BAROSSA TRUST MARK
Application Form 2017
Submit completed applications in electronic form by Friday 21 April 2017 to:
Jess Greatwich
Executive Officer, Barossa Trust Mark
[email protected]
Application fee
A non-refundable application fee of $50 + GST per applicant applies. An invoice will
be issued on receipt of the application. Payment can be made by cheque mailed to:
Barossa Trust Mark
PO Box 420
Tanunda SA 5352
Or by direct deposit to: BSB 015-726 A/C 3884 94114
Assistance with the application
Barossa Food
[email protected]
0439 340 381
Barossa Grape & Wine Association
[email protected]
0409 545 995
Tourism Barossa
[email protected]
8563 0662
Barossa Trust Mark
[email protected]
0418 843 023
Please note
The information you provide needs to demonstrate why your application should be successful.
Do not limit your response to the prompts. A supplementary document can be attached with
further information and images to fully tell your story.
Applicant information
Registered business name:
Legal entity name (for
entering into contracts):
ABN:
ACN:
Registered business
address:
Key contact for
Barossa Trust Mark
ongoing
communication:
Name:
Position:
Phone:
Email:
Person who completed
application:
Position in company:
Manager who approved
application:
Position in company:
Time taken to complete
application (hours):
Date
completed:
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Declarations
The Barossa Trust Mark is awarded to Produce, Product(s) and Experience(s) in the sectors of Food,
Tourism and Wine.
Please indicate (click in the relevant boxes)
 the sector(s) for this application and
 whether it is for Produce(s), Product(s) and/or Experience(s):
☐
Food
☐
Tourism
☐
Wine
☐
Produce
☐
Product
☐
Experience
Explanatory Notes:
Please note that you may use this application form to apply for multiple Produces, Products or Experiences.
In this case, complete Part A of the form once (to introduce us to your business and its practices) and
complete a Part B for every Produce, Product or Experience you wish to be considered for a Barossa Trust
Mark (give us more detailed information about what you produce or the services you offer).
Please also note that Wineries applying for a Barossa Trust Mark for their Cellar Door within the
“Experience” category are required to have at least one Trust Marked wine available through that Cellar
Door. Applicants may submit their applications simultaneously, completing one Part A for their business,
and multiple Part B’s – one for the Cellar Door Experience and one for each Wine. Applicants falling under
this provision are advised that they will incur two licence fees – one for the Cellar Door Experience and one
for Wine. If the Wine application is not successful, then the Cellar Door Trust Mark cannot proceed.
Wineries are invited to apply for a Barossa Trust Mark for up to six wines, with a reduced price applying for
subsequent licences after the first. Your application must include a Part B for each wine applying for a
Barossa Trust Mark.
Regional Associations:
It is a requirement for a business seeking a Barossa Trust Mark to be a current member of the Regional
Association that corresponds with any Produce, Product or Experience that is the subject of the application
AND to have been a member for at least three years.
Please indicate which Regional Association(s) the business is a member of and the duration of membership.
Please note that Restaurants are welcome to apply under either a Barossa Food or Tourism Barossa
membership.
☐
Barossa Food
Duration:
Click here to enter text.
☐
Tourism Barossa
Duration:
Click here to enter text.
☐
Barossa Grape & Wine
Duration:
Click here to enter text.
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“Experience” applications only
To be eligible for a Barossa Trust Mark, the business offering the experience must be accredited under the
Australian Tourism Accreditation Program (ATAP).
Please confirm that the business is accredited under the Australian Tourism Accreditation Program (ATAP).
☐
Yes – we are certified under the ATAP
Accreditation number
Click here to enter text.
Licence Fees:
Licence fees payable by successful applicants for the Barossa Trust Mark are based on turnover levels for
the business. Licence fees for 2017 are:
Turnover
≥ $500,000
< $500,000
First licence
$1000
$500
2nd licence
$500
$250
Subsequent licences
$250
$125
For wineries applying for a suite of up to six wines, a reduced licence fee structure applies:
Number of Licensed Wines
Turnover >$500,000
Turnover <$500,000
1
$1000
$500
2
$1500
$750
3
$1500
$750
4
$1500
$750
5
$1750
$875
6
$1750
$875
Please indicate your business’s turnover for the 2015/2016 financial year:
☐
☐
≥ $500,000
< $500,000
Barossa Trust Mark statuettes, handmade by the Jam Factory and engraved with the name of the business
and licensed Produce, Product or Experience, are available for purchase to successful applicants for $595 +
GST.
