Irish butter, cheese, whiskey and seafood already turn up on menus and supermarket shelves in Baku, and every year more producers ask us about the market. We asked members who export there what they wish they had known at the start.

Start with a distributor, not a shop

Most Irish producers sell through a local importer or distributor who looks after customs, storage and the relationships with retailers and hotels. Take your time choosing one. Meet them in person, visit their warehouse and ask who else they work with.

Get the paperwork right first time

Every shipment needs the right certificates, and labels are normally expected in Azerbaijani. The rules change, so check the current requirements with your distributor and the Department of Agriculture, Food and the Marine before the first order goes out. A delayed container of chilled goods is an expensive lesson.

Think about the route

Goods usually travel by sea to a Black Sea port such as Poti in Georgia and on to Baku by road or rail, or overland through Türkiye. Ask your freight forwarder to compare the timing as well as the price.

Hotels and restaurants open doors

Baku’s hotels and restaurants are often the first customers for a new Irish brand. A dish on a good menu builds your name long before you reach a supermarket.

Use the help that’s out there

Enterprise Ireland can help with market research and trade events, and AZPROMO, Azerbaijan’s export and investment agency, can point you towards buyers. Our members are always happy to share what worked for them, too.

Getting ready to ship your first order? Get in touch and we’ll introduce you to a member who has done it.