Processed Asian Foods in Australia – An update

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5.8 Summary of Australian market demand Based on the estimated number of consumers in Groups 1 to 4, their propensity to purchase and the average weekly purchase values, it is estimated that the: • market size for processed Asian foods has increased to 3.5 million consumers from 2.7 million. This is equivalent to a CAGR of 1.6% between Census 1991 and Census 2006. • market value for processed Asian foods has increased to $2.4 billion from $1 billion. This is equivalent to a CAGR of 7.4% between 1993 and 2008 (Table 5.3). Table 5.3 Estimated consumer market size and value for processed Asian foods in Australia Consumer groups Propensity Current estimate Prior estimate (Instate 1994) Number of persons Market value ($K) Number of persons Market value ($K) 1. Ethnically culturally Asians 2. Asian inheritance 3. Australians with Asian tastes High 1,600,000 1,914,000 1,100,000 800,800 Medium 250,000 208,000 200,000 101,920 Low 1,500,000 89,000 1,300,000 47,320 4. Asian tourists Medium 160,000 134,000 88,200 44,947 Totals 3,510,000 2,345,000 2,688,200 994,987 12
6. Profile of major imported Asian foods There are few statistics on the demand for processed Asian foods. The Australian Bureau of Statistics (ABS) collates import and export statistics on some processed Asian foods and while this data may have some limitations, it least provides a baseline from to identify trends and potential opportunities. The potential opportunities have then been further qualified with industry surveys. Table 6.1 shows selected processed Asian food products and their import customs codes (AHECC) as defined by the Australian Customs Service. Table 6.1 List of processed Asian foods Item Processed Asian food product Customs AHECC code 1 Asian noodles - instant and ramen noodles 1902.10.00.38 2 Asian noodles - Asian style 1902.10.00.39 3 Sauces – soy 2103.10.00.14 4 Sauces - other Asian style sauces 2103.90.00.18 5 Sauces – mixed condiments and seasonings 2103.90.00.17 6 Soups and broths 2104.19.00.19 7 Sugar confectionery 1704.90.00.44 8 Processed fish balls, fish cakes and mince 1604.20.00.39 9 Green tea 0902.10.00.37, 0902.20.00.09 10 Seaweed 12.12.20.90 11 Asian mushrooms - wood ears 0712.32.00.71 12 Asian mushrooms - jelly fungus 0712.33.00.72 13 Asian mushrooms - shiitake 0712.39.00.73 14 Bamboo shoots 2005.91.00.75 (Source: Australian Customs Service) 6.1 Instant and ramen noodles a. Description Instant noodles are dried or precooked and are often packaged with a flavour sachet (Plate 6.1). Dried noodles are eaten after cooking or soaking in hot water for 3-5 minutes, but precooked noodles can be reheated or eaten straight from the packet. The term ramen noodle relates to a Japanese style of instant noodles and is often credited with the development of the cup noodle. Plate 6.1 Instant noodles (Source: Wikimedia Commons) 13
Page 1: Processed Asian Foods in Australia
Page 4 and 5: © 2009 Rural Industries Research a
Page 6 and 7: Acknowledgments The author of this
Page 8 and 9: Contents Foreword .................
Page 10 and 11: Figures Figure 5.1 Overseas-born po
Page 12 and 13: Tables Table 4.1 Five Major Trends
Page 14 and 15: Executive Summary What the report i
Page 17 and 18: 1. Introduction Asian foods are enj
Page 19 and 20: 4. Consumer trends 4.1 Today’s co
Page 21 and 22: Plate 4.3 A range of ‘antioxidant
Page 23 and 24: 5. Australian market demand 5.1 Wha
Page 25 and 26: Figure 5.2 Overseas-born population
Page 27: 5.6 Group 4: Asian tourist consumer
Page 31 and 32: Figure 6.2 Instant and ramen noodle
Page 33 and 34: Figure 6.4 Instant and ramen noodle
Page 35 and 36: Figure 6.6 Asian style noodles impo
Page 37 and 38: Figure 6.8 Asian style noodles impo
Page 39 and 40: Figure 6.9 Soy sauce import volumes
Page 41 and 42: d. Import values Table 6.7 and Figu
Page 43 and 44: Figure 6.13 Other Asian style sauce
Page 45 and 46: Plate 6.6 Asian marinades and paste
Page 47 and 48: Figure 6.17 Mixed condiments and se
Page 49 and 50: 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
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• soy food products • beverages
Page 99 and 100:
c. Critical Success Factor 3 - Whic
Page 101 and 102:
9. Implications The outlook for pro
Page 103 and 104:
11. References AUSVEG (2007). Proce
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Processed Asian Foods in Australia – An update

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