Airfreight capacity vital for horticultural exports

Export airfreight capacity for the Australian horticulture sector has undergone severe disruption under the spread of COVID-19. A recent report from Hort Innovation projects up to 83,000t (including avocados) will be looking for a way to reach markets overseas.

In delivering the final report for Understanding export supply chain logistics, matching production and export aspirations with airfreight capacity (ST19034), the Centre for International Economics found the current airfreight availability might not be sufficient to meet market opportunities.

The report, which you can find in the BPR Library (or search for ST19034), has found the export market impacts of COVID-19 include:

  • reduced airfreight capacity across all port locations
  • limited to no passenger planes exiting the country
  • high cost of airfreight — at times up to 8 times pre-COVID levels
  • reduced ability to communicate on the ground with in-market partners and uncertain social, political and economic conditions.

In total, it is projected that around 83,000 tonnes of airfreight capacity will be required for horticulture, with fruit accounting for about 72.9% of that total.

The report found the open ports of Singapore and Hong Kong will have the highest airfreight requirements followed by China, United Arab Emirates and Malaysia. (You can read a pre COVID-19 assessment for Singapore, Hong Kong and Malaysia, with regard to avocados here in the BPR.)

Australia’s fresh horticulture exports were strong in the 2019/20 financial year, according to Hort Innovation. Information provided in Thursday’s Insights webinar, showed the value of exports reach $2.85 billion in 2019/20.

Hort Innovation Insights Webinar series, 3 September 2020

This was a growth of 3% year-on-year, and a growth in value of 39% in three years. The increase in 2019/20 was driven by the fruit category, which grew 11% year-on-year. This included a contribution of $25 million from avocado exports.

Hort Innovation Insights Webinar series, 3 September 2020

The ST19034 report found that restricted access to airfreight and increased airfreight charges through 2020/21 had the potential to impact on horticultural export volumes and divert them to the domestic market, with potential impacts on domestic prices. This may not be reflective of the expected situation for avocados, given a lower than expected harvest is now forecast for the summer months. (Read more in this new article.)

However, the report does make it clear that 100% of our current avocado exports are airfreighted, and despite the Australian Government’s International Freight Assistance Mechanism (IFAM), capacity for airfreight remains low, as passenger flights have been severely curtailed by COVID-19.

International travel still subdued

The latest International Air Transport Association report into passenger flight volumes (click here for these reports) makes it clear there has been limited recovery in the passenger market, with passenger-kilometres contracting 79.8% year-on-year in July 2020. There was a slight rise in demand but this was driven by domestic travel (mainly in Russia and China), not international travel.

IATA report, July 2020

Record Australian avocado exports in 2019/20

This is a disappointing situation for the Australian avocado industry, coming as it is off a record export level in 2019/20 of 4,052 tonnes. This was a 26.8% increase, and achieved despite the impact of the global pandemic in the first half of 2020. (You can find the latest Australian avocado exports and imports report here. If you want to see previous editions, these are in the BPR Library.)

Trade to Hong Kong more than doubled while Malaysia and Singapore, the key markets both recorded higher volumes in 2019/20. Middle East markets increased three-fold off a low base, and trade to Japan lifted 10-fold from three (3) to 40 tonnes.

Avocado exports from Western Australia increased 73% to 1,370 tonnes and accounted for 34% of Australian exports. Queensland, the leading export state decreased 5% to 1,560 tonnes and 38.5% share, and New South Wales increased 6%. Victoria increased by more than 200% to 493 tonnes.

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First Chilean avocados arrive in Australia

This article was produced for the Guacamole of 4 September 2020.

Well, as Avocados Australia accepted as a possibility in several media interviews last week, it seems the first Chilean avocados have landed on our shores.

Avocados Australia understands an importer has landed its first shipment of Chilean avocados in Queensland this week.

Avocados Australia CEO John Tyas says the imported fruit will still need to be of high-quality and in good condition for it to be attractive to Australian consumers.

Mr Tyas was interviewed by ABC Country Hour reporters from Western Australia and Victoria last week, after they saw speculation about interest from importers on social media.

“The Australian Government determined the import conditions earlier this year for fresh avocados from Chile. So (Chilean avocados) are now legally able to be imported into Australia, as long as they meet our strict quarantine requirements,” Mr Tyas said in the interview (13.05 mark).

As noted in last week’s media interviews, Mr Tyas said he expected some importers would look to capitalise on the opportunity presented in the Australian market this year.

“This year Australia supply is down a bit, so prices in Australia are likely to be very attractive later this year. I think the costs and logistics to get avocados onto Australian shelves in peak condition shouldn’t be underestimated.”

When questioned by ABC journalist Angus Verley last week (week of 24 August 2020) about reports up to five importers were looking to bring in Chilean avocados, Mr Tyas said he had heard rumours. It was not until this week that any sort of confirmation of imports came to light.

“New Zealand is the only other country that supplies our market and traditionally, New Zealand has played an important role in supplementing our market through the summer months when we weren’t able to meet the high domestic demand.

“There’s been a lot of expansion in south-west Western Australia and other parts of southern Australia that can produce avocados in that spring and summer period now, and we’ve seen supply in that period increase. I think in time, the need for any imported product to supplement our market across the year will certainly diminish.”

Mr Tyas said the potential shortfall in the summer of 2020/21 was the result of some cold conditions at flowering and fruitset in Western Australia last year, followed by storms in 2020 that knocked some fruit around.

“It is a bit unusual. There’s still going to be pretty good volumes out of Western Australia, but just much less than what they were originally hoping for this year,” he said.

Asked if Chile would be able to compete on price in the Australian domestic market, Mr Tyas said he expected prices would push up, based on supply and demand but that he didn’t have a “crystal ball”.

“It’s not just the cost of supplying the product from Chile, it’s also the logistics. The last investigation that we had done indicated there were fairly limited shipping routes and they need to go via New Zealand and be trans-shipped through New Zealand, and then you obviously have the border clearance.

“This product is going to be pretty old by the time it gets onto a retail shelf. It will come down to consumers as to whether they think that’s good value or not.”

Promotion of Australian Avocados to continue

In Australia, promotion for the domestic product will continue. The consumer-facing marketing, funded by grower levies and managed by Hort Innovation, continues under the Australian Avocados brand.

You can read more about the activities of Australian Avocados in this blog, in each edition of Talking Avocados, as well as in the Guacamole and Infocado.

“In 2018/19, Australian growers contributed $4 million via the marketing levy, to Hort Innovation, for the Australian Avocados activities,” Mr Tyas said.

“This commitment from growers to the marketing levy – which is largely focused on the domestic market but also now includes work in our growing export markets – is significant.”

In the latest report from the Australian Government Department of Agriculture, Water and the Environment (DAWE) from May 2020, for the 2018/19 financial year, the avocado industry contributed $6.8 million in levies, between the R&D and marketing levies. The industry fund report from Hort Innovation shows of this, $4 million was for marketing, and $2.66 million for R&D. (The Australian Government provides an additional contribution toward the R&D activities only; in 2018/19 this was $1.6 million.)

Within horticulture, avocados are the third-highest levy payers, after bananas ($11.33 million in 2018/19) and vegetables ($10.2 million). The top 10 is rounded out by mushrooms, macadamias, apples, citrus, nursery products, almonds and table grapes.

In terms of all of the levy-paying agricultural industries or industry segments, avocados are actually in the top 20: cattle transaction ($78 million), wool, wheat, lamb transaction, dairy produce, coarse grains, sugar cane, pig slaughter, oilseeds, beef production, wine grapes, bananas, grain legumes, vegetables, cotton, avocados, egg promotion, mushrooms, forest products, macadamia nuts ($4.4 million).

You can find the DAWE levy reports here.

 

New resources coming for exporters

Two new projects secured by Avocados Australia will help support the industry’s growing export efforts.

Avocados Australia CEO John Tyas said the two Australian Government Package Assisting Small Exporter (PASE) grants would help streamline the registration process for protocol markets, and provide specific information for those seeking to access the Japanese and New Zealand markets.

“Export represents less than 5% of our production at the moment, but global pandemics aside, we fully expect to see a growing interest in coming years,” Mr Tyas said.

The first of the two projects involves the adaptation of an online export registration system for use by the avocado industry.

“At the moment, growers and packhouses register for exports to protocol markets with Avocados Australia via a time-consuming process of completing and scanning paperwork,” Mr Tyas said.

“Adapting the existing Australian Table Grape Association (AGTA) online system will make that system more efficient.”

Mr Tyas said the project would include a training program for current and potential avocado exporters on how to use the online system.

This project will deliver improvements to the current export registration process by providing:

  • an online registration, mapping and phytosanitary data recording platform
  • an improved, consistent approach for generating and collecting map information to enable traceability of avocados from the tree to the table, that complies with the current export requirements for protocol markets
  • an improved, consistent approach for documenting and collecting phytosanitary data (such as information related to pests, diseases and treatments) that complies with the current export requirements for protocol markets.

The ATGA in conjunction with Avocados Australia will provide on-going support for the platform of on-line registration, mapping and phytosanitary data collection support to small exporters to complete the process each year.

Mr Tyas said the second PASE project would allow Avocados Australia to develop two new modules within the Best Practice Resource, to provide clear guidance to export capable growers and packhouses with regard to exporting to Japan and New Zealand.

“We will be adding information such as registration requirements, the export process, online registration system, maximum residue limits, export packing requirements, and inspections and audits,” he said.

The Department of Agriculture, Water and the Environment’s PASE grants are designed to support small exporters overcome the barriers they face when exporting.

Australian Avocados Marketing Update 2020

About the marketing program

This is the latest marketing activity that’s helping Aussie consumers connect with (and eat!) Australian avocados. The industry’s marketing is managed by Hort Innovation and funded by the avocado marketing levy. Hort Innovation develops consumer-focused promotions using a variety of mediums including social media platforms such as Facebook and Instagram, as well as targeted partnerships with consumer-related publications and platforms.

