SEAFOOD INDUSTRY

The Hon. G.A. KANDELAARS (14:41): I seek leave to make a brief explanation before asking the Minister for Agriculture, Food and Fisheries a question about seafood.

Leave granted.

The Hon. G.A. KANDELAARS: Our seafood sector is a significant one for the state's economy and this strength builds on a basis of applied research. Ensuring South Australian seafood meets consumer requirements and is able to access premium markets is important for our continued success and future growth. Can the minister advise how recent research is assisting the pipi industry to improve access to premium food markets?

The Hon. G.E. GAGO (Minister for Agriculture, Food and Fisheries, Minister for Forests, Minister for Regional Development, Minister for the Status of Women, Minister for State/Local Government Relations) (14:41): I thank the honourable member for his very insightful question, and I know that he has a great interest in our fabulous seafood. Pipis, which are also known locally as Goolwa cockles, are a shellfish which has multiple uses: as bait for commercial and recreational fishers and as an integral part of many traditional cuisines, particularly Pacific island.

Our seafood industry is a significant one. In 2011-12 the Food ScoreCard showed that $383 million in farm gate value resulted in overseas exports of $272 million and a net interstate trade of $109 million. It is very pleasing that SARDI and the South Australian pipi industry have taken the opportunity to find a solution to one of the limitations of this mollusc in the marketplace, and that is around extending the shelf life of the product. Members will well understand that pipis do not have a very long shelf life. I understand it is around about five or six days, so you have to eat them basically as soon as you collect them.

To help improve its market access, the South Australian pipi industry, with funding assistance from the state government's Innovation Voucher Program, contracted SARDI to investigate new packaging options to extend this limited shelf life. The industry and SARDI also recognise the importance of making it an easy choice for a consumer to select pipis from a wide range of seafood available. In this regard, understanding consumer needs and also the barriers to using a product is a very important part of reaching a market.

SARDI's seafood technology team developed and tested six new pipi packaging formats, which were designed both to maintain pipi quality and to meet consumer demand, far more conveniently packaged, and obviously we have focused on premium local seafood. The basic requirement was a sealed package to contain leakage and to increase shelf life. Packaging options included modified atmosphere packaging, blast freezing and blanching. The new packaging formats were also tested for product integrity from a food safety and product eating quality perspective.

Importantly, tests also include comparisons of consumer preferences between fresh and frozen pipis. The frozen and fresh products gained equal consumer acceptance scores, which I was a bit surprised about. Being able to freeze pipis without losing consumer appeal obviously provides a product that keeps longer than fresh seafood and consequently provides a wider range of domestic and export market opportunities. For busy households, it is great to have frozen products there ready at hand.

This is obviously very exciting as it opens up a range of new markets. The industry is now exploring ways to implement the new packaging formats and to maximise the benefits from research outcomes. The pipi industry believes the new packaging will also help reduce waste in the fishery and increase the sustainability of harvests. The South Australian government has recognised the opportunity to build on a significant strength by focusing our efforts in the premium food from a clean environment priority. It is very gratifying to see the industry work with our scientists to make the best use of premium product which is grown in pristine waters. It is an important opportunity for the pipi industry and supports the South Australian manufacturing strategy as well as the premium food and wine from a clean environment strategy.

I also advise the chamber that recent scientific advice on the health of the resource has affirmed that the pipi industry has turned the corner. Again, it is further good news. That is, of course, due to good fisheries management. It is found that it is sustainable and has a bright future. The pipi industry is part of the Lakes and Coorong fishery which is one of the only two South Australian fisheries to obtain independent sustainability accreditation from the Marine Stewardship Council (MSC). This highly sought after accreditation from this international not-for-profit organisation of marine fisheries and related habitats means that the fishery meets the MSC environment standard for sustainable fishing which has quite a lot of kudos in the fishing industry. Once certified, fisheries can use that distinctive MSC ecolabel to gain economic advantages to the marketplace. Through certification and ecolabelling, the MSC accreditation works to promote and encourage better management of our world fisheries. It is a great accolade.

It is good news that not only have there been some new advances in extending markets for pipis through packaging improvements but also the latest reports show that our pipi industry has been well maintained and has a reasonably bright future.