A market where food is sold. Food marketing efficiency refers to providing consumers with the desired levels of service at the lowest possible cost. This doesn't necessarily mean minimizing costs after the materials leave the farm. Services added later in the process can be very valuable to the consumer.
Raw wheat would not be very valuable to most end consumers. The goal, then, is to add the necessary value steps in the most efficient way possible. Wal-Mart is extremely efficient at providing retail (and, in fact, wholesale) part of the value chain, even though that service ultimately costs money. Few consumers would want to drive a long distance to a bakery, and even if they did, the baker would have to provide retail services.
The baker would probably have to spend more money hiring staff and maintaining the store than Wal-Mart adds to the cost of providing these services. Chinese consumers are very concerned about health and believe that functional foods are a great way to take care of the body. Japan has been a pioneer in the development of healthy foods, and the healthy eating habits of Japanese people are part of their culture, which explains their leadership in the consumption of functional foods. However, it is difficult to establish market figures for functional foods because the boundaries between these and conventional foods are not well defined.
In food markets around the world, organic foods represented the first food standards, which defined, audited and certified a specific food production process rather than the specific properties of the product or the composition of the final product. Among the reasons for this increase in demand for functional products are the increase in consumer purchasing power and increased concern for health and food safety. In addition, differences in ethnic and cultural origins and in food experiences will once again expand consumers' response to food. The functional food market has experienced substantial development in the last decade, with an increase rate of around 10% per year, much higher than that of the food market as a whole, whose increase is estimated at around 2% per year.
Powdered and hydrolyzed proteins made from fillets of underused species, such as arrow-tooth flounder or proteins derived from fish processing by-products, have good functional properties that can be used as ingredients in foods of both animal and human origin. In addition, the ability to access food in a country depends strictly on the purchasing power of its citizens. The functional food market offers new product opportunities to food companies that develop new products that meet consumer expectations, by understanding consumers' reasons for choosing and the advantages that consumers make when choosing these foods. Vietnam's food market has been continuously improved and expanded along with the development and modernization of the infrastructure system and communication system.
The transport of food products is efficient in urban areas because most roads in second-class cities7 and above are paved. While the sensory characteristics of foods are essential for continuing to buy food, care must be taken not to overlook these extrinsic factors. As in the case of probiotics, dairy products are the most important food sector for adding prebiotics, yogurt and special milks are the most important. The refrigerated food market is very diverse and ranges from fruits and vegetables, meat and dairy products to complex products, such as ready meals, and each part of this broad category has its own characteristics that define consumer demand.
The main consumer segments that buy functional foods are married couples and households with children, with variations in the popularity of the products depending on the region. .
