To our FermenTasmania supporters near and far,
Thank you sincerely for your ongoing support for this emerging opportunity for Tasmania. As you know FermenTasmania is all about empowering the community - including business, the University and Government - to create a vibrant, sustainable future around the bedrock industries that are our agribusiness and food sectors.
The time is right. The opportunity is huge. We are working hard to make it become a reality!
Thank you for your time, energy and passion for this project and your skills and knowledge behind all we do, we look forward to continuing to work with you so we can build not only the facility but the future we want to be a part of.
On behalf of the Board of FermenTasmania Ltd
Chair - Kim Seagram
Executive Director - Tom Lewis
Meru Miso invites you to join us in celebrating our local Fermenting community and raise money for FermenTasmania, all while enjoying a night of canapes featuring Meru Miso and locally made beverages. The evening will be spent in the Meru Miso House and feature a fermentation talk by Meru Miso and an update from FermenTasmania.
Thursday. 21 September 2017
6:00 pm – 10:00 pm AEST
LOCATIONMeru Miso House
1/31a Churchill Park Drive
Invermay, Tasmania 7248
Cost $55 per person. Ticket price includes:
The Fellowship Report of the study tour completed by Drs Tom Lewis and Anna Carew and Nat Fryar is now live and available here:
The exciting thing about this Fellowship activity is that we know that the Report carries such insights and is already delivering impact on the ground.
The Board are grateful to the team for gathering such amazing information. We are now building the Business Plan for FermenTasmania based around the lessons captured in this pivotal piece of work.
We encourage you to sit down and pour a fermented drink ...and explore the Report!
John Lethlean's article this weekend on Chris de Bono and Meru Miso clearly highlights his joy of Miso. Check out the article about Chris De Bono and learn more about why he enjoys this traditional method.
The global cider industry has exhibited steady growth and is forecast to continue on a steep trajectory. Tasmania is punching above its weight in developing the skills and reputation for cider making.
One researcher who is leading the charge at the Tasmanian Institute of Agriculture (TIA) is Dr Fiona Kerslake (pictured below with Cider Tasmania President Corey Baker).
Dr Fiona Kerslake has been invited by the yeast and bacteria company Lallemand to give a presentation to their annual technical day on the Australian perspective of cider making, both from research and industry angles. The small investment by State Government in the ‘building quality in Tasmanian cider’ project, combined with TIA’s recent publication in Food Chemistry, has paid significant dividends on an international stage culminating in this invitation. It is also recognition from a company such as Lallemand that there is significant value in the cider research being conducted in Tasmania.
This travel to Tallinn, Estonia, will provide an opportunity for Dr Kerslake to create linkages with the other few cider researchers in the world.
The Cider Research team at TIA (comprising Dr Fiona Kerslake, Dr Anna Carew, Dr Joanna Jones, Harriet Walker, Dr Nigel Swarts and Dr Dugald Close) have worked hard with a dedicated bunch of cider enthusiasts and producers to produce a handbook that captures the scientific principles underpinning inconsistencies in cider quality. Contact TIA if you are interested in a copy Phone +61 3 6226 6368
In addition, TIA have worked closely with industry on yeast research.
We wish Dr Fiona Kerslake well on her trip to Estonia and look forward to hearing about her experience upon returning to Tasmania.
Keeping you informed with what is bubbling under in the world of fermentasmania. Also puns.