Spices and Herbs

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the supermarket’s own label or in plastic pots that can be kept on the kitchen window sill to be used whenever needed. Fresh herbs represent a growing niche market with several advantages. Consumers are encouraged to try “the real thing” (as opposed to dried herbs) by TV cookery programmes and the new range of recipes. They are seen by many consumers as being superior and more healthy and their limited preservability can be simply extended by freezing. Fresh herbs are now sold mainly in mixes, e.g. Provençale and Italian mixes. Further information on the volume of imports and the trends in major individual spices can be found in section 3.3.2 and in Appendix 2. With regard to the herbs, official trade statistics are available only for imports of bay leaves and thyme. In 1997 Dutch consumers spent ECU 320 million on spices, herbs, sauces and mayonnaise, which is an increase of 15 per cent compared to ECU 280 million in 1993. The consumption of spices and herbs per head was 485 grams in 1997, which represents a value per head of ECU 4.29. 3.1.2 Market segmentation The Dutch consumption of spices and herbs can be divided into three end-user segments. The largest proportion, 55 per cent of the total usage of spices and herbs, is consumed by the industrial sector. The retail sector consumes 35 per cent and the catering sector 10 per cent as is shown in figure 3.1. Figure 3.1 End use of spices and herbs in The Netherlands, 1997 (per cent of total usage) Retail sector 35% Catering sector 10% Source: CBS, 1999 Industrial sector 55% 15
Industrial sector In 1997 the sales value of spices and herbs used in the food processing industry was estimated at ECU 717 million. Spices are required in most segments of the food industry, particularly in the processing of meat, sauces, soups, fish, vegetable products, salad dressings, bakery goods, chips, children’s food and to a larger extent in prepared snacks, ready meals and other convenience foods. Because of the growing popularity and increased variety of pre-mixed spices the share of the industrial sector in the total market for spices and herbs is expected to grow further to the disadvantage of the retail sector. The meat industry is the principal user of many spices, particularly pepper, nutmeg and mace. In 1997 more spiced variations of chicken meat were introduced as an alternative to “contaminated” pork (from the pest disease) or to beef (from the bovine disease BSE), being temporarily regarded by consumers as a serious threat to health. Pig farmers, obliged to reorganize, often switched to the production of chicken meat. Consumers were encouraged to eat chicken more and more often. Chicken is also perceived to be more healthy, low in fat, quickly prepared and easy to use in exotic dishes/snacks by the addition of some spice mixtures. During 1998 consumers returned to consuming more pork, which is still the most popular choice. In 1998 the meat industry introduced variations of pre-spiced meat, appropriate for particular seasons or popular foreign dishes (e.g. spiced barbecue in summer, along with shoarma or cajun meat flavours). New variations were introduced more often throughout the year, which also proved to be successful. Specialist spice-mixing companies service the meat and bakery trades by producing ready-to-use spice mixtures for meat as well as for sausage factories and confectioners. They also produce consumer sachets of specific herb and spice mixtures, which are distributed by butchers’ shops as point-of-sale material and more frequently in the supermarkets. Small sachets with spice mixtures are also packed together with various kinds of meat. The food processing industry buys spices, herbs and mixtures according to its own very specific recipes and quality requirements. The service provided by blending companies nowadays has been extended to the preparation of ingredients which include not only spices or herbs but also other items such as salt, garlic powder, lemon, vegetables and other flavourings. In the past few years combinations of spices with bouillon flavour enhancers or with basic extracts for soups (tomato, chicken and vegetable flavour) have proved to be successful and many new variations are being introduced into the Dutch market. The demand for individual spices is declining relative to that for ready-to-use mixtures, which are now estimated to account for about 40 per cent of total industrial spicing requirements and this is expected to increase in 1998. The major industrial users of (spice) mixtures include producers of snacks, soups, sauces, deep-freeze and oven-ready meals and catering products. Since consumers now often stirfry potatoes and vegetables instead of boiling them in the traditional way, the Dutch retail market for ready-to-use sauce mixes for stir-fry potatoes and vegetables has been a very fast growing segment. There are French sauce mixes for potato dishes (“groentesmoor”), 16
Page 1 and 2: Spices and Herbs A SURVEY OF THE NE
Page 3 and 4: DISCLAIMER The information provided
Page 5 and 6: 5.1.3 Dutch standards 79 5.1.4 ISO-
Page 7 and 8: The only spices which are produced
