The global sorghum by-products market is estimated to reach a valuation of about USD 11 billion by the year 2032 at a CAGR of 4.4% during the forecast period.
Sorghum by-products are gaining popularity in the animal feed industry, owing to the rising application of sorghum in various industries is driving the market production of sorghum by-products. The high inclination of breweries towards sorghum for its gluten-free characteristic is also boosting the revenue of the sorghum by-products market. Sorghum by-products like sorghum bran, sorghum flour, sorghum grain, sorghum syrup, sorghum hulls, sorghum molasses, sorghum oil, etc., are some of the popular products in this segment. Increasing concern for healthy animal feed is driving the consumption of sorghum by-products. Rising livestock-based food consumption is adding fuel to the growth of the sorghum by-products market. Technological advancements in sorghum processing are another crucial factor boosting the growth of the said market segment.
The trend to use Sorghum and its by-products for animal feed is boosting the market.
Sorghum is predominantly utilized in the starch, alcohol distillery, and animal feed industries. In recent years, the demand for animal protein has increased at an unprecedented rate, while in the year 2018, meat consumption saw an increase from 114 million metric tons in 2017 to 116 million metric tons in 2018, as reported by the Organisation for Economic Co-ordination and Development (OCED).
With an annual per capita consumption of 30.6 kilograms, poultry meat is the most widely consumed flesh by humans. Pork follows with an annual per capita consumption of 23.5 kilograms, which has resulted in a rise in the livestock population and has an immediate impact on the manufacturing of animal fodder. As a consequence, the global utilization of sorghum and sorghum by-products as feed concentrates increased from 2.3 million metric tons in 2014 to 3.6 million metric tons in 2016, as stated in a report published by NASS-USDA, which states the potential demand will be generated for sorghum seedlings as a result.
The global sorghum by-products market is primarily segmented based on type, application and end-use.
Based on type, the sorghum by-products market is further sub-segmented into grain, forage, biomass and sweet. Among these, the grain segment dominates the global market share. Due to the growing demand for healthier and more cost-effective alternatives in food goods, the grain segment now holds the bulk of the market share.
Based on the application segment, the said market segment is further divided into flour and animal feeds, where the flour segment dominates the market share. Over the years, sorghum flour has gained popularity as a gluten-free substitute for wheat flour. It provides numerous nutritional benefits, including a high fiber and protein content. Sorghum flour has an extensive variety of applications due to its adaptability. Apart from this, baking has become one of the most prevalent applications of sorghum flour in recent years. Its neutral flavor and light consistency render it ideal for preparing cakes and other desserts. Additionally, it can be used as a substitute for conventional wheat flour in healthy recipes due to its gluten-free properties. This usage is increasingly prevalent among individuals with celiac disease or those seeking to reduce their gluten intake.
Based on the end-use segmentation, the sorghum by-products market is further segmented into industrial and household, among which the industrial segment has a slight dominance over the household use of sorghum by-products. Considering the industrial segment being dominant over the household segment, out of many industries, the food and beverage industry owes the major market share. The food and beverage sector is significantly contributing to the growth of the sorghum by-products market. As an increasingly sought-after alternative to conventional wheat flour, grain-based flour is regarded as a healthier option due to its nutritional advantages. Consequently, the food and beverage sector has emerged as a pivotal agent in the incorporation of this novel constituent into their merchandise. Apart from this, several manufacturers are devoting resources and time to investigating methods of integrating sorghum flour into their formulations. This entails conducting trials on various proportions, textures, and flavor characteristics that are feasible to accomplish using the grain-based alternative.
The global sorghum by-products market is primarily studied across four major regions, namely, North America, Europe, Asia-Pacific and the Rest of the World. Out of which, the North American region dominates the global market share, while the Asia-Pacific region is said to witness the highest growth rate during the forecast period.
North America is one of the largest exporters of sorghum by-products, as per the USDA. Sorghum varieties that are commercially accessible in the United States are devoid of any tannins. Sorghum can, therefore, be incorporated into poultry diets with minimal modifications to the remaining ingredients. The 'National Structure Adjustment Plan for Crop Farming (2016-2020)', a MOA published by the Canadian government in 2016, included sorghum forage as one of the alternative crops to maize. The implementation of government initiatives aimed at fostering sorghum production within the nation is expected to increase the demand for forage sorghum seedlings in the surrounding area, which will eventually aid the market's growth during the said forecast period.
Asia-Pacific is anticipated to experience the highest growth rate during the forecast period, primarily due to countries like China, whose production and consumption rates are accelerating. The region has experienced a substantial increase in demand due to the feed industries of the countries involved, which are emphasizing more cost-effective and superior alternatives to maize. Historically a centre of economic activity, the Asia-Pacific region is currently developing into a significant market for sorghum flour. In light of the global trend toward healthier food options, sorghum flour emerges as an appealing substitute owing to its elevated protein content, absence of gluten, and reduced glycemic index. As a consequence, there has been a surge in the need for this product within the Asia Pacific area, which has created novel prospects for both manufacturers and suppliers.
As new participants enter the market, the competitive landscape of the sorghum by-products market is perpetually changing over time. Numerous industries are utilizing sorghum by-products as an essential ingredient for their processes including sorghum flour, food, feed, and fuel sectors. Many businesses are venturing into this industry to take advantage of its potential, owing to its wide range of applications.
Sorghum Products Market Highlights:
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