Share

REFRIGERATED SEGMENT GAINS IN FRANCE AS PREPARED DISH PACKERS PROLIFERATE.

Author(s) : DAVIS M.

Type of article: Article

Summary

THERE WAS AN INCREASE OF40% IN THE SALES OF REFRIGERATED DISHES BETWEEN 1987 AND 1988, WITH THE HOUSEHOLD SECTOR ABSORBING MOST OF THE INCREASE. THE AUTHOR REVIEWS THE ACTIVITIES AND PRODUCTS OF VARIOUS PRODUCERS OF CHILLED FOOD, DRAWING ATTENTION TO THE NEED FOR CAREFUL PREPARATION, HANDLING AND REFRIGERATION. THE VETERINARY SERVICE ALLOWS 6 DAYS STORAGE AT 276 K (3 DEG C) FOR DISHES COOKED BELOW 338 K (65 DEG C), OR 21 DAYS IF IT PASSES SPECIFIC TESTS. DISHES COOKED ABOVE 343 K (70 DEG C) AR. THE INDUSTRY IS CHANGING RAPIDLY WITH AMALGAMATIONS AND TAKE-OVERS WITH MANY OF THE MULTINATIONALS BEING INVOLVED. FUTURE TRENDS ARE FOR INCREASED GROWTH IN PREPARED CHILLED FOODS, WITH THE FROZEN FOOD MARKET REMAINING STATIC. G.R.S.

Details

  • Original title: REFRIGERATED SEGMENT GAINS IN FRANCE AS PREPARED DISH PACKERS PROLIFERATE.
  • Record ID : 1990-1720
  • Languages: English
  • Subject: Figures, economy
  • Source: Quick frozen Foods int. - vol. 31 - n. 2
  • Publication date: 1989/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing