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Introduction – Delving into France’s Reputation for Quality Sunflower Oil When it comes to sourcing premium sunflower oil, France is a name that commands respect. Why? Because it has the perfect recipe: sunshine, rich soil, time-honored farming techniques, and cutting-edge agricultural innovation. If you’re a business looking to source sunflower oil, understanding why France…

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Introduction – Current State of Play: The Millet Sector in India India’s millet market is in the spotlight like never before. With shifting government policies, global trade changes, and weather disruptions shaking supply chains, the millet industry is undergoing rapid transformation. The market is riding a wave of increased demand driven by health-conscious consumers,…

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Introduction – Understanding South Africa’s Reputation for Quality Tapioca Starch When it comes to quality tapioca starch, South Africa is quickly becoming a name to remember. But why is that? Simple—this country checks all the boxes for successful cassava cultivation, which is the root crop used to produce tapioca starch. Thanks to its warm…

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Introduction – Global’s Fresh Durian Market: A Quantitative Overview Fresh durian — often dubbed the “King of Fruits” — is more than just a tropical delicacy. It’s a multi-billion-dollar commodity that fuels international trade, especially across Southeast Asia, China, and growing Western markets. With global demand reaching unprecedented levels in 2025, Global (as a…

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Introduction – Vietnam’s IQF or Frozen Fruits Market by the Numbers Vietnam has carved out a serious niche in the frozen fruit export game, and if you’re in the business of sourcing IQF (Individually Quick Frozen) fruits, this Southeast Asian powerhouse should be on your radar. In 2024 alone, Vietnam exported about 107,000 tons…

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Introduction – France’s Basmati Rice Market by the Numbers Let’s start with a simple truth: France doesn’t grow basmati rice. Surprised? Most people are. While France does have a small rice-growing region in Camargue, it focuses on other varieties—not the long, fragrant grains of basmati that we all know and love. So, why does…