Duncan Brown of Brisbane Valley Protein with Amelia Chan and Julie Mark of TIQA Brisbane Valley farming business is spreading its wings with the opening of a $2 million quail-processing plant that will supply a growing Asia-Pacific market.

Fourth-generation farming family siblings, Duncan Brown and Selena Gomersell, are the brains behind Brisbane Valley Protein Precinct (BVPP) at Coominya, near Lake Wivenhoe.

BVPP is expanding its existing direct paddock-to-plate beef operations by diversifying into poultry meat and game birds and has set its sights on being a leader in servicing the growing Asian middle-class and Pacific markets, as well as domestic outlets.

The quail abattoir is the first stage of the protein precinct master plan which will be completed in four stages. The RSPCA-accredited livestock production and processing will make up stages 1, 2 and 3, and stage 4 will deliver training, research and hospitality facilities.

The expected capital expenditure to complete stages 1 and 2 is around $18 million.

Managing Director Duncan Brown said the venture would put the Brisbane Valley on the world gourmet map.

‘Brisbane Valley Protein has established hatching, growing and processing infrastructure, with the processing plant being the first export-orientated quail abattoir in Queensland, and we are very excited by this venture,’ he said.

‘Already it is providing employment for locals but it means the Brisbane Valley name will be gracing the menus of some of the top nations in the world.’

Brisbane Valley Protein took part in TIQ’s trade mission to Food and Hotel Asia in Singapore earlier this year and last year’s Queensland Food Showcase event for Chinese and Hong Kong buyers.

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