Page 28 - AMEFT Journal 2021-4

FOCUS: CONFECTIONERY & SNACKS
Saudi Arabia embraces European cheese
While EU cheese imports to Saudi Arabia increased 15% from 2019 to 2020, French producers remain firm favorites with popular types such as Camembert, blue cheese and Brie, offering Saudi consumers superior quality ingredients for cooking and baking.
sustainability performance, including economic and social, food safety, food nutrition, and responsible production (animal welfare and the environment). Eight specific goals have been set for 2025 to align French sustainable dairy farming with the goals and targets set out by the UN’s 2030 Agenda.
French cheese is also gaining popu- larity in the wider Gulf Cooperation Council (GCC). Kuwait has seen im- ports upto 9% from 5,328 tonnes in 2019 to 5,788 tonnes in 2020. De- spite restrictions on the tourism and hospitality market, the UAE imported 15,710 tonnes in 2020, further under- scoring the demand for French cheese in the UAE.
“In recent years we’ve become acutely aware of the evolving tastes of Middle East residents and tourists as they gravitate towards high quality and flavorful French dairy products. We are undertaking several campaigns to highlight the unique characteristics of French dairy as this region continues to be an important export market for many leading producers from France,” added Martin.
The European Union’s imports of Eu- ropean cheese to Kingdom of Saudi Arabia increased to 42,476 tonnes in 2020, an annual increase of 15% on the 36,888 tonnes imported in 2019, according to the latest research from CNIEL, the French Dairy Board.
France is the second-largest dairy producer in the EU with 23.8 billion litres produced in 53,800 dairy farms in 2019 and continues to command the attention of Saudi Arabian cheese aficionados with well-known cheese such as Camembert and Brie remain- ing popular choices for all culinary oc- casions.
Other French cheese varieties in- creasing in popularity in Saudi Arabi- an cooking includes blue cheese, like Fourme d’Ambert or Bleu d’Auvergne, slightly salty cheese made of cow’s milk; Comte, which has the highest production volume with approximate- ly 64,000 tonnes annually; and fresh cheese, which is made from whole or skimmed milk and cream and can be used as an appetizer, a snack or creamy desert.
Marie-Laure Martin, International
Project Manager from CNIEL, said: “Both hotels and consumers in Saudi Arabia are continuing to choose French cheese for their cooking and baking, signalling a real awareness from the Saudi consumer in using only the fin- est produce that is known for safety, superior quality and traceability.
“French dairy farms adhere to a na- tional charter of good cattle breeding practices with 250 analyses per farm per year for milk pricing in accordance with its composition and quality. Also, traceability is provided between the farms and the collection tanker, and then along the entire processing chain right to the end-user to ensure world- class food safety. Technology has made it possible to make our food chains completely transparent – something we know our Saudi consumers wel- come.”
In 2020, the French Dairy Board launched France, Land of Milk, which was created to highlight the need for sustainable development within the French dairy sector. France Terre de lait covers the entire dairy supply chain by focusing on four key areas of
28 AMEFT 4 2021
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(Source: CNIEL)