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<pre>Following on from Brian's words of wisdom I wish to add my own. I
believe that Australia has a wonderful opportunity to become a major
international olive oil producer.

However unless the cultural aspects of the olive are encompassed by all
the players (growers and processors alike), rather than only the
commercial aspects, then the 3rd try at developing and Australian
industry is doomed.

I wish to make a number of personal observations and comments

¥ The main game is olive oil and table olives

¥ Marketing olive products needs as much energy or even more than olive
growing

¥ Olives and olive oil have a 6000 year history so we are new chums at
the
game

¥ With only 200 years of scattered experience with the olive mistakes
will be made

¥ In the past Australian government agricultural agencies provide
growers with the support required.

Look at the effort put into eg canola, lupens, apples, bush foods and
the research dollars. I would have to say that from my experience that
most of these agencies have been luke warm towards the olive. And they
have been dragged into the industry rather than being the champions.

¥ Now getting to the point

1. Olives grow best in a Mediterranean Climate (cool wet winters and hot
dry summers) - this has been proven by time. Outside such a climate
problems will occur. And in Australia the worst has yet to be revealed.
One can argue about microclimates to justify planting olives just about
anywhere. But we are talking about an Industry, not just growing the
olive tree.

2. Regarding varieties - Because of the lack of a formal research and
educational base and a lack of industry leadership with the olive (just
compare with the grape) olive growers are greatly disadvantaged. More
research effort needs to be put into varieties and homoclimes so that
plantings have some semblance of scientific assessment.

As it takes up to 10 years to ascertain the real commercial viability of
a specific variety, it is imperative to get the best possible advice
from those working and researching in the international scene (Spain,
Italy and Greece). I believe the Australian olive industry did not pay
enough attention to this. Trials like NOVA, Olives Australia, mine in WA
are long term and only of marginal value in the immediate.

This year our University held its 3rd (6 day) International Olive School
(held annually) and the Fourth Cultural and Scientific Symposium) where
we explore all the issues with international speakers. Over past 3-4
years we have had an impressive line up of presenters Dr Louise Ferguson
(USA), Prof Apostolos Kiritsakis (Greece), Dr Joan Tous (Spain), Dr
Maurizio Lambardi (Italy), Carlo Costa (South Africa), Prof
John-Baptiste Lesourd (France), Michael Ponder (NZ) and others from
Australia. We average 3O participants at each School and 100 or more
participants at the symposia.

Next years school, the fourth is planned to be held in November in
Tuscany, with the assistance of a number of Universities and research
centres. I believe our school could be used as a model for Australia.

3. There has been a lot of criticism by Australian olive growers
regarding the poor advice they have received from Australian sources,
the mislabelling of olive trees and the confusion between varieties.
This will change when proper varietal identifications and assessments
are made. On a positive note, apart from a few individuals and the
Greeks and Italians, the champions of the Australian Olive Industry have
been the Australian Olive Nurseries and without them the Australian
industry would be going nowhere. And so they should be congratulated.


Stan Kailis


I have said in previous entries that one must take an international
perspective with respect to varieties. Again I have indicated that there
are many experts around that will happily advise and fly away from your
problems.
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