Steady progress - China's soy sauce industry development interpretation

　　foodmate.
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It is often brewed from beans, wheat, and bran.
It has a reddish brown color, a unique sauce and a delicious taste.
It helps to promote appetite, and it also brings a rich taste and unique flavor to consumers.
foodmate.
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net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank">seasoning　　As an important branch of the condiment industry, the soy sauce industry has formed a large-scale industrial cluster and brand effect.
The quality of products has been continuously improved, the variety of products has become more abundant, and the sales channels have become more and more complete.
　　The development of the soy sauce industry is steady and progressing 　　The　　development of the soy sauce industry is steady and progressing　　Both the foodmate.
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html" class="zdbq" title="Sales-related food information" target="_blank">sales and enterprise scale of the soy sauce industry rank first in the condiment industry, accounting for more than 20%, and have maintained steady growth for many years.
Especially in recent years, domestic soy sauce manufacturers have actively adapted to market changes, adjusted their strategies, continued to iterate and update subdivided products, and gradually diversified their business models.
While based on the rapid development of enterprises and industries, they have met the consumption of new and old consumer groups.
demand.
Industry showed progress while maintaining stability, foodmate.
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html" class="zdbq" title="Baihua related food information" target="_blank">Hundred Flowers　　01　01　　The number of companies in the　　soy sauce industry continues to grow 　　The number of companies in the soy sauce industry continues to grow　　According to the company's data, there are 5,728 soy sauce manufacturing companies in operation as of now.
From 2016 to 2020, the number of newly registered soy sauce manufacturing enterprises is basically stable.
Among them, the number of registrations in 2018 was the highest in 5 years, reaching 593.
In 2017, the number of registrations was the least, with 508.
　　2016-2020 Registered Soy Sauce Manufacturing Related Companies　　In terms of the distribution of soy sauce manufacturing enterprises by province, Shandong Province has the most soy sauce manufacturing enterprises at 551, followed by Guangdong and Heilongjiang.
　　From the perspective of registered capital, nearly 80% of the soy sauce manufacturing enterprises have a registered capital of less than 5 million, of which 61% have a registered capital of less than 1 million.
　　02　02　　The output of soy sauce companies among the　　top 100 condiment brands in China has steadily increased 　　 The output of soy sauce companies among the top 100 condiment brands in China has steadily increased　　Statistics of China's top 100 famous brand companies show that the total output of the soy sauce industry of the top 100 companies from 2015 to 2019 were: 3.
528 million tons, 3.
690 million tons, 4.
375 million tons, 4.
626 million tons, and 5.
201 million tons; the year-on-year growth rates were respectively : 8.
5%, 7.
1%, 9.
4%, 7.
5%, 10.
1%.
　　Changes in the output of soy sauce companies among the top 100 Chinese condiment brands in 2015-2019　　　The sales revenue of the top 100 companies in the soy sauce industry from 2015 to 2019 was 16.
49 billion yuan, 16.
97 billion yuan, 23.
39 billion yuan, 24.
73 billion yuan, and 28.
03 billion yuan.
　　Changes in sales revenue of soy sauce companies among the top 100 Chinese condiment brands from 2015 to 2019　　According to the statistics of the top 100 famous brand enterprises in China, the top five soy sauce production companies in 2019 are Foshan Haitian Seasoning Food Co.
, Ltd.
, Guangdong Meiwei Fresh Seasoning Food Co.
, Ltd.
, Yantai Xinhe Enterprise Food Co.
, Ltd.
, and Lee Kum Kee (Xinhui) ) Food Co.
, Ltd.
, Heshan Donggu Seasoning Food Co.
, Ltd.
The top five companies in sales revenue are Foshan Haitian Seasoning Food Co.
, Ltd.
, Guangdong Meiwei Fresh Seasoning Food Co.
, Ltd.
, Lee Kum Kee (Xinhui) Food Co.
, Ltd.
, Yantai Xin He Enterprise Food Co.
, Ltd.
, Fuda (China) Investment Co.
, Ltd.
In 2019, 100% of the top ten soy sauce production companies of the top 100 companies showed positive growth; 90% of the top ten companies in sales revenue showed positive growth.
　　The top five soy sauce production growth rates in 2019 are Hubei Tulaohan Seasoning Food Co.
, Ltd.
, Huzhou Laohenghe Brewing Co.
, Ltd.
