March 2022 Australian & New Zealand Olivegrower & Processor

Bushfire recovery two years on

2022 March

AUK Free Trade Agreement AIOA winner profiles Harvest planning NZ Focus Grove Project Biosecurity best practice

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.

Additional copies $15 each (International + postage).

Email editor@olivegrower.com.au to order.

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

Contents

March 2022 Issue 123

News Aus-UK agreement removes tariffs for Australian olive products Vale Steve Milton Cockatoo Grove named top CHOICE NSW DPI AgEnviro Labs gains 2022 IOC accreditation

4 5 6 8

News - awards Record entries for 2021 Hunter Olive Show AIOA … Promotion, promotion, promotion Use of AIOA medal decals Rochford Hall Champions Tasmanian quality Patience the key to Arkwright Estate’s champion Kalamata

R&D Insights – Hort Innovation

10 12 13 14 20

23

Grove management Harvest planning: don’t procrastinate - just do it!

Bushfire recovery two years on Tractors and quad bikes remain leading cause of on-farm fatalities

32 34 37

New Zealand Focus Grove Project continues to bear (increased) fruit

38

Olive business Selling Online: how to make it painless!

Managing risk Biosecurity best practice

43 44 47

Products and services Increase harvesting efficiency while caring for your trees

What’s on/Advertiser index

49

50

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.

Cover: Nearly two years after major bushfire damage, the pollarded trees in the Woodside Farm grove have lush, strong regrowth, and prolific flowering heralded a resurgent crop this season.

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 3

News

Aus-UK agreement removes tariffs for Australian olive products The Australia-United Kingdom Free Trade Agreement (AUKFTA) was signed in December after more than 18 months of negotiations, bringing a promising business boost for our industry.

Tariffs on over 99% of Australian goods exported to the UK, including most olive products, will be eliminated on entry into force of the agreement. This will remove the current tariffs imposed on Australian products exported to the UK, set at a base rate of £104/100kg for olive oil and 12% of value for table olives.

AOA CEO Michael Southan said the removal of the tariffs for olive products will help even the playing field for Australian olive producers.

“This is great news for the Australian industry and will help make our products more competitive in the UK market,” he said.

“While lower labour and production costs in the EU and other major producing countries overseas will continue to create a pricing differential for imports to the UK, the removal of the tariffs on Australian goods will have a substantial impact on levelling the playing field.

“The subsequent lower landed price of our products, combined with the increasing recognition of the high quality of Australian EVOO and the ‘clean, green’ reputation of Australian food products overall, will no doubt make buying Australian a more attractive option for UK consumers into the future.

“It provides an outstanding boost for existing importers to the UK, and opens new opportunities for businesses where the current tariffs and former open EU trade practices in the UK market made their products costprohibitive.

“The AOA looks forward to the entry into force of the agreement and the subsequent growth in export opportunities for Australian olive producers.”

FTA Portal information

The DFAT Free Trade Agreement Portal shows listings for olive oil and table olives as follows: Olive oil HS Code: 1509.10.20 Olive oil and its fractions, whether or not refined, but not chemically modified. » Virgin olive oil and its fractions obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil

» Extra virgin olive oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil, untreated (excl. lampante oil) Tariff table: Base Rate before FTA - 104.00 GBP/100kg 31 December 2022 onwards - 0% Tariff notes: Prior to the Australia-United Kingdom Free Trade Agreement - Not yet in force (tariff dates indicative only) (AUKFTA) the base rate for this product was 104.00 GBP/100kg.

Upon entry into force of AUKFTA this will be changed to 0% on day one of the agreement.

Table olives HS Code: 2005.70.00 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of 2006. » Olives, prepared or preserved otherwise than by vinegar or acetic acid (excl. frozen) Tariff table: Base Rate before FTA - 12% 31 December 2022 onwards - 0% Tariff notes: Prior to the Australia-United Kingdom Free Trade Agreement - Not yet in force (tariff dates indicative only) (AUKFTA) the base rate for this product was 12%. Upon entry into force of AUKFTA this will be eliminated on day one of the agreement.

Importing country requirements

Producers looking to commence exporting to the UK are also advised to search the Department of Agriculture and Water Resources’ Manual of Importing Country

4 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Requirements (MICoR) for requirements for products and commodities to be accepted for import.

A link to the Manual is available on the department’s website - www.awe.gov.au and search for ‘Micor’ on the home page.

AUK FTA background

The United Kingdom and Australia started negotiations for a free trade deal on 17 June 2020, after the UK’s exit from the European Union. Following almost a year of negotiations, the broad terms of the agreement were agreed in principle on 14 June 2021.

The Australia-United Kingdom Free Trade Agreement (AUKFTA) was signed on 17 December 2021 and subsequently tabled in the Australian Parliament. The Agreement is now being considered by the Joint Standing Committee on Treaties (JSCOT) following a public submission period and is expected to enter into force during 2022.

The government says the FTA agreement will help Australian goods and services exporters to diversify and grow their UK market share, and make it easier to attract investment in Australia.

The elimination of tariffs on Australian wine, short and medium-grain rice, honey, nuts, olive oil, most seafood, most fruits and vegetables and most processed foods is one of the key outcomes of the agreement, affecting over 99% of Australian goods exports to the UK. More information: www.austrade.gov.au/ aukfta; www.dfat.gov.au – trade and investment.

News

ELECTRIC PRUNING AND HARVESTING TOOLS BY CAMPAGNOLA

Vale Steve Milton The Australian olive industry has recently said a sad goodbye to a much-respected member, with the passing of WA grower and industry leader Steve Milton in January following a tragic accident on his farm.

The President of the WA Olive Council (WAOC), Steve also chaired the WAOC Board and had a long and active history with WA’s South West Olive Association (SWOA).

Steve entered the industry in the late 1990s, when he and his wife Janine diversified their cattle property by planting olive trees. Both teachers, they had spent the late 1970s and the 1980s on various postings in the WA Wheatbelt and south-west, before purchasing their farm near Wright’s Bridge, south-west of Balingup, in 1989.

What had originally been a sideline became a passion and for more than 20 years Steve and Janine nurtured their small grove and proudly produced high quality local olive products. They specialised in table olives, along with a small amount of olive oil.

Active and proactive

The AOA’s WA Director, Mick Ryan, said Steve had been active for and within the industry throughout his time as a grower.

“Steve was passionate about his table olives and about the industry. He was in the SWOA from the beginning, and more recently President of that association, then joined the board of WAOC,” Ryan said.

“He became President of WAOC about five years ago and has been the driving force of the organisation since.

“He was very proactive, and was particularly focussed on increasing the Council’s relevance to both members and the industry, as well as growing its place in the Australian industry.

“He was also aware of the importance of marketing and was trying to facilitate getting the state’s smaller growers organised in some way. He knew how difficult it was to get your products out there, and was driving for a more collaborative approach.

“Steve put a lot of time and energy into both of the olive organisations as President, and his passion and energy will be sorely missed by the WA olive industry.”

Easy-going judge

Steve was also an olive judge, starting with the now-discontinued SWOA competition and then moving to the WAOC-run WA Olive Awards in Perth.

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WA Olive Awards Chief Judge Isabelle Okis worked with him over a number of years and said he was an asset to the judging team, both professionally and personally.

“Steve was a really nice, easy-going bloke and he was very good at judging,” she said.

“He was very fair, and the judging review panel was always made up of Steve and myself. While we didn’t always agree sometimes quite strongly - he never held grudges.

“And nothing was any trouble for him he’d drive three hours just for a quick meeting and a coffee.

“He loved his cakes too. When we had judges’ training I’d do the food and he had to try every cake, every time.

“Steve was totally passionate about his family, his farm, his olives and his cows. He was just a very nice bloke, and he’s going to be sadly missed.”

Steve Milton was farewelled at a celebration of his life in early February, which clearly reflected the affection and esteem in which Steve was held.

Despite 42C temperatures and raging bushfires across WA, there was a great turnout of family, friends and colleagues, who gathered to say goodbye to the passionate nice bloke who believed that “whisky and coffee fixes everything”.

The Australian Olive Association joins the Western Australian Olive Council and members of the WA olive industry in acknowledging and celebrating Steve’s life and work, and extends our most sincere sympathies to his family and friends for their loss.

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Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 5

News Cockatoo Grove owners (from left) Ken, Tim, Joan and Andrew Dugan, are convinced about the quality benefits of organic olive growing.

Cockatoo Grove named top CHOICE Victorian producer Cockatoo Grove has taken top ranking in the latest CHOICE olive oil review, beating major Australian and international brands to be named the consumer advocacy group’s most highly recommended EVOO. Cockatoo Grove’s Organic Australian Extra Virgin Olive Oil received a CHOICE Expert Rating of 87% and was the only oil in this round to achieve gold medal status.

Fresh and organic

Cockatoo Grove owner Ken Dugan puts the result down to their organic status, along with a commitment to fruit freshness at processing.

“We’re very conscious of the fact that as soon as you take the fruit off the tree it starts to die, so we harvest and process within four hours,” he said.

“Sometimes we have to tell the harvesters to stop working, to ensure the fruit is absolutely fresh when it’s processed.

“And I do think organic farming adds flavour to the product. We’ve got an orange grove too and our oranges are absolutely sensational.

“So it’s all about inputs really.”

Background

Cockatoo Grove is a 250-acre olive and almond orchard on the Murray River at Cobram, owned by Ken and Joan Dugan. The olive grove was established in 1996 with around 20,000 trees, and they have an on-site processing facility.

Varieties include Corregiola, Frantoio, Koroniki, Picual and Nevadillo Blanco, with additional Arbequina, Barnea and Manzanillo fruit purchased from partner groves, and they produce both blends and varietals.

“We have a Classic range - Mellow, Classic and Robust - a Signature Organic range, the Mid-Night, which is picked and processed in the middle of the night, and Lemon Zest, which is made with lemon oil,” Ken said.

“Most of the oils from the farm are robust and we like to give the customer the choice, so the off-farm fruit gives us the opportunity to blend other varieties into our olive oil and provide those other options.

“We sell to some IGAs but predominantly Woolworths, who have both the Classic range and our Mid-Night in around 200 shops.

We’re also in 20 Harris Farms stores in NSW.”

Organic advantage

Ken said they converted to organic seven or eight years ago as a point of difference.

“It’s very difficult to sell against the big producers, and extremely difficult to sell to small retailers,” he said.

“But being organic gives us a distinct advantage - and of course having the best oil in the country now gives us a rocket ship!”.

6 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

The CHOICE review process

CHOICE reviewed 25 popular brands of olive oil labelled 'extra virgin' and available in major supermarket chains.

Chemical and sensory testing was carried out by the NSW DPI Oil Testing Service (OTS), referencing both the IOC Trade Standard and the Australian Standard. The samples were purchased directly from retailers according to strict protocols: each had a minimum of five months left before the label best-before date on the label, were kept out of sunlight in stable temperatures during transit, and maintained in a controlled environment at the testing laboratory.

Oils passing both the chemical and sensory tests to be classified as extra virgin were then included in a blind show judging-style tasting, with points awarded for aroma, flavour/palate and overall impression. Scores were then graded as Gold (86-100 points), Silver (76-85 points), Bronze (65-75 points) or No Medal (50-64 points), with the judging score accounting for 100% of the overall CHOICE Expert Rating.

“Best tasting oils”

Of the original 25 oils tested, 22 were classified as extra virgin and evaluated. The other three failed the OTS testing process. Seven of the 22 achieved Silver or Gold medal status in the blind judging and were recommended by CHOICE four were from Australia, two from Italy and one from Spain: • Cockatoo Grove Organic Australian Extra Virgin Olive Oil - 87% (Choice Expert Rating) • Bertolli Extra Virgin Olive Oil Organic Fruity - 83% • Cobram Estate Extra Virgin Olive Oil Classic Flavour - 83% • Bertoli Extra Virgin Olive Oil Originale - 82% • Cobram Estate Extra Virgin Olive Oil Light Flavour - 81% • Aldi The Olive Tree Australian Extra Virgin Olive Oil Classic Flavour - 77% • Woolworths Macro Organic Spanish Extra Virgin Olive Oil - 76% Only three of the remaining 15 oils were Australian, the other 12 originated in either Italy or Spain.

Testing failings

Three oils weren't included in the show judging because their test results fell outside the parameters for EVOO. The sensory panel found that one had a ‘rancid’ defect and both of the other two had a ‘fusty/muddy sediment’ defect.

Attributed respectively to poor oil storage and anaerobic fermentation from a time delay in processing fruit or oil left in contact with sediment, the results flag important production quality issues for all producers.

More information: www.choice.com.au; www.cockatoogrove.com.au.

Modern Olives Laboratory

Our newly renovated Modern Olives Laboratory was certainly put through its paces in season 2021. The growth in clients and testing volume that drove the renovation, continued, and we now see Modern Olives conducting more tests, and servicing more clients, than ever before.

Our new open plan layout has made testing procedures more efficient, leading to improved turnaround times for results and reporting to clients.

Modern Olives is also more than a productive environment. It is also our amazing staff, who have managed to meet all of our clients and partners requirements, in what has been challenging times.

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News

NSW DPI AgEnviro Labs gains 2022 IOC accreditation The NSW Department of Primary Industries’ (DPI) AgEnviro Labs team are heading into harvest 2022 with both a new name and increased testing credentials.

Formerly known as the NSW DPI Oil Testing Laboratory, the DPI’s AgEnviro Labs’ Oil Testing Service has again successfully received accreditation from the International Olive Council (IOC) for both organoleptic (sensory) and chemistry analysis of olive oil.

The IOC accreditation is valid from 1 December 2021 to 30 November 2022, and acknowledges the DPI AgEnviro Labs’ demonstrated testing abilities to the industry benchmarks adopted by the IOC. The laboratory currently has the only tasting panel in Australasia with IOC accreditation for the sensory analysis of olive oils.

Recognition of standards and methodologies

DPI AgEnviro Labs leader Belinda Taylor said the team is thrilled to have regained full IOC accreditation for its services.

“The IOC accreditation is recognition of the high standards and methods which

DPI’s AgEnviro Labs’ Oil Testing Service adheres to,” she said.

“It provides Australasian olive oil producers access to an independent, local laboratory qualified internationally to determine extra virgin status or other grades of olive oils, and gives producers and growers confidence that the data extracted through the labs’ assessment is quality assured.

“We know that edible oils and olive fruit are unique products, with the quality influenced by a diverse range of factors including variety, fruit maturity, harvest time, processing technology, grove management, climate and storage conditions.

Understanding the chemical profile of the olive oil or olive fruit determines the quality of the product, while organoleptic, or sensory, assessment ensures that oil meets the extra virgin olive oil (EVOO) standard requirements.

“This is vital information for all producers in terms of truth-in-labelling, and crucial for those involved in the national OliveCare® certification program or wanting to enter their products in competitions.”

8 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

About DPI AgEnviro Labs

NSW DPI AgEnviro Labs are accredited by the National Association of Testing Authorities (NATA), the International Olive Council (IOC) and the American Oil Chemists’ Society (AOCS), and certified by the Australasian Soil & Plant Analysis Council (ASPAC) and WaterChek.

