The EuropeanCider & Fruit WineAssociationEuropeanCider Trends2019
European Cider Trends 2019IntroductionEuropean Cider Trends 2019 is a collaborationbetween Global Data and the European Cider andFruit Wine Association (AICV) in producing a guidethat demonstrates the current:European Cider and Fruit WineAssociation, 2019 Key markets for cider (which includes perry,fruit flavoured cider and in some countries fruit wine) Tax rates in a number of key cider markets The important contribution which cider productionmakes to EU AgricultureAlthough considerably smaller than the wine, beer, orspirits industries, it is nevertheless a fact that in recentyears in some EU countries cider and fruit wines haveenjoyed one of the fastest growth rates of all alcoholicbeverages, underlining the continuous popularity offermented fruit drinks down the ages.The purpose of the document is to increase theawareness of cider to stakeholders (principallylawmakers and those involved with policy formulation)who may not be familiar with cider and all its varieties.23
European Cider Trends 2019What is Cider?Cider1 is an alcoholic beverage obtained only by the complete or partialfermentation of: the juice of fresh apples, or the reconstituted juice of concentrate made from the juice of apple, or the mixture of juice of fresh apples and of reconstituted juice of concentratemade from the juice of appleThe product will have in general an alcohol content within the range of 1,2 % toless than 8,5 % alcohol by volume (ABV), and should maintain the character offermented apple juice. Adding distilled alcohol to cider is forbidden.*Cider –Leading MarketsUKSpainFranceIreland Germany Poland* FinlandUkraineRussiaCzech Rep. Sweden1,93%0,24%0,01%-3,61%33,39%37,69% ,685yr CAGR 2013-2018-0,56%3,18%-3,03%Volume in ‘000 HLReduced-alcohol ciders also exist on the market and these are classified as: alcohol-free cider (or non-alcoholic cider) when less than 0,5 % ABV low-alcohol cider when more than 0,5 % ABV and less than 1,2 % ABVIn the late 1980’s modern ciders were born: ciders containing juice andflavourings began to be produced, alongside traditional ciders. The industrycalls these ‘flavoured ciders’, and they can contain, in addition to the apple base,ingredients such as juice of other fruits, extracts, flavourings, etc.Another innovation is the so-called ‘cidre de glace’ (or ‘ice cider’), which is acider made only from the fermentation of frozen juice, or frozen apples. There isno addition of water, sugar or alcohol, and alcohol content is above 7 %.1 For a more detailed definition consult the AICV Code of Practice (www.aicv.org)10.037,84 1.141,45Per Capita15,092,45* Including Somersby which is Apple Beer Drink in Poland45
European Cider Trends 2019**Cider –Smaller MarketsCountry 100 alSwitzerlandAustria50 - 99 KHLHungaryLatviaEstoniaDenmarkBelarus 50 KHLSlovak *Macedonia*Montenegro*Luxembourg*Volume 5,70** Data for smaller markets is a forecastEurope: Fastest GrowingCider Markets5YR CAGRCzech usAustriaNorwayIceland*TurkeySpainSwedenRepublic of ed 3,03-3,61-5,29-5,73-11,56** Including Somersby which is Apple Beer Drink in Poland67
European Cider Trends 2019Cider Is StillPredominantly EuropeanRegional Share of Consumption, 2018*AgricultureMore than 1.000.000 tons of apples were processed for the ciderindustry in 2018, which accounts for 7.6% of the overall applecrop used for cider making. Around 485.000 tons were specificcider apples. They are grown mainly in the UK, France, Irelandand Belgium. Most of these varieties are bittersweet.Volume ThHectoliters% of Volume ThHectolitersWest Europe14.631,6055,7%Africa3.228,2612,3%TotalNorth BelgiumEast Europe1.663,436,3%Latin America1.207,594,6%Area of Cider Apples Orchards - bush orchards (in hectares)16.4506001508.700France7.000UK0AsiaMiddle East,North Africa343,671,3%8,650,1%2.0004.0006.0008.000Global Cider VolumesVolume 6.161,6526.276,42* Data for smaller markets is a forecast8910.000 12.000 14.000 16.000 18.000
