Analysis and Studies - Products analysis
Soy sauce: an overview
January 30th 2024
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
It was created in its current form about two thousand years ago during the Western Han dynasty of ancient China.
Since then, it has become an ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
It is often eaten with rice, noodles, sushi and sashimi or you can also mixed it with ground wasabi for dipping. Bottles of soy sauce are common on restaurant tables in many countries.
About economy and trade
In 2021, Soya sauce were the world's 2295th most traded product, with a total trade of $860M. Between 2020 and 2021 the exports of Soya sauce grew by 18.5%, from $726M to $860M. Trade in Soya sauce represent 0.0041% of total world trade.
Exports
In 2021 the top exporters of Soya sauce were China ($204M), Netherlands ($147M), Japan ($91.4M), United States ($71.1M), and Singapore ($54.1M).
Imports
In 2021 the top importers of Soya sauce were United States ($107M), Germany ($60.2M), France ($51.5M), Canada ($45.6M), and United Kingdom ($44.7M).
Ranking Soya sauce ranks 2049th in the Product Complexity Index (PCI).
Fonti:
https://oec.world/en
https://data.worldbank.org/