Between 2011 and 2021, the price per unit of prepared and preserved meat, meat offal, or blood in France increased from €7.65 to €8.65 per kilogram. The compound annual growth rate (CAGR) over the last five years is relatively stable, reflecting minor fluctuations between years. Notably, a peak was observed in 2019 at €8.8, followed by slight declines in 2020 and 2021.

For future trends, factors to consider include:

Potential impacts of inflation on meat prices.
Changes in consumer demand towards alternative protein sources.
Effects of environmental and animal welfare regulations on production costs.
Market disruptions or advancements in domestic and international trade policies.