au - Features – for the original version of this report. To learn more about becoming an AOA Code of Practice (OliveCare™) signatory, contact Code Administrator Peter McFarlane at: peter@mc.com.au or ph: 0418 839 836.
•
•
Australian olive oil producers should not ‘rest on their laurels’ – imported olive oils are overall much improved This observation vindicates the Australian olive industry’s pursuit of quality and freshness, and truth in labelling, to ensure that consumers continue to receive value for money for their purchase of EVOO (which contains the highest levels of antioxidants and other healthy ingredients) Olive oil producers and marketers should give increased attention to stock control, as 30% of EVOO failed freshness testing (37.5% imported and 23% Australian products) Olive oil producers and marketers should regularly and independently test olive oil stocks to ensure product meets EVOO test parameters (this also applies to producers and marketers who purchase bulk EVOO from various sources) The survey freshness testing demonstrates that many EVOO products have less than 24 months of potential shelf, sometimes as low as only 12 months. The industry practice of routinely applying a 2 year Best Before date (BBD) on EVOO without supporting test data is therefore strongly discouraged Producers and marketers should ensure unique lot numbers and realistic BBD information is included on product labels **Ref: Determining shelf life: how can small growers do it on a minimum budget? By Leandro Ravetti, Technical Director Modern Olives, published in the Australian & New Zealand Olivegrower & Processor, September 2017 Producers should always use pesticides in accordance with product label/APVMA permit directions and organic certification requirements.
Note: OL13007 is funded from the olive levy through Hort Innovation, with matching Commonwealth government funding, and industry “in kind” and financial contributions.
Olive Products and Cattle Grazing Property — For Lease Birdwood, NSW • 77km* west of Port Macquarie • 409.53* hectares • Grand homestead, extra manager’s house, office, retail shop, warehouse, machinery shed and workshops • Cattle grazing and fruit orchard, mature olive plantation • Olive crushing and processing plant, capable of processing one tonne of olives per hour
raywhiteruralinternational.com
Expressions of Interest Bruce Gunning 0428 667 831 Lily Zeng 0430 696 303 Ray White Rural International *approx.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 11
Olive Industry R&D
Working alongside the Code of Practice implementation project is the Tastebook sensory training program, facilitating industry education and “conversation” on EVOO and table olive quality. Here’s a “taste” of the Round 2 outcomes, with the full report available on the Olivebiz website.
Tastebook sensory training: a unique opportunity for continuous improvement in the Australian olive industry
Dr Soumi Paul Mukhopadhyayi
Introduction Tastebook is a sensory training initiative which shares the experience of appreciating, describing and understanding the quality of extra virgin olive oil (EVOO) and table olives from a national perspective. The program brings participants - sensory panel members, olive show judges, growers and producers - to one platform to assess and evaluate the same samples in their own environment. They assess sample characteristics and provide valuable insight not only for describing the oil and the table olives, but also on the style, quality and potential uses, aiming to expose industry participants to regular sensory experiences and palate calibration for olive products nationally. This program also incorporates participants from the international arena to assist Samples
in gaining an understanding of how to achieve superior product excellence for Australian olive oil products.
Samples and methodology The Tastebook Round 1 was run between December 2016 and March 2017. Tastebook Round 2 was initiated in March 2017 and concluded in July 2017. A total of four samples were sent to participants; two each of EVOO and Table olives (TO), respectively. Participants were encouraged to also evaluate and assess one sample of olive oil and table olives from their own as a benchmark against the samples provided. The big reveal: the sample were … Here’s what all the participants have been waiting for – details of the samples you tasted, along with the average score and medal level for each sample:
Identification
Scores/Medals
Sample E
SA Limestone Coast Longridge Olives 2016 EVOO Blend of Arbequina, Barnea, Koroneiki - 2016 AOA EVOO Comp Bronze
66.3- Bronze
Sample F
Nangkita Olives 2017 Frantoio (freshly harvested )
76- Silver
Sample H
NSW Dryland 2015 Hardy’s Mammoth
18.6- Low Bronze
Sample I
SA Coriole 2015 Kalamata
21.5 High Bronze/Low Silver
Extra virgin olive oil (EVOO)
Table olives
Table 1: EVOO and Table olives samples - Tastebook Round 2
Results and discussion: A total of 91 participants responded in Round 2, with valuable insight about how the judging was conducted at individual level. To visualise better how each sample was perceived and described by the participants (irrespective of their own experience), a “word cloud” was developed to summarise the feedback for each – e.g. Figure 2. To read the word clouds easily, identify the “size” of the words mentioned inside - the bigger
the size of the descriptor, the more frequently that descriptor is repeated within participants’ feedback for each sample.
Blending and processing suggestions The participants were asked to provide insights about enhancing the EVOO samples from a blender’s perspective. The most common recommendation for sample E was to blend it with a more robust oil (from Manzanillo/ Kalamata or Coratina) to intensify the fruity notes with a lingering peppery
12 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Olive Industry Editorial R&D
finish; some participants are happy with the oil as is because of its mild delicate notes. Sample F was favoured by most participants to keep it as is. This oil was perceived mostly as medium oil with lingering pronounced pungency. Participants were also asked if “they would like to do something different” for each table olive sample from a harvester/processor’s perspective. The most common feedback for Sample H was to adjust the salt levels in the brine solution, followed by early fruit picking. For Sample I, early fruit picking was the most frequent suggestion as it would lead to desirable firm texture. This is just an excerpt of the fascinating results of Round 2 and the overall Tastebook program. You can read Dr Mukhopadhyay’s full report in the Features section of the Olivebiz website: www.olivebiz.com.au.
Figure 2: Sample E (EVOO) - Descriptors
If you’d like to participate in Round 3 of the Tastebook, email program facilitators Shane Cummins at wizardofolives@hotmail.com or Peter McFarlane at peter@mc.com.au to register. Author: Dr. Soumi Paul Mukhopadhyay is a sensory and consumer scientist with a PhD from Charles Sturt University (CSU), Wagga Wagga. She is a trained member of the Australian Olive Oil Sensory Panel at Wagga Wagga and recently commenced as Research Horticulturist - Sensory and Consumer Science with the Department of Primary Industries (DPI), Wagga Wagga.
Figure 3: Sample F (EVOO) – Descriptors
OIL TESTING SERVICE
– Wagga Wagga
Your first choice for analysis you can trust. Quality Criteria and Adulteration Testing n n n n n
jn 13651 08-2015
n
Peroxide value Free fatty acid UV absorption Fatty acid profile Polyphenols Rancimat*
n n n n n n
Pyropheophytins Diacylglycerols Trans fatty acids Sterols Stigmastadienes Waxes
n n n n n
Triacylglycerol (ECN42)* Moisture and volatiles* Insoluble impurities* Aliphatic alcohols* α-tocophenols
*Not accredited by NATA
IOC Accredited Sensory Laboratory AOCS Approved Chemist
AOA Code of Practice
Oil Testing Service Locked Bag 700 Wagga Wagga NSW 2650
For more information contact 1800 675 623 or 02 6938 1957 wagga.csu@dpi.nsw.gov.au
Free fatty acids, peroxide value, UV absorption and sensory analysis
n
www.dpi.nsw.gov.au For the IOC and AOCS Period of Recognition, please refer to the website
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 13
Awards
Sathya Olive Company’s Tanuja Sanders added Champion Table Olive Flavoured to her Champion EVOO Flavoured (other) award.
The Australian Olive Company’s Farm Manager Peter Reaich proudly accepted the Best Southern Hemisphere Table Olive award.
AIOA winners prove EVOO is better late than ever! It was a long time coming but from a quality perspective, the 2017 Australian olive harvest was well worth the wait: when the winners of the Australian International Olive Awards were announced on October 10, a record 87%
of entries had been awarded medals. The presentation ceremony was held in conjunction with the AOA National Olive Conference & Trade Exhibition in Adelaide, with the coveted Best EVOO of Show Award going to New South
2017 Australian International Olive Awards – major awards
Best Extra Virgin Olive Oil of Show – Rylstone Olive Press Best Table Olive of show – The Australian Olive Company Best Southern Hemisphere EVOO – Rylstone Olive Press Best Northern Hemisphere EVOO – Longman Xiangyu Olives Development Co Ltd Best Southern Hemisphere Table Olive – The Australian Olive Company Champion EVOO Mild Class 1 – Rusty Gate Estate Champion EVOO Robust Class 3 – Tarralea Grove Jarrahdale Champion EVOO Non packaged – Prema Bros Champion EVOO Varietal (Spanish) – Lisadurne Hill Champion EVOO Varietal (Italian) – Rylstone Olive Press Champion EVOO Varietal (Greek) – Rio Vista Olives Champion EVOO Varietal (Other) – Oliozito Champion EVOO Flavoured (Citrus) – Olive Twist Champion EVOO Flavoured (Other) – The Sathya Olive Company Champion Table Olive Kalamata – Cicada Champion Table Olive Wild – The Australian Olive Company Champion Table Olive Flavoured – The Sathya Olive Company Best EVOO – New South Wales / ACT – Rylstone Olive Press Best EVOO – South Australia – Prema Bros Best EVOO – Tasmania – The Village Olive Grove Best EVOO – Victoria – Grassy Spur Olives Best EVOO – Western Australia – Tarralea Grove Jarrahdale Best EVOO – Queensland – Barambah Farms 16 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Wales producer Rylstone Olive Press for its Cudgegong II Frantoio varietal. The Cudgegong II also took the Best Southern Hemisphere EVOO and Champion Italian Varietal EVOO awards, while Best Northern Hemisphere EVOO went to China’s Longnan Xiangyu Olives for its Picholine varietal. South Australian producer The Australian Olive Company swept the table olive classes, taking Best of Class, Best Southern Hemisphere Table Olive and the top gong, Best Table Olive of Show, for its Wild Olives.
New silver benchmark EVOO competition Chief Steward Trudie Michels understatedly described this year’s event as “a very successful show indeed”. “Considering the late harvest this year, we were delighted to receive 222 oil entries from 98 exhibitors, a 10.4% increase from last year. These included entries from Argentina, Chile, China, New Zealand and North America,” she said. “The judges gave 49 gold, 85 silver and 60 bronze medals to well-deserving olive producers, in what they deemed an outstanding year in terms of quality. “Significantly, a new benchmark of high silver was set, where in the past it was a bronze. It’s proof that the
Awards
Prema Bros. Sav Catanzariti beat his brothers to the podium to accept the Best EVOO of State – South Australia trophy.
Lachlan Rowntree accepted a swag of medals awarded to Longridge Olives this year.
Australian industry is continually lifting its game and striving for excellence, with the competition providing a great reward for those all those efforts. “Great extra virgin olive oil doesn’t just happen: it takes care and best practice from the grove to the bottle. This year, with delayed ripening experienced across many regions, it also took a lot of patience. Many producers only just had their oils ready in time for judging but some of those entries were among our winners.”
Peter McFarlane said that, while the competition was open to international exhibitors this year, only Australian producers participated. “And unfortunately, entries were down on previous years,” he said. “Quality was a very different story, however, with all 14 entries received achieving medals. The judges awarded a total of 5 bronze, 6 silver and 3 gold medals across four classes, and were impressed with the overall standard of quality this year.” Highest achiever in the table olive classes was SA producer The Australian Olive Company, which took Best of
100% success for table olive entries Table olive competition Chief Steward
Introducing StandUP Pouches with tap
Colin and Elisa Bertuch took home three silver medals for their Mt Buffalo Olives oils.
