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pdfOMB No. 3117‐0016/USITC No. 18‐1‐3840; Expiration Date: 6/30/2020
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U.S. PROCESSORS’ QUESTIONNAIRE
RIPE OLIVES FROM SPAIN
This questionnaire must be received by the Commission by March 15, 2018
See last page for filing instructions.
The information called for in this questionnaire is for use by the United States International Trade Commission in
connection with its countervailing duty and antidumping investigations concerning ripe olives from Spain (Inv. Nos. 701‐
TA‐582 and 731‐TA‐1377 (Final)). The information requested in the questionnaire is requested under the authority of the
Tariff Act of 1930, title VII. This report is mandatory and failure to reply as directed can result in a subpoena or other
order to compel the submission of records or information in your firm’s possession (19 U.S.C. § 1333(a)).
Name of firm
Address
City
State
Zip Code
Website
Has your firm produced ripe olives (as defined on next page) at any time since January 1, 2015?
NO
(Sign the certification below and promptly return only this page of the questionnaire to the Commission)
YES
(Complete all parts of the questionnaire, and return the entire questionnaire to the Commission)
Return questionnaire via the U.S. International Trade Commission Drop Box by clicking on the
following link: https://dropbox.usitc.gov/oinv/. (PIN: RIPE)
CERTIFICATION
I certify that the information herein supplied in response to this questionnaire is complete and correct to the best of my
knowledge and belief and understand that the information submitted is subject to audit and verification by the Commission. By
means of this certification I also grant consent for the Commission, and its employees and contract personnel, to use the
information provided in this questionnaire and throughout this proceeding in any other import‐injury proceedings conducted by
the Commission on the same or similar merchandise.
I, the undersigned, acknowledge that information submitted in response to this request for information and throughout this
proceeding or other proceedings may be disclosed to and used: (i) by the Commission, its employees and Offices, and contract
personnel (a) for developing or maintaining the records of this or a related proceeding, or (b) in internal investigations, audits,
reviews, and evaluations relating to the programs, personnel, and operations of the Commission including under 5 U.S.C.
Appendix 3; or (ii) by U.S. government employees and contract personnel, solely for cybersecurity purposes. I understand that all
contract personnel will sign appropriate nondisclosure agreements
Name of Authorized Official Title of Authorized Official
Date
Phone:
Signature
Email address
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 2
PART I.—GENERAL INFORMATION
Background.‐‐ This proceeding was instituted in response to a petition instituted on June 22, 2017, by
the Coalition for Fair Trade in Ripe Olives, consisting of Bell‐Carter Foods, Walnut Creek, CA, and Musco
Family Olive Company, Tracy, CA. Countervailing and/or antidumping duties may be assessed on the
subject imports as a result of these proceedings if the Commission makes an affirmative determination
of injury, threat, or material retardation, and if the U.S. Department of Commerce (“Commerce”) makes
an affirmative determination of subsidization and/or dumping. Questionnaires and other information
pertinent to this proceeding are available at
https://usitc.gov/investigations/701731/2017/ripe_olives_spain/final.htm.
Ripe olives covered by these investigations are certain processed olives, usually referred to as “ripe
olives.” The subject merchandise includes all colors of olives; all shapes and sizes of olives, whether
pitted or not pitted, and whether whole, sliced, chopped, minced, wedged, broken, or otherwise
reduced in size; all types of packaging, whether for consumer (retail) or institutional (food service) sale,
and whether canned or packaged in glass, metal, plastic, multi‐layered airtight containers (including
pouches), or otherwise; and all manners of preparation and preservation, whether low acid or acidified,
stuffed or not stuffed, with or without flavoring and/or saline solution, and including in ambient,
refrigerated, or frozen conditions.
Included are all ripe olives grown, processed in whole or in part, or packaged in Spain. Subject
merchandise includes ripe olives that have been further processed in Spain or a third country, including
but not limited to curing, fermenting, rinsing, oxidizing, pitting, slicing, chopping, segmenting, wedging,
stuffing, packaging, or heat treating, or any other processing that would not otherwise remove the
merchandise from the scope of the investigations if performed in Spain.
Excluded from the scope are: (1) Specialty olives1 (including “Spanish‐style,” “Sicilian‐Style,” and other
similar olives) that have been processed by fermentation only, or by being cured in an alkaline solution
for not longer than 12 hours and subsequently fermented; and (2) provisionally prepared olives
unsuitable for immediate consumption (currently classifiable in subheading 0711.20 of the Harmonized
Tariff Schedule of the United States (HTSUS)).
1
Some of the major types of specialty olives and their curing methods are:
“Spanish‐style” green olives. Spanish‐style green olives have a mildly salty, slightly bitter taste, and are usually
pitted and stuffed. This style of olive is primarily produced in Spain and can be made from various olive varieties.
Most are stuffed with pimento; other popular stuffings are jalapeno, garlic, and cheese. The raw olives that are
used to produce Spanish‐style green olives are picked while they are unripe, after which they are submerged in an
alkaline solution for typically less than a day to partially remove their bitterness, rinsed, and fermented in a strong
salt brine, giving them their characteristic flavor.
“Sicilian‐style” green olives. Sicilian‐style olives are large, firm green olives with a natural bitter and savory flavor.
This style of olive is produced in small quantities in the United States using a Sevillano variety of olive and
harvested green with a firm texture. Sicilian‐style olives are processed using a brine‐cured method, and undergo a
full fermentation in a salt and lactic acid brine for 4 to 9 months. These olives may be sold whole unpitted, pitted,
or stuffed.
“Kalamata” olives: Kalamata olives are slightly curved in shape, tender in texture, and purple in color, and have a
rich natural tangy and savory flavor. This style of olive is produced in Greece using a Kalamata variety olive. The
olives are harvested after they are fully ripened on the tree, and typically use a brine‐cured fermentation method
over 4 to 9 months in a salt brine.
Other specialty olives in a full range of colors, sizes, and origins, typically fermented in a salt brine for 3 months or
more.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 3
The merchandise subject to these investigations is currently classifiable under subheadings
2005.70.0230, 2005.70.0260, 2005.70.0430, 2005.70.0460, 2005.70.5030, 2005.70.5060, 2005.70.6020,
2005.70.6030, 2005.70.6050, 2005.70.6060, 2005.70.6070, 2005.70.7000, 2005.70.7510, 2005.70.7515,
2005.70.7520, and 2005.70.7525 HTSUS.
Subject merchandise may also be imported under subheadings 2005.70.0600, 2005.70.0800,
2005.70.1200, 2005.70.1600, 2005.70.1800, 2005.70.2300, 2005.70.2510, 2005.70.2520, 2005.70.2530,
2005.70.2540, 2005.70.2550, 2005.70.2560, 2005.70.9100, 2005.70.9300, and 2005.70.9700. Although
HTSUS subheadings are provided for convenience and US Customs purposes, they do not define the
scope of the investigations; rather, the written description of the subject merchandise is dispositive.
Reporting of information.‐‐ If information is not readily available from your records, provide carefully
prepared estimates. If your firm is completing more than one questionnaire (i.e., a producer, importer,
and/or purchaser questionnaire), you need not respond to duplicated questions.
Confidentiality.‐‐The commercial and financial data furnished in response to this questionnaire that
reveal the individual operations of your firm will be treated as confidential by the Commission to the
extent that such data are not otherwise available to the public and will not be disclosed except as may
be required by law (see 19 U.S.C. § 1677f). Such confidential information will not be published in a
manner that will reveal the individual operations of your firm; however, general characterizations of
numerical business proprietary information (such as discussion of trends) will be treated as confidential
business information only at the request of the submitter for good cause shown.
