China Soy Sauce Industry Overview, 2017-2021

In recent years, China's soy sauce output volume has been constantly increasing. It exceeded 10 million tons in 2016 according to CRI market research.
Reference: 1701434
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General

Publisher:
CRI
Geography Covered
China
Publication Date
Apr. 2017
Pages
30
Version:
2017
Charts:
25
Language
  • English
  • Chinese
Format
License

Description

Soy sauce, a kind of condiment used for cooking East Asian cuisines, is made from soybeans. The ingredients of soy sauce are quite complicated. In addition to salt, it also contains various kinds of amino acids, carbohydrate, organic acid, spices, etc. The flavor of soy sauce is mainly salty and it can also be umami and aromatic.

Soy sauce can be classified by brewing technique, by raw material, by function and by usage. According to Chinese official standards, soy source can be classified into the brewed and the formulated by raw material; It can be produced by low-salt solid technique, leaching technique and high-salt liquid technique; It also can be categorized into supreme, first-class, second-class and third-class soy sauces by quality (i.e. amino acid nitrogen content).

Soy sauce is the leading product in China's condiment industry with the largest annual output volume, presenting huge potential for growth. In recent years, China's soy sauce output volume has been constantly increasing. It exceeded 10 million tons in 2016 according to CRI market research.

In the past few years, in terms of output volume, leading enterprises were Foshan Haitian Flavoring & Food Co., Ltd., Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd., Jiajia Food Group Co., Ltd., Lee Kum Kee and Shanghai Totole Food Co., Ltd. They are all national enterprises with nationwide sales channels. There are also some regional soy sauce producers with regional sales channels. Currently, with specification of channels and products, leading enterprises in China's soy sauce industry are rapidly expanding through nationwide advertising, multi-channel marketing strategies, acquisitions and restructuring. They are becoming integrators  of the industry based on diversified operations.

In China, soy sauce is mainly produced in high-salt liquid and low-salt solid, and the former produces higher-quality soy sauce with rich flavors. Major consumers are from the catering industry and households. In recent years, with the improved consumption standards and nutrition awareness of Chinese consumers, demand for soy sauce with special features has been increasing. In addition, inexpensive soy sauce also enjoys a large market mainly in the third and fourth tier cities and rural areas. However, soy sauce products will move from the middle end to the high end and structural adjustment is a long-term trend given the overall consumption upgrading of the society.

From CRI analysis, China's soy sauce industry has huge room to grow. For one thing, catering industry's demand for soy sauce is stimulated because residents' income increases and the lifestyle changes and people eating out more often. For the other, demand for high-end soy sauce will continue to increase with the progress of China's soy sauce brewing techniques, the fusion of eastern and western catering cultures and consumers' growing health awareness. 

 

Readers can obtain the following information or more through this report:

-Development Environment of Soy Sauce Brewing Industry in China

-Production and Demand of Soy Sauce in China

-Competition in Soy Sauce Market in China

-Top 5 Soy Sauce Producers in China

-Price Trend of Major Raw Materials of Soy Sauce Brewing in China, 2013-2016

-Major Driving Forces and Market Opportunities in Soy Sauce Industry in China, 2017-2021

-Threats and Challenges in Soy Sauce Industry in China, 2017-2021

-Forecast on Supply and Demand of Soy Sauce in China, 2017-2021

 

Table of Contents

1 Relevant Concepts of Soy Sauce Industry

1.1 Definition and Classification of Soy Sauce

1.1.1 Definition of Soy Sauce

1.1.2 Classification of Soy Sauce

1.2 Parameters and Assumptions

1.2.1 Assumption Base

1.2.2 Data Sources

 

2 Analysis on Soy Sauce Industry in China, 2011-2016

2.1 Development Environment of Soy Sauce Industry in China

2.1.1 Economic Environment

2.1.2 Policy Environment

2.1.3 Social Environment

2.2 Analysis on Soy Sauce Supply in China, 2011-2016

2.3 Analysis on Demand for Soy Sauce in China

2.3.1 Major Consumer Groups of Soy Sauce

2.3.2 Market Scale of Soy Sauce in China, 2011-2016

 

