A 2008 government survey showed nearly a fifth of Australians would never eat kangaroo on ethical grounds.
Others are reluctant to consume an animal that figures in the national coat of arms. Just 15.5 per cent of people eat kangaroo meat more than four times a year.
Australia is already a large supplier of red meat to China, with shipments worth A$616 million (NZ$691 million) in the 2017/13 season. The kangaroo industry hopes to jump into the action.
"It would be huge if we could get access to the Chinese market and they are certainty very interested," said Ray Borda, founder and managing director of Macro Meats, Australia's largest processor of kangaroo and wild game meat.
CHANGING THE IMAGE
Kangaroos, protected by state and federal law, are caught in the wild, not farmed. Licensed hunters make a cull of a fixed number and specific types every year.
Some of the impetus for exports follows a boom in the population of the animals after good rains last year. Drought this season in the largest cattle-producing state of Queensland has prompted farmers to demand a bigger cull as kangaroos compete with cows for grazing space.
Australian supermarkets sell kangaroo fillets for about A$20 (NZ$22) per kg, or about 30 percent to 50 percent less than beef. The kangaroo industry aims for a different story in China, by promoting it as an exclusive item, touting its health benefits as a high-protein, low-fat food.
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