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- Number of pages : 30 pages
- Format : Digital and PDF versions
- Last update : 08/11/2021
Summary and extracts
1 Visão geral do mercado
1.1 Definição e escopo do estudo
O caviar é uma comida gourmet de luxo feitos de ovos de esturjão, nativos da Rússia. O Caviar é caracterizado pelo seu preço, que pode variar entre entre 2 euros 000 e 30 000 euros por quilograma para as espécies mais raras e mais procuradas (por exemplo, caviar branco iraniano do albino beluga albino Almas). Existem dois tipos principais de caviar na França: o caviar selvagem e o caviar cultivado . Um mercado mais recente e muito menos desenvolvido é o do cosméticos com a integração do caviar em alguns produtos cosméticos que se beneficiam da riqueza dos componentes naturais do caviar, permitindo reestruturar e revitalizar a pele graças à substância nutritiva vitelina.
O mercado mundial de caviar está crescendo muito fortemente, com um taxa de crescimento da produção de 90% entre 2017 e 2020 . Os mercados mais exigentes são os Estados Unidos, a Europa e o Japão . O regulamento em vigor no que diz respeito à produção e comercialização de caviar é regida pela União Europeia e acompanha as diversas mudanças estruturais do mercado nos últimos anos.
A França é o 3ᵉ produtor mundial de caviar e conta com uma rede de produtores e fabricantes reconhecidos mundialmente pela qualidade dos seus produtos. O desafio do caviar é a sua democratização para o maior número de pessoas: o caviar é hoje um produto de luxo reservado a uma minoria da população francesa ou reservado para eventos especiais, como a véspera de Natal ou o Dia de Ano Novo; é, portanto, um mercado marcado pela sazonalidade. O Caviar é distribuído por delicatessens e mercados locais A grande maioria, e em menor medida, online e na GSA (Grandes Instalações Alimentares).
Os principais intervenientes no mercado francês são produtores como grupo Kaviar ou Grupo Caviar House restaurantes e delicatessens, tais como A Casa Nórdica ou Petrossian e distribuidores, tais como Carrefour ou Intermarché .
List of charts
- Main caviar-producing countries
- Caviar production in the world
- Les différents prix en fonction du type de caviar
- Répartition géographique de la production de caviar
- Répartition de la distribution de la production de caviar
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Latest news
Labeyrie to close its Boulogne-sur-Mer plant - 25/11/2023
- At the end of October, Labeyrie's plant in Boulogne-sur-Mer (Pas-de-Calais), which has been in operation since 2013, announced its intention to cease operations for good.
- Specialized in the manufacture of sushi for the supermarket sector
- Market downturn and a decline in sales of over 60% between 2020 and 2022.
- An accumulation of difficulties
- A fire in 2019 ravaged the production workshop
- Labeyrie, headquartered in the Landes region of France, employs 2,300 people in France.
Foie gras producers shaken by repeated crises - 25/08/2023
- Labeyrie is the leader in volume (22% market share) and value (30%) in the foie gras sector.
- Ducs de Gascogne's foie gras business has fallen from 20% to 10% since 2017
- Historic 33% drop in foie gras production by 2022
- The Gers département accounts for 10% of foie gras volumes
- Pays de la Loire supplies 70% of ducklings to French breeders
- Almost 70% of foie gras sales take place in November and December
- 400.000 ducks to go missing following the resurgence of avian influenza in May
- One million palmipeds slaughtered since May due to return of avian influenza
- Almost 90% of duck breeding stock decimated by avian flu crisis
- Sales of Canards d'Auzan down from 80 to 55 million euros in 2022
- Lafitte's volumes halved in 2022, bringing sales down to 19 million euros from 30 million in 2021
Caviar producers Prunier and Neuvic to merge - 08/08/2023
- Caviar de Neuvic and Caviar House & Prunier group to merge
- Number of employees: approx. 100
- The company will operate 5 sturgeon farms in France
- Caviar production: over 25 tons per year
- Salmon production: 350 tons (Balik brand)
- Points of sale: over 40 in Europe and Asia
- Prunier's Parisian restaurant on avenue Victor Hugo: operated by three-star chef Yannick Alleno.
Caviar: the birth of a French champion - 02/08/2023
- The Caviar House & Prunier group is France's number one caviar producer.
- The group has just acquired Caviar de Neuvic.
- The Dordogne department is an important stronghold for French caviar.
- Caviar de Neuvic was founded in 2011 by Laurent Deverlanges.
- The Estudor fish farm, one of the world's first sturgeon farms, was saved from bankruptcy by Pierre Berger in 1998.
- The Caviar House & Prunier group, which also includes Balik smoked salmon and a network of 40 boutiques in Europe and Asia, is 80% owned by Swiss fund Olma Luxury Holdings.
- The group achieved revenues of 43 million euros in 2021.
- Caviar de Neuvic employs 60 people and generates sales of 10 million euros.
- With the acquisition of Caviar de Neuvic, Groupe Prunier now operates five farms in Nouvelle-Aquitaine and Occitanie, with a harvesting capacity of 25 tonnes, representing more than half of national production.
- France ranks fourth in the world in caviar production, with 43 tons, behind China, Russia and Italy.
- Caviar consumption in the United States is rising rapidly, from 50 to 100 tonnes in ten years.
- Groupe Prunier plans to expand internationally, notably through the extension of Prunier Manufacture in the Gers and the conversion of carp ponds in the Tarn-et-Garonne for de Neuvic.
Robots are at the heart of the Labeyrie slaughterhouse. - 25/05/2022
- Labeyrie aims to modernize its working conditions, moving away from assembly-line work, cold, gruesome and repetitive tasks
- In 2021, the slaughterhouse has invested 1.5 million euros in an automation project.
- The robot aims to reduce human handling
- 1,800 ducks are processed every hour, with constant monitoring by human employees.
- Labeyrie employs 220 full-time equivalents, 80% of whom are on permanent contracts.
Labeyrie Fine Foods invests in its shrimp factory in Saint-Aignan-de-Grandlieu, near Nantes. - 22/04/2022
- Labeyrie Fine Foods is to invest nearly 15 million euros to modernize and increase capacity at its Saint-Aignan-de-Grandlieu shrimp processing and packaging plant, near Nantes.
- The site processes 8,500 tons of shrimp a year, and currently produces 30 million consumer units a year.
- The company expects to increase its capacity by 40-50%
- The site claims a 50% share of the French market in the processed shrimp segment
- The plant, which employs 240 people and 50 temporary staff, will gain 20 to 30 additional jobs
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