05.05.2022

The bakery and confectionery industry recovers part of the production lost during 2020.

The Spanish Association of the Bakery, Viennese Pastry and Confectionery Industry (ASEMAC) presents the economic data for the last financial year, with increases in both production and turnover of frozen dough.

The industrial bakery, pastry and confectionery industry in Spain has recovered part of the frozen dough production lost in 2020 due to the incidence of COVID19. Thus, last year, 903,477 t. of frozen dough were produced, 9.4% more than in 2020, when the figure fell to 825,441 t. This in turn has translated into an increase in the number of frozen doughs produced. This in turn has translated into a 14.9% increase in turnover, from €1,134,483 thousand in 2020 to €1,303,796 thousand in 2021.

According to the latest ASEMAC data, the production of industrial bread based on frozen dough in Spain reached a volume of 716,467 t. in 2021, an increase of 6.7% compared to the production data for 2020. As regards frozen pastries and cakes, production in 2021 reached a volume of 187,011 t., registering a variation of +21.4% compared to 2020. In terms of turnover, bread, with an increase of 9.4% compared to 2020, recorded a total of 782,660 thousand euros. Meanwhile, the bakery and confectionery sector had a turnover of €521,136 thousand, an increase of 24.4% compared to 2020.

"It was initially expected that "year one after the pandemic", with the administration of the first vaccines to tackle COVID19, would be an exercise of relative normalisation with respect to the situation experienced in the fateful year 2020. However, the impact of the "omicron" variant put a brake on all initial expectations. Although it resulted in a growth in production and turnover in the frozen dough sector, we have to go back to 2015 to find a similar situation to the year we have just left behind. The fact that we have not been able to recover the foreign tourist, added to the limitations in HORECA channel establishments in certain autonomous communities, has meant that, without being a disastrous year, 2021 has left us with a bittersweet taste in our mouths", said Felipe Ruano, president of ASEMAC, during the presentation of data held this morning. The presentation was also attended by the Director General of Food Industry of the Ministry of Agriculture, Fisheries and Food, José Miguel Herrero, who predicted "a promising future for this sector" and highlighted the industry's efforts in terms of reformulating products to adapt them to new consumer trends.

Evolution of the last 8 years

Taking into account the variation in the period from 2014 to 2021 in terms of total production, last year's figures are 6.1% higher than those of that year, while the variation in the same period with regard to turnover is +16.1%, demonstrating a very constant growth in the sector in terms of production and turnover, with an always positive trend.

The variation in terms of bread production in tonnes, from 2014 to 2021, was -0.2%. On the other hand, the figure for the variation in the production of pastries represents +40.0%. A trend that is maintained in turnover, with a variation in thousands of euros, in the period 2014-2021, of +3.1% in bread, and +43.3% in pastries, maintaining a certain correlation between production and turnover over time.


About ASEMAC

The Spanish Association of the Bakery, Viennese Pastry and Confectionery Industry (Asemac*) is a national professional organisation that is present in all the Autonomous Communities, with a majority representation in its sector.

Asemac*, as a sectorial professional organisation, aims to defend the business interests of the food industry that is part of it, both before the Autonomous Communities, Local Entities and Business Organisations. As well as before the State Bodies and Administration, the European Union and International Organisations.

Asemac* brings together 80% of the companies and nearly 90% of sales in the frozen dough sector. Its member companies have a great capacity to generate quality employment, with nearly 5,000 people directly employed.

OKIN, WHICH MEANS “BAKER” IN BASQUE, IS A FAMILY BUSINESS FOUNDED IN 1994 AND LOCATED IN THE BASQUE COAST OF SPAIN (IN SAN SEBASTIAN). SINCE OUR BEGINNINGS, AND BASED ON THE CLEAN LABEL PHILOSOPHY, WE HAVE BEEN FOCUSED ON PRODUCING BAKE-OFF BREAD, RECOGNISED BOTH FOR ITS QUALITY - LEADERS IN THE RUSTIC SECTOR - AND OUR PROXIMITY TO THE CUSTOMER.

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