Analysis

Quady Winery celebrates 50 years of the road less travelled

Andrew Quady is an innovator, risk taker, and pioneer of California’s sweet and aperitif wines, known for varietals including the Electra Moscato and Vya Vermouth. In the late 1960s and early 1970s, a generation of winemakers, mostly in California, transformed the American wine industry, emphasizing quality, terroir, and individual expression. James Conaway, in “Napa: The Story of an American Eden,” called these men and women the “Second Wave” of American winemaking. Looking back, we can also call them our “greatest generation,” in recognition of the risks they took and the accomplishments they made. Most of the recognition of these winegrowers has centered on Northern California, but the movement existed throughout the entire American wine industry, with important pioneering wineries in Oregon, Washington and throughout the entire state of California. Today, most of these groundbreakers have retired, sold their businesses or have been unable to sustain their wineries through the many difficult cycles of the industry. Andrew (Andy) Quady is one of the last remaining members of this generation still active in the industry. Graduating from U.C. Davis with a master’s in enology in 1973, he became a winemaker that same year, beginning in Lodi and later moving to Madera. However, unlike his fellow graduates, who ended up making notable cabernet sauvignon, chardonnay, and pinot noir, Andy forged a different path. He took advantage of opportunities as he saw them and focused on wines that would be the very best versions of what he could make in the region where he was, no matter how popular they may have been at the time. It was at Davis that Andy met Darrell Corti. Darrell, owner of Corti Brothers stores in Sacramento, was a benefactor of many young winemakers in the Second Wave. He encouraged the movement by purchasing their wines and promoting them […]

Brawijaya University Prof Develops Early Harvest, High-yield Corn Seeds

MALANG, E. JAVA, Indonesia – An expert from the Faculty of Agriculture of Brawijaya University, Prof Arifin, has developed hybrid corn seeds for animal feed that have a higher yield and faster harvest cycle. “If the average corn productivity is only 9 tons per hectare, using Brawijaya Nusa corn seeds could lead to a productivity increase of over 30 percent,” Arifin explained to the media on Friday. Two types of hybrid seeds, namely Nusa 1 and Nusa 3, have been developed as part of the innovation. Both have higher productivity compared to regular corn seeds. “Brawijaya Nusa corn seeds can produce up to 12.9 tons (of corn) per hectare and 13.7 tons per hectare compared to corn seeds in general, which are only 9 tons per hectare,” he said. Initially, five types of seeds were proposed, but only two passed the release test by the Ministry of Agriculture. The seeds were found suitable for dry land areas, such as in NTT, particularly Sumba and Timor. “NTT has the potential for growing corn, but its current productivity is significantly low. To meet the national average of 5.8 to 5.9 tons per hectare in the next few years, productivity is needed as it currently stands at only 2.3 tons per hectare.,” he pointed out. Therefore, the innovative technology from the Maize Research Center (MRC) is expected to boost the national production of corn for animal feed. The development of hybrid seeds commenced in 2022 in NTT. Following this, Arifin and his team implemented the technology for seed production and cultivation among the local farmers. This year, the farmers started to see added value from the field corn seeds. Arifin emphasised the importance of partnering with the private sector to ensure the successful management of business operations involving seeds, varieties, and technology developed by the university. He […]

Sustainability innovator Food Recycle’s tech validated by CSIRO Jade Perch and aquaponics trial

CSIRO Agriculture and Food Business Researcher, Dr Ha Truong (right) conducted a series of trials with Food Recycle (CEO Norm Boyle pictured left) to determine the viability of a food waste diet for Jade Perch, with fish waste nutrients then being recycled for aquaponics to grow leafy greens A Jade Perch and aquaponics trial with the Commonwealth Scientific and Industrial Research Organisation (CSIRO), has validated Australian sustainability innovator Food Recycle’s technologies to turn commercial food waste into animal feed. Food Recycle, which is currently crowdfunding via Swarmer to commercialise its circular economy technology and scale-up in Australia and New Zealand, says the evidence-based research done by the CSIRO is invaluable in delivering optimum results. “Food Recycle’s patented process delivers on sustainability, circular economy, and food security outcomes for the global community, so it’s vital that our processes are scientifically validated to achieve the outcomes they are designed for,” says Food Recycle CEO, Norm Boyle. The trial follows similarly rigorous trials with layer hens, prawns, and barramundi, conducted by CSIRO, Western Sydney University (WSU) and University of New England (UNE), all of which saw favourable results using a food waste diet from Food Recycle’s systems. “The Swarmer campaign is a unique opportunity for the public to be a part of this sustainability journey and invest in shares in Food Recycle, starting from $250,” says Boyle. Aquaponics trial The Jade Perch aquaponics trial was conducted at the CSIRO’s research facility at Bribie Island, Queensland, and led by Dr Ha Truong, CSIRO’s Agriculture and Food Business Researcher. (Watch a video of the trial here.) In the trial, Jade Perch were fed a food waste diet, then fish waste is recycled, and the nutrients are used for growing leafy greens. “We wanted to determine if using more sustainable and local ingredients would be […]

