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Visualizzazione post con etichetta Australia. Mostra tutti i post
Visualizzazione post con etichetta Australia. Mostra tutti i post

giovedì 1 settembre 2016

Australia: ad ottobre la conferenza sull'olio da olive.

Australia: National Olive Conference & Trade Exhibition
Lunedì 3, Martedì 4 e Mercoledì 5 Ottobre 2016
The Pier Geelong, Cunningham Pier, 10 Western Beach Foreshore Rd


L'Australia, terrà la annuale conferenza nazionale sul settore dell'olio d'oliva nel prossimo mese di ottobre. Curata dalla Australian Olive Association, la conferenza si terrà a Geelong (Victoria) dal 3 al 5 ottobre.
Prevista la partecipazione di produttori australiani, che avranno l'occasione per conoscere le ultime innovazioni di settore e godere di un evento fieristico che riunirà i vari espositori del settore olerario australiano.
I temi della conferenza sono stati scelti specificamente per affrontare le questioni più comuni tra i produttori e allo stesso tempo per cercare di fornire informazioni su ciò che sta accadendo in tutto il mondo.

Relatori:
Georgia Rasmussen
Key-Note Speaker: Marketing
Georgia has over 20 years experience as a business manager and consumer direct marketing professional with the majority of her experience residing in the wine category. She has a strong record of success building and managing consumer direct marketing businesses in the USA and Australia, having lived and worked in both markets. Georgia launched her consulting business in Australia in 2008, assisting wineries to understand the direct to consumer opportunity, with a focus on utilising disciplined direct marketing techniques in both the bricks and mortar and digital landscapes. She also advises on technology platforms, marketing / communication strategies and analytics to drive business performance, and regularly speaks at both direct marketing and winery seminars on these topics.

Jose Antonio Amerigo
Key-Note Speaker: Oleocanthal & Health
Dr Amerigo is a retired physician and renowned olive researcher who established the Oleocanthal International Society (OIS) in Spain. He has dedicated his time to promoting preventative medicine through nutrition as the best way to “cure” disease. He actively encourages the use of high phenolic olive products in our daily diet and will be talking about the specific health benefits of the health-promoting phenolic compound oleocanthal as well as other healthy compounds found in EVOO.

Andrew Laing
Andrew spent his first 40 or so working years in “Big Oil” mainly in Finance and Planning roles in Europe, Australia and Hong Kong. In 2003 Andrew and his wife Irene retired to Melbourne and began a second career in olive oil, based around a 1,000 tree un-irrigated and organic certified grove in the Strathbogie Ranges. They have been heavily involved with GSOGA – the regional olive growers association, and more recently Andrew has joined the AOA Board as the representative of Olives Victoria. He has a strong interest in helping smaller boutique growers to find ways of competing successfully alongside bigger groves.

Barbara Hall
Barbara is a plant pathologist with over 35 years experience in diseases of Horticultural crops, and currently works as a Senior Research Scientist within the Horticulture Pathology Group of the South Australian Research and Development Institute. Barbara manages the Horticultural diagnostic service and the Quarantine Unit, and coordinates and supervises research projects. Her areas of expertise include management and control of fungal diseases; resistance detection in fungicides; diagnosis of plant diseases; and extending information on disease management to growers.

Chris Mercer
Chris has been Vice President of the AOA since 2014 and a Board Director representing Olives WA, since 2012. Prior to planting olives in Dongara, WA, Chris worked in Hong Kong and China for many years, in a variety of roles revolving around the manufacture of printers and printer components. Taking advantage of this background, Chris proposed “The Olive Route” program as a way for Australian producers of high quality EVOO to get better prices in the developing Chinese online market. This resulted in the OL14003 project: “Essential Work to Facilitate Increased Exports to China, Removing Roadblocks and Enhancing Competitive Advantage” which was financed by the olive industry levy matched with Commonwealth funds and administrated by Hort Innovation. This project has been completed and Chris has now founded a company with the intention of applying the research outcomes in the commercial environment.

