June 2021 Australia & New Zealand Olivegrower & Processor magazine. by Sandra Noke

NZ Focus Groves hugely fruitful

2021 June

AOA CEO Southan settles in 2021 National Olive Conference & Exhibition preview Q&A: Managing product quality NZ Focus Grove progress report R&D: Cooking with EVOO improves food nutrition

We know the value of materials

Making the most of resources, without wasting resources. OFFICIAL AUSTRALIAN AND NEW ZEALAND AGENTS NSW-QLD-ACT-VIC Town & Country Tractors & Machinery Pty.Ltd. 18 Airds Rd - Minto, NSW 2566 Phone 02 98248444 - Fax 02 98246670 paul@tctractors.com.au - tornado@pacific.net.au Contact: Paul Blasutto, 0419 273668

SA-VIC W.E. Ware & Co. Pty.Ltd. 19 Papagni Avenue - Newton, SA 5074 Phone 08 83653200 - Fax 08 83653187 warrick@weware.com.au Contact: Marjorie Ware and Warrick Philpott

PIERALISI CIRCULAR THINKING

www.pieralisi.com

WA Directus Equipment Services Contact: Scott Unthank, 0438 023120 scott@directus.com.au Contact: Peter Gates, 0411 734048 peter@directus.com.au

Contents

Contents Incorporating Australian Olive Industry Journal Published by the Australian Olive Association Ltd Publisher Australian Olive Association Ltd Executive Editor Michael Southan 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 Subscriptions A one-year subscription (four issues) is: Aust $44 (AOA member discount rate $40), NZ $56 (ONZ member discount rate $52) and international $100. Visit www.olivebiz.com.au to subscribe. Circulation & Advertising Enquiries editor@olivegrower.com.au Contributions Articles and other contributions are welcome and will be published at the discretion of the editor. Photographs are best received as 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 3012 Allambie Heights LPO Allambie Heights NSW 2100 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.

June 2021 Issue 120

News New CEO a welcome convert AOA advocacy “leads the charge” for EVOO trade data Californian proposal clamps down on provenance in labelling Aussie quality shines at 2021 OLIVE JAPAN Excitement building for 2021 Australian International Olive Awards Busy calendar for Olives SA

4 6 6 8 9 11

Feature From baking to Barouni a winning move for Tarralea Grove

R&D Insights – Hort Innovation Managing product quality Q&A: Filtration, packaging hygiene and food safety

Olive business ACCC calls for competition in ag machinery servicing and repair markets

Grove management Never say ‘never-fruito’ with Nevadillo!

New Zealand Healthy trees and bountiful crops reflect Focus Grove Project success Dates announced for 2021 Olives NZ EVOO Awards ONZ marketing achieves ‘big bang for small bucks’

36 40 41

Olive R&D Research shows deep frying in EVOO improves nutritional value

Pest and disease Queensland fruit fly stings Hunter groves Nothing to fear from fall armyworm Permit extended for Dimethoate use on olives

Table Olives AOA National Table Olive Committee gets to work

45 46 47

Products and services Specialist state-of-the-art olive testing services

What’s on/Advertiser index

Cover: Bountiful bunches of fat fruit are now the norm for most groves following the Olives NZ Focus Grove management regime. Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 3

News

Gerri Nelligan Managing Editor

As I write this the 2021 harvest is over for many growers and it’s a story I’m very happy to tell: after a tough few years of lean – and for some, non-existent – crops, groves across the country have had bountiful yields. Suggestions are that it will in fact overall be a record crop. It’s a great reward for the continued hard work of our dedicated growers and, while climate can certainly take some of the credit,

this year’s crop undoubtedly owes some success to the increased industry emphasis on improved grove management practices like pruning, IPDM and soil care. Together with the renewed emphasis on harvest timing and processing best practice, we can’t wait to see – and more importantly taste – the amazing quality of the new season’s oils. A perfect example of this year’s turnaround is Scarlet Grove at Mittagong, where their recently-completed harvest was double what they usually yield. Young Sam Purcell (pictured) is the manager’s son and his enjoyment in the experience is no doubt paralleled by many smiling adult faces in groves across the country. We hope yours is amongst them. Editor Gerri Nelligan and the OG&P team.

New CEO a welcome convert In the March edition we introduced new AOA CEO Michael Southan, who officially stepped into the role on 1 April. By then he’d already visited groves and met growers during several of the Healthy Soils Field Days and he’s since been on a steep learning curve about all things oliverelated. We caught up with him again in late May for a chat about his impressions and plans now that he’s settled in. We started by asking what he’s learned in his first few months in the role.

Productivity potential

“The main thing I’ve picked up is the huge productivity potential in olives - 30, 40, 50kg of olives per tree is much more than I ever thought olives could produce,” he said. “It’s not being realised in all groves, though, which means there’s a lot of work for the AOA to keep disseminating information, and running field days and webinars for growers.

“It’s been an eye opener to see what a fantastic food product olive oil is.” “That’s particularly important for those who have come into it as non-growers and suddenly have a crop to deal with. We need to make sure those people have the information they need available when they come looking for it. “Also to provide information on new and better practices for growers who are doing well, so they can do even better, which means

there’s a lot more potential for what is already a great industry. “Another potential is what do we do with the pomace and the tree prunings; things like using olive leaves for high-end cattle stock feed. There are all these great things which could be adding value to the industry, and I think it’s an exciting opportunity.

Healthy juice

“The other thing I’ve found really interesting is that EVOO is a premium product from a health perspective and taste perspective. For me the best description is that it’s olive fruit juice and when you think of it in those terms, the need to harvest in time, process immediately and get that oil stored in good time makes perfect sense. That’s what you do with fruit juice. “And from a consumer point of view, EVOO being a fruit juice is more proof that it’s a really healthy product. It discriminates EVOO so much from other oils in the supermarket – so much fresher and has so many more health benefits and flavour – that you could put it on a separate shelf completely. EVOO and other oils are just totally different products.”

Learning the ropes

So how much does he know about olive products now? “On a scale of 1-10, maybe a two. I know a lot more than on day one but I’ve got a lot more to learn. Because it’s not just learning about EVOO, it’s the whole industry. “I went out and joined a harvest last week and I really enjoyed picking the olives and then watching the processing but the best thing was to see the product coming out. Sitting there with a spoon collecting the

4 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

EVOO as it came out of the press and sipping it, tasting the change as it came through to operating at its most efficient, I can see why people are so interested in producing a top product.

“I couldn’t have asked for a better welcome … it’s a great bunch of people.” “I don’t know any product other than wine that so many producers want to enter competitions etc to show what you can do. It’s been an eye opener to see what a fantastic food product olive oil is. “And my consumption of EVOO has definitely gone up. I’ve never actually drunk it before but it’s not oily, it’s not like you’re trying to drink melted butter. It’s a really gentle food that sits really well – but then I’ve also gained a real appreciation of the bitterness in more robust oils. “I’m definitely a convert. I was on the edge anyway but it didn’t take much for me to fall in.”

Future plans

“The key things are to engage our growers to help them realise the potential their groves have, from the largest to the smallest, and to keep showcasing Australian EVOO as a fantastic product that’s available to everybody. In the future I’d love to see it increasingly sold in international markets, like we do our premium wines. “So there’s plenty to do, and I feel very comfortable already working with the

News

For all of your pneumatic & electric hand held harvesting and pruning requirements, the trusted name with over 60 years experience

Southan means it when he says he wants to learn all about the industry, getting his first experience of harvesting at a recent Hunter field day.

industry to make things happen. A lot of people I’ve only spoken to on the phone but those conversations have been incredibly welcoming and supportive: the association, the growers, even dealing with the state bodies, all have been eager to hear what’s happening and hear my thoughts. “I couldn’t have asked for a better welcome

and that’s added to the enjoyment and excitement of starting this role – it’s not just interesting, it’s a great bunch of people. My introductory meetings have been terrific and I’m looking forward to meeting more members of the industry in the coming months.”

2021 Australian International Olive Awards Schedule

Entries open: 1 July 2021 Entries close: 3 September 2021 at 5pm CST Post deadline: Australian entries - 15 August 2021 Results announced: 15 October 2021 Full details & entry forms: www.internationaloliveawards.com.au

P: 08 8351 8611 E: info@eclipseenterprises.com.au W: www.eclipseenterprises.com.au Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 5

News

AOA advocacy “leads the charge” for EVOO trade data One of the AOA’s ongoing activities ‘behind the scenes’ is its interaction with the Australian Government, advocating on behalf of the industry on legislative and trade issues. In recent years in particular the organisation has built excellent working relationships with officials in the Department of Agriculture, Water and the Environment (DAWE) and the Department of Foreign Affairs and Trade (DFAT), while working on issues such as Geographical Indications protections. The recent confirmation by the World Customs Organisation (WCO) of the modification of trade data has confirmed the strength of those relationships, and the respect with which the AOA is regarded by our Government. The International Harmonized System (HIS) is the global system of nomenclature applied to most world trade in goods, used by entities such as the WCO. The WCO has recently approved an update to the HIS, providing a specific category and Code number for extra virgin olive oil effective from 1 January 2022. The update had been discussed for years

and in 2016 the American olive industry asked for support from the US government but this was not forthcoming. Following representation by the AOA, however, the Australian government pursued the matter, helping to “lead the charge” for the addition of EVOO to the HIS. The US now also supports the recommendation and the US International Trade Commission (USITC) is in fact now recommending that the US Harmonized Tariff System (HTS) of coding imports be updated to harmonize with the WCO.

Increased transparency

AOA Director and International Advisor Paul Miller said the introduction of a Code for EVOO facilitates the individual reporting of imports and exports of the various olive oil grades, which is an important move in several respects. “Monitoring the trade in EVOO, VOO and refined olive oil is useful to track quality and market trends, and also to try and match volumes of labelled quality claims with industry knowledge about the actual supply of that quality,” he said.

“For example, the US HTS import data since 2014, with EVOO now separate from virgin and refined product, has helped us in trying to influence the work to adopt an enforceable national standard in the USA. There are those who would prefer not to have anything but “virgin” and “other” to avoid people knowing what is going on. “It is all about better knowledge of world trade, especially in EVOO versus other grades, that in turn helps with our strategic work including advocacy. “The outcome is indicative of the strong trust in the AOA/DAWE/DFAT relationship, and it is satisfying that we are able to provide useful information for government and achieve these incremental progressions. “And while Australia is still following the old system for reporting imports and exports – olive oil, virgin (packaged or bulk) or other (packaged and bulk) – customs officials have confirmed that Australia will also be adopting the new WCO system when it comes into effect, and we will then have better data on how olive oil products are labelled when imported and exported.”

Californian proposal clamps down on provenance in labelling The US olive oil industry is attempting to tighten up on truth-in-labelling claims, following the passing of Assembly Bill 53 through the Californian state legislature. The Bill prohibits the use of the word ‘California’ on the label of any olive oil not made from 100% Californiagrown olives. The California Assembly Bill 53 is currently being challenged by producers who claim that it unfairly restricts the legitimate use of brand names. The California Department of Food and Agriculture olive oil standard (CDFA standard) already has similar requirements for oils named as California Olive Oil but the Assembly Bill 53 is much broader and more prescriptive. The CDFA standard also requires that 85% of the oil in a mono-varietal labelled oil is from that variety, and applies the 85% rule for oils claiming to be from a specific region. These 85% rules copy wine industry practices and regulations.

oil, the product must be 100% extracted from the fruit of the European olive Olea europaea but is silent on the question of the required percentage composition of an olive oil cultivar claim. It does, however, say that consumers must not be misled and defers to general Australian Consumer Law on this.

Fleurieu Coratina EVOO

Australian laws and practices

AOA OliveCare® Code of Best Practice Administrator Peter McFarlane points out that there is currently no specific legislation mandating olive oil composition for cultivar or provenance claims in Australia. “We do, however, have laws and industry practices around the issue, along with the voluntary standard AS5264-2011 - Australian Standard for olive oil and olive pomace oil,” he said. “The Australian Standard mandates that to be described as olive 6 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Industry expectations

“That said, there is a prevailing Australian industry expectation that oil labelled as that of a named cultivar will comprise 100% of that cultivar. The issue here, of course, is that there may be confusion about the genetic status of many olive groves, which needs to be validated through DNA testing. “Similarly, there is general industry agreement that where an Australian olive oil product claims a specific provenance - Australian, state or region - the olive oil in that product should be 100% extracted from olives grown in the designated situation.”

Best Practice mandate

McFarlane said the OliveCare® Code of Best Practice is proposing to mandate 100% cultivar composition and 100% provenance claims for all Australian Extra Virgin® Certified olive oil products. “These are important issues in terms of consumer attitudes towards the value and pricing of olive products, therefore the AOA welcomes comment from all interested olive industry participants on this matter.” Feedback can be forwarded to Peter McFarlane at olivecare@ australianolives.com.au.

Introducing our new Modern Olives laboratory

We’ve been busy behind the scenes lately at Modern Olives, and we’re proud to share with you the launch of our newly renovated, state of the art facility. We’re fresh, bright and revamped for the 2021 season. One of the biggest drivers for our renovation was the incredible volume of testing service requests, from our long-standing clients as well as an influx of new clients around Australia and the world. Modern Olives is a leader in olive oil testing, but our ability to perform cutting edge research was also a key factor in our facility upgrade.

modernolives.com.au

News - awards

Aussie quality shines at 2021 OLIVE JAPAN Australian producers have continued to shine at the OLIVE JAPAN competition, awarded nine Gold and six Silver medals at the 2021 event. Heading the Australian winners’ list was Victoria’s Boundary Bend Olives, awarded six Gold medals for its Cobram Estate EVOOs. Their string of Gold ran across all categories - delicate, medium and robust – for both blends and monovarietals. South Australian boutique producer Prema Bros took home two Gold and two Silver medals, again for both blends and monovarietal oils, while New South Wales’ ALTO OLIVES also took Gold. Silver medals also went to Fedra Olive Grove (NSW), Green Gold Farm (WA), Lentara Grove (Tasmania) and Longridge Olives (SA). Australian International Olive Awards Chief Steward Trudie Michels said the results are proof of the increasingly high quality of Australian EVOO. “These were all last season’s oils, so it shows that our oils have freshness and longevity,” she said. “That’s the result of great fruit, good processing and good handling, and a credit to our producers. “It’s also great to see that many of the oils which won in Japan won the equivalent at the 2020 AIOA, so there’s consistency in that.”

Boundary Bend was one of the big winners in the early season international competitions this year, awarded six Gold medals for its Cobram Estate EVOOs at OLIVE JAPAN and five at the NYIOOC. The string of Gold ran across all categories - delicate, medium and robust – for both blends and monovarietals.

2021 Olive Japan winners Gold Boundary Bend Olives, Cobram Estate Light - Arbequina, Picual, Arbosana (Delicate Blend) Boundary Bend Olives, Cobram Estate Classic - Picual, Barnea, Frantoio (Medium Blend) Boundary Bend Olives, Cobram Estate Robust - Coratina, Picual, Koroneiki (Robust Blend) Boundary Bend Olives, Cobram Estate Ultra Premium - Hojiblanca (Delicate Monovarietal) Boundary Bend Olives, Cobram Estate Ultra Premium - Picual (Medium Monovarietal) Boundary Bend Olives, Cobram Estate Ultra Premium - Coratina (Robust Monovarietal) Prema Bros, Francesco batch 65 Manzanilla, Signore FS-17, Barnea

(Medium Blend) Prema Bros, Francesco batch 68 (Manzanillo, Signore FS17) Silver Fedra Olive Grove, Fedra Extra Virgin First Cold Press - Frantoio (Robust Monovarietal) Green Gold Farm, Perth Extra Virgin Olive Oil - Picual (Medium Monovarietal) Lentara Grove, Premium Tasmania Blood Orange - Frantoio, Arbequina (Flavoured Blend) Prema Bros, Francesco batch 67 Signore FS-17 (Robust Monovarietal) Prema Bros, Francesco batch 69 Barnea (Medium Monovarietal) Longridge Olives, Ululu – Arbequina (Delicate Monovarietal)

… and just as bright in New York The news got even better with the announcement of winners in this year’s New York International Olive Oil Competition (NYIOOC), with five Australian producers awarded a total of 13 Gold and two Silver medals. Cape Shanck Olive Estate and Cobram Estate shared top-billing with five Gold medals each, with Taralinga Estate taking two Golds and one Silver, Leontyna one Gold and Mount Zero one Silver. All NYIOOC awards were for either Medium or Robust oils, and all but two were for monovarietals. It’s also interesting to note that all five winning producers are located in Victoria, with three groves influenced by the maritime climate of the Mornington Peninsula.

AOA OliveCare® Administrator Peter McFarlane is pretty chuffed also that four of the five are OliveCare® Code of Best Practice members. 2021 NYIOOC winners Gold Cape Shanck Frantoio (Medium) Cape Shanck Coratina (Medium) Cape Shanck Leccino (Medium) Cape Shanck Picual (Robust) Cape Shanck Picholine (Robust) Cobram Estate Australia Classic EVOO - Blend (Medium) Cobram Estate Australia Robust EVOO - Blend (Robust) Cobram Estate Australia Ultra Premium EVOO - Hojiblanca (Medium) Cobram Estate Australia Ultra Premium EVOO - Coratina (Medium) Cobram Estate Australia Ultra Premium

8 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

EVOO - Picual (Medium) Leontyna Black Label First Pressing Ultra Premium EVOO - Picual (Medium) Taralinga Estate Fruttato - Blend (Medium) Taralinga Estate Premium - Blend (Medium) Silver Taralinga Estate Mornington Peninsula Robusto - Picual (Medium) Mount Zero - Frantoio (Medium)

NZ winners

New Zealand EVOOs also impressed at the NYIOOC, with five producers awarded a total of six medals: Loopline Olives two Gold; Olive Black, Juno Olives and Waikawa Glen one Gold; and Sapphire Olives one Silver.

