Agri-food strategies for adapting to the coronavirus outbreak
How and where food is being consumed has changed dramatically in a matter of weeks. How can agri-food businesses best adapt?
Despite a rush worldwide by consumers to their local supermarket to stock up on basic food items the FAO Food Price Index fell by 3.4% in March. According to the FAO this steep decline was “…driven mostly by demand-side contractions linked to the effects of the COVID-19 pandemic and the drop in global oil prices due mostly to expectations of economic slowdown as governments roll out restrictions designed to respond to the health crisis.”
Notwithstanding March’s Index fall, demand for food can be expected to remain robust for the duration of this crisis. Indeed, for many of us working from home, resisting the urge to constantly visit the refrigerator is a struggle.
However, the food consumed and more importantly where consumers eat their food has changed profoundly in just a few weeks creating unexpected challenges for food manufacturers.
With over 30 years of experience in the food and agribusiness sector, Director Déirdre Nic Carthaigh is an exceptional leader with an extensive track record in completing due diligence, feasibility, market entry, and growth assignments worldwide.
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