L

Cheese

4 X 109 Kg

14 Kg

Yogurt

1.2 X 109 Kg

3.4 Kg

Fermented meats

nac

0.3 Kg

Bread

7 X 109 Kg

25 Kg

Fermented vegetables

0.8 X 109 Kg

2.8 Kg

'Sources: 2001-2004 data from USDA,WHO, and industry organizations bPer person, per year cNot available

'Sources: 2001-2004 data from USDA,WHO, and industry organizations bPer person, per year cNot available of the Western cuisine. Certainly, the desirable flavor and sensory attributes of traditional, as well as new-generation fermented foods, will drive much of the interest in these foods.

Consumption of these products also will likely be increased as the potential beneficial effects of fermented foods on human health become better established, scientifically and clini-cally.As noted above, compelling evidence now exists to indicate that red wine may reduce the risk of heart disease and that live bacteria present in cultured milk products may positively influence gastrointestinal health.Armed now with extensive genetic information on the microorganisms involved in food fermentations that has only become available in the last century, it is now possible for researchers to custom-produce fermented foods with not only specific flavor and other functional characteristics, but that also impart nutritional properties that benefit consumers.

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