The company from South Australia sells about 75% of its production of kangaroo meat in the domestic market, but expects to increase sales in its major export markets in Europe, North America and Asia.

Next month Macro Meats will be represented among the 7,000 exhibitors at the exhibition SIAL Paris - the world's largest exhibition devoted to innovation in the food sector - where the company intends to present a comprehensive range of premium products from the kangaroo meat.

Managing Director of Macro Meats, ray Borda said the sales growth of the company's products in Europe because of the interest in kangaroo meat from the chefs of many restaurants that became interested with kengurin meat, high in protein and low in fat.

The transition from success in restaurants for implementation of kangaroo meat in retail and manufacturing products such as hamburgers, hot dogs, burgers and fries, became the key to the success of Macro Meats in Australia.

However, export regulations require that meat from Australia was supplied to foreign markets in the carcasses, making it less attractive for consumers in foreign markets.

"We need to start the promotion of kangaroo meat from restaurants because the chefs know how to cook it properly, but the next phase allows the consumer to buy meat in the store, and that's why we opened our own factory for the processing of kangaroo meat and the production of value-added products in Europe", — said R. Borda.

He also noted the high quality and leanness of kangaroo meat, which makes it very popular among bodybuilders and other athletes as well as fans of new and unusual dishes.