Appointment of new President and Board of APCCI – Australia
The Australia Peru Chamber of Commerce (APCCI) in Australia is pleased to announce that in the Annual General Meeting held on May 29th, the following new Board was elected:
President: Elizabeth Castro
Secretary and PR: Claudia Rodriguez- Larrain
Director ACT: Roberto Persivale
Director VIC: David Grandez
Director WA: Flor Canning
Director NSW: Luis Melgar
Director NSW: Romulo Cuadros
Former President, Miguel Mudbidri, completed a 10-year period in APCCI, one year as a Committee Member, four as Vice President and five as President. Mr. Mudbiidri said “ I leave as I believe it is time for change and for a new board to steer APCCI. As a member I will continue to work in the best interest of APCCI and the bilateral relations between our two great nations”.
The new Board led by Elizabeth will be responsible for enhancing the delivery of services to APCCI’s members and stakeholders, and to strengthen APCCI Australia promoting business links between Australia and Peru in an important moment in the bilateral relations with a Free Trade Agreement recently signed and expected to be in force in the coming months and when APCCI commemorates its 20th anniversary.
Elizabeth is a career diplomat and lawyer with 30 years of international experience in senior roles in government and private sector in areas as international policy making and advise, public relations, country representation, strategic planning, international trade, international business development.
Elizabeth served as Deputy Consul and as Consul General of Peru in Sydney. In recent years Elizabeth has worked as international business developer in her own consultancy and international trade company and possesses a deep understanding of bilateral relationships between Australia and Peru.
It’s expected that the strong leadership that will be provided by a highly-qualified and dedicated board of directors led by President-elect, Elizabeth Castro, should ensure that APCCI’s members enjoy increased value and that the Chamber continues to grow.
Responding to her election, Elizabeth stated, “I feel honoured by this election and I’m committed to work with the Board, members and APCCI stakeholders to contribute to the growth of APCCI and look forward to provide members with added benefits and to expand business links between Australia and Peru. My gratitude to the former Board that had the vision of materialising a Chamber to the service of Peruvian and Australian business communities”
Sydney, June 2018
Peruvian Students having difficulty to recognize their Australian Degrees- Something has to be done to help them soon. (UPDATED)
THIS POST HAS BEEN UPDATED. THANKS TO THE WORK BY A GROUP OF GRADUATES FROM THE PRONABEC SCHOLARSHIPS, SUNEDU HAS NOW APPROVED THE RECOGNITION OF TITLES OBTAINED IN AUSTRALIA. A GREAT OUTCOME.
APCCI has received a request from a number of Peruvian students, who received scholarships from PRONABEC in Peru. These students have expressed their concern that their Australian titles have not been recognized by the Peruvian government and this is causing them hardship as they look to be employed, many in the public service. We share with you some of their concerns (the Document is in Spanish and contains the names of the signatories). The initiative is being driven by APCCI director and Victoria Director David Grandez, who was a Scholarship recipient and Master Graduate from Australia.
We would like to share with you the letter APCCI received from Minister of Foreign Affairs The Hon Julie Bishop MP and Minister for Trade, Tourism and Investment The Hon Steven Ciobo MP, in relation to the governments White Paper, which describes Australia’s national interests and the Government’s international engagement priorities.
In March 2017 APCCI participated in the White Paper Submission process (See March post)
The Australia Peru Chamber of Commerce Inc, would like to congratulate the Governments of Australia and Peru for the conclusion of negotiations for the Peru Australia Free Trade Agreement (PAFTA).
The press release from the Department of Foreign Affairs and Trade indicates that The Hon. Malcolm Turnbull MP, Prime Minister of Australia, and the Hon. Steven Ciobo MP, Minister for Trade, Tourism and Investment, have announced the conclusion of Peru-Australia Free Trade Agreement (PAFTA) negotiations, together with their Peruvian counterparts at the APEC meeting in Da Nang, Vietnam.
APCCI believes that this Free Trade agreement will bring a historical increase in trade and interest between the two nations. Trade is a motor of change and progress and both countries, their economies and their people will benefit from this trade deal in the long run. Both nations have a lot to offer each other and both countries share more than just the pacific, both are strong Mining and Agricultural nations.
We hope that both countries continue the process towards finalizing this historical deal and we can soon be celebrating that PAFTA is a reality.
For more information on opportunities in Peru from Australian companies, please contact APCCI: email@example.com
(photo source: DFAT)
2017 APCCI Dinner: Technology and Innovation at Machu Picchu an Australian Peruvian Collaboration using LIDAR
A unique networking evening to discuss how technology, innovation and collaboration can change what we know of Machu Picchu, the funds raised will serve to send Professor Fletcher to Peru to discuss and finalize results of the Machu Picchu Lidar Project.
