Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 193 Billion |
| Market Size (2030) | USD 201.10 Billion |
| Growth Rate (2025 - 2030) | 0.83% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Europe Edible Meat Market Analysis by Mordor Intelligence
The Europe edible meat market reached USD 193.00 billion in 2025 and is projected to grow to USD 201.10 billion by 2030, representing a compound annual growth rate (CAGR) of 0.83% during the forecast period. This modest growth trajectory reflects the mature nature of European meat consumption patterns, where volume expansion remains constrained by demographic shifts and evolving dietary preferences toward flexitarian approaches. The processed meat segments, which include ready-to-cook and pre-packaged options, demonstrate steady growth primarily attributed to busy lifestyles and increasing urbanization, which fuel the demand for convenient food solutions. Consumers are increasingly seeking time-saving meal options that do not compromise on taste and quality, contributing to the expansion of the processed meat category.
Key Report Takeaways
- By type, pork led with 40.81% of the Europe edible meat market share in 2024; mutton is forecast to expand at a 1.03% CAGR through 2030.
- By form, fresh/chilled products captured 41.21% of the Europe edible meat market size in 2024; processed categories are projected to grow at a 1.35% CAGR between 2025 and 2030.
- By distribution channel, the off-trade segment held 51.27% share in 2024, while on-trade is advancing at a 1.56% CAGR through 2030 as foodservice rebounds.
- By geography, Russia commanded 16.24% revenue share in 2024; Italy records the strongest expected CAGR at 1.12% over the forecast period.
Europe Edible Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High-protein diet adoption | +0.2% | Western Europe, Nordic countries | Medium term (2-4 years) |
| Convenience-oriented meat products | +0.3% | Germany, France, United Kingdom, Netherlands | Short term (≤ 2 years) |
| Premiumization of specialty cuts | +0.1% | Western Europe, urban centers | Long term (≥ 4 years) |
| Cold-chain tech improvements | +0.1% | Pan-European, Eastern Europe focus | Medium term (2-4 years) |
| Blockchain export traceability | +0.1% | Export-oriented regions, Germany, Denmark | Long term (≥ 4 years) |
| Growth in halal-certified capacity | +0.2% | France, Germany, Netherlands, Belgium | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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High-protein diet adoption
European consumers are increasingly prioritizing protein-rich diets, with Generation Z showing a strong intent to focus on healthy nutrition. This demographic shift creates demand for leaner cuts, functional meat products, and minimally processed options that align with health-conscious consumption patterns. The trend particularly benefits premium beef and poultry segments, where protein density and amino acid profiles command price premiums over traditional processed alternatives. Nordic countries and Western European markets lead adoption rates, driven by higher disposable incomes and established wellness culture penetration. Meat processors are responding by reformulating products to highlight protein content and developing hybrid solutions that combine traditional meat with plant-based proteins to optimize nutritional profiles.
Convenience-oriented meat products
Ready-to-eat and heat-and-serve meat products are gaining popularity in Europe, particularly among younger consumers who regularly purchase convenient meal options for on-the-go consumption. This behavioral shift reflects urbanization trends, dual-income household growth, and time-pressed lifestyles that prioritize meal preparation efficiency over traditional cooking methods. German and French markets show particularly strong demand for premium convenience formats, including marinated tenders, pre-seasoned cuts, and meal-kit components that reduce preparation time while maintaining quality expectations. Processors are investing in modified atmosphere packaging, natural preservation systems, and cold-chain logistics to extend shelf life without compromising taste or nutritional value. The trend creates opportunities for private label expansion, as retailers leverage convenience positioning to capture margin and differentiate assortments.
Premiumization of specialty cuts
European consumers demonstrate increasing willingness to pay premiums for specialty cuts, artisanal processing methods, and heritage breed products, particularly in affluent urban markets where culinary sophistication drives purchasing decisions. This premiumization trend benefits grass-fed beef, organic certifications, and regionally specific products like Iberian pork, where traditional production methods command significant price premiums over commodity alternatives. Retailers are expanding premium private label ranges and partnering with local producers to capture margin opportunities while meeting consumer demand for provenance and quality assurance. The segment particularly benefits from tourism recovery and restaurant industry growth, where high-value cuts drive profitability for both processors and foodservice operators. Blockchain traceability systems increasingly support premium positioning by providing verifiable provenance data that justifies price premiums.
