The World Market for Flour and Meal Made From Dried Legumes: A 2021 Global Trade Perspective

This series was created for international firms who rely on foreign export markets for a substantial portion of their business or who might be threatened by foreign trade competition. The estimates given in this report were created using a methodology developed by and under the direct supervision of Professor Philip M. Parker, the Chair Professor of Management Science at INSEAD. The methodology relies on historical figures of economic growth and trade flows of some 150 countries for over 2,500 industrial or product categories. The figures should be seen as market estimates, as opposed to historical records, as these are projected for the current year of trade. On the demand side, exporters and strategic planners approaching the world market face a number of questions. Which countries are supplying flour and meal made from dried legumes? What is the dollar value of these imports? How much do the imports of flour and meal made from dried legumes vary from one country to another? Do exporters serving the world market have similar market shares across the importing countries? Which countries supply the most exports of flour and meal made from dried legumes? Which countries are buying their exports? What is the value of these exports and which countries are the largest buyers? "Flour and meal made from dried legumes" as a category is defined in this report following the definition given by the United Nations Statistics Division Classification Registry using the Standard International Trade Classification, Revision 3 (SITC, Rev. 3). The SITC code that defines "flour and meal made from dried legumes" is 05646.