The 2016 Import and Export Market for Buttermilk, Kephir, and Curdled, Fermented, or Acidified Milk and Cream in North America & the Caribbean

On the demand side, exporters and strategic planners approaching the market in North America & the Caribbean face a number of questions. Which countries are supplying buttermilk, kephir, and curdled, fermented, or acidified milk and cream to North America & the Caribbean? What is the dollar value of these imports? How much do the imports of buttermilk, kephir, and curdled, fermented, or acidified milk and cream vary from one country to another in North America & the Caribbean? Do exporters serving the market in North America & the Caribbean have similar market shares across the importing countries? On the supply side, North America & the Caribbean also sells to the international market of buttermilk, kephir, and curdled, fermented, or acidified milk and cream. Which countries in North America & the Caribbean supply the most exports of buttermilk, kephir, and curdled, fermented, or acidified milk and cream? Which countries are buying their exports? What is the value of these exports and which countries are the largest buyers? This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for buttermilk, kephir, and curdled, fermented, or acidified milk and cream in North America & the Caribbean. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics that appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for buttermilk, kephir, and curdled, fermented, or acidified milk and cream for those countries serving North America & the Caribbean via exports or supplying from North America & the Caribbean via imports. We do so for the current year based on a variety of key historical indicators and econometric models.