Summary:Due to its healthy and delicious properties, essence of chicken is becoming more and more popular among consumers. Data shows that as of 2022, China's chicken essence production is about 47620,000 tons, a slight decrease from 2021, mainly due to the repeated epidemics, the decline in residents' willingness to consume, and the fluctuation of demand for chicken essence at the catering end.
OneDefinitions and Classification
China has a vast territory, a large population, and different consumer taste preferences in various regions and influence each other, and condiments have strong regional characteristics and increasingly rich categories. According to the ingredients, condiments can be divided into single condiments (soy sauce, vinegar, monosodium glutamate, etc.) made from one main raw material and compound condiments made from two or more condiments. The "Classification of Condiments (GB T20903-2007)" divides condiments into liquid, semi-solid, solid, etc. according to their form.
Essence of chicken is a compound seasoning, which is a solid seasoning, which is processed by a variety of raw materials through a special process. According to the definition of standard SB T 10371-2003 "Essence of Chicken Seasoning", essence of chicken is made of monosodium glutamate, edible salt, powder of chicken bones or its concentrated extract, disodium nucleotide and other excipients as raw materials, with or without adding spices or flavoring agents such as edible spices, and is mixed and dried.
Second, industry policies
In recent years, China has introduced a series of policies related to chicken essence and other condiments to promote the healthy development of the condiment industry. In terms of food safety, the National Health Commission and the State Administration of Market Supervision jointly issued the "National Food Safety Standard for Compound Seasonings", which stipulates the food safety standards for compound seasonings and emphasizes the orderly development of the industry. In addition, the National Health Commission also issued the "National Food Safety Standard for Soy Sauce, Vinegar and Compound Seasoning", which specifies the standards for soy sauce, vinegar and compound seasonings in detail, and clarifies the management scope of prepared soy sauce and vinegar. In terms of salt quality and safety, the State Administration of Market Supervision has issued the Measures for the Supervision and Administration of Salt Quality and Safety, requiring salt production and operation enterprises to establish and improve food safety management systems. The Ministry of Finance and the State Administration of Taxation issued the "Announcement on Continuing to Implement the Preferential Policies of Real Estate Tax and Urban Land Use Tax in Agricultural Products Wholesale Markets and Farmers' Markets", which will place condiments in the scope of agricultural products and enjoy preferential tax policies.
Third, the development process
The development process of China's chicken bouillon industry has gone through the embryonic period, the growth period and the innovation period, which is a process of continuous innovation and progress. From the early production process and technology is not mature enough, to the high-speed development stage around 2000, and then to the stage of meeting the different needs of consumers in recent years, the chicken bouillon industry has gradually grown driven by market demand and technological progress. Nowadays, chicken bouillon has become a very large industry with a wide range of market prospects. With the continuous progress of technology and the improvement of consumers' pursuit of food quality and taste, China's chicken essence industry will continue to maintain stable growth in the future, providing consumers with healthier and more delicious condiments.
Fourth, industry barriers
There are certain industry barriers to the development of China's chicken bouillon industry, including technical barriers, brand barriers, channel barriers and policy barriers. Barriers raise the bar for new entrants and protect the market share of incumbents. Technical barriers require enterprises to have advanced production technology and equipment, brand and channel barriers emphasize the importance of brand awareness and sales channels, and policy barriers emphasize the strict supervision of the food industry. The existence of industry barriers makes the competition pattern of the chicken bouillon industry relatively stable, and also provides a competitive advantage for existing enterprises.
Fifth, the industrial chain
The upstream raw materials of the chicken essence industry chain are mainly chicken, grains, etc., involving chicken breeding, corn, monosodium glutamate and other industries, the main raw materials are sufficient, the fluctuation is small, the bargaining power of the midstream is weak, the midstream is mainly the production and preparation of chicken essence, the domestic market has been basically mature, the main enterprise brands are basically mature, and the downstream is mainly used in the catering industry, food manufacturing and home cooking. In the catering industry, essence of chicken, as an important seasoning, is widely used in the cooking process of various dishes to enhance the taste and umami of dishes; In the food manufacturing industry, essence of chicken is used in various processed foods, such as canned food, instant noodles, condiments, etc., as an additive to increase the taste and flavor of food; At the same time, the field of household consumption is also one of the important markets for chicken bouillon, and ordinary families often use chicken bouillon as a seasoning in order to increase the umami of dishes during cooking.
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