Summary:Butter has a short history of development in China, and due to the differentiation of food styles, the traditional Chinese cooking process rarely needs butter, with the development and change of globalization, the international ** is gradually convenient, China introduces and learns the food culture of other countries, butter is usually used to cook steak and other foods or make pastries and desserts. Data show that in 2022, China's butter production will be about 110,000 tons, a slight increase from 2021, and the sales volume will be 260,000 tons, an increase of about 30,000 tons from 2021.
OneDefinitions and Classification
Butter, also known as milk fat and butter oil, is made by separating the cream from the skim milk and making the cream mature and stirred. The biggest difference between butter and cream is the ingredients, butter has a higher fat content. The high-quality butter is light yellow in color, uniform and delicate in texture, and there is no water oozing on the cut surface, and the smell is fragrant. Butter is extracted from milk and appeared on the table as early as ancient Rome and Greece, and during the Renaissance, European countries regarded butter as a pure, sacred thing that could only be enjoyed by nobility. Today, butter is especially popular in Europe and the United States as a cooking ingredient, but due to the high cost of butter production, usually.
Fifty or sixty pounds of milk produce about two pounds of butter, and butter is higher than other dairy products.
Second, industry policies
China attaches great importance to the development of the dairy industry, and has introduced a series of relevant policies to standardize and promote the quality and standardization of dairy products such as butter. From the national to the local level, a series of relevant policies have been issued, aiming to strengthen the licensing of dairy products, standardize the production of local specialty dairy products, strengthen the construction of milk source bases, optimize the structure of dairy products, and cultivate internationally renowned brands. These policies are not only conducive to improving the quality and standardization of dairy products, but also help promote the healthy development of the dairy industry and enhance international competitiveness. From the perspective of local policies, in November 2023, the people of Ningxia Hui Autonomous Region issued the "Implementation Plan for the High-quality Development of Cold Chain Logistics in Ningxia Hui Autonomous Region (2023-2027)", aiming to build a cold chain distribution center for low-temperature liquid milk, carry out cold chain business for deep processing of dairy products such as butter, strengthen the temperature and quality monitoring of dairy product circulation, and build a whole-process cold chain system.
Third, the development process
The development of butter around the world dates back to ancient times, when it was first used in cooking and eating as an animal fat. Over time, butter gradually became popular in Europe and became an aristocratic food. During the Renaissance, butter was even used in beauty, becoming a symbol of wealth and social status. In the 19th century, with the advancement of industrial technology, it became possible to produce butter on a large scale. The invention of centrifugal separation technology has made the production of butter more efficient, and the development of railways and refrigeration technology has made it possible to transport butter further afield. However, with the advent of margarine, the butter industry began to change. In 1870, margarine was first produced, and its raw materials included animal fats and vegetable oils. In the 20th century, the production of margarine continued to rise, and its raw materials and production processes became more diverse and environmentally friendly. In general, the development of global butter is a process from handmade to industrialized, from a single raw material to a diversified raw material.
Fourth, industry barriers
China's butter industry faces barriers such as brand, scale, technology and channels. Due to the important position of butter in Western catering, the popularity and influence of domestic brands in the market are relatively low, and the brand barriers are significant. With consumers' pursuit of high-quality life, the demand for butter has gradually increased, and large-scale production has become an inevitable trend, and it is difficult to break through the barriers of scale. In addition, the production technology of butter involves many aspects such as raw material selection, production process, quality control, etc., and technical barriers are also a major challenge. Finally, the expansion of sales channels is also an important problem faced by enterprises, and channel barriers restrict market expansion. These barriers are intertwined with each other, and together they form industry barriers and restrict new entrants, which is the main factor for the continuous concentration of the butter industry market in China.
Fifth, the industrial chain
The upstream of China's butter industry chain mainly includes milk, whipping cream and other raw material suppliers, the midstream is butter producers, and the downstream is baking, catering and food processing industries. In the entire industrial chain, the quality assurance and stability of upstream enterprises are the key, the large-scale production and quality control of midstream enterprises are also important links, and the innovative research and development and market demand insight of downstream enterprises directly affect the application and consumption of butter products. With the upgrading of consumption and the change of market demand, the upstream and downstream enterprises of the butter industry chain cooperate to jointly promote the development of the industry. With the upgrading of consumption and the change of market demand, the butter industry chain will also continue to optimize and upgrade to provide consumers with more high-quality, healthy and delicious butter products.
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