In SA’s Plant Quarantine Standard, Condition 7 is all about entry requirements related to the grapevine pest, phylloxera. Clause 3 of this Condition relates to equipment previously used in grape production. Anyone planning to import such items into SA from interstate, must understand and abide by the entry requirements.
Equipment (excluding machinery) includes the following items, but is not limited to:
- Empty vessels that have held grapes (including grape picking bins, picking buckets, bulk tippers)
- Used hand tools (including pruning snips – pneumatic/hydraulic and electric shears, picking snips, shovels, soil corers, dig sticks, technical equipment)
- Trellis posts previously used in vineyard soil
- Used netting
- Used wire
- Used dripper tube
- Used clips
- Used vine guards
Key aspects:
Used netting, trellis posts, vine guards, dripper tube, wire and clips are prohibited entry into South Australia from interstate. The premise being that this equipment is notoriously difficult to clean free of all soil and plant material.
To import used hand tools or vessels that held grapes into SA:
- Entry is allowable for used hand tools or used picking buckets being imported from a Phylloxera Exclusion Zone (PEZ) after thorough cleaning with a steam cleaner, pressure washer or air hose to ensure all vineyard soil and plant material is completely removed and with proof of origin via a Plant Health Certificate (PHC) obtained from the interstate biosecurity department, which must accompany the consignment.
- Entry is allowable for used empty grape bins or tippers being imported from a PEZ after thorough cleaning with a steam cleaner, pressure washer or air hose to ensure all vineyard soil and plant material is completely removed and with proof of origin which must accompany the consignment, via a PHC obtained from the interstate biosecurity department or a Plant Health Assurance Certificate (PHAC) completed by an interstate Accredited Business.
- Entry is allowable for used hand tools being imported from a Phylloxera Risk Zone (PRZ), Phylloxera Infested Zone (PIZ) or Phylloxera Interim Buffer Zone (PIBZ) only after thorough cleaning with a steam cleaner, pressure washer or air hose to ensure all vineyard soil and plant material is completely removed and after sterilisation. The sterilisation can be undertaken using either of three methods as per below. The consignment must be accompanied by a Permit for movement out of the PRZ/PIZ/PIBZ and a PHC obtained from the interstate biosecurity department as proof of the cleaning and sterilisation according to SA’s entry requirements. Where dry heat or hot water sterilisation has been undertaken, the PHC is to be issued on the provision of data logger evidence of the time/temperature specifications of these treatments.
- Dry heat: place the hand tools in a suitable room, shed or container that can be heated up to the required temperature. Apply temperature probes to the hand tools. Heat up the room until the probes indicate the required temperature has been reached and hold the hand tools at the required temperature for the required time: EITHER 45°C for 90 minutes (1½ hours) OR 40°C for 180 minutes (3 hours).
- Hot water: fully immerse the hand tools in water. Once the water temperature has stabilised at 60°C or higher, hold the hand tools in the water for at least 90 seconds (1½ minutes).
- Sodium hypochlorite: mix a 2% sodium hypochlorite solution in a tub in sufficient volume to cover the top of the hand tools (if using a 4% sodium hypochlorite product, mix 1-part water to 1-part product). Completely immerse the hand tools for a minimum of 60 seconds. Do not rinse with water after immersion.
- Entry is allowable for empty vessels that held grapes being imported from a PRZ, PIZ or PIBZ only after thorough cleaning with a steam cleaner, pressure washer or air hose to ensure all vineyard soil and plant material is completely removed and after sterilisation. The sterilisation can be undertaken using either of two methods as per below. The consignment must be accompanied by a Permit for movement out of the PRZ/PIZ/PIBZ and a PHC obtained from the interstate biosecurity department as proof of the cleaning and sterilisation according to SA’s entry requirements. The PHC must be issued on the provision of data logger evidence of the time/temperature specifications of either of these two treatments.
- Dry heat: place the empty vessels in a suitable room, shed or container that can be heated up to the required temperature. Apply temperature probes to the empty vessel and measure the surface temperature and preferably some internal parts of the empty vessels. Heat up the room until the probes indicate the required temperature has been reached and hold the empty vessels at the required temperature for the required time: EITHER 45°C for 90 minutes (1½ hours) OR 40°C for 180 minutes (3 hours).
- Hot water: fully immerse the empty vessels in water. Once the water temperature has stabilised at 60°C or higher, hold the empty vessels in the water for at least 90 seconds (1½ minutes).
A reminder that all regulated imports into SA, including those made under Condition 7 Clause 3 are subject to Importer Registration. The ‘importer registration’ provides the importer ‘authorisation’ to import the regulated item for commercial purposes. Where allowable for single imports conducted in a year for equipment previously used in grape production – a Plant Health Import Certificate acts as the form of importer registration. Where multiple allowable imports of the aforementioned are conducted in a year, importer registration can be applied for through IR01 or IVCA.
A reminder that all regulated imports into SA are also subject to Direct Inspection. This is an inspection and formal clearing on arrival into SA of the imported items by a PIRSA Inspector or an Import Verification Compliance Arrangement (IVCA) Accredited Business. Penalties apply for failing to comply. To request a Direct Inspection for machinery or equipment through PIRSA, refer here. For further information on IVCA, refer here and for the IVCA application form, refer here.