The flour market in Spain

La France is the producer in Europe and the tenth worldwide, and with nearly 4 million tonnes. The milling sector has adapted to demand for specialized products such as organic, gluten-free and artisan breads. During the COVID-19 pandemic, flour sales soared (+135%). The number of mills fell from 381 to 316 in 2022. Large producers capture over 65% of market sales. Production in the organic flour segment rose from 87,000 tonnes to 155,000 tonnes in 2022. It represents a 24% share of total flour expenditure. Fluctuating wheat prices, which peaked at €437 per tonne in May 2022, then fell to €216 per tonne in December 2023, pose challenges for the profession. Regulations have evolved with the abolition of the flour tax introduced in 1962. Major players such as Francine (Vivescia) dominate certain segments, such as the one-kilogram flour market. Flour market trends in France The French milling sector, at the heart of the flour industry, is facing a trade imbalance, with imports outstrippin

Flour is a food product made by grinding different grains or different dried fruits or seeds. In common usage, although there are these different types of flour such as chestnut or corn flour, we generally refer to wheat flour. Two main categories can be distinguished:

Pasta is a food made from flour, durum wheat semolina, water, salt, and sometimes eggs, other cereals or legumes, and various forages. Pasta is a staple of the Spanish diet, with 9 out of 10 inhabitants consuming it regularly.