B2B - FOOD & BEVERAGE PRODUCTS IN ESTONIA, TALLINN - Sept 27th 2017

ESTONIA: AN INTERESTING MARKET FOR IRISH FOOD

The food and beverage industry, including food processing, accounts for large shares of the estonian economy. There is a gradual increase in the overall sales in food&beverage industry every year; the increasing percentage of food production is being imported by other Baltic neighbors (Finland had the biggest percentage, other essential countries of importation include Latvia and Lithuania). In the past, Russia played a bigger role in Estonia’s imports than in Estonia’s exports, but now exports exceed imports in Estonian-Russian trade.  The consumer sector has undergone rapid transformations in the last decade. Traditional marketplaces and a number of small food stores have been replaced with modern supermarkets and retail chains, primarily developed by foreign firms. In addition, the Baltic States have also modernized the distribution of food products, having effective wholesale & distribution systems.  
Although the primary purpose of food industry is to ensure the availability of high-quality staple foods with affordable prices, an increasing amount of attention is dedicated to the high nutritional value of food, its utility and a versatile menu for the Estonian families. The Estonian consumer is very health-conscious, which is why manufacturers aim to produce food which is as natural as possible, without any artificial additives and an excessive amount of salt and sugar, and with the maximum content of basic products. 


IMPORTED GOODS
Pork, pork products, beef and poultry are the staples, whereas the domestic and wild fowl and game are enjoyed as available. Jellied pig's feet are a Lithuanian favourite and suckling pig is often prepared for festive occasions. Herring, sprats, and eel are the widely harvested from the sea. Salmon and trout are also among the favourites. Egg consumption is limited but steadily increasing due to increased supply and lower prices.
Soured milk, buttermilk and sour cream are staples, while cottage cheese and pot cheese are widely used for many dishes. A considerable amount of fresh and aged cheese prepared from the milk of cows or goats is also consumed. Milk is often used in many varieties of milk soups, and vegetables are often cooked in milk as well.
Tea, coffee, juices and soft drinks are taken frequently, and sour milk is an anytime beverage. Beer and wine are enjoyed with lunch and dinner, whereas stronger beverages (including whiskey) are reserved for meeting and festive occasions. 
Fruits and berries, both wild and cultivated, are plentiful and enjoyed in season, fresh or stewed with sugar as fruit compotes, or served as fruit soups. Sugared dried fruits are a favoured snack. The combination of fresh, dried, or preserved fruits, served or cooked with meats and fowl, is also much enjoyed. Potatoes, cabbage (favoured form in winter - sauerkraut), carrots, turnips, and beets are the staple vegetables and store well for winter use. Wild mushrooms of many varieties are eagerly collected in season and are preserved dried or picked.
Grains form one of the most important, satisfying, and economical staples of the Baltics. Bread is on the table at every meal and although this is usually a dark, sour rye bread, other breads made of wheat or combinations of flours may be served. Soups are often thickened with coarse flours or may even be made from grains. Porridges and hot gruels are frequently served and may constitute a warming meal. Baked barley is often a side dish for meats and soups; barley flour is also used for breads. The Baltic countries have a tradition of fine pastries, richly and elaborately prepared. Home baking includes satisfying buns and rolls based on sweet yeast dough or firm cakes based on eggs. Plain chocolate, either milk chocolate or bittersweet, is considered a special treat.


THE PROJECT
The 2016 edition of the Strive's B2B in Estonia is structured to be extremely concrete and to get as a direct result,the development of trade agreements with food & beverage buyers in the Estonian and the baltic markets. The project starts with a selection of the buyers according to the types of products offered by the participating companies and specific product demand in the market. After Strive organizes a 1 day event dedicated to B2B meetings between representatives of participating companies and selected buyers in order to start the first trade agreements. The meetings will be realized in meeting rooms equipped with tasting material and professional kitchens where local chefs possibly cook dishes. Any participating company is assisted by Strive's multilingual staff during all the process and in the follow-up phase carried out in Estonia .
Operators who will participate in these direct meetings will be selected in order to diversify the origin and specialization (importers of irish food, importers of beverages and spirits, food distributors, purchasing managers of supermarket chains). The meetings will focus on the showcasing and tasting of products with selected buyers and the starting of first trade agreements.
Strive International Consulting manages the communication activities during all the steps of the event, both on-line and off-line. The participating companies are included in press releases, photos, video, reviews, articles on specialized magazines, wine & food blog, posts in the social networks. In addition, after the event, the participating companies will receive a report with photos, names of buyers met and press releases. Give a look at pics and videos of our previous events in the Baltics:


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