Hort Innovation - Strategic Levy Investment (Avocado Fund)

Keep scrolling to see more great marketing activity in 2020! Latest items: avocado beer (yes, really!), radio spots, new marketing plan, and more!

Check out our 2021 blog!

It’s hello to a new year, and new update page for all the great marketing activity for Australian Avocados. Click here.

New “hands in pan” video out (15 December)

The latest of the “hands in pans” videos with 9Honey is out – a minty avocado ice cream. Click the image to check out it, and scroll down to our 11 December post for more about this partnership between Australian Avocados and 9Honey.

Click here for a video/article from 9Honey - minty avocado ice cream

Want more? Click here for the campaign’s dairy-free avocado and chocolate muffins.

Avocados and the festive season! (11 December)

Australian Avocados has a partnership with 9Honey to produce six “hands in pans” videos, featuring recipes and content. The first three videos have been released, with another three going live between 11-17 December. Click the images to check out the videos, recipes and content.

Avocado and beer (23 November)

Aussie Avocados make everything better, even beer! Australian Avocados have brought together two icons: avos & beer for the ultimate summer pairing in partnership with craft beer legends Grassy Knoll Brewing. The fresh drop is a refreshing full-bodied cream ale brewed with fresh Australian Avocados and best served cold alongside one of the many avocado recipes. Available for a limited time!

 

 

Turning winter comfort into summer love (19 November)

Pasta is most often considered a winter treat, but the lightness of avocado can turn a typically-heavy meal into a summer-y delight. From avocado and crisp prosciutto pasta and avocado risotto, to squashed potatoes with avocado salsa and sausage snakes on avocado-potato mash, carb-loaded meals can be given a fresh summer twist with a little help from Aussie avos. Read more in goodfood.

Hort appoints new creative agencies (19 November)

Hort Innovation has appointed TBWA Sydney and Eleven to its roster of agencies following an extensive pitch process. TBWA’s remit for the initial three-year contract will include integrated creative, social and PR. Read more in Campaign Brief.

Getting avocado on the airwaves (10 November)

The latest phase of marketing from Australian Avocados aims to start to drive emotional connection with consumers by tapping into the undeniable love consumers have for Australian Avocados through radio spots and social media activity. This includes a competition that’s just kicked off, encouraging radio listeners to share how they like to Have-A-Cado for the change to win a share of $5,000, check out some of the promo here. Oops! that link doesn’t work, so here’s a screenshot!

There’s also recipe content being promoted, including this example from kiis1065.

Avos making everything better on radio (27 October)

Listen to the latest radio ad, letting avo lovers know about how avo makes everything better.

New marketing phases (26 October)

The Australian Avocados marketing program will be split into two phases for 2020/21. In the first phase, the premium and iconic of avocados from Australia will be defended, highlighting why Australian avocados offer the best total value (check out this Facebook post), encouraging consumers to actively choose Australian avocados, and reminding consumers about why they love Australian avocados (check this Instagram post).

Budgy Smuggler winner! (15 October)

The winner of the Budgy Smuggler competition (read more from 15 September) was this creative entry from Linday Luczak. You can read more of the comments here on Facebook, and here on Instagram.

The competition attracted 5,460 likes and 97 comments on Insta and 3,300 reactions and 220 comments on Facebook.

Enjoy a smashed avocado summer (15 September)

Australian Avocados is asking consumers “why you love Australian avocados?” in the latest social media competition. The competition, running from 14-28 September is a partnership between Australian Avocados and Budgy Smuggler, and gives one lucky winner a prize pack including:

  • two pairs of Smashed Avo Budgy Smugglers or Smuglettes
  • two Smashed Avo bucket hats
  • two Smashed Avo towels
  • a tray of Australian Avocados.

The objective of promotion is to drive top of mind awareness of avocados coming into spring when consumers start feeling positive about the weather and getting their beach bodies into shape. It’s also a good opportunity to engage with avocado fans in the lead up to the high-demand summer season. Entries will be judged on creativity the week commencing 28 September.

 

View this post on Instagram

 

Do you think you can take the crown as Australia’s #1 avocado fan? ? We have teamed up with the legends at @BudgySmuggler to offer one avocado lover the perfect summer avo prize for you and a friend! To enter all you have to do is tell us why you love Australian avocados and how they make everything better. ? You must be following @australianavocados to be eligible to win ? The huge prize pack includes: 2 pairs of Smashed Avo Budgy Smugglers or Smugglettes 2 Smashed Avo bucket hats 2 Smashed Avo towels A tray of Australian Avocados Terms and conditions can be found at the link in our bio. Competition closes 28 September. #australianavocados #smashanavo #budgysmuggler #smugglette #avocadolovers #avocadolove #competition #giveaway #prize #summer #avocado #buyaustralian #localproduce #freshproduce

A post shared by Australian Avocados (@australianavocados) on


 

Retail promotion (2 September)

Australian Avocados has recently featured in Woolworths stores at the point of purchase to encourage shoppers to place more avocados in their baskets more often. As part of the campaign, Woolworths featured Hass avocados across front of store bollards, basket liners, recipe cards featuring Australian Avocado’s grilled chicken avocado rice bowl (located next to product on shelf), and digital screens. The campaign celebrated Hass avocados, provided inspiration across meal occasions and educated consumers on the features and benefits of Hass avocados.

 

Avocados on My Market Kitchen (17 August)

Avocado growers Katrina and Tim Myers showcased their operation at Barham, NSW, as part of the 10 August episode, and Hort Innovation Research and Development Manager Jemma O’Hanlon demonstrated how to make an avocado chocolate mousse. You can click here to watch the segments.

Guacamole winner (3 August)

While lots of delicious entries were received, the winner of the Australian Avocados guacamole competition has been announced! The winner of the competition submitted their take on an avocado lovers ultimate dream with this Margarita Guacamole, earning themselves a guacamole & cocktail starter kit, including a guac maker, a 13-piece bar mixology and a tray of Australian avocados.

Instagram user wytrabit was the winner of the 2020 Australian Avocados guacamole recipe comp

If you want to make this bit of deliciousness at home, here’s the full post from wytrabit:

Who needs a cocktail on the side??? … when my favourite Margarita Guacamole, is made with yummy fresh @australianavocados, orange & lime juice & my magic ingredient TEQUILLA , it multi-tasks so deliciously … but this cook’s, not going to refuse a cocktail, if someone feels like spoiling her with one ????????????? ??.
2 Ripe Avocados
1 Tbs Lime Juice
1/2 Tbs Orange Juice
1 Tbs Tequilla (good quality) to taste ?
1 clove Garlic (finely minced)
1 1/2 Tbs Red Onion (finely chopped)
1 Tbs Coriander (chopped)
1 tsp Jalapeno Chili (finely chopped)
1 tsp Salt Flakes
1 tsp Orange Zest (finely grated)
Mash the avocados with the lime juice, orange juice & tequilla.
Add the garlic, onion, coriander, orange zest & salt.
Gently stir to combine, check the seasoning.
Serve in a salt rimmed glass bowl, with crunchy corn chips on the side ??? #australianavocados #avocado #smashanavo #smashanavoathome #guacamole
@australianavocados #goodmoodfood #mexicanfood #cookingathome
#healthysnacks #funinthekitchen

Buzzfeed’s avo toast reviews (2 August)

Cna you come up with 21 ways to have a #smashedavo? The team at Buzzfeed could, and they’ve reviewed them all, including a tasty avocado and mushroom combo from Australian Avocados. Read the Buzzfeed article here.

DIY Guacamole & Margarita (16 July)

Avo lovers within 15km of Sydney’s CBD can have everything they need for their next Mexican night delivered, thanks to a new partnership between Australian Avocados and alcohol-delivery service Boozi.

Read more on our 24 June entry (below) and read the full Broadsheet article here.

That winning feeling (6 July)

Australian Avocados is giving one lucky avocado lover the chance to win a guacamole and cocktail starter kit, including a guac maker, a 13-piece bar mixology set and a tray of Australian avocados by sharing their favourite guacamole recipe, here.

 

 

View this post on Instagram

 

? GIVEAWAY ? Who doesn’t love guacamole and a cocktail on the side? We are giving one lucky person the chance to WIN the ultimate guac and cocktail starter pack ? ⁣ ⁣ The prize includes a guacamole maker from @cookut, a 13-piece cocktail making kit from @thedecorhouse.com.au and a tray of Australian-grown Hass avocados. Everything you need to #smashanavoathome!⁣ ⁣ It’s easy to enter, all you need to do is share your favourite guacamole recipe (and a pic) with us for your chance to win. ⁣ 1. Upload a picture of your favourite guacamole recipe to your public account⁣⁣ 2. Use #australianavocados #smashanavoathome⁣ 3. Tag @australianavocados *T&Cs apply, see the link in our bio for more details.⁣ ⁣ ⁣ #australianavocados #smashanavo #guacamole #win #competition #avocados #goodmoodfood #cocktails #delicious #tasty #cookingathome #guac #guacmaker #win #giveaway

A post shared by Australian Avocados (@australianavocados) on


Woman’s Day features avocado toast (3 July)

With more than 800,000 weekly readers, the Woman’s Day magazine certainly helps spread the message that avocados make everything better. As part of the current marketing strategy, Australian Avocados is helping consumers improve their confidence in selecting the perfect avocado. And there’s nothing easier than deciding to #smashanavoathome.

Australian Woman's Day (scan from 6 July 2020 edition)
Australian Woman’s Day (scan from 6 July 2020 edition)

According to Woman’s Day, its readers spend an average $216/week on groceries, 81% are the grocery buyer in their household, and are mostly between 35-65+ in age. Importantly for the goal of increasing domestic consumption, 88% of readers report having cooked or made something from a recipe in Woman’s Day.

Avocado in fine form, says Guardian Australia (1 July)

The Guardian has an audience of 9.7 million in Australasia, and the Guardian Australia Facebook has 760,000+ people who like the page.