Dave Purcell and Susan Conde of Scarlett Grove took home gold for their EVOO.
Before
After
StandUP pouches provide innovative pouch packaging for beverages and foods such as olive oil, vinegar, dressings, juice, wine, tea, cocktails and more. Benefits of StandUP pouches • Cheaper than glass bottles or tins • 80% less C02 than glass bottle • Low carbon footprint • Improved logistics, easy transportation and storage
• Amazing space saving benefits: 1 x pallet of StandUP pouches = 3 x pallets of bottles • Available in 1.5, 2 and 3 litre capacity options • Convert and reshape your existing design or have Closures Online design your very own StandUp Pouch artwork.
To place your order contact us: sales@closuresonline.com.au or phone +61 426 875 855 www.closuresonline.com.au
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 17
Awards
Ed Vercoe was thrilled with Cicada’s Champion Kalamata win.
Annie Paterson of Nullamunjie Olive Groves was also among the medal winners.
Show, Champion of Class and gold for its Wild Olives, silver for its Kalamata and bronze for its AOC Gourmet Mix. NSW’s Alto Olives also made the major award winners’ list, taking gold for its Wild Olives, two silvers for Green Olives and three bronze medals – one each for its Green Olives, Alto Misto medley and Black Kalamata. SA producer Cicada filled out the top three, taking gold and Champion of Class for its Kalamata, and bronze for its Green Verdale.
New international status and classes For the first time, this year’s competition gained international status, welcoming extra virgin olive oil, flavoured oils and table olive entries from both northern and southern hemisphere producers. New classes were created to celebrate oil varietals from key olive growing countries, and additional intensive training was undertaken by all judges. Head Judge Shane Cummins said this not only assisted in calibration prior to judging but also enabled a broader understanding of the flavour spectrum. “Judging took place in Adelaide in late September, with a team of more than 30 experts from across the globe meeting for three days of training and judging,” Cummins said. “Competition was strong and the judges had a tough job, particularly given the number of high-scoring entries competing for the major awards. “We were lucky to have this level of combined international knowledge and experience in such an outstandingly competitive year - and Australian EVOO lovers are just as lucky, with so many award-winning 2017 oils now available.”
Tracie Bettio was all smiles as she collected Rio Vista Olives’ gold award.
Images: Mike Lamond, Good Fruit and Vegetables Full results are available at: www.internationaloliveawardsaustralia.com.au.
Martin and Sophie Grace of Lentara Grove got the trifecta, taking home gold, silver and bronze medals.
18 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Awards
NSW producers claim top spots at Hunter Show NSW producers Varapodio Estate and Olives from Broke took home the top awards at this year’s Hunter Olive Show, named Best EVOO of Show and Best Table Olive of Show respectively. They beat a growing field competing in the popular regional show, which this year saw 60% of entries come from outside the Hunter Region. 2017 saw record entries to the show, coming from Tasmania, Victoria, South Australia and all regions of NSW. Support was strong across all categories, with entries up for oil classes as well as table olive and tapenades. Convenor Alan Smith said this year’s competition introduced a number of new awards. “For the first time we presented regional EVOO awards for Tasmania, Victoria and NSW excluding the Hunter area, as well as our traditional Hunter Valley award,” he said. “As we get more and more regional entries across more classes we will introduce more of these types of awards.” And Smith said they are confident the entries will continue to grow thanks to the competition’s value-for-money offering. “With the support of our sponsors we have been able to keep the show an affordable one - particularly the Hunter Bottling Company and The Olive Centre, both of whom have supported us for many years,” he said. “Entry fees of $39 for oils and $29 for table olives mean that both smaller and larger producers can afford to submit multiple entries across a variety of classes, and we expect to maintain the same entry fees in 2018. “We also aim to give all entrants a good experience of show judging, with special attention given to providing meaningful feedback for each entry.”
Celebrating their respective successes at the awards presentation were, from left: Hunter Valley producers Jim Herlihy and Marie Kearns of Olives from Broke, with Michelle and Dimi Dios of Treowen Estate in Victoria.
Rosto Olive Grove’s Roey Higgs beat the other locals for Best EVOO from Hunter Valley Fruit.
Hunter Olive Show major awards: Hunter Bottling Company Trophy for Most Successful Exhibitor - Adina Vineyard & Olive Grove The Olive Centre Trophy for Best Extra Virgin Olive Oil of Show - Varapodio Estate De Masi Trophy for Best Extra Virgin Olive Oil from Hunter Valley Fruit - Rosto Pty Ltd
Olivegrower & Processor Trophies for Best Extra Virgin Olive Oil from: • • •
Tasmania - Glendale Olives Victoria - Paringa Ridge NSW excl Hunter Region - Varapodio Estate
Ace Ohlsson Trophy for Best Infused Oil - Fedra Olive Grove Adina Vineyard and Olive Grove Trophy for Best Table Olive of Show - Olives from Broke Olives NSW Trophy for Best Table Olive from Hunter Valley Fruit - Olives from Broke Plasdene Glass-Pak Trophy for Best Tapenade or Olive Spread of Show - Hunter Valley Olive Company
Fedra Olive Grove’s Jeff Konstantinou was delighted with his cache of awards, which included Best Infused Oil of Show, Best in Class - Infused, and Gold, Silver and Bronze awards. Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 19
Awards
Crops down but entries up for 2017 Royal Adelaide Olive Awards The accolades were shared among three states at this year’s Royal Adelaide Olive Awards, presented on 30 September at the National Wine Centre, Adelaide. The Michael Burr Prize for Best Oil in Show was won by Victorian producer Boundary Bend for its Cobram Estate Ultra Premium Picual EVOO, which also won Best Oil of Provenance. Boundary Bend then added the Best Medium Oil, Best Producer and Best Processor Awards to its cache. New South Wales’ Rylstone Olive Press took the Best Regional Oil award for its Cudgegong EVOO, with the remaining major awards going to producers across South Australia’s major growing regions. The competition received a total of 110 entries this year, coming from all olive producing states and the ACT. This represented an increase of more than 30% on last year’s 83 entries, despite a year widely acknowledged as difficult and a significantly late harvest. “The level of entries this year was very enthusiastic,” Olives South Australia President Michael Johnston said. “In particular, the interest from interstate was brilliant and is most encouraging. I think it’s indicative of the way our show is progressing and we hope to lift the profile even further into the future by casting our judging net wider, including across the Tasman.” Trudie Michels headed the judging team, which awarded 18 Gold (16% of
entries), 30 Silver (27%) and 43 Bronze (39%) medals, and described this year’s oils as “a joy to taste”. “The best oils were complex, savoury and harmonious,” Michels said. “They were fresh and lively, and abundant in olive fruit and varietal character, with great aroma transfer to the palate. They also had great mouthfeel and long length with balanced pungency and bitterness. “Feedback from judges in the Best in Show taste-off was that it was a very tough competition, with scores incredibly close.” In the table olive classes entries were down due to the very late ripening season, however a medal count of three gold, seven silver and two bronze was achieved - an impressive 80% of the 15 entries. Johnston said the early signs are for a good harvest in 2018, which he hopes will also translate into an even higher level of entries next year. “We’re confident that the emphasis on provenance – an increasingly important factor for discerning consumers - means our competition provides producers with the marketing opportunity they are looking for to set their products apart.” The results booklet can be downloaded at www.olivessouthaustralia.org.au, where you’ll also find more great images from the celebrations.
Cicada’s Ed Vercoe received the Best Table Olive shield from Adelaide Central Market personality Mark Gleeson.
Tarynn Barrie of Boundary Bend received the Best Oil of Provenance award from Olives SA board member Steve Pantelos.
2017 Royal Adelaide Olive Awards Special Prizes
Dr Michael Burr Trophy/The Olive Centre Best Oil of Show: Cobram Estate Ultra Premium Picual EVOO NSW Department of Primary Industries Olive Oil Testing Best Oil Of Provenance: Cobram Estate Ultra Premium Picual EVOO Seasol Best SA Oil in Show: Jumbuck Olives Agromillora Australia Best Regional Oil: Rylstone Olive Press Cudgegong EVOO Cospak Best Packaging: Romley Estate Olive Oil Olives SA Best Mild Oil: Auburn Olive Oil Manzanillo Corregiola Blend Olives SA Best Medium Oil: Cobram Estate Ultra Premium Picual EVOO Olives SA Best Robust Oil: Wattle Hill Olives Lecure Olives SA Best Multi-Region Oil: Jumbuck Olives Olives SA Best Open Oil: Nangkita Olives Olive Oil Packaging Services Best Flavoured Oil: Currawong Lemon Agrumato Olives SA Best Producer: Boundary Bend Ltd, Cobram Estate. Olives SA Best Processor: Boundary Bend Ltd, Victoria Olives SA Best Table Olive of Show: Cicada Kalamata 20 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Head Judge Trudie Michels presented a delighted Rhonda Seymour of Auburn Olives with her Silver award.
Awards
Perth Royal Olive Awards “a judges’ delight” Good weather and a ‘bountiful harvest’ saw an impressive array of high quality entries received across all categories for the 2017 Perth Royal Olive Awards. After low numbers last year, 128 oils were received from 62 entrants for this year’s competition, with 86% receiving a medal - 15 gold, 49 silver and 46 bronze. Of the 15 flavoured oils entered in the show, 14 received a medal. Top oil awards were shared across the country, with Best Oil of Show going to Victoria’s Cobram Estate for its Hojiblanco and Best Boutique Oil awarded to NSW producer Arkstone Olives for its 100% Manzanillo (NSW). WA producers took out the other two Best of Class awards, Best Flavoured Oil going to Guinea Grove’s Kaffir Lime Crush and Best WA Oil to Tarralea Grove for its Barouni Kalamata Volos EVOO. WA producers also championed in the table olive classes, with Sathya Olive Company taking Best Olive of Show for its Nuja’s Pickled Olives, South-Indian style, and Rokewood Olives’ Greek Style Kalamata Olives named Best in Class Kalamata.
Anne and Barry Sander of Tarralea Grove took the trophy for Best WA Oil.
WAOC Life Memberships The winners were announced at the Awards Dinner held on 9 September, where the industry gathered to celebrate its people and their efforts over the season – and beyond. As part of this, the evening kicked off with presentation of WAOC Life Membership awards to Tim Martella and Professor Stan Kailis, both long-time contributors to the WA olive industry. Distinctive, vibrant and lively oils EVOO competition moderator Isabella Okis described this year’s judging task as “an absolute delight for all the judges”. “We had distinctive, vibrant and lively oils with polyphenol levels ranging from 65 to 712. The result was a wide range of delicate, medium and robust oils,” she said. “While 2016 was not a kind year to the olive industry, this year we had a dry autumn, with rains starting at the beginning of July. The good weather permitted a bountiful harvest, and we had a great competition with some superb oils and table olives.”
The Sathya Olive Company’s Tanuja and Keith Sanders added Best Olive of Show award to their medal list.
