the Cider Market
France

MARKET SUMMARY

Introduction

Cider is an alcoholic fruit wine, with an alcohol content of between 2% and 8%. It is obtained from the fermentation of apple juice: the origin of this drink is thus the natural phenomenon of alcoholic fermentation of apples, discovered since antiquity. Its principle remains elementary: the more the yeast is allowed to ferment, the more the sugar contained in the pressed apple will be transformed into alcohol. Cider is the most widely consumed fruit wine in France.

Historically, cider making can trace its origins to Normandy as early as the 6th century. Particularly rooted in French gastronomic culture, particularly in Brittany, cider was able to establish itself as the second national drink in France in the 19th century. Its importance is such that cider is integrated into France's gastronomic heritage by the National Assembly on 25 June 2014.

In a context of constant internationalization of products, it is important to note the difference with our Anglo-Saxon neighbours. In the United States, Canada and the United Kingdom, cider is called "cider" cider ", but is not necessarily composed mainly of apples.

Moreover, professionals would like to obtain a European definition of cider, in order to have a more accurate segmentation of the export market and to differentiate the cider produced with 100% apples from other ciders "For the moment, the definition of cider is just a professional code. It is sufficient if the product contains apple, but without a threshold minimal it may be composed of apple juice concentrate, glucose syrup, alcohol and water said Jean-Louis Benassi, Director General of the Cidres de France interprofessional association.

Today, only France, Spain, Germany, and recently Poland and Romania, which are major apple producing countries, have a definition indicating that apples must be the main component of cider, thus representing a particular know-how. Countries with no legal definition are therefore accused of surfing on the reputation of a regional art. Indeed, products from the fermentation of glucose syrup and not from the apple itself are allowed "Operators in these countries do not commit themselves to multi-year contracts with producers" The problem is that with so few constraints, they can offer unbeatable prices while using the term "cider".

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Antoine Cuny

Antoine Cuny

chargé d'études économiques, Xerfi

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