Cold-chain tech improvements
Advanced cold-chain technologies are transforming meat distribution efficiency and quality preservation across European markets, with companies investing in automated storage systems and super-cooling technologies that extend product shelf life while reducing energy consumption. These innovations particularly benefit Eastern European markets, where infrastructure modernization enables access to Western European export opportunities and supports domestic market expansion. Temperature-controlled logistics improvements reduce product loss rates, enable longer distribution distances, and support e-commerce penetration for fresh meat categories that previously required local sourcing. The technology adoption creates competitive advantages for processors with scale to invest in infrastructure, while potentially disadvantaging smaller regional players lacking capital for modernization.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Stringent animal-welfare rules | -0.2% | European Union-wide, particularly Germany, Netherlands | Short term (≤ 2 years) |
| Rise of alternative proteins as substitutes | -0.3% | Western Europe, urban markets | Medium term (2-4 years) |
| Increasing biosecurity risks | -0.1% | Eastern Europe, intensive farming regions | Short term (≤ 2 years) |
| Rising adoption of flexitarian and vegan diets | -0.2% | Western Europe, Nordic countries | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Stringent animal-welfare rules
European Union regulations increasingly mandate higher animal welfare standards, with new transport regulations and on-farm slaughter requirements creating compliance costs that pressure processor margins and potentially reduce production efficiency[1]Source: European Commission, “Protection of animals during transport,” food.ec.europa.eu. These regulatory changes particularly impact intensive farming operations in Germany and the Netherlands, where space requirements and handling protocols require significant capital investment to achieve compliance. The regulations create competitive disadvantages for European producers relative to imports from regions with less stringent standards, potentially accelerating market share shifts toward non-European Union suppliers. However, compliance also enables premium positioning for welfare-certified products, creating differentiation opportunities for processors willing to invest in higher-standard production systems.
Rise of alternative proteins as substitutes
Plant-based and cultivated meat alternatives are gaining market acceptance, with European consumers increasingly incorporating these products into regular meal rotations, though price parity remains a significant adoption barrier. The competitive threat is most pronounced in processed meat categories, where texture and flavor differences are less noticeable compared to whole-cut alternatives. Western European markets show higher adoption rates, driven by environmental consciousness and health considerations that align with flexitarian dietary patterns. Traditional meat processors are responding through hybrid product development, combining meat with plant proteins to reduce costs while maintaining familiar taste profiles, though this strategy risks cannibalizing higher-margin traditional products.
Segment Analysis
By Type: Pork Dominance Faces Mutton Growth
Pork commands 40.81% market share in 2024, reflecting deeply embedded consumption patterns across Central and Eastern European markets where traditional cuisine and established supply chains support continued demand. However, mutton demonstrates the strongest growth trajectory at 1.03% CAGR through 2030, driven by halal market expansion and specialty restaurant demand in Western European urban centers. Beef maintains steady performance in premium segments, particularly grass-fed and organic categories that benefit from health-conscious consumer trends and restaurant industry recovery. Poultry continues gaining share through convenience product innovation and price competitiveness, while other meat categories, including game and specialty proteins, serve niche markets with limited scale potential.
The protein category landscape increasingly reflects demographic and cultural shifts, with younger consumers showing greater openness to diverse protein sources while traditional preferences remain strong in rural and older demographic segments. Polish poultry production increased 5.4% in the first half of 2024, demonstrating the sector's resilience despite feed cost pressures and competitive challenges from Ukrainian imports[2]Source: Ministerie van Landbouw, Visserij, Voedselzekerheid en Natuur, “Polish poultry production and exports flourish,” agroberichtenbuitenland.nl. Regulatory compliance requirements under European Union animal welfare standards create differentiation opportunities for processors investing in higher-standard production systems, though compliance costs pressure margins across all protein categories.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh Products Lead, Processed Accelerates
Fresh/chilled products maintain 41.21% market share in 2024, benefiting from consumer preferences for minimally processed foods and growing health consciousness that favors whole-cut alternatives over heavily processed options. The processed segment grows at 1.35% CAGR through 2030, driven by convenience trends and innovation in natural preservation systems that address clean-label demands. Frozen products serve price-sensitive segments and bulk foodservice applications, while canned formats remain niche despite shelf-stability advantages. Processed subcategories, including nuggets, sausages, and deli meats, benefit from premiumization trends and artisanal positioning strategies.
Clean-label innovation is reshaping processed meat formulations, with companies like Syensqo introducing plant-based preservative systems derived from rosemary extract that replace artificial additives while maintaining shelf life and quality characteristics. These developments address consumer concerns about artificial preservatives while enabling processors to maintain competitive pricing and distribution efficiency. The form segmentation increasingly reflects the tension between convenience demands and clean-label preferences, creating opportunities for processors capable of delivering both attributes simultaneously.
By Distribution Channel: Off-Trade Strength, On-Trade Recovery
Off-trade channels control 51.27% market share in 2024, reflecting the dominance of supermarkets, hypermarkets, and convenience stores in European meat distribution, though on-trade segments demonstrate faster growth at 1.56% CAGR as foodservice recovery accelerates post-pandemic. Online retail penetration remains limited for fresh meat categories due to cold-chain complexity and consumer preferences for visual inspection, though specialized meat e-commerce platforms and subscription services are gaining traction in urban markets.
The channel landscape reflects broader retail consolidation trends, with merger and acquisition activity among European food retailers increasing market concentration and creating procurement advantages for scale players. Hotels, restaurants, and catering segments benefit from tourism recovery and corporate dining resumption, though inflation pressures constrain premium product adoption in price-sensitive foodservice applications. Convenience stores and grocery formats are expanding ready-to-eat meat offerings to capture on-the-go consumption occasions, while supermarkets invest in in-store butchery services to differentiate against discount competitors.
