CELEBRATING
EDITIONS
2016 June
Harvest report: Vic & SA NZ Focus Grove Project Competitions International winners
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Contents
In this issue... Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd
June 2016 Issue 100
News
Publisher Hartley Higgins
We’ve hit the century! OG&P celebrates 100th edition
4
Awareness and education = industry success
6
General Manager Peter Muscet
China Project update
8
Editorial Gerri Nelligan Advertising Maria Stephenson sales@olivegrower.com.au Production Luke Westle Subscriptions A one-year subscription (four issues) is $38.00, and includes a copy of the Australian and New Zealand Olive Industry Directory. Subscriptions commencing July 1 2014 will receive a copy of the 2015 Australian and New Zealand Olive Industry Directory. Please pay by cheque or credit card to Ryan Media. Visit www.olivebiz.com. au to subscribe. Circulation subs@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 jpg files via email or should be high-quality prints or transparencies. Please indicate if articles and pictures are to be returned. Printing Lane Print & Post Adelaide Ryan Media Pty Ltd ABN 85 085 551 980 630 Regency Road, Broadview South Australia 5083 Phone +618 8369 9555 Facsimile +618 8369 9501 Website www.olivebiz.com.au ISSN 1448-5486 Conditions The opinions expressed in Olivegrower & Processor are not necessarily the opinions of or endorsed by the editor or publisher unless otherwise stated. All articles submitted for publication become the property of the publisher. All material in Olivegrower & Processor is copyright © Ryan Media Pty 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.
INDEPENDENT & AUSTRALIAN OWNED
News-Awards Continuing success at Olive Japan
9
Classy local results at NYIOOC
10
Championship tests EVOO tasting skills
10
Camilo takes southern best in Italy
11
Competitions South Australian awards first to celebrate provenance
12
Key dates: National and regional EVOO competitions
13
Getting your EVOO entry right
14
Hunter Show affordable and growing
17
Processing ONZ puts processing into practice
18
Harvest Reports Victoria 20 South Australia
22
Ore-harvest requirements
24
Olive R&D NZ Focus Grove Project
24
Profile Isabella and David Sullivan, Matakana Olive Oil Co-Op
29
Grove management Boron application in olive trees
30
Forecast your maintenance schedule
32
Olive Business New export loan for small business
33
International NAOOA report on Californian Standards has its own shortcomings
34
US govt backs EVOO testing
35
Morocco joins move towards quality standard
35
Olives & Health Health round-up
36
What’s on/Advertiser index
38
Cover: Read the harvest reports for Victoria and South Australia from page 20 in this edition Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 3
Olivegrower celebrates 100th edition
Gerri Nelligan Editor
We’ve hit the century! June 2016 marks the 100th edition of Australian & New Zealand Olivegrower & Processor – and how things have changed, both for our publication and the olive industry. to over 4000 in just 11 months. What it lacked, however, was images – and space to include the expanding range of industry news, research and development, grower experiences and opinion, and business information being shared by and among industry members. Thus Australian Olive Grower was created to meet this need. Crossing the Tasman … Issue #35 In 2004 another significant step forward occurred, with issue number 35 becoming “Australian & New Zealand Olivegrower & Processor, the National Journal of The Olive Industry”. With the January-February 2004 edition, the publication moved from five to six issues per year and “formally crossed the Tasman”. The inclusion of New Zealand in the title reflected the commitment to provide a broader perspective on the industry across the region, and to better service the already significant subscriber base in New Zealand. Since then the publication – OG&P to most - has continued to source and disseminate information from and for the wider olive industry, maintaining the original editorial pledge for content to be “practical, down-to-earth and useful”. We’ve worked with the industry as it grew and profited, and hung in during the really tough times, moving from bi-monthly to quarterly production in June 2013 to maintain print affordability. Gayle Sheridan, EO Olives New Zealand:
A little history … Issue #1 The first edition was published in April 1997 as Australian Olive Grower – “the foremost Australian journal for olive growers, processors and consultants”. Then a 20-page publication, Australian Olive Grower built both in size and format from its forerunner, the Olives Australia Newsletter, first published in 1994 with a readership of about 500. The newsletter’s goal was to “… share … questions and knowledge for the benefit of the total Australian olive industry” and the editors pledged to make it “practical, down-to-earth and useful”. The newsletter was indeed that and distribution grew quickly
4 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
“Congratulations to the Australian & New Zealand Olivegrower & Processor magazine on its 100th edition. “The AOGP has continued to be a valuable resource for industry members, with informative, timely and pertinent articles on matters that are highly relevant. Providing practical information on issues with actual case studies as well as providing links back to suppliers of industry related goods and services. “The AOGP also provides an excellent communication tool for organisations such as Olives New Zealand back to the broader industry in both Australia and New Zealand. “We much appreciate the excellent contribution made by AOGP and the opportunities available to our organisation and our members.”
News
Lisa Rowntree, CEO Australian Olive Association: “The Australian Olive Association would like to congratulate Ryan Publications on the 100th issue of their magazine “Australian & New Zealand Olivegrower & Processor” (OG&P). “OG&P has been a recognised and respected industry mouth piece, which effectively disseminates interesting and important information to olive growers and suppliers, for many years. “The AOA has enjoyed working with the team at OG&P and appreciates the respect and professionalism they have shown to the industry.”
Today … Issue #100 And as the bell curve hopefully starts to rise again, we’re still here doing what we do: working with and for the industry to source and share valuable – and importantly, useful – information, to help support and grow the Australian and New Zealand olive industries. It’s a fascinating gig, and I get to work with amazing, passionate people across the industry, all dedicated to producing the best quality olive products we can. I’m honoured to be a part of it. So to all our subscribers, a great big thanks for your input and support over the past 100 issues of OG&P from me and the team at Ryan Media. It’s been a great ride so far, and we’re looking forward to the next 100! Editor Gerri Nelligan and OG&P team.
“
Thanks to all our subscribers and advertisers for your support over the past 100 issues: we couldn’t have done it without you! We look forward to working with you as we put together the next 100 issues of great industry information.
”
ROYAL ADELAIDE OLIVE AWARDS Australia’s First Extra Virgin Olive Oil Awards Olives SA in conjunction with RA & HS, announce 20th Annual EVOO+ Table Olive Competition. • • • • •
Entry forms available at www.olivesouthaustralia.org.au Entry fees $99 Inc. GST Entries Close 5th August for Table Olives / 12th August for Olive Oil All Judging Saturday 20th August Entries and Olive Oils & Olives to be delivered to Adelaide Showground by appropriate closing dates.
Information also at www.theshow.com.au - click on competition entries or call 0419 815 839
Australia’s most prestigious and longest running olive oil competition since 1999 Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 5
News
Awareness and education = industry success In 2015 the AOA assembled a Consumer Awareness and Education (CAE) sub-committee, tasked with identifying strategies to achieve objectives important for the ongoing sustainability and profitability of olive producers in Australia. Members represent a broad cross-section of the industry, from small and large grower-producers to marketers and service providers. Headed by Boundary Bend’s Tim Smith and AOA CEO Lisa Rowntree, the group considered what could be learned from other industries and groups, and which areas of the market are most in need of industry CAE support. They also identified the key messages for consumers and the key challenges and myths our industry needs to address. Push for labelling change As part of the communications campaign, the CAE has launched a Change.Org online petition demanding honest and accurate labelling for ALL olive oils sold in Australia. The petition calls for the Minister for Competition Policy and Consumer Affairs to mandate the existing - currently voluntary - Australian Standard for Olive Oil and Olive Pomace Oil (AS5264-2011), ensuring that lower grades of olive oil are labelled according to their actual quality and not as EVOO. “We want to let the government know that consumers really do care about truth in labelling, and want to get what they pay for,” Rowntree said. “We want everyone involved in the industry to sign the online petition at www.change.org and once you’ve signed it, send it on to your friends, family, colleagues and business associates and ask them to support it too. They’ll not only be supporting their own health and wellbeing but our hardworking industry too!”
The outcome is, Rowntree said, that “In short, we’ve looked at the Australian olive ‘brand’, our industry ‘values’ and our ‘personality’, and have developed a strategy to re-establish industry promotional initiatives. “Those strategy objectives and proposed outcomes are: • to promote the Australian olive industry and sustainably increase demand for Australian olive products; • to develop the “value proposition” and increase consumer willingness to pay for Australian EVOO and table olives, with the goal of delivering higher price per litre/kilogram; • to dispel persistent myths such as “low smoke point” that inhibit widespread usage of Australian EVOO; and • to showcase the unique stories, quality and health attributes of Australian olive products.” The committee aims to meet these objectives through four key initiatives: • a digital communications campaign with selected partner Fuller Communications, targeted to commence around 1 July 2016; • educating chefs, particularly trainee chefs and the stars of tomorrow, about Australian EVOO and table olives through developing curriculum content for colleges, TAFE’s and other recognised training programs; • educating young Australians (the consumers of tomorrow) by expanding the South Australian Young Judges program into curriculum content for Home Economics students, working with the Home Economics Association of Australia. • providing growers with outstanding collateral and consistent messaging to deliver grassroots education to customers/consumers. This will primarily occur through revamping
6 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
of the AOA’s consumer website www. australianextravirgin.com.au and improving/updating available point of sale (POS) materials. Campaign funding Rowntree said that, unlike other similar industries, there is currently no marketing levy for Australian olive growers to fund the communications campaign. “The CAE initiatives will therefore need to be funded voluntarily by growers, and possibly other industry participants (e.g. wholesalers),” she said. “We’ve now reviewed both the draft strategy and the budget, and signed off on a draft strategy which will be sent to all olive oil participants in the chain. From marketing, suppliers and growers to processors, everyone will get a letter looking for support for this campaign. “It is important that as an industry we take action to help make growers’ business more profitable, and the CAE campaign – which engages directly with our customers/consumers – has been identified as the best way to act. Please look for the strategy information in your mailbox and join the action via your support of this important industry initiative.” Future funding Rowntree said the CAE group believes it is important that the olive industry establishes a marketing levy to support future communication and marketing campaigns. “The survey sent to growers in 2015, along with the information gathered in 2011 as part of the “levy road show”, also indicates that there is a strong desire by growers to have a marketing levy. “The AOA will therefore continue to pursue this objective for the benefit of all producers.”
The Australian
National Olive Industry Conference and Trade Exhibition GEELONG VIC—3, 4 & 5 OCTOBER 2016
Monday 3 Oct
Conference Day 1 & AOA Awards Dinner
Tuesday 4 Oct
AGM Breakfast & Conference Day 2
Wednesday 5 Oct
Lunch, Tour & Presentations @ Boundary Bend Bottling Facility in Lara.
S IC P TO How NIR Works Understanding Best Before Dates The importance of traceability The role polyphenols play in EVOO taste and shelf life Smoke Point research The China Project Launch of the Olive Industry Strategic Investment Plan Consumer awareness & education update The global context for the Australian Olive Industry The growth of Australian EVOO in Australian supermarkets Can Table Olives be commercially harvested Understanding olive tree physiology GROWER PANELS - Organic olive growing, pro’s and con’s GROWER PANELS - Growing healthy trees Agri-chemicals Managing biennial bearing in olive trees Grafting and grove rejuvenation
www.nationaloliveconference.com.au
News
China Project update Chris Mercer, program co-ordinator, The Olive Route
CONF
IDENTI THE AUST RALIAN OL AL IVE INDUST RY
WORKBO OK F EXPORT W OR PILOT ORKSHOP
Co-ordinator Chris Mercer continues our quarterly updates on how work on The Olive Route, a new AOAbacked program facilitating extra virgin olive oil exports to China, is progressing.
A WORKB OOK FOR PRODUCERS AUS ATTENDING TRALIAN OLIVE GRO WERS THE EXPORT HANDBOOK AND WORKSHO TRAINING PS.
This project
Alert readers will be aware that the program we have dubbed “The Olive Route” is divided into a research phase and an implementation phase. The research phase is sponsored by Hort Innovation and entitled OL14003: Essential work to facilitate increased exports to China, removing roadblocks and establishing competitive advantages. Research phase progress The table below shows the various work packages of the research phase and the status of each. Most of the work is either complete or at the completion stage, except the phthalate research which will take place during and after harvest. Even then we believe there will be more work to do in the form of follow-on projects, before Australian growers can confidently produce EVOO consistently within the Chinese phthalate limits. Until then we have to progressively optimise, based upon what we find out. Qualify
Position the Industry to take advantage of the China Market
1.1
Engage with Producers to Support and Develop the Program
Workshops successfully completed
1.2
Consumer Research Testing
Report Completed
1.3
Export Requirements to China
Incorporated into Export Handbook
1.4
Phthalate Minimisation Program
Scheduled for June/July
1.5
Laboratory Services - Australia
Final Analysis
1.6
Export Code of Practice
Framework complete
1.7
Export Handbook and Training
First Draft complete
Win 2.1
Create Competitive Advantages Enable Partner Technologies
Sustain 3.1
Complete Measures to Sustain Growth
Sister Laboratory in China
Complete
China Project progress report as at May 2016.
