Fresh State of Affairs Issue 22

ISSN: 1838-7829

july

222014

22Melba Fresh

8Fresh Connections 2014: New Zealand

6Grand Finale Ball at Footscray Road

2 issue 22 july 2014OF AFFAIRS

Fresh State CEO:John [email protected] / Advertising:Sally Piper [email protected]

Design:Flying Dog Designswww.fddesigns.com.auPhotography:Sally Piper [email protected]

Print:King Printwww.kingprint.com.auDistribution:Fresh State of Affairs is produced by Fresh State Ltd and is a free publication.

02 What’s on

03 President’s Message

10 Retail Tour

12 Top Ten Innovative and Collaborative products at Fresh Connections 2014

14 Fresh Connections 2014 Pictorial Spread

18 Enzymes for more Energy

19 Recipe: Creamy Tomato Soup

26 Calendar of Events

11 One Stop Shelving

16 I Do Group

17 Produce Time

20 Max Doors

21 Quantum Business Finance

24 SBP Australia

26 Brady IPS

28 Oomiak Refrigeration

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Published by:

www.freshstate.com.au tel: 03 9689 3233

06 08Fresh State Gala Ball:Goodbye Footscray Road, with the Annual Gala Ball and Fresh State Awards on Friday 22 August.

FC2014 in a nutshell: Record numbers saw the whole of industry event reach new levels this year.

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what’s on:

Relocation:Draft Operating Rules – have your say! The Next Step for Store Fit Outs.

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Banana Logistics Robert Millis, recalls times gone by when selling fresh produce was a lot more manual and ‘hands on.’

Q&A – Rocco Grillo Co-owner of Lattores Fruit and Vegetable Wholesalers, looks on the bright side of life.

Retailer/Wholesaler: Melba Fresh is a unique family business that has looked through a wider lense for its marketability.

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Welcome to Edition #22 of Fresh State of Affairs, a special edition from Fresh Connections 2014 in Auckland, New Zealand.Co-hosted by the Australian Chamber, Fresh Connections is the whole of the supply chain industry conference. This year for the first time, Fresh Connections went overseas (if you can call “the ditch” overseas) and together with a very large Australian contingent, over 1100 delegates networked to their hearts content!

Some of the many interesting aspects, ideas and challenges for the industry make interesting reading inside.

Relocation continues and with it are the draft rules of operation for Epping. This is the only opportunity that you will get to have input into these rules. They have been distributed to you – read them and give us your comments quickly!

A positive aspect in the rules is that every business must have a pallet account – finally. Point this out to everyone and make sure it stays in the rules.

But it is important that the rules do not put a person’s business at risk through no fault of their own. Through a demerit points system, a store or warehouse lease holder risks losing their business if they or their employees

accumulate too many demerit points in a given time. Does this mean that a larger business with many employees’, risks getting more demerit points no matter how well staff are trained? No doubt a “common sense approach” and some “reasonableness” will need to be applied.

Embedded in the draft rules are trading hours. In the draft rules they are stated as the current operating hours. But it can only be described as archaic if

the hours remain the same as they currently are. In this day and age, it is important that a modern, new facility does not live with legacies such as starting in the middle of the night!

A full survey of all fruit and vegetable participants should be mandatory and not the opinions of a few individuals who continue to make a lot of noise and represent no one. Maybe you

should survey all of your customers and send us the results?

In the last edition I mentioned that I had some exciting developments happening. It is now official

that, with my two partners, we have commenced Produce Time in Prestia’s old store. I wish to thank everyone for their best wishes and support with our new venture.

president’s message:

Fresh State Ltd makes this magazine available on the understanding the users exercise their own skill and care with respect to its use. Before relying on, or altering any business practices, users should carefully evaluate the ac-curacy, completeness and relevance of the information for their purpose and should obtain appropriate professional advice relevant to their particular circumstances. This magazine contains views and recommendations that do not necessarily reflect the views of Fresh State Ltd.

Fresh State does not in any circumstances accept respon-sibility for the accuracy or suitability or otherwise of any in-

formation published in Fresh State of Affairs. Fresh State Ltd specifically disclaims all and any liability for loss or damage of any nature whatsoever and however arising, whether due to accuracy, error or omission or any other cause.

In addition, by using the information in this magazine, each user waives and releases Fresh State, its staff and agents from any and all claims relating to the use of this document. In no event shall Fresh State Ltd be liable for any consequential damages resulting from using the information in Fresh State of Affairs.

© Fresh State Ltd 2014

This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior permission from Fresh State Ltd. Requests and inquiries concerning reproduction and rights should be addressed to:

The EditorFresh State of Affairs MagazineMarket Box 113, 542 Footscray RoadWest Melbourne VIC 3003

Disclaimer:

From the President

Embedded in the draft rules are trading hours … In this day and age, it is important that a modern, new facility does not live with legacies such as starting in the middle of the night!

what’s on:

Shane SchnitzlerPresident Fresh State Ltd.

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This is ridiculous for a modern working environment! When are we going to move into the 21st century and open at 6.00am the same as the rest of the eastern seaboard?

The MMA will be the operator for the Epping market and have adopted “operating rules” (ORs) to replace the current By-Laws in operation at Footscray Road. ORs are the rules by which each person and business must abide by whilst on site and they form part of the conditions of leases, licenses and access cards.

The MMA have released the ORs in draft. This is your last opportunity to have your voice heard regarding how the market will operate. The rules cover personal behavior, compliance to traffic signage and environmental protection.

The good things in the draft ORs include:

1. Each business entering the market must have a pallet account … (and) … All pallets must be transferred in accordance with the rules of that account.

This is an important and much needed rule inclu-sion – make sure it stays in the rules! This is one of

the three highest priority areas that vastly improve

the business operating atmosphere in the mar-

ket - the other two are market hours

and credit.

2. A person on Market Land must dispose of all rubbish or waste products in accordance with the waste handling procedures and policies … (and) … A person must not bring and leave rubbish or waste of any kind onto Market Land.

Goes without saying – it’s a new market, keep it that way!

