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Summary of our market study
The French caviar market is estimated at between €100 and €120 million. Annual caviar consumption in France is around 50 tonnes
Worldwide caviar production is around 360 tonnes.
In France, restaurants traditionally account for two-thirds of caviar producers' sales.
France is a major player in the world caviar market, ranking third among global producers, with production figures rising sharply.
Although the country is one of the world's biggest consumers of caviar, with an annual consumption of around 50 tonnes, 80% of the population has never tasted caviar.
Caviar is seen above all as a luxury product that is not part of the traditional French culinary experience. It is perceived as "the little extra luxury" for the holidays.
Sales in December, with the Christmas and New Year festivities, account for 70% of annual sales. Only 10-20% of the population consider caviar to be an affordable luxury for the festive season.
Some brands offer caviar at prices below 20 euros per 25 grams. Today, caviar is more affordable than in the past.
France is a net exporter of caviar. The trade surplus has increased by 25%. Japan and Germany together account for over a third of French caviar exports.
French caviar market players
Producers
- The Caviar House group: Known for its Plum Caviar brand.
- Kaviar Group: With brands such as Sturia, Akitania and Siberia.
- Perlita Caviar.
- Caviar de France: Offers brands such as Diva and Ebene.
- Sologne Caviar: Unique producer of caviar in the Sologne region.
- Caviar de Neuvic (Caviar House & Prunier Groupe)
- Sturgeon Sturia
Restaurants and delicatessens
- La Maison nordique: supplier of refined caviar.
- Petrossian: Synonymous with luxury, Petrossian is one of the oldest and most prestigious caviar houses in the world.
Distributors
- Labeyrie: Labeyrie has succeeded in carving out a place for itself in the realm of accessible luxury, offering top-quality caviar within the reach of the general public.
- Carrefour and other major food retailers offer luxury products such as caviar.
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Summary and extracts
1 Market overview
1.1 Definition and scope of study
The caviar is a gourmet food from luxury made from sturgeon eggs, native to Russia. Caviar is characterized by its price, which can vary between between 2 000 € and 30 000 € per kilogram for the rarest and most sought-after species (e.g. Iranian white caviar of the albino beluga albino Almas). There are two main types of caviar in France: the wild caviar and the farmed caviar . A more recent and much less developed outlet is that of the cosmetics with the integration of caviar in some cosmetic products that benefit from the richness of caviar's natural components, allowing the skin to be restructured and revitalized thanks to the nutritive substance vitellin.
The world market for caviar is growing very strongly, with an 90% production growth rate between 2017 and 2020 . The most demanding markets are the United States, Europe and Japan . The regulation in force with regard to the production and marketing of caviar is governed by the European Union and accompanies the various structural changes in the market in recent years.
France is the 3ᵉ global producer of caviar and relies on a network of producers and manufacturers recognized worldwide for the quality of their products. The challenge of caviar is its democratisation to the greatest number: caviar is today a luxury product reserved for a minority of the French population or reserved for special events such as Christmas Eve or New Year's Day; it is therefore a market marked by seasonality. Caviar is distributed by delicatessens and local markets The vast majority, and to a lesser extent, online and in GSA (Large Food Premises).
The main players on the French market are producers such as kaviar Group or Caviar House Group restaurants and delicatessens such as The Nordic House or Petrossian and distributors such as Carrefour or Intermarché .
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