European Cider Trends 2019Excise DutySocial ResponsibilityOverview standard rates in / hectolitre valid for a 4.8% abv beer,and for a cider with 5% abv non-flavoured, non-sparklingThe European Cider and Fruit Wine Association promotes responsibleconsumption and enjoyment as a cultural/social norm, with a view topreventing and reducing alcohol abuse and related harm. It supports theview that moderate consumption of alcohol is perfectly acceptable but thatexcessive consumption should be discouraged.Beer4,8 % ABVCider5% ABVWine (still)13% 0United ,200,000,00Czech 30,000,000,00Slovenia60,500,000,00AICV members participate actively in the work of the overall Europeanalcoholic drinks industry in developing best practice in this area.World Cider DayAs of 2013 we celebrate World Cider Dayevery 3rd June. With World Cider Day we aimto provide an international platform for ciderlovers, cider makers, cider innkeepers andretailers from across the globe. Each canprovide and share information on activitiesand events that they are holding to celebrateWorld Cider Day in their own countries and intheir own language, by directly posting theiractivities. On this special day, we promote thewide variety and characteristics of cider, weopen our doors to welcome consumers into our cideries to enjoy our cidersresponsibly. And we learn more about everyone’s appetite for cider and howthey prefer to celebrate this great drink!More info at www.worldciderday.comSource: European Commission Excise Duty tables as at 01.07.2018For updates please refer these documents at ec.europa.eu and www.gov.uk.1011
European Cider Trends 2019The richnessof the Europeancider marketNational pridein Cider1213
European Cider Trends 2019French CidresGerman ApfelweinFull bodied and fruity, robust ciders, with strongbittersweet cider apple characteristics.Higher ABV ciders will be dry, whereas lower ABVs willbe naturally sweeter. Tannic rather than acidic, mediumcarbonation or sparkling.Flavoured variants exist.Average ABV from 2 to 4%.Classic wine-like cider – pale to light gold, dry, sharpto medium sharp, medium fruity, gently carbonated.Mainly drunk in traditional cider taverns, out of the barrel. Besides, a wide range of flavoured variants and newmixed cider drinks with a fruity and a mild tasteare available.Average ABV 5 %Production style:Dominantly fresh juice processed from bitter-sweetcider apples. Arrested fermentation or the equivalent.Production style:Sharp & medium sharp apples fermented mostlyto dryness.CidreCidre (Bouché)14ApfelweinDraught Apfelwein15
European Cider Trends 2019Spanish SidraBelgian CidresExists in 2 product variants:‘Sidra’ - a sparkling wine-like cider, very fruity, half dry tosweet, pale to light gold, highly carbonated.‘Sidra natural’ – a still cider with some acetic notes anda dry finish.Must be served by an escanciador! Flavoured variantsare not made. Average ABV 4-6%.Sparkling wine-like & fruity, pale to light gold withpleasant taste of apples and a hint of pear, mediumsweet, highly carbonated.Mixed apples, some added pears.Flavoured variants dominate the market.Average ABV 4.5% - 5%.Production style:Made from locally grown sweet apples and someimported bittersweet apples.Production style:Fermentation to dryness, sugar permittedfor sweetening.SidraSidra Natural16CidreFlavoured Cidre17
European Cider Trends 2019British & Irish CidersScandinavian CidersTypically medium bodied ciders and perries with strong cidercharacteristics and medium carbonation, though niche producersencompass styles across the spectrum.Refreshing and widely appealing.Flavoured variants exist.The strength of cider and perry can be as high as 8.4% ABV but onlyoccasionally; the typical strength range is from 4.5% to 5% ABV.Ciders with pronounced fruit character. From dry tovery sweet ciders, pale, widely appealing with mediumcarbonation.A wide range of different products is available, includinga large selection of flavoured ciders.Average ABV 4.0 – 4.5% (max 8.5 %).Production style:Typically bitter-sweet cider apples fermented to dryness andsweetened after fermentation.Production style:Apple/pear juice is fermented to dryness and sweetenedafter fermentation. Juice from concentrate is allowed.Pear Cider / PerryCider18Cider or PerryFlavoured cideror perry19
European Cider Trends 2019Polish CydrCiders and perries produced mainly from dessert/tablevarieties of apples and pears, which makes them delicate intaste. Mostly semi sweet, with medium carbonation.Flavoured variants do not exist.The alcohol strength of cider and perry can be as high as8.5% ABV, but predominantly remains at 4,5 % ABV.Production style:Fermentation to dryness, sugar permitted for sweetening.CiderPear Cider / Perry2021
