The French were faithful to chocolate for Easter holidays that represent 5% of annual sales in the sector? It is still too early to say it, but the sector shows a certain optimism, despite the costs that fly.
Therefore, manufacturers have crossed their margins, but the prices of Easter eggs and other stews have increased significantly. The fact is that the attachment of chocolate consumers is extremely strong, during specific events, but also throughout the year.
“Last year, cocoa lessons were already very high, however, volume sales increased. Chocolate is part of the daily life of the French, 99% of the French consume it, which allows us to resist,” said the official.
The best cocoa harvest
In spite of everything, between cocoa and energy prices, the equation for manufacturers remains complex even if the disparities are strong between SMEs and large companies in the sector. For the current year, visibility is quite low.
This will not prevent prices from increasing in a large distribution, even if this increase will be contained. “The sector has requested increases in a large distribution, but we regret that the non -negotiation of agricultural products through Egalim law limits the margin of negotiations. However, cocoa is up to 50% of the price of chocolate. The negotiations were extremely tense,” he adds.
In any case, it is not about changing recipes to reduce the cost of production: “Chocolate has a strong value, it cannot do anything, it is very delicate,” says the secretary general.
Another concern: exports to the United States, which could reach 20% additional customs duties.
“The sector is surplus in the United States, even if we are far from other sectors. We are not worried at this time, it will depend a lot on companies, some ETIS export a lot, others larger in the spot, but it is still an important country for us with non -insignificant volumes,” said the manager.
“Chocolate without cocoa does not exist”
The arrival of cocoa spot (based on sunflowers, for example) on the shelves, also questions. “Our line is clear: chocolate without cocoa, it does not exist. We are not against these alternatives, nor against innovation, but it must be clear to the consumer, especially in the packaging,” says Gilles Rouvière.
The industrialists highlight the same taste for a 30% lower price. For Easter, the Alsacian chocolate factory abtey has even decided to convert 25% of its seasonal range to “Choviva”, an alternative to cocoa without cocoa with the mention “new free chocolate flavor without cocoa”.
Gilles Rouvière refuses to decide on the taste of this alternative, but believes that “it is a market niche given the profile of the French consumer that seeks high quality.”
In addition, Abtey does not intend to abandon chocolate for the benefit of Choviva. “I want to remain a chocolate manufacturer, but I am lucid,” explains Anne-Catherine Wagner, third generation at the head of the family SME and wants to evolve with her time.
The question is whether this type of product will go beyond the buzzing (a bit like the Dubai chocolate) and will be supported by recognized chocolate brands and not only for the newcomers.
Source: BFM TV
