Europe Caviar Market Report and Forecast 2025-2034
Description
The Europe caviar market size reached a volume of 181.70 Tons in 2024. The market is expected to grow at a CAGR of 7.60% between 2025 and 2034, reaching almost 377.99 Tons by 2034.
Caviar, derived from sturgeons, was historically harvested from the Caspian Sea by Russia and Iran, but overfishing has endangered sturgeon species. By 1977, global sturgeon capture peaked at 31,800 tonnes, leading to near-extinction. The FAO recorded the first aquaculture harvest in 1984, marking a shift towards farmed sturgeons. Today, nearly all caviar is sourced from farmed sturgeon, a prized delicacy made by sieving and salting sturgeon roe. Caviar's perishability requires immediate refrigeration after roe extraction.
In addition to sturgeon roe, the term caviar is used for fish roe from various species like salmon and trout. European caviar markets are growing due to perceived health benefits, including increased blood flow and antioxidants. Rising health consciousness and disposable income, alongside technological advancements, are key drivers of the Europe caviar market growth. However, this market growth is hindered by limited awareness and skilled professionals.
Stakeholders report a trade floor price of 300-500 EUR/kg for caviar, varying by species and origin. Caviar quality is judged by pearl size, texture, colour, and taste. Notably, caviar from species like Siberian sturgeon and kaluga sturgeon commands higher prices. Sturgeon rearing employs various technologies, with flow-through and recirculating aquaculture systems being most common.
Caviar production is costly due to the lengthy sturgeon maturation period. Ultrasound is used to determine sturgeon sex, with females selected for caviar production. Harvested eggs undergo salt curing, with some caviar lightly salted (malossol) for higher value. Additives like Borax extend shelf life, and pasteurization is used in some cases while playing an important role in the Europe caviar market development.
Market Segmentation
Europe Caviar Market Report and Forecast 2025-2034 offers a detailed analysis of the market based on the following segments:
Market Breakup by Type
Osetra
Sterlet
Salmon
Sevruga
Sushi
Beluga
Others
Market Breakup by Form
Frozen
Dried
Fresh
Market Breakup by End Use
Retail Stores
HoReCa
Others
Market Breakup by Distribution Channel
Supermarket and Hypermarket
Convenience Store
Online
Others
Market Breakup by Region
Germany
United Kingdom
France
Italy
Spain
Others
Competitive Landscape
Key players in the caviar market in Europe offer products through production and imports to support the end users in the market.
Rossini Caviar A/S
Antonius Caviar
The 1295 Caviar Company
Italian Caviar srl
Agroittica Lombarda SpA
Others
Caviar, derived from sturgeons, was historically harvested from the Caspian Sea by Russia and Iran, but overfishing has endangered sturgeon species. By 1977, global sturgeon capture peaked at 31,800 tonnes, leading to near-extinction. The FAO recorded the first aquaculture harvest in 1984, marking a shift towards farmed sturgeons. Today, nearly all caviar is sourced from farmed sturgeon, a prized delicacy made by sieving and salting sturgeon roe. Caviar's perishability requires immediate refrigeration after roe extraction.
In addition to sturgeon roe, the term caviar is used for fish roe from various species like salmon and trout. European caviar markets are growing due to perceived health benefits, including increased blood flow and antioxidants. Rising health consciousness and disposable income, alongside technological advancements, are key drivers of the Europe caviar market growth. However, this market growth is hindered by limited awareness and skilled professionals.
Stakeholders report a trade floor price of 300-500 EUR/kg for caviar, varying by species and origin. Caviar quality is judged by pearl size, texture, colour, and taste. Notably, caviar from species like Siberian sturgeon and kaluga sturgeon commands higher prices. Sturgeon rearing employs various technologies, with flow-through and recirculating aquaculture systems being most common.
Caviar production is costly due to the lengthy sturgeon maturation period. Ultrasound is used to determine sturgeon sex, with females selected for caviar production. Harvested eggs undergo salt curing, with some caviar lightly salted (malossol) for higher value. Additives like Borax extend shelf life, and pasteurization is used in some cases while playing an important role in the Europe caviar market development.
Market Segmentation
Europe Caviar Market Report and Forecast 2025-2034 offers a detailed analysis of the market based on the following segments:
Market Breakup by Type
Osetra
Sterlet
Salmon
Sevruga
Sushi
Beluga
Others
Market Breakup by Form
Frozen
Dried
Fresh
Market Breakup by End Use
Retail Stores
HoReCa
Others
Market Breakup by Distribution Channel
Supermarket and Hypermarket
Convenience Store
Online
Others
Market Breakup by Region
Germany
United Kingdom
France
Italy
Spain
Others
Competitive Landscape
Key players in the caviar market in Europe offer products through production and imports to support the end users in the market.