The Labs’ Oil Testing Service is qualified to classify extra virgin and virgin olive oil status, against both the IOC standard and the Australian Standard AS5264-2011, and to determine if products meet export standards.

Analyses include near infrared (NIR), oil quality and adulteration testing, nutritional information and shelf-life prediction.

The service also carries out soil, water and plant nutrition testing, providing information to improve plant growth, tree health and grove production.

More information: www.dpi.nsw.gov.au/labs.

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Current period of IOC recognition 1 December 2021 - 30 November 2022

News - Awards

Alan and Jocelyn Smith of Shalumar were the very proud recipients of this year’s trophy for Best Extra Virgin Olive Oil of Show from Hunter Valley Fruit.

Hunter Olives Growers and Sellers achieved a cache of Silver and Bronze medals across flavoured oil, table olive and tapenade classes, keeping Jeannie Marie Hunter busy at the presentation event.

Fairway Hill’s Susan Robinson took home three medals, two Silver and a Bronze, all awarded in the EVOO classes.

Record entries for 2021 Hunter Olive Show The Hunter Olive Show was back with a bang in 2021, following the pandemic-induced postponement of the 2020 competition. A record number of entries were received from a record number of exhibitors, coming from the Hunter Valley, wider NSW, Victoria and Tasmania.

The winners were announced at an awards event held in December at Tintilla Estate, with Hunter Valley producers awarded six of the 11 trophies. Adina Vineyard and Olive Grove took home two of the major awards - Best Tapenade or Olive Spread of Show and Most Successful Exhibitor of Show - while the overall Best EVOO of Show award went to Victorian producer Myrtlevale Olives, and the trophy for Best EVOO of Show produced in the Hunter Valley was awarded to Shalumar.

Hunter producers also dominated the table olive competition, with both the Best Table Olive of Show and Best Table Olive from Hunter Valley Fruit trophies awarded to Twin Trees.

“A most challenging year”

Convenors Alan Smith and Steve Mitchell said the 2021 Show was a hard-earned success, entailing complicated logistics in “a most challenging year”.

“The day after announcing that the show would be held, Sydney went into lockdown. We had committed to the event so we soldiered on,” they said.

“Gradually COVID conditions eased in

judging process, necessitating the attendance of a COVID safety officer and separate table olive entry packs for each judge, among other considerations.

“But thanks to the professionalism of our judges and the outstanding efforts of our team of volunteers, judging day was a well organised, COVID-safe affair and a tribute to everyone involved.”

Judging comments

Elizabeth Williams of Milbrodale Farm was all smiles about the Bronze medal awarded to her Frantoio EVOO.

NSW, however we were forced to defer the judging day by six weeks. In the meantime all entries were stored at 16 degrees. A number of entries also got caught in Australia Post delivery delays, with one exhibitor sending a second set of entries, but all entries eventually did turn up.

“Then travel restrictions meant a number of our usual judges were unavailable.

Fortunately Mike Thomsett, Dr Soumi Paul Mukhopadhyay and Abhijit Paul made themselves available at short notice and we were able to assemble strong, diverse judging panels.

“The COVID rules also complicated the

10 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Olive Oil Head Judge Mike Thomsett described the 2021 entries as “an array of outstanding award-winning extra virgin and flavoured oils” which showcased the best of industry production.

“The extra virgin oils this year were fresh, full of lively floral, fruity and grassy aromas, with transfer to the palate of freshness delivering often complex varietal character,” he said.

“Flavoured oils that were able to marry the fresh underlying oil with a balanced flavour profile displayed creative and useful blends.

“Congratulations to all the award-winning producers who have been recognised for their outstanding effort in producing these beautiful oils. Well done!”

Table Olives Head Judge Steve Mitchell led the assessment of 17 entries across four classes.

“Four were awarded Gold medals and five received Silver medals, indicating an overall high standard of entries,” he said.

“Most exhibits were well presented, with

News - Awards

Fans for life

Proudly accepting the trophy for Most Successful Exhibitor of Show were Sue Turner, Steve Smith and Scott Clifford from Adina Vineyard and Olive Grove.

2021 Hunter Olive Show Major Awards

very few skin blemishes apart from some minor shrivelling in some large green olives.

Olive flesh textures were very good across all classes: generally medium firm to firm, crisp and crunchy in the green olives. It is particularly pleasing to experience this in the black olives, which can often prove difficult to prevent over-softening during processing.

“Olive flavour and tastes were generally well balanced, though some green olives exhibited residual bitterness that indicated more time in the pickling barrel would have been worthwhile.

“In the tapenade class, the winning entry was a very good example of a traditional tapenade, with a good appearance and a nice flavour balance.”

Results catalogue

For more information and the full list of entry results, download the 2021 Hunter Valley Olive Show Results Catalogue from the Hunter Olive Association website - www. hunterolives.asn.au – under the Annual Olive Show dropdown.

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Arolyn Grove’s Sonya Seymour was thrilled to take home both a Silver medal and Best of Class award.

Hunter Bottling Company Trophy for Most Successful Exhibitor of Show: Adina Vineyard and Olive Grove (Hunter, NSW) Olives NSW Trophy for Best Extra Virgin Olive Oil of Show: Myrtlevale Olives (VIC) Adina Vineyard and Olive Grove Trophy for Best Extra Virgin Olive Oil of Show from Hunter Valley Fruit: Shalumar (Hunter, NSW) Ace Ohlsson Trophy for Best Infused Oil of Show: Fedra Olive Grove (NSW) Modern Olives Trophy for Best Table Olive of Show: Twin Trees (Hunter, NSW) Olive Centre Trophy for Best Table Olive from Hunter Valley Fruit: Twin Trees (Hunter, NSW) Olives NSW Trophy for Best Flavoured Table Olive: Olives from Broke (Hunter, NSW) Hunter Bottling Company Trophy for Best Extra Virgin Olive Oil from Fruit from NSW excluding the Hunter Valley: Arkstone Olives (NSW) Olivegrower & Processor Trophy for Best Extra Virgin Olive Oil from Tasmanian Fruit: Glendale Olives (TAS) Olivegrower & Processor Trophy for Best Extra Virgin Olive Oil from Victorian Fruit: Myrtlevale Olives (VIC) Plasdene Glass-Pak Trophy for Best Tapenade or Olive Spread of Show: Adina Vineyard and Olive Grove (Hunter, NSW)

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Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 11

News - Awards

AIOA … Promotion, promotion, promotion Consumers love award-winning products. So do retail buyers and high-end food service professionals. They want to buy them and most will pay a premium, especially when the medals and/or trophies are from a competition as prestigious as the Australian International Olive Awards (AIOA). They just need to know about your win and then you’re already ahead of the field.

AOA promotion

Which is why the AOA, as competition organisers, seize every opportunity possible to promote each year’s AIOA winners and their high-quality, award-winning products.

It starts well before the official Awards presentation, with the announcement of the medal winners via email and the opportunity to purchase medal decals to use on packaging and digital media.

Delivery of medal certificates happens as soon as the post can get through, so winners can get them framed or scanned and displayed to ‘shout-out’ their win.

The Gala Awards Presentation (whether a physical event or ‘live online’ as in recent years) provides great peer promotion, making sure everyone knows who won and what. This official announcement of results is backed by a media release sent to local, state, national and international outlets, both online and print-based, with particular emphasis on food and lifestyle communicators.

At the same time, the organisers ensure that the annual AIOA Results Book gets distributed far and wide, providing even more detailed information on both the competition and the award-winning producers who excelled in the judging.

The winners are also celebrated throughout the year in our industryowned communications, the Friday Olive Extracts e-newsletter and Olivegrower & Processor print journal (both with subscribers across the globe), on the Australian international Olive Awards website, and via other media opportunities. In addition, medal and trophywinning products are featured in promotional tastings and judges’ training throughout the year, providing even wider opportunities for recognition of producers’ products and brands.

Producer ‘tools’

All of this provides AIOA-winning producers with a range of readymade ‘tools’ to promote their wins and market their brands: • AIOA Results Book – display a hard copy in your farm shop or farmers market stall; announce your win on social media and send a link to the downloadable version; provide a link to existing and potential retail and food service customers to celebrate your win; • medal and trophy certificates - display in your farm shop or farmers 12 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

2022 Australian International Olive Awards - Save the dates!

The dates have already been announced for this year’s Australian International Olive Awards (AIOA). The country’s most important and prestigious olive competition, the AIOA is now also a major event on the international calendar, judged by experts in six countries across the globe and gaining winners outstanding recognition and marketing benefits.

It’s a ‘must-enter’ event for all EVOO and table olive producers, so add the dates to your diary and get your entries in as soon as they’re ready: Entries open: 1 June 2022 Entries close: 26 August 2022 Medal winners announced: 3 October 2022 Awards Dinner: 14 October 2022, in conjunction with the 2022 AOA National Olive Industry Conference & Trade Exhibition – Devonport, Tasmania More information: www.internationaloliveawardsaustralia.com. au or email Competition Convenor & Chief Steward Trudie Michels at aioa@australianolives.com. market stall; take a photo and upload to social media; add to your website, brochures, etc; • medal decals – display them on your winning products (just those which actually won, of course!); add to your social media pages and website; add to current marketing material for those products – e.g. retail/food service information; • trophies – display them in your farm shop or farmers market stall; take a photo and add to your website and social media pages; add to current marketing material for those products.

Opportunity knocks

They’re all there for winners to utilise and, except for a production cost charge for the medal decals, they’re all free.

So don’t miss the opportunity to ensure your AIOA win provides maximum promotion of your high-quality products and success for your business. Grab the ‘tools’ which work for you and make sure the news is out there!

yellow and green and black. The olive and leaf are made from a gradient of green. The background is white. If the logo moves to one colour, the entire logo must be black or white. Do not use unauthorised colours.

News - Awards

Use of AIOA medal decals A medal decal on your award-winning product is a fast road to increased sales.

It tells people your EVOO, flavoured oil or table olives have been judged as being seriously good - or in the case of Gold, exceptional.

However, with our industry on a continuing mission to ensure consumer trust in our products via labelling integrity, there are strict guidelines on the use of medal decals that it’s important all producers adhere to. They’re pretty straightforward but unfortunately, it seems not everyone is taking note, so here’s a reminder.

Medal decals can be used: • ONLY on the specific product* which wins that award; • ONLY on the specific product of that harvest year. *If a winning product is changed in any way (e.g. flavouring added), it is no longer eligible to carry the medal decal.

So, if your 2021 harvest Frantoio EVOO from your own grove won a Gold medal, grab yourself some Gold medal decals and make sure potential purchasers know that that EVOO won Gold. But: • DON’T use the decals on any other of your products; • DON’T use the decals on your 2020 or 2022 Frantoio EVOO; • DON’T use the decals on a separate 2021 harvest Frantoio EVOO made with fruit from another grove or partner grower.

AIOA winners are also specifically guided by the following clause in the Conditions of Entry: "By entering this Competition, Medal recipients agree that only the specific Entry that received the award can have any reference to that award on the label or container."

Buying-in ‘top-up’ products

While not condoned from a ‘truth-inlabelling’ perspective, it is known that some producers buy in ‘top-up’ product from others when their sales outpace their production.

If you run out of your award-winning product and buy in additional product from another producer to sell under your own label (again, a practice not condoned by the AOA), that product cannot carry the medal decal as it is not the specific product which wins the award.

UNACCEPTABLE USE AND APPLICATIONS Do not alter the medal artwork or logo in proportion or colour. Below are some examples of unacceptable presentations:

DO NOT outline the logo.

DO NOT modify the proportion of the artwork.

DO NOT modify the year on the medal artwork.

DO NOT make changes or additions to the artwork.

The AIOA further reserves the right to withdraw the right to use the artwork–– and/or decals at their discretion, should the exhibitor participate in behaviour or become associated with anything or situation which the AOA feels does not align with AOA principles. This includes but is not limited to unethical conduct, misleading behaviour or any other behaviour the AOA considers brings the AOA into disrepute.

Safeguarding the integrity of the Australian International Olive Awards is of immense importance to the Australian Olive Association. The AOIA reserves the right to randomly audit the use of the award decals and If you’re not sure about decal usage, you can check the Australian International Olive Awards artwork.

Logo and Medal Decal Guidelines, available to download on the AIOA website – www.internationaloliveawardsaustralia.com.au.

For more information or clarification on Australian International Olive Awards logo and medal decal

guidelines please contact the competition convenor on aioa@australianolives.com.au or the AOA secretariat secretariat@australianolives.com.au.

Random checks

That way your win will provide ongoing promotional value into the future, without AIOA entrants should be aware that -End of Documentproducts are randomly checked and misleading consumers about the accolade compared with winning samples to ensure status of your current products.

PO Box 3012, Allambie Heights LPOin terms T of E L E Pongoing HONE EMAIL ABN industry best practice Allambie Heights NSW 2100 78606145 secretariat@australianolives.com.au 57 072 977 489 quality and labelling veracity.+614There are 3Likewise for OliveCare® certification logos consequences for producers found to be And please remember that the same rules marketing outside the guidelines above, apply for OliveCare® certification logos, including the risk of exclusion from entry into which can only be used on the specific future competitions (and therefore future product for which information has been medal/trophy wins). provided and certification gained. In other words, last year’s certification is not valid for this year’s products.

Future promotion While you may not win medals every year, and therefore have new decals to display More information on your products, you naturally want to We hope this has made it pretty clear let consumers and other buyers know into but if you’re still not quite sure about the the future that you make award-winning appropriate usage of competition or EVOO or other olive products. You can OliveCare® certification logos on your make your decals work for you there via your products and marketing, you can contact website and/or farm shop/farmers market AOA CEO and OliveCare® Administrator stall promotional materials.

Michael Southan – E: olivecare@ If you’ve won medals or trophies in previous australianolives.com.au or M: 0476 760 160 years, sing it loud and proud with a listing - and he’ll help with clarification. and/or photo showing what you’ve won for which products in which years – something like the examples above.

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

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 13

Olivegrower profile – 2021 AIOA Champion

Rochford Hall owners Paul, Chris and Richard Lovell with their double Champion award-winning Koroneiki EVOO.

Rochford Hall Champions Tasmanian quality Rochford Hall owners Chris and Paul Lovell are rightly proud of the quality of Tasmanian produce, recognised as among the world’s best. Which is why they’re even more proud to have been awarded the trophy for Best Tasmanian Extra Virgin Olive Oil at the 2021 Australian International Olive Awards (AIOA).

The trophy was one of two Champion awards for Rochford Hall’s Koroneiki, which also took the class trophy for Champion Medium Extra Virgin Olive Oil from a field of 84 medal-winners. The monovarietal received a judges’ score of 94/100, achieving the thirdhighest point score across all classes of the EVOO Competition.

Background

Like many boutique olive growers, the Lovells came to olives from very different backgrounds. Paul ran the family’s food wholesaling business, while Chris was a registered nurse specialising in perioperative and anaesthetic care. The business was sold and Paul now manages the Rochford Hall property along with other business commitments, while Chris still nurses on a casual basis.

Chris said they bought their six acre property at Kellevie, in southeastern Tasmania, in 2003 “as a hobby”. It was just land with a little cottage, so there were some big decisions to make as to its future.

