BRIEF FEASIBILITY
REPORT FOR QUICK
FREEZING OF FRUIT
AND VEGETABLES
Small and Micro
Enterprises Project
Report Series. Write
PRODUCTION UNIT to us for Detail
Project Report
This is brief feasibility report on Quick Freezing Fruits and Vegetables
Production Unit. Looking at present market condition and continuously
increasing food prices this project has huge potential for future. Global
Frozen Fruits and Vegetables Market to Reach 22.6 Million Tons by 2015,
The global frozen foods market continues to expand even in the wake of
adverse economic conditions, driven by consumer desire for convenient
and faster-to-prepare foods. Further, the advent of innovative products
and packaging, and growing health consciousness of consumers are also
contributing to increased consumption of a wide variety of frozen foods.
This is brief Report , for detail report as per your requirement please
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Brief Feasibility Report for Quick Freezing of Fruit and Vegetables Production
Unit
Contents
1. HISTORIC REVIEW ............................................................................................................................ 3
Background and Development History Humans have used cold temperatures to
preserve food quality for as long as they have been eating. More than 100,000 years ago,
food was stored in caves, where the temperatures were naturally low. Ice and snow were
used to preserve food when they were available. .................................................................. 3
2. DEHYDROFREEZING: A TECHNOLOGICAL BREAKTHROUGH ............................................... 4
Individual Quick Freezing (IQF) ................................................................................................................ 4
Salient Features of Process / Technology................................................................................ 5
FROZEN FRUITS AND VEGETABLES: PRODUCT OVERVIEW ....................................................... 5
FREEZING RETAINS NUTRITION VALUE OF VEGETABLES ......................................................... 5
FROZEN FRUITS AND VEGETABLES: PROCESS AND METHODS OF FREEZING.......................... 5
Vegetables .................................................................................................................................................. 6
Fruits........................................................................................................................................................... 7
Fruit Juices ................................................................................................................................................. 7
3. Current Conditions................................................................................................................................. 8
Vegetables .................................................................................................................................................. 8
Fruits........................................................................................................................................................... 8
Fruit Juices ................................................................................................................................................. 8
4. Consumption and production ................................................................................................................. 9
MAJOR MARKETS OF THE WORLD ...................................................................................................10
Frozen Vegetables pitched against traditional food products ....................................................................11
5. CURRENT AND FUTURE MARKET ANALYSIS ...........................................................................12
6. Production Methods ..............................................................................................................................14
7. Indian Market........................................................................................................................................14
Processed Fruits & Vegetables: Market ....................................................................................................14
Industry & Government .............................................................................................................................14
Wastages & Value Additions ....................................................................................................................14
PRODUCTS ..............................................................................................................................................15
Leading Processors ....................................................................................................................................16
Market Size................................................................................................................................................16
CAPACITIES ............................................................................................................................................16
8. Brief Feasibility Report ........................................................................................................................19
9. BASIS AND PRESUMTIONS: ............................................................................................................20
Production capacity: ..................................................................................................................................20
Land and civil works: ................................................................................................................................20
Plant and Machinery: .................................................................................................................................21
Power requirement: ...................................................................................................................................22
Water requirement: ....................................................................................................................................22
Salaries and wages:....................................................................................................................................22
10. Production Process Outline: ..................................................................................................................23
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Brief Feasibility Report for Quick Freezing of Fruit and Vegetables Production