Please indicate below whether you wish to purchase a statuette if your application is successful.
☐
Yes
☐
No
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Declaration:
☐
I declare that the information provided in this application is true and correct.
☐
I agree to a site visit by a member or members of the adjudication panel as part of the
assessment process if required.
Signed:
Date:
Name:
Position:
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Definitions
Produce
Food that is grown or obtained through farming and is minimally transformed before selling. For
example: cuts of meat, milk, eggs, poultry, olive oil, nuts and seeds.
Food produce must:
Be grown locally (in the Barossa);
Undergo minimal transformation;
Be prepared in the Barossa; and
Be prepared by the applicant “from paddock to plate”.
Product
Something that is made to be sold – usually something that is produced by a manufacturing
process, but including restaurants, cafes and food retail outlets.
Food products (as opposed to produce) must:
Use local ingredients where possible and justify use of ingredients from outside the
Barossa where a local alternative is available;
Specify all inputs and their origin (local inputs must be traceable); and
Undergo a substantial transformation from the inputs to the final product in the Barossa
Refer to Appendix 1 for specific criteria that apply to certain food products – particularly
traditional food products.
Restaurants and cafés are:
A place where people pay to sit and eat meals that are cooked and served on the
premises and that demonstrates an ongoing commitment to the use of Barossa Produce
and Products and the wine list (where licensed and permitted) demonstrates a
commitment to offering Barossa wine.
A wine Product is defined as a packaged single bottle of wine for sale (not a specific vintage) that
must have been:
Made from 100% Barossa fruit (Barossa Valley and/or Eden Valley GI regions);
Crushed and vinified in the Barossa; and
Demonstrate consistency of quality and continuity of production over an extended
period of time (such as made in at least five consecutive years or five times in the past
seven vintages).
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Experience
Something personally encountered, undergone or lived through that engages the senses and
creates lasting memories. Amenities are not regarded as tourist experiences.
The tourism experience must take place entirely or predominantly in the Barossa.
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GENERAL OVERVIEW
List each Produce(s), Product(s) and/or Experience(s) included in this application.
Name:
Name:
Name:
Name:
Provide a general overview of all the Produce, Product(s) and/or Experience(s) included in this
application. Give us a sense of what you offer.
Note: specific questions related to quality and origin are included in Part B of the application form.
Click here to enter text.
Prompts:
Describe the product/experience
What is the fit with your overall business?
Why you are seeking a Barossa Trust Mark?
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PART A
Part A covers three of the five pillars of the Barossa Trust Mark:
Integrity
Community
Environment
This part of the application provides an overview of the business operations – please complete
only one part A.
Part B is specific to each Produce, Product or Experience – you will need to complete a Part B for
each Produce, Produce or Experience you are submitting for consideration.
INTEGRITY
The Barossa Trust Mark is an indicator that operations have commercial and regional integrity.
Any Product, Produce or Experience with a Barossa Trust Mark is an indication of a commitment
by the business to matters such as:
fair treatment of suppliers and staff,
sourcing inputs from Barossa wine, food and tourism industries, and
local employment.
Please address this criteria:
Click here to enter text.
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Prompts:
All sectors
EMPLOYEES
Demonstration of safe work practices.
What makes your business one where an individual would like to work?
How do you foster your staff’s development?
How do you encourage creativity within your business?
Employment of locals with specialist knowledge or skills (e.g. tour guides)
Food
Tourism
Demonstrate positive
relationships with suppliers
e.g. supplier awards.
Demonstrate positive
relationships with suppliers eg supplier awards
How do you manage the
sourcing of your food,
beverages, amenities and
other guest consumables to
assure substantial Barossa
content?
How do you manage the
sourcing of your food,
beverages, amenities and
other guest consumables to
assure substantial Barossa
content?
The proportion of food
acquired from Barossa
purveyors, beverages
sourced from Barossa
makers, and other
components sourced from
within the Barossa.
What proportion of your food
is acquired from Barossa
purveyors, beverages sourced
from Barossa makers and
other components sourced
from within the Barossa?
Food safety accreditation
HACCP certification. (Hazard
Analysis Critical Control
Point)
Food safety accreditation.
HACCP certification.(Hazard
Analysis Critical Control Point)
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Wine
Demonstrate positive
relationships with suppliers
eg Wine Industry Code of
Conduct
Comply with the Wine
Grapes Industry Act
Provide details of supplier
certification and awards.
COMMUNITY
The Barossa Trust Mark is an indicator that the operator / operations make a contribution to the
community.
