Australia’s united food and wine team heads to Japan
The Australian Food and Wine Collaboration Group is headed to Tokyo in April as part of an ongoing effort to improve bilateral trade relations and increase export opportunities for Australia’s premium food and wine producers.
It’s the sixth target market for the Collaboration Group, which has previously focused its attention on emerging markets across Asia including Thailand, South Korea, Vietnam, Indonesia and Taiwan.
Over the past two years, the Collaboration Group, comprising of Seafood Industry Australia, along with Dairy Australia, Meat & Livestock Australia, Hort Innovation and Wine Australia, has met with more than 1,000 food, trade and government representatives, leveraging the individual sectors’ export strengths to deepen industry and government networks, advance bilateral trade and improve market access for the Australian Government.
Now the Collaboration Group is turning its attention to Japan, a highly valued trading partner and Australia’s third-largest agriculture, fisheries and forestry export market, valued at $6.3 billion in 2023-24.
For the Australian seafood industry, Japan is Australia’s second-largest export market, with the country importing about 15-20 per cent of Australia’s total seafood production annually.
Seafood Industry Australia Chair Catherine Sayer said there is rich history between Japan and Australia’s seafood industry.
“The Australian seafood industry values its longstanding and mutually beneficial partnership with Japan,” Ms Sayer said. “As one of our most significant export markets, Japan has played a critical role in shaping the success of Australia’s seafood sector, with its discerning consumers appreciating the quality, sustainability and provenance of our premium products.
“This relationship is built on shared respect for tradition. Australian seafood is harvested from some of the world’s most pristine waters, adhering to rigorous sustainability practices that align with Japan’s commitment to quality.
“Key products such as tuna and abalone have become staples in Japanese cuisine, celebrated for their superior quality and flavour. These exports not only enhance Japan’s culinary offerings but also deepen the cultural and economic ties between our two nations.”
The Australian Food and Wine Collaboration Group’s Taste the Wonders of Australia market activation will take place in Tokyo on April 9.
The events include export market roundtable discussions with industry and government contacts, food and wine workshops with local food industry representatives, and a Taste the Wonders of Australia Gala Dinner, which showcases the best of Australian food and wine to more than 100 Japanese food and trade representatives.
Dairy Australia Sustainable International Trade Senior Manager Catherine Taylor said this latest market activation is a chance to enhance what is one of Australia’s strongest trading partners.
“Japan and Australia have a long history of mutual high-value trade and now is the time to strengthen the relationships and ensure the partnership continues to thrive into the future,” said Ms Taylor, a former Australian Government Senior Trade Commissioner and Consul General to Osaka.
“Australian producers have worked hard over the years to meet Japan’s demand for quality produce, which has, in turn, helped improve our processes and our presentation and sharpened our competitive edge.
“It’s more than just a transactional relationship for both parties. In agrifood we have a highly complementary, counter-seasonal partnership and we are invested in each other’s success. Japan will always be one of the world’s largest net importers of food and Australia’s agrifood export sector needs trusted, stable partners.”
The investment by the Australian Food and Wine Collaboration Group is supported by Agriculture Trade and Market Access Cooperation (ATMAC) grants, with a $500,000 for the first four export market destinations in 2022-24, and a second grant of $600,000 to continue the program for 2025-26.
Seafood Industry Australia welcomes progress on Country-of-Origin-Labelling
Seafood Industry Australia (SIA) welcomes today’s announcement from the Albanese Government on the continued progress on mandatory Country-of-Origin Labelling (CoOL) for seafood in food service, with implementation set to begin on 1 July 2025.
“This announcement marks a significant milestone in ensuring Australian consumers have the information they need to make informed choices when dining out,” said SIA CEO Veronica Papacosta. “CoOL is a win for both consumers and industry, empowering people to choose Australian seafood when they want to.”
