ProductTrends. Trends on Product Markets. Austria,2007. Grated; powdered; blue-veined and other non-processed cheese (excluding fresh cheese; whey cheese and curd)

Econlab, April 2009, Pages: 25

ProductTrends is a unique tool for analyzing various products. It contains a brief description of the macroeconomic environment, the rating of the attractiveness of production sold, exports and imports. Assessments of attractiveness have been made on the basis of a detailed analysis of the value components, such as the volume and average price for each of above categories. Forecasts of volumes and values are taken from regression models with a sufficiently close fit.

Executive Summary

Report illustrates the behavior of exports, imports and production sold of Grated; powdered; blue-veined and other non-processed cheese (excluding fresh cheese; whey cheese and curd) for Austria. It shows fluctuations of value, volume and average prices for these categories during the last five years 2003 - 2007 together with the forecasts of them for the next two consecutive years 2008 - 2009. The material contains in-depth analysis of exports and imports across top ten trading partner countries and top ten sub products as well as a ranking of current and future attractiveness of production, exports and imports.

1. Brief description of the product
2. Macroeconomic scenario
3. Product attractiveness:
- Attractiveness of production sold
- Attractiveness of exports
- Attractiveness of imports
4. Production sold, exports, imports
- Analysis of production sold
- Analysis of exports
- Analysis of imports
- Analysis of price
- Analysis of volume
- Analysis of value
5. Analysis of indicators:
- Market absorption ratio
- Net exports ratio
- Trade openness ratio
6. Distribution of parameters - products map
7. Key concepts
- Definitions of indicators
- Definitions of selected concepts
8. Critical values for the distributions of parameters
9. Top ten exported and imported subproducts

Grated; powdered; blue-veined and other non-processed cheese (excluding fresh cheese; whey cheese and curd)| Bergkäse and Appenzell (excl. grated or powdered and those for processing)| Cheese, of a fat content by weight of 52% but 72%, n.e.s.| Cheese, of a fat content by weight of 47% but 47% but 40%, n.e.s.| Tilsit (excl. grated or powdered and for processing)| Gruyère and Sbrinz (excl. grated or powdered and those for processing)| Cheese, of a fat content by weight of 62% but <= 72%, n.e.s.| Grana Padano and Parmigiano Reggiano, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of <= 47% (excl. grated or powdered and for processing)| Feta (excl. for processing)| Cheddar (excl. grated or powdered and for processing)| Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti"|

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