1.1 Presentation and market definition
The milk market, or dairy sector, includes the following activities: the breeding, milking, collection, processing and marketing of milk in the form of a wide variety of dairy products.
There are two categories of products. On the one hand, finished goods such as liquid milk, cheese, cream, butter, yoghurts and dairy desserts which are intended for mass consumption and catering outside the home (canteens, hotels...). On the other hand, there are intermediate products such as dry ingredients and milk-derived products, like milk powders or proteins, for food manufacturers.
Dairy products, at the heart of daily food, are known for their taste and nutritional qualities. The calcium, phosphorus, magnesium, proteins and vitamins they contain allow, among other things, healthy growth, strong bones and dental health. They help for the recovery of athletes, the proper functioning of the intestinal flora and the reduction in cardiovascular risks.
The NAF codes concerned are as follows:
- 10.51A "Manufacture of liquid milk and fresh products"
- 10.51B "Butter production"
- 10.51C "Cheesemaking"
- 10.51D "Other Dairy Product Manufacturing"
In a context of internationalisation of the market and increasing competition, marked by changes in consumption patterns, the dairy products market must face new challenges.
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