Export Handbook workshop A highly stimulating and fact-packed workshop was held to introduce the first draft of the Export Handbook and accompanying Workbook. The event was facilitated by Boundary Bend in Melbourne on April 4. A dozen groves were represented and guests included Shane Cummins and Peter McFarlane, plus Will Gordon and Sam Lawrence from Hort Innovation. Peter co-presented and both Shane and Will made brief presentations. Will and Sam also spent time with growers, and their presence and contribution was much appreciated by all. Implementation phase As a result of the workshop, we have five or six “pioneer” groves getting ready to ship products to China in 2016. Hence we move into the implementation phase. This is organised along commercial lines, with shares in the venture available for those who want to invest in more than just the success of their own
- OL14003: Essential Work has been funde to d by Horticultu Facilitate Increased Exports re Innovation Australia Limit to China, Removing Roadblock ed using the s and Enha olive levy and ncing Com funds from the Australian petitive Advantage Governme nt.
A fact-packed workshop was held in April to introduce the first draft of the Export Handbook and accompanying Workbook.
products. Pleasingly, at the time of writing, most of the shares have been taken up and Thunderbirds are Go! At work in China I am writing this article at Shanghai Pudong airport after a busy and productive week planning and preparing. I met with supporters old and new, but three meetings were “critical path”. The first was with Tesa Scribos, who are providing the authenticity and traceability system which will be embedded in the Export Seal on program packaging. Secondly we met with China Skinny to talk about a high impact, high profile launch. Then I spent a day in Hangzhou at the Zhejiang Agricultural Academy, whose lab is being trained by the Australian Oils Research Lab at Wagga Wagga in the delights, rigours and stern methods of EVOO analysis to the Australian Standard. … while commerce laws are sorted Shanghai was in parcel chaos this week. Confusion reigned over government measures to curb Daigou. Daigou means “agent buying” and is a system whereby orders placed online in China are fulfilled by unofficial agents in Australia and other countries, who hoof down to the local supermarket to buy the items; then trundle to the post office to send them off to the Chinese customer. The government doesn’t like this because of the difficulties in taxing the trade, so they set up “Cross Border E-Commerce” (CBEC) to counter it. However CBEC upsets the regular importers who have to pay more tax than CBEC. It is proving difficult to contain Daigou, promote CBEC and also keep established importers happy. Laws are proposed, implemented, postponed and withdrawn, and rumours flare and fade. Anyway, Confucius will be home soon and Confusion will have to go and find somebody else to play with! Our pioneer products will be offered on various CBEC channels and domestic e-commerce too, so as taxation adjustments are made to even things out, our quest for sales should not be disrupted. A Western Australian grower and EVOO producer, Chris Mercer is the president of Olives WA and a member of the AOA board. Any levy payers invested in joining the pioneers along The Olive Route can contact him via chris@westerngroves.com for more information. We’ll also continue our progress updates in future editions of Olivegrower & Processor.
8 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
News - Awards
Continuing success at Olive Japan Local producers continued to make their mark on the international stage at the Olive Japan 2016 competition, taking home a total of 10 Gold and nine Silver medals between them. Now in its fourth year, the 2016 competition received 600 entries from 21 countries, encompassing old and new world producers, and from the largest to the very smallest. This was a dramatic increase from the 2015 competition, which attracted 441 entries from 22 countries. A total of 11 Premier medals (a score of 86 or higher from more than eight of the 21 judges) were awarded this year, along with 213 Gold (score 76-85) and 196 Silver (score 65-75). This compares with the 2015 tally of 12 Premier, 15 Gold and 134 Silver medals. The numbers … Australian producers entered 25 oils, with a resulting medal score of seven Gold and seven Silver. New Zealand did even better percentage-wise, taking home three Gold and two Silver medals from its seven entries. Stand out local achievers this year were (Aust) Alto Olives - two Gold; Boundary Bend – four Gold, one Silver; Camilo Olives – three Silver; and (NZ) Telegraph Hill – two Gold. Proving the consistency of our quality EVOOs, the numbers reflect similar successful results in past years - eight Gold and nine Silver in 2015; four Premier, seven Gold and six Silver in 2014; seven Gold and seven Silver in 2013; and one Premier, six Gold and five Silver in 2012. The 2016 Premier awards were taken home by oils from Spain - six, Italy three and one each to Portugal and the USA. 2016 results for the world’s largest EVOO producers were: • Spain – 177 entries, six Premier, 70 Gold, 55 Silver (total 131 medals); • Italy – 110 entries, three Premier, 69 Gold, 26 Silver (total 98 medals); • Greece – 84 entries, seven Gold, 34 Silver (total 41 medals). The host country Japan also scored well, its 47 entries achieving 21 Gold and 16 Silver (total 37 medals). Full competition results are available online at: www.olivejapan.com/en. http://olivejapan.com/en/news_en/6714
2016 Olive Japan Australian/New Zealand winners Australia - Gold Alto Olives: Alto Vividus EVOO – Medium – Monovarietal (Hardies Mammoth)
Australia - Silver Rylstone Olive Press: Rylstone Australian Organic EVOO - Medium – Blend (Frantoio)
Alto Olives: Alto Robust EVOO – Medium – Blend (Frantoio, Leccino)
Boundary Bend: Cobram Estate Hojiblanca EVOO – Medium – Monovarietal (Hojiblanca)
Boundary Bend Olives: Cobram Estate Picual EVOO – Medium – Monovarietal (Picual) Boundary Bend Olives: Cobram Estate Classic EVOO – Medium – Blend (Picual, Barnea) Boundary Bend Olives: Cobram Estate First Harvest EVOO – Intense – Blend (Hojiblanca, Picual, Coratina) Boundary Bend: Cobram Estate Australia Select EVOO – Delicate – Blend (Hojiblanca, Picual, Coratina) Gourmet Lovers Pty Ltd: Gourmet Lovers EVOO Rosemary & Oregano - Flavored Olive Oil – Delicate – Blend (Frantoio, Pendolino, Coratina, Manzanillo)
Camilo Enterprises: Camilo Blood Orange Infused EVOO - Flavored Olive Oil Delicate – Blend (Pendolino, Koroneiki, Arbosana) Gourmet Lovers Pty Ltd: Gourmet Lovers EVOO Lemon & Orange - Flavored Olive Oil Delicate – Blend (Frantoio, Pendolino, Corratina, Manzanillo) Camilo Enterprises: Camilo Classic Ligurian EVOO – Medium – Monovarietal (Taggiasca) Camilo Enterprises: Camilo Fruity BlendEVOO - Delicate- Blend (Pendolino, Arbosana, Koroneiki) Longridge Olives: Longridge Olives EVOO – Medium – Blend (Arbequina, Arbosona, Koroneiki, FS17.
New Zealand - Gold Matakana Olive Co-operative: Matakana Classic EVOO – Medium – Monovarietal (Frantoio)
New Zealand - Silver Azzuro Groves: Tuscan Blend EVOO – Intense – Blend (Frantoio, Leccino, Pendolino)
Telegraph Hill: Telegraph Hill Thyme, Sage & Rosemary infused EVOO - Flavored Olive Oil - Delicate –Blend (South Australian Verdale, Barnea)
Telegraph Hill - Lemongrass, Kaffir Lime & Chilli infused EVOO - Flavored Olive Oil Delicate – Blend (South Australian Verdale, Barnea)
Telegraph Hill: Telegraph Hill Roast Garlic infused EVOO - Flavored Olive Oil – Delicate – Blend (South Australian Verdale, Barnea)
26-28 Altin Street GRIFFITH NSW 2680 Ph: 02 6964 3328 Fax: 02 6964 4334 www.liftek.com.au sales@liftek.com.au
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Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 9
News - Awards
Classy local results at NYIOOC We may be comparatively new to the EVOO game but our producers are certainly keeping the ‘old world’ guys on their toes, with another highly successful year at the New York International Olive Oil Competition (NYIOOC). Now in its fourth year, the NYIOOC is fast becoming one of the world’s most recognised olive oil competitions and entry numbers this year rose to 827, coming from 27 countries across the globe. Australia ranked in the top six producing countries, and was second only to Italy in its Best of Class tally, taking four of the coveted top awards. All up Australia achieved 15 awards - four Best of Class, four Gold and three Silver awards from its 23 entries, making a success rate of 48% - while New Zealand took home two Gold awards from its four entries. The other Best of Class awards went to Italy – six; the US and Greece - two each; and Spain, Portugal and South Africa – one each. The top local winner was Cobram Estate with one Best in Class, two Gold and one Silver award, with the other three Best of Class awards going to Cape Schanck Olive Estate, Gooramadda Olives and L’Uliveto Verde. The results echo the outstanding performance at the 2015 NYIOOC, where four of the 16 Best of Class awards – and Most Successful Exhibitor - went to Australian producers. Boundary Bend, Alto Olives and Cape Schank Olive Estate were repeat award recipients this year, as was New Zealand producer Lot 8, proving the consistently high quality of our local EVOOs is indeed making its mark on the world stage.
Australia and New Zealand winners Best in Class Cape Schanck Olive Estate - Cape Schanck Olive Estate (Robust/ Frantoio) Cobram Estate - Cobram Estate Australia Select (Medium/ Blend) Gooramadda Olives - Gooramadda Olives King Kalamata (Medium/Jumbo Kalamata) L’Uliveto Verde The Green Olive Grove - L’Uliveto Verde: The Green Olive Grove (Delicate/Blend) Gold Alto Olives - Alto Robust (Delicate/Blend) Azzuro Groves - Azzuro Groves Tuscan Blend (Medium/Blend) Boundary Bend Olives - Cobram Estate Reserve Picual (Medium/Picual) Boundary Bend Olives - Cobram Estate Superior Premiere (Robust/Blend) Cape Schanck Olive Estate - Cape Schanck Olive Estate (Robust/Coratina) Lot Eight - Lot Eight (Medium/Blend) Silver Alto Olives - Alto Vividus (Medium/Hardy’s Mammoth) Boundary Bend Olives - Cobram Estate Classic Flavour Intensity (Medium/Blend) Gooramadda Olives - Gooramadda Olives Hardys Mammoth (Medium/Hardy’s Mammoth)
Championship tests EVOO tasting skills An innovative new event held in Spain has set the scene for an international challenge testing the skills of trained EVOO tasters. Staged by the PDO for the Priego de Córdoba region (ASCCAL) and Australian-based International Extra Virgin Olive Oil Savantes, the first Spanish National Extra Virgin Olive Oil Team Tasting Championship attracted 13 teams from all over Spain. The event used the Savantes Tasting Skills Test and additional exercises to assess the tasting ability of the teams of three, using EVOOs contributed by producers from France, Italy, Greece, Spain and Portugal. The varietal range reflected the Savantes aim to encourage recognition and appreciation of EVOOs from all varietals and regions around the world, and included ocale, picual,
arbequina, hojblanca, coratina, cobrancosa, galega, koroneiki, changlot real, manzanilla, cornicabra, l’aglandau, olivastra seggianese, tonda iblei and picuda. Organiser Simon Field said the skills exhibited by the tasting teams were outstanding, with 20 participants achieving Associate Savante status (a score of 60% or more in the test) and one, Fermin Rodriguez Jimenez, becoming the first to achieve Savante status (80% or more) since the introduction of the skills test 15 years ago. Also competing were teams who had learned to taste in the EVOO tasting program for children presented by ASCCAL. One student became the youngest ever Associate Savante, proving beyond doubt the value of the ASCCAL program.
International competition Field said the second Spanish National Championship is scheduled to take place in Priego de Cordoba in February 2017, with the possibility of inviting teams from other producing countries as an introduction to the event. The second North American Tasting Championship is being held in Chicago on 20 July, and an International Championship between winning teams from participating countries is being planned for 2018. Any regions or countries wishing to participate in future championships should contact Simon Field at simon@ savantes.com. More information: www.savantes.com.
Subscribers can access an online version of each print issue
w w w.olivebiz.com.au 10 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
News - Awards
Camilo takes southern best in Italy A small Australian olive producer has received a large international accolade, with Camilo Olives taking home Gold and the Best International Absolute Southern Hemisphere Award at the 2016 Domina International Olive Oil Contest. Interestingly, given the competition’s origin, the accolade went to the Camilo Olives 2015 Classic Ligurian EVOO. Camilo Enterprises managing director Joan McGovern said winning best of class in an international extra virgin olive oil contest run in Italy adds a high honour to the boutique family producer’s list of awards in recent years. “This is a great honour, and sits well alongside our listing for the past six years in the Flos Olei guide – an Italianproduced book which features the groves judged as the world’s top 500 for quality EVOO production,” McGovern said. “We have also won premier, gold and silver medals in past years at Olive Japan and silver in New York. “Taking out this prize – against oils made in the Southern Hemisphere in the past few weeks – is particularly exciting, however, as our Classic Ligurian was made 11 months ago. No consideration was given as to the age of the oils, which were blind tasted without origin or any other information, so the fact that ours was judged best in terms of flavor and freshness in a tasting against more recently made oils says something about how good Australian oils are in the global context.