News - awards

Excitement building for 2021 Australian International Olive Awards It was the premiere national competition for more than 20 years and now the global status and recognition of the Australian International Olive Awards (AIOA) continues to grow with each annual event. In turn, that growing status is providing increased recognition and marketing opportunities for both AIOA winners and the wider Australian industry. From peer review and quality assessment to a sales bonanza for winning brands, all the benefits of the AIOA are on offer once again this year. And with the 2021 competition proceeding under a similar ‘distanced’ judging format, producers will once again have the opportunity to have their products appraised by expert panels across the globe.

Great expectations

Competition Convenor and Chief Steward Trudie Michels said this year's event is set to be an exciting one, with an increase in entries expected due to the bumper harvest. “The last couple of years have been pretty lean, particularly 2020, and many growers didn’t have enough oil to warrant entering,” she said. “But producers across the country are reporting good crops this year – everything from ‘decent’ to ‘sensational’ – and are very keen to be a part of the competition again this year. “Quality is also looking exceptional, thanks to the focus on grove maintenance by many growers during the recent lowproduction years, so we're expecting a highly competitive field of entries," she said.

2021 AIOA key dates

The

AU STRAL IAN I N T E R N AT I O N A L Olive Awards

www.internationaloliveawardsaustralia .com .au

“We’re also expecting the number of medals to increase this year, particularly given the great quality being reported. “In AIOA judging, each oil is individually assessed and awarded. The judges’ focus is on your oil for that particular time and it is judged on its own merits, irrelevant of other oils in the competition. “So if your oil is at a medal standard, you will get a medal – and if it’s really good it will get a Gold.”

Expert international judging panels

"We're currently finalising the international judging team, which will again include expert panels in Old and New World producing countries across the globe. “We’re thrilled to once again be assembling such a high-calibre field of judging experience for our competition, which allows producers to have their oils appraised by some of the

Entries open - 1 July Entries close - 3 September Post deadline - Ensure all Australian entries are posted by 15 August to ensure they arrive on time Individual results emailed 4 October Major awards announced 15 October, at the Awards Gala Presentation Dinner in Devonport, Tasmania best olive oil palates in the world. “They’ll no doubt have their work cut out in selecting the 'best of the best' from this year's entries." Michels said that, as in 2020, each panel will be hosted by a designated panel leader, who is working directly with her regarding the protocols and methodologies for judging. “We have chosen highly experienced panel leaders for each country and Australian state. Utilising local stewards, they will receive the oils and other materials and conduct the judging under our strict criteria. The logistics are ‘interesting’ but ensure that, no matter where judging is happening, the competition is run to the highest standards and with total credibility.”

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 9

News - awards

Affordable opportunity

As a not-for-profit competition run and subsidised by the industry association, entry prices for the 2021 AIOA remain affordable for even smaller producers – and even more so for AOA members – with EVOO and Flavoured oil entries at $210 + GST for AOA members and $370 + GST for non-AOA members (both Australian and International). Table Olive entries are slightly higher due to additional testing costs, at $230 + GST for AOA members and $390 + GST for non-AOA members.

“Unlike many commercial international events, we don’t make money out of the AIOA because that’s not what our competition is about,” AOA CEO Michael Southan said. “Rather it’s an important opportunity for our members and the wider industry, because it provides a platform to benchmark your quality with the best in the world and have some of the best in world judge your quality. “The competition is also doing a great job in getting the quality of Australian oils out there globally. Last year’s international

judges were buzzing about how fabulous Australian oils are and there’s no doubt they’ve been spreading the word since. The enthusiasm to judge this year backs that up – they know they’re going to experience more great oils this year and they’re very keen to have that opportunity. “And we know that medals and trophies sell EVOO and olives, and get orders coming in. Consumers will preference winning products on crowded shelves, and awards open doors with retailers, high end food service buyers, distributors and exporters. “So the AIOA also provides producers with the opportunity to boost both their sales and their brand reputation.”

Results

2021 AIOA Awards Presentation Dinner

Individual results including medals will be emailed to all entrants in early October, meaning a whole lot of Gold medal winners will know they’re in the running for a major award – including one of the coveted AIOA Best of Show titles. After a suspenseful couple of weeks, the 2021 AIOA major awards will then be announced at the Awards Gala Presentation Dinner, being held during the 2021 National Industry Conference & Exhibition in Devonport, Tasmania. The event is always a great night of food, wine and festivities, as we celebrate the achievements of this year’s most successful producers - and the fabulous EVOOs, flavoured oils and table olives they’ve produced. Don’t miss your chance to be part of the fun and celebrations: whether you’re a winner or not, you’ll have a great time. Book your tickets on the Conference website – www.nationaloliveconference.com.au. 10 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

All entrants will be emailed their personal results by Monday, 4 October. This email will include competition results including any medals won and notification of major award achievements – but not the detail. For that, winners will have to wait for the awards night! To get those sales-boosting medals on bottles as quickly as possible, the results email will also include a link to online decal ordering, Medal certificates and any major awards will be posted to winning entrants immediately upon announcement. Full competition details and online entry forms are available on the AIOA website: www.internationaloliveawardsaustralia.com. au. Add the dates to your diaries now - then get your entries in!

Regional Round-up

Busy calendar for Olives SA COVID lockdowns and restrictions meant 2020 was a slow one in terms of industry promotion and marketing activities, so with restrictions substantially eased across the state, Olives SA are making up for it with a flurry of activities in 2021.

NOVA grove harvest

They started off in March with a de-suckering working bee at the NOVA (experimental grove) site, preparing for the grove’s first harvest in years. “We’ve spent the last three years taking it from a completely neglected and nonfruiting grove to a very healthy crop on very healthy trees. It’s a huge crop actually – easily 10 tonnes,” OSA president Michael Johnston said. “So this year is the really exciting one and we just needed to do a tidy up of suckers ready for the harvester. It’s hard work but we got all but two rows done and we were then able to organise the harvest, which was done as a joint enterprise between OSA and the university. “Before that, though, Michael Harbison took the principal of Roseworthy College and the farm manager in with automatic rakes

OSA members (from left) Andrew Markedes, Michael Johnston and Kent Hallett took WEA class attendees through a tasting of SA EVOOs before SA chef Rosa Matto prepared a feast using olives and EVOO.

and picked two bins of early fruit, which we had processed. The extraction was 17% and the principal was over the moon. “It was a terrific PR exercise, promoting the grove and OSA’s association with the university in the rejuvenation project, and we’re all looking forward to it continuing into the future.”

Consumer education

In April the focus moved to consumer

education, starting with an EVOO appreciation session run in conjunction with the WEA (Workers Education Association) presented by Royal Adelaide Olive Awards Head Judge and AIOA Chief Steward Trudie Michels. Johnston said Michels took the 20 participants through an array of 2020 medal-winning EVOOs, with a new group of fans emerging from the experience. “Trudie does a terrific job; she’s very

All of your bottling solutions from small to large bottles; quick, easy and efficient with automatic stop.

OLIV COLLECT

Supplying the Olive Industry

Easy capper, screw capping machine for small boutique runs.

• • • • • •

netting bottles caps pumps pruning tools harvesting equipment • capping machines • storage tanks

Vibroli – 12 v Zanon Olive Harvester

Max power 500w Attach to 12v battery

Variable capacity tanks in stock

Ph: (03) 9484 7948 – Fax: (03) 9484 7940, 377-379 Bell St, Preston VIC 3072 Email: sales@costanteimports.com.au

www.costanteimports.com.au

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 11

Regional Round-up

Royal Adelaide Olive Awards – key dates: 1 July - Entries open 13 August - Entries close 1 September – Awards presentation dinner, details TBA

professional and also approachable,” he said. “There were a lot of good questions and a lot of excitement about tasting, and a couple of people took copious notes as they didn’t want to forget anything. It was mostly young people too, so it was a great introduction to a new group of enthusiasts.” OSA was then invited to run an information stand at the three day Adelaide Home Show, run annually at the Wayville Showgrounds. Johnston said most members were busy with the harvest but Jared Bettio and the Rio Vista team took time out to attend, running tastings and promoting the benefits of fresh, local olive oil. That was followed in May by another WEA class with SA chef and food personality Rosa Matto, on cooking with olives and olive oil. “It was a fantastic day with Rosa. She’s a great ambassador and her classes are always popular, so we had a full house of 28,” Johnston said. “OSA did the warm-up, a presentation on EVOO with tastings of mild, medium and robust oils, and a discussion about table olives, and then Rosa cooked with both. The recipes were fantastic, the attendees had a great time, and it was a huge success.”

OSA members Michael Harbison (back left) and Jared Bettio (right) led an enthusiastic team of volunteers at the NOVA grove working bee in March, de-suckering the trees ready for harvest.

“We were approached a few years ago to help them harvest the old olive trees around the site and we’ve been doing it ever since,” Johnston said. “We took bins, worked with the volunteer pickers all day and took 385kg of fruit to Diana Olive Oil, which Dom Scarfo processed at no charge for them. They got 60L of oil, which they’ll sell under the National Trust label and the money raised will go back to run the Beaumont House gardens.”

Educating educators

And they wrapped up an incredibly busy May with a presentation at the Agricultural Teachers’ Association of SA conference, held in the Adelaide Hills. “We were invited to give an hour-long presentation, which we used to introduce them to the Young Judges Competition,” Johnston said. “There were 60 teachers and we took them through how to taste olive oil, with a tasting including an oil produced by Willunga High School. They were really interested to taste an oil grown by another school and we’re

National Trust support

ackaging S P il

lis

t in

b a g - i n - b ox p

in g

But wait, there’s more

Once harvest is over, the OSA team will be straight back into activity mode, organising and running the annual Royal Adelaide Olive Awards. In late August members will also lead the EVOO judging at the regional Gawler Show, and in September (COVID-depending) they’ll once again provide a week of EVOO and table olive promotion at the annual Royal Adelaide Show. As well as stands in the Food Pavillion showcasing members’ products, OSA runs tasting classes and demonstrations in the cellar door area, introducing hundreds of showgoers each year to the flavours and freshness of local olive products. To find out more about Olives SA activities, get involved or become a member, go to www.olivessouthaustralia.org.au.

• Complete packaging service - just send your oil to us and we will do everything • Self fill packaging - ‘self fill’ supplies so that you can pack your own olive oil • ‘Bag-in-drum’ IBCs, drums and replacement liner bags

es vic er

Olive O

Then it was back to hard work for the OSA team, assisting the National Trust with the harvest at historic Beaumont House.

hoping that will boost the numbers taking part in the Young Judges program into the future “We gave them goodie bags of local SA oils too, and I think we had a bit of a hit there!”

• All your packaging needs - from 1 litre casks up to 1000 litre bulk ‘bag-in-drum’

Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au 12 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

N AT I O N A L

Sa tur 16- day & 17 Oc Sund tob ay er

2021

OLIVE INDUSTRY conference & exhibition Combine your 2021 holiday with the annual industry conference

Paranaple Convention Centre, Devonport Tasmania

SAVE THE DATES Friday 15 October • •

Optional Full Day Field Tour Australian International Olive Awards Presentation Dinner

Saturday 16 October • •

Full Day - Plenary Sessions Conference Dinner

Sunday 17 October •

Full Day - Plenary Sessions

DELEGATE FEEDBACK “Your speakers were excellent overall, high calibre, articulate and willing to share. Impressive. The field tour was inspirational, great opportunity for networking and meeting like minded people & learning.”

“Lots of thought has gone into the program and venue and catering - well done to all involved.”

Registrations NOW OPEN. Program and full details will be available soon at

The 2021 National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association, partially funded by Hort Innovation using the olive R&D levy, with in-kind support from Australian Olive Association and funding from the Australian Government. The event is also supported by the Tasmanian Government and a range of industry sponsors and exhibitors.

www.nationaloliveconference.com.au

Olivegrower profile - 2020 AIOA Winner

Barry and Anne Sander took their skills in food production, added a passion for olives and became award-winning EVOO and flavoured oil producers.

From baking to Barouni a winning move for Tarralea Grove After 50 years as a qualified pastry cook, Barry Sander knew quite a bit about food production. And as owners of their own bakery for 23 years, he and wife Anne knew all about flavours and processes. So when life segued into olives in the early 2000s, it’s only natural that they took those skills and ran with them to become nationally awardwinning EVOO producers.

2020 Award wins

The Sanders’ Tarralea Grove brand was one of the impressive multi-award winners at last year’s Australian International Olive Awards (AIOA). Their Barouni varietal EVOO took Gold and two trophies - Reserve Champion Robust EVOO and Best Western Australian EVOO - while their Tarralea Grove Blend (Mission, Kalamata, Frantoio and Manzanillo) and Hojiblanca varietal were both awarded Bronze medals. That beautiful Barouni EVOO also impressed the judges at the Western Australian Olive Awards, earning Premium Gold and the Best Boutique Oil of Show

award with a 90-point score. They added to the WA haul with a Premium Gold for the Tarralea Grove Blend and Gold for the Hojiblanca. And they started the 2020 awards season with a trifecta win at the Royal Adelaide Olive Awards, taking home Gold, Silver and Bronze for their three entries.

Background

The Sanders’ move into olive production started in the early 1980s, when they bought their property at Jarrahdale, south of Perth. “The land had nothing on it so we wanted to make use of it, and when we finished with baking full time we decided to do something different. I’ve loved eating olives since I was a child, when I was introduced to them visiting relatives in the Barossa, so it seemed like a good thing to grow,” Barry said. “We started with six trees, which Anne bought me for an anniversary in 2002 at an olive open day in Gingin. We then gradually increased over next three years to 300 trees. We’ve got 5.5 acres and the 300 trees is just

14 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

nice – it’s the number we realised we could manage on our own.

Varietal blend

“Early in that planting process we set up a base of 60 trees of assorted varieties, as we didn’t know at the time if we were going to do pickling or oil. “The original ones Anne bought me were Volos, Kalamata, UC13 and Verdale, then the chap at the nursery gave me more information and a whole list. We marked up Mission for oil, and Kalamata and Manzanilla as dual varieties so we had the option of table olives if we went down that road. “Then we decided it was going to be oil, so we did the rest of the planting with that in mind: we ended up with Mission predominantly, 50 each Kalamata and Manzanilla, and the rest a mix of Barouni, Hojiblanca, Volos, Ascolano, UC13 and a small number of Frantoio. “In hindsight you’d say we should have made that choice earlier but the table olive

Olivegrower profile - 2020 AIOA Winner

Ask questions, then just do it With seven years’ straight of medalwinning oils behind them, after a steep change-of-career learning curve, Barry and Anne have a lot of lived experience to share with new (and not-so-experienced) growers. We asked them for the tips they wished they’d had when starting out … “Ask questions, ask questions, ask questions. Ask lots of questions, and don’t be afraid to approach other producers and ask those questions. Ring them up and ask if they’re willing to talk with you; most will be happy to help, and you can learn so much from the experience of other people. “I’ve had three people starting small groves contact me. I give them all the information I can, invite them to come and talk to me, and see my grove. I don’t have any secrets to hide and I know how important that introduction is. “There’s also great support available from the AOA and WAOC. You don’t have to go in blind, the information is all there if you’re willing to look. “And then just go out and try it.” varieties bring out some beautiful oil. The original idea was to do each variety but blending has really worked for us: we use those lovely table olive oils for blending and I believe that’s what gives us the very good results we get.”

“The bore was so slow that I had a paddling pool in the middle of the block, and watered the first 120 trees with a bucket.” Labour of love

Sander said they were hands on throughout the entire planting process, which gave them valuable insight into the soil they were working with. “We put every single one in ourselves,” he said. “With the first 180 I dug the holes myself but then the last 120 were going up the hill so I got a guy in with a post-hole digger.

Mission is the predominant variety in the Tarralea grove and if this laden tree is anything to go by, they should have plenty of their medal-winning blend this year.

The bottom of the hill is fine but as you go up it gets fairly gravelly and hard. It’s not great for digging but it’s great for the olives - the drainage in the soil is what gives us the quality fruit we get.” And that hands-on TLC continued after planting, Sander said. “We do irrigate here and for the first year we did it by hand,” he said. “The bore was so slow that I had a paddling pool in the middle of the block, and watered the first 120 trees by bucket from the pool. Then gradually we put pipes in and got it to what we’ve got today, which is a full irrigation system – like so many things, you learn as you go. “Mostly we irrigate at the very beginning of November when the flowers start appearing.”

Machine learning

For the first few years the Sanders had their fruit processed by a local miller who, when he left the industry, recommended that they take it on themselves. While the prospect was a little daunting, Barry said his years in the food industry meant he was willing to give it a go – and he turned out to be a natural.

