Production volume of the French confectionery industry 2011-2014, by sector

Published by Statista Research Department, Jun 30, 2016
This statistic presents the production volume of the confectionery industry in France from 2011 to 2014, by sector. In the period under consideration, all sectors excluding sugar confectionery have increased in terms of production volume with the total production volume increasing overall. The share of production is predominantly made up of biscuits amounting to a total of 393.3 thousand metric tons in 2014, followed by other baked goods.

Production volume of the confectionery industry in France from 2011 to 2014, by sector (in metric tons)

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Release date

June 2016

Region

France

Survey time period

2011 to 2014

Supplementary notes

Sugar confectionery includes chewing gum; boiled sweets; toffees, caramels and similar sweets; gums and jelly confectionery including fruit pastes; other types of confectionery.
Chocolate confectionery includes unfilled chocolate; filled tablets and bars; 'bonbons', pralines and other chocolate confectionery; sugar confectionery containing cocoa; white chocolate.
Other chocolate products include spreads containing cocoa and sweetened cocoa powder (preparations), ready for retail use.
Biscuits include gingerbread and the like; chocolate-coated biscuits/wafers; other sweet biscuits; crispbreads and the like; rusks, toasted bread and similar products.
Other baked goods include extruded snacks; cakes and pastries (fine bakers' wares), including national specialties.

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