Project report for Malt extract from barley

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Introduction

In India Malted grain is mainly used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. In India, Barley is one of the most widely cultivated cereal crops. The major producing states are Rajasthan, U.P., Haryana and Punjab. Rajasthan amounts for about 40-50% and U.P. for 25-30% of total production.

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly converted starch becomes fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification, but which are already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.

Market potential & Strategy

The malt extracts and ingredients market estimated to be valued at INR 130, 500 Crores in 2020 and is projected to grow at a CAGR of 3.0% through 2025. The increasing craft beer production and rising adoption if malt as natural sweetener is driving the market growth. The rising inclination of consumer toward non – alcoholic beverages is also driving the demand of meat substitutes. The growth is attributed to the increasing awareness of people about healthy dietary habits. The key factors driving growth is the increase in the consumption of beer and the rise in craft breweries. These factors have led to a surge in demand for malt ingredients. In addition, the different uses of malts in the food and non-alcoholic beverage industries is a key factor that is projected to drive the growth of the malt extracts and ingredients market. Established and local players has the opportunity to capitalize on the growth potential in the malt extracts and ingredients market. Malt is a primary ingredient used in breweries. Malt is mainly produced from barley. However, wheat, rye, sorghum, and oats are also some of the sources of malt. Barley malt is mainly used to produce beer, whiskey, malt vinegar, and malted milk. Barley is one of the most popular and traditional sources for malt ingredients due to its high-protein content and ease of malting. This is due to the extensive use of barley in the beer industry and the rising awareness of the health benefits of barley-based beverages. These factors are expected to prove positive for the barley segment during the forecast period.

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