Processed Asian Foods in Australia – An update

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Acknowledgments The author of this report gratefully acknowledges the assistance and support of a number of companies and organisations in Australia, Japan, China and Hong Kong. In particular, the author appreciates the contribution from various Australian supermarkets, Asian retailers, food service groups, food processing companies and importers who contributed to the industry surveys. The following individuals are noted for their input, advice and guidance during this study: Ms Florencia Bundalian Dr Jenny Ekman Dr John Golding Mr Ian James Dr Helen Sargent Mr Lawrie Stewart Dr Pia Winberg Dr Li Wu Dr Wang Xiangyang KL Koh Australia NSW Department of Primary Industries NSW Department of Primary Industries Industry economist Horticulture Australia Limited Sealed Air Corporation Shoalhaven Marine and Freshwater Centre Beijing Vegetable Research Centre, China Hangzhou University, China iv
Abbreviations ABS AHECC AUSVEG Australian Bureau of Statistics Australian Harmonised Export Commodity Classification Australian Vegetable and Potato Growers Federation A$ Australian Dollars CAGR CoOL ERP HAL LOTE MNC Compound Annual Growth Rate Country of Origin Labelling Estimated Resident Population Horticulture Australia Limited Language Other Than English Multi-National Corporations $M $ Million NSW PA/pa QLD R&D RD&E RIRDC SME VIC New South Wales Per Annum Queensland Research and Development Research, Development and Extension Rural Industries Research and Development Corporation Small and Medium Size Enterprises Victoria v
Page 1: Processed Asian Foods in Australia
Page 4 and 5: © 2009 Rural Industries Research a
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 and 28: 5.6 Group 4: Asian tourist consumer
Page 29 and 30: 6. Profile of major imported Asian
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 75 and 76:
Page 77 and 78:
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
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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
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c. Critical Success Factor 3 - Whic
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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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