3 Competition Status of Soy Sauce Industry in China, 2013-2016

3.1 Barriers to Entry of China Soy Sauce Industry

3.1.1 Technical Barrier

3.1.2 Capital Barrier

3.1.3 Channels Barrier

3.1.4 Brand Barrier

3.1.5 Overcapacity Investment Barriers

3.2 Competition Structure of China Soy Sauce Industry

3.2.1 Bargaining Ability of Raw Material Suppliers of Soy Sauce

3.2.2 Bargaining Ability of Soy Sauce Consumers

3.2.3 Internal Competition in Soy Sauce Industry

3.2.4 Potential Entrants of Soy Sauce Industry

3.2.5 Substitutes for Soy Sauce

 

4 Analysis on Top 5 Soy Sauce Enterprises in China, 2013-2016

4.1 Foshan Haitian Flavoring & Food Co., Ltd.

4.1.1 Enterprise Profile

4.1.2 Sales Revenue and Market Share

4.2 Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd.

4.2.1 Enterprise Profile of Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd.

4.2.2 Sales Revenue and Share of Jonjee Hi-tech in China Soy Sauce Market

4.3 Jiajia Food Group Co., Ltd.

 

4.3.1 Enterprise Profile of Jiajia Food Group Co., Ltd.

4.3.2 Sales Revenue and Share of Jiajia Food Group Co., Ltd. in China Soy Sauce Market

4.4 Lee Kum Kee International Holdings Ltd.

4.5 Shanghai Totole Food Co., Ltd.

 

5 Analysis on Raw Material Costs and Retail Prices of China Soy Sauce Brewing Industry, 2013-2016

5.1 Analysis on Soy Sauce Brewing Costs, 2013-2016 China

5.2 Analysis on Soy Sauce Prices in China, 2013- 2016

 

6 Forecast on Development of Soy Sauce Industry in China, 2017-2021

6.1 Factors Affecting Development of Soy Sauce Industry in China

6.1.1 Major Driving Forces and Market Opportunities in Soy Sauce Industry in China

6.1.2 Threats and Challenges in Soy Sauce Brewing Industry in China

6.2 Forecast on Supply of Soy Sauce Industry in China

6.2.1 Forecast  on Output Volume of Soy Sauce in China, 2017- 2021

6.2.2 Forecast  on Product Structure

6.3 Forecast on Demand of China Soy Sauce Industry, 2017-2021

 

Selected Charts

Chart China's GDP and National Disposable Income Per Capita, 2011-2020

Chart Total Retail Sales of Consumer Goods in China, 2011-2016

Chart Residents’ Disposable Income and Consumption Expenditure Per Capita in China

Chart Laws and Regulations of Soy Sauce Industry in China, 2010-2016

Chart Output Volume of Soy Sauce in China, 2011-2016

Chart Sales Revenue of Soy Sauce Industry in China (Factory Price)

Chart Major Suppliers of Some Large Soy Sauce Enterprises in China

Chart Price Sensitivity and Bargaining Ability of Various Consumers

Chart Top 5 Soy Sauce Enterprises and Market Shares in China, 2013-2016

Chart Sales Revenue of Soy Sauce of Haitian, 2011-2016

Chart Market Share of Haitian in China Soy Sauce Industry, 2011-2016

Chart Sales Revenue of Condiment of Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd., 2013-2016

Chart Output Volume of Soy Sauce of Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd., 2013-2016

Chart Sales Revenue of Soy Sauce of Jiajia Food Group Co., Ltd., 2013-2016

Chart Output Volume of Soy Sauce of Jiajia Food Group Co., Ltd., 2013-2016

Chart Spot Price Trend of Soybeans in China, 2013-2016

Chart Purchasing Price Trend of Wheat in China, 2013-2016

Chart Price Trend of Salt in China, 2013-2016

Chart Price Trend of Sugar in China, 2013-2016

Chart Sales Revenue of Catering Industry in China, 2011-2016

Chart Export of Condiment and Fermented Products in China, 2011-2016

Chart Forecast on Market Size of Soy Sauce in China, 2017-2021

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