Kangaroo is a meat from any of the species of kangaroo. It is produced in Australia from wild animals and as of 2010 was exported to over 55 countries worldwide
The Australian Quarantine and Inspection Service (AQIS) was the Australian government agency responsible for enforcing Australian quarantine laws. AQIS forms part of the Australian Government Department of Agriculture.
Kangaroo meat at an Australian supermarket
Kangaroo meat is high in protein and low in fat (about 2%).
CLA has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis.
Kangaroo meat was legalised for human consumption in South Australia in 1980, and in all other Australian states in 1993. Kangaroo was once limited in availability, although consumption in Australia is becoming more widespread. However, only 14.5% of Australians were reported in 2008 as eating kangaroo meat at least four times per year. Many Australian supermarkets now stock various cuts of kangaroo including fillets, steaks, minced meat and 'kanga bangas' (kangaroo sausages). Some Australian restaurants serve kangaroo meat.
Kangaroo meat has been exported since 1959. Seventy percent of kangaroo meat is exported, particularly to the European market: Germany andFrance. It is sold in supermarkets in England and before a suspension on imports of kangaroo meat to Russia in 2009 it was widely used in Russian smallgoods. In 2008, the industry is worth around A$250-270 million a year and provides around 4,000 jobs in Australia. The meat is also processed into dog food. The small kangaroo farming community is a more environmentally friendly meat industry than sheep or cattle farming since kangaroos require no processed feed, are well-adapted to drought, and do not destroy the root systems of native grasses.However kangaroo farming is economically unattractive due to the start up costs and i...