Australian & New Zealand Olivegrower & Processor by Sandra Noke

Field days provide missing link

2018 September

Conference preview Harvest report: Tas & NZ Pruning Olive lace bug management

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Contents September 2018 Issue 109

News Incorporating Australian Olive Industry Journal Published by the Australian Olive Association Ltd Publisher Australian Olive Association Ltd Executive Editor Greg Seymour ceo@australianolives.com.au Managing Editor Gerri Nelligan editor@olivegrower.com.au Advertising Gerri Nelligan editor@olivegrower.com.au Production Sandra Noke production@olivegrower.com.au

Coconut oil labelled ‘pure poison’ Field days provide the missing link 2018 Royal Adelaide Olive Awards Lauriston EVOO Best in Show at Royal Hobart Fine Food Awards Event Kit for growers now available New start for NOVA olive research site Au-thentic Australian products attract Chinese trade attention

4 5 9 10 11 12 13

2018 National Olive Industry Conference & Exhibition Preview Groves in focus at 2018 Conference Tastebook™ - round 4 underway, then goes live! AIOA Presentation Dinner - be there as the winners are announced! Sponsorship for AOA Young Judges program 2018 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors

15 16 17 17 18

R&D Insights – Hort Innovation

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.

Tasmania 31 New Zealand 32

Circulation & Advertising Enquiries editor@olivegrower.com.au

Michael Peck, Campaspe Bend

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. Printing Lane Print & Post Adelaide Australian Olive Association ABN 57 072 977 489 PO Box 6661, Baulkham Hills NSW 2153 Australia Ph: (+61) 0478 606 145 E: secretariat@australianolives.com.au ISSN 1448-5486 Conditions The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher. All material in Olivegrower & Processor is copyright © Australian Olive Association Ltd. All rights reserved.No part may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical including information and retrieval systems) without written permission of the publisher. While every effort has been made to ensure the accuracy of information, the published will not accept responsibility for errors or omissions, or for any consequences arising from reliance on information published.

Harvest report

Olivegrower profile 35

Pruning Pruning: the Coonalpyn grove project in its (frosty) fourth year

Pests and diseases Handbook aids in fruit fly identification Olive lace bug management Is your tree stock certified disease-free?

39 40 42

New Zealand New project application aims to build on FGP success Challenges and opportunities the focus at 2018 Olives NZ Conference October Focus Grove Project Field Days

43 44 44

Olive business Olive Oil Sensory Master Course

New CoOL labelling laws now in force

Is your top-up oil really EVOO?

Health round-up 48 Products and services Netafim 49

What’s On Calendar of events Advertiser’s index

50 50

Drones are increasingly being recognised as tools for timely and efficient grove monitoring. This birds-eye view of the Adina homestead and property was taken by Mike Thomsett during the Lovedale IPDM field day. Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan Managing Editor

Harvest is over for 2018 - finally for some - and it certainly has been a mixed bag across our part the olive-producing world. In Australia Queensland fared the worst, with few growers achieving a viable crop, while New South Wales, Victoria and South Australia all felt the impact of this year’s low – for some non-existent – rainfall. That said, growers in some areas had very satisfying crops, some even bumper in quantity. Western Australian growers once again showed why they grow olives there, with substantially reliable cropping for most, and Tasmanian growers made up for last year’s disastrous harvest with a bountiful result pretty much state-wide. And the story from across

the ditch was similar, with good-to-bumper crops achieved in most of New Zealand’s growing regions. On the quality side the news is much better, with early competitions and sensory testing pointing to a high quality year and beautifully flavoured oils. That means an exciting time for the coming competition season – and some tough work for judges in ranking the exceptional from the excellent. Good luck to all entrants! It’s also a busy time for our industry: both countries are holding their national conferences in October, along with the IPDM Field Days across Australia and Focus Grove Field Days across New Zealand. All of these provide important opportunities for learning and information sharing, and hopefully many of you will attend and reap the benefits. There’s information on all these events and more in this edition, along with industry news and features on pruning and managing lace bug. Enjoy the read, and hopefully I’ll see you at the Conference in Wagga Wagga. Editor Gerri Nelligan and the OG&P team.

Coconut oil labelled ‘pure poison’ Once touted as a ‘superfood’, coconut oil’s fall from grace gained momentum recently following a lecture by Harvard professor Karen Michels. During the lecture, titled Coconut Oil and other Nutritional Errors, Michels described coconut oil as “pure poison” and “one of the worst foods you can eat” – and when posted online to YouTube, the video went viral. Michels is the director of the Institute for Prevention and Tumor Epidemiology at the University of Freiburg and a professor at the Harvard TH Chan School of Public Health. Her controversial comments about the dangers of coconut oil consumption back up last year’s Presidential Advisory Statement from the American Heart Association (AHA), which concluded that, as coconut oil has been proven to increase LDL cholesterol, a documented cause of cardiovascular disease, we shouldn’t be eating it.

Monounaturated Fat 6% Polyunaturated Fat 2%

Coconut Oil 82%

More dangerous than lard

Michels also reiterated the AHA’s opinion that the high levels of saturated fat in coconut oil (82%) make it more dangerous than butter, beef fat and lard in terms of the risk of clogged arteries and a subsequent increased risk of heart disease and stroke. Both also noted the lack of scientific evidence on any health benefits from eating coconut oil.

Saturated Fat 14% Polyunaturated Fat 10%

Guiding the debate

The debate will no doubt continue – but with the weight of medical opinion now tipping against the coconut oil myth, its supporters will hopefully look more carefully into the facts around oils and health. And discover EVOO! We can all help the process by sharing the ‘real’ facts about healthy (and unhealthy oils). To get you started, there’s some great information on the olive oil vs coconut oil conversation among the Olive Wellness Institute’s online resources. Go to www.olivewellnessinstitute.org - Olive Science – Olive Wellness Articles, where you’ll find the article ‘How does olive oil compare with coconut oil?’ by research scientist Dr Tim Crowe. It’s user-friendly science with a balanced perspective that will set you up with the facts you need for your next farmers market discussion.

Olive Oil 73%

The comparison of fat content in the two oils makes choosing EVOO a ‘no brainer’, particularly in terms of heart health.

4 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

News

Field days provide the missing link The olive-levy funded project: ‘An integrated pest and disease management extension program for the olive industry’ (OL17001) incorporates a national field day program, aimed at addressing the difficulties many small to medium growers face in managing pests and disease. Feedback from the first events is that there’s much more value in the field days than just new information. The New South Wales round of integrated pest and disease management (IPDM) field days were a great success, providing valuable information on grove management techniques. Equally as important for many attendees, they also provided the opportunity to get together and discuss ‘life in olives’ with other growers.

Learning, confirming and connecting

Peter O’Clery nurtures 2000 trees at Homeleigh Grove, 10km north of Canberra on the ACT/NSW border. He’s been in the olive game since 1999, producing EVOO and about a tonne of table olives each year. He said the Marulan field day was about learning, confirming and connecting. “We learned quite a lot about lace bug. We have what I’d say is a minor infestation of it but we want to hit it cleanly and we learned about that,” he said. “We learned that there was a time when you used to go in and hit all the trees in a grove but now you just hit the ones which are infected with something. We’ve got scale and were hitting it with everything but then decided that’s not necessary, so that’s the

Participants honed their identification skills out in the grove during the field days, including looking at the various stages of black scale.

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Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 5

News

way we’ve always gone since, and it was good to have that confirmed. “We found out where the research is going, and came away with practical knowledge that we’ll use in dealing with lace bug. And again, one of the key points was getting confirmation that what we’re doing in the grove is correct - along with things that you probably learned a good while ago but you weren’t absolutely certain about. A lot of what we learned was when the trees were younger, and they weren’t quite as important then as maybe they are today.” Also among O’Clery’s highlights was “the broad catch up with others”. “Most of us put our oils in various shows and that provides one level of benchmarking. The other is how you’re actually going compared with others in your region – are you travelling roughly on the same course and if not, why not?,” he said. “So in addition to research updates and hearing the IPDM experiences of other growers, one particular benefit of the field days is reconnecting with regional growers. With the demise of regional olive associations, the field days enable us all to re-establish links with other producers in our regions and catch up on where people are and what they are doing. “There’s also the opportunity to discuss issues pertaining to our specific region - who is who in the small world of processing and/ or harvesting, what new support services are available locally, what new equipment we need/have experience with as our harvests have got bigger, etc. “That’s an important part of information sharing: along the way you learn the mistakes people have made and some of the successes that are worthwhile pursuing. “I think field days are very important in terms of sharing information and knowledge. Otherwise, you read material and most of it sinks in but you don’t have someone to discuss it with - and sometimes you skim it and don’t go back to it. That kind of material came up at the field day and was discussed, which brings it further forward in your mind.”

Problem solved

Avtar Singh runs Treetops Plantation in the NSW Riverina district. With 95,000 trees in production, the company is the largest table olive producer in Australia and also produces EVOO. He’s been working with olives since 2008 and found the answer to a previously baffling problem at the Marulan field day. “Last year we had some soft nose problems and I learned that it’s to do with irrigation,” he said. “I talked to the guys and they gave us some ideas for new methods of irrigation which will be more efficient and stop the soft nose. “I also learned that table olives are even

Mike Thomsett’s demonstration on the use of drones for grove monitoring was part of the AOA’s extended field day program.

more sensitive to management practices, and that you need to do things a little bit different depending on the weather and the temperature, etc. We do look at that but we need to take the conditions into consideration even more and maybe change some things.” Singh said that while soft nose is the only significant problem they have in the grove, the opportunity to discuss it in detail was invaluable. “It’s a very specific problem and it was important to have that one-on-one opportunity to speak with people about it,” he said. “We’re now going to take the ideas they gave us back and trial three different

methods in the grove, and see which works best.”

Knowledge = confidence

Alan Smith has a grove of 450 trees at Quorrobolong, near Cessnock in NSW’s Lower Hunter region, and therefore has “quite a bit of disease pressure”. Anthracnose is a particular issue due to the humidity. The grove was originally planted in the mid-1990s to both table olive and oil varieties, however Anthracnose got the better of the Manzanilla and it was subsequently replanted with Coratina. So Smith now only produces oil, along with

The program Value-adding growers’ travel to the field days, the AOA has included an additional range of topics to the integral IPDM project information, creating a full and comprehensive day of learning and networking. Sessions include: • Risk management and Biosecurity • Grove management checklist: Irrigation; Nutrition and soil health; Pruning/tree management • Product quality improvement; OliveCare best practice • Tastebook™ sensory training program • Market development: Everyday campaign; Industry generic promotions programs • IPDM plenary session: Principles and practices of IPDM; Monitoring for pests, diseases and beneficial species; Biology and life cycles of key pests and diseases; Factors influencing pest and disease spread and incidence in groves; Strategies for conventional and organic management - advantages and disadvantages; Importance of timing, application and targeting of interventions. • IPM field activities: Grove walk and discussion; Insect and disease identification; Grove management. Q & A sessions throughout the day provide for group discussions on both the topics covered and any other aspects of pest and disease management, while the informal post-event networking dinner provides an opportunity for participants to get oneon-one with the experts to discuss issues of relevance to their own groves and businesses.

6 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

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News

The IPDM field days saw “growers in one grove having a good chat” an infrequent opportunity much appreciated by the attendees.

olives for home consumption from the grove’s one Kalamata tree. A scientist by trade, with 16 years of experience in the grove, he said he gained a lot from the field day. “I learned the ins and outs of olive lace bug and black scale in great detail. We generally deal with it without a lot of science about it: this linked the practical with a bit of theory to give us a more structured way of managing pests and diseases,” he said. “Black scale and olive lace bug are pressing issues in this valley, so those discussions were really valuable. “And on the practical side, particularly with black scale, it was getting out the little magnifying glass and looking at the various stages of the black scale - and then understanding that you spray the surrounding trees and not the ones showing very obvious signs of attack, because it’s already moved on from those ones to the next trees. So you go out in layers because if you don’t you have it pop up in the next row.” Overall, Smith said, he came away feeling better equipped to monitor his grove and act appropriately on issues. “The most useful thing is, when you walk into a grove, having the confidence to assess exactly what’s going on – whether it’s black scale or lace bug,” he said. “Knowing that bit of science behind it gives you the ability to identify what the issue is with confidence, and another layer of knowledge about how to approach the issue.”

More, please

So would our growers attend other field days in the future? O’Clery: “When possible, yes. Ours is a fairly lonely existence, isn’t it: you meet other growers at markets etc but that’s not a place where

Continuing IPDM Field Day Schedule Qld 3 November – Toowoomba VIC 16 November – Geelong area 18 November – Wangaratta/Shepparton SA 24 November – McLaren Vale TAS 1 December – Launceston – Glendale Olives, White Hill WA 15 February 2019 – Gin Gin 17 February 2019 – Margaret River you discuss your problems – and to some extent there’s an element of competition in that commercial setting. The field days allow those important discussions to happen. “The organisers need to be commended for running these events. It was a good team and I think they did an incredibly good job. I hope this sort of thing becomes a pretty regular occurrence.” Singh: “I think field days are a better way of sharing information. You talk to each other and everyone shares the knowledge they have about a situation. “I always want to talk to other guys – I’d go in the future.” Smith: “I’m a fan of field days. The Hunter Olive Association has had a number over the years and from my observation, having the growers in one grove having a good chat brings out things they might be a bit reluctant to talk about. You can be talking about one thing and it’ll bring out all sorts of issues from other groves. “I think they’re terrific and I’d definitely attend others.”

8 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

More information and registrations: www.olivebiz.com.au

News - awards

Romley Estate’s Monica Parvin celebrated her Best Table Olive in Show win with Table Olive head judge Michelle Wirthensohn.

Olives SA president Michael Johnston was a delighted winner of the Best SA Olive Oil award for his Michael’s Olives Manzanillo Frantoio blend.

Boundary Bend Olives’ Tristen Van Der Kley received the Trophy for Best Oil of Show from Olives SA board member Michelle Freeman.

2018 Royal Adelaide Olive Awards Award winners ranged from the country’s largest to among the smallest when the 2018 Royal Adelaide Olive Awards (RAOA) results were announced on September 5. Top honours went to Boundary Bend Olives for its Cobram Estate Hojiblanca, which took home the Olive Centre Prize & Dr Michael Burr Trophy for Best Oil of Show, along with the NSW Department of Primary Industries Olive Oil Testing Prize for Best Oil of Provenance and the Olives South Australia Prize for Best Robust Oil. On the other end of the production scale, Fleurieu Peninsula grower Michael Johnston took out the Seasol Prize for Best South Australian Oil in Show for his Michael’s Olives Manzanillo Frantoio – proof that you can make damned good EVOO with just three tonnes of olives!

Entries down, quality high

RAOA EVOO head judge Trudie Michels said a total of 88 oil entries were received this year, coming from VIC, SA, NSW, TAS, ACT, and WA. “That was slightly down on last year’s entries, which was anticipated given the low alternative bearing year across much of South Australia,” she said. “The quality was definitely there, however, as of the 79 EVOOs and nine flavoured oils entered, an impressive 89% were awarded a medal. “The EVOO classes saw 11 gold medals (13.9% of entries), 27 silver medals (34%) and 38 bronze medals (48.1%) awarded. Six oils received no medal, whilst three oils were withdrawn - down on last year and a positive reflection of the continuing emphasis on quality in Australian EVOO production. “In the flavoured oil classes all nine entries received medals – three each gold, silver and bronze. This is a considerable increase on last year’s entries and it was great to see that flavoured oil producers are improving technique and quality and being rewarded for it.”

Table olives

South Australia is well-known for its quality table olive production and the RAOA Table Olives competition provides accolades highly sought-after by local producers in particular. Table Olives head judge Michelle Wirthensohn said entry numbers were slightly down this year, most likely due to the poor fruit set in the 2018 season in many areas, and only one Gold medal was awarded. Entries were received across three classes: Kalamata; Spiced or specialty; and Wild or medleys, with a unanimous judges’ decision for Romley Estate’s, Garlic Chilli & Herb Olives as Best Table Olive of Show. The results booklet can be downloaded from the Olives SA website: www. olivessouthaustralia.org.au.

The awards dinner provided a great night out for all, including RAOA judge Professor Andrew Markides and celebrity chef Rosa Matto.

Major awards • Olive Centre Prize & Dr Michael Burr Trophy for Best Oil of Show - Boundary Bend Olives, Cobram Estate Hojiblanca • Seasol Prize for Best South Australian Oil in Show Throon P/L, Michael’s Olives Manzanillo Frantoio • NSW Department of Primary Industries Olive Oil Testing Prize for Best Oil of Provenance - Boundary Bend Olives, Cobram Estate Hojiblanca • Olives South Australia (Olives SA) Prize for Best Regional Oil - Primo Estate Wines, Joseph First Run • Olives SA Prize for Best Multi-Region Oil - Bentivoglio Olives, Rylstone Olive Press ‘Crooked River’ • Cospac Prize for Best Open Oil - Ausvigor Global Pty Ltd, Living Pure Premium Australian Extra Virgin Olive Oil • Olives SA Prize for Best Mild Oil - Rosto Pty Ltd, Rosto Extra Oomph • Olives SA Prize for Best Medium Oil - Throon P/L, Michael’s Olives Manzanillo Frantoio • Olives SA Prize for Best Robust Oil - Boundary Bend Olives, Cobram Estate Hojiblanca • Olive Oil Packaging Services Prize for Best Flavoured Oil - Longridge Olives, Longridge Olives Lemon Agrumato • Olives SA Prize for Best South Australian Producer Nasmin • Olives SA Prize for Best Table Olive of Show - Romley Estate, Garlic Chilli & Herb Olives

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 9

News - awards

Lauriston EVOO Best in Show at Royal Hobart Fine Food Awards A Tasmanian EVOO took top honours at the recent Royal Hobart Fine Food Awards, raising the industry’s profile among those interested in the finer things in culinary life. Lauriston Grove was awarded the Richard Langdon Trophy for Best Exhibit in Show, having also taken the Best Tasmanian Exhibit award for its Frantoio Extra Virgin Olive Oil, beating entries from top food producers across the country.

quality of oils was incredible – and if there’s any room for improvement in those oils, I’m on the first plane back over! “Overall the oils were interesting, slow to unfold, complex and delightful. The quality was excellent and we ended up with four oils that had scored 97 points, all Tasmanian. It made picking the Champion difficult – but that’s a great challenge to have to work through.”