Perth Royal Olive Awards major award winners: Best Oil of Show: Cobram Estate - Hojiblanco (Vic) Best Olive of Show: Sathya Olive Company - Nuja’s Pickled Olives, South-Indian style Best Flavoured Oil: Guinea Grove - Kaffir Lime Crush Best Boutique Oil: Arkstone Olives – 100% Manzanillo (NSW) Best WA Oil: Tarralea Grove - Barouni Kalamata Volos EVOO Best Olive of Class: Rokewood Olives - Greek Style Kalamata Olives
Rae Jefferies and Angus Cowling of Guinea Grove took gold and Best Flavoured Oil for their Kaffir Lime Crush. Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 21
Awards
Cooking shows promoted EVOO’s versatility in the kitchen and featured both overseas and local chefs, including Chef Tanaka on “Olive oil cooking in dessert sweets”.
The crowd at July’s Marche event is proof of Japan’s growing interest in olive oil.
More local success at OLIVE JAPAN 2017 Australian and New Zealand producers once again made their mark at the annual OLIVE JAPAN 2017 International Olive Oil Competition, taking home a total of 16 medals, five Gold and 11 Silver, for locally produced oils. While entrants from the traditional ‘old world’ olive oil producing countries dominated the results, ‘new world’ producers overall did well, including a Best of Show Premier Medal to US producer Lucero Olive Oil. Australia’s Boundary Bend proved the quality of its oils from both hemispheres, adding three medals for its US-produced oils to the four for its Australian products, while Australia’s Camilo Olives and New Zealand producer Telegraph Hill also topped the local winners list with three medals each. Our part of the world has strong
connections with the event, with Australian and New Zealand judges taking part since the competition’s inception. OLIVE JAPAN General Director Toshiya Tada is also on the judging panel for the inaugural Australian International Olive Awards.
Educational focus Organised by the Olive Oil Sommelier Association of JAPAN (OSAJ), an independent body for consumer education around olive oil, OLIVE JAPAN comprises an International Olive Oil Competition in April followed by the International Olive Marche event in July. The two-day Marche presents award winners to both consumers and trade representatives, while promoting olive oil’s health, flavour and other benefits via stage shows including tasting workshops and cooking demonstrations. More than
OLIVE JAPAN 2017 Australian and New Zealand winners Gold ALTO Olives - ALTO Vividus Boundary Bend - Cobram Estate Premiere Boundary Bend - Cobram Estate Robust Extra Virgin Olive Oil Telegraph Hill - Telegraph Hill Lemongrass, Kaffir Lime & Chilli infused Extra Virgin Olive Oil Telegraph Hill - Telegraph Hill / Roast Garlic infused Extra Virgin Olive Oil
60 olive oil brands participated in the OLIVE JAPAN 2017 Marche, including local producers Camilo Olives and Telegraph Hill.
Published promotion An additional element of the annual event is the official OLIVE JAPAN yearbook, published and sold by the competition organisers. Focussed on consumers and promoting cooking with olive oil, the book lists the competition winners and provides recipes for cooking with award winning oils, developed by the OSAJ chefs. The OLIVE JAPAN 2018 International Olive Oil Competition will be held in April, with dates for the Marche event to be announced later in the year. More information: www.olivejapan.com.
Silver ALTO Olives - ALTO Lemon Boundary Bend – Cobram Estate Classic EVOO Boundary Bend - Cobram Estate Hojiblanca Camilo Olives – Camilo Blood Orange Infused Camilo Olives – Camilo Fruity Blend Camilo Olives - Camilo Olives Farm Blend Gourmet Lovers Australia - Gourmet Lovers EVOO Infused with Garlic & Lemon The Green Olive Grove Olives 2000 - Francesco D’Arc Grove - D’Arc Grove Blend Telegraph Hill - Telegraph Hill Thyme, Sage & Rosemary infused Extra Virgin Olive Oil
22 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | DECEMBER 2017
A quick refresh from the last edition
R&D Insights is the new insert containing the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund. The olive levy is payable on olives that are produced in Australia and either sold by the producer, or used by the producer in the production of other goods. The levy rate on olives is $3.10 per tonne. The investment of R&D funds ($3 per tonne) is managed by Hort Innovation, the not-for-profit, grower-owned Research and Development Corporation (RDC) for Australia’s $9.5 billion horticulture industry. Separately, Plant Health Australia (PHA) manages certain plant health programs on behalf of industry (using a $0.10 per tonne component of the levy). Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.
Risk research underway for the greater good If a crisis was to occur, how ready is the olive industry to address it? Whose responsibility is it to respond in a way that protects the reputation of the supply chain and those within it? Currently, there is no formal plan for industry in place however the recently commenced project Risk and crisis management planning for the olive industry (OL16011) will develop a comprehensive risk management plan and crisis management plan to ensure readiness should an issue arise. A strategic investment of the Hort Innovation Olive Fund, the project will provide a framework, process and understanding of who is to do what, when and how in the event of a crisis. Since June, project lead Dr Duncan Hall from Biologic Pty Ltd, who has extensive experience in major corporate risk and crisis management
in the food sector, has been consulting with industry and reviewing past projects in this space to bolster grower support for the project and inform the development of the first output, the risk register. “The overarching idea of the risk register is to assist the industry in considering and reviewing major foreseeable risks on a national and regional level,” Dr Hall said. “These risks could include exotic pests and disease, chemical use, severe climate events like fire or social risks such as workplace safety events on farms or processing operations and quality issues that may result in a recall of Australian Extra Virgin Olive Oil (EVOO) from retail shelves. “To help gather the information needed, we have been working
closely with the Australian Olive Association (AOA), and engaging growers through face-to-face meetings, online surveys and industry workshops.” Organisations like AOA, Hort Innovation, Plant Health Australia (PHA) and Food Standards Australia New Zealand (FSANZ) have been consulted to provide their perspective of risks and to inform the Plan. These are capable stakeholder organisations with specialised skills and responsibilities, such as PHA, who plays a major role in Australia’s biosecurity. The next stages of the project are:
Work with industry representatives to determine agreed key risks
Develop a risk assessment
detailing the options available to prepare the olive industry for a crisis and how to reduce, minimise or remove the agreed risks
Use the risk assessment to inform
a crisis management plan tailored to address the needs of the industry and offer pragmatic ways continued on page 2
2
Project Lead Dr Duncan Hall continued from page 1
to address issues should they prevail
Provide scenario based
training of olive industry leaders on how best to respond in the event of crisis and communicate to the public, regulators, retailers and the wider olive industry.
The project is scheduled for completion in June 2018. For more information on the project contact Dr Hall on 0402 696 805 or admin@biol.net.au
Research Recap PROJECT NAME: Risk and crisis management planning for the olive industry (OL16011) PROJECT AIM: To develop and maintain the Australian olive industry’s risk management and crisis preparedness and response plan. RESEARCH PARTNER: Biologic Pty Ltd FUNDING: Hort Innovation Olive Fund PROJECT DURATION: One year KEY OBJECTIVES:
Assist the industry in considering and reviewing all possible risks
Develop a comprehensive crisis management plan to offer pragmatic ways to address industry issues should they prevail
Peter McFarlane with Annetta Paterson at Nullamunjie Olive Oil Pty Ltd Cellar Door in Tongio, Victoria.
OliveCare™ Code of Practice flags challenges for the future The now-completed levy-funded Australian olive oil code of practice implementation (OL13007) project focused on three key areas of the industry – formally certifying Australian olive products; monitoring industry compliance with quality standards, which included regular market surveys; and building skills and capacity through training programs. Code of Practice Administrator, Peter McFarlane, said market surveys have shown that consumers can be confident they’re receiving value for money in buying Australian extra virgin olive oil (EVOO). Many overseas competitors have also shown recent improvement in the quality of their products, making Australian consumers the winners and serving as a reminder for Australian producers not to become complacent in delivering high quality EVOO products. The project provided for certification of local olive products in both domestic and export markets,
through the OliveCare™ Code of Practice set and maintained by the Australian Olive Association. Mr McFarlane said seven trade marks were registered for use – three for olive oil, two for flavoured olive oil, one for table olives and one for manufactured products containing olive oil. Regular national market surveys of local and imported product were carried out to assess compliance with the Australian Standard for olive oil, the voluntary standard for table olives, the ANZFA Food Standards Code, and Australian Consumer Law. Over the past three years, a total of 176 Australian and imported olive oils labelled as EVOO were purchased from supermarkets, independent retailers or online and tested for chemistry, sensory properties and freshness under the OliveCare™ Code of Practice protocols. The oils tested were from Australia, Italy, Spain, Greece and other countries in the European Union.
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Producers warned not to be complacent The results have prompted Mr McFarlane to warn local producers not to ‘rest on their laurels’ in their commitment to quality and freshness. “The latest survey in July-August 2017 shows a dramatic improvement in the quality of imported oils, up from 16 per cent meeting the quality requirements in 201516 to 63 per cent meeting the quality requirements in 2017,” Mr McFarlane said. This compares with 73 per cent of Australian products that met the quality requirements for EVOO in 2017, up from 60 per cent in 2015-16. “This may be because Spain and other European suppliers have low stocks so aren’t sending older oil to Australia, and possibly because we’ve put a lot of pressure on competitors with our consistently higher quality Australian EVOO products,” Mr McFarlane said. “But we have to give credit where credit’s due, because there’s been a big turnaround in the quality of imported oils. We can’t afford to be complacent and we can’t rely on negativity towards overseas product.” Mr McFarlane said while consumers can be confident they’re getting premium quality Australian olive oil and value for money, local producers must pay increased attention to stock control as 30 per cent of the EVOO tested was not as fresh as it could be (37.5 per cent of imported and 23 per cent of Australian products). “We will work with those companies with failed products to identify causal factors and how to rectify them, as well as providing constructive feedback to other brand owners,” Mr McFarlane said. “Producers and marketers also need to regularly test olive oil stocks for compliance, and ensure lot numbers and Best Before Date (BBD) information is included on product labels.”
Foodland Glenelg South SA.
Clear preference for mix of online and face to face training The project also aimed to boost olive industry skills and capacity through Code of Practice training programs that involved regional olive associations. The registered training organisation River Murray Training (RMT) has developed a suite of six accredited e-learning modules to support the Code of Practice, including implementing a HACCP-style food safety and food quality plan, export readiness training and sensory assessment training for competition judges of EVOO and table olives. All e-learning modules are designed to link to relevant national training competency standards that comply with the Certificate III in Food Processing. Six olive industry enterprise trainers have been trained by RMT to deliver Code of Practice training modules to olive producers in collaboration with state and regional olive industry associations. However, Mr McFarlane said the training program had highlighted a dilemma. While an online e-learning format enabled the olive industry to reach more growers, the growers themselves said they preferred face to face training. “We’ve haven’t got the resources to implement workshops to build skills and capacity, but we need to combine the online and face to face components to satisfy growers’ preferences,” he said. “Part of our project was equipping trainers with the skills to deliver the workshops, so if we need these
trainers to deliver regional courses, it may require resources from the state olive associations to achieve a better uptake of technology and the learning materials.” This project was funded by Hort Innovation, using the olive research and development levy and contributions from the Australian Government. Hort Innovation is the grower owned, not-for-profit research and development corporation for Australian horticulture. For more information about the Australian Olive Association’s Code of Practice, and guidance on its implementation, contact Code of Practice Administrator Peter McFarlane at the Australian Olive Association on 0418 839 836 or at peter@mc.com.au
Research Recap PROJECT NAME: Australian olive oil code of practice implementation (OL13007) AIM: To enhance consumer confidence in Australian olive products RESEARCH PARTNER: McFarlane Strategic Services FUNDING: Hort Innovation Olive Fund PROJECT DURATION: Three years KEY LEARNINGS:
Australian olive oil producers should not ‘rest on their laurels’
Olive oil producers and marketers should give increased attention to stock control, as 30 per cent of EVOO is not as fresh as it could be
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Know your SIP from your SIAP The olive industry has a five-year plan to address key concerns to help empower growers of any size with knowledge and resources to build a more productive and profitable business. The Olive Strategic Investment Plan 2017–2021 (SIP) is an investment roadmap for the Hort Innovation Olive Fund. It outlines the priority areas for R&D investment, helping to guide decisions on projects to be funded by the olive levy. The 27-page document has been developed by Hort Innovation in consultation with growers, the Australian Olive Association (AOA), and the broader olive industry. The plan can be downloaded from the Hort Innovation Olive Fund page at www.horticulture. com.au/olive.