The bad thing in the draft ORs is:

1. Any breach of the access conditions will be managed through a demerit point system.

Similar to road rules, too many points in a given time and you lose your access card. No access card means you can’t go to work. For lease holders, too many accumulated demerit points by your employ-ees and you lose your business! Let’s hope some common sense prevails.

The ugly thing in the draft ORs is:

1. The prescribed hours for direct sales in the Trading Floor Complex …. are consistent with the current market hours.

This is ridiculous for a modern working environ-ment! When are we going to move into the 21st century and open at 6.00am the same as the rest of the eastern seaboard?

This is where you need to have your say and get this changed. You should survey all of your cus-tomers (write it down) and forward the result to us

before it’s too late!

Draft Operating Rules – have your say!

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The Next Step for Store Fit Outs

All the store holders have meet with Root Projects and looked at the draft models for the large and medium stores. These were developed to help you consider how you wish to operate your store from a selling / storage perspective at Epping.

What happens now?

Put simply, each store holder has to have design plans drawn for their store, get them approved by the tenancy coordinator and submit them for a building permit.

Once this is received, you can get quotes and contract suppliers to fit out your store. This is at your expense.

For the 140 store holders at Epping, your work is about to begin. The State / MMA are currently completing their alterations to your stores as you will have seen on the visits to Epping. This is at their expense and includes things like installing ceilings and back doors etc in each store.

1. FIT-OUT DESIGN

Tenant to engage a Designer to document their store fit-out. This has to happen before you can get any approvals or work done!

We have arranged for architects to be present at the Epping Centre at Footscray Road for two weeks commencing 8 July to draft your plans, (store holders may wish to use their own designer – it’s up to you).

A special group price of $2,000 + GST (TBC) for medium stores and $2,500 + GST (TBC) for large stores has been negotiated. Saving you approximately $1,500!

Now you can get quotes on the work and engage your contractors!

2. DESIGN SUBMISSION

Tenant to submit their Design to the Tenancy Coordinator for review and approval by the end of July.

3. DESIGN APPROVAL

The Tenancy Coordinator will return a letter to the Tenant, either approving your Design Submission or requiring changes to be made. This saves time and energy in applying for your building permit.

4. APPLY FOR A BUILDING PERMIT

Once Design Approval is received, Tenant to apply to the Building Surveyor for a Building Permit. This should take about two weeks.

5. BUILDING PERMIT ISSUE

The Building Surveyor will issue a Building Permit to you. You MUST give a copy to the Tenancy Coordinator.

6. PRE-CONSTRUCTION BRIEFING

The Tenancy Coordinator will hold a pre-construction briefing with you and your contractor prior to starting fit-out works from early September.

Where to begin:

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2014 FRESH STATE AWARDS

The Market Floor is buzzing with excitement with not only our annual Fresh State Ball fast approaching on 22 August, but also the announcement of our 2014 Fresh State Award Winners.

Every year we put out the call to Fresh State members to nominate who they think is worthy for Fresh State Award accolades and this year has been no different.

To make your vote count:

1. Collect a Nomination Form from the Fresh State Office or ask one to be emailed to you.

2. Complete the Form nominating the following:

WHOLESALE COMPANY OF THE YEAR A business that is viewed by its peers as a role model for your business and others. It is professional, pro-active and delivers its promises with integrity, loyalty and honesty.

WHOLESALE PERSONALITY OF THE YEAR A person whose individual traits have endured over the past year.

YOUNG MARKETEER OF THE YEARA young person who contributes their time and talents for the good of the industry, and is willing to encourage others to participate. The winner of this award receives an all expenses paid trip to attend PMA’s 2015 Fresh Summit in the USA!

3. Email, fax or hand deliver your Nomination Form to John at the Fresh State Office by no later than the 18 July 2014. Please note you are only eligible for one vote per Fresh State member company, and previous winners are eligible for re-nomination.

email: [email protected] tel: 03 9689 3233

2013 WINNERS OF THESE

AWARDS INCLUDED:

Wholesaler Company of the Year:

Barkers Melbourne

Personality of the Year:

Alby Chin from Chin Bros

Young Marketeer of the Year:

Mark Grillo from

Latorres Fruit & Vegetable Wholesalers

This is Your Life:

Dom Di MattinaLast year’s winners (left to right): Mark Grillo and Alby Chin.

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Grand Finale Ball- F A R E W E L L T O F O O T S C R A Y R O A D -

ON: FRIDAY 22 AUGUST 2014

AT: THE CAROUSEL AUGHTIE DRIVE ALBERT PARK

TIME: 6.30 PM TILL LATE

PLATINUM SPONSOR

SILVER SPONSORSGOLD SPONSOR

TO BOOK TICKETS OR

FOR MORE INFORMATION:

Contact Sally Piper at the Fresh State Office

E: [email protected] or T: 03 9689 3233

FRESH STATE MEMBER ONLY

SPECIAL:

Table 12 for $1,550 (includes

2 free tickets)

FRESH STATE AWARDS TO BE PRESENTED:

Wholesale Company of the Year

Wholesale Personality of the Year

Young Marketeer of the Year

This is Your Life Presentation

DRESS: LOUNGE SUIT

TICKETS: $155 EACH OR TABLE 12 FOR $1,860 ALL PRICES INCLUDE GST


“Fresh Connections 2014 was the big-gest fresh produce and floral confer-ence to date and this year it was great to see the Kiwis taking full advantage of this opportunity right across the board” said Australian Chamber Presi-dent Shane Schnitzler acknowledg-ing the large New Zealand presence through sponsorship, exhibitors and delegates. “There is always so much to take home from this conference and it is great to see we are sharing the knowledge”.

Held on the banks of the Auckland Viaduct Harbour, Fresh Connections set out to inspire delegates to be the best of the best.

The organisers (including our very own Australian Chamber representatives Sonja van Eijk, John Roach and Shane Schnitzler) ensured that the program was well rounded and relevant to delegates.

The many Welcome Receptions held on the first night kicked everyone into overdrive as delegates reacquainted themselves with old and new friends including some renowned bars around the Viaduct precinct thanks to the Australian Chamber hospitality.