Fruit salad flavours

The figures

Lauriston Grove’s Pia Linardi (left) and Tony Capce proudly accepted the Richard Langdon Trophy for Best in Show from Shen Ku, Tasmanian Department of State Growth.

“Everybody was expecting that this year we’d have big bold, demanding oils but the good oils are showing really balanced bitterness and pungency – definitely present but rarely overwhelming. “I said in my judging note that it’s a credit to the growers, a credit to the year and a credit to the trees. I reckon some of the work we’re doing on faults and handling etc is starting to get through too, which is excellent. “Particularly considering some Tasmanian growers are still picking into September, the

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A total of 60 oils from 36 producers were entered across the 11 classes (8 EVOO, 3 flavoured oils). The medal tally was 16 Gold, 18 Silver and 8 Bronze, with 20 staying in Tasmania, 10 of them Gold. Victorian producers took home 13 (including 5 Gold) New South Wales producers 7 (1 Gold) and South Australian producers 2.

The winners

Along with its overall awards, Lauriston Grove took the top gong of Champion Olive Oil of Show for its Lauriston Grove Manzanilla (Single Estate Grown – Mild). The Reserve Champion award was a tie between Freshfield Grove’s Manzanillo (Boutique – Robust) and Cradle Coast Olives’ Cradle Medley (Boutique – Mild). Top exhibitors were Kyneton Olive Oil (Vic - 3 Gold, 3 Silver, 3 Bronze), Freshfield Grove (Tas – 4 Gold), Cradle Coast Olives (Tas - 1 Gold, 3 Silver) and Varapodio Estate (NSW – 1 Gold, 2 Silver).

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It’s one of the earliest competitions on the olive oil circuit, and this year’s Royal Hobart Olive Oil competition was certainly an eyeopener for the judges. Judged in July, the flavour range was expansive, encompassing custard apple and ginger among the usual descriptors. “It was one of the best shows ever on descriptors, with some really unusual combinations,” head judge Shane Cummins said. “There were all the usual pome fruits, green grasses and tomatoes, bitter herbs and chillies, combined with less common flavours like custard apple and ginger. It really kept the judges on their toes trying to pinpoint exactly what those flavours were.” Early often means high polyphenols and more pungent oils but Cummins said that wasn’t the case this year. “I tasted every entry and they were beautiful - there were very few harsh, pungent oils,” he said.

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Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au 10 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

News

Event Kit for growers now available In June we introduced readers to the Olive Wellness InstituteTM (OWI), a new online information source providing easy access and reference to credible, evidence-based information on the health benefits of EVOO and olive products. The resources included in the OWI website repository now include an Event Kit for olive growers and processors, providing factual, userfriendly resources to take along and use at events or local farmers markets. All downloadable for immediate use, the resources include: • a FAQ for Growers booklet, containing evidence-based facts and answers to questions commonly asked about EVOO

Join the community

The OWI provides a great opportunity to get the real facts about our wonderful, healthful products out there, so let’s all get behind the initiative: • subscribe at www.olivewellnessinstitute.org • share the pages with friends and family members to build the site’s online presence – Follow on Twitter; Like on Facebook and/or Connect on LinkedIn.

• leaflets on the Health Benefits of Extra Virgin Olive Oil and Cooking with Extra Virgin Olive Oil • posters on EVOO and Olive Leaf You can access the Event Kit on the OWI website – www. olivewellnessinstitute.org – under Resources - along with a wealth of other grower and consumerrelated information. Hard copies of the Event Kit resources are also available by emailing info@olivewellnessinstitute. org. Read more about the olive levy R&D project behind the Olive Wellness Institute on pgs 4-5 of the September Hort Innovation Olive Levy R&D Insights.

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Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 11

News

New start for NOVA olive research site A collaborative project between Olives SA and the University of Adelaide is currently underway to preserve one of Australia’s most unique olive research facilities. The undertaking will see the university’s NOVA site restored and resurrected as a teaching facility, while also providing the local industry with a working field resource.

Nova Project

The brainchild of industry stalwart Dr Michael Burr and colleagues from PIRSA, the NOVA (National Olive Variety Assessment) project aimed to authenticate the genetics of specified local olive varieties. Utilising a site owned by the University’s Roseworthy College, 50kms north of Adelaide, they planted 100 excessions sourced from nurseries and old government collections, carefully mapping and recording varietal information as they went. The planting took place over two years from 1998 and in the following years DNA fingerprinting of each tree was undertaken. This was then compared to a known source of DNA obtained from Australian and international collections: many matched their named varietal source, others were found to be different varieties, and there were several unknown varieties among the collection. Unfortunately, in 2006 both funding and the principal investigators moved on to other projects and there’s been no activity at the site since.

Unique resource

Researcher Ben Pike from the Waite and Adelaide University Faculty of Sciences is behind the restoration project, which he sees as both environmentally important and an opportunity for new teaching and research initiatives. “The NOVA site is a unique resource and a real asset. I’d doubt there’s another like it in Australia,” he said. “We’re keen to see it utilised, not only from a teaching perspective but also from a land steward perspective. “The block is owned by the School of Agriculture, Food and Wine at the Waite Campus, and the manager has been conscious of getting it properly managed for a couple of years now. We’ve finally found ourselves with the time and resources to do that, so we contacted Olives SA to see if they’d work with us.” Pike said Olives SA’s input is imperative in ensuring the success of the project. “I’m not an experienced olive grower – my expertise lies in viticulture – so a relationship between the university and Olives SA is integral in making this work,” he said. “We want to be better custodians of the site, so it makes sense to interact with the industry on the ground floor and take their advice on it. “It will be very much a collaborative approach between Olives SA and the uni. We still need to thrash out more detail about that but at this point in time we’re really interested in getting the trees pruned back to a manageable size, and making sure we understand the pest and disease and irrigation management issues. Having their knowledge and guidance with that is important to ensure it’s done correctly. “Then once we do that and we’re happy we’re managing the block properly, where we’re keeping the fruit harvested and the area in good condition, we’ll start looking at further uses and research opportunities.”

Future uses

While a major element of the long-term plan is to resurrect the site as a teaching facility, both Olives SA and the university see a multitude of possibilities for its use into the future. “Now that the olive trees are mature, there may be new opportunities for research. That’ll be largely driven by OSA and we’re hoping they’ll materialise over the next few months,” Pike said.

University of Adelaide researcher Ben Pike (left) at the NOVA site with Olives SA’s Michelle Freeman and Michael Johnston.

“For example, there was some capacity built into the irrigation system to start testing the various cultivars’ responses to different irrigation regimes. They set up three blocks with an even amount of each cultivar in each, but randomly distributed, so if we apply a deficit system to one block, full irrigation to another and dry-grow another we’d be able to make direct comparisons and see how they respond to each of those treatments. “The School of Ag, Food and Wine is also looking at a host of new course options, and olive production is one they’re interested in – both olive growing and oil production. This opens the opportunity up for that to happen. “It seems the olive industry in SA particular has matured and settled down, and most growers understand the market a bit more. So I think we’re in a really good place now to provide a facility to help educate and make the industry grow.”

OSA field facility

Olives SA president Michael Johnston said they’re also keen to use the NOVA site as a hub for industry activity. “It’s a place where we can have training days in pruning, look at pest and disease management, soils, water management ... it’s got all sorts of potential as an independent grove away from our own,” he said. “And I’m excited about the prospects of the rejuvenation as a project for Olives SA. The trees need a lot of work – mainly suckering and pruning – but it’s not unmanageable, and there’ll be some funding from the university towards making it viable in terms of the irrigation system repair, etc. “So the first stage will be a field day, working hand in glove with Adelaide Uni on the trees, fixing the irrigation and mowing the grass. Then we’ll be involved in harvesting of the olives, which we’re hoping could be done in conjunction with the local community.”

Action stations

And that’s not far off, Pike said. “Were keen to get into the block before it gets too hot, and are hoping an industry field day will bring experts in to teach us an appropriate management plan for the pruning and de-suckering,” he said. “Then we’ll start looking at options of getting students out for working days until we’re happy the block is managed properly.” The first NOVA field day/working bee is being planned for November. If you’re interested in taking part, contact Michael Johnston on 0419 815 839 or mj@johnstons.net.au.

12 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

News

Au-thentic Australian products attract Chinese trade attention The AOA-backed olive levy R&D project OL14003 - Essential Work to Facilitate Increased Exports to China, Removing Roadblocks and Enhancing Competitive Advantage has continued to bring benefits to the industry, most recently through export company Au-thentic Services’ promotional activities directly within the Chinese market. Australian EVOO and table olive producers made an impact at the Guangzhou International Food Exhibition & Import Food Exhibition 28-30 June 2018, working collaboratively under the Au-thentic Services banner. The olive producers were part of a collective of Australian food and skin care companies represented at the Au-thentic booth, which was situated in the edible oils pavilion. One of only a handful of Australian food exhibitors at the expo, its eye-catching green-and-gold branding attracted attention from the get-go. Au-thentic director Peter McFarlane said the exhibitors taking part ranged from very small to very large producers, all keen to participate in the established and respected trade event. “These events are expensive to participate in - around $40K for a modest presence - but provide the opportunity to promote Australian producers and products to a very targeted market,” he said.

“For small producers that’s an impossible investment but working together under a collaborative banner means they can defray costs and access that market affordably. “And the Chinese buyers were very interested, with our stand generating trade inquiries for all of the products represented.” Many of the 11 brands taking part were represented by the Au-thentic team, while others manned the booth themselves, promoting their products and speaking personally with the trade representatives.

Small producers, big opportunities

Among them were Sean and Chrissie Ahern of Mt Direction Olives, who also sent a pallet of their Tasmanian-grown EVOO to China as part of the Au-thentic trade initiative. “We’re new at the export side of things, so with the trade fair on it was an opportunity to have a look,” Sean said. “The market there is immense and there’s a huge opportunity but as a small producer

The eye-catching booth proudly promoted Australia’s clean, green olive production.

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Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 13

News

it’s a matter of finding a way in. We’re a very small outlet and we certainly can’t make it in China without help. That’s why we teamed up with Au-thentic, as it gives us an outlet we can manage - we can load up a pallet and send it off, and we’ve got someone to send it to. That suits us just nicely. “And promoting ourselves at the expo was really easy: we just turned up, sat at the stall and provided answers to the interpreters they had for us – having people who spoke Chinese was a must. We were in a large hall with a lot of booths but we were in a pretty good spot, and there was a lot of interest in our stand and our products. “They were also interested in Tasmania – the president of China visited a few years ago and they all remember that – and the clean, green story is definitely an attraction. As exporters we’re going to have to maintain that at all costs – keep testing and making sure everything is spot on, and take the security steps like the traceability stickers that Au-thentic use. That’s where we’re going to win.”

Collaborative clout

Lisa Rowntree also took her Longridge Olives brand along in person and reiterated the benefits of the group marketing effort. “As a medium sized producer I would never have been able to afford to book as big a site, and going as part of the Au-thentic group meant all of the hard work was done,” she said. “We had an amazing space, and it was useful not to just be an olive oil stand. We also had honey, moon cakes, oats and soaps, and that diversity of product meant ours was a really interesting site, so it attracted a lot more people. They came looking for one thing and saw the others, which gave us the opportunity to talk with a lot more people. That really made a difference and we had a lot of interest – both my translator and the one Au-thentic provided were very busy! “They wanted to know if we were already exporting, whether we have a distributor – they want to know that you know how to export – and we talked to them about the Code symbol, what it means and the fact you can trust products that carry it. “They were also really interested in the videos of the farm and I got lots of questions about it – especially the kangaroos. They like the Australian lifestyle and they liked to be around people who live that lifestyle.”

Valuable exercise

Both producers said attending the expo was valuable for their business. “You get to see the Chinese at home: it’s all well and good guessing at their palate but we discovered that the average Chinese doesn’t seem to like the more robust oils,” Ahern said.

The diversity of producst attracted a wide range of buyers to the Au-thentic booth.

“We’ve also had a couple of nibbles since we’ve got home and we’re still collaborating with these enquiries. “We’d definitely go again. It went very smoothly, and you’ve got to have friends in China if you go there.” Rowntree agreed. “It was money well spent and I’d do it again. I’ve had a number of email contacts from people and I’m working with a Chinese business consultant now,” she said. “All the producers working together was an important big part of it too. It was great having that support.”

The take-home

McFarlane said the expo saw around 100,000 visitors over the three days, providing “an efficient way to get exposure to the Chinese market” and some great insight into the Chinese market. “The take home messages are that Chinese buyers are very interested in natural food and skin care products, produced in a clean, green environment. So healthy products such as olive oil, honey and rolled oats are a good fit for Chinese consumers, whether for eating or applying to the skin,” he said.

Au-thentic Services provides export opportunities for small to large exporters of Australian olive products. For more information contact Chris Mercer: chris@au-thentic.net.

14 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

2018 National Olive Industry Conference & Trade Exhibition Preview The perfect pour!

SWAP

Bottles & Tins to StandUP

Bruce and Joo-Yee Spinks will host the Saturday Wollundry Grove Walk, an opportunity to discuss and ask questions on grove issues with the conference’s expert presenters. Image: Riverina Tourism.

Groves in focus at 2018 Conference To make great EVOO and olive products you need healthy trees and great fruit – and preferably plenty of it - so grove management really is where it all starts. But what is best practice for YOUR grove? Delegates at this year’s Australian National Olive Industry Conference and Trade Exhibition in Wagga Wagga, NSW will find a wealth of answers to grove management questions in the presentations, workshops and field sessions on offer across the event.

Plenary sessions

The topic kicks off from the get-go with a keynote presentation on day one by Andrew Taylor on the Olives New Zealand Focus Grove Project. A three-year active research project backed by the NZ Sustainable Farming Fund, the project has resulted in a dramatic increase in crop production across the subject focus groves via a targeted pruning and spraying regime. The accompanying increased tree health has also seen a dramatic decrease in pest and disease issues, along with a reduction in biennial bearing. Pest and disease issues will also be covered by Dr Robert SpoonerHart in his update on the Olive Levy R&D Integrated Pest and Disease Management (IPDM) project, and grove consultant Mike Thomsett will add to both topics with his presentation on Drones in Groves, highlighting their use in monitoring tree health, pest and diseases and even drainage issues. Day two follows up with a second presentation by Andrew Taylor, a horticultural/grove consultant and contract harvester, on Mechanical Harvesting of Table Olives – a topic of much discussion within the industry which will no doubt be followed by an enthusiastic Q&A wrap-up session.

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Grove sessions

The afternoon of day two heads to the NSW Department of Primary Industry (DPI) complex for discussion walks through the site’s grove. Along with a history of the grove and the research projects undertaken, presenters will cover topics including irrigation, pruning and pest identification, with an opportunity to discuss grove issues which have arisen throughout the conference. The session will also Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 15

2018 National Olive Industry Conference & Trade Exhibition Preview

include a drone demonstration by Michael Thomsett, the practical element of his day one Drones in Groves presentation. The walks will be followed by visits to the Charles Sturt University Olive Oil Research Facility and the NSW DPI Testing Laboratory, for a chance to see how the testing and science we rely so much on is done, and how the sensory panel works to test your oil.

“Super Saturday”

The “Super Saturday” optional program starts off with the Tastebook Live sensory workshop. This is followed by the option of a bus tour of local food producers (see program for details) or a table olive workshop with South African expert Linda Costa. The workshop will be held at Wollundry Grove – whose original table olive production operation was, by coincidence, set up by Costa with participants welcome to look through the table olive processing set up and speak with owners Bruce and Joo-Yee Spinks about their production methods. The program then moves back into the grove for a late afternoon walk through the Wollundry grove of 2000 trees, planted in 1998. Five varieties are grown: Frantoio, Correggiolo, Leccino and Nevadillo Blanco/Picual for oil, and two sub-cultivars of Manzanillo for table olives.

Sustainability

In recent years Wollundry’s facilities have undergone substantial upgrading, with the replacement of its oil processing plant and expanded storage facilities enabling increased throughput and the capacity for contract processing. The plant upgrade was one element of the Spinks’ emphasis on sustainable production, providing increased efficiency and minimising waste water. They have also installed solar panels for energy generation, use recyclable packaging materials and minimise their use of plastics where possible. In the grove, they re-use pomace and leaf waste from the oil extraction process as a fertiliser and maintain ground covers to reduce erosion.

Grove walk

The Wollundry grove walk will again provide an opportunity to discuss issues and ask questions in the grove, with plenty of expertise on hand for answers. Bruce and Joo-Yee will talk about the grove and their site-specific practices, Andrew Taylor will discuss pruning, Mike Thomsett will cover general grove management and Robert SpoonerHart will handle anything to do with pests and disease. Bruce and Joo-Yee are also keen to speak with growers interested in finding out more about their sustainable production practices.

The Saturday morning program includes a table olive workshop with South African expert Linda Costa at the Wagga production facility of Wollundry.

