The cider market - Spain

1.2 The global market

The global cider market is expected to follow a sustained growth trajectory, rising from $* billion in **** to $**.* billion in ****, with a CAGR of *% between **** and ****. After a moderate increase in **** (***), growth is set to accelerate gradually, reaching *.** billion in **** and exceeding the ** billion mark in ****. This trend reflects the boom in cider consumption worldwide, driven by product innovation, growing demand for low-alcohol fermented beverages and the appeal of alternatives to beers and spirits.

Outlook for the global cider market World, ****-****, $ billion Source: ****

In ****, global cider consumption was dominated by Western Europe, which accounted for **% of total consumption.Africa followed with **.*%, confirming a marked interest in this beverage on the continent.North America, with *.*%, andEastern Europe, with *%, had smaller shares, whileLatin America andOceania, with *.*% and *.*% respectively, maintained a significant market presence.Asia, on the other hand, despite its demographic weight, accounted for just *.*% of global consumption. Finally, the Middle East and Maghreb, with just *.*%, remained marginal markets for cider.

Breakdown of global cider consumption World, ****, % (***) Source: ****

The main cider markets:

In ****, the UK remained the undisputed leader of the cider market with *,***.** thousand hectoliters consumed, despite an average annual decline of -*.**% between **** and ****. Behind it,Spain, with *,***.** thousand hectolitres, andGermany, ...

1.3 The domestic market

Between **** and ****, the national cider market in Spain experienced a fluctuating trend, with significant variations from one year to the next. In ****, the market stood at **.** million euros, before reaching a peak of ***.** million euros in ****(***), but remained higher than before the crisis.levels, reflecting a stabilization of the sector after the volatility of previous years.

Evolution of the national cider market Spain, ****-****, € million Source: ****

1.4 Imports and exports

In order to study cider trade, we will use the UN comtrade statistical code : ******, corresponding to "Other fermented beverages (***)".

Between **** and ****, Spanish foreign trade in cider followed a fluctuating trajectory, reflecting contrasting dynamics between exports and imports. Exports: growth followed by a correction Spanish cider exports enjoyed sustained growth through to ****, peaking at $**.* million, an increase of +**% on ****(***). Imports: marked volatility Cider imports into Spain followed a more erratic trajectory. In ****, they stood at -**.* million, but fell sharply in ****(***). This post-**** stability suggests that domestic demand for imported cider has remained relatively constant following the reopening of markets. Trade balance: a temporary turnaround The evolution of the trade balance directly reflects movements in exports and imports. In ****, Spain posted a trade deficit of -*.* million dollars, a sign that imports were far outstripping exports. In **** and ****, falling imports and rising exports led to a trade surplus, reaching +**.* million in **** and +*.* million in ****. This turnaround, albeit temporary, reflects a clear upturn in Spanish cider foreign trade. However, from **** onwards, the surplus is significantly reduced(***), stabilizing at +*.* million in ****. This trend reflects a rebalancing between exports and imports, suggesting that Spain remains an important export player, but that its domestic consumption still ...

2.1 Home consumption of cider

Between **** and ****, cider consumption by volume in Spain has seen significant variations. In ****, consumption stood at **,*** units before rising sharply in **** to **,***(***), which could reflect a change in consumption habits, increased competition with other beverages, or an economic slowdown affecting the sector.

Cider consumption volume trends Spain, **XX-**** Source: ****

In ****, the fresh drinks market in Spain will be dominated by soft drinks, which will account for **.*% of the total value. Beer takes second place with **%, confirming its central role in consumption habits. Wines, with **.*%, remain a key category, while bottled waters make up **.*% of the market, responding to growing demand for healthier beverages. Spirits reach *.*%, closely followed by juices and nectars(***), which benefit from their positioning in the natural beverage segment. Drinks derived from wine, such as spritzers and other aperitifs, account for *.*% of the market. Finally, cider, although present, captures only *.*% of total value, indicating a relatively small niche compared to other categories.

Fresh drinks market segmentation by value Spain, ****, % of total Source: ****

In ****, the Spanish beverage market will be characterized by a strong dominance of bottled water, which will account for **.*% of total volume consumed, reflecting high demand for hydrating and natural beverages. Soft drinks take second place with ...

2.2 Extra-domestic consumption of cider

Between **** and ****, cider consumption in Spain's HORECA (***) due to restrictions linked to the COVID-** pandemic and the closure of many establishments.

In ****, consumption continued to fall, reaching **.** million liters(***), driven by the full reopening of establishments and the gradual return of consumers.

In ****, consumption rebounded significantly, reaching **.** million liters(***), indicating market stabilization and renewed interest in cider in out-of-home consumption venues. Despite this recovery, volumes are still below pre-sanitary crisis levels, suggesting a structural change in consumption habits.

