LIKE the ancient Egyptians, John Olliff of Freshwater Garlic Ltd, fervently believes that garlic has given him the strength and endurance to run a lucrative enterprise.
Freshwater, nearby Geelong, has the right kind of soil and climate to produce Italian Late garlic, part of the artichoke group; with its soft neck and non-bolting aspect; minus the scapes or curly shoots which appear as tightly closed flower buds.
Most supermarket goers would be unaware of the many different groups within the garlic family, having many profiles, according to taste and how they are grown.
John olliff has spent 14 years developing and improving these cultivars, not too dissimilar to the Italian white variety.
He is appassionato about garlic and as chairman of the Australian Garlic Industry Association (AGIA), wants to see more varieties introduced to offer consumers choice and taste sensation.
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Freshwater’s owner has had many discussions with many of the bigger supermarkets and begged to differ on the way they ran their businesses.
“They opt for a more streamlined approach, with fewer expenses in the supply channel as possible.
"But varieties are available, via the AGIA, and are sold at local or regional markets,” said John.
“We have limited resources, and rely on membership fees, with the capacity to raise additional revenue at every opportunity, such as the Garlic Industry Awards which we host and run, while we highlight the varieties, qualities and the differences, and I think we do well.
“The Garlic Institute came out of the Meeniyan Garlic Festival, which has become a major regional event.
"The next one will be in February 2024.
“The AGIA helps with resourcing of the Institute and we also run a competition for growers to enter, under the garlic groups they represent.
"Our judges are Penny Woodward, a prolific writer on garlic and herbs; Simon Toohey a celebrity chef; and Trevor Gray, a prolific grower of over forty different cultivars. "We hope to Increase awareness through TV cooking programs to showcase our different cultivars, and to introduce a new breed of growers who are diversifying their product.”
John started growing garlic for family and friends and did not know when to stop.
After locating the right wholesale markets, everything began to evolve, despite the lack of a clear strategy.
Freshwater’s garlic farm became organically certified and is 100 % Australian grown, part of the reason their garlic can be stored for up to eight months after harvest.
John began his career in sports aviation, later working in a family business and travelling widely overseas but he grew the ‘expertise’ in crops, considering it a learning experience.
“When we did a mistake it was not problematic for us, as the process became scalable," John said.
"If you can grow one, you can grow ten, as long as you have ten times the input.”
Garlic is hailed as a wonder herb and eating it regularly is said to bring you health benefits.
The allicin found in garlic has antibacterial properties and may even strengthen your immunity.
The Egyptians used it to gain strength and ward off infections while the Greeks chomped on it before they competed in races.
The Russians used it to fight gangrene in the Great War and the British encouraged citizens to grow garlic when medicines were in short supply during WWII.
Studies have revealed it can reduce the risk of certain cancers, lower cholesterol and blood pressure, and even prevent Alzheimer’s.
Freshwater Garlic has a thriving online business, selling freeze dried garlic year-round, as well as from their farmgate and other markets.
John Olliff suggests using freeze dried garlic in place of fresh garlic, for a full delicious garlic flavour without the hardness or bitterness of conventional dried garlic.
“Our current strategy is to increase the knowledge and availability of garlic at the local, regional, and national level.
'They are only micro steps but for a voluntary organisation that’s the best we can do for a while.
'With my own farm, I took a position, that there was such a sufficiency of garlic in the market, that my best objective was to grow as much as possible within the parameters I’ve got.
'We lease the land but we are a volume grower.
'I do exactly what I want to do and it keeps the wolf from the door.
'We’ve been very fortunate.”
