As a valuable commodity, the sugar industry generates around $4 billion for the Australian economy every year. Read more
The Mountain Fresh Fruit Juices production facility is nestled amongst the green pastoral hills of Mount Compass, renowned for its ideal farming conditions, rich and fertile soil, and fresh produce. Read more
When you work in the grain handling business, ensuring your conveyor equipment is in tip top condition for harvest season is essential. Which is why Kerry Hickmott leans on BSC in Toowoomba for the support and supply of LOCTITE®product for preventative maintenance and belt repair.
“I run a workshop that primarily builds and repairs grain handling equipment for a major grain producer,” explains Kerry. “In Queensland we have two harvest seasons for grain – these fall over spring and summer. For this reason, we carry out maintenance and repair work from April through to September to make sure the equipment is in good condition for harvest.”
Grain belts are, of course, critical to these operations. Business Development Executive for BSC in Toowoomba, Mark Brocherie, explains why.
“When it comes to handling the grain, conveyor belts are commonly used. This rubber belting can tear from time to time,” he says. “If you do have a tear in the belt, it can lead to premature failure and consequently cause a lot of damage, including a potential breakdown.”
According to Kerry, breakdowns have to be avoided at all costs.
“Downtime is not an option for us – if it does occur, it has serious implications for our business, not just in terms of immediate costs but in how those subsequent delays will affect our customers,” expounds Kerry. “It’s a competitive business. If people are waiting too long to drop their grain off, they will call another grain depot to make alternative arrangements.”
The CRC Greenlight program sounded like the perfect package to Steve Carr, Engineering Manager for Suprima Bakeries, when he first learned about the program through John Perri, Key Account Executive at BSC. Read more
For a lot of Australians, Arnott’s biscuits are associated with sweet memories. From growing up with a vintage Arnott’s biscuit tin, to introducing the delights of a ‘Tim Tam Slam’, Arnott’s products have lodged themselves in the hearts and homes of Australians throughout the iconic brand’s 155-year history. In fact, an estimated 95% of Australian households stock Arnott’s biscuits.
Making tasty treats for the nation comes with responsibilities. The maintenance teams at Arnott’s factories work hard to ensure the plants run as efficiently as possible to keep up with the large orders Arnott’s receives.
For Paul Nitschke, who works as Maintenance Services Team Leader at Arnott’s Marleston plant in Adelaide, working with the iconic biscuit manufacturer is a source of pride. Read more
When technicians at Seal Innovations’ Acacia Ridge facility in Brisbane stripped down a hot water pump they had brought back from a major Queensland sugar mill, the pump was not in a good shape. The impeller, the impeller case and the wear ring were severely worn, the shaft had deeply corroded, and the shaft sleeves were covered with rust. For the team, it was just another day at the office.
“Refurbishing rotating equipment and returning them to their original condition is one of the many services we provide to our customers,” says Lance Brett, National Sales Manager at Seal Innovations.
Do you bring your products from the paddock to the plate?
You’re invited to nominate now for Paddock to Plate in the Food & Beverage Industry Awards. The Awards are seeking companies who source their product direct from the producer and maintain freshness while meeting a consumer demand, such as longer shelf life and/or ease of preparation and cooking.
Want to be a part of the premier Food and Beverage awards night of the year?
The Food and Beverage Industry Awards will return for its 16th year this July. To continue celebrating those companies and individuals who go above and beyond in the food and beverage manufacturing sector, join us for a gala dinner awards night to be held in Sydney.
WHEN: Thursday, 18 July 2019
WHERE: Doltone House Darling Island, Sydney
TIME: 6:30 pm
Click here to purchase tickets.
Last year the Food & Beverage Industry Awards introduced a number of new categories. One of these was the Paddock to Plate award, won by El Cielo.
The Food & Beverage Industry Awards’ Paddock to Plate category celebrates companies that source their product direct from the producer and maintain freshness while meeting a consumer demand, such as longer shelf life and/or ease of preparation and cooking.
The winner of the award last year, sponsored by Chr. Hansen, was El Cielo for its White Corn Tortillas, Totopos and Tostaditas.
As Cesar Duran (pictured), managing director of El Cielo told Food & Beverage Industry News, putting the Paddock to Plate philosophy into practice was no easy task.
“It’s a continuing work in progress. You’re bringing together two worlds which are very different. The language is very different; the expectations are very different,” he said. “It took a lot of communication, a lot of understanding and a lot of time to get everybody [farmers, manufacturers and retailers] on the same page.”
Despite the difficulties, the Paddock to Plate dream started to come to fruition in 2016 when the company started to grow and use its own white corn in northern NSW.
In conjunction with the farm, extensive research and planning was undertaken in order to establish the best location for growing high-quality white corn in Australia. This also required extensive planning with regards to logistics and ensuring the white corn would reach the production facility fresh.
Upgrades and development of processing machinery were required in order to facilitate the production of the products, while providing the fresh products to restaurants (including El Sabor) meant the dream was realised. In order to maintain freshness, the grain is harvested in NSW, then immediately transported to a production facility in Port Melbourne for processing. The products are then delivered directly to restaurants and independent retailers for sale.
The end result impressed the judges of the aforementioned awards. “El Cielo has taken the concept of paddock to plate one step further – deciding to grow the corn themselves to ensure the best quality for the product. Their impressive supply chain sees them grow the corn, process it in their Port Melbourne facility and then deliver direct to restaurants as a fresh product,” they commented.
Does El Cielo have any advice for businesses hoping to follow in its footsteps?
“The hardest bit is to develop trust and understanding. The advice I would give them would be to come down from the boardroom and be closer to where ingredients come from,” said Duran. “It’s about relationships and getting off our high horses in the cities to actually go to the farms and see where food comes from.”
Founded in 2012, El Cielo (which translates as ‘The Heaven’) employs over 20 people. The company was established with the aim of promoting ‘The True Taste of Mexico’, offering the flavours of traditional Mexican cuisine.
According to Duran, the company plans to grow into 2018. “Soon we’re launching a range of full-flavoured tortillas. Also we’ll continue to develop our Mexican range next year. We have new salsas and new products coming,” he said.
While at this stage only the company’s corn products (White Corn Tortillas, White Corn Totopos – corn chips, and Tostaditas) are ‘Paddock to Plate’, all other products use elements of the philosophy.
According to Duran, the company intends to maintain close relationships with those on the land. “We need to be more grateful to farmers. We should probably be more grateful to farmers than doctors.” he said.