죽순

죽순

HS Code: 070999 - Vegetables; edible, n.e.c. in chapter 07, fresh or chilled
Market:
Top Exporter
2023
Top Importer
2023
Export Value
2023
3.64BUSD
1Y +16.38%
Import Value
2023
3.54BUSD
1Y +8.79%

Overview of Global 죽순 Market

Browse trends of top exporting countries of 죽순 with a summary of price and seasonality data for each market.
Top exporting country list is based on HS code 070999 which is the representative HS code for 죽순.

Products

Discover 죽순 products and their specifications offered by suppliers on Tridge.
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Bamboo Shoot · 대만
Processed Style: Fresh | Cultivation Type: Conventional, Non-GMO
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Tama Shokunin
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Fresh wild bamboo shoots · 대만
Processed Style: Fresh
TW flag
Taiwan Xinyi Ao Agricultural Products Co., Ltd.
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Bamboo Shoots · 태국
Form & Cut: Strip | Packaging Type: Vacuum Packed
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NK FOOD co.,Ltd
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Sour Bamboo Shoot · 태국
Form & Cut: Strip | Packaging Type: Vacuum Packed
TH flag
NK FOOD co.,Ltd
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Dried Bamboo Shoot · 베트남
Processed Style: Dried - Sun Dried, Dried | Form & Cut: Strip, Sliced
VN flag
G.O.C Food Processing Export Joint Stock Company

Basic Suppliers

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Tama Shokunin
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대만 · /
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Products: 신선 레몬 · 신선 망고 · 죽순 · 신선 커스터드 애플 · 로즈애플 · 말린 묏대추
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Taiwan Xinyi Ao Agricultural Products Co., Ltd.
TW flag
대만 · /
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Products: 죽순 · 죽순 가공품
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NK FOOD co.,Ltd
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태국 ·
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Products: 죽순

Global Prices of 죽순

Discover price data of wholesale and farmgate prices of 죽순. See the price changes and trends of your interested countries or varieties. The price data on this page are wholesale price or farmgate price data collected from trusted local sources. These prices are intended for basic market indication and benchmarking only.

Export

Discover export data of 죽순. Get export value, price data, trends, and more. The information below is based on the HS code 070999 (Vegetables; edible, n.e.c. in chapter 07, fresh or chilled).

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Import

Discover import data of 죽순. Get import value, price data, trends, and more. The information below is based on the HS code 070999 (Vegetables; edible, n.e.c. in chapter 07, fresh or chilled).

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No Data Available

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