“We had no idea what we were going to do with it but Tasmania is known for its wines, so we thought vines perhaps? We looked at a few options,” she said.

“Paul did some research and found an olive grove in the region which was really good, so we eventually decided to go with olives.

It seemed like they’d do well and they’re good-looking trees, so we knew they’d lift the property visually. And we weren’t really olives and EVOO people but as we learned more about EVOO goodness, we knew it was a great idea.

“We were able to get the trees from the other grove owner, who

14 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

advised on varieties which would suit the soil and for EVOO not table olives, and we planted the front grove of 240 trees in 2007. They’re mainly Koroneiki, plus some Frantoio and Arbequina as pollinators.

“Planting of the back grove followed in 2012, mainly Picual with Picholine and Arbequina pollinators, but the Picual grew too large and we eventually had to take every second tree of that grove out. So our original 500 trees is now a more manageable 325 trees.”

Early success

In 2013 the Lovells had the second “proper” harvest from their front grove, producing 48 litres of Koroneiki EVOO. They entered it into the Tasmanian Royal Agricultural Show (RAS) and won Gold - plus Champion Oil of Show. Pretty good for their first competition entry!

The 2015 harvest was another good one and they entered both of their oils into the RAS, gaining the competition’s top scores of 95 and 96 respectively. They also entered that year’s AOA-run national competition, where the Koroneiki won the trophies for Champion Delicate EVOO and Best Tasmania EVOO. The biennial award run continued in 2017, this time with the Picual taking Champion Oil of the RAS Fine Food Awards, only faltering with the very low 2019 harvest when they “didn’t have enough to enter anything”.

2020 clean-up

The 2020 harvest was another disappointingly small yield, Chris said, prompting some big work in the grove.

“The winds wiped out pollination and we had very little rain, so there was hardly any fruit,” she said.

“So that June we removed every second tree in the back Picual grove, to allow sun in and clean up soot on the trunks. They’d just gotten too big and the lack of sunshine and airflow was affecting

Olivegrower profile – 2021 AIOA Champion

the tree health. We’re getting better crops since we did that.

“Then we had so much winter rain, which cleaned the leaves and provided natural nitrogen.

It was just what they needed and the 2021 crop was really good fruit.

“When we processed it you could tell it was really, really good oil too. We couldn’t believe the clarity, and knew this one had to go into the Australian International competition. Getting two champion trophies was still a fantastic surprise, though.”

Rain and regime

The Lovells believe the quality of their winning oil is partly down to nature and partly to nurture.

“The end of 2020 rains really cleaned the trees, allowing them to bud and flower well,” Chris said.

“And the timing of Paul’s natural sprays, Seasol and copper kept the trees really healthy. He measured that really well; knew when he had to do everything and did it. I’ve told him to do it all Purchased with only the original 1878 cottage, the Rochford Hall property now has two olive groves, Villa Rochford accommodation and a function barn. again this year!

“Other than the spray timing, it’s probably just luck - with the rain it is, obviously. But we do try and make sure the trees are clean, and the timing of the picking is across the property, including harvesting, pruning and generally also really important.” looking after the trees,” Chris said.

“There’s a weekly schedule, including mowing once a week, and Grove maintenance Paul sprays fertilisers at the appropriate times. We don’t do any weed As is ongoing grove maintenance, with a schedule created over spraying, though, just brush-cut under the trees. And pruning is a years of practice and a grounding of good advice. big job, especially with the Picual. They can get sooty so you have “We have a couple of retired friends who help us with work right to make sure they’re very open - wine glass like – to keep them clean.

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Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 15

Olivegrower profile – 2021 AIOA Champion

The good, the bad … and good advice We asked the Lovells what they love best about being olive growers and EVOO producers, what they don’t like about it, and what advice they’d give ‘newbies’ to the industry?

“We love being able to provide a top quality, healthy product for consumers. Also that the trees are a very attractive part of our property. And at harvest we have family and friends all coming together, which is a lot of fun.

“There’s nothing we don’t like about working with the olive trees. It’s not a money-making venture but the satisfaction of having a quality product far outweighs that. And being able to give our EVOO to the guests in the villa as part of their stay, that’s precious.

“As for advice: from Tony and Carol, don’t plant the trees too close. Always get advice from existing growers and join your state or regional organisation.

“Go to field days, look, listen and see what people do.”

“We really learned what to do through trial and error. When we started Paul did a lot of research and went to field days and Tasmanian Olive Council meetings, where he could talk to other growers.

“We also got a lot of information in the early days from Tony and Carol O’Neill – they were our mentors, and Paul would ring and ask when we had a query. They taught us a heap, and also processed our oil every year until they sold their business.

“We now get our fruit processed at Lentara Grove in Launceston.

They’re really precise, clean and organised, and we wouldn’t go anywhere else.”

Value-adding

Since planting their first vines, the Lovells have added a string of value-adding elements to the Rochford Hall property, helping to support business viability in those low-season years.

“In 2016 we built the Villa Rochford accommodation. It’s natural and rustic in style, with lots of bespoke Tasmanian oak,” Chris said.

“We got enquiries about weddings, so we built a reception barn and The Scullery for caterers, and then we opened up the front olive grove and built a platform for wedding ceremonies.

“It was a big learning curve, as we had to learn how to do everything - from set up to running and handling staffing, etc - and except for during the COVID lockdowns, it’s kept us pretty busy.

“So now we do country rustic style weddings, manage the villa accommodation, I work casually – generally a lot or nothing – and look after three grandchildren, plus we look after the olive grove.”

Markets: quality not quantity

There’s also, of course, the job of selling their oil, although Chris says their very small production means this is less of an issue than for many producers.

“We’ve been marketing the two oils but with fewer trees and less fruit, this year it’s just the Koroneiki,” she said.

“Our production was 175L this year, in 2017 it was 214L and in 2016 we got our maximum of 257L. We won’t get back to that but we’d rather have less quantity and better quality.

“We do it in 250ml bottles and one litre tins, and sell quite a bit to a local restaurant, Van Bone, which focusses on regional produce.

Also to a couple of local stores, but we don’t have enough product for the big IGAs. “We also get sales by word of mouth and through our villa accommodation - guests get a small bottle as part of their booking and there is stock there for purchase. They like to be able to take something home to remind them of their holiday.”

16 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

At just three years old, granddaughter Chloe Olive Boon (with her Dad Chris Boon) is already a passionate helper in the grove.

Winning formula

The Lovells said that being named Champion at the Australian International Olive Awards has given them faith in the way they run their grove and produce their oil.

“Being recognised as Champion in two categories is a big thing for a small EVOO producer,” Chris said.

“It makes us extremely proud of our little olive grove and what we’ve been able to achieve with the product; it tells us that hat we are doing is correct and we’ve perhaps got onto something that’s the right formula.

“We are also very proud to represent Tasmania and wave the flag at such an esteemed Australian/International quality competition.”

The value of competition

Chris said they also believe that quality competitions like the AIOA are vital to growers and the industry.

“I think it’s paramount because it makes you focus on what you have to do. If you got a score that’s not up to scratch, you know that perhaps you have to get a horticulturalist in to help you improve – or at least take a long, hard look at what you’re not doing well.

“I think the AOA is fantastic in the way they set the standards and the criteria for the competition. It’s an international award and it’s the benchmark for the states and all the producers.

“And the marketing benefits are absolutely amazing. At Van Bone they love being able to tell people about our awards and people are asking where they can buy the oil, so now they’re selling it as well.

“That’s why we never want to go big. It’s the smaller places where your story can be told and your product really means something, rather than just getting some random EVOO bottle off the shelf.

“Consumers hear about the awards and say ‘Oh my gosh, we’d better buy some’!”

More information: www.rochfordhall.com.au.

®

2022 Entries open

Showcase your EVOO, flavoured oils and table olives to the world!

1 June – 26 August Don’t miss out

2022

•

• • • •

2022

2022

Global EVOO appraisal by expert judges: » International judging panels in 5 countries » Australian judging panels in 5 states All EVOO, Flavoured Oils 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

2022 Australian International Olive Awards Schedule

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

“The AIOA is absolutely paramount to the industry.

It allows people to show that their products can compete with the best around, and gives you so much confidence in what you’re doing.

“It also affects sales. You put on an award sticker 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 proof of that quality.”

Barry and Anne Sander, Tarralea Grove

Entries open: 1 June 2022 Entries close: 26 August at 5pm CST Post deadline: Australian entries 5 August Results announced: 14 October 2022 Full details & entry forms: www.internationaloliveawards.com.au

Olive Awards

www.internationaloliveawardsaustralia .com .au

2021 Australian International Olive Awards winners

2021 Village Olive Press harvest team (from left) Murray Baird, Rosemary Baird, Allen Baird, Stuart Baird, Fiona Baird, Fer-Lene Ooi, Barbara Baird, Carol Wallace (+ Adam Smith, taking photo) – Grindelwald, TAS • Silver - Village Olive Grove Late Harvest • Bronze - Village Olive Grove Early Harvest

John Fielke, AG-IQ Australia Olive 1 More – Gulfview Heights, SA • Gold - Olive 1 More Medley • Silver - Olive 1 More Kalamata

Ian and Sylvia Buchanan, Jandra Olive Farm – Eurobin, VIC • Gold - Jandra Olive Farm EVOO

Anne and Robert Ashbolt, Ashbolt Farm – Derwent Valley, TAS • Gold - Ashbolt First Harvest

18 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

2021 Australian International Olive Awards winners

Zefferino F. Monini, Monini SpA – Spoleto, Italy • Silver - Monini Granfruttato EVOO • Bronze - Monini Classico EVOO • Bronze - Monini Organic EVOO

Robert Pearse, Olive’s Olives – Edgecombe, VIC • Bronze - Olive’s Olives Whole Table Olives

Westerly Isbiah and Robert Armstrong, Alto Olives – Crookwell, NSW • Gold - ALTO VIVIDUS • Silver - ALTO Robust • Bronze - ALTO Misto

Geoff Treloar and Jenny Masters, W2Olives – Wagga Wagga, NSW • Gold - W2Olives EVOO • Gold - W2O Basil Agrumato

Bruce Spinks and Joo-Yee Lieu, Wollundry Grove – Brucedale, NSW • Gold - Wollundry Grove Olives Distinctive Flavour • Gold - Wollundry Grove Delicate Flavour Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 19

Olivegrower profile – 2021 AIOA Champion

The Arkwright Estate team with their eye-catching mobile marketing tool, the Kalamata Kruiser: (from left) Andy Young, Brian Swanson, Amanda Arkwright and Richard Arkwright.

Patience the key to Arkwright Estate’s champion Kalamata Arkwright Estate Master Pickler Brian Swanson has spent 37 years in the olive industry, many of them honing the craft of table olive production. Last year he ticked one of his big career boxes, winning the Champion Kalamata award at the Australian International Olive Awards (AIOA). In a change of format from our usual Olivegrower Profiles, Brian tells us his own olive story and what the AIOA win means to him and the Arkwright Estate business.

Brian Swanson

Introduction to olives

I have been involved in the olive industry since around 1985, when I stumbled across an old olive grove in McLaren Vale SA while looking for seasonal work and was offered a job handpicking Kalamata olives.

I liked the carefree lifestyle of harvest work, having previously picked oranges in Israel, tobacco in Canada and grapes in Mildura, but working in an olive grove was something special. To be able to take a fruit which is totally inedible from a tree – it tastes terrible!

– and be able to transform it into something incredibly delicious I found amazing.

And olive oil – you take a look at an olive the size of a pea and then look at a jug of fresh golden fragrant olive oil, and you’re tempted just to drink the lot. But how does it happen? The transformation …

Early industry days

I was fortunate enough to begin my olive journey in the last years of the ancient mat press technique. There were only two presses in the entire region, and there were not many olive growers. People and restaurants generally didn’t use olive oil then – they didn’t know how or why. They cooked with Sunday

roast fat leftovers, margarine, butter and vegetable oil.

My fondest memories of that era is the smell of slightly warmed, freshly crushed olives spread on the woven mats (still cold pressed) to separate the oil from the pomace, then pressed and put through the centrifuge.

Then magic: out comes the olive oil – the aroma, the warmth, the smell, the taste - and the smiles!

Opportunity to learn

That particular olive grove was established in McLaren Vale in the 1960s by a couple of Greek mates, Emmanuel and George.

Emmanuel (Giakoumis) was managing it when I turned up but suddenly retired the next year.

The new owners appointed Aussie manager Norm - but who was going to make the oil and pickle the olives? I put up my hand and said “I think I can”.

So there was much to learn. The Australian industry was still in its infancy - or dormancy at the time. Only the Mediterranean migrant families had a handle on it, and I learned so much from Emmanuel and them. They were always so willing to share their knowledge and their culture.

20 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Brian’s Olives …

I then opened up my own store, The Olive Shop (also known as Brian’s Olives), in the main street of McLaren Vale, which I operated for 14 years. During this time I sold olives and olive related products, offered free tastings of both olives and olive oil, and also ran education and appreciation sessions.

After 14 years of running the shop I closed it down and was doing smaller scale pickling from my shed at home, supplying a small number of local retailers and restaurants. I was looking down the barrel of retirement when a lifelong family friend and his wife approached me to lament about not being able to get a hold of my olives anymore.

… then Arkwright Estate

Those friends, Richard and Amanda Arkwright, talked me right back into it a few years ago and we joined forces.

They share my passion about continuing to supply our friends and customers with world class Kalamata olives of the highest standard - and here we are today, winning an AIOA Champion of Class award!

My official title is that of Master Pickler and in 2020, Andy Young came on board as our Sales and Account Manager (as well

Olivegrower profile – 2021 AIOA Champion

as delivery driver) to continue our dream of taking our olives far and wide.

Australian International Olive Awards - Arkwright Estate Traditional Kalamata

Grove ‘secrets’: care, climate and soil

Our grove is located at the corner of Main South Road and Flour Mill Rd at Aldinga, right at the big Aldinga roundabout. The grove itself is around 23 years old, the trees having been planted in 1999 by Jim Tsimiklis and named in honour of his village Koroni Bay in Greece. The trees themselves look quite similar to those of neighbouring groves which are much older, however, and have been lovingly looked after since establishment.

We have approximately 2500 trees on 15 hectares. Half are Koronieki for oil production and the remainder are Kalamata for table olive production.

We are blessed to be situated in the ideal climate for olives, often described as the closest climate in Australia to that of the Mediterranean. There are coastal sea breezes in summer and moderate winters with no frost or snow, and reasonably consistent falls of rain as required.

The soil is beautiful and fertile with underlying limestone. In the early postestablishment years of the grove many tonnes of chicken manure were applied to assist in development.

We undertake a heavy prune on the trees

2021 Competition • 90 points: second highest scoring table olive • Gold medal • Champion Table Olives Class 14 – Kalamata • 2020 Competition • 87 points: third highest scoring table olive • Gold medal 2021 AIOA judges’ comments “Rich dark purple in colour. Shape and size are attractively consistent with no blemishes. Active refreshing aromas that transfer to palate. Salt present with underlying flavour that lasts well into aftertaste. Balanced acidity and salt. Refreshing and inviting with a long lingering finish. Delicious.”

in 2020 and 2021, and in particular being awarded the title of Champion Kalamata in 2021, has just ticked every box for us and confirmed that we are on the right track.

