June 2011 issue

The Mediterranean Influence

The influence of Mediterranean food, culture and diet is pervasive in our society. Have you ever stopped to think how much of the food we consume and see featured on the shelves of the local grocery store are derived from ancient Mediterranean staples? From couscous to olives, tabouleh to hummus, and the many varieties of feta cheese, we just can't seem to get enough of it. We know that consumers today are more focused than ever on health, and many of these Mediterranean delicacies are delicious as well as good for you. It's no surprise that a 2010 market research study showed that consumption of packaged hummus increased 35 percent over a period of 21 months with sales reaching $300 million. And let's not leave out our beloved olive oil. A recent study has shown that annual olive oil consumption in the United States has grown in two decades from 30 million gallons to 70 million gallons, and nearly 99 percent of the olive oil consumed was imported primarily from the Mediterranean basin.

I believe that specialty retailers can benefit from this trend by featuring products that are easily identifiable with the preparation of meals that follow the principles of the Mediterranean diet. Paella pans, tagines, large-scale steamers, pizza stones and even food processors are examples of products that consumers may not see everywhere, but can be appreciated by a person who understands healthy cooking.

The food products associated with the Mediterranean diet can also be an interesting addition to your assortment. Olive oil, for the reasons mentioned above, is going to be a predictable seller. I hope that specialty stores consider carrying a selection of oils from a variety of regions: Tunisia, Spain, Greece, Italy ... they each have a unique taste. And, like wine, there is no right choice; they are all interesting in their own way. Consider olive oil tastings, so customers can taste the differences for themselves. I had the opportunity to take part in such a tasting event recently at SIAL Canada and I found it was easier to identify the subtle taste differences between regions when you could taste them side by side and compare. There are a myriad of selections to choose from in the olive oil world so be selective and deliberate in your olive oil offerings, and make sure that the producer provides you with information about the flavor characteristics so that they can be conveyed to the potential customer.

We hope this month's issue will help you stay up-to-date on the health trend - it's one trend that never goes out of fashion