Dried Pasta (Pasta & Noodles) Market in Chile - Outlook to 2021: Market Size, Growth and Forecast Analytics
Dried Pasta (Pasta & Noodles) Market in Chile - Outlook to 2021: Market Size, Growth and Forecast Analytics is a broad level market review of Dried Pasta market in Chile.
Dried Pasta - All varieties of dried pasta designed to be boiled with water. Typically with a long shelf-life e.g. Buitoni Eliche, Barilla's Mini Fusilli. Does not include instant noodles.
Dried Pasta market in Chile registered a positive compound annual growth rate (CAGR) of 5.12% during the period 2011 to 2016 with a sales value of CLP 145,930.29 Million in 2016, an increase of 5.15% over 2015. The research handbook provides up-to-date market size data for period 2011-2016 and illustrative forecast to 2021 covering key market aspects like Sales Value and Volume for Dried Pasta and its variants Dried Pasta.
Furthermore, the research handbook details out Sales Value for top brands for the year 2013 to 2016, Demographic Analytics and overall market sales by Distribution Channel (Hypermarkets & Supermarkets, Convenience Stores, Department Stores, Dollar Stores, Variety Store, Cash & Carries and Warehouse clubs, eRetailers, Food & Drinks specialists, Drug stores & Pharmacies, Health & Beauty Stores, Other general retailers and others) where ever applicable.
The research handbook acts as an essential tool for companies active or planning to venture in to Chile's Dried Pasta (Pasta & Noodles) market. The comprehensive statistics within the research handbook provides insight into the operating environment of the market and also ensures right business decision making based on historical trends and industry model based forecasting.
Sales Values in the handbook are depicted in USD ($) and local currency of country and Volumes are represented in M Kilograms.
Overall Dried Pasta (Pasta & Noodles) market value and volume analytics with growth analysis from 2011 to 2021.
Value terms for the top brands.
Distribution channel sales analytics from 2013-2016.
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