Kangaroo meat, once regarded merely as pet food, might soon find its way to China as a luxury item, aiming to entice Chinese consumers to indulge in something that few Australians would – consuming kangaroo.
According to the World Trade Organization, with a rapidly expanding middle class, China’s demand for meat is projected to surge by nearly 17 percent over the next eight years.
Currently, exporters lack authorization to sell kangaroo meat in China; however, recent remarks from Australian officials have fostered optimism within the industry.
“This initiative addresses a multitude of objectives,” stated Agriculture Minister Barnaby Joyce.
“I intend to explore further talks with the Chinese as I believe there is significant potential for a market there.”
Wang Jun, a small restaurant owner in Beijing, expressed interest in trying kangaroo meat.
“Why not? As long as it tastes good,” Wang remarked.
Beef, pork, and chicken are primary staples in China, yet some diners also enjoy cat, rat, dog, and other exotic meats, believing in their medicinal properties. Nonetheless, kangaroo may not appeal to all adventurous eaters.
“How could we possibly serve such adorable creatures?” questioned Liu Xinxin, a 21-year-old university student in Beijing.
Liu’s thoughts resonate with sentiments in Australia that have hindered the growth of the kangaroo meat industry.
A survey conducted by the government in 2008 revealed that nearly 20 percent of Australians would refrain from eating kangaroo due to ethical concerns.
Furthermore, some individuals hesitate to consume an animal that appears on the national coat of arms, with only 15.5 percent of the population consuming kangaroo meat more than four times annually.
Australia is already a significant supplier of red meat to China, with exports valued at $616 million during the 2012/13 season. The kangaroo industry aims to capitalize on this opportunity.
“Accessing the Chinese market would be monumental, and their interest is certainly evident,” commented Ray Borda, founder and managing director of Macro Meats, Australia’s foremost processor of kangaroo and wild game meat.
REDEFINING KANGAROO
Kangaroos are captured from the wild rather than being farmed, and they are protected under state and federal laws. Licensed hunters execute a controlled cull of specific species each year.
The recent rise in their population following beneficial rains last year has spurred some export motivations. This season’s drought in Queensland, Australia’s leading cattle-producing state, has led farmers to advocate for an increased cull due to competition for grazing land with kangaroos.
In Australian supermarkets, kangaroo fillets are priced at approximately A$20 per kg ($8.54 per pound), which is about 30 to 50 percent less than beef. The kangaroo industry aspires to cultivate a different perception in China, promoting it as an exclusive commodity that boasts health benefits as a high-protein, low-fat option.
Although Australia’s Department of Agriculture has not responded to inquiries regarding the status of export discussions with China, the mutual interest is unmistakable.
John McVeigh, the agriculture minister of Queensland, has recently returned from discussions with Chinese importers keen to commence kangaroo meat trade.
Borda and his enterprise are preparing for market entry.
Macro Meats has teamed up with New Hope Group Ltd, one of the largest agribusiness firms in China, collaborating on a strategy to attract customers and enhance exclusivity by limiting supply.
“Our approach will focus on placing kangaroo exclusively in high-end butcher shops, steering clear of supermarkets,” Borda explained. “If the market were to open tomorrow, we would enter quietly without much publicity.”
