MADRID: The frozen vegetable industry continues to grow, with an 8% rise in production and a turnover of 690 million Euros in 2016, according to the Spanish Association of Manufacturers of Frozen Vegetables (ASEVEC). These data confirm the growth of a sector which has increased its production by 50% in just 10 years, from 457,768 tonnes in 2006 to 686,468 tonnes in 2016.
“Spanish vegetables are among the best things that our lands have to offer,” points out José Félix Liberal, president of ASEVEC, “and they are highly appreciated internationally.” This statement is based on the latest data collected by the association; a group of 12 companies that account for 95% of the national production.
Exports have also increased. Thus, the international demand for Spanish products has absorbed 57% of the national production. In 2016, 391,974 tonnes were exported, compared to 370,302 tonnes last year, which translates into a 6% growth. France, the UK and Germany are the leading importers of Spanish frozen vegetables in the European Union, while Africa, the Middle East and the United States are emerging as potential new markets.
Spanish broccoli is still the most demanded vegetable in the market, especially abroad, as consumption in Spain is still low. In 2016 alone, ASEVEC companies produced 108,896 tonnes of broccoli, 81% of which were shipped to other countries.
Second in the ranking, and getting closer, are peas. The production of peas (for freezing) has grown by 11.72%, from 95,680 tonnes in 2015 to 106,896 tonnes in 2016. Lastly, the production of peppers has exceeded 100,000 tonnes in 2016.
Spinach, onions, round green beans or carrots are the other products intended for deep-freezing with the highest production in Spain (between 30,000 and 40,000 tonnes).
Navarre continues to lead the production of frozen vegetables with a 28% share of the national production, which translates into 192,211 tonnes.