European Cider Trends 2019AICVAICV MembersThe European Cider and Fruit Wine Association, formally set up in 1968, witha permanent secretariat in Brussels, represents producers of cider and fruitwine from the following EU member states: Belgium, Denmark, Finland,France, Germany, Ireland, Poland, Spain, Sweden, the Netherlands and the UK.Representation to AICV is either via national trade associations or by directcompany participation. Members of AICV include trade associations fromthe largest cider markets across the EU and represent all major cider makersincluding Heineken, Carlsberg and C&C. Collectively, this stands for more than80% of all cider sold across Europe.Heineken International BVCarlsberg Breweries A/SC&C Group PlcPolandPolish Wine Council – ZwiązekPracodawców Polska Rada WiniarstwaBelgiumKoningsSpainAsociación Española de Sidras (AESI)DenmarkDanish Brewers AssociationSwedenBrannland CiderKopparberg BreweryAB Åbro BryggeriThe Association has also set up an International Chapter to ensure that ciderinterests are appropriately represented in a number of global arenas.The main objectives of AICV are: To represent the interests of its members among the EU authorities andinstitutions. To develop any initiative with a view to promoting its industries. To constitute a forum for the development of greater cooperation andsolidarity among its members.Members commit themselves to produce cider and fruit wines from fermentedfruit juice. This is manifested in the AICV Code of Practice that stipulates: Cider and Perry are made from the fermentation of the juices of apples andpears, respectively, without the addition of distilled alcohol. Fruit wines are made from the fermentation of the juices of fruit, other thangrapes.FinlandFinnish Federation of the Brewingand Soft Drinks IndustryUnited KingdomThe National Association of Cider Makers(NACM)FranceSyndicat National des TransformateursCidricoles (SNTC)GermanyVerband der Deutschen Fruchtwein- undFrucht-schaumwein- Industrie e.V. (VdFw)Observer membersBevisol, UKBucher Unipektin, SwitzerlandMosterei Möhl AG, SwitzerlandYablochny Spas, RussiaDistell, South Africa.IrelandCider Ireland – The Independent IrishCider Makers’ AssociationThe Code of Practice is the industry’s response to ensuring that high quality,and innovation, in its products are the foundations for a long life cycle in themarket. The AICV is also putting great effort into promoting its quality criteriaamong countries outside the EU.2223
INDUSTRY EVENT OF THE YEAR Insights on industry trends and challenges Tasting of ciders from around the world Networking with expert cider makers,marketing directors, sales managers, suppliers, www.global-cider-forum.com
European Cider Trends 2019 Excise Duty Source: European Commission Excise Duty tables as at 01.07.2018 For updates please refer these documents at ec.europa.eu and www.gov.uk. Overview standard rates in / hectolitre valid for a 4.8% abv beer, and for a cider with 5% abv non-flavoured, non-sparkling Beer 4,8 % ABV Cider 5% ABV Wine (still .
May 02, 2018 · D. Program Evaluation ͟The organization has provided a description of the framework for how each program will be evaluated. The framework should include all the elements below: ͟The evaluation methods are cost-effective for the organization ͟Quantitative and qualitative data is being collected (at Basics tier, data collection must have begun)
The New Cider Maker’s Handbook is published by Chelsea Green Publishing, White River Junction, VT. www.chelseagreen.com See the author’s website: cjoliprsf.ca to download this presentation, and for more on fruit and cider. Meet the author on an Internet discussion forum: Cider Digest Cider Workshop GOA Network
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The New Cider Maker's Handbook . Claude Jolicoeur . Amazon / IndieBound . Craft Cider Making . Andrew Lea . Amazon / IndieBound . Exploring the Many Styles of Cider . Eric West . Director – Great Lakes International Cider & Perry Competition . Interim Director – Cider Certification Program .
On an exceptional basis, Member States may request UNESCO to provide thé candidates with access to thé platform so they can complète thé form by themselves. Thèse requests must be addressed to esd rize unesco. or by 15 A ril 2021 UNESCO will provide thé nomineewith accessto thé platform via their émail address.
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Nutrition of ruminants Developing production systems for ruminants using tropical feed resources requires an understanding of the relative roles and nutrient needs of the two-compartment system represented by the symbiotic relationship between rumen micro-organisms and the host animal. Fibre-rich, low-protein forages and crop residues are the most abundant and appropriate feeds for ruminants .