the pasta market


1.1 Presentation

The pasta market is structured around the manufacture and marketing of dry and fresh pasta

Pasta is one of the basic elements of the French diet, with massive consumption (95% household penetration rate) and large quantities (annual consumption of 8kg/inhabitant). The pasta market is a mature market. Its growth potential is limited

It is also a very concentrated market in France. A few major, diversified operators (Ebro Foods, Galapagos) or specialists in the sector (Pastacorp, Saint John) account for more than 90% of the supply[Greffe des tribunaux de commerce, 2015]. The remaining part of the production is dispersed among small, highly fragmented artisanal manufacturers

The main outlets are, in order of importance, the general public, restaurateurs and ready meals manufacturers

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Senior Consultant

Damien Héron

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President Ross Alumni Club France

Arnaud Walter

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Jules Decour

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