, Shanghai Weimeisi Seasoning Food Co.
, Ltd.
, Qianhe Weiye Food Co.
, Ltd.
, and Yantai Xin He Enterprise Food Co.
, Ltd.
, the top five companies in sales revenue growth are Shanghai Totole Food Co.
, Ltd.
, Qianhe Weiye Food Co.
, Ltd.
, Shanghai Weimeisi Seasoning Food Co.
, Ltd.
, Hubei Tulaohan Seasoning Food Co.
, Ltd.
, Huzhou Laohenghe Brewing Co.
, Ltd.
　　The top ten soy sauce companies in the production and sales volume of the top 100 Chinese condiment brand companies in 2019　　Statistics of China's top 100 famous brand companies show that soy sauce companies among the top 100 companies in 2019 are mainly concentrated in Guangdong, Zhejiang, Sichuan, Shanghai and other places.
Among them, Guangdong Province has the largest number, with 7 companies, accounting for 21.
2% of the total.
　　Regional distribution of soy sauce companies among the top 100 Chinese condiment brands in 2015-2019　　Statistics of China's top 100 famous brand companies show that the distribution of soy sauce output among the top 100 companies in 2019 is in a pyramid shape.
There is 1 company with an annual output of more than 1 million tons, 7 companies with an annual output of 100,000 to 1 million tons, and 25 companies with an annual output of less than 100,000 tons.
　　2015-2019 China's top 100 condiment famous brand companies' output distribution of soy sauce companies　　03　　03　　Subdivided soy sauce products are constantly enriched　　Subdivided soy sauce products are continuously enriched　　In order to meet the differentiated needs of consumers, soy sauce companies have developed many new products: single products of soy sauce are divided into light soy sauce and old soy sauce according to their color; according to product characteristics and application scenarios, they are divided into reduced salt soy sauce, extremely fresh taste, golden standard light soy sauce, steamed Fish soy sauce, straw mushroom soy sauce, braised soy sauce, noodles fresh soy sauce, cold soy sauce, hot pot soy sauce, cooking soy sauce, sushi soy sauce, iron-fortified soy sauce, seafood soy sauce, etc.
; according to "Brewing Soy Sauce" (GB/T 18186-2000) The quality levels in the national standard are divided into special grade, first grade, second grade and third grade; according to the sales channels, they are divided into household, catering and food industries.
In addition, as the consumer market's demand for convenient and fast condiments grows, compound condiments with soy sauce as the main raw material have gradually become a market trend.
　　04　04　　The brand effect of soy sauce is becoming more and more obvious 　　The　　brand effect of soy sauce is becoming more and more obvious　　There are thousands of domestic soy sauce brands, and the market echelon is clearly layered.
There are large national brands, hidden champions focusing on a certain market segment, and a large number of small-brand small enterprises in districts, counties, towns and so on.
The main brands of soy sauce are Foshan Haitian, Guangdong Meiweixian, Yantai Xinhe, Lee Kum Kee, Heshan Donggu, Kraft Heinz, Jiajia Food, Qianhe Weiye, Guizhou Weilingyuan, Sichuan Qingxiangyuan (Zhongba), Tongwan Zhen, Beijing Lao Caichen, Beijing Liubiju, Jiangsu Hengshun, Harbin Zhengyanghe, Guangzhou Zhimeizhai, Hangzhou Food Brewing, Huzhou Laohenghe, Liaoning Zheng Youhe, Qingdao Lighthouse, Yangzhou Sanhe Simei, Shanghai Weimei Si, Tianjin Limin, Beikang Brewing, Xiamen Taohua Datong, Ningbo Jinzhong, Ningbo Dining King, Shanghai Totole, Hubei Tu Lao Han, Baoding Huaimao, Dongguan Yongyi, Shanghai Dingfeng, Yihai Kerry, Sichuan Tianwei, Xiamen Gulong, Xinjiang Xiaochu, Heinz (Weishida), Shaoxing Zhiwei, Shandong Yutu, Jinan Dexinzhai, Jiangsu Crane, Shandong Qiaoyu, Nestle Maggi, Guangzhou Guangweiyuan, Hunan Dragon Brand, Changchun Zhu Laoliu, Chengdu New Hope, Kunming Tuodong, Anqing Hu Yumei, Shandong Shisheng, Beijing Liubiju, Jinan Dexinzhai, Shanghai Baoding, Tianjin Limin, Fu Shi, etc.
