Within the framework of realization of this file of international trade, it is asked of us to market an original product in a country of our choice. We chose a product, like food-algae . This product currently knows an increase in its sales. Moreover, it is an original product, owing to the fact that it is still little developed compared to other food stuffs. However, to succeed in our project, it is essential to have a good adequacy of the product in the country. We have, thus, to decide how to export our product to Japan, because it is in this country that the art of cooking of algae began, they are thus the most favourable to export our product to. After a presentation about Japan, then about our product, the last part of this report will be devoted to the marketing of algae in Japan.
[...] In order to respect the environment, (very important concept for the Japanese) our algae are packed in flax fibre bags. We propose three formats, for better fulfilling the requirements of our customers: 100 kg 250 kg 500 kg Storage The algae ready with forwarding are stored in warehouses on the site of the company. They are classified by varieties. The warehouses must be dark to preserve the colour of our products. Moreover, the rate of hydrometric must remain weak not to deteriorate the goods and to avoid certain bacteriological developments (like mushrooms for example) Algae Exportation March To sell our product in Japan The Japanese market The choice to export its product towards another country is not done randomly, for that it is necessary to study the state of the market of the host country through its economic indicators. [...]
[...] One of these frameworks is removable, it is the door by which the algae are introduced then extracted in turn. An engine animates this device in front of 4 ventilators which propel the air aspired of the outside on the algae, that blades, laid out with the edges inside the drum, brew continuously Algae Exportation March 2006 As progress as this device, in its current state, represents compared to drying on trays holds less in the profit of productivity which it allows too many handling are still necessary than in the possibility of drying of the algae rather quickly even in rainy weather (24 Hours maximum). [...]
[...] • A financial assistance 22 Algae Exportation March 2006 Conclusion To evaluate the risks of our project, we have recapitulated threats and opportunities for the Japanese algae market in the table below: Threats Opportunities - Japanese are the biggest algae consumer in - Japanese companies competition, the world. - Increase of the algae demand - Regulations, entry barriers , taxes . - French image in Japan : good point for a French company Our project is rather positive. We have studied the main points to success in our algae business in Japan. [...]
[...] - The algae of the Agar-agar type and Porphyra are cut throughout the year according to the request of the factories. - Wakamé, collected on the whole of the littoral during the estival period. The production resulting from fishing to foot of the algae is primarily reserved for the industrial transformation. The other share, which constitutes the essence of our production, comes from the exploitation of fields of algae at sea. The brown algae or laminar and mainly Wakamé are collected at sea using boats equipped with "scoubidous" tearing off the algae at the bottoms. [...]
[...] It is important for us to control the entirety of the biological cycle, observing a rigorous methodology which goes from the harvest and the treatment of the fertile bases to cause the sporulation, with the sowing of collectors made up of cords rolled up with regular intervals on adapted executives, then with their maintenance in "incubator" until the conditions of the natural environment become favourable with the setting at sea of the ropes on which will have been fixed the sown cords. The frail seedlings, at this stage, are just visible with the binocular one. We must then 10 Algae Exportation March 2006 supervise the station until the first harvests, which we must begin 5 to 6 months later and continue until the reheating of water, which, with the maturation of the fertile bases, the deterioration of the thalli involves. [...]
APA Style reference
For your bibliographyOnline reading
with our online readerContent validated
by our reading committee
