Argentina Flour Market Overview, 2029

Argentina's flour market boasts a long and storied history. Wheat, the primary source flour, was introduced by Spanish colonists in the 16th century, and Argentina's fertile plains proved ideal for its cultivation. Throughout the 19th and 20th centuries, Argentina became a major wheat producer and exporter, with flour mills concentrated in Buenos Aires province to serve both domestic consumption and international trade. Culturally, wheat flour is a cornerstone of Argentinian cuisine. From the ubiquitous facturas (pastries) enjoyed at breakfast to the classic empanadas, flour features prominently in everyday meals. This deep-rooted association with wheat has driven a strong domestic demand for flour, with Argentines having one of the highest per capita consumptions in the world.

According to the research report "Argentina Flour Market Overview, 2029," published by Bonafide Research, the Argentina Flour market was valued more than USD 2.20 billion in 2023. While Argentina remains a significant wheat flour exporter, recent years have seen a decline in export volume, partly due to droughts impacting wheat harvests. On the other hand, there's a growing interest in specialty flours. Argentines are increasingly seeking out organic, whole wheat, and gluten-free options, reflecting a global trend towards health-conscious eating. The Argentinian flour market faces several challenges. Fluctuations in wheat prices due to weather conditions and government policies can create supply chain instability. Additionally, competition from neighboring Brazil, another major flour producer, puts pressure on export markets. Despite these headwinds, Argentina's long history of wheat production, ingrained flour consumption culture, and growing demand for specialty flours position the market for continued development and adaptation.

Firstly, segmented by type, wheat flour stands out as the dominant segment, owing to Argentina's robust wheat production and the prevalent consumption of wheat-based products such as bread, pastries, and facturas (Argentinian croissants), with all-purpose flour and whole wheat flour being popular choices. Maize flour, derived from another major Argentinian crop, finds usage in regional delicacies like polenta, empanadas, and tortillas, contributing significantly to the market. Though consumption is comparatively lower, rice flour serves specific dietary needs and gluten-free baking, while oat flour, propelled by a growing health trend, is increasingly sought after for pancakes, cookies, and healthier alternatives. Additionally, a niche yet promising segment includes chickpea flour, lentil flour, coconut flour, and almond flour, driven by rising interests in gluten-free baking, vegan diets, and specialty cuisines.

Segmentation by nature further distinguishes between conventional flour, dominant due to its affordability and widespread availability, and organic flour, witnessing increasing consumption among health-conscious consumers willing to pay a premium for perceived benefits. Furthermore, by application, bread and bakery products emerge as the largest segment, reflecting Argentina's strong bread culture, with flour also integral to facturas, pastries, and cakes. Pasta and noodles follow suit, with flour playing a crucial role in manufacturing various pasta shapes, while snacks, including crackers and cookies, utilize flour in their production. Additionally, specialized flours cater to the needs of infants and young children in the baby food segment, while some formulations for animal feed incorporate flour. Lastly, segmented by sales channel, flour distribution occurs through both direct channels, selling directly to industrial users like bakeries and pasta manufacturers, and indirect channels, primarily through supermarkets, hypermarkets, convenience stores, and specialty food outlets, with a growing online sales segment gaining traction.

Argentina's National Food Safety and Quality Service (SENASA) is the primary regulatory body. They enforce strict regulations based on the Argentine Food Code (CAA) covering hygiene standards, ingredient specifications, and labeling requirements. Flour mills must comply with these regulations to ensure the safety and quality of their products. Additionally, many private companies adhere to international standards like Hazard Analysis and Critical Control Points (HACCP) for added quality control. Argentina has additional regulations specific to different flour types. For example, regulations for fortified wheat flour outline the mandatory enrichment with vitamins and minerals. Understanding these regulations is vital for ensuring that the product meets the specific requirements for the flour category one intends to produce or sell. Argentina is a member of the Mercosur trade bloc. This means that flour produced in other member countries, like Brazil or Uruguay, can potentially enter the Argentinian market under specific regulations. Familiarizing yourself with Mercosur protocols for flour trade can help you navigate import possibilities or even explore opportunities for exporting Argentinian flour to other member states. While not mandatory, obtaining private certifications like HACCP (Hazard Analysis and Critical Control Points) can demonstrate your commitment to food safety and quality. These certifications can enhance brand reputation and potentially open doors to new market segments within Argentina.
Considered in this report
• Historic year: 2018
• Base year: 2023
• Estimated year: 2024
• Forecast year: 2029



Aspects covered in this report
• Flour market Outlook with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Type
• Wheat
• Maize
• Rice
• Oats
• Others (Chickpea flour, Lentil flour, Coconut flour, Almond flour)

By Nature
• Conventional
• Organic

By Application
• Bread and Bakery Products
• Pasta and Noodles
• Snacks
• Baby Food
• Animal Food
• Others

By Sales Channel
• Direct
• Indirect

The approach of the report:
This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations, and organizations related to the Flour industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.