So How Good a Farmer Are You?

Oyster growers across Tasmania are invited to participate in a project aimed specifically at identifying how you rank against your oyster growing peers.

The Australian Benchmarking Program Round 2 will commence in November 2010 and is seeking 40 new growers (in addition to the existing 32 growers from Round 1) to become project participants. Being a participant in Round 2 is free as the project is funded by the Seafood CRC and your levies via the Oyster Consortium.

The Benchmarking project enables each grower to compare themselves on areas such as profitability, cost breakdowns, net costs and returns per dozen, productivity per hectare and labour units used per ha, amongst many other relevant key performance indicators (KPIs) that allow you to identify those areas which you should be focusing on to improve your business profitability.

The project is again being run by Shane Comiskey, CDI Pinnacle Management. Please note that the information provided, is confidential as each growers data is protected by a Grower ID number.

Any grower who wishes to be a participant must be prepared to:

1. Be available for an on farm interview that will last 2-3 hours.
2. Show Shane around your business (water and land).
3. Discuss in detail how you grow your oysters, pack / process and market them.
4. Provide harvest / sales information (by size).
5. A Profit & Loss Statement for 2008/09 (Round 3 will involve looking at 09/10).

At the completion of each round a grower will be provided with an individual report that allows them to see how the other grower in the study grow, pack and market oysters and to see where you rank against other growers on the basis of series of KPIs.

Shane is happy to discuss any questions that you may have in respect of the study and what is involved. Spaces are strictly limited and so if you do have an interest in participating please contact Shane ASAP.

Download a Benchmarking Example here [PDF 527 KB]

Shane can be contacted on:
Mob: 0408 135 043
Landline: 07 3217 6466
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it