Verification.‐‐The information submitted in this questionnaire is subject to audit and verification by the
Commission. To facilitate possible verification of data, please keep all files, worksheets, and supporting
documents used in the preparation of the questionnaire response. Please also retain a copy of the final
document that you submit.
Release of information.‐‐The information provided by your firm in response to this questionnaire, as
well as any other business proprietary information submitted by your firm to the Commission in
connection with this proceeding, may become subject to, and released under, the administrative
protective order provisions of the Tariff Act of 1930 (19 U.S.C. § 1677f) and section 207.7 of the
Commission’s Rules of Practice and Procedure (19 CFR § 207.7). This means that certain lawyers and
other authorized individuals may temporarily be given access to the information for use in connection
with this proceeding or other import‐injury proceedings conducted by the Commission on the same or
similar merchandise; those individuals would be subject to severe penalties if the information were
divulged to unauthorized individuals.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
I‐1a.
Page 4
OMB statistics.‐‐Please report below the actual number of hours required and the cost to your
firm of completing this questionnaire.
Hours
Dollars
The questions in this questionnaire have been reviewed with market participants to ensure that
issues of concern are adequately addressed and that data requests are sufficient, meaningful,
and as limited as possible. Public reporting burden for this questionnaire is estimated to average
50 hours per response, including the time for reviewing instructions, gathering data, and
completing and reviewing the questionnaire.
We welcome comments regarding the accuracy of this burden estimate, suggestions for
reducing the burden, and any suggestions for improving this questionnaire. Please attach such
comments to your response or send to the Office of Investigations, USITC, 500 E St. SW,
Washington, DC 20436.
I‐1b. TAA information release.‐‐In the event that the U.S. International Trade Commission (USITC)
makes an affirmative final determination in this proceeding, do you consent to the USITC's
release of your contact information (company name, address, contact person, telephone
number, email address) appearing on the front page of this questionnaire to the Departments of
Commerce, Labor, and Agriculture, as applicable, so that your firm and its workers can be made
eligible for benefits under the Trade Adjustment Assistance program?
No
Yes
I‐2.
Establishments covered.‐‐Provide the city, state, zip code, and brief description of each
establishment covered by this questionnaire. If your firm is publicly traded, please specify the
stock exchange and trading symbol in the footnote to the table. Firms operating more than one
establishment should combine the data for all establishments into a single report.
“Establishment”‐‐Each facility of a firm involved in the production of ripe olives, including
auxiliary facilities operated in conjunction with (whether or not physically separate from) such
facilities.
Establishments
City, State
Zip (5 digit)
Description
covered1
1
1
2
3
4
5
6
Additional discussion on establishments consolidated in this questionnaire: .
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
I‐3.
Petition support.‐‐Does your firm support or oppose the petition?
Country
I‐4.
I‐5.
Support
Oppose
Take no position
Spain ‐ AD
Spain ‐ CVD
Ownership.‐‐Is your firm owned, in whole or in part, by any other firm?
No
Yes‐‐List the following information.
Firm name
Address
Extent of
ownership
(percent)
Related importers/exporters.‐‐Does your firm have any related firms, either domestic or
foreign, that are engaged in importing ripe olives from Spain into the United States or that are
engaged in exporting ripe olives from Spain to the United States?
No
Yes‐‐List the following information.
Page 5
Firm name
Country
Affiliation
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
I‐6.
Page 6
Related producers.‐‐Does your firm have any related firms, either domestic or foreign, that are
engaged in the production of ripe olives?
No
Yes‐‐List the following information.
Firm name
Country
Affiliation
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 7
PART II.‐‐TRADE AND RELATED INFORMATION
Further information on this part of the questionnaire can be obtained from Jordan Harriman (202‐205‐
2610, Jordan.Harriman@usitc.gov). Supply all data requested on a calendar‐year basis.
II‐1. Contact information.‐‐Please identify the responsible individual and the manner by which
Commission staff may contact that individual regarding the confidential information submitted
in part II.
Name
Title
Email
Telephone
II‐2. Changes in operations.‐‐Please indicate whether your firm has experienced any of the following
changes in relation to the production of ripe olives since January 1, 2015.
(check as many as appropriate)
(If checked, please describe; leave blank if not applicable)
plant openings
plant closings
relocations
expansions
acquisitions
consolidations
prolonged shutdowns or
production curtailments
changes due to weather
conditions (e.g., drought)
revised labor agreements
other (e.g., technology)
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 8
II‐3a. Production using same machinery.‐‐Please report your firm’s production of products made on
the same equipment and machinery used to produce ripe olives, and the combined production
capacity on this shared equipment and machinery in the periods indicated.
“Overall production capacity” or “capacity” – The level of production that your
establishment(s) could reasonably have expected to attain during the specified periods. Assume
normal operating conditions (i.e., using equipment and machinery in place and ready to
operate; normal operating levels (hours per week/weeks per year) and time for downtime,
maintenance, repair, and cleanup).
Note.‐‐If your firm does not produce any out‐of‐scope merchandise on the same machinery and
equipment as scope merchandise (i.e., you have reported no data for "out‐of‐scope
merchandise" in this question) then the "overall production capacity" numbers reported in this
question should be exactly equal to the "average production capacity" numbers reported in
question II‐7. If, however, your firm does produce out‐of‐scope merchandise using the same
machinery and equipment as scope mercandhise (i.e., you have reported data for "out‐of‐scope
merchandise " in this question), then the "average production capacity" reported in question II‐7
should exclude the portion of "overall production capacity" that was used to produce this out‐
of‐scope merchandise (i.e., "average production capacity" in question II‐7 should be smaller
than "overall production capacity" in this question).
“Production” – All production in your U.S. establishment(s), including production consumed
internally within your firm and production for another firm under a toll agreement.
Quantity (in short tons, drained weight)
Calendar years
Item
Overall production capacity
Production of:
Ripe olives1
Out‐of‐scope merchandise:
Sicilian‐style, Spanish‐style, or
other similar olives that have been
processed by being both
fermented and briefly cured in an
alkaline solution
2
Other products
Subtotal, out‐of‐scope
merchandise
Total
1
2
2015
2016
2017
0
0
0
0
0
0
0
0
0
Data entered for production of ripe olives will populate here once reported in question II‐7.
Please identify these other products: .
II‐3b. Operating parameters.‐‐The production capacity reported in II‐3a is based on operating hours
per week, weeks per year.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐3c.
Page 9
Capacity calculation.‐‐Please describe the methodology used to calculate overall production
capacity reported in II‐3a, and explain any changes in reported capacity.
II‐3d. Production constraints.‐‐Please describe the constraint(s) that set the limit(s) on your firm’s
production capacity.
II‐3e. Raw olive availability.‐‐Do constraints in the availability of domestic raw olives set limits on your
firm’s production capacity?
II‐3f.
No
Yes
If yes, please explain:
Product shifting.—
(i)
Is your firm able to switch production (capacity) between ripe olives and other products
using the same equipment and/or labor?
No
Yes
If yes—(i.e., have produced other products or are able to produce other
products) Please identify other actual or potential products:
(ii)
Please describe the factors that affect your firm’s ability to shift production capacity
between products (e.g., time, cost, relative price change, etc.), and the degree to which
these factors enhance or constrain such shifts.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐4.
Page 10
Tolling.‐‐Since January 1, 2015, has your firm been involved in a toll agreement regarding the
production of ripe olives?
“Toll agreement”‐‐Agreement between two firms whereby the first firm furnishes the raw
materials and the second firm uses the raw materials to produce a product that it then returns
to the first firm with a charge for processing costs, overhead, etc.
II‐5.