We are truly humbled by these awards, as we feel that they reflect exactly who we are, what we have achieved and where we want to go from here - to be the best table olives produced in Australia.

What makes our olives the best?

every two or three years. When visiting a grove in Greece once I was told that after pruning you should be able to "throw your hat straight through the tree"!

To answer that I would have to say obviously the geographical climate, the soil and the farming practices. But number one would be our combined passion to produce and supply the tastiest and most loved Kalamata olives in the world!

There are, however, many factors that can disrupt a good season, not all climatic or geographical. Quality control is paramount but what makes a top-class Kalamata olive is first and foremost patience. It is a slow process to achieve the best: we use the slow ferment approach, which must be monitored in a timely manner, with critical notes taken of every step as well as regular tasting and monitoring of temperature. The best things come to those who are willing to wait!

Ticking medal boxes

‘Kruising’ the market

Winning back-to-back gold medals at the Australian International Olive Awards

Since Andy came on board with us to handle sales, we have grown from supplying

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Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 21

Olivegrower profile – 2021 AIOA Champion

Introducing Olivemite While product quality is undoubtedly the most important element of brand success, the Arkwright Estate team know that in a competitive retail climate, you’ve also got to get your marketing right.

And one of the best ways to do that is with a signature product providing a point of difference from the rest.

For Arkwright that’s Olivemite, Brian’s ‘baby’ and their highest selling product.

Sales manager Andy Young said Olivemite “doesn’t have anchovies and capers, so it’s not a tapenade”.

“It’s an olive spread that is way more versatile than tapenade - you can use it on pizzas, as a dip or even spread it on toast in the morning,” he said.

“It’s got the consistency and texture of a luscious jam and a little goes a long way like Vegemite, you don’t slather it on thick. It’s also one of the healthiest spreads you can eat.

“Brian’s been making it for years and it’s our biggest retail seller - we sell more Olivemite than olives. We also sell it in bulk to restaurants, as it’s got such diverse uses and they get the olive flavour without having to chop.

“People are increasingly getting their local stores to stock it because they love it so much, so it’s a really important part of our marketing strategy as it opens the door to our olives.

“It’s also a real point of difference in the retail market. There are a few olive spreads out there but there’s nothing like Olivemite.”

Brian ‘stumbled’ into olives in the 1980s as a picker and has watched, learned and practiced his way to Master Pickler status.

a small number of customers to now almost 150. Andy is on the road all day every day driving around in the Kalamata Kruiser (often mistaken for the A-Team van) and delivering to a wide range of customers – everything from cellar doors and restaurants to fruit and vegetable outlets and continental delis, as well as butcher shops and bakeries.

In addition, our delicious olives are now served on the menus of some of the most loved and awarded restaurants in and around Adelaide and SA, with a number of well-known SA culinary identities choosing to serve Arkwright Estate olives on their menu over every other olive brand.

We have also recently been contacted by some very large and influential interstate

Brian’s quality control is meticulous, with every olive checked before pickling begins.

food suppliers who are keen to discuss the potential of partnering with Arkwright Estate into the future: we’re really excited about the potential of that.

Local support

Since the start of the COVID-19 pandemic, we have found that many Australians have made the decision to support Aussie producers in greater numbers - more so than perhaps they may have done in the past.

They are wanting to know more about the background of the products they are purchasing and when they learn about the history of Arkwright Estate and our olives, they’re even more keen to support us.

22 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Awards open doors

Winning the Champion Kalamata award at the 2021 AIOA has opened even more doors for us and since the announcement of the winners we have been receiving more and more contact from people wanting to try our olives, and to find out where they can be purchased in their own location.

Entering our olives into the awards in both 2020 and 2021 was one of the best choices we have made and we look forward to continuing this winning relationship moving forward - there’s one more box to tick: AIOA Best Table Olive of Show!

More information: www.arkwrightestate.com.au.

THE LATEST UPDATES ON R&D WITHIN THE OLIVE INDUSTRY | MARCH 2022

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.

Early detection key to olive lace bug control OLB lives on the underside of leaves out of direct sunlight, and both adults and nymphs are sap-suckers.

All images courtesy Dr Vera Sergeeva.

Many olive growing areas have seen substantial rain throughout spring and summer 2021-22. While that means full dams and plenty of water for trees and fruit, the accompanying mild and often humid conditions have reportedly also resulted in a greatly increased incidence of pests and disease.

One of the most significant issues is olive lace bug (OLB), which has caused substantial tree damage and crop losses in many affected groves.

While on the increase across the country, OLB is not a new pest to olive growers and we do know how to control it. So here’s a timely reminder

of the basics, and a heads-up on the industry resources available to help you get on top of the crop-destroying critters in the future.

OLIVE LACE BUG, Froggattia olivinia Size: adults 3mm Biology: an Australian native species recorded in NSW, Queensland, Victoria, SA, WA and most recently Tasmania. Adults are mottled brown.

There are two to four generations per year. Spiny nymphs occur in clusters on undersides of leaves; the first generation commonly emerge from leaves in spring.

Damage: 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 have been recorded; green lacewings have been observed predating on lace bug nymphs, and spiders on adults. Birds may also be predators. The native green lacewing Mallada signata is commercially available, and some growers have released it in their groves.

2

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

OLB management Effective control of OLB relies on early detection and early, effective use of insecticide sprays. Grove management practices also play a part in controlling outbreaks and reducing damage:

be methodical: monitor your grove

regularly and count numbers.

Know when they’re increasing and treat the outbreak early;

if treatment is required, lace bug

can be targeted by judicious use of insecticides. Several, including pyrethrum, potassium soap and horticultural spray oils, may be organically acceptable inputs and are kinder to beneficial insects;

sprays need to be targeted

at young nymphal stages, so monitoring for nymphal hatch especially the first generation in spring - is important;

horticultural spray oils and some other products depend on the spray fully “wetting” the instars and insects. As they live on the underside of olive leaves,

the spray equipment must be set up carefully to saturate the undersides of the leaves right across the tree;

opening up tree canopies exposes nymphs to greater likelihood of dehydration, and also allows access of sprays targeted against them.

And remember that stressed trees are more susceptible to lace bug attack, so maintaining healthy trees assists in management of this - and other - pests.

Resources available The AOA has compiled a wealth of resources to assist with pest and disease management, all of which are available for growers 24/7 via the OliveBiz website. Most are outputs from the olive levy-funded Integrated Pest & Disease Management (IPDM) project, led by horticultural expert Dr Robert Spooner-Hart of Western Sydney University.

Whether you need a refresher, or are new to your grove and the industry,

they provide a comprehensive reference library of industry-specific information and management recommendations on identification and control of common olive pests and diseases.

Here’s what’s available:

IPDM project Fact Sheets: 1-2 page summaries of information on nine specific topics: Black scale, Olive lace bug, Weevils, Anthracnose, Peacock spot, Cercospora leaf mould, Wood rot and dieback, Exotic pests and diseases, and Olive chemical options for key pests and diseases;

IPDM Online Tutorials: nine

tutorials providing up to date information on IPDM, Monitoring and Biosecurity, as well as key pests and diseases: Black scale, Olive lace bug, Apple weevil, Anthracnose, Peacock spot and Cercospora leaf spot;

Videos from the Roseworthy, SA IPDM Field Day;

Olive IPDM Best Practice Manual

3

Loss = opportunity AOA CEO and OliveCare® administrator Michael Southan said that, while the losses from OLB are disappointing, he hopes that they’ll spur some growers on to do long overdue rejuvenation work on their groves.

“It’s never easy when it happens but there’s generally a silver lining to a pest or disease incursion,” he said.

“In this case, those who have had crop losses can use the opportunity to prune heavily and open up their trees for light and air. It’ll help with control of the lace bugs, and also provide a boost to tree health and productivity in coming years.

Field Guide to Olive Pests, Diseases and Disorders in Australia.

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

The resources listed above are outputs from the R&D project An integrated pest and disease management extension program for the olive industry (OL17001), funded

by Hort Innovation using the olive industry research and development levy and contributions from the Australian Government. Additional support for the IPDM Field Days was provided by the Australian Olive Association.

You’ll find them all on the OliveBiz website – www.olivebiz.com.au – under the Projects dropdown.

There’s also more invaluable information on biosecurity best practice and monitoring for pests and diseases on pages 47-48 of this edition.

Found something scary in your grove? Or just not sure?

“And for those who are not confident about pruning, the coming Riverina Healthy Soils Field Day is ideally timed: the program includes a hands-on pruning demonstration, with the chance to learn exactly how it’s done.”

For full details on the Field Day, and to register, go to www. olivebiz.com.au – Events – Calendar – 2022 Soil Field Days.

4

What the olive levy does and why it’s good for the industry Michael Southan, CEO Australian Olive Association For many Australian olive growers the 2021 harvest was a bumper one, and some had a record crop. On a wholeof-industry basis we certainly broke the previous industry production record this year.

That means better cash flow (muchneeded after the last few lean years) and also means that the levy fees growers pay will also be proportionately higher. For some that might be quite substantial, so let’s refresh on what the olive levy does and why it’s good for the industry – and for you as a grower.

Why have a levy?

The national olive industry levy was introduced in May 2013 to support research and development (R&D) into olive production and olive oil processing. The overall aim of that R&D is to assist growers in being more profitable.

The levy system for agricultural products in Australia uses legislation to mandate collection of levy funds from growers at a set rate to support R&D projects which otherwise wouldn’t be funded. The federal levy system is supported by the federal

government and the Australian taxpayer through matching funds, thereby doubling the size of the investment pool and the opportunity for valuable industry R&D. And while growers may feel they’re being hit with yet another ‘tax’, those levy funds must be spent exclusively on R&D focused on increasing their productivity and sustainability.

How is it calculated?

Olives that are produced in Australia and sold by a producer, or used by the producer in the production of other goods, will attract a levy.

The levy for olives is currently $3.10/ tonne. Of that, $3.00 is allocated for R&D under the management of Horticulture Innovation Australia Limited (Hort Innovation) and $0.10 is allocated to Plant Health Australia (PHA) for biosecurity.

Increased levy monies, increased investment Having a price per tonne means that in large production years like 2021, and with the greater value of the total crop, the size of the levy fund will increase. This is good news for the industry because it means there’ll be increased investment in R&D to assist growers to maintain production growth, which in turn is important to grow the industry.

Consumption of olive oil in Australia still well exceeds production, so it’s important that the industry keep investing in R&D to increase production.

What can I see for my levy $$

National field day programs, like the 2021 Healthy Soils Field Days, provide detailed, interactive learning experiences for growers across the country.

The industry levy is providing substantial benefits for producers of all sizes and levels of experience.

Whether you’re a boutique grower who’s just entered the industry or a seasoned producer with a commercial brand, levy R&D projects are offering invaluable information and practice guidance which you can use to improve and grow your

5

The OliveCare® program, the industry IPDM project and ongoing minor use permit work are all levy-funded initiatives which help ensure best practice control of pests and diseases like Anthracnose.

business. Other projects are helping to increase the demand for Australian olive oil through education on its use and benefits.

Here are just some of the projects enabled by the national levy:

the national tree mapping

project is providing new technology to make it easier to collect information and make management decisions;

ongoing field days and webinars

have enabled us to access national and international experts for presentations on olive production, harvesting, processing and storage, exploring best practice methodologies from the grove to the press and the bottle;

a comprehensive Biosecurity Plan for the Olive Industry has been developed and instigated;

the Plant Health Australia

allocation assists in invaluable biosecurity work, and provides a resource for the industry to access should we need to respond urgently to a biosecurity incursion;

National Conferences, integral for

knowledge-sharing, are supported by the levy;

the work of the Olive Wellness

Institute is taking the nutritional and health benefits of olive products out to health professionals, to spread the word;

the food service project provided

The annual AOA Processing Workshop with international expert Pablo Canamasas has resulted in confidence and quality improvements for producers at all levels of experience.

chefs with an outreach program designed to educate trainee chefs on the benefits and uses of Australian extra virgin olive oil;

the industry IPDM project

increased knowledge of sustainable pest and disease management practices focusing on identification and early intervention, and provided a library of resources for ongoing reference;

the OliveCare® program provides a best practice management system to assist growers to be more profitable and sustainable, along with accreditation of EVOO for increased consumer confidence;

minor use permits ensure access to the chemicals needed to produce viable olive crops;

the industry sensory training

project, TasteBook®, increased industry knowledge of the organoleptic qualities of EVOO and table olives, and the practices which affect them.

If we didn’t have a levy …

So you can see we’re making some great gains from our investment and it’s benefiting the entire industry.

The alternative, if we didn’t have a levy, is that growers would find it much more difficult to access the information they need to help them grow and improve. The industry also wouldn’t be anywhere near as advanced as it is now in terms of production and improvements in knowledge and technology.

Want to input on levy expenditure?

The olive industry Strategic Investment Advisory Panel works with Hort Innovation to ensure the best expenditure of levy funds.

If you would like to be involved directly with how your levy funds are spent, put your hand up when a vacancy becomes available on the panel. Alternatively, contact Hort Innovation Olive Industry Strategic Partner Dumisani Mhlanga at dumi. mhlanga@horticulture.com.au to register your interest.

6

Photo Rodrigo Krugner, USDA.

Xylella update - global and local Australia is keeping a close eye on the situation in Europe with the ongoing Xylella fastidiosa outbreak, and the research and lessons that are coming out of their experience.

The outbreak itself remains fairly stable, although the Italian incursion continues to spread further northward. There is also good news there, however, with some growers in infected areas now being allowed to replant and, hopefully over time, return to production.

In other good news, a new incursion through a nursery supply chain in Spain was successfully contained and eradicated. Widespread surveillance and testing procedures led to efficient identification of infected plants, with quarantining protocols and ongoing vigilant surveillance ensuring no spread occurred.

Preparedness planning Australia’s Xylella preparedness co-ordinator, Craig Elliott, updated industry members at the (virtual) AOA National Olive Conference in October.

He reported that our national preparedness continues, however a planned exercise to test the olive industry’s readiness was unable to proceed due to the COVID situation preventing participants travelling to the event.

Craig outlined the current situation, both overseas and locally, and emphasised the importance of all growers having a biosecurity plan.

That plan should cover the steps to take now to be prepared for a worst case scenario, and to minimise the risk of your grove becoming caught up in a pest or disease outbreak.

Ongoing research Craig is tapped into a number of overseas research projects looking at various aspects of Xylella, and attended (remotely, despite the awkward timezone differences) the most recent EU Conference on Xylella fastidiosa, held late last year.

“Our research into potential local insect vectors is therefore continuing and will form a key part of our response strategy if we have Xylella arrive in Australia.”

Craig confirmed that, while Australia is free of the two main insect vectors seen overseas, the Glassy winged sharpshooter (Homalodisca vitripennis) and the Meadow spittlebug (Philaenus spumarius), we do have a number of other spittlebug species and other xylem-feeding insects that may be able to vector Xylella.

