MIlano, 13 Feb. (askanews) – Honey is space in the handouts of the Italians. Last year the sales of the one packaged in organized distribution touched 16 thousand tons, 3.4% more than the previous 12 months for a value of around 169 million euros. A fact that reflects the habits of our compatriots more than half of which consumes it at least once a week. Even if only 4 out of 10 know it enough. This was revealed by the research “The Italians and honey” commissioned by the Honey Group of Italian Union Food in Astraricerche.
“Miele consumption in Italy are going well compared to past years – Raffaele Terruzzi, president of Group Miele Union Italiana Food – is not a consumption from Northern Europe but it is a good sign and it is an important signal that people are becoming attached to this Produced and knows how to enhance and appreciate both for its goodness and for its intrinsic characteristics “.
If the breakfast is confirmed as the main consumption opportunity for 7 out of 10 Italians, the surprise comes from the snack especially that of mid -afternoon or that after sports, when a teaspoon of honey becomes a sweet moment to recover energy. But there are also those who – and are more than one in two – choose it as a “pampering” in a moment of relaxation at home. “The most interesting aspect is that it is recognized as something very healthy, very good, the antibacterial contribution, the fact of being a non -transformed product, therefore the consumer feels very reassured – explained Cosimo Finzi, director of astraricerche – and Obviously it is a good product that likes as a taste. In addition, there is an increasing component of the energizing aspect in particular for sport, in particular this is true for men “.
In fact, its beneficial properties are among the main reasons for consumption: more than 5 out of 10 (55%) appreciate its antibacterial qualities, and as many (51%) choose it because it is natural and without additives, and then there is Who loves him simply because they are good. Not only that. The presence of honey among the ingredients of a food is 80% of Italians an added value during the purchase and even for 40% it directs the choice.
“People – underlined terruzzi – also buys many products in recent years that contain honey a biscuit if they read in ingredient that contains honey buy it before someone who does not contain it, is an absolutely purchase driver”.
Yet there is still a lot to discover on honey. Just think that the most consumed varieties are millefiori (64.2%), acacia (51.9%) followed by chestnut (30.2%), citrus fruits (22.4%), and eucalyptus (18.1%), But in fact the types are about 60ine, different for taste and properties. Hence the interest in discovering more: “They want to know much more about the varieties on the types of honey, therefore not to limit themselves to those that perhaps see more exposed on the shelves, and they want to know even more about everything behind it To the world of honey – explained Finzi -. How good it is good, how it is produced, from which geographical areas it comes. One of the very interesting aspects is the desire to imagine honey not only in the classic products with which we consume it, but also in combination with meat and fish “.
New consumer opportunities that Italian Food Union has decided to tell in a small vademecum where alongside suggestions and recipes it is also discovered that for example honey never expires and that crystallization is a completely natural chemical process. Or that to define itself such the honey must not contain any other substance or ingredient. “This initiative was born from the fact that we realized that many Italians had thirsty to know, many knew in half many they absolutely wanted to eat honey but know much more what they put in the mouth – concluded Terruzzi – all these things are going to Give confidence to the consumer who has already increased consumption even if we are a bit far away but we would like to get to the consumption of northern Europe “.
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