Stillwater’s Kim Seagram and microbiologist Tom Lewis believe Northern Tasmania would be uniquely placed to establish such a centre, which would combine product development with research, skills and training, and tourism. 

Products would range from wine to beer, cider, spirits, sourdough, dairy and pickled vegetables. 

Ms Seagram said although some countries had fermentation facilities, there was no comprehensive facility such as the one proposed anywhere in the world. 

Ms Seagram said the idea had stemmed from a BOFA innovation session, and had been well received by Tasmanian producers. 

“We have an incredible cohort of fermenters driving because they actually see the opportunity for  this to really grow massively,” she said. 

Ms Seagram said a fermentation centre would enable Tasmania to extract maximum value from products before exporting them. 

She said Tasmania was already internationally competitive in wine, beer and spirit markets, and was starting to “come into our own” in sourdough production.

“We have honestly some of the best dairy in the world, and we should really be focusing on making fabulous dairy products,” Mr Seagram said. 

“We have Asian neighbours at our doorstep, and they eat pickles for breakfast lunch and dinner, and we have a lot of produce that is classified as seconds. 

“Why aren’t we turning (vegetable seconds) into a fabulous, value added product?”

Dr Lewis and Ms Seagram have established Fermentasmania – Ms Seagram as chairwoman, Dr Lewis as executive director –  and have brought former Tasmanian Farmers and Graziers Association chief executive Jan Davis into the fold as secretary. 

Ms Seagram said the not-for-profit group would now focus on creating a business case for the centre, which they hoped would be completed by the end of this year. 

“It would be nice to be breaking ground next year,” she said.