1.1 Definition and scope of study
The shrimp is a food appreciated by most French people, in particular thanks to the sweetness of its flesh. However, France's low production forces the country to depend on imports from countries in America and Asia.
Overall, the global market has been expanding for several years. However, it is experiencing some difficulties in France because of relatively high prices and an image that prevents shrimp from being considered a dish.
However, attitudes are gradually changing, as health scandals and declining fish stocks are causing a change in production methods in Asia and the rest of the world. Shrimp is gradually establishing itself as a gastronomic but simple to prepare food, raised in fish farms that are increasingly respectful of the environment and traceability
1.2 The world shrimp market is growing rapidly
World shrimp production is constantly increasing as a result of ever higher demand: between **** and ****, it increased by **.*%. It can be estimated for **** at nearly ** million tonnes. [***]
Most of this production is carried out in Asia (***).
The most widely used method of production is aquaculture. In fact, it is often ...
1.3 A French market that is growing again
Most of the shrimp consumed in France is imported. France actually produces less than * *** tonnes of shrimp each year, while it imports more than *** *** tonnes. Considering that the size of the market can be estimated by adding the value of production with imports and then deducting the value of exports, it ...
1.4 Trade dominated by a few species
In ****, the most imported shrimps in France are frozen shrimps of the genus Penaeus. They are imported primarily from Ecuador, Madagascar and Venezuela. [***]
In the case of shrimps of the genera Pandalidae and Crangon, they are imported, in almost equal parts, from India and Argentina. These are shrimp that need warm ...
2.1 Profile of shrimp consumers
In France, shrimp and prawns are consumed mainly cooked (***). The graph below shows the evolution of the consumption of shrimp and prawns, cooked and raw. [***]
The penetration rate of shrimp in the population varies greatly depending on the processing and presentation of the product. In the case of cooked shrimp ...
2.2 Strong demand for "prawn bouquet"
There is a particularly high demand for "bouquet shrimp" in France, estimated at *** tonnes per year, whereas only *** tonnes are marketed each year. [***]
They are fished in France, via traps, on the rocky coasts of Calvados to the Charente Maritime, especially in summer and autumn. The average price is relatively high, ...
3.1 Organization and market dynamics
Fishing and shrimp farming
Overall, the market for shrimp fishing and shrimp farming is highly fragmented. Shrimp farming is mainly carried out in China and Thailand, in small family farms, located on the coast or in mangrove areas. The shrimp are fed by the tides. [***]
However, these farms face many difficulties ...
3.2 A decline in French production
French production is mainly concentrated around the common shrimp (***), fished mainly in New Caledonia and French Guiana. [***]
The other shrimps (***) represent a negligible quantity compared to French consumption.
The species most sold in France (***). [***]
3.3 Shrimps that pass through cookers and wholesalers in particular
The shrimp in France are exploited by cookers (***). [***]
Various retailers (***).
Overall, the bulk of distribution to consumers is done by via supermarkets (***).
4.1 Shrimp sold in many different forms
The majority of shrimps sold in France today belong to the species Penaeus Vannamei (***). [***]
The shrimp sold in LS (***).
Similarly, cooked shrimp is the main product sold in supermarkets (***), with raw shrimp accounting for only **% of the products on offer.
Private Labels (***). In the LS fish section, private labels represent **% of ...
4.2 Prices that vary from single to triple
Prices vary greatly for consumers depending on how the shrimp is processed and the distribution channel. These can vary from single to triple. For example, a kilogram of refrigerated cooked shrimp costs **.* €/kg in supermarkets, while a kilogram of frozen shrimp costs **.* €/kg on average in freezer centres. [***]
Raw shrimp ...
5.1 Regulatory issues related to shrimp size
Numerous regulations have been put in place in recent years to enable the preservation of fishery resources, particularly at European level. Surveys carried out by the DGCCRF have found shortcomings in the following areas:
Labelling Substitutions are found in the names of fish (***), which can mislead the consumer. These errors concern ...
6.1 Segmentation: a concentrated sector
The cooking market estimated at nearly €***M in France is made up of only a few companies. These intermediaries are at the heart of the shrimp business, in fact, **,*** tons of shrimp transit through them
FranceAgriMer reports that only * of them produce **% of the processed shrimp, two others produce **% and *-* ...
- Aker Biomarine
- Capitaine Houat
- Scafish / E.Leclerc
- Galix Sea Food
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