Harvest approaching
2017 March
The key to a “darned good olive” Olive waste – trash or treasure? Harvest outlooks Part 1: Qld, NSW & WA Xf update
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Contents
In this issue... Incorporating Australian Olive Industry Journal Published by Ryan Media Pty Ltd Publisher Hartley Higgins General Manager Elizabeth Bouzoudis Editorial Gerri Nelligan
March 2017 Issue 103
News New AOA CEO appointed
4
Olive industry SIAP update
5
China Project update
6
First three months of Everyday
8
Tastebook opens new chapter in industry training
10
Advertising Maria Stephenson sales@olivegrower.com.au
Savantes named Lux olive oil experts of the year
11
Production Simon Miles
Michael Thomsett
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 2017 will receive a copy of the 2018 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
Olivegrower Profile 14
Feature - Organics Soil the key to a “darned good olive”
16
Industry Events High density learning on SHD Field Day
20
Harvest Outlook Queensland 22 New South Wales
24
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.
Western Australia
25
New Zealand 2016 ONZ Grove Census
27
Focus Grove Project forging ahead
29
Printing Lane Print & Post Adelaide
Food Safety Act no need for concern
30
Ryan Media Pty Ltd ABN 85 085 551 980
Xf disease update
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
Pests & Diseases 31
Feature – EVOO Chemistry Measuring oxidation in extra virgin olive oil
33
Olive People A day in Provence with the other brotherhood
34
Olive Business Changes to the’ backpacker tax’
35
Thinking about ‘Farming Together’?
35
Olive waste – trash or treasure?
36
Products & Services New Holland T3F
39
Recipe … for success Lemony olive oil crinkle biscuits
40
Olives & Health Health Round-up
41
Cover: An unusally hot summer has combined with an absent wet season to reduce crops accross Queensland groves, despite healthy looking trees. Image: Roger Harrison. Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 3
News
Gerri Nelligan Editor
We’re just two months in but so far 2017 is looking pretty positive - except if you’re a Queensland grower, that is. Our thoughts go out to our north-eastern brethren, who’ve fared particularly badly crop-wise this year. Elsewhere, however, New South Wales growers in general
have a reasonable crop forecast despite challenging weather during the growing season, and Western Australian growers are looking at a very satisfying harvest after crop-boosting summer rains. You can read all about it in our annual harvest report, along with news on industry projects across both countries, feature profiles and lots more. We also welcome new AOA CEO Greg Seymour to our industry, taking the reins of the national organisation from Lisa Rowntree. Enjoy the read, and best of luck for the coming harvest. Editor Gerri Nelligan and the OG&P team.
New AOA CEO appointed The Australian Olive Association (AOA) has appointed Greg Seymour as CEO, to replace Lisa Rowntree in that role. Seymour started officially on 1 March and hit the ground running, attending both the March board meeting and AOA SHD Field Day in his first few days. Announcing the appointment, AOA President Peter O’Meara said Seymour was the ideal candidate for the role, given his extensive experience in horticulture industry leadership backed by formal qualifications in both agriculture and management. “Greg has a distinguished career in various roles in agriculture in Australia,” O’Meara said. “Most recently he was General Manager of the Australian Mushroom Growers’ Association (AMGA) for 19 years. He is also well-known internationally, with strong industry relationships in over 20 countries, and holds the position of President with the International Society for Mushroom Science. “Prior to joining AMGA, Greg held management roles within the NSW Department of Agriculture, focussing on horticulture and international trade development. “All of this followed on from an initial career as a District Horticulturist in the Lower Murray region, where he gained an extensive practical knowledge of irrigated horticulture in an arid climate. “This vast horticultural industry experience, along with Greg’s leadership skills and successful track record in strategy, advocacy and stakeholder involvement, will be valuable assets to the AOA and its members. In particular, he has extensive experience working
with HIA and Horticulture Innovation on R&D programs to deliver quantifiable outcomes for industry organisations, one of the major areas of focus currently for the AOA. “We look forward to working with Greg at this dynamic time for the Australian olive industry, and to achieving similar outstanding results for our growers and producers in terms of market demand and profitability as he
did for the mushroom industry.” Seymour said that’s certainly his plan. “I am excited about joining the Australian Olive industry. AEVOO is such a great fresh, tasty and healthy product. I look forward to working with producers to ensure consumers in Australia and around the world understand why they should be choosing AEVOO as their preferred olive oil,” he said. “The industry has a great commercial potential both domestically and internationally. I look forward to leading the AOA to play its role in unlocking the many opportunities that will emerge in the near future. “I will be traveling extensively over the next couple of months to connect with as many people in the industry as possible. I want to hear their stories to get a grass roots understanding of where the industry needs to go and how the AOA can assist that.” We’ll speak with Seymour again in late May and update on his first three months as CEO in the June edition of Olivegrower.
Lisa Rowntree: Handing over the role, Lisa Rowntree said the long and comprehensive search to find “the right person, with the right skills” to lead the industry body had been well worth it. “I’m really pleased that we have been able to get someone of Greg’s calibre. I’ve seen what he has done with the mushroom industry over the years and know that the olive industry will be in capable hands as we move forward,” she said. “I’ve enjoyed my time as CEO and I will remain on the board to support Greg and the other directors, and to continue with more targeted work on specific productivity projects for the industry.”
4 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
News
Olive industry SIAP update The olive industry SIAP committee met once again on Thursday, 16 February to identify the next priorities for R&D investment, and to assess and prioritise concepts received and further develop the scope for procurement. New chairman SIAP member Lisa Rowntree said the committee was joined by its new chairman, Richard De Vos, for a valuable and productive meeting. “Richard was great to work with. He was quick to pick up on what was needed, and did an excellent job of chairing the meeting and bringing us to conclusions at the end of the day,” Rowntree said. Chemical permit funding “We had an update from Horticulture Innovations about the work that they’ve been doing on olive industry projects, which included the grant received for some of our key chemicals. We really need to thank Jodie Pedrana for her efforts in that regard, as the grants
will mean that we spend substantially less of our levy funds on chemical permits.” Benchmarking survey Rowntree said the industry benchmarking survey, identified as a priority during the group’s first working sessions, was also discussed and structural changes made to the original concept format. “The benchmarking survey will now be a shorter and less expensive project, and more in line with what the industry is seeking,” she said. “Initial planning is now being finalised, with a view to starting in the next few months before everyone gets snowed under with the harvest.” Food service project Another item discussed was a project targeting the food service sector, also identified as a high priority in the olive strategic investment plan (SIP). Acknowledging that there is a significant opportunity to better inform
stakeholders in the food service sector about the attributes, benefits and uses of olive oil, while also countering some of the misconceptions, the project aims “to ensure key information about the product is clearly and widely communicated to industry and pipeline customers through education of customers, especially chefs and the food service industry, about the health benefits of olive oil and how to cook with Australian EVOO.” “HIA confirmed that there had been good interest in the food service project and that we hope to make an announcement about that soon,” Rowntree said. Productive progress “So we really started the year off with a bang; we got straight into it and we’re very happy with the progress. There’s lots happening and we’re looking forward to a really productive year.”
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Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 5
News
China Project update Chris Mercer, Program co-ordinator, The Olive Route
Co-ordinator Chris Mercer continues our quarterly updates on The Olive Route, an industry-backed program facilitating extra virgin olive oil exports to China. with a printing machine which is as big as a railway station and made of pure titanium and the labels are churned out.
The keeper of the codes: Hauptman Each label has a QR code, a web address, a silver patch and a unique ID number. Each ID number is randomly generated and the ID sequence is “known” only by a secure server who we shall call Hauptman. Secondly, Hauptman generates randomised four character codes, which are paired with ID numbers and printed in the shining silver patch. Hauptman then engages
Consumer authenticity check When our delighted consumer scans the QR Code he or she is prompted to confirm the four character code in the silver rectangle. Then he or she is prompted to check that the silver patch shines in a certain polychromatic way and that there is a bouncing ghost character at the end. If there is still any doubt, the ID number itself can be verified and even a magnifying glass can be used to verify a further code behind a screen. There are five possible outcomes of an authenticity check: 1. The product is authentic; 2. The label is a demo label; 3. The product is probably authentic but the label has been scanned more than a specified number of times; 4. The product is a fake; 5. The product is blacklisted. In the case of (1), our extremely delighted customer can go on to study lots of interesting things about the provenance of his or her product. For (3) the option is available to send the product back if the number of scans is suspicious. For (4) and (5) the highly disappointed consumer is requested to send the item back to base for study and it will be replaced.
ID:UD3M04NJ4Z
Regular readers of these updates will be aware that following the completion of the levy industry funded project OL14003: Essential Work to Facilitate Increased Exports to China, Removing Roadblocks and Enhancing Competitive Advantage, a group of interested growers formed a company called Australian Food Integrity Certification Services, or Australian Authentic for short - or even AFICS for those in a real hurry. Each shareholder made a modest investment, some of which was used to purchase high tech authenticity labels from a security printing company in Heidelberg. Bravely, I am going to attempt an explanation as to why these authenticity labels are so special!
2
Batch information When a participating grower prepares a batch for export he or she records the batch code against the first and last ID number from the reel(s) used. He or she also adds lab test reports, varieties, photos and descriptions - anything that might be of interest to the consumer (it is assumed that consumers are interested in when, where, how, of what and by whom their food was made). This data is uploaded to the secure server (Hauptman), which can then determine the batch code from any unique ID.
6 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Australian Authentic’s China representative Jenny Jiang with the program’s high tech authenticity labels.
Fraudster-proofing The threshold for the number of scans before (3) is triggered will be set by AFICS and can be varied according to experience. Meanwhile clever Hauptman plots the location of each scan and he can produce a map for any label, showing where and when it was scanned along that particular product’s journey. We can blacklist any label at any time, so if any fraudster tries to make multiple copies of one particular label, he will soon be uncovered even if his copy is convincing. Web back-up For those who are unable to operate a smartphone, the process can be carried out on what is called a “computer”, by going to the web address printed on the label and entering the unique ID using something called a “keyboard”. It is difficult to imagine how arduous life must have been in the days before smartphones and proper dentists! 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@ au-thentic.net for more information.
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The Australian Olive Association is the prescribed industry body representing all olive growers, certified importers and service providers in Australia.
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www.australianolives.com.au
News
The first three months of Everyday In the December 2016 edition, we introduced the AOA consumer awareness and education campaign, Everyday, which was launched at October’s national industry conference. CEO Lisa Rowntree reports on results of the first three months of the campaign. Everyday is a totally social mediabased campaign and we’ve had great engagement to date with a wide range of consumer groups. Content reach In December we put out 10 pieces of content, including a video, which resulted in a reach of over 330,000 people and engagement of around 31,000 people. That’s pretty good for the first month of a campaign. Those 10 pieces of content included both recipes and information like How to make Spicy Chicken Stir-fry and Have No Fear of Frying. The most popular pieces were recipes – the spicy chicken stir-fry, followed by our healthier version of classic spaghetti bolognese – and the Slosh it on video had the greatest reach with 119,000 impressions. Not surprisingly, Have no Fear of Frying is attracting a lot of interest and had a reach of 50,000. The Fair dinkum or bunkum? page had a lot of use too, breaking some of the common myths around EVOO – particularly cooking with EVOO - and the most popular video was our healthy homemade hummos. More than 21,000 people took action after watching it, with many passing it on, so these recipes are getting some serious interest. In January we put out a further five pieces of content, including How to make your Own Table Olives and a video called Switch it in. They’re proving popular, as is the new Ask a Dietician link. Targeted markets As part of the campaign strategy to engage a wide cross-
What you can do … The campaign is off to a great start and our messages are getting out there to our target audience – consumers – about how great our quality Australian EVOO is for cooking, health and … everything, Everyday! So let’s all make the most of the campaign with an industrywide team effort. Here’s what you can do to keep sounding those messages loud and clear: • visit the Everyday site regularly • keep sharing the content with friends • share to your own pages too • keep liking the pages • use the email graphics, signatures and social media information provided in the Members Kit/User Guide.
section of consumers, specific pieces of content were aimed at specific segments of the market. For example, the hommus video was sent to foodies and Italians; the bolognese recipe was aimed at the young and Italians; Which EVOO to Choose at foodies and wellness people; Have no Fear of Frying to foodies and the health and wellness group. One of the catchiest, Get fresh with an extra virgin, was aimed at the diet and nutrition group, Italians and people who drink coffee. Italians like AEVOO The two target audiences that were the most interactive were the foodies and the Italians. Our content reached more Italians and they watched more of everything. So they were our best target audience, which was really surprising. We’re happy with that outcome. So from a standing start, the followers campaign – those who ‘like‘ it – has risen from 1478 likes in December to 2973 in two months. That means it’s doubled from when we started to specifically monitor activity. Keeping the momentum It’s a great start, and the campaign is improving month on month. Now we need everyone in the industry to keep visiting the site, sharing the content with their friends and liking the pages. Every grower should share it to their own pages too – especially the new video coming up, Don’t be a coconut. It’s great, and such important information for us to get out to as broad a consumer base as possible. Long term results It’s just one of lots of good videos and articles on the site, which are doing a great job in getting our messages out there. (Campaign PR company) Fullers understand what we’re trying to achieve and we’re very happy with what they’re doing. And while we didn’t see a huge change in supermarket data switching to Australian EVOO over the Christmas period, that’s attributable to the customary price discounting war that happens every holiday period. Historically our product doesn’t sell as well has the cheaper discounted products, so the data is skewed. Normal retail conditions, combined with the shortage of olive oil in Europe, will see the level and occurrence of discounting drop dramatically over the next 12 months, as importers just won’t have the quantity to sell, so we’re expecting the results will improve significantly over the coming months. Lisa Rowntree (Outgoing) CEO, Australian Olive Association
Go to www.australianextravirgin.com.au … Everyday!
