In 2018, it sold 274 million packets of salads in supermarkets, 1.4% more than in 2017. But what charms the French?
The salads ready to use were on the rise and the Union of manufacturers of fresh plant products ready to use (SVFPE) intends to know!
At a press conference held in Paris on May 22, he actually announced 2018 figures up from 2017.
For example, last year, 74% of households purchased bagged salad, an overall increase of 1%.
If these sales increased in all distribution channels, advanced the most spectacular is to make the assets of drives with an increase of 12.7% compared to 2017.
Convenient and fast
A logical increase when we know that the French, as part of a CSA / SVFPE survey, have indicated that they prefer ready-to-use salads to 68% for their practicality and 64% to save time.
They estimate that a bag of salad, on average, saves 10 minutes , compared to a bulk salad to prepare yourself. Here, immediately the package opened, immediately the salad in the dish or on the plate!
Lettuce, favourite variety of the French
Another interest: diversity. Twenty varieties are presented all year round on the stalls of the stores. With, most of the time, salads made in France.
Only when temperatures are too cold, salads are then grown in Spain and Italy with, however, an exception for lamb’s lettuce that grows year-round in the Nantes Basin. The lamb’s lettuce arrives in second position on the podium of the most consumed varieties behind the indelible lettuce and in front of the iceberg and the young shoots.
5 fruits and vegetables a day
Now sold in bags of different sizes to suit individual needs, ready-made salads attract 35.7% of households made up of at least three people, 33.8% of couples and 30.3% of single people. .
Consumers thus see the advantage of being able to easily answer, if not totally at least in part, the famous recommendation of 5 fruits and vegetables a day. Especially as the nutritional qualities of the salad are no longer to demonstrate.
Salad in a bag … in six steps!
On the SVFPE side, there is also emphasis on product traceability and regular checks.
All bagged salads are prepared in one of the ten sites located throughout the country, according to 6 specific steps: harvesting, receiving, sorting, washing-rinsing, spinning and bagging.
And with a necessity: count less than 48 hours between bagging and in-store marketing.
Our recipe idea: rocket salad with quinoa, lentils and diced salmon
Ingredients: 1 packet of arugula, 150 g of green lentils, 100 g of quinoa, 2 salmon wedges, 1 red onion, 1 tbsp. chopped parsley, 1 small bouquet garni (thyme and bay leaf), 8 tbsp. tablespoon olive oil, 3 tbsp. apple cider vinegar, 1 tbsp. liquid honey, salt, freshly ground pepper.
Pour the lentils in a saucepan and cover with 2 glasses of water. Add the bouquet garni, salt and bring to a boil. Cook the quinoa according to the instructions. Drain and let cool, then mix with a fork to separate the grains. Peel and slice the onion. Dice the salmon without skin. Brown the diced salmon in a pan with 2 tablespoons of olive oil.
Vinaigrette: mix oil, vinegar, honey, pinch of salt and pepper.
When the lentils are cooked, but still a bit firm, mix with the quinoa and onion in a salad bowl. Sprinkle with vinaigrette and let macerate for 30 minutes at room temperature. It’s time to open the bag of arugula and add the chopped parsley, onion and diced salmon. Mix and enjoy!