“Despite Australia having the world’s third-largest Exclusive Economic Zone (EEZ), a staggering 64% of the seafood we consume is imported. This highlights the importance of clear labelling so consumers can make informed choices,” said Veronica Papacosta.
Under the new regulations, restaurants, cafes, takeaways, pubs, and clubs will be required to indicate the origin of their seafood using the Australian-Imported-Mixed (AIM) model:
- A (Australian)
- I (Imported or international)
- M (Mixed origin containing both Australian and imported seafood)
SIA acknowledges the extensive consultation undertaken by the government and industry to develop a model that improves consumer transparency while minimising business impact.
“This has been a long time coming, and while today’s announcement is a positive step forward, we know there is still work to do,” Papacosta said. “Ensuring a smooth transition for food service businesses and driving consumer awareness will be critical to the success of this new legislation.”
“A strong public awareness campaign will be essential—not only to support the hospitality sector but also to encourage Australians to ask for Australian seafood,” she added.
“We thank the government for its commitment to delivering this long-awaited initiative and look forward to working together to ensure its success.”
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Seafood Industry Australia welcomes national food security strategy announcement
Seafood Industry Australia (SIA) welcomes the Albanese Government’s commitment to food security, following its announcement of $3.5 million to develop a national food security strategy: Feeding Australia.
SIA has actively supported a strategic approach to food security and contributed to the 2019 Food Security Inquiry – Australian Food Story: Feeding the Nation and Beyond. SIA looks forward to working with government to implement key recommendations, including Recommendation 5 of the final report: “As part of the National Food Plan, and in conjunction with industry, develop a specific strategy for expanding the seafood sector, one which optimises the use of resources while ensuring the economic and environmental sustainability of the industry.”
SIA CEO Veronica Papacosta emphasised the urgency of addressing food security for the seafood sector.
“For the Australian seafood industry, raising awareness and planning for the future of food security cannot come soon enough,” Papacosta said.
“Currently, 64% of the seafood Australians eat is imported. Without a clear plan to invest in and protect our local fishers and aquaculture producers, particularly in regional communities, this figure will only continue to rise.”
SIA looks forward to continued collaboration with government and industry stakeholders to ensure a robust and sustainable future for Australia’s seafood sector.
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Seafood Industry Australia awarded National Foundation for Australia-China Relations Grant
Seafood Industry Australia (SIA) has been awarded a grant by the National Foundation for Australia-China Relations Grant, a significant step in strengthening relationships and exchanges between Australia’s seafood industry and key stakeholders in China to catalyse future engagement.
The grant will fund a program of activities over the next three years led by SIA to deepen Australian industry knowledge and capability for risk-informed engagement with China and showcase Australia’s seafood industry excellence and sustainability credentials.
SIA CEO Veronica Papacosta said, “The Australia-China seafood trade is built on shared values of quality, sustainability, and trust. Funding from the National Foundation for Australia-China Relations allows us to further develop initiatives that facilitate knowledge exchange and maximise outcomes for Australian seafood producers from building strong, commercially significant relationships and personal connections with key networks in China.”
“The support from the National Foundation for Australia-China Relations is an investment in the long-term prosperity of the seafood industry.”
SIA looks forward to working closely with the National Foundation for Australia-China Relations and international partners to leverage the opportunities provided by the grant and ensure that Australian seafood continues to thrive on the global stage.
Stay Afloat Launches 50 Events in 50 Days to Strengthe
Seafood Industry Australia (SIA) is proud to announce the launch of “Community Resilience: 50 Events in 50 Days”, an initiative led by Stay Afloat Australia to further strengthen connections, wellbeing and support mental health across the seafood industry.
Stay Afloat is SIA’s national mental health program which works to empower seafood communities through industry-led initiatives that address mental health and wellbeing challenges. This campaign reflects the power of programs created ‘For Industry, By Industry’ and highlights the vital role community-driven solutions play in fostering resilience.