Guac and margaritas, hello (24 June)

A partnership between Australian Avocados and Sydney-based drinks delivery company Boozi, has launched to inspire consumers to extend the use of avocados at home into more meal occasions. The partnership involves the delivery of a guacamole and margarita pack including avocados, limes, chillies, corn chips and a 500ml bottle of pre-batched margarita to Sydney residents. The campaign will be supported with media (like these articles from TimeOut and Eat.Drink.Play) and influencer outreach to encourage consumers to make their own Guacamole & Margarita night at home. Let the fiesta begin!

Keeping avos on the front foot (12 June)

The team at Australian Avocados has generated 163 pieces of media and social coverage to date, supporting the current campaign as the season changes from Shepard to Hass, earning more than 28.4 million opportunities to see.

Here’s an example of the generated content, from Interiors Addict’s Foodie Friday. This blog has 100,000 readers each month, and a sizeable following on Facebook and Instagram. This blog has 100,000 readers a month, 70,000+ on Facebook and 94,000 on Insta.

Also popular has been the #smashanavoathome campaign, which has so far had the potential to be seen by more than 15 million consumers across media and social media-specific to this campaign. To support the #smashanavoathome campaign, Australian Avocados is planning a new social competition on the Australian Avocados Facebook and Instagram. Details to come. Australian Avocados marketing activities are managed by Hort Innovation and funded by the avocado marketing levy.

Hort Innovation May marketing update (12 May)

In response to the unfolding COVID-19 situation, two priorities have been identified for Australian Avocadoes and the aim to continue driving in-home consumption:

  1. ensuring consumers understand how and why avocados can positively benefit them and their health during this time
  2. educating consumers how to use avocados at home, on Shepard avocados and the differences from Hass (and the change in season when it comes) and the versatility of the product across a range of meals/occasions (including replicating eating out at home).

Click here to read the full report over at Hort Innovation.

Food service state of play

As at 15 May, 2020. Please use the links to check for updates.

Well, provided there are no spikes, we now have a staged plan to reach what the Australian Government is calling a CovidSafe economy.

Importantly for the avocado industry, this includes a partial re-opening of food service, a sector that uses an estimated 10-20% of our production, but this opening is very slow and steady and unlikely to provide a large demand spike in the early stages.

We’ve compiled a state and territory rundown of current plans for food service (below) but in summary:

  • in all states and territories where food service has been re-opened there are restrictions on the number of patrons and physical distancing requirements that will need to be met. This means pre-COVID customer levels are not to be expected,
  • with limits in most cases at up to 10 patrons (based on 4 square metres per person), it won’t be economically viable for many eateries to re-open yet,
  • in all cases, any outbreak has the potential to set back the easing of restrictions, and
  • working from home continues to be encouraged in most states, limiting the number of people out and about for café lunches.

Research says at-home trends will stay

The trend toward increased in-home dining prompted by COVID-19 lockdowns, is set to continue into the future as restrictions ease, with value and innovation set to drive results in this category, a UBS report finds. UBS is a global wealth manager, incorporating corporate banking, asset management and investment banking.

In an inside FMCG article, UBS said consumers were also likely to be cautious about returning to restaurants due to the potential increased exposure to germs.

“We believe we will see fewer, but more planned, eating-out occasions, further exacerbated by industry consolidation. The net impact will, in our view, see a better educated, more decisive shopper that has higher expectations. We believe businesses that can operate a true pull (vs. push) model should win,” insider FMCG quotes from the report.

This is backed by the results of a national Food Industry Foresight survey (more below), that found around 40% of both restaurant and café operators believe they will not return to normal trading once lockdown is over, while around 30% believe they will.

Quality will be key to selling to food service

The latest COVID-19 Foodservice Bulletin from Food Industry Foresight surveyed cafes and restaurants in April, with 415 responses.

The survey found that while hardly any reported permanently closing their doors to date, cafes were proving more resilient than restaurants. Only 35% of cafés report they have currently closed temporarily, the equivalent figure among restaurants is a significant 20 percentage points higher at 55%. A majority report their turnover has declined dramatically.

You can read the full report here, but some key points of interest for the avocado industry are:

  • a reduction in demand for pre-prepared foodstuffs could lead to an increase in fresh sales to this sector, but (and it’s a big but)
  • this change is because fresh is cheaper, but the fresh product will need to always be usable. These businesses are unlikely to be able to take a chance on paying for a product with internal defects.

As an extra for smaller growers, it seems there’s been a spike in new takeaway operations in regional areas, and a focus on sourcing local, fresh product from other local businesses. Nielsen reports this same “shop local” approach also applies to consumers.

And what about their customers?

Well, Thursday’s unemployment numbers from the Australian Government were far from cheery. According to this ABC report, nearly 600,000 Australians lost their jobs in a four-week period this year, and as many again had their hours slashed. (There’s now 1.8 million Australians underemployed; they want more hours, they can’t get them.) In addition to this, more than six million are on JobKeeper, which runs out in October.

The current Australian unemployment rate is 6.2%, and it’s possible this rate is higher as the official unemployment rate only includes those looking for work, and many can’t do that during a pandemic. About 490,000 Australians gave up on looking for work during April, and are not counted in the official unemployment figure. (Note, there could be a range of reasons for this, including the shutdown of the industry in which they trained, additional caring responsibilities etc.)

State of play for COVID-19 food service restrictions

**This summary of restrictions was prepared on 15 May 2020 and may now be out of date. Please confirm up-to-date details with your relevant state/territory government website.**

Tasmania

From 18 May, restaurants and cafes can seat up to 10 people at a time, with one person per 4 square metres, and physical distancing of 1.5 metres. There’s also some easing on travel and quarantine, read more here.

In Stage 2 from 15 June, food service can have 20 people dining in, and the same limit applies for gatherings at cinemas, museums etc. And accommodation re-opens.

From 13 July, indoor/outdoor gatherings increase to between 50 and 100 people but this will be determined by Public Health. Food courts and food vans at markets may open during this stage, as can the markets themselves.

At all stages, the Tasmanian border controls remain in place.

Victoria

Victorians have had their health emergency extended from 12 May to 31 May. Licensed premises cannot operate during the restricted activity period, but can continue to provide takeaway food and drink. Market stalls and markets can operate, with no more than one person per 4 square metres. Cafes etc can continue to provide takeaways.

The only slight easing in Victoria so far announced was this week’s decision to allow visits to friends and family, play non-contact sport, and some small indoor gatherings, all with restricted numbers.

On 17 May, the Victorian Premier announced there would be a return option for food service (dependent on community transmission levels and other factors):

  • from 1 June – cafes, restaurants and pubs will be able to reopen their doors to serve meals to up to 20 customers at a time per enclosed space
  • from 22 June – this could increase to up to 50 patrons
  • during the second half of July, up to 100.

New South Wales

In New South Wales, from 15 May outdoor gatherings of 10 people will be allowed, and cafes and restaurants can seat 10 patrons at any one time. However, cafes and restaurants must continue to apply the 4sqm rules and patrons who are not members of the same household must exercise 1.5m in physical distancing. Read more here.

There is no easing on travel restrictions, but intrastate travel was already possible (household to household, and within visitor number limits) throughout NSW.

The NSW Government will consider steps two and three of the Australian Government’s Roadmap to a COVIDSafe Australia in due course.

Australian Capital Territory

As reported by the ABC, food service businesses can re-open tomorrow (Saturday, 16 May) for up to 10 patrons, with physical distancing rules. The Chief Minister expects the “vast majority” of food service to remain takeaway and delivery based for now.

Queensland

The Queensland Government roadmap includes each food service venue completing a COVID SAFE checklist, and submitting a COVID SAFE Plan for a chance of hosting patron numbers beyond those in the roadmap. In all cases, physical distancing has to be maintained, with 4 square metres per person when indoors.

From 15 May, up to 10 people are permitted to dine in at restaurants, cafes, pubs, registered and licensed clubs, RSL clubs and hotels, but there’s no bars or gaming. Day trips of up to 150km within your region are allowed. Check the map of Outback shires below, but essentially, if you are in a coastal or Southern Queensland shire, these are the restrictions that apply to you.

Patron numbers are up to 20 in Outback areas (there’s a list and map of Outback shires here), and Outback residents are allowed to travel 500km within the Outback and can stay overnight.

Provided all goes well, from 12 June the dining limits increase to up to 20 people for dine in, and amusement parks, tourism experiences, zoos and arcades reopen with the same limits. And tourism accommodation will re-open but you can still only drive in your region (up to 250km).

Again, if you live in one of those Outback shires, the limits are higher: up to 50 dine-in, and recreational travel in the Outback but only if you live in the Outback.

Stage 3 is planned to start on 10 July, the dine-in restrictions are for up to 100 people and it looks like bars will re-open, with the addition of clubs and nightclubs to the list.

Additional travel restrictions continue to apply for the Far North and some shires in the Gulf of Carpentaria, as well as Cherbourg, Mornington, Palm Island, Woorabinda, Yarrabah, and Fraser Island, Moreton Island and North Stradbroke Island.

Points of interest:

  • at this week’s Queensland Government Ag Working Group, it was clear the Health Department was not entirely happy with the crowds in shopping centres last weekend, and Avocados Australia would suggest food service outlets will need to abide by the new rules or risk compliance measures
  • the more populated areas are the ones with lower patron limits for food service
  • it’s possible interstate travel will be permitted at Stage 3.

Northern Territory

The NT got a jump on everyone else, with beer trucks heading up the Stuart Highway last week. Still, businesses will need to complete a COVID-19 Safety Plan Checklist, and by 5 June all businesses should have their own COVID-19 Safety Plan.

From 1 May, the NT Government eased restrictions on recreational activities, but not food service as part of its Roadmap to a New Normal.

From noon on 15 May (today), food can be served and consumed in a shopping centre food court, restaurants and cafes will be open, as will bars, sports or RSL clubs (alcohol allowed with the consumption of food). Public sites such as galleries, historical sites and zoos also open. These activities must be undertaken in less than two hours and a minimum space of 1.5 metres must be maintained between people not of the same household, along with other requirements.

