World Markets for Fermentation Ingredients

Mar 2005| FOD020B| BCC Publishing

Report Highlights

  • The global market for fermentation products was estimated at $14.1 billion in 2004 and is expected to rise at an average annual growth rate (AAGR) of 4.7% to $17.8 billion in 2009.
  • Crude antibiotics are estimated at $5 billion in 2004. This is approximately the same value as in 1998, with volumes increased but prices eroded substantially.
  • Amino acids are the second largest and nearly the fastest growing category, and estimated at $3.5 billion in 2004. The market in 2009 is expected to reach nearly $5 billion.
  • Organic acids represent the third largest category and is dominated by citric acid. The total market value will rise to $3.0 in 2009.
  • Among the rest, only xanthan will see anaemic growth due to price erosion.

INTRODUCTION

This BCC report is an update of a document issued in 2000. In that time, the fermentation industry changed dramatically. While the main categories of fermentation products still are the same, the industry structure within the categories developed strongly, in terms of technology and markets as well as in terms of the companies supplying products.

In the past, it was possible to allocate fermenter capacities to output and in relation to production values for all categories. This systematic allocation no longer is possible for antibiotics and hardly possible for enzymes. Due to strong improvements of efficiencies, but especially because of the modified production routes, fermenter size does not mean much in estimating production capabilities of antibiotics. Production costs and production pathways are increasingly important. Still, all fermentation depends on carbohydrates, and the availability and cost of carbohydrates has changed and is expected to change even more fundamentally in the coming years.

As a consequence, this report focuses on the market for major fermentation products and their interrelationships with, and dependency on carbohydrates. It reviews the global fermentation industry with emphasis on major fermentation-derived food, feed and pharmaceutical ingredients as well as on some products with industrial applications.

SCOPE OF STUDY

The report contains:

 

  • Examinations of the main fermentation products and the most important markets and market structures
  • Analysis of production values categorized by geographic area and product type
  • Extensive discussion of future developments
  • Analysis of major market players
  • Analysis of major fermentation products, with their cost structures and development of cost factors
  • Market forecasts through 2009
  • Analysis of how the fermentation industry might develop in the future and in which parts of the world, and where fermentation plants might be run most economically.

 

METHODOLOGIES

The methodology applied in this report is based on:

 

  • Analyses of the markets for major fermentation products.
  • Descriptions of prices, volumes, and value trends.
  • Estimations of future developments.
  • Outline and comparison of strategies of major producers.
  • Overview of production costs for major fermentation products.
  • Analyses of availability and price trends of major raw materials.
  • Synoptic view of future demand and production costs in various regions of the world.

 

 

INFORMATION SOURCES

There is abundant information on virtually all fermentation ingredients. However, most of this information does not show the inter-relationships between technology, market developments, strategies of producers, and raw material supply. Such inter-relationships can only be obtained by establishing and maintaining intimate relationships with the relevant companies, and this has served as the main source for information in this report.

ABOUT THE AUTHOR

Dr Ulrich März graduated in 1984 as an agro-economist at the University of Stuttgart, Germany. After more than ten years working in the fine chemical industry, Dr März started an independent consulting for the food, feed and agro-processing industry. His specialties are the evaluation of food, feed and supplement ingredient markets, the design and market introduction of bio-technologogically derived products as well as the economics of fermentation processes. Over nearly 10 years, Dr März authored a number of BCC technical market reports.

Frequently Asked Questions (FAQs)

Table of Contents

All reports provided in PDF format. For shared licensing options (5+ Users), please call a representative at (+1) 781-489-7301 or contact us at info@bccresearch.com
Title/Chapter NamePagesMember Price
Full Report: World Markets for Fermentation Ingredients8Free
Chapter- 1: INTRODUCTION1Free
Chapter- 2: SUMMARY1Free
Chapter- 3: OVERVIEW OF MAIN FERMENTATION CATEGORIES AND PRODUCTS1Free
Chapter- 4: FERMENTATION OF AMINO ACIDS1Free
Chapter- 5: INDUSTRIAL ENZYMES1Free
Chapter- 6: VITAMINS AND CAROTENOIDS1Free
Chapter- 7: SUMMARY OF THE INDUSTRY STRUCTURE OF FERMENTATION-DERIVED FINE CHEMICALS1Free
Chapter- 8: RELEVANCE OF CARBOHYDRATES FOR FERMENTATION PRODUCTS1Free
Published - Feb-2000| Analyst - Ulrich Marz| Code - FOD020A

Report Highlights

  • The total value of the world fermentation production is estimated at $4.8 billion. By 2004, the total value should be about $4.9 billion. In 2004, the fermentation world will look not much different than today in terms of capacity or in terms of product output or value. Much growth cannot be expected. Therefore, the whole fermentation industry is facing an unclear future.
  • In terms of value, amino acids, organic acids, and enzymes, as well as antibiotics, are of approximately equal size with about $1 billion each. In terms of capacity (and this serves as a parameter for the production per unit of fermenter size), antibiotics take the lead with 40% of the global capacities of approximately 360,000 to 370,000 m3.
  • Most of the organic and amino acids are used in feed or food, and most antibiotics in human therapy and in feed. Developments in the feed market and to some extent in the food market have, therefore, outstanding importance for the future of such products. The feed market is suffering from reduced demand for meat, and lower meat prices as well. In Europe, meat consumption is decreasing because of the health aspect, and in Eastern Europe and Asia, because of the reduced purchasing power of the population.
  • Vitamins and polymers, the smaller fermentation products, are no exceptions. In these fields, price reductions will also be the driving force for a tendency toward lower market value in a few years. Possible higher demand in volume terms will not be able to compensate.

World Markets for Fermentation Ingredients

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