Camilo’s award for the Classic Ligurian EVOO
“Our industry’s commitment to quality olive growing and EVOO production is being recognised in awards like these, and hopefully will help to grow the reputation of our fresh, flavoursome local oils – both with our own consumers here in Australia and also in export markets. “It’s certainly an incredible honour, and gives us a huge fillip as we head into our 2016 harvest this week!” Domina IOOC While only in its first year, the 2016 Domina IOOC was rated among the top five competitions in the world and attracted 327 labels for judging. Entries
Camilo Enterprises managing director Joan McGovern.
came from 21 countries across both hemispheres, with northern hemisphere oils accounting for 85%. Of those, 70% represented some 200 Italian labels from 16 different regions. Four panels of professionals judged the oils, and named 10 oils as winners across a number of categories, most divided into Northern and Southern Hemisphere entries. Italian producers took four of the Northern Hemisphere awards, and Spain two, while other Southern Hemisphere awards went to Argentina and Peru. More information: www.camilo.com. au; www.d-iooc.com.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 11
Competitions
South Australian awards first to celebrate provenance Details of the 2016 Olives South Australia (OSA) EVOO and table olives competitions have just been announced, with exciting changes heralding a new era for Australia’s oldest extra virgin olive oil awards. New name, new classes As a starting point, the competition has officially been re-named the Royal Adelaide Olive Awards, reflecting the long term collaboration between OSA and the Royal Agricultural and Horticultural Society of South Australia. OSA competition sub-committee chair Richard Gawel said the group had taken a good look at the historic awards and decided that it was time for a revamp, to better reflect what food savvy consumers of extra virgin olive oil really care about in 2016. “A lot has changed in the 20 years since the first competition in 1997, in how the industry has advanced, and more importantly what Australian consumers value in their EVOO,” Gawel said. 2016 Royal Adelaide Olive Awards Classes Class 1 – Provenance: oils totally sourced from olives grown on a single estate and sold by the grower under the brand name owned by the grower Class 2 – Regional: oils sourced from olives grown on one or more estates from within a single region but do not meet all the requirements of Class 1 Class 3 – Multi-regional: oils sourced from olives grown from more than one region Class 4 – Open: all oils not eligible for Class 1-3 Class 5 – Flavoured olive oils: Class 5A – flavoured oils made exclusively by adding fresh ingredients to the olives at crushing; Class 5B – flavoured oils made by other methods.
“Part of this is that consumers are increasingly asking: “Where did the olives came from, who grew them and, most importantly, can you assure me that ‘you made this’? It was time to reflect on consumer expectations and thinking, and incorporate them into the ethos of the competition.” A new class which Gawel says reflects that changing thinking are the “EVOOs of Provenance”. This class is reserved for EVOOs made from olives harvested from a single grove, produced under the direction of the grower and sold either under the name of the grower or a brand name that they exclusively own. “We have also added, for the first time in any EVOO competition in Australia, a class for regionally produced oils, based on defined boundaries as used by the wine industry,” he said. “A flavoured olive oil class has also been re-introduced, but for the first time, oils that have had their flavour imparted by the addition of fresh ingredients at the crusher will be distinguished from those flavoured by other means. “Both of these reflect the increasing interest from consumers in knowing where their EVOOs come from – and also in the wider range of culinary options offered by flavoured olive oils.” The Best Processor and Best Exhibitor awards will also see changes this year, to now use objective weighted averages of competition results. Focus on judging and innovation Recognising that a competition is only as good as its judges, the newlook competition also sees an increased focus on judging, streamlining processes and providing increased encouragement for new judges. “We’re creating a set of ‘standard operational procedures’, which will assist in better defining the role of the chairperson, chief steward, head judges, judges and others involved in the competition,” Gawel said. “We’re also supporting the cost of an experienced interstate judge to attend, to both participate in the judging and also assist in future judge development. “The presiding judge, Trudy Michels,
12 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
and the appointed head judges have national, royal metropolitan, and international experience, and to ensure we maintain that level of experience, we will be allocating a minimum of 10% of competition income to funding future judge recruitment and training.” Changes for improvement Gawel said that competitions have both led and reflect the continuous improvement in quality and excellence in EVOO quality in Australia. “We are very pleased to have made these changes that reflect current consumer sentiments regarding what the buyers of high quality EVOO value,” he said. “EVOO competitions have always conveyed a positive message about EVOO. No one ever talks about the duds, just the awesome oils that win. The Royal Adelaide Olive Awards, and those behind them, are proud to be part of that tradition.” Diary dates Closing date for EVOO entries is 12 August, and for table olive entries 5 August, with judging on 20 August. Winners will be announced at the end of August, and the winning products featured at the Royal Adelaide Show from 2-11 September. Full competition details and entry forms, will be available on the Olives SA website – www.olivessouthaustralia. org.au - from mid-June, or contact OSA president Michael Johnston on 0419 815 839 for more information.
Competitions
Key dates: National and regional EVOO competitions While details are still forthcoming, the key dates have been announced for the respective national EVOO (and in Australia’s case Table Olives) Competitions. We’ll bring you updates in coming editions of our fortnightly Friday Olive Extracts e-newsletter. 2016 NZ EVOO Awards Key dates: 15 August Entries open 16 September Entries close 3-5 October Judging (Auckland) 15 October Awards Dinner (Wellington) Note: this year’s format will be slightly different, with the Bronze, Silver and Gold Awards presented towards the end of the ONZ National Conference on Saturday, 15 October. The major awards will then be presented in the evening at the Dinner. More information: http://www. olivesnz.org.nz/events or email executive officer Gayle Sheridan via: admin@ olivesnz.org.nz.
2016 AOA National EVOO & Table Olive Awards Key dates: 10 June Entries open 2 September Entries close 10 September 16-17 September EVOO Judging (Adelaide) 3 October Awards Presentation (Geelong, Vic) Note: NIR testing for EVOO samples will no longer be carried out by the competition organisers. Entrants need to arrange their own testing and submit the results with their samples. There are also new classes in both EVOO and Table Olives. Medal results will be posted online on 20 Sept, with certificates and major awards presented and announced at the awards. More information: www.australiaolives. com.au or email chief steward Leana Head: siteoffice@internode.on.net
Entries also open for: 2016 NZ Royal Easter Show Olive Oil competition Key dates: 5 September Entries close 19 September Samples due 27 September Judging Notes: schedules will be circulated in mid-July. Enquiries to convenor Mike Cundy via: mikecundy22@gmail.com. 2016 Perth Royal Olive Show Key dates: 5 August Entries close 8 September Awards Presentation More information: www. perthroyalshow.com.au; or email: entries@oliveswa.com.au.
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Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 13
Competitions
Getting your EVOO entry right Running an EVOO competition is a complex task, with a multitude of boxes to tick to ensure an efficient, NATIONAL OLIVE INDUSTRY transparent and successful judging process. Having entries submitted correctly is a big help, so weCONFERENCE asked AOA Chief Steward Leana Head for some tips on how to get your entry right. While this information refers specifically AND to the Australian national competition, it provides a relevant guide to the entry processes for most shows.
TRADE EXHIBITION 2011 AOA Chief Steward
Background Leana Head is a Head has been Chief Steward of the annual Australian Olive four-year veteran TH Association (AOA) EVOO Competition for the past four years WANGARATTA VICTORIA – TUESDAY 25TH AND W of EDNESDAY the position 26 OCTO and was the Assistant Steward before that. She also helps to and says its takes organise and oversee the AOA’s Table Olive Competition. She a lot of time and handles around 200 entries each year across all classes in the preparation - and EVOO Competition, from paperwork and preparation of the adherance to the entry processes judging samples through to recording and calibration of results by producers - to and awards. What people get wrong The most common error people make with their entries, Head says, is not putting labels on the bottles they’re submitting. “Because we tell them the oils get blind tasted, people think they don’t need to put labels on when they send them in,” she said. “But because of the entry criteria that the oil must be commercially available within Australia, I need to see that they actually do have commercial labels - apart from Class 4, the bulk oil class. Some people are concerned that the only labels they have are from the previous season, as they’re still updating their labels for the new season, however that isn’t an issue when it comes to the competition criteria. I just need to see a copy of their commercial label. “Once I get the entries and have seen the commercial labels, I then decant them into the standard sample bottles and give them a new code that is logged into the entry database and used for the judging process. That way I’m the only one who knows which is their oil – literally, the ONLY person who knows which oil has which code.” Apparently that code is itself the cause of some confusion for entrants. “A lot of people don’t understand what the Exhibit Identifying (ID) Code is,” Head said. “It is a unique code for each entry from each participant - three characters in total – which is a reference for them, so that they know exactly which entry is theirs in the results booklet. If they don’t win an award, we use only that code to identify the entry so they can see how it did when we release the results. If they do win an award, however, then their company name is also listed with their exhibit ID code. “Many people think that the exhibit ID code is what we give the entry for judging, but that’s the exhibit number that I issue to each entry.” And it’s important to use that exhibit ID code correctly when submitting entries, Head said. “People often forget to put the exhibit ID code on the actual labels of each of their entries, so I have to put them on for them,” she said. “Particularly if they’re sending multiple entries, where there
make things run smoothly.
are very slight variations in the oils but the same label, it makes it very difficult for me to match which samples belong to which particular entry on paper. “Putting the exhibit ID code on the label before you send the entry makes it much easier to ensure that all the information and entries correspond, and also that the oils end up in the correct class.”
“Restoring Trust in the Trade of Olive Timing The timing of the Australian National Competition is an ongoing conundrum, Head said, and something they grapple with each year. “We’re aware of the problems some people have regarding timing, and do our best to work around them,” she said. “But we have problems whether we do it in September or October, and feedback is 50/50 on timing. “Many producers say they want the competition later – especially in colder regions – so they have more time to let their oils settle etc. At the same time, though, they want the results announced earlier, as the prime selling time is in the lead-up to Christmas, particularly for boutique producers. “The timing of testing results is also part of the issue. Everyone’s sending their oils in to get them tested, so the lab is really under pressure and turnaround time just can’t be guaranteed.” “So timing really is one of the most difficult things to orchestrate. We www.australianolives.com.au have to try and find a sweet-spot for the majority, because what works well for some doesn’t for others and we won’t always get the timing right for everyone.” Better late than never Head says it’s extremely rare, however, for anyone to miss out on having their entries judged because of timing issues. “We like to encourage as many entries as we can so I’ll do everything I can to facilitate them,” she said.
14 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Competitions
The result So just what would it mean for the organisation process if everybody did it right? “It would be so encouraging and exciting, and it would mean not having to work extremely long hours for weeks in the lead up to the competition. It would make my job as Chief Steward a lot easier, and reduce the amount of stress involved,” Head said. “I think I’d die of happiness – and get more sleep in the lead up to the competition.”
Each entry is decanted into a plain bottle with only the Chief Steward’s exhibit code as a reference, ensuring oils are blind tasted during judging.
“Last year I had an entrant from Tassie whose harvest was really late compared to previous years. I got them to courier their samples straight to the venue for judging and I managed to get the entry processed in time. They ended up winning a Gold award for their entry, which was really satisfying for both them and me. “Obviously we would prefer entries to be posted on time so we can be organised before the judging starts, as there is a lot of work that goes into processing each entry, but we understand that sometimes things like that are out of your control. It’s just a matter of letting me know the late entry is coming, then I can make sure it’s collected on arrival and that I’ve got the paperwork all ready so that it can be included at the last minute.” Problem solving The solution to most of these issues, Head says, is to read the instructions. “Firstly, read the competition information. We update that every year, so any changes that get made are laid out there and easily referenced – but they’ve got to actually read it,” she said. “Second best, read the FAQs and follow the suggestions. I strongly suggest that everyone takes the time to read all of this information - particularly this year, as we’ve had a few changes to the competition and rules.”
It’s a hectic process once judging starts, with around 200 entries judged in a single day, so it’s essential that the chief steward has everything meticulously organised beforehand.
