However, this commitment is only half of what Northern Tasmania Development Corporation sought when it outlined the proposal for the centre, which would be operated by FermenTasmania at Legana by 2022.

Where would the additional $5 million FermenTasmania needs to establish this centre come from?

For Tasmania to truly be known as the place to come to learn all there is to know about fermentation, we need not only a world-class central hub, but also collaboration from the state's educational institutions, businesses and tourism operators.

A collaborative approach, which FermenTasmania outlined in its winning pitch for a Food Innovation Australia Limited cluster program grant, would enable enthusiastic home-based fementers to grow and test their products in a 'sand pit' situation, but also within the marketplace with the support and networks that are often lacking at the start-up point.

Tasmania is already know for its high-quality fermented produce by way of wine, beer, cider, dairy, but there are opportunities to value add to other products for sale here and by export.

Indeed, FermenTasmania chairwoman Kim Seagram mentioned Tasmania's alcoholic drinks, sourdough and dairy three years ago when the idea for a Centre of Excellence for Fermentation was floated.

"We should really be focusing on making fabulous dairy products," she said at the time.

"We have a lot of produce that is classified as seconds. Why aren't we turning [vegetable seconds] into a fabulous, value added product?"

This question has been asked by many Tasmanian producers and waste-fighting citizens. Fermentation provides a solution, but also a reason to visit the state.

We just need the coordinated funding approach to bring the idea to fruition.