The olive Olea europaea L. in Australia: 2000 onwards.

Abstract

The Australian olive industry is attaining a state of maturity viability that will lead it to become a significant force in the domestic market, but as yet only a niche player, internationally. This paper outlines the changes that have occurred in the recent decade and which have lead to this transformation and points to issues that should be addressed to maintain success. First for the drivers for the growth of the domestic industry was cultural change which occurred as result of European migration post World War II and the changes in diet and cuisine brought by the immigrants and their descendants. Secondly the rise in olive oil consumption to the point where Aus$ 160million oils and related products are imported was recognised as an opportunity. These two factors were then coupled to the suitability of southern Australia for cultivation especially for industrial scale plantations, the rise in the economy and Australian horticulture and agricultural expertise, as exemplified by the international success of the Australian wine industry. Sustained growth will depend on advances in efficiency and market development in an environment of globalisation in which Australia will produce about 1 % only of world olive products. Limited expertise in sensory analysis is being overcome through international linkages and training programs but such activities need to continue to be advanced, as does education of the Australian community which presently consumes lower grade products than the high quality products that are anticipated will be the primary outputs of this 'new industry'.