AOA Frequently Asked Questions What is the “Exhibit Identifying Code”? This is a unique code that you make up yourself (that only you and the Chief Steward know) so you can identify your entries when the results are announced. This is mainly used to ensure that if you get any negative feedback that only you know the comments relate to you. It helps to protect your identity. Each entry needs to be given a different code and this can be numbers, letters or a mix of both. It is preferred if your identifying code is three characters in total. Do I need to put the Exhibit ID Code on the exhibits I send? Yes, on the front of the packaging. This helps the Chief Steward to ensure all entries are kept together during the judging process. Why do I need to send my bottles labelled? This is so the Chief Steward can verify that you have a commercial label and have entered into the correct class. If I have to send my bottles labelled, how do I know my entries are being blind tasted? The Chief Steward gives each entry a new Exhibit ID code (known only to the Chief Steward) which is used throughout the judging process. Each entry is also decanted into a plain bottle with only this exhibit code as a reference – e.g. “Class 1, Exhibit 1”. Why does the AOA need a minimum of 1 litre of oil for the competition? A 250mL sample is decanted from the entry into a plain bottle and sent for testing before the judging. A further 250mL is decanted (with the Chief Stewards ID code) which is used for judging. If your exhibit receives a Gold Medal during the judging then your oil will be retasted in the “Gold Taste Off” by all judges to decide the Best of Show, so extra oil is needed for that process. What size bottles does the AOA prefer to be sent? 4 x 250mL or 2 x 500mL dark (glass) bottles are preferred. This ensures maximum freshness during the judging process. Do I need to send my entry form and payment with my entries? Yes. This helps the Chief Steward to match entry forms and payments to the entries when unpacking your exhibits. If you are paying by EFT then please include the EFT details on your entry form. What is the batch number on the entry form for? This is so you can trace your oil if there are any faults found. I still have a question that isn’t answered here! As the Chief Steward, I am more than happy to answer any other questions you have regarding entering the competition. Just call me on (08) 8573 6545 or email me at secretariat@australianolives.com.au.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 15
Competitions
Hunter Show affordable … and growing! With the harvest now over across most Australian growing regions, the Hunter Olive Show is once again about to open for entries. Looking to build on the very successful 2015 competition, which saw record entries across most categories, the organisers have combined tradition with innovation for the 2016 edition: the former reflected in the continuing affordability of entry, and the latter in the new regional award categories. One of the last regional shows still running in Australia, Hunter Olive Show organisers pride themselves on running the only show with every olive category: oils, table olives, tapenades and soaps. They’re also proud of the inclusive nature of the competition, with a nationwide invitation for entries and fees far below most other shows. “This is a deliberate policy on our part, to encourage broad participation in what is a very professionally run show - with Steve Mitchell and Peter Olson involved, you can be assured the Hunter Olive Show runs to the highest standards,” said convenor Alan Smith. “That affordability means first timers can try out the show experience, so we hope to attract even more entries from outside the Hunter Valley. “To reflect that increase in entries from further afield, this year we have also introduced more regional awards. Where there are a minimum of five entries from a region in either or
both the oil or table olive/tapenade categories, we are instituting an award for that region. This would be an award for the Best EVOO from that region’s fruit, or the Best Table Olive/Tapenade from that region’s fruit. “Of course we also want all the local Hunter Valley producers entering our competition this year, so all members of our association (The Hunter Olive Association) automatically get one free entry to our olive show. “So along with the excellent season in the Hunter this year, there are no excuses for them not taking part, and we expect a new record for local entries.” Smith said another bonus of competition entry is the feedback provided for each and every entry. “We aim to give quality feedback, providing an opportunity for producers to learn and improve – or try to repeat their success, as the case may be,” he said. “And where the entry does not gain at least a Bronze, this feedback is anonymous.” Key dates Deadline for entries is Friday, 7 October 2015 for all categories except soaps, which are due by 9 September. Judging will be carried out on Saturday, 29 October, with presentations made at the awards celebration on Thursday, 17 November.
16 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Alto Olives toppoed the winners list in 2015, taking Best of Class awards for both EVOO and Table Olives
“As usual, Peter O’Meara will be our host for the awards, which will be held at the Adina Vineyard and Olive Grove in Lovedale Road, Lovedale, in the centre of the Hunter Valley,” Smith said. Testing requirements Smith also provided a quick reference guide to organising testing of entries. “Oil entries need an oil test, which Wagga DPI will do for a very affordable price. They test for FFA, PV and UV. Just wrap up well a small bottle of oil and send it off,” he said. “For table olives and tapenades, classes 6 to 11, we will organise the testing for you at an extra cost of $25
Competitions
including GST. Just send the entries, with payment, directly to us and we’ll take it from there.” Entry categories The 2016 entry categories are as follows: EVOO: Mild Style Extra Virgin Olive Oil; Medium Style Extra Virgin Olive Oil; Robust Style Extra Virgin Olive Oil. Infused oils: Infused Olive Oil – Citrus Flavours; Infused Olive Oil – Other Flavours. Table olives: Green Table Olives; Black Table Olives; Spiced or Flavoured Green Table Olives; Spiced or Flavoured Black Table Olives; Olive Specials. Olive condiments: Olive Tapenade and Olive Spreads. Soaps: Castille Soaps – Pure; Castille Soaps with Additives; Olive Oil Blended Soaps. Entries to the Hunter Olive Show will open 1 July, with forms and details of how to enter available from the website: www.hunterolives.asn.au.
Hunter EVOO and Table Olive Appreciation training As another leg of its continuing its focus on improving both the quality and quantity of olive production in the Hunter Valley, the Hunter Olive Association is once again running training on EVOO and Table Olive Appreciation this year. Building on successful, sold-out events in 2015, the workshops will be conducted by Steve Mitchell, an experienced show judge and Hunter Olive Show convenor. The sessions aim to increase understanding of what makes a good product, and to showcase the diversity that is possible across the varieties of olives grown in the Hunter. The EVOO training session will be held on Sunday, 28 August 2016 from 10am-1pm, with the table olive training session following on Sunday, 18 September from 10am-1pm. Both will be held in the Board Room at Adina Vineyard and Olive Grove, Lovedale, in the centre of Pokolbin. The training sessions are open to anyone with an interest in olives and the (very affordable) cost per session is $35 for Hunter Olive Association members and $49 for non-members. Also in the planning is a one-day workshop led by Marcelo Berlanda, the consultant to the recent extensive Quality/Quantity study undertaken by the Association. The workshop will be scheduled in August, and we’ll have further details in Friday Olive Extracts closer to the time. To book your place at the training sessions, email HOA treasurer Alan Smith at asmith51@bigpond.net.au.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 17
Processing
ONZ puts processing into practice A sell-out attendance proved the importance of the topic when Olives New Zealand held a two-day seminar on processing practices in April. “How Processing Practice impacts on Quality (e.g. Gold medals) and Quantity” was held in Auckland on April 7–8 and was attended by more than 30 people from across New Zealand’s olive growing regions. Presented by international expert Pablo Canamases, “Processing Practice” focused on the importance of best practice processing in achieving both the best quality and quantity of oil from olives. The course was, Olives NZ executive Gayle Sheridan said, “an absolute must for everyone who grows olives and produces EVOO, as well anyone with an olive press or looking to buy one”. “How processing practices impact on the quality and quantity of the product produced is a hot topic for everyone in the olive industry,” Sheridan said. “Particularly given the anecdotal advice from our members that winning Gold medals is a major differentiator is selling their oil at a reasonable price.” The first day of course was a formal seminar, with a hands-on processing session the next day at Wells Grove Estate, Whitford. Both days were led by Canamasas, who presented in his usual renowned ‘down-to-earth-expert’ manner. “As always, Pablo had the attendees captivated with his knowledge and expertise, and his willingness to share and advise on best practice,” Sheridan said. “One attendee commented that they learned more in one day than on any other day in their life! Another described what was
just another reason
The in-depth course was both informative and practical, including hands-on processing demonstrations on the use of enzymes on the second day.
covered on both days as ‘incredible’ and said that each day was worth the fee they had paid for both days. Add to that the invaluable networking, and we’re confident people got great value for money.” Don’t forget ‘pre’ and ‘post’ Along with in-depth discussion on processing practices, Canamasas also covered pre and post processing. “The big take out message was that quality and industry efficiency (quantity) are strongly influenced by the farm management practices,” Sheridan said.
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To subscribe and for more information visit www.olivebiz.com.au 18 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Processing
“The biggest threat to quality is harvest-processing delay, which needs to be limited to a maximum of 12 hours but ideally within four-six hours. Other factors impacting on quality include pests & disease (particularly Anthracnose here), mummified fruit, frost, irrigation, harvest time and transport, pruning, fertilization and fruit temperature. “Then of course there is storage, and factors including racking (settling and removing the settlings/sediment), type of storage containers, hygiene, temperature control (15-18C), no light and gassing (nitrogen). Pablo emphasised that plastic containers (pallecons, bladders, drums, etc.) should only be used for short term bulk storage - that is, days only - and never in the long term.” Processing aids The second day’s activities were held at Barry Wade’s Wells Grove Estate processing facility. Sheridan said the practical workshop provided attendees with a very hands-on session of real-time processing. “The workshop involved processing cycles to demonstrate the comparative use of enzymes versus no processing aids,” she said. “The results were interesting in relation to both the increased volume of oil achieved by the use of processing aids and also a smoother, more polished taste.” Take homes … Andrew Priddle, Stoneykirk, Wairarapa: “The workshop showed that growers need to get more involved in what happens to their olives after they’re grown. “The information provided was hugely valuable, in particular about when to harvest – what to look for in the fruit. Growers need to actually look at fruit ripeness – whether it’s actually ready to harvest - rather than just getting it off today because it might rain tomorrow. People are picking because they’re scared of frosts or have people available, so the fruit comes off not ripe enough and we get less yield. “And I don’t process, I do contract harvesting, so I learned a lot about what to look for in your press. From a grower’s perspective, there are a lot of things your press could be doing for your fruit to give the optimum yield and quality, especially whether they’re processing your fruit on time. “I also definitely have more awareness now about the importance of looking after my grove. That it’s not just picking the fruit and delivering it to the press, it’s the management of the grove that drives your fruit crop that drives the quality and quantity you get at the tail end. “All up, there was a lot to really get people thinking about their own practices, and many of us realised that we’ve got to up our practices in general. New Zealand growers need to commitment to a much higher level of control and management in order to get optimum quality and quantity from our fruit.” Philip Baker, Evergreen Olive Estate, Northland: “I got to realise that there is a lot that can be done to not only extract more extra virgin olive oil with my olive press, but that the quality can be increased as well. “I was also surprised to see in the ‘live pressing’ that not washing the olives gave a slightly better return on oil recovery. “I do believe it was value for money for what I learned.”
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Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 19
Harvest report
In our annual round-up of the harvest outlook around Australia, in this edition we see what’s happening in Victoria and South Australia. Our Tasmanian friends have reminded us how much later the harvest is on the island than for the mainland’s producers, so this year we’ll wrap up with an overview of both the Tasmanian and New Zealand harvests in the September edition.
Victoria The 2013 harvest still sits as the most bountiful of recent years, with the 2014 and 2015 both seeing variable results – and some challenging conditions. 2016 has once again been a difficult a difficult harvest for many growers, with heat, drought and high rainfall respectively affecting cropping levels across the state. Fortunately, the quality is looking good and more award-winning Vic EVOOs are on their way to market. Arthurs Seat When we spoke to David Lindholm and Lisa Westlake of Leaping Goat Olive Oil, harvest was once again “done and dusted” in their grove at Arthurs Seat on the Mornington Peninsula. Another early ripening crop saw them flat out from 5-9 May and by mid-month they had a pressing yield of 1400 litres already filtered and in stainless storage tanks. And like 2015, this year’s harvest was a challenging one, with the weather gods doing their best to frustrate the process. “We got belted by extreme winds and hail two days before harvest so we lost a lot of fruit. At a rough estimate, about four tonnes, and we copped a bit of fruit damage from the hail as well,” Lindholm said. “And as the trees are a bit big, we also lost a fair bit of fruit over the side of our
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Heavy rain on the final harvest day seemed to dramatically reduce shaker efficiency TR80 harvester – I’d say approximately another two tonnes. “Then heavy rain on the final harvest day seemed to dramatically reduce shaker efficiency, so I suspect I left another four or so tonnes on the trees – and unfortunately, my day job and inclement weather make it difficult to see me getting the rest off. “There’s not much I can do about the weather but I’ve realized that I need to extend my harvester net and purchase a
”
David Lindholm
big mechanical pruner to shrink the trees, as it was heartbreaking watching so many olives go over the edge!” Lindholm said that the growing season itself was relatively uneventful, however, with some ongoing grove management practices finally coming to fruition literally! “If I remember correctly, the flowering was a little disappointing this year, yet we seem to have been rewarded with a better fruit set,” he said.
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20 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Harvest report
“That may be the cumulative effect of the calcium and boron spraying at flowering which I’ve been doing for a few seasons now. “Evidence-based olive farming” seems to be the way to go. “Varietal-wise, the Correggiola was reliable as usual and the Frantoio was above average this year. Our spindly, ragged-looking Verdale also produced well again, and have proven to be unbelievably reliable for such a stunted looking tree. They’re also cheap to maintain, as they require hardly any pruning. “And even our Nevadillo Blanco (generally fondly referred to by Lindholm as “Never Fruito Blanco”) produced some fruit for a change. It is so difficult to harvest, however, with strong fruit attachment and a tendency to drop leaf with mechanical harvesting methods, that I’m just about ready to give up on them. This is much to Lisa’s dismay, as she has an undeserved fondness for them – and I must admit that they do make good oil, and make up 10% of our oil yield this year.” In stark contrast to the sodden harvest conditions, the 2015-16 growing season saw little water reaching the Lindholms’ grove. “We had an unusually dry growing season and I managed to run all my dams dry for the first time, despite rationing,” Lindholm said. “We only managed to drop about 40-50% of the calculated water requirement on the trees but luckily we didn’t have any extreme heat, so avoided any heat stress.” The lack of moisture had an upside in terms of pests and disease, however. “The peacock spot is well under control this year, probably due to the drier weather,” Lindholm said. “Otherwise, I had a small localised area of scale, which I blame on the adjacent gum trees, but that’s about it. That was a bit annoying, as I thought I’d seen the last of those blighters five years ago.” All up, however, David and Lisa are happy with both their harvest outcome
and quality – and importantly, the flavor of this year’s oil. “We harvested approximately nine tonnes with an oil yield of 16.5%, which is pretty good for an early harvest,” Lindholm said. “For that I have to thank Sam Tarascio at Taralinga, who pressed for me. He runs a very slick operation, which I can recommend highly. “We’re very happy with the quality too. We’re hoping to repeat our gold at Los Angeles for the 2015 vintage: the oil tastes pretty similar this year, so we reckon that’s a pretty reasonable goal.” More information: www.facebook. com/mainridge Yarrawonga The 2015 harvest was a good one for the Vodusek family of Rich Glen Estate, at Yarrawonga in the state’s north-east. A relatively gentle summer, with comparatively little rain or excessive heat and no major pest or disease issues, saw them with a crop set to rival their record 2013 yield. This year hasn’t been quite as easy, or productive, despite starting off well. Flowering was, Ros Vodusek, said “abundant”, however the resulting fruit set was unfortunately well below average. Little rainfall during the 201516 growing season made irrigation a necessity and scale returned to the grove, increasing their grove management workload. As a result, the 2016 harvest yield is significantly lower than year’s. It was, however, a similarly early process to 2015, starting two to three weeks earlier than their historic norm. And most importantly, like 2015’s “just beautiful” oil, Vodusek said this year’s quality is “exceptional”. Sounds like they’d better finish processing soon, as they’ll no doubt be rushed off their feet at their farmgate shop and café once word gets around More infor mation: richglenoliveoil.com.
w w w.