From more cost-effective harvesting solutions to educating the food service sector on the health benefits of Extra Virgin Olive Oil (EVOO), the plan reflects the industry identified and agreed objectives for future levy investment. The plan is structured around three investment outcomes: 1. Improved on-farm productivity, sustainability and product quality 2. Increased demand for Australian olive products within Australia and in key overseas markets 3. Greater skills, capacity and knowledge in the industry. The three SIP outcomes ensure all R&D projects are consistent with the agreed industry strategy and objectives, from concept proposal through to project delivery.
Every levy-funded R&D project for the olive industry reflects at least one of the three outcomes.
How is the SIP used? Project ideas can be submitted by any interested party at any time via the Hort Innovation website, and each suggestion is weighed up through an advisory process to ensure it reflects the agreed strategic objectives for the industry. To assist in this advisory process, Hort Innovation has an olive Strategic Investment Advisory Panel (SIAP). The SIAP is currently comprised of nine levy-paying growers, processors and technical experts, chaired by an independent consultant to ensure the panel operates with good governance.
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The role of the SIAP is to help weigh up new project ideas to ensure R&D investment decisions are balanced and prioritised... The SIP is used by the SIAP to help guide advice to Hort Innovation in relation to a number of new R&D concepts and ongoing projects as required.
The SIAP can also provide recommendations to Hort Innovation if they feel a project warrants certain industry representatives to be involved, and provide names of suitable industry contacts.
Role of the SIAP
The SIAP is just one part of the advisory process Hort Innovation employs as part of its procurement based investment process for R&D projects.
The role of the SIAP is to help weigh up new project ideas to ensure R&D investment decisions are balanced and prioritised by the current needs of the industry, and act as guardians for the SIP. Each member of the SIAP has been selected based on skills criteria, with consideration given to large and boutique growers to ensure every sector of the industry is fairly represented in the decision-making process.
Another key part of the advisory process is the establishment of project reference groups for certain contracted R&D projects. The reference groups consist of industry experts to oversee and provide input to the project service provider throughout the project duration.
MORE INFORMATION The make-up of the current SIAP and summaries of each meeting can be found on Hort Innovation’s Olive Fund page at www.horticulture.com.au/olive
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Conference shares important industry reminders With the 2017 National Olive Industry Conference and Trade Exhibition done and dusted, delegates can look to the next season ahead, equipped with the latest industry insight and research findings. Around 130 representatives from across the olive industry supply chain gathered at the Adelaide Convention Centre on 10 – 11 October to learn the latest technical information from industry leaders, network and celebrate the achievements of those striving for excellence. From maximising grove productivity to selling your business story to media, the two-day program offered delegates a variety of relevant topics, with a number of new and old industry players keen to absorb as much information as possible. Australian Olive Association CEO Greg Seymour felt the conference content was well received and there was a sense of cautious optimism amongst the attendees about the industry.
“A key learning from the conference is the need to be constantly improving to stay in the game,” Mr Seymour said. “The importance of promoting our product and utilising technology to increase efficiency and productivity was a very clear theme throughout the presentations.” Delegates got a taste of the work being done to promote Australian Extra Virgin Olive Oil (EVOO) usage to the food service sector, through the levy-funded project Olive Oil Food Service Program (OL16004). Oil producers were advised that they can’t afford to rest on their laurels, with recent findings from Peter McFarlane on the project Australian olive oil code of practice implementation (OL13007) indicating that imported EVOO had improved in quality when measured against The Australian Standard for olive oil (AS5264-2011). Other R&D projects presented at the conference included an update on
Presenter Stacey Wordsworth. Credit: Mike Lamond, Good Fruit & Vegetables
the China Project from Chris Mercer and the recently commenced olives communication program, presented by Stacey Wordsworth from Cox Inall Communications, which shared insight into the communication preferences of the industry and new resources available for growers and processors to keep up-to-date with the latest R&D. The conference also included an evening function, the Australian International Olive Awards Presentation Dinner, to recognise and celebrate the growers striving to produce high quality product. “This year was the inaugural Australian International Olive Awards. This new competition is a way for all Australian producers to compete against the best on the international stage without the extra hassle of having to enter competitions offshore,” explained Mr Seymour. “There were an astounding 194 medals awarded in total including 49 gold (17 awarded in 2016), 85 silver (47 awarded in 2016) and 60 bronze medals (77 awarded in 2016). “It is exciting to see the industry working well to produce better quality oil and striving for excellence.”
Presenter Peter McFarlane. Credit: Mike Lamond, Good Fruit & Vegetables
The conference is facilitated through the project National olive industry conference and trade exhibition (OL16010), funded by Hort Innovation using the olive research and development levy and contributions from the Australian Government, with in-kind support from the Australian Olive Association. The project will also help facilitate the 2018 and 2019 conferences.
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PROFILE
Five minutes with Will Gordon Originally from a sheep and cropping farm near Colac in Victoria, Will studied agricultural science and agribusiness at Melbourne University and has held a range of portfolios within Hort Innovation over the years. He is currently one of the organisation’s Relationship Management Leads, and has served as Relationship Manager for the olive industry for around two years. For Will, the most rewarding aspect of his role is having the opportunity to visit growers one-on-one across the country and hear about the issues that matter most to their businesses. “We have invested in a range of R&D projects to address key issues for the industry. Talking with you provides a crucial feedback mechanism to help ensure we are investing in priority areas,” Will said. “I can also provide updates on current olive levy investments and how outputs from these can help your business grow.”
What does your role as Relationship Manager entail?
What are the key opportunities for the olive industry?
My role is to develop a sound understanding of the industry, including any opportunities or risks that face the sector, as well as the drivers of profitability for growers. I then work closely with growers and the broader industry, through the Strategic Investment Advisory Panel, to ensure we invest levy funds and funds from the Australian Government into the areas that are deemed to be the highest priority. My role is also to form a key link between growers and these strategic levy investments.
The industry’s greatest strength is its product but there are plenty of consumers out there that are either bewitched by the latest fad or simply don’t understand olive oil well enough. In addition, many consumers have no idea that we have a strong olive industry here in Australia. There’s a great opportunity to build support for the Australian industry and increase consumer understanding of the benefits of olive oil. There are a number of projects and non-levy funded activities in place to do this and we are all eager to get results.
What is the most common feedback you receive from growers?
While we have a range of options for seeking advice from growers, the one-on-one interactions we have are invaluable. By staying in touch with Hort Innovation, growers will also be staying in touch with the latest R&D results and projects. I’m always available by phone or email to talk.
That depends a bit on the grower of course, but probably the most common issues we hear about from growers are production related. That said, we also have plenty of discussions about risk management (food safety, biosecurity etc) and stimulating demand.
Why should growers contact you? What is the best way to do this?
MORE INFORMATION Contact Will on 0427 920 924 or will.gordon@horticulture.com.au
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Growers urged to ‘travel and learn’ with Churchill Fellowship Olive growers have the chance to travel to other olive-producing countries and learn new information, technology and skills to benefit the Australian industry, through a Churchill Fellowship sponsored by Hort Innovation. Greg Seymour of the Australian Olive Association (AOA) says a Churchill Fellowship is a chance to explore new ideas and network with growers overseas, to improve the local industry. “Whether it’s a research project looking at grove management, testing, quality control, storage or varietal suitability, we can refine the information, technology, skills and experience gained in a Churchill Fellowship and apply it to Australian conditions,” Mr Seymour said. “We’re a comparatively small and new industry and there is much we can learn from olive production in other parts of the world, to continue to produce consistently high quality products and achieve financial viability in Australia.” Hort Innovation, as part of the Hort Frontiers strategic partnership initiative, has joined forces with the Churchill Trust to offer three Fellowships annually, each valued at around $26,000, to drive innovation and transformation within Australia’s horticulture industry.
The Fellowships are open to any horticulture industry participants, including olive growers, who have an idea for a research project that can benefit the sector. Olive grower and Churchill Fellow, Peter Birch, studied European pruning and training methods for modern olive growing, with a special emphasis on tree physiology. Mr Birch says the Fellowship was extremely valuable in flagging which direction the industry was going to take. "We used the knowledge gained to work out our ongoing strategy for pruning and harvesting our grove, which was planted in 2000, and we have kept the contacts we made,” Mr Birch said. “One benefit was that we were inspired to design and build a small harvester and then invested in a Colossus harvester, which was being designed in Argentina when we were visiting there. “The Colossus technology became a joint venture between the Argentinian designers and Boundary Bend under the Macteq brand. We’ve since owned four of these harvesters and been consulted as the machines were updated and improved.” Chief executive of the Churchill Trust, Adam Davey, says there are two things every Churchill Fellowship applicant must display.
Chief executive of the Churchill Trust, Adam Davey.
“The first is to present a research project that will provide benefit to the Australian community. The second is showing how all of the skills, insights and knowledge gathered from world experts can be shared when returning home,” Mr Davey said. “A Churchill Fellowship is for anyone who would like to see what other countries are doing to inspire new ideas, innovation and excellence, and because it’s held in such high regard, it provides access to expertise that is not typically available to everyone.” Greg Seymour from the AOA says if growers have a research project that would benefit the olive industry, they should apply. “It’s a chance to travel, explore, discover and then share your knowledge with your peers – why wouldn’t you?”
Applications for Churchill Fellowships open on 1 February 2018, but now is the time to start thinking of project ideas. For more information visit https://www.churchilltrust.com.au/ application-process/how-to-apply/. Or contact Sharyn Casey at Hort Innovation on 0414 257 616 or sharyn.casey@horticulture.com.au
This R&D Insights insert has been funded by Hort Innovation using the olive research and development levy and contributions from the Australian Government. Hort Innovation is the grower‑owned, not‑for‑profit research and development corporation for Australian horticulture.
New Zealand – Awards
Picual shines at 2017 NZ EVOO Awards Picual was the star at this year’s NZ EVOO Awards presentation, with the varietal taking out both the Best in Show and Best Boutique awards, along with a Best in Class and multiple medals. : Wairarapa producer Loopline Olives took the coveted Best in Show award for the second time with its Picual, pipping Akaroa producer Robinsons Bay’s GB2 by just half a point for the top gong. Juno Olives from Wairarapa won the Best Boutique and Best in Class Boutique Medium Single Varietal with its Juno Picual, with the Reserve title going to fellow Wairarapa producer Blue Earth for its Tuscan Blend – again, by a fraction of a point. Best Flavoured Oil was won by The Olive Press, Wairarapa for their Pressed Gold Lemon/Lime Infused, while also taking the Best Processor trophy for the fourth time from fellow finalists Simunovich Olive Estate and Waipara Olives. And this year’s Best Label award was won by Wairarapa producer Olivo, from a strong pool of finalists including Number 29, Narbey, Olive Black and Waipara Groves. All up there were 19 gold, 43 silver and 33 bronze medals awarded, while seven entries received no award. Medals were spread across all regions – Wairarapa 44, Canterbury 12, Nelson 9, Hawke’s
Helen Meehan of Olivo Ltd received the Kiwi Labels Best Label Trophy from Kevin Powell.