For Stage 3 (from noon on 5 June), entertainment and recreational venues re-open, go to the bar without ordering a meal, and attend community and sport events (but if there will be more than 500 people, the organisers have to have an approved COVID-19 Safety Plan).

Designated Biosecurity Areas will be maintained, but there will be some new arrangements. The NT Government has no timeline for re-opening its borders.

Western Australia

From Monday, 18 May Western Australian cafes and restaurants (including those in clubs and bars etc), can seat up to 20 patrons as part of the state’s roadmap. Regional travel restrictions will also be relaxed, except in the Commonwealth biosecurity zones.

Businesses across Western Australia will need to prepare a COVID Safety Plan before they re-open, to protect staff and customers.

Details for Stage 3 have not yet been confirmed, but are likely to include an increase in the number of patrons allowed to dine in.

The Western Australian border closure is expected to be the last restriction lifted.

South Australia

You can find the South Australian roadmap here. Stage 1 started on 11 May with outdoor dining allowed with one person per 4 square metres and 10 people max. From 8 June, seated dining will be allowed for up to 20 people and cinemas, theatres, galleries etc will re-open.

The opening of food courts and easing state border restrictions will be considered after Stage 2.

Prepared for the Guacamole of 15 May 2020. Please seek more up-to-date information.

Learning from workplace outbreaks

Avocados Australia is carefully monitoring instances of COVID-19 in agriculture in Australia, to help the avocado industry be prepared and stay safe. Even if a specific COVID-19 plan or workplace health and safety plan that includes COVID-19 isn’t mandatory for your business, please consider putting such a plan in place, for the continued operation of your business, and the safety of your family, workers and community.

On this page:

  • Learnings from Bundaberg, Queensland (2020)
  • Learnings from Cedar Meats, Victoria (2020).

Do your planning to keep operating

Yes, we breathed a sigh of relief the June 2020 case was on a strawberry farm, but it could easily have been an avocado orchard.

As background, a man in his 20s travelled from the Melbourne CBD, via an overnight stay in Brisbane with friends and family, to Bundaberg to take up a seasonal worker position in the strawberry industry. He was in transit on 1-2 June, and had worked only one shift at the farm before developing mild symptoms and reporting to the local health services for testing. It is very likely he was infected by a confirmed case in Victoria. At this stage, all of the contacts tested (and re-tested) by Queensland health (more than 200 people) have returned negative results. At the time of writing (updated 25 June 2020), the original case remained the only confirmed case.

Learnings for the avocado industry nationally

In this case, the presence of a Health Management Plan (this is mandatory in Queensland for agricultural businesses utilising seasonal workers) for both the farm and the accommodation centre reportedly expedited Queensland Health’s track and trace activities. This worked so well, we understand the farm was able to resume picking within days.

If you do not have a health plan in place, or your state does not require one, Avocados Australia encourages you to develop a Health Management Plan for your orchard regardless.

Click on your state to find the relevant plan template, or further information. Please note, even if your state does not require a specific COVID-19 plan, you may be required to update your existing workplace health and safety plans for COVID-19. Check with your relevant state agency. You can also find a state-by-state list of COVIDsafe planning requirements in the WHS module of the BPR.

Cedar Meats: early learnings for the Australian avocado industry

Please note, there are timeline discrepancies in the available public documents and media reports. The below includes dates from Cedar Meats, departmental websites and media reports but there are conflicting dates online, and this is an evolving situation.

In late April 2020, a meat worker at Cedar Meats, in Melbourne’s west, Victoria was tested[1] for COVID-19 after being admitted to hospital on an unrelated matter (surgery for an injured thumb) and later developing COVID-19 symptoms[2]. Cedar Meats says it was not informed for several days that the worker had COVID-19; although the Victorian Department of Health and Human Services (DHSS) says this notification did occur, along with notification of a second case around the same time. The public was informed on 2 May but the business was not immediately named (this didn’t last long)[4][5].

In responding to this outbreak, the company:

  • sent all 350 staff for testing by 1 May 2020
  • closed down the processing side of the business[6]
  • undertook a staged closing with reduced staffing (to complete processing of animals already at the facility)
  • will undergo deep cleaning before re-opening on 18 May[7].
Additional measures were in place

Based on media reports, it appears that prior to the confirmed case, Cedar Meats had a temperature testing regime in place at the plant, was sending sick workers home, increased cleaning protocols, and staggered lunch breaks to provide separation between teams.

By 7 May, there were 62 cases associated with the plant[8][9]; it appears the initial positive cases all worked in one area of the plant[10] but despite the company’s steps to limit contact, it was not contained to one team/operational area. It’s also important to note that most of the individuals who tested positive early in the response were asymptomatic[11].

It also appears the Victorian department did not tell the Federal Agriculture Department until 30 April, and various inspectors had been onsite during that time, and visited other meatworks. They’ve tested negative to this point[12].

From media reports, it appears another Cedar Meats worker had COVID-19 confirmed on 2 April, but that worker had not been at the plant for four weeks, and does not appear to be the source of this cluster[13]. It also appears Cedar Meats may not have been informed about this 2 April case until after the late April cases[14][15].

Learnings for avocado orchards and packsheds

Regardless of the actual timeline, this was a meat processing facility in a metropolitan area, and it took up to three days for the facility to be notified that one of their staff had COVID-19 (including testing and contact tracing activities).

  • The safety of staff, their families and the community is paramount.
  • Orchards/packsheds should have a workforce/health management plan in place for COVID-19, covering both risk reduction measures, and clear steps about what to do in the case of both suspected/potential and confirmed cases.
  • Orchards/packsheds should have a staff policy requesting the staff member (unless medically incapable of doing so) inform their employer they have reason to be tested, and when results are expected. Read more from the Fair Work Ombudsman on health and safety in the workplace during COVID-19.
  • Orchards/packsheds utilising labour hire providers should ensure open lines of communication with regard to positive test notifications.
  • Orchards/packsheds should have in place sufficient records to take immediate reasonable actions to proactively protect their workforce at the point of notification of testing, not results.
  • Orchards/packsheds should not assume the state health department has informed relevant non-health federal department and agencies, and proactively notify any inspectors/auditors themselves, if visits are due.
  • Given the high number of low-symptom or asymptomatic cases with COVID-19, ensure all staff are sent for testing if a case is confirmed.
  • Take all necessary steps to protect employee privacy. You can read more about ensuring privacy is maintained from the Office of the Australian Information Commissioner here.

There will be confusion and questions about who knew what, and when, and a lively local rumour mill that will play out in national media if a larger cluster emerges.

  • Provide any and all records to relevant authorities and restrict public comment (to the media, on the company social media, in conversations at the supermarket) only to hard facts about dates and that you are implementing your existing workplace management plan to protect your staff, their families and the local community.
  • Update your website/social media page with a point of contact for the media. This could be either someone from your company or, if they agree, your peak industry body.
  • If possible, provide a written statement/video on your website or social media page. News outlets with less available capacity will rely on this statement for their coverage.
  • Again, take all necessary steps to protect employee privacy. You can read more about ensuring privacy is maintained from the Office of the Australian Information Commissioner here.

Don’t leave your staff uninformed, or concerned about their health, job security etc. In the case of Cedar Meats, one worker was quoted in the Sydney Morning Herald[16] saying he could not get information about his pay, benefits or if he had been closely exposed to a confirmed case. Concerned staff will talk, if not to the media then to their friends and family.

  • Ensure your staff members are also provided with a point of contact for their queries, especially if your workplace is completely closed for deep cleaning.
  • Provide updates in an appropriate and timely manner. EG, staff meeting (with distancing) in the initial stages, regular emails/texts/phone calls afterward, especially if the site is closed.

You can find links to useful resources (including health management plans, and a checklist of processes to have in place, including confidential reporting policies), in our Staying safe in the orchard/packshed guide. This article is a compilation of resources from various state and national groups, agencies, and departments. Please ensure they meet the WHS and industrial relations requirements of your state.

References

[1] http://cedarmeats.com/wp-content/uploads/2020/05/MEDIA-STATEMENT_Cedar-Meats.pdf

[2] https://www.theguardian.com/australia-news/2020/may/06/cedar-meats-coronavirus-cluster-victorian-business-says-it-was-not-told-until-three-days-after-diagnosis

[3] https://www.theguardian.com/australia-news/2020/may/06/cedar-meats-coronavirus-cluster-victorian-business-says-it-was-not-told-until-three-days-after-diagnosis

[4] https://www.dhhs.vic.gov.au/coronavirus-update-victoria-02-may-2020

[5] https://www.abc.net.au/news/2020-05-06/coronavirus-cases-in-victoria-rise-including-meatworks-cluster/12218540

[6] http://cedarmeats.com/wp-content/uploads/2020/05/MEDIA-STATEMENT_Cedar-Meats.pdf

[7] https://www.theguardian.com/australia-news/2020/may/06/cedar-meats-coronavirus-cluster-victorian-business-says-it-was-not-told-until-three-days-after-diagnosis

[8] https://www.theguardian.com/australia-news/2020/may/06/cedar-meats-coronavirus-cluster-victorian-business-says-it-was-not-told-until-three-days-after-diagnosis

[9] https://www.abc.net.au/news/2020-05-07/coronavirus-cases-increase-at-melbourne-meatworks-cedar-meats/12219472

[10] https://www.abc.net.au/news/2020-05-04/coronavirus-victorian-cases-climb-cedar-meats-abattoir-brooklyn/12209776

[11] https://www.abc.net.au/news/2020-05-04/coronavirus-victorian-cases-climb-cedar-meats-abattoir-brooklyn/12209776

[12] https://minister.awe.gov.au/littleproud/speeches-and-transcripts/interview-neil-mitchell-3aw

[13] https://www.theguardian.com/australia-news/2020/may/06/cedar-meats-coronavirus-cluster-victorian-business-says-it-was-not-told-until-three-days-after-diagnosis

[14] https://www.abc.net.au/news/2020-05-06/coronavirus-cases-in-victoria-rise-including-meatworks-cluster/12218540

[15] https://www.theage.com.au/national/victoria/early-warning-system-could-result-from-cedar-meats-cluster-20200506-p54qg5.html

[16] https://www.smh.com.au/business/workplace/we-all-eat-together-cedar-meats-worker-tells-of-fear-and-uncertainty-20200506-p54qhq.html

Demonstrating pest-freedom from avocado sunblotch viroid with a smartphone app and improved detection methods

By Dr Louisa Parkinson and Dr Lara-Simone Pretorius, Queensland Alliance for Agriculture and Food Innovation (QAAFI), and A/Prof Andrew Geering, The University of Queensland

Avocado sunblotch viroid (ASBVd) has the potential to disrupt trade in fresh fruit, particularly to pest-free countries such as New Zealand. As such, a new biosecurity surveillance project (AV18007) for demonstrating pest-freedom from ASBVd is underway in Australia.

