Table 9.
Fermented food and drink in China
| Type of food or drink | Estimated amount produced | Remarks |
|---|---|---|
| Soybean paste (douchi and jiang) | 915,000 t (2019) | 34 companies |
| Soy sauce | 10 million t (2018) | Mixed cultures of A. oryzae and lactobacilli |
| Vinegar | 5 million (2018) | >6000 companies, from grains by mixed culture of molds |
| Yoghurt | 9.6 million t (2018) | ~50 companies, top 3 share 91% of the market |
| White liquor (40 – 55% alcohol), baijiu | 7.9 billion L (2019) | Sales volume for companies with over 20 Mio. CN¥ turnover |
| Rice wine (14 – 17% alcohol), huangjiu | 3.5 billion L(2019) | |
| Beer | 38 billion L (2019) | 27–28 L/capita, import 730 million L |
| Grapewine | 450 million L (2019)13 | China is among the top 10 global producers and importers |
Compounded data from various statistical resources and market surveys