Ferguson Australia breaking into new seafood markets
Ferguson Australia Group started in 1969 when Robert Ferguson began fishing for southern rock lobster in the state’s southeast. The Advertiser caught up with export and marketing manager Eliza Ferguson to learn more about the third-generation company.
Ferguson Australia Group started in 1969 when Robert Ferguson began fishing for southern rock lobster in the state’s southeast. The Advertiser caught up with export and marketing manager Eliza Ferguson to learn more about the third-generation company.
What has been the one major highlight for the business in the past 12 months?
We released our new look lobster infused olive oil into local retailers in February. It sold so well, that we couldn’t keep up with the demand. Our frozen fish pack retail range has continued to grow, as customers love to support our local SA fishermen and know where their seafood comes from. The range is now available nationwide and also in the Asian export markets.
Can you identify one major challenge for the business?
Going interstate with our retail packs has proved to be more difficult than we imagined. Finding the right distributors in each state which services our retailers like we do here in SA has been very hard, so we decided to service the market ourselves.
Tell us about an exciting project you are working on.
We like to give our customers the best of what we can do, so we are working on commercialising Grandma Ferguson’s family favourite — lobster dip. We have also just released a natural lobster stock 500ml into select Foodland stores and retailers, such as the Foodland Pasadena and Kangaroo Island Stall #17 in the Adelaide Central Market.
Do you have any expansion plans underway or planned for the next 12 months?
Our main expansion is to continue growing our domestic and export markets for our retail range. We have so many Australian customers asking for our range in their local supermarkets, it’s hard to keep up. We also will be launching a new ‘sashimi grade’ fish pack range under our Mori Seafood brand later this year.
What is your opinion of the state of the food industry in SA?
I think my brother William Ferguson, who passed away in June 2018, summed up our South Australian food industry really well.
“It is an honour to be part of the food and wine industry in South Australia and also represent the state on a global stage,” he said. “It is fantastic to work alongside passionate fishermen, foodies and wineries, who are brilliant at what they do. I know the best is yet to come for South Australia.”
Editor’s note: William Ferguson, 33, a third-generation member of Ferguson Australia Group, died of a heart attack at his home in Port MacDonnell.