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“Research and Development Trend of China Bakery Food Industry, 2013-2017” firstly conducts preliminary analysis on the development of China’s bakery food industry, and mainly reveals the development stage, development characteristics and major existing problems; and then, this report conducts a profound analysis on the development of China’s bakery market, which involves in the aspects of market scale, regional development, competitive landscape, consumption, operating commercial activities and prevalent trend; next, this report conducts a specific analysis on the industry operation strategy and development of key enterprises; at last, it gives a professional analysis on the future development trend of China’s bakery food industry, which can provide investors with decision-making reference.

In 2012, there were nearly 1,100 bakery food manufacturing enterprises own above designated scale, and the industry’s total assets amounted to CNY 94.418 billion, increased by 14.95% year-on-year; the main business income reached CNY 188.663 billion, increased by 18.79%; total profit reached CNY 15.9438 billion, increased by 25.16%.

In recent years, the annual sales growth rate of China’s bakery food industry has remained at more than 10%, which was much higher than the average growth rate of food industry; China’s bakery food industry has entered the rapid development period. The industry scale is expected to reach CNY 213 billion by 2013, especially in the second and third-tier cities, the growth rate is expected to maintain 30% in the next five years.

In recent years, the well-known brands in foreign countries, Hong Kong and Taiwan have entered China’s market vigorously, which has set a positive example for domestic brands. Starbucks, Bread Talk and other major brands improved their products quality continuously, and also accelerated the product R&D, strengthened promotion efforts, so as to grasp the market share in China’s bread market. As for domestic brands, in addition to Ganso, Holiland and other powerful national brands, Shanghai Christine, Ningbo New Maxime and other local brands developed rapidly, and also expanded to surrounding areas. With the implementation of market access system, the entry threshold of bakery industry continues to increase. The domestic market has left the vicious competition of “price war” and entered the healthy competition track which takes product quality and R&D as the core. With the increasing of consumer income and the enhancement of brand awareness, the bakeries which have no characteristic and excellent product will withdraw from the market gradually.

Table Of Contents

Research and Development Trend of China Bakery Food Industry, 2013-2017
Table of Contents

1. Overview of Bakery Food Industry
1.1 Definition
1.2 Classification
1.3 Overview of Key Product Segments

2. Development Overview of China's Bakery Food Industry
2.1 Development Phase
2.2 Development Characteristics
2.3 Existing Problems

3. Analysis and Forecast on China's Bakery Food Market
3.1 Status Quo
3.2 Regional Development
3.2.1 Northern and Midwestern Regions have Large Development Potential
3.2.2 Cost Pressure Impels Chain Bakery Stores to Develop towards Second and Third-tier Cities
3.2.3 Regional Difference will Disappear Gradually
3.3 Competitive Landscape
3.3.1 Highly Scattered
3.3.2 Low Level Competition
3.3.3 Diversified Pattern Formed Gradually
3.3.4 The Industry Asks for Subdivision Urgently
3.4 Main Driving Forces of Bakery Products Consumption
3.5 Operation Commercial Activities
3.6 Prevalent Trend of Products Development
3.7 Profitability

4. Operation Strategy of China's Bakery Industry
4.1 Operation Mode
4.1.1 Chain Type Develops Rapidly
4.1.2 Strive for Listing
4.2 Store-opening Strategy
4.2.1 Technology is the Key Point
4.2.2 Capital is the Base
4.2.3 Site Selection is Important
4.2.4 Decoration should be Clean
4.2.5 Services should Own Characteristics
4.3 Misunderstanding on Store-opening
4.4 Strategy of Store Type Selection
4.5 Strategy of Display Form and Service
4.5.1 Opposite Type
4.5.2 Optional Type
4.5.3 Mixed Type

5. Key Enterprises in Bakery Food Industry
5.1 Holiland
5.1.1 Company Profile
5.1.2 Business Performance
5.1.3 Core Competitiveness
5.1.4 Future Development Plan
5.2 Wedome
5.2.1 Company Profile
5.2.2 Operation State
5.2.3 Core Competitiveness
5.2.4 Future Development Plan
5.3 Christine
5.3.1 Company Profile
5.3.2 Operation States
5.3.3 Competitive Advantages
5.3.4 Future Development Strategy
5.4 Marco Polo
5.4.1 Company Profile
5.4.2 Storefront Distribution
5.5 Croissants de France
5.5.1 Company Profile
5.5.2 Storefront Distribution
5.5.3 Future Development Plan
5.6 85?
5.6.1 Company Profile
5.6.2 Operation State
5.6.3 Enterprise Strategy
5.6.4 Future Development Plan
5.6.5 Development Goals
5.7 Jingan Bakery
5.7.1 Company Profile
5.7.2 Operation State
5.7.3 Franchise Situation
5.7.4 Future Development Plan
5.8 21Cake
5.8.1 Company Profile
5.8.2 Product Category
5.8.3 Business Model
5.8.4 Characteristic Management Ideas
5.8.5 Future Development Plan
5.9 Paris Baguette
5.9.1 Company Profile
5.9.2 Operation State
5.9.3 Core Competitiveness
5.9.4 Marketing Expansion
5.9.5 Future Development Plan
5.10 Ganso
5.10.1 Company Profile
5.10.2 Operation State
5.10.3 Franchise Situation

6. Investment Risk and Opportunity of China's Bakery Industry
6.1 Investment Risk
6.1.1 Production Risk
6.1.2 Market Risk
6.1.3 Cost Risk
6.1.4 Food Safety Gains Attention of Entire Society
6.1.5 Indistinct Brand Advantage
6.1.6 Shortage of Marketing Mode
6.1.7 Industry Chain is a Weakness
6.2 Investment Opportunity
6.2.1 Huge Market Space
6.2.2 Popularity of Local Enterprises is Larger than Foreign Enterprises
6.2.3 There is no Bakery Food Enterprise with National Influence

7. Future Development of China's Bakery Industry
7.1 Development Trend
7.2 Forecast of Market Scale
7.3 Development Strategy
7.3.1 Increase Market Awareness, Respect Consumer Value
7.3.2 Take the Way of Brand, Create Discrepant Competitions

Companies Mentioned

Marco Polo
Croissants de France
Jingan Bakery
Paris Baguette

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