The conference was opened by New Zealand’s Minister for Primary Indus-tries, the Honorable Nathan Guy and

joined via video by Australia’s Minister for Agriculture, the Honorable Barnaby Joyce. Both politicians were keen to emphasise the need for collaboration between the two countries to harness potential opportunities to supply fresh produce to wider markets.

We heard from a variety of speakers including iconic Kiwi John Anderson who created the famous Contiki brand (we all know someone that has been on a Contiki Tour). Did you now that this name comes from Tiki being the New Zealand good luck charm and ‘con’ representing continent? John’s message was about taking risks, good old fashioned marketing 101 and being

With the theme Innovate Collaborate and Thrive, Fresh Connections 2014 did exactly that! Record numbers saw the whole of industry event reach new levels this year and there was certainly a new kind of buzz in the air.

Fresh Connections 2014 in a nutshell

And the winners are:

“It was both a pleasure and complete shock to win this award – I wasn’t expecting it. The central markets are an integral part of the produce industry throughout the many and varied sections and I am thankful for the opportunity to give back to the industry that I love and have been immersed in my entire life.”

“When Shane was presenting the award and providing the audience with a back-ground, I was thinking ‘who is this guy with the law degree who has won this award?’ And then I realised as he continued talking that it was me!” said Stephen. “It is a huge honour and I thank the Australian Chamber for the recognition.”

Australian Chamber Meritorious Service Award – Stephen Edwards from Murray Bros Produce

Australian Chamber Col Johnson Young Achievers Award – Hamish Montague from Montague’s

Hamish Montague is currently the Deputy Chair of the Australian Chamber Board, a regular delegate at PMA Fresh Summit and Fresh Connections conferences and encourages young people in the industry to contribute and participate.

Stephen Edwards, Co owner of Murray Bros Produce in Brisbane was presented with the prestigious Australian Chamber Meritorious Service Award by Australian Chamber President Shane Schnitzler. Stephen currently sits on the Brismark Board and is a former Director of the Australian Chamber Board.

09fresh connections in a nutshell:

innovative enough to stay ahead of your competition and this general theming continued throughout the conference.

In true New Zealand style, the industry dinner was held at Eden Park, the home of the Bledisloe Cup! There were a num-ber of awards presented on the night including The Austra-lian Chamber of Fruit and Vegetable Wholesaler’s Meritorious Service Award and Col Johnson Young Achievers Award.

And once again, the Conference Trade Show sponsored by The Australian Chamber was well supported and full of in-novative products and networking opportunities. Even with the proliferation of social media nothing can beat good old fashioned face to face meet and greet and the exchange of the obligatory business card. “The Trade Show is the heart and soul of the conference and is where deals are made and long-lasting relationships forged,” said Shane. This year saw a well represented number of Aussie wholesalers at the event from every State Chamber but that is no big surprise when there is business to be made!” continued Shane. “Wholesalers who were able to come across the Tasman definitely reaped the rewards in business opportunities.” he said. “We saw that last year in Sydney and it is big reason why we are big sup-porters of the Trade Show and overall conference”.

Sleep is over rated when you attend Fresh Connections – so delegates now have less than 365 days to recover and charge their glasses ready for FC2015 to be held back in Melbourne on 12 to 15 May 2015. With the event in our own back yard and a move to Epping on the tip of the industry’s tongue – it is sure to go off with a bang!

Nothing can beat good old fashioned face to face meet and greet and the exchange of the obligatory business card. The Trade Show is the heart and soul of the conference and is where deals are made and long-lasting relationships forged.

Above: Australian Chamber President Shane Schnitzler with Chamber Director John Roach and Executive Officer, Gail Woods.Left: Auckland Viaduct Harbour – Historically, tribes came from across the country to trade with the people of the Auckland region by canoe. It is said that at times hundreds of canoes could be seen on Auckland’s harbours. Today these waters are sprinkled with hundreds of boats and Auckland is often referred to around the world as the ‘City of Sails’.

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issue 22 july 2014OF AFFAIRS

Bookending Fresh Connections 2014 in New Zealand were the Retail and Produce Tours. As op-tional events, these tours could be overlooked however the discerning delegate knows that this is where the meat sticks to the bones and hands on learn-ing and knowledge is acquired about the New Zealand market. The retail tour highlighted the good quality produce coming out of New Zealand as well as the variety of retailers sharing the fresh produce space from smaller independents like Nosh and Farro Fresh up to the larger chains of Countdown stores (owned by Australian Woolworths) and Food-stuffs owned New World/Four Squares and Pak n Save stores.

As you would expect, Countdown stores replicated the popular Wool-worths format in both its branding and store layout, and with the exchange rate nearly dollar for dollar you could be mistaken for thinking you were in Australia.

The glaring difference however, was the range of produce on offer to the

consumer. More varieties of bananas which, like Australia, are also the big-gest selling produce item. Varieties of pumpkins, sweet potatoes, apples and yams were also big in each store. “We sell three to four crates of yams a day” said Produce Manager Jamie at the Pak n Save in Albany. “They are a winter produce and are generally roasted or mashed”.

At the New World store in Victoria Park there were no less than five varieties of pumpkins plus a full range of tropical fruits on offer as well.

Ronan Bowles the Business Manager of Produce Imports for Foodstuffs North Island Ltd said that this particular store had the highest turnover in the New World group. “It is a case of the chicken and the egg” he said. “Do you have the turnover because you have the variety or do you have the variety because you have the turnover.”

Organics were an obvious omission from retail shelves with little emphasis on this growing Australian market. “We only have a small section for organics in our stores,” continued Jamie from Pak n Save. “Organics are not huge but there is an opportunity for us to market this better”.

Up and coming boutique store Nosh in Mt Eden only had one organic product in its store mixed in with regular pro-duce. “We are currently running an in store organic trial in one of our stores and carrots are selling really well,” said

the Nosh Store Manager. “We will see how the trial goes and then hopefully run out of other stores”.