“It scared the hell out of me at the start but the guy who put me onto it also introduced me to another processing guy, Thomas Ganz from Jumunga Olives. Our machines were identical, except his was a bit bigger, so I went there for a few weekends and he was good enough to show me how it all worked. “Having worked in the bakery with all the machines there for years it was quite easy to pick up, so I took it in, went home and got started myself.” And it snowballed from there, Sander said, with his small 150kg/hour machine – and processing talents – increasingly in demand from growers across the region. “The first year we were only supposed to process our own one tonne of olives, to get used to our new machine. Word got out, though, and we ended up processing a total of six tonnes, of which five was for other customers,” he said. “From there it just went on and on, and this year we’re putting seven tonnes of our own through, which is our biggest year ever. All up we’ll probably put 50 tonnes through: we do two tonnes in 14 hours, so that’s a fair bit of time. “But I reckon the small machine size is why

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 15

Olivegrower profile - 2020 AIOA Winner

Starting with just six trees, the Sanders planted their 300-tree grove themselves over three years.

we get the results we do, because I can tweak the machine to exactly what each lot needs. Every small batch can be individually cared for and you can see really clearly what’s going on throughout the process.”

Helping hand

Like many other small growers, the Sanders have always handled all elements of the business themselves. They recently learned, however, that a helping hand is a very good thing – particularly at processing time. “Between myself and Anne we do everything, from the grove management to the marketing,” Barry said. “I look after the trees and the processing, and Anne does the bookings, oil filtering, phone calls and does the PR. She can take up to 30 phone calls a day during the season, which takes up a lot of time. “So last year we got someone in to help for the first time – and asked ourselves ‘Why didn’t we do this before?’ Having someone else there to help makes everything work much more efficiently, and takes some of the stress off. I’m glad to say she’s coming back this year.”

Award-winning range

Tarralea’s annual output is just 8001000L, with 75% EVOO and the rest

made into infused flavoured oils - garlic, lemon, lime and orange. They produce two EVOO blends and a small amount of that award-winning Borouni varietal, and have won awards at both national and state competitions every year since 2014.

“Then blending your oils makes them the best, especially with Barouni. I’ve had customers with some Barouni fruit mixed in and as soon as it goes through you can smell it - I could do it blindfolded. There’s just something special about this fruit. The aroma and taste is absolutely unbelievable.”

“The 300 trees is just nice – it’s the number we realised we could manage on our own”.

Small batch detail

So what makes their oils so good, and so special?

“Firstly, it’s knowing when to pick and picking at the right time,” Barry said. “An important part of that is living on the property. A lot of my customers have their groves out there and are living in Perth, whereas I can go out any time and do anything. I can do a bit at a time, fertilise, and when it gets dry I know when to irrigate. It’s similar to our bakery: it’s hands on every day and you just know how to get it right. “Then it’s where we are, the location. We’re in very hilly country here and it’s well-drained, which is important for olives.

16 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

“And most important, it’s very small batch. I don’t take anything away from the bigger guys, they do a great job, but they can’t give the same attention to detail of smaller batch processing. “I can look at the paste and I know if it needs water added, or talc, or enzymes. You just seem to be so much more aware with a small press of what’s going with your machine, and can work with the batch while it’s happening to get the best result.”

The wow factor

Sanders said that ‘best result’ - winning at the AIOA – means a huge amount to both him and Anne, and their business. “You put all the hard work into it and then sit back and watch the results come through, and think ‘Wow, I must be doing something right’,” he said. “The first reason we put it in was to see how it compared to other people’s. We found

Olivegrower profile - 2020 AIOA Winner

out it’s as good, if not better, so it gives you that self confidence that you can match it with the big producers. “And it makes it easier to get out of bed and into work. That’s never actually been a problem for me, being a pastry chef, but maybe it helps when you have to keep working. When you get these awards things don’t matter as much – whatever happens, happens and we’re still going to get there.

“You just seem to be so much more aware with a small press of what’s going with your machine.” Confidence booster

“Competitions like the AIOA are absolutely paramount to the industry. It allows people to show that their products can compete with the best around, and gives you so much more confidence in what you’re doing. “It also affects sales. You can proudly put on an award sticker, and when we do our tastings we can display our certificates on the table. People want to talk to you about it and it gives customers confidence that you have some of the best oil in the country. “It’s important to consumers to see those awards and see the proof of that quality.”

Anne is in charge on the PR and marketing, along with processing bookings and a host of other jobs.

OIL TESTING SERVICE

– Wagga Wagga

Your first choice for analysis you can trust. Quality Criteria and Adulteration Testing n n n n n

jn 13651 08-2015

Peroxide value Free fatty acid UV absorption Fatty acid profile Polyphenols Rancimat*

n n n n n n

Pyropheophytins Diacylglycerols Trans fatty acids Sterols Stigmastadienes Waxes

n n n n n

Triacylglycerol (ECN42)* Moisture and volatiles* Insoluble impurities* Aliphatic alcohols* α-tocophenols

*Not accredited by NATA

IOC Accredited Chemistry Laboratory AOCS Approved Chemist

AOA Code of Practice n Free fatty acids, peroxide value, UV absorption and sensory analysis

Oil Testing Service Locked Bag 700 Wagga Wagga NSW 2650

For more information contact 1800 675 623 or 02 6938 1957 wagga.csu@dpi.nsw.gov.au

www.dpi.nsw.gov.au For the IOC and AOCS Period of Recognition, please refer to the website

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 17

2021 Entries open

Showcase your EVOO and table olives to the world!

1 July – 3 September Don’t miss out

•

• • • •

Global EVOO appraisal by expert judges: » International judging panels in 5 countries » Australian judging panels in 5 states All EVOO and Table Olive entries compete for Best of Show Awards Every entry assessed and awarded on merit Comprehensive judging feedback for all entries Successful judging provides eligibility for OliveCare® certification

Unprecedented opportunity for international recognition of winning products and producers

The

2021 Australian International Olive Awards Schedule

AU STRAL IAN I N T E R N AT I O N A L Entries open: Entries close:

“It meant a lot to the team and as a business we’ve achieved something. It’s also very good for sales, as people care about the award.”

1 July 2021 3 September 2021 at 5pm CST Post deadline: Australian entries 15 August Results announced: 15 October 2021 Full details & entry forms: www.internationaloliveawards.com.au

Olive Awards

Jared Bettio, Rio Vista Olives

www.internationaloliveawardsaustralia .com .au

2021 National Conference & Exhibition

N AT I O N A L

2021

OLIVE INDUSTRY conference & exhibition

Centrally located in Devonport’s city centre, the Paranaple Centre is the venue for both the 2021 Conference and the AIOA Presentation Dinner.

2021 National Olive Conference & Exhibition – see you in Tassie! We all missed getting together for the industry’s big annual event last year, with the pandemic forcing the cancellation of the 2020 National Olive Conference & Trade Exhibition in Devonport, Tasmania. And while the online Conference was a great learning gig, we’re all keen to be face-to-face again (in a socially responsible manner, of course!). So the great news is that it’s all systems go for the 2021 National Olive Conference & Exhibition, being held on Friday, 15 to Sunday, 17 October, and we’re taking that long-awaited trip to Devonport and the Paranaple Convention Centre.

The kick-off: Friday field day

For those who like to get out and about before sitting down for a couple of days, this year’s Conference event starts with an optional Field Tour on the Friday. Visiting two local groves - Lentara Grove at Exeter and Glendale Olives at White Hills - there’ll be a range of field activities throughout the day, including a demonstration of remote sensing equipment. There’s also the opportunity to catch up with old industry acquaintances – and make some new ones – over a BBQ lunch.

AIOA Presentation Dinner

Field day attendees will be back in

plenty of time to glam up for the 2021 Australian International Olive Awards (AIOA) Presentation Dinner, being held at the Conference venue, the Paranaple Convention Centre. The industry’s most awaited annual event, the evening will see the announcement of the major trophy winners and is the chance to celebrate, and congratulate, all of this year’s medal and award winning producers. It’s always a great night, with a good time undoubtedly had by all, so don’t miss the chance to join in the fun. Then it’s time to get down to the business of information sharing and learning over two days of plenary sessions covering a diverse

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 19

2021 National Conference & Exhibition

2021

N AT I O N A L

OLIVE INDUSTRY conference & exhibition

SAVE THE DATES October 2021 Sun

Mon

Tue

Wed

Thu

Fri

Sat

“... an unequalled opportunity individual business needs face-toface and one-on-one with experts in their respective fields” range of timely and relevant industry topics. Each finishes with a session round-up and questions slot, providing the opportunity for both clarification and open discussion.

Conference Day 1

The Conference program takes off with The Big Picture, putting perspective on the current business climate via an Economic Review and Olive Industry Market Update. Session 2 puts the focus firmly on table olives, starting with the all-important issue of Table Olive Varietal Performance. An overview of suitable table olive varieties will be followed by a panel discussion with experts and growers from three states, providing experiential knowledge of which in practice work well in our conditions. The session will also look at the mechanical harvesting of table olives, recognized by many as one of the gamechanging aspects of viable production.

Session 3 then moves even further into the grove with Biosecurity, looking at olive fly management, fruit fly incursion from a grower’s perspective, 2021’s major disease and pest issues, and an update on Australia’s #1 priority plant disease, Xyllela fastidiosa. And the focus remains in the grove for the final session of the day, looking at the theory and practice of Controlling Biennial Bearing. Undoubtedly one of the most significant grove management issues for most growers, this is one session you don’t want to miss.

Conference Dinner

After all that information and discussion, Saturday night will be given over to socialising, with a chance to wind down, catch up and enjoy great food and wine with industry colleagues at the waterside Mersey Yacht Club.

20 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Conference Day 2

The second day starts off with Pre- and Post-Gate, a mega-session of information and discussion (with a morning tea break, of course) covering a range of practical topics with direct and/or indirect outcomes for producers. Starting off, Rural Banking looks into the technicalities and opportunities of agricultural financing, a must for most when it comes to big-ticket equipment purchases. Next up is the lowdown on recent research showing that if you want to eat fried food, you should fry it in EVOO (and it will be better for you than eating it raw), before The Export Experience moves the focus back to the business side of things. From Paddock to Plate looks at the increasingly importance of connecting consumers with the origins of their food, before the amazing results of Olives New Zealand’s Focus Grove Project are discussed in Improving Productivity in NZ

2021 National Conference & Exhibition 2021 AOA Olive Industry Conference & Trade Exhibition program Friday, 15 October Optional Field Day, Lentara Grove/ Glendale Olives Friday pm 2021 AIOA Presentation Dinner, Paranaple Centre Saturday, 16 October Day 1, Conference program & Trade Exhibition, Paranaple Centre Saturday pm Conference Dinner, Mersey Yacht Club

The optional Conference Field Day is a chance to see grove management in action, and gain answers to issues in your grove from industry experts.

Olive Groves. The afternoon session continues the practical focus with the Olive National Map Workshop, where growers can learn how the map works, how to input data and the information on offer, before the final presentation on Remote Sensing technology for better management. Taking a practical

grower-focussed perspective on the topic, the session will provide insight into how you can grow smarter and easier using new grove monitoring equipment and remote management options. Note: The National Olive Industry Conference & Trade Exhibition Program is subject to change without notice; please

Sunday, 17 October Day 2, Conference program & Trade Exhibition, Paranaple Centre

check the website for updates.

2021 National Olive Industry Trade Exhibition: expert advice and information And what would any good industry Conference be without the all-important trade exhibition? Exhibitors and sponsors show their support

TRADING AS

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 21

2021 National Conference & Exhibition

The picturesque coastal city of Devonport provides the opportunity to stay longer, explore and relax after the Conference.

Each Conference session finishes with an information round-up and question time, providing the opportunity for both clarification and open discussion.

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 personalised information on the latest industry-specific products and services, it’s a great chance to discover new ways to improve your grove and business practices … and profitability.

AOA AGM

AOA members are also advised that the 2021 AOA AGM will be held prior to the Field Day and Conference on Thursday, 14 October at the Gateway Quality Inn, Devonport. The AGM will be chaired by AOA President Michael Thomsett. AGM registration will open at 3pm for a 4pm start, followed by a networking function at 5pm. All members are invited to attend. *Note: Devonport is a popular place and accommodation can be limited at busy times, so make sure you book your stay as

22 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

soon as possible. The Gateway Hotel is the most convenient to the Conference venue. The 2021 National Olive Conference & Trade Exhibition is facilitated by the Australian Olive Association. It is partially funded by Hort Innovation using the olive R&D levy, with in-kind support from Australian Olive Association and funding from the Australian Government. This year’s event is also supported by the Tasmanian Government and a range of industry sponsors and exhibitors.

THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | JUNE 2021

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.

Depositing prunings into the mid-row for easy mulching was one of the practical gems shared at Andrew Taylor’s canopy management sessions.

Healthy Soils Field Days hit information pay dirt The AOA’s Healthy Soil Field Day program wrapped up at the end of March, setting a new high-point for interactive industry activities. The field days emphasised the important role of healthy soils in producing healthy trees and lifting grove productivity, and took participants through the practices and equipment available to improve their own soil.

Participation The six field days were held in Exeter, Tasmania; Tooperang, South Australia; Pokolbin, NSW; Hampton, Queensland; Rushworth, Victoria and Donnybrook, Western Australia. Attendance was enthusiastic at all, ranging between nine for the Queensland event (a great turn-out given the state’s very small industry) and 41 in Victoria. All up, 160 growers and industry members

participated, representing 96 entities. Organiser and AOA OliveCare® Administrator Peter McFarlane said there had been overwhelmingly positive feedback for all sessions and venues, with participant surveys returning high scores for all elements. “There were no dud topics – all were rated at a minimum of 4/5 and most much higher – as was the overall field day value,” he said. “Most found much of the information to be new, of interest and of practical use in their day-to-day grove management. The expertise of all speakers was also acknowledged and appreciated. “And importantly, almost every survey participant indicated that they would be implementing aspects of their field day learnings, in particular:

using grove and processing waste to make compost, increasing canopy management - including regenerative pruning, implementing soil testing and leaf analysis, and more grove monitoring – temperature, soil moisture, pests and diseases.

Participant feedback The organisation and catering both scored an overall 4.8/5.0, providing great recognition of the mammoth pre-event efforts of McFarlane, then AOA CEO Greg Seymour and AOA Administration Manager Liz Bouzoudis. The feedback says it all: “Action packed program, very highquality content, super smooth delivery. There was a great match up of all topics and integrating them to an overall outcome.

2 “The depth of professional knowledge and preparation evident in each speaker showed good planning and preparation. “No question was a silly question. The interaction and support of each of the participants produced an excellent learning experience. “The basics were covered and delivered in practical ways. I especially liked the Q&A time.” “Very well organised and excellent venue. The day was exceptionally well run.”

Canopy management McFarlane said the Maintaining a productive tree canopy session was one of the most popular, scoring 4.74.9/5.0 across all attendees. “Andrew’s canopy management session was the stand-out practical demonstration and provided participants with the confidence to ‘have a go’,” he said. “Specific learnings noted included the need to mulch and use grove pruning waste to build soil carbon (I suspect many growers currently burn their prunings); the need to be proactive rather than reactive ‘don’t procrastinate, just do it!’; the emphasis on efficient and effective methods of pruning to achieve uniform light penetration; the effects of frost and disease on lower branches, and the need for airflow; and the importance of chainsaw use safety. “There was also an important understanding gained of the multiyear nature of the approach and its impact on productivity.”

Making and using compost The composting session was another hit and, undoubtedly one of the program drawcards. “There is a massive interest in composting, and participants particularly noted their appreciation of the practical advice and the demonstration of mixing compost in ‘grove quantities’. “Among the learnings noted were the importance of building soil carbon and the different kinds of carbon in the soil, the work of microbes in composting, and a

Demonstrations of mixing compost in ‘grove quantities’ have given growers the confidence to get out and start making their own.

greater understanding of the balance between carbon and nitrogen, which needs to be monitored. “One participant summed up the feedback well with ‘I can now say I can attempt a good compost!’”

Analysis and nutrition Attendee feedback showed that the sessions on leaf/soil analysis and grove nutrition programs also provided invaluable – and practical information. “Comments included that there was good explanation of the need to monitor and understand nutrition requirements, and that testing is a continuous and consistent process,” McFarlane said. “Many said they would now be able to identify problems - lack of nutrients, diseases, pests - and what to do about it, and had learned how to actually take leaf and soil samples. “One participant described it as ‘Creating a whole-of-plant picture to improve plant health and productivity through appropriate amendments’.”

Future improvements McFarlane said the feedback forms also provided some constructive ‘what we can learn from’ comments,

which will be used to improve future events. “Some participants were a little overwhelmed by the amount and technicality of some content, as much of this seemed to be new to them, so we learned that presenters shouldn’t assume too much prior knowledge,” he said. “A number also noted the importance of physically demonstrating (rather than talking about) every step of the process where possible, as this is what participants most remember and appreciate. “It is important that we follow up with a series of specific articles and/or webinars to reinforce the field day learnings. There is also potential for more in-depth half or whole day sessions on each of the individual topics, and there were plenty of suggestions for future field day topics. “In short, the field days hit the target but will gain their full potential with comprehensive follow-up through the AOA’s communications channels.” Note: for those who may have missed out, the AOA is hoping to run a final field day at Wollundry Grove, near Wagga Wagga, NSW in August/ September. Keep your eyes on Friday Olive Extracts for updates.

This project was funded by Hort Innovation using the olive R&D levy, with co-investment from the Australian Olive Association and contributions from the Australian Government.

Data on the year in horticulture available The latest edition of the Australian Horticulture Statistics Handbook is now available, providing comprehensive and contemporary data across the Australian horticulture industry for the year ending June 2020. The data in the latest edition shows that in 2019/20, the horticulture sector once again recorded its highest total production value to date.

Overall horticulture figures The horticulture sector overall exceeded $15 billion ($B) in production value in 2019/20 despite both challenging growing and market conditions. Although production volume decreased by 1.5% due to seasonal conditions such as drought and bushfires, value increased by 4.5%, from $B14.4 to $B15.1.