“
… the flowering was a little disappointing this year, yet we seem to have been rewarded with a better fruit set. David Lindholm
”
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 21
Harvest report
WILLUNGA
LIMESTONE COAST
“
Quality is good this year, even considering the erratic ripening both in the groves and varieties.
”
Michael Johnston.
South Australia Hot winds and a long, dry summer have once again made their mark on the 2016 South Australian harvest, with another ‘complicated’ season seeing a substantially reduced crop most across the state. That said, the variations so common in our industry find one producer at least with a highly satisfying result … Willunga Olives South Australia president Michael Johnston once again provided Olivegrower with a harvest report from his own grove and an overview of the statewide situation (thanks Michael!). He described the 2015-16 olive growing season as “somewhat disjointed” overall, mainly due to climatic conditions. “At one stage it appeared that the northern regions were enjoying a far better season than those growers south in the Fleurieu region,” he said, “but now it seems that it’s been a difficult year right across the state. “It would appear that the long dry summer season has had a marked effect in SA and, even though growers are still harvesting, I know most are extremely disappointed. “My contacts tell me that overall the 2016 harvest will probably be 30% less than 2015. I spoke with Anthony Papaglia from Bovalina Olives at Angle Vale, who reckons he is processing about 50% less than last year. Diana Olives from the Southern Vale area are also in the same situation.”
Johnston said things started well but, as in previous years, the weather interfered early on. “Oddly enough, flowering was in most cases strong and encouraging, but conditions like hot winds burning flowers and moisture interfering with pollen movement interrupted the fruit set,” he said. “From then on the weather continued to be unhelpful, with little or no rain to encourage fruit development, and irrigation became critical. I do not have a vast source of water and so irrigation had to be on a ‘grove budget’ as it were. Most growers are in a similar position here in “the driest state” of our dry continent. “I certainly found some trees quite stressed and fruit drop was evident. The long dry spell also seemed to effect fruit size, and was most likely responsible for the much earlier harvest this year. I finished harvesting three weeks ago, whereas I would usually be in the middle of it now, and most growers are reporting that their harvest started 3-4 weeks earlier than in 2015.” While the SA harvest had not yet finished when we went to print, and so a direct comparison was difficult to make, Johnston said a substantial crop reduction was already guaranteed by the results to date. He was quick to add, however, that it isn’t all bad news. “In comparison with 2015, which was at 9000 tonnes, 2016 will come in at around 6000 tonnes,” he said. “On the upside, there have been no
22 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
outbreaks of disease than I am aware of. Perhaps the odd bit of scale but that’s it. I have seen more bird damage than previously, however, again most likely related to the very dry conditions across the state reducing other available food sources. “And having said that the volume is much decreased, yields are very good this year. On average they’ve been around 18-20% and I heard of one that was 30%, even after triple checking. “For those who have finished, indications are also that quality is good this year, even considering the erratic ripening both in the groves and varieties.” More information: olivessouthaustralia.org.au.
www.
Limestone Coast Longridge Olives’ Lisa Rowntree provided an overview of her neck of the woods, the southern Limestone Coast area. Home to many of the state’s largescale producers, Rowntree said grove management is increasingly becoming an important factor in the region’s production level. “The overall crop in the South East (Limestone Coast) is down, mainly due to poorly managed large orchards,” she said. “The groves down this way, which used to be run well and produce good yields, are in serious need of TLC. The basic inputs such as water and fertilizer are lacking, and basic canopy management is also not being done on these bigger orchards. As a result, their cropping levels are way down this year. “The Coonalpyn Olives grove, which we manage for its new owners, needed extensive pruning undertaken last year and didn’t fruit as well as we hoped this year. We expect a big crop in 2017, though, as the trees have recovered significantly. They are lovely and healthy now, and there is strong growth for next year’s fruit. “And our personal block (Longridge) has once again done exceptionally well this year. We will average about 1,875 litres per hectare this year, with an end yield of nearly 700 tonnes from the 80 hectares. “The quality is also looking great, so we’re very pleased with the result of all our hard work.” More information: longridgeolives.com.au.
www.
Harvesting
Gayle Sheridan, EO Olives New Zealand
Pre-harvest requirements With harvest still underway or looming in many regions – particularly for our New Zealand readers – we’re pleased to share this pre-harvest checklist prepared for members by Olives New Zealand Executive Officer Gayle Sheridan. It’s great practical advice about the importance of being prepared – get cracking! Most growers have now finished their pre-harvest work out in their groves, dealing with final weed control spraying, doing the skirts and tidying up wind damaged limbs. Many groves are reporting a huge crop load this year and there are reports already that some growers have not been prepared for an early harvest, and as a result have lost some of their crop. It can’t be emphasised enough that it is vital to be well organised to manage your harvest. Checklist You need to: • book harvest resources (people and mechanical harvesters) • book crates • check harvest equipment (branch shakers, nets, etc.) • book the processor • confirm transport arrangements • check stock levels of labels and bottles • clean bulk containers (more info in ONZ website members news or June 2013 Olivegrower) and check the sufficiency of these • look at bird scaring devices if birds are a problem. Bookings **Remember, booking means weeks in advance, not days before! It is vital that you book your processor. Speed to processing is critical - that is, same day! With a bumper harvest, if you are not booked and just turn up, your olives may be left until they can be fitted in. This increases the risk of oxidisation and could result in rancid oil, which means it won’t be EVOO. Storage Think now about storage and racking. You must rack off your oil to remove the settled sediment otherwise your oil will become contaminated and spoiled. If you are using stainless steel canisters for storing your processed EVOO, think ahead about how you will rack off this oil. It may be better to get your oil back from the processor in food grade plastic containers (for example, 20 litre) for racking and then draw off the settled oil into your canisters, top up with gas and seal. However, be wary with plastic if you are wanting to export or sell to an exporter.
Mechanical harvesters – and the experts who operate them – are in hot demand at harvest time, so it’s imperative to have yours booked in advance.
Timing You might also want to think about when to harvest – early for pungent oil, herbaceous flavours with higher polyphenols and longer shelf life, or later for mild/delicate oil with ripe fruit flavours, lower polyphenol content and shorter shelf life. Harvest time should be dictated by readiness of fruit not availability of friends and family! More information: www.olivesnz.org.nz.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 23
Feature: Olive R&D
NZ Focus Grove Project funding approved Olives New Zealand received great news in May, with the approval of funding for its Focus Grove Project (FGP) via the 2016 round of Sustainable Farming Fund (SFF) allocations. The initiative will receive a grant of $35,660, which boosts the strong support provided to the project by member pledges. This support was in fact critical to the success of the SFF application and is an important contribution to the industry’s future strength and viability. “Grass-roots” project The Focus Grove Project is one of 25 primary sector projects which received funding in this year’s SFF allocations, which were spread across the horticulture, dairy, arable sector, meat, fibre and forestry industries. In
total $6.9 million was allocated for a diverse range of industry-relevant projects, described by NZ Minister for Primary Industries Nathan Guy as “… grass-roots projects that help farmers, growers and foresters to tackle problems and develop new opportunities. They are driven by local stakeholders and will make a real difference to regional communities.” Timelines Being led by plant physiologist Dr Stuart Tustin from Plant and Food Research, the FGP project officially starts on 1 July, but preliminary visits and regional field days undertaken already will see the first formal feedback provided at the 2016 ONZ Conference in October.
Plant physiologist Dr Stuart Tustin from Plant and Food Research is leading the Focus Grove Project on behalf of Olives New Zealand.
Project overview We took an in-depth look at the Focus Grove Project in the March 2014 edition of Olivegrower & Processor, during its planning stages. If you missed out on that introduction, here’s a brief overview of the project background, structure and aims: • the New Zealand olive industry produces a high quality product but struggles with financial viability;
• the groves are: Hawke’s Bay – Aquiferra; Wairarapa – Leafyridge; Nelson – Kakariki; Canterbury – Terrace Edge;
• NZ groves average a max crop of 4T/ha, compared with the international average of 10T+/ha; • the low crop loads adversely affect economies of scale in terms of processing costs and increase final production cost; • the FGP therefore aims to identify olive grove practices which will achieve a consistent average yield of 10 tonnes/ha; • other outcomes include a benchmark for fruit production of the studied variety, to be used to assess the suitability of other varieties and as a benchmark for production at varying levels of latitude;directed by ONZ in partnership with Plant and
Food Research, the project will use tree physiology specialists to review crop management practices on an annual basis; • four groves across the main olivegrowing regions, and a standard olive variety (Frantoio), are being studied. Each has two blocks of trees set aside for the project, one for control/usual practice and the other experimental;
24 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
• a baseline for the pilot groves has been established, and the growers provided with initial advice on spraying and pruning as required;the regular followup expert visits will see ongoing improvements made to grove management regimes and annual measurements of olive production made; • some comparisons will be made between groves, but the major comparisons will be between the control and experimental blocks on a single grove. Comparing productivity levels, results will detail: canopy sizes, pruning methods and frequency, spray regimes and overall crop load.
Feature: Olive R&D
Initial Focus Grove field days have seen great turnouts in all regions, including Leafyridge Olive Grove in Wairarapa, where there were nearly 40 members in attendance.
Focusing on solutions With the project’s completion now guaranteed by the funding announcement, Olivegrower spoke with the FGP’s expert consultant Dr Stuart Tustin about the methodologies being used and how the project is unfolding. Focus on the grove The Focus Grove Project’s primary objective is to make commercial olive growing for extra virgin olive oil extraction more economically viable, by ascertaining which specific olive grove practices will enable consistent cropping rates of 10T/ha. But just how do you go about identifying those practices?
Tustin said it all happens within the groves themselves. “It’s actually by first principles: by visiting the focus grove with discussion groups in the area, considering its condition and then deconstructing the state of the grove,” he said. “That means looking from the grove down to the individual trees. We look at the general structure of the trees, which is generally fairly freeform so highly variable between groves, and also at leaf retention in the canopy. That’s another key point, as there’s a lot of disease happening due to moisture. “So it’s really those two basic features: the suitability of the structure of the canopy to provide enough light inception; then whether there enough leaves on the trees, and what’s the condition of those leaves. An individual leaf on an olive plant can expect to live for three years but disease can reduce
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Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 25
Feature: Olive R&D
Leda and T
coming and spraying beforehand or immediately after - for every rain event. And to make that practical, we’re trying to formulate simple methods to control the height of the trees to a maximum of five metres, as sprayers can’t reach higher than that. We’d like to control the height of the canopy on some of the more vigorous varieties in particular, so we’ve got to get the trees into that structure in the first place, from whatever we find, which could be quite variable. “We also want a shape which ensures we don’t have too much of the canopy deeply shaded. Too much shade kills leaf growth and makes it difficult to control disease.
