中国农业科学Issue(22)：4829-4836,8.DOI:10.3864/j.issn.0578-1752.2013.22.021
替代还是互补？淀粉糖与食糖在食品饮料业中的应用趋势
Competitive or Complementary? The Adoption Trend of Starch-Based Syrups and Sugar in Food and Beverage Manufacturing
摘要
Abstract
[Objective] The objective of this paper is to investigate the likely adoption rate of starch-based syrups (SBS) in food and beverage manufacturing, project the demand growing trend of SBS and assess its economic implications for major sweetener industry participants. [Method] The logistic growth model that is based on the theory of innovation adoption was emploged to investigate the time pattern of adoption for SBS, and the demand model was used to project the demand for sugar and SBS.[Result]China’s sugar and sweetener demand are still at an expanding phase. The market shares of SBS would continue to increase rapidly about ten years with a lower growth rate compared to the previous decade. The growing SBS consumption will decrease the growth rate of demand for sugar, and change the caloric sweetener market structure which is dominated by sugar. The results also show that the decreased manufacturing costs due to the use of SBS should be passed to consumer in lower retail prices. This would make sugar demand more elasticity. The impact account for increasing adoption SBS in food and beverage manufacturing on corn market will be small.[Conclusion]The consumption growth of SBS ultimately depends on decreased manufacturing costs due to the use of SBS. Under current market conditions, SBS and sugar are complementary to some extent, rather than simply competitive.关键词
淀粉糖/食糖/食品饮料业/趋势预测Key words
starch-based syrups/sugar/food and beverage manufacturing/trend project引用本文复制引用
司伟,朱海燕..替代还是互补？淀粉糖与食糖在食品饮料业中的应用趋势[J].中国农业科学,2013,(22):4829-4836,8.基金项目
教育部全国百篇优秀博士学位论文专项基金 （）
