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Bread, Pasta and Biscuit Consumption in Balkans

30 April 201411 min reading
Having an important potential in bakery product consumption, Balkan countries are considered as an important market especially for biscuit producers. Many countries in Balkans are on top in biscuit consumption per capita among the European countries. On the other hand pasta consumption is much lower compared to many European countries. Affected from many countries and cultures around them, Balkan countries developed a cuisine in line with this effect on them. In the countries where bakery product consumption is intense, biscuit has an important potential. Many countries in Balkans are on top in biscuit consumption per capita among the European countries. On the other hand pasta consumption is much lower compared to many European countries. Greece is the country with the highest pasta consumption in the region. As one of the four largest pasta consumers in the world, Greece is followed by Romania in the region. However, consumption rate of Romania is very low compared to other European countries. BREAD, PASTA AND BISCUIT IN ALBANIA Fertile climate, nearness to the sea and cooperation with the neighboring countries have had a huge impact on diversity and profusion of Albanian cuisine. The cuisine of Albania is Mediterranean, influenced by Turkish, Greek, and Italian cooking. In Albania you can see spider crab brodetto or risotto just like in neighboring Italy. The Albanians borrowed chevapchichi, razhnichi, many types of moussaka and sure enough pilawa from Yougslav cuisine. The basic components of almost all dishes are meat and vegetables. You can taste practically traditional croquettes called «chofte», shish kebab and other familiar dishes here, but each chef adds his own traditions and tastes to them. Albanian cuisine is divided into three main regions and all dishes in Albania consist of meat and vegetable. Besides wheat bread Pita, corn bread is one of the bread varieties preferred mostly. Albanians generally buy their bread from the local bakeries and consume daily and fresh. Petula similar to the Russian pancake is the mostly preferred pastry. Patty is the national dish of Albania and the most important part of the traditional breakfast. Although the pasta culture is not developed much, pasta has taken its place among the foodstuffs consumed mostly. Due to the regional closeness; desserts like Baklava, Kadaif and Revani as some of the most important elements of Turkish cuisine are also part of the Albanian cuisine. PASTA AND BISCUIT MARKET IN ALBANIA Albania realized 41,2 million-dollar biscuit import in 2011. Turkey is the leader supplier country in biscuit import with the share of 44%. Turkey’s biscuit export to the country decreased 1% in 2011 compared to the previous year. While Albania does not get custom duty from bread, cake, biscuit, other bread products, wafers, empty cachets and rice from Turkey and EU member countries; the custom duty rate Albania apply to the WTO member countries is 2%. Albanian consumers take price into consideration in their product preferences. In this sense, protection and development of the market is important. Albanian should be written on the product label of the imported product. Also Italian or English spoken by the people of the country are suggested to be used on the labels. Pasta and couscous import of Albania reached to 15 million dollars by increasing 9% in 2011 compared to 2010. Albania realizes 99% of its pasta and couscous import from Italy (43%), Greece (39%) and Turkey (17%). While Albania applies 10% custom duty to the WTO member countries and Turkey, it does not apply custom duty to the EU member countries. BREAD, PASTA AND BISCUIT IN ROMANIA Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. They welcome their guests in the best way with their rich cuisine. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbors, such as Germans, Serbs, Bulgarians and Hungarians. Maize and potatoes are the mostly used foodstuffs in Romanian cuisine. Besides, meat and vegetables are consumed frequently. Bread is the main element especially of breakfast and bakery products are consumed largely. Traditionally, bride and groom are given a loaf of bread to share in the weddings. In the New Year, Cozonaz as a sweet bread with nuts are offered. Pasta culture is more developed than other Balkan countries. Whole grain and organic pasta consumption is spread gradually. Romanians make different pasta tastes with their unique sauce and mixes. Mamaliga made of corn flour is a popular dish among the traditional village meals. Placinta as a kind of pie is among the most popular desserts. Crepe Suzette and cozonac, Pandişpan as a kind of cake, gingerbread Turta dulce and Papanaşi are other important desserts. PASTA AND BISCUIT MARKET IN ROMANIA Romania realized 218 million-dollar bakery product (bread, pastry, cakes, biscuits and other bakers’ products) import in 2013. 65% of this import is realized from Poland (20%), Bulgaria (14%), Italy (9%) and Czech Republic (7%). Turkey’s import to the country in all these products was 18,7 million dollars in 2013. Only in biscuit, an environment of intense competition has emerged in the market with the Romania’s accession to the EU. However, the biscuit consumption per capita in the country decreased 3,6% in 2011 compared to the previous year and remained 4,15 kilograms level. In the biscuit market where there used to be imported products mostly, local companies have created their brands in the recent years. There are different kinds of biscuits from low quality and priced product to the first-quality and high-priced ones targeting all consumer groups in the market. In the country where almost the same companies dominate the market in confectionary and chocolate product group, Turkish companies have also investments. BREAD, PASTA AND BISCUIT IN BULGARIA Bulgarian cuisine as a representative of the cuisine of Southeastern Europe is similar to other Balkan cuisines due to the regional closeness. Bulgaria has a unique cuisine that includes Slavic features, Mediterranean cuisine, Turkish dishes taken from Ottoman Empire and European tastes spread after the Independence and uses all of them in harmony. Bulgarian cuisine has a balanced structure in general. Especially the warm climate is effective on that by providing vegetable and fruit growing. Thus, both meat and vegetable dishes and dairy products are consumed largely. Bulgarian dishes are cooked generally in the oven, steam or stew. Another feature is that additives enhancing flavor are very common. Fresh or condensed milk, onion and garlic are important for many dishes. Cubritza (thyme) is very precious; parsley, mint and dill are valuable as well. Bread is very important for daily nutrition. It is generally not baked at home, bought from the local bakeries. Katmi (a kind of pancake), pita, pastry, Karavi are among the mostly consumed bread and bakery products. Banitsa is a kind of popular pastry generally filled with cheese, eggs, rice, spinach or leeks. Pasta and sauce culture is not developed much. Thus, regional pasta dishes are not seen. Both Eastern desserts such as baklava or kadaif and Western desserts such as cream caramel and crepe are included in the cuisine of the country. Halva is the mostly preferred dessert. Peach cookie Praskovki is one the most important cookie varieties. Kazanlaki which is similar to the sweet donut consumed mostly in Izmir in Turkey is the most popular sweet pastry. Kozunak is a traditional sweet bread prepared for Easter. Kişa (oily, fried egg pastry), ponichka (fried pastry with powdered sugar or maermelat) and gevrek (a kind of round bun with sesame) are other desserts. PASTA AND BISCUIT MARKET IN BULGARIA Bulgaria is considered an valuable market especially in terms of biscuit. The biscuit import realized by the country in 2012 was 82 million dollars. 11 million dollars of this amount was realized from Turkey. Having a low share of 0,3% in the world biscuit import, Bulgaria realizes 26% of this import from Romania, 14% from Poland, 13% from Germany, 11% from Turkey and 8% from Greece. Per capita biscuit consumption in the country remained at 8,99 kilogram level in 2011. The country is among the leading biscuit consumers of Europe with this consumption rate. BREAD, PASTA AND BISCUIT IN MACEDONIA From appetizers, main dishes, salads to desserts, Macedonian cuisine can offer numerous traditional dishes for every taste. The traditional Macedonian cuisine combines Balkan and Mediterranean characteristics, inherited largely from Turkish tastes that prevailed during long centuries of Ottoman rule. Realizing any kind of vegetable and fruit cultivation with its warm climate, the