Carl Saunder, How Eat Well Tasmania are Helping Local Tasmanian Olive Growers & Producers
Eat Well Tasmania have a vision of creating healthier Tasmanians. By creating and sharing tools and systems Tasmanian’s need to eat healthier every day. Through partnerships with local growers and producers, Eat Well Tasmania aim to promote fresh, healthy, locally produced produce. Through our digital platforms and community based work we aim to share the stories of producers and make it easier for all Tasmanians to enjoy healthier food. Our presentation explains the role Eat Well Tasmania play across the state and how we aim to support local producers through our digital platforms and community engagement. We show how we’ve supported the local Olive community with assistance with a community based approach to olive pressing for those hobby growers and small scale producers who typically struggle to access pressing & processing facilities.
Margie Carter, How to get Started with Table Olives
A short summary of how to start up your own Table Olive Grove, fermenting your own Olives the natural Salt brine way to sell your own or to wholesale the now very demanding supply of natural and/or Organic Table Olives to the delicious taste of Australian Olives to our general public. The Australian Table Olive Industry needs you.
Ceilidh Meo, Growing with Your Grove: Paths for Personal and Professional Development
This presentation looks at why we should, and how we can, keep growing personally and professionally as the olive industry, and the farming sector more broadly, mature from Industrial Age to Information Age agricultural production methods. Key questions to be addressed include:
- What is the difference between personal and professional development?
- Why are they important in the olive industry?
- Where can olive growers access PD opportunities?
- Areas you might want to consider up-skilling for your business based on wider emerging trends in society.
Sian Armstrong, Tips and Resources for Communicating the Health Benefits of Olive Products
This presentation covers the health benefits of EVOO and the Mediterranean diet, including the latest research on the topics. It will cover the latest activities of the Olive Wellness Institute as well as learnings on how best to communicate the benefits of olive products to both health professionals and consumers.
Lisa Britzman, Value-adding your Olive Business: Viability through Diversification
Campo de Flori has developed into an agritourism business where value-added products made from crops grown on the farm can be showcased. The most popular being the agritourism experiences that revolve around the olive orchard and lavender field. Through these value-added products and experiences, they have realized a higher return and appreciation of the raw crops. Food and experiences are the new souvenir!
Oliver Portway, Getting your Legal Ducks Lined Up
Life is unpredictable and we’re all at risk of an accident or medical condition leaving us without legal capacity to run our businesses and finances, and influence our care. This presentation looks at planning for the unforeseen through Wills, Powers of Attorney and Advance Care Directives, explaining what each does and when, and provides practical case scenarios of outcomes with and without your legal ‘ducks lined up’.
Mick Ryan, Flexible, Sustainable and Viable: The Preston Valley Grove Business Model
As a small grower extracting maximum value for farming operation geared around olive oil production. Including a model of utilising unwanted existing and established olive groves.
Gail Parsonage, International Institute for Peace through Tourism (IIPT): Opportunities for the Australian Olive Industry
Gail outlines IIPT’s mission and existing global initiatives which value add to iconic tourism landmarks and the opportunities that supporting the IIPT Peace Parks will bring to the Australian olive industry.
