The industry is composed mostly of smallholder farmers who supply dry cacao beans to the processors/manufacturers. Manufacturers are mostly small to medium scale enterprises. Some of the larger players are also into cocoa powder and cocoa butter.

The country exports and imports cocoa and cocoa products which includes chocolate confectionery containing cocoa in various forms and sizes, other food preparations containing cocoa in various forms and sizes, other than chocolate confectionery containing cocoa in various forms and sizes, and other than chocolate confectionery containing cocoa in tablets or pastilles. Total imports of cocoa and cocoa products in 2012 amounted to 3,662 tons, with CIF value of almost US$ 12 million. On the other hand, total exports in 2012 is 512 tons, with a total FOB value of US$ 1.8 million.

The market opportunities for tablea and cocoa products is growing, as there is an increasing number of cafes and restaurants offering chocolate drinks. Moreover, the trend towards wellness and a healthy lifestyle is seen as another opportunity for cocoa, as it is being positioned and marketed as a health food given its natural contents and health benefits. It is projected that by 2020, there is an additional one million tons of cacao needed to meet global demand, while an additional 30,000 tons are needed to meet local demand. As such, cacao growers and cocoa manufacturers in the country are well-positioned to translate these market opportunities into a profitable reality.

Imports of Cocoa and Cocoa Preparations (‘000 kgs.)

Source: United Nations Commodity Trade Statistics Database

Exports of Cocoa and Cocoa Preparations (‘000 kgs.)

Source: United Nations Commodity Trade Statistics Database

The Philippines produces high-quality, food-grade carrageenan. About 70% of Philippine carrageenan exports are refined carrageenan, while about 27% are semi-refined. As an export industry, Philippine carrageenan exhibits high export performance vis-à-vis its key competitors, with exports from 2004 to 2013 reaching an average of US$ 101.5 million and amounting to about 13,100 tons per year. Nonetheless, there remains much room for growth in the manufacture of carrageenan through investments in the production of raw materials (seaweed) and advanced technology for processing.

With a global market of 50,400 tons amounting to US$ 615.9 million in 2013, the Philippines stands to benefit from this growing market through increased production of red seaweeds and carrageenan and the conduct of sound research and development initiatives to enhance locally-produced carrageenan.

Philippine-made vinegar, soy sauce, ketchup, and fish sauces are some of the more competitive products of the domestic industry, with the United States, United Arab Emirates, and Saudi Arabia as its largest markets. Its competitiveness is attributed to its relatively low export prices, availability of technologies in the production of condiments and sauces, and relatively low labor costs in urban and rural areas.

While there are about 1,000 manufacturers of condiments and sauces in the country, only 50% are approved by the Philippine Food and Drug Administration (FDA), which means that there is still untapped potential for increasing supply if the remaining 500 companies are supported through additional investments.

Through proper investments and government support, the Philippine condiments industry can further develop or expand production of more specialty products, such as fish sauces, oyster sauces, hot pepper sauces, sour soup (sinigang) mixes, chili sauces, and even inputs to ready-to-cook meals.

Finally, overseas demand from key markets (such as the United States) and overseas Filipino workers in other countries, low prices of raw materials, growing consumption by Filipinos of food services, and prevailing preference of consumers for quick-cook food products provide a positive outlook for the Philippine condiments and sauces industry both for the domestic and foreign markets.

Compared to its competitors, Philippine dried mangoes are known for its premium cuts of carabao mango, a variety that is of more abundant in the Philippines and is more efficient to use because of its thick flesh (“cheek”). Because of the high quality of this raw material, Philippine dried mangoes are also distinguished from its competitors for its naturally sweet, juicy, and fresh taste. Through the available technology used by local processors, the potential for growth in dried mango production lies in increasing the raw material base – that is, by establishing more efficient mango tree plantations – and improving the firms’ marketing and supply chain operations.

Several demand factors show the huge potential for export sales in dried mangoes. Looking into its key markets, consumers in developed countries have increasingly turned to natural and organic products for their nutritional needs. Dried mangoes are seen as a healthier and more natural snack option compared to the regular potato chips or artificial sweets and candies. Also, dried mangoes have been increasingly used in confectionery and bakery products. Spurred by consumption of overseas Filipino workers, increased tourist presence in the Philippines, and high population with disposable income, there is huge export potential and local demand for Philippine dried mangoes. Finally, due to the recent inclusion of the Philippines in the European Union’s Generalized System of Preferences Plus (EU GSP+), there is an untapped market potential for European consumers of natural food products particularly dried mangoes.

The country is a net exporter of processed meat products. In 2013, the industry generated US$ 47.3 million in exports. Major export markets include the United Arab Emirates, Qatar, Saudi Arabia, Kuwait, Japan, the United States, Canada, Guam, and Taiwan. The local industry imports around 85% of its raw material inputs. In terms of finished processed meat, majority of its output meets domestic demand.

There are 175 meat processors in the country, majority of which are located in the National Capital Region, Region III, and Region IV-A.

The Philippine Association of Meat Processors, Inc. (PAMPI) is composed of member companies which produce about 600 million kilos of meat products worth over P 90 billion. Canned and processed meat products manufactured include ham, hotdog, luncheon meat, sausage and bacon.

The Philippines is a net exporter of shrimp, which contributed 25% to total fish and fisheries exports in 2013 and amounting to US$ 558 million.  The country exports various types of processed shrimp, including frozen, head-on or headless, and un-shelled or shelled.

There are a number of shrimp processing plants approved by the Bureau of Fisheries and Aquatic Resources (BFAR) located in Manila, Bohol, Butuan, and General Santos City. These sell shrimp products such as pasteurized bottled sautéed shrimp; fresh frozen black tiger or white shrimp; shrimp powder, frozen block shrimp; and frozen pre-cooked peeled shrimp.

The are numerous available areas for shrimp culture and production in the country, thanks to its archipelagic nature. The strong presence of prawn growers’ cooperatives in the country provides needed support to the supply chain. Lastly, the availability of trained technicians for good manufacturing practices (GMP) and other food safety standards and requirements ensures that the industry will have high quality produce.

Imports of Shrimps and Prawns (‘000 kgs.)

Source: United Nations Commodity Trade Statistics Database

Exports of Shrimps and Prawns (‘000 kgs.)

Source: United Nations Commodity Trade Statistics Database