Farewell pizza dinner

The three day program will wrap up with a low-key pizza night at Wollundry Grove, a chance to relax, catch up and wind-down from the day’s activities. All Saturday options are ticketed individually, providing the opportunity for another full day of learning or a more casual end to the conference program. The National Olive Conference & Trade Exhibition is facilitated through the Hort Innovation Olive Fund. It is partially funded by Hort Innovation using the olive R&D levy, with in-kind contributions from the Australian Olive Association and funding from the Australian Government. The event is also supported by Destination NSW and a range of industry sponsors and exhibitors.

What: 2018 Australian National Olive Industry Conference & Trade Exhibition Where: Wagga Rules Club – Wagga Wagga, NSW When: 18-19 October 2018; Optional field day 20 October Program and registrations: www.nationaloliveconference.com.au

Tastebook™ - round 4 underway, then goes live! Round 4 of the Tastebook™ sensory training program in appreciating, describing and understanding EVOO and table olives, is currently underway, with 69 participants contemplating the attributes of “green” oils and green olives, and how to best describe them. The program continues to gain momentum and Round 4 “Tastebookers” are spread across the country (NSW 24, VIC 15, SA 14, WA 9 and TAS: 2), along with five colleagues from New Zealand. Responses were still open at the time we went to print, so we’ll bring you the report on Round 4 in the December edition of Olivegrower & Processor.

Tastebook™ Live

In the meantime, there’s an opportunity to participate in a face-to-face training session at the TasteBook™ Live – EVOO & Olive Sensory Workshop on 19 October, in Wagga Wagga. One of the “Super Saturday” activities on the National Olive Industry Conference & Trade Exhibition program, the workshop will run from 9-11am, led by TasteBook™ lead researcher Dr Soumi Paul Mukhopadhyay and AIOA head judge Shane Cummins.

More information and bookings on the Conference website – www.nationaloliveconference.com.au.

16 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

2018 National Olive Industry Conference & Trade Exhibition Preview

AIOA Presentation Dinner - be there as the winners are announced! One of the most exciting elements of the annual industry Conference is no doubt the Australian International Olive Awards Presentation Dinner, celebrating the best EVOOs and table olives of the competition and providing well-deserved peer recognition of their producers.

Platinum Sponsor: Best Extra Virgin Olive Oil of Show Best Table Olive of Show Young Judges program

Being held on the Friday evening, this year’s event is a “glitz and glam” night – for most of us, a rare opportunity to dress and impress! A variety of medal winning oils will be on tasting, before the evening kicks off with acknowledgement of the medal winners. This will be followed by dinner and presentation of Champion and Best in Class trophies and medallions, with the countdown to the coveted Best EVOO of Show award providing suspense throughout. That’s even greater now thanks to the competition’s international status, which pits the best from Australia against the best of the rest of the world. Wrapping up the Conference plenary program, the Presentation Dinner is a great chance to relax and catch up as we celebrate the hard work and achievements of our industry – and hopefully a win or two of your own!

The

AUSTRALIAN INTERNATIONAL Olive Awards

www.internationaloliveawardsaustralia .com .au

So dust off the dinner jacket and party frock and book your tickets. The 2018 Olive Industry Night of Nights will be one to enjoy. *Don’t forget: tickets are discounted for AOA members – book now at www. nationaloliveconference.com.au. Good luck to all entrants – and see you at the celebrations!

Sponsorship for AOA Young Judges program The AOA Olive Oil Young Judges program has gained a new level of recognition, with the first commercial sponsorship of the initiative by global packaging supplier DS Smith – Rapak. As Platinum Sponsor of this year’s Australian International Olive Awards (AIOA), DS Smith - Rapak sponsorship will be used to support this year’s program, including expenses for the two winning students and their teacher chaperone to attend the 2018 National Olive Industry Conference. The sponsorship was brokered by program founder Kent Hallett, who has a long-time business association with DS Smith - Rapak as suppliers for his company’s bag-in-box packaging. “They recognise it as an important initiative by the industry, and they wanted to support it in a practical way. Covering expenses for the year’s major activity is certainly pretty practical, and it’s great to see suppliers putting back into the industry,” Hallett said. The program The Young Judges program started in 2011 under the auspices of the Royal Adelaide Show and now involves around 50 South

Australian high schools students each year. Starting in the classroom, they learn about EVOO production, quality and organoleptic characteristics via a course handbook created by Olives SA. They also gain tasting skills with practice sessions over a number of weeks, using EVOOs provided by Cobram Estate and the AIOA. They then move into the judging arena, evaluating four oils judged in the Royal Adelaide Olive Awards: their scores are compared with the official competition judges’ and the student with the closest overall results is named that year’s Champion Young Judge. Industry participation The winner and runner-up earn the opportunity to attend the annual AOA National Conference, and to participate in both the SA and national competitions. Hallett said that, while olive oil knowledge and tasting skills are the main outcome of the program, students gain much more from the experience. “Teachers comment each year on how much the students gain in self-confidence and general life skills through the program,” he said. “They have previously attended the

2017 AOA Olive Oil Young Judges program winner Bradley Hicks attended the National Olive Industry Conference in Adelaide, where he spoke with industry experts including AOA OliveCare® administrator Peter McFarlane.

conference as guests of the AOA, and all have come back saying what a fantastic experience it was to interact directly with the industry. “And a number of them are continuing to have ongoing involvement, which they hope will lead to industry-related careers – olive/EVOO promotion and marketing, food service with an olive focus and production. “This support from DS Smith - Rapak will see another set of students have those opportunities and experiences, helping to grow new industry skills and participation into the future.”

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 17

2018 National Olive Industry Conference & Trade Exhibition Preview

2018 National Olive Industry Conference & Exhibition - Sponsors & Exhibitors SPONSORS 2018 National Olive Industry Trade Exhibition

With the olive industry once again in a growth phase, the annual trade exhibition is becoming an increasingly important part of the Conference event, providing an opportunity to showcase the latest advancements in products and services. The exhibition will this year be in areas within and opening onto the conference plenary space, and morning tea, lunch and afternoon tea will be served with the area fully opened. This will provide maximum delegate interaction with exhibitors throughout the two days, while an adjacent break-out area is also available to facilitate discussion and demonstration outside of the official break times.

Face-to-face expert advice and information

Exhibitors and sponsors show their support of the industry through their participation in the event, and their attendance provides an unequalled opportunity to discuss your individual business needs face-to-face and one-on-one with experts in their respective fields. Along with information on the latest industry-specific products and services, its’s a great chance to discover new ways to improve your grove and business practices.

Hort Innovation – also Exhibitor

Hort Innovation is a not-for-profit, grower-owned company that delivers more than $100 million in research, development and marketing activities on behalf of Australian horticulture each year. Hort Innovation’s primary function is creating value for horticulture growers and those across the horticulture supply chain. Through investment in R&D and marketing, Hort Innovation works to improve productivity, farm gate profitability and global competitiveness of Australian horticultural industries. Hort Innovation is the link between the needs of industry, the capabilities of science, and the potential of marketing. W: www.horticulture.com.au

SPONSORS

Closures Online

Modern Olives – Gold Sponsor, also Exhibitor Modern Olives is a leading independent analytical laboratory experienced in the olive industry since 2006. Everything we do is focused on providing outstanding service to our customers as well as being a contributor and leader in the modern olive industry. Our laboratory is available to all growers, oil traders, marketers and researchers who require their olive oils, table olives or olive derivative products tested. Throughout the entire process, from planning groves to testing oil quality, our team provides professional, olive-specific technical advice. Ph: 03 5272 9500 E: info@modernolives.com.au

Australian Olive Association – also Exhibitor

Top quality products and committed local service: you’ll get both from the team at Closures Online – 24/7. Based in Victoria, the family-owned business has a proven track record for great customer support, backing up convenient online ordering with personalized sourcing and efficient delivery. Closures Online’s reputation is also built on the quality of their products, all Australian-made or imported from Europe. The range includes aluminium, metal and plastic caps, the popular after-market pourer and the new lightweight Stand-UP pouch. Quantities cater for small and large producers, with custom printing available for larger orders. Ph: 0426 875 855 W: www.closuresonline.com.au

Olivebiz – also Exhibitor

Olivebiz.com.au is the industry-owned website dedicated to olive industry related news and products. Together with current news, it also features the Olivegrower & Processor magazine, Friday Olive Extracts (FOE) e-newsletter and the annual Olive Industry Directory, and houses Hort Innovation Olive Levy R&D information and communications.

AUSTRALIAN & NEW ZEALAND

The Australian Olive Association (AOA) is the prescribed industry body representing the olive industry in Australia since 1995. The AOA provides an extensive range of services to stakeholders including the operation and management of field days and other extension services. It has an experienced Board of Directors consisting of small, medium and large growers along with other Directors co-opted for their relevant experience and expertise.

NATIONAL JOURNAL OF THE OLIVE INDUSTRY

Olivegrower & Processor – also Exhibitor

Australian & New Zealand Olivegrower & Processor is the region’s only specialist olive publication and is the key source of communication and information for the industry. We cover every aspect of the industry, from grove management and processing to packaging and marketing, with content targeted at current topical issues. Industry-owned and led, the emphasis is on best practice management to increase quality and business viability, along with industry news, events and opportunities. Each edition also includes Hort Innovation’s quarterly update on olive industry levy-funded projects and initiatives. Published four times per year, the magazine is mailed to subscribers across the globe and is also available online for access 24/7. E: editor@olivegrower.com.au

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 19

NATIONAL OLIVE INDUSTRY CONFERENCE & EXHIBITION Thursday 18 & Friday 19 October 2018

Saturday 20 October Optional Field Days/Workshops

Wagga Rules Club, Wagga Wagga, NSW • • •

Conference dinner - Thursday, 18 October Australian International Olive Awards Presentation Dinner – Friday, 19 October Incorporating 2018 AOA AGM – 4pm Wednesday, 17 October, Wagga Rules Club – followed by networking function

DON’T MISS THE OLIVE INDUSTRY EVENT OF THE YEAR!

• • • • •

•

Australian and International speakers Table Olive and EVOO sessions Table olive workshop TasteBook Live Table Olive and EVOO sensory workshop Field Tours – NSW DPI; Charles Sturt University research facilities; Junee Liquorice production; Coolamon Cheeses. Partners program - historical and local area tours

Accommodation adjacent venue 4-star Quality Hotel Rules Club Wagga www.qualityhotelrulesclubwagga.com

Proudly supported by:

AUSTRALIAN & NEW ZEALAND

NATIONAL JOURNAL OF THE OLIVE INDUSTRY

Registrations open July – www.nationaloliveconference.com.au

Information ✓ Skills ✓ Collective learning ✓ Networking ✓ Fun! ✓

2018 National Olive Industry Conference & Trade Exhibition Preview

EXHIBITORS

Bioactive Soil Solutions Pty Ltd

Felco Australia

Bioactive Soil Solutions works with growers to improve their bottom line. As an industry leader in biological agriculture, we work with our customers to increase yields and crop quality, and cut input costs, via improved soil quality, decreased water use, increased fertiliser efficiency and maximal tree health. Startling literally from the ground up, our focus is on the end result of sustainably improving your bottom line. Contact us today to see how we can develop a program to suit your individual priorities, problems, and preferences. And improve your bottom line, naturally. Ph: Mike Tyrell - 0402 553 235 W: www.bioactivesoilsolutions.com.au

Felco Australia distributes professional quality secateurs, saws, loppers, electric pruners and accessories. The secateurs range includes left and right-handed rotating handle models for reduced cutting effort, plus models for large and small hands. The new 80cm Felco 220 loppers have a 40mm cutting capacity and feature an ingenious level system delivering up to 65% more power. The electric secateurs range comprises the powerful Felco 820 with a cutting capacity of 45mm and the new light and fast Felco 801. Ph: 1300 730 257 W: www.felco.com.au

Hort Innovation - refer Sponsor listings Modern Olives - refer Sponsor listings

Deltagen Australia

Deltagen Australia is proud to offer Biogras L, a high-performance, cost competitive enzyme preparation for olive oil extraction, produced in Spain by our sister company Biocon Espanol. Biogras L has been widely used in Europe, South America and Australia for many years. It is formulated to optimise pectinase activity and has residual cellulose and protease activities which are also of importance during oil extraction. Biogras L offers: improved extraction, improved separation, reduced residual oil and faster decantation. Biogras L complies with FSANZ regulations and is GM-free. Deltagen Australia is also the agent for Megazyme test kits. Contact Adrian for further information. W: www.deltagen.com.au

NSW Department of Primary Industries

The NSW Department of Primary Industries operates an Oil Testing Service as part of the Australian Oils Research Laboratory, based in Wagga Wagga, NSW. We provide accredited testing services for olive oil quality, adulteration, and organoleptic (sensory) analysis, based on the latest technology and requirements of the International Olive Council (IOC). Our chemical testing laboratory and organoleptic panel is able to undertake competitively priced testing of oils and olives with a prompt turnaround time. Your first choice for analysis you can trust. Phone: 02 6938 1957 E: wagga.labs@dpi.nsw.gov.au W: www.dpi.nsw.gov.au/labs

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 21

2018 National Olive Industry Conference & Trade Exhibition Preview

EXHIBITORS

Olive Oil Packaging Service

Olivebiz – refer Sponsor listings Olivegrower & Processor refer Sponsor listings

Tornado Pumps & Sprayers Pty Ltd

We are bag in box packaging specialists. Casks protect your olive oil from light and air and ensure that it stays as fresh as is possible. We can pack your oil for you at our factory, or we can supply everything you need to pack it yourself. We even provide the instructions, and can help with the labels for your casks. Just contact us for a quote or to find out more. Casks come in 1, 2, & 4 litre for home use, 10 & 20 litre for food service, and 250 & 1000 litre bag in drum IBCs. Bag in box – the modern way to package olive oil. Ph: Kent 0428 829 024 or Michelle 0448 965 349 E: oops@aussiebroadband.com.au

Olive Wellness Institute

The Olive Wellness Institute is a science repository on the nutrition, health and wellness benefits of olives and olive products, which is all subject to extensive peer review. The institute is guided by scientific experts that specialise in the nutrition, health and wellness benefits related to olive products. This website is intended to be the go to source of credible information relating to the nutrition, health and wellness benefits of olives and olive products, such as Extra Virgin Olive Oil and other products derived from the olive tree. W: www.olivewellnessinstitute.org

Tornado Pumps & Sprayers P/L specialise in supplying equipment and machinery for olive growers, from growing through to processing. We have been appointed as agents for the full range of Sicma (Italy) olive harvesters. We are Pieralisi (Italy) trained in sales, installation and service of olive processing equipment for QLD, NSW, ACT and VIC. Pieralisi is one of the world’s largest manufacturers of high technology olive processing equipment. Our workshop is fully equipped for your servicing needs and spare parts are readily available. Ph: 02 9824 8444 Web: www.tornadosprayers.com.au See the updated list of exhibitors and sponsors, along with information about the products and services they offer, on the Conference website: www.nationaloliveconference.com.au.

Need a bed for the Conference? A limited number of special conference rate rooms has been negotiated for attendees at the conference venue, the Quality Hotel Rules Club. Opened in October 2016, the hotel has 79 rooms, free on-site parking and Wi-Fi. The majority of rooms have king size beds and all rooms have modern tiled bathrooms with large showers and guest amenities.

The 4-star Quality Hotel Rules Club is located beside the Rules Club Wagga and conveniently joined via an open air walkway. To access the special conference rates call 02 6931 2000 or email hotel@ rulesclubwagga.com – and book now to avoid missing out. Alternative accommodation options Wagga Wagga offers a wide range of accommodation options and many are

22 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

within a few minutes’ drive of the conference venue - visit the Destination NSW website at www.visitnsw.com for more information.

THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | SEPTEMBER 2018 R&D Insights contains the latest levy-funded R&D project updates, research findings and related industry resources, which all happen under the Hort Innovation Olive Fund. Hort Innovation partners with leading service providers to complete a range of R&D projects to ensure the long-term sustainability and profitability of the olive industry.

Wagga Wagga, NSW. Photo credit: Destination NSW

Welcome to Wagga Wagga!

Workshop/Field Tour Options (20 October):

2018 National Olive Industry Conference and Trade Exhibition

TasteBook Live Workshop –

A three day program highlighting everything from international best practice to the impact of climate change promises to deliver a brilliant National Olive Industry Conference and Trade Exhibition in 2018.

Table Olive Workshop –

their specialty interests, as well as get access to the broader variety of industry updates and views over the three days,” he said.

sensory development workshop commercial table olives from “paddock to pail”

Licorice, chocolate, and cheese

Program Highlights:

production field tour, including:

The conference will be held in Wagga Wagga, NSW and runs from Thursday 18 October until Saturday 20 October 2018.

International table olive expert

The Australian Olive Association will also hold its 2018 Annual General Meeting on Wednesday 17 October from 4-6pm, prior to the beginning of the main conference.

CSIRO’s Dr Dane Thomas will

– Coolamon Cheese Factory. Also home to some fabulous boutique stores! – Junee Licorice and Chocolate Factory, located in the restored local flour mill.

Australian Olive Association (AOA) CEO Greg Seymour said the 2018 conference will also trial splitting the technical program into two concurrent sessions on the Friday morning with one dedicated to EVOO and the other session to table olives. “We hope this offers attendees the opportunity to get the most out of

Linda Costa from South Africa

Olives New Zealand Focus Grove update from Andrew Taylor

describe the impact of climate change on the Australian olive industry

Dr Amy Logan will deliver

a glimpse into the future of how food may become personalised to individual health and well-being requirements.

