Cola Cao 1986 vs 2026: less product, more sugar, same real price

Cola Cao 1986 vs 2026: less product, more sugar and the same real price

In 1986, a 900-gram jar of Cola Cao cost 380 pesetas. Forty years later, the same product (if you can call it that) weighs 760 grams and costs 6.99 euros. Adjusted for inflation, the 1986 price would be equivalent to 7.45 euros, meaning the consumer pays 6% less in real terms. But the content has changed: the sugar percentage is now 70% of the powder, and the image of the 'zain' has been 'humanized'. The debate over whether the old Cola Cao was better is not just nostalgia: the data shows a silent shrinkflation and nutritional deterioration.

Shrinkflation: fewer grams for the same price
The Cola Cao jar has lost 140 grams in four decades, a reduction of 15.6%. However, the price in real terms has fallen slightly (6%). This means that, per gram, the product is now more expensive: in 1986 the gram cost 0.0083 adjusted euros, while today it costs 0.0092 euros, 11% more expensive. Shrinkflation is not new, but in this case it is accompanied by a change in composition.

70% is sugar: where is the cocoa?
The nutritional information of the current Cola Cao reveals that per 100 grams, 70 grams are sugars, 2.5 grams are fats and only 6.6 grams are proteins. Dietary fiber is 7.8 grams. In 1986, although there is no exact breakdown, it is known that the calorie content was higher (405 kcal vs. 377), suggesting that cocoa had a greater presence. Older consumers remember a less sweet taste and a lumpier texture (the famous Cola Cao lump).

The evolution of marketing: from zain to mulato
The iconic drawing of the 'zain' who cultivated cocoa in Africa has been modified: he now appears as a mulato, with lighter skin, in an attempt to be more inclusive. Some see this as a whitewashing, while others consider it a necessary adaptation. The original song ('Yo soy aquel zain del África tropical') has been replaced, and the ads now antiestéticature athletes like Lamine Yamal or Ibai, generating criticism for the 'proge' drift.

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The question that remains in the air is whether the consumer will continue to buy a product that has lost quality or whether the new pure cocoa variety will manage to reverse the trend. Meanwhile, the data is on the table: less product, more sugar, same price.

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