Keynote Speakers and Distinguished Guests
- The Hon. Matthew John Kean MP, Minister for Innovation and Better Regulation, NSW Government
- Professor Roland Fletcher, Department of Archaeology, The University of Sydney
- His Excellency Mr Miguel Palomino de la Gala, Ambassador of Peru to Australia
When: Wednesday November 1, 2017
Where: Level 1, Queen Victoria Building, 455 George Street, Sydney (Outside The Old Vienna Coffee House)
Dress: Business Attire
Cost: APCCI Members- $120.00
Non Members – $130.00
Corporate Tables of 8- $880.00
Enjoy a three course Peruvian Meal cooked by Chef Andres Soldi, with complimentary Pisco Sour/ Wine/ Sparkling water
To RSVP, Book and Pay for the Event:
Please send and Email to firstname.lastname@example.org with the subject line APCCI DINNER and your confirmation Voucher (payment) to:
Direct Bank Transfer (Preferred Method)
Bank: WBC Castle Hill, NSW 2154, Australia
Account Number: 486 383
(In the body text of the email please confirm your name, or names of the people you are booking for)
In May 2017 APCCI alerted Peruvian authorities in Australia about a Winemaker in Western Australia who was producing a Wine distillate and calling it Pisco.
Pisco, as true pisco connoisseurs know, has its origins in certain coastal valleys of the South of Peru and only using certain varietals of grape and using a particular process and in many countries’ it is recognized by the Denomination of Origin. INDECOPI, in Peru has recently said: “Producers will have to pass the certification [process] before taking their products to the market. This is to guarantee their pisco has the characteristics consumers expect”.
Having producers do their own “version” of Pisco without following any recognized certification process, definitely puts into doubt the quality and claim to be a pisco. The fact that it is not produced in the Valleys of Southern Peru or using any of the known varietals already puts a question mark over this product.
We therefore support all the legal and consumer initiatives to protect the Denomination of Origin of the True Pisco.
A visit to the IP Australia page shows that the Government of Peru and Santiago Queirolo have put an opposition to the registration of the Wine Distillate in Australia calling itself Pisco. We congratulate them on this stance.
(Text source: Peruvian Embassy, Australia: (http://www.embaperu.org.au/embassy/pisco.html)
Pisco is the name by which a valley (and a port-city) in southern Peru have long been known . This area is also known for its great variety of bird species, including the
Andean Flamingo, the Peruvian Thick-knee, the Inca Tern, and the majestic Andean Condor. In fact, the word “pisco” is derived from the Quechua term “pisscu”, which means “little bird”.
The early inhabitants of this zone were potters, justly famous as the creators of the earthen jars that have been used since pre-Hispanic times for the fermentation of “chicha”, a corn-based liquor of great importance in Andean rituals. This town of master ceramicists was called “Piskos”, an over time the name was applied to their earthenware as well.
Soon after the arrival of the Spaniards, the sunny, fertile lands of Ica were planted with grapevines brought from the Canary Islands. This experiment met with great success: by the middle of the Sixteenth Century, the vines were producing excellence wines, as well as an outstanding brandy that was stored in old earthen pots or “piscos”.
Little by little tradition transferred the name from the pots to the brandy itself, and pisco became more and more renowned in Peru and neighbouring lands. The old village and the bay from which pisco was first shipped was given the same name: Pisco.
With its inimitable fragrance, pisco is the delicious result of the confluence of European grapevines, the sun-kissed lands of the southern Peruvian Coast, and the wisdom and experience of the potters who first created the earthen jars in which this exquisite drink aged.
The best pisco is distinguished from all other drinks bearing the name by the way in which it is made throughout the fermentation and distillation processes, the fresh must is never watered down.
The average alcohol content of pisco is about forty-two degrees; its colour must be transparent, its flavour strong, and its odour lightly fragrant, never perfumed.
Each type of pisco has its own characteristic taste.
Pure pisco, the product of non-aromatic grapes such as Quebranta or Mollar, is rather mild.
Aromatic pisco requires the use of more fragrant grapes such as Moscate, Italia or Albilla, and as its name indicates, its aroma is exquisite.
A variety known as ‘pisco acholado’ is the result of mixing grapes from different types of vines, producing a stronger pisco.
‘Green Must” pisco is obtained by distilling the must before the fermentation process is complete.
Finally, aromatized pisco is made by adding other fruits such as lemons, mangos or figs to the distillation process, thereby producing a delicate, fruity taste.
The Secret of Craftsmanship
The ritual that is the preparation of pisco begins during the annual grape harvest. The bunches of grapes are carefully picked and taken to the press, where barefoot young man stomp the grapes amidst an atmosphere of great jubilation and joy..
…The juice runs from the tubs through a canal, and is collected in earthen pots where it is fermented for fourteen days. When the fermentation process is complete, the must is distilled in a classic liquor still, then returned to the pots to be aged until the precise moment for bottling arrives.
What it means to be Peruvian
Like many Peruvians traditions, pisco is a manifestation of our mixed inheritance, an example of Andean heritage influenced by Hispanic culture. This brandy, aged in earthen pots, has always been an expression of what it means to be Peruvian.
In the Eighteenth Century, Lopez de Carabantes described pisco as a worthy competitor of sherry, naming it one of the most exquisite drinks in the world. Even then it had been justly famous for years, its name identifying it unmistakable with the Peruvian coast. Thus it is that for centuries, pisco has conquered the taste buds of everyone who tastes it.
This delicate and tempting brandy can be drunk straight or as part of the ever popular cocktail, the Pisco Sour.
other sources on Pisco as Denomination of Origin: https://www.indecopi.gob.pe/web/signos-distintivos/-que-es-una-denominacion-de-origen-