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04/01/2018 - 18:51hs

Algeria’s food imports increase

The country purchased USD 7.75 billion worth of food products from abroad from January to November 2017, up 3% from the year-ago period. Brazil was a relevant supplier.

Algiers – Algeria imported USD 7.75 billion worth of food products from January to November 2017, up 3% from the year-ago period, the Algerian Customs’ National Centre of Data Processing and Statistics (CNIS in the French acronym). The numbers were driven by dairy and sugar purchases.

News agency Algérie Presse Service (APS) said dairy imports reached USD 1.31 billion, up 46% from January to November 2016. Sugar and sweets imports came out to USD 957.48 million, up 15.3%. Imports also went up for coffee and tea, dried vegetables, etc.

Edible oils for use by the food industry climbed 22% to USD 779.28 million – these items are computed by the CNIS as industrial inputs rather than foods. By factoring in edible oils along with food items, imports from January to October 2017 reach USD 8.53 billion, up 4.4% from January to October 2016.

APS said only meats and cereals imports went down, by 17.2% to USD 181.52 million and 3.31% to USD 2.54 billion.


Food sales from Brazil to Algeria fetched over USD 1 billion through November 2017, up 22.5% year-on-year, as per numbers from the Brazilian Ministry of Industry, Foreign Trade and Services. Sugar exports amounted to USD 806 million, i.e. the bulk of Algeria’s total imports during that period.

Edible oil sales reached USD 82.2 million through November 2017, making them the second-best selling item from Brazil to Algeria. Both sugar and edible oils exports went up year-on-year.

The third-best selling item was cereals, trailed by meats, peanuts, soya bran and coffee. Sales went down for cereals and meats, but increased for the other items.

Dairy exports from Brazil to Algeria came out to USD 4 million, up from zero through November 2016. Over the past decade, Algeria was occasionally the biggest importer of Brazilian dairy in the world.

*Translated by Gabriel Pomerancblum

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