The sambayón and the lemon entered the
top five of the most popular ice creams
in the country last summer.
Despite having as many fans as detractors, both flavors won positions over the different variants of chocolate and dulce de leche that had been occupying the first five places in the ranking.
This is revealed by the latest research on the consumption of artisanal ice cream in Argentina, released by the Association of Artisanal Ice Cream and Related Manufacturers (AFADHYA) on the eve of
International Ice Cream Day, which is celebrated this Wednesday.
Chocolate
with almonds and dulce de leche granita
continue to be the most popular ice cream flavors in the country, but now regular and dark chocolate have dropped to make way for these two less frequent flavors.
“The
sambayón is an Argentine classic
that is prepared here in the old Italian way much more than in Italy itself, where they went down to a lighter one.
Here it is still
pure egg, cream and marsala
, without milk”, says Maximiliano Maccarrone, president of AFADHYA.
This feature earns him a place in the top five, even among young people.
The
lemon,
on the other hand, increased its consumption in the summer by simple logic: it is more refreshing.
Ice cream consumption increased due to the summer heat wave and there was a change in the top 5 preferences of Buenos Aires.
Photo: Martin Bonetto
Ice cream delivery, an Argentine invention?
In recent months, videos of foreign tourists surprised by the main form of artisanal ice cream consumption in the country have gone viral:
by delivery, by the kilo and even available late at night.
A modality that was born in the nineties via landline and today continues with applications, WhatsApp or ice cream parlor platforms.
Although this form of consumption is not Argentine patrimony, it is much more frequent than in other parts of the world.
The kilo pack continues to be the most requested
, above the half and a quarter, according to the survey.
Far behind, they are followed by the cone, the large glass, the small glass and the ice cream dessert.
However, according to the same survey
, only 26% of Buenos Aires prefer to order via delivery
, a percentage that rises to 35 points in Greater Buenos Aires.
Regarding the order format via delivery, the purchase of larger containers increased nationwide between spring and summer.
The half kilo was the one that increased its consumption the most (60% more), followed by the quarter (18%) and the one kilo (13%).
As expected,
the purchase of artisanal ice cream in general, regardless of the format, also increased
.
While in Spring most of those surveyed drank once a week, in summer they did so two to four times.
And
the heat waves of March extended this period.
“There were
spikes in ice cream sales in those 15 or 20 days
, because most of the people had already returned from their vacations.
In normal years, between summer and autumn consumption falls by 35%”, Maccarrone specifies.
The survey also showed that
82% of the porteños had homemade ice cream in December of last year
and 68% in the last week of that month.
Cost as a reason for infrequent consumption has more weight in Greater Buenos Aires and in the provinces in general than in the City of Buenos Aires.
"Artisanal ice cream is better than the rest," said 83% of those surveyed in Buenos Aires, although 38% consume it less frequently as it is more expensive than the industrial one, a point that is explained both by the way it is prepared and by the quality of its ingredients.
“The raw material used for the artisan ice cream
is natural, without preservatives or essences
-explains Maccarrone-.
Also the way of making it is different from the industrial one, with much smaller and daily scales, and exclusive dedication of the ice cream master”.
The most frequent occasion in which ice cream is eaten are
gatherings at home with friends or family.
It is followed by the classic request to enjoy on the sofa while watching a series.
And the consumption in the ice cream parlor or the restaurant was in last place.
The survey was prepared for AFADHYA by the D'Alessio IROL agency with a sample of 1,200 people nationwide, women and men between the ages of 18 and 65 of medium socioeconomic levels (C1, C2 and C3).
This survey even revealed which are the most frequent combinations of the most chosen flavors:
chocolate with almonds usually comes out with pistachio
, iced dulce de leche pairs followed with chocolate mousse, common dulce de leche is paired with chocolate or banana split, and the sambayón makes a good pairing with kiwi or pistachio.
Because, as in other areas, knowing how to balance is key.
SC
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