Food For Thought
As Asia becomes wealthier with many more middle class people, Western Australia in particular will prove to benefit from this through tourism, food manufacturing, primary industry and other perspectives. During Chiung-Tzu , Lucetta Tsai he sites that Pomero (2005) research showed culinary (Food) tourism in Australia and Canada generated $1 billion annually and was forecast to increase to over 7 billion dollars by 2010. Though on the whole the strength of food tourism in Australia has only been seen in mainstream research and business development in the last decade. both at an academic level and within the Tourism industry the potential to produce unique Australian flavours has grown through international and domestic demand to offer new tastes for an ever inquisitive gourmet foodie market. This has lead to a demand for new product through initial business to market connectors such as the ‘Restaurant Australia’ Campaign. Research on this market has shown that the segment is ‘mostly female, well-educated and generally affluent. They seek diverse, regional and authentic yet tactile rather than passive experiences, and are willing to travel for food (and drink) complemented by cultural and sightseeing activities.’ Robinson & Getz (2014)
The opportunities for business, in particular niche SME to provide new tastes to broadening market has yet to be fully realised within Australia yet the the experiential traveller on the world market is increasingly searching for that individual connection with family and culture through food. The link of food to culture and authenticity is highlighted in a number of academic studies such as Boyle (2004) and through empirical research with the CSIRO highlighting that for Australia to not only maintain but in fact grow the manufacturing of food products in australia, the key will be to offer opportunities for SME to produce food of high quality unique flavours with a connection to providence. Not only will an industry like this help the economy, growing and Developing Native food that suit the natural environment of Australia would lead to less environmental impacts for the land.
Without a doubt there is global evolution of rediscovery towards native and cultural foods with more people choosing true authenticity rather than the fast foods of the 80’s, 90’s and 00’s. Yeoman shows Boyle’s (2004) appraisal of authenticity to mean that tourists are searching for a connection with something that is real, unsullied and rooted within the destination. (I. Yeoman et al.). Through Tourism Research Australia findings Authentic experiences are a top priority of visitors to Australia. One of the most unfortunate challenges Australia has to meet is offshore manufacturing is far more economically viable then australia based manufacturing. However, if Australia starts small keeping labour costs viable and ensuring that businesses are able to evolve their products to suit specific markets there is new hope for the food manufacturing industry in Australia and new opportunities to improve visitor experiences to Australians and the international market alike in the food tourism realm.
Currently, there is high demand for Aboriginal products and a fascination of the Australian Aboriginal culture within the international market. (TA 2014) Linking this to discover the tastes of native bush foods creates a more dynamic and impressionable experience for travellers.
Opportunities become greater with connecting these to other key stakeholders such as Australian Aboriginal communities, Tourism Australia and Tourism WA, international Chambers, etc who are looking to promote Australia as a gourmet destination, create partnerships in business and to experience food tourism.
In other words, the key to understanding native foods can be linked to Australian Aboriginals. Those that understand the value of native flora and fauna across the country together government and investors could look to model business opportunities like that of Indonesia, where all businesses need to be a least 50% owned by Indonesians. The Australian Aboriginal people having a minimum of 50% ownership become empowered to share their knowledge of food and then play a leading role to develop this industry offering triple bottom line outcomes. This could open up new industry opportunities in particular with Australia’s first people and with initiatives such as the Federal Government’s Northern Australia plan.
There is without a doubt opportunities to create a unique and prosperous future by ensuring food providence is maintained and respectful partnerships are formed.
To show links to produce, providence and economic development to a growing international market where demand for top quality product that has a story, is high could benefit so many…. It is definitely food for thought.
Business Wanganhaa 