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Critical Control Points ...............................................................................................................................23
Quality Specifications: ..............................................................................................................................24
Production capacity ...................................................................................................................................24
Pollution control needs: .............................................................................................................................24
11. FINANCIAL ASPECTS: ......................................................................................................................25
Project costs ...............................................................................................................................................25
12. WORKING CAPITAL REQUIREMENTS PER MONTH: .................................................................26
Salaries and Wages ....................................................................................................................................26
Raw materials and Packing materials requirement per month: ..................................................................27
Requirement of utilities per month: ...........................................................................................................27
Other contingent expenses: ........................................................................................................................28
Total working capital requirement per month. ..........................................................................................28
13. PROFITABILITY OF THE UNIT .......................................................................................................29
TURNOVER PER YEAR: ........................................................................................................................29
PROFITABILITY RATIOS ......................................................................................................................30
Table 1 - FIXED ASSETS COST ...................................................................................................................20
Table 2 - PLANT AND MACHINERY COST .................................................................................................21
Table 3 - PROJECT COST ............................................................................................................................25
Table 4 - SALARY AND WAGES ...................................................................................................................26
Table 5 - RAW MATERIAL AND PACKAGING MATERIAL ........................................................................27
Table 6 - UTILITIES PER MONTH ..............................................................................................................27
Table 7 - OTHER CONTINGENT COST.......................................................................................................28
Table 8 - WORKING CAPITAL REQUIREMENT ........................................................................................28
Table 9 - PROFITABILITY ANALYSIS..........................................................................................................29
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Brief Feasibility Report for Quick Freezing of Fruit and Vegetables Production
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1. HISTORIC REVIEW
Worldwide market for Frozen Fruits and Vegetables escalated to 12 million tons in 2000 from 10
million tons in 1991, reflecting a CAGR of 2.45% over the analysis period 1991- 2000. Europe
emerged as the largest growing region accounting for 39.29% of the global market for frozen
fruits and vegetables in 1991. The European market reached a total of around 5 million tons in
2000 as against 4 million tons in 1991.
Out of frozen fruits and vegetables, the latter had a share of 91.41% in 1991. Frozen vegetables
market touched the 11 million tons mark in 2000 and showed a CAGR of 2.50% over the 10-year
analysis period 1991-2000. Frozen fruits market escalated from 862 thousand tons in 1991 to
around 1 million tons in 2000.
Frozen fruits and vegetables present a huge opportunity in Asia and Russia, as the markets are
practically untouched by these product categories. Fresh Fruits and Vegetables still dominate
the scene in these regions. In Europe a mixed trend is being witnessed. In countries like
Germany, UK and Scandinavian countries, the growth is stagnating. However in Italy, France,
Spain and Portugal a healthy above average growth rate is being experienced.
As a part of trend, the product composition in the frozen fruits and vegetables category has also
undergone a change. It has evolved from food in a raw form to prepared and processed foods.
There is increasing demand for more and more consumer packs as compared to bulk packs
earlier. Increased demand for consumer packs is directly related to the packaging industry as it
requires convenient and attractive packaging as compared to the bulk packs.
Background and Development History
Humans have used cold temperatures to preserve food quality for as long as they have been
eating. More than 100,000 years ago, food was stored in caves, where the temperatures were
naturally low. Ice and snow were used to preserve food when they were available.
The industry has advanced steadily from that time. In 1930, June peas and spinach were the first
commercially available frozen vegetables, making their debut in Massachusetts supermarkets. A
shortage of tin for cans during World War II spurred the growth of frozen foods. Mechanically
refrigerated railroad cars came into use in 1949, and the early 1960s saw the development of
individually quick frozen (IQF) foods.
A breakthrough in the twentieth century was the development of plastic packaging. Plastic is
advantageous because it can be heat-sealed, is microwavable, is resistant to corrosion, and is
easily made. More than 80 percent of U.S. households have microwave ovens, and makers of
frozen vegetables and fruits use dual-purpose plastics in packaging that enable consumers to
use either traditional stove-top cooking methods or popular microwave ovens. In the mid-
2000s, manufacturers began offering frozen vegetables in packaging that would allow the
contents to steam-cook in the microwave, increasing convenience and playing to consumers'
desire for a simple, healthy method of preparation.
