Middle East Edible Meat Market Size and Share

Middle East Edible Meat Market (2026 - 2031)
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Middle East Edible Meat Market Analysis by Mordor Intelligence

The Middle East edible meat market size is expected to increase from USD 30.85 billion in 2025 to USD 31.16 billion in 2026 and reach USD 34.80 billion by 2031, growing at a CAGR of 2.23% over 2026-2031. Momentum is anchored in sustained population growth, higher disposable income among Gulf Cooperation Council households, and a rebound in tourist inflows that multiply food-service demand. Domestic producers are scaling vertically integrated operations, especially in Saudi Arabia and the United Arab Emirates, to mitigate import risk and comply with evolving halal standards. The modern grocery channel keeps widening its chilled shelf space for branded fresh cuts, while e-commerce grocers partner with last-mile cold-chain fleets to capture convenience-seeking urban families. At the same time, governments continue to fund desert-adapted feed crops and precision-livestock pilots, lowering unit costs and improving carcass yields across the Middle East meat market. Growing consumer trust in local quality seals and transparent origin labeling further accelerates the uptake of premium lines.

Key Report Takeaways

  • By type, poultry led with 63.26% of the Middle East edible meat market share in 2025, while beef recorded the highest projected 2.55% CAGR through 2031.
  • By form, fresh/chilled products accounted for 51.27% share of the Middle East edible meat market size in 2025, and processed meat is advancing at a 3.03% CAGR to 2031. 
  • By distribution channel, foodservice held 61.05% revenue in 2025, whereas retail is set to grow at a 2.76% CAGR through 2031.
  • By geography, Saudi Arabia commanded 21.22% of the Middle East edible meat market share in 2025; Oman is forecast to expand at a 3.61% CAGR toward 2031.

Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.

Segment Analysis

By Type: Poultry Dominance and Beef Momentum

Poultry held the lion’s share with 63.26% of the Middle East meat market revenue in 2025. The segment benefits from shorter production cycles and cultural acceptance across Muslim populations. Integrated broiler majors such as Al-Watania expanded annual processing capacity by 70 million birds in 2025, underscoring confidence in sustained urban demand. Consumer preference for skinless breast fillets and ready-to-grill drumsticks pushes processors to invest in portioning automation, raising value capture per carcass. The beef line remains niche versus poultry but shows 2.55% CAGR potential for 2026-2031, buoyed by premium food-service rebound. Australian and South American chilled vacuum packs secure shelf presence, yet regional feedlot projects in Oman aim to localize part of this volume. 

Expanding halal-certified beef varieties promotes menu diversification in upscale hotels, feeding anticipation of steady unit growth in the Middle East meat market. The mutton stream, comprising goat and sheep, continues to serve expatriate South Asian communities. Operators in Qatar leverage Eid festival spikes by importing frozen carcasses under a price-capped public scheme. Yet an aging pastoral workforce in Levantine supply basins constrains long-term availability. Other meat categories include camel and game. They appeal primarily to culinary tourism ventures exploring heritage cuisine experiences.

Middle East Edible Meat Market: Market Share by Product Type

Note: Segment shares of all individual segments available upon report purchase

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By Form: Fresh Preference and Processed Upswing

Fresh/chilled meat led with 51.27% value contribution in 2025. Urban shoppers equate chilled meat with superior safety, a perception reinforced by transparent tray-seal packaging that allows visual inspection. Supermarkets install open-deck refrigerated cases close to vegetable aisles to stimulate cross-category bundling. Meanwhile, processed variants such as nuggets, sausages, and marinated kebabs are predicted to register the strongest 3.03% CAGR over 2026-2031. Dual-income households gravitate toward heat-and-eat SKUs that cut preparation time to under 15 minutes. Regional processors deploy high-pressure pasteurization to extend chilled shelf life without preservatives, adding premium cues that command 15-20% price premia within the Middle East meat market. 

Canned meat maintains steady sales to Hajj catering operators owing to portability, but remains less tin the category revenue. Frozen offerings gain from improved energy-efficient freezers in convenience stores across smaller Gulf cities. However, quality perception gaps versus chilled items persist, especially among local nationals. Education campaigns by retailers that emphasize quick-freeze technology help close the acceptance divide, yet behavioral change remains gradual.