Australia’s best dry gin is made in New Zealand

Bluff Gin receives highest accolade in the Australian Gin Awards. New Zealand’s newest gin maker, Bluff Distillery is riding high off the back of winning the trophy for ‘Best in Class Classic Dry Gin’ at the Australian Gin Awards 2024. Revealed in Sydney, the southern-most contender swept up the category which attracted over 400 entries across seven categories. Co-Founder and Distiller of Bluff Distillery, Chris Fraser, says it’s such an honour to be recognised on the international stage for a gin that represents the ruggedly beautiful spirit of Bluff. “It’s great validation for us as a team. Just as everything else in Bluff – the gin is what it says on the tin, we wanted to make a gin that respected the classic London Dry recipes created hundreds of years ago,” adds Fraser. “There’s been exponential growth in gin brands in the past few years with all sorts of non-traditional botanicals and infusions. A bit like Bluff, we decided to stay authentic to the heritage of Gin so it’s great to see our strategy – to stay true to who we are – has been recognised by the judges.” The Award is a particularly stunning achievement, given the brand with its distinctive glass buoy bottle only launched in March 2024, selling out the first batch within five days. “There’s something remarkable about winning a trophy in Australia for a classic London Dry Gin distilled in Bluff 19,000kms from the UK,” adds David Nash, Co-Founder and Brand Director. “You wouldn’t know it, but we decided on the gin before we decided on the bottle. As a team we knew we were onto something special with what Chris had distilled, so we needed to house it in something that could proudly sit on the top shelf,” adds Nash. Bluff’s blue-green glass bottle […]

The top four most valuable brands in the wine and champagne sector are all owned by LVMH

Moët & Chandon is the most valuable wine & champagne brand, valued at $1.4 billion Changyu’s brand strength falls despite top scores for familiarity and consideration in China LVMH owns all of the top four most valuable wine and champagne brands in 2024, according to a new report from Brand Finance, the world’s leading brand valuation consultancy. Moët & Chandon (brand value up 9% to USD1.4 billion) retained its position in the top spot, while Chandon (brand value down 1% to USD1 billion), Veuve Clicquot (brand value up 2% to USD959.2 million), and Dom Pérignon (brand value up 7% to USD799.8 million) all rose one ranking, making up the top four. China’s Changyu, last year’s second most valuable brand, dropped into fifth position following a 33% brand value decrease to USD706.8 million. Despite a 1.8-point drop to a Brand Strength Index (BSI) score of 81.5 out of 100, Changyu still holds the highest BSI score among wine and champagne brands. Brand Finance’s research, focused on Changyu’s primary market in China, found it excelled in familiarity and consideration. However, the research also revealed a decline in stakeholders’ perceptions of Changyu’s price premium, likely due to an influx of competing wine brands in China. Henry Farr, Director, Brand Finance commented: “The wine industry is experiencing a significant transformation as both producers and consumers become more environmentally conscious. Brand Finance’s research reveals that sustainability now drives a substantial 11% of customer consideration in the sector. Companies adopting practices like reducing pesticide use, recycling water, and ensuring fair treatment for vineyard workers are becoming increasingly appealing to consumers. “Consequently, many producers are revamping their practices to better protect the environment and safeguard their vines against climate extremes. Transparent communication of these efforts is likely to be a crucial component to earning consumer trust, preference, […]

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity. The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes. Understanding the Ingredients Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness. Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors. Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio […]

SA’s first commercial agave crop planted at Willunga

Plant-based technology company Vircura, working in conjunction with The Madgett’s Block, has planted the first commercial agave crop in South Australia, growing the hardy plants to primarily produce agave spirit. The site will grow 1200 agave tequilana plants, also known as blue agave which is the key ingredientin tequila, and only grown and distilled in certain areas of Mexico. In Australia, it can be used to make agave spirit. Vircura General Manager Adam Djekic said the plants would take between three and six years to grow, and once at maturity, they would partner with The Madgett’s Block owners Oli and Tara Madgett to find a buyer interested in distilling. “Agave crops are completely new to South Australia and we see it as an emerging commercial industry,” Mr Djekic said. “Tequila is one of the fastest growing spirits popularity-wise internationally, and it is an industry which could grow significantly in Australia over the coming years.” Mr Djekic said wine grape growers had faced some challenging times, particularly with grape gluts and with changing international markets. “Agave could provide a new direction for many grape growers who want to stay in agriculture but are questioning their future viability or wanting to diversify.” Vircura Chief Scientific Officer Professor Rachel Burton, a specialist in plant molecular biology and functional genomics, has been working on emerging plant species including agave, which can also be used to produce bioethanol. “Agave is a wonder plant that has many uses and is hardy and drought resistant, making it perfect for our climate. The tequilana plants should thrive in the soils of the McLaren Vale basin,” Dr Burton said. “There are many uses for the agave plant, including processing for bioethanol, hydrogen production or distillation for spirits. “By growing crops in South Australia and showing the agricultural community that […]

