White caviar in Austria costs a fortune but still, demand has not declined
게시됨 2021년 3월 11일
Tridge 요약
White caviar, produced from albino sturgeon eggs, is known for its rarity and high quality, commanding prices up to three times that of black caviar. Despite the COVID-19 pandemic and the closure of luxury restaurants, demand for this expensive delicacy remains steady. In 2018, farms were capable of producing 415 tons of white caviar annually, according to the World Sturgeon Association. The production of albino sturgeon eggs requires a significant investment and faces challenges such as theft, with one theft resulting in a loss of 400 sturgeons worth € 50,000. The industry argues that white caviar is superior in taste and texture, despite a lack of scientific evidence to support this claim.
면책 조항: 위의 요약은 정보 제공 목적으로 Tridge 자체 학습 AI 모델에 의해 생성되었습니다.
원본 콘텐츠
White caviar has become a fortune due to the eggs and rarity of albino sturgeons. The coronavirus epidemic has not broken its popularity either, it is running out as much as before. These farms are capable of producing 415 tons of white caviar per year, according to 2018 data from the World Sturgeon Association. Although there is no research to confirm the effect of pigment deficiency on caviar taste, sturgeon farmers argue that white caviar is the best caviar in the world, more aromatic and silky than its also popular dark-colored counterpart. This is also reflected in the prices: 600 grams of white caviar can cost up to 8000 euros. That’s almost three times the price of black caviar. Despite the closure of luxury restaurants due to the coronavirus epidemic, demand for white caviar has not declined. Austrian sturgeon farmer Stefan Astner claims that people still crave culinary delights and continue to order their product enthusiastically. The greatest interest is at the end of ...
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