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U.S. Hispanic Market & Influence: PowerPoint Presentation
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U.S. Hispanic Market & Influence:

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U.S. Hispanic Market & Influence:

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  1. U.S. Hispanic Market & Influence: The Face of the Future

  2. Ethnic Change and Impact % of US population $ spent annually

  3. Hispanics in the US • By 2005 Hispanics will make up 13.3%. • Traditional foods served in home allows for maintenance of culture in the US • An estimated $383 billion was spent on goods and services by Hispanics last year. • Hispanics spend the most money on food prep at home followed by African Americans • Cultural themes of importance in marketing to Hispanics: family values, use of familiar products and depiction of activities that are loved (i.e. sports) • Puerto Rican and Cuban foods are not spicy, Mexican food is more spicy through use of Chile peppers

  4. Origin Of The U.S. Hispanic Population U.S.Hispanics: Who They Are % of Hispanic Population in US 63% of U.S. Hispanics are immigrants, while 37% are multigenerational U.S. Census Bureau 2001

  5. Ten Largest Hispanic Populations By City (‘000 / % of Total) U.S. Hispanics: Where They Live New York 2,161/ 27% San Jose 270 / 30.2% Chicago 754/ 26% Los Angeles 1,720/ 46.5% San Diego 311 / 25.4% Phoenix 450 / 34.1% Dallas 423/ 35.6% El Paso 432/ 76.6% Houston 731/ 37.4% San Antonio 671\ 58.7%

  6. U.S. Hispanics: Conclusions • The impact on food preferences and purchases will continue to grow as the population shifts to include a more diverse ethnic mix. • The interaction of kids and adults with different ethnicities will increase the importance of ethnically influenced foods and beverages. • To appeal to mainstream and Hispanics, common and authentic flavors should be combined in a familiar application • Flavors that appeal to Hispanics and mainstream include strawberry, cinnamon, coconut, pineapple, vanilla, chocolate, coffee, lime, garlic, onion and tomato

  7. Hispanic Influence • 75% of the growth in ethnic food will come from mainstream America. • Regional Latin American Food is becoming very popular in the United States • Mexican Regions such as Sonora, Oaxaca, Tamaulipas. • Caribbean with Spanish Influence • More Latino ingredients used in American dishes • Jalapeno, Habanero, Serrano, Barbacoa, Roasted Poblano, etc.

  8. Hispanic Flavor Trends • Jamaica • Horchata • Strawberry • Honey Tobacco • Sugar Cane Juice (guarapo) • Mango • Citrus • Sweet Plantain • Tropical Fruits • Dark Coffee very sweet • Pineapple Mamey • Guava and Cheese • Chocolate with Cinnamon • Sour Orange • Lime • Mojito • Sangria • Coconut • Papaya • Champagne Cola (bubble gum) • Guanabana Givaudan Hispanic TrendTrek, 2003

  9. Foods and flavors unique to Mexican, Puerto Rican and Cuban cultures • Cuban • 4% of Hispanics in US • Sofrito made without cilantro and with tomatoes • Garlic very prevalent • Olive oil • Fried plantains and mojo • Thin sliced pressed garlic bread • Black beans • Naranja agria - bottled sour orange sauce • Roasted whole pigs • Fritters and croquettes • Cubano sandwiches • Mexican • 58% of Hispanics in US • Sofrito (base for many foods) consists of garlic, onion, green pepper, sweet chili pepper, and cilantro • Pork/lard, carnitas, chicharrones • Corn tortilla chips and salsa • Bakeries have a European influence, “Bimbo” bread • Pinto beans • Many different cheeses • Puerto Rican • 10% of Hispanics in US • Sofrito similar to Puerto Rican • Root vegetables and squash, tropical fruits • Fried plantains and ceviche • French type bread • Gandules peas • Eat very few green vegetables • Use very little cheese • Shredded beef with raisins, pinenuts and cinnamon as a filling Givaudan Hispanic TrendTrek, 2003

  10. Latino Flavors in Food Service • Fruits & Vegetables • Mango • Tamarind • Lime • Avacado • Plantain • Grilled / Roasted / Smoked Corn • Yuca • Sour Orange • Coconut • Grilled Fruit • Chayote (squash) • Guava • Spicy Pineapple • Cactus • Sauces: • Tomatillo • Fruit Salsa / Chutney • Tequila • Mole • Mojo • Meats: • Chorizo • Shredded / Marinated Pork • Cheese: • Cojito • Manchego Legend Both - Black Casual Diners - Red Premium Restaurants - Blue

  11. Latino Flavors in Food Service (continued…) • Other: • Black Beans • Cilantro • Tortilla • Vanilla • Mint • Pumpkin Seeds • Flan • Gazpacho • Jicama (as starch) • Saffron • Sugar Cane • Peppers & Chilies: • Jalapeno • Chipotle • Poblano • Polenta • Habanero • Serrano • Guajillo Chilies • Scotch Bonnet Pepper Legend Both - Black Casual Diners - Red Premium Restaurants - Blue