Traditionally, the Australian agricultural industry has been heavily dependent on women’s off-farm work, much of which went unrecognised, despite their significant contributions to the farm economy.
The latest research shows women make up close to 30 per cent of the workforce in the Australian agricultural industry – a positive sign the sector is evolving to embrace more female participation than ever before.
Better still, women are increasingly involved in key decision-making roles – and their stories are being told through important initiatives such as The Invisible Farmer Project – the largest ever study of Australian women on the land.
While the government has been called on to initiate structural changes to prioritise women’s involvement at all levels, at Aquna Sustainable Murray Cod, we’re proactively providing opportunities for women to join our team.
“We’re proud our dedicated team represents an almost even gender balance of talented men and women, who are committed to producing premium cod for domestic and export markets,” says Mat Ryan, Aquna managing director.
In this article, we celebrate the contribution of three women, who are playing a pivotal role in the success of the business as an innovative, global brand.
Lizzie Moore – Operations manager
Lizzie Moore joined the award-winning Aquna team in July 2018, having previously worked at Baiada Poultry. Her attention to detail and ability to solve problems in the fast-paced environment is already making a lasting impression.
The animal science graduate is enjoying working outdoors on the water in Griffith, where she is contributing to the growth of the aquaculture business, in her leadership role as part of the “easy-going” team.
Vicki Gough – Team leader
Vicki Gough started working with Aquna in October 2018, moving from the retail sector to a new career in aquaculture, where she has easily transitioned her strong organisational skills and ability to lead a team.
Responsible for feeding the fish and keeping the workplace tidy, Vicki loves the variety of the role. Currently, she is learning how to conduct health checks on the fish, under the microscope, as the capacity of her role continues to grow.
Rachael Allen – Operations manager
Rachael Allen studied animal science at university, working in the intensive livestock industry before being recruited at Aquna. Now, she is keen to build a career in aquaculture, after identifying there is room to grow at Aquna.
For Rachael, the environment provides the opportunity to learn something new every day, alongside a team she describes as “fun and easy going”. Her aim is to get more involved in operations and planning down the track.
According to Mat the almost even gender split across the Aquna business wasn’t a specific business strategy, rather it was just something that happened organically. But he’s pretty happy it did.
“Everyone in the business brings a particular skillset that seems to compliment what others have to offer. The girls have a real nurturing nature with the fish and have a fantastic eye for detail.”
“We’re pretty proud to be an agriculture business without a gender gap, Mat concluded.”
With reports of more than a million fish dying along a 40-kilometre stretch of the Darling River in far north west New South Wales, Aquna Sustainable Murray Cod (Aquna) has joined forces with the community to try and prevent further deaths.
What
Lack of oxygen, for various reasons including severely low water flow, algal blooms and sudden drops in temperature, have all contributed to the shocking fish kill events seen in northern New South Wales in recent weeks.
It is reported that native species including bony bream, Murray cod and perch are among those worst affected.
Aquna has donated two aerators to try and limit the damage and help keep remaining fish alive. The aerators have been installed on separate properties near the town of Menindee to force oxygen into the sick river and assist with preventing further fish deaths.
How
Aquna has joined forces with OzFish and the local community on the aerator project.
Once delivered to the riverbank, it was all hands and cranes on deck to install the aerators. A tricky process involving everything from wiring and plumbing, to rigging and securing the units into the river – were all overcome in a matter of hours and much needed oxygen is now pumping into the water at both locations.
OzFish Founder and CEO, Craig Copeland said, it’s a great feeling when passionate locals see a problem in their community, rally together and take positive action. Everyone should be very proud of their efforts.
Why
At Aquna, we are devastated by the recent fish kill events and we are keen to do everything we can to assist.
According to Managing Director, Mat Ryan, in addition to the 210,000 Murray cod fingerlings that we released into the Murray-Darling Basin in January, we felt that donating the aerators was another way we could help.
“This week, I’m traveling to Menindee with fellow director Roger Commins to see the aerators in action, and if there is any way that Aquna can assist further.
If the community would like to assist with the project they can do so by donating here.
Aquna Sustainable Murray Cod (Aquna) is set to release more than 200,000 native fingerlings into the Murray-Darling Basin in January 2019.
For hatchery manager, Ian Charles, Aquna’s restocking program represents the core of who we are as a business.
“Our aim is to have a positive impact on peoples plates as well as the environment, and with wild Murray cod currently listed as a vulnerable species, we believe our fingerling release program is having an extremely positive impact on the environment.”
Currently there is a commercial fishing ban on wild Murray cod due to over-fishing in the late 1800s early 1930s. Explorers and early settlers were astounded by the abundance, size and delicacy of Murray cod and relied on the fish as a source of fresh food. From the 1860s, a large inland commercial fishery developed, based mainly on the Murray and Murrumbidgee rivers.
Protection of wild Murray cod stocks through commercial fishing regulations was introduced in New South Wales and Victoria in the 1990s.
Targeted restocking of Murray cod fingerlings has proven effective in addressing declining numbers. As one of only five businesses accredited by the NSW DPI Hatchery Quality Assurance Program, Aquna is in a unique position to contribute.
“Our Silverwater hatchery has been involved in public water restocking for more than 10 years and we estimate that over the years we have released in excess of 1 million Murray cod fingerlings into the river system, Ian said”
Aquna partners with the Victorian Fisheries Authority on the public water restocking. We breed and raise the Murray cod fingerlings at our hatchery, which are then released into the Murray-Darling Basin.
This year the Murray cod fingerlings are being released in numerous impoundments in Victoria as well as in the upper Murray and Riverina areas of New South Wales.
In addition to the government restocking partnership, Aquna supports several angling groups to assist them with restocking their fishing area.
Aquna has earned a worldwide reputation as a supplier of safe, high quality Murray cod, produced using environmentally sustainable practices – through all stages of production to plate and beyond. Life tastes better with our Murray cod.
More information on the history of Murray cod is available here.
Farmed Murray cod has been listed as a ‘better choice’ in the updated Sustainable Seafood Guide – marking a significant win for Aqua Sustainable Murray Cod.
Australia’s Sustainable Seafood Guide (SSG) is an independent tool for choosing seafood wisely. The latest guide, which was released last week, is Australia’s resource for consumers seeking to make responsible seafood choices. The guide was developed in response to growing public concern about overfishing, farming practices and their impact on our oceans and wildlife.
“As Australia’s largest Murray cod producer, we’re delighted to see the species marked as a ‘better choice’ for consumers. We’ve been working hard with publishers Australian Marine Conservation Society over the last six months to ensure this important change was made to the guide.”
Assessments are conducted on the major species of seafood caught and farmed in Australia, which results in an overall ranking of either: Green ‘better choice’, Amber ‘eat less’, or Red ‘say no’.
“Sustainability is at the core of everything we do at Aquna, so having the Green ‘better choice’ endorsement is a natural progression, Mathew added.”
“We produce the highest quality Murray cod, using industry-leading sustainable practices. Our land-based production model uses the same irrigation water twice – once through our fish ponds, then for crop irrigation or pastures on farms.”
We have a low eco-footprint as we’re effectively ‘borrowing’ water, which is ultimately used for irrigation. As far as we’re aware, Aquna is the only pond-based aquaculture business in the world using a 100 per cent recycling system, he concluded.”
Further information on the SSC is available at here.
At Aquna Sustainable Murray Cod, our goal has been to improve on what nature has provided us. Guided by this ambition, we have created a luxury aquaculture product with key features that distinguish our fish from wild Murray cod.
Better taste
Our innovative farming system has improved the flavour of our Murray cod. Delicate and mild, Aquna Sustainable Murray Cod doesn’t have the earthy flavour often associated with the wild freshwater fish. Our cod is grown off the pond floor.
