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
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