Infection tolerance

“There is still a lot of significant work going into understanding the genetics of Xylella,” he said.

Of particular interest to olive growers is the ongoing research into olive cultivars that may show tolerance to Xylella infection.

“This will guide ongoing work to find possible treatments or cures for Xylella infection, and also increase understanding of the role which vectors of Xylella play in the infection/outbreak process.

One project, Searching for olives displaying resistance traits to Xylella fastidiosa subsp. Pauca ST53: experimental evidence and challenges, was presented at last year’s EU Conference.

Control critical “The experience overseas is showing that the ability to control the insect vectors of Xylella is critical to containing an outbreak and key to minimising the impact on at-risk crops.

Commenced in 2015, the project has examined the ability of over 100 different olive genotypes to resist the effects of Xylella infection.

It included olive cultivars from 15 different olive-growing countries, and breeding selections, and utilised both field situations where there were significant levels of Xylella present and also the intentional infection

7 of olive cultivars in greenhouse experiments (GH).

Field trees were tested once a year and inspected for symptoms twice a year. Potted plants in the greenhouse experiment were monitored periodically to assess symptoms and host bacterial colonization.

Results Under field conditions, symptoms usually began on the susceptible cultivars during the third year.

Colonization was detected from the first year (incidence of 4-20%) and then progressed rapidly, reaching values higher than 60% for most of the selections. For a few selections, including Leccino, infections were in the range of 20%-40%.

After five years, shoot dieback/ desiccations were evident on trees belonging to all genotypes under testing, with scores ranging from 1 to 2.5 (on a scale 0-5) on most.

Only a few showed scores <1, including Leccino .5, Maiatica .75 and Toscanina .9. Leccino has proven to be by far the most tolerant to Xf infection and was in fact used as the ‘resistant control’ in the research project.

In the greenhouse tests, symptoms of desiccations could be observed within the three years of observations on the majority of the systemicallyinfected plants, with symptoms appearing at different times postinoculation. Infection rates for the majority of the selections ranged from 50% to 89%.

Conclusion The researchers concluded that “Overall, even if in some genotypes lower incidence of infections and longer asymptomatic periods were recorded, none displayed clear phenotypic traits of resistance (low prevalence, symptoms and bacterial population) similar to that observed in the resistant control (Leccino).

“The data collected from this large screening program showed that the occurrence of genetic traits conferring resistance to Xfp may be very limited in the olive germplasm, emphasizing the need to put in place all measures to restrain and limit its further spread in olive growing areas.”

Control research

at potential biocontrols and bacteriophages, which might make the future in regard to Xf look much more promising.

“There are a couple of projects looking at biopesticides, targeting the insect vectors or the Xylella bacterium,” he said.

“These apply bacteriophages or an entomopathogenic fungus essentially good bacteria or fungi that target or parasitise the Xylella bacteria - and metabolites to protect the plant.

“They are still in their very early days but they certainly show promise. I’m following them as they progress and will keep the industry posted.”

Ongoing projects Craig’s role as Xylella Co-ordinator formally finished in January 2022 but, through an ongoing role with Wine Australia, he will continue to oversee a number of Xylella-related projects.

These are co-funded with Hort Innovation, using the olive industry levy fund to continue vital work with governments and researchers to build Australia’s Xylella preparedness.

Craig said he is also watching a number of projects looking

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8

Professionals getting the olive health message The Olive Wellness Institute (OWI) is making huge gains in educating health care and food service professionals about the benefits of EVOO and olive products.

The latest in a series of evaluation surveys has shown that 92% of health care professionals (HCP) and food service professionals (FSP) engaged with the OWI now believe that EVOO is highly beneficial for general health, with 87% strongly agreeing that there is a role for EVOO in the healthy daily diet and 89% saying that they were very likely to recommend/promote EVOO to their clients/customers.

The results also show a strong increase in recognition of various individual health benefits of EVOO consumption, and of olive leaf extract, along with a better understanding of the difference between ‘EVOO’ and ‘olive oil’ (OO) in terms of healthiness.

The research Conducted over five waves from May 2018 to August/September 2021, the surveys are part of the levy project Educating health professionals about Australian olive products (OL17002/ OL19001).

The research enables ongoing monitoring and evaluation of awareness and understanding among HCPs about the health benefits of olive products, and measures the impact of launching the OWI on key metrics. Engagement with food service professionals has also seen them as an interest segment from 2020.

Key metrics The most recent survey involved a sample of 130 participants from across Australia, 100 HCPs (GPs, dietitians/nutritionists, naturopaths and food scientists/academics) and 30 FSPs (chefs, trainee chefs, cookery students/trainers).

Highlights of the findings include: 92% of OWI engaged

professionals (OWIE) believe that

EVOO is highly beneficial for general health (83% HCP, 72% FSP) – up 18% from benchmark (BM) 78%;

87% OWIE believe that EVOO is

highly beneficial for heart health (80% HCP, 57% FSP) – up 13% from BM 77%;

agree that “Australian grown and produced EVOO is fresher and healthier for you than imported EVOO”, while a heartening 43% (26% HCP, 37% FSP) say they now “know what to look for on a bottle of EVOO to ensure it meets the Australian Standards” – up 153% from BM 17%.

84% OWIE believe that EVOO is

Reward and inspiration

61% OWIE believe that EVOO is

OWI Healthcare Professional Education Manager Sian Armstrong said the results are a reward for the OWI team, and great news for the Australian olive industry.

high in antioxidants (68% HCP, 60% FSP) – up 22% from BM 69%; very suitable for cooking (52% HCP, 52% FSP) – up 15% from BM 53%;

89% OWIE are very likely to

recommend/promote EVOO (82% HCP, 65% FSP) – up 11% from BM 80%;

50% OWIE are very likely to

recommend/promote OLE (48% HCP, 39% FSP) – up 28% from BM 39%.

Discerning the difference …

The results also show that HCPs in particular are increasingly understanding the difference in health benefits between EVOO and other oils.

Only 33% of OWIEs (31% HCP, 37% FSP) now believe that OO is highly beneficial for general health - down 21% from BM 42%, with 56% (36% HCP, 35% FSP - BM n/a) strongly agreeing that “OO is not the same as EVOO as it lacks certain components important for health”.

It’s also great that only 18% OWIE (14% HCP, 32% FSP) now believe that coconut oil is highly beneficial for general health - down 28% from BM 25%.

And significantly, 46% OWIE (44% HCP, 28% FSP – BM n/a) strongly

“We are thrilled with the results of this report, which show the OWI’s work is resonating with health care professionals and helping to increase their understanding and promotion of olive products,” she said.

“It’s great to see awareness of the Olive Wellness Institute increasing, and with it the increasing awareness by healthcare professionals of our key messages - the benefits of olive products on heart health, immunity, cognition and mental health.

“These encouraging results are a great reminder of the importance of the OWI’s efforts, and that they are working. And with flaxseed oil emerging as a new ‘noisy’ player in the market – an oil with terrible stability and a very short lifespan they inspire us to continue our work into the future.”

For additional information on the report, contact the OWI team at info@olivewellness.org.

This Olive Wellness Institute is partially funded by Hort Innovation through the project Educating Health Professionals about Australian Olive Products OL19001, using the Olive Fund R&D levy and contributions from the Australian Government.

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.

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Harvest management

Harvest planning: don’t procrastinate just do it!

At the AOA’s 2020 NSW Healthy Soils Field Day, AOA NSW Director Peter Herborn discussed emerging issues for the coming harvest at Hunters Dream Estate. With the 2022 harvest now only weeks away for many, the information is a timely reminder of the considerations and preparations necessary for a smooth and efficient (note we can’t guarantee ‘trouble-free’) harvest in your grove.

Make a list … and check it off

Peter’s list of harvest planning points provides a comprehensive overview of the areas you need to cover to be well prepared for the coming harvest: • What do you want to achieve - e.g. olive oil or table olives, or both? Robust or mild oil?

Single variety oil? Agrumato oil? Black or green table olives? etc. Each product will have its own processes, equipment and storage needs, and will influence the timing of your harvest; • Do you know how to estimate harvest dates and likely yields? These are crucial factors for booking contract services and ensuring adequate product storage; • Have you thought through your pest and disease control program, and noted the required chemical use withholding periods?

• Is your grove well prepared and safe for harvesting? Is access readily available?

• Have you thought through grove biosecurity? This is particularly important for both people and contract machinery entering your property at harvest time; • Have you contracted required harvesters/ transport/processor? Last year’s bumper harvest saw many people harvesting at less than optimal times, and some leaving fruit on trees, because of the demand on contract services; • Have you arranged fruit transport/bins/ storage? Notes as above; • Who will handle cleaning of the fruit?

If it’s you, do you have the appropriate equipment?

• Are your fruit storage and transport conditions optimal? It’s important to

32 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Communicate and adjust as necessary

A key point Peter made is that harvest planning is not a ‘set and forget’ process.

Circumstances will change and adjustments are almost inevitable. It is essential to keep a regular dialogue with both harvesters and processors to help anticipate and manage these changes.

Identify serious pest and disease issues prior to harvest and tag affected trees so that they are not harvested, as including the fruit will reduce oil quality.

Image: Vera Sergeeva.

Critical control points – EVOO

Drawing on industry experience and scientific knowledge from the past 20+ years of production in Australia, the AOA has compiled a document setting out the critical control points in the production of EVOO, including an explanation of how to use chemical and sensory testing to identify production problem areas and develop solutions.

Here's a precis of the management best practices for achieving extra virgin quality olive oil, both in the lead-up to and during harvest and production: Grove best practice: • Look after and improve your soil. Healthy soil is the foundation for healthy trees and high-quality fruit; • Implement a fertiliser program based on leaf analysis, and practice good canopy management; • Practice good grove hygiene and biosecurity awareness; • Control diseases and pests. Any pest that directly attacks the fruit must be controlled to prevent fruit decay. Some growers have also chosen to remove problematic tree varieties; • Ensure chemical residues in fruit meet market MRLs and avoid product contamination (biological, chemical and physical).

Manage water quality and use new, non-APVC, food-grade plastic hoses and fittings; • A visual inspection of olives trees before harvest will identify any serious pest and disease or other fruit quality issues. Tag these trees so that they are not harvested: including the fruit risks serious product quality issues and the likely downgrading from EVOO to VOO or lampante classification.

Harvest and post-harvest best practice: • Use concrete aprons around sheds to assist with hygiene management and provide a wash-down facility for machinery entering the property, including harvesters;

manage ‘field heat’ and take care with the storage of your olives in bins from harvest to milling. Considerations include bin materials, bin storage, fruit depth, ventilation and shading.

And importantly, do you have contingency plans for when the inevitable happens and something goes amiss with your planned processes?

•

Harvest and transport fruit with care, protecting from pressure, high temperature and abrasion. Breakdown of the fruit initiates the fermentation and oxidation process, leading to defective oils:

» use clean and covered bins; » implement good cool chain management - avoid leaving bins in the hot sun; » be careful when stacking bins - e.g. growers have reported incidents where soil contaminated with termite treatment has fallen into and contaminated bins of fruit; » limit the depth of containers to reduce pressure on fruit; » ground fruit is second-class fruit - if used at all, it should be kept separate from tree fruit; » process as soon as possible after harvesting, optimally within 2-6 hours.

More information AOA members can access the full Critical control points - EVOO information, and a wealth of other invaluable resources, via the Members Lounge at www.australianolives.com.au.

Not a member? Find out more and apply via the Join the AOA dropdown on the AOA website, or contact Admin Manager Liz Bouzoudis at secretariat@australianolives.com.au.

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Grove management

Most of the fire-damaged trees were pollarded at five foot high to enable management of the shoots from the ground as they regrew.

Bushfire recovery two years on In the March 2020 edition we shared the experiences of two South Australian growers whose groves had been impacted by the devastating 2019-20 Cudlee Creek bushfire. The worst affected was Ron and Ethne Baker’s Woodside Farm, with nearly half of the 6400-tree grove heat-effected and 50km of irrigation destroyed.

We followed up in the September 2020 edition, reporting on progress at Woodside Farm nine months after the fire via from observation and discussion during an Olives SA field day. In late November 2021 another field visit was held at the grove, providing an update on progress after another year of growth and grove maintenance.

Grove observations and discussion: November 2021

Overview At the time of the latest field visit almost two years had passed since the bushfire in late December 2019.

As it was an extremely hot grass fire, not a crown burn, the trees were heat-affected rather than destroyed: the leaves were brown and dead but the trunk and main branches appeared to be okay. It was hoped the damaged trees could be saved so they prioritised getting water back onto the grove.

The massive task was achieved in just two weeks thanks to a working bee by fellow Olives SA volunteers.

Knowing the fire would stimulate shooting

all over the trees, the Bakers decided to cut all the badly heat-affected trunks off at 5ft (1.5m) to keep the re-growth manageable.

From there the plan was for selective re-shooting over two years and hopefully a crop in the third year.

On some of the trees, however, the bark had ‘cooked’ and the intense temperature had damaged the trunk down to ground level. Where no signs of regrowth occurred, these trees were later cut further to a sixinch stump and are being re-established from basal suckers. They weren’t grafted, so there’s no risk that the re-growth is root stock.

Around 400 of the most severely burned trees were also removed immediately and have since been replaced.

Regrowth Many of the pollarded trees have shot from both the branches and the base, others from the base only, and many of those have also shot from the roots. Of those coppiced at ground level, some have grown their new trunks from the roots. These are stronger, as they’ve grown a full heel, while those grown from the trunk often have weaker joins.

It was noted that the trees which have shot

34 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

from the base will be the best in the long term, in practice creating a new tree on old, established root-stock.

Overall, most of the damaged trees are doing well and the two-year-old regrowth on some has already created a new, well foliaged (small) tree.

Very few have died, however the regrowth on a small number is very weak, so they will also be pulled and replaced. While it was worth trying to preserve them for a faster new crop, it doesn’t always work, and some trees were obviously more damaged than was outwardly visible.

Varietal differences In the recovery phase, it’s been noted that Barnea is softer wood, so rots easily. The Mediterranean varieties are very hard and less susceptible to rot.

In the initial stages the Coratina trees survived the fire better, followed by the Frantoio and then the Leccino. The latter weren’t doing particularly well, and it was expected that most of them would eventually die.

With more time, however, the Leccino have shown the best response in terms of

Grove management

regrowth. It was noted that the variety has really reliable crops, fruiting well nearly every year in the Woodside Farm grove - sometimes a bit less but always good. It’s also a very hardy tree with strong bark, and is therefore highly resistant to pests and disease.

The Coratina continue to do well but the Bakers don’t plan to remove any growth for a number of years. Unlike many varietals which need very good airflow, their experience is that it’s not good to open Coratina up too much.

Wind damage After two years of TLC and careful selection, there had been wind damage to a number of the chosen new branches shortly before the field day. The new branches had been ripped from the trunks and a new lead branch now had to be established.

This was noted as a reason not to remove all other lead branch options too early, however comment was also made that the wind is taking out the weak growth which would no doubt break later anyway.

By August 2020, there was strong, healthy regrowth on the majority of the pollarded trees and prolific sprouting on those coppiced at six inches.