The well-known large items include fresh noodles, Lee Kum Kee's thin salt and mellow flavor, Lee Kum Kee Tiancheng Blindly Super Fresh, Haitian Golden Label Soy Sauce, Haitian Flavor, Chubang’s Original Sun Fresh, Donggu’s Yipin Fresh, etc.
The two-year new products include Haitian's "Jianjian Naked Soy Sauce", June Fresh's "Light Salt" Original Soy Sauce, Qianhe Tianyuan Organic Soy Sauce, Maruzhuang's Black Bean Soy Sauce, and Ho Kee's Organic Wooden Barrel Brewed Soy Sauce.
　　The development of China's soy sauce industry conforms to the new trend of consumption.
The development of China's soy sauce industry conforms to the new trend of consumption　　From the perspective of changes in the overall output of my country's soy sauce, the era of rapid growth has ended, and my country's soy sauce industry has gradually entered the development stage of product structure upgrading and industrial structure adjustment.
In the future, my country's soy sauce industry will continue to maintain a steady and progressive development trend.
　　01　　01　　There is still a lot of room for development in the　　soy sauce industry　　There is still a lot of room for development in the soy sauce industry　　(1) Per capita consumption of soy sauce will maintain steady growth　　According to third-party statistics, the current per capita consumption of soy sauce in China still has a big gap with other Asian countries and regions.
Japan's current per capita consumption of soy sauce is 9 liters, with a historical peak of 11 liters, and the per capita consumption of soy sauce in mainland China is 7.
14 liters.
Compared with Japan, there is still room for growth of 26% to 54%.
　　On the other hand, the simplification of food and the rich catering culture of our country have promoted the development of specialty soy sauce.
At present, among the condiment consumption channels, the catering channel accounts for the largest proportion.
With the acceleration of the pace of modern life and the development of Internet platform applications, people's living habits have also changed.
Dining out has become a habitual consumption.
In addition, catering users are becoming younger, and the younger generation has adapted to dining out and is strengthening this trend.
　　(2) New consumer groups and new consumer concepts promote the innovation and development of soy sauce industry products　　With the improvement of people's living standards, rising income supports the improvement of consumers' health concepts and changes people's buying habits of condiments.
Consumers pay more attention to the quality and taste of products, and their sensitivity to prices decreases.
　　The trend of younger consumer groups is also obvious.
As the post-90s and post-00s have gradually become the main consumer, the demand for personalized products is also increasing on the basis of satisfying tastes.
The packaging design of the product is more novel, unique, simple and beautiful, and small packaging products are gradually being favored and accepted.
　　Soy sauce manufacturers have responded to the demand for consumption upgrades, improved the technology of brewing soy sauce, and launched products that conform to consumption upgrades.
Soy sauce products have continued to develop in the direction of quality and segmentation.
　　(3) The prosperity of the catering industry promotes the development of condiments, especially catering custom condiments　　According to data released by the National Bureau of Statistics, in 2020, the national catering revenue will be 3952.
7 billion yuan, a year-on-year decrease of 16.
6%.
However, during the Spring Festival of 2021, the sales of key retail and catering companies across the country achieved 821 billion yuan, an increase of 28.
7% over the same period last year.
At the same time, statistics show that there are currently more than 12.
38 million catering companies in my country, and the overall annual registration of catering companies is on the rise.
Among them, more than 2.
52 million will be established in 2020.
　　With the effective control of the epidemic and the normalization of epidemic prevention and control, the development of the catering industry is expected to bottom out.
With the continuous development of the catering industry and the takeaway market, the demand for condiments, especially catering customized condiments, continues to grow.
　　02　　02　　Increasing market concentration is a long-term trend, but it won’t happen overnight　　.
　　Increasing market concentration is a long-term trend, but it won’t happen overnight.
　　(1) The centralized release of production capacity and the gradual increase in production costs will gradually increase market concentration　　At present, the planned production capacity of the leading condiment companies in the next two years has exceeded 3 million tons, of which the planned production capacity of soy sauce exceeds 1 million tons, which accounts for the highest proportion.
At the same time, the huge market size of the soy sauce industry has also attracted new soy sauce categories and new enterprises to enter by the original condiment companies.
　　In addition, while the industry's production capacity is growing rapidly, the company's production costs are also on the rise.