Rossini Caviar A/S
Antonius Caviar
The 1295 Caviar Company
Italian Caviar srl
Agroittica Lombarda SpA
Others
Table of Contents
119 Pages
- 1 Executive Summary
- 1.1 Market Size 2024-2025
- 1.2 Market Growth 2025(F)-2034(F)
- 1.3 Key Demand Drivers
- 1.4 Key Players and Competitive Structure
- 1.5 Industry Best Practices
- 1.6 Recent Trends and Developments
- 1.7 Industry Outlook
- 2 Market Overview and Stakeholder Insights
- 2.1 Market Trends
- 2.2 Key Verticals
- 2.3 Key Countries
- 2.4 Supplier Power
- 2.5 Buyer Power
- 2.6 Key Market Opportunities and Risks
- 2.7 Key Initiatives by Stakeholders
- 3 Economic Summary
- 3.1 GDP Outlook
- 3.2 GDP Per Capita Growth
- 3.3 Inflation Trends
- 3.4 Democracy Index
- 3.5 Gross Public Debt Ratios
- 3.6 Balance of Payment (BoP) Position
- 3.7 Population Outlook
- 3.8 Urbanisation Trends
- 4 Country Risk Profiles
- 4.1 Country Risk
- 4.2 Business Climate
- 5 Global Caviar Market Overview
- 5.1 Key Industry Highlights
- 5.2 Global Caviar Historical Market (2018-2024)
- 5.3 Global Caviar Market Forecast (2025-2034)
- 6 Europe Caviar Market Overview
- 6.1 Key Industry Highlights
- 6.2 Europe Caviar Historical Market (2018-2024)
- 6.3 Europe Caviar Market Forecast (2025-2034)
- 7 Europe Caviar Market by Type
- 7.1 Osetra
- 7.1.1 Historical Trend (2018-2024)
- 7.1.2 Forecast Trend (2025-2034)
- 7.2 Sterlet
- 7.2.1 Historical Trend (2018-2024)
- 7.2.2 Forecast Trend (2025-2034)
- 7.3 Salmon
- 7.3.1 Historical Trend (2018-2024)
- 7.3.2 Forecast Trend (2025-2034)
- 7.4 Sevruga
- 7.4.1 Historical Trend (2018-2024)
- 7.4.2 Forecast Trend (2025-2034)
- 7.5 Sushi
- 7.5.1 Historical Trend (2018-2024)
- 7.5.2 Forecast Trend (2025-2034)
- 7.6 Beluga
- 7.6.1 Historical Trend (2018-2024)
- 7.6.2 Forecast Trend (2025-2034)
- 7.7 Others
- 8 Europe Caviar Market by Form
- 8.1 Frozen
- 8.1.1 Historical Trend (2018-2024)
- 8.1.2 Forecast Trend (2025-2034)
- 8.2 Dried
- 8.2.1 Historical Trend (2018-2024)
- 8.2.2 Forecast Trend (2025-2034)
- 8.3 Fresh
- 8.3.1 Historical Trend (2018-2024)
- 8.3.2 Forecast Trend (2025-2034)
- 9 Europe Caviar Market by End Use
- 9.1 Retail Stores
- 9.1.1 Historical Trend (2018-2024)
- 9.1.2 Forecast Trend (2025-2034)
- 9.2 HoReCa
- 9.2.1 Historical Trend (2018-2024)
- 9.2.2 Forecast Trend (2025-2034)
- 9.3 Others
- 10 Europe Caviar Market by Distribution Channel
- 10.1 Supermarket and Hypermarket
- 10.1.1 Historical Trend (2018-2024)
- 10.1.2 Forecast Trend (2025-2034)
- 10.2 Convenience Store
- 10.2.1 Historical Trend (2018-2024)
- 10.2.2 Forecast Trend (2025-2034)
- 10.3 Online
- 10.3.1 Historical Trend (2018-2024)
- 10.3.2 Forecast Trend (2025-2034)
- 10.4 Others
- 11 Europe Caviar Market by Region
- 11.1 Germany
- 11.1.1 Historical Trend (2018-2024)
- 11.1.2 Forecast Trend (2025-2034)
- 11.2 United Kingdom
- 11.2.1 Historical Trend (2018-2024)
- 11.2.2 Forecast Trend (2025-2034)
- 11.3 France
- 11.3.1 Historical Trend (2018-2024)
- 11.3.2 Forecast Trend (2025-2034)
- 11.4 Italy
- 11.4.1 Historical Trend (2018-2024)
- 11.4.2 Forecast Trend (2025-2034)
- 11.5 Spain
- 11.5.1 Historical Trend (2018-2024)
- 11.5.2 Forecast Trend (2025-2034)
- 11.6 Others
- 12 Market Dynamics
- 12.1 SWOT Analysis
- 12.1.1 Strengths
- 12.1.2 Weaknesses
- 12.1.3 Opportunities
- 12.1.4 Threats
- 12.2 Porter’s Five Forces Analysis
- 12.2.1 Supplier’s Power
- 12.2.2 Buyer’s Power
- 12.2.3 Threat of New Entrants
- 12.2.4 Degree of Rivalry
- 12.2.5 Threat of Substitutes
- 12.3 Key Indicators for Demand
- 12.4 Key Indicators for Price
- 13 Competitive Landscape
- 13.1 Supplier Selection
- 13.2 Key Global Players
- 13.3 Key Regional Players
- 13.4 Key Player Strategies
- 13.5 Company Profiles
- 13.5.1 Rossini Caviar A/S
- 13.5.1.1 Company Overview
- 13.5.1.2 Product Portfolio
- 13.5.1.3 Demographic Reach and Achievements
- 13.5.1.4 Certifications
- 13.5.2 Antonius Caviar
- 13.5.2.1 Company Overview
- 13.5.2.2 Product Portfolio
- 13.5.2.3 Demographic Reach and Achievements
- 13.5.2.4 Certifications
- 13.5.3 The 1295 Caviar Company
- 13.5.3.1 Company Overview
- 13.5.3.2 Product Portfolio
- 13.5.3.3 Demographic Reach and Achievements
- 13.5.3.4 Certifications
- 13.5.4 Italian Caviar srl
- 13.5.4.1 Company Overview
- 13.5.4.2 Product Portfolio
- 13.5.4.3 Demographic Reach and Achievements
- 13.5.4.4 Certifications
- 13.5.5 Agroittica Lombarda SpA
- 13.5.5.1 Company Overview
- 13.5.5.2 Product Portfolio
- 13.5.5.3 Demographic Reach and Achievements
- 13.5.5.4 Certifications
- 13.5.6 Others
Pricing
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