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Places are now open for the Olives WA’s EVOO sensory training workshops on 24-25 March. Run by Richard Gawel, the workshops will cover the fundamentals of EVOO, and the effects of olive growing and processing methods on character and style. The courses will be presented in layman’s terms, and help participants to understand the key practical chemical indices of extra virgin olive oil – what they mean in terms of style, quality, shelf life and use. Level 1 – Saturday, 24 March; Level 2 – Sunday, 25 March 2012, with both open to members and other interested participants. For more information contact Pauline North on [email protected] or phone WAOC on (08) 9381 7162.
Order the ebook Evaluating Australian Table Olives for only $4.99 inc GST (normal retail $19.95). Published by Olive Skills & Olive Care Australia, this is a great guide for table olive producers and those looking to transition from oil to olive production. Limited stocks – no rainchecks. Phone (08) 8369 9555 to order. Offer available strictly until 24 February only.
Olives New Zealand have called an Extraordinary General Meeting for Saturday, 24 March at the Sudima Airport Hotel, Auckland. The business is to adopt the proposed new Constitution. The meeting will start at 9am sharp. View the new Constitution https://www.olivesnz.org.nz/wp-content/uploads/2011/12/Constitution-approved-by-Executive-December-2011.pdf.
The Executive of Olives New Zealand (ONZ) has conducted a comprehensive review of its Certification program, with the outcome recommendating that Olives New Zealand moves to using the Australian Department of Primary Industries for future certification from and including 2012. The cost to the grower would be maintained at the current cost and the system would continue to be administered by ONZ’s Executive Officer. Members are invited to comment on the proposal. The full paper is available on the ONZ website https://www.olivesnz.org.nz/wp-content/uploads/2012/02/Certification-Future-Direction.pdf. All feedback or questions are welcome: please address these to the Executive Officer, [email protected] by the end of February.
A second bumper harvest could see Spanish farmers driven from the land they have worked for generations, says a report in UK’s The Independent. Already faced with a glut of olives equivalent to 95 million litres of olive oil, this exceptionally dry winter means the Andalucian industry is braced for its second bumper crop in a row, which could see 285 million litres flood an already saturated market. Factor in a 70% increase in production costs, the stagnation of farm prices in the past 15 years and a Spanish economy on the rocks, and the result is clear: after years of overproduction, large sectors of the olive oil industry are going to the wall.
Almost sacred in Mediterranean countries like France, Spain, Greece, and Italy, olive oil is not native to India. Used as a baby massage oil until a few years ago, it has slowly acquired a reputation as the heart-healthy oil, making its way into Indian kitchens with rising imports, varieties and brand availability.
New export destination anyone?-Ed
Fairfax Media and Elders have launched the official Australian Year of the Farmer (AYOF) photo competition, with camera equipment worth $10,000 on offer for the winning photo. Monthly winners will be awarded across six categories in each state and territory, along with an overall monthly winner, with a total 442 prizes valued at over $30,000 awarded. The competition aims to inspire farmers to capture the magic they encounter in their daily lives, whether at work or at play, in the categories of: Farming people at work and play, Farm animals, The things we grow and process, Farming landscapes, Fun and funky in the country, and Country-city links. The competition runs until 30 September 2012 and images can be uploaded via the official AYOF website.
Food & Hotel Asia is another international tradeshow opportunity for Australian producers, with previous exhibitors positive about the merits of attending the show. The 2012 event will be held in Singapore from 17–20 April 2012 and encompasses five specialised trade shows, along with an informative conference program. The expo will feature an international mix of food and drinks, from raw ingredients to ready-to-eat products, aimed at meeting the sourcing needs of trade professionals across the food and beverage industry.
Places are filling fast, so now’s the time to lock in your place at the Olives New Zealand Conference 2012 – Let’s Get it On! The venue is the Five Star Sudima Airport Hotel, Auckland on Saturday, 24 March, with an Olives to Oil processor course the following day. Olives NZ EO Gayle Sheridan reports that the Marketing and Blending workshops are proving incredibly popular, with stream one booked out and stream two half full. The Olives to Oil processor course is also heavily booked. It is first come first served, so register NOW to avoid disappointment. Accommodation bookings will be forwarded to the Sudima Hotel at COB today, so confirm your arrangements now to be part of this important industry event. Registration forms available at www.olivesnz.org.nz/wp-content/uploads/2011/12/Conference-Programme-20122.pdf
Mafia involvement in the Italian food industry is rife, with revenue from the agriculture and food sector generating 5.6% of the entire organised crime business in the country, finds a new parliamentary report.
Not surprisingly, olive oil is one of the food items specifically mentioned in the report – Ed.