Markets are quickly becoming a favourite as Victorians look to cut costs
With Victorians getting smashed by the rising cost of just about everything, find out where you can save $100 while doing the weekly shop.
South East
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More people are turning to independent markets as grocery bills soar around the state, with some customers saving up to $100 on their weekly shop.
The Dandenong Market has been operating for 155 years and hosts 200 markets stalls, with 69 selling fresh food and produce direct from wholesalers.
Customers can choose from fresh fruit and vegetables, meats, seafood, spices, cheeses, nuts, honey, eggs and baked good.
Jennifer Hibbs, general manager of the Dandenong Market, said traders were able to keep their prices down by working with “huge volumes”.
“Because our traders are buying produce fresh from the wholesale market or directly from farmers every market day, the price is directly affected by demand,” she said.
“Dandenong Market sells more fresh produce than any other market in Victoria, working with huge volumes means we can keep the prices down.”
Garlic is available for $5 per kg at the market, compared to $25 at Coles.
A kilo of carrots costs $1.20 at the market compared to $2.20 at the supermarket, while a kilo of bananas will set you back $1 at the market compared to $3.50 at Coles.
Michael Curmi, from MC Quality Seafood, said his customers could comfortably save 30 per cent on their seafood at the market.
“We work on smaller margins and high turnovers to give the customer more affordable products,” he said.
“We are willing to work harder for the customer at the end of the day.”
Mr Curmi visits the Footscray wholesale market at 4am on market days to find the catch of the day for his customers.
“We focus on affordable products, so blue grenadier sits at about the $10 mark — we buy that to give our customer value for money.”
Shortage issues will impact the market’s supply, with lettuce, capsicum and spinach affected for at least the next three months, but Alex Alexopoulos of Alexander Produce still guarantees the produce will be cheaper from the market.
“We are trying to keep it reasonable to keep the customers but we can’t charge what the supermarkets charge,” he said.
Mr Alexopoulos has three kids and says the bills get expensive especially with the rising costs of living, but shopping at the market helps save one bill.
“You can save more than $100 at the market and with every other price going up at least you can save on one item,” he said.
“And the produce is fresh daily.”
Over on the western side of Melbourne, Footscray market was opened in 1969 and quickly became a hub of the local community with restaurants, grocers, delis, meat markets, restaurants and even a supermarket.
Across the large indoor market, everything from fresh fruit and vegetables, meats, seafood, deli goods, household goods and exotic products can be found.
Thomas Li, Footscray Market’s manager, said the market had seen a recent surge in visitors looking to make the most of their grocery budget.
“We’re able to keep prices lower than competitors because our stalls also sell wholesale to stores and restaurants,” he said.
“Buying in bulk, low overheads and competition within the market means our customers get the best deal.”
Mr Li said some price rises had been inevitable as inflation impacts supply lines, but pointed to salmon as an example of how the market is staying competitive.
“We used to sell salmon for $21 per kilogram and now it‘s gone up to $24 but compared to other places we’ve seen it selling for $34 a kilogram it’s still very low,” he said.
He said stall holders were affected by the same supply chain issues hitting other retailers, but said customers could be confident they would be buying the best produce at the best prices.