Ed Vercoe
Ed has been involved in the industry for over 10 years and has experience in olive growing, and contract pruning and harvesting. Ed also works in partnership with Domenic Scarfo at Diana Olives and has a packaging company called Oleapac. Ed’s farm is located on the Fleurieu Peninsula near Myponga. Ed produces olive oil under the Cicada brand, as well as table olives for an ever-growing market.

Jamie Ayton
Jamie heads the NSW Department of Primary Industries edible oil research program in Wagga Wagga. He joined NSW DPI in 1995 and has participated in and managed research on various olive projects in that time. Jamie studied and obtained his Master of Science Degree from the University of Western Sydney in 2006. He is a part of the laboratory team which has successfully held accreditation from the International Olive Oil Council for the last 15 years, and is involved with the Australian Olive Oil Sensory Panel in Wagga Wagga.

Jane Wyatt
Jane commenced as the General Manager Sales & Marketing for Boundary Bend in February 2016. Previous to this, Jane worked for Group Danone domestically and internationally (Turkey) in roles of Marketing Director for infant formula, and Commercial Director across yoghurts. Majority of her career has focused on FMCG across categories of coffee with Douwe Egberts, desserts & bakery with Sara Lee and paper based products with Kimberly Clark. With a high passion for Health marketing, the opportunity to be associated with Australian Extra Virgin Olive Oil is an exciting new chapter.

Jim Kelly
Jim has more than 30 years experience in primary production and agribusiness. He is recognised as a leader in the beneficial use, compliance and approvals of waste streams and associated projects from the water and mining industries. He has over 35 years experience in agricultural production systems including grazing, broadacre grains, horticultural and protected cropping systems. Jim has undertaken many roles in agriculture including: owner operator, researcher, agronomist, agripolitics, crop feasibility studies and educator.

Jim Rowntree
Jim has been involved with the Australian olive industry since 1996 and is experienced in all aspects of olive growing from design to production. Jim is the processing plant manager at SA’s largest processing facility at Keith. He also runs his own 80 hectare super high density and traditional density olive groves near Coonalpyn SA. Jim was directly involved in the design and installation of over 500 hectares of olives in the Coonalpyn region SA since 1998. He is a member of the AOA Chemical Permits Committee, has judged at the Olives SA EVOO Competition and is also currently the Project Manager for a large foreign owned olive orchard in SA.

Kevin Whithear
Kevin runs a small olive grove (Mt Bernard Olives) with his wife at Avenel, Victoria that they established in 2003. He has been a member of the AOA since 2003, and is President of the Goulburn Strathbogie Olive Growers Association. Kevin is involved in all facets of the production of olive oil from grove management through to harvest, processing, storage, packaging, and marketing. He was a member of the former Olive Industry Advisory Committee and is currently a member of the Strategic Investment Advisory Panel of Horticulture Innovation Australia and an Honorary Professor in the Faculty of Veterinary and Agricultural Sciences at the University of Melbourne.

Leandro Ravetti
Leandro graduated as an Agricultural Engineer in Argentina. He worked for the National Institute of Agricultural Technology in olive production research from 1995 until he moved to Australia in 2001. In Australia, Leandro leads the Modern Olives technical team, which provides horticultural and olive specific technical advice to most of the largest olive groves and olive oil processing plants in the country.

Luigi Paglia
Luigi is the Assistant Director of Plant Import Operations, in the Commonwealth Department of Agriculture, Water Resources. Luigi has over 15 years experience in the department, primarily working in quarantine, and more recently working in managing imports of plants and seeds into Australia. Luigi recently travelled to Italy as part of an international workshop held for the bacterial plant pathogen Xylella fastidiosa that is devastating olive groves in southern Italy. Luigi will be talking about this disease, what he saw in Italy and what Australia is doing to strengthen our quarantine measures against this disease.

Marcelo Berlanda
Marcelo is an olive specialist and consultant to olive growers, producers, processors and agribusiness managers. He has worked for the largest olive plantations in Australia and has been involved in providing practical and cost effective solutions in horticulture. He offers expert technical consultation and project management to help you minimise costs and maximise profits through effective grove practices and production techniques. He also has extensive experience in olive oil processing. Marcelo has held senior positions within the olive industry. He has also researched the olive growing regions of Australia, Argentina, Chile, California, Arizona, Greece, Italy, New Zealand, and Spain.

