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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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