More information: www.australianextravirgin.com.au. 8 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
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News
The Tastebook opens new chapter in industry training In late December last year 160 members of the Australian olive industry received a package sent by AOA Head Judge Shane Cummins. It wasn’t an early Christmas present, but their invitation to set out on a journey of learning and appreciation via The Tastebook, an ongoing sensory training program in appreciating, describing and improving EVOO and table olives. AOA industry training program The Tastebook is being run by Cummins and AOA Code of Practice Administrator Peter McFarlane, and is just one component of a broader AOA industry training program. Other elements include Masterclasses for EVOO and table olive judging, as well as annual refresher courses and an expansion of the successful National Young Judges Program, with an overall aim to: • upskill and accredit an expanded pool of Australian EVOO and table olive judges; • integrate into judges training the AOA on-line training modules which are linked to Units of Competency from the National Training Framework (NTF). These competencies can be bundled with other units to achieve a formal qualification such as Certificate III in Food Processing, or Certificate IV in Production Horticulture; • improve industry awareness, knowledge, skills and capacity in sensory assessment of EVOO and table olives; • increase exposure of the Australian Industry to international events and experts • enhance a culture of continuous improvement and excellence in the Australian olive industry. The process The Tastebook is based around samples provided to registered participants. Their task is to taste and judge the samples, and answer a number of questions about each. The results of each survey will then be analysed and shared with participants, providing both food for thought and the impetus for learning. The Tastebook Part 1 The initial mail-out, funded by the AOA, comprised two EVOO and two table olive samples. Participants judged each sample using the 100 point EVOO scoring system or 30 point table olive scoring system, and answered the following questions about each: • describe the oil or olive and provide a recipe using it as the main ingredient • as a processor is there anything you would do differently? • as a harvester is there anything you would do differently? • for the oils, how, as a blender, would you enhance each? Collective learning Cummins said the aim of the program is “to get people thinking … and then talking”. “It’s training based on taste and understanding, aimed at really getting our heads around this product we’ve got,” he said. “We’re trying to get everybody on the same page, trying to build a common language to talk about the flavours, the texture, etc. There’s no right or wrong, we’re simply building
AOA on-line training modules To access the e-learning modules, simply register with Gill Ireland at River Murray Training on 0409 280 387 or gillian. ireland@r-m-t.com.au. You will be issued with a username and password to log onto website that hosts the AOA on-line training program: www.r-m-t-online.com. *Note: for sustainability of the on-line training program a nominal enrolment fee will be charged for participants accessing modules, which will be deducted from assessment fees for those who choose to undertake competency assessment.
an industry dictionary of descriptors and understanding, which in turn will lead to learning. “It’s the first time 160 people in the industry have been given the opportunity to taste the same olives and the same oils, so we’ve never had anything to base that conversation on.” Outcomes Cummins described the trial as a ‘taster’ for the industry sensory training course proposed to commence in 2017, which had proven both valuable and informative. “On the practical side, we learned that packaging and posting needs to be improved to minimise potential variations in samples, and that instructions need to be included within each package. Also that Christmas is not the best timing, especially for the post office,” he said. “The overall response to Round 1 was satisfying at around 50%, with a number of apologies for late responses or inability to respond – no doubt also attributable to the holiday season. “Feedback on the trial exercise overall has been positive.” The Tastebook Round 2 – March 2017 The Tastebook sensory training program is currently free and is open to all AOA members, with the initial focus being on: • EVOO or Table Olive judges or judge associates participating in national, state and regional competitions. • exhibitors in the AOA EVOO or Table Olive Comps. • signatories to the AOA Code of Practice. • industry participants who register with River Murray Training to access the AOA e-learning modules. Given the costs incurred to source product, package and dispatch is around $20/participant per round, or $80 per annum, continuation of the program is subject to securing ongoing funding, which may include a participant charge. Tastebook Round 2 will take place in March 2017 and is open to existing participants who responded in Round 1 or have subsequently requested in writing to remain in the program. Other eligible industry members are also invited to apply to participate: email Shane Cummins at wizardofolives@hotmail. com or Peter McFarlane at peter@mc.com.au to register. We’ll update on The Tastebook program in the June edition of Olivegrower & Processor.
10 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
News
Savantes named LUX Olive Oil Experts of the Year Australia’s influence and expertise in olive oil continues to be recognised across the globe, with Victorian-based Olive Business named as winners in the LUX Magazine 2016 Food & Drink Awards. Published quarterly, LUX informs on high end lifestyle topics including the finest food, and the Lux Awards acknowledge companies across the world which consistently provide customers and consumers with excellent service. Olive Business took out the award for Olive Oil Experts of the Year – Australia for its Extra Virgin Olive Oil Savantes programs and associated industry initiatives. Now global in scope, all promote increased knowledge and appreciation of high quality extra virgin olive oil. Extra Virgin Olive Oil Savantes For the past 16 years Extra Virgin Olive Oil Savantes has brought together the world’s best EVOOs for tasting, initially in Australia and now also in the UK, USA, Italy, Spain, South Africa and New Zealand. Run by founder Simon Field, the three-day program covers flavour evaluation, the olive oil market, quality regulations, culinary uses, health benefits and competitions. The knowledge and tasting skill of participants are tested through exercises
covering varietal identification, defects, intensity rankings and comparative flavours. Those achieving 60% are awarded Associate Savante and 80%+ gain full Savante status. Other initiatives More recently Savantes has co-organised National Extra Virgin Olive Oil Team Tasting Championships in the USA and Spain, with similar championships planned in Canada, France, Italy, Greece and Jordan and a World Team Tasting Championship scheduled for Spain in 2018. Savantes also co-organises the annual Olive Oil Conference in the USA and with English chefs will launch ‘Savantes and The Cuisiniers’ in the UK in June 2017. the two-day program will cover both flavour and use in traditional and modern cuisine, with a skills test to certify ‘Culinary Savantes’ achievement. Independence Field says Olive Business’ independence and objectivity has earned the respect and trust of olive oil producers, distributors and users worldwide. Funded entirely by registration fees, the company accepts no sponsorship or other financial support, and selects tasted oils on merit from competition winners and
Olive Business founder Simon Field (right) and son Michael celebrate their recent Lux award as “great recognition of our independent efforts to promote extra virgin olive oil in a positive way”.
evaluation. Importantly, Savantes does not promote any brand or recommend any products. “Ultimately, through its tasting programs and championships Savantes gives young participants the opportunity to have their skills recognised, assisting in career advancement and the introduction of fresh ideas into a very traditional industry,” Field said. “Savantes also fosters mutual respect for the products of different regions and countries. “The Lux award is great recognition of our independent efforts to promote extra virgin olive oil in a positive way.” More information: www.savantes.com.
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Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 11
Olivegrower Profile
Michael Thomsett Horticultural Management, President Olives NSW & AOA Director NSW
OG&P: How long have you been involved in the olive industry and what is your involvement? MT: I’ve been involved in the industry for 18 years as a career horticulturalist. I came to the olive industry following working in sub-tropical fruit production in the Northern Rivers of New South Wales. Initially I worked for Alto olives in the southern tablelands of New South Wales, involved with both table and oil production from 20,000 trees. Following 10 years with Alto, I have embarked on a consulting business to growers from Mudgee and the Hunter down to the Murray River, with most of my clients in the southern highlands and tablelands. OG&P: What are your major markets and why? MT: Mostly small growers. The average size of the groves I service ranges from a few hundred trees to around 5000 trees. I work in designing and establishing new groves and rectifying/renovating old groves. Many of my clients are retiring professionals from Sydney and Canberra. OG&P: How did you become involved in the olive industry? MT: Being a specialist in production horticulture, when the olive industry was going through an expansive stage in the late 90s this naturally presented opportunities to work within the industry.
I have since also developed my skills as an olive oil judge and now have 14 years’ competition experience, judging in national and regional shows. I am currently the Chairman of Judges for the Sydney Royal Fine Food Show. I can highly recommend that growers get involved in the judging experience. It enables an individual to have an intimate understanding of their product, and I feel this is essential to raise the bar of quality both on an individual’s farm and for the overall benefit of the 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? MT: In the current global market, I believe the local industry is well placed to further capitalize on the growing sector of health conscious consumers, not only through the inherent benefits of EVOO but also via Australia’s “clean green” image. This can be considered an important point of differentiation in those markets. Our policies and standards as developed and adopted by the Australian industry, with the AOA leading the way with the Code of Practice, bolster those advantages, and back up those inherent and perceived advantages by providing a tangible assurance to the consumer.
Thomsett in action at the grafting workshop he ran last November, organised by the Hunter Olive Association. Photo: Dr Patrice Newell.
14 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Olivegrower Profile
OG&P: What do you see as the most significant issues facing the Australian and/or New Zealand olive industries at present? MT: One of the most significant issues facing the Australian and/or New Zealand industries is biosecurity, with olive fly and Xylella both significant risks. I also see the marketing of many small growers in a limited market place being an emerging issue. OG&P: What are the best ways to tackle those issues? MT: Tackling those issues is a challenge to growers, with preparedness for biosecurity threats at both a local and regional level being necessary. With the marketing problems I see emerging, I could see co-operative single desk central packing systems proving beneficial, where provenance can be highlighted. This provides marketing benefits to a group of growers from any particular region by highlighting the distinction that the terroir provides. OG&P: Are there any things you think we’re doing particularly well or badly? MT: One area I see that needs improvement with some small growers is the post-harvest care of their EVOO. Growers invest a great amount of work and money to produce a good crop of olives and EVOO, and to then not care for their oil with best practice storage is causing a rapid decline in the quality of their produce - which in some cases can still find its way to the market in a lesser state than intended, potentially damaging their own brand but also potentially the industry in general.
OG&P: What are your thoughts on the Australian olive oil standard? MT: This is a great benchmark, which is being rolled out in near-identical format around many New World producing countries. If this standard was adhered to and thoroughly upheld by the Australian and New Zealand food and consumer authorities, fraudulent and lesser quality oils would be removed from the EV sector in particular. This would thereby lead to the consumer getting what they are expecting and also hopefully stabilise stronger prices through greater demand for the real EV product. OG&P: What are your hopes for the industry into the future? MT: My hopes are that the Australian standard is legislated to ensure that both growers/producers and consumers are not being ripped off by the unscrupulous activities of others. OG&P: And finally, what do you see as the realistic outcomes for the industry in the near future? MT: Realistically, I see the olive industry expanding slowly with continued focus on quality, combined with the marketability of regions and their appeal to tourism markets. This would ensure a sustainable option for all participants, from boutique growers through to large growers, to continue to invest in the industry. Michael Thomsett Horticultural Management - Mob:0427 373 111; Email: thomsett.mail@gmail.com.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 15
Feature – Organics
Planning and science guided Done as she established the Wymah Organic grove and still form the basis of operational practices on the property, which is run via integrated farm management strategies.
Soil the key to a “darned good olive” Good soil, good water and good timing are the secrets to great olives, says Mary Done – along with planning, research and a lot of hard work, of course. And she should know: a clean sweep of the 2016 Australian National Table Olives Awards has put Done’s Wymah Organic Olives & Lamb brand firmly in the quality spotlight. The New South Wales producer took Champion of Class awards for both Green Olives and Tapenades at the October presentation ceremony, and then added the coveted Best Table Olives of Show award. It took Done completely by surprise and has made for a busy time since, she said, making the most of both the personal and marketing benefits the awards have brought. “The awards have given me massive confidence that what I’m doing is going in the right direction, and I feel very proud of that. I feel much bolder to do some other different styles of table olives now,” she said. “I’ve also been marketing in the hospitality area in the last year and these wins give a bit of an open door there. With the olives especially - the tasting of olives is such a great sell. “And in terms of sales, the oil all sold within eight weeks of the award. So that will alter my planning, in that it will
affect the ratio of table olives and oil next year.”
Done said that planning started as soon as she bought the land. “I bought the property in 2001 when there was a bit of a drought and I planted the trial planting in 2002 – a series of a few hundred trees in different places. I bought west-facing land but it’s turned out to be a very good orchard,” she said. “I put in the first orchard in 2004 and we went into very nasty weather but they survived. I think it’s because I didn’t do anything, just mowed, deeply mulched and left them to it. I planted the second section in 2007, ending up with just over 3000 trees. “When I realised where the prevailing winds were, I put a lot of work into establishing large plantings of Eucalypts on both sides of the orchard – really dense, big plantings of more than 10,000 trees. That’s establishing its microclimate now and is helping with winter warming and protection from the winds. It’s really a completely different environment there.”
All in the planning Wymah is home to 3000 olive trees, from which Done makes oil, table olives, tapenades and agrumata flavoured oils. The property is run organically, and the products have organic certification, the result of over 15 years of careful planning and land management.
The science of soil Done’s original career choice was medicine, graduating in 1971 in medicine and in 1976 as an anaesthetist. Her connection with food production also started in 1976 with the purchase of a run-down tropical fruit farm in Far North NSW.
Mary Done says that while she’s a farmer, “it’s the soil you’re looking after”
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Feature – Organics
“I was interested in regenerative rainforest but I had 50 different tropical fruit in my personal orchard. I sold custard apples and pawpaw as cash crops,” she said. “I didn’t come from a farming background but I think that came from my father. He was a chemist, involved in soil and plant biochemistry, and after he graduated in botany he did his Masters in the biochemistry of cooking rice so it was at its most nutritious. His PhD was in the west of Africa and related to ground nut nutrition: he grew all he needed in the compound, so I learned about small cropping. “I was really stimulated by all that stuff so as a 30-year-old I decided that’s how I wanted to plant, and my scientific background educated me towards organic. “So I was talking mycorrhiza when I was 10, reading original monographs on the subject, and it was part of my deeper thinking about the land. And I don’t farm animals, I farm organisms: the olives and sheep are on the top, it’s the soil you’re looking after.” The process Those two elements – planning and science – combined to guide Done as she established the property, and still form the basis of operational practices. “You come to a place and you decide that’s where you’re settling down. What’s the climate? Mediterranean. What grows with minimum insult and well here? And you select what will grow well in your area. All farmers do that,” she said.
Olives are part of Done’s rotational grazing package but only when appropriate. This healthy flowering would certainly see them grazing elsewhere.
