The production of fermented beverages in Argentina is forecasted to decline sharply over the next five years. In 2023, the production stood at 2.12 thousand metric tons. However, projections indicate a decrease to 1.75 thousand metric tons in 2024, then dropping further to 1.34, 0.95, 0.56, and eventually 0.18 thousand metric tons by 2028. This marks a significant year-on-year decrease of 20% from 2024 to 2025, followed by 29.1% in 2026, 41.1% in 2027, and an overall reduction of 67.8% by 2028. The compound annual growth rate (CAGR) over this period is -31.6%.

Future trends to watch for:

Shifts in consumer preferences towards non-fermented or alternative beverages.
Impact of regulatory changes and economic factors on production capabilities.
Technological advancements in production that may alter cost structures.
Potential impact of global climate change on raw materials used in fermentation.