Processors used several methods of freezing foods. High quality is achieved with individual quick
freezing. Its advantages are rapid freezing rates and the fact that, because food pieces do not
cohere into a solid block, individual portions can be stored in large containers. This makes it
particularly suitable for food service. In blast freezing, fans pass cold air over the food. Food can
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Brief Feasibility Report for Quick Freezing of Fruit and Vegetables Production
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also be frozen between plates containing freezing coils or by immersion into freezing liquid such
as salt solutions, liquid nitrogen, and liquid carbon dioxide
2. DEHYDROFREEZING: A TECHNOLOGICAL
BREAKTHROUGH
Supermarkets in Europe felt the need for a new low-temperature technology. In 1996, Niche
Marketing (UK) Ltd. introduced a modified form of the process in Europe. De-hydro-freezing
technology was pioneered in Australia. De-hydro-freezing effectively preserves vegetables,
reduces costs and provides more efficient usage of display space. The technique, which
produces compressed non-freeze (CNF) vegetables, is also used for products that are partially
dehydrated after adding low concentration of salt. Dehydration process is carried out to achieve
20-40% moisture in the product. At this stage, the product becomes flexible and dry. In the final
stage of the process, the product is compressed either by external pressure or vacuum
packaging.
Benefits of de-hydro-freezing include:
• Low energy costs in manufacturing, packaging, distribution and storage.
• Preventing problems that are caused by freeze-thaw cycles or freezer burn.
• Preventing microbiological spoilage if product is mishandled.
• A better use of display space, since product can be packed more compactly.
• Ability to produce leafy and shredded vegetables without breakage of product units.
• No ice formation/ice crystals in the packages, thereby producing better vegetable texture.
Individual Quick Freezing (IQF)
Individual Quick Freezing (IQF) system for deep freezing of fruits & vegetables employs a deep
bed fluidization, second stage freezer and an article conditioning first or input stage wherein the
initially moist un-refrigerated articles massed in a relatively thin deposit are subjected to
through flow of subfreezing gas, preferably under fluidization conditions, for a predetermined
period which removes substantially all of the sensible heat above freezing without removing the
latent heat from the articles, whereupon, articles thus in condition compatible for deep bed
fluidization freezing in the second stage are delivered from the first to the second stage.
IQF is a process for extension of shelf life of fresh agro commodities preserving their freshness
and nutritional values. The typical shelf life is around 12 months in a well maintained post
freezing cold chain. Virtually all the properties of most foodstuffs can be preserved. The
important feature of this process is ultra-rapid freezing to very low temperatures (-30°C to -
40°C) designed to halt the activities of the microorganisms that cause decay and deteriorate
foodstuffs. IQF is the latest technology available in freezing and with the advent of the same, it
is possible to preserve and store raw fruit and vegetables in the farm fresh condition for more
than a year, with the colour, flavour and texture of produce remaining nearly unchanged.
In IQF, each piece is frozen individually using technique of fluidization resulting in freezing of
fruit and vegetables only in 10 to 12 minutes which otherwise takes at least 3 to 4 hours or even
more in the blast freezer. This results into better texture and there is no lump/ block formation
and the product is free flowing. One does not have to thaw or defrost the whole packet to take
out only a portion and the rest remain frozen till required again.
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Salient Features of Process / Technology
The technology is Individual Quick Freezing. This system involves the use of a blast of cold air
which, when directed on the food products, quickly freezes them. The vegetables are also frozen
in air blast tunnel (chamber freeze) in which cold air at –40 degree C is rapidly moved around
the product giving it a cryogenic shock and freezing it instantly. This type of freezing results in
the product free rolling and not clotting into lumps. The process consists of the following steps.
Receipt of fresh fruits and vegetables at the plant for processing -- Sorting -- Grading for size and
maturity -- Washing dust and dirt - Preparation/Peeling -- Depodding of peas /Cutting according
to market specifications -- Blanching of vegetables at 90 to 95°C to inactivate enzymes -- Pre-
cooling of blanched vegetables to room temperature -- Chilling to 5 -7°C -- removal of moisture
by vibro conveyor / blower before feeding to the IQF -- quick freezing of Freeze Tunnel Produce
in the IQF machine to (-) 18°C -- Packaging of IQF frozen products into bulk bags or retail packs --
Storage of dee p freeze packages in a cold storage warehouse until shipment to grocery stores,
restaurants and other customers.