“So you start from that and then you look at what diseases the country has for those animals or crops at the moment – those sorts of things. And I like trees, so olives were a good fit for me.” Integrated farm management “Then it’s about how you run your farm. Mine is integrated and I practice strategic grazing as best as I can with multiple mobs. I try to only allow the sheep into the olive areas for 48 hours, and the olives are part of the rotational grazing package but only when I say. For example, once the buds have set they won’t go in there until we’ve picked. It
means I don’t have to mow as much and it works as long as it’s done strategically. “It’s also really important to build the organic matter up as much as possible, so any excess hay goes into the orchard or into compost. There are also a couple of shed and camp areas that I glean waste from, my sheep are wool shedding so that goes back into the soil everywhere, and all the carcases go into the bulk compost. “All the olive clippings are mulched into the soil as well – although we now have to extract some of the bigger branches, so I’m using them for winter fires for frost prevention. But we’ll be
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 17
Feature – Organics
“It was a huge surprise and a bit overwhelming, really.”
Done knows the importance of building organic soil matter, so grows her own in the grove, along with composting of all farm waste and mulching of grove prunings.
rotting some of the larger branches first so they can go into the compost pile too. “It’s all valuable organic matter, and I don’t like to take anything away.” Organic status Done said the farm’s certified organic status has a number of benefits, but not necessarily financial. “It’s important for me as a farmer first, because it means if I’ve got a problem I’ve got to work in the frame. You’ve got to think, so I like that problem solving caveat you’ve put on yourself,” she said. “And in the past few years the recognition of certified organic has really taken off. There has been that noticeable commitment by the general public to better, healthier food – and that’s hats off to the organic bodies for that. There’s also more organic food being imported now and I don’t think it’s a filled market yet. “It’s hard to do and expensive, though, and I’m not saying I get the extra it costs, but you get realistic about your margins. And part of that is that sales through distributors are growing now – the “my farming family to your household” element is starting to go. I think you have to because the competition is getting so difficult and it takes a lot of time. The more successful direct marketing farms have a family structure that can assist them with that.” That said, she wouldn’t do it any other way. “I cannot see the point of not being organic. It’s not a turning thing for me;
I just wouldn’t have ever farmed another way,” she said. “And I’m so glad they’ve now got standards. When I started you wondered where you were all the time.” The olives … and awards Planning the olive orchard wasn’t all easy, Done said, particularly when it came to choosing varietals. “I was very confused by the complexity of varieties, so chose Kalamata as a recognised table olive taste and for oil I chose Frantoio. There’s also the odd tree of something else sold by mistake and a few jumbo Kalamata. They’re fabulous and I now wish I’d bought more,” she said. Her decisions were obviously good ones, however, with both her olives and oil receiving numerous awards in recent years. “I got gold for the Extra Virgin Olive Oil (EVOO) this year in the Golden Olive Awards – the first time I’d entered that competition – and did the Melbourne Fine Foods competition a couple of years ago and got several awards then,” Done said. “But 2016 was the first year that I pulled a whole lot of samples off the shelf and got a medal for each one of them. I put EVOO and Garlic and Oregano Kalamatas in to Golden Olives and got gold for both. Then I put four items into the AOA awards and came out with the Best in Show/Champion of Class Tapenade, the Champion of Class Green Olives, and the others I got silvers for.
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The winning difference So what makes Done’s olives so good? “Number one, it’s the site. These are proper olive growing conditions,” she said. “Number two, I think it’s the organic matter and the plant to soil organisms. The soil analysis is always high to very high in organic matter and inevitably organisms. My feeling is that that’s behind the complexity of flavour which gets someone saying ‘That’s the best olive I’ve ever tasted’. It comes from a complex, subtle taste within the fruit itself that my brain is telling me is very different from the norm. “I think it’s also using traditional methods of de-bittering and fermenting. And just that I’ve got smarter about how I do them, and I’ve really focussed on making a darned good olive.” “Value-adding” While Done produces a range of products under the Wymah brand, she said she’s wary of using the term ‘valueadding’. “Value-adding is an easy term but it’s also expense-adding in terms of both time and equipment. So it has worth if I’m selling pallets of value-adding and it’s a fine line at my size in terms of profitability,” she said. “At a local level, though, it’s “socialadding”, it brings me into contact with people who want to eat better and have their kids eat better. I like to target things like food co-ops; that to me is part of ethical production and social adding, as it allows people who are struggling to get good quality food. “Then there’s the next level when you’re selling it to other markets – small jars of olives, large tins of olive oil, going to chefs and other organic outlets for distributions. That’s where I turn my ‘value-adding’ into decent margins. “It’s a realistic look at it for me – and I’m constantly re-appraising it. You have to be very pragmatic about what you choose to do: be realistic about what you ‘value-add’ and what it is going to take away from your life while you do it. You’re swapping out somewhere. “All of us small farmers would love to be selling in markets to people who love what we do but the truth is that it’s not like that. It’s complex socially, and the rules and regulations are complex.
Feature – Organics
Done sees her farmers market stall as “social adding”, bringing her into contact with people who want to eat better.
So your business plan should be there and whatever you do it really needs to be viable. That’s the reality and you have to live with that.” What she’s learned … So what advice does Done have for other producers? “If it feels like the right crop to put in the place where you are then do it – but research properly and plan first. Ask yourself how can you optimise your inputs and not use too many? Think about your planning, from one end to another: it’s so important, and I made a few mistakes there,” she said. “It’s also really worth establishing good relationships with other growers of your chosen crop/s. Especially in that establishment time, there’s so much you can learn from people who’ve already done it. Select people that are wanting to share and you will be able to give back to them too. “If you do go to one expert, seek another as well. And always accept that you’ll never know what the market will be like in 10 years’ time.” And not surprisingly, the best advice brings us back to soil. “Accept that there’ll be times you have to brace and get on with it but the more you think things through, the more prepared you are when you have problems. That’s what I like about organic: if you prepare beforehand so they go into a good environment, you’ve got a much better chance of dealing with both the down times and the successful times. “So maybe that’s the main one. Maintaining your soil is always going to give back to you.” More information: www.tableolive.com.au.
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Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 19
Industry Events
A highlight for many was getting up close and personal with a $1M Colossus harvester.
Olives New Zealand president Andrew Taylor (left) discussed the issues around high moisture growing conditions with Hunter grower Steve Goodchild.
Newly appointed AOA CEO Greg Seymour (left) made it his first industry function, meeting growers including Michael Harbison of Nangkita Olives.
Pondering the ingenuity of the Longridge’s home-made barrel pruner, a converted hay mower, were (from left): Rita Binkins and David Margetson, Red Rock Olives; Will Gordon, Hort. Innovation and Steve Brierley, Nangkita Olives.
High density learning on SHD Field Day “Fantastic” and “brilliant” were the most common descriptors of the AOA’s Super High Density (SHD) Field Day, held on 4 March in the Murray Mallee region of South Australia. Organised and hosted by Longridge Olives’ Jim and Lisa Rowntree, the day included visits to three SHD groves in the region: Oasis Olives (23,500 trees), Longridge Olives (86,000 trees) and Coonalpyn Olives (71,500 trees). A country pub lunch and a presentation on pests and diseases from Dr Robert Spooner-Hart rounded out the itinerary. The bus-load of attendees came from NSW, Victoria and right across SA, ranging from very small to large-scale, and “newbies” to industry veterans. HIA’s Will Gordon flew in for the day, and newly appointed AOA CEO Greg Seymour made it his first industry function. Olives New Zealand president Andrew Taylor and his wife Delyth also flew across the ditch for the event, taking the opportunity to explore the possibilities of the SHD system for the New Zealand setting. The Rowntrees provided information on each grove throughout the bus trip, along with facts and figures about the SHD system and how it works. They also shared their own experiences and comparisons of farming using both medium density and high density plantings. Topics and discussion covered all aspects of establishment, management and harvesting, with key messages including:
• the importance of inputs and water: “If your inputs drop, so does your production” – Jim Rowntree • “Frost fans work well but what works better is don’t plant in gullies” – Jim Rowntree • on pest and disease control: “Timing of spraying is critical” and “It’s all about monitoring” – Dr Robert Spooner-Hart • “Don’t rely on one variety, particularly until you know whether it’s going to do well in your grove” – Jim Rowntree. Willunga grove owners Maria and Philip Chehade, who are new to the industry and restoring an older grove, said the event had surpassed their expectations in terms of the information they gained. “We learned so much, from both the speakers and the other people who attended,” Maria said. “There’s a lot of information out there on the internet and in books but you learn so much more from actually seeing the groves and speaking with the people who are out there doing it. “The opportunity to ask questions is so valuable – and everyone was so willing to share their answers. “It really was a fabulous day.” A sentiment which was echoed by Fleurieu grower Michael Harbison, who asked “Where are we going next week?”
20 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
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Harvest Outlook
Harvest outlook In our annual round-up of the harvest outlook around Australia and New Zealand, in this edition we see how the season is looking in Queensland, New South Wales and Western Australia. As usual, where possible we’ve revisited the growers we spoke with last year to see how this year compares, along with a couple of new Harvest Outlook participants.
Queensland Edina Olives, Gin Gin Nature hasn’t been kind to Neville Smith for a while now and he’s had no commercial crop for the past seven years. He’s had floods, drought, heatwaves, and then last year olive lace bug hit, ruining the crop and severely damaging the trees. He pruned hard to eradicate the pest and hoped the resulting new growth would see a good crop in 2017. Unfortunately, it didn’t happen. “Olives are just no good here now,” he said. “We’ve had no winter chill for about five years and our 1600 trees are simply not producing. I’ve pruned them, irrigated, everything, but there’s no fruit, and the only reason I can see is that we’ve had no winter chill. That’s my theory, anyway, and I’m sticking to it. “And to top it off we’ve had no wet season either. It’s been very hot and we’ve had no rain over the last few months. Our wet season usually runs mid-January to mid-March and we can get over 1000mm.” Smith said he’s not the only one affected. “As far as I know there are no other olive growers left in the state. They’ve all folded because of the winter chill issue,” he said. “The mango growers up near Rockhampton didn’t get a winter chill either, and they completely missed out on mangoes. Apparently Kensington Pride mangoes have to have some cool weather to produce fruit: they didn’t get it, so they didn’t get a crop. “I’ve virtually given it away myself. I’m just doing a bit of maintenance and if it turns out we get a winter chill next winter, so be it – but I don’t think so, unfortunately.” While he doesn’t like to use the term climate change, Smith said “it’s definitely happening here”. “The climate is a whole lot different than what it was when we planted the trees,” he said.
“I’ve been here for 17-18 years and we used to get frosts – it was -8 one year. I planted my trees in 1988 and in the second year, when they were about 1-1.5m high, we had -6 and it killed half my trees. “I regularly got -4 on my back lawn then but +4/+6 has been the minimum for the past five years, and our winter average has gone from 12-13 to 15-17 degrees. That’s not cold enough to get fruit.” On a positive note, Smith said severe pruning and grove maintenance have solved the lace bug problem. “The lace bug got in because I was away. I kept spraying – three times 10 days apart – and I pruned about 700 trees, the more seriously affected. The re-growth came back really nice and I haven’t had any more lace bug - but then we haven’t had any wet weather and humidity that brings those pests on. “And they don’t look water stressed but they will be, although they’re withstanding the dry weather better since I pruned them. I pruned back to shoulder height – just the main trunk and three stub branches, with absolutely no leaves left – so the big root system only has to support a little tree. There’s a lot of new growth on the trees for the fruit to form, so all we’ve got to do is get some water to them and hope for a cold winter. “If we don’t get another crop, we will have lost a whole lot of money on all the years of maintenance and equipment. So I’ll just do what I can, keep the place slashed and clean and just hope for the best … although at the moment I’m thinking of growing tropical fruit trees.” Worendo, Darlington Rob and Sue Overell have been a little luckier, with several weather-induced bad years followed by acceptable crops in both 2015 and 2016. Unfortunately, those “couple of tonnes” crops have this year turned into “not one olive”, with lace bug once again the culprit.
22 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Gin Gin Palm Tree Darlington
“We had no flowering, and there’s not an olive in the grove this year,” Rob said, “although I think I did see flowers on one tree. “We got hit with lace bug last year, which has never been a problem before. It was caused by a combination of conditions and there were a lot about across the region, but we seemed to cop the worst. “They attack the leaves, which eventually just die and fall off. It devastated the grove and it’s just recovering now.” Like Neville Smith, the Overells used spraying and severe pruning to control the pest. “I sprayed with Pyrethrum but had to spray four or five times to get rid of it. And we’ve heavily pruned a lot of the trees. Then we had a wet winter so we thought it might have been okay but nothing – and we’ve always been able to harvest some fruit. “All we can put it down to is the lace bug. Luckily there’s no sign of them this year yet, but we’re definitely still keeping an eye out.” They’re also looking on the bright side, with more time to organise their annual Arts in the Olives Festival, a Mother’s Day tradition on the local calendar. “The bigger trees coped better and are looking good for the festival, and planning is all going well,” Rob said. And with no harvest to work through “We’ll just have to have a holiday”.