This project aims to map all avocado orchards and nurseries in the country, testing thousands of trees and conducting statistical analyses to demonstrate pest-freedom at farm or regional-level, so that growers can meet export conditions and nurseries can obtain NIASA accreditation.

We are collaborating with experts in epidemic modelling from Cambridge University in the UK and in disease management from South Africa.

In collaboration with CSIRO, we are also trialing a novel surveillance strategy using honeybees, which do the leg work by collecting pollen samples from dozens of trees. If the viroid is present, it should be detectable in the pollen samples using our highly sensitive molecular diagnostic tools. A key industry partner for us is AgKonect Pty Ltd, which has made large-scale surveillance and data recording simple and accessible for researchers and growers. Outcomes of the project will be that the Australian avocado industry can enter new export markets and will be better equipped to respond to all types of biosecurity threat.

Symptoms and mode of spread of ASBVd

Symptoms of ASBVd include abnormally shaped fruit with deep scarring beginning at the petiole; variegation, bleaching and deformation of the leaves; a stunted and decumbent growth habit; and in some cases, bark cracking or ‘crocodile skin’ on the trunk and branches (Figure 1). There are also asymptomatic strains of the viroid that nevertheless, still result in yield losses. Root grafting is thought to be the principal mode of transmission in the field, although there is likely inefficient transmission of the viroid on sap-contaminated pruning blades. The major point of infection is in the nursery, as the viroid is transmitted at a very high rate through seed, and can also be introduced through use of infected budwood. Growers are recommended to use NIASA (previously ANVAS) certified nursery plants.

Figure 1. Symptoms of ASBVd infection. Malformed fruit and yellow sunblotch streaking at the stem (left); yellow streaking and curving of leaves (right).

How is surveillance conducted with AgKonect?

We identified that data management would present some challenges in the project: in capturing field data, tracking diagnostic samples, reconciling results with tree observations, analysing and presenting the data, and reporting back to growers. Thus our surveys are conducted in collaboration with Brisbane company AgKonect Pty Ltd, which provides custom software for agriculture, with the QLUMP national avocado farm layer (a map of all avocado orchards and nurseries in Australia) already added to their software platform.

AgKonect is a software program that simplifies field work using custom forms in a map-driven smartphone app. The software enables users to create customisable survey forms on a computer (Figure 2) and subsequently capture all data, photos, precise GPS locations and sample details in the field using a smartphone or tablet (Figure 3).

Figure 2. Screenshot of computer software interface where the survey form can be created and edited. The smartphone image (right) displays the survey form interface on the app.

The AgKonect app is user-friendly, making collecting data in the field quick and easy, eliminating sources of error; the user does not have to juggle paper records, cameras, GPS equipment and writing instruments while collecting data in the field. The app also has data caching capabilities, allowing the app to be used in remote, poor mobile coverage areas (Figure 3). Once in the field, GPS points are created for each tree and saved as colour-coded dots on the map (Figure 3). When sampling is complete, data is synced from the phone to the computer software where the data can be exported as an excel spreadsheet for further analysis or record keeping.

Figure 3. Smartphone screenshots of the app interface with a GPS point recorded for an individual tree (red dot).

AgKonect is used in our project for precisely tracking the GPS location of every single tree that is tested so we have an auditable record of the tree location and label, observations made, samples taken, photographs of symptoms and diagnostic test results. The software also enables growers to collect samples for testing and directly input the data, and for the diagnostic team to link results as they are obtained. Industry-wide use of the app can enable our research team to collect detailed and accurate data for demonstrating freedom from ASBVd.

We are exploring further uses for the app and another advantage of AgKonect is its customisable features for traceability – its use can be applied for almost any kind of data collection or record keeping. For research or on-farm records, it can be customised for recording dates and details of field sprays; which trees have pest and disease issues; nursery records such as sources of budwood and what screening tests have been done prior to dispatch; and finally, record-keeping for fruit in the supply chain. The app can be used by pathologists for routine inspections or used by growers to demonstrate that industry standard protocols are being followed. Moreover, the NIASA certification form has been converted into a digital format using AgKonect, and could potentially enable NIASA accreditors to complete an inspection and certify on-site.

Implementing improved diagnostic methods

The highly sensitive and specific molecular test for ASBVd, a reverse transcription quantitative PCR assay (RT-qPCR), was developed by A/Prof Andrew Geering and has become a global industry standard. Dr Lara Pretorius, a new member of our research team, has developed an improved nucleic acid extraction method (the first step in the molecular diagnostic test), utilising filter paper. The viroid nucleic acids have high binding affinity to the cellulose fibres in the filter paper under high salt conditions, but are reversibly eluted under low salt conditions (Figure 4). This extraction technique improves the sensitivity of the molecular test and enables fast, inexpensive, high-throughput processing of a large number of plant samples, making testing of thousands of trees feasible by a small research team.

Figure 4. Extraction procedure with avocado leaf tissue and filter paper disks for use in the ASBVd molecular diagnostic test.

Another diagnostic component of our project is to trial the use of honeybees for monitoring the incidence of ASBVd in avocado-growing regions. When managed honeybee hives are used for horticultural crops to deliver pollination, the bees can also provide valuable pathogen surveillance services by effectively ‘sampling’ entire crops as they collect pollen and nectar. Research by Dr John Roberts (CSIRO) has demonstrated that a wide diversity of viruses can be detected in pollen samples, and exotic viruses can be discovered before they are recognised using traditional methods of surveillance. We will be trialling the usefulness of this surveillance method in South Africa where ASBVd is widespread, and as well as in the Tristate area of Australia, which historically has had the most records of ASBVd in the country. We are also collaborating with citrus pathologists in New South Wales to validate the method using citrus viroids.

Interested in having your orchard or nursery tested for ASBVd?

Please contact our research team (Dr Louisa Parkinson, l.parkinson@uq.edu.au) for your orchard or nursery to be tested for ASBVd. For further information about using AgKonect in your orchard or nursery, please contact Dr Peter Whittle (office@agkonect.com).

Acknowledgements

This project has been funded by Hort Innovation, using the avocado research and development levy and contributions from the Australian Government.

Hort Innovation - Strategic Levy Investment (Avocado Fund)

This article was prepared for the Autumn 2020 edition of Talking Avocados.

 

 

Staying safe in the orchard and packshed

This version: this page was prepared on 9 April 2020.

Last updated: 14 December 2021 (most recent updates – relate to vaccinations)

Avocados Australia and Horticulture Innovation Australia Limited (Hort Innovation) makes no representations and expressly disclaims all warranties (to the extent permitted by law) about the accuracy, completeness, or currency of the information included in this article, prepared as part of project AV18003.

Reliance on any information provided by Avocados Australia and Hort Innovation is entirely at your own risk. Avocados Australia and Hort Innovation are not responsible for, and will not be liable for, any loss, damage, claim, expense, cost (including legal costs) or other liability arising in any way, including from any Avocados Australia, Hort Innovation or other person’s negligence or otherwise from your use or non-use of the information in this article, or from reliance on information contained in the material or that Avocados Australia and Hort Innovation provides to you by any other means.

We encourage you to seek advice from experts in the field and carefully read the requirements for your state and federal authorities.

General tips Assess the market Additional staff management & sourcing
WHS Industrial relations Transporting produce
Audits Resources Back to the COVID-19 resources page
Vaccinations

 

This article has been provided as information. In all cases you should refer to the relevant national and state departments and authorities.

General tips

All businesses must follow advice from the Department of Health and the relevant state and territory governments. They must:

  • maintain a minimum distance of 1.5m between people
  • provide hand hygiene products and suitable rubbish bins
  • wash hands regularly for at least 20 seconds
  • frequently clean, and dispose of waste
  • limit the amount of people for essential indoor or outdoor gatherings[1].

Additional steps you may want to implement include:

Read more on general practices in the National Farmers Federation’s COVID-19 workplace guide, available here.

The food safety advice in the Best Practice Resource is easily transferable to dealing with the current situation:

  • properly cleaning and sanitising all surfaces and equipment (click here for an environmental cleaning and disinfection factsheet from the Australian Government Department of Health)
  • maintaining a high level of personal hygiene, especially hand-washing (click here for downloadable and printable hygiene posters from Safe Work Australia)
  • identify and assess the risk of hazards that may occur during land preparation, growing, harvesting and packing of fresh produce
  • prevent or minimise the risk of hazards occurring
  • prepare produce to customer specifications
  • manage staff and documentation
  • review compliance[2].

In 2020, we also prepared some key learnings from early agribusiness workplace outbreaks. You can read more here about some key learnings for the avocado industry.