FROZEN FRUITS AND VEGETABLES: PRODUCT OVERVIEW
Frozen fruits provide excellent quality and price value to foodservice operations. The consumers
consider them healthy and natural. Frozen fruits come in a variety of pack sizes and forms such
as whole fruits, various cuts of fruit and fruit purees. Fruits are picked when they are ripe and
have good full flavor, natural sweetness and juiciness, firmness and are of bright color. The
freezing process retains all these characteristics.
Frozen vegetables are also available in breaded form. Breading refers to the final coating of
breadcrumbs, cracker crumbs or other similar thin paste or similar liquid material. The usual
amount of breading is 35% of the final weight of the frozen vegetable. Seasoning and spices are
added to these breaded vegetables, thereby making them attractive finger food for appetizers,
snacks or as accompaniments for drinks.
FREEZING RETAINS NUTRITION VALUE OF VEGETABLES
Freezing is one of the most suitable methods to retain the essential nutrients such as carotenes
in vegetables, which are required to synthesize vitamin A in the body. Carotenes are sensitive to
light and are damaged when exposed for longer durations. Hence, freezing enables better
retention of these nutrients. Blanching process carried out just before freezing leads to loss of
about 26% of vitamin C, 9% of thiamin, and more than 24% of foliates. No significant loss of
nutrient occurs during the period when vegetables are kept in the freezer. However, similar loss
of nutrients is also observed during cooking of fresh vegetables. Hence, no major difference
exists between the nutrient content of fresh and frozen vegetables. In addition, use of
microwave cooking and steaming process ensures retention of nutrition value in both fresh and
frozen vegetables.
FROZEN FRUITS AND VEGETABLES: PROCESS AND METHODS OF FREEZING
Agriculturalists in the field of plant breeding focused on improving the taste and nutritional
value of vegetables used in frozen products, particularly onions, carrots, cucumbers, and garlic.
Frozen fruit and vegetables are largely used by the food processing industry. Germany, Italy and
the United Kingdom are the largest market. The market for frozen vegetables is approximately 4
times larger than of frozen fruit though frozen fruit is expected to grow more.
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• The production of frozen fruit is not sufficient to meet domestic demand and imports are
necessary. The dependence on imports for frozen vegetables is much smaller as EU production
almost covers domestic consumption.
• The most popular frozen vegetables are traditional species that are grown in the EU. Tropical
vegetables have a small share in consumption. For frozen fruit, major tropical species such as
mango, are more increasingly more used.
• EU import value and volume are increasing (+41% in value and +10% in volume), reaching € 3.9
billion and 3.7 million tonnes in 2008.
• Germany and France are the largest importers with a large domestic market. Belgium and the
Netherlands are major re-exporters of frozen fruit and vegetables.
Frozen foods became available commercially beginning in 1930, making this category a
comparative newcomer to the U.S. food industry. In 2008, the overall value of shipments for this
industry, according to U.S. Census Bureau figures, was $10.62 billion.
The frozen fruits, fruit juices, and vegetables industry has been influenced greatly by changes in
the needs of the U.S. consumer. To compete in this changing marketplace, processors of
commodity frozen vegetables extended their product lines with value-added items such as
prepared meals, vegetables in sauce, frozen entrees, pasta, and vegetable mixes. Changing
demographics affected more than new product introductions. Single-serving frozen vegetables
are an example of packaging that targeted changing demographic patterns, but they sell well
only in stores with a high proportion of single people or younger and elderly couples for
customers.
In 1998, the U.S. Food and Drug Administration (FDA) declared that frozen fruits and vegetables
were just as beneficial as their fresh counterparts. Since most frozen vegetables are individually
quick frozen within hours of harvest, they offer home cooks and food-service operations the
advantages of labor-saving convenience plus nutrient value, no waste, speed and ease of
preparation, and year-round availability. The federal government also launched a campaign to
motivate citizens to consume at least five servings of fruits and vegetables a day.
