Cider/perry has a mature profile in the Dominican Republic as it has been available on the market for decades. Consumption is mostly associated with Christmas, and the beverage is almost entirely forgotten for the rest of the year after this holiday season.
Cider/perry is mostly imported in the Dominican Republic, and it is dominated by multiple brands produced in Spain. El Mayú, an Asturian cider, imported by Manuel Gonzales Cuesta and produced by Manuel Busto Amandi SA, led the market in 2021, followed by El Gaitero and Cereser, imported from Brazil.
On-trade sales recorded strong double-digit growth in 2021 but this was coming from a very low base and following stronger decline in 2020. The growth was not enough to compensate for the losses experienced during the pandemic and sales reached nowhere near their 2019 level.
Reduced consumption of cider/perry in the Dominican Republic is expected in the immediate future. Volume sales are therefore set to plummet going forward, recording strong double-digit volume decline in the period to 2026.
Over the forecast period, the emergence of low-cost ciders and perry in the off-trade channel may be seen as Dominicans will still want to celebrate and may opt for economical alternatives that will still make them feel engaged with the Christmas season.
There is opportunity for a cider/perry product in the market that comes in a single-size bottle/package that could be more of an everyday drink. This would help dispel the reputation of cider/perry being a beverage that is consumed only at Christmas.
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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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