No
Yes
If yes‐‐ Please describe the toll arrangement(s) and name the firm(s)
involved.
Foreign trade zones.‐‐
(a)
Firm's FTZ operations.‐‐Does your firm produce ripe olives in and/or admit ripe olives
into a foreign trade zone (FTZ)?
“Foreign trade zone” is a designated location in the United States where firms utilize
special procedures that allow delayed or reduced customs duty payments on foreign
merchandise. A foreign trade zone must be designed as such pursuant to the rules and
procedures set forth in the Foreign‐Trade Zones Act.
No
Yes
If yes‐‐ Describe the nature of your firms operations in FTZs and identify
the specific FTZ site(s).
(b)
Other firms' FTZ operations.‐‐To your knowledge, do any firms in the United States
import ripe olives into a foreign trade zone (FTZ) for use in distribution of ripe olives
and/or the production of downstream articles?
II‐6.
No
Yes
If yes‐‐Identify the firms and the FTZs.
Importer.‐‐Since January 1, 2015, has your firm imported ripe olives?
“Importer” – The person or firm primarily liable for the payment of any duties on the
merchandise, or an authorized agent acting on his behalf. The importer may be the consignee,
or the importer of record.
No
Yes
If yes‐‐ COMPLETE AND RETURN A U.S. IMPORTERS’ QUESTIONNAIRE
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐7.
Page 11
Production, shipment, and inventory data.‐‐Report your firm’s production capacity, production,
shipments, and inventories related to the production of ripe olives in its U.S. establishment(s)
during the specified periods.
“Average production capacity” or “capacity” – The level of production that your
establishment(s) could reasonably have expected to attain during the specified periods. Assume
normal operating conditions (i.e., using equipment and machinery in place and ready to
operate; normal operating levels (hours per week/weeks per year) and time for downtime,
maintenance, repair, and cleanup; and a typical or representative product mix).
“Production” – All production in your U.S. establishment(s), including production consumed
internally within your firm and production for another firm under a toll agreement.
“Commercial U.S. shipments” –Shipments made within the United States as a result of an arm’s
length commercial transaction in the ordinary course of business. Report net values (i.e., gross
sales values less all discounts, allowances, rebates, prepaid freight, and the value of returned
goods) in U.S. dollars, f.o.b. your point of shipment.
“Internal consumption” – Product consumed internally by your firm. Such transactions are
valued at fair market value.
“Transfers to related firms” –Shipments made to related domestic firms. Such transactions are
valued at fair market value.
“Related firm” –A firm that your firm solely or jointly owns, manages, or otherwise controls.
“Export shipments” –Shipments to destinations outside the United States, including shipments
to related firms.
“Inventories”— Finished goods inventory (i.e. packaged or bulk product ready for sale to
customers), not raw materials or work‐in‐progress.
Note: As requested in Part I of this questionnaire, please keep all supporting documents/records used in
the preparation of the trade data, as Commission staff may contact your firm regarding questions on the
trade data. The Commission may also request that your company submit copies of the supporting
documents/records (such as production and sales schedules, inventory records, etc.) used to compile
these data.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐7.
Page 12
Production, shipment, and inventory data.‐‐Continued
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2015
1
2016
2017
Average production capacity (quantity) (A)
Beginning‐of‐period inventories (quantity) (B)
Production (quantity) (C)
U.S. shipments:
Commercial shipments:
Quantity (D)
Value (E)
2
Internal consumption:
Quantity (F)
2
Value (G)
Transfers to related firms:
Quantity (H)
2
2
Value (I)
3
Export shipments:
Quantity (J)
Value (K)
4
End‐of‐period inventories (quantity) (L)
1
The production capacity reported is based on operating hours per week, weeks per year. Please describe the
methodology used to calculate production capacity, and explain any changes in reported capacity .
2
Internal consumption and transfers to related firms must be valued at fair market value. In the event that your firm uses
a different basis for valuing these transactions, please specify that basis (e.g., cost, cost plus, etc.) and provide value data
using that basis for each of the periods noted above: .
3
Identify your firm’s principal export markets: .
4
Inventories reported in this row should be only finished goods inventory, not raw materials or work‐in‐progress.
RECONCILIATION OF SHIPMENTS, PRODUCTION, AND INVENTORY.‐‐Generally, the data reported for the end‐of‐
period inventories (i.e., line L) should be equal to the beginning‐of‐period inventories (i.e., line B), plus production
(i.e., line C), less total shipments (i.e., lines D, F, H, and J). Please ensure that any differences are not due to data
entry errors in completing this form, but rather reflect your firm’s actual records; and, also provide explanations for
any differences (e.g., theft, loss, damage, record systems issues, etc.) if they exist.
Calendar years
Reconciliation
2015
B + C – D – F – H – J – L = should equal zero
("0") or provide an explanation.1
1
2016
0
2017
0
Explanation if the calculated fields above are returning values other than zero (i.e., “0”) but are nonetheless accurate: .
0
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐8.
Page 13
Channels of distribution.‐‐Report your firm’s commercial U.S. shipments by channel of
distribution during the specified periods.
Quantity (in short tons, drained weight)
Calendar years
Item
2015
Commercial U.S. shipments:
To distributors: branded product (M)
2016
2017
To distributors: private label product (N)
To distributors: institutional product (O)
To retailers: branded (P)
To retailers: private label (Q)
To institutional / food processors (R)
RECONCILIATION OF CHANNELS.‐‐Please ensure that the quantities reported for channels of distribution
(i.e., lines M through R) in each time period equal the quantity reported for commercial U.S. shipments
(i.e., line D) in each time period in question II‐7. If the calculated fields below return values other than
zero (i.e., “0”), the data reported must be revised prior to submission to the Commission.
Calendar years
Reconciliation
2015
M + N + O + P + Q + R – D = zero ("0"), if not
revise.
2016
0
2017
0
0
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
II‐9.
Page 14
Commercial U.S. shipments by olive variety and type of processing.‐‐Report your firm’s
commercial U.S. shipments by olive variety and type of processing in calendar year 2017.
Quantity (in short tons, drained weight)
Olive variety
Item
Manzanilla
2017: Commercial U.S. shipments:
Whole with pit (S)
Sevillano
Hojiblanca
Other1
Whole pitted (T)
Segmented (U)
Sliced (V)
Chopped (W)
2
Other (X)
1
2
Please identify these other varieties: .
Please identify these other processing styles: .
RECONCILIATION OF SHIPMENTS.‐‐Please ensure that the quantities reported for olive variety and type of
processing (i.e., lines S through X) for 2017 (all rows and columns in this question) equal the quantity
reported for commercial U.S. shipments (i.e., line D) in 2017 in question II‐7. If the calculated fields
below return values other than zero (i.e., “0”), the data reported must be revised prior to submission to
the Commission.
Reconciliation
Calendar year 2017
S + T +U +V + W + X (for all varieties/ columns) – D = zero ("0"), if
not revise.
0
Describe any issues and/or assumptions in how your firm classified its 2017 commercial U.S. shipments
above.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 15
II‐10. U.S. production by source of raw olives.‐‐Report your firm’s production by source of raw olives
during the specified periods.
“Raw olives”‐‐Olives that are used in the production of ripe olives, including both provisionally
prepared and/or fresh raw olives.
Quantity (in short tons, drained weight)
Calendar years
Item
2015
Production of ripe olives:
Using domestic raw olives (Y)
Using imports of raw olives from Spain (Z)
2016
2017
Using imports of raw olives from all other
countries (AA)
RECONCILIATION OF SOURCES.‐‐ Please ensure that the quantities reported for production by source (i.e.,
lines Y through AA) in each time period equal the quantity reported for production (i.e., line C) in each
time period in question II‐7. If the calculated fields below return values other than zero (i.e., “0”), the
data reported must be revised prior to submission to the Commission.
