Processed Asian Foods in Australia – An update

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10. Recommendations 10.1 Objective: Improvement of the Commercial Viability of Manufacturing Processed Asian Foods in Australia • Recommendation 1. Support the generation of more accurate import and export data for processed Asian food products. Key Issues: Current import codes can be improved to provide a more accurate understanding of imports and exports of processed Asian foods. • Recommendation 2. Support strategies for smaller scale culturally Asian ethnic manufacturers to work more closely with Australian manufacturing and industry associations. Key Issues: Support industry with their needs for information and knowledge on food quality, product traceability and Country of Origin Labelling. 10.2 Objective: Development and Growth of Markets for Processed Asian Foods • Recommendation 3. Support nutritional research and development of processed Asian foods manufactured in Australia. Key Issues: Evidence-based research to define the health and nutritional values of processed Asian foods manufactured in Australia with a particular emphasis upon fresh and semi-perishable foods. • Recommendation 4. Support Australian manufacturers of processed Asian foods to examine export opportunities. Key Issues: Australian food manufacturing groups (both MNC’s and SME’s) should work with State and national trade development organisations to evaluate their comparative advantages for export of Australian processed Asian foods. 86
11. References AUSVEG (2007). Processed Vegetable Imports, August 2007. www.ausveg.com.au Australian Bureau of Statistics (2006). Census of Population and Housing, 2006. www.abs.gov.au Australian Bureau of Statistics (2001). Census of Population and Housing, 2001. www.abs.gov.au ABARE (2009). Emerging Animal and Plant Industries – their value to Australia. RIRDC Publication 09/004. ABARE (2006). Australian Food Industry. Performance and Competitiveness. ABARE research report 06.23 AVIDG Australian Vegetable Industry Development Group (2006) Vegvision 2020. www.avidgroup.net.au Bhaskaran, S. (2002) Processed Asian Foods. Commercial outcomes of projects. RIRDC Publication 02/129 BIS Shrapnel (2007). Australian Food Service Report 2005-2007. Department of Immigration and Citizenship. Population Flows: Immigration Aspects 2008, 2007, 2006, 2005, 2004, 2003, 2002. http://www.immi.gov.au/media/publications/statistics/popflows2002-03 ...2007-08 Food Advantage Consulting Services (2008). Global Comparative Analysis – China. HAL Project VG07150, May 2008. Hormel Foods (2008). Optimising centre store meal shopping. A case study on shoppers and convenience meals. www.hormel.com Instate (1994). Asian Food in Australia. Getting a Bigger Bite. RIRDC Research Paper 94/5. Lee (2009). Seaweed. Potential as a marine vegetable and other opportunities. RIRDC Publication 09/009. Lee and Momdjian (1998). Potential opportunities for increased production of processed Asian foods in Australia. RIRDC Publication 98/64. Monks, A. (2000). Japanese Green Tea. Continued investigation into commercial production and development in Tasmania. RIRDC Publication 00/59. Retail World. Annual Reports 1998, 2005, 2006, 2007. Tourism Research Australia (2006). International Visitors in Australia. Quarterly results of the international visitor survey, June Quarter 2006. Spencer, S & Kneebone, M. (2007) Foodmap. A comparative analysis of Australian food distribution channels. Australian Government Department of Agriculture, Fisheries and Forestry, Canberra. ZenCha Research Report (2007) Research in Australia’s Green Tea Market. 87
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Processed Asian Foods in Australia
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© 2009 Rural Industries Research a
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Acknowledgments The author of this
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Contents Foreword .................
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Figures Figure 5.1 Overseas-born po
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Tables Table 4.1 Five Major Trends
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Executive Summary What the report i
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1. Introduction Asian foods are enj
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4. Consumer trends 4.1 Today’s co
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Plate 4.3 A range of ‘antioxidant
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5. Australian market demand 5.1 Wha
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Figure 5.2 Overseas-born population
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5.6 Group 4: Asian tourist consumer
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6. Profile of major imported Asian
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Figure 6.2 Instant and ramen noodle
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Figure 6.4 Instant and ramen noodle
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Figure 6.6 Asian style noodles impo
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Figure 6.8 Asian style noodles impo
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Figure 6.9 Soy sauce import volumes
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d. Import values Table 6.7 and Figu
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Figure 6.13 Other Asian style sauce
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Plate 6.6 Asian marinades and paste
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Figure 6.17 Mixed condiments and se
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Figure 6.19 Soups and broths import
Page 51 and 52: Table 6.12 Soups and broths annual
Page 53 and 54: Figure 6.23 Sugar confectionery imp
Page 55 and 56: Table 6.14 Sugar confectionery annu
Page 57 and 58: Figure 6.28 Processed fish balls, f
Page 59 and 60: Figure 6.30 Processed fish balls, f
Page 61 and 62: c. Import volumes Table 6.17 and Fi
Page 63 and 64: f. Historical trends Since 2002, th
Page 65 and 66: Table 6.19 Seaweed annual import vo
Page 67 and 68: 2003 to A$13/kg in 2007. In additio
Page 69 and 70: Figure 6.40 Asian specialty mushroo
Page 71 and 72: Plate 6.11 Jelly fungus b. Countrie
Page 73 and 74: Table 6.24 Jelly fungus annual impo
Page 79 and 80: Figure 6.49 Bamboo shoots import va
Page 81 and 82: Figure 6.51 Bamboo shoots annual im
Page 83 and 84: The data in Table 6.29 emphasises t
Page 85 and 86: Plate 7.1 An example of fresh Asian
Page 87 and 88: eported that a range of fresh ‘st
Page 89 and 90: Health and well-being Processed Asi
Page 91 and 92: 7.5 Manufacturers of processed Asia
Page 93 and 94: Integrity and branding The growth a
Page 95 and 96: Opportunities for the Australian pr
Page 97 and 98: • soy food products • beverages
Page 99 and 100: c. Critical Success Factor 3 - Whic
Page 101: 9. Implications The outlook for pro
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