Harvest Outlook
Rash Valley Olives, Palm Tree Predictable isn’t a word Roger and Shirley Harrison use to describe their Palm Tree grove, which produced well in 2012 and 2013, had minimal fruit in 2014 and 2015, and then achieved a “reasonable crop” in 2016. This year hasn’t followed the two-yearly pattern. “The good news is that yes, we will get a crop this year, but it will be down on previous years,” Roger Harrison said. “And some of the trees nearest the edge of the grove on the western side are losing the battle for nutrients to a stand of tall eucalypts, and have no fruit at all.” It all got off to a good start, Harrison said, with good and consistent flowering throughout their 550 trees, and nicely formed flowers. “But fruit set was disappointing, with nowhere near the percentage we have had in past years. I believe some moisture stress played a part there. “2016 was a below-average rainfall year here in SE Qld: we had some rain in June and early July (50mm), followed by a mostly dry spell of nearly two months; September yielded just over 70mm, then apart from a wet day (40mm) in
November and a few showery days in December, that was it. “We’ve also had one of the hottest summers I can remember, yet for all that, the trees are looking great. The fruit on some of the trees is looking somewhat shrivelled, but by and large, what fruit there is, is looking very nice.” Harrison said they couldn’t have irrigated if they’ve wanted to. “We’ve had no run-off water into our dam for two years, and that’s our sole source of water. Even our little creek has dried up, which is distressing to see. Not that we can, or do, irrigate from it, but we have seen platypus and eels in the past, and tree ferns along the bank are suffering from this prolonged dry. “And I know olive trees can survive extreme conditions, but to produce commercially is a big ask without supplemental water.” On the pest and disease front, larger feathered attackers are the Harrisons’ usual problem. “Our old friends, the olive lace bugs made an appearance a month or so back, but fortunately they are controllable,” Roger said. “We are also blessed by not having to
deal with Xf and other pests which are widespread in Europe. “And our bird-deterrent activities this season have been boosted with the arrival of one of the current generation of GPS equipped quad-copters (aka drones). With autonomous preprogrammed mission capabilities, and a sound like a swarm of bees, it surely does spook the birds. It is so nice to be able to start the motors and launch it on its way, then relax with a cup of coffee and watch, in real time on your tablet screen, what the camera sees as it flies low over the grove. “Whether it’s already had a lasting deterrent effect in the four weeks we’ve been using it, or whether there aren’t as many King Parrots and Currawongs around this season, it seems our grove is relatively free of the birds which in past years have resulted in significant losses. “Oh, did I mention it’s a hoot to fly as well...” Ever the optimist, Roger said they’re now looking positively towards a shorter harvest – and hopefully a better yield – not too far away. “The upside is that since we harvest manually with a battery powered whizstick and a mobile catcher frame, it
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Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 23
Harvest Outlook
means the hard slog of the harvest won’t go on as long this year,” he said. “And what is there is looking good. In a previous drought year, the fruit was shrivelled and wizened, yet yielded perhaps our best oil to date. A higher percentage, and also the most complex we’ve had from our generally mild Frantoio and Correggiolo. “Harvest will be in April, but we’ll assess the timing closer to then, bearing in mind our two-person harvest lasts weeks, not days. Flowering was a little later this season, so we’re thinking midApril.” More information: www.rashvalleyolives.com.au.
New South Wales
Mudgee Razorback
Karrabool Partners, Mudgee Dave Sargeant and Judy Rogers run a 3500 tree grove at Mudgee, 400kms north-west of Sydney. Most of their production is for oil, with a small amount of their Leccino fruit made into extremely popular table olives. Sergeant said flowering this season was “reasonably good” but affected by weather. “We had a bit of rain in OctoberNovember and that had an impact, knocking flowers off,” he said. “We also had such a dry summer last year that we didn’t get a lot of new growth on the trees. That’s impacted the flowering as well because the olives come on the new wood.” Subsequently fruit set was “okay”. “Again, it wasn’t as good as the previous year, when everyone around here had a really good fruit set. It definitely wasn’t as good as we would have hoped for.” The fruit growing season was marked by a very hot, dry summer, which Sergeant said made irrigation a necessity. “We had a lot of rain through August
and September, leading into October, and then the rain virtually stopped – which is unusual for our area. We usually get some decent summer rains coming off storms but this year we haven’t had that,” he said. “The temperatures we had in January and then through February were also close to the higher end of what we’d expect, and our prevailing summertime wind up in Mudgee is from the northwest, so we’ve had plenty of that to dry things out even more. “So with no rain to speak of, I’d say the soil moisture content is right down now and if you haven’t got water you’ve got a problem.” Luckily, they’re set up to irrigate. “We have a bore and a couple of dams as well that we water from,” Sergeant said. “Twelve months ago the water table dropped quite dramatically so we had problems with water. This year the water table is up but we’re still probably not getting enough water onto the fruit to compensate for the lack of rain. Especially the really severe spell of hot weather in the last 10 days - that’s unusual for us and the trees aren’t used to it. Our fertilizer program has looked after them pretty well but they are starting to show stress signs of needing water. “We started irrigating back in December, whereas in years gone by we’d be relying mainly on rain and then just topping up from January-February with irrigation. This year we’ve been watering fairly constantly, to the point where we’ve run out of water in our dams, and we’re really hoping we might get a bit of rain in March.” Pests and disease, luckily, haven’t been too much of an issue this year. “We had a little bit of lace bug early on – and I look after two or three other groves and there was some lace bug early on one – but with spraying we seem to have it under control,” Sergeant said. “Scale is not much of an issue and we don’t get anthracnose here. We keep on top of that with our spraying programs.” Overall quantity this year is, Sergeant said, “way down on where we’d normally expect to be, probably to about 15-20% of the previous year. “I think that’s all to do with the previous season, that hot dry summer where we just didn’t get the new growth coming through.” “But it should be nice fruit. We’re pretty fortunate that the quality of fruit we’ve been able to produce over the years
24 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
is high, so we’d expect that this year.” Harvest timing is also expected to mirror previous years. “We normally harvest late April-early May and that’s what we’re planning this year, but last year we harvested around that same time and I think the fruit was a bit over-ripe. So we’re just keeping an eye on things to see if we might need to do it a bit earlier,” Sergeant said. “The flowering was later than usual this year and you’d expect that would put things back but if the weather continues the way it is, I expect things will actually be a bit earlier.” More information: www.karraboololives.com.au. Razorback Olive Grove, Razorback Danny Fahri’s harvest story is all highs and lows, with extremes of weather taking their toll every second year. The 2016 growing year was “miserable” and ended up with “some fruit – enough to press but not a lot”, estimated at around a tonne. Fahri said this year’s crop looks “pretty good” but rain – both a lack of and a heavy fall – have impacted. “I had good flowering but the rain didn’t follow after that for pollination. You need the rain for the flowers to fully open and pollinate. Luckily I still got reasonable fruit set,” he said. “But the lack of rain really affected me because I don’t irrigate. It was going to be a bumper crop but it’s been too hot so I lost a bit. “And we’ve had rain during the last month but very strong rain, pretty much like hail, and we lost about 10% of the fruit. The drops were really huge and we got 10mm in 10 minutes. “But it’s still pretty good and I’m happy with it – and I needed the rain more than the olives, I have to say.” Fahri said weather throughout the entire growing season has been “basically dry”, until recently – and he says that’s not all bad. “From October onwards we didn’t get any rain, until this month. That’s five months with no rain,” he said. “Then we got a lot - 35mm, which is pretty good. We really needed it for the dams, which I use for my lemons and figs. “But we haven’t had any pest or disease issues, so maybe it’s lucky in that way: because we didn’t get rain, it kept all the pests away. They like the moisture and the rain.”
Harvest Outlook
So despite the dry, Farhi said he’s looking at a quality crop “20% bigger than last year”, and coming in a little earlier than usual. “That’s what I’m hoping for, if the weather holds up the way it is. You can never be sure of the weather. “And quality should be really good. I would expect it’ll be higher oil content
Western Australia
this year too, because of the drier weather. But again, we’ll wait and see. “Harvesting will probably be at the end of March. I usually start on the first of April but I think it’ll be a little bit earlier this year.” And until then? “My wish list is to get rain once a week, about 10-15mm, and I’ll be very happy.”
The cold and late winter conditions probably contributed to later flowering and fruit set
– Ian Wildy, Mumballup, WA
Donnybrook
York
Mumballup
Sherwood Springs, Mumballup Mumballup grower Ian Wildy had a history of consistently good crops, thanks to the region’s generally ideal olive-growing climate. That is, until a disastrous 2016 harvest ended that upbeat pattern. He said things are looking much better again this year. “Flowering was good, as was fruit set, though later than normal,” he said. Which could be a result of abnormally cool temperatures over the growing season. “We had a very cold winter (for WA) and so far a moderately mild summer. There have been a few 40+ days but not sustained periods of really hot weather,” he said. “The cold and late winter conditions probably contributed to later flowering and fruit set.” The cooler conditions mean that while Wildy has irrigated his grove this year, it’s needed less supplementary water than usual. “I have irrigated because I always do but have backed off a bit this summer because it has been mild. And 70mm of rain last week meant irrigation was
turned off for a while,” he said. “I have mixed feelings about summer rain though because it must increase the risk of anthracnose. The olive’s natural environment does not experience a humid summer.” And he has good reason to be nervous about the humidity. “We had a big problem last year with anthracnose. Despite diligently following recommended treatments (Amistar, copper oxychloride at regular intervals), it came with a vengeance,” he said. “Everything had looked terrific at Easter but about mid-May, a week or so before planned harvest, it went ballistic. Most of the Leccino and Minerva was left on the trees but luckily the Frantoio was not affected, probably because it ripens later.” With no other major influencing occurrences in the grove, Wildy says he has an “excellent crop at this stage” but that it’s “all dependent on keeping anthracnose at bay”. And in terms of quality, that “time will tell”. And that may well be a slightly drawnout story, it seems, with harvest timing needing some serious contemplation. “This is a dilemma. I am wanting to harvest early May to lessen the risk of anthracnose but my usual indicators say it should be late May/early June,” Wildy said. “There will be a few bottles of red wine consumed over the next month while I seek inspiration for the correct decision.” More information: www.sherwoodsprings.com.au. Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 25
Harvest Outlook
Preston Valley Grove, Donnybrook Mick Ryan’s story is similar. His “generally pretty consistent” Preston Valley Grove saw a 20-30% crop decrease in 2016 due to flower loss from storms and an unusually dry growing season. And like Wildy’s, this year’s crop has returned to its usual “satisfying at least” level. “Flowering was good, as normal, and fruit set was a significant improvement over last season,” Ryan said. He’s also experienced similar mild weather over the growing season, and has had little to worry about from grove invaders. “The spring and summer has been cooler than normal, and we haven’t had to irrigate this year,” he said. “It’s also been very kind pests and disease-wise. We’ve had no scale or sooty mold and weevil damage has been less than other years.” The resulting crop is, therefore, once again extremely satisfying. “The crop size looks to be two to three times or more than last season. Back to normal,” Ryan said. “And quality one would expect will be OK.” Like Wildy, however, the cooler growing season means he’ll wait a little longer this year to find out. “It looks like the harvest will be two to three weeks later than normal, so we don’t expect to start until early May, just going by the date for fruit set and pip hardening.” More information: www.prestonvalleygrove.com.au. Talbot Grove, York Frederik von Altenstadt cares for over 6000 trees in his York grove, and produces a range of mono-varietal oils sold directly to bulk consumers and distributors across the state and overseas. Like much of WA, he’s had a lot of rain this year – and also a few other factors straying from the norm. “At the end of January I measured 55mm and then the weekend before last we had 121mm,” von Altenstadt said. “Normally everything dries off in October and we get the opening rains in May. Rainfall events are not completely uncommon - sometimes 10, 20, even 50mm – but I’ve never experienced two massive rainfall events within a couple of weeks.
“For olive growers who are largely dryland like me, it’s been fantastic: I could turn off my irrigation and all the water I could wish for fell from the sky.” The growing season also started differently, von Altenstadt said, with flowering much later than usual. “Flowering began on 8 November and that was the latest I have recorded in the last 10 years,” he said. “We had a lot of rain in winter and spring, then a very cold September, and I believe that’s the reason why we had a late flowering. September was really like August, and not a spring month, and obviously flowering is connected to the temperature. “But flowering itself was fantastic. There were a lot of flowers on almost all the trees and when the flowers opened it looked great, but the fruit set has been patchy - some great, some so-so, some nothing. That’s mainly because the flowering was late: the soil moisture was not that great any more by the time the fruit set happened.” Von Altenstadt believes soil moisture at flowering is a major factor in achieving a good crop. “The year I had my bumper crop was the year I had the earliest flowering – the 2014-15 harvest. That year the flowering started on 14 October, almost a month different,” he said. “My latest theory is that under my conditions, almost rainfed, the soil moisture at flowering and fruit set is crucial. So in the future, I have to invest 50% of the irrigation water I have around flowering and fruit set, even it means I’m short over summer.” That hasn’t been an issue this year. “Temperature-wise, it’s been a mild summer. A few hot days but not as many as we usually have,” von Altenstadt said. “Then we had the standout rainfall events: 44.5mm on 12 December, 55mm over 29-31 January, then from 9-11 February another 121mm. Usually February is bone dry and 45 degrees, but this morning (Feb 24) it was 17 degrees and everything is green. “So I irrigated earlier in the season, around the time flowering started, then turned it off at the end of December to conserve water. January is the time when the stone is forming, so I thought I won’t water then, I’ll water again when the oil is developing – and because of the rain I haven’t turned it on again.” It’s also been a good year in terms of pest and disease.
26 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
… quality will be fantastic because the timing of the rain is during the oil formation - Frederik von Altenstadt, York, WA “We haven’t really had any. Scale is present at a very, very low level – but at such low levels that they are not affecting the trees or the olives,” von Altenstadt said. “The problem we have here are 28 parrots; they love picking the olives off the trees. They don’t destroy our entire crop but they’re probably our biggest pest. They also put holes in irrigation pipes and damage the irrigation system. They’ve cost me thousands of dollars.” While it’s still early days, von Altenstadt says the rain has made a huge difference to the fruit quantity in his grove. “If you’d asked me a month ago I’d have said we were going to have a poor crop. Not now. The olives that are on the trees have developed phenomenally because of the rainfall,” he said. “The varieties are different, mainly connected to fruit set, but ignoring that and just taking tonnage for the grove, it will be average - patchy fruit set but fantastic rain. But it’s very hard to estimate and my estimates have often been wrong. “I also think the oil content will be high and that quality will be fantastic because the timing of the rain is during the oil formation.” It’ll be a while until he finds out, however, with harvest still several months away. “I don’t really change my harvest date much. It’s basically the first three weeks of May,” he said. “Earlier they’re not really ripe yet and we can get frost as early as late May, so we need to have the harvest finished by about the end of the third week in May. “Until then, if we get two or three minor rainfall events – 20mm or so that would be beautiful. Not too close to harvest, maybe around April, and not too much. That would be really nice.” More information: www.talbotgrove.com.
New Zealand
2016 ONZ Grove Census Harvest data collated in the annual Grove Census conducted by Olives New Zealand provides valuable information for the industry, highlighting regional and varietal variations and flagging issues for future action or investigation. As a snapshot of the 2016 harvest across the country, it makes interesting reading and provides plenty to think about. Overview The 2016 harvest year was a boom year, with many groves reporting their best ever harvest. For some groves who did not achieve a record harvest this was counteracted by a record oil yield. However it was also a year with challenges, from Anthracnose to processing capacity.
