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Citrus to US a success

Citrus exports to the United States have finished up for the year, and Australia's fruit remains in high demand.

Despite the threat of cheap fruit from countries like Peru flooding the market, growers can expect decent returns thanks in part to the low aussie dollar.

Steve Allen, the general manager of Riversun, who organise citrus exports to the USA, says that given the challenges, it's been a good year.

"Prices were very good. We were very conscious of where the dollar was when it was around 90, 95 US cents," he says.

"Peru still put a lot of tangelos onto the market - in 2007 it was an absolute debacle. Last year we got dragged down with them, but this year they've gone in again."

"The first fruit they sent was bitter and that left a bad taste in the mouth of retailers, so they shot themselves in the foot there and they never recovered."

Off to the markets

There may not be any markets on this close to Christmas, but you can bet that people will still be thinking about them.

Today we hear from a few people who've been visiting the markets for over 30 years.

Winston Morton from Heywood has been around the saleyards for the past 35 years and says he's seen a lot of ups and downs.

"But right now at the moment, things are looking ok," he says.

"Certainly much better than back when you were getting $13 or $14 for a lamb."

But not all share Winston's view. Alan Lakey, from Elders, says that the sheepmeat industry is barely viable for producers at the moment.

"Prices are looking good at the moment - better than they have been for a while, historically," he says.

"But is it viable? No, I don't think it is."

Butchers are busy

Another face you might see at the markets from time to time is Ross Dixon, a wholesale butcher.

He picks up about 300 lambs a week to sell on to butchers.

Mr. Dixon says supply is his big problem.

"We're just not sure where the numbers will come from in the new year," he says.

"People have destocked a fair bit over the past few years, and there's just less around."

Mr. Dixon says that for many of his clients quality is the biggest issue.

"When people buy a roast or a steak they want to know it's good quality, and for the butchers, it keeps customers coming back if they've got a supply of good meat."