Market survey

1. Market of smart cooking appliances

Fig. 1 shows the prediction of global kitchen appliance market toward to the year 2020. According to this prediction, the market will rise up to 203.4 billion at year 2020. The increase of CAGR (compound annual growth rate) is approximately 6% per year, if we consider the factors of technology such as IOT, AI, big data, EC, and unman operation etc. on kitchen market, that will increase than this prediction more times. This is a huge and big growth market, and it will impact a lot of peoples to change their life styles with smart appliances. As we think when the convenience is coming, the market growth will be exponential expanded to the smart house.

What type products share the market in the future? We can see the result in Figure 2. Here except the energy consumption, most of indicators are expanded that include smart kitchen appliances, health concern, quality product, and advancement technology on year 2020. Smart kitchen appliances are the focus in living matters, and to most kitchen appliances the cooking appliance is the most one to be needed by combing IOT, cloud service, EC, and big data analysis for being a smart appliance. Therefore we believe this invention (WDIRC) or product, in the coming it will be a popular cooking appliance in houses or working place to provide the meal service.

2. Market of Wash-Free Rice (WFR)

2.1 Introduction to WFR

WFR is defined as “wash-free rice (WFR) when you used them to cook”, how to make rice to cook without wash? The process is that white rice in the final stage of grinding process, the white rice washed with precision equipment without impurities, no bran residue. So there are no rice bran fatty acid problems. This kind of rice will become more delicious, hygienic, convenient and environmentally friendly, and long storage of white rice will not produce musty, only rice flavor. However to traditional rice, many rice bran left on the surface of rice bran, rice bran after three hours after the fatty acids are slowly produced, and then produce acid odor oxidation, so a long white rice storage to produce a musty taste. Generally WFR had the following characteristics; high moisture content, high degree of brightness (high L-value) and also, low contents of protein, crude lipid and total free fatty acid. For the residues of processed WFR, the contents of protein and crude lipid were high. These characteristics suggest that the removal of the aleurone layer was more efficiently conducted by the treatment for wash-freeing than by the ordinary polishing treatment. WFR packed in air underwent the following changes in a storage test. The high degrees of brightness initially observed for WFR were apt to be kept during the storage. The beginning temperature of gelatinization was lower in WFR compared to the ordinary milled rice for the same raw material. Further, the time-course increases in the maximum viscosity and the final viscosity tended to be low. The increase in the total free fatty acid content in WFR compared to the ordinary milled rice tended to be small. This tendency was marked for the stored rice under ambient temperature package in polyethylene film and slight for PVDC coated-nylon film package. Storage at a low temperature (at 15°C) resulted in small changes in rice qualities and so, the differences between WFR and the ordinary milled rice were also small.

2.2 To analyze the market of WFR

Due to the market of WFR is too small (less than usual rice market), so no survey data to be studied by market-survey company. Therefore the market survey will be estimated by us and this survey will use usual rice to instead WFR for being the target of analysis. Because for rice based people, they eat rice usually, so we can estimate the usual-rice consumption to instead of WFR. The data of rice consumption to each country can be got from FAO (Food Agriculture Organization, UN), therefore we can calculate the market size of WFR according to this data. The estimation in different markets will be analyzed in the webpage of "sale estimation of WDIRC/WFR"