Report highlights: 2016 was a boom year - many groves reported their best ever harvest, others achieved record oil yields; • despite this, only six regions showed an increase in average crop/tree;
Trees Planted by Region
• challenges included Anthracnose and processing
Responses by region
There is a total of 333,485 trees recorded in the database. Hawke’s Bay is the region with the largest capacity; Theof 2016 harvest census had response rate 67%The (122 out number trees, more than double the next two a regions, Northland and of Auckland. following Crop by Region chart shows total trees recorded by region • significant of 180 groves) compared with 52% in 2015. Only two of the
five super groves responded, both being in Hawke’s Bay. This Number of Trees Planted by Region is disappointing as collectively the five super groves represent 120,000 30% of the trees in the 104,297 database and therefore could impact 100,000 significantly on the reports produced. 80,000
Trees planted by region 60,000 48,904 47,666 There is a total of 333,485 trees recorded in the database. 39,776 40,000 Hawke’s Bay is the region with the largest number of trees 28,321 21,556 (104,297), more than double19,506 that9,958of the next two regions, 20,000 4,790 3,900 3,328 1,563 Auckland (48,904) and Northland (47,666). Wairarapa (39,776) 0 has the third greatest plantings, scaling down from there to Waikato with 1,563 trees. Most planted varietals Frantoio is the most planted varietal across the country, Most Planted Varietals Frantoio is the most planted varietal acrossfollowing the country, followed Leccino. The chart followed by Leccino. The chartbyshows thefollowing ten most shows the ten most planted varietals. planted varietals. Most Planted Varietals
variation in cropping levels within all regions;
There was significant variation in the crops harvested in 2016 within all regions when looking at the • national crop average 11.67kg/tree; lowest and highest crop loads. This has resulted in low average harvests across many regions with only • six regions out regions of 12 exceeding 10Kg per tree. Those regions were; of Plenty, Hawke’s Bay, some achieved 30kgs/tree or Bay greater; Kapiti, Northland, Waiheke Island and Wairarapa. Bay of Plenty produced the best average harvest at 18.99Kgs per tree harvested. The national average was 11.67Kg per tree. varieties • average oil yields improved across most
10.03% for Pendolino, 16.53% for In relationlowest to the highest producing crops reported, Bay ofhighest Plenty, Hawke’s Bay, Kapiti, Northland, Waiheke Island and Wairarapa all had individual figures of 30Kgs or greater per tree. Picholene.
Note: the following is based on the data provided by members and reflects total harvest reported.
Crop Range (Kgs) Wairarapa
32.33
1.43
12.03
Waiheke
30
3.33
Northland
17.44 37.03
0.46
11.28
Nelson
22.61
3.01
Marlborough
0.91
Kapiti
8.55 6.67
3.86 31.32
2.11
12.9
Hawkes Bay Central Otago
4.27
Canterbury
6.96 18.89
1.44
7.99
Bay of Plenty
80,000
3.6 0
60,000
33.25
6.4
Auckland
70,000
13.06
8.33
100,000 90,000
34.22
7.34
5
18.99 16.89 7.89 10
15 Highest
50,000
20 Lowest
25
30
35
40
Average
Note: the above is based on the data provided by members and reflects total harvest reported.
40,000 30,000 20,000 10,000 0
Crop by region. There was significant variation in the crops harvested in 2016 within all regions when looking at the lowest and highest crop Page 2 of 6 loads. This has resulted in low average harvests across many regions, with only six regions out of 12 exceeding 10kg per tree: Bay of Plenty, Hawke’s Bay, Kapiti, Northland, Waiheke Island and Wairarapa. Bay of Plenty produced the best average harvest at 18.99kgs per tree harvested. The national average was 11.67Kg per tree. In relation to the highest producing crops reported, Bay of Plenty, Hawke’s Bay, Kapiti, Northland, Waiheke Island and Wairarapa all had individual figures of 30Kgs or greater per tree.
Average crop 2014, 2015 and 2016 Despite being a boom year, only six regions showed an Average Crop 2014, 2015 and 2016 increase in average crop harvested by tree in 2016 compared Despite being a boom year, only six regions showed an increase in average crop harvested by tree in to 2015, which was a poor year: Canterbury, Central Otago, 2016 compared to 2015, which was a poor year. Those regions were; Canterbury, Central Otago, Kapiti, Northland, Waiheke Island and Wairarapa. Kapiti, Northland, Waiheke Island and Wairarapa. Page 3 of 6
Comparative Harvest 2014 - 2016 (Kg per tree)
25 20 15 10 5 0
2014
2015
2016
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 27
0
New Zealand 2014
2015
2016
Top individual crop by region Picual has been the best cropping variety across most Top Individual Crop by Region regions in 2016. It is pleasing to see that six regions saw crops Picual has been the best cropping variety across most regions in 2016. It is also pleasing to see that harvested of in excess of 30kgs tree. six regions saw crops harvested of in excess of 30Kgsper per tree. Region Auckland Bay of Plenty Canterbury Central Otago Hawkes Bay Kapiti Marlborough Nelson Northland Waiheke Island Wairarapa
Kgs 18.93 35.33 9.35 35.54 17.1 11.57 30.65 25
2014 Variety Koroneiki n/a Koroneiki Leccino Frantoio Leccino n/a Leccino J5 n/a Picholene
Kgs 8.43 3.05 9.67 21.62 22.81 22.67 12 22.08
2015 Variety Leccino n/a Pendolino Leccino Leccino Leccino n/a Picual Frantoio n/a Picual
2016 Kgs 16.89 33.25 18.89 8.33 34.22 31.32 6.67 22.61 37.03 30.00 32.33
Variety Frantoio Manzanilla Nabali Leccino Picual Picual Minerva Picual J5 Koroneiki Picual
Certification summary data 220 oils were submitted for certification A certification in 2016 A record record number number of of 220 220 oils oils were were submitted submitted for 2016 with with only only four four not not meeting meeting in 2016, with only four notfor certification meetinginEVOO classification. EVOO classification. EVOO classification. The following chart shows the number of oils submitted for The The following following chart chart shows shows the the number number of of oils oils submitted submitted for for certification certification by by region. region. certification by region. Certification Summary Data Certification Summary Dataof A record number
Number Number of of Oils Oils Submitted Submitted for for Certification Certification 80 80 70 70 60 60 50 50 40 40 30 30 20 20 10 10 0 0
Average oil yield by region There was a slight improvement in oil yield percentage Page 2016 4 of 6 in in bythree Average Oil Yield Region regions, with six regions reporting a slight reduction. The regions reduced in The overall range, mean and average for all certification Average Yield by improvement Region There has Oil been a slight in oil yield with percentage in 2016 in average three regionsyield with six regions The overall and average for certification reporting abeen slighta reduction. These regions average yield went 2016 were overall range, range, mean and were average as for all all certification measures measures in in 2016 2016 were were as as follows. follows. 2016haswere: Central Otago, Hawke’s Bay, Kapiti, Northland, measures inmean 2016 follows: There slight improvement in oil where yield percentage in 2016 indown threeinregions withCentral six regions The Otago, Hawke’s Bay, Kapiti, Northland, Waiheke Island andyield Wairarapa. The national average was reporting a slight reduction. These regions where average went down in 2016 were Central Waiheke Island and Wairarapa. The national average was 2016 2016 CERTIFICATION CERTIFICATION DATA DATA SUMMARY SUMMARY 13.95%.Hawke’s Bay, Kapiti, Northland, Waiheke Island and Wairarapa. The national average was Otago, Chemical Lowest Highest Mean Average Chemical Assessment Assessment Lowest Highest Mean Average 13.95%. 13.95%.
6 8 4 6
Free Free Fatty Fatty Acid Acid Peroxide Peroxide Value Value UV Absorption UV Absorption Delta Delta KK 232 232 nm nm 268 268 nm nm Polyphenol Polyphenol Content Content Sensory/Organoleptic Sensory/Organoleptic Assessment Assessment Fruity Fruity Bitter Bitter Pungent Pungent
0
The The intensity intensity spread spread based based on on Polyphenols Polyphenols for for 2016 2016 was was 27% 27% Mild, Mild, 35% 35% Medium Medium and and 38% 38% Intense. Intense. In In 2015 2015 these these were were 27%, 27%, 36% 36% and and 37% 37% respectively. respectively.
Average Yield Percentage by Region 2016, 2015 & 2014 Average Yield Percentage by Region 2016, 2015 & 2014
20 18 20 16 18 14 16 12 14 10 12 8 10
2 4 0 2
2016
2015
2014
2016
2015
2014
0.1 0.1 33
2.0 2.0 14 14
0.2 0.2 0.7 0.7
0.19 0.19 77
<0.01 <0.01 1.19 1.19 0.07 0.07 <50 <50
<0.01 <0.01 1.96 1.96 0.18 0.18 822 822
<0.01 <0.01 1.46 1.46 0.09 0.09 224 224
<0.01 <0.01 1.48 1.48 0.10 0.10 267 267
2.0 2.0 1.0 1.0 0.7 0.7
6.3 6.3 5.6 5.6 5.7 5.7
5.0 5.0 3.0 3.0 3.9 3.9
4.94 4.94 3.18 3.18 3.85 3.85
The intensity spread based on polyphenols for 2016 was 27% mild, 35% medium and 38% intense. In 2015 these were 27%, 36% and 37% respectively. Olives Olives New New Zealand Zealand thanks thanks the the growers growers who who returned returned their their 2016 2016 harvest harvest data. data.
Best average yield by variety Playing your part Best Average Yield by Variety There was an improvement in average oil yield for the Olives New Zealand thanks Best Yield by Variety ThereAverage was an improvement in average oil yield for the majority of the most planted varieties Page 66 of 66 Page of majority of the most planted varieties compared with previous all growers who returned compared previous years. The lowest average yield in 2016ofwas Pendolino There was with an improvement in average oil yield for the majority thefor most planted(10.03%) varieties and the years. The lowest average yieldyield in in2016 was for Pendolino 2016 harvest data, highest waswith for previous Picholene (16.53%). compared years. The lowest average 2016 was for Pendolino (10.03%) and the their highest was for and Picholene (10.03%) the(16.53%). highest was for Picholene (16.53%). contributing to this valuable Best Average Yield by Variety 2016, 2015 & 2014 comparative tool. Responses Best Average Yield by Variety 2016, 2015 & 2014 18 were received from 67% of 18 16 members and all participants 16 14 have received a copy of the 14 12 2016 report, along with an 12 10 updated copy of their own 10 8 grove database record. 8 6 A higher percentage of 6 4 grower census returns would give the data even greater 4 2 accuracy, therefore input from all growers is an important 2 0 J5 Manzanilla Picholene Picual Barnea Pendolino Leccino Frantoio Koroneiki 0 element of the project. We urge all growers to participate J5 Manzanilla Picholene Picual Pendolino Leccino Frantoio Koroneiki 2016 Barnea 2015 2014 in the 2017 ONZ Grove Census, the results of which will 2016 2015 2014 be published in the March 2018 edition of Olivegrower & Processor. Page 5 of 6 Page 5 of 6
Note: Growers are reminded that 2016 harvest data is still welcome: while it is too late to be included in the 2016 report, it will be included in individual grove database records and show useful comparisons. Member feedback to ONZ EO Gayle Sheridan confirms the value of comparing tonnage and oil yield figures against regional and national averages, providing contemplation on harvest timing and whether to harvest for pungency and higher polyphenols or to maximise the volume produced. Completed reports can be emailed to: admin@olivesnz.org.nz.
28 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
New Zealand
ONZ president Andrew Taylor gave a demonstration of grafting on to coppiced trees at the Northland Field Day, held at Chris and Linda Smith’s Olives on the Hill property at Mangawahi in November.
Focus Grove Project forging ahead The three year Olives New Zealand (ONZ) Focus Grove Project is now well underway, with beneficial management practices already identified and valuable information gleaned. Aimed at “Increasing the Market Share for NZ EVOO”, the project is a ‘real-time’ in-grove study, working to identify basic grove management practices which will enable the industry to consistently lift production and also reduce costs. The project commenced in July 2016 and will finish in October 2018, with funding provided by ONZ members, the Sustainable Farming Fund and in-kind contributions. Round Two Field Days The second round of Focus Grove Project Field Days were held in November, with attendee numbers enthusiastic at between 20 and 59 respectively at the five venues. ONZ EO Gayle Sheridan said attendee feedback has also been positive, both about the experiences shared by the Focus Grove participants on their grove management programs and also the advice provided by Plant and Food expert Stuart Tustin. March Field Days The next round of Focus Grove Field Days is happening this month (March 2017) and coincides with the release of the first Fact Sheet on Disease Management. Dates are: 9 March – Nelson, 10 March Canterbury, 17 March - Hawke’s Bay, 24 March – Wairarapa, and 30 March – Northland. Sheridan said members are encouraged to also attend Field Days outside of their own region, enabling them to observe the differing challenges and performances of the various Focus Groves. One of these challenges, she said, is disease management – in particular, Anthracnose, which impacts on both tree health and crop load. “The Focus Grove Project is proving that the only way to prevent this and other diseases is by a regimented and proactive spraying program,” Sheridan said. “Disease management has been researched and addressed in New Zealand with other fruit crops and it is believed that their solution will apply for olive trees. This hypothesis is being
Pilot grove wanted for plant research project The University of Auckland and the Bio-protection Research Center at Lincoln University have applied for an MBIE research grant to investigate the commercial viability of an environmentally-friendly plant health promoter. The research would involve the use of beneficial microbes to enhance both plant growth, disease resistance, and yield. EO Gayle Sheridan said Olives New Zealand provided a letter of support for the application, as the research could be a valuable and compatible supplement to the Focus Grove Project. The researchers would like to make contact with olive grove owners willing to take part as a pilot grove. Contact Mike Lee at Auckland University to express your interest or for further information - msw.lee@auckland.ac.nz.
tested within the Focus Grove Project and preliminary results from early adopters show the recommended program has been effective and achieved the desired results in the groves. “Details of our initial recommended program are available to members on the ONZ website, and a Fact Sheet based on the results to date will be ready ahead of the March field days.” Olives New Zealand is most appreciative of the support shown by members in contributing to the Focus Grove Project. This support was critical to the success of the application for funding of the project, which will benefit all across the industry. If you have not made a pledge, you can download the form from the Olives New Zealand website: www.olivesnz.org.nz and play your part in this important project. The first formal Focus Grove Project Report has now been published and is also available on the Olives NZ website, along with background and other information on the initiative.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 29
New Zealand
Food Safety Act no need for concern Gayle Sheridan, EO, Olives New Zealand Some members have been getting anxious about the new Food Safety Act which came into force in March 2016. There should be no need for concern!! Olive oil and table olive production fit in under National Programme 3; businesses such as olive groves, as horticultural producers, are required to register and operate a National Programme 1 under food safety legislation. Both producers and growers have until November 2018 to apply, however you should be looking to do this once the systems are in place. Registered food plan For the majority of members, that is those who do not require a registered HACCP Plan, their Food Plan will need to be registered with their local authority and audited on a two-yearly basis.
