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Export Strategy Belgian Chocolate Factory

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Export Strategy Belgian Chocolate Factory
Table of contents
Introduction 1
 Presentation of the company 1.1
 History 1.2
 Philosophy 1.3
 Organization 1.4
 The company’s activities 1.5
 Activities concerned by the exportation 2
 Macro economic analysis 2.1
 LE PEST C analysis 3
 Export strategy 3.1
 The reasons of the company’s international opening 3.2
 The current exporting strategy 4
 Export abilities 4.1
 The export diagnosis 4.1.1
 The production tool 4.1.2
 The finance 4.1.3
 The products 4.2
 Analysis of the German market 4.2.1
 The Four C framework 4.2.2
 Satisfyer 5
 Dolfin’s SWOT analysis 5.1.1
 Explanations of Swot 6
 Recommendations 6.1
 Competition on the German market 6.2
 Distribution problems 7
 Conclusion 8
 Bibliography 1
 2
 2
 2
 2
 3
 3
 5
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 7
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 8
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Introduction
In this report, we have chosen to analyze Dolfin, a Belgian company that has been producing fullflavoured chocolate bars since 1989. We will be analysing the exports of Dolfin, which nowadays is exporting to 22 countries around the world. The purpose of this report is to make an export audit in order to check if the company meets the necessary requirements. The main objective of this report is to build a SWOT analysis regarding the export of the company in order to propose development strategies linked to it. In order to do so, we have divided our work into 5 parts: first an analysis of the company, secondly we will focus on the international environment of Dolfin. After that we will move on to its export strategy before developing its export abilities. Finally, we will analyse Dolfin’s management of international operations in order to conclude with recommendations. The country we have chosen to explore is Germany, firstly because it is one of the biggest consumers of chocolate in the world1, and secondly because recently Dolfin has faced some issues in order to export to this country. Besides, Germany is Dolfin’s main exporting country.

PONTILLON, J.,(



Bibliography: 8.1 Books • FOULON L., Hygiène et technologie de chocolaterie, Bruxelles, CERIA, syllabus, 2009-2010, 35p

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