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Ferguson Australia

Flyer - SA Food Centre: Helping grow Ferguson Australia (pdf, 172kb)

Quality gourmet seafood fresh to market

Ferguson AustraliaLeading South Australian business Ferguson Australia saw a gap in the niche seafood market in the late 1990s – and has now grown to be one of Australia’s most innovate producers of gourmet lobster products.

For more than 45 years, three generations of the Ferguson family have proudly fished in the Southern ocean for the magnificent Southern Rock Lobster and operated in the seafood industry.

Debra and Andrew Ferguson are now leading the charge, having evolved from a principally fishing enterprise to a strong value added export business, delivering a range of prestige gourmet rock lobster products, seafood range and oils.

By accessing the expertise on offer at the South Australian Food Centre, the business has been able to access new markets and expand its product range.

Throughout this growth phase, Ferguson Australia has worked with the SA Food Centre, through Industry Development Officer (IDO) Linda Kwok and others. The IDO’s identify and prioritise business needs and then refer their clients to a broad range of industry specialists including food technologists, food processing engineers, food safety specialists and a range of government services.

“Linda has been invaluable in her knowledge, contacts and professionalism. She has exceptional patience and focus, and for us this has been pivotal in our growth and setting up the structures necessary to grow as quickly as we have,” Debra said.

“The SA Food Centre is also a very good source for advice, bouncing ideas around, and helping us to make plans to move forward,” she said.

“We knew that to grow, we needed to look at our business, undertake market research, better understand the market perception of customers towards lobster, plus develop a service and product with a gap in
the market.”

The business uses the expertise of the SA Food Centre to assist with packaging for export, extending product shelf life and developing new products.

“Our team consider this resource an invaluable part of the food industry and with this expertise, we intend to utilise it regularly,” Debra said.

“Packaging is always an issue for us particularly with seafood and as an Australian exporter where distance relates to shelf life. While we are proactive in our direction, we also try to meet global food market trends and demands and this includes packaging.

In addition to business management support, Ferguson Australia taps into the technical support available from the SA Food Centre to assist with packaging for export, extending product shelf life and developing new products.

“We are now involved on a project with the SA Food Centre in extending the shelf life of a product that is delivering excellent results.”

Debra said the business has started working with the food technologists, seeking advice on how to better value add their products.

 “Our biggest challenge has always been on improving our packaging and shelf life, particularly for export markets, and the food technologists have been of great assistance,” she said.

Ferguson Australia is currently working on new flavouring products, such as lobster oil and lobster macadamia nuts – which value add from the basic lobster product.

“It is about developing the brand, and thinking outside the square about the opportunities available,” she said.

“While it is early days, we are thrilled with the expertise and resources the SA Food Centre team has committed towards these projects.”

For more information visit www.fergusonaustralia.com