Cheese market

10. Cheese market

The cheese market in France is very important in the economy.
The cheese market takes the cake for dairy markets the most beloved of French, alongside the ultra-fresh products. In 2007 almost all (92%) of French cheese consumed at least once a week.
The study of fomage market shows that consumption totaled 23,7kg in 2008, making France second in Europe behind Greece. It is in the northern and eastern regions that eats the most. A cheese market research, 96% of French regularly consume cheese, 81% say that in their home everybody likes cheese, and 73% even think that cheese is a food that can be eaten without tiring. Greece is, with an average consumption of 30.0 kg per capita, the first cheese-consuming country in the world (Feta accounts for three-quarters of this consumption). France is the second largest consumer of cheese, with 24 kg per capita. Emmental (used mainly as cooking ingredient) and Camembert are the two most consumed cheeses in France. [21] Italy is the third largest consumer with 22.9 kg per capita. In the US, cheese consumption is growing rapidly and almost tripled between 1970 and 2003. The consumption amounted to, in 2003, to 14.1 kg per capita. The favorite is cheese of Americans of Italian origin, mozzarella: it represents about one third of consumption, mainly because it is one of the main ingredients of another traditional Italian food, pizza.
The study of the cheese market shows that the share of the budget devoted to cheese represents a little less than 7% of the total food budget of French households, but 42% of the budget allocated to dairy products. The French mainly purchase their cheese in supermarkets and hypermarkets, where sales account for over three quarters of total cheese sales. Small markets, dairies or cheese shops and producers represent only 4% of sales.
Among the 1,000 existing cheese varieties on the market, the top 6 most purchased are:
- Emmental
- Camembert
- goats
- Processed Cheese
- Coulommiers
- the count
The strong flavored cheeses are more appreciated by men and cheeses to taste sweet, fresh specialties and melted by women.
Cheese consumption increases gradually with age, and seniors plébiscitent the lighter varieties.
The special moments are tasting the end of lunch and dinner.
Cheese is consensual. It is crowned with a high fun dimension. It is very popular with the French, who are able to quote many varieties. It is associated with conviviality, since it easily and often offers to guests.
The gastronomy, the good taste of the kitchen to the française.Les dairy hoist themselves to first place in the world of French favorite food front fruits, bread & cereals and vegetables.
They enjoy a strong and positive image.
- 83% say they enjoy eating them
- 70% think they have excellent taste
- 81% they are adapted to contemporary ways of living
- 84% they are indispensable
- 88% they are good for health
The milk sector shows a turnover of € 25.6 billion in 2009, ranking it second among food industries, just after the meat.
700 processing plants employ 57,000 people.
The industry realizes in 2007 almost € 6.3 billion of investment.
The 22.8 billion liters of milk collected in 2009 are used to make:
- 72% of dairy consumer products: liquid milk, yoghurts, desserts, cheese, butter, cream.
- 28% of the intermediate products, used in the food, pharmaceutical and chemical sectors. Among them, the whey (whey), milk powder, casein (milk protein), buttermilk.
It is the consumer cheese market that generates most value: about 87% of sales in the sector. The sector cheeses and fresh leads.
Cow's milk is dominant, it concerns 96% of collection. Next come, in order of importance, goat milk and sheep.
The share of organic milk collected in the cheese market is of the order of 1 to 3% in 2008.
Foreign trade of dairy products in 2009 generated a surplus of € 2.9 billion. The 3.4 million tonnes of exported dairy products are divided into:
- Liquid milk, for a third
- Cheeses, up to 17%
- Yoghurt and other fermented milks, 13%
Note that the cheese market Represented the largest item in terms of value, with € 2.4 billion of exports in 2009 followed, far behind the food preparations, dehydrated milks, liquid milks.
The EU is the main export of the cheese market. For some products, such as cheeses, it represents 87% of market opportunities.
The cheese market study shows that the United States is the first country worldwide producer of cheese. However, they are marginal in global exports of cheese, most of their production is destined for the domestic market. France is the world's largest exporter of cheese in value, while Germany is the first quantity. Among the top ten exporters, only Ireland, New Zealand, the Netherlands and Australia have a cheese production mainly export-oriented: respectively 95%, 90%, 72% and 65% of their Cheese production is exported. [16] Only 30% of French production is exported.
The 2006 turnover of French cheese sector (excluding fresh cheese) totaled 6,253 million euros, or 36.1% of all dairy products.
Sales of cheese from cow's milk (excluding fees) in France totaled 5,176 million euros, or almost 83% of total cheese business.
• Sales of soft cheese is highest with 2 107 million,
• Whoever cooked pressed cheeses reached 1541 million,
• One uncooked pressed cheeses is 1142 million,
• That of blue cheeses is 225 million euros.
In 2006, cheese turnover sheep milk is 587 million euros and that of cheese from goat's milk reached 490 million euros.
Households carry out most of their purchases (85%) self-service radius, a trend that accentuates in 2006. The cup, in turn, produces 10% of purchases.
• The soft cheeses are the first segment purchased self-service with 31% of shelf purchases against 16% cut.
• Cooked pressed cheeses are the second segment purchased self-service with 28% of purchases shelf against 26% cut.
• Fresh pasta is once again the fastest growing segment, + 5%.
• Consumer 2000s craze for low-fat cheeses are breathless (- 5%).
• Cheese, use of ingredients like grated cheese or raclette, continued to grow in 2006.
The types of cheeses eaten differ by region:
• Fresh pasta is most consumed in the East, Central East and South-East
• Consumption of processed cheese is higher in the East, Central East and South-East
• The pie chart is primarily consumed in the West and the North
• Emmental is purchased in larger quantities in the North and the South East
• The soft cheeses are their most loyal customers in the Central West, Central East and South East.
Year after year, the cheese market continues to grow. Announced by some on the path of decline, the cheese market seems to have found strong growth. F or a cheese market which some Cassandras predicting for years an inexorable fall, the fromagese doing quite well. It displays a very respectable growth of 2.2% in value and 2.5% by volume. Sales of the cheese market grew even faster than the average of PGC (2.5% against 1.9%). Dynamism sharpened by the many novelties. The number of referrals has increased by 3.1% in supermarkets, driven by a phenomenon of proliferation of innovations due to the willingness of manufacturers to ride the trend of consumption of so-called "plate-out". The French actually eat more cheese as an appetizer, as a snack or in sandwiches. 40% of consumption is estimated that nearly takes off plateau.
More information on the cheese market:
• The cheese of Savoy
• The cheese of Auvergne
• Cheese Corsica
• The Alsatian cheese
• The cheese from Normandy
• North cheese
• The cheese from Burgundy
• The cheese from Provence
• The cheese of the Jura
• The Basque cheese
• The cheese from the Pyrenees
• The Alpine cheese
* Cheese in France
• The Italian cheese
• Swiss cheese
• The English cheese
• The Spanish cheese
• Cheese in Holland
• The Portuguese cheese
• The US cheese
• The fromaggrec
• The Belgian cheese
• The cheese in Germany