Any Produce, Product or Experience with a Barossa Trust Mark indicates that the business:
has made a long-term demonstrable commitment to the Barossa community, and
actively promotes the Barossa region.
Please address this criteria:
Click here to enter text.
Prompts:
All sectors
PROMOTION OF THE REGION
This could include information on your website, marketing materials, communications with
your consumers etc.
CONTRIBUTION TO THE LOCAL COMMUNITY
Donating time, money or produce to supporting community organisations or local events
Encouraging staff to volunteer for local service providers or local community organisations
Supporting other local businesses eg through your cellar door
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ENVIRONMENT
The Barossa Trust Mark is an indicator that the operator / operations make a commitment to the
environment and environmental stewardship.
Any Produce, Product or Experience with a Barossa Trust Mark is an indication that the business:
implements practices that promote environmental sustainability, and
has achieved external recognition by third parties for its commitment to environmental
sustainability (eg accreditation programs).
Please address this criteria:
Click here to enter text.
Prompts:
All sectors
DEMONSTRATION OF COMMITMENT
Conservation of water
Reduction of greenhouse gas emissions
Use of solar power and/or advanced lighting technology
Waste management and recycling
Landcare
Food
Tourism
RECOGNITION
RECOGNITION
Organic and or biodynamic
certification
Ecotourism certification
ISO 14001 Certification
Climate Action accreditation
or Green Stars accreditation
“Nose to Tail” philosophy
Wine
Demonstrate commitment to
activities/programs such as:
Entwine
Organic and/or Biodynamic
certification
ISO 14001 certifications
Packaging Covenant
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PART B
Part B covers two of the five pillars of the Barossa Trust Mark:
Quality
Origin
This part of the application refers to a specific Produce, Product or Experience.
Every Produce, Product and Experience requires a separate Part B application.
Please note that Wineries may apply for a Barossa Trust Mark for up to six wines, with a reduced
price for applying for subsequent licences after the first. Applicants must complete a Part B
application for each wine within the suite of up to six wines.
Name of Produce, Product or
Experience:
Click here to enter text.
DETAILED DESCRIPTION
Describe all ingredients, components, processes etc. and where they are processed or
undertaken. This answer must demonstrate how your Produce, Product or Experience meets the
definition given above.
Refer to Appendix 1 for specific criteria that apply to certain food products – particularly
traditional food products.
For food products, all ingredients and their origin must be listed.
For wine products, the source of grapes and location of the winemaking processes must be
identified.
Please address this criteria:
Click here to enter text.
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QUALITY
The Barossa Trust Mark is an indicator of quality.
Any Produce, Product or Experience with a Barossa Trust Mark has demonstrated that it
represents Barossa values and standards and has been recognised by third parties for achieving
these standards.
Please address this criteria:
Click here to enter text.
Experience applications only
What services and/or facilities do you offer to enhance a visitor’s experience?
Click here to enter text.
How do you achieve and maintain quality customer service?
Click here to enter text.
What other tourism industry entities is your business a member of?
Click here to enter text.
Describe any other awards or other forms of recognition that you have received.
Click here to enter text.
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Prompts:
Food
Tourism
Evidence of consumer and
customer feedback via
surveys, feedback, social
media activity
This could include TripAdvisor
rating, customer feedback
evidence, Tourism Awards, and
memberships such as AAA
Tourism star rating, Hosted
Accommodation Australia, Luxury
Lodges of Australia, or similar
industry endorsed organisations.
Endorsement and reviews
from media, experts and
leading chefs
Awards from regional,
state and national shows
Additional awards/
recognition/memberships
Could include: Hosted
Accommodation Australia, AAA
Tourism and Luxury Lodges of
Australia, Business SA, Advantage
SA or other professional tourism
organisations
For example: industry awards,
South Australian Tourism Awards,
Restaurant and Catering
Association Awards, Gourmet
Traveller Awards, Stayz Awards.
Additional requirements for
cellar door applicants in regard
to cellar door wines:
Peer review e.g. wine shows
Media and influencer
recommendations and or reviews
e.g. media reviews, influential
blogger recommendations, listing
by retailers, listing by hatted/
starred restaurants
Consumer recommendations and
reviews e.g. online forums,
emails, social media likes/rating
Quality assurance e.g. Freshcare,
ISO 9001, HACCP
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Wine
Peer review eg. wine
shows
Media and influencer
recommendations and or
reviews eg media reviews,
influential blogger
recommendations, listing
by retailers, listing by
hatted/starred restaurants
Consumer
recommendations and
reviews eg online forums,
emails, social media
likes/rating
Quality assurance eg.