The Imerys Talc Trophy for Best Processor was presented by international judge Domenico Castria (centre) to winners Mike Hanson (left) and Bruce McCallum, of The Olive Press, Wairarapa.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 31
New Zealand – Awards
Celebrating the Wairarapa region’s success in this year’s competition were, from left: Jo and Andrew Priddle, Wairarapa Olive Harvesting; Richard Lee, Olive Black; Mark and Kate Bunny, Loopline Olives; and Bruce McCallum, Rod Lingard and Mary McCallum, The Olive Press.
Bay and Kapiti 8, Northland 6, Auckland 4, and Bay of Plenty, Central Otago, Marlborough and Waiheke Island 1 each. ONZ EO Gayle Sheridan said Head Judge Giuseppe di Lecce rated the New Zealand EVOOs as “comparing very favourably with the top oils worldwide”. “I have been involved in the assessment of olive oils at a number of international competitions this year, including the prestigious New York International,” di Lecce said.
“The oils entered in the New Zealand Extra Virgin Olive Oil Awards, in particular the Picual, are some of the best Extra Virgin Olive Oils I have tasted this season.” The complete list of results and more photos from the 2017 Awards Dinner can be viewed on the Olives NZ website: www. olivesnz.org.nz.
2017 NZ EVOO Awards major winners Best in Show – Loopline Olives Picual - Wairarapa Reserve Best in Show – Robinsons Bay EVOO GB2 Canterbury Best Boutique - Loopline Olives Picual - Wairarapa Reserve Best Boutique - Blue Earth Tuscan Blend Wairarapa Best Flavoured/Citrus - Pressed Gold – Lemon/Lime Infused – Wairarapa
Best in Class awards:
Boutique Intense Single Varietal - Juda Olives Picholene Canterbury Mild Single Varietal - Noble Estate Mission - Kapiti Mild Blends - Pressed Gold Mild - Wairarapa Medium Blends - Blue Earth Tuscan Blend - Wairarapa Medium Single Varietal - Juno Picual - Wairarapa Flavoured Other - Juno Rosemary Olive Oil - Wairarapa Citrus - Pressed Gold Lemon/Lime Infused - Wairarapa Commercial Medium Blends - Robinsons Bay GB1 - Canterbury Intense Blends - Robinsons Bay GB2 - Canterbury Intense Single Varietal - Waipara Groves Piqual Canterbury Mild Blends - Kapiti Koroneiki/Frantoio - Kapiti Mild Single Varietal - Olive Black Frantoio - Wairarapa Medium Single Varietal - Loopline Olives Picual – Wairarapa
Elated is only word for Loopline Olives’ Kate and Mark Bunny as they accepted their award from head judge Guiseppe di Lecce.
32 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
New Zealand – Focus Grove Project
Summary of Focus Grove progress to date and key learnings Dr Stuart Tustin Plant and Food Research
Overview The third round of Olives NZ Focus Grove Project field days were held in October and November 2017. This presentation summary compiles the overall learnings from the project to date, interpreting the data and results from all the participating groves. It highlights specific issues of ‘focus’, drawing on the actual results from across each of the groves. Tree renovation and restructure for enhancing productivity We typically have been confronted with redeveloping 15-20 year old trees that have had no horticultural management in their lives to date. Trees are excessively tall with very poor leaf quality. The primary intervention, to remove one-two major limbs to introduce light to the interior canopy, is showing the anticipated responses of regeneration of new shoots and improved overall tree leaf canopy growth. (Also refer to spray program section later). In some groves renovation pruning was begun one year earlier than the Focus Grove Project. These now have two-year old renewal growths that show significant flower presence in the beginning of their third season from initial restructuring. This is a vital observation, indicating the anticipated maintenance of tree productivity during redevelopment as well as a commentary on leaf retention on new growth. The achievement in long term leaf retention is indicative of the co-dependence between tree structure and the comprehensive spray program.
floral intensity from the previous year so is not unexpected. Additionally, we think that the improved tree structure is now contributing to ensuring improved bloom. The strategy to manage the crop load on trees if fruit set is successful will require secondary thinning pruning to reduce total fruiting volume. This is necessary to enable adequate annual shoot growth (for next year’s flowers) and reduce tree yields from being excessive. A secondary effect of excessive fruit number is a lower oil yield at pressing. So for high quality oil we think a controlled crop volume of more optimally ripened olives is the preferred management approach.
Improved bloom Coming into the new 2017-18 crop cycle, all Focus Groves show exceptionally high flowering. This does follow a lower
Grove disease control - spray programs Our groves present a spectrum of success with disease control. At the upper end, groves are becoming very
At the Olives on the Hill, Mangawhai FGP Field Day the focus was on flower health and management, and attendees got up close in their activities.
clean of obvious disease and the overall grove inoculum load appears to be diminishing. This is further reducing disease pressure and enabling even better outcomes from the spray regimes. Alternatively, where the spray regimes have not been adhered to adequately we are actually seeing disease presence increasing when disease-risk weather conditions occur. This second scenario is limited to just a single grove. We have seen evidence of direct loss of crop to anthracnose infection of bloom and young fruitlets. Where spray programs are used well but seasonal conditions occur that cause long intervals between sprays because of ground conditions (typically in winter), it seems that disease control is better than may have been anticipated. The outcome from this is that control of grove disease pressure and retention of leaf canopy is somewhat more positive than expected.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 33
New Zealand – Focus Grove Project
‘Crop thinning’ pruning removes old diseased secondary limb sections to reduce total flower numbers.
re-applied). In addition we recommend including the systemic fungicide Difference with the first Manzate spray at about 5% open bloom. This is to give some extra protection at a very vulnerable period in the crop calendar.
Coppicing and structural pruning has seen strong regrowth and improved tree health in the Olives on the Hill grove.
The significance of this observation cannot be over-emphasised because the inference is that a robust disease control regime does not have to be perfect to achieve meaningful durable benefits. In response to losses of fruit from bloom stage through early fruit development and also to fruit rot at maturity, caused by anthracnose, we have modified the spray program recommendations to close a potential infection gap. The issue arises from anthracnose infection at flowering, even though the disease expression may occur during later fruit development or at ripening.
Regrowth from earlier pruning is vigorous and, significantly, free of leaf disease.
Recommended regime The revised recommendation is to use a Manzate program applied at sevenday intervals over the three weeks of flowering (regardless of rainfall - except if 20mm+ rain occurs during flowering the Manzate must be immediately
34 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Summary The stage of the Focus Grove project has now been reached where we can begin to observe the beneficial effects of leaf canopy health and tree structure on flowering, fruit set, fruit growth and harvested yields. The grove management improvements enable olive groves which have substantially greater growth potential than has been historically evident. The expectation is that such groves have a considerably higher (but unquantified) productivity potential, beginning with better fruit set from an abundant flowering. These features and the subsequent control and management of the ensuing crops will provide the next tranche of knowledge of grove performance under New Zealand maritime climatic conditions. Project completion The final Focus Grove Field Days are scheduled for March 2018 and there will be a full presentation on the project at the 2018 Olives NZ Conference in October. This report was prepared at Milestone M09 of the Sustainable Farming Fund Project 404831: Increasing Market Share for NZ EVOO. Full details of the project and previous reports are available on the Olives NZ website: www.olivesnz.org.nz.
New Zealand
New regulations in force for hazardous substances New regulations for working with hazardous substances came into force across New Zealand on 1 December this year. While many of the existing rules will transfer across to the new regulations, there are key changes that people need to be aware of. The regulations apply to all workplaces that use, manufacture, handle and store hazardous substances including fuels and LPG, acids, cleaning solutions and agricultural chemicals. As grove owners and/or processors, no doubt this includes you. WorkSafe estimates that New Zealand workers are 10 times more likely to die from work-related health risks such as hazardous substances than from workplace safety incidents. People working with or around them risk explosion, fire, and serious health issues, yet there is a higher level of complacency about the dangers of hazardous substances than other workplace risks. “The harm from inhaling toxic vapours or contact with some substances is often unseen. Workers may be unaware they are being exposed, and the effects of exposure may not be discovered for many years,” WorkSafe General Manager Operations and Specialist
The regulations bring an expectation on everyone working with hazardous substances to know what those substances are, the risks they pose and how to manage those risks.
Services Brett Murray said. “The Regulations are aimed at reducing the harm from hazardous substances in the workplace and will increase the focus on their safe management. They bring an expectation on everyone working with them to know what those substances are, the risks they pose and how to manage those risks.”
What’s changing The rules for work-related activities involving hazardous substances are moving from the Hazardous Substances and New Organisms (HSNO) Act to the Health and Safety at Work Act (HSWA). Many of the existing requirements continue under the new Regulations, so if your business is complying now, there may not be much more you have to do. However, there are key changes that will help ensure you are doing your duty to protect people from harm. Identify risks The starting point is to identify the risks in your workplace. Make a list of the hazardous substances on site, the quantities and where they are stored. Then read the safety data sheets (SDS) to understand the risks they pose, how to use and store them safely and what to do if there is a spill or you are exposed to them. A SDS will be required for each substance. Keep an inventory You will also need to keep an inventory of your hazardous substances. Murray says the simplest way to do this is to use the Hazardous Substances Calculator, available online in the Hazardous Substances Toolbox. The calculator will help you work out the safety measures (or controls) you need to put in place - general requirements such as labelling, packaging, and instruction and supervision of workers, as well as any additional measures triggered by certain substances or quantities. Note that some highly hazardous substances will require a certified handler, while certain quantities of some substances may mean you need to engage a compliance certifier to issue a location compliance certificate. So as well as reducing risk, keeping your substances
You now need to keep an inventory of all the hazardous substances in your workplace.
to a minimum can help reduce the costs to your operation. A good starting point is to look at whether you can remove any products, reduce the amount, or replace them with a safer alternative. Removing or reducing any remaining risks can also include installing safety measures such as extractor fans, enclosed areas for hazardous work, and use of personal protective equipment.
Emergency plan And as even the most safety-conscious business can have an accident, it’s imperative to have an emergency plan in place, including relevant contacts and designated responsibilities. Do it now With pruning over and harvest months away, now is the ideal time to review your management of hazardous substances and ensure you’re doing your duty to protect people from harm. There are plenty of tools available to assist: • the WorkSafe website www.worksafe.govt.nz has guidance and information on your obligations. You can also subscribe to the Hazardous Substances e-newsletter to receive updates. • the Regulations are available on the New Zealand Legislation website: www.legislation.govt.nz • the Hazardous Substances Toolbox provides practical help with compliance, including the Hazardous Substances Calculator: www.hazardoussubstances.govt.nz
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 35
New Zealand
Number 29 named #1 in Royal Easter Awards Waiheke Island producers Number 29 Olive Grove won the Supreme Award in the 2017 Royal Easter Show Olive Oil Awards with their Frantoio/Leccino/ Verdale Blend. The consumer-focussed competition this year awarded 9 gold, 19 silver and 7 bronze medals across all classes. Judges also rated table olive entries “notable for their high quality this year”, with Hawkes Bay producer Telegraph
Hill taking home an impresive array of gold, four silver and two class champion awards. Class Champions were: Left Field Olives: Barnea; Rangihoua Estate: Picual; Number 29: Frantoio/Leccino/ Verdale Blend; Bella Olea: Lemon and Barnea; Telegraph Hill: Kalamata Olives; Telegraph Hill: Burnt Orange and Fennel.