Fruit category statistics The handbook covers four industry category sections - Vegetables, Fruit (including olives) Nuts, and Other horticulture, with an additional section on International Trade Analysis. Most of the relevant

comparative data tables for the Fruit category (imports and exports, supply volume, supply wholesale value etc) cover fresh horticultural produce only and therefore do not include olives.

Olives Overview Production value (rounded to nearest $M)

The final four pages of the Fruit category section are the Olives Overview, providing a snapshot of Australian olive industry for the 2019/2020 year. Key statistics include:

At $M5,695, fruit production accounted for more than a third of the total horticultural products

Olives

Year Ending June Production (t) Production ($m) Production area (Ha) Olive Oil Export Volume (t) Olive Oil Export Value ($m) Olive Oil Import Volume (t) Olive Oil Import Value ($m) Olive Oil Supply (t) Olive Oil Wholesale Value ($m) Oil Consumption per Capita (kg)

2018 2019 Value Value % YoY 55,000 125,000 >100% $ 71.9 $ 155.0 >100% 20,568 20,568 3,679 2,304 -37% $ 25.0 $ 16.1 -36% 28,478 33,274 +17% $ 178.8 $ 185.0 +3% 34,189 50,707 +48% $ 230.3 $ 324.3 +41% 1.37 2.01 +47%

2020 Value % YoY 50,000 -60% $ 62.0 -60% 20,568 2,681 +16% $ 18.8 +17% 36,467 +10% $ 181.8 -2% 42,448 -16% $ 224.6 -31% 1.65 -18%

Sources: AOA; GTA; MP & DD (Freshlogic Analysis)

201�/20��

value of $M15,060. Of that, $M116 was for Fruit for Processing (down from $M210 in 2018/2019), with olive production comprising more than half of the total value at $M62.

235

state-by-state production for the

year was Victoria 69%, South Australia and Western Australia 11% each, New South Wales 9%, Queensland 1% and Tasmania <1%;

there was no change in the production area recorded, remaining at 20,568 ha;

production was down by 60% on

the 2018/2019 year, from 125,000T to 50,000T;

Olives �live �il �nterna�onal �rade

International trade (tonnes)

For the year ending June 2020, Australia imported 36,467 tonnes of olive oil (this number does not include table olives). The exports and imports of olive oil over the last 5 ﬁnancial years are proﬁled in the graph below, where imports are counted as nega�ve tonnes. 10,000 5,000 0 -5,000 -10,000 -15,000 -20,000 -25,000 -30,000 -35,000 -40,000

4,827

3,800

3,679

24,992

33,274

2016/17

Oil Exports

2,681

28,478

30,164 2015/16

2,304

2017/18 Oil Imports

2018/19

36,467 2019/20 Net Trade

Source: GTA

201�/20 �ustralian �or�culture

Exports and imports of olive oil over the last five financial years, with imports counted as negative tonnes. �ta�s�cs �andboo� 5/02/2021

237

production value was also down

by 16% and the wholesale value of oil produced by 31%.

Note: no figures or information are provided for table olives.

of the 50,000T of fresh olives

Olive oil international trade

Access the handbook

The international trade figures for 2019/2020 are more positive, particularly for exports from Australia:

The handbook is now published as an interactive online dashboard enabling search functionality and user preferences. The original hard copy format of the handbook is also available as separate downloadable PDF documents covering the four category sections. Olives are included in the Fruit section.

by 60%, from $M155 in 2018/2019 to $M62 in 2019/2020; produced, 99% or 49,500T were extracted for oil;

8,662T of oil was produced,

equivalent to 29.17M litres of olive oil (19,736T and 21.6M litres in 2018/2019);

wholesale value of oil produced was $M224 (down 31% from $M324 in 2018/019);

wholesale value of table olives produced was $M73 ($M101 in 2018/2019);

consumption of olive oil per

capita, based on volume supplied, was 1.6kg, down from 2.1kg in 2018/2019.

*It is interesting to note that according to the statistics, while olive production value was down by 60%, olive oil supply only decreased

2,681T of olive oil was exported,

up 16% on the 2018/19 figure of 2,304 T (note: this in turn had been a 37% reduction on the 3,679T exported in the 2017/2018 year);

the value of olive oil exports

increased by 17%, up from $M16.1 in 2018/2019 to $M18.8;

olive oil imports increased by 10%

to 36,467T, however this was a smaller increase than the 17% seen in 2018/2019;

and surprisingly, this 10% increase in olive oil imports translated into a 2% decrease in import value, down from $M185 in 2018/2019 to $M178.8.

Both versions are available at www. horticulture.com.au/hortstats. The Australian Horticulture Statistics Handbook 2019-20 was produced by the across-industry levy investment project Australian Horticulture Statistics Handbook 2018-19 to 2020-21 (HA18002).

EVOO Processing Webinars now online For many olive producers the 2021 harvest is done and dusted, and processing is a ‘been there, done that’ contemplation. Others are still working through their later crops and are in the throes of processing, either doing it themselves or entrusting the job to contractors. Wherever you’re at, and whatever your role, processing is still one of the big mystery elements of olive oil production - did I/they do it right? Could anything have been done differently for a better outcome? Which is why the recent AOA Olive Oil Processing Webinar series was bang on topic, providing the opportunity to learn from one of the world’s best, international processing consultant Pablo Canamasas.

Pandemic pivot Conducted via Zoom with Canamasas in Argentina, the webinars presented the foundations of the much-lauded annual Boort Processing Workshop. Focusing on the quality aspects of processing, the two-day event combines in-depth theory with practical hands-on experience, and sells out early each year. Participants go home with an understanding of the more technical aspects of processing and the confidence to make the important decisions based on their own fruit and processing conditions. This year, like in 2020, the pandemic put a hold on the physical event, so the AOA and Pablo pivoted to the ‘now-normal’ format of an online Zoom presentation, dividing the content into the two distinct areas of preparation and hands-on processing. And attendance proved that when the information is top-notch, demand for the learning experience is just as high, with 60 registrations for the first webinar and 63 for the second. Feedback and the busy Q&A sessions showed participants gained hugely from both of the events.

Couldn’t make it? The AOA was contacted by a number of people who were unable to attend either one or both of the webinars, so arranged for each to be recorded and they have now been made available for viewing on the industry’s OliveBiz

With international travel still on hold, processing expert Pablo Canamasas presented the foundations of the Boort Processing Workshop in two comprehensive interactive webinars.

website. The recordings provide a great ongoing opportunity to share in the knowledge, both for those who may have missed out and also for attendees who’d like to re-visit the information. Original attendees can access the sessions as part of their earlier registration, while others will need to register to obtain a link and login details.

The content Webinar 1: Pre-season considerations for EVOO processing The first of the two processing webinars focused on pre-harvest preparation for best quality EVOO production. Designed to ensure a smooth and efficient production period (and plan for the inevitable necessary trouble-shooting) topics covered include:

harvest plan considerations factors that may alter the harvest plan

processing plan considerations staff aspects processing documents The first webinar comprised a presentation of approximately 30 minutes, followed by a 30 minute interactive Q&A session, so grab a coffee or cup of tea before you start watching. Webinar 2: Technical aspects of EVOO processing The second webinars followed with the ‘action stations’ information,

covering the technical aspects of EVOO making. Working through the process from fruit to oil, topics covered include:

crushing malaxing using processing aids horizontal centrifugation vertical centrifugation Given the complexity of the process and the need to get it right, the second webinar had a lot more content to cover. Pablo’s never one to cut corners, so this recording covers presentation time of approximately 60 minutes, followed by another 30 minute interactive Q&A session.

Registration Separate registration is needed to view each of the two webinars, with the cost the same as the real-time attendance fee - just $20 plus GST for levy payers and $40 plus GST for non-levy payers. Just head to the OliveBiz website – www.olivebiz.com.au – Events – Calendar – Processing Webinar Series to sign up. A link to each of the recordings and PDF presentations will be provided to new registrants via email upon purchase. This webinar series is part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.

Consumers trend towards healthy, local food during COVID-19 A study into consumer shopping and consumption behaviour during the COVID-19 pandemic has highlighted the role of Australian horticulture in maintaining health and wellbeing through the benefits of good food. Importantly, the study also found that Australian consumers want to show their support for Australian growers by purchasing locally made products.

The study: CCIM During 2020, Hort Innovation worked with research company Fiftyfive5 to provide information about consumer attitudes and behaviours during the COVID-19 disruption, through Fiftyfive5’s Category and Consumer Impact Monitor (CCIM). Each week, the monitoring service provided an update on changes to consumer mindset, attitudes and behaviour, gleaned from surveys with main grocery buyers from a representative panel of the Australian population. Overviews of the data and insights were produced, including information on the current and emerging commercial implications of these changes. At the conclusion of the project, a final summary of the observations made outlined the impact of COVID-19 on consumer trends and the opportunities created for the sector.

Findings: Jobs and health top worry list The report found that the biggest concerns across the nine months of the research were the ability to find a job (50%) and future waves of infection, along with the health and wellbeing of themselves and their families. These concerns had a profound impact on shopping and consumption behaviour, particularly when combined with lockdown.

Australia got cooking - healthily Lockdown immediately resulted in a significant amount of time engaging with activities based at home and had a profound impact on how we prepared food. No commuting and more time at home translated into kitchen creativity and Australians got busy making their own food, some for the first

time. Almost half (46%) of main grocery buyers reported cooking more meals from scratch and more than a third (38%) reported doing more baking, while 45% were experimenting with more new recipes and meal ideas. Maintaining a healthy diet became even more important as gyms and restaurants temporarily closed, with 39% of Australians wanting to cook more healthy and nutritious meals. And all these factors meant that quality Australian ingredients instantly became more important.

Impact on lifestyle … and offerings A lot more time at home also saw consumers purchasing a wide variety of products to keep them entertained, including hobby and fitness equipment, and the fixings for DIY projects.

Research Recap PROJECT NAME: Category and Consumer Impact Monitor (ST19031) PROJECT AIM: To provide the Australian horticulture sector access to regularly updated information about consumer attitudes and behaviours during the time of COVID-19 disruption, through Fiftyfive5’s Category and Consumer Impact Monitor PROJECT PARTNER: FiftyFive5

The closure of hospitality venues also saw the creation of ‘at home’ consumption experiences - e.g. wine tasting kits, gourmet baskets, prepare-your-own fine dining kits – as providers adapted their service offerings to both meet consumer demand and keep their businesses operational.

Choosing Australian grown The research showed (ref above) that being grown/produced in Australia had become significantly more important (compared to pre-pandemic), with 60% of main grocery buyers wanting Australian grown products. Reasons include: Supporting local farmers Close to half (42%) of all main grocery buyers said they preferred to buy Australian fresh produce to support local farmers.

benefits of Australian produce. Other relevant critical purchase factors which increased in importance during the monitoring period included health benefits (45%) and flavour (42%).

Opportunities for producers The report also identified key opportunities for horticultural producers into the future, including: 1. The rise of the home economy: Australians cooking more at home provides the opportunity to drive frequency in various categories, particularly staples (like olive oil and olives) that are the foundation of many common meals;

Quality equals nutrition

2. Cooks will look for diversity and inspiration: providing the opportunity to educate them to best use new or different producers in various ways;

The report also found a strong correlation between those who value Australian grown produce and those who value the health

3. Brand “Australia” is something to shout about: elevating the provenance of produce at a country or regional

PROJECT DURATION: April-December 2020

level creates an emotional connection and promotes acceptance of price premiums; 4. Packaging can have a big impact on value: the research identified a clear opportunity to drive category spend by offering packaging that meets customer needs. In particular, packaging must reassure product quality while also being environmentally sustainable.

More information To view the full report, go to www. horticulture.com.au and search for ST19031. This project is funded through Hort Innovation's risk management reserves, as part of the response to assist the horticulture sector through the effects of COVID-19, drought, floods and bushfires. Hort Innovation is the growerowned, not-for-profit research and development corporation for Australian horticulture.

Is the Med diet on the prescription list? There’s plenty of evidence that the Mediterranean diet (Med diet), which includes the daily consumption of EVOO and other olive products, is greatly beneficial to health. But are health professionals routinely recommending the Med diet to people with chronic conditions in a nonMediterranean setting? The Olive Wellness Institute has shared the answer in a new resource published on the OWI website, a study on the question led by Research Dietician Dr Hannah Mayr. Here’s an overview of the work and what Mayr’s team found.

The question The Med diet is internationally recognised as a cardioprotective dietary pattern and recommended within practice guidelines for management of cardio-vascular disease (CVD), type 2 diabetes (T2D) and non-alcoholic fatty liver disease (NAFLD). However, debate remains as to whether this traditional European eating pattern can feasibly be translated into routine care in nonMediterranean settings.

The study The researchers conducted a survey of nearly 200 Australian dietitians who manage patients with CVD, T2D or NAFLD, working across community, hospital, public and private health care settings. They were asked how often they counsel patients on the Med diet, which core principles of the diet they recommend most and least often, and what they see as barriers or enablers to including this diet approach in their routine practice.

The findings With each patient group, less than half of the dietitians said they ‘most of the time’ or ‘always’ counsel on the Med diet - 47% for people with CVD, 31% for NAFLD and 26% for T2D. Interestingly, those who personally follow a Med diet were more

likely to routinely recommend this approach to their patients. Some also noted reluctance to use the term ‘Mediterranean diet’ but rather ‘encourage the principles via dietary change recommendations’. The most frequently recommended principles included limiting sugary drinks, processed snacks and meats, and increasing daily intake of vegetables and fruits, while those recommended least often related to reducing red meat, and regular intake of yoghurt/cheese, tomatoes, onion and garlic. Significantly, participants said they frequently recommended EVOO as the main dietary fat but did not frequently recommend liberal use (3-4 tbsp/day).

Barriers and enablers Frequently reported barriers to recommending the Med diet included a limited number and duration of dietetics consultations, along with patient-specific barriers to implementation - limited cooking skills and/or time for food preparation, unfamiliar foods, lack of willingness to try, diet information overload and a lack of social support. Suggested enablers to recommending the Med diet included greater access to or awareness of evidence and practice guidelines, and easily accessible, practical-based professional development and patient education materials. Also that more media attention and public health campaigns for the Med diet would help.

Conclusion The research found that “an evidencepractice gap exists in Australian dietetic practice, with less than half routinely counselling their CVD, type 2 diabetes or NAFLD patient groups on the Mediterranean diet. “Strategies to support dietitians to counsel on the Mediterranean diet within limited consultations are needed. This should include available

in-person and online education and consumer-friendly practical resources that are accessible to student and clinical dietitians in varying work locations and settings.”

OWI on a mission The OWI’s Abby Dolphin said the research adds even more importance to the Institute’s ongoing work. “Our mission is to educate healthcare professionals on the health benefits and use of olive products,” she said. “The OWI has consistently shown to be a reputable resource for evidencebased information on olive products and the Mediterranean diet. The resources we create and provide are there for health professionals, researchers, students, growers and processors, and health interested consumers, to use and implement in practice to help achieve positive population health. “We will continue to share credible, evidence-based information, aiming to improve the way the Mediterranean diet and olive products are integrated into future health practices.” Source: Is the Mediterranean diet recommended routinely to people with chronic conditions in a nonMediterranean setting? Author: Dr Hannah Mayr, Research Dietician at the Princess Alexandra Hospital. The full report, along with more research, information and resources covering all things olive and health, is available on the OWI website: www.olivewellnessinstitute.org.

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.

Managing product quality

Q&A: Filtration, packaging hygiene and food safety Storage and bottling of new season’s oil is on the horizon, as is packaging of table olives for sale, so AOA OliveCare® Administrator Peter McFarlane has shared these timely questions from member producers - and importantly, the answers - on the respective topics with Olivegrower readers. Q. Is olive oil filtration necessary?

“Are there any guidelines as to what level of filtration olive oil requires – e.g. filter to 40 microns?” A. For this one, McFarlane sought a response from international olive oil processing expert Pablo Canamasas: “When we use diatomaceous filtering equipment, the ideal situation is to build three layers on the “candles” inside the filter: a 60 micron earth layer, then a 12-14 micron middle layer and then another 60 micron layer. In other words, the finer earth should be sandwiched in between the coarser earth. Using these three layers we should be able to carry out a thorough filtering. “However, if we want to do a milder (or not so severe) filtration then I would probably use a 40 micron earth as a single layer in the filter. “Addition of cellulose is also recommended if we want to emphasise removing oil moisture levels. Ideally, the relationship of diatomaceous earth/cellulose should be around 70/30.”

Further considerations

McFarlane said there’s more to think about, however, before you go ahead and filter your oil. “There are pros and cons for filtration of olive oil,” he said. “One of the most important is that it’s also expensive to set up and may not be economical for small producers.” The AOA published the following information on EVOO filtration in the February 2019 edition of OliveCare® News: Should I filter my new season EVOO? OliveCare® strongly recommends that EVOO producers implement a ‘rack off’ and ‘purging’ schedule. This is much easier if the oil is held in tanks with a sloping base. The main reason for filtration is to get oils to market earlier. However, this involves extra costs and may slightly alter the flavour profile of the oil. It is therefore suggested that small producers not bother to filter unless absolutely necessary. According to Californian olive oil expert Paul Vossen, oils that are not filtered should be separated, ideally purged from the

® bottom, after 24 hours and twice more at one-month intervals prior to bottling. If the oil is going to be kept for more than six months before bottling, it should be racked into a completely clean tank after one month of storage.

