Ice Cream Industry in Pakistan

Economic Review, January 1996 | Go to article overview

Ice Cream Industry in Pakistan


Ice cream is a frozen product made from a combination of milk products and eggs, sugar dextrose corn syrup etc. It was once considered a sophisticated item of food is now becoming increasingly popular among the people. There are small, medium and large manufacturers of ice cream in Pakistan. Upto early nineties there were only 4 well known brands manufactured in Pakistan namely IGLOO, POLKA, ROCCO and YUMMY. In 1995 a multinational company Lever Brothers Pakistan entered in field and started manufacturing world famous ice cream Wall's in Pakistan. It has been estimated that total installed capacity for Punjab including recognised manufacturers, hotels, restaurants and unorganised sector is about 15.5 million litres annually. The provinces of NWFP and Balochistan installed capacity has been estimated about 6 million litres per annum. Now the total installed capacity of ice cream in Pakistan is about 40 million litres per annum.

Quality of Ice Cream

Ice cream is not graded on the market, as it is sold by the manufacturers directly to the retailer or consumer. The qualities that constitute a good ice cream are left more or less to the judgment of the individual manufacturers and his ability to judge the preference of the public. In general it is conceded that a high quality ice cream should have a rich creamy, sweet taste, be smooth of body, and close texture.

The richness of ice cream is influenced primarily by the fat content. If ice cream contains below 10 per cent of fat, it lacks richness. If too much milk fat is used it will be too rich. An individual cannot eat a very large serving of ice cream when it contains much more than 14 per cent of milk fat. Because of this fact, commercial ice cream seldom contains more than 14 per cent of fat, and if the laws within the state in which it is sold will permit, a slightly lower fat content is to be preferred.

Approximate Composition of Ice Cream and Related Products

                                                (Figure %)
                       Total   Carbohy-
             Fats   Solid   Protein   drated         Ash

Ice Cream    12.0    38.0       4.0       20.5       1.1
Ice Milk      4.0    30.6       5.1       20.8       1.3
Sharbat       1.1    35.5       1.5       32.7       0.2
Ice             -    33.0         -       33.0         -
Dried Ice
Cream        29.0    98.0      10.0       54.0       7.0

Source: Economic Review

The sugar, stabilizer and milk solids not fat in ice cream contribute to its quality and palatability. The sugar content should not be below 12 per cent. The general public prefers an ice cream containing 16 to 18 per cent of sugar. For several reasons, it is not practical for the commercial ice cream to contain as much as 16 to 18 per cent of sugar. A good quality of commercial ice cream contains from 14 to 15 per cent. The milk solids not fat will range from 9 to 11 percent in a high quality ice cream, the gelatin or other stabilizer approximately 0.25 to 0.5 per cent, and the total solids content may range from 30 to 40 per cent, eggs are sometimes used commercially, and contribute a certain richness and smoothness to the finished ice cream. Under the law the manufacturers have to use 10% of fat, 10% of SNF, 12 to 14% sugar and rest are water and air. Following are being write-ups on leading brands of ice cream.

IGLOO Ice Cream

Pakistan Dairy Products (Pvt.) Ltd. Karachi are the manufacturers and distributions of Igloo Ice cream in Sindh and Balochistan. IGLOO the pioneers in Ice Cream Industry in Pakistan made its appearance in 1971. They have introduced vast number of varieties from time to time and also proved themselves distinctive among the leaders of ice cream product innovations. Their production cell is fully equipped with the latest machines and equipments; a demand of advanced technological competition. On the other hand their management consists of highly experienced and professionally qualified personnels. …

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