MEXICAN FOOD INGREDIENT MARKET
(for import-export companies)
Index
I. MEXICO – GENERAL DESCRIPTION
1. Geographical Data
1.1. Importance of Location
1.2. Key Infrastructure Data - Transporting Network
2. Demographic Data
2.1. Population Growth
2.2. Population Density
3. Political Brief
3.1. Political and Legal Structure
3.2. Policies in Agribusiness
3.3. KOL in Agribusiness (See Contact Data Base in Appendix 1)
4. Economic Overview
4.1. Mexico’s Business Environment
4.1.1. Business Culture
4.1.2. Currency Exchange
4.2. GDP Growth per Capita
4.2.1. Recession Impact
4.2.2. Epidemics Impact
4.3. Legal Import-Export Framework
4.3.1. Treaties and Agreements
4.3.2 Import-Export Framework as It Works
4.4. General Import-Export Data
4.4.1. Mexico with Canada (All Economic Sectors)
4.4.2. Canada with Mexico (All Economic Sectors)
5. Agriculture & Agribusiness
5.1. Mexico’s Exchanges with Canada (General Agriculture)
5.1.1. Mexico with Canada
5.1.2. Canada with Mexico
II. MEXICAN FOOD INDUSTRY OVERVIEW
1. General Characteristics
1.1 Food Industry Structure (See also appendix three)
1.1.1. Field Ingredient Producers
1.1.2. Industrially Processed Ingredient Producers
1.1.3. Importers and Distributors
1.1.4. Suppliers
2. Food Ingredient Demand - Market Size (Value in Mexican Pesos and USD)
2.1. Domestic Production
2.1.1. Field Production
2.1.2. Industrially Processed Production
2.2. Import
2.3. Reasons to Import
3. International Presence & Competitiveness of Mexico’s AgriFood Sector
3.1. Balance of Mexico-Canada Food Ingredient Exchanges
3.1.1. Mexico with Canada
3.1.2. Canada with Mexico
III. TARGET GROUP INGREDIENTS’ (TGI) MARKET IN MEXICO
1. Perception on TGI Business
1.1. TGI vs. Other Food Ingredients
1.2. TGI Purchase
1.3. KOL’s Perception on Market
2. TGI Import Market Size
2.1. Hard Data: Import-Export Size (Mexico with Canada) - TGI
2.2. Mexican Exports to Canada – First 10 TGI
2.3. Mexican Imports from Canada – First 10 TGI
3. T GI Market Development
3.1. Specific Demand of TGI in Mexico
3.2. Trends and Tendencies (products/ingredients/market)
3.3. TGI Niche Market
3.4. Development and Research
3.5. Organic Market in Mexico
3.6. Co-Packing Opportunities
IV. MARKET COMPETITIVE ANALYSIS
1. Food Ingredients – Country Awareness
1.1. Country Evaluation
1.2. Import Leaders (Country) per Ingredient
2. Profile of Main Market Players (See Appendix 3 to check profiles)
2.1. Mexican Food Industry Companies (or Based in Mexico)
2.2. Field Producers’ Competitiveness –
2.3. Mexican Competition for the Niche Market
V. BUSINESS OPERATIONS & LOGISTICS
1. Purchase Behaviour
1.1. Choosing New Providers
1.2. Decision Making Patterns
1.2.1. Influencing Factors (even in the questionnaire)
1.2.2. Purchase Drivers vs. ‘Must’ Factors
1.2.3. Decision Makers
1.2.4. Specific Requirements and Conditions
1.3. Trends and Tendencies
2. Purchase Steps
2.1. Purchase Policies
2.2. Payment Policies
3. Logistics
3.1. Storing Patterns
3.2. Transportation
3.3. Mexican Transport Infrastructure
VI. MEXICO – CANADA B2B
1. National and International Networking
1.1 International Organizations and Events
(Red indicates international events)
1.2. Embassy Support
2. Specific Interest in Doing Business with Canada
2.1 Perception on Canadian Competitiveness
2.2. Evaluation of Canadian Ingredients
2.2.1. General Food Ingredients
2.2.2. TGI
3. SWOT Analysis
3.1. Canada’s Competitive Advantage
3.2. Action Steps to Be Taken by Canadian Businessmen
Conclusions and Recommendations
APPENDIX 1 – Food and Ingredients Database
APPENDIX 2 – List of Ingredients under Study
APPENDIX 3 – Competitors Profiles
APPENDIX 4 – Programs for the Acquisition of Productive Assets
APPENDIX 5 – Final New Launches
APPENDIX 6 – Sources
INTRODUCTION
Methodology
In this study we shall follow a general to particular approach. Therefore, we part from studying the general market environment, particularly, as to the commerce between Mexico and Canada, then the agribusiness in all dimensions required and, finally, we focus our study only to the food sector with particular emphasis on TGI market (TGI = Target Group Ingredients or vector ingredients), which are the ingredients we are particularly interested in.
To develop this methodology we employed both primary and secondary research. The two studies blend together so as to pinpoint where primary and secondary data reached the same conclusions and where conclusions diverge. The primary data was obtained out of 34 one-hour in-depth interviews with KOL in agribusiness and was analyzed both quantitatively (when the number of answers allowed) and qualitatively. Secondary data comes from official, mostly governmental sources, international statistics and market publications (Please, find secondary data sources in Appendix 5). We also used qualitative information in magazines, newspapers and the Internet. Qualitative and quantitative data was not analyzed separately but combined, to allow a qualitative analysis on hard data too. Thus, the information from the questionnaire we used in the 34 IDI does not flow according to the questionnaire order but according to the logic of the entire study. Therefore, we can know exactly what we got from both studies and what this information is good for. We also related this data to the general picture of Mexican market environment, news and reports within the sector, to see if it can be supported by the latest market developments not yet captured in statistics.
To ensure a more effective study flow, we preferred a more graphical style. Therefore, the graphs and tables are not re-described as they resulted but, rather, processed, analyzed and explained as to their actual use, reason and actual message/significance for our study, which is why you will find coding colours to mark important data ‘messages’ within both tables and graphs. The colour codes will be found next to the tables & graphs and the TGI number codes can be found in Appendix 2 (from 1 to 86).