Calendar years
Reconciliation
2015
2016
2017
Y + Z + AA – C = zero ("0"), if not revise.
0
0
II‐11a. Ripe olive production by olive size.‐‐Please report your firm’s shares of ripe olives production
by olive size in 2017.
Olive size
Share of 2017 production
Small
%
Medium
%
Large
%
Extra Large
%
Jumbo
%
Colossal
%
Super Colossal
%
Total (should sum to 100.0%)
0.0 %
II‐11b. Olive size procurement issues.‐‐Has your firm experienced any difficulties in sourcing olives of a
specific size for use in ripe olive production?
No
Yes
If yes‐‐please describe
0
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 16
II‐12. Historical ripe olives shipment data (2013‐14)‐‐Report the quantity and value of your firm’s U.S.
shipments (i.e., inclusive of commercial U.S. shipments, internal consumption, and transfers to
related firms) of ripe olives produced in your U.S. establishment(s).
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2013
U.S. shipments:
Quantity
Value
2014
II‐13a. Growth cycle.‐‐Since January 1, 2015 has the availability of domestically grown raw olives for
use in processing by your firm been cyclical due to the two‐year growth cycle of olive trees?
No
Yes
If yes—In aggregate what have been years of peak production / what have
been the years of low production years since January 1, 2015
II‐13b. Efforts by firm to manage cyclicality.‐‐Given the cyclical nature of olive production, what steps
has your firm taken to manage this cyclicality (e.g., alternative sources of supply / storage of
inventories of processed olives in peak year for sales in non‐peak years / et cetera)?
II‐14. Factors affecting your firm's ripe olives operations.‐‐Please identify and rank the significance of
any factors that affect the operation of your firm, and describe the role played by each
identified factor. (Do not rank any factors that are not applicable.)
Significance of factor
(1 is most significant, 6 is least
If ranked, please describe; leave
significant)
Factor
blank if not applicable
Raw table olive crop yields
Weather‐related factors (e.g.
droughts)
Available table olive acreage
Labor issues (whether internal or
supplier related)
Environmental regulation (e.g.
compliance costs, fines)
Other (please specify)
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 17
II‐15a. Inventories by month.‐‐Please report your end of period (i.e., on the last business day of the
listed month) inventories by over the period.
“Inventories”— Finished goods inventory (i.e. packaged or bulk product ready for sale to
customers), not raw materials or work‐in‐progress.
Quantity (in short tons, drained weight)
Calendar years
Month
2015
2016
2017
January
February
March
April
May
June
July
August
September
October
November
December
II‐15b. Inventory trends.‐‐Please describe any trends in reported inventory levels and indicate how
your firm’s shipments from inventories were affected throughout the calendar years.
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II‐16. Employment data.‐‐Report your firm’s employment‐related data related to the production of
ripe olives and provide an explanation for any trends in these data.
“Production and Related Workers” (PRWs) includes working supervisors and all nonsupervisory
workers (including group leaders and trainees) engaged in fabricating, processing, assembling,
inspecting, receiving, storage, handling, packing, warehousing, shipping, trucking, hauling,
maintenance, repair, janitorial and guard services, product development, auxiliary production
for plant’s own use (e.g., power plant), recordkeeping, and other services closely associated with
the above production operations.
Average number employed may be computed by adding the number of employees, both full
time and part time, for the 12 pay periods ending closest to the 15th of the month and divide
that total by 12.
“Hours worked” includes time paid for sick leave, holidays, and vacation time. Include overtime
hours actually worked; do not convert overtime pay to its equivalent in straight time hours.
“Wages paid” –Total wages paid before deductions of any kind (e.g., withholding taxes, old‐age
and unemployment insurance, group insurance, union dues, bonds, etc.). Include wages paid
directly by your firm for overtime, holidays, vacations, and sick leave.
Calendar years
Item
2015
2016
2017
Average number of PRWs (number)
Hours worked by PRWs (1,000 hours)
Wages paid to PRWs ($1,000)
Explanation of trends:
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II‐17. Purchases of in‐scope ripe olives.‐‐Other than direct imports, has your firm otherwise
purchased in‐scope ripe olives since January 1, 2015? Any direct imports of ripe olives should
be reported in the U.S. Importer’s Questionnaire for these investigations.
“Purchase” – A transaction to buy product from a U.S. corporate entity such as another U.S.
producer, a U.S. distributor, or a U.S. firm that has directly imported the product.
“Direct import” –A transaction to buy from a foreign supplier where your firm is the importer of
record or consignee.
No
Yes‐‐Report such purchases below and explain the reasons for your firms'
purchases:
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2015
2016
2017
1
Purchases from U.S. importers of ripe olives
from:
Spain:
Quantity
Value
Morocco:
Quantity
Value
All other sources:
Quantity
Value
2
Purchases from domestic producers :
Quantity
Value
2
Purchases from other sources :
Quantity
Value
1
Please list the name of the importer(s) from which your firm purchased this product. If your firm’s import suppliers
differ by source, please identify the source for each listed supplier: .
2
Please list the name of the producer(s) or U.S. distributor(s) from which your firm purchased this product: .
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II‐18. Imports and purchases of upstream out‐of‐scope raw olives.‐‐Has your firm directly imported
or purchased raw olives since January 1, 2015?
“Direct import” –A transaction to buy from a foreign supplier where your firm is the importer of
record or consignee.
“Purchase” – A transaction to buy product from a U.S. corporate entity such as another U.S.
producer, a U.S. distributor, or a U.S. firm that has directly imported the product.
No
Yes
Report your imports and/or purchases of raw olives in the table below.
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2015
Direct imports of raw olives from:
Spain:
Quantity
Value
2016
2017
1
All other sources :
Quantity
Value
Purchases from U.S. importers of raw olives
from:
Spain:
Quantity
Value
2
All other sources :
Quantity
Value
Purchases from domestic growers:
Quantity
Value
1
2
Please identify the sources (i.e. countries) of your directly imported raw olives: .
Please identify the sources (i.e. countries) of your raw olives purchased from U.S. importers: .
Explanation of trends, including discussion of any changes over time:
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II‐19. Other explanations.‐‐If your firm would like to further explain a response to a question in Part II
that did not provide a narrative box, please note the question number and the explanation in
the space provided below. Please also use this space to highlight any issues your firm had in
providing the data in this section, including but not limited to technical issues with the MS Word
questionnaire.
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PART III.‐‐FINANCIAL INFORMATION
Address questions on this part of the questionnaire to Joanna Lo (202‐205‐1888, Joanna.Lo@usitc.gov).
III‐1. Contact information.‐‐Please identify the responsible individual and the manner by which
Commission staff may contact that individual regarding the confidential information submitted
in part III.
Name
Title
Email
Telephone
III‐2. Accounting system.‐‐Briefly describe your firm’s financial accounting system.
A.
When does your firm’s fiscal year end (month and day)?
If your firm’s fiscal year changed during the data‐collection period, explain
below:
Note.‐‐Please note that we are requesting that processors report their financial data on
a calendar year basis.
B.1. Describe the lowest level of operations (e.g., plant, division, company‐wide) for
which financial statements are prepared that include ripe olives:
2. Does your firm prepare profit/loss statements for ripe olives:
Yes
No
3. How often did your firm (or parent company) prepare financial statements
(including annual reports, 10Ks)? Please check relevant items below.
