The elaboration of cold cuts is a family tradition that allows people to meet to cut vegetables, sausages and plate the traditional dish that is tasted on November 1, commemorating All Saints’ Day. But this year, many families are wondering whether or not to do so because of the high prices of the products.
In the central market, Isabel Pérez, a vegetable seller who has had her stall for more than 60 years, commented that all prices have gone up and that they are not making much profit from their sales. “The price of things is very expensive. As well as the green bean that is at Q10 per pound and how are we going to give it? There is cheaper, but it is regular green beans and I like to sell more beautiful, but we pay Q9 and Q10 per pound and then we earn, even if it is, Q0.50” she added.
Brussels sprouts are at 8 quetzales a pound, peas at 25, meanwhile, carrots and beets are at normal price, being 90 and 50 quetzales a bag respectively. In the case of ayote, there is a variety of prices, from Q10, to Q35 or Q50 quetzals.
On the other hand, meat vendors mentioned that the prices of sausages have not risen. “The price of the sausage is Q5 a unit, the black chorizo is the same, the red chorizos are Q2 and Q5, and sausages are also at that price,” he said.
But, despite inflation and the increase in prices of some products, there are customers who made a comparison with last year’s prices and they are quite similar. That was what Ana Teresa Pineda did, who makes cold cuts for approximately 30 people and spent around 2,000 quetzales, including sausages and canned products.
“I feel prices are very similar to last year, despite the storms. They try to keep their prices to favor us and keep us buying” she mentioned.
What vendors did notice is that Guatemalans will not stop making cold cuts, but they will do so in smaller quantities.
product innovation
According to the Market Analyst of Agexport, Rafael Rivera, “the products that make it up – cold cuts – have undergone several global innovations in recent years, in order to adapt and meet consumer demands.”
In the case of fresh vegetables, innovations have evolved to using organic or ecological farming methods, where responsible land use is promoted with the least possible ecological wear. The use of fresh and prepared vegetables as a substitute for high-carbohydrate products has also become popular, derived from the high popularity of new diets.
As for cured meats, innovations have targeted vegan and plant-based versions of prosciutto, hams, sausages, bacon and more, aiming to meet demand from a young population that is eating less and less meat.
Because products of Guatemalan origin stand out for their quality and freshness, exports of legume preparations up to August 2022 have represented sales of US$47.3 million; while fresh legumes and vegetables have meant US$178 million for their export to different destinations in Europe and the United States. And, in the case of cured meats such as chorizo, sausages, longanizas, hams and mortadella, exports up to August amounted to US$17.5 million, with Central America being the main destination, Agexport details.