By Distribution Channel: Foodservice Dominance amid Retail Acceleration

HoReCa accounted for 61.05% of the Middle East meat market share in 2025, reflecting tourism-driven food-service outlays. High occupancy in Mecca and Medina hospitality clusters spurs demand surges during pilgrimage seasons, with catering firms locking forward contracts to secure volume. Celebrity chef-backed restaurants in Dubai increasingly feature dry-aged steaks and sous-vide lamb shanks, multiplying average ticket sizes. The retail channel, however, is forecast to outpace others at a 2.76% CAGR through 2031, propelled by supermarket expansions in secondary cities and the rise of quick-commerce apps. 

Hypermarkets build in-house butcher theaters showcasing live cutting, a tactic that elevates transparency and average time spent in store. Convenience stores add ready-to-eat shawarma wraps, targeting commuters seeking protein-dense snacks. Online retail captures early-adopter families comfortable with digital payments and appreciative of doorstep temperature-controlled delivery. Industry alliances with fintech companies offer instant installment plans for party-size meat bundles, stimulating bulk purchases and supporting transaction value growth in the Middle East meat market.

Middle East Edible Meat Market: Market Share by Distribution Channel
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Geography Analysis

Saudi Arabia commanded 21.22% of regional revenue in 2025, leveraging large consumer bases and robust public investment in agricultural resilience. The government’s 2030 Vision dairy-meat diversification fund subsidizes smart barns featuring evaporative cooling, curbing livestock heat mortality. Domestic producers gain economies of scale that filter into competitive shelf pricing. Religious tourism influx in Mecca galvanizes seasonal spikes, compelling cold-store operators in Jeddah port to hold strategic reserves that stabilize supply. As a result, the nation's meat market is not only thriving but also adapting to modern challenges, ensuring sustainability and profitability.

The United Arab Emirates remains the principal re-export hub, routing chilled primals and offals to surrounding Gulf states through Jebel Ali’s bonded zones. Premiumization is the norm in the UAE consumer arena, where high-net-worth expatriates pay top-tier prices for hormone-free Angus steaks. Retailers partner with blockchain traceability platforms that validate farm-to-fork journeys, a feature increasingly cited in marketing campaigns within the Middle East meat market. This emphasis on transparency and quality not only boosts consumer trust but also positions the UAE as a leader in the region's evolving meat landscape.

Oman stands out for its projected 3.61% CAGR during 2026-2031. Policy emphasis on aquifer recharge and salt-tolerant forage cultivation promises to extend grazing viability in semi-arid Governorates. The country’s strategic Duqm port free-zone offers tax incentives to integrated meat processors aiming at both domestic and East African outlets, injecting fresh capital into capacity build-out. Bahrain, Kuwait, and Qatar collectively sustain steady per-capita consumption but lean heavily on imports, keeping them sensitive to freight rate gyrations. Rest-of-Middle East segments, encompassing Jordan, Lebanon, and Iraq, face varied political and logistical risks that moderate uptake yet still feed into overall volume expansion of the Middle East meat market.

Competitive Landscape

The regional arena exhibits moderate concentration, with players such as Al Ain Farms, BRF S.A., Siniora Food Industries Company, Tanmiah Food Company, and The Savola Group. Almarai Company widened its poultry footprint by adding a new USD 350 million processing plant in Hail in 2025, lifting installed capacity to 260 million birds annually. BRF S.A. leverages its Sadia brand recognition, doubling down on halal-certified frozen chicken exports into Gulf supermarkets. Tanmiah Food Company diversified into value-added marinades, launching spice rub lines tailored to Saudi palates, a move that captured incremental shelf space across modern trade.

Local stalwarts such as Emirates Modern Poultry (Al Rawdah) focus on antibiotic-free programs, tapping wellness-driven consumer niches within the Middle East meat market. Sunbulah Group enhances frozen ready-meal assortments, integrating QR code recipes that drive engagement among Gen Z cooks. International entrants like Thomas Foods International negotiate supply contracts with high-end steakhouses, positioning grass-fed chilled beef as a luxury alternative. Competitive dynamics pivot increasingly on feed integration efficiency and brand-specific halal credibility. Strategic alliances with logistics providers grant rapid throughput, mitigating spoilage risk and preserving gross margins.

