On Friday 31st May, 2019 Ben Heah, Big Ben Builders (BBB) handed over the keys to the new abalone processing facility to Brad Adams, Managing Director, OGA.
The purpose built and designed processing facility is a single storey seafood and storage facility located at the Augusta Boat Harbour, Western Australia. The new facility will add value to the business increasing capacity, efficiencies and capabilities.
A site meeting was held at the new purpose-built processing facility on Friday 31st May 2019, ahead of the scheduled completion date, with architects Cameron Chisolm Nickoll, OGA’s Brad Adams and Ian Ricciardi, and Ben Heah, Big Ben Builders. They completed a walk through inspection of the facility and the three parties made plans for the fit out, which will happen over the next 4 weeks.
“We were impressed with BBB who finished ahead of schedule. BBB employed only Augusta and south west locals and engaged several south west businesses as contractors. OGA will commence the abalone processing fit out this month and should be operational in the coming months. We are looking forward to streamlining our abalone processing capabilities to meet the global demand for our greenlips.” Brad Adams, Managing Director, Ocean Grown Abalone.
"The OGA Board would like to convey a special thanks to all local businesses involved, Big Ben Builders, CCN architects and ARUP Engineers and all the contractors for their professional approach, attention to detail and quality workmanship, a very impressive building," Ian Ricciardi, Executive Director, OGA.
9 May 2019
OGA employs two south west lads
The abalone industry in Augusta continues to grow, with the announcement this month of the latest recruits to join the Ocean Grown Abalone (OGA) team.
OGA recently hired two local boys Josh Dorigo and Jack Harrington, from Margaret River and Bunbury respectively.
The lads are currently doing their dive ticket in Tasmania, paid for by OGA so they can start work on the Augusta abalone ranch upon successful completion of their commercial dive ticket.
“I’ve always loved the south west and I’ve grown up here diving and exploring the coast. I was so excited when this position came up and to be given the opportunity to complete a dive ticket to work commercially was an added bonus! We are enjoying our time here in Tasmania and I’m looking forward to starting with a great bunch of people in Augusta soon.” Jack said.
“We are always looking to employ and engage locals first and foremost. OGA is focused on giving back to the local community, one way we do this is by employing local people,” said Brad Adams, OGA Managing Director.
OGA are expanding their workforce to meet the increase in demand for premium seafood products in Australia and overseas. With the opening of the new processing facility due to happen in June this year and their recent ASX announcement to increase their Flinders Bay lease, the Company is in a real growth phase.
“Our harvest and production levels are steadily increasing each quarter, with our largest ever harvest for a quarter in December last year at 19.9 tonnes. We are currently seeding our reefs with some 1/2million or so juvenile abalone to take advantage of the optimal growth period over winter. Plenty of work on here as we meet the international demand for our premium product,” added Mr. Adams.
OGA releases Two Oceans Abalone recipe booklet
Under our product Two Oceans Abalone we have just released a Simple Abalone Recipe Booklet which has plenty of recipes in there for you to try - some from renowned chefs such as Samira Damirova from Masterchef and Peter Kuruvita from SBS's Coastal Kitchen as well as other recipes from Japan and China, and some with an Aussie spin!
27 February 2018
Our latest figures report a 222% growth in sales revenue
On 27th February 2018, OGA released its December 2017 Half Year Financial results, with key highlights including a 222% growth in sales revenue.
Other highlights include:
- Sales revenue increase from $0.42 million in H1FY17 up to A$1.34 million for H1FY18
- Sales tonnage - up 161% to 24.3 tonnes in H1FY18 compared to 9.3 tonnes in H1FY17
- Abitat deployment - 7,026 abitats deployed at Flinders Bay. On target to have a total of 10,000
abitats deployed at the Flinders Bay ranches by Q1FY19
- Harvest Production - up 114% to 21.0 tonnes in H1FY18 compared to 9.8 tonnes in H1FY17
- Wylie Bay – Trial assessment continues for 400 seeded Abitats
- Three potential news sites in South Australia and Victoria to be evaluated in Q1 2018 to grow the
21st February, 2018
One of Japan’s largest seafood importers visits Augusta
Last week, Ocean Grown Abalone (OGA) welcomed Tomoki Uragami from KYOKUYO CO. LTD, one of Japan’s largest seafood importers to Augusta. For his first time in Australia, Mr. Uragami received the royal abalone treatment – a Japanese dinner with abalone prepared two different ways, a trip on a dive boat followed by a tasting of freshly shucked, wild OGA greenlip abalone from the Southern Ocean.
OGA is increasing their abalone product range and distribution to include Tokyo, Japan. They plan on exporting a frozen whole in shell (WIS) product to Japan – perfect for sashimi style dishes. OGA’s most popular product is the IQF – or individually quick frozen meat. They have recently launched a new retail product which is in distribution in some Chinese supermarkets. The new retail-ready product landed in China conveniently in time for Chinese New Year, a popular time to consume the highly revered delicacy.
Tomoki Uragami was extremely impressed by what he saw and tasted in the south west.
Starting with a dinner at Margaret River eatery, Miki’s Open Kitchen, Mr. Uragami tried two different abalone dishes using the frozen WIS product, which he described as, “world class.”
He explains his first impressions after returning from the sea ranch at Flinders Bay. “It’s beautiful. On the boat, I was surprised at what I saw,” he said.
OGA uses an advanced and highly researched sea ranching technique, whereby juvenile greenlip abalones are placed in the ocean on OGA custom built reefs called abitats and left to nature to grow for 2-3 years until they reach a marketable size. They feed and survive in the wild as nature intended.
After a diver delivered a live greenlip, straight from the ‘abitat’ on the ocean bed, Brad Adams shucked the animal and prepared it sashimi style Mr. Uragami said the abalone was the best he had ever had.
“The texture, taste, colour, everything, the best.”
Japan are one of the largest importers of land based farmed abalone in the world and one of the largest importers of live Australian abalone. Their favourite way to consume abalone in Japan is no surprise, sashimi style.
For OGA, Mr. Uragami will be an important new client. “This is our first Japanese client, and it is the first time their company, Kyokuyo will import abalone from Australia,” said Ian Ricciardi, Executive Director, Ocean Grown Abalone.
“They are interested in our frozen whole in shell product, perfect for sashimi and their high end food service distribution.”
“Whilst it is still early days for OGA, having a client of this caliber on board is exciting.”
Mr. Ricciardi added, “Uragami san was extremely impressed by his abalone experience in Australia’s south west. We are looking forward to more dealings with Kyokuyo co. ltd. in the future.”