Olives New Zealand has had the National Programme 1 template document updated to incorporate the changes to the Food Safety Act, and it is now available for members. This template specifically meets the requirements for growers as horticultural producers and is comprehensive (114 pages), providing members with a Food Safety Plan Procedures Manual with Reporting Templates that will meet the new requirements. Members can view the Table of Contents in the Members News section of the ONZ website and purchase the new complete manual for $250 by emailing admin@oliveszn.org.nz. A National Programme 3 template for olive processors will also be prepared if there is sufficient interest from industry members.
Timing Businesses operating under National Programme 1 will transition to the new requirements between 1 July 2018 and 28 February 2019. Again, you should apply by 30 November 2018 at the latest to register your National Programme 1 business and also check with your District Council on their timeframe for local registration. For more information on the act, go to the Ministry for Primary Industries website www.mpi.govt.nz, select Food Safety on the dropdown Menu, then Food Act 2014. There you’ll find an overview of the Act, what it means for you and how it works. To access the new manual template, or to become a member of Olives New Zealand, go to: www.olivesnz.org.nz.
Obituary: Eddie Hope A tribute to a stalwart of the New Zealand olive industry from Ken Mark, Stoney Creek Olive Grove, Hawke’s Bay. Edward Charles Hope (Eddie) was a founder member of Hawkes Bay Olive Association. He was the chairman when I first became involved with olives. Eddie was a pioneer, and helped forge ahead with advice to new growers. Being involved since the late 1980’s gave him a foundation in an ever-changing climate within the growth of the olive industry.
Eddie made it his business to source the best nurseries for new growers to establish their groves. He travelled extensively in an advisory capacity and knew every grove in Hawkes Bay. Eddie generously donated trophies to be used in the regional EVOO competition. He was also involved in the national body and sat on the Committee of the
New Zealand Olives Board (fore-runner to Olives New Zealand). He also spoke at a number of conferences. Eddie leaves behind a wealth of knowledge and information which has helped the New Zealand olive industry to grow and prosper.
Register of small-batch processors – are you listed? Thanks to all the small-batch processors who have contacted us with their details: they’re now on our register, which we reference to connect processors with people wanting to utilise their services. The Olivegrower team regularly receive enquiries from people looking for small-batch processors – both ‘home’ olive growers with a good crop wanting to produce their own oil, and growers with smaller-than-expected grove crops. With that in mind, we’ve put a register together which enables us to connect producers with small crops and processors who can process for them, to the mutual benefit of both. We’d like to include all processors across Australia and New Zealand willing and able to process small batches of olives, preferably individually but also those offering “group” crushings.
If this is you, please send your details to Olivegrower editor Gerri Nelligan, including contact and pricing details, minimum quantities required, and whether you will crush individually or on a “mix and percentage” basis. We’ve got a good list in place already, which we’ve used over the past two harvests to refer growers to processors, but we want to make the register as complete as possible. So if you’re not on it already, please send us your details so we can add you to the list – it could mean valuable additional work for your business. In particular, we’re keen to hear from small batch processors in South Australia and Queensland. To be included on the register, please email your details to Olivegrower editor Gerri Nelligan at wordsync@bigpond. com.
30 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Pests & Diseases
Xf disease update Concern around Olive Quick Decline Syndrome (OQDS), caused by the bacterium Xylella fastidiosa (Xf), continues to grow, with Xf contaminations now identified in three of the major olive producing countries. In the March 2016 edition we provided an overview of the crisis and looked at grove biosecurity practices to reduce the risk of infection here, and in December looked at biosecurity activities in Australia. Here’s an update on what’s happened since across the globe. April 2016: Testing confirms Andalusia Xf-free As part of its preventative contingency plan, the Andalusian Ministry of Agriculture carried out a comprehensive study across the region, undertaking 600 tests on agricultural crops including olive, almond and citrus trees. Developed to analyze the bacterium, its molecular biology, and provide early detection of the disease, the diagnostic tests confirmed that to date the region has remained free of Xf contamination. May: Experimental treatments found to reduce symptoms only The European Food Safety Authority (EFSA) evaluated two experimental treatment methods being carried out on Xf-infected olive trees in Apulia by separate research groups. They concluded that while both treatments resulted in a reduction in symptoms, neither was successful in eliminating the disease in the short term. New EU rules on plant movement The European Parliament’s Agriculture Committee then endorsed new rules to reduce the risk of plant pests like Xf from entering the EU, along with rapid response mechanisms to quickly eradicate infected plants. The measures include: a “preliminary assessment mechanism” to identify and ban the import of high-risk plants and plant products; extension of both the plant health certificate requirement for all plants and plant products from nonEU countries and the “plant passport” system; obligatory survey programs to ensure timely detection and pestspecific contingency plans; updated rules regarding eradication compensation; and the extension of eradication orders to private premises where necessary to protect the public interest. June: EU rules on plant destruction The EU Court of Justice ruled that the European Commission could enforce
the destruction of plants vulnerable to Xf infection and in the vicinity of affected plants already affected, even if symptom-free. Along with infected and symptomatic plants, the judgement ordered the removal of “host plants, regardless of their health status … within a 100m radius around the plants that have been tested and found to be infected by the specified organism”. While acknowledging that the link between Xf and OQDS had not been confirmed absolutely, the court also noted that there is currently no successful vaccination or treatment measures for the disease. It therefore concluded that the probable relationship meant that “the adoption of precautionary measures such as the removal of infected plants, even where there is scientific uncertainty on the subject, is justified by the precautionary principle.” July: research finds Leccino less susceptible A study by researchers in Bari, Italy, found that the Leccino varietal appears to have a genetic “tolerance” to Xf infection. The research followed field observations that Xf infected Leccino trees showed “much milder symptoms” than the more common and highly susceptible Ogliarola Salentina cultivar. While further research is needed, it raised hope … and also concern over the additional effects which replacement of traditional varieties with Leccino and/or other tolerant varieties may have. August: EU infringement procedure over Italian inaction The European Union opened an infringement procedure against Italy over its alleged delay in acting to contain the spread of Xf in Apulia. Measures ordered in late 2015 and early 2016 include the uprooting of all trees within 100m of infected plants and the establishment of containment areas.
Xylella fastidiosa Xylella fastidiosa (Xf) is a bacterial disease transmitted by xylem-sapfeeding insects. It has a very wide natural host range (150+ species), including economic crops such as grape vines, citrus, olives and stone fruits. There are several Xf subspecies, which generally infect different hosts. Xf is responsible for the decimation of tens of thousands of acres of olive groves in Italy’s Puglia region, where its presence was first discovered. EU-wide measures taken to contain the bacterium have so far failed to prevent its spread and contaminations have since been identified in France and more recently in Spain.
AVISO A PASAJEROS DE ISLAS BALEARES
PROTEGE LAS PLANTAS
Xylella fastidiosa
es una bacteria peligrosa para muchos vegetales
COLABORA A EVITAR SU DISPERSIÓN FUERA DE LAS ISLAS
ESTÁ PROHIBIDO EL TRANSPORTE, INCLUIDO EL EQUIPAJE PERSONAL, DE PLANTAS Y MATERIAL VEGETAL DE ESPECIES PORTADORAS DE ESTA BACTERIA Orden APM/21/2017, por la que se establecen medidas específicas de prevención en relación con la bacteria Xylella fastidiosa
Xf was identified on Spain’s Balearic Islands in late 2016 and the entire archipelago was declared a Xylellaaffected zone, prompting this warning to travellers on the prohibition of movement on plant material by the Jaen-based Santisur olive oil co-op.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 31
Pests & Diseases
Found symptoms? Act NOW! If you see anything unusual in your grove, call the Exotic Plant Pest Hotline on 1800 084 881. Alternatively, contact the AOA on (08) 8573 6545 or ceo@australianolives.com.au. Anyone finding symptoms of dieback similar to those of Xf can also send images to pest and disease expert Dr Vera Sergeeva for rapid identification of any outbreak. Email to sergeeva@tpg.com.au.
September: Xf prevention program for North Africa and Middle East The UN Food and Agriculture Organisation (FAO) launched a technical co-operation program aimed at preventing the spread of Xf in North Africa and the Middle East. The program will increase local awareness of the disease and facilitate early detection, diagnosis, monitoring and phytosanitary measures. November: Xf identified in Spain Xf was identified on Spain’s Balearic Islands, the first report of the bacteria’s spread into the world’s largest olive producing country. It was first detected late last year on cherry trees in a Majorca garden centre and eradication control measures were put in place immediately to control the outbreak. Ongoing inspections found contaminated olive, cherry, almond trees and other plants, and the entire archipelago was declared a Xylella-affected zone. Further positive tests in Majorca and the nearby island of Ibiza confirmed more widespread contamination – an additional 92 infections, including seven in olive trees. Two strains of the Xylella bacteria have been identified and, while currently unidentified, the agriculture department has confirmed that they are not the strain responsible for the decimation of groves in Puglia. Also positive is that none of
the contaminated plants found to date have been in horticultural plantings, so no crops have been affected. Regional authorities have therefore ordered the destruction of all infected plants but have not enacted more widespread eradication procedures. International seminar on Xf The International Olive Council (IOC) and the International Centre for Advanced Mediterranean Agronomic Studies held an international seminar on Xf in Bari, Italy. International researchers and experts shared the latest information on the disease, treatment trials and the current global contamination situation, with an aim of developing common prevention and control measures. The IOC confirmed its involvement in the EU-funded XF-ACTORS project, creating a multidisciplinary research program to improve prevention, early detection and control of Xf. It aims to optimize the impact of EU research programs via co-ordination and integration, and also develop sustainable management strategies to reduce the economic, environmental and social impacts of the disease. December: NZ announces new plant import measures The NZ Ministry for Primary Industries (MPI) introduced urgent changes to the nursery stock import
health standard (IHS), to strengthen the measures for Xf on imported host material. Made under the Biosecurity Act, the measures acknowledge the increased risk of Xf infection due to the increase in geographic distribution, and the identification of new hosts and additional strains of the disease. The measures include an additional declaration on phytosanitary certificates, and mandatory testing in post-entry quarantine (PEQ) in New Zealand for imports from some countries. February: Morocco takes preventative action Part of the FAO’s prevention assistance program for North Africa and the Middle East, Morocco’s food security authority, the Office National de sécurité Sanitaire des Produits Alimentaires (ONSSA) held an Xf information and awareness day. This follows several months of field work training farmers on rapid identification of Xf contamination symptoms, and the banning of importation of plants from Xf infested regions. Sources: www.oliveoiltimes.com; www.thelocal.es; www.agrimaroc.ma; www.mpi.govt.nz. Our thanks also to Dr Vera Sergeeva for keeping us informed with the latest news on Xf. Find out more about Dr Sergeeva’s work on her website Olivera – www.olivediseases.com.
Monitoring the key to P&D control The recent AOA Super High Density Field Day included a timely presentation by Dr Robert Spooner Hart on pest and disease prevention and management. Xylella fastiodosa and the risks posed to our industry should the bacteria reach our shores was a focus of the session, with a very clear message that vigilance and constant monitoring are the number one weapons against this and other grove enemies. Dr Spooner-Hart recommends that all growers: • monitor every grove or blocks in large groves at least monthly during growing season • monitor priority groves (those with heavy fruit load or history of pest and disease problems) more frequently … and if you see something, ACT – IMMEDIATELY. 32 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Feature - EVOO chemistry
Measuring oxidation in extra virgin olive oil By Richard Gawel www.aromadictionary.com
This is one in a short series aimed at explaining the whys, the how and the what (and the what-nots) of 2016 analyses that are commonly applied to extra virgin olive oil. Others appeared in the September and December editions of Olivegrower & Processor. This is the 3rd of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. This time I present what I think is a reliable indicator of olive oil oxidation – K232. Fact file Name: K232 (short for absorbance at 232 nanometers). What does it measure? Level of oxidation. How does it work? All olive oils contain some polyunsaturated fatty acids. These have a basic chemical structure that has two chemical double bonds amongst a long line of single chemical bonds. In an unoxidised state, the pattern of bonding is (Double-Single-Single-Double). But during oxidation of the fatty acid, the conga line of bonds changes to (Double-SingleDouble-Single). Whilst this change in order might seem inconsequential, the oxidised rearrangement (D-S-D-S known as a ‘conjugated diene’) has a particular property in that (unlike its unoxidised D-S-S-D cousin) it strongly absorbs ultraviolet light at a specific wavelength of 232 nanometers. So shining a beam of UV light at 232nm at an oil and measuring how much of it is absorbed can be used as a measure of the oil’s oxidation status. This is done using a piece of scientific equipment called a spectrophotometer. A schematic as to how the analysis works is shown in Figure 1 (right). Unit of Measurement: absorbance units(au). Does it affect extra virgin olive oil status? Yes. To be extra virgin, the oil must absorb at less than 2.55 absorbance units at 232nm. In my opinion 2.55 is (like most of the IOC limits) way too lax. Most two-year-old oils can make the grade pretty comfortably. But if that is what they want … Is it a measure of quality? Yes. K232 has been shown to be a good predictor of the freshness of extra virgin olive oil in Australian competitions (Australia is the only country that routinely measures the chemistry of competition entries). Official method degree of difficulty: Easy, but for accuracy, the oil sample needs to be accurately diluted by a technician with a relatively expensive solvent, so the cost is moderate.
