Cultivate

The Seedlab 6 month Accelerator will significantly up the ante for your startup business. Zoom Zoom!

Cultivate – The Accelerator

By invitation for startup businesses that have completed Germinate Bootcamp and have a unique, scalable idea or proposition, the resources and readiness to develop to become export-ready. Cultivate is a six (6) month online program and support for around 15 selected startup businesses per cohort group. 

Cultivate Will Help You

Develop Your Idea

Turn your business into a viable export-ready opportunity.

Understand all aspects of relevant development of your idea.

Whether it’s a product, service or location.

Build Core Business Skills

Build Core Business Skills

Further develop your Business Plan. Improve your brand storytelling. Understand your target customer and how to reach them. Understand market channels for domestic and export. Learn how to build a profitable business from the ground up.

Access Expert Support

The Seedlab Team are commercially savvy operators connected with other Global Gurus and Local Legends. We’ll help you improve your chances of business success.

One-on-one coaching and mentoring is a key part of Cultivate.

Minimum Viable Product in Action

Turning a Hobby into a Business

Cultivate Group #1:

Artisa

Breadarchitect

Campo De Flori

Glen Torrie Pastures

Guide Falls Farm

Little Isle Mushrooms

New Norfolk Distillery

Noya Spirits Pty. Ltd.

Red Cow Organics Pty. Ltd.

Seedsations

Shipwreck Yeast

Soyoyoy Foods

Tasmanian Kitchen Pantry

Tin Mountain Gin

Wild Pepper Isle

What happens after Cultivate?

Seedlab will be there to help you with more information in our Masterclasses (Propagate), via one-on-one coaching, and specific activities to help you bring your products and services on to the market. You’ll have ongoing support and contact with the Seedlab Team and Alumni. You won’t be left high and dry.

Feedback from the Cultivators

“Seedlab has given me the ability to turn a marketable idea into a sound idea for producing and selling a product.”

David Thurrowgood,

Shipwreck Yeast.

“Seedlab has been a gamechanger for our agri-tourism business. I now have confidence in the decisions I make and can see the future clearly ahead.”

Rachel Jacka,

Guide Falls Farm.

“The benefits of being part of Seedlab have been more wide-ranging and beneficial than I could have ever imagined.”

Clara Ho,

New Norfolk Distillery.

Follow Us

Artisa

Julie and Roger Martyn of Artisa Pty Ltd, produce a range of hand-crafted, artisanal dairy-free cheeses that feature a variety of Tasmanian sourced ingredients.

Our engagement with Seedlab has inspired and energised us. We are enthusiastic about our forthcoming active participation in the Cultivate program. We see this as a definitive path that will enable our community of Tasmanian businesses to emerge stronger and better equipped to grow in years to come.

Breadarchitect

Breadarchitect Chris Stafferton has two products/ideas. This first, knowledge-based products for gluten-free baking is already in the international market, but requires support to improve growth. The second is a new concept: DIY gluten-free sourdough bread mixes.

Seedlab has helped me think more critically about what I can achieve with Breadarchitect. I am looking forward to Cultivate helping set the business on a sound footing.

Campo De Flori

Lisa Britzman’s Campo de Flori is a small farm in the Huon Valley, growing Saffron, Lavender (culinary and aromatic) and Olives. Lisa also has a ceramics studio on the property. Campo de Flori hosts a variety of farm tours and workshops at the farm. Campo de Flori means “field of flowers” in Italian.

Our reason for joining Seedlab Tasmanian (Cultivate) was to grow the agri-tourism side of our business and enhance our visitor experiences. We also have ideas to value add with our saffron and lavender produce that we seek help with progressing into viable products.

Glen Torrie Pastures

Glen Torrie Pastures are a team of 4 family members, working 3 family farms in the North West of Tas. Pippa Mills and Perina Kentish and their families of produce and deliver Prime Grass fed beef to your door in 5 of 10kg boxes (just the right size for your standard freezer).

We are hoping to build my business knowledge, so we know where to push, hold and change the business to deliver the best for our customers and for us. Bootcamp gave us confidence and understanding about who are target customers are, and how to connect with them through conversations on social media, and how to better focus on our core business helping us shape the business to better utilise our product.

Guide Falls Farm

Rachel Jacka owns Guide Falls Farm – we are a farm and tourism business on the gorgeous North West Coast of Tasmania.

I am participating in Cultivate to work closely with experts to build a unique agri-tourism paddock to plate experience for visitors to Tasmania. I hope to work with the Seedlab team to have a clear plan for our agri-tourism experience and avenues to engage with a wider intrastate, interstate and international audience to build our business as one of the top tourism destinations on the North-West Coast of Tasmania.

Little Isle Mushrooms

Ian Kam and Aimee Datlen of Little Isle Mushrooms grow specialty mushrooms for restaurants, retailers and the public. They grow 4 types of mushrooms which includes; Shiitake, Lion’s Mane, King Oyster and Oyster mushrooms. They are currently working on creating mushroom-based food products using mushrooms grown on their farm.

