Consumption patterns
Article Abstract:
A National Food Survey found that household weekly consumption of frozen vegetables dropped by 5% between 1994 and 1998 after posting a 13% increase between 1990 and 1994. The only growth sector during the period was the chips and other convenience potato products, which were responsible for 56% of total consumption. Aside from an 8% growth, the period between 1994 and 1998 was characterized by declines in frozen beans (27%), peas (21%) and other vegetables (13%). Meanwhile, household expenditure of frozen vegetables recorded a 14% increase overall compared to an 11% drop between 1990 and 1994.
Publication Name: Consumer Goods UK
Subject: Retail industry
ISSN: 1464-1852
Year: 1999
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Potatoes
Article Abstract:
The frozen potato products market is dominated by the potato specialties segment, which recorded a 33% volume growth and 56% value growth to reach 85,000 sales worth at 142 million pounds sterling in 1998. Waffles contributed for almost a quarter of sales within the potato specialties market. Meanwhile, share of the chip category dropped to 74% from 78% by volume and to 60% from 67% by value between 1994 and 1998. Oven chips are the main growth drivers of the chips market, with shares increasing from 51% by value in 1994 to 61% in 1998.
Publication Name: Consumer Goods UK
Subject: Retail industry
ISSN: 1464-1852
Year: 1999
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Production and foreign trade
Article Abstract:
Frozen vegetable sales in the UK market enjoyed an increase of 17% by volume and 21% in value between 1993 and 1997. By sectors, green vegetables have seen sales increase by 30% and 22% by value over the period, while frozen potatoes momentarily enjoyed a 29% increase in 1996 before declining by 15% in 1997. Being influenced by supply side factors, the industry suffered its worst harvest in 1998 because of excessive rainfall that started as earl as Apr and late summer floods in Belgium and the Netherlands.
Publication Name: Consumer Goods UK
Subject: Retail industry
ISSN: 1464-1852
Year: 1999
User Contributions:
Comment about this article or add new information about this topic:
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