Sustainability credentials differentiate top tiers: Radwa Food Production deploys rooftop solar arrays meeting 30% of processing line electricity needs, signaling alignment with national carbon-reduction targets. Meanwhile, Americana Group channels R&D into plant-protein hybrid nuggets, hedging against future demand shifts. These maneuvers underscore a landscape where innovation and vertical depth dictate staying power in the Middle East meat market.

Middle East Edible Meat Industry Leaders

  1. Al Ain Farms

  2. BRF S.A.

  3. Siniora Food Industries Company

  4. Tanmiah Food Company

  5. The Savola Group

  6. *Disclaimer: Major Players sorted in no particular order
Middle East Edible Meat Market
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Recent Industry Developments

  • July 2025: BRF launched its first line of chilled chicken products in Saudi Arabia. The company's expansion in Saudi Arabia includes operating a production plant in Dammam and constructing a second facility in Jeddah to process a broader range of meat products.
  • March 2025: Al Ain Farms expanded its poultry operations to maintain a consistent supply of fresh chicken and eggs in the United Arab Emirates. The company implemented Modified Atmosphere Packaging (MAP) for its chicken portions to extend product shelf life without the use of preservatives.
  • January 2025: Siniora Foods expanded its presence in the Saudi Arabian market by constructing a new manufacturing facility in Jeddah. The facility aims to enhance Siniora's production capacity in cold cuts and frozen foods.
  • December 2024: Almarai allocated USD 1.8 billion to expand its poultry production capacity by 50-70% by 2026. The expansion will increase the annual processing capacity from 250 million birds to 450 million birds by constructing new farms and upgrading existing facilities to meet rising demand.

Table of Contents for Middle East Edible Meat Industry Report

1. INTRODUCTION

  • 1.1 Study Assumptions and Market Definition
  • 1.2 Scope of the Study

2. RESEARCH METHODOLOGY

3. EXECUTIVE SUMMARY

4. MARKET LANDSCAPE

  • 4.1 Market Overview
  • 4.2 Price Trends
    • 4.2.1 Beef
    • 4.2.2 Mutton
    • 4.2.3 Poultry
  • 4.3 Production Trends
    • 4.3.1 Beef
    • 4.3.2 Mutton
    • 4.3.3 Poultry
  • 4.4 Market Drivers
    • 4.4.1 Increasing per-capita meat consumption in the region
    • 4.4.2 Development of local livestock production supported by import-substitution policies
    • 4.4.3 Expansion of modern retail infrastructure and cold-chain logistics
    • 4.4.4 Government investments in food security promoting vertical integration
    • 4.4.5 Implementation of precision-livestock farming tailored to arid environments
    • 4.4.6 Advancements in value-added and processed meat products
  • 4.5 Market Restraints
    • 4.5.1 Challenges in halal certification and trade compliance
    • 4.5.2 Fluctuations in global feed-grain prices
    • 4.5.3 Water scarcity restricting pasture expansion
    • 4.5.4 Increasing urban preference for plant-based alternatives
  • 4.6 Supply Chain Analysis
  • 4.7 Regulatory Outlook
  • 4.8 Porter’s Five Forces
    • 4.8.1 Threat of New Entrants
    • 4.8.2 Bargaining Power of Buyers
    • 4.8.3 Bargaining Power of Suppliers
    • 4.8.4 Threat of Substitutes
    • 4.8.5 Competitive Rivalry

