Sauces with local flavors, Aires de Campo’s choice

Mexico.– In order to maintain its commitment to saving indigenous Mexican seeds and food, preserving the country’s culinary roots, Country Airs launched his line original Mexican sauces.

Mexico’s biodiversity offers a great variety of fresh foods that are little known in everyday life. This is why Aires de Campo is tasked with saving this food and maintaining the flavors and cultural heritage of Mexican cuisine.

Las autochthonous sauces They are available in the following flavors:

  • Manzano tomato with serrano chili and bay leaves. Made from apple tomato, garlic, onion and spices in a liquid state, with a discreet presence of chili that tends to give a hint of flavor and a slight sensation of spiciness. This liquid consistency sauce can be used in the preparation of dishes for the whole family, for example: stews, chilaquiles, chicken, fish a la Hoja Santa, etc.
  • Manzano tomato sauce with smoked chipotle chili. It is made from roasted manzano tomatoes, jalapeno peppers, roasted chipotle peppers, safflower oil, onions, garlic and salt, and can accompany gourmet stews, fish, meat, tacos, etc. Its consistency is semi-liquid to thick, which makes it perfect to use as a side dish or as a snack.
  • Manzano tomato with habanero chili. It has a semi-liquid to thick consistency, and by adding a few small drops to food, it offers a great taste thanks to the ingredients from which it is prepared: apple tomato, habanero chili, onion, garlic and salt. It can accompany various ready-made or already cooked dishes. Its spiciness ranges from medium to high or extreme, but edible.

Consumption of sauce

Between 2010 and 2019, Mexicans doubled their annual per capita consumption of sauces and chilies, from 8 to 17 kilograms, according to data from the Ministry of Agriculture and Rural Development (SADER). While Kantar Worldpanel points out that eight out of 10 Mexicans accompany their meals with some kind of sauce or chili.

Figures from Euromonitor point out that in 2018, the value of the sauce and chili industry in Mexico reached $166 million. An increase of 47.3% compared to the $113.1 million reported in 2013, and by 2023 it is estimated to reach $198.9 million.

The most important challenge for the sauce market so far seems to be the new labeling system dictated by NOM-051, which came into effect on October 1st. On the one hand, most sauces have a long shelf life, so the industry considers the prescribed period of two months insufficient for the coexistence of products that were already on sale and those that have new provisions on the label.

According to National Chamber of Canned Food Industry (CANAICA)sauces are foods that are consumed in portions (no one consumes 320 grams of sauce per meal), so the label “excess sodium” on the products could not be completely clear to the consumer.

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