Social Activities:

Conference Dinner, 18 October Australian International Olive

Awards Gala Dinner, 19 October

The full program and registration options are available now via the conference website: https:// nationaloliveconference.com.au 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 AOA. Continued on page 3 >>

Chef Nicky Reimar at the project video shoot

Education and training sector hungry for Australian EVOO The next wave of young chefs coming out of New South Wales and Victoria are set to be the most knowledgeable cohort when it comes to Australian extra virgin olive oil thanks to the success of a current research project. Led by Nutrition Australia (Vic Division), Olive oil in food service project (OL16004) – a strategic levy investment in the Hort Innovation Olive Fund – aims to educate students and new starters in the food service industry about Australian extra virgin olive oil (AEVOO). Resources have been created specifically for trainee chefs to enforce why AEVOO is the premium product. Project Coordinator Aranya Changkaoprom said initial efforts to have the learning material embedded into the TAFE curriculum proved challenging but hugely rewarding. “We found that TAFE teachers were incredibly keen to have the material available and included as part of their lesson plans, however like all teachers, they were quite

time poor and up against their own challenges in meeting the current curriculum requirements,” Ms Changkaoprom said. “We obviously have our own research project timeline to work to as well, so we’re very happy to be starting the new financial year with a number of TAFE colleges in Victoria and New South Wales who are actively showcasing the resources we’ve developed to their trainee chefs,” she said. “Regardless of time pressures, we’ve found that every TAFE we have approached has been very eager to hear from the olive industry and wanted to be able to provide beneficial and up to date information that will enrich student knowledge. “It’s very much considered a ‘value-add’ resource to the current

curriculum and we’ll be focusing on continuing our engagement with other institutions over the next 6 months.” As part of the project, new fact sheets and videos featuring some of Australia’s best chefs will be launched to industry stakeholders at the 2018 AOA National Olive Industry Conference. More recent project activities include filming with chefs Ian Curley, Matt Dawson and Nicky Reimer. Each chef was interviewed about their relationship with EVOO and how they came to know about it and work with it. Each of the videos showcase the chefs creating recipes using Australian EVOO in a variety of different dishes. A corresponding fact sheet has also been developed to complement each video. The resources will be

3 FACT SHEET

Research Recap GHSELECTING HI TR A QUALITY EX E OIL IV OL IN RG VI

created olive oils are tics in Not all extra virgin these characteris equal. Look for Australian t high-quality order to selec Oil. Olive Virgin Extra

SELECTING HIG EXTR A VIRGIN H-QUALITY OLIVE OIL Extra Virgin Olive wine in the diver Oil shares some similarities with se range of flavou available. rs and styles Like wine, the quality and taste of Extra Virgin Olive Oils are influen ced by geographical factors, timing of the harvest and care of the growers and producers. Unlike wine, Extra Virgin Olive Oil (EVOO ) is best when it’s fresh (within the months of harves first 12 t), meaning that minimising the time from the tree to table is vital.

The characteris of quality Extra tics Virgin Olive Oil Aroma High quality and fresh EVOO should smell fresh like cut grass, salad leaves , tropical fruit or vegeta bles. Colour Colour varies greatly with EVOO based on the variety of olive and time of harvest, so has very little to do with the freshness and quality of the oil. Flavour and Textur e A quality Extra Virgin Olive Oil should feel fresh and clean in the mouth. If it leaves an unpleasant, fatty coating on the tongue or mouth, it is old or rancid EVOO. Fresh EVOO may have nutty, fruity, peppery, bitter, rich, strong, butter or grassy notes.

CHECK THE

The mark of

quality

Given the high production standards and superio quality and freshne r ss of Australian Extra Virgin Olive Oil (AEVOO), the Australian Olive Industry has developed a code of practic e symbol to make it easy for chefs and consumers to identify AEVOO . When you see the code of practice symbo l, it indicates that a produc er is the signatory to the Australian code of practic e, now known as OliveCare®, meaning: The oil is high quality, clean and fresh The product is tested each Why choose year to ensure Australian? it meets Of all the mainst or refined, and a premium standa ream edible oils, minimises rd EVOO is the only consumer confus oil that is not ion The producer chemically or has good grove physically refined The producer management and rectified, complies processes meaning it is with the most 100% the natural juice current and The producer squeezed effective testing undergoes from the methods fruit chemical testing of the olive. for quality and on a authenticity regular basis Being such a and must fresh and natura The producer also pass an organo l product, it does provides leptic deteriorate a technical basis (taste and smell) with age. Theref for test ore, carefully best before claims’ ‘ selecting EVOO is vital in order to realise Misleading terms all the flavour such and health benefit as pure, light, s. extra light and lite are not used The Australian Standards for EVOO produc Describes countr tion are some y or of the toughe region of origin st in the and certified produc world, ers must Processing metho comply with a ds broad range are substantiated of requirements, including: Choosing certifie Labelling clearly d AEVOO outlines ensure s you’re whether the oil purchasing is natural the highest quality EVOO.

PROJECT NAME: Olive oil in food service program (OL16004) PROJECT AIM: To increase awareness of Australian extra virgin olive oil among trainee chefs and culinary school students. PROJECT PARTNER: Nutrition Australia, Vic Division FUNDING: Hort Innovation Olive Fund PROJECT ENDS: May 2019 KEY LEARNINGS SO FAR:

AEVOO is commonly used in small amounts and for specific culinary purposes, such as in dressings, marinades and sauces

AEVOO is not typically used in pubs or in large institutional retail food service due to cost

Chefs perceive AEVOO to be of high quality and value the Australian product

Chefs typically believe AEVOO is best used cold – many said they believed the oil should not be used in cooking

Purchase and consumption drivers of AEVOO included cost, taste, quality, access/availability and provenance (related to the increasing trend to promote local produce in food service)

DATE

Certified Austr alian Extra Virgin Olive Oils proudly display harve st date best before dates and on their bottles so you can trust that AEVO O is fresh.

An example of a fact sheet designed as part of the project

housed on the ‘Australian Everyday’ website (https://australianextravirgin. com.au/) and is due to go live on a specific chef and hospitality page during September. These resources will also be part of a retrospective evaluation survey provided to TAFE students and teachers.

Canola oil, vegetable oil blends and international EVOO are competitor products to AEVOO

“We’re really keen to find out what the TAFE sector got out of the videos, especially if the teachers felt they offered significant value to their lessons,” Aranya Changkaoprom said. “All feedback will be considered and included as recommendations in our end of project report, particularly where there are suggestions on how to make the resources more effective. “Overall we think the resources we’ve created to date should be used as a promotional tool for the entire food service industry to help support new relationships with chefs and industry, or even for growers who do grove walks with tourists – there are lots of exciting opportunities to promote AEVOO!”

Project leader Aranya Changkaoprom

Welcome to Wagga Wagga! Continued from page 1

KEEN TO EXPLORE THE REGION? HERE ARE SOME TOP LOCAL ATTRACTIONS:

20 minutes’ drive from Wagga is Cottontails Winery. Sit out on the deck and enjoy panoramic views of the city whilst drinking local wine and order from an array of local produce

Set in rural surrounds yet five minutes from the city, the Magpies Nest restaurant is another local winery with some of their buildings dating back to the 1860s

The National Art Glass Gallery houses world class contemporary art glass exhibits. The gallery also exhibits a number of curated exhibitions featuring national and international artists

The Wagga Botanic Gardens house an array of attractions including beautifully curated native gardens, a mini zoo and even a miniature railway. The gardens have something to entertain everyone.

If you’re looking for the Wagga local, pop on over to The Thirsty Crow brewery for a craft beer and a delicious dinner – you won’t be disappointed. This hot-spot gets busy early so make sure you reserve a table!

If you’re up for some nature sight-seeing, take a stroll along the Murrumbidgee River in the morning or late afternoon. Start at the popular ‘Wagga Beach’ and head towards Wiradjuri reserve, following the path along the river. If you’re quiet enough, you’ll spot some local wildlife.

New project spreading the good oil on health benefits of olive products

EXTRA VIRGIN OLIVE OIL VS. VIRGIN COCONUT OI L

Australian healthcare professionals are the key target for a new Hort Innovation contracted project that aims to increase the use of health olive products in the daily lives of Aussie consumers.

VS.

Oleic acid

Educating health professionals about Australian olive products (OL17002) was contracted in April, with delivery led by the Olive Wellness Institute via Boundary Bend Limited. The first wave of market research was completed soon after in May 2018. Research leader Sarah Gray said 100 healthcare professionals were canvassed to get an insight into the baseline understanding of olive products amongst the sector. “Those who took part in the market research identified as GPs, dietitian or nutrition professionals, or naturopaths,” Ms Gray said. “Not surprisingly, familiarity with EVOO and OO was high, with more than 75% of healthcare professionals canvassed identifying as very familiar,” Ms Gray said. “There was also a very high percentage – more than 90% – of healthcare professionals who said they believed that EVOO had benefits for heart health, which is great, however there was a less broad understanding of the other benefits of EVOO among particular segments of the industry. The market research also proffered insights around olive leaf extract (OLE), preferences and understanding of EVOO versus coconut oil, and the advocacy work around OLE, EVOO and other oils.

Extra Virgin Olive Oil

(EVOO) is made up of predominan

tly monounsaturated fatty acids (e.g. Oleic acid)

Cooking with il Extra Virgin Olive O

EVOO

contains far more – with at least

FAT PROFILE

ANTIOXIDANTS

Vitamin E is a key component found in EVOO linked to its health beneﬁts with one tablespoon meeting IC almos half of an STANDARD DOMEST adult’stdaily Resea need rchATURES: PER TEM COOKINGshows that EVOO phenolic compounds té) g (sau have fryin positi Pan ve effect s tops heat stove on on variou physiological 120°C biomarkers

(EVOO) Extra Virgin Olive Oil Virgin Olive Oil ) Olive Oil (refined blend Canola Oil Rice Bran Oil

Palmitic acid

up of predominantly saturated fatty acids (e.g. Lauric acid, Myristic acid and Palmitic acid)

Both EVOO and Virgi n Coconut Oil contain

biophenols identified

Myristic acid

Virgin Coconut Oil is made

36 different

sed the most research paper asses A recently published rmined cooking oils, and dete common supermarket ing. cook ble for use when which is the most suita

OILS TESTED:

Lauric acid

antioxidants

6 different

biophenols have been identified in Virgin Coconut Oil

Vitamin E content of Virgin Coconut Oil is negligible

In-vitro research demonstrates the beneﬁcial antioxidant effects of Virgin Coconut Oil

Deep frying

Grapeseed Oil Coconut Oil

160–180°C

EVOO is the best oil for cooking when you consider the major factoOve rs: n baking

Peanut Oil

Sunflower Oil Avocado Oil

200°C below OXID ATIVE STABILITY: It’s naturally rich in antioxidants, such as vitamin E and biophenols. These nutrients not only increa ? se its health KING OILS YOU HEAT COO properties but also impro EN WH S PEN HAP ve EVOO’s WHAT resistance to oxidative damage. ical rly WN HEAL Phys KNO TH EFFECTS OF Commercial kitchens regula ounds comp Chemical changes – MON polar ges of OUN chan SATURATED FAT: Studi assess the levels es e, (e.g. oxidation, hydrolysis) thickens, (e.g.that in cooking oil – on averag consistently show ction those who this can lead to the produ ). consume the most foams olive oil are at is of polar compounds of potentially harmful a reduced risk of future metabolic oil is safe compounds (e.g. polar the limit to ensure the health problems. compounds) that are linked for continued use. mes. QUALITY OF EXTRA with negative health outco VIRGIN: This is the highest grade of olive oil, rich in natural antioxidan ts to keep it stable at high heat and free of harmful trans fats.

25%

Resources developed as part of the project.

Many sources incorrectl y claim that coconut oil is the best choice for cooking:

COOKING

IT’S APPROXIMATELY 92% SATURATED FAT, which does make it very stable when expo sed to high heat.

FATS AND OILS WITH NEUTRAL HEALTH EFFECTS WILL SIMPLY ADD EXCESS CALORIES TO THE DIET. Choosing an oil that contains healthy fats, is rich in antioxidants and fat-soluble vitamins will instead increase the overall health fulness of your diet.

COCONUT OIL IS STAB LE FOR COOKING AT HIGH TEMPERATURES, BUT IT DOESN’T OUTPERFORM EXTR A VIRGIN OLIVE OIL. It contains only trace amounts of antioxidants and is predo minantly saturated fat.

See www.olivewellnes

References

sinstitute.org/article/n ew-research-proves-th at-evoo-is-the-safestand-most-stable-oil-to-c ook-with/ for more details

*Information in this article is fully referenced in the full article at https://olivewe Fats and Oils in human nutrition. FAO. Chapte llnessinstitute.org/article r 6. Cookin /how-does-olive-oil-com Boskou D. Olive oil chemist pare-with-coconut-oil/ ry and technology. 2nd 200 g Oils. Boskou D. Olive oil minor 6. AOCS Press: Illinois. constituents and health. Cicerale S, Lucas L, Keast 2009. CRC Press: Florida. R. Biological activities of Marina AM, Man YB, Nazimah SA, Amin I. Antioxi phenolic compounds present in virgin olive oil. Int J Mol Sci. 2010;11 dant capacity and phenoli 2:114-23. (2):458–79. c acids of virgin coconu t oil. Int J Food Sci Nutr. Arunima S, Rajamohan. 2009;60 Suppl Effect of virgin coconu t oil enriched diet on stress in rats - a compar the antioxidant status ative study. Food Funct. and paraoxonase 1 activity 2013;4(9):1402–9. Herting D, Drury E. Vitamin in ameliorating the oxidativ E Content of Vegetable e Boskou D. Olive oil and Oils and Fats. J Nutr. 1963. 81(4):335–42. olive oil bioactive constitu ents. 1st edition. 2015. Casal S, Malheiro R, Sendas AOCS A. Olive oil stability under Press: Illinois. de Alzaa F, Guillaume deep-frying conditions. C, Ravetti L. Evaluation Food Chem Toxicol. 2010;8( of Chemical and Physica 2018;2(6):2-11. 10):2972–9. l Changes in Different Commercial Oils during Heating. Acta Scientif ic.

“The implications of the insights garnered have helped to guide how we work to equip our target audiences with the knowledge needed to be able to advise patients, clients and the wider public on including these products as part of their usual diet,” Ms Gray said. “We are also really keen to measure the change in attitudes over the life of the project and work to close the knowledge gaps that currently exist

around the benefits of different types of olive products.” A range of resources developed as part of the project are now available via the Olive Wellness Institute website (https:// olivewellnessinstitute.org/) including infographics on the difference between EVOO and coconut oil and a leaflet on cooking with EVOO. “We have attended a number of health and wellbeing trade days and

PROFILE

Project lead, Sarah Gray from Boundary Bend Limited

events, and the cooking with EVOO handout has proved to be really popular,” Ms Gray said. “Further to the resources already available, we’ll be working on producing a grower event kit as part of the overall project also. “This will include things like fact sheets, leaflets, posters and recipes that growers and other industry stakeholders can download via the website and use to promote their product at markets or other events.” Academic resources for lecturers in food science, medical and natural therapy fields will also be produced as part of the project that is due to be completed in April 2019. The Olive Wellness Institute will present a full update on the project at the National Olive Industry Conference in Wagga Wagga. Want to find out more? Connect via Facebook, Twitter and LinkedIn through the Olive Wellness Institute handle.

Research Recap PROJECT NAME: Educating health professionals about Australian olive products (OL17002) PROJECT AIM: To equip Australian healthcare professionals with the knowledge needed to be able to advise patients, clients and the wider public on including healthy olive products in their daily life. PROJECT PARTNER: Boundary Bend Limited FUNDING: Hort Innovation Olive Fund PROJECT ENDS: April 2019

Meet the new olive Relationship Manager, Brad Mills As Hort Innovation bids farewell to Will Gordon after nearly 12 years, I want the thank you for welcoming me as the new olive Relationship Manager at the organisation. Horticulture is close to my heart – I grew up on a citrus farm near Mildura and have been working with Hort Innovation for more than 14 years. During this time I’ve been fortunate enough to work closely with so many different industries within the sector, and as of June this year I’ve taken on the Relationship Manager role with the berry and temperate fruit industries, including olives. I’ve met some of you already at the olive integrated pest and disease management (IPDM) workshop at Marulan in early August, which was a great event with good attendance from growers, both local and some from a bit further afield. At the workshop I was able to get a greater understanding of not only the key IPDM issues growers face, but a broader understanding of other various issues confronting olive growers, while discussing all manner of topics relevant to the industry. It was a fantastic introduction. I’ve also been connecting with components of the olive R&D program. In July I was able to attend a meeting of the project reference group for the Olive Wellness Institute project (Educating health professionals about Australian olive products, OL17002) to get an overview of the amazing work that the institute is doing on behalf of the industry. To say my

Olive Industry Relationship Manager, Brad Mills

understanding of the benefits of using Australian extra virgin olive oil has improved dramatically would be an understatement. I look forward to working further with the olive industry over the coming year as well as the opportunity to meet more olive growers – including at the Olive Conference in Wagga Wagga in October. Please feel free to reach out to me any time at bradley.mills@horticulture.com.au or on 0408 635 465. I also encourage you to…

Keep connected with all investments in the Hort Innovation Olive Fund and the latest things happening in them by checking out our quarterly Hortlink publication – you can always access the latest edition from the olive grower page at www.horticulture.com.au/olive.

Submit ideas for the research you want to see in the Olive Fund, or in Hort Frontiers, which is Hort Innovation’s strategic partnership initiative. Learn more about doing this and access the idea submission form at www.horticulture. com.au/innovation-concept-pipeline.

Become a Hort Innovation member. Paying a levy doesn’t automatically make you a member, but signing up is free at www.horticulture.com.au/membership. As well as providing voting rights at the organisation’s Annual General Meeting, Hort Innovation membership includes exclusive email alerts with industry-specific news and opportunities, direct invitations to explore investment updates and more.