Figure 1: A schematic showing the basic principle behind the K232 analysis for oxidation.
It can be measured using the cheaper NIR (Near Infrared Spectroscopy) method. However, like all NIR analysis, the validity of the accuracy depends squarely on the quality of the calibration available to the laboratory. Typical effects of high readings of UV 232: • the oil displays tiredness and in some cases rancidity • shorter shelf life. K232 level in extra virgin olive oil is increased by: • delays between harvest and processing, incidence of fungal disease, olive fly attack and frost damage • age • oxidative bottling practices • poor storage conditions. Source: Slick Extra Virgin: informed and accurate information about extra virgin olive oil - www.aromadictionary.com. About Richard Gawel: a consultant taster and blender for Australian olive oil producers, Gawel is both a scientist and an internationally-recognised olive oil judge. He headed Australia’s first IOC-recognized export tasting panel, conducts seminars and workshops in olive oil tasting, blending and judging, and has published numerous scientific papers on olive oil assessment.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 33
Olive People
APROR member Pierre-Marie Chapon (left) and President Alex Fabre hosted a private tasting of local olive oils for Olivegrower editor Gerri Nelligan under the shady trees of The Saint-Maxime chapel in Riez, Province.
A day in Provence with the olive brotherhood Gerri Nelligan, Editor When I took on the role of Olivegrower editor six years ago, I didn’t realise how easily I’d get hooked in. My years in rural journalism meant I’d worked with people passionate about what they grew and made, and I found that in olive people too, but also a generosity and openness I’d not experienced in any other industry. You welcomed me in, and I quickly learned that olive people inform, they help each other, and if there’s a secret to their success, they’ll share it so others can succeed too. More recently I discovered it’s a global thing. Half-way through a 350km trail hike across the mountains of Provence, I had a chance meeting with other wonderful olive people. Our accommodation host in Riez was thrilled when our introductory chat revealed that I was editor of the industry journal for our part of the world, as he was involved in the local olive “brotherhood”. The president was a friend and we must meet, Pierre-Marie said. So 36 hours later, Pierre-Marie accompanied us as we once again hit the trail – as far as the centuries-old chapel of SaintMaxime atop the first climb, anyway. There, under shady trees, we met Alex Fabre, president of the Association Pour le Renouveau de l’Olivier de Riez et de son canton (APROR) – in English, the Association For the Renewal of the Olive Tree of Riez and its township. Created 20 years ago, APROR’s members work to revive the cultivation of olives around Riez – once a major olive-growing region - through both new grove plantings and the rehabilitation of old groves. Their end aims show their passion for both the olive and their community: promotion of olive growing and products, reduced fire risk from overgrowth, and economic revival. Training days and newsletters allow them to share skills and information on pruning, grafting, disease control and soil health,
along with dry stone wall and building restoration. They also hold working bees on local properties and in summer run weekly guided walks for tourists in the olive groves on the Saint-Maxime hillside. Explaining the craft of olive growing, the walks end with an educative tasting of local olive oils. That’s what we were treated to, sampling four of the region’s finest oils and gaining an insight into the very different styles and methodologies of Provencal olive oil producers. All were delicious and it was a fascinating learning opportunity, particularly the oil made from fruit fermented prior to pressing! Among other topics, Alex and I discussed their very real fear of Xylella fastiodosa, which had been discovered recently less than 100kms away near Nice. They are envious of both our island status and strict quarantine rules, so different from the comparatively open borders of EU member countries. He also showed me a fabulous book APROR had produced, the highlight of which was detailed descriptors of the hundreds (literally) of local olive varietals. It was offered as a gift and I was both honoured and tempted, but the 150+kms of steep mountain trails still to tackle saw my back make the decision to decline. Several APROR newsletters did make their way back to Australia in my pack, along with a deeper understanding that in this industry, we are indeed all part of a shared brotherhood. Pierre-Marie and I have kept in touch via email, and a posting about our visit on the APROR blog let members know of the Australian connection. So if you’re heading in that direction, let me know and I’ll send you more details. I’m sure you’d be made most welcome. Find out more on the APROR blogsite: lesoliviersderiez.overblog.com.
34 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Olive Business
Changes to the ‘backpacker tax’ The Australian backpacker tax debate was a long-winded and changeable one, so here’s a summary from the ATO to help you get a handle on the changes and what they mean to your business procedures. On 1 January 2017, tax rates changed for working holiday makers who are in Australia on a 417 or 462 visa. What does this mean for you? If you currently employ a working holiday maker on a 417 or 462 visa: • you should have registered with the ATO by 31 January 2017 so you can withhold the correct amount tax; • from 1 January 2017, you should withhold 15% from every dollar earned up to $37,000, with foreign resident tax rates applying from $37,001; • if you employed a working holiday maker both before and after 1 January 2017, you need to issue two payment summaries for this financial year • one for income earned up to 31 December 2016 (using code S) • one for income earned from 1 January 2017 (using code H). If you don’t register, penalties may apply and you’ll need to withhold at the foreign resident tax rate of 32.5%.
Remember … • working holiday makers must hold a Working Holiday visa (subclass 417) or Work and Holiday visa (subclass 462) that allows them to work while in Australia. You should not employ or pay someone for work if they don’t have permission to work in Australia; • from 1 January 2017, the working holiday maker tax rate of 15% applies from the first dollar earned. Regardless of their residency status, working holiday makers cannot claim the tax-free-threshold and must provide you with their tax file number (TFN). If they don’t, you need to withhold tax at the top rate; • working holiday makers remain entitled to superannuation if they are eligible. A number of tools are available for employers on the ATO website, including easy registration, online visa entitlement verification (to check if your worker has a visa that allows them to work in Australia), PAYG payment summary forms and guidelines and a tax table for working holiday makers. **Information updated on 18 January 2017. For more information and to access the employer tools to go: www.ato. gov.au - Business – Your workers.
Thinking about ‘Farming Together’? Working together can have substantial benefits for small producers, so if you’ve been thinking about getting together with neighbouring producers for more than just an after-work beer, this new government program may be just what you need to make it happen successfully. A new government initiative is providing resources for primary producers to help value-add, build marketplace strength and boost returns … together. Farming Together aims to provide farmers with knowledge and skills on co-operatives, collective bargaining and other forms of collaboration. Run by DAWR and led by Southern Cross University, the two year pilot program aims to lift the on-farm profitability of 2000 farmers by mid-2020.
advisors regarding innovative business models, including various forms of collaboration; • improve the agriculture-focused legal and financial expert advice available regarding the process, implementation and management of such business models. Funding is available for: • financial and legal services • market research and development • project management • other services as required.
About the program The program commenced in August 2016 and will end in June 2018. it is open to primary producers or primary producer groups wanting to develop a collaborative project to improve farm gate returns. The program is based at the Southern Cross University (SCU) campus in Lismore, NSW and aims to: • improve knowledge of how co-operatives, collective bargaining and supply chain negotiations can improve farmers’ returns; • improve the knowledge of options available to farmers and farm
How it works The program encourages the formation of farmer groups: either formal co-operatives, less formal collaborations or collective bargaining groups. All applicants must qualify as primary producers under ATO criteria. The step-by-step process starts with a 20-minute online application, which allows full explanation of the proposal. A consultation with a business expert follows, to clarify the project proposal and provide a needs analysis. Those deemed suitable are given continuing assistance to proceed, with specialist
consultants assigned where needed to deliver customised services. Farmers will, however, drive and maintain autonomy and authority over decisions regarding their farm business. Project guidelines include: • approval is on a merit-based system, where extent of on-farm impact, development of legacy projects and development of transferrable knowledge outputs will be key considerations; • knowledge and capacity building activities are intended to be catalytic in nature and aim to generate legacy benefits; • support from existing agencies, regional networks and enabling organisations will be leveraged. The deadline for applications is late 2017 but early applications are encouraged. For more information or to complete the online application, go to: www. farmingtogether.com.au or email: info@ farmingtogether.com.au. Source: www.farmingtogether.com.au.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 35
R&D – Olive business
Olive waste – trash or treasure? Part 1: the potential
Paul D. Prenzler (left), Hassan K. Obied and Jamie Ayton (right) Graham Centre for Agricultural Innovation, NSW DPI and SAWS, Charles Sturt University
The reality of our industry is that it’s tough going making a profit out of growing olives. We’re also increasingly aware of the need to ensure our production practices sustain, rather than challenge, the environment. Here’s a feature which tackles both of those issues, looking at the potential of value-adding through biophenol extraction from olive waste. Olive waste Plant derived oils are an important component of a healthy diet and there has been a significant increase in oil consumption worldwide in the last 30 years. Following oil extraction, typically about 85% of the harvested olive mass is considered waste, requiring disposal or alternative utilisation. For the Australian olive industry, this translates to more than 100,000 tonnes of waste for the 18-20,000 tonnes of oil produced. The problem Environmentally, olive waste is problematic. Three-phase processing generates large amounts of toxic wastewater, which must be treated before it is released into waterways. Alternatively, two-phase processing produces a semi-solid residue, which has a high carbon load and is typically intractable to natural decomposition. Currently in Australia, most oil is produced in two-phase mills, and the
waste is often spread back on the grove. This incurs some cost to producers, and care must be taken not to spread too thickly, noting the potential environmental concerns of olive waste (above). As the majority of oil produced in Australia is through two-phase processing, the remainder of this article will focus on this waste stream (“OMW” – olive mill waste) Possible solutions Various ways to ameliorate OMW have been proposed. Composting OMW is a particularly attractive option, as it requires low inputs and little in the way of capital investment. However, OMW contains up to 98% of the antioxidants present in olive fruit – the remaining 2% transferring into the oil during malaxation – so maybe there’s a way to utilise those valuable compounds? The most prominent class of antioxidants in OMW are phenolic compounds, which are sometimes referred to as “polyphenols” or
36 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
“biophenols” in the literature. Olive biophenols have been the subject of intense research due to their wide range of bioactivities (see table 1). Thus, an alternative form of OMW valorisation would be to recover the biophenols. While this treatment would require a greater amount of capital investment, the biophenols are valuable compounds in the pharmaceutical marketplace, providing the potential to value-add to the oil production process. Biophenol content Various estimates exist for the amount of biophenols in OMW, and the exact amount will depend on olive variety, fruit condition, climate, agronomic factors etc. In previous work carried out at Charles Sturt University (CSU)-Wagga [1], it was found that the total phenol content of Frantoio OMW was 1% of the dry weight. While this may seem a small fraction, it should be remembered that this is 98% of the total biophenols in the
R&D – Olive business
fruit: given that just the 2% that transfer into the oil have a demonstrable effect on oil quality and are likely to be highly significant for the health properties of olive oil, this is a very powerful small fraction. What do they do? Within the total phenols, over 100 individual biophenols are present, each at different concentrations and with different reported bioactivities. Table 1 shows the three biophenols reported in the highest concentrations in the CSUWagga study [1], together with their reported bioactivities. As shown in Table 1, many of the bioactivities are common across the biophenols, especially antioxidant and anti-inflammatory activities. Indeed over 100 diseases have been linked to oxidation as a causal factor, hence the potent antioxidants found in OMW could provide an avenue for disease prevention or treatment. Other beneficial activities are associated with some of the most important diseases worldwide, for example: cardioprotective and antiatherogenic, for heart disease and atherosclerosis; hypoglycemic, for diabetes; and cytostatic, for cancer. Thus there are high levels of compounds in OMW that could be extracted, either individually or in a mixture, and put to use to aid in the combat of common diseases. The extraction process The separation of biophenols from other material in the OMW is challenging. As well as biophenols, OMW contains plant fibre, oligosaccharides, sugars, sterols, carotenoids, chlorophyll, etc. Such a complex range of compounds with varying degrees of solubility requires specialist equipment to process the waste and obtain compounds of interest. In the laboratory, such separation is achieved by high-performance liquid chromatography (HPLC). With this technique a solution containing a mixture of compounds is passed through a column, containing a packing material (‘stationary phase’) to which the compounds bind. Solvent of varying degrees of polarity (‘mobile phase’) is then passed through the column. Compounds are removed from the column when their solubility in the mobile phase is greater than their solubility in the stationary phase. The result is a chromatogram – a diagram showing peaks due to the separation of compounds. A
Biophenolt
Bioactivity (from [2])
Amount reported in [1] (mg/kg freeze dried waste)
Hydroxytyrosol
antioxidant cardioprotective antiatherogenic chemopreventive antimicrobial anti-inflammatory skin bleaching
1800
Oleuropein (and derivatives)
antioxidant antiatherogenic cardioprotective hypoglycemic antihypertensive antimicrobial antiviral anti-inflammatory cytostatic molluscicidal endocrinal activity enzyme modulation
7000
Verbascoside
antioxidant chemopreventive cardioactive antihypertensive anti-inflammatory antiatherogenic sedative
1700
Table 1: Bioactivies and concentrations of hydroxytyrosol, oleuropein and verbascoside in a sample of Australian OMW.
Paul Prenzler (left) and Jamie Ayton are keen to help producers explore the possibilities of value-adding via biophenol recovery from olive waste.
chromatogram of the biophenols contained in OMW (Figure 1) shows 14 identified compounds/peaks and a number of other peaks representing compounds currently unknown. Referencing back to Table 1, peaks 1 and 2 are hydroxytyrosol compounds, peak 7 is verbascoside and peaks 10-12 are oleuropein derivatives. Upscaling for industry For industrial processing, HPLC can be scaled up, and is currently used by pharmaceutical companies to produce
high-value drugs such as peptides (e.g. insulin). However, one of the drawbacks of HPLC is the use of large amounts of organic solvents. On an industrial scale, these can be recycled for a time, however, at some stage both the economic and environmental costs of disposal would need to be considered. Alternative method Another industrial-scale processing technology is supercritical f luid extraction (SFE). This process is already used commercially, for example to
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 37
R&D – Olive business
The Australian story This brief survey of patents and products shows that other countries are finding creative ways of dealing with OMW, turning it into valuable products and increasing the value of their industry. Could Australia do the same, and if so, is there anything unique about our olives that might lead to product differentiation? Research from our group suggests there is. We have reported [3] that Hardy’s Mammoth produced an unexpected biophenol in its fruit. Furthermore, our work on OMW [4] found two compounds never reported in olives before. More research is needed to ascertain whether these differences result in advantages in terms of bioactivity or functionality, but the promise is certainly there.
