Ancient Grain Global Market

Ancient Grain Global Market (5)

Ancient grain products have seen an increase in applications in bakeries and confectionaries, salads, sports nutrition, frozen food, cereals, and even infant formulas. Currently, the key customers of ancient grains are bakeries accounting for 43.19%, followed by snacks at 14.99%, and direct eating at 20.08%.

Market Growth and Value

The global ancient grain market was valued at USD53,700 million in 2021. The forecast is anticipated to reach a value of USD83,090 million by 2027 with a CAGR of 6.4%.

The largest market for ancient grains has a global share of 45% in Europe, followed by North America and the Asia Pacific, with a total share of 30%. While health-conscious consumers are increasing, gluten-containing ancient grain has the largest segment, having a global share of about 70%. Studies show that retail sales of quinoa and wild rice accounts for 87% of dollar sales; while barley, bulgur, and farro accounts for 13% of retail sale

Market Drivers for Ancient Grains

Health-conscious consumers are now increasing the demands of ancient grain products, superfoods, gluten-free food and beverages, non-GMO, and identity-preserved. People are becoming aware of its health benefits and considering it as a healthier alternative. Gluten-free ancient grains like amaranth and quinoa can help lessen osteoporosis and intestinal damage.

Aside from the increasing demand for healthier food products, the cosmetics industry has started to develop its market through natural and organic ingredients. Few ancient grains included in the processing are chia, quinoa, and amaranth.

Additionally, some ancient grains like chia, quinoa, and amaranth require minimal effort in cultivating; hence, the product will most likely grow drastically in the coming years.

Market Restraints for Ancient Grains

The pandemic has brought a significant impact on the international trade of raw and food by-products. Topping the list of challenges brought by the pandemic is the availability and high costs of the workforce. Numerous companies globally have shut down due to lockdowns, and workers were unable to report to work.

Furthermore, the increase in prices of ancient grains like amaranth and quinoa is accounted for the increasing consumption and product limitations. The lack of irrigation facilities, for instance, has been a challenge in many regions to grow ancient grains. Product intensification reactions lead to soil degradation, which results in lower production yields and quality of ancient grains.

Export and Import of Ancient Grains

As the demand continues to increase, the supply of ancient grains will most likely be considered by many regions due to its sustainable farming practices. Ancient grains can be grown with low levels of pesticides, fertilizers, and irrigation; hence, cultivating ancient grains has become a desirable solution to the natural challenges of agriculture.

Russia is the world’s top exporter of wheat products and has estimated to export 31.5 million tons by 2022 forecast, a drastic increase from its 13.9 million tons this season. However, reports say that it might not hit the target after the forecasted period due to the change in export quota and restrictions.

Iran, on the other hand, one of the top importers of wheat and grains, is anticipated to triple its import volume or up to 8 million tons for the next season forecast, with Russia’s export of 4 million tons has already being sold in the region. The increase in import volume accounts for the recovery from dry and hot weather in the region.

The Middle East weather had downgraded the crop production and escalated its import volumes. The consumption of grains in the region is anticipated to reach 12 million tons, while the current production is at 4.5 million tons only, which a considerable gap has to be filled.

The United States wheat market traded below its marketing year range (from 9.2 million to 23.9 million bushels) from the start of December as it awaits the outcome of the Saudi Arabian wheat tender along with Australia’s wheat harvest. The top importer of the US is the Philippines, with 6.8 million bushels, followed by Taiwan, Malaysia, Mexico, and Honduras.

However, the sorghum export sales have increased to 11.2 million bushels by the end of November, accounting for China as its prime importer. Taking 2021-2022 marketing year, the US has exported 29.7 million bushels of sorghum.

Opportunities in Ancient Grain Market

The consumption of ancient grains has been on the records since the early civilization and expanded across Asia. However, in recent developments, Western countries are now eyeing to produce and consume ancient grains to boost their economic growth.

Some food markets like Flower Foods, Boulder Canyon, and Kirkland Ancient Crackers are developing food products to showcase at grocery racks. The bread and chips by-products from these companies are made from amaranth, millet, buckwheat, quinoa, Khorasan, spelt, teff, chia, and sorghum.

The research and development sectors of most regions are exploring the possibilities of therapeutic vaccines using ancient grains and are anticipating an increase in the global market. Researchers are also viewing a combination of therapies and disease diagnostic modalities, which can increase the demands of ancient grains in the market.


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Certificates & Standards (6)
Non Organic

 Synthetic chemicals are used on the crop or product to boost its growth.

EU Organic

Providing a clear structure for the production of organic goods across the whole of the EU


Setting the standard for optimizing packages that are survivable, sustainable, and successful.


Requiring food processors to follow to build an effective food safety management system.


Procedure by which a food safety-related scheme is compared to the GFSI Guidance Document


Protecting food from biological, chemical and physical hazards during production


Standard aids for the creation of products that are safe, reliable, and of good quality.

Gluten Free

Food that is processed to remove gluten and use of ingredients with less than 20 ppm of gluten.

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