Constraints surrounding the success of organic produce in New Zealand seems to be the price. “Kiwi’s don’t want to pay more for organic produce” says Janene Draper, the owner of the popular Farro Fresh boutique stores.

The retail tour highlighted the good quality produce coming out of New Zealand as well as the variety of retailers sharing the fresh produce space.

Retail Tour steals the show at Fresh Connections 2014

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“Our produce is such good quality and our growing practices are really good; the reality is some of our produce is organic even with-out the labels”.

In comparison, Countdown and New World stores had larger organic sections but still small compared to Australian standards.

Our produce is such good quality and our growing practices are really good; the reality is some of our produce is organic even without the labels.

1. Value adding was popular across the retail stores.

2. Pre packed produce, convenience and smaller quantities were also trending in the retail stores. Market research was high on the agenda with smaller packs in the high end stores targeting single to smaller families.

3. Kiwi’s love their ‘slaw’ or coleslaw as we know it and serve it in a number of combinations including with carrot, pineapple, sultanas, mayo and the list goes on. Every retail shop visited had a big supply of whole cabbages!

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The trade show at FC2014 was trending towards snack sized portions and smarter packaging to meet the demands of a fast paced, time poor consumer who still expects quality.

&products

1. Enviropac compostable packagingThis innovative packaging solution is just about to hit Australian stores through JTech Systems and is the perfect answer for pre packs, addressing the issue of landfill and consumer expectation head on. This product is all about the produce and not about packaging. It is certified to EN13432 which means it breaks down to nothing in landfill under 90 days! Say goodbye (finally) to polystyrene and hello compostable packaging.

3. Flower Sprouts®Flower Sprouts® are a new vegetable distributed in NZ by South Pacific Seeds, and is a cross between a brussell sprout and kale. Heralded as the new Super Food, this brand new vegetable looks a little like a tiny cabbage with green frilly leaves and streaks of purple. Because of its great flavour Flower Sprouts® have proven to be a hit with both adults and children, it is also really easy to cook. After a quick rinse Flower Sprouts® can be steamed, microwaved, stir fried, boiled or blanched. Available in Australian stores through Fresh Select from May 2014.

4. THERMOtracTHERMOtrac is a carton designed by Visy that allows for the flow of air through patented ventilation patterns. Produce cools down quickly reducing hot spots both in the middle of pallets and within cartons. This technology increases shelf life and allows produce to arrive in optimum condition.

2. Baby BeetrootBaby Beetroot by One Harvest has been in Australia for 18 months and is available in Australia through Lamanna. The product is 100% beetroot and is cooked in its own juices making it a clean, quick meal option. The marketing team behind this Baby Beet also won the Marketer of the Year at FC2014. Another quick and easy way to enjoy a highly nutritious superfood.

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6. SweetsA Turners and Growers product, this brand is sweet by name and sweet by nature. This little gem is smacked full of natural sugar and conveniently packaged to attract little fingers as well as big. With a glut of similar tomato varieties on the market – Sweets stand apart with great packaging, logo and tagline - “Say hi to the delicious snack perfect for little and not so little sweeties … all wrapped up in a sweet little pack.”

5. 5 + @ Day5+@Day - a New Zealand program run by the 5+@Day Charitable Trust and set up by United Fresh. Run by the 5 + @ Day Charitable Trust set up by United Fresh, this program has a strong growing social media presence on Facebook, Instragram and Twitter and a popular mascot ‘Fredge’ which has resulted in an increase in fresh produce consumption across the country. What sets this program apart from the rest is the success of the partnerships formed across the industry from the NZ government and industry bodies through to retailers, schools and health providers. This collaboration enables one solid program to be rolled out nationwide for the benefit of the fresh produce industry.

9. Bellaverde® Sweet Stem BroccoliSold in pre packs in New Zealand and bunches in Australia. This is a ‘true’ broccoli created by Monsanto which is highly nutritious and sweeter than traditional varieties. It is a high end product, easy to prepare and very popular with children (due to its sweetness). Bellaverde Sweet Stem Broccoli has been sold in Australia for two years in a growing market, and is distributed exclusively in Australia by Frais Farms.

7. RockitRockit is a branded apple no bigger than 58 to 63 mm which is designed for the snack food market and packaged in cylinders for a unique appeal. “We have seen incredible sales slowly building over three to four years” said Nigel Parkinson from Havelock North Fruit Co in NZ. The product is exported to Taiwan, Hong Kong, Italy, Europe and the USA and grown in most of these countries including Australia.

8. Veggycation www.veggycation.com.auA resource and educational website for growers, packers, marketers, wholesalers and retailers to apply Nutritional Information Panels and other health labeling to vegetables. Veggycation have also developed health benefit symbols for use on packaging which is a big selling point.

10. Bard Valley Medjool DatesBard Valley Medjool Dates are now in snack packs! Easy convenient and tasty. Excellent for time poor, health conscious consumers who want a versatile snack. Grab a snack pack and you’re good to go!!

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01. Muylynda Foster and Damien Deckert from Costa Mushrooms.

02. Nicole from Perth Markets and Vanessa from Brisbane Markets catch up at the Trade Show.

03. Fresh State Directors Phillip Brancatisano and Charlie Natale at the FC2014 Welcome Reception.

04. Australian Chamber President and Produce Time owner Shane Schnitzler with Ray Erwin from Australia Fruits, Victoria.

05. CEO’s collaborating - MMA’s Mark Maskiell with Fresh State’s John Roach.

06. Brenda Walker with the 2014 Marketer of the Year Award Winner Samuel Robson from One Harvest, Queensland.

07. Marketing Manager Julie Willis from Brismark at the Retail Tour.

08. Alfresco Fruit’s Serena Water’s with MMA’s new Commercial & Business Development Manager Matt Elliott at Aust Chamber Welcome Reception.

09. Hamish Montague with the MAF boys Bret Vidakovic and Trevor McManus at the Australian Chamber Welcome Reception.

10. Clayton Richard and Julian Cook from Mackays Marketing with Glenn Egan from Australia Fruits at the Australian Chamber Welcome Reception.

