39 minute read
From baking to Barouni a winning move for Tarralea Grove
Barry and Anne Sander took their skills in food production, added a passion for olives and became award-winning EVOO and flavoured oil producers.
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 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
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.”
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. 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
“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.”
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.
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.
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.
“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.”
Small batch detail
“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
“The 300 trees is just nice – it’s the number we realised we could manage on our own”.
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.
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.”
“You just seem to be so much more aware with a small press of what’s going with your machine.”
Anne is in charge on the PR and marketing, along with processing bookings and a host of other jobs.
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NATIONAL OLIVE
2021
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. 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
NATIONAL OLIVE
2021
INDUSTRY
conference & exhibition
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“... 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. 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
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 check the website for updates.
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
Sunday, 17 October Day 2, Conference program & Trade Exhibition, Paranaple Centre
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
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 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.
“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 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
Demonstrations of mixing compost in ‘grove quantities’ have given growers the confidence to get out and start making their own.
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. 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.
Olives Overview 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: 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;
Production value (rounded to nearest $M) At $M5,695, fruit production accounted for more than a third of the total horticultural products Olives
Year Ending June 2018 2019 2020 Value Value % YoY Value % YoY
Production (t) Production ($m)
55,000 125,000 >100% 50,000 -60% 71.9$ 155.0$ >100% 62.0$ -60%
Production area (Ha) 20,568 20,568 - 20,568 -
Olive Oil Export Volume (t) Olive Oil Export Value ($m) 3,679 2,304 -37% 2,681 +16% 25.0 $ 16.1$ -36% 18.8$ +17%
Olive Oil Import Volume (t) Olive Oil Import Value ($m)
28,478 33,274 +17% 36,467 +10% 178.8$ 185.0$ +3% 181.8$
-2%
Olive Oil Supply (t) 34,189 50,707 +48% 42,448 -16% Olive Oil Wholesale Value ($m) 230.3 $ 324.3$ +41% 224.6$ -31% Oil Consumption per Capita (kg) 1.37 2.01 +47% 1.65 -18%
production value was also down by 60%, from $M155 in 2018/2019 to $M62 in 2019/2020; of the 50,000T of fresh olives 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
by 16% and the wholesale value of oil produced by 31%.
Olive oil international trade The international trade figures for 2019/2020 are more positive, particularly for exports from Australia: 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. Note: no figures or information are provided for table olives.
Access the handbook 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. Both versions are available at www.
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.
International trade (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 2,304 2,681
24,992
30,164 28,478
33,274
36,467 2015/16 2016/17 2017/18 2018/19 2019/20
Source: GTA Oil Exports Oil Imports Net Trade
201�/20 �ustralian �or�culture 5/02/2021 �ta�s�cs �andboo� Exports and imports of olive oil over the last five financial years, with imports counted as negative tonnes.
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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).
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 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.
With international travel still on hold, processing expert Pablo Canamasas presented the foundations of the Boort Processing Workshop in two comprehensive interactive webinars.
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.
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. Quality equals nutrition The report also found a strong correlation between those who value Australian grown produce and those who value the health 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; 2. Cooks will look for diversity and inspiration: providing the opportunity to educate them to best use new or different producers in various ways; 3. Brand “Australia” is something to shout about: elevating the provenance of produce at a country or regional
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.
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 PROJECT DURATION: April-December
2020
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.