Being accepted into SeedLab’s Cultivate program is exciting. We believe it will provide us with the tools, knowledge and networks required to bring our product to market and become export ready. SeedLab’s Bootcamp has helped us progress towards developing a minimum viable product, understand our customers, and clarify our ideas.

New Norfolk Distillery

Tarrant Derksen owns New Norfolk Distillery in the Derwent Valley, Tasmania. Hosted within a former asylum complex, NND make modern rum products for rebellious spirits to share.

Being part of Seedlab’s Bootcamp allowed us to develop streamlined business priorities and adapt quickly to changing markets and circumstances. We hope to further develop our business skills so we are more competitive in today’s fast-paced market, and pioneer new products to continue bringing more rum-loving spirits on the journey with us.

Noya Spirits Pty. Ltd.

Ian Sypkes’ Noya Spirits is developing a Traditional niche spirit product. He is looking to gain a clear path for exporting his spirit product back to its country of traditional origin. Export will need to be integrated into the business much earlier than originally planned: the work has transferred from bringing ‘them’ to our product to bringing our product to ‘them’.

Bootcamp helped me look at myself and my business objectively, or like I was offering myself advice which has created some positive planning, branding and product changes.

Red Cow Organics Pty. Ltd.

Andy and Matt Jackman of Red Cow Organics produce Certified Organic Artisan Cheese & Dairy Products and are focusing on new export opportunities.

Our business will benefit from the depth of knowledge, the information presented and the improved understanding of where our business will fit in the future in such competitive markets. The benefits of Bootcamp have been more clarity of who our target market is, also a rethink of what products we should continue to manufacture.

Seedsations

Rachel Tulloch founded Seedsations to make products that are completely plant based, use only natural sugars, and they are gluten free and vegan. Rachel’s hero products are her Watermelon Seed Bars. Seedsations also have Nuffsters Clusters: Puffed Rice and Watermelon Seed Granola and Plant Based Chocolates.

After completing the Germinate Seedlab bootcamp, I found myself looking at the business in ways I had never done before and took quick action to improve my business immediately. This included changing my ‘pitch’ to customers at a market the following weekend and for the first time, I sold out of product.

Shipwreck Yeast

Using science to study heritage objects, David Thurrowgood and Connie Angelucci will recover materials and information from our ancestors, and use this to create new commercial products from human ideas that may have lain dormant for centuries.

Bootcamp has already shown us the potential to be based in Tasmania and reach a broader market by telling a Tasmanian story. Through Seedlab we hope to establish a new Tasmanian success story that shows everything is possible in Tasmania.

Soyoyoy Foods

James Phelps and Loz Abberton of Soyoyoy grind, simmer, steam and blend Australia’s best golden soybeans for their tofu; certified organic and high-protein grown by farms we know and trust. Values important to Soyoyoy’s growth as Tasmania’s only commercial tofu maker.

Being part of Seedlab’s boot camp recalibrated our way of thinking. Being invited to Seedlab was the slingshot for our moon landing . . . warranting venture way beyond our farmer’s market beginnings. Turning soybeans into delicious, protein-rich, plant-based foods is our business.

Tasmanian Kitchen Pantry

Russell and Anita Crook run Tasmanian Kitchen Pantry, in the Coal River Valley, Tasmania. TKP currently sells sweet and savoury preserves, chilli sauces and salt and pepper blends around the state and at farm gate markets. Their plan is to expand the business is to open a farm gate shop, a demonstration kitchen (Russell is a chef), pick your own vegetables, farm tours and a small cafe.

Seedlab came at a good time for us as we want to expand but we also needed to brush up on our dated marketing skills and really get our heads around the digital age. We hope to gain more knowledge of our customers, exporting, marketing, catching up with the digital age and racking the brains trust of colleagues and knowledgeable specialists.

Tin Mountain Gin

Kate Brown is developing Tin Mountain Gin, based in Derby Tasmania. Derby is a thriving mountain biking drawcard for Tasmania. Kate’s gin is for visitors to Derby, for those who want to take a little bit of Derby home with them, and for those dreaming about being in Derby.

Cultivate is an exciting opportunity for Tin Mountain Gin to have access to supportive experts who can assist in developing all aspects of the business. Bootcamp has already benefitted the business by providing focus, a map to guide the way and exposure to ideas, experience and advice.

Wild Pepper Isle

Chris Chapman and Corinne Ooms of Wild Pepper Isle make a range of innovative award-winning products highlighting the unique flavours of Tasmanian native bush food. Corinne has a background in food science and Chris in agriculture.

Cultivate will help us business rookies fine tune our skills and navigate the pit falls of starting a small business. The support network gained along the way with the Seedlab team and other Startups is a valuable resource. From this we hope to see our first export of Tasmanian Pepperberry and Kunzea Ambigua into the international market.