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Hong Kong calls for Victorian food and wine export

There are strong food and beverage export opportunities in the Hong Kong market for Victorian businesses, according to a report commissioned by the Victorian Government.

The ‘Hong Kong Market Study (Agribusiness and Beverage)’ report has identified that Victoria is in a strong position to export fruit and vegetables, seafood, meat and beverages to the Hong Kong market, and suggests that exporters target four and five star hotels and high end restaurants and the food agents, importers and distributors that supply them.

Currently, Bellarine Peninsula abalone producers Great Southern Waters has been exporting live Jade Tiger Abalone to Hong Kong for the past four years.

“We bred Jade Tiger Abalone as a delicacy that would specifically appeal to Asian palettes, however we found that getting our goods into the market in Asia was a task that required a lot of homework,” Martin Lanyon, sales manager for Great Southern Waters, said.

“We set about establishing contacts in Hong Kong through the referral services offered through the Victorian Government Business Office there and we also used services offered by Austrade.

Similarly, Central Victorian winemakers Pyrenees Ridge have been exporting their to five star hotels in Hong Kong for the past eight years.

Sally-anne Jukes who, along with husband Graeme, established Pyrenees Ridge 12 years ago, said that participating in a Victorian Government led trade mission to Hong Kong was the start of the export side of their business, which now accounts for 15 per cent of overall turnover.

“The trade mission provided some really good introductions to premium wine importers in Hong Kong,” she said. “Six months later we signed a contract with one of the importers we met during the mission and we haven’t looked back. Eight years on and our premium Pyrenees Shiraz and Reserve Shiraz is now served in some of the top restaurants in Hong Kong, including the famous Peninsula Hotel in Kowloon.

“The key to our success in Hong Kong is the good relationships that we have established there. At least once a year we will travel over and meet with the importer and a number of restaurant owners and sommeliers who stock our wine for a special ‘meet the winemakers’ dinner.”

 

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