이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,648개와 수입업체 1,956개가 색인되어 있습니다.
14,104건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 3건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-04.
우유 버터에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 14,104건을 분석하고, 월간 단가 벤치마크로 우유 버터의 수출 경쟁력과 소싱 리스크를 추적하세요.
우유 버터 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
우유 버터의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
우유 버터의 YoY 변동 상위 국가는 미국 (-25.0%), 덴마크 (+21.5%), 홍콩 (-21.1%)입니다.
우유 버터 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 우유 버터 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 우유 버터 거래 단가가 있는 국가는 홍콩 (20.32 USD / kg), 이탈리아 (12.82 USD / kg), 스리랑카 (11.85 USD / kg), 프랑스 (10.09 USD / kg), 덴마크 (9.79 USD / kg), 외 14개국입니다.
최신 3건의 우유 버터 산지가 업데이트를 검토하여 원산지 측 수출 비용과 공급업체 가격 변화를 모니터링하세요.
일자
항목명
단가 (USD)
2025-12-01
Cow **** ****** ************ * ***** *
476.39 USD / kg
2025-10-01
Cow **** ****** ********* * *** *
9.61 USD / kg
2024-12-01
Cow **** ****** ****** ******** * *** *
5.37 USD / kg
Classification
Product TypeProcessed Food
Product FormChilled
Industry PositionDairy Processing Product
Market
Cow-milk butter is a globally traded dairy fat produced by churning cream, with trade dominated by processed dairy products rather than fluid milk. Production is concentrated in major dairy regions across South Asia, Europe, and North America, while internationally traded butter supply is strongly influenced by a small number of export-oriented origins. New Zealand is widely cited as the leading butter exporter, making global availability and pricing sensitive to weather-driven milk supply swings in pasture-based systems. Import demand is significant in the Middle East and North Africa and in East Asia, reflecting retail consumption and intensive use in bakery and foodservice.
Market GrowthMixed (medium-term outlook)International milkfat (butter) demand strength coexists with flat per-capita outlook in some high-income markets
Major Producing Countries
인도Among the largest producers in FAOSTAT 'Butter and Ghee' statistics; the category includes ghee, so national totals are not butter-only.
미국Large dairy producer with significant butter manufacturing for domestic use; exports are a smaller share than for milk powders.
파키스탄Large producer in FAOSTAT 'Butter and Ghee' statistics; national totals include ghee.
독일Major European dairy producer and butter manufacturer within EU supply.
프랑스Major European dairy producer and butter manufacturer within EU supply.
뉴질랜드Export-oriented dairy system; a key origin for internationally traded butter and other milkfat products.
Major Exporting Countries
뉴질랜드Leading exporter of butter on international markets per OECD-FAO outlook reporting.
아일랜드Major butter-exporting origin; Bord Bia reports Irish butter exports exceeded €2 billion in 2025 (value measure, not global rank).
미국Butter/butterfat export volumes have increased in recent years; still a smaller share of U.S. butter production is exported compared with milk powders.
Major Importing Countries
중국Major dairy importer in OECD-FAO outlook; OECD-FAO notes most imports are sourced from Oceania, with increased EU exports of butter to China in recent years.
사우디아라비아Identified in OECD-FAO outlook reporting as a large importer of butter (notably within Middle East and North Africa import demand).
이집트Identified in OECD-FAO outlook reporting as a major importer of butter (notably within Middle East and North Africa import demand).
Supply Calendar
New Zealand:Oct, NovSeasonal pasture-based system with a spring milk peak reported around October–November (mid-November peak referenced in New Zealand dairy seasonality sources).
Great Britain:May, JunNorthern Hemisphere 'spring flush' period; industry reporting highlights peak milk volumes around May with strong flows through June.
