Nutrient-rich bread gain market share in Peru despite higher prices

Published 2021년 4월 28일

Tridge summary

The COVID-19 pandemic has shifted Peruvian bread consumption habits, with a surge in purchases during the initial lockdown followed by a return to 2019 levels, but with a newfound preference for nutrient-dense breads. The Association of Bakers of Peru (Aspan) has observed a growing trend towards breads made with superfood ingredients like kiwicha and quinoa, despite the higher cost. These nutrient-dense breads now account for 30% of the market and are expected to reach 40% by year-end. However, the pandemic has also increased production costs for bakeries by about 30% due to factors such as higher electricity and gas prices and a significant increase in the cost of imported flour. Apan is advocating for competition among electricity suppliers to help offset these increased costs.

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Original content

The coronavirus pandemic has changed the habits of bread consumption among Peruvians. Buying soared during the most confined months last year and has now returned to similar levels to 2019, but with a marked preference for highly nutritious breads. Pío Pantoja, president of the Association of Bakers of Peru (Aspan), highlights that as a result of COVID-19 the public is much more concerned about their health and "looks more at quality than price." For this reason, he prefers breads with flour or ingredients of kiwicha, quinoa, peas, blood, sesame, flaxseed, among other foods that make these breads highly nutritious. "People recognize them and know how to pay for these breads, because they are increasingly in demand despite the fact that their price is higher," he told management.pe. On average they usually cost at least 30% or 40% more than conventional bread. Thus, the kilogram of conventional bread (French, Italian, ciabatta) is marketed at S / 7 on average, while enriched bread ...

Source: AgroForumPeru