TASMANIAN organic dairy Elgaar Farms is back in business, after raising more than $200,000 from an innovative crowdfunding campaign.
Elgaar has not been able to produce milk, or make cheese and yoghurt, for nearly a year, after being shut down by the Tasmanian Dairy Industry Authority.
Company spokesman Gareth Shapiro said the crowdfunding campaign raised $221,760, by midnight last night.
“Now we are just working out what happens next, we are having a meeting to discuss that,” Mr Shapiro said.
“It’s been a pretty overwhelming response from so many individuals and businesses as well, who really got behind it, and made it possible.”
In three routine audits, July last year Elgaar received an ‘A’ (the highest level of food safety rating) and two a ‘B’s (a ‘B’ requires small corrective actions).
In the final audit before the temporary closure, Elgaar neglected to do a follow-up test, required to gather more information about a particular product.
Elgaar said that was the cause of the initial close down and the start of the upgrade process.
The company said at no point was there a risk to public health.
The crowdfunding scheme was based on small loans to the company, with interest paid in products or classes.
Elgaar offered “cow buddies” – sponsorship of a cow, in return for cheese and repayment of the loan capital in three years.
Other options included cheesemaking tours and a master class, as well as sponsorship of a new pasteuriser.
Joe Gretschmann junior said it was incredible to know people cared about what was happening on the farm.
He said Elgaar’s financial resources had been drained while it attempted to meet the new regulations.
They have had to let go of all their external staff and have been working with no income since July last year.
Joe Gretschmann senior said the current, fast paced industrial farming system had little time for ethical food production, such as that employed by Elgaar.
“It’s hard doing what you believe is right when you are being told it’s wrong,” he said.
“Going to farmer’s markets showed us that people really want authentic handmade cheeses like our Meadow and Bergkase.
“We never had enough.”
He said the family was committed to working with local authorities to find a solution to get them back in production.