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Geography Analysis
Russia leads the European market with a 16.24% share in 2024, supported by large-scale domestic production capabilities and export-oriented processing infrastructure that serves both domestic consumption and international trade opportunities. The country's meat industry benefits from agricultural self-sufficiency policies and government support for modernization initiatives, though geopolitical factors and trade restrictions create market access challenges for certain export destinations. Italy demonstrates the strongest growth momentum at 1.12% CAGR through 2030, driven by premium product positioning, tourism industry recovery, and strong domestic demand for specialty cuts and processed products.
France leverages its culinary heritage and premium positioning to maintain market share despite mature consumption patterns, while Spain benefits from competitive production costs and established export relationships with other European markets. The Netherlands focuses on high-value processing and re-export activities, utilizing advanced logistics infrastructure and strategic geographic positioning. Poland's meat sector demonstrates resilience with strong export performance, though it faces competitive pressures from Mercosur trade agreements and Ukrainian imports that challenge domestic producers on price competitiveness. Belgium and Sweden serve as important regional hubs for specialized processing and distribution, while smaller markets including the rest of Europe category provide niche opportunities for premium and organic products.
Eastern European markets generally show stronger volume growth potential compared to Western European counterparts, where mature consumption patterns and demographic trends constrain expansion opportunities. However, Western European markets command higher average selling prices and demonstrate greater willingness to pay premiums for sustainability certifications, animal welfare standards, and provenance claims.
Competitive Landscape
The Europe Edible Meat Market exhibits fragmented competitive dynamics, indicating intense rivalry across regional processing capabilities and distribution networks. Major multinational players, including JBS, Cargill, and Tyson Foods, compete alongside established European processors like Danish Crown, Vion Food Group, and Tönnies Holding, creating a competitive environment where scale advantages coexist with regional specialization strategies.
Technology adoption increasingly differentiates market leaders, with companies investing in automation systems and blockchain traceability platforms to capture operational efficiencies and meet evolving consumer demands for transparency and sustainability. Strategic consolidation continues to reshape competitive positioning, exemplified by merger and acquisition activities.
White-space opportunities emerge in hybrid product categories, halal-certified processing capacity, and premium organic segments where regulatory compliance creates barriers to entry for smaller competitors. Emerging disruptors focus on direct-to-consumer distribution models, subscription-based meat delivery services, and specialized processing of heritage breeds, though scale limitations constrain their ability to challenge established players in mainstream market segments. The competitive landscape increasingly rewards processors capable of balancing operational efficiency with sustainability credentials and regulatory compliance under evolving European Union animal welfare and environmental standards.
Europe Edible Meat Industry Leaders
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Danish Crown AmbA
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Vion Food Group
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Tönnies Holding
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JBS S.A.
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ABP Food Group
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- August 2025: Leon Grocery, known for its 'Naturally Fast Food' philosophy, launched its new Korean GFC Nuggets to the frozen food aisle. These nuggets will be available exclusively through Ocado. Made from 100% chicken thigh and coated with Leon’s signature gluten-free crumb, the Korean GFC Nuggets feature a spicy, umami-rich flavor profile.
- June 2025: Tabasco introduced spicy frozen chicken products in the United Kingdom through a partnership with Iceland. The product line includes Chicken Fillet Strips and Chicken Burgers, which launched in Iceland and Food Warehouse stores. The products feature a crunchy, spicy coating incorporating the Original Tabasco Pepper Sauce flavor.
- June 2025: Sigma Alimentos announced plans to construct a new packaged meats plant in Valencia and expand capacity at its "La Bureba" facility in Castilla y León. The new infrastructure will restore full production capacity in Spain by 2027. The company expects these facilities to strengthen its operational resilience and efficiency in the region.
Europe Edible Meat Market Report Scope
Beef, Mutton, Pork, Poultry are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel. France, Germany, Italy, Netherlands, Russia, Spain, United Kingdom are covered as segments by Country.
By Type
| Beef | |
| Pork | |
| Mutton | Goat |
| Sheep | |
| Poultry | Chicken |
| Turkey | |
| Other Poultry | |
| Other Meat |
By Form
| Canned | |
| Fresh/Chilled | |
| Frozen | |
| Processed | Nuggets |
| Sausages | |
| Meatballs | |
| Deli Meats | |
| Marinated/Tenders | |
| Other Processed Meat |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets/Hypermarkets |
| Convenience/Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
By Geography
| Germany |
| United Kingdom |
| France |
| Italy |
| Spain |
| Russia |
| Netherlands |
| Poland |
| Belgium |
| Sweden |
| Rest of Europe |
| By Type | Beef | |
| Pork | ||
| Mutton | Goat | |
| Sheep | ||
| Poultry | Chicken | |
| Turkey | ||
| Other Poultry | ||
| Other Meat | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | Nuggets | |
| Sausages | ||
| Meatballs | ||
| Deli Meats | ||
| Marinated/Tenders | ||
| Other Processed Meat | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets/Hypermarkets | |
| Convenience/Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
| By Geography | Germany | |
| United Kingdom | ||
| France | ||
| Italy | ||
| Spain | ||
| Russia | ||
| Netherlands | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
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Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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