Running from 21 February 50 Events in 50 Days seafood community members will receive support from Stay Afloat to host events in their local areas, with up to. From BBQs and breakfasts to coffee catch-ups and guest speakers, the program encourages locally tailored activities that bring people together to celebrate their shared resilience. Over 2,000 people are expected to connect and celebrate the power of local industry supporting each other in wellbeing.
“In just over a year, our team has established supports and networks in over 50 seafood communities,” said Veronica Papacosta, CEO of Seafood Industry Australia. “This campaign enables each of those communities to come together locally, in support of each other, and to continue to create meaningful connections, conversations and ensure no one feels isolated or unsupported. ”
“Our seafood communities are our greatest strength,” said Jo Marshall, Stay Afloat Program Manager. “Through this campaign, we’re not only celebrating the impacts the program has already had but also providing an opportunity to further build local networks that are essential for long-term wellbeing and resilience. Whether it’s a simple coffee catch-up or a larger gathering, every connection makes a difference.”
The Stay Afloat program has reached over 10,000 people, with Co-ordinators making over 350 local visits, and over 800 wellbeing conversations. The program has attracted 189 volunteer Trusted Advocates from over 70 communities who are trained in providing Mental Health First Aid and wellbeing support for their own industry at the local level.
Biosecurity Protection Levy Bill withdrawn from Federal Parliament
Seafood Industry Australia (SIA) welcomes today’s decision by the Federal Parliament to withdraw the Biosecurity Protection Levy bill. This is an important development for Australian seafood producers who were deeply concerned by the funding model in its current form.
SIA CEO Veronica Papacosta said, “On behalf of the Australian seafood industry and SIA members, we thank Minister for Agriculture, Fisheries and Forestry, Julie Collins, for responding to industry concerns regarding the biosecurity funding model and recognising the need to find a balanced and practical approach to sustainable biosecurity funding.”
Australia’s biosecurity system and its long-term sustainable funding arrangements are critically important to the future viability and prosperity of the Australian seafood industry across the entire supply chain. SIA is committed to working with the Federal government on a sustainable funding model that encourages improvement of biosecurity protections and preventions in Australia’s marine estate.
“The marine estate is a complex environment for biosecurity protection and prevention systems. SIA looks forward to partnering with government and researchers to better understand how risk factors and risk creators can be better identified and managed. It is critical that Australia’s biosecurity system is well-funded and supports the Australian seafood industry’s commitment to supplying fresh, high-quality Australian seafood to the community.”
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
comms@seafoodindustryaustralia.com.au
Deck the Table with Australian Seafood this Christmas
There’s no question of naughty or nice when it comes to Australian seafood— it’s always a winner.
“When you choose Australian seafood, you’re supporting one of the world’s most highly regulated and best-performing fisheries management systems,” said Seafood Industry Australia (SIA) CEO Veronica Papacosta. “This Christmas, whether you opt for farmed or wild-caught seafood, you can take pride in the incredible work of our fishers and aquaculturists, who ensure sustainability while delivering top-quality seafood for Australians to enjoy.”
Australian seafood has become a cherished Christmas tradition, and 2024 is no different. From fresh prawns and oysters to barramundi and rock lobster, there’s no shortage of sustainable, delicious options for your festive feast.
This year, however, brings new challenges. Conservation measures designed to protect marine biodiversity have reduced fishing access in some areas, increasing costs for fishers and potentially impacting seafood prices.
“With cost-of-living pressures in mind, we recommend planning ahead,” said Papacosta. “Speak with your fishmonger early about prices as demand and supply balance out closer to Christmas. You can also save by opting for raw seafood instead of pre-cooked, so consider throwing a shrimp on the Barbie!.”
