AP Biology 2006-2007 Lipids Oils Fats. AP Biology Lipids: Fats & Oils.
Current Status and Prospect on Fats and Oils Consumption ... · Current Status and Prospect on Fats...
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Current Status and Prospect on Fats and Oils Consumption
in Korea
Suk Hoo Yoon Department of Food Science and Biotechnology
Woosuk University
2015. 4. 27
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Energy Supply in Korea
1980 1990 2000 2007 2012
Tot. Energy (Kcal) 2,485 2,853 3,010 2,967 2,927
Carbohydr. 75.0 64.7 63.1 59.6 61.9
Protein 11.8 12.5 12.9 13.4 13.7
Lipid* 13.1 22.8 24.0 27.0 24.5
* In total lipids, animal origin is 22.1%. • In visible lipids (51.4%), vegetable origin 97% (2012)
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Dom. Produc.ImportTotal(1,000M/T)
Production and Import of Fats and Oils
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Total Supply of Fats and Oils
1990 1995 2000 2007 2012
Tot. Consump. (1,000M/T) 612 633 749 891 734
Veget. oils (%)
507 82.8
566 89.4
725 96.8
866 97.2
71 97.0
Anim. Fats 106 67 24 25 22
Self Suff.(%) 8.0 4.8 3.2 1.7 2.0
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Supply of Fats and Oils in Korea
Total supply in 2012 : 734,000 M/T Total population : 50,004,000 Per capita 14.68Kg/year, 40.21g/day (5.8% decrease from 2011)
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Production of Fats and Oils in Korea (2012)
Fats and Oils Amount (M/T)
Rice bran oil -
Sesame oil 3,328
Perilla oil 6,796
Fish oil 4,516
Rapeseed oil 522
Total 15,162
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Import of Fats and Oils in Korea (2012)
Fats and oils Amount (M/T) Soybean oil 162,093
Palm oil 324,957 Coconut oil 59,528
Cottonseed oil 8,924 Other veg. oils 66,312
Tallow 5,124 Fish oil 14,077
Other ani. fats 806 Total 641,824
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Retail Sales Amount of Cooking/Salad Oils in Korea
Oils 2012 (%) 2013 (%)
Canola oil 24.8 34.3
Soybean oil 34.8 28.5
Grape seed oil 19.6 17.6
Olive oil 12.4 11.3
Corn oil 5.5 4.4
Rice bran oil 1.2 0.8
Others 1.7 3.1
Total KW274,992mil KW316,626mil
Sesame oil KW99,421mil KW104,944mil
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Sales Amount of Fats and Oils Rank Company Proportion
1 Lotte Foods 22.9 2 CJ Cheiljedang 19.4 3 Ottogi Ramen 13.4 4 Sajo Haepyo 11.3 5 Samyangsa 4.6 6 Ottogi 4.4 7 Nongshim 3.9 8 Jinyuwon 2.2 9 Dongsuh Oils/Fats 2.1
10 Daekyung ONT 1.8 - Others 5.0
Top 20 91.1 Total KW1,589,096mil 100.0
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Food Usages of Palm Oil in Korea
• Instant noodle (Ramyeon, Ramen) • Snacks • Margarine • Shortening • Coffee creamer • Chocolate coating
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In Market By Type
Classification of Instant Noodles in Korea
Fried Noodle
Dried Noodle
Pouch Noodle
Cup Noodle
Ordinary
Chajang
Rice
Mixed
Chajang
Mixed
Ordinary
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Classification of Noodles
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Year
Sal
es a
mou
nt (K
W, x
108 )
Sales amount of instant noodle in Korea (*2014, KW19,700 x 108, 2012 - KW19,800 x 108 )
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(KW,x108)
Year
Bowl noodle Proportion
2012 1991
Sales amount and proportion of bowl noodle
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Export of instant noodle from Korea
($,x104)
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Composition of manufacturing cost of instant noodle in Korea
Materials
Others
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Composition of materials cost of instant noodle in Korea
Wheat flour
Starch
Palm oil/palm olein
Other major materials
Box
Wrapping paper
Container
CAP
Other minor materials
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Future price of wheat flour
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Future price of palm oil
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Future price of packaging materials
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(KW/$)
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Example of sales composition
(KW,x108) (KW,x108) In No Snacks Others Profit(R)
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Trend in instant noodle consumption in Korea
• Pouch noodle, ca 2/3 but in decreasing trend
• Noodle without soup (Chanjang ramyeon, Bibimmyeon) in increasing trend especially in summer and autoumn
• Improve physiacal structure of noodle
• No big price increase since January 2010
• Export mainly to China, Japan, USA, Hong Kong, Australia, Russia, Taiwan, Canada, UK, and Malaysia etc.
