Sauces and Russian Sauces Market - 2013 By Intesco Research Group

1. Sauces and Russian Sauces Market - 2013
Intesco Research Group
Report Highlight

2. EXTRACTS FROM RESEARCH
SAUCES PRODUCTION IN RUSSIA
In 2012 volume of the Russian sour cream production amounted to ***,85 ths tons, that was almost **% more than in
the previous year.
Russian production of sour cream in 2009-2012 was characterized by seasonality. Thus, the peak of this good production
is marked in April-July, and then production decreases till September.
The largest part in the structure of the Russian sour cream production belongs to semifat sour cream (15-34%). In 2010 it
had 93,7%. **% belong to low-fat sour cream (10-14%). A small share belongs to fat sour cream (over 35%) – **% in
2012. Since 2010 the share of the segment decreased by 0,16 %.
Thus, popularity of high calorie products decreases annually, along with the growth of the share of relatively low fat
content sour cream.
ANALYSIS OF RUSSIAN SAUCES IMPORT
Dynamics of the Russian import of ready-to-eat sauces and ingredients for their production is unstable. Thus, in 2010
growth of volumes of foreign supplies was marked. However in 2011 this parameter decreased by 2% to **7,2 ths tons. In
2012 it decreased by 0,5% and amounted to **6,7 ths tons.
In 2012 about 23% of all Russian import belonged to ketchup and tomato paste. Almost one fifth belonged to soy sauce –
19,8%. Mustard and mustard powder in 2012 had almost 4% of all Russian sauces import in physical terms. The largest
part of imported ready-to-eat sauces and ingredients for their production was represented by other types of sauces.
In 2012 about **,7 ths tons of all ready-to-eat sauces and ingredients for their production were supplied from the
territory of Republic of Korea. 3,3 ths tons less belonged to import of these products from Netherlands – 14,4 ths tons.
Volumes of supplies from Vietnam and Ukraine in 2012 amounted to**,61 ths tons and 11,56 ths tons respectively.
It should be marked that supplies from Korea and Netherlands in 2012 decreased – by 11% (or 2,3 ths tons) and by 14%
(or 2,4 ths tons) respectively. At the same time import from Vietnam and Ukraine increased by 7% and 4%.
In 2012 volume of supplies of ready-to-eat sauces and ingredients for their production from China and Estonia increased
significantly.

3. Table of Contents
4. TRENDS ON THE RUSSIAN MARKET OF SAUCE
4.1. Development of sauces consumption structure
4.2. New products on the market sauces and dressings
4.3. Trends on the market of sauces packing
4.4. Foreign and Russian companies
4.5. Strengthening of large companies position
5. FACTORS INFLUENCING MARKET OF SAUCES
5.1. Economic and political factors
5.2.Social factors
5.3. Competition on the market
5.4. Seasonality impact
6. SALES CHANNELS ON THE MARKET OF SAUCES
7. LARGEST PLAYERS ON THE MARKET OF SAUCES
7.1 Structure of the market by players
7.2 Heinz
7.3 Unilever
7.4. Essen Production
7.5. Efko
8. SAUCES PRODUCTION IN RUSSIA
8.1. Mayonnaise
Production dynamics by years
Production dynamics by months
Production volume by federal districts
Production volume by regions
8.2. Sour cream
Dynamics of Russian production by years
Dynamics of Russian production by months
Production structure by fatness
Production volume by federal districts
Production volume by regions

4. About the Publisher
INTESCO RESEARCH GROUP is an analytical group, having its principal directions of activity in
development of high-quality business plans, feasibility studies, and marketing researches of both
Russia and regional markets of RF. They provide their clients with up-to-date, accurate information
and professional recommendations for conducting business.
All works of INTESCO RESEARCH GROUP are based on proven research and development methods.
When conducting marketing researches and developing the business plans, the group applies the
worldwide accepted methods of investments efficiency evaluation, which are based on the Russian
and international quality standards.
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