Have your say about the future of Tasmanian agriculture - what does the future look like and how do we get there?
Big or small - we all make a contribution and it is important that the project hears from as many in the industry as possible. Here is more information about the Tas Ag Future project www.facebook.com/TasInAg/videos/1859769860736033/
Click on this link and find out how you can participate. http://www.utas.edu.au/tia/research/research-projects/projects/tas-ag-future
ABC Radio interview regarding announcement
Fermentation is the delicious alchemy that transforms milk into cheese, grapes into wine, cabbage into kimchi and barley into beer. Fermentation is also helping to transform the future of our Tasmanian agri-food economy.
Tasmania has a growing reputation as a producer of world-class fermented food and beverages. Wines, spirits, beers, ciders, cheeses, yoghurts, kimchi, kombucha, pickles – you name it, there are Tasmanian producers turning out award-winning fermented gems every day.
FermenTasmania Ltd has been working on behalf of a range of businesses involved in fermented food, drinks and other products who are keen to co-operate to deliver a 'step change' in excellence of design, production and marketing. Well-known food industry stalwart, Kim Seagram, is Chair of FermenTasmania Ltd. She announced today that the group has been awarded a significant grant through Food Innovation Australia Ltd’s national Cluster Grant program.
ABC Radio interview regarding the announcement
“FermenTasmania was one of only 3 successful bidders out of a national pool of over 38 submissions,” she said. “This grant will provide matched operational funds for the next 3 years and is worth up to $800,000”. “This project will deliver is a unique opportunity for Tasmania to strengthen our position in the quality food and beverage sector by facilitating collaborations between and within industry, government and academia to help create new businesses, careers and opportunities in the agrifood sector. It will also create new tourism experiences through the offering of technical courses for not only passionate foodies but also culinary professionals from around the globe,” she said.
Dr Tom Lewis, CEO of FermenTasmania, believes that the grant will stimulate innovation and focus research on commercial fermentation outcomes. He expressed appreciation of the support of many groups who have worked together to progress this exciting project. This includes the Northern Tasmania Development Corporation, UTAS, the State Government and the many producers and community members who have a passion for fermented products.
Dr Lewis said the group’s next challenge is to secure the rest of the funding needed to build the ‘sand pit’ production facility which will enable the cluster to move forward.
Media Contacts: Kim Seagram, 0427 314 153; Tom Lewis, 0417 537 806
6th June, 2018
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!
Keeping you informed with what is bubbling under in the world of fermentasmania. Also puns.