Audited, unaudited, annual reports, 10Ks, 10 Qs,
Monthly, quarterly, semi‐annually, annually
4. Accounting basis: GAAP, cash, tax, or other comprehensive
basis of accounting (specify)
Note: As requested in Part I of this questionnaire, please keep all supporting documents/records
used in the preparation of the financial data, as Commission staff may contact your firm
regarding questions on the financial data. The Commission may also request that your company
submit copies of the supporting documents/records (financial statements, including internal
profit‐and‐loss statements for the division or product group that includes ripe olives, as well as
specific statements and worksheets) used to compile these data.
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U.S. Processors’ Questionnaire – Ripe olives (Final)
III‐3.
Page 23
Cost accounting system.‐‐Briefly describe your firm’s cost accounting system (e.g., standard
cost, job order cost, etc.).
III‐4.
Allocation basis.‐‐Briefly describe your firm’s allocation basis, if any, for COGS, SG&A, and
interest expense and other income and expenses.
III‐5.
Product listing.‐‐Please list the products your firm produced in the facilities in which your firm
produced ripe olives, and provide the share of net sales accounted for by these products in your
firm’s most recent fiscal year.
Products
Share of sales
Ripe olives
%
%
%
%
%
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U.S. Processors’ Questionnaire – Ripe olives (Final)
III‐6.
Page 24
Does your firm purchase inputs (raw materials, labor, energy, or any services) used in the
production of ripe olives from any related suppliers? Please refer to your list of related firms in
question I‐5.
“Related suppliers”‐‐Transactions between firms who share the same parent entity, within
different divisions of the same company, and/or between the subsidiary and the parent entity.
Yes‐‐Continue to question III‐7.
No‐‐Continue to question III‐9a.
III‐7.
Inputs from related suppliers.‐‐Please identify the inputs used in the production of ripe olives
that your firm purchases from related suppliers and that are reflected in question III‐9a. For
“Share of total COGS” please report this information by relevant input on the basis of your most
recently completed fiscal year. For “Input valuation” please describe the basis, as recorded in
your company’s own accounting system, of the purchase cost from the related supplier; e.g., the
related supplier’s actual cost, cost plus, negotiated transfer price to approximate fair market
value.
III‐8.
“Raw olives”‐‐Olives that are used in the production of ripe olives, including both provisionally
prepared and/or fresh raw olives.
Input
Related supplier and location
Share of total COGS
Raw olives
Input valuation as recorded in the firm’s accounting books and records
Inputs purchased from related suppliers.‐‐Please confirm that the inputs purchased from
related suppliers, as identified in III‐7, were reported in III‐9a (financial results on ripe olives) in a
manner consistent with your firm’s accounting books and records.
Yes
No‐‐In the space below, please report the valuation basis of inputs purchased from related
suppliers as reported in table III‐9a.
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III‐9a. Operations on ripe olives.‐‐Report the revenue and related cost information requested below
on the ripe olives operations of your firm’s U.S. establishment(s).1 Do not report resales of ripe
olives that you purchased and then sold in the same condition. Report data only as it relates to
your firm’s processing operations on ripe olives, including curing and packaging operations. Note
that internal consumption and transfers to related firms must be valued at fair market value.
Input purchases from related suppliers should be consistent with and based on information in
the firm’s accounting books and records. Provide data for your firm’s four most recently
completed calendar years. If your firm was involved in tolling operations (either as the toller or
as the tollee), please contact Joanna Lo at joanna.lo@usitc.gov or (202) 205‐1888 before
completing this section of the questionnaire.
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2015
2016
2017
2
Net sales quantities:
Commercial sales (“CS”) (A)
Internal consumption (“IC”) (B)
Transfers to related firms (“Transfers”) (C)
0
0
0
Total net sales quantities (D)
2
Net sales values:
Commercial sales (E)
Internal consumption (F)
Transfers to related firms (G)
0
0
0
Total net sales values (H)
3
Cost of goods sold (COGS):
Raw olives from domestic growers (I)
Raw olives from imported sources (J)
Other raw materials4 (K)
Raw materials (L)
0
0
0
Direct labor (M)
Other factory costs (N)
Total COGS (O)
0
0
0
Gross profit or (loss) (P)
0
0
0
Selling, general, and administrative (SG&A)
expenses:
Selling expenses (Q)
General and administrative expenses (R)
0
0
0
0
0
0
All other expense items (V)
All other income items (W)
0
0
0
Total SG&A expenses (S)
Operating income (loss) (T)
Other expenses and income:
Interest expense (U)
Net income or (loss) before income taxes (X)
Depreciation/amortization included above (Y)
1 Include only sales (whether domestic or export) and costs related to your U.S. manufacturing operations.
2
Less discounts, returns, allowances, and prepaid freight. The quantities and values should approximate the corresponding
shipment quantities and values reported in Part II of this questionnaire.
3 COGS (whether for domestic or export sales) should include costs associated with CS, IC, and Transfers.
4 These “other raw material” costs may include curing agents, packaging costs for preservation, and packaging costs for shipping.
Note ‐‐ The table above contains calculations that will appear when you have entered data in the MS
Word form fields.
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III‐9b. Quantification and classification of certain costs.‐‐Please indicate the dollar value (in 1,000s of
dollars) of the following select costs in 2017 and indicate where in the income statement in
question III‐9a these costs are classified.
Cost
Value
(1,000 dollars)
Classified in
Curing agents
Packaging costs for preservation (e.g. cans,
glass, metal, plastic, and multi‐layered airtight
containers)
Packaging costs for shipping (e.g. cardboard,
filler, strapping)
III‐9c. Explanation of “other factory costs” (row N)‐‐Please identify the amounts paid for water; paid
in fines and other charges for violations of California state or local environmental requirements;
and other top other factory costs reported in in question III‐9a in 2017. If your top other factory
costs included different items in 2015 and/or 2016, please provide an explanation below.
List of other factory costs (row N)
Amounts paid for water (including any state fees, supplier surcharges or
other extra costs)
Amounts paid in fines and other charges for violations of California state
or local environmental requirements
%
%
%
%
%
%
%
Addiitonal explanation:
Share of costs
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III‐9d. Explanation of selling expenses (row Q).‐‐Please identify the top five selling expenses reported
in in question III‐9a in 2017. If your top selling expenses included different items in 2015 and/or
2016, please provide an explanation below.
List of selling expenses (row Q)
Share of costs
%
%
%
%
%
Addiitonal explanation:
III‐9e. Explanation of general & administrative expenses (row R).‐‐Please identify the top five general
& administrative expenses reported in in question III‐9a in 2017. If your top general &
administrative expenses included different items in 2015 and/or 2016, please provide an
explanation below.
List of general & administrative expenses (row R)
%
%
%
%
%
Addiitonal explanation:
Share of costs
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III‐9f. Certain costs & financial performance trends.‐‐Indicate how your firm’s profit and loss were
affected by certain cost drivers reported in question III‐9a since January 1, 2015. Explain and
describe the principal factors that these costs have on your firm’s profitability.
Fluctuate
No
Overall
with no
change decrease clear trend
Overall
increase
Cost driver
Explanation and factors
Other factory costs
(row N)
Selling expenses
(row Q)
General &
administrative
expenses (row R)
III‐9g. Historical ripe olives performance data (2013‐14)‐‐Report the quantity and value of your firm’s
net sales (i.e., inclusive of commercial U.S. shipments, internal consumption, and transfers to
related firms, and exports) and operating income or (loss) of ripe olives produced in your U.S.
establishment(s).
