Experience

Agri-food

The principal strength of Expansion Strategies lies in its experiences acquired in a large number of sectors in which one sector helps another.

Areas of Study :

  • Agricultural products
  • Processed products
  • Organic foods, products with regional trademark
  • Additives, flavours and colorants
  • Functional Ingredients
  • Animal feed
  • Research Services
  • Craft products
  • Short distribution channels

Some examples of mandates :

Appraisal of the market situation, distribution structure and consumer segments of those looking for healthy food. Propose a Marketing Plan for the launch and performance measurement tools designed to adjust the strategy over the first 18-month period.

Expansion Strategies Inc. was engaged to define and establish the viability of a new center dedicated to the development of a cluster in artisan cheese in Eastern Ontario and develop the Business Plan.
A consortium led by St-Lawrence College and 3 other colleges hired Expansion Strategies to examine the situation of the Artisanal Cheese Production and Distribution in Eastern Ontario with three distinct objectives:

  • To assess the market awareness and demand for artisanal cheese in Eastern Ontario.
  • To determine the Eastern Ontario artisanal cheese producers’ learning needs to satisfy those demands.
  • To determine the ideal college sector applied research and knowledge-delivery in response to those needs.

The report covers:

  1. How the Retail industry perceives and handles artisanal cheese
  2. The general opinion of the public on artisanal cheese and what importance cheese plays in their everyday diet
  3. How the Producer Sector operates and what its needs are both along technical and management lines;
  4. What role the four colleges could play to support the development of the Producer Sector;
  5. The financial and economic benefits of this project.

Source : http://www.fabregion.ca/how-to-start-an-artisan-cheese-business-in-eastern-ontario/

The shrimp aquaculture industry in Belize is the only country in the world where all the production is certified « Aquaculture Stewardship Council » (ASC). This certification has been developed by WWF to promote sustainable and socially acceptable development. The mandate was to create a brand and an implementation strategy to position the shrimps from Belize in the main international markets.

Mandate completed for the Lobster Council of Canada to assist the lobster processing industry in their search for mechanization of the meat extraction operations.

Appraisal of the market situation in Eastern Canada and Northeast of the United States for these lines of products. Identify the specialized distribution networks and players. Assess the techno-economic feasibility study for a new production facility.
As international expert, J. Grysole was in charge of the development of the marketing strategy for argan oil and its derivatives in the Moroccan market and in selected international markets. This strategy included the tourism aspect by organizing the network of approximately 40 newly created co-operatives of women to set up tours of their facilities as well as of onsite boutiques to promote the argan oil and increase their income. Today, several argan circuits are sold to tourist in Agadir and the region. This local network is also promoted through four export consortia. These export consortia were created to facilitate the international trade of argan oil and allow these co-operatives to compete with the private sector.

Today, these export consortia represent over 50 cooperatives employing 2500 women. In 2010, they obtained the certification of Protected Geographical Indication.

Bassin de crevettes

Belize – Shrimp ponds

Bassin de crevettes

Belize – Tilapia pond

Bassin de crevettes

Belize – Shrimp processsing plant

Bassin de crevettes

Madagascar Shrimp

In this project, the incubator was to be combined with an independent project for a slaughterhouse for poultry and the consultant had to evaluate the possibility to share some of the facilities and services.

The main tasks included:

  • An analysis of plans prepared for the slaughterhouse and its services.
  • Definition of the modifications required to adapt the slaughterhouse plan to incorporate an incubator in the combined project.
  • Evaluation of the existing facilities: pilot plants, services, available space, etc.
  • Designing the building to house the companies and layout of the interior set-up for the main categories of food processing ( meat processing, fruit and vegetables, and bakery products)
  • Estimation of the investment, operating costs, and revenues as well as make a financial analysis.
  • Establishment of a rate card for services
  • Prepare a Business Plan to implement the project.