11. Fresh State Member Callum Cormack from Moraitis with Mike Swan from Southern Produce in New Zealand.

12. WA delegates Wayne and Joshua Franceschi from Advance Packing and Marketing Services.

13. Tony Joseph from Brisbane Markets with Costa’s Harry Debney.

14. WA delegates Aaron Natoli from Natoli Produce Farms and Dennis Cerinich from The Herdsman.

15. Mark Baker, Danielle Silcock and John Baker from Produce Marketing Australia at the FC2014 Welcome Reception.

16. Daniel Scavo from Young Sang (centre) catches up with Josip Balent and Una Woodhouse from Monsanto at the Welcome Reception.

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24-26 June 2014 Viaduct Events Centre – Auckland, New Zealand

pmafreshconnections.com.au

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At I Do Group we know how important a� ordable and reliable refrigeration is to your business.

We take the time to make sure the design, We take the time to make sure the design, construction and maintenance of your system construction and maintenance of your system is suited to the speci� c needs, and that it will do is suited to the speci� c needs, and that it will do the job that your business relies upon.the job that your business relies upon.

Just compare the di� erences:

• Australian agent for Ethy-Gen® Ripening Systems – the safe and price sensitive solution to ripening, that uses no � ammable gasses or ongoing bottle rental

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17retail tour:

At I Do Group we know how important a� ordable and reliable refrigeration is to your business.

We take the time to make sure the design, We take the time to make sure the design, construction and maintenance of your system construction and maintenance of your system is suited to the speci� c needs, and that it will do is suited to the speci� c needs, and that it will do the job that your business relies upon.the job that your business relies upon.

Just compare the di� erences:

• Australian agent for Ethy-Gen® Ripening Systems – the safe and price sensitive solution to ripening, that uses no � ammable gasses or ongoing bottle rental

• Refrigeration solutions with built in redundancy – to keep your cool rooms operational

• ‘Original’ ultra high humidity technology

• Tailored solutions to suit your budget – Tailored solutions to suit your budget – get the solution that’s right for you

• Service you can count on – guaranteed response service packages available.

Does your business depend on refrigeration and ripening systems?



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A tour of a working class independent retailer in the suburb of New Lynn showed no decline in the quality of produce but had slightly less variety – only slightly.

This particular Fruit World store was the first shop built out of 29 stores and has the highest turnover of produce of all stores. With the tagline “the best of fresh for less” it is no surprise.

Their busiest day of the week was a Sunday, best selling apple was the Ambrosia and Pacific Rose and broccoli was the big-gest selling vegetable in Winter.

And how is the produce supplied to stores? New Zealand does not have a centralized wholesale market system like Australia but more a privatised model. There are four main companies that sell fresh produce at wholesale all within a three to four kilometre radius of each other.

Fruit World have a team of buyers who source produce from this precinct. Foodstuffs and Countdown use a combination of their distribution centres and direct suppliers. “We have a distribution centre near the airport” says Ronan from Food-stuffs. “We also have direct relationships with growers as well as using a range of channels including the wholesale precinct”.

Nosh and Farrow source produce from a combination of the market precinct, direct from growers and farmers markets. “All of our produce is bought and sold on the day” said Russell who has been buying produce from the wholesale precinct since he was seven years old and is now the Purchasing Man-ager for Nosh.

“I buy for all seven of our stores and don’t have a set distribu-tion centre but more a central point to load up for all the stores”. Russell buys from the precinct six days a week.

There are four main companies that sell fresh produce at wholesale all within a three to four kilometre radius of each other.

Daniel Lutman from JE Tipper Wholesalers at the Sydney Markets checking out the pre packed yams at Pak n Save.

Rachel Davis from United Organics Wholesalers at the Brisbane Markets checks out the organic carrots at Countdown.

Retail Tour steals the show at Fresh Connections 2014

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Raw plant based food – in this industry we either grow it, sell it and/or eat it – as well as the businesses that support the growers and sellers. But do you actually know just how good raw living food is for the human body?

Raw food is fresh, whole food that has not been refined, chemically pro-cessed, denatured or heated above 47 degrees Celsius so its nutritional content is preserved.

The major raw food groups are fruits, vegetables, spouted seeds, nuts, grains, sea vegetables, fermented foods, superfoods, herbs, natural fats and sweeteners. But it is the enzymes in the raw food that has the power to in-crease overall health and energy, build stronger immunity and heal disease.

Enzymes are what enable fruit to ripen and a seeds to sprout and grow into a plant. Without enzymes life would be impossible.

The human body uses three kinds of enzymes to function:

1. metabolic enzymes to run our bodies;

2. digestive enzymes to digest food; and

3. food enzymes in raw foods that enable the food to partially self-digest.

It is these food enzymes that we need to eat more of to conserve the body’s limited enzyme producing capacities.

Food enzymes are active or ‘alive’ in uncooked food. Once food is heated, they die (the protein molecule is still present but the life force is gone - just like a battery that has lost its power or a spark plug that has worn out).

If we eat a lot of cooked food, we force our pancreas to generate more digestive enzymes than our bodies are designed to produce. By the age of 40, the average person has only 30% of his/her digestive enzyme production potential left according to Dr Edward Howell, a renowned researcher on food enzymes.

“The answer to increasing your enzyme levels naturally is to increase your

intake of raw food.” says Naturopath, Anita Di Stasio. “You can start by eating a fresh salad a day, a fresh vegetable/fruit juice or smoothie. Chewing your raw food thoroughly helps start the process”.

This way of eating can be simple but can also be gourmet including de-hydrated food such as crackers and breads and warmed comfort food. In order for the food to be not only raw

but ‘living’, the diet should emphasise the soaking and sprouting of nuts, seeds, legumes and grains to increase the amounts of enzymes and also on culturing foods to increase enzymes and friendly bacteria that helps colon health and increases nutrients.

Enzymes could be the answer to more energy

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Raw food is fresh, whole food that has not been refined, chemically processed, denatured or heated above 47 degrees Celsius so its nutritional content is preserved.

We thought the early market hours and lack of sleep were making us tired, but as it turns out it could be we need more enzymes in our diet.