Interest in IPDM proves strong at NSW field days Olive growers from around the southern states of Australia have cemented their interest in integrated pest and disease management (IPDM) at sessions held last month as part of recent field days in New South Wales. The first, hosted at ‘Daisy Bank Grove’ at Big Hill near Marulan, drew an impressive crowd of 41 growers. Another was held at Adina Vineyard and Olive Grove at Lovedale and attracted nearly 28 IPDM enthusiasts. Attendees travelled from as far as South Australia and Victoria to attend the regional New South Wales events. The workshops were held as part of Hort Innovation Olive Fund project, An integrated pest and disease management extension program for the olive industry (OL17001). Lead researchers Dr Robert Spooner-Hart from Western Sydney University and Dr Len Tesoriero led the plenary sessions, followed by grove walks and Q&A sessions. Dr Spooner-Hart said those who attended were a mix of growers who are already actively engaged with IPDM and others who were interested in finding out more about new management practices. “It was incredibly exciting to have such a large variety of conventional and organic growers in the shed, all interested in the principles and practices of IPDM,” Dr Spooner-Hart said. “Based on that, we covered strategies for conventional and organic management, as well as the different advantages and disadvantages of certain management strategies. “We also presented on the theory around monitoring for pests, diseases and beneficial species,

Dr Robert Spooner-Hart in the grove at Lovedale

as well as the biology and life cycles of key pests and diseases and the factors influencing pest and disease spread and incidence in groves. “The importance of timing, application and targeting of interventions was a topic that created great engagement with the attendees also, specifically around how to best time applications. The current status of number one biosecurity pest, Xylella (that causes Olive Quick Decline) was also discussed.”

Dr Spooner-Hart said the grove walk that followed the plenary session offered a highlight of the field day, including a demonstration showing how drones can be used to monitor diseases and pests in olive groves, and assist with overall grove management. “All attendees – myself included – found this of tremendous interest,” he said. “The demonstration offered an insight into how drones can obtain

images that can show exactly what is going on in the grove, and we were then able to use the images taken on the day to further discuss IPDM options based on those drone photos.” As part of the project, a survey was completed in June 2018 to help the research team identify current IPDM knowledge and needs, and the results were shared at the workshop. “One of the key questions in the survey was asking olive growers what they believed to be the key pests and diseases of note,” Dr Spooner-Hart said. “We learned via the survey that black scale, olive lace bug and anthracnose were all identified as the top three pest and disease issues for those who responded, and these are the same three major pests and diseases that our project is focusing on. “It’s great to know that we are directly addressing key concerns of industry and providing the resources to deal with them. “We will conduct another survey in the final year of the research project to ask growers how much more adept at IPDM techniques they feel they are, and how their management style may have changed.”

Field day attendees at Marulan

The IPDM workshops at Marulan and Lovedale formed part of the broader Australian Olive Association field days, which included sessions on biosecurity, risk management, irrigation, nutrition and soil health, tree management, product quality improvement and market development. AOA CEO Greg Seymour said the attendee numbers were incredibly pleasing. “It was a credit to industry and their commitment to ensuring

best practice in the groves,” Mr Seymour said. “Each session offered growers new and interesting information, and each topic had relevance to each other, allowing them to go home with a new and inspired toolkit of information to try in their own groves, which is what these field days are all about.” Dr Robert Spooner-Hart agreed. “As IPDM specialists, it’s one thing for us to talk about the importance of tree health, but to have biosecurity and other grove management experts also presenting on the day made it an excellent exchange of information for growers,” he said.

Research Recap PROJECT NAME: An integrated pest and disease management extension program for the olive industry (OL17001) PROJECT AIM: To provide Australian olive growers access to current, practical information and instruction for implementing integrated pest and disease management (IDPM) strategies in the grove. RESEARCH PARTNER: Western Sydney University FUNDING: Hort Innovation Olive Fund Dr Robert Spooner-Hart delivers the IDPM workshop at Marulan

PROJECT STATUS: Ongoing

TACKLING NEW FRONTIERS: THE HORTICULTURE INDUSTRY BRINGS FUTURE IN TO FOCUS A focus on long-term, cross-industry collaboration will underpin the Hort Frontiers Strategic Partnership Initiative as the horticulture industry looks to the year 2025. The initiative expands Hort Innovation’s funding model by facilitating cross-industry investments focusing on complex, traditionally under-funded projects that have been identified as critical for the industry’s future. Alongside commonwealth money, Hort Frontiers invests funds from the wider research community, the value chain and levy funds. Investors may also be from non-horticulture commercial industries, universities, public and private research institutes and state government agencies. The program works with individual co-investment partners to produce outcomes that meet the needs of the whole horticulture industry.

Your levies at work There are currently seven strategic investment funds, each addressing an individual theme:

Advanced Production Systems Fund (stimulating productivity)

Asian Markets Fund (driving growth) Fruit Fly Fund (managing risk) Green Cities Fund (ensuring sustainability)

Health, Nutrition & Food Safety Fund (driving growth)

Leadership Fund (building capacity) Pollination Fund (ensuring sustainability)

Relevance to olive industry The Health, Nutrition and Food Safety Fund and Leadership Fund offer the most opportunities to the olive industry. The Health, Nutrition and Food Safety Fund aims to support consumer confidence by developing novel products, technologies and processes for high quality, safe and nutritious produce and value-added food derived from fruit, vegetables and nuts. Food safety and nutrition have never been bigger priorities for consumers and growers. The Health, Nutrition & Food Safety Fund aims to give growers the tools they need to keep up with technological advancements in these key areas, and work with top researchers to develop new, never-before-seen technology in this space. It focuses on four priority areas: the value chain, consumer behaviour, innovation and adoption. The Leadership Fund identifies, builds and empowers future industry leaders at all stages of their career, so that the most effective integration of land, labour, capital and entrepreneurship occurs in horticultural production. A recent study commissioned by Hort Innovation and conducted by the University of Queensland suggested the Australian horticulture industry outperforms the average Australian business in the innovation

field – with almost 80 per cent of horticultural producers reporting some form of innovation, whether it was new to the farm or new to the industry. However, the same study showed 72 per cent of horticulture growers are aged over 50. The Leadership Fund looks to broaden the leadership pipeline, taking into account the current ageing demographic and the increasingly fast-moving technological landscape that horticulture is. The fund provides opportunities for horticulture professionals at all stages of their careers to advance along the ladder of leadership. Significant resources are directed to attracting a new generation to Australian horticulture by showcasing the dynamic careers paths that exist.

HOW TO GET INVOLVED Each fund is governed by a Co-Investment Strategic Intent (CSI) that outlines key investment themes and is guided by an Expert Advisory Panel that assesses and provides input into proposed projects and research. Hort Innovation is constantly seeking new investment and partnership opportunities. For more information or to submit an idea, visit https://horticulture.com.au/our-work/ hort-frontiers/

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.

Harvest report

Harvest report – Tas & NZ

ABBOTSHAM

In this edition, we wrap up our annual round-up of the harvest around Australia and New Zealand with an overview from our southernmost growers across Tasmania and New Zealand. NEW NORFOLK

Tasmania Tasmanian growers have had a tough couple of years recently, with the weather gods handing out droughts, storms and flooding rains. This year has seen the challenging conditions continue in some regions, while others have been blessed with olive-friendly weather. Overall, though, it’s good news for our island state growers.

Cradle Coast Olives, Abbotsham

Cradle Coast Olives’ Carol and Tony O’Neil had a good year in 2015, with olivefriendly weather bringing bountiful crops and outstanding oil percentages. They followed that up with two difficult harvests and consecutive low yields – again, due to the weather – both late but with quite different results: in 2016 they saw extraction rates of 22% and above, while last year the average was around 13%. The 2018 season saw a return to 2015 conditions, and thankfully also to a bountiful crop – for both the O’Neils and their neighbours. The growing season “The weather throughout the 201718 growing season was once again olivefriendly. It was relatively dry and warm with minimal frosts, resulting in good returns for some growers who traditionally lose

significant amounts of fruit,” Tony said. “Flowering was the best for some years and fruit set was exceptional, with record crops for several growers including ourselves. “They were dramatically larger than in recent years, the only negative being that

Flowering was the best for some years and fruit set was exceptional - Tony O’Neil, Cradle Coast Olives whilst some growers have benefited from their record crops, others have been leaving fruit on their trees in the absence of definite marketing opportunities.” Irrigation and pests The dry season meant the O’Neils made good use of their irrigation, which no doubt helped ensure this year’s bountiful crop. It didn’t mitigate the citrus scale and sooty mould issues which “galloped” across the region last year, however. “We irrigate as a matter of course, having bountiful water and a gravity feed system with drippers. We’re lucky to not have to worry about that,” Tony said.

 



“But scale with associated sooty mould outbreaks is an ongoing concern around here, with some groves experiencing severe

 

defoliation. Peacock spot also requires regular copper spraying.” Harvest timing This year’s harvest was not only bigger but also earlier for the O’Neils, however their contract pressing business has made their season a lot longer overall. “Our harvest finished in mid-June, some two to three weeks earlier than usual. We are still pressing for other growers, however, with some tons booked in for September from high altitude areas in the hinterland,” Tony said. “It’s been exceedingly hectic for the last couple of months but pressing is now slowing

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Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 31

Harvest report

down to intermittent – which means we are able to get on with some serious pruning.” Oil quality The big question is always, of course, whether this year’s bumper crop has also produced oils of Tasmania’s usual high calibre. “Oils coming off the press have generally been of high quality and good complexity, reflected by the number of Gold and Silver medals at the Tasmanian Fine Food Awards,” Tony said. “(Head judge) Shane Cummins is of the opinion that Tassie oils are certainly punching above their weight this year!” More information: www.cradlecoastolives. com.au.

Ashbolt Farm, New Norfolk

The story has been similar in Anne and Bob Ashbolt’s part of the world, with kind weather and above-average yields in 2015 followed by two years of constantly surprising weather conditions. In 2016 that created a haphazard result across Southern Tasmania and in 2017 a late, long harvest resulted in exceptional yields of quality fruit. This year has been another tricky one for many growers, Anne tells us: The growing season “Tasmania’s south has seen a warmer year overall, but still subject to highly variable conditions: the Tasmanian weather gods continue to keep us on our toes. “The olive season here in Southern Tasmania started off normally enough. Although September was a bit cooler than usual, November and December warmed up nicely, with flowering pretty much on time and fruit set generally very good. “Interestingly, this was the first year when there was no evidence at all of shot berries setting. “The summer was long and dry, but not as hot as the record high 2016-17 summer. And this warmer than average weather extended right through to autumn. Harvest timing “Due to this, the grape harvest was a month earlier than usual, and harvest time for grapes is generally a good indicator for the coming olive harvest. Tasmanian vineyards and wineries experienced a very intense and compacted harvest season this year, so when olives started colouring up much more intensely than usual, many growers thought this was going to be an early harvest as well. But, in general, the earlier varieties olives in this area were only about a week ahead of previous years and the later varieties were being pretty much on time. Pests and disease … and records broken “Some growers noticed pockets of scale and sooty mould in their groves but by the time harvest arrived, there was little

evidence in their crop. Not sure if the exceptional heavy rains helped here? “Autumn in Southern Tasmanian again broke the record books (a 113-year record in fact), with above average temperatures (+0.51C) during the day, and nearly a full degree above average night time temperatures. “Mid-May in southern Tasmania brought record high autumn rain - Hobart registered 129mm of rain in a few hours on 11 May. The resulting havoc saw cars floating down Hobart’s streets and millions of $$s in insurance claims. Thousands of houses were left without power as winds gusted in excess of 100km per hour. “Luckily, Robert must have channeled his “piss ant instincts” (ants make high mounds before the rain) because, like the p-ants, he was beavering away laying new ag drains which were completed only a day before the big rains came. The run off was so intense, the drain discharge spat out blue metal and mud like a water cannon. “Great timing and a pretty impressive result, with no ponded water in the groves. “We were also lucky not to lose any olive trees in the winds, as they were heavily laden. This happened many years back when the grove was much younger but they have consolidated and now create sufficient micro climate and support that they stood up well this time, with no evidence of damage at all. Yields “The warmer than average autumn helped keep yields up across Southern Tasmanian groves, enabling the olives to really fill out. This was especially evident in the coastal groves. Some inland groves didn’t harvest this year, however, put down to poor fruit set combined with bi-annual bearing. “Again it was a mixed bag, dependent on the idiosyncratic nature of individual groves and their particular climates. Harvest “The harvest at Ashbolt Farm has not been as easy this year, with rain interrupted days and abnormal high winds grabbing and lifting catching nets. The combination of rain and wind has extended harvest time by many weeks and we had to call an end with fruit still left on the trees. “With other tasks to catch up on before our spring harvests, we reluctantly had to knock about two tonnes of wonderful olives to the ground. Oil quality “The warmth has enabled milder and much fruitier and fragrant oils overall. Yields on all groves pressed here were up considerably and fruit quality was much better, with trees generally producing bigger olives this year. “Peculiarly, though, the olives required

32 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

The warmth has enabled milder and much fruitier and fragrant oils overall – Anne Ashbolt, Ashbolt Farm more attention than usual in the pressing this year, so it was extremely pleasing to see the groves we pressed for go away with really good quality oils. “All up, a great end to a tricky year.” Anne Ashbolt More information: www.ashboltfarm.com.au.

New Zealand The 2016 harvest was a blessing for most New Zealand producers, with ideal weather producing bumper crops in all major growing regions. A remarkably cool summer in 2017 saw yields reduced by up to 70% but, while the 2018 growing season has again seen unpredictable conditions, the result has overall been highly satisfactory.

Cairnmuir Olives, Bannockburn – Central Otago

Cairnmuir Olives’ Steve Clark had a disappointing outcome in 2015 but then a polar opposite result in 2016, the gentle, warm growing season leading to a good crop and beautifully flavoured oils. Continuing the roller-coaster ride, the 2017 harvest was “the most difficult that we have experienced in our 17 year involvement with olives”, and 2018 has followed up by being hotter, earlier … and overall “excellent”! The growing season “The 2017-18 season was exceptional for the prolonged and early heat that we experienced in Central Otago and elsewhere in New Zealand, due to the surrounding ocean surface water being 8C warmer than usual. The hotter than normal spring weather brought flowering forward into the final week in November. We have never experienced flowering in November previously. The vineyards and other fruit orchards had similar experiences. “The subsequent fruit set was generally excellent, with heavy crops on both of our main varieties. Leccino in the northernmost part of our grove, which has gravelly soils, was the exception, with light and variable fruit set. “The weather throughout the growing season was hotter than average, with record or near record maximum air temperatures. The growing degree days were 38% higher than the long term average, at 1,249 versus

Harvest report

the long term average of 905. Even by the end of November the growing degree days were already 33% higher than the long term average, which would have played a significant role in the flowering being about four weeks early. Yields “The harvested crop averaged 20 to 23 kg per tree, which was an excellent result for us. Last year we had a very poor crop, with a large number of trees having little or no fruit. Even the Frantoio, which had been a very reliable heavy cropper previously, had only a light crop. Pests and disease “The hot dry weather has also been beneficial with respect to pests and diseases. There has been no sign of the black scale that had been so prevalent two years ago. There is some cercospora present but it is not at a level that is leading to an economic impact.

Nelson

Bannockburn

The hotter than normal spring weather brought flowering forward into the final week in November - Steve Clark, Cairnmuir Olives Water “Rainfall through the nine months of spring, summer and autumn easily exceeded the long term average annual rainfall by approximately 35%. Apart from five days when there was significant rainfall, the vast majority of the 140 rain days produced less than 5mm of rain. The rainfall was mostly of nuisance value, with only minor contribution to soil moisture which was very quickly dissipated. As a result we irrigated consistently throughout the nine months, only varying the application rate according to the soil moisture. Harvest timing “Through the early part of autumn we spent two months on holiday in Italy, with our arrival back in New Zealand timed for a harvest commencing at about the usual time. This year, however, by the time we arrived home almost every other grower in Central Otago had finished their harvest. The contract processor, OPCO, had started processing on 29 April and expected to finish in early June. “Our harvest was spread over about five weeks, finishing on 30 June. The fruit was in excellent condition, with near optimum moisture levels for pressing. Most years the fruit is slightly dehydrated on account of the cold, but this year there were only six days of air frost and five of those were late in June, when we had almost finished. Quality and quantity “With the riper fruit the oil recovery was better than average and the oil quality was

excellent. We believe the oils to be amongst the best we have produced. “OPCO reported oil recoveries ranging from 140 to 180 litres per tonne of fruit, compared with 10% normally achieved. They commented that the oils had better flavour and that the good summer promised to be one of the best they had had. “All in all the 2017-18 season was excellent.” Steve Clark More information: www.cairnmuirolives.co.nz.

Tasman Bay Olives, Nelson

Fortunes across the Nelson region have been quite different in recent years: a favourable growing season in 2015 saw variable crops but above-average yields of beautiful oils, while 2016’s result was even better. The bumpy ride started last year, Roger Armstrong told us, with a “summer that didn’t really arrive” and a record dry harvest, leading to a late-ripening, low-yielding crop around half the average size. This year conditions were even more unpredictable, resulting in a “crazy season” across the region. The growing season “At the start of the season we expected it to be pretty similar to last year. The crops were looking very average early on,” Armstrong said. “We had one of the hottest summers we’ve ever had in Nelson – a complete reverse of last year’s cool summer. We had a lot of rain

in January and three storms into February but apart from that, it was also as dry as we’ve seen it. It seemed to affect the flowering a bit and also brought it on early. Micro-climate matters “And a lot of the groves started harvesting early. The fruit was generally riper two to three weeks earlier than ever before – but the crazy part was, some blocks were definitely early and others not. There was a big difference between the groves depending on the micro-climate. “We saw that in the oil percentages too: record highs for some of the early groves, and on the same day processing another grower’s crop we were getting terrible lows. I’ve never seen such a high and low in the same week on the same variety. “It’s just due to the microclimate. The better crops were coming off the coastal areas up in the hills, while the poorer crops were on the flats and inland. That’s pretty normal for Nelson. Olives here like coastal highlands: it’s only 50-100m (altitude) but being closer to the coast means more even temperatures and you don’t tend to get frosts. Even 10km from the coastline here you get frosts, which can affect oil percentage.” Yields While fruit set was “very average”, Armstrong said the higher oil percentages partly made up for the lower crop. “Yields were 2-3% higher on average across the board from last year’s, and some were higher than that, which overall gave us a better year than average,” he said.

