Sanquan Food Co., Ltd. (SHE:002216)

Sanquan Food Ratios and Metrics

Market cap in millions CNY. Fiscal year is January - December.

Fiscal Year	Current	FY 2024	FY 2023	FY 2022	FY 2021	FY 2020
Period Ending	Jan 22, 2026	Dec 31, 2024	Dec 31, 2023	Jan 1, 2023	Jan 1, 2022	Dec 31, 2020
Market Capitalization	10,366	10,550	11,781	16,274	17,768	20,741
Market Cap Growth	-7.75%	-10.45%	-27.61%	-8.41%	-14.33%	81.47%
Enterprise Value	8,235	9,650	10,511	13,998	16,328	18,959
Last Close Price	11.79	11.69	12.52	16.91	18.27	20.71
PE Ratio	19.02	19.46	15.72	20.30	27.73	27.01
Forward PE	18.20	17.63	13.21	19.18	29.51	29.60
PS Ratio	1.59	1.59	1.67	2.19	2.56	3.00
PB Ratio	2.29	2.39	2.71	4.19	5.50	6.93
P/TBV Ratio	2.41	2.62	2.99	4.47	5.96	7.50
P/FCF Ratio	38.86	11.39	90.78	17.61	25.77	20.86
P/OCF Ratio	22.38	9.22	32.30	11.75	18.46	16.36
PEG Ratio	-	7.33	7.33	7.33	7.33	7.33
EV/Sales Ratio	1.27	1.46	1.49	1.88	2.35	2.74
EV/EBITDA Ratio	13.69	14.77	11.08	13.56	18.74	20.98
EV/EBIT Ratio	17.08	18.39	13.20	15.66	22.83	25.00
EV/FCF Ratio	30.88	10.42	80.99	15.15	23.68	19.07
Debt / Equity Ratio	0.14	0.14	0.07	0.05	0.01	-
Debt / EBITDA Ratio	1.02	0.94	0.30	0.17	0.04	-
Debt / FCF Ratio	2.29	0.67	2.21	0.19	0.05	-
Asset Turnover	0.88	0.85	0.94	1.05	1.10	1.23
Inventory Turnover	8.38	4.64	4.52	4.32	4.12	3.75
Quick Ratio	1.15	0.59	0.81	0.99	0.84	0.85
Current Ratio	1.38	0.92	1.22	1.38	1.31	1.33
Return on Equity (ROE)	12.34%	12.39%	18.23%	22.55%	20.56%	29.40%
Return on Assets (ROA)	4.09%	4.19%	6.61%	7.91%	7.11%	8.40%
Return on Invested Capital (ROIC)	15.23%	13.80%	31.55%	57.99%	47.33%	49.47%
Return on Capital Employed (ROCE)	10.20%	11.30%	17.30%	21.50%	19.90%	23.10%
Earnings Yield	5.25%	5.14%	6.36%	4.93%	3.61%	3.70%
FCF Yield	2.57%	8.78%	1.10%	5.68%	3.88%	4.79%
Dividend Yield	2.54%	2.57%	3.99%	2.07%	1.09%	2.63%
Payout Ratio	50.70%	82.67%	41.94%	22.38%	75.50%	6.24%
Buyback Yield / Dilution	0.48%	0.79%	-0.05%	-0.38%	0.54%	1.51%
Total Shareholder Return	3.04%	3.36%	3.95%	1.69%	1.64%	4.15%

Source: S&P Global Market Intelligence. Standard template. Financial Sources.