Produced in open ponds, in their native water, our Murray cod has a reputation for being the best on the market and is consistently on the menu at some of Australia’s top restaurants. We are currently exploring opportunities in export markets, including Japan.
Better quality
As a vertically-integrated producer of Murray cod, we can track the product through all stages of production, processing and distribution. This means we can guarantee the size and quality of the product – an all-important plus for our local and global customers.
Better for the environment
Aquna is helping to improve on nature with our environmental commitment to boosting wild stocks of Murray cod, considered to be endangered. Through innovation, we have secured a constant supply of fingerlings for our business, which has allowed us to return 500,000 native Murray cod fingerlings to their native waterways.
Our dedication to continuous improvement has been recognised with the following award wins:
Excellence in Business – 2018 Griffith Outstanding Business Awards
Excellence in Innovation – 2018 Griffith Outstanding Business Awards
Excellence in Business – 2018 Murray-Riverina Regional Business Awards
Excellence in Innovation – 2018 Murray-Riverina Regional Business Awards
Regional Business of the Year – 2018 Murray-Riverina Regional Business Awards
We will be representing Griffith at the New South Wales Business Chamber Awards on 23 November.
Packed full of vitamins and minerals, Aquna Sustainable Murray Cod is bursting with health benefits. A low-energy source of protein (26g protein in one 150g serve), the versatile white-fleshed fish is best known for being a good source of omega-3 fatty acids.
Omega-3 fatty acids are polyunsaturated fats – a type of fat our bodies can’t produce. That is why it is important we get these essential fats from our diet. There is compelling evidence consuming a diet containing omega-3 fatty acids will have the following impacts:
Better heart health
Omega 3 fatty acids thin the blood and assist in controlling elevated blood pressure.
Lower triglyceride levels
Omega 3 fatty acids support the prevention of cardiovascular disease.
Decreased risk of some cancers
Increased consumption of omega-3 is associated with decreased risk of some cancers, including colorectal and renal cancer.
Further, some evidence suggests omega-3 fatty acids can assist in preventing cognitive decline associated with ageing, and can help in delivering mental health benefits.
For award-winning chef, Luke Piccolo, consistency and quality will make or break his decision to include a product on the menu at Limone Dining. Knowing he can reliably source premium Aquna Sustainable Murray Cod, week in week out, is a big deal for him.
This is one of the many reasons farmed Murray cod is a staple at his popular Griffith-based restaurant. But it is only part of the story.
Like most chefs and home cooking enthusiasts, Luke consciously chooses ingredients based on a range of factors. Describing the white-fleshed fish as “brilliant”, Murray cod is a highlight for him because it features a rare combination of attributes.
“Aquna Sustainable Murray Cod is interesting to me because it has a cool balance between being nice and fleshy, and delicate and moist,” he says.
Importantly, Murray cod will retain its firm texture, no matter how it’s cooked – pan-seared, baked, battered, steamed, grilled. While the product’s versatility is a major drawcard, Luke believes the fish’s flavour makes it irresistible to chefs and home cooks around the world.
“Aquna Sustainable Murray Cod has a lot of flavour, without a muddy taste or being over fishy – it’s a beautiful freshwater fish, there is an elegance to it,” he says.
“We are fortunate at Limone Dining in that we have the time to explain our menu to our customers,” says Luke. “When they ask us about Aquna Sustainable Murray Cod, we find they are impressed that the fish are produced in an environmentally-friendly way.”
Keen to put Aquna Sustainable Murray Cod on your menu? Get in touch.
More than 550 kilometres from the nearest ocean, pioneering producers in Australia’s Riverina region established an aquaculture industry, from scratch.
This is Aquna Sustainable Murray Cod.
Launched in July 2018, Aquna Sustainable Murray Cod is the new brand identity for Murray Cod Australia (MCA). It is an exciting evolution that better positions the thriving aquaculture business as the producer of premium Murray cod, in local and global markets.
