Luxury tourist desitination, Mauritius, an island republic off the coast of Africa in the southwest Indian Ocean, has emerged from being a relatively unknown market for Australian red meat to one valued at over $17 million in 2007-08.

Latest figures from meat and Livestock Australia report in 2007-08, Australia exported a total of 4,026 tonnes swt of red meat to this market, valued at over $17.1 million.

Australian red meat is purchased to meet the needs of the general population, and to satisfy the ever growing demand from the burgeoning tourism industry – exotic resorts around the island demand high quality beef and lamb.

Australian mutton shipments reached 1,685 tonnes swt in 2007-08, valued at just under $5.5 million, with the majority of the volume consisting of frozen trunk meat that was primarily destined for use in lower value meals for households. Australian lamb exports in 2007-08 totaled 1,804 tonnes swt, and amounted to just over $5.2 million.

This was predominately made up of frozen forequarters that were processed and sold as frozen retail-ready packs.

Chilled legs and racks are utilised within the many hotels and resorts on the island.

Australian beef volumes to Mauritius reached 537 tonnes swt in 2007-08, valued at over $5 million, and consisted of frozen retail beef such as topside and rump, through to high grade chilled lot fed cuts such as striploin, tenderloin and cube rolls.

Australian offal, also popular in Mauritius, was valued at just under $1.4 million in 2007-08, totalling over 1,000 tonnes swt, predominantly consisting of frozen beef and sheep livers, and beef tripe.

MLA has conducted several market development activities in Mauritius; include training for butchers and chefs, workshops on food safety, and a strongly contested MLA Black Box Culinary Challenge with up to 18 teams competing from the Island’s numerous restaurants, hotels, and resorts.