Number 29 owners Grahame and Prue Taylor took Gold, Class 3 Champion and Supreme Champion awards at this year’s Royal Easter Show Olive Oil Awards. Photo: Phillipa Karn.
Consumer review of NZ supermarket ‘EVOO’ Olives NZ EO Gayle Sheridan let us know about a recent review of New Zealand supermarket olive oils, published in the November issue of the publication Consumer. The review involved 15 supermarket olive oils labelled as Extra Virgin, which were provided to the New South Wales Oil Testing service for testing and assessment. This is the laboratory which undertakes the testing for the Olives NZ Certification program. “The oils appear to be mainly from 2016 harvests,” Sheridan said. “Not surprisingly, the two Australian oils (Red Island and Cobram Estate) and the Spanish (Harvest) rated the highest,
assessed as Silver. They were also the cheapest (significantly). “Two Kiwi oils performed well and were in the “Top Five”, assessed as Bronze – Kapiti Frantoio/Leccino and Divinity Premium Frantoio. “Four oils, including two New Zealand, failed the testing process. The two New Zealand oils did not meet chemical parameters, which would tend to indicate an issue with storage. Certainly something for producers to take note of and act upon.” Sheridan said Olives NZ was asked to comment on the draft report but the input provided was not included in the final review.
2018 Olives New Zealand AGM The 2018 Olives New Zealand AGM will be held on Saturday, 24 March, most probably in Napier. Three Executive positions are due for nomination this year - President, Vice President and Treasurer – and at the time of print current Vice-President and Treasurer Craig Leaf-Wright had announced his availability to stand for President.
Associated events ONZ EO Gayle Sheridan said the AGM will be book-ended by two field trips, value-adding the opportunity to gather industry members together. “A Focus Grove Field Day at Ngatarawa Olive Grove, Hastings will be held on the previous day, Friday, 23 March. This is seemingly the most productive and healthiest grove in New Zealand, so it’s a great opportunity to see how a highly successful grove is run,” Sheridan said.
“The AGM will then be followed by a field trip to the Mohaka olive grove, one of the largest in New Zealand with 27,000+ trees – another great opportunity to see how other groves are managed. Very small grove owners will see practices quite different to their own, simply due to the scale of operation, and it will make for some interesting comparisons, no doubt.” Arrangements for the Mohaka grove trip have been simplified by ONZ, with coach transport and a packed lunch being made available.
Not all work Sheridan said the weekend won’t be completely crammed with industry “business”. “There will be a dinner at the hotel in the evening of the AGM and grove trip, with a special guest speaker,” she said. “And on the Sunday members can
36 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
enjoy the sights in Hawke’s Bay and attend the wonderful Farmers Market at Hastings. “All in all, it’ll be a great weekend in magnificent Hawke’s Bay!” The ONZ AGM information and call for nominations will be released in January 2018. Information on the role and responsibilities of the Executive is available on the Olives New Zealand website: www.olivesnz.org.nz under About.
2017 National Olive Conference & Exhibition
Positive vibe at 2017 National Conference In his program overview of the 2017 National Olive Industry Conference & Exhibition, AOA CEO Greg Seymour described a “move to cautious optimism” across the industry. An awareness of both the dangers and opportunities at hand is being met with recognition of lessons learned, he said, along with an enthusiasm to learn more in order to tackle those issues. “We know we have to be really, really
efficient; that we have to do more with our marketing opportunities so we get the most for our efforts; and we need to look at new technology – the things we can do today and the things that are coming down the pipeline,” he said.
Diverse program With that in mind, Seymour introduced a program which had “something for everyone, no matter what their role in
the industry”. Held over two jam-packed days, the 20 presentations covered a broad range of industry-related topics, moving between the grove, the ‘office’ and the ‘shop front’. Question times at the end of each session allowed timely discussion between the delegates and presenters, ensuring maximum understanding and utilisation of the information. “It was a great gathering of the industry,” Seymour said.
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Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 37
2017 National Olive Conference & Exhibition
The Q&A sessions were a huge success, giving delegate the opportunity to fill out their knowledge on the various topics and also clarify queries they’ve had in their own operations.
Leandro Ravetti’s presentation on industry statistics had the audience riveted – and at times amused.
Save the date
AOA National Olive Industry Conference & Exhibition 2018 Wagga Wagga, NSW Thursday 18 & Friday 19 October 2018 Optional field tour Saturday 20 October 38 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
“Everyone that I spoke to was really impressed with the quality of the program, and with the content. The majority of feedback was that they were interesting, relevant topics and that the speakers were really good. “There are always a few stand-outs, of course, and they covered the whole gamut of topics. The ones I heard most from people about were probably Leandro Ravetti’s on industry statistics, Nick Bez on LoHaS; Will Fuller’s update on the Everyday campaign, and Jane Bowen on consumer megatrends in food nutrition. Leandro’s presentation on EVOO quality was really high scoring in the feedback too, and Michael Harbison’s story of putting his Tasting Australia open day together had everybody enthralled. It was both entertaining and inspiring, and there was so much practical information which people could take away and use themselves.
2017 National Olive Conference & Exhibition
Q&A sessions “And the Q&A sessions throughout the day were a huge success. Everyone liked that they occurred at the end of each set of two or three presentations, rather than saved to the end of the day. People fed off the questions and more flowed on, and the quality of the answers was great. “It really gave people that opportunity to fill out their knowledge on the topic if there was something that wasn’t covered in the presentation, and I think a lot of people were able to clarify queries they’ve had in their own situations. “The speakers also had lots of questions and discussions in the break times, and a number of them have been contacted by delegates after the conference.” Seymour said numbers were slightly lower than expected, just topping 130. “It’s fair to say we were a little disappointed in the attendance,” he said. “I thought the quality of the program was fantastic, so it’s a shame that people missed out on the benefits of all the information which was shared. And the average feedback score was 3.4/4, so most of the delegates obviously agreed. “We’re already organisation next year’s event and will be promoting the program throughout 2018, so hopefully more people will take the opportunity to come to Wagga.” The wrap-up Overall it was, Seymour said, “a tremendous conference”. “The over-riding essence was a positive vibe – both in the exhibition area and the hall. There was a positive vibe that the industry had turned a corner and was ready to take advantage of more positive times ahead – and in fact many of the topics dealt with that. “Those who attended were positive about those opportunities, and we’re looking forward to building on that with next year’s conference.”
The Conference was also an opportunity for the industry to recognise the outstanding effort and industry contribution of Lisa Rowntree, former AOA CEO and current Executive Assistant. Among those who spoke of Rowntree’s outstanding role within both the organisation and the wider industry were AOA CEO Greg Seymour, left, and AOA President Peter O’Meara.
Olivegrower & Processor Managing Editor Gerri Nelligan got some technical advice on olive varietals from Malcolm Lewis of Lewis Horticulture.
Images: Mike Lamond, Good Fruit and Vegetables The 2017 speaker presentations are available on the conference website: www.nationaloliveconference.com.au. Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 39
2017 National Olive Conference & Exhibition
2017 Conference Sponsors and Exhibitors Sponsors and Exhibitors Event sponsors and exhibitors are an integral part of the annual industry Conference & Trade Exhibition. Their financial support enables the AOA to keep delegate registration fees consistently affordable for even the smallest grower and industry participant, while their attendance allows delegates direct access to the latest industry-specific products and services available. And not only to see them but to speak to the people who make, sell and service them, and to get first-hand answers and expert advice. Throughout the year those businesses continue to support our industry through the provision of those goods and services – and that invaluable advice. They’re out there looking for new things that can help you become better, more efficient and more profitable producers, and then they’re providing access to those tools. The AOA greatly appreciates the invaluable support provided to hold the 2017 AOA National Olive Industry Conference & Trade Exhibition, and encourages all industry members to in turn support the businesses which sponsored and/or exhibited at the event.
Department of Primary Industries.
Bioactive Soil Solutions.
Pellenc.
Olive oil packaging serivces.
Australian and New Zealand Olivegrower & Processor.
Braud.
Modern Olives.
40 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Australian Olive Association.
2017 National Olive Conference & Exhibition
Costante Imports.
Deltagen.
Grochem.
2017 National Olive Conference Sponsors and Exhibitors
Australian & New Zealand Olivegrower & Processor Australian Olive Association Bioactive Deltagen Australia Eclipse Enterprises Felco Grochem Australia Hort Innovation Modern Olives C Olive Sprinkler Netafim NSW Department of Primary Industries Olive Oil Packaging Services Pellenc RMCG Seam Toro Tornado
Eclipse Enterprises.
Hort Innovation.
Netafim.
Felco.
Tornado. Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 41
Irrigation & Water Saving
The increasing incidence of drought has reduced yields for many growers, making how - and when - to best use available water a hot topic. This excerpt from a 2004 NSW DPI report breaks down water needs during the olive production cycle and looks at the effects of water deficit at varying times on productivity. With another hot, dry summer ahead, it’s a timely reminder about the importance of good irrigation management.
Irrigating oil olives with limited water Damian Conlan, Clarrie Beckingham, Mike Robbins, Dr Rod Mailer and Jamie Ayton – NSW DPI
Olive fruit development Olive fruit development follows a double sigmoidal pattern of fruit growth that can be divided into five stages. In this description the times and durations of the stages are examples based on early November flowering in southern inland NSW. Duration and timing of the stages will vary according to variety, environment and crop size.
I
3.5 3.0 2.5 2.0 1.5 1.0 II
V IV III
0.5 0 0. 0
0 20 .0 0 40 .0 0 60 .0 0 80 .0 0 10 0. 00 12 0. 00 14 0. 00 16 0. 00 18 0. 00
Size of fruit (g)
Introduction: 2017 With drought conditions increasingly common across Australia, the subject of irrigation continues to grow in importance. Olive trees have traditionally been grown in less fertile, harsher environments because they are hardy and and can be reasonably productive even under very dry conditions. These traditional methods utilise the landscape with terraces and contours and wide tree spacings (60-80 trees/ha) to maximise water harvesting by the trees. In Australia’s early olive industry development the minimum density was about 250 trees/ha. We planted our trees on the assumption that they would be irrigated but for many small growers regular years of drought have severely restricted the water available for irrigation, which has slowed the development of trees and halted or reduced productivity over this time. We can reasonably expect that water will continue to be a precious commodity, and for many growers a limiting one, so using it wisely will have a major impact on the profitability of their olive growing. This paper will describe some of the effects of water deficit on olive productivity at different times of the year and for growers with limited irrigation water, a strategy for efficient water use based on fruit development stages is put forward. Water stress and olive production The reproductive cycle of the olive tree starts about 11 months before flowering with flower bud induction in early summer. This takes place on the new shoots produced in spring and early summer, where 30-50 centimetres of shoot extension is necessary to ensure sufficient shoot length to carry a good crop the following season. At the same time the tree is starting to produce a crop, which is competing with vegetative structures for nutrients and water. Adequate water through this spring/ early summer period is essential for both the current and next season’s crop. In late summer-early autumn, flower bud initiation takes place and flower buds begin to develop. This is followed by flower bud differentiation in late winter, when the flower bud begins to develop into the inflorescence. This is followed by bloom in the spring, which in turn is followed by fruit set. Maintaining adequate soil moisture through all these key events is important for maximising productivity. Water stress at differentiation and inflorescence development can increase the proportion of imperfect (infertile) flowers, and stress at any time during bloom, pollination and fruit set can dramatically reduce the crop. The fruit development period (November – May) encompasses the period when crop water use is highest and an understanding of how the olive tree responds to droughting, combined with knowledge of fruit development, can help us use our irrigation water in the most productive and efficient way.
