Steve rises through ranks

Oakville Produce originally started out as the Moraitis Group and last year we celebrated 75 years.

It is a vertically-integrated fresh produce organisation which supplies approximately 250,000 tonnes of quality fresh produce every year from its farms across the country.

What do you specialise in?

We specialise in potatoes and onions. We supply brushed potatoes 12 months of the year and we rotate the growing seasons through the country.

In the brushed potatoes we concentrate on reds and creams and the varieties change depending on the season.

Where do you source your produce from?

Most of our produce comes from our own farms across the country although we also have some supply agreements with other growers.

Who are your customers?

We mostly supply Woolworths and we sell to independent retailers through the markets.

How has the move to Epping gone?

Although it has been quite challenging and a fair bit more work than everyone expected it has ended up very positive.

Logistically and operationally Epping is a much better facility; the biggest issue really is the increase in operating costs at the new market.

The location of Epping has changed the dynamic of the market with people coming in less days and getting out of the market a lot earlier than previously because of the distance they now need to travel.

The old market used to wrap up around 8am whereas trading at the new market is mostly over by 6.30am.

How did you get into the fruit and veg business?

I did work experience at Woolworths when I was about 14 or 15 in the fruit and veg department and I just loved it.

I worked as a casual for about seven years while I was at school and I have been in the industry ever since.

I started at Costa’s as a quality controller back when the Costa family ran the business and then moved onto Brescia’s and in 2003 I moved to Moraitis.

I wouldn’t consider doing anything else; I love it. The dynamic is different every day.

You have weather challenges; growing and supply challenges. There are so many aspects to the business and I have had the opportunity to work my way though many different parts of the business.

What has changed in the industry over the years?

Pressure on pricing and variety development are two of the biggest changes in the industry.

Customers are becoming more discerning about taste and quality which is a good thing because we have to keep working to please them and keep the industry relevant.

What is the best thing about working at the market?

The whole market community is fantastic. It’s a very tight knit group.

What have been some of the highlights in the business over the years?

Being on the board at Fresh State, a membership organisation for tenants and industry associates of the Melbourne Wholesale Market formerly known as the Victorian Chamber of Fresh Produce Wholesalers Inc., representing the Victorian wholesalers has been a great highlight for me.

Transitioning our business from a trading model business in the early days into a vertically integrated business has also been a great achievement.

What is the key to success at the markets?

You need to have quality and a point of difference to be successful. A good business model will always prevail and be successful.

What would you change at the market if you could?

The hours of course. It’s an issue that is also hotly debated and difficult to solve as everyone has their own idea of what the market hours should be. The other issue we need to solve is credit.

What message would you give consumers?

Keep eating and keep buying. It’s our duty in the industry to build on product development to give consumers good value and excellent eating quality and consistency through the year.

What does the future hold for the industry?

I think we have a bright future ahead, although there will be challenges ahead with many of the smaller farms disappearing and being bought out by the larger groups.