The Global Vinegar Market In Western And Southern Europe Will Witness Rapid Growth During The Predicted Period
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. Historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleanser) are still practiced today.
The Vinegar market expanding at a CAGR of 6.11% between 2016 and 2020. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 20 hours to three days.
The populace’s growing interest in cooking different types of foreign cuisines as well as ethnic cuisines has led to the augmented purchase of different dressings, which includes vinegar as one of the essential ingredients. Consequently, with the increasing usage of vinegar in different cuisines, the demand for vinegar will increase steadily during the forecast period.
The market for vinegar in Western and Southern Europe will witness rapid growth during the predicted period and will account for a market share of more than 77% by 2020. The augmented demand for Modena balsamic vinegar, especially in regions like Italy and Spain, will result in the strong growth of the market in this region during the forecast period.