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Students fish for business in South Korea
A University of the Sunshine Coast student research team has detected a potential niche market for Aussie seafood in South Korea.
Mooloolaba’s Chelsey Parish and Maroochydore’s Ben Manning were among 13 business students who travelled with USC Lecturer in International Business Joanne Freeman to the Asian nation for 11 days.
The aim was to research the export potential of Australian abalone, blue fin tuna, yellow tail kingfish and western rock lobster, enhancing educational and trade relations. The field trip contributes to the students’ degrees.
Chelsey, 22, said the group found South Korea’s seafood business was thriving and competitive, saturated with common products from neighbouring countries like China.
“But that’s why Australia could take a high-end stance,” she said. “We have an opportunity to export premium products such as abalone and rock lobster, targeting five-star restaurants.”
Ben, 32, said quality Aussie seafood could be marketed in a similar way to our beef, popular in South Korea for its health benefits and industry sustainability.
“We’re finalising our reports but we believe there’s niche potential,” he said.
The students believe any major push into the industry would need a comprehensive promotional campaign because their surveys of traders and consumers showed little knowledge of Aussie seafood prices, quality or tastes.
Chelsey said they surveyed a wide range of people, from wholesalers at fish market auctions to department store shoppers.
She has been offered work experience at Trade Queensland this summer as a result of the trip, which finished late last month.
Trade Queensland and Austrade both gave the students valuable market advice and helped them liaise with major industry players.
Trade Queensland also sponsored the group’s attendance at the 2009 Asia Pacific Cities Summit in the Korean city of Incheon.
Ms Freeman said the international business students’ research would be presented to representatives from the Australian Government’s CRC Seafood later this month.
— Julie Gatehouse