Business Manual – Exporting Speciality Foods

I have blogged on the West African Tradehub before, but this is a look at specific information and an assessment of it practicality and applicability.





from: West Africa Tradehub
(click image for full story online)


Every small food business workshop surely lists export as an opportunity in their SWOT analysis. What the vast majority are unable to do is to understand the implication of a strategy that focuses on export. Therefore it gets written up and maybe posted on the webpage more in excitement and optimism that in expectation.

This manual should be prescribed reading for the facilitator of such workshops, but more importantly seems to be a realistic HOW TO manual for a business wishing to consider the potential of entering and export market and also its checklist and directory as an exporter.

The manual appears to be pretty comprehensive, but if anyone who has practical experience could offer feedback I would be happy to publish that here.

The Table of Contents is copied below:

Why this export guide?
1. Success in exporting specialty foods
1.1. Why should your business export?
1.2. How does international trade differ from domestic trade?
1.3. In-house management issues involved in the decision to export
1.4. Importance of an export marketing strategy
2. Target the right partner and/or client
2.1. Direct and indirect exports
2.2. The different partners and/or clients you will encounter
2.3. The costs of intermediaries in the distribution channel
3. Trade agreements and customs coding
3.1. AGOA and GSP Opportunities
3.2. International customs coding
4. Regulatory requirements for accessing foreign markets
4.1. Application of food security regulations
4.2. Other new legislation
4.3. ISO (9000 – 14000)
4.4. Organic certification
4.5. Fair Trade Certification
5. International transport
5.1. Work with an efficient and reputable freight forwarder
5.2. Modes of transport and forms of shipments
5.3. Cost of freight
5.4. Transport insurance
5.5. Documentation needed
6. Assessing export costs to determine your pricelist
6.1. Costing your product according to the appropriate INCOTERM
6.2. Export price calculation
7. Presentation of offer to buyer
7.1. Presentation of your company and line of products
7.2. Export pricelist
7.3. Pro forma invoice


1 thought on “Business Manual – Exporting Speciality Foods

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