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Harvest report

“Most of our own blocks were pretty good – in fact, some of the best we processed - and we peaked out at 23.3% on some Frantoio in the second week of harvest, which is really early for us. We don’t get that very often, although we had slightly higher than that even a couple of years ago, and normally 15-18% is good. “And on the same day we got 8% off another block – so it was a pretty crazy season.” A dry harvest The lack of rain had one upside, Armstrong said, making this year’s harvest “probably one of the driest we’ve done”. “Since we finished in about the middle of July it’s been the normal very wet period but from the middle May until mid-July we had some of the best harvesting weather we’ve ever seen. Not so much in terms of temperature but generally clear days and not a lot of rain,” he said. “So the groves weren’t saturated to try and harvest, which they often can be for us.” Pests and disease Nelson’s climate and good varietal choices mean Armstrong rarely has major pest and diseases issues, and this year was true to form. “The Tuscan varieties work very well here. Generally all we get is a bit of peacock spot and that was the same this year,” he said. “We don’t see any scale and sometimes on the Picual and Barnea you get a little bit of anthracnose but that’s manageable.” Quantity and quality Armstrong also harvests and processes from several other groves in the region and said that overall the 2018 crop was better than expected. “I’d say up a bit on last year but similar to the previous year, which was a good year, so we’re happy with the outcome,” he said. “And quality is hard to judge at the moment, as they’re still settling down. Maybe a bit softer in general – although the Leccino is as strong as it usually is. We don’t find much variation year on year in the varieties.” Marketing Once you’ve made great oil you’ve also got to sell it, and Armstrong said they’re also happy with that side of their business. “From a marketing point of view things are going well, and sales are continuing to grow well,” he said. “Most of the oil grown in Nelson would go into the New Zealand market and most producers sell out. We’ve been clearing stocks for the last few years. “And it’s growing naturally – not too fast but enough to make it solid.” More information: www.olivesnewzealand.com.

Auckland

… if you pick at the right time and process it really well then you’ll get a very good result - Greg Scopas, Fontana Olive Press

Salumeria Fontana Olive Press, Auckland

The Auckland region’s very disappointing 2015 harvest was followed by heavy crops and a drawn-out harvest in 2016, then an equally long season but dramatically smaller crop in 2017. This year, Salumeria Fontana Olive Press owner Greg Scopas said, was a little more ordinary. The growing season Weather throughout the 2017-18 growing season was, Scopas said, “not remarkable”. “There was nothing out of the ordinary, although it was comparatively cool,” he said. “I don’t think we had enough heat in February-March and it was almost like everything stopped ripening at a certain point. It certainly could have been hotter. “And in some years the ground will open up but it wasn’t like that, so we definitely did get some moisture. But we don’t irrigate here anyway: we’re in a valley where the water table is quite accessible and there’s always plenty of soil moisture, even in a really, really dry season.” Yields Scopas said flowering was also unremarkable and led to a very pleasing fruit set – on his grove at least. “It wasn’t as good as 2016 for a lot of people but for us it was the same, which was very good,” he said. “We ended up with a really reasonable crop – I’d say about 70% of a really big year, and double what we got last year.

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“Extraction was generally a little bit low, though. The best was 21% but the average was 14%, whereas it’s normally 15-16%. But we’re not chasing yields, we’re chasing flavour.” Pests, disease and harvest timing The situation with pests and disease was also pretty much the norm this year, as was harvest timing. “The usual with anthracnose - that’s a biggie, and the main issue here,” Scopas said. “Certain varieties just don’t like the humidity we have to live with. Some stand up well, some suffer, so we just don’t crop them. “And timing was bang on the same. I normally start on April 10 and it was the 9th this year – and then I pressed every day for three and half months. About 8% was off our own or a farm I manage and the rest was processing for others.” Quality Oil quality this year topped off the true-toform year for Scopas, with oils once again satisfyingly flavoursome. “The quality is wonderful, I’m very happy with it,” he said. “In general a little bit mild, and certainly not bitter, but lovely oil. More proof that if you pick at the right time and process it really well then you’ll get a very good result.” More information: www.salumeriafontana. co.nz.

Profile

Michael Peck, Campaspe Bend OG&P: How long have you been involved in the olive industry and what is your involvement?

MP: We planted our grove in 1999. There are 600 trees in the grove, approximately 200 of each of Nevadillo Blanco, Corregiola and Frantoio. This season we harvested approximately seven tonnes of olives.

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

Affiorato EVOO production Time-consuming and now rarely used, even in its traditional home of Italy, the affiorato method is renowned for producing exceptionally high quality extra virgin olive oil. The method involves hand-harvesting and lightly crushing the olives, removing the pips earlier in the process and “floating” the oil off the vegetal water as it separates and rises naturally. The fruit is not subject to any increase in temperature, centrifugal force or physical pressure during processing. In Europe, affiorato oils are much sought after by EVOO connoisseurs and are sold at a premium.

MP: Our oil is available only from selected fine food outlets in Melbourne and the Macedon Ranges, Victoria. It is processed by the traditional Italian method known as affiorato, which uses only the flesh of the fruit to produce a high quality oil with a long shelf life. Since we started marketing the oil we have won awards in national competitions every year, and this year we won a Silver Medal in the international competition conducted by the Italian Chamber of Commerce in Japan.

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

The industry has developed high quality standards which should be promoted and maintained.

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

MP: The provision of information with the product to enable consumers to understand the effect of production method upon quality and taste. Also on the best use of olive oil in food preparation.

MP: Personally we are improving as producers but we need to be much better at marketing.

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

MP: We have had our small property at Woodend in Victoria since 1975 on which we have a Poll Hereford cattle stud. During the 1990s the potential for the Australian olive industry was being widely discussed, so in 1999 we decided to put in a grove on an area of rich red soil.

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

MP: We are a small boutique producer of high quality oil aimed at the emerging domestic market, so our comments on the global market are not as relevant as those of the high-volume producers.

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

is educating consumers to enable them to understand the benefits of olive oil and particularly to discern good quality oil.

MP: So far as the domestic markets are concerned, the major issue

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

MP: The industry has developed high quality standards which should be promoted and maintained.

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

MP: I think that the industry will continue to grow and become more competitive in the world market because there are many places in Australia that enjoy the ideal climate for olive growing, and because we a relatively new industry using more efficient methods of production than existing traditional producers.

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

More information: www.campaspebend.com.

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 35

Pruning

Barnea responds well to mechanical pruning, some other varieties have delayed cropping.

Pruning: the Coonalpyn grove project in its (frosty) fourth year In September 2014 we spoke with grower and grove manager Jim Rowntree about the importance of pruning, focusing on his rejuvenation project on a neglected Coonalpyn grove. We’ve followed up annually as the grove responded to the initial severe pruning and ongoing maintenance program: here’s what’s happened this year. The background

In 2014, Rowntree undertook a major pruning project at the Starcomgistic Australia grove in SA’s Murray Mallee region. Regaining management, he found the grove in an extremely poor state: little water or fertiliser had been applied and the trees hadn’t been pruned for several years. As a result, the tree canopies were too big for the water and nutrients they were getting, so they were defoliating and dying back, with minimal fruit. They were also too tall to fit through the harvesting machine, which meant what little crop they had couldn’t be reached. The decision was made to forego the 2014 crop and prune heavily to around one-third of the trees’ original size. It took most of the foliage but, together with a good watering and nutritional regime, gave the trees what they needed – light and air and a chance to regain their health. Mulching of the cuttings also provided an opportunity to improve soil carbon for further long-term improvements in tree health.

A year later

The grove responded well and quickly, with substantial new growth and dramatically improved tree health, and yielded a small crop. Resistance to pests and disease also improved, with no evidence of the anthracnose which had previously been rife, and the nowmanageable tree size made for easy and efficient machine harvest. No pruning was needed. Watering and nutrition regimes continued.

Two years later

The rejuvenation project continued to prove its worth, with good flowering on second-year growth, while greater light and airflow again saw an increased resistance to pests and diseases. There was

significant improvement in fruit quality and noticeably healthier soil from the mulching. Importantly, they cropped well despite some frost loss. Hand pruning of base suckers was undertaken, along with continued provision of targeted water and fertilizer.

Harvest 2017

Overall the trees cropped heavily, with some areas yielding 50kg/ tree, and the heavily-pruned Barnea achieved 9.45T/ha – pleasingly close to Rowntree’s aim of 10T/ha for the grove. There were some fungal issues but due to the late harvest, and a more even crop showed an improvement in biennial bearing. The only negative was the much lower oil yield and milder flavor experienced by many growers last year. The schedule was again for TLC but no further pruning.

This year’s results (the best laid plans …)

Signing off in 2017, Rowntree’s outlook for 2018 was understandably positive: “There was good growth this year as well as the crop, so there’s enough room for another good, even crop next year”.

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

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Pruning

Four years after the rejuvenation project’s “big chop” the grove is looking great, with plenty of new growth on very healthy trees.

areas that weren’t affected by frost did achieve the expected 10T/ha, which is encouraging,” he said. “Last year was an on-year for the region but our trees were still in the growth phase, so even through this would have been an off-year I expected the trees would have performed even better. And we did see large crops in some areas, so if we exclude the frosted areas I’d say the trees performed as expected after their rejuvenation.”

Biennial bearing Unfortunately, that wasn’t the outcome – due to fickle Mother Nature, rather than the pruning or management regime. “We expected to have a second good year but then experienced several frosts, one very severe. It blanketed several areas of the Coonalpyn grove and many others across the district,” Rowntree said. “It was very disappointing and meant we didn’t get to see how the grove would have performed this year.”

The frost factor

The Starcomgistic grove historically had a 40% loss to frost but in recent years has fared comparatively well thanks to the installation of extra frost protection, last year losing only 10% of the crop. The frost fans did their job again this season, Rowntree said, but just couldn’t counter the intensity of the early spring frost. “It came in late August/September 2017, the most vulnerable time for the trees, and just burned the flowers off,” he said. “And it was a deep frost. In a lot of years we have frost in low lying areas but this time it was up higher as well and went right across the whole grove,” he said. “It was a real shame. When it happened I thought it would knock the yield back a bit but the crop would be mostly okay, but as the season progressed we realized the trees had been hit harder than we originally thought. “That said, the little protected areas under the fans still cropped exceptionally well, while the rest of the crop was reduced to maybe 5-6kg a tree. You could see the areas affected – on the top of some hills there was fruit all over them and as soon as you dropped down into the gully the fruit was gone.”

Measuring performance

Rowntree believes that grove performance is not about the best tree yield but the average, and getting a more consistent result from year to year. Given his aim is 10T/ha, that makes this year’s crop not so great … until you take the frost out of the equation. “If you’re looking at the averages you’d be disappointed but the

Another benefit of structured pruning is a reduction in biennial bearing, and the Coonalpyn grove has increasingly cropped more evenly in recent years. Despite the potential off-year, Rowntree is confident that if the frost hadn’t hit, that pattern would have continued. “My gut feel is that if the grove hadn’t been affected by frost, it would have achieved the expected potential crop,” he said, “and where the trees were unaffected, the crop was good. “2017 was a big year in terms of tonnage so we expected to see biennial bearing, however we didn’t think it would be a big factor this year as the trees were still in a growth phase. There was plenty of new growth on all sides and the trees were really healthy, and irrigating also reduces the effects of biennial bearing.

The pruning is mainly to get the harvest done but there are a lot of benefits and the health of tree in general is better for sure. “Now it’s a waiting game to see how they set after this year’s loss next year they’re likely to set very heavily, so we’ll need to decide soon on how we prune the trees. It’s always a hard decision, but one that we know is vitally important to the ongoing health and management of the tree.”

Yield and quality

Notwithstanding the frost, Rowntree said the rejuvenation project has improved the output of the grove. Although tonnage was down this year, oil yield and quality were good. “The frost damage occurred during the flowering season, so the fruit wasn’t affected,” Rowntree said. “And oil yields were right up across the board, averaging 21-22% but up to 25%, compared to 12-13% for the Barnea last year. If we’d

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 37

Pruning

Mechanical pruning is the most efficient method for SHD groves.

had this sort of oil in last year’s crop we would have been drowning in it! “We put it down to the temperatures being more consistent and higher during summer, whereas last year’s summer temperatures were milder. “The oils are really nice this year too. Better flavours than last year and a little more robust but still not as strong as I’ve tasted it before. Really nicely balanced.”

Pests and disease

It’s all good news here too, with pest and disease issues continuing to decrease with the increased health of the grove. “We got a bit of scale in one spot but in general, when you open the trees up to air and light they respond very well,” Rowntree said. “We saw a bit of anthracnose on the Barnea, which will always be an issue, but it’s a manageable one if the trees are healthy.”

‘Ground’ work

So, how’s the soil looking after four years of good management? “It’s a slowly evolving thing but it certainly is improving,” Rowntree said. “When we first planted this orchard we had to level sand dunes but now, after 20 years, the ground has stabilized. The organic matter has continued to increase and the soil has better water holding capacity, which means you can better manage the irrigation regime.”

This season Rowntree is cutting just the tops off to control height and let light in, with pruning of the sides following after another season of growth.

Summing up: Rowntree’s advice on pruning olives • keep the tree at the size you want it for your harvest system • trees need room to grow, so you have to prune fairly heavily • more is probably better • prune for the variety and how they respond • closely planted trees have to be smaller, as they’re sharing moisture so can’t support too much canopy. They also have to have the root capacity to support a good crop • fruit sets on two and three-year old wood, so use pruning to even out your crop • prune according to your grove and your trees. the fruit it all at the top of the trees and can’t be harvested then those branches should be cut off. “Pruning is about weighing up what’s going to have the biggest benefit – the balancing point between the cash from a good crop and what’s going to be the best for the trees and future yields.”

Varietal considerations

Pruning is about weighing up what’s going to have the biggest benefit – the balancing point between the cash from a good crop and what’s going to be the best for the trees and future yields.

Pruning decisions also need to take the tree variety into account, Rowntree said. “Pruning is also varietal specific: for instance, Barnea responds very well to mechanical pruning but some other varieties don’t,” he said. “For example, Picual responds better to traditional pruning. If you cut it back too severely it grows nicely but won’t crop, and generally takes an extra year to put a crop back on. “So, with Picual you’re better off taking one big branch out at a time and letting it grow back. That’s what we intend to do with ours.”

Pondering pruning

Future management

Which leads us to pruning and the way forward from here. “The question now is do we cut anything off this year or leave it for one more year,” Rowntree said. “The trees can still expand a little wider but they’re getting too tall to harvest without causing damage to the machine and tree, so I think I’m going to just cut the tops off to control their height and let light in. Then we’ll take the sides off after another season of growth. “You’ve got to be flexible when it comes to pruning. You need to look at the tree and decide what parts should be cut and when: if the area where you want fruit is all sticks then it needs to be pruned, and if

Rowntree said four years down the track the severe pruning project has achieved good results and the trees now just need the usual ongoing care. “We will continue to take soil samples and leaf analysis and plan our fertilizer regime based on those results. The pruning of course will be continued as and when required,” he said. More information: Jim Rowntree, Longridge Olives, mob: 0407 619 090 or e-mail jim@longidgeolives.com.au.

38 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

Pests and diseases

Handbook aids in fruit fly identification While not a ranked among the top pests for our industry, the Queensland fruit fly is known to cause damage to olive fruit – and maggots do not make for tasty olives or high quality oil! In the big picture, the accurate identification of fruit flies is a key component of Australia’s biosecurity system that underpins the domestic movement of fruit and vegetables, maintains international market access for Australian producers and protects Australia’s borders from exotic pest incursions. To that end, a new revised version of The Australian Handbook for the Identification of Fruit Flies has been released, compiling diagnostic information for 65 fruit fly species, including the non-tephritid fruit infesting Drosophila suzukii (spotted wing Drosophila). The handbook is intended to facilitate rapid diagnosis of fruit fly species and be a comprehensive guide for those involved in maintaining,

supporting and enhancing Australia’s biosecurity system. As a fruit grower, that includes you! Importantly for the layperson grower, the handbook draws together hundreds of new high definition fruit fly images, along with the new molecular diagnostic tools generated from this research. A companion website Fruit Fly Identification Australia has also been developed, providing access to an expanded selection of high definition images and other information related to the identification of fruit flies. You can download the handbook from the Plant Health Australia website www.planthealthaustralia.com.au and find the companion website at www.fruitflyidentification.org.au.

