Tasmania's appetite for fermented foods and beverages has grown to the point that the state is being considered as the logical location for a Centre of Excellence for Fermentation.
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Northern Tasmania Development Corporation pitched the centre to both parties ahead of the May 18 federal election, seeking $10 million funding over three years.
The corporation's priority document said a Centre of Excellence for Fermentation would be "an incubator facility including shared equipment, training, food precinct and visitor engagement".
"The centre will stimulate the growth of the Tasmanian fermentation industry and associated compatible businesses," the document said.
Run by FermenTasmania, the proposed centre would be located at Legana and operational by 2022.
It is expected to cost $16 million, with $3 million for fit-out and equipment promised under major capital funding, $2.5 million in ancillary works by West Tamar Council and donated land valued at about $500,000.
The final $10 million has been sought from the federal government.
FermenTasmania hosted Fermenting Tasmania's Future at University of Tasmania's Sandy Bay campus earlier this week.
Matthew Evans, of Gourmet Farmer and Fat Pig Farm, Adam James from Rough Rice, Two Metre Tall's Ashley Huntington and Nick Haddow from Bruny Island Cheese and Beer companies spoke about how they use fermentation at the event.
FermenTasmania chief executive Pip Dawson said there was a "really strong crowd", with many in the audience already using fermentation to make breads, cheese, cider, beer or kim chi.
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Ms Dawson said a Centre of Excellence for Fermentation would build on Tasmania's strong reputation for wine and whisky, but would also allow producers to partner with organisations internationally and increase investment in the state.
"We have a reputation for great products, but this takes us into value adding, with people thinking about what else they can do in fermenting to sell here and overseas," she said.
One of the biggest outlays when establishing a business using fermentation is buying equipment and a shared facility, like the proposed centre, would allow producers to research, test and scale up their offering before going out alone.
University of Tasmania's University College has added Applied Science (Fermentation) to its courses in collaboration with FermenTasmania, with the upcoming Fresh Hop Beer Festival also partnering with the organisation to offer practical sessions with an international expert.
Johanna Baker-Dowdell
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