Grove maintenance At this stage of regrowth maintenance of the grove involves a general ‘tidy-up’ of the production level they were achieving when have previously and will give them a short, trees, knocking off long shoots, crossovers burned, and that overall the grove is unlikely gentle shake. A time delay of four to six weeks later than normal should see a substantially to get back to its full pre-bushfire potential. and unbalanced growth. higher abscission rate.

Harvesting regrowth Comment was made that you don’t want They’ll also get a bit of extra oil from the Discussion was had around harvesting the growth to get too big and high too quickly or it will be weak and when the trees methods for regrown trees. At this relatively ripe fruit, which will be good to blend with fruit in another two years or so, the shaker is early stage of regrowth, the Woodside Farm the very green oil from the undamaged trees. trees were deemed too fragile to harvest via likely to rip the branches off. shaker but they are expected to progress to Valuable learning Crop predictions The 2021 harvest saw a good crop on the the point where they’re strong enough to take The observations from the latest grove visit trees that didn’t burn. The coming harvest it within several years. It was noted that at show that, while there are guidelines and will see the first fruit on the burned trees: they four inches in diameter the trunks are usually expectations around horticultural recovery expect to get “a bit but not much”, while the solid enough for successful shaker harvesting practices, trees are living things which without incurring damage. replants will take several years to fruit. don’t always follow the ‘rules’. And with When they’re at this size, the Bakers will It was noted that it will be many years re-growth and cropping now well underway AND LINES until the PROCESSING trees produce at anywhere near the leave the fruit to ripen more than they would in the Woodside Farm grove, there’s a lot to

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M: 0429377886 E: tomtiganikingsford@gmail.com Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 35

Grove management

Nearly two years after the bushfire, the pollarded burned trees had lush, strong regrowth and were flowering prolifically.

Sucker solution One of the biggest management issues from the post-bushfire regrowth is the proliferation of suckers around the base of the trunks. While in some cases a dominant sucker will eventually become the new tree, most are just using valuable energy which is better utilised by the shoot regrowth.

At Woodside Farm there are thousands of rejuvenating trees and tens of thousands of suckers to deal with, so manual control is not considered a viable option. Instead, they’ve put years of experience and experimenting together, and come up with their own tried and true spray for suckering.

At the field day they shared the ‘recipe’ for their spray and also a number of critical elements for success and efficacy, including timing, treatment concentration, type of water and equipment.

Timing: pick your weather – ensure calm conditions to minimise overspray. Spray at the right growth stage: if your suckers are 500mm long, you’re wasting your time. Do it monthly after coppicing or the suckers will get out of control.

Safety: follow all relevant OH&S practices for spraying.

Regulation: Check all labels and ensure that the chemicals you’re using have been registered for that particular purpose – i.e. for removal of suckers on olives. Ensuring the use of only registered chemicals is the responsibility of the grove grower, who is liable should a negative incident occur.

Concentration: Ensure you use chemicals at the recommended rates as per the product label, as different brands are commonly at different concentrations.

Water: good quality water is essential; rainwater is ideal.

Equipment: ensure the equipment you use suits your grove and is in good condition, that the spray is calibrated correctly and the chemical properly agitated. Your spraying equipment doesn’t need to be expensive, just well maintained. Apply using a hand gun from the tractor.

Other comments/notes: • check labels for the lifespan of the spray mix as some will keep for a period of time once mixed, others will deteriorate in the tank and lose their efficacy; a mix made with rainwater will last longer than one made with bore water; • Woodside Farm's spray is specifically for suckers and will work on growth up to 300-400mm high but a full wet-up is critical; • visual impact on the suckers will take 4-5 days; • rainfall makes suckers grow prolifically; irrigation has minimal effect.

• spray removal of suckers is a huge labour and time saver. Chemicals are expensive but so is labour, and the process is cost productive if you have a medium to large grove.

Manual works too While this practice works well at Woodside Farm, not every grower is keen on using herbicides and other chemicals. And for those growing organically, it’s simply not an option. Many of your groves are no doubt also much smaller and suckers can therefore be managed manually.

If that’s your situation, prompt removal of suckers by hand when very young, or with good quality, well-sharpened hand-tools, is a viable alternative. General consensus is that hand removal or grubbing with a mattock is preferable to pruning, as the latter may in fact promote increased sucker growth.

36 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Many of the trunks bear obvious signs of the fire, proof of the resilience of olive trees given the right care post-trauma.

learn from the Bakers’ experiences - and a valuable opportunity for all growers to gain preparatory knowledge should a bushfire impact your grove.

We’ll update on the rejuvenation progress again in the future to see how the ongoing management decisions and practices are working out.

More information

Full details of the initial fire damage and management activity to date at Woodside Farm are available in the previous Olivegrower articles, which appear on pages 14-15 of the March 2020 edition and pages 18-20 of the September 2020 edition.

The March 2020 edition feature on Olives & bushfire also includes a technical article on post-fire care of olive groves, information on the effects of bushfire on soil microbes and discussion around the issue of smoke taint.

The September edition provides additional technical information on the recovery of soils following bushfires.

Longer-term subscribers will hopefully still have their print copies of these editions but don’t forget that all subscribers also have 24/7 access to the digital version of the magazine via the OliveBiz website. Just go to www.olivebiz.com – Back issues - and sign in for access to all editions back to June 2012.

Note: if you haven’t done it for a while and don’t remember your login details, your username is the email address you subscribed with and the password will be a letter plus four digits. This cannot be changed, so if you’ve forgotten yours, email Liz at secretariat@australianolives.com.au and she’ll send it through.

Grove management

Nearly nine out of 10 on-farm deaths in the 2021 AgHealth report involved either tractors or quad bikes. Image: www.flaticon.com.

Tractors and quad bikes remain leading cause of on-farm fatalities Farm vehicles continue to pose the greatest risk to those living and working on the land, with nearly nine out of 10 on-farm deaths last year involving either tractors or quad bikes.

Those concerning figures were released in February as part of the latest AgriFutures report on Non-intentional Farm Related Incidents in Australia, an annual snapshot of accidents causing death or serious injury on agricultural properties.

The research

Since 2004 AgHealth Australia has been leading research into deaths and injuries on-farm, providing comprehensive evidence on which to build prevention approaches to improve the safety and wellbeing of people in Australian agriculture.

The information collated is captured through monitoring of Australian print and online media, enabling the reporting of the recent prevalence of farm injury in a timely manner. The most recent report was released in late February, focusing on injury events which occurred from 1 January to 31 December 2021.

Deaths

A total of 46 on-farm deaths were reported during the 2021 research period. It is positive to note that this is a decrease from the 58 deaths reported in the corresponding periods for 2020 and 2019, and the 68 deaths in 2018, however every one of these deaths is a tragedy which affects the lives of family, friends and colleagues.

For the 2021 period, fatalities involving tractors (n=10) and quads (n=9) were reported most frequently. Farm vehicles and equipment by far accounted for the majority of reported deaths, causing 37 of the total 46 deaths, 40 (87%) of which involved males while six (13%) involved women.

20-year on-farm fatality statistics Since 2001, 1,632 people have lost their life on a farm due to non-intentional injury in Australia. Of these: • tractors (n=261) and quads (n=204) were the leading agents causing the fatal injury; • 88.2% of cases (1,440) involved males; • persons aged over 50 years (n=824) accounted for 50.5% of all reported incidents; • children under 15 years were present in 235 cases (14.4%); • only 1,418 cases (86.9%) have been finalised and “closed” by the coroner.

Animals were involved in three deaths, as were farm structures including dams and powerlines, while one death each was accredited to hay bales, logs and other nonspecified causes.

The most concerning of the statistics, particularly for our industry’s general demographic, is the age of those who lost their lives in farm accidents. Nearly 58% of deaths were in those aged over 45, with the greatest number (12, and 26.1%) occurring in the 60-74 years age group.

Tragically, 2021 also saw 13% of fatalities occur in children under 15, while 15.2% involved teenagers or young adults aged 15-29.

The largest number of on-farm deaths reported occurred in Queensland (n=19), with 10 in NSW, six in Victoria, five in WA, four in SA and one each in the NT and Tasmania.

Injuries

An additional 128 non-fatal on-farm injury events were reported in Australian media during the 2021 reporting period.

Quad bikes (n=52) were the leading cause of injury, followed by tractors (n=14) and horses (n=9), with these three causes accounting for almost 60% of all incidents reported.

Children aged under 15 years were involved in 23 (18%) of the injury events and 86 of the 128 total incidents occurred in Queensland. NSW had the next highest rate at 23 incidents, followed by Victoria with 13, the NT with three, WA with two and Tasmania with one. No injury events were reported for SA.

Don’t be a statistic – please!

With the busy olive harvest period not far away, the report is a timely and important reminder of the need for vigilance around farm safety.

Stop and think when working with or around vehicles and machinery, follow all safety regulations and practices, and take your time: the grove and fruit will be there until the job is done - but if you get distracted or tired, you may not be.

Remember that farm safety is everyone’s responsibility: please make it yours, and make it home for dinner at the end of each working day.

Source: Non-intentional Farm Related Incidents in Australia, AgriFutures Australia publication no. 22-013. Access the full report and learn more at www.agrifutures.com.au/ health-safety.

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 37

New Zealand - ONZ Focus Grove Project

Focus Grove Project continues to bear (increased) fruit 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 Dr Stuart Tustin, information from grove owners and discussions with attendees, during the fifth round of Focus Grove Visits and Field Days held in October 2021.

At Aquiferra vigorous regrowth is being left for now to ascertain stronger branches.

The trees at Kakariki Olive Grove are being successful pruned for regrowth and increased production.

Hawke’s Bay: Aquiferra - Tim Groves and Jess Arthur (new owners from April 2021) Aquiferra is one of the original Focus Groves but was also an early adopter of the grove management principles. It is regarded as an exemplary grove, with an average production in 2021 of 19.14kg/tree and 16.33% oil yield compared with regional averages of 16.65kg and 16.93% respectively.

Aquiferra had to harvest earlier than desired in 2021 due to contractor availability. The fruit was not as ripe and was difficult to shake off, with quite a lot left on the trees. Oil yield was subsequently also down and the 1700L produced was unlikely to meet forecast sales.

Tim and Jess are following previous owner Bob Marshall's 20-day spray schedule and the trees were looking clean and healthy. With flowering starting, Protek applications were being commenced as per recommendations.

Nitrogen had been added to the Manzate spray and Stuart recommended a second application. He noted that leaf tests should be done in January and July to determine initially what needs to be applied and then to gauge effectiveness, while soil tests should be done annually.

Soil testing is an indication of the ‘reservoir’ available for the tree to absorb, whereas a leaf test is what the tree can access from this reservoir. Foliar feeding then gives trees instant access to the nutrients, whereas ground application fills the reservoir and you lose control of the timing of absorption.

Stuart noted that Olives NZ recommends that once an established herbicide regime is in place, spring and autumn applications are adequate for control, the latter only if needed.

He also noted some scale has returned and recommended seeking advice from Horticentre on the spray regime required.

Pruning had been completed and regrowth was looking good on all varieties across the grove. Flowering was at different stages across the grove - in order Frantoio, Kalamata and Picual, with a two-week spread. A mild winter and lower “chilling hours” in Hawke’s Bay was most likely the cause of later and more widespread flowering times across the region.

With Hawke’s Bay in the third year of drought conditions, Stuart reminded that irrigation was needed or fruit will shrivel and impact oil yield. He recommended separating the irrigation lines to one either side of the trees to improve effectiveness.

Nelson Note: previously Neudorf Olives has been part of the Project, following a reduced Manzate spray program. The grove has been sold and the new owners are not continuing the spray program so no field visit was conducted.

Redwood Valley: Kakariki Olives - Ray and Brenda Gregory Another of the original Focus Groves, Kakariki has shown outstanding improvement in grove health and increased production. In 2021 the grove produced on average 14.36kg/tree and 12.98% yield, compared with the regional averages of 12.48kg and 11.62% respectively.

38 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

New Zealand - ONZ Focus Grove Project

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The trees at Terrace Edge are still undergoing renovation, with only a couple of large limbs to go.

on average 11kg/tree with a 9.53% yield, compared with the Canterbury average harvest of 10kg and 13.2% respectively. Harvest potential was probably 15kg/tree but not all trees were harvested.

The trees at Terrace Edge are now probably half the size they were when the project started and regeneration has been very effective.

Trees are open with light penetration throughout and are looking really healthy, however Stuart cautioned the need to do Protek sprays to suppress Anthracnose. The trees are full of flowers, right through the canopy.

Stuart noted that tree width should be kept within the machine harvest umbrella and that where disease is already under control, the

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This result was despite major harvester issues and that around 25% of the crop was inaccessible for harvest due to overly wet ground.

Picual was the highest cropping varietal at 35+kg/tree, Picholene yielded 20+kg/tree and oil yield ranged widely across varieties, with the best being 17% for Minerva.

Ray said that they had spilt their fertiliser application in two over the year, and noted that magnesium and potassium were needed.

Pruning was halfway through and it was quite evident which branch to remove on a tree - the tall ones initially left for production.

There was very good leaf coverage throughout the trees, including the tall branches.

Disease control For disease management Kakariki uses a general fertiliser, Wuxal/ NPK, added to Manzate sprays @ $30/ha. No Manzate had been applied for four months due to harvest, however, so some disease was evident. A product called Surewet has been recommended to improve spray wetting, spreading and sticking in wet conditions.

Discussion was had about licensing of products for use on olives In New Zealand, also skin sensitivity to Manzate. It was reiterated that those spraying any products, including organic, need to have done the Growsafe program to understand safe usage – e.g. the need to wash gear, including tractor and clothes, after application.

Stuart noted that Leafyridge in the Wairarapa is trialling the recommended organic approach in a separate section of their grove, aiming to reduce the use of Manzate. This is in a grove where disease is already under control, however, and the aim is rather to suppress disease not address disease problems. Monitoring will see if the organic approach is sufficient to keep disease suppressed.

An alternative to the Olives NZ organic approach, Biosea products, is also being used by an organic grove in Wairarapa, alongside a major grove renovation. *See full report online for further detail on spray options.

Flowering was just coming on through the grove and was looking very good but Stuart suggested that application now of an eradicant spray would help address current disease. An additional fungicide (Score) is added to the Manzate for two applications – now and then again after two subsequent sprays – enabling future control by the Manzate sprays. This added investment is worthwhile in a commercial grove to get on top of underlying disease and minimise impact on crop.

Canterbury: Terrace Edge, Waipara Valley - Bruce and Jill Chapman Also one of the original Focus Groves, in 2021 Terrace Edge harvested

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Mobile: Kent 0428 829 024 Mobile: Michelle 0448 965 349 PO Box 114 Riverton SA 5412 Email: oops@aussiebroadband.com.au Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 39

New Zealand - ONZ Focus Grove Project

The unharvested trees at Two Old Soldiers enabled a demonstration of machine shaker harvesting (above and below).

At Leafyridge Stuart used a pole saw to remove old dead branches, to open up for light and remove dead wood that encourages Anthracnose.

aim is rather to suppress disease not address disease problems.

