Food (processing) industry in Senegal: Business Report 2024
This report is a comprehensive research of food (processing) industry in Senegal.
The first two chapters of the report feature the country profile by giving general information on Senegal and by thoroughly studying its economic state, (including key macroeconomic indicators and their development trends). The third chapter covers common business procedures in the country: from starting a project to closing a business. This chapter elucidates the country’s fiscal system, existing labour practices, property rights regulation peculiarities and other issues vital for running business in this country.
Further, the report analyses food (processing) industry in the country by identifying key market players, (including major producers, traders, etc), as well by evaluating foreign economic relations within the sector in the recent three years. An important part of the report is Porter Five Forces analysis that surveys an industry through five major questions (What composes a threat of substitute products and services? Is there a threat of new competitors entering the market? What is the intensity of competitive rivalry? How big is the bargaining power of buyers? How significant is the bargaining power of suppliers?).
Related news bulletins update and add the finishing touch to an overview of economic situation in Senegal.
The aim of this study is to provide a tool which will assist strategy group and the management team specialists in making correct decisions as how to penetrate the Senegal market and how to catch the maximum commercial opportunities in dealing with business partners in this country.
The first two chapters of the report feature the country profile by giving general information on Senegal and by thoroughly studying its economic state, (including key macroeconomic indicators and their development trends). The third chapter covers common business procedures in the country: from starting a project to closing a business. This chapter elucidates the country’s fiscal system, existing labour practices, property rights regulation peculiarities and other issues vital for running business in this country.
Further, the report analyses food (processing) industry in the country by identifying key market players, (including major producers, traders, etc), as well by evaluating foreign economic relations within the sector in the recent three years. An important part of the report is Porter Five Forces analysis that surveys an industry through five major questions (What composes a threat of substitute products and services? Is there a threat of new competitors entering the market? What is the intensity of competitive rivalry? How big is the bargaining power of buyers? How significant is the bargaining power of suppliers?).
Related news bulletins update and add the finishing touch to an overview of economic situation in Senegal.
The aim of this study is to provide a tool which will assist strategy group and the management team specialists in making correct decisions as how to penetrate the Senegal market and how to catch the maximum commercial opportunities in dealing with business partners in this country.
1. SENEGAL: COUNTRY PROFILE
1.1. Geographical position
1.2. Historical background
1.3. Demography
1.4. Administrative divisions
1.5. Political situation
1.6. Economic situation
1.7. Foreign relations
1.8. Social environment and culture. Cultural differences and their impact on business negotiations
2. SENEGAL: FINANCIAL AND ECONOMICAL PROFILE
2.1. Country’s Gross Domestic Product (GDP): historical trends and projection
2.2. Industrial production outlook
2.3. Senegal foreign trade
2.4. Current investment climate
2.5. Labor market overview. Current employment state
2.6. Ratings by major rating agencies
3. PECULIARITIES OF DOING BUSINESS IN SENEGAL
3.1. Procedures for starting a business
3.2. Routine for building permits obtaining
3.3. Registration of ownership rights
3.4. Basic terms of providing business loans by banks
3.5. Measures for investments protection
3.6. Tax system
3.7. Foreign trade transactions
3.8. Debt collection
3.9. Business liquidation
4. SENEGAL FOOD (PROCESSING) INDUSTRY OVERVIEW
4.1. Food processing industry in Senegal: current state and trends
4.2. Major companies in food processing industry
4.3. Senegal’s foreign trade in food processing industry
4.3.1. Export and import of sausages and similar products, of meat, meat offal or blood; food preparations based on these products: volume, structure, dynamics
4.3.2. Export and import of other prepared or preserved meat, meat offal or blood: volume, structure, dynamics
4.3.3. Export and import of prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: volume, structure, dynamics
4.3.4. Export and import of crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: volume, structure, dynamic
4.3.5. Export and import of sugar confectionery (including white chocolate), not containing cocoa: volume, structure, dynamics
4.3.6. Export and import of cocoa paste, whether or not defatted: volume, structure, dynamics
4.3.7. Export and import of chocolate and other food preparations containing cocoa: volume, structure, dynamics
4.3.8. Export and import of malt extract; food preparations of flour: volume, structure, dynamics
4.3.9. Export and import of pasta, whether or not cooked or stuffed: volume, structure, dynamics
4.3.10. Export and import of tapioca and substitutes therefore prepared from starch: volume, structure, dynamics
4.3.11. Export and import of prepared foods: volume, structure, dynamics
4.3.12. Export and import of bread, pastry, cakes, biscuits and other baker’s wares: volume, structure, dynamics
4.3.13. Export and import of vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: volume, structure, dynamics
4.3.14. Export and import of tomatoes prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.15. Export and import of mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.16. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen: volume, structure, dynamics
4.3.17. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen: volume, structure, dynamics
4.3.18. Export and import of vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glac? or crystallised): volume, structure, dynamics
4.3.19. Export and import of jams, fruit jellies, marmalades, fruit or nut pur?e and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: volume, structure, dynamics
4.3.20. Export and import of fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit: volume, structure, dynamics
4.3.21. Export and import of sauces and preparations therefore: volume, structure, dynamics
4.3.22. Export and import of soups and broths and preparations therefore: volume, structure, dynamics
4.3.23. Export and import of ice cream and other edible ice, whether or not containing cocoa: volume, structure, dynamics
4.3.24. Export and import of food preparations not elsewhere specified or included: volume, structure, dynamics
5. SENEGAL FOOD (PROCESSING) INDUSTRY PORTER FIVE FORCES ANALYSIS
6. SENEGAL ECONOMY NEWS AND ANALYSIS DIGEST
*Please note that Food (processing) industry in Senegal: Business Report 2024 is a half ready publication.
