Expansion of Ukraine's HoReCa fueled by increased consumption of shellfish and mollusks

In the near future restaurants of the Ukraine's capital city of Kiev will use more frozen shellfish and mollusks. More specifically, in the coming two or three years the city's restaurant sector is forecasted to display 20% growth rates, according to Igor Bragin heading Kiev Chefs Association.

The restaurant growth can be explained by the nation's improving economy as well as increasing income of the population. The rising demand for shellfish and mollusks can be also attributed to higher culture of their consumption. The Ukrainians wish to try exquisite dishes in restaurants, added Bragin.

HoReCa sales are dominated by tiger shrimps with oysters, mollusks and lobsters growing increasingly popular. At present, the share of shellfish and mollusks in the Ukrainian restaurant industry is estimated at ca.20%.