Cider consumption trends in HORECA Spain, ****-****, million liters Source: ****

In ****, the beverage market within the HORECA (***) sector in Spain is largely dominated by beer, which accounts for **.*% of total volume consumed. This dominant position is explained by the strong tradition of beer consumption in Spain, particularly on terraces and in bars.

Bottled water takes second place with **.*%, reflecting strong demand for healthy, alcohol-free beverages. Soft drinks, including sodas and other sweetened beverages, account for **% of the market, indicating significant consumption in catering and leisure establishments.

Wines, although popular in Spain, represent only *.*% of the total volume consumed in HORECA, suggesting more occasional consumption and often associated with gourmet meals. Spirits and juices, at *.*% each, have a more modest share, corresponding to consumption ...

3.1 Value chain

The diagram below summarizes the cider value chain:

*. Raw material sourcing :

Cultivation of cider apples

Selection of apple varieties (***). Orchard management: fertilization, irrigation, disease control. Manual or mechanical harvesting.

Supply and logistics

Transport of apples to processing sites. Cold storage to regulate ripening.

*. Processing and Production

Pressing and juice extraction

Washing and sorting of apples. Crushing and pressing to extract the must.

Fermentation and Maturation

Addition of yeast to ferment sugars into alcohol. Temperature and pH control. Ageing in vats or barrels.

Filtration and stabilization

Clarification of cider (***). Pasteurization or chemical stabilization.

*. Conditioning and Packaging

Bottling

Selection of packaging: glass bottles, cans, barrels. Carbonation (***). Capping and capsuling.

labeling and marketing

Design of labels and packaging to attract consumers. Compliance with regulatory standards.

*. Distribution and Marketing

Distribution channels

Direct sales (***). Distribution networks (***). Export sales.

Marketing and Promotion

Advertising, tastings, in-store promotions.

3.2 Production

Between **** and ****, the number of cider-producing companies in Spain fluctuated, reflecting market dynamics and the sector's economic impact. In ****, there were *** companies, a figure that fell slightly in **** to ***(***), reflecting a certain maturity in the market.

At the same time, growth in the number of employees in the sector has followed an irregular course. In ****, *** people were employed in cider production, a figure rising in **** with *** employees(***), which could be linked to structural adjustments or downsizing despite the stable number of companies.

Evolution of cider-producing companies in Spain, and number of employees Spain, ****-****, companies, employees Source: ****

Between **** and ****, theGross Operating Surplus (***), reflecting a positive dynamic for the sector.

However, in ****, the impact of the COVID-** pandemic led to a sharp drop in EBITDA to *.** million euros(***), as a result of bar and restaurant closures and the decline in out-of-home consumption. There was a clear upturn in ****, when EBITDA jumped to **.** million euros(***), indicating a consolidation of the sector with renewed profitability.

Evolution of EBITDA in the cider-producing sector in Spain Spain, ****-****, millions of euros Source: ****

Geographically concentrated production :

The map below shows cider production in Spain. It can be seen that most of the country's production comes from the ...

3.3 Distribution

Beverage distribution:

In ****, the average price for beverage distribution in Spain was €*.**/liter, with significant variations by distribution channel. Traditional stores had the highest prices, reaching €*.**/liter, probably due to a more specialized offer, smaller sales volumes and higher logistics costs.

Hypermarkets, with an average price of €*.**/liter, were above the national average, reflecting a wider offer and product diversity including premium references. conversely, supermarkets and hard discounters offered more competitive prices, at €*.**/liter and €*.**/liter respectively, reflecting a policy focused on high sales volumes and cost optimization.

Other distribution channels, including wholesalers and specialist outlets, posted prices close to the average, at €*.**/liter. Finally,e-commerce, with a price of €*.**/liter, remained slightly below the national average, due to frequent promotions and increased competition on online sales platforms.

Average prices charged for beverage distribution Spain, ****, €/liter Source: ****

In ****, the Spanish beverage market was largely dominated by supermarkets, which accounted for **.*% of sales by volume. This distribution channel remained preferred by consumers for its accessibility, diversity of offer and competitive prices.

Hypermarkets, with **.*% of sales, took second place, offering a wide choice of products, often in large format, but with more occasional use than supermarkets. Hard discounters, with **.*% of the market, attracted ...

