It has been proven, by numerous consumer studies, that artisanal ice cream is a food that arouses happiness, passions, fanaticism, joy and meeting; more than positive properties in moments of uncertainty. Throughout the country, the ice cream sector is growing: new stores are opening, thousands of jobs are being created and, above all, we make people happy by making a noble, healthy and quality product. The ice cream sector is a key segment in local gastronomy and ice cream is a product that represents us throughout the world.
According to these studies carried out by the association that I chair, Argentines consume about 6.9kg of Artisanal Ice Cream per year and, despite being a cold food, more and more people are considering its consumption throughout the year. In this context, what we ask ourselves daily is how to bring Argentine Artisanal Ice Cream to the best level and be next to the master ice cream makers that multiply throughout the country. One of the keys is not to lose focus on quality, which has always been our goal, to use noble raw materials and seasonal fruits, and always give the customer the best in terms of product and service.
Today, the main challenges for the local Artisanal Ice Cream market are given by a difficult inflationary context for the ice cream maker around having clear costs and being able to indicate the sale price. Another contributing factor is the scarcity and persistent increases in essential raw materials for production, many of them imported. The interesting challenge lies in being able to recover profitability and, at the same time, continue to earn more volume, which is being achieved because, fortunately, Argentina is a country with ice cream culture and tradition. Since its foundation, AFADHYA has carried out an unwavering philosophy: be attentive and prepared to respond and apply contingency plans that face any scenario that poses a threat to the sector.
As indicated by the latest study on preferences and behaviors of those who consume Artisanal Ice Cream, carried out by the consultant D’Alessio Irol during the last summer, ice cream is part of the daily life of Argentines; and 6 out of 10 consumers and millennials consider themselves their “fans”.
90% of those surveyed consider that it is always a good time to have ice cream since it sets positive feelings and senses in motion, offers a pleasant moment and improves their mood. The preference for traditional flavors is maintained (chocolates and milk sweets), but creams and fruit also appear: 8 out of 10 Argentines consider that Artisanal Ice Cream is one of the best in the world and that it represents Argentine gastronomy, and almost half consume ice cream 2 times a week or more.
In this sense, today customers who consume Artisanal Ice Cream are more demanding, they can recognize the quality of our product and choose us over others. Over the years we have discovered that consumers value something simple but very well done, where the artisan hand can be seen. Another great trend that has been driving the food industry is sustainability, betting on the natural; what is called KM 0 in terms of raw materials, “bio” products.
At the innovation level we also have a long way to go. Throughout the history of Artisanal Ice Cream, as in many other gastronomic specialties, technical advances have achieved remarkable growth. It should be remembered that, in the beginning, the first Ice Cream Masters, inspired by Italian culture, cooked their preparations over firewood and made ice cream with ice. Then he went on to cook with a lighter and a pot, without so much technology, until he reached the high-tech kitchens we have today. Although the Artisanal Ice Cream process continues to be similar to that of the beginning, with regard to the selection of raw materials and preparations, today we have new tools such as technology, studies and knowledge, which are very welcome to improve, accelerate processes and make the finished product more efficient.
In 2022, the Association of Artisanal Ice Cream and Related Manufacturers (AFADHYA) celebrated its 50th anniversary. Being in charge of the entity represents a great challenge. It is the passion to achieve the best, richest and healthiest ice cream, which drives us to strengthen ties with all the ice cream makers in the country, achieve a more federal Association and thus enhance the prestige of Argentine Artisanal Ice Cream both nationally and internationally. regional and global scale.
Our country has one of the best Artisanal Ice Creams in the world. The Argentine team of Maestros del Helado was the Latin American champion in the international competitions held in Buenos Aires. Argentina has good meat, good tourism, good wine, and ice cream is established by dint of having excellent artisan ice cream parlors throughout the country, with training, such as the diploma courses that we launched together with the COMAHUE University; With ice cream creativity, innovation and always giving the best, this will be a key sector in 2023. An intense year awaits us, full of tasks aimed at revitalizing and protecting our industry. The desire to work is intact.
President of AFADHYA
Source: Ambito
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