In the packhouse

Also in the Best Practice Resource WHS section, you can find Avocado Growing and Packing – A Practical Safety Guide (click here, you will need to be logged in to the BPR). For packsheds, it is suggested that you review the risk controls (pages 14-16) but from a COVID-19 perspective:

  • review the design and layout of the various sections and work stations
    • are they 1.5m apart?
    • if they cannot be appropriately spaced can you mitigate the risk with PPE (masks and gloves) or additional infrastructure (eg perspex screens between stations)?
    • can you break the process into zones, and/or organise teams to minimise any chance of cross-contamination?
  • consult with workers to identify potential hazards
  • visitor safety
    • can you stop visitors from entering the packshed and other common areas?
  • safety inductions
    • do these need to happen more frequently?
    • can these happen in smaller groups or outside to allow for appropriate physical distancing?[3]

You may want to review the entire guide with an eye to COVID-19, and update your planning as needed.

Picking

For picking activities, PMA-ANZ has released a factsheet with a checklist for field crews. The list includes:

  • isolate different harvest crews from one another from the time they enter the site in the morning until they leave in the evening
  • organise separate portable toilets for the respective harvest crews (and clean frequently)
  • consider providing pickers with their own tools where possible
  • consider reducing the size of harvest crews in order to enable more space between pickers
  • read the full list here[4] and click here for the PMA-ANZ’s full guide.
Freight

With regard to freight, Safe Work Australia has a factsheet for freight workers (click here). Specifically, freight workers are advised to:

  • limit physical interactions with customers
  • use electronic paperwork where possible
  • ask customers about what COVID-19 measures they have in place
  • stay in their vehicles whenever possible[5].

You may need to adjust some of your transport activities to accommodate these measures.

Assess the market before you pick

The impacts of COVID-19 on the food service sector will impact the overall consumption of avocados. The food service sector has been an important market for Class 1 fruit and bulks and this market can disappear overnight when lockdowns occur. In addition to this, exports have been impacted (although some opportunities are re-emerging, especially as exporters start to use sea freight options); export has been an important market for smaller sizes, in particular.

It is essential that everyone who is harvesting or about to start harvesting carefully considers the current market dynamics and the options available to respond to changes.

  • Maintain regular open communication with your supply chain partners before, during and after picking. Packing fruit without a market is extremely risky.
  • Avocado growers have a lot of flexibility around harvest times. The best place to store fruit when markets are full is on the tree.
  • Consider size picking (based on the advice of your wholesaler and supply chain partners).
  • We need to have the most accurate information about supply, particularly at times like this. We have a great advantage in having Infocado to help with planning, but everyone needs to put greater effort into their forecasting so we can plan confidently.

Additional staff management & sourcing

As per the advice from Safe Work Australia, the health of your workers should be checked for key symptoms of COVID-19, such as fever. Direct all workers (whether they are at the workplace or not) to report to you if:

  • they are experiencing any symptoms
  • they have been, or have potentially been, exposed to a person who has been diagnosed with COVID-19 or is suspected to have COVID-19 (even if the person who is suspected to have COVID-19 has not yet been tested), or
  • they have undertaken, or are planning to undertake, any travel.

For your reporting obligations should an employee be confirmed with COVID-19, read this Safe Work Australia factsheet.

Safe Work also says to encourage workers to report if they observe another worker is displaying any symptoms, stop workers from working if they are displaying symptoms or have contracted COVID-19 and a range of other measures[6]. Click here for the factsheet.

Policies and plans

As recommended in the Safe Food Queensland workforce checklist[7], review or develop and implement personnel policies and procedures, including a fit for work policy, a proactive sick leave policy, and a confidential reporting process. Read the full checklist here

Health plan

A number of states and territories have now developed their own health plan templates and guidelines.

We have collated links to the various plans, templates and requirements (including the associated border closure information) in the BPR here. We are keeping the links as up-to-date as possible in this location only.

**IMPORTANT: please check the requirements for your state or territory as they vary and in some cases, either a specific COVID-19 plan or the inclusion of COVID-19 into your existing WHS plans is MANDATORY. PLEASE CHECK.

Workplace QR code check-ins

With the introduction of the Delta variant to Australia (first half of 2021) and the increasing use of QR codes and state-specific check-in apps, various state governments have changed their check-in requirements. Please use the links to check for any updates to this information (current as at 7 July 2021). Please note, the rules are usually different for farms vs farm-based tourism or farm stores (including “pick your own” operations). Also, take into consideration if a check-in process is (or should be) part of our farm or packhouse COVIDsafe plan, regardless of QR code use requirements.

  • Western Australia – accommodation businesses have to maintain a contact register, but it doesn’t have to be the SafeWA app (and associated QR code). Farms and packhouses aren’t on the list (Contact Register Directions No. 2 here).
  • Queensland – accommodation venues are on schedule 1 (here) and have to use the check-in app and QR codes (and seasonal worker accommodation must also comply with the latest Seasonal Workers Health Management and International Quarantine Plans Direction No.2 here).
  • New South Wales – the requirement for the use of QR codes in NSW businesses has now been clarified, thanks to NSW DPI. From 12 July 2021, a range of  workplaces have to use the state’s QR code system. Packsheds have to use the Service NSW QR code, but farms/orchards do not (but it is strongly encouraged). Click here to read the NSW DPI notice with more detail, and you can register to receive your unique QR code here.
  • Victoria – In Victoria, farms are exempt from the need to have a QR code (for workers and people attending for work-related purposes), but it is encouraged, as attendance does need to be recorded in some manner. There is currently some confusion about whether non-public facing businesses (eg warehousing) need to have the QR code system in place. If in doubt, err on the side of caution.
  • Tasmania – from 31 July 2021, most accommodation venues need to use a state-generated QR code or paper-based system, but it appears orchards are not on the current list of businesses. As at 7 July, the Tasmanian Government said they were still finalising the list, best to check.
  • South Australia – a unique QR code for the state’s check-in app is provided as part of a SA COVID Safe Plan. As agricultural businesses don’t need a plan (but they are recommended) you may not have a QR code. However, contact tracing records are advisable and the SA government has a PDF template here.
Employment documentation

With travel restrictions in several states and territories, it may be prudent to provide new employees/contractors with documentation to prove they a) are an essential ag worker, b) are travelling for work, c) ensure they have documentation to prove their employment and accommodation detail, and d) encourage them to ensure they have documentation (receipts etc) to prove they have self-isolated (if needed) before approaching the border. These templates may be useful to you, to provide to new staff/contractors travelling to your orchard/packhouse:

  • Click here to access the template for the health plan (there is a Word doc link about half way down this page, in the Exemption for FIFO workers section – this template is from the Queensland Government, adjust to fit your situation/state. If your state has its own template, obviously use that instead.)

Other useful templates:

  • travel letter – outlining reason for travel
  • confirmation of employment – confirming new staff are travelling for work with you (there are some indications in Queensland that new staff will need a confirmation of employment letter to cross the border, along with all other required permits and plans)
  • health declaration (statement) and personal disclosure statement (page 15 of the NFF workplace guide)
  • the Queensland Government has developed some template examples (widely applicable, not just for Queensland). Click here to access the latest version, which includes templates for recording pre-employment health screening, daily health screening, report an unwell worker, induction record, supply restocking, cleaning, rosters, and a visitor log.

Please note, these are not official documents, and you and your employee/contractor will still need to fill out the relevant application form for border crossings (visit Farmhub for links), and where necessary lodge a health plan.

Sourcing staff

If you’re a producer, COVID-19 may impact your ability to source harvesting and production workers. Many businesses have relied on a regular pattern of seasonal workers and a stable, permanent workforce for many seasons, but there are other ways to recruit:

Several states also have their own jobs hub, and we have curated more information in the BPR here.

Staff transport

Agriculture Victoria has some advice on staff transport. Click here for the full information (including example scenarios), but in summary:

  • carrying passengers in cars should be avoided, unless they live in the same household.
  • travelling as a passenger in a car, or carrying multiple passengers is strongly discouraged
  • try and maintain at least 1.5 metres between passengers during transportation. If travelling in a minibus or van, passengers should keep at least one vacant seat in all directions
  • wherever possible travel with open windows, and leave windows down between trips
  • regularly clean the inside of vehicles (there is a link to a cleaning factsheet on the Ag Victoria page)
  • do not travel if you are unwell.

Other general tips:

  • two people per car
  • a 20 seat minibus should only have 10 passengers.

The Queensland Trucking Association is working with DRVR to provide free hygiene awareness training (online) for truck and delivery drivers: click here. And Transport Alliance Australia and DRVR are providing free training (online) for passenger transport drivers: click here.

WHS

Please consult your relevant state department as well as Safe Work Australia for the latest workplace health and safety information. PLEASE NOTE: even if your state does not require a specific COVID safety plan, they may require you to update your WHS materials to specifically address COVID safety. Please check carefully.

National
States & Territories
  • New South Wales – SafeWork NSW
  • Northern Territory – NT WorkSafe
  • Queensland – WorkCover Queensland
  • Also for Queensland, Business Queensland has information here on protecting your workforce. This information may be generally applicable across the country.
  • Another one from Queensland but please check with your jurisdiction as well. In Queensland, if you are employing staff from the Pacific Islands, you need to provide induction and training in their first language. If you only provide this in English and they don’t understand, you are not meeting your obligations under WHS laws. Read more.
  • South Australia – SafeWork SA
  • Tasmania – WorkSafe Tasmania
  • Victoria – Work Safe Victoria
  • Western Australia – WorkSafe
Help accessing PPE
  • Download a list of PPE suppliers collated by the New South Wales Government by clicking here
  • Queensland manufacturers & businesses needing help with supply chain issues relating to personal protective equipment such as face masks, hand sanitisers and other necessities or other critical products to enable their ongoing operation, please click here to fill out the government form.

Vaccinations

It is currently regarded as best practice for employers to support their staff in helping them to become vaccinated. This is the recommendation made by the Queensland Department of Health and other Government Health agencies. As an employer, it’s a good idea to encourage employees to get vaccinated for COVID-19, for the health of your workplace.

Under occupational health and safety laws, employers have a duty to do whatever is reasonably practicable to ensure workplace safety. In some circumstances, this may justify an employer requiring staff to be vaccinated, even where there is no specific requirement in any legislation or a government order (Source: justiceconnect.org.au).