Despite these challenges, there’s still an abundance of incredible Australian seafood to enjoy. Prawns remain a festive favourite. Australia is blessed with an abundance of different prawn species including King Prawns, Tiger Prawns and Banana Prawns, all offering exceptional quality and sustainability. Freshly shucked Sydney Rock and Pacific oysters are perfect for kicking off the celebrations, and for a show-stopping main course, consider whole roasted Barramundi, Tasmanian Atlantic Salmon, or go for the wow factor with a Western, Southern or Eastern Rock Lobster!
“By choosing Australian seafood, you’re not only getting premium, sustainable products—you’re also supporting hardworking local fishers and aquaculturists who bring the best from our oceans to your table,” Papacosta added.
For recipe inspiration, preparation tips, or to locate a local supplier, visit the Fish Finder tool at Greataustralianseafood.com.au.
This Christmas, make your celebrations truly special with fresh, local Australian seafood—sustainably sourced, beautifully prepared, and always delicious.
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Australia’s united food and wine team heads to Taiwan
Leaders of some of Australia’s most prominent agriculture representative groups are focussing on Taiwan next month in a collaborative effort to increase export opportunities for Australia’s premium food and wine.
The Australian Food and Wine Collaboration Group, which includes Seafood Industry Australia along with Dairy Australia, Meat & Livestock Australia, Hort Innovation and Wine Australia, will hold a series of roundtable discussions, workshops and a gala dinner in Taipei on 11 November.
Seafood Industry Australia Trade Export Manager Laura Davies said Taiwan was regarded as stable and long-standing market for Australia’s exports, with a growing middle class and an increasing demand for premium safe produce.
“Taiwan has the third-highest discretionary, non-essential spending in the region, with approximately 25 per cent of the average income spent in the hospitality industry,” Ms Davies said. “This is ideal for seafood exporters, as we target restaurants and food service for our premium offerings.”
Ms Davies said Taiwan has the potential to become a larger and more profitable market for Australian seafood exporters, with live and frozen lobster, scallops, abalone and octopus being offered to the market.
“Australian Rock Lobsters are one of our largest exports to Taiwan,” Ms Davies said. “As of the year ending June 2023, $87 million worth of lobster was exported, a 31 per cent increase from 2022, and an 18 per cent increase in terms of volume.”
On Monday, November 11, members of the Australian Food and Wine Collaboration Group will attend export market roundtable discussions with key market contacts. This will be followed by a press conference to share the story of Australia’s premium offering with local media. In the afternoon there will be a series of five individual workshops where local food industry representatives will experience the joys of working with Australia’s premium seafood, meat, wine, dairy and horticulture products.
The day culminates with the Taste the Wonders of Australia Gala Dinner, which showcases the best of Australian food and wine to more than 100 Taiwanese food and trade representatives. This is the fifth Taste the Wonders of Australia Gala Dinner, in what has become a highly effective way to celebrate the best of Australia’s premium products in one forum, under the one brand.
“Seafood Industry Australia values the collective efforts of the Australian Food and Wine Collaboration Group to expand market access and create new trade opportunities for Australian producers,” Ms Davies said. “Australian lobster pairs perfectly with Australian wines, especially when served with a creamy, buttery sauce and the freshest premium produce.
“As Team Australia, under the national brand, we can support each other in offering a complete dining experience to international consumers.”
Dairy Australia General Manager Charles McElhone said this is the fifth export market to be visited by the Australia Food and Wine Collaboration Group, following similar export and trade development activities in Thailand, Vietnam, South Korea and Indonesia over the past two years.
“We are clearly gaining momentum with each new market sprint,” Mr McElhone said. “And now we are focussing on Taiwan, which we know is an important market for Australian produce and beverages. It is well regarded for its advanced food processing sector, and we understand that consumer preferences are sophisticated and that they are moving up the value chain.”
The investment by the Australian Food and Wine Collaboration Group is supported by Agriculture Trade and Market Access Cooperation (ATMAC), with a $500,000 grant for the first four export market destinations in 2022-2024, and a second grant of $600,000 to continue the program for the next two years, with markets including Taiwan and Japan among the next destinations.
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