Sales of frozen fruits, fruit juices, and vegetables totaled $9.58 billion in 2005, representing an
increase over $8.66 billion in 2002. Rising sales of frozen vegetables accounted for this increase;
revenues from frozen vegetables rose from $5.8 billion in 2002 to $6.9 billion in 2005. Frozen
fruits, juices, drinks, and cocktails remained almost even, dipping slightly from $2.4 billion in
2002 to $2.3 billion in 2005. Products not otherwise classified accounted for $390 million in
2005.
In its 2004 report, the U.S. House of Representatives Education and Workforce Committee
reaffirmed the FDA's 1998 conclusion that frozen fruits and vegetables "are nutritionally
comparable to raw fruits and vegetables and can be used interchangeably in the diet. Overall,
processed fruits and vegetables do not lose nutritional value, are cost effective, and inhibit the
growth of some pathogens." Many consumer periodicals also lauded the nutritional benefits of
eating frozen foods, the vitamin content of which was shown to be higher than that of fresh
produce, which may have lost some during the time spent in shipping and distribution.
Vegetables
Retail sales for frozen vegetables reached $3.69 billion by 2004, according to Progressive
Grocer's "Progressive Grocer 2004 CES" report. More than 90 percent of those sales were
through supermarkets and mass supercenters. The most popular frozen vegetable in both
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supermarket and food-service markets has long been the potato. However, according to
Spudman, potato and potato product surpluses in the early 2000s led to declines in frozen fry
exports. By market year 2007, however, total U.S. exports were valued at $550 million, up 15
percent from the previous year, a jump that was attributed to increased consumption as well as
short supplies in Europe. Japan is the largest export market, followed by Mexico, Canada, and
China.
The American Frozen Food Institute reported 2003 mixed vegetable sales of $455 million; corn,
$324 million; beans, $220 million, peas, $203 million, and broccoli, $194 million. It reported
overall 2003 frozen vegetable sales at $2.8 billion.
Sales of organic frozen vegetables continued to climb as organic foods gained in popularity.
Organic frozen food sales in natural-product outlets were estimated to have grown to more than
$250 million by the mid-2000s. Sales included organic frozen french fries, peas, corn, broccoli,
and green beans.
Fruits
Among the most popular fruits are strawberries, raspberries, and blueberries, with berries
accounting for 67 percent of all frozen fruit consumed in 2005. Blueberries significantly grew in
popularity as their antioxidant properties were heavily promoted. Cold storage (frozen) stocks of
both wild and cultivated blueberries was up nearly 20 percent in November 2004, but fairly
equal to November 2002 holdings. Following a significant crop loss in Maine due to winter
damage, packers replaced wild berries for cultivated ones in order to keep stock high. The 2003
processed total for North America was nearly 200 million pounds, but the 2004 number was
about 50 million pounds less. Frozen exports of wild blueberries reached 17.9 million pounds in
2004, compared with 12.6 million pounds in 2003.
Frozen sweet and tart cherries are sold in large quantities in the United States and carry
significant export numbers as well. By far, most frozen cherries are of the tart variety, while
nearly 60 percent of sweet cherries are consumed fresh. The total value of U.S. tart cherry
production in 2004 reached $70.8 million. U.S. exports of frozen sweet cherries totaled 1.8
million tons in 2004, with a value of $2.6 million. Exports of frozen tart cherries totaled 7.8
million tons, valued at $4.6 million.
Fruit Juices
The frozen juice segment continued to suffer through the early and mid-2000s as consumers
opted for aseptic chilled and shelf-stable container juices, both of which provided greater
convenience to time-constrained shoppers. Additionally, the "low-carb" diet fad of the 2000s
caused many consumers to cut back on fruit juices in general, especially orange juice. Finally,
orange growers experienced significant crop loss from 2003 to 2005, first due to hurricanes,
then to viral canker disease.
Overall, 2.34 billion gallons of fruit juices were produced in 2004, down from 2.4 billion in 2003
and 2.5 billion in 2000, according to Florida's Beverage Marketing Corporation. Frozen juices and
juice concentrates as well as shelf-stable concentrates fared the worst. Frozen orange juice
brought in $263 million in sales; frozen grape juice brought in $38.7 million; and frozen apple
juice brought in $35.7 million.
