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Get Involved in Benchmarking

 

Australian macadamia growers are encouraged to get involved in the industry benchmarking program.

Participants receive a personalised report that confidentially compares their individual farm performance with the average performance of similar farms based on a range of criteria including region, locality, farm size, management structure, irrigation status and tree age.

These reports also highlight individual and average farm performance trends over multiple seasons.

Analysis of the top performing farms provides insight into current industry best practice benchmarks.

To download the 2017 season macadamia benchmarking data collection form, click here.

 

AMS Members Delegation to Macadamia Symposium in China

AMS members are invited to submit their interest in being part of the official AMS delegation to the International Macadamia Symposium (IMS) in Yunnan, China, 9-20 October 2018.

Delegation members will receive:
• an additional discount on Symposium registration - all AMS members will receive a standard discount
• the opportunity to participate in an Austrade-hosted market tour in Shanghai prior to the Symposium
• the opportunity to participate in a tour of orchards in Guangxi Province prior to the Symposium
• group booking of internal accommodation, flights and travel 

The draft itinerary for the AMS delegation is:
9 October - Arrive Shanghai evening
10 October - Austrade led Shanghai market tour
11, 12, 13 October – Tour orchards in Guangxi Province hosted by the Guangxi Macadamia Growers. The group will fly from Shanghai to Nanning on the morning of 11 Oct, then by bus on the tour with one night in a provincial hotel and return to Nanning and catch a train to Kunming on the evening of 13 Oct.
14 October – Travel by charter flight from Kunming to Lincang
15 & 16 October – Symposium tour of Yunnan orchards
17, 18, 19 October – International Macadamia Symposium
20 October – Depart for private travel or home 

The indicative costs of delegation participation are listed below: These are estimates only and may vary considerably as the program develops further.
Return flight to Shanghai - AUD$1000
Guangxi tour (all inclusive, including flight to Nanning and train to Kunming) - AUD$500
Pre-conference tour, Lincang - AUD$300
Symposium full registration – AUD$1000
Accommodation in Lincang (for all 5 nights) – AUD$600
Estimated total cost - AUD$3400

Special registration codes will be made available to successful AMS members. You must be a financial AMS member to be considered.

All those interested please send written confirmation of interest to office@macadamias.org Delegation places are limited and will be allocated on a ‘first in, best dressed’ basis.

Growers assist launch of international marketing push for Australian macadamias

Australian macadamia growers help launch major international strategy to drive global demand.World first for global tree nut industryAustralian Macadamias Innovation Challenge winner student - Kinga Wojciechowski

Australian macadamia growers were part of the launch of a new major international marketing strategy for Australian macadamias in Byron Bay last week.

The finals of the Australian Macadamias Innovation Challenge took place at The Farm, Byron Bay and was followed by a VIP function with local growers at Harvest Newrybar, where the winners were announced.

The Innovation Challenge is part of the Australian macadamia industry’s new international strategy focussed on inspiring the food manufacturing industry to develop innovative new food products using Aussie macadamias.

The challenge has seen competitors from all over Australia (including professional chefs and food technologists) submit an impressive range of unique and innovative concepts for a new packaged food product containing macadamias (across three categories – bakery, snacks & snack mixes and ice cream).

Australian Macadamias’ market development manager Lynne Ziehlke says the Innovation Challenge is all about driving new demand for macadamias amid increasing global supply.

“We know that global production is increasing and that consumers want to see more products with macadamias. This challenge was about inspiring food manufacturers across the world to take advantage of these opportunities,” says Ms. Ziehlke.

“This is a world first – the first time a challenge like this has been done by anyone in the world tree nut industry. Australia is leading the charge; our industry is really proactive and innovative in this space. We’re driving demand and the innovation agenda to benefit both the Australian and global macadamia industry.

The entries were judged by four leading industry representatives - Pam Brook, co-founder of Brookfarm, Australia’s leading producer of gourmet macadamia products, Nick Palumbo, founder and co-owner of Gelato Messina, Dr. Barry McGookin, food technologist, PhD in Food Science, General Manager of Innovation FIAL, and William Peterson, owner of Infinity Bakery.

Macadamia Mind Food Bars, created by Adeline Wong and Macadamia and Miso Caramel Cookies, created by Kinga Wojciechowski each won a trip to SIAL Paris 2018, the world’s largest food exhibition, for the Professionals and Students categories. Macci Ice Cream, created by pairs Ashna Gobin and Leonardo Bohorquez, won a $5,000 cash prize.