CSIRO serves up innovation initiative for food industry SMEs

Australia’s national science agency, CSIRO, has opened its Innovate to Grow program to small to medium enterprises (SMEs) hoping to advance their innovative ideas in food innovation and technology. Led by experienced researchers, the program will help participants examine technical and business challenges, explore research and development (R&D) opportunities, and develop actionable business and funding plans for their R&D idea. CSIRO’s Agriculture and Food Deputy Director Impact, Dr Michelle Colgrave, said SMEs are key to Australia continuing to grow its reputation as a global leader in food technology. “We can combine innovations in fermentation with ‘customer driven’ preferences to deliver reduced sugar beverages, or no and low alcohol wines,” Dr Colgrave said. “To match our growing population, changing climates and evolving consumer preferences, there’s an increasing need to diversify and develop new food and beverages that will be sustainable into the future. “We are well positioned to do that in Australia with our access to the latest technologies and brightest minds. “SMEs will be an important part of that, driving innovation right along the supply chain while delivering sustainable outcomes for the future of our food manufacturing.” Since launching in 2020, Innovate to Grow has helped more than 600 early-stage R&D companies access the knowledge and tools required to progress their ideas. Mr Joshua Poke, from the Tasmanian Oyster Company, participated in the Innovate to Grow program in 2021. “Innovate to Grow really focused me on what I needed to concentrate on for growing our business in the next 12 months,” Mr Poke said. “It also provided me with lots of practical experiences of other (SMEs) that I learned from.” Innovate to Grow: Food Innovation is open to SMEs working in the following sub-sectors: · Beverage manufacturing · Food production · Traditional and complimentary proteins · Bio-manufacturing including precision fermentation · Sustainable […]

Kiwis prepared to consider genetic technologies in food production

New Zealanders are cautiously open to the use of genetic technologies in the country’s food production systems, according to new research. More than a third of respondents (34%) to the survey by Primary Purpose were supportive of genetic technologies in food production and 34% were unsure. Less than a third of respondents (31%) were outrightly opposed. The study reveals only 29% of New Zealanders indicate they want their food production to be entirely free of genetic technologies. However, the research shows that for many New Zealanders, genetic technologies is not an area that is well understood. Only 31% of respondents indicate they know ‘a lot’ or ‘a fair amount’ about the use of genetic technologies in food production. Meanwhile, the survey showed strong support for genetic technologies to help control pests and diseases that damage the natural environment (69%) and to help crops resist pests and diseases, reducing the need for chemicals and pesticides (68%). “The combination of support for specific uses and the minority of outright opposition indicates that the public is at least cautiously open to considering genetic technologies in food production and there is a clear need to support the public’s understanding of the area,” says Dr. Scott Champion, Founding Partner of Primary Purpose. “New Zealanders generally favour a cautious approach, with 45% advocating for gradual steps towards any adoption of genetic technologies. Men are generally more supportive, while Māori respondents tend to be less supportive.” Report Highlights Support (‘strongly support’ + ‘support’) were indicated for the following specific uses of genetic technologies: To help control pests and diseases that damage the natural environment (69% support) Help crops resist pests and diseases, reducing the need for chemicals and pesticides (68%) Help to lower farm costs and potentially reduce prices to consumers (66%) Improve drought resistance of crops, […]

BASF and IRRI join forces to reduce carbon footprint of rice

BASF and the International Rice Research Institute (IRRI) have entered into a scientific collaboration to reduce greenhouse gas (GHG) emissions from rice production. Running by the name “OPTIMA Rice” (Optimising Management for Reduction of GHG in Rice), the collaboration with IRRI supports BASF’s commitment to enable the reduction of CO2e (carbon dioxide equivalent) emissions by 30 percent per ton of crop produced by 2030. The joint effort is planned for multiple rice seasons in the Philippines and will take place in Laguna, where both organisations maintain research centres for rice. Rice is one of the five most widely produced cereal crops globally and is consumed by about three billion people every day. Although it is grown all over the world, Asia accounts for the largest share of its production. However, because of its geographic expansion and typical manner of wetland cultivation, worldwide paddy rice production contributes about 10 percent of total GHG emissions from the agricultural sector, mainly coming from continuously flooded wetland rice fields. Due to this large carbon footprint, it is estimated that rice production has the greatest potential within agricultural crop production to reduce GHG emissions. BASF and IRRI therefore plan to explore multiple topics related to climate smart farming in rice. These include direct-seeded rice varieties, nitrogen stabilisers, nutrient and residue management, novel chemistry tailor-made for rice farmers, and water-saving technologies such as alternate wetting and drying management (AWD). In addition, IRRI has begun further improvements to its ecophysiological model ORYZA, to include new computation algorithms for estimating GHG emissions, for application to the project. BASF will use its AgBalance™ tool to estimate the GHG emission intensity and will work with IRRI on field tests of their products to obtain high-quality agronomic and GHG data. Both BASF and IRRI aim to further develop and apply models […]

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