Food Credentials Program

Mr GEE (Napier) (14:57): My question is to the Minister for Agriculture, Food and Fisheries. Minister, how is the state government assisting food and beverage producers?

The Hon. L.W.K. BIGNELL (Mawson—Minister for Agriculture, Food and Fisheries, Minister for Forests, Minister for Tourism, Minister for Recreation and Sport, Minister for Racing) (14:57): I thank the member for Napier for the question and thank him for his great commitment to the food industry in South Australia—a very good cook, and someone who really values the great food that we have here in South Australia.

One of our priorities as a government is premium food and wine produced in our clean environment and exported to the world. While we know we have one of the cleanest places on earth, and some of the best practices on earth in terms of growing and producing food and turning it into value-added food produce, the rest of the world want some umpires' verdicts and certificates to make sure that they can line that up with other things produced around the world.

What we have done is we have committed to supporting a food and wine credentials grant program, which supports businesses seeking third-party certification in a range of areas, including sustainability, quality assurance and environmental standards. I was really pleased this week to see that Ferguson Australia has been accredited for seven wild-caught species. They are the first in the world to be Friend of the Sea accredited for King George whiting, garfish, flathead, giant crab, ocean jacket and gummy shark (which is flake). They also have the first shark fishery in the world to ever be accredited.

They are the first in Australia to get Friend of the Sea for their Southern Rock Lobster. Ferguson Australia put that up on social media and thanked PIRSA, Primary Industries and Regions South Australia for the work they have done because it is one of this government's initiatives to put money in to help food producers around the state get these third-party certifications, and a $13,500 grant to Ferguson Australia helped them get that. So that is terrific news.

We have conducted three funding rounds so far. The first round was offered in 2015 to the seafood sector; seven grants, totalling $183,200 were made to South Australian wild catch fisheries and aquaculture operations. Round 2 of the grant program was offered more broadly to the food and beverage sector, with nine grants, totalling $103,758, awarded to projects in the wine, livestock, seafood and food manufacturing sectors for organic, environmental quality assurance and food safety certifications. Round 3 of the grant program resulted in six grants, totalling $23,195, being awarded to businesses to gain certification of their organic and non-GM status. These companies will then be able to place their products into specific markets, where their organic and non-GM status is valued.

In the latest round, nine South Australian food and wine businesses will share in more than $86,000 in state government grants. The following businesses will receive up to $25,000 each to attain third-party certification: Tscharke Wines, which is seeking organic and biodynamic certification for their winery operations; Wirra Wirra Vineyards; Clean Seas Tuna; Dowie Doole; Kitchenhand; The Fresh Fish Place; Growers Wine Group; feather and PECK, for Egg Standards of Australia food safety accreditation for their pastured free-range eggs; and the Southern Fishermen's' Association, to assist the fishery finalise their reassessment for the Marine Stewardship Council recertification.

This program has helped South Australian businesses achieve independent verification of their high production standards and to grow exports in national and international markets. As a government, we will continue to work side by side with the food industry in South Australia.