VOICED: French caviar aims for export drive

French caviar producers have shifted to farmed varieties due to bans on wild caviar. They focus on quality and selection, selling to top chefs and gaining customer loyalty. While large companies expand globally, smaller producers struggle without a unified quality label. The industry faces competition from Asian producers poised to enter the market.

What has been a key factor in the success of French farmed caviar among top chefs?

• Government subsidies

• Unique packaging

• Strict quality and selection controls

• Low production costs

How much caviar does France produce annually?

• 25 tons

• 20 tons

• 10 tons

• 15 tons

What fraction of the world's caviar output is produced by France?

• 1/4

• 1/5

• 1/6

• 1/7

What is a major challenge for smaller French caviar producers?

• Insufficient local demand

• Limited access to sturgeon

• High production costs

• Lack of a joint quality label

What is the potential threat to the French caviar market from Asia?

• Higher quality caviar

• Large-scale caviar farms

• Cheaper labor costs

• Advanced farming technology