Briefly describe the development history and current situation of China's brewing industry

There has been a long history of human consumption of fermented foods.

According to evidence, in China, the brewing method as far back as more than four thousand years ago in the Xia Dynasty has existed, more than a thousand years later, the emergence of the Chinese soy sauce, Japanese wooden noodle sauce and other fermented products such as tofu milk, tempeh and so on.

In the Middle East, there are historical records of alcohol fermentation products, such as beer made from barley and wine made from grapes, dating back to more than 3,000 BC.

Fermented dairy products have also been documented in the Indian subcontinent.

All of these fermented products from key food ingredients are still produced on a large scale and widely consumed today.

Fermented foods have been popularized throughout the world due to the role of immigrants at different times in history.

Fermented foods, with their high nutritional value, have a history of thousands of years in China, and have now spread to countries and regions such as Korea, Japan, and Southeast Asia, where they have played an important role in the dietary life and health of Asians and the world at large.

However, although fermented foods originated in our country, our research on them is not deep enough. As fermented foods, there has been no in-depth and systematic research on the ideal fermentation parameters, microorganisms necessary for the fermentation process, biochemical and chemical changes that occur during the fermentation process, and the nutritional qualities of the raw materials and the end-products, and so on; as health foods, there have been few reports on the research of their physiological functions and physiological active ingredients. As a health food, so far, its health physiological functions and physiological active ingredients of the study has rarely been reported; therefore, China should further strengthen the research on fermented foods~