브로콜리 가공품

브로콜리 가공품

HS Code: 200599 - Vegetable preparations; vegetables and mixtures of vegetables n.e.c. in heading no. 2005, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
Market:
Share in Import
2023
0.04%Rank 87
Import Volume
2023
928.36KKG
1Y +29.01%

Import of 브로콜리 가공품 to 파라과이

Discover import data of 브로콜리 가공품 to 파라과이. Get import value, volume, price data, trends and more. The information below is based on the HS code 200599 (Vegetable preparations; vegetables and mixtures of vegetables n.e.c. in heading no. 2005, prepared or preserved otherwise than by vinegar or acetic acid, not frozen). Select a different HS code for other data.

Overview of Imports

In 2023, the import value of 브로콜리 가공품 to 파라과이 was USD 1.44M, with a total import volume of 928.36 metric tons.
$1.4M
USD
1y
+44.05%
3y
+100.89%
5y
+74.93%
928.4K
KG
1y
+29.01%
3y
+39.28%
5y
+32.77%

Notable import transactions in 2024

View notable import transactions of 브로콜리 가공품 from 파라과이.
Rank
Rank
Company name
Company name
Import value
Import value
Import volume
Import volume
Unit price
Unit price
Origin country
Origin country
Destination country
Destination country
1
Company name
$ 94,802.40
00000 kg
$ 00000 /kg
Country name
파라과이
2
Company name
$ 63,681.55
00000 kg
$ 00000 /kg
Country name
파라과이
3
Company name
$ 63,325.15
00000 kg
$ 00000 /kg
Country name
파라과이
4
Company name
$ 61,175.07
00000 kg
$ 00000 /kg
Country name
파라과이
5
Company name
$ 32,714.77
00000 kg
$ 00000 /kg
Country name
파라과이

Unlock complete import data for 브로콜리 가공품 from 파라과이

Gain full access to detailed import prices, top importers, and market insights to make data-driven decisions.

Share of Top Import Origins

Explore the share of top import origins of 브로콜리 가공품 to 파라과이 in 2023.
The top exporting countries of 브로콜리 가공품 to 파라과이 include 브라질, 스페인, 우루과이, 독일, 네덜란드, 미국, 레바논, 에콰도르, 아르헨티나.
Among them, 브라질 was the largest exporter, accounting for 78.30%% of 파라과이's total 브로콜리 가공품 imports.

Trends of Top Import Origins

Explore the top import origins of 브로콜리 가공품 for 파라과이.
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