Blog

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.