Jalisco is one of the most important food producers in Mexico, occupying first places in various industries; however, it has not exploited the export opportunities of the current market. To put it in numbers, it exports only a minimum percentage of what it produces in various food and beverages, with a growth of only 4.9% last year.
This was pointed out by the President of the Chamber of the Food Industry of Jalisco (CIAJ), Mr. Antonio Lancaster Jones Gonzalez, during his conference "Current Situation and Future of the Food Industry in Jalisco and Mexico", which was held at the Autonomous University of Guadalajara (UAG) as part of the celebration of the 30th anniversary of the Food Engineering Career.
In it, he mentioned that, although the state is strong in production, it has not taken advantage of the export and growth opportunities that its companies and industries could generate.
On the other hand, there are challenges that companies must overcome to make Jalisco and its agribusiness more productive in the future; they must move towards a more sustainable model with less impact on the environment and technologies at a more acceptable cost for investment.
The challenges will be to give demand to consumers with ethical, responsible ingredients and products that are produced in a more transparent supply chain, with the use of digital technology and Big data that helps to better know the consumer and how to manage what is grown, raised, or developed.
"We need innovative producers that reach the demand for healthier products with alternative foods," he noted.
Jalisco's strengths are its productivity, availability of raw materials, competitiveness, financial attractiveness, and geographic location, which has allowed it to be among the states with the best status in the nation.
For example, it represents more than 11 thousand companies, generates tens of thousands of formal jobs, and contributes 9.3% of Mexico's Gross Domestic Product. It is a leader in food production at the national level, but it has not yet reached its full potential; in food production, it contributes 19.928%.
Furthermore, the State produces 60% of food supplements, 50% of eggs, 24% of candies, chocolates, and beverages, 10% of purified water, and 21% of milk, which makes it first place nationally in the production of these foods, the second place as a producer of meat, sugar, sweeteners, avocado products and third in flour, tortillas, bread, and honey.