Explanation

Sediment is made up of plant debris, enzymes, proteins and glucosides. It forms at the bottom of containers and can give the oil the flavour of vegetable water, or a putrid effect if the dregs are under anaerobic fermentation. It is therefore very important that sediments and water be drained from bulk oil in storage. Leaving them creates conditions for hydrolysis of the oil, leading to shorter potential shelf life and defects including muddy sediment. The muddy sediment defect is reminiscent of salami, bacon, fetid milk, baby vomit, sewer dregs and cheese. The taste is generally imparted into oils that sit over at the bottom of tanks for prolonged periods. As little as 0.5% of sediment can be a problem. Excessive contact of oil with sediment can also increase the free fatty acid content, lowering the oil quality.

The science

The UC Davis Olive Center report Filter or Not? A Review of the Influence of Filtration on Extra Virgin Olive Oil found that filtration “can produce positive, negative or neutral effects on the parameters of stability, phenolics, volatiles, sensory, appearance, pigments and shelf life”. The impact of filtration on the oil depends on a number of factors, including the initial chemical and sensory profile, the varietal of the oil, the filtration system used and the storage conditions.

The researchers found that “there is no simple answer to the question of whether to filter or not” but that it is generally agreed that: • oils with high free fatty acidity, unacceptable cloudiness, excessive solids, excessive moisture and/or rancidity can benefit from being filtered; • good quality oils with low or moderate solids and moisture and acceptable appearance, kept under good storage conditions and consumed in good time do not require filtering; • not filtering oil maintains good quality, green colour and sensory attributes, with no loss in antioxidents.

Q. Is it necessary to sanitise new bottles prior to filling with olive oil?

“Could you help me regarding new bottle sanitisation for my olive oil. This will be my first year where I will bottle our own oil. I was intending to use Potassium Metabisulphite (PMS), which my bottle supplier said was suitable. Do you think this will be suitable for olive oil? I know it is used in wine making for that purpose.” A. It is not necessary to sanitise new bottles prior to filling with olive oil; commercial olive oil bottlers just use compressed air to remove any dust, moisture etc. Also, if you use a PMS solution as suggested, you will then need to get any residual moisture out of the bottles - more work! The reason that winemakers sanitise their bottles is that wine is an oxygenated aqueous (water containing) environment with an available sugar substrate in which microbes can readily grow. In contrast, moisture levels in olive oil are very low (≤0.2 %); there is just oil, which creates an anaerobic environment that is not conducive to microbial growth. Note: It is, however, necessary to clean used olive oil storage containers to remove any old and rancid oil residues that would spoil the new product on refilling. This is achieved using caustic soda solutions. There’s more information, and step-bystep instructions, in the article Q&A: Cleaning olive oil storage containers on page 44 of the September 2020 edition of Olivegrower & Processor.

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 31

Managing product quality

Q. Is pasteurisation of table olives a market requirement?

“Our table olives will undergo complete fermentation naturally (no lye) using the anaerobic method. Due to our climate and the risk of frost damage, they will mainly be green and turning colour. Do we require pasteurization? I note that in the Voluntary Industry Standard for Table Olives, that bulk olives for the food service industry do not require pasteurization. But do smaller containers of olives (say 500g jars for sale at the local farmers market or local greengrocers) need to be pasteurized?” A. Providing fermented table olives are packed in brine with a sodium chloride (NaCl – salt) concentration of at least 6% (% weight by volume) or expressed as water activity (aw<0.975) and at a pH <4.3, these products are safe and shelf stable without pasteurisation. However, there is also a market demand

for low salt table olives options – e.g. 4% NaCl (% weight by volume). With this production option pasteurisation will be required, otherwise there is no requirement to pasteurise table olives unless this is a buyer specification. Note: most, if not all, retail packaged supermarket table olives are pasteurised. In contrast, food service/deli bulk table olives are generally natural and unpasteurised, although usually in a brine with 8% NaCL (aw<0.95) and at a pH <4.3.

Cater to your market

If you are supplying smaller specialist outlets, it’s a good idea to ask them what they require in this regard. For cellar door and farmers markets where you are the seller, you have no obligation to pasteurise - and most consumers would be looking for a natural artisan product. So unless you are dealing with a supermarket it is unlikely that pasteurisation will be a buyer requirement.

Pasteurisation and sterilisation

Pasteurisation is a process of heat processing a liquid or a food to kill pathogenic bacteria, to make the food safe to eat. It involves heating the food to a temperature which will kill most harmful micro-organisms. The process is named after Louis Pasteur, the first person to do it successfully on 20 April 1862. Unlike sterilisation, however, pasteurisation is not intended to kill all micro-organisms in the food. Instead, pasteurisation brings their number down so they are unlikely to cause disease if the product is kept in the refrigerator and consumed before its sell-by date. Commercial sterilisation of food is not common, because it tends to destroy the flavour of the food.

More information: Peter McFarlane, AOA OliveCare® Code of Best Practice Administrator - M: 0418 839 836 or E: olivecare@australianolives.com.au.

Got an issue in your grove? A tricky question about processing, packaging, or some other aspect of your olive business? The Olivegrower & Processor team is here to help - and we’ve got all the right connections. Let us know what you’re pondering over, battling with or downright bamboozled by, and we’ll speak with industry experts to try and find the answers. Then we’ll share them with you and your fellow Olivegrower readers in coming editions – because if it’s got you stumped, no doubt there’s a bunch of others out there wondering about the same thing! Email your queries to Editor Gerri Nelligan at editor@olivegrower.com.au and we’ll be in touch to get it sorted.

Get breaking news on local achievements delivered FREE to your inbox: Register for Friday Olive Extracts at www.olivebiz.com.au

32 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Olive business

ACCC calls for competition in ag machinery servicing and repair markets Purchasers of agricultural machinery would benefit from more independent competition in servicing and repair markets. That’s the conclusion of a recently released ACCC report, following a detailed study of agricultural machinery markets in Australia. The study involved consultation with agricultural machinery purchasers, manufacturers and the retailing and repair industry, including a survey of purchasers. The resulting report looks at a range of competition and fair trading issues in markets for the direct sale of agricultural machinery, as well as for after-sales services such as repairs, and makes a number of recommendations aimed at improving competition and access.

Technological limitations

Modern tractors, harvesters and other agricultural machinery use complex computerised systems that involve embedded software and specific tools and parts. While this technology has increased productivity, it has also meant that access to this software, tools and parts is needed to repair the machinery. These are often held or controlled by manufacturers, limiting the ability of independent repairers to do the work. The report found that the restricted access to software tools, technical information, and service manuals and parts held by manufacturers is limiting competition in repair markets. It also found that warranties can limit competition by discouraging the use of independent repairers. “Competition in after-sales markets would be improved if independent repairers had access to software, tools and parts on fair and reasonable commercial terms. This is an important issue that runs across a number of industries, both in Australia and overseas,” ACCC Deputy Chair Mick Keogh said. The ACCC has therefore recommended that agricultural machinery be considered for future inclusion in the motor vehicle service and repair information-sharing scheme.

‘Right to repair’

The report also recommends that agricultural machinery be included in any broader ‘right to repair’ scheme introduced in Australia. In particular, the ACCC believes that future right to repair legislation could include requirements for manufacturers to: • grant access to diagnostic software tools and parts to independent repairers on commercially reasonable terms; • have a sufficient supply of parts readily available in Australia for a defined period from the date of the sale agreement; and • provide purchasers with information about how long a certain software system will be supported.

Control of data, warranties, key issues

A key emerging issue in the report is the control over, and use of, data. “Our survey findings indicate that many purchasers of agricultural machinery don’t understand the circumstances under which manufacturers can collect, share and use the data generated by their machines,” Keogh said. The ACCC also found that many warranties have significant limitations, including their short duration, which can often be only one or two years. “The survey we conducted showed that purchasers often don’t understand the terms of warranties when they buy agricultural machinery, which involves a significant investment,” Mr Keogh said.

Recommendations

The ACCC has therefore made recommendations about the information that manufacturers and dealers should provide to purchasers about warranties, dispute resolution, and issues such as data rights and use. This should be provided at the earliest practical opportunity in the sales process and before the point of sale, and should include: • information about machinery interoperability, explaining how purchasers can access and transfer their data; • a statement about how the manufacturer will use data captured by the machine, including options which allow purchasers to ‘opt out’ of schemes that would share or aggregate the data. The report also recommends that manufacturers continue to adopt ISO data standards to promote interoperability between brands of machinery. The ACCC acknowledges that some manufacturers are adopting measures which would increase the interoperability of the data generated by their machinery with that generated by other brands, and considers that improvements in interoperability will improve the performance of agricultural machinery markets.

ACCC action

To support these actions, the ACCC will develop materials to assist purchasers to understand their business and consumer rights in relation to agricultural machinery, which will be available to industry by the end of 2021. Monitoring of issues in agricultural machinery markets will also continue, including in relation to the adoption of the report’s recommendations. The full Agricultural machinery market study - final report is available for download on the ACCC website – www.accc.gov.au under Publications.

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 33

Grove management

The crop in Bruce Spinks’ Wollundry Grove is proof that with the right grove management practices, providing good nutrition and adequate water before flowering, even a difficult varietal like Nevadillo can fruit well.

Never say ‘never-fruito’ with Nevadillo! In the March edition our Q&A ‘helpline’ looked at the common occurrence of poor crop performance in Nevadillo trees, caused by an inherent high percentage of imperfect flowers. It was disappointing news for most growers with the variety in their groves, so we’re pleased to be able to share this update from Bruce Spinks at Wollundry Grove, who assures us that Nevadillo can - and does in his case - fruit well with the right grove management. I read the recent article in Olivegrower re “Why don’t my Nevadillo fruit?” and wanted to relate my experiences with my own grove. I have 180 Nevadillo trees in our grove (out of approximately 2000 trees), on granite soils, and I won’t be pulling them out or changing the type with grafting. When we bought this grove 11 years ago the variety mix was set, so we basically went with what we had. The first year was a shocker, coming out of the Millennium drought, and it was our worst harvest ever. The Nevadillo yielded 125 litres of oil and I was left scratching my head at the time, thinking that they were possibly a ‘lemon’ from day one and the comment “never-fruit variety” may hold true.

The problem: poor basic nutrition

On closer inspection, however, I found that the grove had some fundamental issues concerning basic agronomic needs that weren’t being addressed.

The previous owner had been applying various organic and snake oil preparations, recommended by an adviser who was selling him these formulations, presumably to maximise his yields. Unfortunately, this wasn’t dealing with the basic nutritional needs of the trees, although it was very useful in emptying the client’s pockets of spare cash. A soil test carried out by any of the major labs would have shown that the biggest constraint was the low level of phosphorus and this was not being rectified.

contacts from my previous farming time and talked to horticultural agronomists. This put in a spray and nutritional program tailored for the olives. So two-three weeks out from flowering, they were to get a foliar spray of ‘Poly Olive or Poly Feed’ produced by Haifa chemicals, which is a greenhouse grade NPK plus minerals with extra boron. I also apply Amistar before flowering. And it should be mentioned that Nevadillo seem more susceptible to anthracnose infection, so an air blast sprayer is essential to keep the fungal load low.

The solution: give the trees what they need

Results

I immediately set about applying ‘single super’ as a broadcast application every year, to build a buffer level in the soil of a minimum of one tonne on the eight hectare grove. This is the cheapest form of phosphorus that you can buy, plus it has sulphur and calcium, all essential elements. I also called upon my

34 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Every year we produce Nevadillo fruit at Wollundry. Oil percentages are good. Our best year to date was almost 900 litres from those trees and last year, one of our worst, was 280 litres (again coming out of the drought). Phosphorus levels in the soil are going up

Grove management

and are now in the moderate zone. With better advice we have improved our pruning techniques to better manage the trees’ needs. Water is still a limitation, as we pull out of the rural supply pipeline, however if the year is dry we will decide to just target a smaller portion of the grove with supplementary irrigation.

“You are priming the trees at least 12-15 months out at all times but flowering is that one key critical time that you just have to get right.” Conclusion

Nevadillo is not an easy variety to manage, as your March article alluded to, and is perhaps beyond the scope of a lot of growers with their present machinery inventory and management levels. The oil is worth it, however, as the aromatics make it a great blending oil to give your oils some depth. I have made lots of mistakes in the past concerning agriculture and growing crops but the fundamentals never change, so I know that good nutrition and adequate water before flowering is vital to have any chance of getting a crop. In essence, you are priming the plants or preparing the field at least 12 to 15 months out at all times but flowering is that one key critical time that you just have to get right. I guess what people have to ask is: “If my Nevadillo fruited well in a particular year, why not in the other years?”.

Post-harvest note

We have just finished picking and processing the Nevadillo Blanco, and we have managed our biggest yield to-date. The average was 38kg/tree harvested (potential yield higher if we could have got all the fruit) with 20% oil extraction, and from the 185 trees we have 1400 litres in the tank.

The aromatics were down a bit this year, but this seems to be a trend across all the varieties with all a bit ‘milder’ and less fruity this season. Bruce Spinks, Wollundry Grove Olives – www.wollundrygroveolives.com.au.

MULTIPAC BAG-in-BOX BULK CONTAINERS 250L to 1000L capacity The cost-effective, modern solution to easy handling and storage of olive oil. Replacement bags provide clean, taint-free protection for your quality oil.

BAG-in-BOX containers are easy to:

• HANDLE - built in base for forklift access • STORE - stack even when full • MANAGE - safe to store outside, short term • CLEAN – just replace the liner • PROTECT EVOO – clean, taint-free liner • SHIP - load straight into export container

Contact Kent +61 428 829 024 or Michelle +61 448 965 349, or email oops@aussiebroadband.com.au Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 35

New Zealand - ONZ Focus Groves Project

Healthy trees and bountiful crops reflect Focus Grove Project success This report outlines the status and practices of the groves taking part in the continuing Olives New Zealand Focus Grove Project. It includes observations by project consultant Stuart Tustin, information from grove owners and discussions with attendees, during the fourth round of Focus Grove visits held in April. Hawke’s Bay: Aquiferra - Bob Marshall and Shona Thompson

Aquiferra was one of the previous Focus Groves and again led grove production nationally in 2020. The average harvest was 21kg/tree, with a 19% oil yield, compared with regional averages of 14.65kg and 16.6% and national averages of <10kg and 14.43%. This was the last Field Day at Aquiferra under Bob and Shona’s stewardship as the grove has been sold. Thanks was expressed for their amazing contribution to the NZ olive industry, and the generous sharing of their knowledge, learnings and time, with Aquiferra acknowledged as one of the most highly regarded groves in the country. Disease management With Hawke’s Bay in another drought year, the grove has been irrigated since December. Application of Manzate has continued every three weeks, along with three Protek sprays over flowering. There was no evidence of any disease and the health of the trees shows that the current spray program is working well. Grower comments on Protek noted 100% fruit set in one grove, while another had applied after harvest to address Anthracnose. Tustin said this would only be applicable if the grove has old diseased wood which is being worked on, and applying at flowering is best. The need to ensure no spray drift to neighbouring properties was also discussed: spray only when there is no wind. Nutrition Nutrition leaf tests across most groves have shown low nitrogen, which is needed at flowering for fruit set. A foliar spray with urea is the most effective way to address this, applied in late spring or early summer before leaf tests. Aquiferra leaf testing showed nitrogen deficiency and Bob gave three foliar applications of urea at 5kg/ ha-10kg/tank. It is Manzate compatible. Tustin reminded that leaf tests should be done in January and July and that, for an overall nutrition program, bulk fertiliser can be applied to ground based on soil tests and then tweaked with foliar spray based on leaf tests. Pruning The trees at Aquiferra are in excellent shape and the pruning regime is in ‘maintenance’ mode. The trees are pruned for machine harvesting. There is no need for secondary pruning to manage crop load as the trees are coping well and the fruit is very plump. The crop load is looking excellent again, with lots of bunches and fat, heavy fruit. This year would normally be regarded as an “off year” but is looking to be at least 20kg per tree, prompting a reminder that pruning is critical to offsetting biennial bearing. Organic approach Discussion was that to be successful with an organic approach a dry land area is preferable. The disease management products are more expensive than Manzate and at this point there appears to be no premium in price associated with being organic - in the wine industry, organic is part of brand differentiation rather than margin. Organic groves would also need more aggressive pruning than the FGP promotes.

Northland: Olives on the Hill - Chris and Linda Smith

One of the original Focus Groves, Olives on the Hill has seen continuous improvement to overall grove health and increased grove production - in

36 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Shona Thomson with the 'Shona pruned’ trees in the Aquiferra grove, which are the ideal shape for machine harvest.

2020, an average of 16kg/tree and 16% oil yield. The Northland regional averages were 10.92kg and 17.1% respectively. Disease management It has been warm and humid in Northland and the spray regime needed to be more frequent, especially since New Year. There were three sprays over flowering last year with Protek, Difference and boron, however that was clearly not enough and the Anthracnose was back with a vengeance. Pruning Olives on the Hill are now on the last year of big pruning cuts. Coupled with heavy winds, this has affected production. Nutrition Leaf testing was carried out at the end of January: boron was particularly low and nitrogen also low. A foliar spray with urea and magnesium was recommended, however that was missed. It was noted that fertilising during the spring will give the trees a good feed of nutrients and boost some of the other deficiencies, therefore Tustin noted that a new soil test would now be very helpful and should be done in August. Any recommendations from that should be actioned in August-September with ground-applied fertilisers, which provide the major nutrient adjustments for the soil reservoir of minerals and trace elements as per soil test results, and

New Zealand - ONZ Focus Groves Project

This grafted tree at Olives on the Hill has an excellent crop this year.

