Global marketing assignment 1

Bass Strait Dairy Company

 Produce gourmet cheeses
 Nature locationfree of pollution

Problem: lack of market in India and China

Trend: increase wine demand in India and China increase the gourmet
cheeses

Trend: increase The key trend underlying food consumption changes in Asia-
Pacific over the review period was nutrition transition.

Factors China India

Physical Local
environment
Competitive
Culture Food http://en.wikipedia.org/wiki/Cuisine_of_Indi
a
Economic Growing
Political/Legal Regulation for
export
Northern

Main article: North Indian cuisine

A traditional North Indian thali

North Indian cuisine is distinguished by the proportionally high use of dairy

products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt,
yoghourt) are all common ingredients. Gravies are typically dairy-based.
Other common ingredients include chilies, saffron, and nuts.

North Indian cooking features the use of the "tawa" (griddle) for baking flat
breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired
oven) for baking breads such as naan, and kulcha; main courses like
tandoori chicken also cook in the tandoor. Other breads like puri and
bhatoora, which are deep fried in oil, are also common. Goat and lamb
meats are favored ingredients of many northern Indian recipes.

The samosa is a popular North Indian snack, and now commonly found in
other parts of India, Central Asia and the Middle East. A common variety is
filled with boiled, fried, or mashed potato. Other fillings include minced
meat, cheese (paneer), mushroom (khumbi), and chick pea.

The staple food of most of North India is a variety of lentils, vegetables, and
roti (wheat based bread). The varieties used and the method of preparation
can vary from place to place. Popular dishes include buknu, gujiya, chaat,
daal ki kachauri, mirchi bada, jalebi, imarti, several types of pickles (or
achar), murabba, sharbat, pana and aam papad. Popular sweets include
mithai, such as gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake,
balushahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and
several varieties of laddu, barfi and halwa.

Some common North Indian foods such as the various kebabs and most of
the meat dishes originated with Muslims’ advent into the country. Pakistan
was part of North India prior to the partition of India. As a result, Pakistani
cuisine is very similar to northern Indian cuisine.

[edit] Eastern

Rasogolla, also known as Rasgulla, is one of the most popular sweets in

India.

East Indian cuisine is famous for its desserts, especially sweets such as
rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and
kheeri. Many of the sweet dishes now popular in Northern India initially
originated in the Bengal and Orissa regions. Apart from sweets, East India
cuisine offers delights of posta (poppy seeds).

East Indian cuisines employ thickening agents such as cashew, mustard

seed, or poppy seed paste. Milk-based sweets are also very popular, being a
particular specialty in Bengal and Orissa. Bangladeshi cuisine is very similar
to East Indian cuisine. Fish and seafood are very popular in the coastal
states of Orissa and West Bengal.

Like South India, rice is the staple grain in Eastern India. A regular meal
consists of many side dishes made of vegetables. The popular vegetable
dishes of Orissa are Dalma and Santula. The most popular vegetable dish of
Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also
very popular. Fish frequently features in a regular meal.

[edit] Southern

Main article: South Indian cuisine

The South Indian staple breakfast item of idly, sambhar and vada served on
a banana leaf.

South Indian cuisine is distinguished by a greater emphasis on rice as the

staple grain, the liberal use of coconut and particularly coconut oil and curry
leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at
meals.

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. These
are generally consumed as breakfast. Andhra, Chettinad, Hyderabadi,
Mangalorean, and Kerala cuisines each have distinct tastes and methods of
cooking. In fact each of the South Indian states has a different way of
preparing sambar; a connoisseur of South Indian food will very easily tell the
difference between sambar from Kerala, sambar from Tamilnadu, Sambar
from Karnataka and pappu pulusu in Andhra cuisine.Some popular dishes
include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels,
mackerel) and paper thin Pathiris from Malabar area.

[edit] Western

Western India has four major food groups Rajasthani, Gujarati,

Maharashtrian and Goan. The Goan cuisine is a mixture of the traditional
cuisine with a heavy use of rice, coconut and sea fish and some Portuguese
influence from the colonial era. Maharashtrian cuisine is has mainly two
sections defined by the geographical sections. The coastal regions similar to
goa depend more on rice, coconut, and fish while the hilly and plateau
regions use groundnut in place of coconut and depend more on wheat, jowar
and Bajri. Saraswat cuisine forms an important part of coastal Konkani
Indian cuisine. Gujarati Cuisine is predominantly vegetarian. Many gujarati
dishes have a hint of sweetness due to use of sugar or brown sugar.

[edit] North Eastern

The food of this region is totally different from other parts of India. Use of
typical Indian spices is less. The food is very much influenced by
neighbouring countries like Myanmar, China etc.