It only requires updating with the help of new data that are constantly retrieved from Publisher’s databases and other sources. This updating process takes 3-5 business days after order is placed. Thus, our clients always obtain a revised and updated version of each report. Please also note that we do not charge for such an updating procedure. BAC Reports has information for more than 25,000 different products available but it is impossible to have all reports updated immediately. That is why it takes 3-5 days to update a report after an order is received.
1.1. Geographical position
1.2. Historical background
1.3. Demography
1.4. Administrative divisions
1.5. Political situation
1.6. Economic situation
1.7. Foreign relations
1.8. Social environment and culture. Cultural differences and their impact on business negotiations
2. SENEGAL: FINANCIAL AND ECONOMICAL PROFILE
2.1. Country’s Gross Domestic Product (GDP): historical trends and projection
2.2. Industrial production outlook
2.3. Senegal foreign trade
2.4. Current investment climate
2.5. Labor market overview. Current employment state
2.6. Ratings by major rating agencies
3. PECULIARITIES OF DOING BUSINESS IN SENEGAL
3.1. Procedures for starting a business
3.2. Routine for building permits obtaining
3.3. Registration of ownership rights
3.4. Basic terms of providing business loans by banks
3.5. Measures for investments protection
3.6. Tax system
3.7. Foreign trade transactions
3.8. Debt collection
3.9. Business liquidation
4. SENEGAL FOOD (PROCESSING) INDUSTRY OVERVIEW
4.1. Food processing industry in Senegal: current state and trends
4.2. Major companies in food processing industry
4.3. Senegal’s foreign trade in food processing industry
4.3.1. Export and import of sausages and similar products, of meat, meat offal or blood; food preparations based on these products: volume, structure, dynamics
4.3.2. Export and import of other prepared or preserved meat, meat offal or blood: volume, structure, dynamics
4.3.3. Export and import of prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: volume, structure, dynamics
4.3.4. Export and import of crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: volume, structure, dynamic
4.3.5. Export and import of sugar confectionery (including white chocolate), not containing cocoa: volume, structure, dynamics
4.3.6. Export and import of cocoa paste, whether or not defatted: volume, structure, dynamics
4.3.7. Export and import of chocolate and other food preparations containing cocoa: volume, structure, dynamics
4.3.8. Export and import of malt extract; food preparations of flour: volume, structure, dynamics
4.3.9. Export and import of pasta, whether or not cooked or stuffed: volume, structure, dynamics
4.3.10. Export and import of tapioca and substitutes therefore prepared from starch: volume, structure, dynamics
4.3.11. Export and import of prepared foods: volume, structure, dynamics
4.3.12. Export and import of bread, pastry, cakes, biscuits and other baker’s wares: volume, structure, dynamics
4.3.13. Export and import of vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: volume, structure, dynamics
4.3.14. Export and import of tomatoes prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.15. Export and import of mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.16. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen: volume, structure, dynamics
4.3.17. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen: volume, structure, dynamics
4.3.18. Export and import of vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glac? or crystallised): volume, structure, dynamics
4.3.19. Export and import of jams, fruit jellies, marmalades, fruit or nut pur?e and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: volume, structure, dynamics
4.3.20. Export and import of fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit: volume, structure, dynamics
4.3.21. Export and import of sauces and preparations therefore: volume, structure, dynamics
4.3.22. Export and import of soups and broths and preparations therefore: volume, structure, dynamics
4.3.23. Export and import of ice cream and other edible ice, whether or not containing cocoa: volume, structure, dynamics
4.3.24. Export and import of food preparations not elsewhere specified or included: volume, structure, dynamics
5. SENEGAL FOOD (PROCESSING) INDUSTRY PORTER FIVE FORCES ANALYSIS
6. SENEGAL ECONOMY NEWS AND ANALYSIS DIGEST
*Please note that Food (processing) industry in Senegal: Business Report 2024 is a half ready publication.
It only requires updating with the help of new data that are constantly retrieved from Publisher’s databases and other sources. This updating process takes 3-5 business days after order is placed. Thus, our clients always obtain a revised and updated version of each report. Please also note that we do not charge for such an updating procedure. BAC Reports has information for more than 25,000 different products available but it is impossible to have all reports updated immediately. That is why it takes 3-5 days to update a report after an order is received.