Found something scary in your grove? Or just not sure? When it comes to pests and diseases, it’s always better to be safe than sorry, so report ALL suspected emergency plant pests – immediately! Any unusual plant pests should be reported through the Exotic Plant Pest Hotline, or contact the AOA on 0478 606 145 or secretariat@australianolives.com.au

High definition images like this one of Bactrocera oleae will help in the identification of fruit fly species. Image: QUT. Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 39

Pests and diseases

Olive lace bug management By Dr Vera Sergeeva, OliVera – www.olivediseases.com

This article is one of a series by international plant pathologist Dr Vera Sergeeva for the AOA OliveCare® program, aiming to assist olive producers to apply Integrated Pest and Disease Management (IPDM) principles to reduce their reliance on chemicals in the grove. Olive Lace Bug (Frogattia olivinia) (Hemiptera: Tingidae) is a native species first described feeding on the native olive (Notelaea longifolia) in 1974. It is now one of the most common pests of the European olive and is found in most growing areas in Australia. Olive lace bug (OLB) is native to NSW and southern Queensland and has established widely on feral European olives in South Australia. Olive growers in the Hunter Valley identified lace bug as a threat to their crops as early as 1990, and infestations were recorded in NSW in 2002. It is an increasing problem in other states and is rapidly becoming of concern in WA, where it is now deemed as endemic. Tasmania is currently OLB-free and it has not yet been found in other olive growing regions of the world.

Prevalence

A parasitic sap-sucking insect, OLB is one of the top two existing insect threats to the Australian olive industry, the other being brown or black scale. Damage caused by OLB is significant and it is a major problem in Qld and NSW: in the Hunter Valley OLB numbers have exploded in recent years due to hot and humid summer conditions. It is important to note that pests can, however, be present on olives without causing economic damage. In any plant–insect and plant– pathogen interaction there is a continuum of possible outcomes, ranging from extreme susceptibility to complete resistance. OLB lives on some Oleaceae plant species such as the wild or African Olive. (Olea europaea subsp. cuspidate) but does not damage them as it does in commercial olive groves. It does, however, create a reservoir of OLB.

Sergeeva says that effective control of OLB relies on early detection and early, effective use of insecticide sprays.

Biology

OLB is a small, flat insect. Adults are mottled dark brown and cream, about 3mm long, with transparent lace-like wings. Antennae are very large in proportion to the body. Eggs are deposited in or on the tissue of newly developing leaves, usually along the midribs. The adults secrete a brownish to black substance that hardens over the eggs and secures them to the leaf. The nymphal stages are clustered on undersides of leaves. Adult bugs are less clustered and fly short distances. The first generation is usually discrete, later overlapping generations will likely occur. The nymphs with early instars vary in colour from light cream or greenish yellow to pinkish orange without spines; later instars are green to greyish black with a spiny appearance. Nymphs are oval in shape and wingless at first, with wing buds progressively developing from the third instar onwards. OLB lives on the underside of leaves out of direct sunlight, and both adults and nymphs are sap-suckers.

Lifecycle

OLB appear throughout the year. Eggs that have overwintered on the tree begin to hatch in spring or late winter. There are five nymphal instars. Depending on the weather, the life cycle takes four to seven weeks, with one to four generations a year completed before the final generation of adults lay overwintering eggs to complete the annual cycle. Some eggs may hatch during the winter months and adults may also survive the winter in protected places on the tree.

Damage

OLB lives on the underside of leaves out of direct sunlight, and both adults and nymphs are sap-suckers. All images courtesy Dr Vera Sergeeva.

Although most OLB activity occurs on the underside of the leaf, the first clue that OLB is present is pin-head sized yellow spotting on the top of the leaves, associated with blackness and dirty smears of secretions and excrement on the underside of leaves. The dots progress to rusty blotches on the upper surface and severe infestations can damage whole leaves. In some cases dead areas look like tip-burn, but the necrotic areas are surrounded by living tissue. As OLB colonies grow, brown dead areas develop from heavy feeding damage. All stages (nymphs and adults) attack leaves: feeding is restricted to the undersides of leaves, inserting their needlelike mouthparts into leaf tissue cells to extract cell contents. The resulting leaf damage/destruction reduces photosynthsis and heavy feeding can cause defoliation and twig dieback, reducing tree vigour and productivity. OLB can defoliate whole groves and if present in large enough numbers it will kill young trees. *It is interesting to note that woody tissue photosynthesis has

40 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

Pests and diseases

Early, effective use of insecticide sprays

The first clue that OLB is present is pin-head sized yellow spotting on the top of the leaves, which progresses to rusty blotches.

been observed on olive trees after heavy infestation with OLB. Trees without leaves have photosynthetic bark which captures sunlight on the trunk, branches and twigs, and the bark turns green in colour.

Control

Approved control options are currently limited and OLB is known to develop resistance to chemical treatments. Tree nutrition management is an important element, to ensure maximum chlorophyll production in leaves for increased tree health and resistance to OLB attack. This will assist in reducing infestations over time. Effective control therefore depends both on ensuring your trees are in optimal health and controlling the numbers of OLB by a well-timed spraying regime. The three most important focus areas are: • tree health • OLB identification in early spring • early, effective use of insecticide sprays

Monitor the spread of OLB. OLB infestation does not “just happen”, OLB hibernates in and around the grove as adults and eggs in protected places. It also multiplies prolifically. For effective control of OLB inspect your grove often and regularly from late winter. Usually they will start to appear in the same places each spring, often spreading from south to north. The short life cycle of 12-23 days means you have to move quickly to stop them. Early identification of an infestation will limit the number of trees you need to spray: spray the hatching eggs and wingless nymphs to prevent spread of the bug and laying of more eggs. Spray the infested trees very thoroughly, ensuring coverage under the leaves where OLB feeds and breeds. Remember, however, that systemic pesticides are water-soluble and move throughout a plant as it absorbs water and transports it to its tissues, reaching the stem, leaves, roots, and flowers or fruits. Phytotoxicity can occur, which weakens trees and if severe can cause death. Check again at weekly intervals and spray any new infestations as you find them to achieve season-long control. Take action when a population begins to increase and before damage becomes extensive. There are a number of insecticides registered for control of OLB in accordance with Australian Pesticides and Veterinary Medicines Authority (APVMA) label registration and minor use permits, including an organic option. These are referenced in the full report on Olivebiz.

Biological control

Around us an infinite battle is constantly waged between insects that try to eat plants and plants that protect themselves from attack. Each side acts, develops and tests new methods of attack and

Tree health

Healthy trees – even alongside heavily infested trees - will repel attacks by OLB, stay healthy and produce good fruit. Trees that are drought or nutrient-stressed are more prone to attack. For trees resistant to OLB attack, grove owners need to focus on:

Cultural care for tree vigour

Control tree size by pruning, “right-sizing” the tree for the water supply it has access to. Provide adequate water supply in a dry year. This may involve irrigation, but also careful positioning of the trees, mulching and increasing the organic content of the soil. For more effecting spraying of badly infested trees, first prune to reduce tree height and open the canopy. Regular pruning for an open canopy will improve airflow and all-important access for insect predators such as birds. Pruning will also help rejuvenate badly damaged trees by encouraging new shoot development.

Now in an improved EcoSolution * For the control of black scale in olives Improved safety profile: previously schedule 5, now unscheduled

Soil nutrition

Have soil and leaf analyses done and deal with any significant deficits. When plant biology is working well the trees will look healthy with a dense leaf colour. Note that chemically-treated soils produce weaker plants that are more physiologically stressed and more susceptible to disease and insect damage. Magnesium and leaf chlorophyll is of particular importance. Chlorophyll makes photosynthesis possible and is vital for tree health; it is damaged by OLB attack, causing the leaves to turn yellow. Magnesium builds chlorophyll and helps the tree resist OLB attack. So look hard at the soil analysis and work on the Ca:Mg balance. Spreading dolomite will raise the Mg content.

www.sumitomo-chem.com.au * Water based solution. Admiral® is a registered trademark of Sumitomo Chemical Co. Ltd.

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 41

Pests and diseases

defence, including attracting allies. Natural enemies of OLB include lacewing larvae, lady beetles, jumping spiders, pirate bugs and predaceous mites. There is also reportedly an egg parasite, however this is unlikely to be present in many conventional olive groves, particularly if the ground is bare. Egg parasites are usually nectar feeders as adults and are more likely to be established in groves with flowering groundcovers. The Green Lacewing is an insect predator native to Australia. It is commercially available and is to be encouraged in the grove but is unlikely to control heavy infestations. It is, however, an essential part of a long-term integrated pest management program.

Learn more at AOA IPDM Field Days Olive lace bug is one of the major topics covered at the AOA’s olive-levy funded IPDM project field days, with valuable take-home learning by attendees at the first round held in NSW in August (refer article page 5). The schedule continues across the country from November, starting with Queensland, Victoria and South Australia, followed by Tasmania in December and WA in February. See the full schedule, program details and register at: www.olivebiz.com.au.

Use chemicals wisely and where necessary Many pesticides also kill beneficial insects and as pests tend to breed very fast, they will often come back first. By killing beneficial insects we inherit their job - the task of an expert – and whenever we fail, the environment suffers. For this reason I am in favour of avoiding the use of complex chemical insecticides to control OLB. Use chemicals wisely and only where necessary, and focus more on enhancing tree health and vigour. Healthy, productive plants can use their natural defence systems to resist environmental stresses. As a result, they need less chemical input for survival and productive long-term growth. And again, remember that pests can be present without causing economic damage. Tolerate lace bug damage where possible; in most cases, it does not seriously harm trees. Beyond a threshold, however, control is required to reduce or prevent further damage.

In summary

Foster healthy trees. Monitor regularly and early, particularly if OLB damage has previously been severe. Early spotting of hatching insects and thorough early spray treatment in subsequent seasons can help beat OLB. This is an edited version of Dr Sergeeva’s original article. You can read the full article, including insecticide information and references, in the Features section of the Olivebiz website: www.olivebiz.com.au.

Leaf damage may look like tip-burn but the necrotic areas are surrounded by living tissue.

Is your tree stock certified disease-free? Changing climactic conditions - and experience – are currently seeing many growers replant to new varieties, while others are expanding their groves and/ or adding additional varieties to increase their offering. Here’s a timely reminder from

OliveCare® administrator Peter McFarlane about the importance of ensuring your new trees don’t come with any nasty surprises. Industry observation is that the top three biosecurity/plant health threats to the horticulture industry sector are: • movement of machinery and workers onto and from groves • propagation and distribution of nursery stock without adequate plant health protocols • illegal importation of plant material. Nursery stock are a particular concern in relation to fungal and bacterial diseases, which spread rapidly into new areas and across species through unchecked distribution. And you can kiss EVOO quality goodbye if you have diseased fruit. The Australian Olive Association board

is currently considering the adoption of a nursery biosecurity accreditation program for olive tree suppliers. In the meantime, if you’re buying tree stock, check that the nursery is accredited under one of the registered Australian accreditation schemes for best practice production and follows stringent plant biosecurity protocols.

For disease-free olive tree stock, ensure the nursery adopts strict plant health and biosecurity protocols.

Remember: grove diseases are fast to enter and slow to leave, so prevention is better than cure.

42 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

New Zealand

Both contract harvesters and processors have noticed a discernible difference in fruit from groves following the FGP recommendations: healthier and larger fruit, hardly any leaf or twigs and better yields. Some have said that, given a choice, they would prefer to work only with these groves - Gayle Sheridan, Executive Officer Olives NZ.

New project application aims to build on FGP success The comment above leaves no doubt about the success of Olives New Zealand’s exemplary Sustainable Farming Fund Project (SFF) “Increasing the Market Share for New Zealand Olive Oil”. Known commonly as the Focus Grove Project, the grove management program has resulted in a production increase for participants from an average of less than 10kg/tree to more than 15kg/tree, and in some cases substantially more. With the project now finishing in October 2019, Olives New Zealand EO Gayle Sheridan has submitted a second SFF project application, this time with a focus on nutrition, canopy management and Anthracnose. “The need for more work on nutrition and canopy management has arisen out of the increased crop loads placing new demands on the trees,” she said. “Greater production levels mean we need to be able to quantify and manage the accompanying greater demand for nutrients. The healthier and more dense canopies also require a new pruning regime to be formulated, to ensure appropriate management to maintain light and spray penetration. “It is necessary to manage these changes to ensure that the trees can continue to respond to the new grove management practices and potentially continue to increase production even further. “The Focus Grove Project has also identified Anthracnose as a major issue in New Zealand groves, however its significance was preciously masked by other issues. Those following the project management recommendations have practically resolved two diseases, Peacock Spot and Cercosporiose, and Anthracnose has been minimalised, however it appears that there are still issues with Anthracnose at the flowering stage. This is estimated to affect the crop load by as much as 30% and also impacts on fruit quality, with the resulting oil at risk of not meeting the criteria for extra virgin olive oil.”

Harvest Data Comparisons – Frantoio kg per tree

Compared to regional data/control group (inc. FGs) Participant Ngatarawa

2014 22.8

2015 21.7

2016 21.1

2017 10.6

2018 28

Hawke’s Bay

3.6

10.2

10.3

10.6

Harvest Data Comparisons Leafyridge 15.2 Frosted 19.1– Frantoio kg per tree 5.7 25.4 Compared to regional data/control group (inc. FGs) 6.5 5 10.2 6.9 20.7

Wairarapa

Participant 2014 2015 2016 2017 2018 Harvest Data Comparisons – Frantoio kg per tree Kakariki 111.9 14 12 14.5 15 Terrace Edge 1.9 16.1 2.7 1

Compared to regional data/control group (inc. FGs) 12.1 8.9 11 10.9 8.8

Nelson Canterbury Participant Olives on the Hill Terrace Edge Northland Canterbury

6 2014 1.9 8.5

1.9 2015 1.9 -

10.3 2016 16.1 21

1.3 2017 2.7 7.51

1 2018 1 28.6

6 7.3

1.9 3

10.3 10.4

1.3 6.8

1 12.5

Olives on the Hill

8.5

7.51

28.6

Northland

7.3

10.4

6.8

12.5

The crop yield figures for Focus Groves compared with their respective regional averages show the remarkable results obtained by Olives NZ’s first Sustainable Farming Fund Project.

Other benefits

Sheridan said the focus on these issues will also have other benefits. “The new approaches to canopy and disease management introduced during the current project have significantly reduced the problem of biennial bearing, commonly experienced by many of our growers. It is critical that the new practices are maintained, and further enhanced for the increased production levels, to avoid a return to biennial bearing,” she said. “Further increases in tree and fruit health will also provide the opportunity for increased table olive production from

New Zealand fruit. There is currently only conservative production of table olives because of challenges in the availability of suitable fruit. “The Focus Grove Project resulted in at least a 15% increase in olives suitable for table olives - better quality and better size. It is anticipated that the new methodologies will result in a further increase of at least 15%.”

Action-based

Sheridan said that, like the Focus Grove Project, the new project would be actionbased and industry-driven, working towards

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 43

New Zealand

increasing both viability and sustainability. “Again, much of the project will be carried out in-grove, via both the grower participants and the field day learning sessions, with leadership from both the industry and experts from Plant and Food Research,” she said. “The overall aim is to increase the use of good fruit production methods in olive groves across New Zealand. The target is to lift production by at least one-third again on that achieved in the previous project - that is, from at least 15kg/tree to at least 20kg/tree. “This will also reduce the per litre cost of production by adding economies of scale to the associated fixed costs. For example the contract rate to harvest a tree is the same whether the result is 5kg or 25kg of fruit – spread over five times the oil that’s a big difference. “We believe that developing a nutritional strategy, changes to canopy management and further resolving the disease management will result in sustainable systems for an environmentally rational premium olive oil sector in New Zealand.”

Affecting crop load by up to 30% and impacting fruit quality, Anthracnose is a major focus of the proposed new SFF project.

If successful in obtaining funding, the SFF project ‘Integrated and Sustainable Olive Production’ will commence in July 2019 and finish in June 2022. We’ll keep you posted on the outcome – and hopefully on the project as it progresses!

Challenges and opportunities the focus at 2018 Olives NZ Conference The 2018 Olives NZ Conference is being held on Saturday, 13 October at the Copthorne Solway Park in Masterston, with the plenary sessions followed by the 2018 NZ EVOO Awards Dinner. Olives NZ EO Gayle Sheridan said Conference 2018 shares the title of the Olives NZ Sustainable Farming Fund Project – “Increasing the Market Share for NZ EVOO”. “While the main focus will be the major report from Stuart Tustin on the outcomes of the Focus Grove Project in addressing and maintaining grove productivity, there will also be presentations on the Argentinian olive industry by NZ EVOO Awards Head Judge Esteban Santipolio, Factors affecting the Longevity of EVOO by processing expert Pablo Canamasas and the formal report back on the Consumer Surveys conducted earlier this year,” she said. “Following on from a bumper harvest in most regions, the challenges are the opportunities to grow markets for NZ EVOO and maintaining the level of production to service the evolving markets. The Conference will provide an ideal forum for discussion about those challenges and opportunities, particularly in light of the outcomes achieved by the Focus Grove Project.” Final date for registration is Friday, 28 September and registration forms are available on the Olives NZ website - www.olivesnz.org.nz.

44 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

October Focus Grove Project Field Days The extension of the Olives NZ Focus Grove Project has enabled another two rounds of Field Days to be conducted, with the next being held in October. Dates, venues and additional details are as follows: Monday 8 - Northland Tuesday 9 - Hawke’s Bay Wednesday 10 - Canterbury Thursday 11 – Nelson. Starts 10.30am at Weka Olives at Ngatimoti for morning tea, with the grove walk at 11am, then on to Kakariki Olives for a shared BBQ lunch. In the evening there will be an oil appreciation session with 2018 ONZ EVOO Awards Head Judge Esteban Santipolio. Friday 12 – Wairarapa, with a visit to River Grove followed by a BBQ. Saturday 13 – The project leads will provide a formal presentation on the project and results to date at the 2018 Olives NZ Conference in Masterton. We’ll report on the Field Day findings and activities in the December edition of Olivegrower & Processor. More information and project reports are also available at www.olivesnz.org.nz.

