EXPORT PROCEDURES AND DOCUMENTATION

IDENTIFYING PROSPECTIVE EXPORT PRODUCTS

In order to decide on a target product to export, parameters such as production/manufacturing capacity, per unit cost of production, cost comparison with competitors, tariff rates, if existing FTA, and Non-Tariff barriers needs to be compared. Example of two such products are given below

1. Product – 02023000 – Frozen boneless meat of bovine animal

 On the demand side, with rising incomes in the developing world and an expanding youth population, food preferences are shifting towards a protein rich diet.
 Abattoirs conform to international hygiene standards, with zero hand-touch-processing and regular visits by halal inspectors from the importing countries.
 India needs to work on improving the standards so that we can capture markets of developed economies.

2. Product – 03061790, frozen shrimps and prawns, even smoked, whether in shell or not, incl. shrimps and prawns

 India contributes 6.3% of the total global aquaculture production and ranks 2nd after China.
 The Indian fisheries Industry, valued at about US$ 15 billion, has emerged as a significant high-value contributor and key enabler of diversified Indian agriculture.
 India’s annual per capita shrimps and prawns consumption is estimated at around 6 Kg, which is low in comparison to the global per capita consumption average of around 18 Kg.
 Shrimps and prawns consumption alone in India was estimated at around 500,000 MT for FY 2015-16. More than 70 percent of the shrimp harvested is sold fresh; the rest is dried, smoked or processed.
 The domestic shrimps market, which receives more than 80 percent of production, is highly unorganized.
 Currently crushed ice is the principal means of reducing spoilage and the insufficient cold chain infrastructure is a major challenge for widespread distribution of fish and other aquaculture products across the country.
 In turn, limited availability limits consumption growth.
 Greater availability of seafood products in coastal regions naturally results in greater consumption, but so also does the growing awareness about the health benefits of fish: quick service and multi cuisine restaurants are promoting that awareness to drive consumption in those areas.