Vanuatu's beef has been reviewed by relevant organizations and ranks fifth in the world for quality, being natural and pollution-free premium beef. It is now exported to Japan, Australia, New Zealand, and New Caledonia, with new orders being received daily. Recently, Vanuatu will sign a 10-year beef project agreement with Norway. Beef is a major foreign exchange income product. In 1997, beef exports reached 1,898 tons, accounting for 11% of the country's total exports.
Taking beef as an example, VAL-Pacific beef is a world-renowned brand. According to the General Manager of Vanuatu Abattoirs Limited, this beef has been sold to countries such as Japan, Australia, New Zealand, and New Caledonia. Recently, after a visit from a famous Norwegian chef, Vanuatu will sign a 10-year beef project agreement with Norway.
Vanuatu beef is primarily produced on Santo Island in Vanuatu. The climate and fertile soil there are very suitable for cattle farming. Vanuatu's beef has been certified by Agriquality, an Australian beef certification authority, as fully organic. Vanuatu beef has been described as "tender, lean, and excellent quality beef." The only issue facing such high-quality beef is not the local processing equipment and capacity, but rather that there are not enough cattle locally to meet the huge export demand. In fact, two-thirds of beef production is used to satisfy the local market, and tourists from around the world not only enjoy the local specialty restaurants but also do not forget to buy vacuum-packed beef products to take home and share with their families.
It is recommended to adopt a one-stop operation model, raising cattle on Santo Island while establishing a slaughterhouse for local exports, producing beef for export trade or domestic sales.