Freshcare, ISO 9001,
HACCP
ORIGIN
Any Produce, Product or Experience with a Barossa Trust Mark has demonstrated that it is
sourced or originates from the Barossa Region.
Please address this criteria:
Click here to enter text.
Prompts:
All sectors
DEMONSTRATION OF COMMITMENT
Demonstrate a connection to the region
Demonstrate how you address essential Barossa character
Food
The producer of a “primary
food product” (livestock,
horticulture, vegetables)
must demonstrate that the
product is grown within
Barossa region.
Tourism
Business is primarily in the
Barossa and primarily serves
visitors to the Barossa
Business provides a tourism
service to the Barossa (as
opposed to multiple regions)
The producer of a “valueadded food product” must
demonstrate a determined
commitment to favouring
locally-sourced products
whenever possible
Information about
traditional ingredients that
you use and explain the
production processes.
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Wine
SUMMARY
Provide a 50 word or less summary description of what makes your Produce, Product or
Experience worthy of a Barossa Trust Mark.
The text provided may be used for promotional purposes.
Click here to enter text.
For wine products
Please be prepared to provide bottle of wine for viewing (not tasting) on request.
For food products
Please be prepared to provide one sample of the product/produce for viewing (not tasting) on
request.
For all applications
Please be prepared to host a site visit if requested.
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Appendix
Criteria applying to identified food products – particularly traditional food products
PRODUCT
Bakery
products (all)
QUALITY CRITERIA
All bakeries must be located in the Barossa Region.
All products are mixed, risen and baked on the premises.
All recipes are specific to individual bakeries.
No products are ‘assembly – line’ manufactured.
Bread
No frozen dough used.
No pre-made bread mixes to be used.
Honey
biscuits
Real honey must be used.
No pre-mixes to be used.
German cake
Fruit, when used, must be locally sources whenever possible
Specialty
baked goods
No pre-processed base products to be used.
No products are assembly-line manufactured.
No pre-mixes are to be used.
Pastry
All natural ingredients must be used (e.g. butter used as shortening)
The product is additive and preservative free
Hand mixing or small batch production techniques must be used
Condiments
Including:
Pickles
Chutneys
Jams
Verjuice
Sauces
Dips
All production facilities must be located in the Barossa Region.
All production is conducted on the premises.
All recipes are specific to individual producers.
Characterising fruit and vegetable ingredients are to be sourced from the Barossa
region wherever possible.
Quality production where the owner of the company is directly involved with the
development and/or manufacturing of the product(s)
Products must have full natural flavour.
Natural preservatives only are to be used. Note: ‘Carry-over’ preservatives from
previous processes for food safety purposes are permitted.
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Dried fruit
products
Dried fruit products must be of a quality at least comparable to the standards
documented by current legislation or industry code of practice.
Physical and chemical parameters to conform to legislative or industry requirements.
Producers of the product must be members of the South Australian Dried Tree Fruits
Association (or equivalent).
All fruits for drying must be sourced from the defined Barossa region.
Fruit must be washed prior to sale (i.e. NOT sold directly from drying trays)
Processing facility must be located within the Barossa region
Muesli and
cereals
Muesli and cereal products must be of demonstrably high quality and use high quality
ingredients.
Dried fruit used in muesli or cereals must be grown in the Barossa region if possible
(Some dried fruit such as sultanas may need to be sourced from other regions)
Such preparations must be mixed by hand or small-scale mixing operations in the
Barossa.
Where possible, cereals should be sourced from the Barossa or surrounding regions.
Nuts and
seeds
Nut and Seed products must be of demonstrably high quality and use high quality
ingredients.
All nuts and seeds must be grown in the Barossa region
Such preparations must be mixed by hand or small-scale mixing operations in the
Barossa Region.
Eggs
Similar product criteria to those used for poultry , viz: Birds from point of lay must be
located in the Barossa Region.
Birds should have access to open foraging during daylight hours and stocking density
should be no more than 1500 birds per hectare.
The routine use of antibiotics is not considered appropriate. Use of antibiotics should
only happen under veterinary advice.
Cracked, leaking or badly stained eggs are to be discarded.
Eggs should be collected at least 3 times a day in the summer months and twice a day
in the winter months.
All collected eggs must be stored in a cool room.
Wherever possible, eggs should be dispatched for sale within 4 days of collection.
All cartons to clearly identify the producer of the eggs.
Egg noodles
Egg Noodles must be of demonstrably high quality and use high quality ingredients.