Also that branches with no leaves for several metres are part of the legacy of the trees but the aim to bring the canopy down will see these removed in due course.

Foliar leaf tests are looking good. With calcium and magnesium a little light, a boron, iron and magnesium foliar spray was planned.

A soil test each spring was also recommended to address any issues before fruit set.

Clover was noted as good ground cover, contributing nitrogen, and an alternative to using herbicide. Olives NZ now promotes only doing one, maximum two, herbicide sprays per year. Also leaving mowing a bit longer, creating a sward which when cut becomes a mulch.

Mowing should be short prior to hand harvesting, however.

Disease Management With the first application of Protek due, Terrace Edge was looking at introducing a more organic approach, especially as disease was much more under control.

Serenade and copper products were discussed by attendees as organic alternatives to Protek and Manzate. The copper program is four sprays per year and boron is also applied.

40 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Stuart noted that this program is not sustainable, as the grove in question was previously sprayed monthly and is carrying the benefits of that regime but undoubtedly disease will become a problem again. The Olives NZ organic option has been based on success in other crops and frequency of spraying is integral, as with Manzate, in suppressing disease.

A heavy fertilizer program can also mask disease through vigorous external growth, which leads to poor productivity.

It was noted also that New Zealand does not have the olive pests that cause major problems in Europe and Australia, therefore the antifungal program is the only regime needed.

Two Old Soldiers, Waipara Valley - Gordon Legge and Louise Webb A visit to neighbouring property Two Old Soldiers Grove enabled demonstrations of machine shaker harvesting and how to rejuvenate neglected trees, as the grove had not been harvested or pruned.

The trees were still laden with black fruit, some estimated at 25kg. The density of the unpruned trees impacted the fruit removal, however around 15kg per tree was harvested. The trees were starting to grow the next ring of trunk growth and quite soft, so there was a bit of trunk damage from the clamp.

Overall the trees were in poor shape, with dead wood in the canopy and a lot of disease. There was little new growth for subsequent fruiting and no budding, while other groves in the area were already in bud, so there would not be much to harvest in 2022. It was noted that there had been no crop for the previous two years and if left, this pattern will continue or worsen.

Stuart pointed out there was no regenerative growth on old pruning cuts because the canopy is full of dead wood and blocking light penetration. The trees need transformation to stimulate regrowth and the tree height needs to be controlled with big low branch

New Zealand - ONZ Focus Grove Project

Tip scorch at Leafyridge was minimal among otherwise healthy, green leaves, therefore would be monitored but was of no great concern.

With several years of remediation work still needed at Bella Olea, many of the trees have substantial amounts of dead wood and lichen in the canopy.

cuts. While pruning after harvest is ideal, this can be done through flowering if needed. Use Barkseal or similar on major cuts.

It was noted that Leccino needs a longer stump to enable regrowth, different from other varieties. A very tall tree can have 1-2 branches removed each year over a period or be coppiced. Large branches are good for firewood and everything else can be mulched back into grove.

Also that pruning is different for hand held branch shakers, where you want a shorter and more spread tree.

Wairarapa: Leafyridge Olive Grove, Masterton - Craig and Ruth Leaf-Wright Leafyridge is an original Focus Grove, where aggressive pruning has restored good tree shape and size, and seen a dramatic increase in productivity. The average harvest for 2021 was 18kg/tree and oil yield 16%, while the regional average was 12.13kg and 13.75%.

Craig noted that the Focus Grove Project has seemingly addressed biennial fruiting for those following the program. Pruning was due to start shortly and the Leafyridge trees were looking very healthy, full of green, healthy leaves and with new buds right through the canopy.

With luck and good management there will be another good crop in 2022.

Stuart said from fruit set onwards to watch that shoots are growing 20cm from new olives, as short shoots support minimal fruit the following year. If new growth is not apparent and the crop is looking good, cut out some branches, especially those blocking spray penetration or outside the harvest umbrella. This will allow the tree to put more effort into extension growth.

Nutrition Copper oxide had been applied in late July and also Seaweed Pronto. Leaf tip scorch in one block was thought to be potassium or magnesium deficiency, however recent leaf test results showed potassium at medium to high levels. Magnesium was on the low side,

as was nitrogen, and urea had been applied. As the tip scorch was minimal among healthy, green leaves, the issue would be monitored but was of no great concern.

Disease management The last Manzate application prior to harvest had been mid-April and the next in late July, with signs of Peacock Spot emerging from the intervening period. Craig may look at splitting the harvest to minimise the break in the spray regime. While a good approach to managing disease, Stuart pointed out the reality that there would always be some disease present.

He suggested the eradicant regime post-harvest to kill the fungus rather than suppressing it.

There is also now an organic trial block at Leafyridge, well separated from the rest of the grove, using sulphur and copper rather than Manzate as per the ONZ Organic Fact Sheet program. This trial was driven by some negative feedback from consumers about the use of Manzate and provides an observation project comparing the traditional method vs the organic method. Stuart noted that Leafyridge was ideal to carry out this trial as the grove was in an excellent condition to start with.

The organic sprays and Manzate have both been applied approximately three weeks apart since the end of harvest.

With flowering starting, three Protek sprays will be applied as per recommendations, and Serenade will be used on the organic trial block. This is very expensive compared to Protek (approx. four times the cost), however Stuart said two applications should be sufficient and help reduce cost.

Bella Olea, Greytown - Chris and Hilary Penman The Penmans are following an organic approach and should achieve full certification shortly. In 2021 Bella Olea harvested on average 10.77kg/tree, similar to the national average, with the Leccino cropping at almost 20kg/tree.

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 41

New Zealand - ONZ Focus Grove Project

With renovation now complete, flowering on the healthy Olives on The Hill trees was looking very promising.

Insufficient spray application has seen disease return to the Bella Olea grove.

Substantial pruning has already been carried out but there is another two to three years’ work required to remediate the grove, as the trees are still very tall. Quite a lot of new buds have been eaten by the sheep that graze the grove, which could be addressed by increasing branch height. Chris said he intends to continue to use sheep for weed control and their wool for mulch.

Unfortunately the majority of trees were not looking good, with little new growth and lots of dead wood and lichen. Previous cuts have few shoots and many lack leaves. It was encouraging to see the amount of flowers on some trees/varieties, however there was nothing on the Frantoio. This grove is still in biennial production mode, as there was a huge flowering last year.

Nutrition Chris wanted to know how much Nitrogen he removes with the olive crop so he can replace this with his fertiliser program to improve grove nutrition. Stuart agreed that all growers should use this information to inform nutrition/fertiliser program specific to their groves and varieties. He undertook to track down this information for Olives NZ to circulate.

Disease management Biogro certified products are used exclusively at Bella Olea, including Biosea for both disease management and nutrition, at an application rate of 500L/ha. Spraying was not being done monthly as recommended, however, and it was disappointing to see the level of disease across the grove. It had gone backwards from April, when it had been looking really good, and it was apparent that insufficient spray application has seen disease return.

A sulphur spray is being looked into to address the amount of lichen in the trees, which shakes off with olives going to the press (fortunately removed by a good leaf removal system). Stuart recommended Kumulus to address the lichen issue, alternated with Biosea, which should also help reduce Peacock Spot.

Comment was made that the trees were too big for the application rate, which should be doubled to 1000L/ha.

Average crop harvested doubled When the initial Focus Grove Project started the national average of crop harvested in New Zealand groves was less than 5kg/tree. This has been lifted to 10kg for the first time this year thanks to the increased productivity and efficiencies produced by the FGP’s recommended management practices.

The initial project target for Focus Groves was an increase to 15kg/tree average crop, however the substantially higher average harvest of 25kg/tree was achieved.

The current project aims to lift the average by another 5kg to 30kg/tree.

Typically the Focus Groves significantly out-perform their regional average and in 2020, a second run at Leafyridge with branch shakers following the machine harvesting achieved an additional 5-10kg/tree - more than many groves’ total harvest.

Northland: Olives on The Hill - Chris and Linda Smith Like many of the other original Focus Groves, Olives on The Hill has seen continuous improvement to overall grove health and increased grove production. Production in 2021 was an average of 6.09kg/tree and 15% yield, compared to Northland regional averages of 3.87kg and 16.3% respectively.

Note: COVID travel restrictions meant a Northland field visit had to be postponed until the March 22 round, so an update was provided

by Linda.

“The grove was subdivided in March/April, reducing trees from 1300 to 785. The main varieties are Frantoio and Leccino, with a few Ascolano, Barnea and Manzanillo.

The renovation process is pretty much completed and the size of the trees is quite different from the huge ones we started with.

Chris has applied Protec, along with the Manzate, since the flowers first appeared (three times). We have also applied a fertilizer mix containing lime, potash, phosphate, kieserite, sulphur and boron.

The trees are loaded with flower at the moment, so we are hopeful for a good harvest next year.”

This is an edited version of the Milestone MS05 report of the Sustainable Farming Fund Project 19025 - Meeting the increasing demand for New Zealand Extra Virgin Olive Oil. The full report, and further detail about the project, can be found on the Olives New Zealand website: www.olivesnz.org.nz.

42 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Olive business

Lauren@digitalnarrative.com.au www.digitalnarrative.com.au

Digital marketing: big opportunities for small business Lauren Hamilton, Digital Narrative

Selling Online: how to make it painless!

Selling online means different things to different business owners. For the few who have enjoyed a seamless transition from traditional selling methods to the world of eCommerce, it’s a license to print money while sitting at home in your pyjamas. For the rest of us, it’s a path littered with half-built and abandoned webstores and countless hours wasted on troubleshooting glitches.

If it’s a few years since you attempted to set up an online store, you’ll be pleased to know that things have gotten a lot less mindboggling in the past two years. The pandemic accelerated the need for businesses to sell online, and the companies who provide eCommerce solutions rose to the challenge with better and more intuitive tools.

So what is the best way to begin selling online or to upgrade your webstore in 2022?

There are several options, with my personal preference being the first. Please note that I am in no way affiliated with any of these companies: I just know from working with over 100 small businesses what makes life easiest when you’re selling online.

1. Shopify ecommerce website Shopify is the number one eCommerce website builder in the world, with one-in-four webstores built on this platform. It’s easy to see why: the system is literally designed to sell products online, unlike most web building platforms which are designed to showcase information like a digital brochure.

From $29 USD per month, Shopify allows you to: • design your webstore to match your branding; • add your products, organise them into categories and track your inventory; • make edits to products (adding, deleting, hiding and showing them) easily; • connect with your shipping, email marketing and social media accounts; • sell through Facebook, Instagram and Google too; • know everything you could ever want to know about your customers, including where most find you.

You’ll likely need to hire a web developer for about half a day to get past some of

the tricky stuff like configuring shipping, but in general it is straightforward enough for anyone with a moderate digital skill level to set up and manage a Shopify eCommerce website.

2. Retrofit your WordPress website So you want to convert your existing WordPress website to an online selling machine? It’s not impossible, but it’s going to take some professional assistance and a bit of patience.

WordPress is the web building platform most web developers prefer. Over 55% of websites are built using it. If yours is one of them and you want to start selling through it, you’ll need to add either a WooCommerce or BigCommerce plugin to your store (a plugin is to your website what an app is to your phone). You’ll then need a developer to create your ‘Shop’ page and product templates before you can begin.

This option is only recommended if you’ve got a beautiful WordPress site which you’ve spent time and money on and which you now can’t bear to junk. Having said that, you can export the content of your WordPress site and import it instantly into a Shopify site, so it’s less painful to ‘switch’ than you may imagine.

WordPress can be better for SEO and more customisable from a brand perspective but in a decade of building websites for small businesses, I’ve rarely seen a WordPress site handle online shopping as well as a Shopify one, unless it is expensively modified and maintained by a developer.

My advice is to consider how much patience for aggravation and budget for troubleshooting you have before deciding to proceed with this option. If the answer is ‘not much’, consider migrating your WordPress website to a Shopify website.

3. Upgrade your other website If you have a simple ‘drag-and-drop’ website created through Squarespace, WIX or Weebly, you may wish to stay with this familiar system so you can keep making your own website edits while adding on a ‘shop’.

The good news is you can.

First, you’ll probably need to upgrade to

the eCommerce or ‘Business’ package; this can cost between $10 and $27 USD extra per month. It’s then reasonably simple to add products to your new ‘Store’ or ‘Shop’ section and connect a Paypal or Stripe account to facilitate payment. Follow online instructional videos for your web builder, and consider hiring an expert for a few hours to iron out any kinks.

The main downside of this option is that these sites tend to look and perform a little more clunkily than a purpose-built eCommerce site. The experience isn’t as seamless for visitors to your site, which generally means a lower conversion rate (the percentage of people who visit your site and actually purchase). This is a key consideration if you are hoping to make a decent profit from your webstore.

Other methods

The only other options which are really feasible are to sell your products via another website (for example, an online grocer) or to sell via Facebook Marketplace, Gumtree, eBay or similar. This is a time-consuming and clumsy way to sell bulk products and is only suitable for occasional one-off items.

Simply having a ‘call us for online sales’ notice on your static website (with the ability to take a credit card over the phone) will no longer cut it. This method is becoming more antiquated with every passing month, especially when you consider that most people under the age of 40 seem to detest speaking on the phone!

Weighing the costs

Overall, as you can see, there are many ways to skin the eCommerce cat. For any of the website options, you’ll need to budget at least $1,000-$2,000 to convert or build your site.

Beyond the financial cost, however, also consider the ongoing stress and wasted time which results from having a malfunctioning, slow or low-converting website.

Sometimes it’s worth spending a bit more at the start for peace of mind and a more profitable, long-term solution in the end.

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 43

Olive business

®

Best Practice Series Michael Southan, AOA OliveCare® Administrator

The OliveCare® program is all about helping olive producers achieve quality. With that aim, the Best Practice Series of articles discusses how to increase the yield of premium EVOO through best practice management strategies from the grove to the consumer.

Managing risk Olive producers face many kinds of risk that need to be managed at an enterprise level. They range across most aspects of an olive business, including: Productivity: the inability to harvest or process the crop; reduced crop load; reduced crop value; high costs of production – resulting in declining enterprise profitability.

Product quality: downgraded quality; defective products – resulting in loss of consumer demand, confidence and reputational damage.

Food safety: exceeding pesticide maximum residue levels

(MRLs); physical, chemical and biological contamination; product adulteration – requiring product recall, and results as above.

Biosecurity: incursion of endemic (established), and exotic (not yet here) pests, diseases and weeds – resulting in higher production costs, reduced yields and low profitability, or worse (e.g. tree removal and destruction, in the case of Xylella fastidiosa).

Environmental: managing waste including processing waste discharge; adapting to increasing climate variability – resulting in higher production costs, reduced yields and profitability.

Regulatory: Occupational Health & Safety (OH&S) issues such as unsafe workplaces, employment of illegal workers - resulting in prosecution and reputational damage.

OliveCare® checklist for ‘Enterprise Sustainability Best Practice’.

*Note: several of these are critical items that have caused many growers grief during the 2021 season.

