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Summary
The global caviar market has faced numerous challenges and developments starting from 2020. Despite the COVID-19 pandemic hampering sales through restaurants, which traditionally account for two-thirds of caviar producers' turnover, the industry has shown resilience. With the closure of restaurants during lockdown periods, producers accumulated large stocks which they sought to offload through alternative avenues such as GSA (Large Food Retail), and e-commerce platforms like Click & Collect.
The caviar industry is characterized by major R&D efforts to improve sturgeon breeding and caviar quality. Such endeavors signal a recovery trajectory and potential for market growth, despite the disruptions caused by the pandemic.
Market Trends and Demand Analysis in the French Caviar Industry
In recent years, France has emerged as a major player in the global caviar market, ranking as the third-largest producer worldwide, with production figures undergoing a substantial increase. Despite being a significant producer, the French market experiences a curious contradiction in caviar consumption; although the nation stands among the top caviar consumers globally, with an annual intake of around 50 tonnes, a large majority of the population—estimated at 80%—has never tasted caviar.
Caviar in France is primarily considered a luxury product, not essential to traditional French culinary experiences, but rather perceived as "the little extra luxury" for celebratory contexts. The industry is notably affected by seasonality, with a staggering 70% of annual turnover occurring in December alone, synchronizing with the Christmas and New Year festivities. The French market also exhibits a remarkable interest in caviar during this period based on search trends, but this does not translate to regular consumption throughout the year, as the product is mainly acquired for special occasions.
An intriguing aspect of the French caviar market is its pricing perceptions. While many locals estimate a caviar tin to cost around €78, lower-end options are available, averaging about €1 per gram, and certain brands offer caviar at prices below €20 per 25 grams—suggesting that caviar is now more accessible than in the past. However, this has not penetrated widely into consumer habits, as only 10-20% of the population consider it a desirable luxury treat for the holiday season.
Despite the challenges of public perception and consumption habits, France has succeeded in positioning itself as a net exporter of caviar, showcasing a healthy trade surplus that rose by 25%. The French caviar industry is supported by top consumer countries like Japan and Germany, which together account for more than a third of the French caviar export market.
The Covid-19 pandemic negatively impacted the caviar market, particularly due to the reliance on restaurants and catering services, which represent two-thirds of caviar trade channels. With the restrictions on dining establishments, caviar producers have been pushed to find alternative markets and have focused on direct consumer channels and downsizing to smaller, more affordable quantities to stimulate sales.
The Pillars of French Caviar: An Overview of Key Market Players
France's caviar industry is comprised of a variety of players that contribute significantly to its prestige and economic influence. The following section provides an exploration of the prominent companies that orchestrate the symphony of French caviar production and distribution.
- Aquitaine Producers
- Caviar House Group: Known for its Plum Caviar brand, this entity has established itself firmly in the market with a strong commitment to quality and a reputation that spans decades.
- Kaviar Group: With brands like Sturia, Akitania, and Siberia, Kaviar Group has diversified its portfolio to cater to a broad range of tastes and preferences, ensuring that they have something for every type of caviar aficionado.
- The Sturgeon Farm: Home to Perlita Caviar, this farm is praised for its sustainable farming practices and dedication to producing caviar that rivals the traditional delicacies of the wild.
- Caviar de France: Offering brands such as Diva and Ebene, Caviar de France prides itself on bringing a touch of elegance and luxury to the tables of caviar enthusiasts.
- Caviar House Group: Known for its Plum Caviar brand, this entity has established itself firmly in the market with a strong commitment to quality and a reputation that spans decades.
- Sologne Producer
- Sologne Caviar: As the sole caviar producer in the verdant region of Sologne, this company is known for its environmental stewardship and high-quality caviar production that respects the natural growth cycles of the sturgeon.
- Sologne Caviar: As the sole caviar producer in the verdant region of Sologne, this company is known for its environmental stewardship and high-quality caviar production that respects the natural growth cycles of the sturgeon.
- Restaurants and Delicatessens
- The Nordic House: Beyond a purveyor of fine caviar, The Nordic House is a boutique establishment that brings a culinary experience to its customers, marrying tradition with modern gastronomy.
- Petrossian: A name synonymous with luxury, Petrossian has built a legacy as one of the oldest and most prestigious caviar houses in the world. It stands as a bastion of culinary excellence and time-honored tradition.
- The Nordic House: Beyond a purveyor of fine caviar, The Nordic House is a boutique establishment that brings a culinary experience to its customers, marrying tradition with modern gastronomy.
- Consumer Products
- Labeyrie: While vastly diversified in its offerings, Labeyrie has managed to carve out a place for itself in the realm of accessible luxury, providing premium caviar within the reach of mainstream consumers.
- Labeyrie: While vastly diversified in its offerings, Labeyrie has managed to carve out a place for itself in the realm of accessible luxury, providing premium caviar within the reach of mainstream consumers.
- Large-scale Distribution
- Carrefour: A multinational retailer, Carrefour ensures that deluxe products like caviar find their way into the homes of the masses, reflecting a democratization of this once exclusively aristocratic delicacy.
- Intermarché
- Carrefour: A multinational retailer, Carrefour ensures that deluxe products like caviar find their way into the homes of the masses, reflecting a democratization of this once exclusively aristocratic delicacy.
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Inforamtion
- Number of pages : 30 pages
- Format : Digital and PDF versions
- Last update : 08/11/2021
Summary and extracts
1 Market overview
1.1 Definition and scope of study
The caviar is a gourmet food from luxury made from sturgeon eggs, native to Russia. Caviar is characterized by its price, which can vary between between 2 000 € and 30 000 € per kilogram for the rarest and most sought-after species (e.g. Iranian white caviar of the albino beluga albino Almas). There are two main types of caviar in France: the wild caviar and the farmed caviar . A more recent and much less developed outlet is that of the cosmetics with the integration of caviar in some cosmetic products that benefit from the richness of caviar's natural components, allowing the skin to be restructured and revitalized thanks to the nutritive substance vitellin.
The world market for caviar is growing very strongly, with an 90% production growth rate between 2017 and 2020 . The most demanding markets are the United States, Europe and Japan . The regulation in force with regard to the production and marketing of caviar is governed by the European Union and accompanies the various structural changes in the market in recent years.
France is the 3ᵉ global producer of caviar and relies on a network of producers and manufacturers recognized worldwide for the quality of their products. The challenge of caviar is its democratisation to the greatest number: caviar is today a luxury product reserved for a minority of the French population or reserved for special events such as Christmas Eve or New Year's Day; it is therefore a market marked by seasonality. Caviar is distributed by delicatessens and local markets The vast majority, and to a lesser extent, online and in GSA (Large Food Premises).
The main players on the French market are producers such as kaviar Group or Caviar House Group restaurants and delicatessens such as The Nordic House or Petrossian and distributors such as Carrefour or 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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