From the perspective of raw materials, soybeans, white sugar and packaging materials are important components of soy sauce production costs, and their price trends have an important impact on the company's gross profit margin.
Since 2016, the price of packaging materials and fuel has risen sharply due to policy influences.
Many agencies predict that raw materials such as soybeans will gradually increase in 2021.
　　Under the dual pressure of capacity growth and rising costs, industry competition will become increasingly fierce.
For small and medium soy sauce production enterprises, especially county and rural soy sauce production enterprises, neither can reduce production costs through large-scale production, nor do they have huge marketing investment, and they are bound to face the risk of gradual erosion of market share.
　　(2) The diverse needs of consumers provide new development opportunities for SMEs　　Although the trend of brand concentration in the soy sauce industry is inevitable, consumers' demand for soy sauce diversified, multi-level, and multi-channel provides new development opportunities for small and medium soy sauce manufacturers.
　　According to statistics, in recent years, although the pressure of competition among small and medium soy sauce manufacturers has increased, under the premise that the overall demand of the industry remains stable, they have given full play to their flexible and adaptable characteristics, and a number of niche products have emerged.
Excellent brand.
　　03　　03　　Intelligent manufacturing will become one of the core competitiveness of soy sauce companies　　Intelligent manufacturing will become one of the core competitiveness of soy sauce companies　　Domestic soy sauce companies have already begun the pace of digital and intelligent manufacturing.
A group of outstanding brand companies, such as Haitian, Lee Kum Kee, Chubang, Qianhe, Xinhe, etc.
, have all realized intelligent manufacturing.
　　The integration of equipment and information technology has become an important support for the current industrial transformation.
The future soy sauce production scenario will be that the production base is equipped with a central production control system, which will uniformly control the continuous cooking system, automatic disc koji making machine, automatic high-speed filling machine and other industry advanced soy sauce brewing equipment, realizing the management of raw materials and soy sauce brewing.
The automatic control of the whole process from production to finished product inspection and release minimizes human intervention and realizes the stable, efficient and safe production of each bottle of product.
In the production workshop, soy sauce raw material selection, steaming, disc koji making, constant temperature fermentation, pressing, canning and other processes are all fully automated and intelligently controlled.
　　On the basis of the intelligent transformation of production links, some enterprises have also begun the construction of enterprise big data platforms.
Accelerate the construction of industrial data connections for the entire process, the entire industry chain, and the entire life cycle.
Use big data to drive production, drive information exchange with consumers, drive to find consumers' demand motivation, and establish a new development model for traditional enterprises under the supply-side structural reform.
In the end, data exchange and circulation in all aspects of enterprise production, sales, logistics, etc.
will be realized.
　　04　　04　　Modern food technology is the direction of the upgrading of the soy sauce industry　　Modern food technology is the direction of the upgrading of the soy sauce industry　　The times are developing and technology is advancing.
For the soy sauce industry, only by developing and innovating through inheritance can it adapt to the needs of the times and meet the new needs of consumers.
　　Although the production technology of soy sauce has been in existence since ancient times, the continuous improvement of its biological fermentation, bacterial research and development, production technology, product formula, etc.
through modern technology can not only ensure the inheritance of the traditional flavor of soy sauce, but also improve the quality and technology of soy sauce products.
content.
This is the direction of future soy sauce industry upgrading.
　　With the increase of consumers' health awareness, consumers pay more attention to healthy products when purchasing soy sauce products, which has also promoted the product development and innovation of soy sauce products in this segment.
However, it should be pointed out that there is no contradiction between modern food technology and quality such as food additives.
The scientific and reasonable application of food additives can not only meet the demand for soy sauce taste, but also improve product quality.
　　The trend of consumption upgrading has accelerated the upgrading and iteration of the soy sauce industry, and accelerated the subdivision of the soy sauce industry and the innovation of enterprises.
The future development prospects of the soy sauce industry are still broad.
Its development is not only the epitome of the development of the condiment industry, but also the trend of the development of the entire civilian production industry.
As a soy sauce manufacturer, it should be based on the national standards of "Brewed Soy Sauce" (GB/T 18186-2000) and the "National Food Safety Standard Soy Sauce" (GB 2717-2018), to control food safety and quality, increase scientific and technological investment, and improve product quality.
Comply with the evolution and innovation of market channels, refine internal skills, focus and focus, and provide consumers with more delicious soy sauce products.