Fruit and Vegetable Processing in New Zealand
Industry operators primarily process fruit and vegetables into a range of goods, including sauces and condiments, soups, frozen and dehydrated fruits and vegetables, mixed meat and vegetable products, and non-dairy based baby foods. Processing methods include freezing, drying and dehydrating (excluding sun drying), pickling or otherwise preserving, bottling and canning.
This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.
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