The production of fermented beverages in Kenya has shown significant fluctuations over the past decade. In 2014, it stood at 449.0 thousand metric tons and increased notably in 2015 to 541.0 thousand metric tons, a year-on-year growth of 20.49%. However, by 2016, production dropped sharply by 40.48% to 322.0 thousand metric tons. The following years continued to show variability: a substantial recovery of 38.2% in 2017, followed by a decrease in 2018, with a year-on-year decline of 11.91%. Minor recoveries and declines followed, with the production volume in 2023 recorded at 379.0 thousand metric tons, experiencing a slight year-on-year decline of 1.04% and a 5-year CAGR of -0.67%.
Looking at forecasted data from 2024 to 2028, the trend shows a gradual decline: from 374.3 thousand metric tons in 2024 to 357.0 thousand metric tons in 2028. The forecasted 5-year CAGR stands at -0.94%, projecting a total decrease of 4.62% over this period.
Future trends to watch for include potential impacts of changing consumer preferences, technological advancements in fermentation processes, and regulatory policies affecting production costs and operations within the industry. Companies should monitor these factors carefully to adapt and perhaps mitigate the projected decline in production.