Page 9 and 10: continual pressure to develop more
Page 11 and 12: In the case of intra-EU trade, stat
Page 13 and 14: 2.2 Customs/statistical product cla
Page 15: Pepper dominates the total spice de
Page 19 and 20: Figure 3.2 Market shares of herbs a
Page 21 and 22: Lazy traditional - they are similar
Page 23 and 24: with 1ong established and heavily p
Page 25 and 26: Demand for ‘natural’ products a
Page 27 and 28: Table 3.4 Imports of spices and her
Page 29 and 30: Figure 3.3 Imports of spices and he
Page 31 and 32: Cinnamon Cinnamon is long establish
Page 33 and 34: Figure 3.4 Main non-EU suppliers of
Page 35 and 36: 3.4 Exports The Netherlands is a si
Page 37 and 38: Figure 3.5 Distribution channels fo
Page 39 and 40: In the case of pepper, the price ro
Page 41 and 42: 1. Single spices (packets) 2. Singl
Page 43 and 44: 3.6.2 Margins The margins charged b
Page 45 and 46: 4 THE EUROPEAN UNION MARKET 4.1 The
Page 47 and 48: Table 4.2 EU imports of spices and
Page 49 and 50: The spices used by the average cons
Page 51 and 52: The major EU retail markets are Ger
Page 53 and 54: Table 4.3 EU imports of spices and
Page 55 and 56: In 1997, most spices were supplied
Page 57 and 58: Paprika powder is the major export
Page 59 and 60: The German population is quite homo
Page 61 and 62: Table 4.6 Imports of spices and her
Page 63 and 64: and new restaurant trends. This in
Page 65 and 66: Between 1995 and 1997 UK imports in
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In 1997, the apparent consumption o
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Table 4.8 Imports of spices and her
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Figure 4.9 Market shares of spices
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After processing, which is a major
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Capsicum India, Spain, Germany, Hun
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About two thirds of Belgian spice i
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In most developing countries, low p
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stricter for broken down spices and
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Cinnamon is normally packed in bale
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5.3.3 Environmental standards Ecola
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5.4 Tariffs and quotas Since the co
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88 Common methods of payment includ
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When corresponding by mail, exporte
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product demonstrations, displays, p
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5.6.2 Trade press Leading national
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5.7 Checklist This section provides
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APPENDIX 1 PRODUCT EXPLANTION / HS
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Pepper Black and white pepper are t
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Parsley Parsley is one of the best
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0909 30 19 Other cumin seeds (exclu
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Imports of spices and herbs to The
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Netherlands imports of selected pro
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CORIANDER 1995 1996 1997 volume val
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EUROPEAN UNION EU imports of spices
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EU imports of spices and herbs by p
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GINGER 1995 1996 1997 volume value
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EXPORT EU exports of spices and her
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Off Odours Shall be free from off o
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PRODUCT ASH AIA H2O V/O (whole form
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3.2 Standards and norms applicable
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Austria Ostereichisches Normunginst
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APPENDIX 4 IMPORT TARIFFS FOR SPICE
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APPENDIX 6 TRADE ASSOCIATIONS EUROP
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APPENDIX 7 TRADE FAIR ORGANISERS FO
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APPENDIX 8 TRADE PRESS INTERNATIONA
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APPENDIX 9 TRADE PROMOTION ORGANISA
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APPENDIX 10 OTHER USEFUL ADDRESSES
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Ministery of Economic Affairs (EVD
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APPENDIX 12 LIST OF NETHERLANDS IMP
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Holland Produce B.V. (Small importe
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Verstegen Specerijhandel B.V. (Majo
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Mailing address: P.O. Box 30009 300
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