Malaysia: Food Service - Hotel Restaurant Institutional

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Malaysia: Food Service - Hotel Restaurant Institutional

The COVID-19 pandemic and ensuing movement control orders have severely impacted the Malaysian hotel, restaurant, and institutional (HRI) industry, with national hotel occupancy rates reportedly in a range of 12-20 percent as of July 2020. Despite these headwinds, Malaysian demand for foreign consumer-oriented food and beverage products continues to be robust. Demand for U.S. consumeroriented food and beverage products has been particularly strong in 2020 with imports through August up 13 percent (compared to the same time the previous year) at $337 million USD. Best prospective U.S. products for the Malaysian HRI market include dairy, fresh fruit, processed fruit, seafood, pork, and beef.

Malaysia: Food Service - Hotel Restaurant Institutional

Exporting, Regulations & Requirements
East Asia and the Pacific, Malaysia

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