Fiji Hotel and Tourism Association, 17 July 2025 – When we talk about tourism, we tend to focus on the things we can see and feel, warm welcomes at the airport, the comforting embrace of a hotel bed after a long flight, frothy cocktails under the stars, or the first breathtaking dive on a coral reef. However, there’s a lot more going on behind the scenes to ensure those experiences are not only enjoyable but also safe, sustainable, and consistent. Sometimes, that includes things like poultry. Stay with me for some enlightenment.
Before you roll your eyes at the idea that chicken and tourism have any meaningful relationship, let me explain. This month, the Biosecurity Authority of Fiji (BAF) issued an almost unnoticed update that signals a return to “normal” for the importation of poultry products from New Zealand. For many of us in the tourism sector, this is a welcome development. The implications stretch far beyond a few kilograms of chicken drumsticks or hundreds of trays of eggs.
Let’s rewind a bit. In December last year, BAF halted the importation of poultry products from New Zealand after reports emerged of a highly pathogenic avian influenza strain, H7N6, detected in the country. The move was swift and, in the interest of protecting Fiji’s biosecurity, necessary. As an island nation with a relatively small agricultural base and a heavy reliance on imported food products, especially those that feed our booming tourism sector, this kind of disruption sends ripples right through the industry.
Consider, for example, that a single resort in the Mamanucas might serve hundreds of meals daily. Multiply that across hundreds of accommodation providers and restaurants nationwide, and you begin to grasp the scale of our food supply demands, especially given that a 443-room resort on the mainland might be serving the same number of meals daily that the total number of resorts in the Mamanucas might be serving. Poultry is a mainstay in many menus. It’s not just a matter of availability, but one of consistency, pricing, portioning preference (the reason you and I can now buy very specific meat portions), and quality. When a major supplier like New Zealand is removed from the equation, everything changes, sometimes overnight.
We can also apply this to imported dairy and meat product concerns where certain countries are ruled out of the list of those deemed “safe” by BAF and more usually than not, remain on the “no go” list for years despite the reasons for those old concerns being well addressed by those country’s far superior agricultural and biosecurity experiences than ours.
In the months following that initial chicken import ban, hotels and resorts had to adapt quickly. Some pivoted to local suppliers, which, while beneficial in terms of supporting local agriculture, also posed challenges in terms of volume, consistency, and the increased costs that inevitably get passed down the line. Keep in mind that tourism competes with increasing local consumption (think about the number of fried chicken outlets that have recently mushroomed around the country) and increasing (and rightfully encouraged and applauded) exports. Others looked to alternate overseas suppliers, which presented their own logistical and regulatory hurdles. All of this takes time, money, and effort, not always in large enough supply during peak seasons or when trying to keep up with growing international visitor numbers.
So, when BAF confirmed that New Zealand is once again cleared of both the H7N6 strain and the more globally recognised H5N1 (commonly referred to as bird flu), and that trade can resume under clearly outlined conditions, it was good news not just for importers and retailers, but for tourism operators as well.
Let’s not forget, this is not just about importers regaining access to products. It’s about chefs being able to plan their menus without worrying about last-minute substitutions.
It’s about suppliers regaining predictability and consistency in their stock. It’s about guests enjoying the meals they expect, with the quality they deserve. And for tourism businesses already navigating cost pressures, shifting traveller expectations, and sustainability challenges. So, any move that restores equilibrium is an obvious win.
According to the updated BAF guidelines, individuals can now import up to 10kg of poultry products per person without a permit, provided they can show a receipt and commercial packaging from New Zealand. For larger quantities, up to 50kg per person, an import permit is required. And for commercial importers, the green light comes with the usual permit processes and compliance with BAF’s conditions. In simple terms, we’re back in business, with the safety net of biosecurity protocols in place.
It’s worth acknowledging here the role that biosecurity plays in our wider economy, and especially in tourism. We recognise that BAF’s job isn’t easy, having to constantly balance the economic demands of trade with the biological and environmental risks that can so easily cross borders unnoticed. Whether it’s a microscopic virus or a seed buried in a hiking boot, the threats are real. We also recognise that local producers might feel threatened, but they are well aware of tourism’s demands and where the extra demand is coming from,s and as commercial operators, must plan ahead.
For hospitality stakeholders, there are bigger conversations at play, too. We need to be constantly aware of the interdependencies that keep this industry moving. It’s not just about rooms, tours, or flights; it’s also about supply chains, trade regulations, and cross-border communication. Our resilience as a destination is intrinsically tied to how well we navigate these linkages.
It’s also a reminder that food security and tourism are deeply intertwined. We cannot build a premium destination experience on shaky food supply chains. And we certainly can’t do it when key ingredients become scarce or unpredictable due to external events. From guest satisfaction to staff meals to the viability of offering certain packages and experiences, everything is invariably connected.
There’s also an opportunity here for us to learn and adapt. The disruption from the temporary ban should spur renewed interest in diversifying our supply sources, investing in local agriculture, and developing stronger, more flexible logistics systems.
Tourism cannot afford to be at the mercy of every global hiccup. At the same time, our response has to be smart and measured. Yes, we support local. But we also rely on imports to fill the gaps that local supply chains cannot. We need both, and we need to ensure that the systems governing both sides are agile, transparent, and robust.
The poultry example is just one of many where rapid responses and clear communication can mean the difference between business as usual calm and screaming chefs in paradise type chaos (yes, this happens in paradise too). Whether it’s future outbreaks, supply shortages, or policy changes, our collective ability to absorb shocks and maintain service excellence or deliver the expected value for money will be the hallmark of a mature and sustainable industry.
Tourism continues to rebound, despite the quiet concern of economists about visitor numbers. We’ve seen incredible resilience from our operators, staff, and supporting industries. But we’re also realising that resilience needs to be proactive, not reactive.
We must be more future-focused, pragmatic, and better at working together across sectors, whether it’s with agriculture, trade, biosecurity, or the environment. Or understanding when to review packaging, rates or value, adds.
So yes, this may be a story about chickens. But it’s also a story about coordination, systems, and understanding the value of every cog in the machine, no matter how insignificant it might appear to most. Because sometimes, the quality of the guest experience depends on whether you can get your hands on some fresh chicken breast to make that perfect chicken parmigiana dish, or the best quality chicken thighs for that superior Fijian curry – which (believe it or not) is currently tied for Fiji’s most popular signature dish with our fish in lolo dish.
Don’t believe me? Do your own quick survey. And that – food tourism, local dishes and how we’re training our chefs to deliver the real Fijian experience, is a subject for another day.
Fantasha Lockington – CEO, FHTA (Published in the Fiji Times on 17 July 2025)
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