Cider Market Size
Cider market, which was valued at US$ 4.8 billion in 2022, is projected to grow at a compound annual growth rate (CAGR) of 3.7% to reach US$ 6.3 billion by 2032.
Cider is a fermented fruit juice beverage with a low alcohol content. Cider sometimes referred to as hard cider, is made from apples. Ciders have an alcohol content ranging from 1.2% to 8.5% ABV (alcohol by volume). Particular apples are grown to make the cider drink, which gives the product its distinct flavor. Fermented pear juice is used to make Perry, a beverage that resembles cider. Cider's fruit content contributes to its vitamin C and antioxidant content, which, when ingested, helps lower the risk of heart disease and asthma. The health advantages of cider drinks have increased sales of cider, a recent trend in brew pubs and bars. When producing hard cider, the apples are pressed after being mashed into a fine pulp known as pomace. The extracted juice is transferred straight into bags or vats for fermentation. If a sweet fermented cider is wanted, the juice must be filtered early to preserve the appropriate proportion of fermentable sugar; if a dry cider is preferred, the fermentation process must continue until the majority of the sugar has been transformed into booze. The typical process involves natural fermentation caused by wild yeast on the apples. However, other companies pasteurize the fresh juice first and then add a pure culture of a chosen yeast. The juice is filtered after about three months to get rid of sediment, and then the hard cider is aged for a few months or perhaps two or three years after filtering to increase the turbidity flavor. Some of the hard cider is sparkling or carbonated. Customers value tradition, quality, and innovation when it comes to alcoholic drinks. During the projection period, the main factors propelling the market expansion will be the rise in demand for premium spirits brought on by an increase in per capita income and the usage of alcohol as a status symbol.