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ORGANICS » BioGro / Coffee Lala
December/January 2016
Business North
Organics trial an Australasia first Karen Phelps BioGro has just launched a trial Organic Assurance programme aimed at the hospitality sector, which will be the first of its kind in Australasia, says BioGro CEO Donald Nordeng. The programme, which is based on the current BioGro programme for retailers, aims to give consumers more information and confidence by providing an independent endorsement for hospitality businesses using organic produce on an everyday basis. “Right now there is no legislation around organic claims from restaurants,” explains Donald. “This programme, which will offer three organic award levels: bronze, silver and gold, will appraise businesses currently using organic produce. In turn, the programme will encourage restaurants, caterers, cafes, spas and other hospitality services to use more organic produce.” The programme is starting with a six-month trial involving four businesses. Each business will provide regular updates, documenting and demonstrating the realities of delivering organic produce to consumers through their hospitality services. “The trialists will record the proportion of raw materials used that are organic. The proportion will be measured by cost or weight and the three ‘organic levels’ (bronze, silver and gold) will be awarded based on percentage rages: 30-60 percent, 60-90% and 90%-100%, respectively. “After the trial, BioGro will then look for strategic partners in the hospitality sector to spread the programme once it is developed,” explains Donald. Donald says that BioGro hopes that the programme will successfully link growers and suppliers along the organic chain of custody. Smaller growers will be provided with a muchneeded platform to supply organic produce. “BioGro believes the Organic Assurance programme will encourage social change amongst New Zealanders, especially surrounding attitudes towards organic production. “Another important aim of the programme is to enable and encourage more organic growers to supply New Zealand’s domestic market.”
“After the trial BioGro will then look for strategic partners in the hospitality sector to spread the programme.”
Another recent development is the introduction of BioGro’s Registered Products programme for wine additions, which officially kicked off in September in preparation for the upcoming 2016 vintage. Donald says that the programme is aimed at manufacturers and suppliers of wine additions to assist them in supplying and supporting New Zealand’s rising organic wine movement. “In 2015, the number of certified organic vineyards topped 165, compared to just 20 in 2007. “This year 5.4% of all viticulture land in New Zealand became certified organic and 12.5% of winegrowers have at least one certified organic vineyard. “There are currently 69 certified organic wineries under organic management. The Registered Products programme is an affordable, sustainable and easy way for suppliers to provide wineries with products that are compliant with organic winemaking requirements.” BioGro has also launched two other services recently to help grow the organics industry in New Zealand. One is offering initial contact meetings, where a BioGro representative walks the customer through the certification process, and also a pre-assessment service aimed at secondary processors who want to send in their products for preliminary testing to see if it has a good chance of being certified organic before they go through the full certification process. BioGro is New Zealand’s largest and best-known certifier for organic produce and products. BioGro is owned by the New Zealand Biological Producers and Consumers Society, a registered not-for-profit organisation. BioGro currently certifies and accredits over 600 producers, farmers and manufacturers across New Zealand and the Pacific. “The BioGro logo guarantees that a product is made without animal testing, genetic modification and the routine use of synthetic pesticides. It is the mark of a genuine organic product.” Donald, who was previously chief executive of Daabon Organic and Ecocert Japan, says that demand for organic products is growing worldwide. While New Zealand is presently an unregulated market from a government level, this is not the case in other countries in the world. Donald says that BioGro certification is internationally recognised and accredited and BioGro is assisting New Zealand producers to meet international organic regulations in key export markets including Europe, Canada, the US and parts of Asia. “This means with BioGro certification, New Zealand producers can access international markets and tap into the growing consumer demand for organic produce.”
If you’re gonna drink coffee...
Coffee LaLa co-owner Mark Tugendhaft has been creating artisan roasted coffee blends since 2002.
A great coffee not just luck Jo Bailey It has been another award-winning year for boutique coffee roasting company Coffee LaLa, nestled in the picturesque Coromandel Peninsula. Owned and operated by Mark Tugendhaft and Nedilka Radojkovich, Coffee Lala has been creating artisan roasted coffee blends since 2002. “We won three awards this year from the NZ Coffee Expo, a silver and two bronze medals. All in all since starting up, we have taken out 18 awards,” Mark says. The silver gong was given for the “LaLa Organic” ethically traded organic blend, while one bronze was awarded to a flat white blend; the other to a plunger blend. Mark is thrilled with the result, given the event attracted 90 roasters presenting 300 coffee blends for judging. Roasting beans started off as a hobby for the former potter who hails from New York but the couple’s friends encouraged them to go in to business. Starting small, the couple are happy with the size of the company as it has evolved. ’Our mail order business supplying homes, workplaces and offices all over NZ is growing mostly by word of mouth,” Nedilka says. Producing great coffee is very much a blend of art and science Mark understands. With a science degree background, he has engineered and built his own roasters, which conserve on-through air flow compared to standard roasters. “It’s all about timing of the roasting process. There are so many subtle factors that influence
how beans are roasted that impact on the resulting bean. We keep our various bean varieties separate through the roasting process then blend them after,” says Mark. “Each origin has a best roasting profile. Just a few seconds and degrees either way can change the outcome of the roast,” Mark says. The soil and climate of the country of origin produces a unique bean. African beans, for instance, are generally quite acidic and can take a dark roast, while beans sourced from Mexico are can deliver a sweet, chocolatey light roast. Coffee LaLa sources its beans through master bean supplier John Burton Ltd. Sixty percent are grown on organic farms where the growing beans are not subjected to sprays and chemical. “These farmers must pay much more attention to the health of the trees than conventional bean growers and this definitely impacts on the bean quality from my perspective as a roaster,” says Mark. With a growing interest in filter and single origin coffees, the couple are starting to look at working up a prize-winning origin roast. “A single origin coffee, roasted light to conserve all the natural characteristics, can taste like a coffee tea: Clear, light sweet and fruity,” Mark explains. When not roasting, Mark also trains every barista using Coffee LaLa beans. The company’s website offers an online buying option, too. Delivery by courier takes 1 to 3 days. Coffee LaLa also supplies a number of café, offices and work places around the North Island.
JOHN BURTON LIMITED John Burton Limited is proud to supply Coffee Lala with Swiss Water® Process coffee; great coffee without caffeine.
18 NZ Expo Awards www.coffeelala.com • 07 866 2373
For more info visit www.johnburton.co.nz or www.swisswater.com ®/TM are trademarks of Swiss Water Decaffeinated Coffee Company Inc. used under license by John Burton Ltd