Food (Processing) Industry in Ethiopia: Business Report 2024

1.1. Geographical position
1.2. Historical background
1.3. Demography
1.4. Administrative divisions
1.5. Political situation
1.6. Economic situation
1.7. Foreign relations
1.8. Social environment and culture. Cultural differences and their impact on business negotiations

2.1. Country’s Gross Domestic Product (GDP): historical trends and projection
2.3. Industrial production outlook
2.4. Ethiopia foreign trade
2.2. Current investment climate
2.5. Labor market overview. Current employment state
2.6. Ratings by major rating agencies

3.1. Procedures for starting a business
3.2. Routine for building permits obtaining
3.3. Registration of ownership rights
3.4. Basic terms of providing business loans by banks
3.5. Measures for investments protection
3.6. Tax system
3.7. Foreign trade transactions
3.8. Debt collection
3.9. Business liquidation

4.1. Overview of food (processing) industry in Ethiopia: current state and trends
4.2. Major players on the telecommunication market in Ethiopia
4.3. Ethiopia foreign trade in food (processing): volume, structure, dynamics
4.3.1. Export and import of sausages and similar products, of meat, meat offal or blood; food preparations based on these products: volume, structure, dynamics
4.3.2. Export and import of other prepared or preserved meat, meat offal or blood: volume, structure, dynamics
4.3.3. Export and import of prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: volume, structure, dynamics
4.3.4. Export and import of crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: volume, structure, dynamics
4.3.5. Export and import of sugar confectionery (including white chocolate), not containing cocoa: volume, structure, dynamics
4.3.6. Export and import of chocolate and other food preparations containing cocoa: volume, structure, dynamics
4.3.7. Export and import of malt extract; food preparations of flour: volume, structure, dynamics
4.3.8. Export and import of pasta, whether or not cooked or stuffed: volume, structure, dynamics
4.3.9. Export and import of tapioca and substitutes therefore prepared from starch: volume, structure, dynamics
4.3.10. Export and import of prepared foods: volume, structure, dynamics
4.3.11. Export and import of bread, pastry, cakes, biscuits and other baker’s wares: volume, structure, dynamics
4.3.12. Export and import of vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: volume, structure, dynamics
4.3.13. Export and import of tomatoes prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.14. Export and import of mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid: volume, structure, dynamics
4.3.15. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen: volume, structure, dynamics
4.3.16. Export and import of other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen: volume, structure, dynamics
4.3.17. Export and import of vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised): volume, structure, dynamics
4.3.18. Export and import of jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: volume, structure, dynamics
4.3.19. Export and import of fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit: volume, structure, dynamics
4.3.20. Export and import of sauces and preparations therefore: volume, structure, dynamics
4.3.21. Export and import of soups and broths and preparations therefore: volume, structure, dynamics
4.3.22. Export and import of ice cream and other edible ice, whether or not containing cocoa: volume, structure, dynamics
4.3.23. Export and import of food preparations not elsewhere specified or included: volume, structure, dynamics