World Grain - May 2008 - 44

FEATURE

G

lobal population growth is a challenge for the suppliers
of staple food. A projection from 2007 into the year 2050
predicts an average population growth rate of 0.8 %, or an
increase from 6.7 billion to 9.3 billion people (Table 1, below).
Provided that the per capita consumption of staple crops remains constant, the production of wheat and rice will have to
grow from the current 600 million tonnes each to 850 million
tonnes, and corn (maize) production has to rise from 850 million tonnes to 1 billion tonnes. These figures do not even take
into account the growing demand for biofuels. Achieving this
increased output won't be easy, since the production of wheat
in the major wheat growing areas was basically constant during the past decade. One approach could be to improve the
wheat's tolerance towards drought, heat and rain in order to
grow wheat in less favorable regions of this planet. In that
regard, promising steps have already been taken.
Tab. 1: Staple food crop production
and consumption 2007
Crop

Consumers
Billion

Production
Million tons

Consumed as food
Million tons

3.0
3.0
1.0

600
600
700

490
400
220

4.2
4.2
1.4

845
845
986

690
563
310

2007
Wheat
Rice
Corn
2050
Wheat
Rice
Corn

44

by Lutz Popper

A look at the economic relevance,
markets and future perspectives
The development of this market affects the whole food
production chain, including the suppliers of additives and enzymes. The current market for bakery enzymes is estimated
to be about $200 million (Figure 1, page 46). Although the
share of bakery enzyme of the total enzyme market (5%) will
not increase, their consumption will rise with the increasing
demand for enzymes in general, to an estimated volume of
almost $300 million through 2011. In the same period, the total market for food enzymes is expected to grow at a rate of
almost 6% to about $1.2 billion.
The growth is supported by the perception that enzymes are
a natural way to improve efficiency and quality, and that chemicals can be replaced, avoiding labeling or omitting "E-numbers."
Declining prices due to competition of supplier and consolidation of the food industry provide an additional impetus.
Most of the new enzymes will be produced with genetically
modified (GM) organisms, and some of the enzymes will even
be "protein engineered." In other words, their original sequence
of amino acids will be modified, although there is some market
resistance against enzymes from GM organisms.
The properties of existing enzymes and enzyme combinations are constantly being improved, creating a wider field of
May 2008 / World Grain / www.World-Grain.com



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World Grain - May 2008

Table of Contents for the Digital Edition of World Grain - May 2008

Contents
World Grain - May 2008 - 1
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