NEW YORK, USA – Chicory (Cichorium intybus L.) is a globally cultivated perennial herb belonging to the genus Cichorium in the Asteraceae family. Native to the Mediterranean region of Europe, this versatile species can thrive in various temperate and semi-arid climates, including northern Africa, parts of central Asia, the eastern United States, and Australia.
Several varieties of chicory are cultivated for different purposes, including salad leaves, chicons, and roots, which are often baked, ground, and used as a coffee substitute and dietary supplement. Additionally, chicory is grown as forage for poultry and livestock.
Chicory herb is recognized for its numerous health benefits, functioning as a powerful antioxidant and anti-inflammatory agent. It serves various roles, including a sedative, immunological enhancer, and reproductive health promoter. The herb also contributes to cardiovascular health, helps lower lipid levels (hypolipidemic), and exhibits anticancer, anti-protozoal, gastro-protective, and antidiabetic properties.
The increasing use of chicory as a coffee substitute is significantly driving growth in the global market. Coffee, known as a premium beverage commodity, has seen a surge in prices due to various factors affecting the coffee industry, making it challenging for manufacturers to manage rising raw material costs. In response, many companies are blending chicory, which is cheaper than coffee, into their products to protect profit margins.
Notably, several major brands have adjusted their formulations, raising the chicory content in their coffee sachets from 30% to 49%. This shift not only helps control costs but also enhances the demand for chicory cultivation and harvesting. As a result, there is a growing need for chicory roots to produce instant chicory powder, especially in countries where coffee prices are skyrocketing.