Where possible, ingredients should be sourced from the Barossa or surrounding
regions.
Traditional German recipes must be used.
Noodles must be naturally air dried.
Hand mixing or small-scale production techniques must be used in production.
Production facility must be located within the Barossa region
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Fresh milk,
cream,ice
cream and
butter
Cheese
All milk must be from animals raised within the Barossa region
All cream and butter must be made from milk sourced from the Barossa Region
Registered with the Dairy Authority of South Australia.
Cheese must be:
A Farmhouse or Artisanal cheese produced by an individual’s unique recipe.
All made from milk that is sourced from the Barossa region.
Made by a business registered with the Dairy Authority of South Australia.
Processed in a facility located within the Barossa region
Poultry and
poultry
products
At time of slaughter, birds must be demonstrably older than birds raised by intensive
techniques (42 to 91 days minimum)
Chicken feed is to be entirely vegetable origin – no meat by-products to be used as
feed.
No hormones or growth promotants are to be used.
Birds must have access to open foraging in daylight hours.
Birds must be raised in the Barossa region
POULTRY PRODUCTS
Must comply with Other Poultry quality parameters above
Cannot simply be portioned meat products but must be substantially transformed from
the primary meat product.
Processing facilities located within the Barossa region
Ingredients for marinades, dressings and curing must contain Barossa sourced products
wherever possible
Rabbits
Rabbits are to be raised entirely in the defined Barossa Region
Rabbit feed is to be entirely vegetable origin – no meat by-products to be used as feed.
No hormones or growth promotants are to be used.
Rabbits to be processed within the Barossa region
Lachschinken
Meat must be sourced from the Barossa region.
Meat used must be the eye meat of a big loin of pork.
Brine used is each individual butcher’s own recipe.
Duration of brining is individual to each butcher.
Lachschinken must be naturally smoked using a wood fire and smokehouse on the
premises.
Smoking time should vary according to the weather and the individual butcher.
The look and feel of the product is part of the determination of readiness.
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All stock to be raised on farm in the Barossa region.
Lamb and
similar meats Breeding animals and young stock, immediately after weaning can be sourced outside
the region.
Animals must be able to graze freely on open pasture in an environmentally
sustainable manner. Supplementary feeding should only occur through seasonal
necessity. Lot feeding is not permitted.
The use of growth promoting agents not permitted.
Use of veterinary medicines and sheep husbandry chemicals will be in accordance with
best practice.
All efforts must be made to humanely treat animals at all times and in accordance with
the Australian Code of Practice for the welfare of animals.
Slaughter must be by a specified Barossa Food processor.
Single-decker trucking and minimal fasting (off-feed) time. (Double-decker trucking
necessitates sheep off feed for a minimum of 12 – 24 hours which adds to the stress
and ultimately flavour and quality of the product).
Mettwurst
Production facility based in the Barossa region.
Mettwurst must be made from 80% quality lean meat (Beef and Pork)
Must be fermented and heat-treated, not cooked.
Must be free from artificial preservatives (except for food safety purposes)
Mettwurst must be naturally smoked using a wood fire and smokehouse on the
premises.
Must be smoked, where smoking time varies according to the weather and the
individual butcher.
The look and feel of the product is part of the determination of readiness.
Smallgoods Meat used must be sourced from the Barossa region.
including ham Small goods must be of demonstrably high quality.
Meat used must be the prime leg pork which may be boned or left on the bone.
Brine used is each individual butcher’s own recipe.
Duration of brining is individual to each butcher..
Ham must be naturally smoked using a wood fire and smokehouse on the premises
where smoking time varies according to the weather and the individual butcher.
Bacon
Meat used must be sourced from The Barossa Region
Meat used must be the middle or shoulder cut of pork.
Brine used is each individual butcher’s own recipe.
The duration of brining is individual to each butcher.
Bacon is naturally smoked using a wood fire and smokehouse on the premises.
The art of smoking is practiced.
The look and feel of the product is part of the determination of readiness.
Smoking time varies according to the weather and the individual butcher.
Maximum green (raw) weight retention
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Olive oil
Producers must be a member of at least one accredited Olive Industry Association.
Product must be ‘Extra Virgin’ olive oil.
Oil to be produced from a minimum of 85% of olives grown in the defined Barossa
region.
Producers must maintain records to substantiate all label claims.
Oil is to be bottled and stored in a manner to minimise deterioration by exposure to
light.
Olive oil is presented within the shelf life period recommended by the Australian Olive
Oil Association.
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