Los Angeles.- In order to seek out new business opportunities in the North American market, the representatives from 19 Chilean firms specializing in fresh and dried fruit, olive oil, wine, seafood, and gourmet products participated in the “Flavors of Chile” event held this Thursday and Friday in Los Angeles, California.

The California city was the point of departure for the “America Route” of this trade mission, which ProChile periodically organizes in countries around the world to connect Chilean businesspeople with potential buyers, opinion leaders and the international press through meetings, technical visits and a dinner that invites them to appreciate the attributes that set apart Chilean products.

The Chilean delegation was led by ProChile’s Assistant Director of Marketing, Communications and Brands, Jennyfer Salvo, and Chile’s Commercial Attaché in Los Angeles, Rodrigo Mladinic, who explained the characteristics of the California market to the audience as well as the key aspects of local demand and the competitive advantages of Chilean food products.

“Chile is a reliable supplier of safe and healthy food products that meet the high standards required by international markets. Thanks to the work of our producers, from the smallest to the largest, our country is currently an important player in the global food industry. Flavors of Chile promotes business contacts and highlights the attributes that characterize the products we offer, ensuring they stand out from the rest,” said Jennyfer Salvo.

During the first day of activities, Chilean business representatives held over 200 meetings with importers from the California market. The state is considered a strategic point for positioning Chilean products in the U.S. Midwest and even for reaching the Asia Pacific markets.

“The U.S. is the main consumer of our food products. Last year, purchases exceeded US$3.9 billion. In the case of California, according to Global Trade Atlas statistics, 16% of the imported fruit and 4% of the imported fish, crustaceans, and mollusks came from Chile, which together represents over US$800 million. We want this trade relationship to continue to grow and for Chilean business owners to establish networks with potential buyers who are present in a market which, due to its location and size, is a natural port of entry to the U.S. Midwest and a bridge to Southeast Asia,” explained Rodrigo Mladinic, noting that around 14 flights to that continent leave Los Angeles each day, offering the opportunity to send commercial shipments.

The Commercial Attaché noted that, in addition to salmonids, concentrated fruit and vegetable juice and avocados registered the greatest increases in exports to the U.S. market in 2014. He added that all of them still have significant growth potential.

“The average annual growth of seafood and agricultural exports from Chile to the U.S. was 6.21% between 2006 and 2014, and demand for them is increasingly varied. Today, for example, there is growing interest in healthy products such as gluten- and lactose-free items, which represent 8% and 7% of the market, respectively. There is also a great deal of interest in superfoods, which are nutritious foods with antioxidant powers, like berries. Chilean business owners can explore opportunities to offer products that meet the needs of these market segments,” Mladinic recommended.

He also noted that Latin consumers spend an average of $452 per year more on fruits and vegetables than the rest of the U.S. population. Given that people of Latin origin are set to represent 23% of the total U.S. population by 2030, the odds that Chile will continue to increase its presence in this market are excellent.

This trend and other critical aspects to consider when doing business in the U.S. market could be observed in situ by Chilean businesspeople as they toured specialty shops and supermarkets in Los Angeles during the second day of activities.

A Dinner with “Foods from Chile”

“Flavors of Chile” was held in Los Angeles as part of the international campaign “Foods from Chile,” which highlights the crosscutting characteristics of Chilean products.

The quality, innocuity, traceability, international guarantee and natural flavor of Chilean food products were the main themes at the dinner for nearly 150 representatives from restaurants, supermarket chains, import companies and local media specializing in business and cuisine.

Chilean chef Rodrigo Jofré was asked to prepare a varied menu including fish and seafood, lamb, and Chilean fruits and vegetables that are available in the U.S. market, paired with Chilean wines. “We use this approach to show U.S. consumers that the Chilean products that they can find in their city’s supermarkets or shops are an excellent option for preparing healthy, flavorsome dishes,” Jofré said.