25 DE junio DE 2019
Wiki Spanish Food editorial team
The Spanish Chorizo Consortium, a voluntary association comprising Spanish meat companies, presented its annual report today, including internatonal results in 2018.
According to the report, 2,240 tons of chorizo sold outside Spain had the Consortium's label, reflecting growth of 34% with respect to 2017, in line with the increasing strength of the Spanish Chorizo Consortium. The association was created just three years ago to promote the quality, tradition and culture behind Spanish chorizo outside Spain through the use of a unique quality seal.
According to Alfonso Alcázar, President of the Spanish Chorizo Consortium, "For the third year, it's a real source of pride to work with 21 members, as a new company joined our consortium in 2018." In 2019, we maintain our goal of continuing to increase the volume of products with our label, as we have been doing since inception, strengthening our presence in priority markets, and increasing visibility with our seal among new clients and in new countries. Moreover, we want other Spanish companies with a commitment to exports to join our consortium."
At the presentation, Alcázar and Javier Moreno, the Consortium's Technical Secretary, wanted to reflect the importance of the association's activities, as it has successfully achieved the presence of its chorizo in 52 countries and a 5.5% market share of Spanish chorizo exports.
In 2018, the Spanish Chorizo Consortium strengthened its presence in the UK, Canada, the Czech Republic and Colombia, and notably expanded its presence in very important countries like France.
In terms of continents, Europe accounts for the bulk of exports (over 90%), followed by South America, with markets on the rise and notable potential for chorizo.
The other continents lag far behind: Africa, for cultural and religious reasons, and Asia, which has scope for growth but is difficult to access.
Exports by product type
The Consortium organizes the product into three groups: the retail market (where the consumer can find the product on supermarket shelves), by the piece and sliced. The figures for supermarkets are much higher than the others.
The Consortium organizes different promotional activities in key countries so that consumers can learn about chorizo's many qualities.
They organize some activities in cooperation with ICEX and others with the commercial offices in destination countries as part of sector plans. Along these lines, important events have been organized in Mexico, France and the UK. Many promotional actions were rolled out in 2018, including the cookbook Easy Chorizo Recipes, the goal of which is to show people its versatility in the kitchen. The book is available in Spanish, English, French and German.
In an effort to understand more about chorizo domestic production and exports, the Consortium conducted a nationwide study, contacting more than 600 companies.
These are the initial conclusions from the study, which will be concluded in the coming months and the results of which will be shared later.
Concentration of companies in certain regions of Spain
According to the heat map, there are three areas where the number of producers is greater: Castile-León, Andalusia, and Catalonia; however, chorizo is produced throughout Spain in different ways and with varied curing periods and recipes.
Percentage of raw meat material
Although it's to be expected, the study reveals that the amount of imported raw meat material used to make chorizo is less than 10%.
Type of pork used
Likewise, when we talk about the type of pork used to make chorizo, it's important to note that the type of pork used is the white pig.