Marketing kangaroo products

Market opportunities for methane abatement and carbon storage through improved kangaroo grazing management

(Melanie Edwards and George Wilson, 2023)

Marketing Kangaroo Meat from the Sustainable Wildlife Enterprises: The Conservation Dimension

(Chudleigh, Archbold, Simpson, & Telford, 2008)

The Maranoa Wildlife Management Conservancy (WMC) project explored the potential for using the concepts of sustainable yields within a conservancy for resulting in higher acceptability of products and enhanced marketing effectiveness and margins for kangaroo products.

Kangaroo Meat Exports

(Department of Agriculture and Water Resources)

Fact sheet from the Australian Government, Department of Agriculture and Water Resources.  Includes recipe for Kangaroo stir-fry with chilli and coriander.

Nutritional Composition of Kangaroo Meat

(Beilken & Tume, 2008)

Building Confidence in Kangaroo Meat for Pet Nutrition

(Hall, 2013)

Animal Industries – New Developing and Maturing

(Williams & Patttinson, 2014)

This Plan addresses a number of industries including Alpaca, Buffalo, Deer, Crocodile, Emu and Kangaroo. Interesting report as it identifies the status of other developing industries.  Appendix 6 is the RD & E plan for kangaroo.  The biggest challenge was identified as the need to defend and protect the industry’s public image.

Consumer Attitudes to Kangaroo Meat Products

(Ampt & Owen, 2008)

This report was aimed at identifying key attitudes and issues concerning kangaroo meat by smallgoods and other meat manufacturers and retailers; ascertain which attributes were important for consumer choice; investigate choice behaviour and determine the potential for change in the choice behaviour of smallgoods manufacturers based on the findings. This is a very thorough investigation and report which developed 9 Recommendations to improve the industry including separating itself from culling for pest management.

Meat quality of kangaroos

(Wynn, Beaton, & Spiegel, 2004)

The aims of this research were to develop relationships between genotype, sec and age of kangaroo at slaughter with the key meat quality parameters of tenderness, flavour and juiciness.  Research was also undertaking into the effect of harvesting and carcass storage methods on the meat and develop a series of recommendations to improve/control kangaroo meat quality for human consumption 

California, New York, the World and Kangaroos

(Kelly, 2011)

This report describes a project aimed at securing unrestricted market access for kangaroo industry products into New York and California and details several recommendations for the kangaroo industry and Australian government to improve the image of the kangaroo industry.  

Skippy the “Green” Kangaroo: Identifying Resistances to Eating Kangaroo in the Home in a Context of Climate Change

(Appleby, 2010)

This honours thesis examines eating kangaroo in the home as a mitigation and adaptation response to climate change. The research indicated a number of strong resistances and barriers to eating kangaroo which can be attribute to national discourses around the way the public values kangaroos.  It concludes that a discourse around climate change alone will not increase sales of kangaroos.

Kanganomics: a socio-economic assessment of the commercial kangaroo industry.

(Boronyak, Croft, Ben-Ami, & Ramp, 2015)

This report analyses the economics of the commercial kangaroo industry and attempts to quantify the value of the kangaroo industry to the Australian economy; impacts of the loss of the Russian market; industry employment; domestic markets and support from the federal government.  Although this report purports to be objective it has a clear anti-industry objective and concludes that non-consumptive use of kangaroos such as wildlife tourism may be a better alternative to the kangaroo harvest industry. 

Foodservice Attitudes towards Kangaroo Meat

(Ellis, 2009)

This report found that only 17% of chefs surveyed cooked kangaroos, but it is the most frequently used of all the game meats. It identified that chefs go to magazines for ideas and recommended utilising magazines to promote recipe ideas and public accptance.

The Kangaroo Industry its image and market: improving one by improving the other

(Kelly, 2003)

This project focused on generating positive media coverage, informing the Australian government and environmental academic community of the responsible and ethical nature of the kangaroo industry, and facilitating the incorporation of kangaroo industry information into environmental management curricula in Australian tertiary training.  It recommended that the kangaroo industry should ensure that there were ongoing resources to promote the industry as environmentally sustainable, responsible, and wise. 

Improving consumer perceptions of kangaroo products

(Des Purtell and Associates, 1997)

Published in 1997 this report explored the potential for improving consumer perceptions regarding the kangaroo industry.  It investigated ways of overcoming negative perceptions such as the “skippy” syndrome, destroying a part of our national heritage, meat is prepared under unhygienic conditions, meat is not safe and the influence of activists.