- Marketing Kangaroo Meat from the Sustainable Wildlife Enterprises: The Conservation Dimension
- Kangaroo Meat Exports
- Nutritional Composition of Kangaroo Meat
- Building Confidence in Kangaroo Meat for Pet Nutrition
- Animal Industries – New Developing and Maturing
- Consumer Attitudes to Kangaroo Meat Products
- Meat quality of kangaroos
- California, New York, the World and Kangaroos
- Skippy the “Green” Kangaroo: Identifying Resistances to Eating Kangaroo in the Home in a Context of Climate Change
- Kanganomics: a socio-economic assessment of the commercial kangaroo industry.
- Foodservice Attitudes towards Kangaroo Meat
- The Kangaroo Industry its image and market: improving one by improving the other
- Improving consumer perceptions of kangaroo products
- Promoting kangaroo as a sustainable option for meat production on the rangelands of Australia
- Constructing the Social life of the Kangaroo: A Commodity Study
- The wild harvest and marketing of kangaroos: a case study of the profitability of kangaroos compared with sheep/beef in Queensland
- Kangaroo Industry Background
(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. The Maranoa WMC is one of three SWE trial sites. Explores whether environmental badging could be applied to kangaroo products and enterprise diversification in rangeland areas. This report focused on the Mitchell and District Landcare Association who are pursuing the Conservancy concept and who have already purchased two chillers to enter the kangaroo marketing chain. Key objectives were: Identify the size and location of markets for produce from WMC enterprises badged as leading to a net conservation gain. Support the establishment of processes for supplying those markets many of the landholders became accredited under the Australian Land Management System certification process, providing independent verification of performance. Some of the barriers for marketing a conservancy product were identified as: concerns about continuous supply or reliable, needing strong promotion campaigns involving chefs for kangaroo meat as a gourmet product and distribution options. The research also demonstrated that the perception of kangaroo meat as pet food is not a positive association for promotion as a gourmet product. The research found: Environmental management as a concept in kangaroo meat marketing has some potential but needs a simple story/messageEnvironmental credentials are not sufficient on their own to develop a market niche for the conservancy product requires significant promotion and packaging innovation.
(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.
(Beilken & Tume, 2008)
Food Science Australia undertook to analyse kangaroo samples for nutrient lipids, cholesterol, fatty acid profiles, omega-3 and CLA. Four muscle cuts were selected for analysis including topside, fillet, rump and knuckle obtained from Red and Grey kangaroos taken from two geographical locations. The findings demonstrated that kangaroo meat is very low in fat but rich in polyunsaturated fatty acids.
The pet meat sector processes a large portion of kangaroo meat harvested in Australia. Most kangaroo pet meat is sold domestically. Preservatives that liberate sulphur dioxide are added to fresh kangaroo pet meat to extend shelf life by inhibiting bacterial growth, diminishing the odour produced by bacteria that multiply in food, and delaying the reduction of myoglobin (which results in the meat appearing brown rather than red). Sulphur dioxide is antagonistic to thiamine, and can result in substantial depletion of thiamine in meat. Veterinary reports of illness in cats and dogs due to thiamine deficiency have undermined confidence in the safety of kangaroo pet meat. (Taken from Executive Summary) The data found in this investigation provided a basis for the kangaroo industry to assess and, if required, modify practices through the supply chain to enhance confidence in the feeding of fresh kangaroo meat products to companion animals.
(Williams & Patttinson, 2014)Five year RD & E Plan 2013 – 2018. 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.
(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.
(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
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
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.
(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.
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.
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.
(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.
(Spiegel & Wynn, 2014)
This paper investigates and describes the desirable attributes of kangaroo products while also addressing some of the issues around public scrutiny and controversy.
There is an increasing awareness of the need to match agricultural production systems to their environments and recognition, in the case of the kangaroo, that this animal is well adapted to rangeland ecosystems, encompassing 81 per cent of Australia’s landmass. There is also recognition that kangaroo is a healthy protein source, but Australians associate this particular meat with low economic and cultural values. For this reason it has not been widely embraced as part of a healthy and sustainable diet. By following the trail of kangaroo meat from remote Queensland to the supermarket shelf and the menus of European factory workers, a complex web of intersecting factors surfaces to explain the conundrum for the low valuation accorded to kangaroo meat. Historically kangaroo harvesting has been a very lucrative form of resource extraction when overseas markets have accepted the product. Over many decades, it has also returned healthy profits to those in the kangaroo leather trade and the pet food industry. Interestingly, major profits are to be made for kangaroo meat processors when kangaroo management is not integrated within grazing enterprises, thus negating broad ecosystem benefits. In the face of a lack of domestic demand, particularly from smallgoods processors, and the small number of processor-controlled abattoirs, there is little incentive or government support for rangeland graziers to invest as kangaroo producers.
The wild harvest and marketing of kangaroos: a case study of the profitability of kangaroos compared with sheep/beef in Queensland
The main objective of the study was to determine the conditions under which kangaroo. harvesting and traditional farming (sheep/beef) are equally profitable. A further objective was to ascertain the probability of attaining these conditions in practice. ABARE survey data were used as the basis for establishing control or average farm, against which various scenarios were developed and tested.. These scenarios were used to answer the primary question of the profitability of kangaroo harvesting relative to sheep/beef using current prices; yields etc.
(Kelly, Kangaroo Industry Background, 2016)
This document examines the scientific evidence indicating the kangaroo harvest is sustainable and the controls in place to protect the animals it utilizes and ensure it produces safe products