이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 398개와 수입업체 384개가 색인되어 있습니다.
860건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 2건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-03-30.
라즈베리 잼에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 860건을 분석하고, 월간 단가 벤치마크로 라즈베리 잼의 수출 경쟁력과 소싱 리스크를 추적하세요.
라즈베리 잼 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
라즈베리 잼의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
라즈베리 잼의 YoY 변동 상위 국가는 남아프리카 (+80.5%), 칠레 (-70.4%), 인도 (-69.0%)입니다.
라즈베리 잼 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 라즈베리 잼 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 라즈베리 잼 거래 단가가 있는 국가는 오스트리아 (8.60 USD / kg), 이탈리아 (7.27 USD / kg), 프랑스 (6.26 USD / kg), 독일 (5.86 USD / kg), 영국 (4.65 USD / kg), 외 11개국입니다.
최신 2건의 라즈베리 잼 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-03-01
Пов**** ******* * ** ******** * ******* ****
1.28 USD / kg
2026-01-01
Дже* ********* ******** ***** * ******* ****
1.67 USD / kg
Classification
Product TypeProcessed Food
Product FormShelf-stable
Industry PositionConsumer Packaged Food
Market
Raspberry jam is a shelf-stable fruit spread traded internationally under broader preserved-fruit categories, with manufacturing concentrated in consumer packaged food industries and foodservice/bakery supply chains. Its competitiveness is closely tied to upstream raspberry availability (often sourced as frozen fruit or puree/concentrate) and to sugar and energy input costs used in cooking and filling. Raspberry supply is seasonally produced but industrial jam production is typically de-seasonalized via frozen and processed intermediates, supporting year-round output and trade. Global product definitions and additive compliance are shaped by Codex Alimentarius guidance, while specific naming and minimum fruit-content rules vary by jurisdiction (notably within the EU).
Major Producing Countries
폴란드Major raspberry grower and processor in Europe; important upstream supplier for jams and fruit preparations.
세르비아Significant raspberry producer/exporter (notably frozen and processed forms), supporting ingredient supply for jam manufacturing.
미국Large consumer market with domestic jam manufacturing and imports of both finished jams and processed fruit inputs.
멕시코Important producer of berries with processing into frozen/puree streams that can feed jam and fruit-preparation supply chains.
칠레Southern Hemisphere berry supplier; exports processed fruit inputs used in preserves and fruit preparations.
중국Large food processing base; participates in global trade of preserved fruit products including jams and related preparations.
Specification
Physical Attributes
Gel-set spread with visible raspberry seeds in standard formulations (seedless variants also traded).
Color ranges from bright red to deep ruby depending on fruit variety, ripeness, and heat exposure during cooking.
Compositional Metrics
Fruit content declarations and minimum fruit-content definitions may be regulated by destination market (e.g., jam vs extra jam in the EU).
Soluble solids (°Brix), pH/acidity, and gel strength/texture are common buyer specification parameters for consistency and shelf stability.
Grades
Codex Alimentarius definitions for jams/jellies/marmalades provide a widely referenced baseline in international trade.
Market-specific naming and compositional requirements can apply (e.g., EU rules for jam category definitions).
Packaging
Retail glass jars with metal lids are common for international trade; PET jars are also used in some markets.
Foodservice packs (plastic tubs) and single-serve portion packs are traded for hospitality and institutional channels.
Industrial bulk formats (e.g., aseptic bags/drums) are used for bakery, dairy, and ingredient applications.
ProcessingThermal cooking concentrates the formulation and sets the gel (often via pectin), followed by hot-fill/pasteurization to achieve shelf stability.
Supply Chain
Value Chain
Raspberry sourcing (fresh/frozen/puree) -> receiving and QA -> fruit preparation/pulping -> formulation (sugar/pectin/acid) -> cooking/concentration -> hot-fill or pasteurization -> cooling -> labeling/cartoning -> ambient distribution -> retail/foodservice; refrigerate after opening
Demand Drivers
Breakfast and home-consumption spreads in retail channels
Bakery and dessert fillings/toppings (industrial and foodservice demand)
Product differentiation via fruit content positioning, seedless formats, and reduced-sugar variants (where regulations permit claims)
Temperature
Typically distributed and stored ambient when unopened; protect from excessive heat to reduce color/texture degradation during logistics.
Refrigeration is commonly recommended after opening to slow yeast/mold growth and quality loss.
Shelf Life
Unopened product is generally shelf-stable when a validated heat process and container closure integrity are achieved.
Seal failures or post-process contamination can lead to yeast/mold spoilage and quality defects.
Risks
Climate HighRaspberry availability and pricing can be disrupted by weather extremes (frost, heat, drought, heavy rainfall) in key producing regions, tightening supplies of frozen fruit, puree, or concentrate used as jam inputs and driving rapid cost shocks for manufacturers and traders.Diversify raspberry sourcing across regions and product forms (frozen/puree/concentrate), use forward contracts where feasible, and maintain safety stocks for critical inputs.
Regulatory Compliance MediumMaximum residue limits (MRLs) for pesticides, permitted additive lists/limits, and product naming or minimum fruit-content rules differ by market, creating compliance and relabeling risks for cross-border trade.Implement supplier approval and residue monitoring programs, validate formulations against destination-market additive rules, and maintain market-specific label/control plans.
Food Safety MediumInadequate thermal processing, poor hygienic design, or compromised closures can allow yeast/mold spoilage and quality failures; glass packaging also adds foreign-material risk if breakage occurs in filling or downstream handling.Use validated heat-treatment and hot-fill/pasteurization parameters, conduct closure integrity checks, apply robust glass control programs, and maintain HACCP-based verification.
Input Cost Volatility MediumSugar and energy costs are material drivers of jam manufacturing economics; volatility can compress margins and alter trade competitiveness, especially for contract/private-label supply.Use indexed pricing or hedging strategies where available, optimize energy use in cooking/cooling, and maintain multi-supplier procurement for key inputs.
Sustainability
Packaging footprint (glass jars, lids, secondary packaging) and associated transport emissions due to weight and breakage protection needs
Sugar sourcing impacts (land use and carbon footprint) and reformulation pressures for reduced-sugar products
Pesticide stewardship and biodiversity considerations in berry cultivation for ingredient supply chains
Food loss and waste risks from breakage (glass) and spoilage if closures or storage conditions are inadequate
Labor & Social
Seasonal and migrant labor conditions in berry harvesting supply chains (wages, housing, recruitment practices)
Worker health and safety in processing (hot surfaces/steam, cleaning chemicals, repetitive tasks, glass handling)
FAQ
What international standard is commonly referenced for jam definitions in trade?Codex Alimentarius provides a global reference point through its standard for jams, jellies, and marmalades (CODEX STAN 296-2009). Many buyers and regulators use Codex concepts as a baseline, while specific legal naming and composition rules can still vary by country or region.
How is raspberry jam typically made to be shelf-stable?Raspberry jam is generally produced by preparing fruit (often frozen fruit, puree, or pulp), blending with sugar and gelling/acidifying ingredients, then cooking to achieve the desired set and consistency. It is commonly hot-filled and/or pasteurized, sealed, and cooled so the unopened product can be distributed at ambient temperature when process and closure integrity are properly controlled.
Which additives are commonly used in raspberry jam and what do they do?Common formulation aids include pectin for gel texture and citric acid to adjust acidity and support gel set; ascorbic acid may be used to help protect color and flavor. Some products also use preservatives such as potassium sorbate or sodium benzoate to inhibit yeast and mold, but use depends on the recipe and must comply with applicable additive standards and destination-market regulations (e.g., Codex GSFA and national rules).