Productive and profitable farms Implement world best practice business management: • Participate in the OliveCare® Best Practice Program • Build skills, capacity, knowledge, leadership and professionalism in the industry: » train staff to lift productivity, comply with OH&S practices, meet food safety and food quality requirements.

• Benchmark grove performance - set KPIs for grove productivity and profitability: » grove productivity KPIs: kg/tree, tonnes/ha; » cost of production - cost $/tonne; » gross margin - $/ha.

• Benchmark processing performance - set KPIs for processing productivity: » processing efficiency KPIs: L oil/tonne; » cost of production - cost $/L or $/kg.

• Benchmark product quality - enter olive products in the AIOA and other competitions: » shoot for Gold.

• Invest in your business to manage risk, including capacity to protect, harvest and process your crop.

• Ensure written commercial service and supply contractual arrangements are in place.

• Keep your business cybersecurity safe.

• Deploy innovative technologies to increase competitive advantage and profitability for olive growers, including plant breeding, tree physiology and best practice management.

• Explore value-adding opportunities - olive crop and by-products.

• Prepare business development and succession plans, and explore alternative business models for small producers.

Learning from experience Changes in climate are seeing more producers invest in frost fans to minimise the risk of crop damage or destruction.

44 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

During the 2021 olive harvest/processing season, due to the extra-large crops in many groves, harvesting and processing supply constraints were unfortunately experienced. These resulted in many

Sa tur 15- day & 16 Oc Sund tob ay er

N AT I O N A L

OLIVE INDUSTRY conference & exhibition Combine your 2022 holiday with the annual industry conference

Paranaple Convention Centre, Devonport Tasmania

SAVE THE DATES Friday 14 October • •

Optional Full Day Field Tour Australian International Olive Awards Presentation Dinner

Saturday 15 October • •

Full Day - Plenary Sessions Conference Dinner

Sunday 16 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 open 1 July. Program and full details TBC.

www.nationaloliveconference.com.au The 2022 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.

Olive business

Minimise the risk of theft and operational shutdown by keeping your business cybersecurity safe. Image: FLY-D-unsplash

Minimising climate risks

growers being unable to harvest or process their crops at the optimal time, and for some growers not at all, highlighting the importance of these two OliveCare® checklist items in the list above: • Invest in your business to manage risk, including capacity to protect, harvest and process your crop.

• Ensure written commercial service and supply contractual arrangements are in place.

While most growers have invested heavily in grove production equipment - tractors, mulchers, sprayers, drip irrigation, fertigation etc, many continue to rely on contract harvesters and contract processors. Unfortunately, these are sometimes unreliable.

If you are a grower who is currently reliant on contractors, a decision needs to be made to either: » have your legal advisers prepare a contract document that includes penalty clauses for failure to deliver timely services; or » consider investing in your own harvesting and processing equipment, perhaps in partnership with neighbouring properties.

After-all, what is the point of investing in producing a crop if you can’t harvest or process it?

classifieds

Another area of investment in risk management is in climate adaptation, by adopting grove monitoring technology – e.g. weather stations that include temperature and soil moisture monitoring for frost risk and potential water stress – particularly around flowering and fruit set.

Many grape producers and some olive producers have now invested in frost fans to minimise the risk of crop damage – perhaps more olive growers need to do likewise?

Invest to protect Just as apple and cherry growers in hail-prone areas have had to invest in hail netting, and soft and tropical fruit growers have had to invest in bird/bat protection netting, olive growers need to consider investing in their businesses to manage risk including capacity to protect, harvest and process their crops.

More information

There’s more on this topic in the following articles published in previous editions of Olivegrower & Processor: OliveCare® Best Practice Series - Climate adaptation and environmental best practice: pages 41-42, September 2021 edition; Cyber security is your business: pages 43-45, December 2020.

THE intra-industry way to sell, buy and source

www.olivebiz.com.au/classifieds

46 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Olive pests & disease

®

Best Practice Series Michael Southan, AOA OliveCare® Administrator

The OliveCare® program is all about helping olive producers achieve quality. With that aim, the Best Practice Series of articles discusses how to increase the yield of premium EVOO through best practice management strategies from the grove to the consumer.

Biosecurity best practice With mild and humid/wet conditions throughout many olive-growing areas, we are hearing reports of pests and disease being a significant issue in some regions this year.

The incidence and severity of pests, diseases and disorders occurring in olive groves will depend on a number of factors: • your location (region, proximity to other groves or other farming, topography, aspect etc.); • your climate (and microclimates within the grove); • your soil (texture, structure, depth, drainage, organic matter content and chemistry); • your varieties (suitability to your environment; varieties vary in their vigour and their susceptibility to certain pests, diseases and disorders); • your grove design, including planting density and grove orientation; • your grove management practices, such as: » plant nutrition » irrigation » pruning; • past history of pests and diseases, including before olives were planted; • your current monitoring and past plant protection practices.

This means that choices made prior to establishing the grove are critical in determining subsequent pest, disease and disorder problems.

It should be remembered that for pests or diseases to cause problems in the grove the following are all required: • a susceptible host (including cultivar, in a susceptible condition of health); • a suitable environment, including abiotic and biotic conditions in the grove, also the soil; • the presence of a virulent strain of pest of pathogen at a sufficient population pressure.

IPDM

The recommended approach to pest and disease management for olive pests

Diseases like peacock spot are easily identified in the earlier stages, while pests like olive lace bug need close inspection.

and diseases is integrated pest and disease management (IPDM).

Based on ecological principles, it encourages reduced reliance on pesticides through the use of a number of control strategies in a harmonious way to keep pests and diseases below the level causing economic injury.

IPDM programs commonly utilise or support biological control provided by natural enemies such as predators, parasites, insect diseases and non-pathogenic antagonistic or competitive micro-organisms, encouraged or introduced onto groves.

Programs also involve cultural control strategies to minimise pest and disease entry and their spread, focus on plant health, and may involve the use of tolerant or resistant plant varieties. Chemical pesticides, whether conventional or organically acceptable, are

used judiciously and thus play a supportive role.

Monitoring: the first and most important strategy

Monitoring is the most important component of IPDM. The mere presence of a particular pest does not provide enough information for decision-making: the pest or disease may not be sufficiently widespread, or the population levels may not cause enough damage, to warrant undertaking management strategies.

Regular monitoring, with effective recording of the results, provides important information that helps in making decisions on whether and when action should be taken, and how effective actions have been.

The first step in the development of a pest and disease management program is

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 47

Olive pests & disease

to concentrate on the most serious pests and diseases, and build up records about the times, locations and conditions where problems are most likely to occur. Because natural enemies play an integral role in the system, they also need to be monitored and recorded.

In commercial situations, monitoring programs need to be quick and efficient while still providing accurate and repeatable results.

Monitoring involves observations of pests, diseases and/or their damage (including plant stress and disorders), usually based on sampling, which may involve actual counts, or recording the abundance and distribution of pests, diseases and their associated damage.

Technologies such as satellite imaging, drones and robots with image analysis capacity are increasingly being used to gather plant health data. Other supplementary monitoring methods are coloured sticky traps (yellow is the most common, and attracts small, flying, insects such as thrips, aphids, fruit flies and male scale insects, as well as some beneficial species such as parasitic wasps), and chemical attractant traps that are often species-specific.

Weather/climate data can also commonly be used to predict likely pest and disease outbreaks, usually in conjunction with field monitoring.

The process of monitoring

Monitor every grove (or block in large groves) at least monthly during the growing season. Monitor priority blocks (e.g. those with a high fruit load or with a history of pest or disease problems) more frequently weekly or fortnightly.

Divide large blocks into sub-blocks. On each sampling, select at least several rows within each sub-block in a semi-structured way. Sample different rows on each occasion, and combine detailed tree inspection with identification of infestations as soon as possible.

In larger groves, driving slowly down rows makes it possible to detect only high populations of pests and diseases that have already caused a significant level of damage, or in the case of black scale, produced a significant amount of honeydew and sooty mould. (Remember, though, that even when sooty mould is highly visible, it does not necessarily indicate active scale infestations.)

Monitoring from a vehicle will also detect only advanced symptoms associated with severe root or limb disease, pesticide injury or nutrient imbalance.

Assess individual trees

Assessing individual trees is important for early detection of pests and diseases. Within the monitored rows, examine at least several

A magnifying lens is the most important diagnostic tool in every grower’s biosecurity kit.

trees in detail. Choose trees in a structured way – e.g. check a tree in the first third of the first checked row, then one in the middle third of the second checked row, and one in the last third of the third checked row. The position of the checked trees within the row in each sub-block should change with each visit – e.g. next time check a tree in the second third of the first checked row, then one in the last third of the second row, and so on.

Be thorough … and magnify

Carefully examine individual trees from all sides and at all heights using a systematic approach. Inspect samples of leaves, twigs, flowers and fruit for the presence of pests (and stage of development), diseases or damage and their stage(s) of development using a 10× hand lens or magnifying glass.

Inspect trees for abnormal flower buds, and check for the presence of thrips by beating flower clusters onto a white or dark background, such as cardboard. Inspect fruit for the presence of fruit fly or other damage, as well as for symptoms of disease or deformity.

If scale or lace bug is detected, the life stage(s) should be assessed. Examine scale infestations carefully under magnification to determine the stage of scale development and the level of parasitism. Turn over adult scales to check for developing eggs or crawlers (use white or dark material to assist in seeing scale eggs and crawlers).

Be aware that magnifying glasses usually have lower magnification than hand lenses and so the quality of the observations are generally inferior. If you are using a hand lens, remember that the working distance (how far away from an object you should hold) for a 10× hand lens is typically 2-2.5 cm.

If a pest or disease is detected, check surrounding trees in the row and in adjacent

48 • Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

rows to establish the extent of the infestation.

This will assist in determining the extent to which you can apply any selected intervention strategies (whether chemical or otherwise).

Then keep checking

Use coloured flagging tape to mark infested trees or limbs to assist in relocating them. Monitoring marked trees after an intervention (such as pesticide application) will demonstrate its level of success.

Recording monitoring data

Monitoring data should be recorded and kept for review and future planning.

Records should include date and, in the case of detection of pest, disease or damage, the tree(s) ID cultivar and position, extent of damage, pattern of infection, life stage, any parasitism etc.

Make a note of the pattern of infection, which is the association of the disease or pest with: • terrain (e.g. sheltered or exposed locations, low lying areas); • weather and aspect (prevailing wind direction, orientation to sun; • tree characteristics (cultivar, age, part of tree affected); • cultural practices (irrigation, fertilizers, pesticides, pruning, mulching etc.).

This information also particularly helps in interpreting the monitoring data.

Sources: Olive IPDM Best Practice Manual and Field Guide to Olive Pests, Diseases and Disorders in Australia. Both are available on the OliveBiz website – www.olivebiz.com.au – under the Projects dropdown.

There’s also more information on industry biosecurity resources, and specific information on controlling olive lace bug, in the R&D Insights section of this edition.

Products & services

Increase harvesting efficiency while caring for your trees Spacesonic is a family-owned Greek company with more than 30 years’ experience in precision manufacturing.

Our latest electric handheld olive harvester, ATRAX ELECTRIC 4, is the ideal companion for those looking to increase their harvesting capacity while caring for their trees.

Many different harvesting machines have appeared in the market in the last 20 years. Every manufacturer’s goal has been to help growers harvest as fast as possible.

Spacesonic’s goal is also to avoid damage to the tree itself, especially the young sprouts.

This is a crucial detail in olive harvesting, since these sprouts will be next year´s olives.

Having introduced an initial pneumatic model, the ATRAX 1600, in 2008, it became apparent to us that pneumatic machines with their up-down beating system were far from ideal. Intensive trials in the field proved to us that instead, the movement of carbon fiber prongs that beat back and forth with incomparable lightness and speed are the best solution to minimize the damage to fruit and young shoots.

Effective and reliable

Since 2010, ATRAX ELECTRIC handheld harvesters have evolved to become the most reliable electric harvesters in all olive producing countries. Working with our partners in Spain, Italy, Turkey, Israel, Portugal, Jordan, Saudi Arabia, New Zealand and Argentina, we have delivered the most effective electric harvester in the market.

Industry benchmark

The latest model, ATRAX ELECTRIC 4, has become the benchmark harvester for olive growers across the globe. It is a precision tool with a two-year warranty and the following features: • a robust transmission system, based on special heat-treated metals, that is easy to assemble and repair; • a patented electronic system that perfectly adapts the beating speed to the conditions of each tree through a state-of-the-art electronic PCB controller; • an ergonomic, very light and balanced harvester that ensures no part of the tree or the fruit is damaged while harvesting; • speed and efficiency (190-260kg/hour), with minimal vibration and noise levels that have been independently certified; • 12V harvester, able to run on a 12V battery (80Ah deep cycle recommended); • low maintenance costs and easily repaired on site.

Local support and assistance

For further information and on-ground support contact: Australia - Chris Somas, Petra Olive Oil Estate, ph: 0411 748 100 or email contact@petraoliveoil.com.au.

New Zealand - Chris and Linda Smith, The Grove Supply Co, ph: +64 9 945 0890 or email info@grovesupply.co.nz.

To find out more about Spacesonic’s innovative design and manufacturing work, and their range of specialist olive harvesting products, go to www.spacesonic.gr.

Issue 123 • March 2022 • Australian & New Zealand Olivegrower & Processor • 49

your calendar of olive events

What’s on

2022 Mar Apr Jun Jul

Sep

27 March AOA Healthy Soils Field Day – Wagga Wagga, NSW www.olivebiz.com.au

Oct

13-14 April AOA Processing Workshop - Boort, Vic www.olivebiz.com.au 1 June Entries open, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

3 October Medals announced, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au 6 October Awards presentation, 2022 Hunter Olive Show - Hunter Valley, NSW www.hunterolives.asn.au

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

8 October Olives NZ Conference and Awards Dinner – Wellington, NZ www.olivesnz.org.nz

18 July Entries open, 2022 Hunter Olive Show Hunter Valley, NSW www.hunterolives.asn.au

Aug

2 September Entries close, 2022 Hunter Olive Show Hunter Valley, NSW www.hunterolives.asn.au

14 October Field tour, 2022 AOA National Olive Conference & Exhibition – Devonport, Tasmania www.nationaloliveconference.com.au

5 August Entries close, Royal Adelaide Olive Awards - Adelaide, SA www.olivessouthaustralia.org.au

14 October Awards Dinner, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

26 August Entries close, 2022 Australian International Olive awards www.internationaloliveawardsaustralia. com.au

15-16 October 2022 AOA National Olive Conference & Exhibition – Devonport, Tasmania www.nationaloliveconference.com.au

Planning an event - virtual or physical? Let us help spread the word. Email your event details to Gerri at editor@olivegrower.com.au and we’ll add them to our industry calendar.

Advertiser index Client

Page

SICMA Eclipse Modern Olives Laboratory NSW DPI AgEnviro Labs Australian Frost Fans Deltagen

50

2 5 7 9 11 15

Client

Australian Olive Association Costante Spacesonic Kingsford Machinery Olive Oil Packaging Services Braud Australia

Australian & New Zealand Olivegrower & Processor • March 2022 • Issue 123

Page

17, 31, 45, 51 21 33 35 39 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

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