New Zealand’s moist conditions, Tustin says, make spraying a necessity for olive growers. Combined with other active canopy management measures, it’s the only way to ensure tree health and productivity.
that to a matter of months. “That’s the major productivity limitation in NZ, we think - combined with almost no canopy management. The form of the canopy has a dramatic impact on cropping levels, but the awareness that you can manage the shape and size of that canopy is very low among olive growers.” Canopy management 101 Tustin said that the olive is actually a stone fruit, with the same basic fruit structure and a similar fruiting practice as almonds, peaches, etc, so we know already how some growth processes work. “One of the characteristics of that is that they flower on one-year wood, so if you don’t have a process for encouraging annual wood, you quickly run out of appropriate flowering tissues,” he said. “These sorts of conditions are not normally a problem in a dry zone production area where there’s very little rainfall – provided there’s irrigation of course – but it’s very heavily affected by a heavy crop one year, light the next, which is a very common pattern in NZ. It’s a mixture of the actual very heavy fruit load reducing the amount of annual growth and also that the presence of a very heavy crop actually stops the buds transferring from vegetative to floral buds – that’s a hormonal thing. You may have a good number of buds but they’ll just grow out as shoots. “So we’re really just trying to develop some simple rules for grove owners, to allow them to take a bit more control and have more management input.” Tackling tree health New Zealand’s moist conditions, Tustin said, make spraying a necessity for olive growers. Combined with other active canopy management measures, it’s the only way to ensure tree health and productivity. “The number one management priority is an appropriate spray program which keeps the leaf canopy healthy,” he said. “That means trying to predict when the next rain is
EAR AV
… and then yield Tustin says that once a healthy leaf canopy and good structure are in hand, growers can use supplementary pruning to increase productivity. “In the years we’ve got a massive flowering, where we can see the next year may be impacted, we can go around and chop chunks of the tree out to reduce that burden,” he said. “Those secondary cuts would also produce some new CONTACT shoots to help increase the yield the following year. “And we really are talking about cutting lumps of658-666 tree out. Benetook A We have to do things in a practical manner without people ATI (Adrian Th SPARE spending a fortune, or we’re not going to gain the viability 124 Church S PARTS Penola SA 52 we’re aiming for.” DISTRIBUTORS Ph: 0887373 Grove visits The first cycle of focus grove visits has already been undertaken, and Tustin said some clear results are emerging. “We were coming into a new season and it was clear most regions were going to have a massive crop, so Olives NZ decided to begin the process as they could see some real benefits coming out of this quite quickly,” Tustin said. “We did five visits – all very well attended – and, not surprisingly, found different situations in each region, mainly depending on how groves had been managed. That was useful because it opened up so many opportunities for discussion. Making science useful Tustin said the opportunity to undertake research through projects instigated by industry bodies like ONZ is not uncommon for those in his field, and is professionally as well as practically rewarding. “For applied scientists like me, our developments are always targeted at having benefit for the particular sector we’re working for. For me that’s fruit – and olives is on the edge of that,” he said. “So for me there’s a personal satisfaction in seeing ideas around basic tree physiology being applied in a commercial situation. It’s cool to be able to take principles from other major crop management practices and construct simple variations for a low value crop that can have just as much benefit. “Quite simply, we like being of use and it’s good to know the work you do can help an industry to succeed.” And while olives are new fruit for Tustin professionally, time living in Italy meant he was already an EVOO aficionado. “I’ve eaten the Mediterranean diet for most of my life, so have never had anything other than EVOO in the house,” he said. “I think I was converted before any olive trees were even planted in New Zealand.”
26 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
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Olive R&D
Focus groves: putting theory into practice Tustin said the Focus Grove Project is really about taking horticultural management theories and putting them into practice to test whether they work in a particular situation – and importantly, where that process can be studied firsthand by the growers themselves. “In each region there’s a designated property, where the grower is prepared to be the guinea pig and introduce the practices we’re talking about. They act as the storefront for the region for future field days,” he said. “This provides continuity over the course of the project, enabling everyone involved to see the progress and hear the feedback from the individuals running those groves. “When we make interventions, we usually go in there and deal with a few trees, and the grower tags the trees we’ve pruned or dealt with. That way we can come back and interrogate the responses that we see. “And a lot of what we find is anecdotal. For example, one grove had been in bad shape 18 months ago but was looking pretty good at the field day, and it was because their spraying regime had been improved. They’d previously lived away and being on the property now meant they heard the weather reports and could get straight out into the grove to spray. It transformed the leaf canopy, as we got one year’s canopy retained while the next year’s started to grow. “It’s interesting little things like that which often have a significant impact: great stories with a strong practical outcome underneath which actually demonstrates the theory working. It’s great for the people around to be able to see that in practice and over the timeframe of the project we’ll use the results to develop some guidelines for growers to follow.”
“For example, in one grove they’d been studiously pruning out all their dead wood. The grove looked beautifully tidy but the light situation hadn’t been solved. The discussion on that issue was great. “And we consistently found big problems with a lack of disease control, so one of the first steps was to work on improving disease management. With that we had input from ONZ president Andrew Taylor, who has been endeavouring to teach people what an appropriate spray program was. One couple had been adhering to it pretty well and in their grove we could see leaves still intact on two-year-old wood, whereas usually they were only on this year’s wood. “People see olives as low cost and low intervention, so there’s sometimes a reluctance to get into spraying, but this proved the value – and the need – for it. Unfortunately, that creates a problem for those people trying to grow organically. It may be possible in our climate but I’m not totally convinced, as the places where we have low enough rainfall might be too cold for olives.” The NZ challenge The fact is, Tustin says, that it is “simply more challenging growing olives in New Zealand” but that it can be done well, and with great results. “The climate means we need far better management practices – and it certainly can’t be grown as a low input crop. It needs to have good disease control – mainly spray around rain events – but fortunately the chemicals are not too expensive and have low toxicity. By then using canopy
management of the grove to improve that disease control by opening up the canopy for light distribution and penetration, we gain better protection from improved spray coverage … and in the end more oil, and very good oil quality. “So we’re very optimistic that the project has good scope to succeed, without having to resort to practices which look impossible to many people.” Benchmarking The project will have other indirect benefits, including benchmarks for fruit production of various varieties and at varying latitudes. It’s a valuable tool for any industry, Tustin said, which can help growers make important decisions about the future of their groves. “Benchmarking is a very good practice, and provides hard numbers for people to compare their own results with. It can tell you where your grove sits and also can show trends overall. Year by year performance figures can show whether productivity is declining, improving or stagnating,” he said. “And it can be used to make positive changes. For example, a grower may choose to change varieties if it was found consistently that some were more productive and viable. That may depend on the kind of oil they want to produce, or because some varieties are hard to harvest – they just don’t harvest well with tree shaker. You can crop well but if two thirds of the fruit stays on the tree, that’s not a great yield result. “So the benchmarking will certainly provide the base of information for changes into the future. And if the sector improves you’ll probably find new growers coming in again, and those people are going to be intensely interested in this information.” The next step The way forward, Tustin said, will unfold as the results of the interventions undertaken so far do. “Our next visits will determine what we do with the trees through the following cycle. We’ll look at the outcomes of the interventions that have been made, in terms of how well the spraying is working for canopy quality, and how well the canopy regrowth and cropping level has been,” he said. “It will be a stimulus response: we’ll go in and assess what we’ve done and potentially modify our approach in response to what we can see going on. We’ll be customising those decisions to the grove we’re looking at, because each place will have a different situation in terms of disease control and canopy condition.” We’ll bring you updates on the project in future editions of Olivegrower & Processor. Olives New Zealand members can also download an information sheet on the project from the organisation’s website: www.olivesnz.org.nz. Vital contributions Olives New Zealand wishes to thanks all who have contributed to the Focus Grove Project to date, both financially and in-kind. This is an important research project which will benefit the entire industry, so if you haven’t pledged your support already, download the form from the ONZ website: www.olivesnz.org.nz and play your part in making it happen.
28 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Profile
Isabella and David Sullivan, Matakana Olive Oil Co-Op, Matakana, New Zealand Isabella and David Sullivan are members of the Matakana Olive Co-operative, a collaborative group of growers/ producers on New Zealand’s north island. Winners of Gold for their EVOO at the 2016 Olive Japan International Extra Virgin Olive Oil Competition, the co-op has also recently launched a funky new label for their oil. OG&P: How long have you been involved in the olive industry and what is your involvement? I&DS: As a co-operative we have been operating for about 12 years as growers and producers of extra virgin olive oil, with around six main groves covering around 2,500 trees and with a wide range of varietals. The groves range in size from 1200 trees down to a few hundred. The major varietals are Frantoio, Koroneiki, J5 and Leccino, along with other varietals including Ascolano, Pendolino, Manzanillo and Picual. Members of the co-operative maintain and harvest their own groves, with the oil pressed and then taken to our purpose built storage and bottling facility. OG&P: What are your major markets and why? I&DS: Matakana Co-operative Extra Virgin Olive Oil is synonymous with the Matakana Village Farmers Market, having been involved with the market since its inception. This is an important retail and marketing avenue for us. Our oil is sold direct to consumers via the Matakana market and from the grove, also sold on line and through a number of high quality grocers. We also supply a number of restaurants in and around the region and in Auckland city. OG&P: How did you become involved in the olive industry? I&DS: Our industry involvement stems from a collective desire to produce a product of the highest quality in a sustainable manner which promotes the benefits of local, regional New Zealand. This, combined with a passion for good food and the health benefits associated with extra virgin olive oil, encourages growers and producers to collaborate to promote the emerging NZ Olive Oil industry. OG&P: How do you see the local industry positioned in the current global market, both in terms of its importance and comparative policies/standards? I&DS: The industry in New Zealand is still relatively young in a global context. However, it promotes and endorses the highest quality standards and certification, which ensures New Zealand extra virgin olive oil can compete at the highest levels internationally and producers are recognised for the quality of their product.
OG&P: What do you see as the most significant issues facing the Australian and/or New Zealand olive industries at present? I&DS: The significant issue for the Australasian industry is how best to build global recognition for what is a young and small industry domestically as compared to the long established large global players. Also developing an economically sustainable proposition for essentially boutique producers to allow investment in the industry which has so much potential. OG&P: What are the best ways to tackle those issues? I&DS: To tackle the issues we can learn a lot from the kiwi fruit industry in NZ and the wine industry in Australasia, who have built scale and presence in globally competitive markets as exporters of high quality products.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 29
Profile
Boron application in John Summers
The application of boron and calcium can never be overstres s determine your soil and trees’ available boron levels. Low bo yield and quality. At flowering At this time of year it is imperative to apply foliar applications of boron and calcium. A lack of boron and calcium may lead to decreased fruit set and fruit quality.
Matakana Co-op recently launched new distinctively-shaped bottles and high-tech oil-proof paper labels.
OG&P: Are there any things you think we’re doing particularly well or badly? I&DS: Positive aspects of the industry are seen through collaboration and communication between member growers and producers who share the passion to produce the best possible Extra Virgin Olive Oil and promote the industry both domestically and globally. OG&P: What are your thoughts on the Australian olive oil standard? I&DS: We are strong supporters of the Australian olive oil standard, which is internationally recognised and sets a compliance and performance standard that encourages growers and producers to adopt horticultural practices and production methods that benefit the industry as a whole. OG&P: Finally, what are your hopes for the industry into the future, and what do you see as the realistic outcomes for the industry in the near future? I&DS: The future: creating greater domestic awareness of the benefits and value of locally produced olive oil, as encouraging consumers to buy local products gives a platform for a sustainable industry. We need to promote and market both locally and internationally as an industry. We know we can produce world class products ... More information: www.matakanaolivecoop.co.nz.
Boron in soils Soil organic matter is the major reserve of boron (B) in most soils. It is released as the soil’s organic matter decomposes, its availability fluctuating according to soil microbial activity. In the soil solution, boron is present in a non-ionic form [B(OH)3] and is not attracted to soil colloids. It is one of the most mobile nutrients in the soil, and can be rapidly leached once released from soil minerals and organic matter. Soils in high rainfall areas are often low in boron. Boron in plants Boron is taken up by plants as undissociated boric acid [H3BO3 or B(OH)3]. It plays a role in cell wall development and is important in pollination, fruit development and the translocation of sugars. An adequate supply of boron is important at flowering. Fruit quality is affected in olives if boron is deficient. Within plants, boron is relatively immobile. It is not readily relocated from old to young plant tissue. Plants are therefore dependent on continuous uptake of boron during the growing season. In this respect, its behaviour in plants is very similar to calcium (both are immobile) and deficiency symptoms can be confused. Deficiency symptoms Boron deficiency occurs more commonly in dry weather. Microbial activity in the soil is reduced, and the movement of boron in the soil solution to plant roots is restricted. Olive trees are susceptible to boron deficiency. Consequently, boron is commonly recommended in routine fertilizer applications for high-return cropping. Because boron is relatively immobile in plants, deficiency begins at the growing points. Symptoms include: • chlorosis (yellowing) and death of the growing points • distortion, thickening and cracking of stems, which may be hollow or brittle • the formation of rosettes, growth of auxiliary buds (side shooting), bushy growth and multiple branching
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w w w.olivebiz.com.au 30 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Grove management
olive trees
sed. It is a requirement for your trees. Soil and leaf analysis will oron levels identified then need to be addressed to maximise
• the thickening, twisting and failure of roots to spread out or develop properly. In some cases the roots may show excessive branching • the dropping of buds or blossom; fruits and seed may also be affected, and brown sunken areas may develop in fruit. The range between deficient and toxic levels of boron is very narrow. Toxicity symptoms In the early stages, the symptoms of boron toxicity are normally expressed as marginal and tip chlorosis of the older leaves. Moderate to severe toxicity produces progressive leaf necrosis beginning at the tip or margins and gradually covering the whole leaf, resulting in premature leaf drop. One of the most common causes is over-fertilization with or poor placement of boron fertilizer. Boron fertilisers Borax, (11% B) - a fine crystalline product for dry application by hand to the soil, or application in solution to the soil or foliage. Borax is not as common as it was in the past. Granubor, (15 % B) and Borate Granular, (14.3 % B) - these are granulated fertilisers, which makes them more suitable for dry application by machine to the soil. They can be used on their own or in blends with other fertilisers. Granubor and Borate Granular do not dissolve so are unsuitable for foliar application. Solubor, (20.5 % B) - a fine soluble powder for application in solution through a boom-spray to the soil or foliage. Application rate is 1-1.5 grams per litre, apply spray till runoff is achieved. Solubor is more soluble than Borax, especially in cold water, and is the recommended choice for foliar applications or ground applications in solution. AgroDex Boron, (10%) - a high-analysis boron solution, designed to rapidly correct boron deficiencies in both soil and foliar applications in all crops. AgroDex Minerals are derived from the most potent materials available and undergo a complex process allowing enhanced foliar and root zone uptake. AgroDex Boron is formulated with a blend of growth factors and organic acids, which assists with assimilating boron in the plant. Application rate is 1-2L/Ha. Can be applied as a foliarspray, fertigated or irrigated. Application Because of its mobility in the soil and susceptibility to leaching, annual or more frequent applications of boron are recommended in most situations. Frequent applications at low rates also minimise the risk of toxicity. In tree crops, the boron should be spread or sprayed over the root zone, i.e. under the whole canopy and just beyond the area of the tree canopy, but no closer than 30cm to the trunk. Toxicity may occur if it is applied unevenly – i.e. concentrated in small areas.