Michael Thomsett
Michael is the new President of Olives NSW. He is a qualified horticulturist with over 30 years experience in production horticulture with the last 17 years being primarily focused on the Olive industry. He has practical experience in managing large olive groves and has also consulted to many smaller groves as well.

Peter Briscoe
Peter has been involved in the agriculture/horticulture industry for the past 8 years. After completing his apprenticeship in 2008, he worked for horticultural import and distribution company Fertool. His first experiences with biological farming using Bactivate occurred in 2008; from there he was trained by leading experts in advanced biology and soil systems. Over this time he assisted Bactigro to develop the Bactivate Program, and in 2011 became GM for Bioactive Soil Solutions. Since then he has visited farms across Australia, developing biological farming plans for customers.

Richard Gawel
Richard is presiding judge of many of Australia’s major olive oil shows, including The Australian National Competition. He also trained and headed Australia’s first extra virgin classification tasting panel recognised by the IOC and is a past recipient of the AOA’s Service to Industry Award. Richard is the author of the “olive oil tasting wheel” and consults for a number of Australian olive oil companies.

Scott Williams
Scott has worked in agriculture for 27 years, starting as a veterinarian working with sheep and beef cattle graziers on a whole-farm basis (including herd health, genetics, management practices and financial analysis). He spent ten years in R&D management within Australian Wool Innovation before moving into a freelance role and now works with a range of RDCs in animal and plant industries, including Hort. Innovation, assisting with strategic planning, facilitation, corporate governance, business design and evaluation. Other clients include industry peak bodies, government agencies, farmer innovation groups and private companies. Scott has also completed projects in Laos, Chile and Armenia.

Theo Simos
Theo holds formal qualifications on Food Technology, Management and Marketing with a Master’s Degree in Business. He is currently a Research Associate for Global Food Studies involved in Value Chain Analysis and Market Research projects. His focus as part of this multidisciplinary team is in the Pacific, specially Fiji and Papua New Guinea. He also has a strong understanding of food and beverage, retail, foodservice and traditional market channels in markets across SE Asia, the Middle East, India, and Pacific.

Tim Smith
Tim joined Boundary Bend Limited (BBL) in 2004 and manages the company’s branded, bulk and private label sales and marketing activities. Prior to joining BBL, Tim was the Food and Beverage Business Development Manager at Austrade in New York and worked with many of Australia’s leading food and wine companies exporting to the USA and Canada. Prior to joining Austrade, Tim completed a graduate cadetship with Elders before working in Elders International as an export trader and supply management coordinator.

Will Gordon
Born and raised on farms in South Western Victoria, Will has been involved in agriculture since his earliest years. He studied Agricultural Science and a Masters of Agribusiness at the University of Melbourne before pursuing a career in the grains industry and now horticulture. Will is currently Relationship Management Lead at Horticulture Innovation Australia Ltd where he manages a team of relationship managers and also has responsibility for stakeholder engagement across the vegetable, olive and dried fruit industry R&D and marketing programs.
Visualizza il programma Conferenza qui.

giovedì 23 luglio 2015

Save the date: Olive Exposium 2015 - 26 e 27 novembre a Victoria, in Australia.

Non dimenticate di aggiungere, nel vostro diario, le importantissime date dell'Australian Olive Exposium 2015 che si svolgerà a Sunbury, Victoria (Australia).
di Antonio G. Lauro