• Major producers include NongShim, Samyang Foods, Ottogi Ramyeon, Paldo, Pulmuone, and Myeon Sarang.
• Per capita consumption in 2013, 74.1 packs (1st in the world)
• Same top 5 best sellers, same best seller during 2010 – 2013
• Power of “Modisumer”, well-being ramyeon, growth of PB in Korea
• World trend include low carbohydrate, super convenience, East-West exchange, novelty products, gluten-free, premiumization
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Confectionary Market in Korea
Market Size in 2012 : 3.1 trillionKW (1USD=1,100KW)
Major Products Sales (ca 69.5% of total) Snacks 32.7% Biscuits 30.2%, Korean Trad. 2.9% Others 3.7%
Per capita consumption of snacks
Amount(kg) Amount(KW
)
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Classification of Confectionary in Korea
Confectionaries
Snacks
Confectionary
Biscuit
Wafer
Cookie
Cracker
Korean Trad. Cookie
Sweet red bean jelly
Jelly
Caramel
Sweet
Candy
Ices Ices
Gum Gum
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• Manufacturing process - rolling snack, extruding snack, potato chip
• Method - frying, roasting, extruding, puffing
• Raw Material – cereal (wheat, rice, corn), potato, sweet potato, bean, starch, nut
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Classification of Savory Snacks
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Confectionaries Sales in Korea
Year Amount (MT) Amount (mil KW)
2008 494,546 2,180,218
2009 415,485 2,341,027
2010 400,593 2,591,121
2011 400,519 2,866,389
2012 485,279 3,073,678
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Confectionaries Sales in Korea
Variety Amount (MT) Amount (mil KW)
Confectionary Snacks 138,639 1,004,058
Biscuits 114,153 929,688
Korean Cookies 14,515 88,853
Others 19,443 112,669
Others 198,529 938,408
Total 485,279 3,073,678
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Snacks Sales in Korea
Year Amount (MT) Amount (mil KW)
2008 118,714 667,925
2009 109,424 752,739
2010 120,545 827,798
2011 128,365 970,525
2012 138,639 1,004,058
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• Top Confectionaries Manufacturers
- Lotte Confec., HaiTai Confec., Orion, Non
gShim, Orion Snack International, Crown Bakery, Binggrae, HaiTai Garubi, Lotte Sa
mKang, Chung Woo Foods, etc.
• Top 20 Manufacturers – 79.4%
(ca 25% for export)
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Fats and Oils Used for Confectionaries
Fats and Oils
Domestic (MT)
Import (MT)
Total (MT)
Proportion (%)
Soybean oil 0 13,555 13,555 86.5
Palm oils 0 876 876 5.6
Rice bran oil 0 454 454 2.9
Corn oil 11 422 433 2.8
Rapeseed oil 1 339 340 2.2
Total 12 15,646 15,657 100.0
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Price Indices of Living Necessaries and Snacks
CPI for Living Snacks
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• Growth of PB brands for convenience store • Growth of premium snacks – especially for yo
ung parents • Growth of well-being snacks – especially for
women’s diet • Growth of snacks possessing unique and unf
amiliar taste, and unique eating method
Trends of Snack Market in Korea
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• Easy and affordable buying and eating • Safety of raw materials • Growth of “natural” products due to increase of health an
d wellness concern • Diversity for individual satisfaction in sensory and indulge
nce • Individualism and expression especially in younger gene
ration • Development of new market through localization in devel
oping countries • Increase of communication through ICT • Sustainable consumption and trade with ethics
Trends of Snack Market in the World