A lack of boron and calcium may lead to decreased fruit set and fruit quality, so for a healthy, bountiful crop like this, monitoring and foliar applications of required nutrients is imperative.
In horticulture - for example tree and vegetable crops - foliar sprays are often used to supply boron instead of applying boron fertilisers to the soil. Application rates A study on olive trees has looked at different application rates of boron and calcium and the effects on fruit set. The rate of 100ppm of Boron and 2% Calcium was applied at full bloom and the second application at 15 days later. Trees were sprayed with nutrient solution until run-off. Effects on fruit set Trees in this study showed a higher fruit set. Results also confirm the role of boron and calcium nutrients in improving fruit set of olive flowers. From the overall data, the two studied nutrients effectively increased fertilisation, either through controlling pollen germination on the stigma or growth of pollen tube through the style. Therefore, subsequent increase in fruit set percentage was observed. This article was provided by Summerland Olive Products Australia. For more information go to: www. summerlandolives.com.au.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 31
Grove management
Forecast your maintenance schedule Grove maintenance is a time-consuming task, particularly in terms of irrigation, weed control and pest and disease management. All these are affected by the weather, so using seasonal forecasting to help prioritise your maintenance is a great idea. Here’s a run-down on the June-August winter forecast from our friends at the Australian Bureau of Meterology. El Niño ends, La Niña possible The tropical Pacific Ocean has returned to a neutral El Niño-Southern Oscillation (ENSO) state. Sea surface temperatures across the tropical Pacific have cooled to neutral levels over the past fortnight (mid May), supported by much cooler-than-average waters beneath the surface. In the atmosphere, indicators have also returned to neutral levels. Outlooks suggest little chance of returning to El Niño levels, in which case mid-May will mark the end of the 201516 El Niño. International climate models indicate the tropical Pacific Ocean will continue to cool, with six of eight models suggesting La Niña is likely to form during the austral winter (June-August). However, individual model outlooks show a large spread between neutral and La Niña scenarios. Changes in the tropical Pacific Ocean and atmosphere, combined with current climate model outlooks, suggest the likelihood of La Niña forming later in 2016 is around 50%, meaning the Bureau’s ENSO Outlook remains at La Niña WATCH. Typically during La Niña, winter-spring rainfall is above average over northern, central and eastern Australia. Climate model outlooks for the Indian Ocean Dipole (IOD) suggest a negative IOD event is likely to develop during the austral winter. However, outlook accuracy for the IOD at this time of year is low. A negative IOD typically brings increased winter-spring rainfall to southern Australia. Climate outlook overview June to August rainfall outlook: above average for large parts of mainland Australia; • daytime temperature outlook: warmer than average for the tropical north and parts of southeast Australia; cooler in the southern mainland; • overnight temperature outlook: warmer than average for north and east; • climate influences include ENSO neutral/La Niña in the Pacific Ocean, neutral/negative Indian Ocean Dipole in the Indian Ocean and very warm sea surface temperatures surrounding northern and eastern Australia (see the Climate Influences section). Rainfall: a wetter winter likely for most of Australia June to August (winter) rainfall is more likely to be above average across most of mainland Australia. However, southwest WA, southern Victoria, and most of Tasmania have roughly equal chances of a wetter or drier three months. • large parts of the country are more likely to have a wetter than average June. However, southwest Australia, southwest Victoria, and eastern NSW have roughly equal chances of a wetter or drier June. • the current outlook reflects the combination of increasing odds for La Niña, chance of a negative Indian Ocean Dipole, and very warm sea surface temperatures
BOM map chance of exceeding median rainfall Credit: © Bureau of Meteorology.
surrounding northern and eastern Australia. • historical outlook accuracy for winter is moderate over southern WA, northeast Australia, and western Tasmania, with low accuracy elsewhere. See map for more detail. Temperature: wetter outlook brings increased chance of cooler days for southern mainland Australia • cooler than average winter days are likely for most of the southern half of Australia. Warmer than average days are very likely (greater than 80% chance) for parts of the tropical north, southeast Victoria and all of Tasmania; • nights are strongly favoured to be warmer than average across northern and eastern Australia, including Tasmania, with a greater than 80% (or eight in ten) chance of warmer winter nights. Central Australia and southeast SA are more likely to have cooler than average nights; • the current outlook reflects a combination of a potential La Niña event in the Pacific, increasing chance of a negative Indian Ocean Dipole, and very warm sea surface temperatures surrounding northern and eastern Australia; • historical maximum temperature accuracy for winter is moderate to high over most of Australia, except central WA and western SA. Minimum temperature accuracy is moderate to low for Australia. This information is reproduced with the permission of the Bureau of Meteorology. More: www.bom.gov.au.
32 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Weird weather at your place? Let us know how it has affected your grove. Email: wordsync@bigpond.com
Olive business
New export loan for small business Small businesses will find it easier and quicker to access the finance they need to support their products and services exports, following the launch of the new Small Business Export Loan (SBEL) by Efic, Australia’s export finance agency. The SBEL aims to improve convenience, increase approval speed and provide greater flexibility for Australian small businesses seeking finance to support export contracts. The loan product will enable small and medium sized businesses with an annual revenue between $250,000 and $5 million to access up to $250,000 to support an export contract, and will be available when their main bank is unable to help. User friendly Developed specifically to meet the needs of small exporters, the Small Business Export Loan offers convenience and speed throughout the application and approval process. The entire process is carried out online via Efic’s online portal, EficDirect, and can be completed in around 30 minutes. Applicants receive an indicative offer immediately, with formal approval following in as little as seven business days and applications trackable online in real time. Funds can then be in their accounts and available to draw upon within two business days of an offer being accepted. Easier eligibility The SBEL also recognises that the inability to provide securable assets is a barrier many small businesses face when seeking to access finance for export. Therefore, when assessing loan applications Efic will focus on the small exporter’s ability to service the loan, rather than the level of security available. Flexible loan terms are also available to suit individual business’s cashflow needs. “The Small Business Export Loan is part of the focus on Efic helping more Australian SMEs – and particularly smaller SMEs - access to the finance they need to grow their export business,” Efic CEO Andrew Hunter said.
just another reason
“Moving the application online through our portal, EficDirect, has allowed us to significantly reduce the cost and time needed for small businesses to apply for and access export finance, and will therefore increase the number of smaller businesses which can now access Efic’s services. “This is another example of how Efic is supporting small businesses to achieve export success. Small businesses are the heartbeat of the Australian economy, and Efic’s new loan facility will make it easier for small businesses to compete on a world stage.” For more information and to apply, go to: www.efic.gov.au and click on Business Solutions.
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international comment
NAOOA report on Californian Standards has its own shortcomings Alexandra Kicenik Devarenne
A report on the new Olive Oil Commission of California (OOCC) Standards by the North American olive oil importers’ group (NAOOA) questioned both the effectiveness and intent of the Standards, but itself fails to make the grade. Given the wide exposure of the report’s negative findings, and the strong interest in the Californian Standard among the Australian and New Zealand industries, I’d like to share my analysis of the report with Olivegrower readers. When the NAOOA did off-the-shelf testing of 18 California extra virgin olive oils to check their compliance with the new Olive Oil Commission of California’s (OOCC) Grade and Labeling Standards, they reported that 67% failed to meet the new standards. My independent analysis of the NAOOA’s recently published report on the testing revealed its own significant shortcomings. In an unofficial analysis of the testing report, titled Analysis of the North American Olive Oil Association’s (NAOOA) Report “Random Testing of Store-bought California Extra Virgin Olive Oils: 67% Fail New Olive Oil Commission of California (OOCC) Standards”, I examined the NAOOA report and found numerous inaccuracies and distortions. My analysis looked at both the testing report and a companion NAOOA-funded document called “Olive Oil Commission of California’s 2014 Grade and Labeling Standards: Analysis and Implications” by Islam A Siddiqui. Although a lack of complete information made full interpretation of the test data impossible, one of the conclusions of the analysis is that, rather than proving that the OOCC standards do not work, as stated by the NAOOA report, the test results show that the new standards actually do work, and provide valuable information about the condition of olive oil as it reaches the consumer. By highlighting areas where improvement is needed, this demonstrates how more stringent and comprehensive standards like the OOCC’s can benefit consumers and industry alike, as they have done in Australia. The California standards are based in large part on AS 5264-2011. In the NAOOA report a recurring theme is that the OOCC standards have “eliminated certain purity criteria that detect adulteration”. This is a distortion
of the facts: all of the purity parameters that are present in the USDA olive oil standards apply to all Californiaproduced olive oil, and have done so since 2009. The dramatic blacked out columns in the NAOOA tables for these test parameters are misleading, since there are current values in California law that apply. Another example of distortion is the reason the NAOOA report cites for the OOCC seeking to alter the limits for some of these defining parameters. It is not “loosening purity criteria”, as the NAOOA claims, it is to accommodate the natural variability of olive oil made outside the traditional olive oilproducing regions. California and other olive oil producing regions outside the Mediterranean often produce olive oil with fatty acid and sterol levels out of compliance with the International Olive Council (IOC) standards. The samples were tested for chemical compliance with IOC standards but two IOC quality tests were omitted without explanation: sensory analysis and fatty acid ethyl esters. The samples were tested for pyropheophytin (PPP) and diacyglycerol (DAGs) -tests that are included in the OOCC standards - but the NAOOA only reports that the Italian lab was IOC-accredited. IOC accreditation does not include proficiency in those tests, therefore the reliability of the results is unknown. PPP and DAGs are very useful tests for determining the freshness of olive oil, also for detecting the presence of soft-refined or deodorized olive oil. Far from being “rejected by world experts”, as the NAOOA claims, testing for PPP and DAGs has been in use for a decade by retailers in Northern Europe and is used extensively by olive oil traders to determine the quality and age of olive oil that they are buying.
34 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Alexandra Kicenik Devarenne at the 2013 AOA national conference.
More information The full texts of the NAOOA reports are available online at: www.naooa.org. The full text of my analysis is available online at: www.calathena.com. **Note: this article is not an official response from the OOCC or any other organization. It is an analysis done by an individual, a long-time California olive oil industry observer, with financial support from members of the industry. Alexandra Kicenik Devarenne is an international olive oil consultant, researcher and writer based in California. A global advocate for quality extra virgin olive oil, she is the author of numerous academic and popular pieces about various aspects of olive oil including the pocket reference ‘Olive Oil: A Field Guide’. More information: www.calathena.com.
International News
US govt backs EVOO testing The US government is backing its home-grown olive oil industry with congressional clout, funding a new testing regime for imported oils. A mid-April sitting of the US House Agricultural Committee (HAC) saw a direction given to the Food and Drug Administration (FDA) to instigate the sampling and testing of all olive oil imported into the United States. Testing is to determine both whether oils are adulterated or mislabelled, with results to be reported to Congress within nine months of the direction. Such report is to also include “what actions the FDA will take to ensure consumer safety and proper labeling of imported olive oil.”
The HAC’s report cited ongoing reports of adulterated and fraudulently labelled imported olive oil being the reason for the action, with public health issues including seed oil allergies a major concern. The proactive move by Congress has been met with enthusiasm by US producers, and strengthens support for the olive oil standards introduced into California (the country’s major oliveproducing state) in September 2014. While applicable only to oil produced within California, the standards are seen as an avenue for positive differentiation of local product – and also a “foot in the door” for the introduction of standards for imported oils.
And it’s a move our local producers would love to see replicated here. Since the Australian olive oil standard was introduced in late 2011 the AOA has lobbied long and hard for the Australian government to mandate the now-voluntary code, unfortunately to no avail. They’ve also called for action to be taken on policing of imported oil, including prosecution of those found to be fraudulent in content or mislabelled – again, to no avail. Source: www.olive oiltimes.com.
Morocco joins move towards quality standards As olive oil becomes an increasingly valuable global economic commodity, more countries are working to promote the quality and authenticity of their products. In January the Moroccan government published a new draft law, aimed at defining and regulating the quality of commercial olive oil produced within the country. Based on the International Olive Council (IOC) standards, the new rules will assist in growing the reputation – and therefore sales - of
Moroccan-produced olive oil in the competitive international market. A report published on oliveoiltimes. com (OOT) says that existing evaluation procedures examine the level of acidity, peroxide value and ultraviolet absorption but are deemed “not sufficient for the accurate determination of olive oil quality for the world market”, allowing “olive oils of inferior quality that meet the criteria to pass through the Moroccan market”.