Figure 1: Chromatogram showing biophenols in a methanol extract of OMW[1].
decaffeinate coffee, and is therefore proven technology for large-scale production. In SFE carbon dioxide is the principle extraction “solvent”. Being non-toxic, its use provides immediate benefits, as there are no disposal costs which need to be considered. Industry-ready lab CSU-Wagga recently purchased a laboratory-scale SFE unit and commenced preliminary work on polyphenol extractions, with some success. As a result, researchers are ready to engage with industry to develop green technologies to recover valuable by-products from olive waste. What’s happening now? So far, it has been shown that there is potential for value-adding to olive waste. But what is the reality – are there any patents or products based on OMW extracts, and if there are, what are the prospects for developing uniquely Australian products? Our review of the patent literature found nine patents filed in the USA. These relate to: extraction of single compounds from olive waste (notably hydroxytyrosol); extraction of mixtures
of compounds from olive waste for use in food fortification; fortification of food with OMW extracts; and fortification of food with olive pulp. One of these patents describes the use of SFE to produce a biophenol-rich extract. Thus there are a number of companies in Europe and the USA that have invested in developing IP around the utilisation of OMW. To the authors’ best knowledge no Australian company has done likewise. Current products In terms of products derived from OMW, our search of the literature has not found any, although Hytolive® is derived from olive mill wastewater. This extract has been incorporated into a number of products such as bread, creating so-called “functional foods”. In addition, there are any number of biophenol (polyphenol)-rich extracts based on olives and other phenol-rich foods/plants (e.g. grapeseed, cocoa, green tea). One example is CitrOlive™, an olive and citrus extract. Already a double-blind placebo controlled trial has been conducted on this product, showing promise in reducing markers of cardiovascular disorders. Another development is the use of polyphenols as prebiotics for gut health.
38 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
Conclusion In conclusion, OMW can be viewed as a waste product to dispose of or as a raw material waiting to be developed into high-value products such as functional foods, nutraceuticals, etc. Technologies exist to extract bioactive compounds from OMW, but to date there has been no research in Australia looking to develop innovative industries based on OMW valorisation. Overseas research shows there is potential for product development, and there is expertise within Australia to partner with industry to explore this potential further. References: 1. Obied et al. Journal of Agricultural and Food Chemistry, 2005, 53, 9911–9920. 2. Obied et al. Journal of Agricultural and Food Chemistry, 2005, 53, 823–837. 3. Ryan et al. Journal of Agricultural and Food Chemistry, 2002, 50, 6716-6724. 4. Obied et al. Journal of Agricultural and Food Chemistry, 2007, 55, 2848–2853.
Contact: Paul Prenzler, Associate Professor in Chemistry - School of Agricultural and Wine Sciences, CSU Wagga Wagga T: 02 6933 2978 E: pprenzler@csu.edu.au. In the second instalment of this threepart feature, the scientists look at what these substances actually do, explaining the chemical and/or microbial activity of the various biophenols. Look for it in the June edition of Olivegrower & Processor.
Products & Services
New Holland T3F: comfort and power in a small package New Holland has launched the T3F compact speciality tractor, continuing development of the segment into the lower horsepower range. The four model series offers outstanding operator comfort and completes New Holland’s extensive speciality offering. New Holland product manager Mark Crakanthorp said specialist orchard operations will no longer have to trade off size for power, as the new T3F will satisfy power demands in intensive applications. “The hydraulic offering is perfect for specialist tasks, and the compact package will protect valuable crop trees against potentially damaging rubbing and brushing,” he said. Features include: • powerful S8000 engine The T3F range is fitted with powerful three cylinder, 2.9L, turbo charged and intercooled S8000 engines developing 37Kw-52Kw, enabling farmers to tailor their T3F for their individual business. Fuel efficient and reliable operation is coupled with excellent in-field performance, with max torque of 295Nm and 34% of torque backup for steep inclines and demanding terrain. All engines are fully compatible with B100, 100% biodiesel. • 20 x 20 transmission A 20 x 20, 40KPH Synchro Shuttle transmission is standard spec to meet applications ranging from high speed fertilising to hand planting, the latter via Creeper speeds as low as 110 metres/hour. The ultimate in transmission ergonomics comes courtesy of the column mounted mechanical shuttle lever, which enables operators to remain focused on the task. The column mounted range lever further enhances operating safety and comfort, while the precision-placed gear lever falls naturally to hand for slick gear changes. The differential lock and four wheel drive are both electro-hydraulically engaged at the touch of a precision placed button. • impressive hydraulic performance The T3F benefits from two fixed displacement hydraulic pumps delivering a total of 84L/min flow and lift capacity of up to 2277kg. A 52L/min pump is dedicated to HPL functions and 2 rear hydraulic remote couplers. Three remote couplers and a trailer brake valve are optional. The 32L/min service pump ensures steering remains light and responsive during extreme braking or demanding hydraulic applications. New Holland’s Lift-O-Matic™ system is standard, enabling lifting and return of rear mounted implements to a pre-set height via an ergonomic rocker switch. The drop rate of the implement is independent of its weight, ensuring that even when the full 2277kg of lift capacity is utilised, the implement is
returned softly and smoothly. External rear linkage cylinders enable a lower operator seat, optimising the T3F’s centre of gravity and enhancing operating safety on steep slopes. • operator comfort in a hard-wearing package The T3F’s design offers the optimum combination of operator comfort and hardwearing, rugged design. The premium platform construction offers a weather-resistant finish, while platform isolation mounts cushion harsh shocks and combine with travelling seat suspension for a smooth ride. A generously sized seat, back rest adjustment and telescopic steering column further enhance operator comfort, along with the easy-to-see instrument cluster and controls positioned at hand for intuitive operation. • hydraulically assisted PTO The T3F is fitted with hydraulically assisted PTO actuation, which offers near-effortless engagement. The PTO automatically disengages for safety when the tractor is turned off. • compact dimensions for nimble operation The T3F is ultra-narrow at 1350mm wide, enabling operators to pass between narrow rows without damaging precious crops. The short wheelbase of 1860mm and 45° turning angle deliver a 3.4m turning radius to nip round even the tightest row ends. More information: www.newholland.com.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 39
Recipe ... for success
Lemony olive oil crinkle biscuits Light but satisfying, lemon fresh and olive oil healthy … what more could you want in a biscuit? How about easy to make – and the dough freezes perfectly, so you can make a big batch and bake them as you need them. **And if you’re a flavoured or agrumato oil producer, this is definitely the recipe for you. Just use it to replace the EVOO and citrus elements for a guaranteed farmers market sales tool! Ingredients 2 cups plain flour ½ teaspoon baking powder ½ teaspoon bi-carb soda ½ teaspoon salt 2 large eggs ⅓ cup mild or citrus flavoured Australian or New Zealand EVOO 1 cup white sugar 2 tablespoons fresh lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla extract ½ cup brown sugar (my twist, as I like the flavour and look, or use white) ½ cup icing sugar Step #1 – the dough Measure the flour, baking powder, bi-carb and salt into a bowl and mix to combine.
Measure the white sugar, olive oil, lemon juice + zest and vanilla into another bowl, add the eggs and whisk well to start dissolving the sugar. Add the dry mixture to the liquid mix in three portions, combining each before adding the next – but don’t overmix. Either wrap the dough in plastic or cover the bowl and chill for about an hour. This is a sticky dough, so is much easier to work with when well chilled.
made a few, roll them in the brown sugar and then the icing sugar, then lay them two-inches apart on the baking tray. Bake for 10-12 mins, turning the tray mid-way if your oven isn’t even. Don’t overcook – they should keep a bit of chewiness. Cool for 5 min on the tray, then transfer to a rack. Try not to eat them immediately!
Step #2 – shaping and baking When you’re ready to bake the biscuits, pre-heat your oven to 350F/180C and line a large biscuit tray with baking paper. Lay out two small plates or bowls and put the brown sugar in one, the icing sugar in the other. Now get the dough from the freezer. Spoon up walnut-sized pieces of dough and roll each into a ball. When you’ve
Variations: • Change the citrus juice and zest to orange or lime. • Add a slightly savoury element with a tspn of lightly crushed fennel seeds. • Replace some of the flour with almond or walnut meal (the texture will change).
40 • Australian & New Zealand Olivegrower & Processor • March 2017 • Issue 103
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 helps fight depression A new Australian study has shown that the olive oil-rich Mediterranean diet can help deal with severe depression. Published recently in the international journal BMC Medicine, the study saw researchers at Deakin University University’s Food and Mood Centre test the impact of the Mediterranean diet (Med diet), already proven for its physical health benefits, on mental health. The study involved 31 randomly-selected patients with major depressive disorders adopting a Med-style diet rich in wholegrains, legumes, fresh fruit and vegetables, olive oil (three tbspn/day) and nuts. They also reduced their intake of sweets, refined cereals, fried food and sugary drinks. A separate group of 25 participants received weekly social support visits. At the end of 12 weeks one third of those on a Med diet reported a significant improvement in their mood and symptoms. While not hailed as a cure, participants noted both
increased ability to deal with the disorder and motivation to do so. Symptom improvement was reported by just eight percent of the social support group. Interpreting the results, the researchers noted the link between gut microbiota and both physical and mental health, and diet as the main factor affecting gut microbiota. They stressed, however, that that those suffering from depression should not replace psychotherapy and drug treatments with the Med diet but rather use it to supplement other interventions. They concluded that the results support the involvement of dietitians in the treatment of those experiencing depression, and add weight to the importance of eating well “both from a prevention and a treatment point of view”. Source: www.abc.net.au.
... and helps keep kidneys healthy A new US study has found that a Mediterranean diet including olive oil may significantly reduce the risk of chronic kidney disease. Published in the Clinical Journal of the American Society of Nephrology, the study investigated the association between a Mediterranean-style diet and kidney function – in particular, whether the diet can produce a positive change in kidney function and a lower risk of kidney disease. To do so, the Columbia University Medical Centre researchers followed 900 multi-ethnic participants for nearly seven years, monitoring the degree of their adherence to the Mediterranean diet through a points system.
The results of the study indicated that “dietary patterns that closely resembled the Mediterranean diet were linked with a 50% reduced risk of developing chronic kidney disease and a 42% reduced risk of experiencing rapid kidney function decline.” Of particular note was that every additional point in the Mediterranean diet score resulted in a 17% lower likelihood of developing chronic kidney disease. Source: www.oliveoiltimes.com.
Eat olives and EVOO to protect ageing bones Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health, and protect against the skeletal degeneration of osteoporosis, a common condition in the ageing and an increasing problem among populations globally. A recent project by researchers at the Universiti Kebangsaan Malaysia Medical Centre reviewed the existing evidence from cellular, animal and human studies on the protective effects of olives, olive oil and olive polyphenols on skeletal degeneration, finding similar and different results. Animal studies in rats showed that supplementation with any of the three - olives, olive oil or olive polyphenols – led to improved skeletal health, assessed via bone mineral density, bone biomechanical strength and bone turnover markers. This
was particularly noted where inflammation was present and was attributed to the known effect of olive products in reducing oxidative stress and inflammation – although variations in the effects between studies were noted. Human studies also found that daily consumption of olive oil can prevent the decline in bone mineral density and improve bone turnover markers. The researchers therefore concluded that olives, olive oil and its polyphenols are potential dietary tools to prevent osteoporosis among the elderly. Source: www.mdpi.com.
Issue 103 • March 2017 • Australian & New Zealand Olivegrower & Processor • 41
your calendar of olive events
2017 Mar
March 12 Waipara Valley Wine & Food Festival – North Canterbury, NZ www.waiparavalleywineandfood.co.nz March 18 Olives NZ 2017 AGM – Wairarapa, NZ www.olivesnz.org.nz
Jun
June 4-5 Fantastic Food + Drink; Naturally Good Expo - Darling Harbour, Sydney www.fantasticfood.com.au; www. naturallygood.com.au
July
July 7-8 Olive Japan “Open Marche” – Tokyo, Japan www.olivejapan.com
March 31-April 9 Melbourne Food & Wine Festival – Melbourne, Aust www.melbournefoodandwine.com.au
July 16-19 Foodpro 2017 – Darling Harbour, Sydney www.foodproexh.com
April 7-10 London International Olive Oil Competitions – London, UK www.aristionawards.co.uk
July 27-30 Royal Hobart Fine Food Awards – Hobart, Tasmania www.hobartshowground.com.au
Sep
April 9-12 Sol&Agrifood – Verona, Italy www.solagrifood.com April 17-19 China International High-end Health Edible Oil and Olive Oil Expo – Beijing, China www.chinaexhibition.com
Apr
September Australian Organic Awareness Month – National, Australia www.austorganic.com September 9-11 19th Organic World Conference, IFOAM – New Delhi, India www.ifoam.bio
April 18 Oil China Competition 2017- Beijing, China www.eoliveoil.com
September 13-16 Organic at Expo East – Baltimore, USA www.ota.com
April 21-19 Olive Japan International Olive Oil Competition 2017 – Toyo, Japan www.olivejapan.com
September 25-27 Oil China Expo 2017 – Beijing, China www.eoliveoil.com
April 24-27 New York International Olive Oil Competition – New York, USA www.nyoliveoil.com
May
What’s on
September 28 2017 Shanghai international olive oil Tasting Meeting - Shanghai, China www.eoliveoil.com
Oct
May 21-23 Alimentaria and Horexpo Lisboa – Lisbon, Portugal www.alimentariahorexpo.fil.pt
October 10-11 AOA National Olive Industry Conference and Exhibition - Adelaide www.australianolives.com.au
Advertiser index Client
Page
Client
Page
Pieralii
2
Olive Oil Packaging Services
NSW DPI
5
Deltagen
19
Australian Olive Association
7
Novazymes
21
9
Hunter Valley Enterprises
23
Eclipse Enterprises
25
Costante Imports
43
Braud Australia
44
New Holland Task Automation
12 & 13
SICMA Modern Olives
42
11
v
15
Australian & New Zealand Olivegrower & Processor • March 2017• Issue 103
17
Supplying the Olive Industry We won’t be beaten on price
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