Global Coconut Flour Market Trends, Applications, Analysis, Growth, and Forecast: 2017 to 2026
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May 2023
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This report was compiled by Shreyas Rokade Shreyas Rokade is a seasoned Research Analyst with CMFE, bringing extensive expertise in market research and consulting, with a strong background in Chemical Engineering. Correspondence Team Lead-CMFE Linkedin | Detailed Market research Methodology Our methodology involves a mix of primary research, including interviews with leading mental health experts, and secondary research from reputable medical journals and databases. View Detailed Methodology Page
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MarketResearch.biz delivers in-depth insights on the global coconut flour market in its upcoming report titled, “Global Coconut Flour Market Trends, Applications, Analysis, Growth, and Forecast: 2017 to 2026”. The global coconut flour market is estimated to register a CAGR of X.X% in terms of value during forecast period 2017–2026. The report offers in-depth insights, revenue details, and other vital information regarding the target market, and the various trends, drivers, restraints, opportunities, and threats till 2026. The report offers insightful and detailed information regarding the various key players operating in the market, their financials, supply chain trends, technological innovations, key developments, apart from future strategies, acquisitions & mergers, and market footprint. The global coconut flour market report has been segmented on the basis of type, form, technology, application, and region.
This report is based on synthesis, analysis, and interpretation of information gathered regarding the target market from various sources. Our analysts have analyzed the information and data and gained insights using a mix of primary and secondary research efforts with the primary objective to provide a holistic view of the market. In addition, an in-house study has been made of the global economic conditions and other economic indicators and factors to assess their respective impact on the market historically, as well as the current impact in order to make informed forecasts about the scenarios in future.
Coconut flour, a by-product of the virgin coconut oil industry is a substitution to wheat flour. The coconut flour contains approximately 21.7% protein, 10.5% fiber, 59.8% carbohydrates, and 8.4% fat. The manufacturing of coconut flour involves two processing methods namely dry process and wet process. Dry process involves drying of grinded coconut meat, oil extraction and pulverizing the meal. Dry process helps produce high protein coconut flour (33%) which can be used as wheat substitute.
With increasing health-conscious consumers driving up demand for coconut flour, the manufacturers are focusing on making it available easily through retail stores and other options. Coconut flour is trending in heavily influenced by consumers’ interest in health and wellness, and availability of by-products such as ready-to-eat snack foods that are gluten-free. This has also increased opportunities for key players in the bakery products sector worldwide as coconut flour provides high fiber. Moreover, the cost of production is economical, which is another factor driving growth of the global coconut flour market. As the raw materials for the production of coconut flour is collected from the leftover of the coconut milk and the process and equipment used in the production is simple and reasonable, the manufactures get the value added income and it offers healthy diet and nutritional value to consumers as well.
The market in Asia Pacific is expected to dominate the global coconut flour market, followed by Latin America market. China market is the one of the leading producers of coconut flour, followed by markets in Poland, Germany, Chile and Austria. In Europe market, the Western Europe region dominates in terms of consumption followed by North America, owing to factors such as increasing consumer shift towards high fiber bakery products coupled with high consumption of gluten-free food products.
Global Coconut Flour Market Segmentation:
Segmentation on the basis of type:
- Conventional
- Organic
Segmentation on the basis of form:
- Whole Full Fat Flour
- Low Fat High Fiber Flour
- Medium Fat Flour
Segmentation on the basis of technology:
- Fresh-Dry Process
- Wet Process
Segmentation on the basis of application:
- Baked Products
- Snack Foods
- Extruded Products
- Animal Feed
Segmentation on the basis of region:
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East & Africa
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- The coconut company Ltd.
- Connecticut Coconut Company
- Klassic Coconut
- Arrowhead Mills, Inc.
- Ceylon Coconut Company (Pvt.) Ltd.
- Franklin Baker Company of the Philippines
- Asia Botanicals Sdn. Bhd
- Smith Foods (Pvt.) Ltd.
- Hodgson Mill, Inc.
- Nutrisure Ltd.
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