Some of the tree at Olives on the Hill have a mix of both post and prepruning growth.

any pH adjustment required. There is no point in applying fertiliser now as it will be wasted with the winter rains. Soil boron should be included in the ground-applied fertiliser plan to provide long term correction to boron levels, however would not be available for flowering in November as boron moves very slowly from soil to plant and also within the plant. It takes several years to get changes in leaf boron from ground-applied boron, so a pre-bloom boron foliar application should also be scheduled to enable floral tissue uptake up at that time. This can be applied with the first Protek spray. A foliar boron application after harvest would also have merit provided there is no rain for at least a week afterwards. The next leaf test should be done in December-January, to provide indications for top-up foliar responses from January to March.

Crop load While flowering this season was okay, overall it was not as prolific as last year. There was a heavy crop of Leccino, most of which had been harvested prior to the field day, but unfortunately there was some Anthracnose evident so not all trees were completed. The oil yield was good at 14.5% and 15.6% across two batches. The varieties grafted onto Leccino have been very successful, with an excellent crop load this year. Unfortunately this was not really representative of the whole grove: most trees are sparsely covered and the grove will be well down on volume.

Canterbury: Terrace Edge, Waipara - Bruce and Jill Chapman

Another of the original Focus Groves, Terrace Edge faces challenges in following the recommendations yet has managed to produce double the

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 37

New Zealand - ONZ Focus Groves Project

“The first goal of grove rejuvenation is to get disease under control and canopy management underway. If after two years trees still need improvement then nutrition is probably the issue so soil and leaf tests are required.”

The Kakariki grove (left) is suitably pruned for machine harvest, while trees in the Neudorf grove (right) are ideally pruned for hand harvest.

average harvest for the Canterbury region. The 2020 harvest was on average 11kg/tree with 14% yield, while the Canterbury regional average harvest was 5.44kg/tree and the same yield. The Terrace Edge grove provided a ‘Wow’ reaction, looking the best it ever has. Harvest looks like being early this year. Disease management Terrace Edge has been working on two spray regimes, organic and non-organic/Manzate, and Bruce had prepared two disease management handouts for attendees providing summaries of both. The aim is get the grove in top condition before moving a block to the full organic regime. Manzate has been applied every 20 days and there have been additional sprays of copper, Applaud/Ovation and boron, along with three applications of Protek. The success of this program is evident in no obvious Peacock Spot or Cercospora and minimal Anthracnose. There is also good extension growth and minimal leaf loss. Tustin noted that the main diseases to control are Peacock Spot and Cercospora; as olives are evergreen, year-round management is required. Anthracnose requires a recommended three applications of Protek, with the first at the very first sign of flowering. This treatment program has been amazingly successful across the country, except for Leccino in Northland. Applaud has been effective in dealing with scale that had been apparent at previous Field Days. Organic regime: Olives NZ has also developed an organic regime, again using a program based on the (organic) apple industry. One of the Focus Groves is following the alternative spray regime, which recommends the same spray cycle as with Manzate. New information from Puglia on Anthracnose prevention is to use Serenade. This is currently being trialled and will be evaluated after a year. Tustin noted that the Wairarapa organic grove is using sheep for 38 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

weed control and disease management (eating diseased leaves thus preventing re-infection), so are not using copper as it is toxic to sheep. Nutrition Leaf tests show nitrogen is fine at Terrace Edge. There was a need to boost calcium and iron and these were addressed with a dolomite/ lime soil application. A foliar magnesium shot has also been applied. Tustin recommended a soil test every 1-2 years and then leaf tests to show uptake to the trees and any adjustment required. Discuss treatments with horticultural suppliers and always question if there is a more cost-effective option. Pruning The major pruning program is well under way and the trees are looking in good shape for mechanical harvesting. Irrigation This is the second year of drought in Canterbury, with irrigation occurring since December, and the trees are looking very good across the grove. It was noted that some groves without irrigation won't have a harvest this year. Crop load This year’s is the best crop load ever, with many trees looking to have at least 10-12kg and fruit throughout the canopy.

Nelson: Kakariki Olives, Redwood Valley - Ray and Brenda Gregory

Another of the original Focus Groves, Kakariki is exemplary, showing outstanding improvement in grove health and increased production. In 2020 the grove produced on average 13kg/tree and 17% yield, while regional averages were 9.27kg and 16.8%. Disease management Better weather and grove access has enabled the regular spray program of general fertilizer Wuxal/NPK added to Manzate sprays @ $30 ha, which addressed any early signs of Peacock Spot. The Protek first application was done ahead of flowering with boron added.

New Zealand - ONZ Focus Groves Project

A new sprayer was purchased because disease was still apparent in treetops: it has increased effectiveness, takes half the time and has halved the fuel cost due to major improvements in spray plume and ground speed. There is now no apparent sign of disease and leaf retention is a sign of tree health. Weeds Tustin commented on using weeds and treatment timing to aid soil regeneration and moisture retention, therefore spraying only in spring and autumn if required. Once a year is good agricultural practice, as is allowing weeds to grow and make a thatch mulch when sprayed. When mowing, leave height to 200mm. Nutrition Leaf tests showed low boron and nitrogen. Ray applies fertiliser in two applications, in October and late summer, however the second application was held off due to lack of rain. Discussion was had about EU plans for future chemical bans, Manzate availability and Glyphosate residue. Olives NZ will obtain information on residue testing for the latter. Pruning Trees are in good shape for mechanical harvesting. Discussion covered harvest timing and pungency and yield. Unfortunately, timing has not been consistent in Nelson but regular rainfall has kept up good growth and fruit development. Crop load The crop was looking very good, with branches laden from top to bottom and a bigger crop than last year. By following the Focus Grove recommendations Kakariki has doubled the grove production and biennial bearing has been substantially addressed.

Neudorf Olives, Upper Moutere - Susan Pine

This grove is utilising an alternative approach, following the Focus Grove pruning recommendations but limiting the Manzate spray program to monthly applications. In 2020 Neudorf harvested on average of 10kg/ tree, with 17% oil yield.

“The sheep are doing a great job of grove floor management, cleaning out suckers, and eating fallen and diseased leaves.” Disease management Neudorf has been following the modified Manzate spray program for two years but there are still issues with Peacock Spot. Susan is questioning whether spraying is not frequent enough: they are using Difference with Manzate when rain is predicted to compensate for less frequent spraying. The trees are looking pretty good, however, with much less disease evident. Nutrition Leaf test showed nothing out of the ordinary, just some trace element (iron, boron) deficiency which should be corrected this in spring. Neudorf already do an annual foliar feed. Pruning Major pruning continues and sucker management is a big job. The focus has been on reducing height to suit hand harvesting and compact sizing for tractor access through the rows, along with cleaning out the middle to help light and spray penetration. Accordingly the trees are looking lush with vigorous bushy regrowth. Tustin noted the need to remove old bare branches that have had Anthracnose. Crop load Overall, the crop is lower because of the major pruning: some trees have very good crop, others patchy, but the new growth points towards a much bigger crop next year.

Wairarapa: Leafyridge, Masterton - Craig and Ruth Leaf-Wright

Leafyridge is one of the original Focus Groves and has followed an aggressive pruning regime to restore tree shape and size. While initially impacting on harvest tonnage, the benefits are now becoming apparent: the 2020 harvest averaged 18kg/tree and 15% yield, compared with the Wairarapa regional average of 7.06kg and 13% respectively. Disease management Regular program spraying has been roughly every four weeks due to dry weather. Pronto seaweed was applied in October and there were three applications of Protek, the first a week before flowering. There was little disease apparent in the grove. Nutrition Leaf tests done in early November showed low nitrogen and boron, so Tech urea (foliar) and CAN (ground) plus boron were applied. Second leaf tests were done in April with the same results: Tustin said the November application had most likely already been used on fruit production. Large applications can be split over August and January but moisture is needed for uptake – nitrogen, however, will be immediately used. Because of the size of the property and the three distinct blocks, Craig does tests on each and tailors fertiliser application accordingly. Tustin said soil testing every two years is adequate unless a major deficiency is identified and needs monitoring, however annually is recommended or there is a risk of over-applying nitrogen which

Focus Grove Project - recap The purpose of the current Sustainable Food and Fibres Futures Focus Grove Project is To increase the production of established olive groves to meet the increasing demand for New Zealand Extra Virgin Olive Oil. The target is an additional 5kg (20%) per tree. A second objective is to develop an alternate/more organic approach to improving grove production. The project uses five focus groves in each main growing region that have demonstrated a commitment to best practice principles. These groves have already implemented the recommendations of the previous project and have demonstrated their success. They will now implement and trial new approaches, measure outcomes and host field days to share their experiences with other growers. The project also includes a number of groves wanting to trial a more organic approach to improving tree health and crop loads. These groves will also implement and trial recommended new approaches, measure outcomes and host field days to share their experiences with other growers. The methods use expert tree crops horticultural advice, focusing in four key aspects of grove management: • introducing practical, affordable tree pruning regimes that improve light distribution for stimulating flowering and fruit growth, aid effective spray coverage and induce adequate annual shoot growth to provide the required bud sites for new flower production - on an annual basis; • introducing an appropriate nutritional program that will ensure sufficient nutrients for plant growth, which will positively impact on yield; • improving tree health by disease control using affordable protectant spray programs to manage defoliating diseases, a primary cause of low productivity in NZ groves; • developing alternate/more organic program methodologies that will improve tree health to manage foliage diseases as above. More information: www.olivesnz.org.nz. Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 39

New Zealand - ONZ Focus Groves Project

The typical crop load at Leafyridge … prolific.

The beautiful bunches at Leafyridge are an impressive sight.

impacts on fruit. The emphasis should be on matching application to return and not being over-sold. Tustin said the first goal of grove rejuvenation is to get disease under control and canopy management underway. If after two years trees still need improvement then nutrition is probably the issue so soil and leaf tests are necessary. Discussion around fertigation was that this was very expensive and suited to higher value crops. Pruning The trees are in excellent shape for mechanical harvesting, with drooping branches also left to be hand harvested: the 2020 Frantoio yield was 25kg with machine harvest, followed by hand harvest of another 15kg. This approach worked extremely well because Leafyridge operates its own press. Irrigation The grove had been irrigated as required since prior to Christmas and this was reflected in the plump fruit and healthy looking trees. Crop load The crop is excellent, with some trees looking to again have 40+kg. There are also areas of new growth for next year with healthy 15-25cm extension.

Bella Olea, near Greytown - Chris and Hilary Penman

The Penmans are following an organic approach and are well on their way to full certification. The heavy pruning regime at Bella Olea resulted in a small harvest for 2020, which was supplemented by fruit from another grove. The new regime is obviously working well and the Bella Olea grove is looking vastly improved since October - very good, in fact. Nutrition The Penmans are concentrating on nutrition to improve the overall condition of the grove and for productivity. Leaf test results were pleasing with only magnesium being deficient and iron a little low. The products being used are Biosea liquid seaweed and Moana fertiliser, supplemented with boron and magnesium. Disease management Liquid seaweed fungicide is used for disease management and

while effective, it is twice the price of Manzate. The aim for spraying is monthly but at present is about every 6-8 weeks. Anthracnose was minimal this year. The sheep are doing a great job of grove floor management, cleaning out suckers, and eating fallen and diseased leaves. Pruning Pruning is ongoing with the aim to reduce the trees in size and bushiness. Extension growth is now evident as a result of better disease control and the pruning regime. The prunings are mulched which helps with water retention. Crop load A great flowering has translated to good fruit set and the crop load is the best seen at the grove. Lack of rain had been a worry but recent rain has been good. Chris said they expect to continue to see biennial bearing but hopes this will even out over time with the organic approach.

Summary

All of the original Focus Groves visited following the recommended program for proactive disease management and canopy management have reached an exemplary stage. For other groves following the recommendations, the results are apparent in their harvest tonnage as well as overall grove health. The organic and alternate approach groves are also looking hugely improved. The vastly improved tree health is apparent across all of the groves visited, with very little or no disease and plenty of lush leaf. The tree structure also across these groves has dramatically improved, enabling light and spray penetration and ease of effective harvest. Typically there is an excellent crop load and all of the Focus Groves are already producing a substantially greater tonnage than the regional average. It will be interesting to see their 2021 harvest figures. This is an edited version of the Milestone MS04 report of the Sustainable Farming Fund Project 19025 - Meeting the increasing demand for New Zealand Extra Virgin Olive Oil. Full details of the project can be found on the Olives New Zealand website: www.olivesnz.org.nz.

Dates announced for 2021 Olives NZ EVOO Awards Organisation of this year’s Olives NZ EVOO Awards is well underway, with key dates as follows: • Entries open - 16 August • Entries close - 10 September • Awards Dinner - 9 October in Wellington, NZ.

The 2021 judging panel will once again feature a team of highly experienced New Zealand judges along with international judges from Australia, with full details announced shortly. Olives NZ Executive Officer Gayle Sheridan said this year’s increased harvest and general

40 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

grove health due to improved conditions will no doubt see stiff competition for the major awards, with reports of exceptional quality fruit across the country. Find out more and view past winners at the Olives New Zealand website: www.olivesnz. org.nz/awards.

New Zealand

ONZ marketing achieves ‘big bang for small bucks’ The core role of Olives New Zealand (ONZ) has always been to provide its members with support and information to help them produce premium quality EVOO and olive products. More recently, however, the organisation has recognised the increasing need to also assist with promotion of those quality products, and to increase consumer awareness of the local industry. “There’s been some discussion recently around issues with marketing and sales in some regions in particular, and we heard at the April field days that some groves were not irrigating because of concern over selling what they would produce,” ONZ Executive Officer Gayle Sheridan said. “The previous marketing plan was shelved a few years ago, as members reported that they struggled to meet local demand and wanted productivity addressed before investing in marketing. The huge increase in production resulting from the success of the Focus Grove practices has turned that situation around for many, however, and made us now look to doing more on the marketing side again. “Then last year’s New York International Olive Oil Competition results cemented it having six members win seven Gold medals from seven entries was an opportunity we couldn’t miss. It was an incredible achievement, and a real endorsement of New Zealand growers and the quality of the EVOO produced in New Zealand - some of the best in the world. “So we decided to use the news as an opportunity to promote New Zealand growers, encourage buying local (never more critical than now) and educate consumers about the true value of New Zealand EVOO, and then reiterate that with the NZ EVOO Awards results.”

Online and targeted

With a budget raised through the red OliveMark licence fee, ONZ engaged consultants Thorn PR and @consult to run a two-campaign marketing program, aiming to: • encourage the consumption/purchase of EVOO produced by ONZ members; • encourage buying local; • highlight the incredible achievement of NZ producers’ seven Gold medals at the NYIOOC; • publicise the NZ EVOO awards ceremony as a showcase for the NZ industry; • build value in the EVOO logo as the mark of quality and assurance for consumers; and • build public awareness about NZ EVOO and its ‘world’s best’ quality. Both online campaigns used a combination

of social media posts, both paid and unpaid, and curated articles in mainstream media.

Campaign 1: NYIOOC results promotion

Run over two weeks from 18-31 May, the targeted consumer audience was professionals aged 45-54 located in Auckland, Wellington, Christchurch and Nelson, with food-related interests (including olive oil).

ONZ Facebook page metrics

The three paid posts achieved 9,400, 3,400 and 3,200 views respectively, providing a reach of 16,000 for the total $400 investment. The five unpaid posts, a series promoting each of the winners, resulted in an additional cumulative reach of 1,400. The overall Facebook metrics over the twoweek campaign period were impressive: • page views increased by 35% • followers increased by 320% • page likes increased by 370% • post engagements increased by 120%. Four editorial articles were also placed in mainstream media during the campaign period, covering a broad-ranging target audience via Stuff NZ, DomPost/Capital Day, Supermarket News and NZ Business Online, and taking NZ EVOO to a large and wide audience.

Campaign 2: NZ EVOO Awards promotion

Run across September-October, the targeted audience for the second campaign New Zealanders aged 25-55, again with food-related interests including olive oil. A series of social media posts were run both before and after the awards event, drawing attention to the upcoming awards, promoting the major award winners and encouraging visitation of the OlivesNZ website for more information on the winners. Buying local and the OliveMark/quality assurance were again primary messages.

ONZ Facebook page metrics

The six paid posts (total $450) reached audiences of up to 3200 each, with a cumulative reach for all 26 posts of 21,987, while the overall metrics showed: • page likes increased by 93% • page views increased by 80%

• followers increased by 93% • post engagements increased by 120%. Curated articles were again placed in a range of mainstream media publications, including: DomPost/Capital Day, Stuff, NZ Herald, SCOOP (audience 500,000), Hospitality Business and FMGC News.

Awareness and sales

Sheridan said the marketing program was undoubtedly worthwhile, particularly given the total cost of just $6,000. “The social media campaigns resulted in substantial consumer reach, and there were also a number of newspaper articles and some radio interviews which resulted,” she said. “While it is always difficult to measure the return on investment, there are reports of buoyant sales from many members and a lot sold out of their 2020 EVOO faster than they normally do. Across the board sales have gone up, and there does seem to be a bit more awareness about the local product, so all the publicity has been good for the broader New Zealand industry.” And the decision to spend some money on national media coverage was, Sheridan said, a good one. “Generally when we have industry success we have really good interest from the rural and regional papers but it’s always hard getting national media interested,” she said. “They want different stories – unfortunately, they’re often looking for controversy rather than celebration - but when you can make it happen, it goes across their distribution and other media pick it up. “That’s also why we targeted the national media for the post-judging EVOO awards tasting session we ran, and it worked. They wanted to know all about the New Zealand industry and our growers, and were really interested in learning about New Zealand olive oils versus the supermarket offerings. “Importantly, they also wanted to know where to buy local oils, which hopefully goes through to their readers. “So the question now is how to follow that up again next time. Given the pretty good uptake, it’ll probably be similar, with a little customisation. You can’t buy that sort of publicity, and we got big bang for our buck.”

