The chocolate and chocolate factory market - Italy

Chocolate is a food derived from cocoa beans, which are fermented, dried, roasted and ground to obtain cocoa powder, cocoa butter and cocoa mass. These components are then mixed with sugar and other ingredients to produce various types of chocolate, including dark, milk and white chocolate. In the context of the global market, chocolate is a growing product. In 2024, the global market was valued at $130.72 billion and is expected to reach $172.89 billion by 2030, an increase of 32.2 percent. This increase is driven by growing demand for organic, vegan, sugar-free, and gluten-free chocolate, in line with increased awareness about the negative impacts of synthetic products on health and the environment. Europe is the largest market for chocolate, with an estimated size of US$49.28 billion in 2025 and projected growth to US$61.55 billion by 2030 (CAGR 4.55 percent). Germany is the leading exporter and importer of chocolate in Europe, followed by Belgium, the Netherlands, Poland, and Italy. Italy has become an important center for high-quality chocolate production, with a tradition of craftsmanship known for its quality and internationally renowned brands, an average of 3.1kg of chocolate is consumed per person in a year, well below the European average of 6.35kg. Italians' favorite chocolate is dark, with milk chocolate following. After a decline in 2020 related to the pandemic, the sector has shown a steady recovery with estimates for 2024 of 7.71 billion euros. Value production sold of chocolate-containing products has increased 64.5 percent since 2020, surpassing pre-pandemic levels. However, per capita consumption of chocolate in Italy remains below the European average, at 3.1 kg per year compared to 6.35 kg for the continental average. The Italian market is characterized by a strong artisanal tradition and internationally recognized brands, such as Ferrero and Lindt, which together hold more than a quarter of the market. Italians' tastes show a preference for dark chocolate (34 percent), followed bymilk chocolate (33 percent) and extra dark chocolate (20 percent).