The draft bill contains new criteria to evaluate both quality and grade of olive oils, using definitions and parameters which accord with those of the IOC. Along with testing for chemical attributes, organoleptic characteristics and contaminant content – ensuring the latter are strictly within permitted levels – would be used in combination, should the proposed bill be mandated and become law.
… backed up by research OOT also reported on research undertaken by Moroccan scientists to determine the quality of olive oil produced in North Morocco. Knowledge of the quality and composition of Moroccan olive oil was recognised as “incomplete” and the study was carried out “to achieve a comprehensive characterisation of north Moroccan olive oils”. Published in the journal Food Chemistry, the research aimed to establish a database of quality and purity criteria of relevant olive oil samples, which could then be used to ensure that all olive oil produced in Morocco meets IOC standards and requirements.
The researchers collected and analysed 279 samples of olive oil produced from the Picholine Marocaine cultivar, grown in seven regions of North Morocco. Oils were extracted over two consecutive crop seasons (2011 and 2012) and classified using IOC standards, looking at physicochemical quality parameters and purity criteria. They reported that most of the studied samples “showed values fulfilling the established limits set by the IOC standards”, except for 32 samples with a linolenic acid content higher than the IOC maximum of 1%. These high linolenic acid levels are thought to possibly be caused by the
typical drought and high temperatures experienced in the country’s olive growing regions. The samples were therefore predominantly found to meet the IOC standards, with 94% classified as extra virgin oils and 6% as virgin olive oils. The researchers also tested “the usefulness of the evaluated parameters for tracing the geographical origin of the studied samples”, with “a good rate of correct classification and prediction achieved”, providing another future tool in the fight against olive oil fraud. Sources: www.oliveoiltimes.com; Food Chemistry - www.ncbi.nlm.nih. gov/pubmed.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 35
Olives & Health
Health Round-up Continuing our regular round-up of the latest relevant health research from around the world, to keep you up to date and in the know…
Med diet with EVOO slows ageing brain atrophy A new study has confirmed that eating the Mediterranean diet – including its key ingredient olive oil – slows the rate of brain shrinkage which naturally occurs with ageing. Published in the journal Neurology, the study by researchers from Columbia University used MRI-based neuro-imaging to examine the role of the Mediterranean diet on the structural changes that occur within the brain due to aging. Using MRI biomarkers, the researchers assessed structural changes, brain volume and cortical thickness of 674 elderly participants living in Manhattan. Averaging 80 years in age, all were dementia-free and had a range of ethnic backgrounds. Food frequency questionnaires were used to calculate Mediterranean Diet Scores and determine adherence to the Mediterranean diet. The researchers found that those with a higher Mediterranean diet score and adherence had larger total brain volume, total
gray matter volume and total white matter volume, compared to those who had a lower Mediterranean diet score and adherence. Several specific dietary variations were of particular note: consumption of more fish and/or less meat resulted in larger total gray matter volume, larger mean cortical thickness and larger total brain volume. Those who consumed alcohol in moderation as well also had larger brain volumes. So it seems that, along with the many other recognised benefits of the olive oil-rich Mediterranean diet, we truly can slow the ageing process – or at least age-related brain shrinkage, and thus delay the rate of cognitive decline. No wonder there are so many switched-on Europeans centenarians! Source: oliveoiltimes.com.
… with protection at molecular level As shown by the item above, the EVOO-rich Mediterranean diet has been firmly associated with increased aged health and longevity. A recent review article published in the journal Molecules looked – literally – microscopically at the topic, focusing on the role of the monounsaturated fatty acids and polyphenols in EVOO, at cellular and molecular levels, on a nominated group of hallmarks of the aging process. The aging process naturally encompasses changes that occur at cellular and molecular levels within the body, which result in a progressive decline in a range of physiological functions. The review found that EVOO components may have a direct effect on human cells due to their antioxidant properties or indirectly by their ability to modulate gene expression. For example, oxidative DNA damage can be caused by external physical, chemical and biological agents, or by internal processes such as DNA replication errors. An animal study found that the level of DNA damage in subjects fed with virgin olive oil (VOO) was half that of those fed with sunflower oil. Other studies have found that olive oil phenol extracts may be effective in preventing DNA damage caused by hydrogen
peroxide in human cells. Possible explanations are the free radical-scavenging properties of olive oil phenols or their ability to protect the DNA repair gene APEX1. Studies have also shown that EVOO phenols may regulate protein homeostasis, thus protecting from the disturbance of protein homeostasis which is known to cause age-related diseases like Alzheimer’s and Parkinson’s diseases. EVOO is increasingly being looked at for both prevention and treatment of these diseases. EVOO phenols have been found to regulate a number of other processes associated with aging, including nutrient sensing alterations and stem cell function, and their anti-inflammatory properties are created beneficial in preventing diseases such as atherosclerosis. The review authors therefore concluded that olive oil has a beneficial effect on all the nominated hallmarks of aging at the cellular and molecular levels. Source: www.oliveoiltimes.com.
… also helps reduce breast cancer reoccurrence Eating a Mediterranean diet rich in olive oil may also reduce the risk of breast cancer returning, a recent study suggests. The study, undertaken at the Piacenza Hospital in Italy and presented at the American Society of Clinical Oncology conference in Chicago, involved 307 women who had been diagnosed with early-stage breast cancer. All had been treated and were in remission at the time. The women were divided
into two groups, 108 eating a Mediterranean diet and 199 women continuing to eat their normal diet, and were tracked for three years. At the end of the study period 11 of the patients following their normal diet had a reoccurrence of cancer, while no women in the Mediterranean diet group did. While the study was comparatively small and short, cancer
36 • Australian & New Zealand Olivegrower & Processor • June 2016 • Issue 100
Olives & Health
researchers said the results suggest that a Mediterranean diet with EVOO could effectively lower the risk of breast cancer returning. Adding weight to the protective effects of EVOO against breast cancer was research published in 2015 in the journal JAMA Internal Medicine, which found that eating a Mediterranean diet supplemented with extra virgin olive oil was associated with a lower incidence of breast cancer. Led by Spanish researchers from the University of Navarra
in Pamplona and the Spanish Biomedical Research Centre in Madrid, the study looked at the breast cancer rates of more than 4000 women, comparing those from households with a one litre/week consumption of olive oil with others on a lowfat diet. They found a 68% lower risk of breast cancer in the women consuming the Mediterranean diet with extra olive oil. Source: www.sbs.com.au.
Olive oil can keep colon cancer at bay Dietary and environmental factors have increasingly been proven to play an integral role in the etiology of colon cancer, one of the most prolific forms of cancer in the western world. Numerous studies have investigated factors which contribute to colon cancer, including the effect of human dietary intake of environmental carcinogens such as polycyclic aromatic hydrocarbons (PAHs) in gastrointestinal carcinogenesis. A recent study investigated the preventative effects of olive oil on benzo(a)pyrene [B(a)P]-induced colon carcinogenesis in adult mice. Mice were assigned to a control or treatment group, each given a daily oral dose of 25, 50 and 100 μg B(a)P/kg body weight for 60 days. With the B(a)P-only group the carcinogenic substance was dissolved in tricaprylin (a glycerin based liquid) and with the treatment group in olive oil. Results showed that the mice dosed with B(a)P only developed
a significantly higher number of larger dysplastic adenomas (cancerous-looking polyps) compared to those given B(a) P with olive oil. Treatment of mice with B(a)P and olive oil also significantly altered the expression of drug metabolizing enzymes in both the colon and liver tissues (these enzymes help break down pollutants within the body), and GST activity (a process in detoxification) was significantly higher in the liver of mice treated with 50 and 100 μg B(a)P/kg bw + olive oil. The researchers found that olive oil promoted rapid detoxification of B(a)P by decreasing its organic metabolite concentrations and also decreasing the extent of DNA damage to colon and liver tissues, thus concluding that olive oil may have a protective effect against B(a)P-induced colon tumors. Source: www.teatronaturale.com.
Just a tablespoon of olive oil lowers diabetes risk A study conducted by the Harvard Medical School has found that a daily dose of just one tablespoon of olive oil lowered women’s risk of developing diabetes by 10%. Published in the American Journal of Clinical Nutrition, the research analysed statistics on 59,930 women between 37 and 65 involved in the Nurses’ Health Study (NHS), and 85,157 women aged 26 to 45 in the NHSII. All were free of diabetes mellitus, cardiovascular disease and cancer on enrolment in the study, which monitored the participants for 22 years and updated data every four years. Diet was assessed by foodfrequency questionnaires, and cases of type two diabetes (T2D)
were identified through self-reporting then confirmed. Total documented cases of T2D were 5738 and 3914 in the NHS and NHS II respectively, and the researchers concluded that “substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts”. Specifically, adding one tablespoon (8g) of olive oil to a salad every day was linked to a 5% reduced risk, while adding the same amount of oil to bread or food lowered the risk by 15%. Sources: www.ajcn.nutrition.org; www.newhope360.com.
Polyphenols proven as EVOO health key Until recently, the known protective effects of olive oil against oxidative stress-associated diseases had been attributed to its high monounsaturated fat content. The EU-funded project EUROLIVE (The effect of olive oil consumption on oxidative damage in European populations) investigated other chemical contributing factors, in particular whether olive oil rich in phenolic compounds has health benefits beyond those already established for olive oil in general. During six clinical trials 200 healthy volunteers were given a daily dose of 25ml of olive oil, with the polyphenol content of the oil changing after three weeks, and three times. The results showed that the higher the polyphenolic content
of the olive oil consumed, the higher the increase in HDL (good) cholesterol levels. Positive effects were also recorded for total cholesterol/HDL cholesterol levels, and the oxidative damage of lipids - a high risk factor for the development of coronary heart disease - decreased in a linear manner with olive oil polyphenolic content. The results undoubtedly confirm the value of (extra) virgin olive oil as opposed to other oils in protecting against cardiovascular disease and other risk factors. Source: www.cordis.europa.eu.
Issue 100 • June 2016 • Australian & New Zealand Olivegrower & Processor • 37
your calendar of olive events
What’s on
2016 Jun
July
2016 June 22-24 Extra Virgin Olive Oil Savantes – New York, USA www.savantes.com
September 8 Award presentation, Perth Royal Olive Show Perth, WA www.perthroyalshow.com.au September 12-15 Fine Food 2016 - Melbourne Convention & Exhibition Centre, Vic www.finefoodaustralia.com.au
July 15 Sthn Hemisphere entry deadline, LA International EVOO Competition – Los Angeles, USA www.fairplex.com
September 18 Hunter Olive Association Table Olive Appreciation training - Lovedale, NSW. www.hunterolives.asn.au
July 8-9 Open Marche, Olive Japan 2016 – Tokyo, Japan www.OliveJapan.com
September 19 Oil samples due, 2016 New Zealand Royal Easter Show Olive Oil competition – Auckland, NZ mikecundy22@gmail.com
July 18-20 The Olive Oil Conference – Chicago, USA www.oliveoilconference.com
Oct
July 2 North American Tasters and Tasting Team Challenge - Chicago USA www.oliveoilconference.com
Aug
Sept
October 3 2016 National EVOO & Table Olives Awards presentation - Geelong, Victoria. www.australianolives.com.au
August 5 Closing date for entries, Perth Royal Olive Show - Perth, WA www.perthroyalshow.com.au
October 7 Closing date for entries, Hunter Olive & Olive Products Show - Hunter Valley, NSW. www.hunterolives.asn.au
August 5 Closing date for entries, Olives SA EVOO Awards - Adelaide, SA www.olivessouthaustralia.org.au
October 14 Olives NZ Sensory Assessment Seminar – Wellington, NZ www.olivesnz.org.nz
August 28 Hunter Olive Association EVOO Appreciation training - Lovedale, NSW. www.hunterolives.asn.au
October 15 Olives NZ Conference and NZ EVOO Awards Dinner www.olivesnz.org.nz
Nov
September 5 Closing date for entries, 2016 New Zealand Royal Easter Show Olive Oil competition – Auckland, NZ mikecundy22@gmail.com
November 17 Awards Presentation, Hunter Olive & Olive Products Show - Hunter Valley, NSW www.hunterolives.asn.au
Advertiser index Client Australian Olive Association BRAUD Dept of Trade & Investment, Regional Infrastructure & Services NSW Eclipse Enterprises Australia
Page
Client
Page
7
Leda
27
40
Liftek
13 11 & 21
GEA Westfalia
19
Ledgard/Task Automation
20
38
v
9
Modern Olives
17
Olive Oil Packaging Servicel
16
Olives South Australia
5
Pieralisi MAIP Spa
2
Australian & New Zealand Olivegrower & Processor • June 2016• Issue 100
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• Trunk respect • Perfect seal
Optimized design
Ideal for “Super Intensive” olive Groves
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Totally Australian owned
Ring Ashley or Angelo for demonstrations or any participating New Holland dealer.
Ashley Barratt – 0419 833 606 Angelo Dicesare - 0408 856 418
Summertown Ph (08) 8139 7200 Adelaide Ph (08) 8139 7250 Narracoorte – (08) 8762 0123 www.braud.com.au