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 41

Olive R&D

The new research assessed the effect of deep frying in various cooking oils on the nutritional profiles and palatability of foods with different fat contents.

Countering the myths about high heat cooking with olive oil, recently-published research by the Modern Olives Laboratory team provides science-based evidence about the benefits of making EVOO your go-to cooking medium for deep frying. It’s great information to share with consumers at your farmers market stalls or farm shops, existing and potential new local stockists, and chefs wanting that healthful point of difference, so we’ve prepared a precis of the report for easy grower reference.

Research shows deep frying in EVOO improves nutritional value Introduction

When deep frying food, the quality of the frying oil and the fried food are intimately related, as the oil is absorbed during the frying process. When oil or fat is re-used multiple times it takes in moisture and air, resulting in thermal and oxidative decomposition, and the formation of elements harmful to health. Volatile decomposition products affect the flavour of the food, while the non-volatile compounds affect how long the oil can be used for frying. Naturally present or added antioxidants in oils and foods influence oil quality during deep-frying. The oxidative breakdown of lipids also causes significant changes to the sensory properties and consumer acceptance of foods, affecting odour, flavour, colour, and texture, and sensory quality decreases with the number of frying cycles. The aim of this study was to assess the effect of various cooking oils on the nutritional profiles and palatability of foods with different fat contents. Frozen chips, chicken, and broccoli were deep-fried in three cooking oils - extra virgin olive oil, canola oil, and grapeseed oil - and then evaluated for taste and other chemical changes such as products of degradation and antioxidants. This work is a continuation of the research

project Evaluation of chemical and physical changes in different commercial oils during heating.

Methodology

The trials consisted of four cycles of deepfrying at 180°C for four minutes, each using three litres of extra virgin olive oil (EVOO), canola and grapeseed oils. Standardised sample sizes of chicken nuggets, pre-cooked chips and broccoli were cooked separately, and added fresh to each cycle of cooking. Samples of foods and oils were taken untreated and samples of used oil were taken after each cycle. Samples of food were taken after each cycle for sensorial analysis and after the first and fourth cycles for chemical analysis. The experiments were carried out in triplicate.

Analysis

Sensory evaluation was performed blind by a nine-member untrained consumer panel. Samples were randomly coded and three sensory parameters (colour, texture, and flavour) were individually evaluated based on a nine-point hedonic scale (1: dislike and 9: extremely like). Using recognised scientific methodologies

42 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

the fat content in food samples was determined, along with chemical and nutritional elements of both the oils and foods including fatty acid content (FAC), total phenols, Vitamin E, squalene, free fatty acids (FFA), specific absorbance coefficient (K232 and K270), polar compounds and smoke point.

Results and discussion

Nutritional and organoleptic impact When comparing the taste and preference of the food cooked with different oils, a statistically significant difference was only found between EVOO and canola oil on cooked chips. EVOO was preferred, with a fish odour and flavour detected in the food cooked with canola oil. This is consistent with previous research that shows that the oxidation of the linolenic acid in canola oil during deep-frying increases fishy odour and decreases fruity and nutty flavour, even at low concentrations. Fat transfer between food and oils In general, there were significant changes in fatty acid composition - saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) - of both the foods and oils used. These changes were greater when the food initially had less fat.

Olive R&D

Key results •

EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. • Results showed a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs): • all food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils; • highest PCs in food were found when using canola oil and grapeseed oils; • EVOO was shown to decrease the PCs in chips and chicken nuggets; • PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content; canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. • EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

Antioxidant transfer of oil to food

Antioxidant content After deep-frying with the different oils, the highest antioxidant content was seen in broccoli, followed by chips and chicken nuggets (Figures 1–3). Oil absorption is essentially a quantitative water replacement process, therefore the more water the food has, the more oil will be absorbed, and thus the more antioxidants are transferred or present in the food. All cooked food presented more antioxidants after cooking with EVOO (~6653 ppm) than after cooking with canola (~407 ppm) and grapeseed oils (~584 ppm). This correlates with the oil’s initial antioxidant content and supports that the quality of oils during frying process and the quality of the final product are related.

Total phenols in food 300

Total phenols (ppm)

Notably, when cooking with canola and grapeseed oils, MUFAs decreased and PUFAs levels increased in the cooked food compared with the raw food. After deepfrying with EVOO, there was an increase in MUFAs and a decrease in PUFAs in the cooked chicken nuggets and chips in comparison with the raw food. The FAP obtained from the cooked broccoli was the same as that of each oil used. The changes in these fatty acid contents were the opposite in the oils used. These results correspond well to previous studies that suggest the type of food being fried alters the composition of the frying oil because fatty acids are released from fatcontaining foods, and their concentration in the frying oil increases with continued use. When analysing the influence of cooking cycles in the FAP of the oils being reused, only grapeseed oil showed significant FAP changes when cooking chips and chicken nuggets. MUFAs increased and PUFAs decreased in grapeseed oil after cycles three and four of cooking chips and chicken nuggets.

Initial in EVOO C1 in EVOO C4

200

in Canola C1 in Canola C4

100

in Grapeseed C1 in Grapeseed C4

Chips

Chicken nuggets Broccoli

Type of food

Phenol content While phenol content was low in raw chips and in the raw chicken nuggets, after cooking with EVOO the phenol content increased. Canola and grapeseed oils initially showed only slight traces of these antioxidant compounds, reflected in only minor changes in phenol content in the chips and chicken nuggets after deep-frying with these oils. The highest phenol content in raw food was seen in broccoli and, while broccoli showed an increase in phenols after deepfrying with all three oils, the highest phenol value was found after cooking with EVOO (177.8 ± 70.8 ppm vs 97 ± 0.6 ppm). These results add to previous studies that have shown that cooking vegetables in EVOO increased the phenols and their antioxidant content. Note: the apparent increase of phenol content in broccoli after cooking with canola and grapeseed oils may be explained by the concentration of phenolic compounds due to water loss rather than transfer from the oil as is the case with EVOO. The level of phenols in EVOO decreased over time but remained significantly higher than in canola and grapeseed oils after deepfrying the food. After cycle four of deepfrying with EVOO, phenols also decreased

in food: when moisture-containing foods are fried, phenolic antioxidants are lost by steam distillation and also consumed by oxidative reactions. Vitamin E content Vitamin E content was initially highest in chips (134 ± 0 ppm) then chicken nuggets (61.60 ± 0 ppm) and was not detected in broccoli, however after cooking with EVOO, broccoli showed the highest increment in vitamin E. The vitamin E content in chips remained the same after the first cycle of cooking with EVOO but decreased after the first cycle of cooking with canola and grapeseed oils. The vitamin E content in chicken nuggets remained the same after cooking with the three oils, decreasing after cycle four and almost to zero after cooking with grapeseed oil. Vitamin E in all oils decreased over time when deep-frying. After four cycles of reusing oils, the highest vitamin E content was seen in EVOO used to cook broccoli (174.3 ± 11.2 ppm), followed by EVOO after cooking chips (119 ± 4.4 ppm) and chicken nuggets (110.99 ± 6.9 ppm). Canola oil showed the lowest vitamin E content after cooking chicken nuggets (87.58 ± 23.4 ppm). This may be attributed to the initial vitamin

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 43

Olive R&D

Oil deterioration and impact on food

FFA content FFA content expressed as oleic acid is an important measure for assessing the suitability of vegetable oils for human consumption. FFA amounts are also directly correlated with upper temperature limits due to their lower boiling points. While FFA increased slightly and proportionally with frying time in this study, no significant changes occurred during the cooking process. UV coefficients The lowest formation of UV coefficients, secondary products of oxidation, was found in EVOO. UV coefficients were initially high in raw chips and chicken nuggets and not found in broccoli. A decrease in these parameters was observed after the fourth cycle of cooking with EVOO and canola oil, with a slight increase when cooking with grapeseed oil. Once again, this can be attributed to an increased resistance to oxidation due to the EVOO’s low polyunsaturated acid content. Polar compounds The highest polar compound (PC) levels were found in chips deep fried with canola and grapeseed oils, followed by chicken nuggets then broccoli. EVOO was shown to decrease the PCs in the chips and chicken nuggets by 20%, whereas grapeseed oil decreased PCs in chips by 8% and increased in chicken nuggets by 28%. The PCs in all oils increased over deep-frying cycles, with the

Squalene in food

Squalene (ppm)

15000

Initial in EVOO C1 in EVOO C4

10000

in Canola C1 in Canola C4

5000

in Grapeseed C1 in Grapeseed C4

Chips

Chicken nuggets Broccoli

Cooking cycles

TFA in food 4

Initial in EVOO C1

TFA %

E content in the oils used (being higher in EVOO in all cases and EVOO’s very good resistance to oxidation. Squalene content Squalene was not detected in raw broccoli, with uncooked chips presenting the highest squalene values (978 ppm). Chips, chicken nuggets, and broccoli all showed a significant increment in squalene after deep-frying with EVOO and squalene content was significantly higher using EVOO (~10000 ppm) than canola and grapeseed oils (~200 ppm). This result is consistent with previous studies' findings that one of the most important differences between olive oil and other vegetable oils is the amount of squalene present in the oil. Olive oil even when it is refined contains 25 to 30 times more squalene than seed oils [46]. Squalene content of food after cooking with EVOO was higher in broccoli, followed by chips and then chicken nuggets, and these increments remained stable after four cycles of reusing EVOO. This can be attributed to squalene’s protective affect against oxidative breakdown and, in this study, the fact that deep-fat frying has two main advantages over other cooking methods: the temperature inside the food remains below 100°C as long as some liquid water remains, and that frying times are usually very short.

in EVOO C4

in Canola C1

in Grapeseed C1

in Canola C4 in Grapeseed C4

Chips

Chicken nuggets Broccoli

Type of food

highest levels in grapeseed oil. These results are consistent with previous research findings of linolenic acid content as a critical factor affecting the quality of oil during frying: PCs are derived from oxidation and thermal reaction of oils during frying, and oils with a greater amount of linoleic and linolenic acids are more susceptible to oxidation. Trans fatty acids Figure 5 shows the trans fatty acids (TFAs) results. The TFAs content decreased by approx. 70% or remained stable in the food cooked with EVOO and increased when cooking with canola and grapeseed oils (in some cases over 100%), showing the highest production with grapeseed oil. The same behaviour was observed with the oils: the lowest TFAs production was in EVOO and the highest in grapeseed oil. TFAs are formed during partial hydrogenation of oils and diets high in hydrogenated fat and/or trans fatty acids has been shown to have an adverse effect with respect to cardiovascular disease risk.

Conclusion

The results confirmed that there is a consistent transference between food and oils regarding fatty acid profile and

44 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

antioxidant content, as well as TFAs and PCs. The changes observed in the cooked food show that the absorption of oil changes the composition ~of the food. This study indicates that frying with EVOO delivers a better nutritional profile of the food when compared with canola and grapeseed oils, producing higher levels of MUFAs and antioxidants. Furthermore, food fried with EVOO had lower levels of undesirable products of degradation such as TFAs and PCs when compared with canola and grapeseed oils, when deep-frying under normal cooking conditions. This significantly better nutritional profile of EVOO fried food was obtained without compromising palatability. This is a precis of the report ‘Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after DeepFrying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils’: de Alzaa, F., Guillaume, C. & Ravetti, L. Journal of Food Quality. 2021; https:// doi.org/10.1155/2021/7319013. The full report is accessible from the Olive Science section of the Olive Wellness Institute website – www.olivewellnessinstitute.org.

Pests and disease

Queensland fruit fly stings Hunter groves In his chapter in the Hunter Olive Association Handbook, pest and disease expert Associate Professor Robert Spooner-Hart flagged fruit fly as “occasionally important” in the Hunter, with only sporadic reports of olive fruit damage resulting. That all changed this year, he said. “This season is likely to be a shocker for fruit flies in many crops,” said Spooner-Hart. “The high rainfall and humidity experienced in the Hunter Valley in early 2021 has resulted in high Q-fly populations, and olives are one of the fruits still around at this stage in the season. “In particular, it is the large-fruited table olive varieties that seem to be most attractive/susceptible.”

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

Control options

Unfortunately, there are no chemical control options directly available. The permit for Dimethoate on olives has been extended to the end of March 2022, but does not include use for fruit fly on olives. Dimethoate also has a withholding period of 28 days. A new product, Trivor®, is permitted in a number of crops for fruit fly suppression but at this stage for olives, the permit is only for olive lace bug and scales (also withholding period 28 days). Samurai® (currently permitted for olive lace bug) is legal for fruit fly in a number of other fruit crops, but its long withholding period of 56 days would exclude use for olives at this stage in the season. Other legal options include baiting (e.g. Naturalure™ - note that these are trunk treatments and must not contaminate fruit) – however there is probably no point now, as it’s a bit late for this season. Monitoring with fruit fly traps should also be undertaken earlier in the season (mid-late summer) for the presence of fruit flies, however these only attract male flies so aren’t effective for control.

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

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 45

Pests and disease

AOA Agri-Chemical Permits Co-ordinator Peter McFarlane said the AOA has recently contacted Hort Innovation with a request to pursue a label variation with the registrant Adama, to enable the use of Trivor® for fruit fly suppression. We’ll update in Friday Olive Extracts as soon as there’s any news.

Riverland outbreak impacts olive processing

McFarlane reported that olive growers in SA’s Riverland region were also caught up in the recent Q-fly outbreak, and were unable to send their harvested olives out of the yellow suspension zone into the green zone for processing. “While olives are not considered a major host of fruit fly (Q or Med), it is a potential host under high pest pressure,” he said. “So quarantine authorities are treating olives as a Q-Fly host crop, which means there are restrictions in place of movement of olives out of the red and yellow zones. These restrictions are effective to 24 November 2021, so will cover the entire 2021 harvest season.

… as does Med-fly in Adelaide

“A number of olive producers in greater Adelaide have been caught up in the current outbreak of Mediterranean Fruit Fly (Med-fly), Ceratitis capitate, and have also been unable to send their harvested olives out of the yellow suspension zone into the green zone for processing.”

More proof that property signage is a must.

Fruit from within SA’s Riverland yellow zone was delivered for processing at Prema Bros in the green zone via a movement permit and prescribed handling practices.

Stop press: industry advocacy saves the day

The good news is - for South Australian growers at least that when Olives SA and the AOA were informed of the movement restrictions, they went into action on behalf of the growers. They provided relevant information around the issue to the Department of Primary Industries and Regions (PIRSA) and, after a ton of liaison and advocacy, PIRSA agreed to issue permits for the movement of olives between zones specifically for the purpose of immediate processing, and with strict prescribed handling practices. It was a great outcome for the growers, and a credit to the team which made it happen: the AOA’s Peter McFarlane and CEO Michael Southan, and Olives SA board member Kent Hallett. This is another great example of the behind-the-scenes efforts of both state and national industry organisations to support growers, and another reason why you really should be a member of both!

Nothing to fear from fall armyworm There’s been a lot of discussion about fall armyworm (Spodoptera frugiperda) in recent months, with Hort Innovation issuing an emergency alert for the invasive exotic pest. They are also working with the relevant authorities to prepare and protect the horticulture sector against any potential spread. It’s a nasty new critter on the Australian horticultural pest scene and has some growers understandably nervous, so we got OliveCare® Code of Best Practice Administrator Peter McFarlane to confirm the situation around olives. Luckily, it’s good news. “While it’s a devastating crop pest, fall armyworm (FAW) is of little or no relevance to olive producers,” he said.

“It has a short life cycle (30-90 days) and the females lay thousands of eggs, so it very rapidly infests maize and sweet corn crops, causing massive damage. It’s also difficult to control, and chemical spray programs must be implemented according to strict IPDM principles to be effective. “It therefore has major implications for global food supply in the corn belt of USA, as well as South America, Africa and the Asia Pacific region, including Australia. “However, while FAW has been observed in Australian vegetable production areas through NT, WA and QLD, including down the East and West Coasts, it is essentially a tropical/sub-tropical pest and can’t tolerate cold conditions. It is therefore expected to migrate to all Australian production areas

46 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

but will die out each winter and retreat to the warmer northern climes. “And while FAW is polyphagous (eats a wide variety of plants - 350 recorded to date) its preference is to eat maize and sweet corn, and it appears to only eat other crops when maize and corn are not present or out of season. “So the good news is that the above observations confirm that fall armyworm is of little or no relevance to the Australian olive industry.” More information: Peter McFarlane, AOA OliveCare® Code of Best Practice Administrator - M: 0418 839 836; E: olivecare@australianolives.com.au

Pests and disease

The main use for Dimethoate on olives is for the control of Olive Lace Bug (OLB).

Permit extended for Dimethoate use on olives This year’s prolific rains were a welcome relief for growers in many regions, bringing much needed water to groves across New South Wales and Victoria. Unfortunately, however, the moisture also increased the incidence of pest and disease issues like Olive Lace Bug (OLB), particularly in regions like the Hunter where OLB was already a problem in early March. So it was positive news in April when the Australian Pesticides and Veterinary Medicines Authority (APVMA) re-issued and extended the Chemical Permit 13999 (Version 7) for Dimethoate for use on olives. The permit was renewed following submission of outstanding residue data generated from the Hort Innovation project MT18018 trials, as per the requirements of the APVMA chemical review, with a new expiry date of 31 March 2022. Note: the permit allows Dimethoate use only on trees/fruit used for olive oil production and not for table olive production.

