European markets: prepared soups: total market size: comparative per capita consumption & expenditure
Article Abstract:
Per capita consumption level of soup in the United Kingdom is at 5.4 liters in 1997, with per capita expenditure of $10.35 in 1997. The per capita expenditure figures are equal to some 14 cans of Campbell's tomato soup or four cartons of New Covent Garden's chilled soups in the UK, where soup is a traditional light meal and is a traditional starter. In France, industrially-prepared soups enjoy a 4.9-liter per capita consumption level, with per capita expenditure of $6.70 in 1997, in spite of the robust 73% or so total consumption level of home-made soups in the region. Meanwhile, the highest soup consumption by weight is seen in Germany, where per-capita consumption is at 1.65 kg in 1997.
Comment:
United Kingdom: Per capita consumption level of soup in the region is at 5.4 liters in 1997, w/ per capita expenditure of $10.35
Publication Name: Market Research Europe
Subject: Business, international
ISSN: 0308-3446
Year: 1998
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European markets: prepared soups: total market size: sectoral analysis
Article Abstract:
Sales of liquid soups in value terms seem to be more robust in Northern European countries, with the United Kingdom responsible for as high as 74.8% of overall soup sales in 1997. Just over 50% of the market in France are penetrated by liquid soups in terms of value, although dried soups contributed 67% of total sales in the region in terms of volume. Total value sales of as much as 98.4% are realized in Spain with regards to dried soups, which also make up the larger category in Germany and Southern European country Italy. Instant soup products are the dominant dried-soup category in Germany, France and Spain.
Comment:
Europe: Sales of liquid soups in value terms seem to be more robust in Northern Europe, w/ UK responsible for as high as 74.8%
Publication Name: Market Research Europe
Subject: Business, international
ISSN: 0308-3446
Year: 1998
User Contributions:
Comment about this article or add new information about this topic: