Though Hispanics around the world are far from homogenous, diverse segments overall stay true to significant commonalities when it comes to food. In particular, Hispanics broadly share a strong preference for fresh, local and whole ingredients and traditional dishes that help preserve their connection to each other and their country of origin. In the United States, for example, Hispanics outspend the general market on food and are spending at a higher rate on “fresh” more frequently than other consumer groups.1
This preference for eating “fresh” is a saving grace in a community disproportionately impacted by diabetes, obesity and stroke. More education is needed on how to pick healthier foods and how nutrition is connected to overall health and disease prevention.
Soy oil, prominently labelled “Aciete de Soja” or “Óleo de Soya” is a pantry staple in Hispanic households worldwide, especially considering fried food is likely on the menu for at least one, if not all three, daily meals. Soy oil is also used widely in the packing of canned fish products like sardines and in marinades and salad dressings. Already, soy is perceived by 81 percent of U.S. Hispanics as healthy.2
Turning specifically to South America, soybean oil consumption in Brazil and Argentina has been changing over the last decade.
In Brazil, the origin of soybeans occurred long before the production of soybeans in Argentina. For this reason, Brazil’s soybean oil is the main vegetable oil consumed by the Brazilian population. It is also culturally acceptable to the Brazilian people, with much of the population consuming it for health benefits.
In Brazil, soy oil is used to make processed foods such as margarine and mayonnaise, sauces for salads, and to fry food. Total consumption of vegetable oils in Brazil is 1.58 million tons, with about 86.6 percent of that being soybean oil. Other vegetable oils represent 13.4 percent of total consumption. The second most popular oil consumed in Brazil is olive oil with 3.4 percent of consumption, followed by sunflower oil (2.8 percent) and corn oil (2.6 percent).3
In Argentina, the consumption of vegetable oil is led by sunflower oil, the cultural preference for consumers there. Argentina began producing sunflower oil in 1950, and was the world's leading exporter of sunflower oil during the 80s and 90s. As a result, Argentineans became accustomed to consuming sunflower oil instead of soybean oil.4
Soybean production began in Argentina in 1996, with the population beginning to consume soy oil in the early 2000s. Consumption of vegetable oils in Argentina is currently 500 thousand tons. Seventy five percent is consumed directly and 25 percent is consumed in industrial applications, mainly in the production of margarine and mayonnaise.
Analysis of domestic oil consumption in Argentina indicates that 70 percent is sunflower oil and 26 percent soybean oil. Corn and olive oil make up the rest.
In Argentina, growth in the consumption of soybean oil has exploded in the last 15 years, as a result of the technological improvement in refining processes. Soybean oil is viewed as healthful by Argentineans. It has a good taste and flavor profile, and people are using it directly in seasoning foods or for frying. The consumption of soybean oil in Argentina is projected to steadily grow for the next decade, when it is expected to reach 30 percent of total oil consumption in the country.
References:
1. Nielsen 2014
2. 2016 Consumer Attitudes about Nutrition, United Soybean Board
3. Oilseed Industry Association of Brazil, www.abiove.com.br
4. Argentine Association of Sunflower Seed, www.asagir.org.a
About the Author:
Vickie Allande-Fite is the Multicultural Specialty director for MSLGroup, a public relations agency. Based in Los Angeles, she is involved in U.S. Hispanic communications programs for the United Soybean Board. She is a graduate of Loyola Marymount University.