Quantity (in short tons, drained weight) and value (in $1,000)
Calendar years
Item
2013
2014
Net sales:
Quantity
Value
Operating income (or loss)
III‐9h. Financial data reconciliation.‐‐The calculable line items from question III‐9a (i.e., total net sales
quantities (row D) and values (row H), total COGS (row O), gross profit (or loss) (row P), total
SG&A (row S), and net income (or loss) (row X)) have been calculated from the data submitted in
the other line items. Do the calculated fields return the correct data according to your firm's
financial records ignoring non‐material differences that may arise due to rounding?
Yes No‐‐If the calculated fields do not show the correct data, please double check the
feeder data for data entry errors and revise.
If after reviewing and potentially revising the feeder data your firm has
provided, the differences between your records and the calculated fields
persist please identify and discuss the differences in the space below.
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Page 29
III‐10. Nonrecurring items (charges and gains) included in the processing of ripe olives.‐‐For each
annual and interim period for which financial results are reported in question III‐9a, please
specify all material (significant) nonrecurring items (charges and gains) in the schedule below,
the specific question III‐9a line item where the nonrecurring items are included, a brief
description of the relevant nonrecurring items, and the associated values (in $1,000), as
reflected in question III‐9a; i.e., if an aggregate nonrecurring item has been allocated to question
III‐9a, only the allocated value amount included in question III‐9a should be reported in the
schedule below. Note: The Commission’s objective here is to gather information only on
material (significant) nonrecurring items which impacted the reported financial results of the
subject product in question III‐9a. If appropriate, include amounts paid for water (including any
state fees, supplier surcharges or other extra costs) and amounts paid in fines and other charges
for violations of California state or local environmental requirements.
Calendar years
2015
Nonrecurring item: In this column please provide a brief
description of each nonrecurring item and indicate the
specific line item and row in table III‐9a where the
nonrecurring item is classified.
2016
2017
Nonrecurring item: In these columns please report the amount of the relevant
nonrecurring item reported in question III‐9a.
Value ($1,000)
1. , classified as
2. , classified as
3. , classified as
4. , classified as
5. , classified as
6. , classified as
7. , classified as
III‐11. Classification of identified nonrecurring items (charges and gains) in the accounting books and
records of the company.‐‐If non‐recurring items were reported in question III‐10 above, please
identify where your company recorded these items in your accounting books and records in the
normal course of business; i.e., just as responses to question III‐10 identify where these items
are reported in question III‐9a.
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III‐12. Asset values.‐‐Report the total assets (i.e., both current and long‐term assets) associated with
the production, warehousing, and sale of ripe olives. If your firm does not maintain some or all
of the specific asset information necessary to calculate total assets for ripe olives in the normal
course of business, please estimate this information based upon a method (such as production,
sales, or costs) that is consistent with relevant cost allocations in question III‐9a. Provide data as
of the end of your firm’s three most recently completed fiscal years.
Note: Total assets should reflect net assets after any accumulated depreciation and allowances
deducted.
Total assets should be allocated to the subject products if these assets are also related to other
products. Please provide a brief explanation if there are any substantial changes in total asset
value during the period; e.g., due to asset write‐offs, revaluation, and major purchases.
Value (in $1,000)
Calendar years
Item
2015
1
Total assets (net)
1
III‐13.
2016
2017
Describe
Capital expenditures and research and development expenses.‐‐Report your firm’s capital
expenditures and research and development expenses for ripe olives. Provide data for your
firm’s three most recently completed fiscal years, and for the specified interim periods.
Value (in $1,000)
Calendar years
Item
2015
1
Capital expenditures
2
Research and development expenses
1
2016
2017
Please describe the nature, focus, and significance of your firm’s capital expenditures on the subject product.
2
Please describe the nature, focus, and significance of your firm’s R&D expenses related to subject product.
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Page 31
III‐14. Data consistency and reconciliation.‐‐Please note the quantities and values reported in
question III‐9a should reconcile with the data reported in question II‐7 (including export
shipments) as long as they are reported on the same calendar year basis.
RECONCILIATION OF TRADE VS FINANCIAL DATA.‐‐ Please ensure that the quantities and values
reported for total shipments in part II equal the quantities and values reported for total net sales
in part III of this questionnaire in each time period. If the calculated fields below return values
other than zero (i.e., “0”), please explain the discrepancy below.
Full year data
Reconciliation
2015
Quantity: Trade data from question
II‐7 (rows D, F, H, and J) less financial
total net sales quantity (row D) data
from question III‐9a, = zero ("0").
2016
0
2017
0
Value: Trade data from question II‐7
(rows E, G, I, and K) less financial
total net sales value (row H) data
from question III‐9a, = zero ("0").
0
0
Do these data in question III‐9a reconcile with data in question II‐7?
Yes
No
If no, please explain.
0
0
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III‐15. Effects of imports on investment.‐‐Since January 1, 2015, has your firm experienced any actual
negative effects on its return on investment or the scale of capital investments as a result of
imports of ripe olives from Spain?
No
Yes‐‐My firm has experienced actual negative effects as follows:
(check as many as appropriate)
(please describe)
Cancellation, postponement,
or rejection of expansion
projects
Denial or rejection of
investment proposal
Reduction in the size of
capital investments
Return on specific
investments negatively
impacted
Other
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III‐16. Effects of imports on growth and development.‐‐Since January 1, 2015, has your firm
experienced any actual negative effects on its growth, ability to raise capital, or existing
development and production efforts (including efforts to develop a derivative or more advanced
version of the product) as a result of imports of ripe olives from Spain?
No
Yes‐‐My firm has experienced actual negative effects as follows:
(check as many as appropriate)
(please describe)
Rejection of bank loans
Lowering of credit rating
Problem related to the issue
of stocks or bonds
Ability to service debt
Other
III‐17. Anticipated effects of imports.‐‐Does your firm anticipate any negative effects due to imports of
ripe olives from Spain?
No
Yes
If yes, my firm anticipates negative effects as follows:
III‐18. Other explanations.‐‐If your firm would like to further explain a response to a question in Part III
that did not provide a narrative box, please note the question number and the explanation in
the space provided below. Please also use this space to highlight any issues your firm had in
providing the data in this section, including but not limited to technical issues with the MS Word
questionnaire.
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Page 34
PART IV.‐‐PRICING AND MARKET FACTORS
Further information on this part of the questionnaire can be obtained from Amelia Preece (202‐205‐
3250, amelia.preece@usitc.gov).
IV‐1. Contact information.‐‐Please identify the individual that Commission staff may contact
regarding the confidential information submitted in part IV.
Name
Title
Email
Telephone
PRICE DATA
IV‐2. This question requests quarterly quantity and value data for your firm’s commercial shipments
to unrelated U.S. customers since January 1, 2015 of the following products produced by your
firm.
Product 1.‐‐(Retail Branded).‐‐Medium pitted black ripe olives in 300 cans, 24 cans per case. Report
BRANDED sales only. Can size is 300 x 407. Drain weight is 6 oz. per can, 144 oz. (4.08 kg)
per case.
Product 2.‐‐(Retail Private Label).‐‐Sliced black ripe olives in 211 cans, 24 cans per case. Report PRIVATE
LABEL sales only. Can size is 211 x 200. Drain weight is 2.25 oz. per can, 54 oz. (1.53 kg) per
case.
Product 3.‐‐(Institutional).‐‐Sliced black ripe olives in #10 cans, 6 cans per case. Can size is 603 x 700.
Drain weight is 55 oz. per can, 330 oz. (9.36 kg) per case.
Product 4.‐‐(Institutional).—sliced black ripe olives in retortable pouches, 10 pouches per case. Drained
weight is 33 oz. per pouch, 330 oz. (9.36 kg) per case
Please note that values should be f.o.b., U.S. point of shipment and should not include U.S.‐inland
transportation costs. Values should reflect the final net amount paid to your firm (i.e., should be net
of all deductions for discounts or rebates).
