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But this year, many families are hesitant to scrap the tradition
because of high prices.
In this regard, some media have studied whether the cost of this dish has changed
.
Isabel Pérez, a vegetable vendor who has been running a stall for more than 60 years, told the media that the prices of all dishes have risen and that their sales margins are small: "The price of things is very expensive, such as beans, 10 quetzales a pound, how do we sell them?" ”
However, despite inflation and the increase in prices of some products, meat sellers say that the price of sausages has not risen
.
.
Customer Ana Teresa Pineda compared this year's "fiambre" costs with last year and found that the two figures were similar
.
She believes that sellers are trying to maintain price stability to make it easier for people to buy
.
Sellers also believe that Guatemalans will not give up making "fiambre", but will reduce the number of
meals.
.
She believes that sellers are trying to maintain price stability to make it easier for people to buy
.
Sellers also believe that Guatemalans will not give up making "fiambre", but will reduce the number of
meals.
Rafael Rivera, market analyst at the Guatemalan Exporters Association, pointed out that in the last few years, the ingredients of "fiambre" have undergone some innovations to adapt and meet the needs of
consumers.
In the case of fresh vegetables, cultivation techniques have been developed to use organic or ecological farming methods to promote the efficient use of the land and minimize ecological loss
.
In terms of sausages, the direction of innovation is the production of "vegetarian" and "plant-based" versions of sausages and bacon to meet the needs
of a younger population that consumes less and less meat.
consumers.
In the case of fresh vegetables, cultivation techniques have been developed to use organic or ecological farming methods to promote the efficient use of the land and minimize ecological loss
.
In terms of sausages, the direction of innovation is the production of "vegetarian" and "plant-based" versions of sausages and bacon to meet the needs
of a younger population that consumes less and less meat.
