28 November 2024
TasFarmers CEO, Nathan Calman highlighted the industry's main concern for producers is the critical harvesting period for high-value fresh produce between December and February each year.
"This period is a short, seasonal harvest window where fresh produce, like salmon, cherries, and other fruit and produce, must be transported quickly to market to maintain quality and achieve the best possible returns," Mr Calman said.
However, the transportation of fresh freight during this peak season will face significant challenges due to the delayed arrival of the new Spirit of Tasmania vessel and urgent maintenance on one of the privately operated vessels crossing Bass Strait.
Mr Calman said, "To mitigate these issues the industry is taking a collaborative approach, so we're calling on several different controls to be put in place to ensure the state's primary producers aren't impacted trying to get produce to market on the mainland.
"Extra sailings by the TT line are critical in this strategy, but the most important component is the need for the three shipping lines to work together, and that they're enabled by freight forwarders responsible for booking onto each vessel.
Mr Calman also encouraged industry members to release unused bookings promptly so they can be reallocated to others in need.
"Communication and collaboration are the keys to making this approach a success. So, we're urging producers to plan and communicate effectively with freight forwarders to optimise shipping capacity.
"The industry is taking a team Tasmania approach working on a long-term strategy to align Tasmania's agricultural vision to grow the value of farm gate produce to $10 billion by 2050.
"The challenge for everybody will be efficiently utilising capacity, so the supply chain has a role to play in working together.
"In turn, there needs to be a corresponding strategy from the state government to ensure producer can reach its market as quickly as possible to reward the producers who are investing in that vision", Mr Calman said.