Slotting fees, advertising fees, and promotional fees should be included in the value of the pricing
product(s) for which they are paid in the quarter(s) in which these payments are made.
IV‐2 (a). During January 2015‐December 2017, did your firm produce and sell to unrelated U.S.
customers any of the above listed products (or any products that were competitive with these
products)?
Yes.‐‐Please complete the following pricing data table as appropriate.
No.‐‐Skip to question IV‐3.
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IV‐2(b). Price data.‐‐Report below the quarterly price data1 for pricing products2 produced and sold by
your firm.
Report data in cases (not short tons) and actual dollars (not 1,000s).
(Quantity in actual cases, value in dollars)
Product 1
Product 2
Product 3
Quantity
Value
Quantity
Value
Quantity
Value
Product 4
Period of shipment
Quantity
Value
2015:
January‐March
April‐June
July‐September
October‐December
2016:
January‐March
April‐June
July‐September
October‐December
2017:
January‐March
April‐June
July‐September
October‐December
1
Net values (i.e., gross sales values less all discounts, allowances, rebates, prepaid freight, and the value of returned goods), f.o.b. your
firm’s U.S. point of shipment.
2
Pricing product definitions are provided on the first page of Part IV.
Note.‐‐If your firm’s product does not exactly meet the product specifications but is competitive with the specified product, provide a
description of your firm’s product. Also, please explain any anomalies in your firm’s reported pricing data.
Product 1:
Product 2:
Product 3:
Product 4:
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IV‐2 (c). Price data checklist.‐‐Please check that the pricing data in questions IV‐2(b) has been correctly
reported.
Is the price data reported above:
√ if Yes
In actual dollars (not $1,000)?
In cases (not short tons)?
F.o.b. U.S. point of shipment (i.e., does not include U.S. transport costs)?
Net of all discounts and rebates?
Have returns credited to the quarter in which the sale occurred?
Slotting, advertising and or promotional fees, where these included in the
value of the product(s) covered by these fees in the quarters in which the fees
were paid?
Did not pay any slotting, advertising, and or promotional fees
Less than reported commercial shipments in question II‐7 in each year?
IV‐2 (d). Pricing data methodology.‐‐Please describe the method and the kinds of documents/records
that were used to compile your price data.
Note: As requested in Part I of this questionnaire, please keep all supporting documents/records used in
the preparation of the price data, as Commission staff may contact your firm regarding questions on the
price data. The Commission may also request that your company submit copies of the supporting
documents/records (such as sales journal, invoices, etc.) used to compile these data.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
IV‐3.
Page 37
Price setting.‐‐How does your firm determine the prices that it charges for sales of ripe olives to
retailers and institutional purchasers (check all that apply)? If your firm issues price lists, please
submit sample pages of a recent list.
IV‐4.
Contracts
Set
price
lists
Other
If other, describe
Retailers
Institutional
purchasers
Discount policy.‐‐Please indicate and describe your firm’s discount policies (check all that apply).
Quantity
discounts
Transaction
by
transaction
Annual or
total
volume
No
discounts discounts
Other
Describe
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U.S. Processors’ Questionnaire – Ripe olives (Final)
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IV‐5. Slotting Fees.—
(a) Does your firm pay slotting fees?
No
Yes‐‐Please fill out the table.
Value (in $1,000)
Calendar years
Item
2015
Total amount of slotting fees paid
2016
2017
(b) To which categories of customers does your firm pay slotting fees?
Customer
Check if yes (check
all that apply)
Commercial U.S. shipments:
To distributors: branded product
To distributors: private label product
To distributors: institutional product
To retailers: branded
To retailers: private label
To institutional / food processors
(c) What types of product does your firm pay for slotting fees?
(d) Are slotting fees a one‐time payment?
Yes
No
If no slotting fees are NOT a one‐time payment, how often are slotting
fees renewed?
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IV‐6. Advertising and/or promotional fees.—
(a) Does your firm pay advertising and/or promotional fees?
No
Yes‐‐Please fill out the table.
Value (in $1,000)
Calendar years
Item
2015
Total amount of advertising and/or
promotional fees paid
2016
2017
(b) To which categories of customers does your firm pay advertising and/or promotional
fees?
Customer
Check if yes (check
all that apply)
Commercial U.S. shipments:
To distributors: branded product
To distributors: private label product
To distributors: institutional product
To retailers: branded
To retailers: private label
To institutional / food processors
(c) What types of product does your firm pay for advertising and/or promotional fees?
(d) Are advertising and/or promotional fees a one‐time payment?
Yes
No
If no advertising and/or promotional fees are NOT a one‐time payment,
how often are advertising and/or promotional fees renewed?
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
IV‐7.
Pricing terms.‐‐
(a)
What are your firm’s typical sales terms for its U.S.‐produced ripe olives?
Net 30
days
Net 60
days
(b)
Other
F.o.b.
IV‐9.
2/10 net
30 days
Other (specify)
On what basis are your firm’s prices of domestic ripe olives usually quoted (check one)?
Delivered
IV‐8.
Page 40
If f.o.b., specify point
Bundling sales.‐‐Does your firm bundle sales of ripe olives with other products?
No
Yes
Estimate share
of your ripe
olive sales in
2017 that were Describe other product that are typically in bundled
sold in a bundle sales
Contract versus spot.‐‐Approximately what share of your firm’s sales of its U.S.‐produced ripe
olives in 2017 was on a (1) long‐term contract basis, (2) annual contract basis, (3) short‐term
contract basis, and (4) spot sales basis?
Item
Share of 2017
sales
Long‐term
contracts
(multiple
deliveries for
more than 12
months)
%
Type of sale
Short‐term
Annual
contracts
contracts
(multiple
(multiple
deliveries for
deliveries for 12
less than 12
months)
months)
%
%
Spot sales
(for a single
delivery)
%
Total
(should
sum to
100.0%)
0.0
%
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 41
IV‐10. Contracts.—Please fill out the table regarding your firm’s typical sales contracts for U.S.‐
produced ripe olives (or check “not applicable” if your firm does not sell on a long‐term, short‐
term and/or annual contract basis).
Short‐term contracts Annual contracts
Long‐term contracts
(multiple
Typical sales
(multiple deliveries
(multiple deliveries for
Item
deliveries for 12
contract provisions
for less than 12
more than 12 months)
months)
months)
Average contract
duration
No. of
days
Price renegotiation
(during contract
period)
Yes
No
Quantity
Price
Both
Yes
No
Fixed quantity
and/or price
Meet or release
provision
Not applicable
365
IV‐11. Lead times.‐‐What is your firm’s share of sales from inventory and produced to order and what
is the typical lead time between a customer’s order and the date of delivery for your firm’s sales
of its U.S.‐produced ripe olives?
Lead time (average
Source
Share of 2017 sales
number of days)
From inventory
%
Produced to order
%
Total (should sum to 100.0%)
0.0 %
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 42
IV‐12. Shipping information.‐‐
(a)
What is the approximate percentage of the cost of U.S.‐produced ripe olives that is
accounted for by U.S. inland transportation costs? percent
(b)
Who generally arranges the transportation to your firm’s customers’ locations?
Your firm Purchaser (check one)
(c)
Indicate the approximate percentage of your firm’s sales of ripe olives that are delivered
the following distances from its production facility.
Distance from production facility
Share
Within 100 miles
%
101 to 1,000 miles
%
Over 1,000 miles
%
Total (should sum to 100.0%)
0.0 %
IV‐13. Geographical shipments.‐‐ In which U.S. geographic market area(s) has your firm sold its U.S.‐
produced ripe olives since January 1, 2015 (check all that apply)?
