Our next phase is underway.
The Technical Management Committee members Tom Lewis (Exec Director of FermenTasmania, business consultant and microbiologist), Natalie Fryar (winemaker extraordinaire, entrepreneur and distiller) and Anna Carew (UTas wine and cider researcher and all round great gal) have booked their tickets and are busy packing, getting ready for their international scoping work over 3 weeks in October. This is where we will not only be finding out who is doing what and seeing what success can look like but importantly making inroads into potential international partnerships. These people have graciously offered their time to do this essential work and FermenTasmania can’t thank them enough for agreeing to help and make those important first points of contact with some partners who we will work with into the future. Bon Voyage to the team and we look forward to following you on Instagram and @fermentasmania and Facebook during your travels!
By the end of the year we will have our scoping work done, the industry consultation complete and the potential business models finalised. With potential investors already knocking on the door, we hope to be breaking ground for the bricks and mortar part of the project in 2017!
HOT OFF THE PRESS - 3 October 2016:
Tom has been busy in the UK already meeting with @BritishCheese and @YeoValley learning all about the 2,500 tonnes per week of yoghurt they produce as well as Lye Cross Farm who produce a massive amount of Cheddar for a family based operation. Next he is off to The Orchard Centre at Hartbury and seeing the cider facility, the training programs as well as and hearing about the community trust model. THANK YOU to all of the people who have been generous of their time in sharing their knowledge, experience and fermenting passion with FermenTasmania!
Keeping you informed with what is bubbling under in the world of FermenTasmania. Also puns.