Specification
Major VarietiesSweet cream butter, Cultured butter, Salted butter, Unsalted butter
Physical Attributes
Water-in-oil emulsion with a plastic, spreadable texture at refrigeration temperatures
Color ranges from pale to deep yellow depending on feed and permitted color adjustment practices
Flavor ranges from neutral (sweet cream) to tangy (cultured)
Codex butter composition: maximum water content 16% m/m
Codex butter composition: maximum milk solids-not-fat content 2% m/m
Grades
Codex Standard for Butter (CXS 279-1971 / formerly CODEX STAN A-1-1971) compositional compliance
National grading and labeling systems vary by market (e.g., salt level, cultured vs sweet cream, origin/grass-fed claims)
Packaging
Retail blocks, sticks, and wrapped portions (foil/paper laminate)
Retail tubs for spreadable formats
Foodservice packs and bulk cartons for industrial/bakery use
Frozen bulk formats used for inventory management and long-distance shipment in some trade flows
ProcessingFunctional performance in baking and laminated pastry depends on fat phase plasticity and moisture distributionSalt and culturing influence flavor profile and some handling behavior for foodservice and industrial users
Bakery and foodservice demand for laminated pastry and cooking applications
Consumer preference shifts toward dairy fat in some markets, supporting milkfat values relative to non-fat milk solids
Import reliance in regions with structural milk deficits (notably parts of Middle East and North Africa)
Temperature
Cold-chain control is required to maintain texture and reduce quality defects from temperature cycling
Frozen storage is used in some supply chains to manage seasonal milk supply and support long-distance trade
Shelf Life
Oxidation and flavor pickup are key shelf-life limiters; packaging and light/oxygen exposure management matter
Shelf life is typically months under refrigerated storage and longer under frozen storage, depending on formulation and packaging
Risks
Supply Concentration HighInternationally traded butter supply is highly exposed to a small number of export-oriented origins, with New Zealand identified as the leading exporter in OECD-FAO outlook reporting. Weather-driven milk supply variability in pasture-based systems (and capacity constraints in peak seasons) can quickly tighten export availability and raise global prices.Diversify origins across multiple exporting regions; maintain frozen inventory buffers; use forward contracting and milkfat hedging where available.
Animal Disease HighTransboundary animal diseases and emerging zoonotic events can disrupt milk production, processing operations, and market access through movement controls and trade restrictions. OECD-FAO outlook reporting notes that animal diseases are a persistent uncertainty and highlights avian influenza transmission to dairy cattle as an example of disruptive risk.Strengthen biosecurity, animal health surveillance, and contingency sourcing; align contracts with clear force majeure and substitution clauses.
Price Volatility MediumButter prices are strongly linked to global milkfat balance and the price relationship with skim milk powder; shifts in demand, inventories, and processing yields can create sharp spreads and volatility.Use multi-product portfolio planning (fat vs non-fat balance), manage inventory timing, and apply risk-management tools where accessible.
Food Safety MediumButter can transmit microbiological hazards if process hygiene or post-process handling fails, and quality defects (rancidity/off-flavors) can cause rejections in premium markets.Maintain validated pasteurization controls, environmental monitoring, and robust cold-chain and traceability programs (HACCP-based).
Regulatory Compliance MediumMarket access can be constrained by compositional definitions, labeling rules (e.g., butter vs spreads), additive permissions, and evolving sustainability and animal-welfare requirements.Specify compliance to Codex and destination-market standards in contracts; conduct routine label and formulation audits for each import market.
Sustainability
Greenhouse gas emissions (methane) from dairy production and increasing policy constraints in some producing regions
Land use and feed-supply impacts (including indirect land-use change risks depending on feed sourcing)
Manure and nutrient management pressures affecting permitting and farm expansion
Energy and refrigerant footprint of cold-chain logistics
Labor & Social
Animal welfare expectations and compliance scrutiny in major dairy supply chains
Smallholder livelihoods and price transmission risks in dairy sectors where farmers are exposed to volatile farmgate prices
Migrant and seasonal labor reliance in parts of the dairy and processing workforce
FAQ
What is the Codex compositional definition of butter?Codex defines butter as a fatty product derived exclusively from milk and/or milk products, principally a water-in-oil emulsion, and sets minimum milkfat at 80% m/m with maximum water at 16% m/m and maximum milk solids-not-fat at 2% m/m.
Why can New Zealand conditions affect global butter availability and prices?OECD-FAO outlook reporting identifies New Zealand as the leading exporter of butter on the international market, so weather-driven changes in seasonal milk flows and export availability in New Zealand can have outsized effects on globally traded butter supply.
What ingredients and additives are commonly associated with butter in international standards?Codex allows salt (sodium chloride), starter cultures for flavor development (cultured butter), and—where permitted under the Codex framework—certain colors such as carotenes/beta-carotene within specified limits for the butter category.