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INGREDIENTS: • 6 cups (1kg) seeded and chopped tomatoes• 1 red capsicum• 1/ ½ cups (335 ml) nut milk• ¼ cup (10gm) fresh basil or 4 tsp dried• 2 tbsp (8 gm) fresh oregano or 2 tsp dried• 2 fresh dates• 1 ½ tsp sea salt• ½ tsp crushed garlic• 2 tbsp (30 ml) olive oil• Freshly ground pepper to taste• Freshly squeezed lemon juice to taste Optional: Add Cumin for heating element.

METHOD:• Place tomatoes, nut milk, basil, oregano,

dates, salt and garlic into a blender and process until smooth

• While the blender is running, pour the olive oil in slowly to emulsify. For warm soup – blend for two minutes

• Pour into serving bowls, garnish with pepper and enjoy!

Note: This soup will keep for two days in the refrigerator.

Creamy Tomato Basil Soup

DID YOU KNOW?

Broccoli has 45% protein compared to ground beef of 24%

Spirulina (algae) has 68% protein compared to a

chicken breast of 35%

Spinach has 30% protein compared to pork of 27%

And gram per gram, all sea vegetables

(seaweed) contain more protein than any animal protein and

more calcium than milk!

Fight off the Winter blues, increase your healing enzymes and go RAW with a new take on a classic gazpacho dish. It’s light, its fluffy and best of all it’s soooo good for you!!

There is just as much (if not more) protein in certain vegetables than meat:

Source: The 80/10/10 Reference Guide by Dr Douglas N Graham


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A range of standard safety features (EU norms compli-ant) coupled with a wide range of available activation methods makes SHUTTERMAX™ the safest High Speed Shutter on the Australian market while providing trouble-free and long lasting operation.

La Manna, Brisbane was Max Door Solutions first customer back in January, 2011. “Since then we have supplied High Speed Doors and Services to their operations both in Sydney and Melbourne,” says Colin Fechner, Sales Manager at Max Door Solutions.

La Manna required a door solution for their temperature controlled storerooms at their Footscray Distribution Centre. “The require-ment was for High Speed Doors that were durable, simple to operate and cost very little to maintain,” continued Colin. “So we met with

La Manna and went through the options which resulted in the installation of RAPIDMAX Plus Doors. Nearly two years on and over 35,000

cycles later the results speak for themselves.”

Robert Bolge, Vic State Manager at La Manna was

more than happy with the finished product.

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The requirement was for High Speed Doors that were durable, simple to operate and cost very little to maintain.

Our first customer

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Small business owners are our great

entrepreneurs

They are people with passion, ideas and vision. They put their houses and reputations on the line to start businesses, and take risks to build wealth and employ others.

Sadly, people who work at banks aren’t always like us. Infact some of them are the ideological opposite of the business owners they claim to be helping. Small and medium firms account for 70 per cent of private jobs, yet they’ve long complained that banks are not there to help them.

And the reason is simple – the person at the bank who assesses your business has never actually been in your shoes. But they judge your ability to run the enterprise you created, when they have never actually set up a business themselves.

I have personally spent two years of

my early working life working hands on in the

Melbourne Wholesale Market, getting a better understanding of the wholesale fruit and vegetable industry and its capital requirements.

The big disconnect occurs because bankers assess what happens in theory when the business owner has to deal with what happens in practice. As a business owner myself, I understand that running a business from the inside is the cornerstone of a company’s success.

I started Quantum Business Finance, with the simple idea of getting the best finance people under the one roof and offering

our clients the sort of service and outcomes that we expect as small business owners ourselves.

There’s nothing complicated about that – it’s mind-bogglingly simple. We just modeled ourselves on being as different to your bank manager as we can possibly be. And now, after a stack of industry awards, and about a billion dollars in funding for our clients, we’re flat out keeping up with the demand for great wholesale rates, an abundance of funders and options, and face-to-face relationship service.

As a service business, the only value we can build into our company is the good will of repeat customers. And we win those customers and keep them with great deals, great rates, great outcomes and great service.

Call me any time and let’s chat about a far better outcome for your business.

Luke Silk Carla Reynolds Director Consultant

Vehicle and Equipment Finance Specialists Quantum Business Finance

Ph (03) 9006 1188 Fax (03) 9867 2110 Mobile 0418 364 252 Linfox House Level 2, 493 St Kilda Road, Melbourne VIC 3004

email: [email protected] www.quantumbusiness.com.au

Quantum Business Finance – Your best choice for Vehicle and Equipment Finance

“I have personally spent two years of my early working life working hands on in the Melbourne Wholesale Market, getting a better understanding of the wholesale fruit and vegetable industry and its capital requirements.” Luke Silk, former market wholesaler with Silk Bros (Melb) Pty Ltd.

Happy clients of Quantum Business Finance. Left to right: Luke Silk with Joe Brancatisano, Carla Reynolds and Vince Brancatisano.

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Melba Fresh is a unique family business that has looked through a wider lense for its marketability rather than relying on major supermarket chains for its viability.

A step ahead of the pack

Providoring became Melba Fresh’s core business after the brothers, Mick and Lou took over the reins from their fa-ther Vince. Although providoring is still a major part of the Melba Fresh format, it now has a successful organic arm of the business as well as a selection of specifically branded products designed to value add.

“Our organic lines are the most in-quired part of our business” continues Lou. “We follow every protocol in sell-ing organic product and are very strict as to who we take on as growers”.

Organics are gaining popularity each year with mainstream customers now

also wanting organic produce. “In the next five to ten years there will be a big push in organic produce because consumers want it”.

“At the end of the day, it is all about the quality of the brand” continues Lou. “A good brand is what keeps custom-ers coming back time and time again. They know they are getting quality and they know what to expect”. Branding is the cornerstone to the success of this business underpinning every facet of its operation.

“Lou looks after the strategic side of the business” continues Mick. “We have specialty lines such as the Dolce

Cos and Loovie Water which Lou has created, tested and are now an integral part of our business.”

