It is round, with white cream inside and topped with chocolate. It is a Tango cookie, a product of Nestlé, which has been present in Ecuador for more than 30 years.
The production of these two cookies, in sandwich style, sometimes made of milk chocolate or white chocolate, reaches annual sales of 1,500 tons. That means 40 million units of Tango.
This is mentioned by Christian Guerrero, vice president of the Confectionery Business at Nestlé Ecuador, who adds that 55,500 tangos are consumed every hour. “Nestlé was born in Ecuador as an import company, in the early 1960s it started importing products directly from various places in the world and was consolidated in 1970,” says Guerrero.
That sale was through Comercial Panamericana, which was located in Guayaquil. Chocolates and candies were imported from Switzerland. In fact, in 1963 they reached a peak in sales: one million sucres (the currency of the time).
“I believe that one of the main acquisitions that completes the consolidation of Nestlé’s business in Ecuador is the acquisition of the La Universal biscuit line. That’s where we formally entered the cookie and candy business,” says Guerrero.
Nestlé currently has several product categories: dairy products from La Vaquita and La Lechera; instant drinks like Milo; cereals such as Chocapic; chocolates such as Crunch and Galak; cooking such as mayonnaise, mustard, Maggi cube; pet food such as Dog Chow; cookies like Amor y Ricas; and coffee as Nescafé. The entire portfolio amounts to more than 400 million dollars in one year.
Guerrero explains that there is compound growth in the company, i.e. all its brands between traditional and new. “In recent years, we have been recording around 3% annual growth,” says the CEO.
How do you do that?
Tango has several presentations such as a single pack of 25 grams, a box of 700 grams, and there is also a chocolate bar with that flavor. According to Guerrero, the traditional cream and chocolate covered cookie is made in about 20 minutes.
This process begins with a mixture of flour, milk and certain flavor essences. The ingredients shape the dough and pass through a roller that gives it a specific dimension. Little by little, the dough goes from thick to thin.
Then the same dough is cut into a round cookie shape. And they immediately go into the oven at the right temperature to have the characteristic crispiness of cookies.
They then enter another area where staff place the cookies in rows. As they fall, they automatically add a generous layer of vanilla and coconut cream. And immediately put the second cookie, which is now shaped like a sandwich.
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The machine arranges them in a strip to go into the chocolate coating, which is the coating of the cookies. After this step is completed, they continue through the cold tunnel, at a temperature of 12 degrees Celsius.
When they are cold, they are packed in different shapes. For example, Tango of 25 grams is placed in boxes of 700 grams. They are closed and passed through a robot that places them in cartons.
These boxes are sealed by the same robots and go to a warehouse in an air-conditioned place or to sales points throughout the country so that Ecuadorians can enjoy Tango in cookies or as a chocolate bar.
Export
“One of the secrets of taste will always be freshness,” says Guerrero, who points out that the consumption of Tango is more national. Namely, it has a penetration of 50%, which means that five out of ten people consume Tango.
And that number changes, depending on age. For example, it increases among young people and reaches seven out of every ten citizens, while it decreases in older age. “It’s still an impulse product,” emphasizes Guerrero.
In terms of exports, only 2% or 3% go to the United States and Spain and that’s for something more sentimental, says the CEO: “It’s more for emotional attachment and it happens in brands like Tango, Galleta Amor and Galak. “It’s a nostalgia market.”
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Source: Eluniverso
Alia is a professional author and journalist, working at 247 news agency. She writes on various topics from economy news to general interest pieces, providing readers with relevant and informative content. With years of experience, she brings a unique perspective and in-depth analysis to her work.
