Retail volume sales of staple foods in Ethiopia are dominated by bread, with rice accounting for most of the remainder. Demand for breakfast cereals, processed meat, seafood and alternatives to meat and particularly processed meat and vegetables remains limited to a relatively small number of affluent urban dwellers.
During the latter part of the review period, Ethiopia was hit by disruption not only from COVID-19 but also civil unrest centred on the Tigray region. The war has cost the federal government nearly ETB100 billion, destabilising the local economy and retarding its development.
Most Ethiopian people eat three main meals per day: Breakfast, lunch and dinner. Snacking is not particularly popular and is common only among young people.
Ethiopians are proud of their heritage having never been colonised while also being rich in their own resources, placing high worth in all that is Ethiopian. While the presence of packaged local and international food brands is increasing, conservative Ethiopians remain sceptical about packaged food.
Both the onset of COVID-19 and civil unrest disrupted Ethiopia’s international trade flows during the latter part of the review period.
There will be moderate growth in retail volume sales of staple foods during the forecast period, with baked goods the top performer. The easing of supply-chain constraints will play a significant role in this, as increased domestic production will stimulate a reduced dependence on imports, which will help to stabilise pricing.
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Understand the latest market trends and future growth opportunities for the Staple Foods industry in Ethiopia with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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NOTE: Couscous, polenta and quinoa are excluded from staple foods.See All of Our Definitions
This report originates from Passport, our Staple Foods research and analysis database.
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