The judges were impressed by the high standard of the finalists’ entries and excited by where they could lead. Pam Brook commented: "As soon as these products touched our tastebuds we loved them. All the winners demonstrated a strong point of difference to traditional products on the market, presenting innovations that reveal a huge opportunity in the local and international market,” said Ms Brook.

 1803 AMS IC Winners Small

Full list of the finalists and their innovations

Professionals
• Macadamia Mind Food Bars by Adeline Wong-WINNER
• Macadamia Yoghurt Tropo-pops by Jade Gibbons
• Twisted Macadamia Coconut Fro-Yo by Cassandra Spies

Students
• Macadamia and Miso Caramel Cookies by Kinga Wojciechowski-WINNER
• Matcha-damia Cranberry Health Muffins by Pridhuvi Thavaraj
• Matchadamia Berry Balls by Evie Crowe

Pairs
• Macci Ice Cream by Ashna Gobin and Leonardo Bohorquez-WINNER
• Golden Organic Macadamia Bagel by Andrew Dong and Sarah Dawes
• Macadamia Myrtle Balls by Sarah Boykett and Natasha Lane
• Macadamia Infused Brioche Delight by Han Chung and Hung Hzin Ke 

Full list of the prizes:
Three major prizes were on offer, and all ten shortlisted entries received a trip to the judging event, with the opportunity to meet with and pitch their creations to some of Australia’s leading food innovators.
Individual professional entry
• A trip for two to SIAL Paris: 21 to 25 October 2018
Individual student entry
• A trip for two to SIAL Paris: 21 to 25 October 2018
Student pair entry
• $5000 cash grant towards studies or business endeavours to be shared equally between the two entrants.

This promotion is part of the Australian macadamia industry marketing program, which is funded by Horticulture Innovation Australia Limited using the macadamia industry levy.1803 AMS Innovation Challenge finalists and judges Small

Judges pictured in large group photo are seated from left to right: Nick Palumbo, founder and co-owner of Gelato Messina, Pam Brook, co-founder of Brookfarm, Australia’s leading producer of gourmet macadamia products, Dr. Barry McGookin, food technologist, PhD in Food Science, General Manager of Innovation FIAL, and William Peterson, owner of Infinity Bakery.

Innovation Challenge in Action

Orchard Plan boosts Productivity

Media Release: 14 March, 2018 

A northern NSW macadamia orchard has lifted production by close to 30 per cent after implementing an integrated orchard management (IOM) plan.

NSW Department of Primary Industries (DPI) development officer, Jeremy Bright, said the Nicol family’s Wollongbar enterprise lifted production from 55 tonnes nut in shell (NIS) in 2016 to 70 tonnes NIS in 2017.

“Success followed implementation of the plan, which saw the orchard downsize from an original 9900 to 6700 trees,” Mr Bright said.

“By 2016, the number of trees had already been reduced to 7540 and the IOM plan identified ways to reduce nut losses in the short-term and lift production in future.”

Farm manager, Bill Johnstone, said a key part of the plan was to control water flow, especially in steep areas.

“We looked at ways to address root exposure, erosion and nut loss,” Mr Johnstone said.

“Our first step was to completely renovate the farm by removing rows where water flow was a problem, protect blocks from run-on water, channel water through stable watercourses and implement specific slope management, some of which were 22 to 33 per cent slopes.

“Another outcome was the resource we gained from felled trees - 1800 cubic metres of woodchip was used to help rebuild orchard soils.

“We blended almost half of the woodchip with husk, feedlot manure and calcium silicate and used a band spreader across the farm at a rate of 100 kilograms per tree.”

Sale of 1000 cubic metres of woodchip helped offset the initial costs of the IOM plan.

A farm machinery audit identified equipment for replacement with new equipment, which fitted the priorities of the IOM plan. Mr Johnstone said old tractors and implements were sold and replaced with a reverse steering tractor, three-metre harvester, fertiliser spreader and a front-end loader.

“The right tools have proved their value by lifting productivity and efficiency, harvest now takes three to four weeks, not the nine weeks it took before we implemented the IOM plan,” he said.

“Our 2017 harvest followed three major rain events, lifted yield by 15 tonnes and cut nut rejection rates to an average of 0.8 per cent.”

Nicol family orchard -before IOM plan Small

Nicol Family Orchard-BEFORE IOM Plan

Nicol family orchard -after IOM plan Small

Nicol Family Orchard-AFTER IOM Plan              

Click here for DPI nut production resources.

Media contact: Bernadette York (02) 6938 1664, 0427 773 785
Photographs available from Bernadette, here.

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