Dimethoate usage

Dimethoate is a broad-spectrum systemic organophosphorus insecticide and acaricide used for a wide range of pests on fruit, vegetables, other crops and pastures.

Fast facts: Olive Lace Bug Froggattia olivinia

Identifiers: adults 3mm. Adults are mottled brown. Biology and damage: Australian native species recorded in NSW, QLD, VIC, SA, WA and most recently TAS. Two to four generations per year. Spiny nymphs occur in clusters on undersides of leaves; the first generation commonly emerge from leaves in spring. All stages attack leaves with piercing mouthparts, causing yellow spotting. Black tar spots occur on undersides of leaves. Leaf drop and twig dieback may occur in severe infestations. Natural enemies: few recorded. Green lacewings have been observed predating on lace bug nymphs and spiders on

AOA Agri-Chemical Permits Co-ordinator Peter McFarlane said the main use for Dimethoate on olives is for the control of Olive Lace Bug (OLB), Froggattia olivinia, which is a serious Australian native pest of olives. The permit also allows use for Green Vegetable Bug and Rutherglen Bug, however these are rarely reported as problems in olives. McFarlane said that Dimethoate is an ‘old chemistry’ option among a growing suite of approved ‘new chemistry’ control options for OLB, so its predicted eventual demise will not be problematic for industry. The range includes six additional chemicals with current APVMA permits for olives, two of which have organic approval, with another pending. ‘Natural’ options including horticultural oils and biological insects add further control choice. The project OL17001 An Integrated Pest and Disease Management Extension program for the Olive Industry was funded by Hort Innovation using the olive research and development levy, co-investment from the Australian Olive Association and Western Sydney University and funds from the Australian Government.

adults; birds may also be predators. The native green lacewing Mallada signatais is commercially available and has been released into some groves. Management: if required, lace bug can be targeted by judicious use of insecticides. Several, including pyrethrum and potassium soap, may be organically acceptable inputs. Sprays need to be targeted at young nymphal stages, so monitoring for nymphal hatch, especially of the first generation in spring, is important. Opening up tree canopies exposes nymphs to greater likelihood of dehydration, and also to access by sprays. Stressed trees are more susceptible to lace bug attack, so maintaining healthy

trees greatly assists in pest management. IPDM information flyers This information is sourced from one of a series of flyers produced as outputs of the Hort Innovation-funded project OL17001 An Integrated Pest and Disease Management Extension program for the Olive Industry. Topics of other flyers include: Black scale, Olive lace bug, Weevils, Anthracnose, Peacock spot, Cercospora leaf mould, Olive wood rots and dieback, Exotic pests and diseases, and Current chemical options for key pests and diseases. All are available from the OliveBiz website – www.olivebiz.com.au under the Projects dropdown - IPDM outputs.

Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 47

Editorial

AOA National Table Olive Committee gets to work Table olive varietal survey

The NTOC is also inviting grower input on the need for more commercial table olive varieties to be grown in Australia. As part of the discussion, the AOA will be undertaking a survey to gather important information on current table olive production practices, including varieties grown. The Committee will also be seeking cultivar information from researchers, nurseries and international sources, to identify varieties most suitable for table olive processing. NTOC Convenor Peter McFarlane said that while some information is currently available, much more is needed to ensure the success of a focussed local industry. “IOC publications, the South Australian NOVA trial, nurseries and research papers all provide some information around suitable cultivars, however more accurate information is required,” he said. “It also needs to be collated in a practical way for the production of both quality raw olives and processed table olives - for high quality table olives, the raw olives must also be of highest quality. “So we need to increase the cultivar base available to Australian table olives, with emphasis on selection and productivity of raw olives, and include technical information both pre- and post-processing.” The survey will be undertaken in late June/July as Part B of the Olive Industry Communications Survey and participation from all growers is encouraged.

In response to increasing consumer demand for locally-produced table olives (TO), and strong interest from producers in TO production, the AOA has recently re-formed its National Table Olive Committee (NTOC). Committee members include producers from across the country, along with respected Australian table olive technical experts. The role of the NTOC is to provide input on TO issues to the AOA Board, including reviewing technical resources, standards and policy documents. Its first task is to oversee the development of an Australian Table Olive Sensory Standard and Procedures Manual, with a working party currently developing a planning document for discussion. The committee is also developing strategies aimed at expanding the sector, providing an alternate income stream and increased opportunity for business viability.

The Australian table olive industry today

Industry estimates show there are around 125 TO producers across Australia with a total grove area of around 1,000 hectares, producing an estimated 2,500T of fruit annually. Largely a boutique industry, 80% of TO producers have less than five hectares and only five known producers have more than 40 hectares. The major olive production states are NSW, SA, WA and VIC. Australian TO production represents only 0.06% of global production. Australian TO imports stand at around 17 000T over the last 12 crop years, declining to 16,330T in 2019/20. This represents 2.5% of world imports. Greece is the main supplier with 49.8% of imported volume (8,129T), followed by Spain at 33.7% (5,497T), Italy 7.4% (1,207T) and Turkey 3.2% (525T). Australian consumption of table olives (domestic production plus imports, minus exports) for 2019/20 is estimated at 18,830T, less than 0.8 kg/person. This is similar to Canada and USA but nowhere near the consumption of Spain and Turkey (around 4kg) and Egypt (>6Kg).

•

• •

Discussion points

NTOC Convenor Peter McFarlane said the following discussion points are relevant to the development of the Australian TO industry: • Why is the industry currently so limited, given its potential to grow and replace imports? • How do we address the current disparity between low production vs high imports?

•

We need: • strategies to increase both production and sales of Australian TO; • to promote the ‘clean, green’ production of Australian TO; • to promote Australian TO as a nutritious food with health benefits, linking to the Mediterranean diet and culinary use; There is strong consumer interest in natural table olives - Australian products, especially natural TO, are in demand and often sell out. Also in low-salt products. Industry focus should be on: • producing natural rather than treated olives, emphasising quality and safety; • also low salt TOs, although pasteurisation may be required, emphasising health benefits to consumers; • exploration of the use of food quality seaweed as another form of salt (must be added at the end of fermentation, not in processing); • air-dried low-salt olives, Australian sun dried to reduce salt for consumer preference; There is also consumer interest in stuffed olives, which provides its own new opportunity. Consumer education is important. How do we do this? Chefs? Cooking shows? Needs industry investment. Can we lobby the government for grants/subsidies to better promote TO? Selling to top restaurants – chefs’ interest in natural taste is Australian producers’ advantage. We need to: • educate consumers about how to eat olives, emphasising as a gourmet product - e.g. cellar door tastings with

48 • Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

2021 National Table Olive Committee members

Peter Herborn, Laguna Olives - AOA Director NSW and table olive producer Marlies Eicher, Saluté Oliva - VIC table olive producer Peter Reaich, Australian Olive Company - SA table olive producer Robert Whyte, Gooramadda Olives VIC table olive producer Isabelle Okis, Yaribelle Braes - WA table olive producer Owen Carington Smith, Bruny Island Olives - TAS table olive producer Prof Stan Kailis, Australian Mediterranean Olive Research Institute - table olive specialist Dr Andrew Markides – table olive specialist, AIOA table olive head judge Dr Michelle Wirthensohn, University of Adelaide – horticultural researcher, table olive specialist Peter McFarlane, McFarlane Strategic Services - NTOC Convenor and OliveCare® Code of Best Practice Administrator different wines; • tap into younger generation’s higher expectations of food quality; • develop an Australian olive culture like our coffee culture.

Share your ideas

The NTOC welcomes further discussion and suggestions from producers on strategies to develop the Australian TO sector. Contact Peter McFarlane - olivecare@australianolives. com.au or 0418 839 836 to provide your input.

Products and services

Olives is the only st olive oil and olive ves laboratory in a, and we are proud de high-quality, e and in-depth s for all olive requirements.

Contaminants In Olive Oil or olive derivatives products, a contaminant refers to an impurity in the food which can be a health and safety concern for consumers. Contaminants that we test for include residues from pesticides, heavy metals and other chemicals that may be present, such as plasticisers. These residues may be present if growers spray chemicals on trees too close to harvesting or not permitted chemicals are used. Contaminant testing is an important factor to consider in order to ensure food safety regulatory and export requirements.

Optimal Harvest Time

Specialist state-of-the-art olive testing services

Our Optimal Harvest Time test is one of the most popular calculations that we perform. This is something that Modern Olives created, and it is a prediction of the time that producers should harvest the fruit from the Modern Olives is the only specialist olive derivatives and olive oil Contaminants tree in order to get the highest yield and foods, quality. We laboratory in Australia, and wethe are quality proud to provide high-quality, In Extra Virgin Olive Oil or olive derivative a contaminant range of tests to determine accurate and in-depth analysis for all olive testing requirements. refers to an impurity in the food which can be a health and use a number of factors to calculate this, including safety the ity of olive oil for a variety of needs. We provide a range of tests to determine the quality and authenticity concern for consumers. Contaminants that and we testgrove for include residues oil content, moisture content, variety region. ade upofofolive highly oil for experienced a variety of needs.chemists Our team is made up of highly from pesticides, heavy metals and other chemicals that may be We recommend that growers make use ofbethis testing chemists and technicians, and each of whom are passionate present, such as plasticisers. These residues may present if growers ns, eachexperienced of whom are passionate and dedicated to their field. spray chemicals on trees too close to harvesting. Contaminant testing as soon as they first consider starting to harvest, as heir field. Our facility is a state of the art laboratory, purpose-builditfor olive is an important factor to consider in order to ensure food could mean the difference between a great yield safety, oil testing and research. and is often a mandatory step for anyone looking to export their oil a state of the art laboratory, purposeand one lower overseas.or lesser quality than expected. oil testing and research. Sensory Analysis We’re very proud to be led by our General Manager, Claudia Optimal Harvest Time

who is a renowned sensory expert. Our panelMicrobiology is made Our Optimal Harvest Time test is one of the most popular alysis Guillaume, up of scientists, researchers, growers and producers who are well calculations that we perform. This is something that Modern Olives

Our Microbiology Lab has now been fully functional recognised industry. created, and it is a prediction of the time that producers should oud to be led bywithin ourtheGeneral for 3 years, andthewe’re excited havetoseen harvest fruit from the treeto in order get theour highest yield and udia Guillaume, who is a renowned quality. We use a number of factors to calculate this, including the oil Quality Testing client base for table olive testing steadily grow. content, variety andTGA, grove region. We recommend We have a range up of options oil and rt. Our panel is made of to test the quality of olive Our Microcontent, lab ismoisture accredited by the meaning that growers make use of this testing as soon as they first consider determine whether it is of Extra Virgin grade or lower. For those who earchers, growers and producers that we’restarting fully toqualified testmean both and harvest, as to it could the food difference between a great require regular checks of their oil quality, our NIR testing has a fast, ecognised withinday theturnaround industry. products. For ourthan tables olives lower or lesser quality expected. next-business time. These results providepharmaceutical a quick yield and one snapshot of the oil, with testing performed by an NIR machine that we cover testing for all of the main bacterial clients, an approximate value of the basic quality parameters. Our Microbiology concerns, including Yeast, Mould, E.Coli and Staph. ting gives official testing methods are much more detailed and intensive, as Our Microbiology Lab has now been fully functional for three years,

our technicians perform chemistry ge of options to test thewet quality ofon the oil to determine the and we’re excited to have seen our client base for table olive testing precise values for Free Fatty Acid, Peroxide Values, UV Coefficients steadily grow. Our Micro lab is accredited by the TGA, meaning that etermine it is of Extra Virgin andwhether more. we’re fully qualified to test both food and pharmaceutical products. info@modernolives.com.au | 03 r. For those who require regular For our tables olives clients, we cover5272 testing 9570 for all of the main bacterial concerns, including Yeast, Mould, E.Coli and Staph. Antioxidants & Health Properties r oil quality, our NIR testing has a fast, Sample postage: Modern Olives, We’re excited to see that a growing number of clients are also day turnaround time. These results 151Virgin Broderick Phone:Road, (03) 5272Lara 9570 VIC 3212 interested in the antioxidant content of their product. Extra k snapshot ofisthe oil,regarded with testing Email: info@modernolives.com.au Olive Oil widely as solely a food item, but it in fact modernolives.com.au Website: www.modernolives.com.au varying amounts of antioxidants, an NIRcontains machine that gives value of each of which have their Adress for sample postage: Modern Olives, 151 Broderick Road, Lara own health benefits. Modern Olives regularly tests for Vitamin E ity parameters. Our official testing VIC 3212 content and biophenols. much more detailed and intensive, cians perform wet chemistry on the Issue 120 • June 2021 • Australian & New Zealand Olivegrower & Processor • 49 ne the precise values for Free Fatty

your calendar of olive events

2021

3 September Entries close, 2021 Australian International Olive Awards - Australia www.internationaloliveawardsaustralia. com.au

Jun

7-9 June Hort Connections 2021 – Brisbane, Qld www.hortconnections.com.au

Jul

1 July Entries open, 2021 Australian International Olive Awards - Australia www.internationaloliveawardsaustralia. com.au

Aug

3 September Entries close, 2021 Hunter Olive Show – Hunter Valley, NSW www.hunterolives.asn.au 9 September Entries close, 2021 WA Olive Awards www.oliveswa.com.au

1 July Entries open, 2021 Royal Adelaide Olive Awards – Adelaide, SA www.olivessouthaustralia.org.au

10 September Entries close, 2021 Olives NZ EVOO Awards www.olivesnz.org.nz

21 July Entries open, 2021 Royal Tasmanian Fine food Awards – Hobart, TAS www.hobartshowground.com.au

September – Date TBC Winners announced, 2021 Sydney Royal Oil & Olives Competition – Sydney, NSW www.rasnsw.com.au

Oct

2 August Entries open, 2021 Hunter Olive Show – Hunter Valley, NSW www.hunterolives.asn.au

9 October Presentation Dinner, 2021 Olives NZ EVOO Awards – Wellington, NZ www.olivesnz.org.nz

16 August Entries open 2021 Olives NZ EVOO Awards – New Zealand www.olivesnz.org.nz

15 October Results announced/Presentation Dinner, 2021 Australian International Olive Awards – Devonport, Tasmania www.internationaloliveawardsaustralia. com.au 15-17 October 2021 National Olive Conference & Trade Exhibition - Devonport, Tasmania www.nationaloliveconference.com.au

1 September Awards Dinner, 2021 Royal Adelaide Olive Awards – Adelaide, SA www.olivessouthaustralia.org.au

Advertiser index Client

Page

Pieralisi

Eclipse Enterprises

Modern Olives Laboratory Costante Imports Olive Oil Packaging Services Australian Olive Association

7 October Awards night, 2021 Hunter Olive Show – Hunter Valley, NSW www.hunterolives.asn.au

13 August Entries close, 2021 Royal Adelaide Olive Awards – Adelaide, SA www.olivessouthaustralia.org.au

23 August Entries open, 2021 WA Olive Awards www.oliveswa.com.au

Sep

What’s on

7 11 12, 35 13, 18, 51

20 October (TBC) Results announced, 2021 WA Olive Awards www.oliveswa.com.au

Client

NSW DPI Testing Laboratory Ledgard Pruning/Task Automation Mobishear Sumitomo Chemicals Braud Australia

Australian & New Zealand Olivegrower & Processor • June 2021 • Issue 120

Page

19 21 35 43 52

enefit Member B

e $100 Conferenc 1.................. x n io t a r t 22 Regis ................ $ 1 x r e n in AIOA D 50 x1 .......... $1 e e F y r t n AIOA E

Membership it makes

Member $ discount

OG & P ....... $4 n x4 .......... io t ip r c s b Su .. $60 Olivebiz .................... 1 x s d e ifi s Clas

DOLLARS and SENSE!

$336 embership Annual m 5 er = $22 s 5 ha grow t discount n e v e g in o Plus ong

**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 Awareness & Education Campaigns – Everyday, Fresher Tastes Better!

✓ Biosecurity

management

✓ Grower field days

✓ AOA Facebook page ✓ Tastebook program

✓ Industry AU STRAL IAN I N T E R N AT I O N A L

✓ Consumer

and reporting and seminars

✓ Code of Practice

✓ 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

✓ Geographical AUSTRALIAN & NEW ZEALAND

& NATIONAL JOURNAL OF THE OLIVE INDUSTRY

Indication representation

✓ Codex representation ✓ 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

BRAUD 9090X OLIVE WORLD’S #1

Totally Australian Owned

June 2021 Australia & New Zealand Olivegrower & Processor magazine.

Articles inside

Queensland fruit fly stings Hunter groves

AOA National Table Olive Committee gets to work

Permit extended for Dimethoate use on olives

Nothing to fear from fall armyworm

Research shows deep frying in EVOO improves nutritional value

ONZ marketing achieves ‘big bang for small bucks’

Dates announced for 2021 Olives NZ EVOO Awards

Healthy trees and bountiful crops reflect Focus Grove Project success

From baking to Barouni a winning move for Tarralea Grove

ACCC calls for competition in ag machinery servicing and repair markets

Never say ‘never-fruito’ with Nevadillo

Q&A: Filtration, packaging hygiene and food safety

New CEO a welcome convert

Excitement building for 2021 Australian International Olive Awards

Busy calendar for Olives SA

Aussie quality shines at 2021 OLIVE JAPAN