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Food technology

Marketplace

Focussing on regional food markets and finding the opportunities

In the option strand, Contemporary food issues - Marketplace, you will study trends in the marketplace and the implications of these trends. Establishing markets in Australia and in the Pacific region is an important factor in ensuring that the Australian food industry prospers.

Outcomes
This material addresses aspects of the following syllabus outcome:
H3.2 The student independently investigates contemporary food issues.

Source: Board of Studies NSW, Stage 6 Food Technology Syllabus, Preliminary and HSC Courses (1999)

Activity

Read the following address from the journal Food Australia and complete the questions. You should find a copy of the journal in your school or local library.

Laitt, Graham, Focussing on regional food markets and finding the opportunities, Food Australia, Vol 49, No 7, July, 1997, pp. 295-299.

1.	Why is the Asian market so important?
2.	What represents "success" for a food producer or food processor?
3.	Why is it difficult for less developed countries to compete in the marketplace?
4.	China, Vietnam and India have been less successful in establishing themselves in agribusiness. What problems do they need to overcome?
5.	List the key features of an attractive market.
6.	Competition in the international marketplace is intense. How has Australia gained a competitive edge?
7.	Explain how Kellogg's Cornflakes and packaged milk have taken advantage of market opportunities.
8.	Australia's success in the global marketplace relies on increased trade in value-added food products. Write a PMI (positive, negative and interesting) analysis of this trend.
9.	Market size can be very heavily influenced by product innovation. Success in this area is almost like striking gold. Explain other existing market opportunities.
10.	Food safety is a key feature of success in the marketplace. Explain how food safety impacts on consumer acceptance.
11.	Why is the number of functional foods increasing in the marketplace?
12.	Identify the challenges in promoting functional foods.