4.1 Offer typology

*. Traditional ciders Traditional ciders are made using traditional methods, often under protected designation of origin (***). They respect precise specifications and are distinguished by their authenticity and territorial roots. Traditional natural cider: Unfiltered, it needs to be escancié (***). It contains between *% and *% alcohol. This type is mainly produced in Asturias and the Basque Country under the DOP Sidra de Asturias and Euskal Sagardoa labels. Nueva Expresión" natural cider: A modernized version of natural cider, it is filtered and stabilized, and does not need to be escaned to be consumed. Sparkling natural cider: The result of natural fermentation, it has natural carbonation and an alcohol content of over *.*%, with a minimum pressure of * bars. Sweet natural cider (***) and is traditionally drunk in Asturias in autumn with roasted chestnuts. Organic cider: Produced exclusively from apples grown organically, often under official certification such as COPAE (***) in Spain. Alcohol-free cider: Made by de-alcoholizing natural cider using physical processes, it is designed for people who wish to avoid alcohol while enjoying the aromas of cider.   *. Effervescent ciders Some ciders are produced with an emphasis on effervescence, and can be obtained by natural fermentation or artificial carbonation. Cidre espumoso (***): Comparable to champagne, it can be made using ...

4.2 Prices

The table below shows the prices of ciders sold by El Corte Inglés in February ****:

Source: ****

This one, presents those sold by Sagardoa Route, a distributor specialized in cider in Spain :

Source: ****

The average price of a bottle of cider in Spain in **** was €*.** ;

Average price of cider in Spain Spain, ****, € Source: ****

4.3 Cost trends

Between **** and ****, labor costs in Spain's cider sector fluctuated noticeably. In ****, it rose by **.*%, from **.*** to **.*** million euros. However, in ****, it fell by **.*% to **.*** million euros, probably due to the effects of the pandemic on the sector. The following year, in ****, labor costs rebounded sharply, rising **.*% to a peak of **.*** million euros. In ****, a slight decrease of *.*% was recorded, stabilizing costs at **.*** million euros.

Evolution of labor costs in the Spanish cider sector Spain, ****-****, € million Source: ****

Between **** and ****, intermediate consumption in the cider sector in Spain has seen a trend marked by significant variations. In ****, they rose by **.*%, from €** .*** to €**.*** million. However, in ****, a sharp drop of **.*% was recorded, reducing consumption to **.*** million euros, probably due to the disruption caused by the pandemic. The year **** saw a spectacular rebound, with an increase of **.*% to **.*** million euros, reflecting a dynamic recovery in the sector. In ****, a correction took place with a **% decrease, bringing intermediate consumption to **.*** million euros.

Evolution of intermediate consumption in the cider sector in Spain Spain, ****-****, € million Source: ****

4.4 Asturias cider, Spain's only Protected Designation of Origin

Asturian cider is much more than just an alcoholic beverage; it's a true cultural expression, deeply rooted in the social and gastronomic life of the region. Its natural fermentation and low alcohol content make it a drink of conviviality, emblematic of Asturian heritage. In ****, this sidrière culture was recognized as an Intangible Cultural Heritage of Humanity by UNESCO, thus consecrating its historical and social importance.

A thousand years of history:

The origins of cider in Asturias go back to antiquity. Estrabon, a Greek geographer of the *st century BC, already mentioned the Asturians' consumption of this beverage. Later, the Romans contributed to its spread, and in the Middle Ages, monasteries and farming communities perfected production techniques by developing llagares (***).

from the **th century onwards, a growing population and industrialization stimulated the cultivation of cider apples, making this beverage an economic alternative to wine. Cider then moved from being a peasant drink to urban consumption, particularly in chigres, the popular taverns that played a key role in the region's social and political life.

Today, Asturias produces **% of Spain's cider, with over ** million bottles produced every year. This production is protected by theSidra de Asturias Protected Designation of Origin (***), recognized since **** by ...

5.1 Regulations

Royal Decree **/****, published on February **, ****, establishes the quality standard for the different categories of cider in Spain. Its aim is to modernize existing regulations in the face of market developments and technological innovations, while guaranteeing product quality, sector competitiveness and consumer protection. The decree partially repeals theOrder of August *, ****, which previously regulated the production and marketing of cider in Spain.

*. Key definitions

The decree distinguishes several categories of cider according to their alcohol content, fermentation process and authorized additives. The main definitions are as follows:

Natural cider: Fermented solely from apple must, with no added water, sugars, colorants or flavorings. It has a minimum alcohol content of *%. Sweet natural cider: Partially fermented to an alcohol content of between *% and *%, with a high sugar content. Sparkling natural cider: Produced with a second fermentation that generates carbon dioxide endogenously, reaching a minimum alcohol content of *.*%. Low-alcohol cider and alcohol-free cider: De-alcoholized by physical processes while retaining their organoleptic properties. Extra cider: made from fermented must, with a minimum alcohol content of *%. Ice cider: Fermented from frozen apples or frozen must, with a minimum alcohol content of *% and a high sugar content. Cidre avec jus de fruits et cidre aromatisé: Authorization to add ...

6.1 Segmentation

• Grupo el Gaitero
• Eva group
• Manuel Busto Amandi, SA
• Sidra Menéndez, SL
• Sidra Trabanco, SA
• Sidra Cortina Coro, SL
• Sidras Kopparberg, SA