Research conducted as part of the TasAgFuture project shows the Tasmanian agrifood industry is adopting innovation and embracing change within the sector.
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Dr Rajendra Adhikari has analysed around 40 per cent of in-depth interviews with 100 Tasmanian growers, producers and food and beverage manufacturers so far.
Early results indicate that while Tasmanian producers might not call themselves innovators, they are using innovative practices in growing, processing and marketing their produce.
“I found that a large proportion of these [producers] are highly innovative in their mindset and practices,” Dr Adhikari said.
“Innovation is not just a matter of new industries and not just about new products, but also in the processes, marketing and ways of production.”
Innovative practice also extends to how producers communicate with consumers and what they do with that feedback, as well as the networks they foster in Tasmania, nationally and internationally.
Dr Adhikari said innovations he had come across during his research were developing new or premium products, such as value adding cherry waste and new apple varieties; process development, like irrigation practices or pest management; and markets, for example moving to a new production site to take advantage of cultural festivals.
“At the time when innovation is at the forefront of government policy, having a change oriented and innovative agrifood community is a big advantage,” he said.
The final project report will be published in early 2019.