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 Lamb exports rebound in April 

Lamb exports rebound in April

9/05/2008 9:06:00 AM
Australian lamb exports rebounded in April, jumping 14pc year-on-year, to a record 13,713 tonnes (shipped weight).

Meat and Livestock Australia reports that the latest figures from the Department of Agriculture shows the higher April shipments contributed to an 8pc increase in lamb exports for the first four months of 2008, to a record 53,730t.

The figures show lower slaughter numbers were offset by higher average weights and an increased proportion of lamb production heading overseas.

The US, Australia's largest export market for lamb, received 3370t during April - an increase of 15pc year-on-year.

Despite the increase in April, MLA reports that lamb exports to the US for the first four months of 2008 are back 12pc year-on-year, largely due to lower shipments in February and March, at 12,960t.

But demand from the Middle East was strong during April, with exports increasing 35pc year-on-year, to 2111t.

Shipments to the United Arab Emirates (964t) increased 40pc for the month; more than offsetting a 16pc fall in shipments to Saudi Arabia (186t).

The emergence of China as a lamb market continued, with exports during April more than double year-ago volumes at 1638t, as economic growth and inflated pork prices continue to drive increased demand for Australian product.

While Australian lamb exports to the EU are up 26pc for the first four months of 2008, April shipments were back 9pc year-on-year, to 1037t.

Exports to the United Kingdom during April fell 20pc, to 828t.

A notable increase in lamb exports to Japan was also recorded during April – lifting 41pc year-on-year, to 1182t, as demand from international Japanese hotels continues to grow.

SOURCE: Meat and Livestock Australia.

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Q: What do you think is the key driver of the current global food shortage?

Seasonal conditions affecting yields
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Ethanol diverting food to fuel production
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The insatiable demand of China
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Rising costs of production
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A combination of all of the above
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