Europe, the US and Asia-Pacific are estimated to be the major markets for frozen vegetables,
representing more than 80% of the total frozen vegetable market worldwide, in 2005. Europe is
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projected to grow at a compounded annual rate of 2.74% to reach 6 million tons by 2010. The
European market share is projected to reach 38.14% by 2010.
The US market for frozen vegetables is projected to total 5 million tons, by 2010, depicting a
compounded annual growth rate of 2.99% over the 10-year analysis period 2001-2010.
The global market for frozen vegetables stood at 9 million tons in 1991. The market, growing at
a growth rate of 2.5%, settled at 11 million tons in 2000. Europe represented the largest market
with consumption of 4.0 million tons in 1991, while Latin America emerged as the fastest
growing market for frozen vegetables, with a CAGR of 5.85% over the 10-year analysis period.
3. Current Conditions
The Annual Survey of Manufacturers reported that overall shipments for the industry were
valued at $10.62 billion in 2008. Frozen vegetables were valued at $7.86 billion that year,
representing the bulk of total shipments, and frozen fruits, juices, drinks, and cocktails were
valued at $2.49 billion.
Vegetables
For Birds Eye, the product launch of its frozen steam vegetables Steamfresh in 2006 was a
success, reaching $580 million in sales in 2009. In fact, 15.4 percent of the company's sales were
generated from new product introductions in 2009.
Of the total (397.7 million cwt) U.S. potato crop, over half were used for frozen french fries in
2008. Other frozen products increased 7.4 percent. Per capita consumption of frozen potatoes
fell to 50.3 pounds in 2009. Based on units, frozen french fries and other frozen potato products
were up 13 percent; that, in turn, increased the value for frozen potato products in 2009-2010.
According to the USDA, frozen per capita potato consumption was expected to fall to 49.7
pounds in 2011.
Frozen fry exports were valued at $666.4 million for the 2009-2010 growing season. Other
frozen potato products increased 14 percent to $76.2 million, frozen fry exports were valued at
$565.1 million, and other frozen potato products were valued at $79.3 million.
Fruits
Although the frozen fruit sector has trailed frozen vegetables, the industry was making inroads
with various new fruit sensations hitting retailers' freezers, such as tropical fruits and imported
exotic fruits. In fact, according to Global Industry Analysts, Inc. the emerging frozen fruit market
would increase by some 247,000 tons between 2008 and 2012. The health benefits continue to
fuel growth, especially blueberries, with their elevated levels of antioxidants.
Fruit Juices
The Florida Department of Citrus reported frozen orange juice fell 20.3 percent for the period
ending February 20, 2010, compared to the same period a year earlier, as did refrigerated
orange juice by 1.7 percent.
The ongoing recession could lower consumer demand for fruit juices into 2013, according to
research firm, Mintel. In one survey, consumers revealed they were purchasing less juice
because of the increasingly higher prices. The April 2009 Beverage Report noted that 2008 was
the first year refreshment beverages saw a decline.
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4. Consumption and production
Apparent consumption of frozen fruit and vegetables (largely industrial demand) in the EU in
2008 was €6.5 billion with a volume of 5.6 million tonnes . Around 75% of consumption consists
of frozen vegetables and 25% of frozen fruit. Italy is the largest market for frozen vegetables
accounting for 20% of the EU market value in 2008, followed closely by Germany with 19%.
Germany is the largest market for frozen fruit in the EU, followed closely by Italy and France.
These three countries have a large industrial market for jams, dairy products and confectionary
for which frozen fruit are the main ingredient (see also market segments). The food industry is
the main user: an estimated 75-80% of apparent consumption of frozen fruit and vegetables is
used by the food industry. It is expected that consumption of frozen fruit will grow faster than
consumption of frozen vegetables.