Their father Vince started out in the industry as a wholesaler specialising in hard produce and working alongside his two brothers who also had inde-pendent wholesale businesses in their own right. It was a ‘Ponte Affair’ with V & S Ponte (Vince & Sarina), C & S Ponte (Charlie & Santina) and F & M Ponte (Frank & Maria) all trading out of the Queen Victoria Market before relocat-ing to Footscray Road.

“We spoke to dad about changing the business name from V & S Ponte to

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Melba Fresh as there were too many Ponte businesses in the market and it was confusing” says Mick. “And so our

first brand was born - Melba Fresh, which stands for fresh Melbourne produce.”

The success of the providor-ing side of the business is all about building relation-

ships and buying the best produce available which Mick

started twenty years ago. “We began with cafes and restaurants

and have now evolved into the corporate arena which is ideal.” says Mick. “We started supplying Daimaru Australia at first and had a retail shop there and then we picked up Keg Restaurants, Michael O’Brien Catering, Myer and it grew from there.”

Supplying large corporates can be easier than supplying restaurants as they prepare their menus well in advance. “Chefs have already set their menus for the upcoming Spring Racing Carnival after working with us to find out what produce is available at that time.” continues Mick. “We may tweak the menu closer to the event based on any issues with supply and we are in constant contact with the chef during this period.”

Mick says that although most produce is available 52 weeks of the year now, a lot of his top clients are conscious of food miles and locally sourced pro-duce. “Ethically sourced produce is very popular amongst leading chefs. They want their menu to have a point of difference and they understand that custom-ers will pay premium for qual-ity local product.”

The brothers believe that with the move to Epping, branding is more important than ever before. “Branding your business and your products are the way of the future” says Mick. “We sell nuts, juice, bottled water and focus on diversifying. Value adding is vital to us especially since our business does not supply major supermarkets. We

need to capture as much of the local retailer trade as possible as well as sup-porting and encouraging them to be the best they can be.”

These days Lou’s son Vincent, also works in the business full time while studying Business Management mak-ing it three generational. With more children coming through the ranks and being inspired to work in this dynamic business, the sustainability of Melba Fresh is sure to continue.

A good brand is what keeps customers coming back time and time again. They know they are getting quality and they know what to expect.

Melba Fresh are founding members of the Melbourne Markets Credit Service. As both buyers and sellers, they have first hand experience with the Credit Service from both sides of the fence.

“The Credit Service offers security and a system in the market that assists with quick payments” says Mick. “And we have peace of mind when selling that we are going to get paid plus one statement instead of paying ten different suppliers and vice versa” continues Lou.

Ditch the Kitch is another brainchild brand of Lou Ponte awaiting product launch so keep your eyes out for more information on this Melba Fresh concept. This logo is cleverly designed as a spoof of Lou and his wife Anna – if you look closely you will spot some trademark similarities.

Dolce Cos is also popular line for Melba Fresh.

Top left: Mick and Lou Ponte – the brains behind the business.

Below: The Melba Fresh Providore Fleet.

24 issue 22 july 2014OF AFFAIRSse

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www.sbpa.com.au 1300 272 254 [email protected]

As a major builder, supplier and supporter of the fresh fruit and vegetable cold storage industry SBP Australia are able to design and construct cold storage facilities to suit any cold storage requirement.

“We have been involved in the build of Costa Farms 2000m2 banana ripening facility at the Brisbane Markets as well as their ripening rooms here in Derimut, Victoria” says Managing Director, Max Burns.

SBP’s “in-house” designed and manufactured cold store facility doors are made to suit all client requirements including-Swing, Sliding, Vertical Slide, Pipe hinged, L-Shape, Bi-Part Slide or Swing, Vertical Sectional, Rapid

Roll and all types of Automated doors which has made the product popular with businesses together with their own designed and manufactured full surround and short post door bollards.

However Max says that the ‘jewel in the crown’ of a SBP Australia cold store facility build

is their racking system. “We have a non comparable life time guarantee” he says. “The racking is specifically designed for the fruit and vegetable industry. We construct our racking to last using certified heavy duty hot dipped galvanised steel with a

standard capacity of 1.2 tonne per pallet which can be increased depending on client needs.”

Max believes SBP can provide a great option to Melbourne Wholesalers as they plan their move to the Epping Market whether they are fitting out their stores or their warehouses.

“Our racking systems answer the needs of most storage requirements with our

drive-in, selective, double deep, back to back, fast cool plus banana ripening with fully adjustable racking feet to suit uneven or sloping concrete surfaces.”

SBP offer racking and coolroom solutions for Epping move

We have a non comparable life time guarantee … The racking is specifically designed for the fruit and vegetable industry.

SBP Australia’s 25 plus years in the insulated panel cold storage industry has given them the opportunity to expand and achieve the status of one of the preferred cold storage facility providers throughout Australia.

25

1. Most commercial bananas were grown in New South Wales in the early days. All bananas coming to Melbourne from Tweed Heads and Coffs Harbour by train were unloaded at Albury because of the rail gauge difference and then re loaded to Melbourne. All loading was done by hand and hand trolleyed three at a time.

2. Consignment numbers became mixed up so fruit cases were put into two rows with space between to pull out our own consignment number Millis 30, Silk 29, Star Fruit 55 and so on.

3. All fruit was hand trucked onto smaller trucks, three at a time and taken up to the market. The centre lid and the paper were removed and carried or hand trolleyed into ripening rooms and placed onto racks usually five or sometimes six racks high.

4. The first stage of the process was for the top row to go to the bot-tom and vice versa - this was called ‘up and downs’, but as refrigeration

improved this process stopped. When ripe and ready, fruit was car-ried out of the rooms one crate at a time, onto a truck and taken to the selling floors. Stacked in three and hand trucked into rows and space stacked for storage.

5. Buyers would put their chalk mark on one end. These marked cases were then stacked into three, hand trucked out to small petrol scooters and lifted onto the tray. This move-ment was then repeated onto the buyer’s vehicle.