“Our new name, colour palette and logo combine to tell our story in a way that communicates our connection and respect of the land and represents our innovative approach to producing a sustainable fish product,” says Ross Anderson, executive chairman.
Our name, is derived from the word “Akuna” – an Australian aboriginal word meaning “the way forward” and “flowing water”. We have used the letter ‘q’, as it provides synergy with Aquaculture and represents our dedication to innovation.
Central to the branding is Aquna Sustainable Murray Cod’s ‘system’, as reflected in the logo. Our team has created a better fish with an Australian-made system, custom-designed to mimic cod’s natural environment, and provide the fish with excellent growing conditions.
“Our Murray cod is grown in open ponds, in their native water, using industry-leading, sustainable practices,” says Mat Ryan, managing director. “Our purpose-built systems allow us to grow tastier fish, without the earthy taste associated with wild freshwater fish.”
With no wild catch of Murray cod for commercial sale, Aquna Sustainable Murray Cod has reinvigorated Australia’s iconic fish as a luxurious ingredient for discerning chefs – the mild flavour and firm texture is perfect in both Western and Asian-style recipes.
For award-winning chef and restaurant owner, Luke Piccolo, putting Aquna Sustainable Murry Cod on the menu, has sparked positive conversations with customers about the great-tasting fish, its history, and the importance of choosing eco-friendly produce.
“Our customers love seeing Murray cod on the menu. They are interested in knowing more about the producers’ story – it really adds to the dining experience for them,” he says.
The new chapter for Aquna Sustainable Murray Cod is about articulating just that: integrity – through all stages of production to plate. Life tastes better with our Murray cod.
At Aquna Sustainable Murray Cod, we’re proud to be a business based in Griffith, in regional Australia. Award-winning chef and restaurant owner, Luke Piccolo, shares our connection with the Riverina region, which is why we’re thrilled to have him on board as our ambassador.
A Griffith local with Italian heritage, Luke grew up surrounded by food and culture. He has fond memories of learning to cook with his Nonna, an experience which gave him an appetite to pursue a career as a chef – firstly at his parent’s café in town, then in Sydney.
Working at top restaurants in Sydney, including acclaimed Pendolino at the Strand Arcade and Pilu at Freshwater, Luke was presented with opportunities to enter competitions. In 2013, he won the Council of Italian Restaurants Australia (CIRA) Young Talent Award.
Now, Luke is the owner of Limone Dining – a fine-dining restaurant on the main street in Griffith. His philosophy as a chef – use what’s available to you – extends from the kitchen to the building itself, which has been thought-fully developed using recycled and reclaimed materials.
A delicious protein alternative, Murray cod is a great addition to your family meal repertoire. Mild in taste and firm in texture, cod is versatile and easy to cook. Plus, it’s packed with a wonderful and wide range of vitamins and minerals.
Murray cod is quick and easy to cook. It can be fried, steamed, poached and grilled – making it an incredibly versatile food source that can be used in a variety of cooking styles.
A terrific red-meat alternative (26g protein in one 150g serve), Murray cod is a low-energy protein source that is packed full of vitamins and minerals, which provide many health benefits.
One of the most documented and researched benefit of enjoying Murray cod is its omega-3 and omega-6 fatty acid content. There is compelling evidence that consuming a diet containing omega-3 fatty acids can have the following positive impacts:
Cardiovascular health
It thins the blood and assists in controlling elevated blood pressure.
Lower triglyceride levels
It assists in preventing cardiovascular disease.
Decreased risk of some cancers
It is associated with decreasing the risk of colorectal and renal cancer.
Other benefits of omega-3 fatty acids include the possible prevention of cognitive decline associated with ageing, and its positive effect on mood and mental wellbeing.
“A delicious protein alternative, Murray cod is a great addition to your family meal repertoire. Mild in taste and firm in texture, cod is versatile and easy to cook. Plus, it’s packed with a wonderful and wide range of vitamins and minerals.” Hannah Every-Hall, dietitian and Olympian