Olive Exposium 2015 arriva a Victoria, in Australia, per realizzare insieme ai coltivatori, trasformatori e esperti qualificati del settore, un grande evento a tutto tondo sull’olio extravergine di oliva.
Ad organizzare il tutto Amanda Bailey, direttore di The Olive Centre, che è il principale fornitore australiano di attrezzature per l’olivicoltura e l’elaiotecnica e che, più di altri, ha contribuito allo sviluppo del settore dell’olio in Australia, essendo da sempre impegnato a fornire il massimo livello di servizi, attrezzature e consigli agli olivicoltori.
Se sei un olivicoltore o un produttore di olio extravergine di oliva, non solo australiano, non puoi perdere l’evento di livello mondiale, dichiara Amanda Bailey. All’Exposium si discuterà di tutte le questioni che circondano la filiera dell’olio di oliva e, grazie alla pletora di argomenti in offerta, verranno date informazioni pratiche su come far progredire e sviluppare il proprio oliveto.
Assistere ed interagire nei due giorni di Olive Exposimum – continua la Bailey – significherà acquisire il know-how necessario per il progresso ed il cambiamento, e ne contempo realizzare appieno le potenzialità del vostro oliveto”.
Il focus dell’evento sarà puntato sulla "'Tradizione dell'olivo”, dove la parola “tradizione”, ha da intendersi nei suoi molteplici significati: mitologia, mito, leggenda, storia, tradizioni, folklore, favole, tradizione orale, mythos!
Questa è una Expo che non puoi permetterti di perdere! Afferma la Bailey. Dopo tutto, abbiamo tanto da imparare nel nostro settore ed il nostro ampio programma ha molto da offrire. Il numero di biglietti è limitato, quindi assicuratevi di prenotare in anticipo in modo da non perdere questa incredibile "Expo” dell’olio di oliva. Se avete bisogno di ulteriori informazioni o volete vedere la gamma di argomenti trattati ed i relatori, o per effettuare una prenotazione, conclude Amanda Bailey, visitare il sito web all'indirizzo www.oliveexposium.com".

Ecco alcuni dei temi del simposio:
La crescita degli olivi, il cambiamento climatico e l’impatto dell’agricotura;
Strategie per la gestione dei 5 maggiori parassiti dell’olivo;
Lo Smoke Point (punto di fumo) dell’olio d'oliva e di altri oli da cucina;
Le indicazioni sulla salute, benefici e codice alimentare;
Olio d'oliva quale alimento naturale esaltatore di sapidità;
Esportazione di prodotti “premium”.
E molto altro ancora ....

Informazioni dettagliate:
Data dell’evento: 26 e 27 novembre 2015
Luogo: Tenuta Pitruzzello, 25 Deverall Road, Sunbury VIC 3429 (Australia)Web: http://oliveexposium.com

Speakers del Olive Exposium 2015:
Ospite d’onore Lyndey Milan – OAM, Food and Wine Luminary. Volto noto della televisione e della stampa, che è stata determinante - negli ultimi 30 anni - nel cambiare il modo in cui gli australiani pensano al cibo ed al vino.
David Jamieson – Senior Trade Advisor Australian Trade Commission’s (Austrade).
Marcelo Berlanda – OliveTec Australia Olive Specialist.
Gerri Nelligan – Editore, Australian & New Zealand Olivegrower & Processor.
Nalini Baruch – Titolare dell’azienda Lot Eight (Nuova Zelanda).
Len Teseriero – Professore di Patologia delle piante, Università di Sydney.
Xavier Rius - Agromillora Catalana.
Richard Gawel – Analista sensoriale e capo panel dell'olio di oliva.
Peter Howe - Professore nella School of Biomedical Sciences.
Mariles e Peter Eicher – Titolari dell’azienda Salute Oliva (Australia).

giovedì 25 giugno 2015

L'olio d'oliva Australiano scommette sulla qualità per sfondare nei mercati.

Anche se un l'olio d'oliva sembra sia stato solo un tesoro del Mediterraneo, l'Australia si è ritagliata una nicchia in questo settore, con una qualità che sta diventando sempre più attraente sia nel paese australe e sia all'estero.

