Importing dairy products from Greece into Australia is no easy feat, which is reflected in the numbers.
The export of Greek dairy products to Australia was extremely limited from 2010 to 2018, with the highest performance noted in 2013, and a steady decline since 2016. This is no coincidence.
In 2015, Australia’s Department of Agriculture included Greece on a list of countries noted to have cases of nodular dermatitis. As a result, a ban was imposed on the importation of all dairy products, excluding cheese made from pasteurised milk and butter.
The ban remains in place, with Australia yet to recognise Greece as being free of lumpy skin disease, and both goat pox and sheep pox.
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But even if Greece met all requirements, and the ban were to be lifted, there are a host of other obstacles, especially when it comes to importing Greek yoghurt. For instance, Australia’s proximity from Greece means an increase in shipping costs.
Furthermore, the complex checks required by Australia on products, including mandatory quarantine, which can vary between two to three weeks, significantly shortens the shelf life of the product.
It has also been noted that Greek yoghurt producers face unfavourable conditions in the Australian market. While Greek yoghurt is popular among consumers, producers of the authentic product would be competing with local producers creating so-called ‘Greek yoghurt’, which is not burdened with shipping costs, customs delays, and a higher shelf price.
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