Olive business

Olive Oil Sensory Master Course Following enthusiastic reviews of last year’s event, an Olive Oil Sensory Master Course is being held in Geelong on 1-2 October 2018. Being run by Modern Olives, the course has been designed to enable participants to: • learn more about evaluating negative and positive attributes, focussing on both identification and intensity scoring; • gain a better understanding of the relationship between fruit handling, milling and oil management on final quality; • gain a better understanding of chemical analysis and panel test results, for better informed strategies for olive oil trading; and • increase their understanding of various attributes from the same cultivars with a different origin.

The trainers

The course will be presented by Toshiya Tada and Modern Olives’ Claudia Guillaume. Toshya Tada: founder of OSAJ, the Olive Oil Sommelier Association of Japan, Toshiya Tada is a Master Olive Oil Sommelier, Senior Taster and Olive Oil Sensory Panel Leader. He judges annually at international olive oil competitions across the globe and is a member of the Japan Oil Chemists Society (JOCS). Claudia Guillaume: head of the Modern Olives Laboratory Service, Claudia is a food scientist with over 15 years’ experience in olive oil testing. With post-graduate training in olive oil analysis and extensive experience in sensory evaluation, Claudia is an approved chemist of the American Oil Chemists Society (AOCS), represents Australia in IOC and ISO as a technical expert and is a NATA technical assessor.

The “terroir” effect

Guillaume said this year’s program recognizes the increasing interest in “provenance” food products, similar to the importance of “terroir” in wines. “We know that the flavor and sensory attributes of olive oils differ between cultivars, and is also affected by the growing area – the differences in soils, climate and temperature,” she said. “Therefore, along with training in

Sensory chemist and head of the Modern Olives Laboratory Service Claudia Guillaume will present the course together with Japanese expert Toshiya Tada.

determining negative and positive attributes, we will also focus on increasing understanding of the differences in varietal oils due to their varying origins. “Along with sessions on intensity scoring, as well as the relationship between olive fruit handling, milling and oil storage on quality, we aim to provide participants with a comprehensive set of sensory skills which are relevant and useful across all areas of their olive business.”

Program

Day 1 (9am – 4pm) • Program and goals/about OSAJ and Modern Olives • Preliminary sample for verification: evaluation skills to discriminate between extra virgin, virgin and lampante oils • The origin of defects • Introducing main defects (rancid, winey, fusty, frozen, muddy and musty) • Tasting of samples to discuss winey, fusty and musty • Olive Oil in Japan: production, quality, consumption and a bit of history • Tasting of samples (Picual from various

• • • • • • • • • • •

countries) to discuss fruity, bitter and pungent attributes and their relationship to the growing area Growing factors affecting oil quality Day 2 (9am – 4pm) Rancidity and shelf life Tasting of samples to discuss muddy and cross-contamination defects Blind test on identification of main attributes The origin of positive attributes Tasting of samples – increasing intensities of bitterness Tasting of samples – introducing astringency and pungency Culinary uses and the safest oil to cook with Tasting of samples (Frantoio from different countries) to discuss fruity, bitter and pungent attributes Health attributes of EVOO Open questions

Cost for the two-day course is $350 and places are limited. For more information or to register, email Claudia Guillaume at c.guillaume@modernolives.com.au.

Just another reason to love Friday ... To subscribe and for more information visit: www.olivebiz.com.au Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 45

Olive business

New CoOL labelling laws now in force The transition period is over and the new Australian Country of Origin Labelling (CoOL) laws now apply to your products. Regulators are carrying out ongoing checks in retail outlets, so it’s time to ensure that yours are compliant – and reap the benefits of being 100% Aussie grown and made.

New product labels

New labels have been introduced for food grown, produced or made in Australia. Including the kangaroo logo for Australian product, with a bar chart and text indicating the proportion of Australian ingredients, the labels aim to clearly show at a glance where the food was made or packed, and

how much was sourced from Australian growers. Different label apply for products: • grown, produced or made in Australia • grown, produced or made in Australia with minor processing overseas • (of non-Australian origin) packed in Australia • imported from overseas.

Information and assistance

The step-by-step Country of Origin Labelling (CoOL) online tool will generate labels tailored specifically for your products. You’ll find it at www.business.gov.au/ foodlabels.

AOA Label Guide There’s more help at hand with labelling issues via the AOA’s Australian Code of Practice Product Label Guide. The comprehensive guide leads you step-by-step through creating a label for Australian product sold in Australia, ensuring the end result is compliant with the Australian Standard for Olive Oil and Olive-Pomace Oil (AS 5264-2011). Covering all

Subscribers can also reference our comprehensive feature on the new CoOL requirements in the June 2017 edition of Olivegrower & Processor.

mandatory, optional and recommended elements of an Australian EVOO label, it’s a ‘paint by numbers’ guide which will make creating your label a breeze. Members can download the guide from the AOA website – www.australianolives.com.au- via the Members’ Lounge.

Is your top-up oil really EVOO? Peter McFarlane, AOA OliveCare® Administrator

The challenging 2018 growing season has left olive oil producers in many regions well short of their usual yield, and many will look to purchasing bulk olive oil to top up supply in order to maintain market share. Unfortunately not all olive oil traded will meet the Australian Standard AS52642011 quality parameters for classification as EVOO. In a ‘good’ season 95% of Australian olive oil will meet EVOO classification under the Australian Standard, but in a ‘bad’ season such as frost-affected 2017, this figure could drop to 70% EVOO. So what happens to the defective olive oil? Hopefully it is used to make vegetable oil spreads, soaps or exported to markets where it will be blended with other vegetable oils. However, experience tells us that some defective olive oil is being traded in the Australian market as EVOO by unscrupulous sellers to gullible – and sometimes willing – buyers seeking to top up supply to meet market commitments for EVOO products. AOA OliveCare® Signatories who are selling or buying bulk olive oil are obliged to obtain a current laboratory test report for each batch of oil traded – including

Bulk oil won’t carry certification labelling, so make sure you obtain testing results for any purchases to ensure your EVOO is really EVOO.

both chemical and sensory parameters in accordance with AS5264-2011 and OliveCare® requirements.

46 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

It is also recommended that all EVOO buyers seek independent testing of the product, rather than rely on testing results provided by the oil seller. Passing off defective oil as EVOO (product misrepresentation) is a serious breach of Australian Consumer Law and the AOA’s National Supermarket Survey of EVOO brands will identify offending brands. It also risks damaging Australia’s reputation as a producer of high quality EVOO. Don’t be a part of it. For more information on AS5264-2011 quality parameters and the AOA Code of Practice OliveCare® program go to: www.australianolives.com.au

Health round-up

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 beats butter for healthy gut microbiome A new Spanish research project has proven that a diet high in virgin olive oil has a positive impact on the gut microbiome, particularly compared with a diet high in butter. Published in the journal PLoS ONE, the study builds on existing knowledge that dietary fat intake plays an important role in determining cardiovascular risk and the risk of developing metabolic syndrome. Diet is also known to strongly influence the population of micro-organisms existing in the stomach, and a Mediterranean diet rich in olive oil is associated with a decreased frequency of metabolic syndrome, however the relationship between olive oil consumption, gut micro-organisms and metabolic syndrome has never been proven. To do so, researchers fed two groups of mice either a diet high in butter or high in virgin olive oil, and compared the effects of each diet on the micro-organisms within the stomachs of the two groups. The results showed an association between the type of fat consumed and the microbiota of the mice, with more healthy and

positive gut micro-organisms present in the virgin olive oil group than those of the butter diet group. Markers of metabolic syndrome were also analysed, with results showing that systolic blood pressure was significantly higher in the butter group, as were body weight, overall blood pressure and insulin levels, when compared to the virgin olive oil group. The researchers concluded that the results demonstrated a relationship between these factors related to metabolic syndrome and the stomach micro-organisms present when a diet high in butter was consumed. They also concluded that some of the well-known positive health benefits of virgin olive oil may be due to its positive impact on the gut microbiome. Source: www.medicalnewsbulletin.com.

Olive oil may help treat systemic lupus New research has opened the door for olive oil to be used in future therapeutic treatment for the debilitating auto-immune disease systemic lupus erythematosus (SLE). Published in the British Journal of Nutrition, the study by researchers at the University of Seville found that the phenol components of virgin olive oil showed anti-inflammatory properties in mice with systemic lupus erythematosus (SLE), and also in human immune cells. The innate immune system plays a large role in SLE, with two types of immune cells, monocytes and macrophages, being altered to favor a pro-inflammatory response. Diet is increasingly being recognised as a means to combat inflammatory diseases, and previous studies have shown that an appropriate diet can help manage SLE disease symptoms without the side effects commonly linked to the available medication treatments. Monounsaturated fatty acids (MUFA) are an important element of that management diet, and both the oleic acid (a MUFA) and

phenols present in high concentrations in olive oil are known to have anti-inflammatory and antioxidant properties. For the study, mice with SLE were fed a diet containing either VOO (at a dose equivalent to 20g/day for a 70kg human) or sunflower oil for 24 weeks. The mice given VOO showed reduced release of nitrite - known for blood vessel widening and oxidative stress - and of two inflammatory molecules, compared to the mice fed sunflower oil. Phenols extracted from VOO led to similar decreases in inflammatory processes in human cells, along with increased levels of an anti-inflammatory protein, PPAR-gamma. The researchers concluded that there is evidence that both VOO and its phenol fraction have anti-inflammatory properties and “can be helpful in reducing SLE activity”. Source: www.lupusnewstoday.com.

… and keep breastfeeding mums comfortable We all know that when it comes to feeding babies, breast is best. The benefits of breastfeeding are well recognised – including healthier babies with better development and a lower risk of osteoporosis and some forms of cancer for mums. Unfortunately, sore or cracked nipples can all too often make it impossible for the practice to continue, and they happen to 96% of all breastfeeding mothers. Maternal-child nurses at the US Naval Hospital in Sigonella, Italy (NHSIG) have the ideal solution, offering new mothers olive oil as a topical agent for sore nipples. While little research has been undertaken on the topic, it makes sense given that olive oil: • is accessible and inexpensive; • has moisturizing and antifungal properties, both of which promote healing;

• is edible, so doesn’t need to be cleaned off prior to breastfeeding, reducing friction from washing; • contains vitamin E, a natural antioxidant commonly used to treat minor wounds. More proof of the old adage that “the simple things in life are often the best”. Source: www.nwhjournal.org.

48 • Australian & New Zealand Olivegrower & Processor • September 2018 • Issue 109

Products and services

Netafim launches the world’s most innovative digital irrigation system The NetBeat™ irrigation and fertigation management system integrates monitoring, analysis and automation into a mobile platform, enabling farmers to maximize productivity any time, anywhere. Netafim chose Agritech 2018, the highprofile international agricultural exhibition that took place in May in Tel Aviv, to introduce NetBeat™ - the world’s first and most advanced digital irrigation and fertigation management system. Netafim, who led the world’s first revolution in precision agriculture more than 50 years ago with its pioneering drip irrigation, today brings a wealth of knowledge and experience in the field of agronomy and hydraulics to lead the digital farming revolution. NetBeat™ provides farmers with real-time recommendations based on data pertaining to plant, soil and weather conditions obtained from both the field and external sources. This data is analyzed in the cloud, according to proprietary Dynamic Crop Models, based on 50 years of Netafim’s unique experience and research in the field of agronomy and hydraulics. Based entirely on Israeli technology, NetBeat™ was developed in collaboration with mPrest, developers of the Command & Control platform used in the Iron Dome air-defense system. NetBeat™ is the first platform of its kind to integrate monitoring, analysis and automation in one system, controlled by the farmer through a friendly and simple user interface, that provides optimization and smart recommendations throughout all stages of the crop lifecycle, saving water, fertilizer and other inputs and improving profitability. “Netafim is an innovative company that’s constantly looking for creative technology solutions that help the world grow more food with less resources. Adoption of advanced agricultural technologies, including innovative digital solutions, is becoming increasingly necessary to address the growing need for greater food production while ensuring more efficient use of natural resources”, says Ran Maidan, CEO and President of Netafim. “From companies cultivating large areas of land to smallholder farmer committees in developing countries, NetBeat™ gives every farmer a way to maximize their results and enjoy an accessible, friendly and advanced interface,” adds Maidan. The NetbeatTM system will be commercially available in Australian and New Zealand markets in 2019. We are

currently conducting Beta testing at various locations around the region and introductory workshops are being held by appointment with our expert in automation systems, John Witherspoon (Product Manager, Digital Farming). John is also part of the global team involved in developing the NetBeat system.

About Netafim

Netafim is the global leader in precision irrigation for a sustainable future. With 29 subsidiaries and 17 manufacturing plants worldwide, Netafim delivers innovative, tailormade irrigation and fertigation solutions to millions of farmers, allowing smallholders to large-scale agricultural producers, in over 110

countries to grow more with less. Founded in 1965, Netafim pioneered the drip revolution, creating a paradigm shift toward precision irrigation. Today, specializing in end-to-end solutions from the water source to the root zone, Netafim delivers turnkey irrigation and greenhouse projects, supported by engineering, project management and financing services. Netafim is also leading the way in digital farming, integrating realtime monitoring, analysis and automated control into one state-of-the-art system. See how Netafim’s solutions are changing the economics of agriculture and helping the world grow more with less at www.netafim.com.

Issue 109 • September 2018 • Australian & New Zealand Olivegrower & Processor • 49

your calendar of olive events

What’s on

2018 Sep

Oct

September 16 Presentation Dinner, 2018 Perth Royal Olive Awards – Perth, WA www.oliveswa.com.au

Nov

November 3 AOA Integrated Pest & Disease Management Field Day – Toowoomba, QLD www.olivebiz.com.au

September 21 Entries close, 2018 Australian International Olive Awards www.internationaloliveawardsaustralia.com.au

November 15 Presentation dinner, 2018 Hunter Valley Olive Show – Hunter Valley, NSW treasurer@hunterolives.asn.au

October 1-2 Olive Oil Sensory Master Course – Geelong, Vic c.guillaume@modernolives.com.au

November 16 AOA Integrated Pest & Disease Management Field Day – Geelong, VIC www.olivebiz.com.au

October 5 Entries close, 2018 Hunter Valley Olive Show – Hunter Valley, NSW treasurer@hunterolives.asn.au

November 18 AOA Integrated Pest & Disease Management Field Day – Wangaratta/Shepparton, VIC www.olivebiz.com.au

October 8-12 ONZ Focus Grove Project Field Days – Various regions, NZ www.olivesnz.org.nz October 13 2018 ONZ Conference & NZ EVOO Awards Dinner – Masterton, NZ www.olivesnz.org.nz October 14 Olives NZ grove visit – Wairarapa, NZ www.olivesnz.org.nz October 18-20 AOA National Olive Industry Conference & Exhibition 2018 – Wagga Wagga, NSW www.australianolives.com.au

November 24 AOA Integrated Pest & Disease Management Field Day – McLaren Vale, SA www.olivebiz.com.au

Dec

December 1 AOA Integrated Pest & Disease Management Field Day – Launceston, TAS www.olivebiz.com.au

2019 Feb

October 19 2018 Australian International Olive Awards Presentation Dinner - Wagga Wagga, NSW www.internationaloliveawardsaustralia.com.au

February 15 AOA Integrated Pest & Disease Management Field Day – Gin Gin, WA www.olivebiz.com.au February 17 AOA Integrated Pest & Disease Management Field Day – Margaret River, WA www.olivebiz.com.au

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

Advertiser index Client

Page

Pieralisi Netafim Modern Olives Olive Oil Packaging Services Gason Agriculture NSW DPI Oil Testing Service

2 5 7 10 11 13

Client

Closures Online Task Automation Sumitomo Chemical Destination NSW Australian Olive Association Braud

Australian & New Zealand Olivegrower & Processor • September 2018• Issue 109

Page

15 31 41 47 20, 51 52

efit Member Ben

Conference ....... $95 n x1 ............ o ti a tr is eg R .... $20 x1 .............. er n in D A AIO ..... $150 Fee x1 ........ y tr n E A AIO

Membership it makes

Member $ discount

OG & P .... $4 x4 .............. n o ti p ri c s b Su

DOLLARS and SENSE!

60 Olivebiz ................. $ .. .. 1 x s ed Classifi $329 bership Annual mem 225 =$ 5 ha grower

**El Cultivo Del Olivo Book on joining $165 RRP

So 1st year membership benefit = $494 Peak Industry Body – Advocacy and Representation – Your voice to Government ✓ Australian Standard

for Olive oil and olive pomace oil AS 5264-2011

✓ Australian

International Olive Awards

OliveCare

The

Olive Awards

www.internationaloliveawardsaustralia .com .au

✓ AOA National

✓ Biosecurity

management

✓ Grower field days

✓ AOA Facebook page ✓ Tastebook program

✓ Industry AUSTRALIAN INTERNATIONAL

Awareness & Education Campaigns – Everyday, Fresher Tastes Better!

and reporting and seminars

✓ Code of Practice

✓ Consumer

✓ Market surveillance

Industry Conference & Exhibition

✓ Point of sale

marketing merchandise

✓ PHA Biosecurity Levy

communications – Olivegrower & Processor, Friday Olive Extracts, Olivebiz

✓ Registered pesticide minor use permits holder for industry

✓ Voice of Horticulture Membership

AUSTRALIAN & NEW ZEALAND

& NATIONAL JOURNAL OF THE OLIVE INDUSTRY

✓ NFF Horticulture

Council Membership

✓ Industry Risk and

Crisis Management

The Australian Olive Association is the prescribed industry body representing all olive growers, certified importers and service providers in Australia since 1995. JOIN TODAY and take advantage of the many member benefits and services. Email Liz at secretariat@australianolives.com.au

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