Export Of Us Dairy To Mexico

3188 words - 13 pages

There are many indicators that lead us to the conclusion that Mexico is a good potential market for U.S. Dairy products.
Population is growing, which will lead to a larger market. The growth of Real GDP and GDP per capita will allow the buyer to buy more which will increase the consumption of Dairy products per head; the consumption of more expensive Dairy products will increase as well due to urbanization.
The North American Free Trade Agreement (NAFTA) is one of the dominating factors of trade between U.S. and Mexico. Without having to pay tariffs, U.S. importers can afford to have prices for their products lower than other counties`.
Infrastructure, communications and government ...view middle of the document...

Cattle grazed on lush pasture grasses in the summer, hay and grain in the winter. This steady source of milk, cream, and butter started America`s dairy traditions, and cheese making was soon to follow.
In addition to having a taste for cheese, many U.S. ancestors brought with them the expertise to make cheese. Using centuries-old recipes and traditional methods, they quickly began making cheese with the surplus milk available, first for themselves, and then for others. An industry was born, and it started a long tradition of cheese making in the U.S. that continues today.
From humble beginnings, the U.S. has become the largest cheese-producing country in the world. As global appetites for cheese grow, the U.S. is well prepared to supply the increased demand.
U.S. Cheese Production (000 metric tons)
  
 
U.S. Cheese Export Volume (in metric tons)

More than 25% of the world's cheese—over 4 million metric tons per year—is manufactured in the United States, and production continues to grow. With the largest milk supply in the world, an abundance of land and investments in research & development and technology, the U.S. cheese industry is capable of unrestrained growth to meet customer demand.
Year-round milk production guarantees product availability at any time of the year. With its state-of-the-art production facilities, the U.S. cheese industry has increased production by more than 1 million metric tons over the past decade. Customers have come to rely on this consistent supply of high-quality cheeses.
Product safety is the key to protecting consumer health. Working with the United States Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) ensures that U.S. cheeses meet the strictest sanitation and quality standards in the world.
U.S. cheese is a concentrated source of many of milk's nutrients. Almost all of milk's proteins, minerals (e.g. calcium, phosphorus and magnesium), fat and fat-soluble vitamins are retained in the curd during manufacture, making cheese an excellent source of these nutrients. Aging or ripening influences the nutritional value of cheese. For example, several B vitamins, as well as folic acid, biotin and pantothenic acid, are synthesized by the cheese microflora during the ripening of cheese. U.S. cheeses can also be used to increase the nutrient density of food products, and as a good source of other health-promoting factors.
2) Milk Powder
Milk is a complex biological fluid consisting of fats, proteins, minerals, vitamins, enzymes, carbohydrate and water. Not only is milk a highly nutritious food, it is also a functional ingredient. However, sometimes it is difficult to transport, store or even formulate with milk in its fluid form. Therefore, processors employ technologies to dry milk to turn it into milk powder. The most common milk powders are Nonfat Dry Milk & Skimmed Milk Powder, Dry Whole Milk/Whole Milk Powder and Dry Buttermilk Powder/Dry Buttermilk. Milk...

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