ETHNIC FOOD

Ethnic food consists of a very heterogeneous set of offers with different levels of implementation among Spanish consumers and with very different perspectives, so it is very difficult to make general considerations that are appropriate in all cases. Generally, it can be said that ethnic food has experienced and continues to experience significant interannual growth rates, as factors such as the generalization of travel and the existence of numerous groups of immigrants in our country contribute to increasing the demands of This kind of offers.
Asian cuisines are among the most established in the Spanish market. The most demanded dishes are those with a base of rice and pasta represent a market of about 28,400 tonnes, worth more than 30 million euros. To these figures, we should add those of the noodles, whose sales were around 41.7 million euros (+ 68%) and those of sushi, with about 10 million euros. In the case of noodles have been the “cups” presentations, which only have to add water, which have enabled such a significant increase in sales.
The other great ethnic offering is that of Mexican food, with a market of about 14,000 tons, worth about 80 million euros. Prepared dishes fell by 3.7% in volume and 4.6% in value, but food bases (tacos, burritos, fajitas and nachos fundamentally) grew by an important 10.8% in volume and 9.6% in value. The nachos are the ones that have had a more dynamic behavior. Distribution brands have acquired great importance in this segment and account for 65.8% of all volume sales, compared to 34.2% of the Marquistas offers.

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Montse Gonzalez