Geographic area
√ if applicable
Northeast.–CT, ME, MA, NH, NJ, NY, PA, RI, and VT.
Midwest.–IL, IN, IA, KS, MI, MN, MO, NE, ND, OH, SD, and WI.
Southeast.–AL, DE, DC, FL, GA, KY, MD, MS, NC, SC, TN, VA, and WV.
Central Southwest.–AR, LA, OK, and TX.
Mountains.–AZ, CO, ID, MT, NV, NM, UT, and WY.
Pacific Coast.–CA, OR, and WA.
Other.–All other markets in the United States not previously listed,
including AK, HI, PR, and VI.
IV‐14. End uses.‐‐List the end uses of the ripe olives that your firm manufactures.
End use product
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 43
IV‐15. Substitutes.‐‐Can other products be substituted for ripe olives?
No
Yes‐‐Please fill out the table.
End use in which this
substitute is used
Substitute
Have changes in the price of this substitute
affected the price for ripe olives?
No Yes
Explanation
1.
2.
3.
IV‐16. Demand trends.‐‐Indicate how demand within the United States and outside of the United
States (if known) for ripe olives has changed since January 1, 2017. Explain any trends and
describe the principal factors that have affected these changes in demand.
Fluctuate
with no
Overall
No
Overall
increase change decrease clear trend
Market
Explanation and factors
Within the United States
Outside the United States
IV‐17. Product changes.‐‐Have there been any significant changes in the product range, product mix,
or marketing of ripe olives since January 1, 2015?
No
Yes
If yes, please describe and quantify if possible.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 44
IV‐18. Conditions of competition.‐‐
(a) Is the ripe olives market subject to business cycles (other than general economy‐wide
conditions) and/or other conditions of competition distinctive to ripe olives? If yes,
describe.
Check all that apply.
Please describe.
No
Skip to question IV‐19.
Yes‐Business cycles (e.g.
seasonal business)
Yes‐Other distinctive
conditions of competition
(b) If yes, have there been any changes in the business cycles or conditions of competition for
ripe olives since January 1, 2015?
No
Yes
If yes, describe.
IV‐19. Supply constraints.‐‐Has your firm refused, declined, or been unable to supply ripe olives to
retail or institutional customers since January 1, 2015 (examples include placing customers on
allocation or “controlled order entry,” declining to accept new customers or renew existing
customers, delivering less than the quantity promised, being unable to providing the sizes of the
olives requested, being unable to meet timely shipment commitments, etc.)?
Type of sales
No
Yes
Retail
Institutional
If yes, please describe.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 45
IV‐20. Private label limits.‐‐Have you ever refused or declined to sell private label olives?
No
Yes
If yes, describe.
IV‐21. Raw materials.‐‐How have ripe olives raw material prices changed since January 1, 2017?
Fluctuate
Overall
No
Overall
with no
increase change decrease clear trend
Explain, noting how raw material price changes
have affected your firm’s selling prices for ripe
olives.
IV‐22. Interchangeability.‐‐Is ripe olives produced in the United States and in other countries
interchangeable (i.e., can they physically be used in the same applications)?
Please indicate A, F, S, N, or 0 in the table below:
A = the products from a specified country‐pair are always interchangeable
F = the products are frequently interchangeable
S = the products are sometimes interchangeable
N = the products are never interchangeable
0 = no familiarity with products from a specified country‐pair
Country‐pair
United States
Spain
Morocco
Other countries
Spain
Morocco
For any country‐pair producing ripe olives that is sometimes or never interchangeable, identify
the country‐pair and explain the factors that limit or preclude interchangeable use:
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 46
IV‐23. Factors other than price.‐‐Are differences other than price (e.g., quality, availability,
transportation network, product range, technical support, etc.) between ripe olives produced in
the United States and in other countries a significant factor in your firm’s sales of the products?
Please indicate A, F, S, N, or 0 in the table below:
A = such differences are always significant
F = such differences are frequently significant
S = such differences are sometimes significant
N = such differences are never significant
0 = no familiarity with products from a specified country‐pair
Country‐pair
United States
Spain
Morocco
Other countries
Spain
Morocco
For any country‐pair for which factors other than price always or frequently are a significant
factor in your firm’s sales of ripe olives, identify the country‐pair and report the advantages or
disadvantages imparted by such factors:
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 47
IV‐24. Customer identification.‐‐List the names and contact information for your firm’s 10 largest U.S.
customers for ripe olives since January 1, 2015. Indicate the share of the quantity of your firm’s
total shipments of ripe olives that each of these customers accounted for in 2017.
Customer’s name
City
State
Share of 2017 sales (%)
1
2
3
4
5
6
7
8
9
10
IV‐25. Competition from imports
(a)
Lost revenue.‐‐Since January 1, 2015: To avoid losing sales to competitors selling ripe
olives from Spain, did your firm:
Item
No
Yes
(b)
Reduce prices
Roll back announced price increases
Lost sales.‐‐Since January 1, 2015: Did your firm lose sales of ripe olives to imports of
this product from Spain?
No
Yes
IV‐26. Other explanations.‐‐If your firm would like to further explain a response to a question in Part
IV that did not provide a narrative response box, please note the question number and the
explanation in the space provided below. Please also use this space to highlight any issues your
firm had in providing the data in this section, including but not limited to technical issues with
the MS Word questionnaire.
Business Proprietary
U.S. Processors’ Questionnaire – Ripe olives (Final)
Page 48
HOW TO FILE YOUR QUESTIONNAIRE RESPONSE
This questionnaire is available as a “fillable” form in MS Word format on the
Commission’s website at:
https://usitc.gov/investigations/701731/2017/ripe_olives_spain/final.htm
Please do not attempt to modify the format or permissions of the questionnaire
document. Please submit the completed questionnaire using one of the methods noted
below. If your firm is unable to complete the MS Word questionnaire or cannot use one
of the electronic methods of submission, please contact the Commission for further
instructions.
• Upload via Secure Drop Box.—Upload the MS Word questionnaire along with a scanned copy of the
signed certification page (page 1) through the Commission’s secure upload facility:
Web address: https://dropbox.usitc.gov/oinv/
Pin: RIPE
• E‐mail.—E‐mail the MS Word questionnaire to jordan.harriman@usitc.gov; include a scanned copy of
the signed certification page (page 1). Submitters are strongly encouraged to encrypt nonpublic
documents that are electronically transmitted to the Commission to protect your sensitive information
from unauthorized disclosure. The USITC secure drop‐box system and the Electronic Document
Information System (EDIS) use Federal Information Processing Standards (FIPS) 140‐2 cryptographic
algorithms to encrypt data in transit. Submitting your nonpublic documents by a means that does not
use these encryption algorithms (such as by email) may subject your firm’s nonpublic information to
unauthorized disclosure during transmission. If you choose a non‐encrypted method of electronic
transmission, the Commission warns you that the risk of such possible unauthorized disclosure is
assumed by you and not by the Commission.
If your firm does not produce this product, please fill out page 1, print, sign, and submit a scanned copy
to the Commission.
Parties to this proceeding.—If your firm is a party to this proceeding, it is required to serve a copy of the
completed questionnaire on parties to the proceeding that are subject to administrative protective
order (see 19 CFR § 207.7). A list of such parties may be obtained from the Commission’s Secretary (202‐
205‐1803). A certificate of service must accompany the completed questionnaire you submit (see 19 CFR
§ 207.7). Service of the questionnaire must be made in paper form.
| File Type | application/pdf |
| File Title | Microsoft Word - US processors--Ripe olives (F) |
| Author | jordan.harriman |
| File Modified | 2018-02-12 |
| File Created | 2018-02-12 |