5. MARKET SIZE AND GROWTH FORECASTS (VALUE)

  • 5.1 By Type
    • 5.1.1 Beef
    • 5.1.2 Mutton
    • 5.1.2.1 Goat
    • 5.1.2.2 Sheep
    • 5.1.3 Poultry
    • 5.1.3.1 Chicken
    • 5.1.3.2 Other Poultry
    • 5.1.4 Other Meat
  • 5.2 By Form
    • 5.2.1 Canned
    • 5.2.2 Fresh/Chilled
    • 5.2.3 Frozen
    • 5.2.4 Processed
    • 5.2.4.1 Nuggets
    • 5.2.4.2 Sausages
    • 5.2.4.3 Meatballs
    • 5.2.4.4 Deli Meats
    • 5.2.4.5 Marinated/Tenders
    • 5.2.4.6 Other Processed Meat
  • 5.3 By Distribution Channel
    • 5.3.1 HoReCa
    • 5.3.1.1 Hotels
    • 5.3.1.2 Restaurants
    • 5.3.1.3 Catering
    • 5.3.2 Retail
    • 5.3.2.1 Supermarkets/Hypermarkets
    • 5.3.2.2 Convenience/Grocery Stores
    • 5.3.2.3 Online Retail Stores
    • 5.3.2.4 Other Distribution Channels
  • 5.4 By Geography
    • 5.4.1 Bahrain
    • 5.4.2 Kuwait
    • 5.4.3 Oman
    • 5.4.4 Qatar
    • 5.4.5 Saudi Arabia
    • 5.4.6 United Arab Emirates
    • 5.4.7 Rest of the Middle East

6. COMPETITIVE LANDSCAPE

  • 6.1 Market Concentration
  • 6.2 Strategic Moves
  • 6.3 Market Ranking Analysis
  • 6.4 Company Profiles (includes Global level Overview, Market level overview, Core Segments, Financials as available, Strategic Information, Market Rank/Share for key companies, Products and Services, and Recent Developments)
    • 6.4.1 Al‑Watania Poultry
    • 6.4.2 Almarai Company
    • 6.4.3 Tanmiah Food Company
    • 6.4.4 BRF S.A.
    • 6.4.5 Al Islami Foods
    • 6.4.6 Al Ain Farms
    • 6.4.7 Americana Group
    • 6.4.8 Sunbulah Group
    • 6.4.9 Fakieh Poultry Farms
    • 6.4.10 Radwa Food Production Co.
    • 6.4.11 Emirates Modern Poultry (Al Rawdah)
    • 6.4.12 Al Jazira Poultry Farm
    • 6.4.13 National Poultry Company
    • 6.4.14 Widam Food Company
    • 6.4.15 Delmon Poultry Company
    • 6.4.16 Oman Flour Mills – Atyab Poultry
    • 6.4.17 Hail Agricultural Development Co. (HADCO)
    • 6.4.18 Arab Company for Livestock Development (ACOLID)
    • 6.4.19 Thomas Foods International
    • 6.4.20 The Organic Meat Company Limited

7. MARKET OPPORTUNITIES AND FUTURE OUTLOOK

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Middle East Edible Meat Market Report Scope

Edible meat is defined as the flesh and, in some contexts, specific organs (offal) such as beef, poultry, etc., that are safe, intended, and prepared for human consumption. The Middle East Edible Meat Market is Segmented by Type (Beef, Mutton, Poultry, Other Meat), Form (Canned, Fresh/Chilled, Frozen, Processed), Distribution Channel (HoReC and Retail), and Geography (Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, UAE, Rest of Middle East). The Market Forecasts are Provided in Terms of Value (USD) and Volume (Tons).

By Type
Beef
Mutton Goat
Sheep
Poultry Chicken
Other Poultry
Other Meat
By Form
Canned
Fresh/Chilled
Frozen
Processed Nuggets
Sausages
Meatballs
Deli Meats
Marinated/Tenders
Other Processed Meat
By Distribution Channel
HoReCa Hotels
Restaurants
Catering
Retail Supermarkets/Hypermarkets
Convenience/Grocery Stores
Online Retail Stores
Other Distribution Channels
By Geography
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
Rest of the Middle East
By Type Beef
Mutton Goat
Sheep
Poultry Chicken
Other Poultry
Other Meat
By Form Canned
Fresh/Chilled
Frozen
Processed Nuggets
Sausages
Meatballs
Deli Meats
Marinated/Tenders
Other Processed Meat
By Distribution Channel HoReCa Hotels
Restaurants
Catering
Retail Supermarkets/Hypermarkets
Convenience/Grocery Stores
Online Retail Stores
Other Distribution Channels
By Geography Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
Rest of the Middle East
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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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