Bunge Minsa
Tortilla Market
By Ed Avis
Your tortillas could probably be making you more money, if you are willing to be a little imaginative. That was a key take-away from the Tortilla Industry Association Convention & Trade Show in Palm Springs, California in early June.
The event, which brought together about 600 tortilla industry professionals, featured sessions discussing the growing profitability of tortillas beyond the basics, such as organic, gluten-free, ancient grain, and clean label.
For example, tortillas made with organic grains sell in retail stores at more than triple the price of conventional tortillas, and sales of organic corn tortillas climbed about 25 percent per year from 2013 to 2017, according to data presented by Mark Stavro, senior director of marketing for Bunge North America.
“Organic is powering growth in both wheat and corn tortillas,” Stavro said. Sales of organic wheat tortillas have grown even faster than sales of organic corn tortillas, 30 percent per year since 2013, he added.
Sales of tortillas made with ancient grains -- such as quinoa, millet and sorghum -- are also hot, according to Stavro. Such tortillas sell for almost triple the cost of conventional tortillas, and their sales in both corn and wheat varieties have climbed steadily over the past five years.
Another trend in tortillas that came up during the TIA show was the use of sprouted grains.
“Sprouting the grains changes the seed because it thinks it’s going to be a plant, so it starts adding protein and nutrients,” explained Jim Curry, president of International Food Systems in New Braunfels, Texas. Curry exhibited samples of his sprouted grains made from organic corn from Rovey Seed Company, which supplies corn to numerous Mexican restaurants that make their own tortillas.
Curry demonstrated that tortillas and tortilla chips made from sprouted grains have a richer flavor than those made from unsprouted corn, and their texture is visibly different. Furthermore, Curry said that sprouting can increase the vitamin content of grains by up to 300 percent.
Another interesting product discussed at the event is “transitional” grains. These are grain products grown by farmers who are in the process of becoming certified organic, but have not yet achieved full certification. Bunge Minsa offers grains in that category (http://bungecreativesolutions.com/minsa/)
How Affect Mexican Restaurants?
How does the growth of sales in organic, ancient grain, sprouted, and other specialty tortillas affect restaurants? Many customers who pay a premium for these types of tortillas in the grocery store probably would also pay more for them in your restaurant.
For example, Uno Mas Taqueria, which serves upscale tacos and tortas from two locations in Denver, prominently notes on the menu that they use organic tortillas from Denver-based Raquelita’s Tortillas. The tacos range from $3.25 to $5.50 per taco, so customers expect top-quality ingredients, including the tortilla.
According to an el Restaurante reader survey, about 25 percent of Mexican restaurants make some or all of their own tortillas in-house, so those restaurants could start using some of these trending grains to satisfy customers who are particularly interested in them. Restaurants that don't make their own tortillas could source their tortillas from providers who do.
Making it Easier for Restaurants
The trade show portion of the TIA show included a number of suppliers who conceivably could make it much easier for a restaurant to serve specialty tortillas.
Several exhibitors offered corn grown specifically for tortilla production, including Rovey Seed, Clarkson Grain Co., The Andersons, Bunge Minsa, and others. A number of other exhibitors offered tortilla flour and blended tortilla ingredient packs, including Ardent Mills, Panhandle Milling, Miller Milling, Azteca Milling, Allied Blending, and others.
Visit the tortilla portion of the el Restaurante Buyer’s Guide, or the TIA Buyer’s Guide, for more information on who offers these products.