di Antonio G. Lauro


In Spagna, il principale produttore olivicolo mondiale, la siccità ha ridotto la produzione dello scorso anno, mentre nella regione italiana questa è stata molto ridotta a causa di vari fattori ambientali.
A 18 mila chilometri di distanza, in Australia, la stagione di raccolta si annuncia "buona", ha dichiarato ad AFP Lisa Rowntree, presidente dell'Australian Olive Association (AOA). Nell'emisfero "sud" del mondo - ed in Australia in particolare - la raccolta avviene da fine marzo a luglio, a seconda della regione interessata.
La storia olivicola australiana è molto recente. Immigrati italiani e greci hanno introdotto l'olivicoltura in Australia negli anni '30, ma la popolarità è arrivata molto più tardi, solamente 20 anni fa.
Attualmente, con 2,2 litri l'anno pro-capite, gli australiani sono i primi consumatori di olio d'oliva al di fuori del bacino del Mediterraneo.
Anche se questo succo d'olive è ancora importato principalmente dall'Europa, la produzione locale è sempre più richiesta. 
Oggi, oltre il 40% dell'olio di oliva consumato nella nostra terra è australiano, riferisce Rob McGavin, presidente di Boundary Bend, principale produttore di olio da olive del paese e titolare di Cobram Estate, marchio pluripremiato nei concorsi oleari internazionali. La società, che ha iniziato a produrre negli anni '90 nello stato di Victoria (sud-est del paese), ha di recente creato un impianto di produzione anche negli Stati Uniti, nella città californiana di Woodland. "Il consumo di olio di oliva è aumentato rapidamente, ma mancava la produzione locale", spiega McGavin,  il cui gruppo possiede circa 2,2 milioni di alberi di olivo.
"Gli olivi crescono molto facilmente nel sud dell'Australia", spiega Lisa Rowntree. "Abbiamo lo stesso clima del Mediterraneo, ma nel sud del mondo."
Tutti gli Stati del sud dell'Australia sono produttori di olio d'oliva. In totale, ci sono circa 700 produttori e 23 milioni di alberi di olivo nel paese.
Nel 2014, 13.500 tonnellate di olio d'oliva sono state prodotte in Australia e le previsioni per questo 2015 parlano di 20.000 tonnellate. Tuttavia, queste cifre sono trascurabili in confronto con il gigante spagnolo che, pur essendo un anno di crisi, ha prodotto (stime) 825.700 tonnellate nella stagione 2014/2015.
"L'Australia non è in concorrenza con la Spagna per la quantità (...). Vogliamo essere riconosciuti per la qualità", afferma Lisa Rowntree, per la quale il "nettare" australiano è "sempre equilibrato e fruttato", soprattutto in considerazione che quasi tutto l'olio d'oliva prodotto nel sud del paese è classificato "extra vergine".
Rob McGavin, accusa i produttori europei di esportare gli oli di qualità inferiore. "Certo che l'Europa produce ottimi oli, ma questi non vengono inviati in Australia (...). Quelli che sono qui sono a buon mercato, ma di bassa qualità", critica il CEO di Boundary Bend. "Abbiamo fatto un grande lavoro di educazione dei consumatori", spiega il produttore.
Secondo il presidente Rowntree della AOA, "da circa quattro anni, gli australiani optano per l'olio prodotto nel loro paese. Essi si basano su questo prodotto e vogliono sostenere i produttori locali". E tutto questo nonostante il costo di un extravergine australiano sia almeno del 20% maggiore rispetto alla maggior parte di oli di importazione.
I produttori australiani dovrebbero cogliere il momento di crisi produttiva in Europa, che "ha causato un aumento dei prezzi degli oli spagnoli e italiani (...) e cercare di aprire nuovi mercati", mette in evidenza Rowntree.
L'Asia, ed in particolare la Cina (36% delle esportazioni), è la priorità. Nonostante la distanza, gli Stati Uniti sono anche un possibile client, ma è difficile l'espansione in Europa a causa delle tasse per l'importazione.
A tal proposito è stata interessante l'esperienza di importazione di olio australiano in Italia, nel 2013, da parte Monini. L'olio, che ho avuto il privilegio di assaggiare in anteprima, è stato proposto in vendita esclusiva presso l'Esselunga (100% Australiano), prodotto dall’azienda umbra ad Hillstone (Nuovo Galles del Sud), da varietà di olivi italiani.

Fonte: Sidney (AFP) - modif.