country enriched its cuisine. Beans, yogurt, cheese, tomatoes, potatoes, carrots, peas, apples and grapes are among the staple foods. Besides vegetables, meat is also consumed frequently. Bread is one the most important food products. Basic elements of the breakfast are bread and cheese. Pita and pastry are consumed frequently. Popara made of fresh or left over bread is a popular dish. Palacinki is a preferred pancake. Pasta culture is much more developed than other Balkan countries. Kori made of fried pasta and Tarana as a kind of couscous consumed with white cheese are among the popular pasta dishes. Besides pasta, pizza is also consumed frequently. Kadaif, tulumba and baklava are among the mostly preferred desserts. Besides; desserts are offered at special events such as holidays, religious days and New Year. PASTA AND BISCUIT MARKET IN MACEDONIA Realized around 26 million-dollar biscuit and other bakery products (bread, pastry, cakes, biscuits, etc.) in 2012, Macedonia realized most of this import from the neighboring countries. Serbia has a share of 39%, Bulgaria 20%, Turkey 12%, Croatia 6% and Bosnia Herzegovina 4% in the biscuit and bakery product import of Macedonia. Total import of the country in this product group decreased 11% in 2012 compared to the previous year. BREAD, PASTA AND BISCUIT IN GREECE Greek cuisine reflects the Mediterranean cuisine. Being quite rich and diverse, this cuisine also shed light on the history of Greek. Olive oil, vegetables and herbs, grains and bread and meat are used frequently in the dishes. It presents quite healthy tastes due to that olive oil and vegetables are used largely. Bread is a largely consumed food product. Daktyla, gingerbread Eliopsomo, Paximadi, bread with walnut Karydopsomo, bread with raisins Stafidopsomo and pita are the frequently consumed bread varieties. Pasta culture in the country is largely developed. Pasta with chicken Hilopites, classical spaghetti Macaronada and Orza ae mostly consumed pasta dishes. Desserts are usually simple affairs of fresh or baked fruits, or small portions of sweet confections such as halva (semolina) or baklavas. Galaktoboureko, ravani and a golden-yellow cake are also popular among the Greek desserts. Per capita biscuit consumption in the country decreased 3,9% in 2011 compared to the previous year and remained at 5,18 kilogram level. BREAD, PASTA AND BISCUIT IN BOSNIA AND HERZEGOVINA Bosnia cuisine is rich one with the traces of the Ottoman cuisine. Bosnia Herzegovina culture emerged with the amalgam of the east and the west and shows this synthesis in its own cuisine. In this rich food culture many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, carrots, cabbage, etc. Bread is an important food product both consumed freshly and used in the dishes. In the Easter, special bread is baked. Kifle and Popara are the mostly preferred bread and pastries. Besides, bread has an important role on the Cevapi making that is Bosnian kebab. As pasta culture is not developed much, there is not regional pasta dishes in the Bosnian cuisine. Tarhana soup is a mostly consumed pasta soup made with homemade pasta. Baklava, halva, kadaif, hurmasica are the desserts consumed mostly. Breskvica and Orasnica as cookie varieties are popular among the public. PASTA AND BISCUIT MARKET IN BOSNIA AND HERZEGOVINA The raw material need for the food industry is a big problem in Bosnia Herzegovina and first of all the sugar, fat and flour are imported. Flour import is realized especially from Serbia and Hungry. Milling products such as wheat flour and starch, chocolate and sugary products, pasta, biscuits and other bakery products are among the main agricultural and food industry products that can be imported to Bosnia Herzegovina. Besides; other inputs such as nuts, raisins and vanilla are needed and imported in the confectionery industry. Yeast used in the bread and confectionary industries is imported from Turkey. Animal additive (such as milk and milk powder) rate is important in exporting biscuit and similar products and if the animal additive rate is above a certain level, permissions it is necessary to get permission. Sweet biscuit import realized by Bosnia Herzegovina in 2010 was 31 million dollars and Serbia, Macedonia, Croatia and Turkey were among the importer countries. Turkey’s share in the import is 8%.
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