Cheese is a staple food in the Guatemalan diet and continuing demand for different types of cheeses will support the development of cheese over the forecast period. Increased availability across traditional and modern grocery retailers will support its development, with modern retail channels such as supermarkets and hypermarkets continuing to expand across the country.
Milk output in Guatemala is low and this stymies the development of the local cheese industry. However, structural improvements are being made in the local dairy industry, which should lead to increased milk output.
In addition to pricing, overall, and the affordability of larger packaging sizes for both home consumption and foodservice, both locally manufactured and imported cheese brands are expected to continue engaging in further levels of innovation over the forecast period. These will include functional claims, such as added protein and the use of functional ingredients (such as herbs and spices) to provide distinctive flavours and health benefits.
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This is the aggregation of hard, soft, spreadable and processed cheese (excl spreadable). Note: Non-dairy cheese substitutes are excluded from this category and tracked under plant-based cheese.See All of Our Definitions
This report originates from Passport, our Cheese research and analysis database.
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