BAIJIU MARKET ANALYSIS

Baijiu Market, by Source (Sorghum, Wheat, Barley, Corn, and Rice), by Flavor (Sauce-flavor, Strong-flavor, Light-flavor, Rice-flavor, Sesame-flavor, Chi-flavor, and Others), by Distributional Channel (Specialty Stores, Hypermarkets, Supermarkets, Online Stores, Convenience Stores, and Liquor Stores), and by Region (North America, South America, Europe, Asia Pacific, Middle East and Africa) – Size, Share, Outlook, and Opportunity Analysis, 2022-2028

Market Dynamics

Increasing preference of baijiu among the populace and rising disposable income of consumers are key factors driving the global baijiu market growth. The drink can be stored for longer duration without any change in taste. Although, sorghum is a popular ingredient used to produce baijiu, other ingredients such as wheat, barley, rice, millet, and corn can also be used. Consumption of small amount of baijiu reduces the risk of Alzheimer’s disease, reduces the uric acid concentration in serum, helps to improves serum lipid profiles, decreases platelet aggregation, and reduces the risk of cardiovascular diseases. According to a report by the U.S. Department of Agriculture (USDA), China Alcoholic Drinks Association stated that consumption of baijiu in 2017 grew at the rate of 9% from 2016.
Furthermore, increase in production of wheat and maize is expected to boost the supply of raw materials for production of baijiu and helps in growth of the global baijiu market. According to a statistics of Food and Agricultural Organization (FAO), the global production of maize was 1,060 million tons in 2016 and grew at the rate of 4.9% from 2015. Moreover, the global production of wheat was 749 million tons in 2016 and grew at the rate of 1.7% from 2015.
However, baijiu contains high volume of alcohol (up to 65%) and its excessive consumption may lead to damage of liver and pancreas, experience of numbness, and affect the immune and digestive systems.