This report analyses the retail market for bottled natural water in Spain, including mineral, spring and table waters. A discrete analysis of sales through the horeca channel during the period 1994 to 1998 is included. Despite the disparity in preparation, consumers are generally unaware of or unconcerned about the characteristics which make up each classification. Traditionally, bottled water types are defined as detailed below: 1. Mineral water originates from a pure earth source and contains minerals and trace elements which may be beneficial to health. It must be bottled at source and must not undergo any form of treatment except the removal of unstable elements such as magnesium. Nothing may be added or taken away from the water, except carbon dioxide to make sparkling water. 2. Spring water, like mineral water, must originate from an earth source where it is bottled and remains untreated. It does not necessarily contain beneficial minerals and elements. Spring water is not required to be separated from naturally toxic substances. 3. Table water is not a natural product, but rather an industrially produced mix of spring water, tap water, or brine. In legal terms, unlike either spring water or natural mineral water, it may have other constituents added. Table water includes bottled tap water, and may need mechanical or chemical purification.
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