  • Click here to view Safe Work Australia information about your obligations as an employer under the model WHS laws and how these relate to COVID-19 vaccines. Employers have a duty under the model Work Health and Safety (WHS) laws to eliminate, or if that is not reasonably practicable, minimise the risks of COVID-19 in the workplace so far as is reasonably practicable. Employers also have a duty to consult workers regarding COVID-19 risks and how these risks are to be managed. This includes the introduction of workplace policies relating to vaccination. This information will assist you to assess whether a COVID-19 vaccine is a reasonably practicable control measure to manage the risks of COVID-19 in your workplace.
  • Click here to find out some positive steps you can take to encourage employees to get COVID-19 vaccinated (Source: Business Australia).
  • Click here to access QDAF’s Information Hub for COVID-19 Vaccine for Agribusiness guidelines.
  • Click here for the status of the Australian Government’s vaccine rollout.
  • Click here to access the Australian Government’s online service for getting proof of your COVID-19 vaccinations.

Industrial Relations

Please consult the relevant national bodies for the latest industrial relations updates.

Transporting produce

Various states have border restrictions (and some states have restrictions between zones within their borders as well). You can find a summary from the National Farmers Federation’s Farmhub, click here.

Audits

We understand growers are concerned around upcoming audits during the COVID-19 pandemic. At this stage, Freshcare and HARPS do not expect there to be any significant disruption to the services they provide.

Freshcare has communicated a Management of Extraordinary Circumstances Policy in relation to COVID-19 directly with all approved certification bodies, providing measures to minimise the potential impact to certified businesses. This policy provides guidance for certification bodies on audit rescheduling, temporary exemption and extension criteria. However, it is up to the certification bodies to decide how to implement the policy.

Businesses due for audit in the coming weeks should:

  • review the Freshcare resources provided below and consider the additional measures required to be adopted by your business
  • only contact your Certification Body if you have restrictions in place that impact access to your sites
  • consider options provided by your Certification Body, and what will work best for maintaining your certification
  • provide any supporting documentation requested by the Certification Body.
Contacts and resources

Resources

Visit our COVID-19 resources page for links to other sources of information and assistance.

In-text references

[1] https://www.agriculture.gov.au/coronavirus/food-agriculture

[2] https://avocado.org.au/best-practice-resource/packhouse/food-safety/

[3] https://avocado.org.au/best-practice-resource/whs/ – Avocado Growing and Packing – A Practical Safety Guide

[4] https://www.pma.com/-/media/anz/files/covid19–workforce-protection-v1-final.pdf?la=en

[5] https://www.safeworkaustralia.gov.au/doc/road-freight-minimising-risk-exposure-covid-19

[6] https://www.safeworkaustralia.gov.au/system/files/documents/2004/agriculture_minimising_the_risk_of_exposure_to_covid-19_0.pdf

[7] https://www.safefood.qld.gov.au/newsroom/guideline-for-reducing-workforce-impacts-related-to-covid-19/

[8] https://www.safefood.qld.gov.au/newsroom/guideline-for-reducing-workforce-impacts-related-to-covid-19/

Coronavirus (COVID-19) – links & resources

The spread of a novel (new) coronavirus (COVID-19) continues in Australia. On this page you will find useful resources grouped under the various headings (health, food safety, financial assistance, workplace information, specific industry information).

According to SafeWork Australia, coronaviruses are a large family of viruses that can cause illnesses from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome (SARS-CoV).

The World Health Organization (WHO) has declared the outbreak of COVID-19 as a pandemic. You can find the latest news in our Australian and International sections, and Members can find a blog here, where we post regular updates.

Avocados Australia is compiling a list of national resources. Where possible, the links below go directly to the COVID-19 relevant page.

Key links

  • Avocados Australia has further curated a list of suggestions for orchards and packsheds HERE.
  • Rapid Antigen Tests (RATs) – given the current demand for Covid-19 test kits there is a shortage of RATs. Businesses are encouraged to pre-order the test kits using this bulk suppliers list here
  • COVID-19 Hotspots and Border Zone Declaration – To access the full list of restricted and non-restricted Border Zone LGAs throughout Australia, as at 7 January 2022, click here.
  • For a summary of national ag activities, visit the Department of Agriculture, Water & Environment website.
  • For a summary of national health updates, visit the Department of Health.
  • National Farmers Federation workplace guide, click here.
  • Covid-19 Restriction Checker launched by the Federal government, which is a new online tool to help you find what restrictions apply in each state/territory – click here to access.
  • National map of heavy vehicle driver testing facilities, service centres and roadhouses that are still open during the COVID-19 trading restrictions, click here.

Some Essential Workers can return to work

Health information

Export

On 1 April 2020, the Australian Government announced support for air freight into key markets including Japan, Hong Kong, Singapore, China and the UAE from Melbourne, Sydney, Brisbane and Perth. For the latest on the International Freight Assistance Mechanism, including scheduled flights, click here. (This support mechanism has been extended several times, check the link for the latest end date.)

Food safety

Financial assistance (Federal)

Financial assistance (by State)

  • South Australia: small to medium business grants, $600/week worker support payments for regional areas (Adelaide workers will receive Federal support). Updated 22/7/2021
  • New South Wales: business support grants, and worker support here. Updated 22/7/2021
  • Victoria: cash grants for businesses, and worker support, here. Updated 22/7/2021
  • Queensland: business assistance finder.
  • Western Australia: business support details here. Updated 20/6/2021
  • Tasmania: text business support here, employee information here. Updated 22/7/2021
  • Northern Territory: business grants here. Updated 22/7/2021

Labour

The Australian Government is making a number of changes to temporary visa holder arrangements during the coronavirus crisis in order to protect the health of our community, safeguard job opportunities for Australians, support critical industries, and assist with rapid recovery.

  • The Australian Government is offering a Relocation Assistance to Take up a Job assistance from 1 December 2020. We’ve put information about this assistance and the various state assistance on our page for jobseekers, click here.
    • As well as the national assistance, there are also programs from various state governments.

Workplace information

 

Managing the risks from COVID-19

The model Work Health and Safety (WHS) laws require a person conducting a business or undertaking (PCBU) to ensure, so far as is reasonably practicable, the health and safety of their workers and others at the workplace. This includes providing and maintaining a work environment that is without risk to health and safety.

To comply with the model WHS laws, PCBUs must identify hazards at the workplace and the associated risks, and do what is reasonably practicable to eliminate those risks, or where this is not reasonably practicable, to minimise those risks.

Whether a control measure is reasonably practicable to implement involves consideration of what is able to be done to manage a risk and whether it is reasonable in the circumstances to do so. The likelihood of the risk occurring, the degree of harm that might result and the availability and suitability of a control measure are key considerations in determining what measures are reasonable. Further general guidance is available in the model Code of Practice: Managing the work environment and facilities (LINK).

Exposure to COVID-19 is a potential hazard for workers and other people at workplaces. PCBUs must have measures in place to protect worker health and safety and manage these risks.

PCBUs need to keep up to date with the latest COVID-19 information and advice to ensure that any action taken is measured and appropriate. This includes closely monitoring the Australian Government Department of Health, the Smartraveller website and any advice from state or territory government agencies.

Depending on the workplace, an appropriate range of actions may include:

  • providing clear advice to workers about actions staff members should take if they become unwell or think they may have the symptoms of coronavirus, in accordance with advice from the Australian Government Department of Health and state or territory health department
  • eliminating or minimising international work travel, in line with the travel advice on the Australian Government’s Smartraveller website
  • providing regular updates to workers about the situation and any changes to organisational policies or procedures
  • contingency planning to manage staff absences.

Workers also have a duty to take reasonable care for their own health and safety and to not adversely affect the health and safety of others. Workers should be reminded to always practice good hygiene and other measures to protect themselves and other against infection. This includes:

  • washing their hands often, with soap and water, or carrying hand sanitiser and using it as needed
  • covering their mouth when coughing or sneezing, but not using their hands to do so
  • seeing a health care professional if they start to feel unwell
  • if unwell, avoiding contact with others (including shaking hands or other touching, such as hugging).

 

Improving avocado fruit quality: evaluation of post-harvest treatments

By Elizabeth Danna, Shaun Hood b, Akila Prabhakarana, Kamrul Hassana,c

a University of Queensland, St Lucia, QLD 4072, Australia

b Syngenta Australia Pty. Ltd., North Ryde, NSW 2113, Australia

c Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

 

Key messages

  • Premium fruit quality is the responsibility of everyone along the supply chain, and begins with good orchard management to limit infections from fungi causing anthracnose and stem-end rot during fruit development.
  • Post-harvest treatments should not be used as a “Band-Aid” to cure infected fruit coming into the supply chain.
  • Graduate A+ is an effective post-harvest treatment, particularly for stem-end rot
  • Further trials are required to test electrolysed oxidising (EO) water under commercial conditions, but initial work is promising.
  • Combinations of EO water and Graduate A+, or other products as they are available, may enhance robustness of fruit through extended storage and transport chains, resulting in premium quality fruit at point-of-sale and a pleasurable experience for the consumer

Introduction

There are several diseases and other physiological disorders of avocado fruit impacting the quality of product and eating experience for the consumer. Trees and fruit are pushed to their limits in terms of yields, productivity, biotic stress (diseases and insect pressure) and abiotic stress (floods, drought, low soil fertility etc). On top of this, as production volumes increase and export markets expand, fruit are stored and transported for lengthy periods after harvest and frequently subjected to undesirable spikes in temperature. No wonder fruit doesn’t always arrive in the best condition! It is the responsibility of all stakeholders in the chain to supply avocado fruit of high quality with minimal post-harvest wastage.

