The lack of a culture of consumption, the general absence of any major activity on the part of industry players in promoting cider/perry and the product’s high unit prices are the main barriers to faster development. In other CIS countries where this product is more developed, such as Russia, there are local players and mass brands at affordable prices, which enable cider/perry to compete with products like beer and gradually increase consumer loyalty to the product.
Females remain the main consumption audience for cider/perry due to the taste of these products as well as their lower alcohol content. In this sense, wine-based cocktails could be said to be competing with cider.
Azerbaijan is believed to be a long way from any non-alcoholic ciders being launched on the local market. Given the still very small consumer base for such products containing alcohol, no non-alcoholic ciders are expected to appear over the forecast period.
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Cider is made from fermented apple juice while perry is made from fermented pear juice. Both artisanal and industrial cider/perry are included.See All of Our Definitions
This report originates from Passport, our Cider/Perry research and analysis database.
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