Food & Beverage Market Research News

Cocoa market worth $2.1 billion & chocolate market worth $131.7 billion by 2019 according to new research report

Food & Beverage Market Research

[282 Pages Report] Cocoa & Chocolate Market categorizes the global market by Application (Confectionery, Food & Beverage, Cosmetics, & Pharmaceuticals), Cocoa Type (Cocoa Butter, Powder, & Liquor) & Chocolate Type (Dark, White, Milk, Filled)

The report Cocoa & Chocolate Market by Application (Confectionery, Food & Beverage, Cosmetics, & Pharmaceuticals), Cocoa Type (Cocoa Butter, Powder, & Liquor) & Chocolate Type (Dark, White, Milk, Filled) - Global Trends & Forecasts to 2019” defines and segments the global cocoa & chocolate market with an analysis and forecasting of the market volume of types of cocoa and chocolate. The report also identifies the driving and restraining factors for the global market with an analysis of trends, opportunities, winning imperatives, and challenges.

The market is segmented and values are forecasted on the basis of major regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW). The key countries are covered and forecasted for each region.

Browse 118 market data tables, 24 figures spread through 282 pages and in-depth TOC on Cocoa & Chocolate Market by Application (Confectionery, Food & Beverage, Cosmetics, & Pharmaceuticals), Cocoa Type (Cocoa Butter, Powder, & Liquor) & Chocolate Type (Dark, White, Milk, Filled) - Global Trends & Forecasts to 2019”

Download PDF brochure at www.marketsandmarkets.com/pdfdownload.asp?id=226179290

The market size (volume) of cocoa was 3,455,622 metric tons in 2013 and is estimated to grow at a CAGR of 3.1% from 2014 to 2019, whereas the chocolate market is projected to grow at a CAGR of 2.3% from 2014 to 2019. In 2014, Europe is projected to lead the global market with the highest share, followed by North America and the Asia-Pacific, in terms of volume.

Cocoa & chocolate are used to provide taste, flavor, and texture to food, in addition to nutritional and functional benefits. Cocoa butter, cocoa liquor, and cocoa powder are some of the major ingredients used to manufacture chocolates.

The favorable characteristics of cocoa butter (melting point and contraction) provide a melt-in-the mouth sensation and easy removal of chocolates from the molds. The chocolate also masks the unpleasant taste of tablets and encourages its usage for medicinal purposes.

The report also covers various other important aspects of the market. It includes an analysis of the competitive landscape.

11 key players of the market have also been profiled.

Report: https://www.marketsandmarkets.com/.asp?id=226179290

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