/COMUNICAE/
The product, labeled under the CChE brand, has already been distributed in 52 different countries
This figure represents an increase of 34 percent compared to the previous year
May and October, the strongest months for the Spanish Chorizo Consortium
The Consortium of the Spanish Chorizo, voluntary association that brings together companies from the Spanish meat sector, has presented today their annual memory in which the results obtained in the foreign market are offered during the year 2018.
Among the data presented is the figure of 2.240 tons of sausage marketed abroad labeled with the logo of the Consortium, what a 34% growth compared to 2017evolution that supports the growing strength of the Spanish Chorizo Consortium. This association was created only three years ago with the aim of transmitting in the international market the quality, tradition and culture of the Spanish chorizo offering a unique quality seal.
Alfonso Alcázar, president of the Consortium of the Spanish Chorizo, comments “for the third year it is a real pride to work with 21 consortiates, as a new member joined our Consortium in 2018. By 2019 we maintain the objective of continuing to increase the labelling volume as we have been doing since our creation, to strengthen the presence in priority markets and to increase our visibility with the Logo in new customers and countries. We also want other national companies with export vocation to join our Consortium.”
Presence in the world
At the meeting, Alfonso Alcázar and Javier Moreno, president and technical secretary of the Consorcio del Chorizo Español respectively, they have wanted to reflect the importance of the activities of this association, which has made the chorizo with its seal present in 52 countries and reach 5.5% of the quota of the Spanish hat exported.
During 2018, the Consortium of the Spanish Chorizo has strengthened its presence in markets such as the United Kingdom, Canada, the Czech Republic and Colombia, and has grown significantly in countries of vital importance like France.
With regard to the distribution by continents, Europe is responsible for most exports, with more than 90%, followed by South America, with growing markets and great potential for chorizo.
Far behind is the rest of the continents: Africa, for cultural and religious reasons, or Asia, with great possibilities but of difficult time.
Export by type of product
From the Consortium the product is classified into three families: free service (who the consumer can find on the linear of their points), piece e industrialized. The free-service product figures are, as can be seen, much higher than the rest. zshthem.es
International promotion
In order for consumers to know and differentiate the benefits of chorizo, different promotion and communication actions are carried out from the Consortium in key countries.
Among the actions carried out, there is a need to differentiate those carried out in collaboration with ICEX and the commercial offices of the target countries within the sector plan. Thus, important actions have been carried out in Mexico, France and the United Kingdom. On the other hand, in the framework of promotional actions, in 2018 many others have been launched, such as the reciper “Easy recipes with chorizo” whose objective is to make known the multiple possibilities of its use in the kitchen on a daily basis. This publication is available in Spanish, in English, French, and German.
Market study
In order to learn about national production and chorizo exports from the Consortium, a study was launched at the national level, in which more than 600 companies have been contacted
These are the first conclusions of this interesting task, which will continue to be completed in the coming months and whose final result will be presented later
Concentration of companies in certain Autonomous Communities
On the heat map you can see that there are three areas in which the number of production companies is greater: Castilla y León, Andalusia and Catalonia, although, throughout the Spanish territory, chorizo occurs in different forms, healing or variations in recipes.
- Percentage of meat raw material:
Although it is a foreseeable fact, the study carried out shows that the percentage of imported meat raw material used in the production of chorizo does not reach 10%.
- Type of pig used:
Similarly, when we refer to the type of pig used in the making of the chorizo, it should be noted that in almost 70 percent of the total the type of pig used is that of white layer
About the Consortium of the Spanish Chorizo
El Consorcio del Chorizo Español is a voluntary association that brings together companies from the Spanish meat sector. All of these companies are experts in the production and export of chorizo and have the common objective of producing and marketing an authentic and high quality Spanish Chorizo.
The Spanish Chorizo seal endorses the origin of the products in Spain and guarantees a unique quality food. In addition, thanks to the Consortium of the Spanish Chorizo, a product control is certified with a strict monitoring of the traceability and origin of raw materials and productive processes, creating a distinctive sign of recognition for its international marketing. Studies of batches are conducted periodically to be sealed with the brand of the Consortium of the Spanish Chorizo in order to corroborate their suitability with our strict quality standards.
The Consortium of the Spanish Chorizo closed 2018 with more than two million two hundred thirty-nine thousand kilos of product labeled
The product, labeled under the CChE brand, has already been distributed in 52 different countriesThis figure represents an increase of 34 percent compared to t
nails
en
https://cdnimages.juegosboom.com/doityour.health/1220/dbmicrodb2-nails-the-consortium-of-the-spanish-chorizo-closed-2018-with-more-than-two-million-two-hundred-thirty-nine-thousand-kilos-of-product-labeled-1895-0.jpg
2023-04-11
Acording with the Digital Millennium Copyright Act (“DMCA”), Pub. L. 105-304 If you believe that your copyrighted work is being infringed, notify our team at the email [email protected]