Global Frozen Fruits and Vegetables Market to Reach 22.6 Million Tons by 2015,
The global frozen foods market continues to expand even in the wake of adverse economic
conditions, driven by consumer desire for convenient and faster-to-prepare foods. Further, the
advent of innovative products and packaging, and growing health consciousness of consumers
are also contributing to increased consumption of a wide variety of frozen foods. The market
has managed to overcome the recession owing to the increased demand for healthy and
convenient products. The advent of new freezing technologies is allowing manufacturers to
preserve nutritional content in fruits and vegetables for longer times.
The United States and Europe collectively account for a major share of the global market, as
stated by the new market research report on Frozen Fruits and Vegetables. Asia Pacific and Latin
America are the fastest growing regional markets for frozen fruits and vegetables with CAGR
ranging between 4% and 5.5% for the period 2007-2015. Changing consumer preferences and
requirements significantly influence trends in the frozen vegetables and fruits market, driving
the launch of several new, value-added products such as frozen entrees, vegetable mixes,
prepared meals, pasta, and vegetables in sauce. Demographic factors also influence market
developments, as evident by the launch of single-serving frozen vegetables packaging, which is
aimed specifically at addressing the needs of a growing category of single - young or elderly -
customers.
The frozen vegetables market in the United States continues to witness growth, despite the
adverse economic conditions. The introduction of novel preparation methods and packaging
options has contributed to the sustained demand for frozen vegetables in recent years. Modern
steam technology and new vegetable combinations have managed to attract investors’ as well
as consumers’ attention, largely driven by the superior freshness of frozen products as against
canned products. The trend towards home cooking is also benefiting the category, as customers
exhibit preference for healthy and fast-to-prepare meals. The growing health consciousness
among consumers is fuelling the demand for convenient vegetable-based products, including
meals and side dishes, which are also affordable and healthy. Frozen fruits accounts for a
relatively smaller share of the overall market for frozen fruits and vegetables. Growth in the
frozen fruit market is propelled by the fast-paced modern lifestyle that has led consumers to
look for easy and hygienic fruit products that eliminate the conventional hassles of cleaning and
chopping fresh fruits thereby by evading the all-important time-constraints of traditional
cooking.
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MAJOR MARKETS OF THE WORLD
THE UNITED STATES
The United States can be termed as the single largest market for frozen fruits and vegetables in
the world. The US market consumed an approximate of 4.5 million tonnes of frozen fruits and
vegetables in 2005. With an annual growth rate of around 3%, it is expected to reach the 6
million tonnes level by 2010.
Frozen vegetables totally dominate the frozen fruits and vegetables category in US with a share
of 93% in 2005. With future even better for frozen vegetables, the share is expected to increase
to 94% by 2010, meaning 5.6 million tonnes. Frozen fruits category’s share is projected to
plunge to 5.9% by 2010.
US also acts as a major production centre for certain vegetables like cut corn, green peas, and
whole green beans which are produced in huge amounts. Areas such as Arizona, California,
Colorado, Idaho, Montana, New Mexico, Oregon, Utah, Washington and Wyoming have shown
significant increases in production in the recent past.
Frozen Fruits vis-à-vis Fresh Fruits
The rising popularity of frozen fruit products is propelled by the fast paced modern lifestyle that
has led consumers to look for easy and hygienic fruit products that eliminate the conventional
hassles of cleaning and chopping fresh fruits thereby by evading the all-important time-
constraints of traditional cooking. The leading category in the frozen fruits market is “sliced
strawberries in sugar” which has displayed excellent perseverance in terms of sales. Another
major emerging category expected to witness high growth patterns is blueberries, which are
epitomized for their inherent antioxidant qualities.
Sunny Skies Ahead for Frozen Fruits and Vegetables
The US market is no different from other western hemisphere market, where the category of
frozen fruits and vegetables present an interesting opportunity. With the demand soaring, the
market for frozen vegetables and fruits continues to gain momentum with leading
manufacturers commercializing the benefits of vegetables and fruits as an indispensable part of
a healthy diet. With their fast paced lifestyle, the consumers are more than willing to get rid of
the fresh vegetable concept. As a result of which, processors are innovating hard to make life
easy for the consumers. The leading players in the frozen fruits a