In Australia, the primary diseases (rots) affecting avocado fruit after harvest are anthracnose and stem-end rot. Anthracnose (Figure 1) is primarily caused by fungal Colletotrichum species, and while fruit may be infected at any time during their development, the fungus remains dormant for many months after penetrating the fruit cuticle without causing obvious symptoms. After harvest, during the ripening process, the fungus resumes growth causing disease symptoms. Several fungal species are associated with stem-end rot (Figure 2), including Colletotrichum spp., Diaporthe (Phomopsis) spp., Pestalotiopsis and species in the Botryosphaeriaceae family (Lasiodiplodia spp., Fusicoccum spp., and Neofusicoccum spp.). These fungi are frequently present as endophytes internally infecting living plant tissues without causing any visible disease for at least part of their life cycle. They may colonize the fruit peduncle and be present in the stem end of harvested fruit. During ripening the fungi recommence growth and become pathogens, causing disease emanating from the stem end, frequently tracking along the vascular strands within the pulp (Figure 2). Stem-end rot is frequently worse in fruit from stressed trees, such as those in decline from Phytophthora root rot.

 

Figure 1a
Figure 1 a and b. Anthracnose, caused by Colletotrichum spp. fungi. Note the hemispherical lesions arising from initial infection of the peel, and rotting into the pulp.
Figure 2 a
Figure 2b
Figure 2 a b and c. Stem-end rot, arising from infection at the stem or “button” and progressing along the vascular strands.

Growers should not rely solely on post-harvest fungicide treatments to manage fruit diseases such as anthracnose and stem-end rot.  Management of these diseases must commence on-farm with a combination of tools for high-health orchards. These include orchard hygiene and canopy management to reduce fungal spore load and infection events, strategic applications of registered fungicides, optimal irrigation and nutrition for healthy trees and robust fruit, and careful harvest and post-harvest practices (find out more in the Best Practice Resource).

Research undertaken in AV16007 evaluated post-harvest treatments including Graduate A+, a fungicide comprised of two active ingredients, azoxystrobin and fludioxonil, as well as electrolysed oxidising (EO) water, a chlorine-based sanitizer, for their effect on anthracnose and stem-end rot compared with the industry standard prochloraz, and some results are presented here.

Results

PART 1 Evaluation of Graduate A+ in commercial packing sheds in Queensland – demonstration trials

Three demonstration trials were undertaken in commercial packing sheds in Queensland, utilizing different post-harvest fungicide application methods. Samples of fruit were collected from the line after the initial rinse (as untreated control), and after fungicide spray with label rates of prochloraz or Graduate A+ (azoxystrobin + fludioxonil). Fruit were dried, packed into trays and transported to the laboratory facilities at Ecosciences Precinct, Brisbane.  Fruit were maintained in a controlled environment room 23°C and 65% relative humidity to encourage expression of disease. Fruit were checked each day and removed from the ripening room when deemed “eating soft” and assessed for severity of symptoms caused by anthracnose and stem-end rot.

Trial 1 Non-recirculating spray, North Queensland

Graduate A+ (250mL/100L) was applied via a non-recirculating spray system for 30 seconds (Figure 3).  Both anthracnose and stem-end rot were reduced by Graduate A+ treatment (Figure 4), with the severity of stem-end rot 8-fold lower than in rinsed control fruit.

Figure 3a
Figure 3 a and b. Hass fruit progressing through the line. The fruit covered with tape indicated when to collect fruit after the rinse and prior to fungicide treatment (for the “untreated” control)
Figure 4. Effect of Graduate A+ on anthracnose and stem-end rot disease in avocado cv. Hass. Graduate A+ (250mL/100L) was applied via a non-recirculating spray system for 30 sec, Trial 1
Trial 2 Recirculating spray, Central Queensland

Graduate A+ (250mL/100L) was applied via a recirculating spray system for 30 seconds. One tank (about 650 L) of Graduate A+ was prepared in the morning of Day 1. From the first bin of the day to the last, 48 tonnes of fruit passed through the line and spray solution volume dropped to approximately 375L In the morning of Day 2, prochloraz (Sportak, 55mL/100L) was prepared and applied for the day. Fruit from the same orchard was treated with both Graduate A+ and prochloraz.

Fruit treated with Graduate A+ in the morning or afternoon of Day 1 had less severe anthracnose and stem-end rot compared with respective fruit that went through the rinse only (Figure 5). Stem-end rot was reduced up to 10-fold compared with control fruit. On the second day, anthracnose and stem-end rot were reduced by prochloraz treatment, although reduction in stem-end rot (about twofold) was less than that achieved by Graduate A+ the previous day.

Figure 5. Effect of Graduate A+ and Sportak (prochloraz) fungicide on anthracnose and stem-end rot disease in avocado cv. Hass. Fungicides were applied via a recirculating spray system for 30 sec, Trial 2
Trial 3 Non-recirculating spray, Central Queensland

The trial with cv. Wurtz incorporated a combination of field sprays of Amistar (azoxystrobin) or copper prior to harvest. The post-harvest treatments were applied through a non-recirculating spray tunnel for 30 seconds. The results show two field sprays with azoxystrobin (one early season and one close to harvest) followed by Graduate A+ post-harvest provided similar levels of anthracnose control as that when three field sprays of azoxystrobin (one early season and two close to harvest) then Graduate A+ were applied (Figure 6). Stem-end rot was least severe when fruit were treated after harvest with Graduate A+.

Figure 6. Effect of Graduate A+ and Sportak (prochloraz) fungicide on anthracnose and stem-end rot disease in avocado cv. Wurtz. Fungicides were applied via a non-recirculating spray tunnel for 30 sec, Trial 3

PART 2: Effects of treatment with electrolyzed oxidizing water on postharvest diseases of avocado

Electrolyzed oxidizing (EO) water is generated by electrolysis of a dilute salt solution, and its microbiocidal effect is attributed to its high oxidation reduction potential and available chlorine (predominantly as hypochlorous acid). There are several benefits of EO water over other chlorine-based sanitisers, including its low corrosion potential, low toxicity and irritant levels (thus safe for operators), production on-site, and negligible residue and waste issue as the active chlorine decomposes back into dilute saline solution. Furthermore, it is an approved input in organic production systems. EO water-generating systems are now commonplace in many hospitals and facilities processing and packing fresh meat, fish, herbs, fruit and vegetables.

Five separate trials were conducted with fruit harvested at commercial maturity (24-34% dry matter) from orchards with known high anthracnose and stem-end rot disease pressure. In the first 4 trials fruit were dipped for 30 seconds in 20% v/v EO water, and stem-end rot (but not anthracnose), was significantly reduced compared with water control (results not shown). However, treatments in the final trial were applied as overhead recirculating sprays in an experimental-scale packing line to simulate commercial conditions (Figure 7). Anthracnose was reduced similarly by both EO water and Graduate A+ compared with water control treatment (Figure 8). The full article and results can be downloaded here https://www.mdpi.com/2077-0472/9/11/241.

Figure 7. Hass fruit rolling over brushes under treatment sprays in the experimental-scale packingline. The equipment is ideal for treatment of whole tray (approximately 20 pieces) replicates of fruit, allowing for robust statistical analyses of data. Volumes of 80L can be used, and the tank and line is easily flushed between treatments so that multiple separate treatments can be applied in a few hours.
Figure 8. Effects of treatment with electrolysed oxidising water or Graduate A+ on post-harvest diseases of avocado, cv. Hass, applied via recirculating spray in an experimental packingline for 30 or 60 seconds

Discussion

Graduate A+ was registered in Australia for post-harvest use in 2018, and has been adopted by many packing sheds.  It has been shown to be particularly effective against stem-end rot disease. One of the limitations to adoption more widely has been the somewhat conflicting label statements.  The azoxystrobin label currently states that the final field spray with azoxystrobin should be 7 days prior to harvest. Thus, azoxystrobin is typically the very last fungicide to be applied in field. However, the Graduate A+ label states that under the Crop Life Fungicide Resistance Management strategy, Graduate A+ must not be applied to avocado if Amistar (azoxystrobin, or similar Group 11 fungicide) was the final field spray. This has prompted Syngenta to apply for a label amendment to clarify that azoxystrobin does not have to be the final field spray. Further testing is required, however, our preliminary data suggests that two field sprays with azoxystrobin (with the second close to harvest) followed by Graduate A+ in the packingline, may be sufficient for very high-quality fruit with minimal postharvest disease breakdown.

The research also demonstrates the potential for electrolysed oxidising water to be incorporated into integrated management programs for avocado, and possibly other fresh produce. As an approved input for organic production, it may be a strategy worth investigating for stakeholders in the organic food industry. Further trials in commercial packing sheds are required to confirm these preliminary results. As well as reducing fungal rots in fruit, it is likely to reduce foodborne (human) bacterial pathogens such as Salmonella spp., Listeria monocytogenes and Escherichia coli, on fruit surfaces and in processed pulp products.  EO water-generating systems are now commonplace in many hospitals and facilities processing and packing fresh meat, fish, herbs, fruit and vegetables. Conceivably, an initial wash with EO water followed by fungicide treatment could be easily integrated into fresh fruit packing facilities.

Acknowledgment

Improving avocado orchard productivity through disease management (AV16007) is funded by Hort Innovation, using the avocado research and development levy and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. The project is jointly supported by the Department of Agriculture and Fisheries and the University of Queensland.
M. K. Hassan received an Endeavour Research Fellowship from the Department of Education and Training Australia via to allow his six-month placement to undertake the study with EO water. The authors also acknowledge useful interactions and support received from Professor Roger Stanley (University of Tasmania), Keith Mason (EnviroLyte Asia Pacific), Mark Parkinson (Lockyer Agronomics Pty Ltd), Anderson Horticulture Pty Ltd. We gratefully acknowledge the owners and staff of three packing sheds in Queensland for their cooperation in conducting the post-harvest trials.

Hort Innovation - Strategic Levy Investment (Avocado Fund)

 

 

References

Hassan, M. K. and Dann, E. K. (2019) Effects of treatment with electrolyzed oxidizing water on postharvest diseases of avocado, Agriculture, 9 (11): 241 https://doi.org/10.3390/agriculture9110241 (published in the special issue Postharvest Physiology and Technology of Fruits and Vegetables)

 

This article was prepared for the Autumn 2020 Talking Avocados magazine.