2.1 The seafood sector
The seafood industry is the fourth largest sector of the Australian food industry (by value) after beef, wheat and milk. The gross value of production (GVP) during 2000-01 was $2.44 billion5. Since 1992, the GVP has increased, on average, by 10 per cent per annum6. Approximately 87 per cent of the value and 34 per cent of the edible volume of Australian seafood production is exported.
At 11 million square kilometres, the Australian fishing zone is the third largest in the world. Most wild fish stocks are fished at their optimal sustainable level, with aquaculture making an increasing contribution to the industry. Between 1991-92 and 2001-2, aquaculture was responsible for approximately 24 per cent of the total volume of seafood produced in Australia.
During 2001-02, 186,777 tonnes of seafood were produced in Australia, covering approximately 600 marine and freshwater seafood species. Approximately 66 per cent was consumed domestically, with the remainder exported. A further 144,474 tonnes were imported, mainly from Thailand and New Zealand.
Further details about the seafood sector, its nature and the value and volume of production, can be found at Attachment 3.
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