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Analysis of the development status of seasoning industry

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Analysis of the development status of seasoning industry

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[Abstract]:
First,thecondimentindustrydefinitionandclassification (I)Definitionofseasoningindustry Condimentsaresupplementaryfoodsthatincreasethecolor,aroma,andtasteofdishes,promoteappetite,andarebeneficialtohuma
First, the condiment industry definition and classification
 
(I) Definition of seasoning industry
 
Condiments are supplementary foods that increase the color, aroma, and taste of dishes, promote appetite, and are beneficial to human health. Its main function is to enhance the quality of dishes and satisfy the senses of consumers, thereby stimulating appetite and improving human health. In a broad sense, condiments include salty, sour, sweet, umami, and spice, like salt, soy sauce, vinegar, monosodium glutamate, sugar, star anise, anise, pepper, mustard, etc. class.
 
According to the "National Economic Industry Classification and Code" formulated by the National Bureau of Statistics, the condiment industry is classified into the condiment and fermented product manufacturing industry under the food manufacturing industry (the State Council code C14) (National Bureau of Education code C146).
 
(II) Classification of Main Products of Seasoning Industry
 
According to the classification of the Statistics Bureau, the condiments and fermented products manufacturing industry can be divided into three categories: MSG manufacturing, soy sauce, vinegar and similar products, and other condiments and fermentation products.
 
Exhibit 1: Schematic diagram of classification of condiments and fermented products manufacturing industries.
Second, the condiment industry policy environment analysis
 
1. Condiment industry related laws and regulations and applicable standards
 
The main laws, regulations and applicable standards of the condiment industry are shown in the following table:
 
Chart 1: Comparison of MSG product ingredients
2. Analysis of development plan for condiment industry
 
In the development plan of the industry, the “Twelfth Five-year Development Plan for the Food Industry” issued by the State Council Development and Reform Commission and the Ministry of Industry and Information Technology on December 31, 2011 involved the condiment industry. According to the plan, during the “Twelfth Five-Year Plan” period, the focus and direction for the development of the Chinese fermentation industry will be to strive to increase the proportion of non-grain raw materials and reduce the consumption of corn and other grain raw materials. Actively develop new products with high added value, speed up the development of special enzyme preparations for the food industry with independent intellectual property rights, moderately develop fermentation methods to produce small varieties of amino acids (except lysine and glutamic acid), and novel enzyme preparations (except glucoamylase and amylase) ), Polyols, functional fermented products (functional sugars, fungal polysaccharides, functional red yeast rice, antioxidant and composite fermentation functional ingredients, active peptides, probiotics) and other production.
 
The development goal is: By 2015, the gross output value of the fermentation industry will be over 460 billion yuan, with an average annual growth rate of more than 15%; and 5 fermented industrial enterprises with sales revenue exceeding 10 billion yuan will be cultivated, and more than 10 sales revenue will exceed 5 billion yuan. Fermentation industry enterprises; the proportion of non-grain raw materials increased from 5% to 15%; the proportion of high-growth, high-value-added fermented products represented by functional sugars, polyols, and enzyme preparations increased from 60% to over 70%. The proportion of monosodium glutamate, citric acid and other products dropped from 24% to below 18%.
 
Third, analysis of the industry chain of condiment industry
 
The industry chain of the condiment industry is similar to the food manufacturing industry chain. The upstream mainly uses grains such as soybeans, corn, and wheat as the main raw materials, and is produced through fermentation, drying, and brewing; the middle reaches mainly include monosodium glutamate, soy sauce, and vinegar. Condiments; Downstream according to consumer terminals, including the catering industry, food processing and household consumption.
 
Chart 1: Condiment Industry Industry Chain
Fourth, analysis of the development of seasoning industry
 
1, large market space
 
According to statistics, the annual global condiment turnover is as high as 240 billion U.S. dollars, accounting for about 12% of the food industry. It is a typical "small product, big market." At present, the total output value of the condiment industry in China is nearly 200 billion yuan (US$33 billion), accounting for less than 15% of the total world condiment market. Compared with the total volume of the world condiment industry, the development gap in the condiment industry in China is obvious. It can also be seen that there is a huge potential for development in the Chinese condiment market.
 
2, obvious geographical features
 
Because the condiment industry presents a format of “regimes and regions are kings”, many brands can only cover their respective regional markets, and the industry lacks a strong national brand. Therefore, the condiment industry is recognized as a few unfinished business. Market integration industry. According to data from the China Condiment Industry Association, sales in 2012 were 205.87 billion yuan, and there were more than 999 enterprises above designated size in the condiment market, and the market concentration of the top ten companies was less than 35%. As the largest soy sauce condiment manufacturer in the country, Haitian’s sales revenue accounted for only about 7.66% of the national condiment sales revenue.
 
3, foreign companies actively expand
 
The rapid development of the Chinese condiment market and the huge market prospects have made Chinese condiments an important battleground for many companies in the world to seize. World multinational corporations have put forward the slogan “Wish to dominate the world and compete first with China” at the Shanghai Fortune Forum. Therefore, in recent years, foreign multinational companies have continued to enter the domestic condiment market. Nowadays, domestic condiment companies that have been foreign-funded or wholly-owned have already accounted for half of domestic enterprises.
 
For details of the specific content and the latest data, please refer to the "2015-2020 China Condiment Industry Market Demand Forecasting and Investment Strategic Planning Analysis Report" issued by the Industry Research Institute.
 
V. Analysis of Five Forces Competition Model of Chinese Condiment Industry
 
(I) Analysis of supplier bargaining power
 
The upper reaches of the condiment industry are mainly grain products such as soybeans, corn, and wheat, and some of them are meat products. The proportion of raw materials required for the production of condiments in the upstream is relatively small, and the homogeneity of the upstream products is relatively high. Strong bargaining power.
 
Chart 1: Analysis of upstream bargaining power by condiment industry
(b) Summary of competition
 
Based on the above analysis, quantify the competition in all aspects, with 1 being the largest and 0 being the smallest. The competition in the domestic condiment industry is shown in the figure below.
 
Exhibit 1: Conclusions of Five Force Analysis of Seasoning Industry