Innovation Voucher Program

The Hon. K.J. MAHER (14:37): Thank you, Mr President. My question is to the Minister for Science and Information Economy. Will the minister provide an update on the latest industry grant under the innovation voucher scheme?

The Hon. G.E. GAGO (Minister for Employment, Higher Education and Skills, Minister for Science and Information Economy, Minister for the Status of Women, Minister for Business Services and Consumers) (14:37): I thank the honourable member for his important question. Indeed, the innovation vouchers grant program is a strong example of what can be achieved through a collaborative approach, bringing industry and business together with research for projects that support the state's key priorities.

The program is a joint initiative of the DFEEST and the Department for Manufacturing, Innovation, Trade, Resources and Energy (DMITRE). I am very pleased to say that the local business Ferguson Australia has been awarded a $20,000 grant by this government to assist to develop innovative food products from lobster waste. The project aims to help grow South Australia's excellent lobster industry, and we see Ferguson Australia working with Flinders University. I also understand that SARDI is also providing some support as well.

The intention of this project is to develop innovations in lobster processing using waste materials from the lobster, such as the head, the shell and the organs of the lobster, which end up as waste from processing. It is research that could have an enormous impact on the lobster industry. The reduction in waste and management costs will also improve environmental sustainability and potentially growth in revenue and profitability.

This is a significant industry for South Australia. The Australian southern rock lobster fishery is one of the state's most important and valuable export industries. It exports about 1,500 tonnes of product in an industry worth $200 million a year. Ferguson Australia hopes, with its collaboration with Flinders University, to look into three new prototypes for export using this processed waste from the lobster, including a homogenised lobster oil product, a flavoured stock based on a protein powder, and what is known as a bioavailable extract as a demonstration of future pharmaceutical product potential.

In fact, all three innovations have enormous potential and demonstrate the value-add that we can get from our existing industries with the right partnerships and some targeted government assistance. They will also have a higher retail value and a longer shelf life to reach potentially wider export markets, and that is an important consideration for our export products.

This Innovation voucher grant will also allow Flinders to undertake research to develop a proof-of-concept process to produce functional food ingredients from food grade lobster products. Work will be done by our world-class SARDI to develop prototype food products for potential marketing. This shows that the Innovation Voucher Program is a great mechanism to encourage research, expertise and collaboration to strengthen the innovation and competitiveness of our state's small and medium enterprises. By providing the mechanism for local businesses and researchers to work together, we facilitate them to solve problems or to create new products that they could not have done on their own. Of course, that helps them reach new markets.

We see collaboration throughout this program from the individual business and researchers involved to the joint responsibility by two government departments. It is work that strongly aligns with our state government's strategic priorities of premium food and wine from a clean environment and growing advanced manufacturing, and of course realising the effects of the mining boom. It is certainly a real win-win, and I congratulate Andrew Ferguson on receiving that grant support.