Age of fruit (days)
Figure 1. Olive fruit growth and stages of fruit development
I. Fertilization and fruit set Rapid early cell division involves growth of the embryo and enlargement of the new fruits becomes noticeable after about two weeks. A large number of fruits and flower parts are dropped in this stage, and any stress imposed on the tree will increase the level of abscission and reduce the crop potential. When flowering starts in early November this period will last until late November/early December. II. Seed (endocarp) development With early November flowering stage II often runs from late November to early January. Stage II is a period of rapid fruit growth due to both cell division and enlargement that mainly involves the growth and development of the endocarp (seed/ pit). There is little development of the flesh (mesocarp), nor is there significant oil production in the fruit at this time. Lavee (1996) suggests that imposing moisture stress on the crop in the latter part of stage two can reduce seed size and improve the flesh-pit ratio in table olives. Where irrigation water is limited, some water stress late in this period can also reduce vegetative vigour and reduce competition for the developing crop. Moderate moisture stress is also thought to not impact on oil production potential, however limiting cell division can potentially limit eventual fruit size and severe stress is not advisable.
42 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
NETAFIM AUSTRALIA 213 - 217 Fitzgerald Rd North Laverton, VIC 3026 Australia
Tel: 1300 307 407 Fax: 03 9369 3865 Email: au.net.info@netafim.com Web: netafim.com.au Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 43
Irrigation & Water Saving
Considerations Varieties will vary substantially in their response to water deficits and different irrigation management may be necessary for different varieties. Because the duration and timing of the stages above can vary substantially between varieties, locations and crop load, field monitoring of fruit is necessary when fruit development stage is used as the basis of any grove management activity. 3.5 Size of fruit (g)
60
3.0 2.5
30
50
2.0
40
1.5
60
1.0 100 0.5
80 .0 0 10 0. 00 12 0. 00 14 0. 00 16 0. 00 18 0. 00
60 .0 0
40 .0 0
20 .0 0
0 0. 00
III. Seed/pit hardening (endocarp sclerification) Fruit growth slows during stage III as the fruit undergoes a hardening of the endocarp. This process can last 4-5 weeks, running into early to mid February. There is little growth of the fruit and little oil synthesis during this period. The crop can tolerate reasonable moisture stress during this period and it is a time when fruit respiration is low. The tolerance of dry conditions also applies to the vegetative parts of the tree and vegetative growth will also slow or stop when stomata close up and transpiration slows in the hot conditions. IV. Mesocarp (fruit flesh) development (cell enlargement oil synthesis) Beginning in late January/early February, stage IV is the second period of rapid fruit growth. This growth is due to development of the mesocarp or flesh of the fruit and mainly involves cell enlargement. This is also the main period of oil synthesis, with oil accumulation being directly correlated with fruit growth (dry matter increase) during this period. Severe moisture stress can restrict growth of the fruit and oil production potential. Lavee (1996) reports that where irrigation water is limiting, the most benefit to productivity is gained by using it in this period. Research in Europe has shown that irrigating to 50% of crop evapotranspiration (ETc) in this period will produce a crop that is very close to yields that can be achieved with full irrigation. But severe stress in this period will reduce fruit growth and oil yield potential. We observed in the field that as stage IV progresses the fruit is increasingly susceptible to moisture stress and desiccation. This may be related to the progressive increase in fruit respiration rate (Ranalli et al 1998) and the increasing mass of soft tissue in the fruit as stage IV progresses. Where irrigation water supply is limited it may be possible to impose a more severe deficit at the beginning of this period and increase water inputs as fruit growth progresses. V. Ripening Ripening commences with green maturation. This is described as the change from dark lime green to lighter green but it can be determined more accurately in the field by observing the onset of fruit softening. This change in fruit texture takes place quite dramatically over a period of one to two weeks and can be observed as a change from hard (Granny Smith apple texture), where the fruit is difficult to squash between thumb and index finger, to softer texture, wherein the fruit is easily squashed and milky juice is released. As the fruit ripens dry matter continues to increase along with oil synthesis, although at a slower rate than in stage IV. As with stage three, the respiratory demand from the fruit lessens and with the weather cooling ETc drops off. Crop water management in stage V can have a dramatic impact on yield and quality characteristics. Fruit moisture content tends to drop off as ripening commences and imposing a water deficit on the trees can reduce fruit moisture further. It is possible that imposing water stress combined with the onset of colder weather can reduce metabolic activity in the fruit, leading to reduced utilization and greater retention of phenolic compounds in the ripening fruit. In addition low fruit moisture at oil extraction time can increase the proportion of phenols in the oil due to reduced loss in the aqueous phase. Monitoring fruit moisture levels during the ripening period can provide a useful guide to crop water management to ensure that the required fruit moisture levels are attained at harvest time.
Age of fruit (days) Figure 2. Olive fruit growth and crop water inputs under deficit irrigation conditions expressed as a percentage of ETc
Irrigation management Figure 2 illustrates a suggested moderate deficit regime based on fruit development stage, where crop water inputs are expressed as % of ETc. This information is presented as a strategy rather than a guide and the application of deficit irrigation regimes should be based on good irrigation management that in turn is based on monitoring soil moisture, plant condition and crop growth stage and weather conditions. In addition, irrigators should have a good understanding of their irrigation system and soil characteristics, in relation to uniformity and rate of delivery, and soil water holding and drainage properties. References 1. d’Andria, Morelli G, Giorio P, Patumi M, Vergari G and Fontanazza G (1999) Yield and oil quality of young olive trees grown under different irrigation regimes. Proceedings of the third international symposium on olive growing. Acta Horticulturae ,474, 185-188. 2. Fernandez JE, Moreno F (1999) Water Use by the Olive Tree. Journal of Crop Production Vol 2, No2(#4), 101-162. 3. Lavee (1996) World Olive Encyclopedia, Chapter 2, Biology and physiology of the olive. International Olive Oil Council. 4. Michelakis N (1990) Yield response of table and oil olive varieties to different water use levels under drip irrigation. Acta Horticulturae 286, 271-274. 5. Ranalli A, Tombesi A, Ferrante ML, De Mattia G (1998) Respiratory rate of olive drupes during their ripening cycle and quality of oil extracted. Journal of Science and Food in Agriculture 77, 359-367.
This is information was first published as part of RIRDC Publication No 04/057: The Olive Industry - An environmental management systems framework. RIRDC Project No R03/350 NEL-1A. For more information on irrigation and water management, go to www.dpi.nsw.gov.au/agriculture/irrigation.
44 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Pests & Disease
In Italy, a million trees have succumbed to Xf. Photo: Rodrigo Krugner, USDA ARS
Michael Thomsett Michael Thomsett, Olives NSW president, AOA board member and grove consultant
Xylella fastidiosa and Australian olive growers In the September edition we featured information from Vinehealth on Xylella fastidiosa and the risk to Australian horticultural industries. Michael Thomsett attended the 2017 International Symposium on Xylella fastidiosa on behalf of the AOA to learn what the disease means for Australian olive producers. Here’s his report, providing an industry-specific focus on the issue. Xylella fastidiosa. Olive Quick Decline Syndrome. In Puglia, Italy, a million trees have succumbed, with severe socioeconomic and environmental consequences. Resources are mobilised, biosecurity measures are rolled out. What does this all mean to me, a grower of olives in Australia? We all need to know more.
History Xylella (Xf) is not a new bacterial disease. It originated in the Americas and is endemic in Florida and Southern California, down to Brazil. There are up to 80 different genotypes and strains of the disease. Its hosts are plants across many species: olives, eucalypts, grapes, plane trees, coffee, almond, peach, oak, lavendula, rosemary, roses and willows, to name a few. In California the strain Xf multiplex is known as Pierces disease and has been around since 1884, in the past ravaging vineyards. Internationally Xylella strains affect other
horticultural industries – coffee in Costa Rican, citrus in Brazil, and nashi and almonds in Taiwan.
Olive Quick Decline Syndrome It is the strain Xf multiplex, pauca that effects olive trees and causes Olive Quick Decline Syndrome (OQDS). This strain is hosted by over 350 species of herbaceous and woody plants in which it is known to cause various diseases. No wonder it is now known as the worst pest plant bacterium in the world. And it is spreading. While new to Italian olive trees, Xf pauca was most likely present in Puglia for 10 years prior to detection and is thought to have arrived on ornamental coffee plants from Costa Rica. Is Xf here? This devastating pathogen has not been detected in Australia to date, however it could be that Xf strains are here within a host
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 45
Pests & Disease
Branch die-back is one of the most obvious early signs of Xf infection. Photo: Rodrigo Krugner, USDA ARS
population and we are blissfully unaware of their existence. Xf can be non-pathogenic, where a non-symptomatic host can harbour the strain that will in turn be pathogenic and symptomatic in an alternative host – eg coffee to Olives (Xf pauca). And the disease is able to easily transfer between hosts and across species.
Xf is spread by sap sucking insects like the glassy-winged sharpshooter. Reyes Garcia III, USDA ARS.
How does it spread? The vector is the mode of transfer from one plant to another. Xf’s vectors are sap sucking insects, which carry the bacterium in their fore-gut and infect host plants as they feed. In the case of OQDS in Puglia this has been via the spittle bug (Philaneus spumarius). Up to 70-80% of Puglian spittle bugs contain the bacterium. We have spittle bug species in Australia. Pierce’s Disease in California and Brazil, including in grapes and citrus, is spread by Cicadae insects, especially the sometimes plague proportions of glass wing sharp shooters (GWSS). These look similar to the smaller cicadae in Australia. In Taiwan the vectors are leaf hoppers. The attack The Xf bacterium cluster in the xylem of host plant tissues, blocking the xylem and restricting the flow of water and nutrients within the plant, effectively choking the supply. This displays as desiccation of the foliage of a symptomatic host. The bacteria live in all parts of the host, including root system, limbs and canopy. Symptoms can lie dormant in cooler months, with warmer weather and increased water
Wishing our readers and advertisers a safe happy and relaxing holiday season, and a great start to the new year. All the best - Managing Editor Gerri Nelligan and the Olivegrower & Processor team 46 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
Pests & Disease requirements of the host tree in late spring and summer more likely to reveal the effects. Host species can be systemic hosts or non-systemic, meaning they can have the disease and not actively pass it on to vectors? From the time the disease is noticeable in olives to whole tree death is 2-3 years.
