Dairy and Meat Industry in Timor-Leste: Business Report 2024

1.1. Geographical position
1.2. Historical background
1.3. Demography
1.4. Administrative divisions
1.5. Political situation
1.6. Economic situation
1.7. Foreign relations
1.8. Social environment and culture. Cultural differences and their impact on business negotiations

2.1. Country’s Gross Domestic Product (GDP): historical trends and projection
2.2. Industrial production outlook
2.3. Timor-Leste foreign trade
2.4. Current investment climate
2.5. Labor market overview. Current employment state
2.6. Ratings by major rating agencies

3.1. Procedures for starting a business
3.2. Routine for building permits obtaining
3.3. Registration of ownership rights
3.4. Basic terms of providing business loans by banks
3.5. Measures for investments protection
3.6. Tax system
3.7. Foreign trade transactions
3.8. Debt collection
3.9. Business liquidation

4.1. General characteristics of dairy and meat industry in Timor-Leste
4.2. Major companies in dairy and meat industry in Timor-Leste
4.3. Foreign trade of dairy products and meat in Timor-Leste
4.3.1. Export and import of meat of bovine animals, frozen: volume, structure, dynamics
4.3.2. Export and import of meat of swine, fresh, chilled or frozen: volume, structure, dynamics
4.3.3. Export and import of meat of sheep or goats, fresh, chilled or frozen: volume, structure, dynamics
4.3.4. Export and import of meat and edible offal, of the poultry of heading 01.05, fresh, chilled or frozen: volume, structure, dynamics
4.3.5. Export and import of milk and cream, not concentrated nor containing added sugar or other sweetening matter: volume, structure, dynamics
4.3.6. Export and import of milk and cream, concentrated or containing added sugar or other sweetening matter: volume, structure, dynamics
4.3.7. Export and import of buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream: volume, structure, dynamics
4.3.8. Export and import of whey; products consisting of natural milk constituents: volume, structure, dynamics
4.3.9. Export and import of butter and other fats and oils derived from milk; dairy spreads: volume, structure, dynamics
4.3.10. Export and import of cheese and curd: volume, structure, dynamics
4.3.11. Export and import of bird’s eggs, in shell, fresh, preserved or cooked: volume, structure, dynamics