6. The truck driver would return to his shop and the process started again, stacked down in three to his store room.

7. Fruit was taken out by trolley when required to be emptied by hand - banana by banana, for sale.

8. Most cases of bananas were handled 12 times from the growers shed to Albury and then another 16 times from Melbourne! This handling increased according to customers.

banana logistics:

In 2014, bananas are handled approx 3 to 4 times from the grower to consumer according to National Supply Manager at Lamanna Bananas Pty Ltd, Angelo Taranto.

“Bananas travel even further now – from North Queensland” says Angelo. “Once bananas are put onto pallets at the grower’s end, they stay there through refrigeration, travel, loading, quality inspections and ripening until the point of sale.”

Do you remember when...Bananas were hand trolleyed to market?

Bananas and Pineapples used the same sized boxes for storing fruit in the early days. “Once used, these secondhand boxes had an enormous resale value because they would reuse them for potatoes and the bigger cases for lettuce.” says Rob.

Dynon Road Unloading Rail Platform where most interstate product

came and was inspected by the Department of Agriculture.

If the inspectors found any fruit ripening in the green cases, the

consignee had to remove that piece of fruit before taking it into the

market due to fruit fly. “This was hours and hours of work if you were

found with ‘mixed fruit’ cases,” says Rob.

Fresh State Life Time Member and Past President, Robert Millis, recalls times gone by at the Melbourne Markets when selling fresh produce was a lot more manual and ‘hands on.’


calendar of events2014 2015

22A U G U S T

FRESH STATE GRAND FINALE BALL At The Carousel, Albert Park. To book your place at the Ball contact Fresh State on 03 9689 3233.

7O C T O B E R

FRESH STATE ANNUAL GENERAL MEETING Crest Room, Etihad Stadium Breakfast meeting.

FRESH STATE & LIONS CLUB OF MELBOURNE MARKETS ANNUAL CHARITY GOLF DAY At Kingston Links. For Sponsorship or general inquiries please contact Dom Di Mattina on 0417 394 959.

28N O V E M B E R

12M AY 13

M AY 14M AY

FRESH CONNECTIONS 2015 At the Melbourne Exhibition and

Conference Centre. For more information visit: www.pmafreshconnections.com.au


Call: 1300 884 [email protected]



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Custom Built Insulated Door Systems

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27Q

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Q&A: Rocco GrilloCo-owner of Lattores Fruit and Vegetable Wholesalers, Rocco has endured a lot of physical hardship to get to where has got to today.

Works:

As a Director and Salesman of Latorres Fruit and Vegetable Wholesalers.

Suburb where I live:

Epping (about seven minutes drive from the new market!).

Most of my day is spent:

At the market and spending time with family.

The football team I barrack for is:

Essendon.

My favourite Melbourne Market moment was:

When I first came back after my back operation. Before this I had thought I would never work again. After my third back operation, I had twelve months in solid rehab and offered a full pension for life but decided to give it up and go back to work.

As I have grown older I have learnt:

Respect and the importance of the bond between the younger and older generations. We will need the young guys one day!

If I described my business to a stranger I would say:

Fruit and vegetable wholesaler of quality products. There are too many seconds on the floor so it is important to keep the quality up to our customers.

The qualities I most enjoy about Melbourne Market are:

The lifestyle, friendships and community feel. If you find a bad apple in here you weed them out pretty quickly.

The pets I have are:

A 16 year old Pomeranian dog called Pepper.

In my spare time I enjoy:

Going to the footy, restaurant lunches twice a week and resting because of my back.

My first job was:

An Orchardist on my father’s farm in Strathmerton on the Murray River.

My fondest memory is:

Getting married to my Gina and the start of my new life.

The aspect of my job I Iike the most is:

Interacting with people.

The thing I dislike the most is:

Dishonesty and current market hours. They need to change to a 6am start to encourage younger people to return into the industry.

I am passionate about:

My family and grandchildren.

My business associates would say that I:

Am easy going and spend too much time at work.

When I was a child I wanted to be:

A school teacher.

The place in the world I would most like to go is:

USA and Canada.

The thing a lot of people don’t know about me is:

I have had many operations and am living with a degenerative back problem. Operations include four on my back, one neck (two vertebrae replaced), one shoulder and one knee. I have been pretty well patched up but still keep going.

My favourite fruit or vegetable is:

Pink Lady and Fuji apples which I eat on the way to work and bananas.

Rocco Grillo has been surrounded by fresh produce all his life so it is no wonder he still lives and breathes it today and has passed on the passion to his three sons.

For the past 14 years, Rocco and John Latorre have run their business from a prominent central corner in the market and only recently moved to a northern stand in preparation for the relocation to Epping. Latorre’s is a family affair. Rocco and John are related by marriage (they married two sisters) and Rocco’s three sons (Mark, Rocky and Alfonso) all work in the business full time. “John and I like to sit in the background now” says Rocco. It seems that a succession plan has just fallen into place but it is good mentoring and management that has seen this business secure its sustainability into the future. “We encourage the boys to develop relationships with our growers, give them opportunities to take control and have authority but we all discuss the big decisions” he says. “We also have a great secretary Jade who has been with us from the start so it’s a real team.”

With a degenerative back condition that has plagued him since his early days on the family orchard, and x-rays that show his spine fastened with numerous screws and plates, Rocco has endured hours of pain and rehab but has not given up. He is determined to keep balancing work, family and health. He says there are no more operations on the horizon and from now on it is all about management and enjoying life. He continues to work because he loves the atmosphere in the market and the camaraderie with colleagues, customers and being with his sons. “The kids are the backbone to this business and there is nothing nicer than being by their side”.

And there is no better mentor to his boys and grandkids than Rocco when it comes to hard work and determination. “Never give up on life. If you look behind you, you will always see people worse off than you. Think positive” says Rocco.


1300 731 [email protected] www.oomiak.com.au

Oomiak offers comprehensive services that cover: design and installation plant and equipment maintenance

24/7 hours spare parts and consumables equipment leasing consulting services second-hand equipment.

Oomiak designed the Central Plant for the new Epping Market and can make your refrigeration connection an easy one. We know glycol refrigeration and fresh produce. Talk to Oomiak about your Tenancy design and refrigeration needs.

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Fresh State of Affairs Issue 22