Containment In Puglia the disease has been contained with a 20 km wide buffer zone. South of the buffer zone the disease is endemic, and eradication there is considered impossible. Within the buffer zone symptomatic or positive-testing olive trees are removed and destroyed, as are any other known host species within a radius of 100 metres. The aim is to keep the buffer zone disease free. Unfortunately, the buffer zone has shifted north as the disease has spread, despite ongoing monitoring via both aerial imaging and field inspections. Control Controlling the vectors is first priority. Insecticides are applied and weeds are eliminated, both within groves and in surrounding areas. Spittle bug eggs over-winter in weeds and in spring the vectors move into the olive canopy. Maintaining a healthy grove is crucial. The disease is notably more mobile when the host is under stress, leading to more potential vectors and a higher likelihood of symptoms and more rapid host population colonisation.
Vigilant monitoring of trees for signs of disease is crucial to containing a local outbreak. Photo: Rodrigo Krugner, USDA ARS
Olive variety resistance to Xf is also being investigated as a long term strategy to combat the disease, with Leccino showing promise.
Vigilance is paramount We are fortunate that Australia’s geographical advantage as an island continent has seen us to date remain Xf-free. However, vigilance with our biosecurity measures is paramount to retaining that status into the future. Early detection and a fast response to an outbreak of Xf is imperative.
Biosecurity action list: • • •
• • •
Prepare an on-farm biosecurity plan, including emergency procedures Monitor – tree health, disease, insects On-farm biosecurity practices: hygiene, contractor/visitor protocols, management of vector ‘safe’ areas adjacent to groves, maintain overall tree health. Source nursery stock and propagation material only from approved suppliers Stay informed: network with other growers, active AOA membership Report - suspicious observations IMMEDIATELY.
Found something scary? Report ALL suspected emergency plant pests Any unusual plant pest should be reported immediately through the Exotic Plant Pest Hotline - 1800 084 881 or contact the AOA on (08) 8573 6545 or secretariat@australianolives.com.au
What is MS-Bio?
MS-Bio is derived from specially selected natural plants. It contains 20 different trace elements, which can be used as a seed dressing, on cuttings or a foliar spray on all plants, soils, vegetables, turf, vines, pastures and crops etc. What did MS-Bio do in 2015 and 2016? MS-Bio was used as a foliar spray on wheat, barley, lupin, canola, turf, pasture, fruits and vegetables, and got beneficial results like below: Increased microbe acivity Increased growth, germination Increased drought tolerance Repaired water repellent soils
Helped reduce the hard pan in soils Helped harden plant against frost damage Strengthened root systems
Are you interested in MS-Bio’s trial? If you have some questions or are interested in using MS-Bio, you can call Mick Stronach at 0447 394 068 or email him at mickstronach@gmail.com Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 47
Olive Events
Evaluation course provides Tools for the Trade In the shadow of a Medieval monastery outside of Barcelona, a world class team of international experts is convening to teach an olive oil evaluation course Tools for the Trade: Tasting, Testing and Understanding Olive Oil. Running from 19-23 March 2018, the course is organized by IRTA, the Catalan Institute for Research and Technology in Food and Agriculture, and will be taught in English.
countries—to hear their comments and insights and learn from them. “The global olive oil tasting community faces a challenge because we are so widely disbursed—it’s easy to find oneself in a tasting cul de sac, surrounded by the oil of your own region. This course is an opportunity to broaden our sensory horizons and calibrate our palates outside of our usual tasting community.”
Foundation skills Course presenter Alexandra Kicenik Devarenne said the course aims to provide the foundation needed by traders and producers to make good olive oil decisions. “At its heart this is an olive oil sensory analysis course, but it enhances the tasting lessons with lectures on the ‘what, why and how’ of olive oil production, health benefits, regulation, culinary uses and marketing,” she said.
Research The course also looks at the latest research being undertaken in the traditional producing countries, with international experts in olive oil chemistry, sensory science, function, processing technology and standards covering topics including health effects, olive oil chemistry and more.
Global tasting “For those of us in the New World, opportunities to taste a variety of firstrate oils from other countries can be rare. This is a chance to taste great oils of the world with experts from those
End-users And not forgetting the importance of consumers in the equation, the program will explore end-user needs, communication and experience through presentations on culinary considerations and the challenges of marketing. “The course offers five days of broadranging, relevant information, focused
48 • Australian & New Zealand Olivegrower & Processor • December 2017 • Issue 106
What: Tools for the Trade: Tasting, Testing and Understanding Olive Oil Where: Món Sant Benet, Barcelona, SPAIN When: 19-23 March 2018 More: www.oliveoilevaluationcourse.com on training people in critical quality assessment,” Devarenne said. “The emphasis is on practical information supported by research and experience, aimed at providing the toolbox you need to be a better buyer, marketer, producer, retailer, chef or aficionado of olive oil.” Full details and registrations: www.oliveoilevaluationcourse.com.
Olives & 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…
EVOO helps counter a high-fat diet Not all fats are bad, we hear, and now it’s been scientifically proven. Researchers have found that hydroxytyrosol, one of the polyphenols found in EVOO, can reverse some of the negative effects of a high-fat diet. Published in the journal Lipids in Health and Disease, a study conducted at the University of Chile found that hydroxytyrosol was able to reverse markers of insulin resistance and nonalcoholic fatty liver disease in mice fed on a high-fat diet. For the study, four groups of mice were fed on either a highfat diet (HFD, 60% fat) or a control diet (CD, 10% fat), each with or without supplementation of 5mg hydroxytyrosol per kg body weight. Blood and tissue samples were taken and analysed after 12 weeks, focusing on specific enzymes in the liver that are important for the synthesis of long chain poly-unsaturated fatty acids related to vascular health. The HFD-only group was found to have a reduction in these liver enzymes, which was linked to an imbalance in the fatty acid composition of the liver, brain and heart. Enzyme activity
and fatty acid composition in these three organs in the HFD + hydroxytyrosol group, however, was similar to that of the CD group. The study found that mice fed on a high-fat diet had signs of non-alcoholic liver disease and its negative effects on fatty acid composition, along with increased oxidative stress, however “a relatively low dose of hydroxytyrosol added to the diet was able to reverse these effects, reduce the signs of fatty liver disease, and reduce negative effects seen in the other organs.” Increased levels of total cholesterol and LDL-cholesterol in the HFD group were also reduced by the addition of hydroxytyrosol, as were increased markers of insulin resistance, although these were still higher than those of the CD group. They therefore concluded that hydroxytyrosol in extra-virgin olive oil exerts a protective effect in the liver in mice fed a high-fat. Source: www. eurekalert.org.
Olive leaf extract inhibits leukemia cell growth Tunisian laboratory studies have identified olive leaf extract as a promising tool in the treatment of leukemia – with some varieties proving more effective than others. In the first study, scientists tested olive leaf extract (OLE) from multiple Tunisian olive varietals on leukemia HL-60 cells (produced for laboratory research from a human cell line). Within 48 hours, the cells exposed to OLE from the Chétoui, Gerboui, Sayali and Zarrazi varieties ceased proliferating. The results from the Chemlali and Zalmati varietal OLEs were even more impressive, inhibiting proliferation of the leukemia cells in just 19 hours. Another study using leukemia cell line K562 found that
Chemlali OLE both inhibited cell proliferation and also arrested the cell cycle. Further analysis revealed that Chemlali OLE induced cell death and supported the formation of white blood cells. The effects are attributed to the phytochemical compounds in OLE, including oleuropein phenols and flavonoids, which have strong antioxidant potency and inhibit cancer and endothelial cell proliferation at low micromolar concentrations. Oleuropein specifically has been shown to inhibit cancer cell proliferation and induce cancer cell cell death. Source: www.emaxhealth.com.
Diabetes protection of olives/EVOO revealed Eating olives and olive oil has long been recognised as beneficial for weight loss and prevention of type 2 diabetes, and now we know why. A study by researchers at Virgina Tech, published in the journal Biochemistry, looked at the specific compounds and biochemical interactions involved and discovered that, as with the leukemia treatment above, it’s all about oleuropein. The researchers found that oleuropein helps the body secrete more insulin, a central signaling molecule in the body that controls metabolism. It also detoxifies another signaling molecule called amylin, which over-produces and forms harmful aggregates in type 2 diabetes. Separately and in
combination, these actions of oleuropein help prevent the onset of the disease. Providing new mechanistic insight into the anti-diabetic qualities of olive products, and oleuropein in particular, the researchers believe their results will “have an impact on the general public to pay more attention to olive products in light of the current diabetes epidemic”. The discovery could also lead to the development of new, low-cost nutraceutical strategies to fight type 2 diabetes and related obesity. Source: www.phys.org.
Issue 106 • December 2017 • Australian & New Zealand Olivegrower & Processor • 49
your calendar of olive events
2017 Dec
December 1 Registration opens for OLIVE JAPAN 2018 – Tokyo, Japan www.olivejapan.com
March 19-23 IRTA Olive Oil Evaluation Course Barcelona, Spain www.oliveoilevaluationcourse.com
Apr
2018 Jan
January 17 Entries close for Los Angeles International Extra Virgin Olive Oil Competition – Los Angeles, USA www.fairplex.com
Feb
February 10 Marlborough Wine & Food Festival – Blenheim, NZ www.wine-marlborough-festival.co.nz
April 12 Registration closes, OLIVE JAPAN® 2018 International Olive Oil Competition – Tokyo, Japan www.olivejapan.com April 15-18 Sol&Agrifood – Verona, Italy www.solagrifood.com April 22 Fleurieu Olive Harvest Open Day Nangkita, SA www.tastingaustralia.com.au April 23-26 New York International Olive Oil Competition – New York, USA www.nyoliveoil.com
February 23-25 Royal Canberra Show/Royal Canberra Extra Virgin Olive Oil Competition – Mitchell, ACT www.canberrashow.org.au
Mar
What’s on
June 8-9 OLIVE JAPAN 2018 International Trade Show – Tokyo, Japan www.olivejapan.com
March 6-8 Wimmera Machinery Field Days – Horsham, VIC www.wimmerafielddays.com.au
July 10-11 ExpoAzeite 2018 International Exhibition of Olive Oil & Olives - São Paulo, Brasil www.expoazeite.com.br
March 11 North Canterbury Food & Wine Festival – North Canterbury, NZ http://www.ncwineandfood.co.nz
October 18-19 AOA National Olive Industry Conference & Exhibition 2018 – Wagga Wagga, NSW www.australianolives.com.au
Just another reson to love Friday ... To subscribe and for more information visit: www.olivebiz.com.au
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MX-Bio
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52
Tornado
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Australian & New Zealand Olivegrower & Processor • December 2017• Issue 106
The Directors and Staff of the AUSTRALIAN OLIVE ASSOCIATION would like to thank all our wonderful members for their ongoing support of the AOA . Advanced Notice: 2018 NATIONAL OLIVE CONFERENCE & TRADE EXHIBITION = THUR 18 = FRI 19 = SAT 20 OCTOBER 2018 - WAGGA WAGGA - NEW SOUTH WALES
OFFICE CLOSES: 15 DEC 2017
OFFICE OPENS: 15 JAN 2018
We wish you and your families a
MERRY CHRISTMAS & HAPPY NEW YEAR
BRAUD 9090X OLIVE WORLD’S #1
Totally Australian Owned