이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,175개와 수입업체 1,527개가 색인되어 있습니다.
4,220건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 5개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-04.
완두콩 통조림에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 4,220건을 분석하고, 월간 단가 벤치마크로 완두콩 통조림의 수출 경쟁력과 소싱 리스크를 추적하세요.
완두콩 통조림 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
완두콩 통조림의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
완두콩 통조림의 YoY 변동 상위 국가는 태국 (+80.1%), 브라질 (+49.9%), 러시아 (+46.8%)입니다.
완두콩 통조림 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 완두콩 통조림 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 완두콩 통조림 거래 단가가 있는 국가는 태국 (10.20 USD / kg), 미국 (2.80 USD / kg), 필리핀 (2.35 USD / kg), 인도 (2.05 USD / kg), 콜롬비아 (2.00 USD / kg), 외 15개국입니다.
Canned peas are a shelf-stable, globally traded processed legume typically produced from green peas (Pisum sativum) that are blanched, packed in brine, and thermally sterilized in hermetically sealed containers. Raw green-pea production is highly concentrated in Asia (notably China and India), while international exports of preserved peas are led by European suppliers and China based on UN Comtrade-reported trade flows. Import demand is concentrated in large consumer markets (notably Germany, France, Italy, the United States, and Australia) and is supported by retail pantry-staple consumption plus foodservice and institutional procurement. Manufacturing and availability are shaped by a short seasonal harvest window for raw peas in temperate regions, but the canned format supports year-round distribution with lower cold-chain dependency than fresh or frozen alternatives.
Major Producing Countries
중국Largest producer of green peas (FAOSTAT-reported production; commonly cited as dominant global producer).
인도Major producer of green peas (FAOSTAT-reported production; large domestic market).
파키스탄Significant green-pea producer in FAOSTAT-reported country rankings.
프랑스Key European producer of peas for processing (including canning and freezing supply chains).
미국Notable producer of peas for processing; regional processing-pea harvest windows support canning/freezing supply chains.
Major Exporting Countries
헝가리Leading exporter by reported trade value for HS 200540 (preserved peas, not frozen) in 2024 (UN Comtrade via WITS).
프랑스Major exporter for HS 200540 in 2024 (UN Comtrade via WITS).
네덜란드Major exporter for HS 200540 in 2024 (UN Comtrade via WITS); also functions as a European logistics and re-export hub.
이탈리아Major exporter for HS 200540 in 2024 (UN Comtrade via WITS).
중국Major exporter for HS 200540 in 2024 (UN Comtrade via WITS).
Major Importing Countries
독일Largest reported importer by trade value for HS 200540 in 2024 (UN Comtrade via WITS).
프랑스Major reported importer for HS 200540 in 2024 (UN Comtrade via WITS).
이탈리아Major reported importer for HS 200540 in 2024 (UN Comtrade via WITS).
미국Major reported importer for HS 200540 in 2024 (UN Comtrade via WITS).
호주Major reported importer for HS 200540 in 2024 (UN Comtrade via WITS).
Supply Calendar
Northern France and Belgian Flanders:May, Jun, JulProcessing-pea harvest and factory intake window commonly runs from late May to late July (timing varies by weather).
Pacific Northwest (United States) — processing peas:May, Jun, JulExample processing-pea harvest window for a major processing region: late May through late July (with mid-June to mid-July peak reported for Eastern Oregon).
United Kingdom:Jun, Jul, AugUK pea harvest is commonly described as starting late June and running into mid-August; timing is weather-dependent.
Specification
Major VarietiesGarden peas (green peas; Pisum sativum), Petit pois (small grade/early harvested style), Marrowfat peas (larger, more mature style used in some markets)
Physical Attributes
Green color and uniform seed size are primary quality cues for retail and foodservice packs
Texture targets balance firmness and tenderness; over-maturity increases starchiness and reduces perceived quality
Compositional Metrics
Net weight and drained weight are common commercial specification parameters for canned formats
Tenderometer-based maturity checks are commonly referenced in processing-pea harvest decisions
Codex hygienic codes and general food standards are commonly referenced in export-oriented quality systems
Packaging
Lacquered steel cans with hermetic seams (retail and foodservice sizes), often with easy-open ends
Glass jars in some markets; secondary packaging in cartons or trays for distribution
ProcessingLow-acid canned food: requires validated thermal processing to achieve commercial sterility in hermetically sealed containersBrine (water/salt) packing medium is common; optional firming agents and antioxidants may be used subject to regulations
Shelf-stable pantry staple demand in retail (private label and mainstream brands)
Foodservice and institutional procurement needing standardized, ambient-storable vegetables
Reduced reliance on cold-chain logistics compared with frozen alternatives
Temperature
Ambient storage and distribution when unopened; protect from extreme heat that can compromise can quality over time
Refrigerate after opening and handle as a perishable food
Shelf Life
Long shelf life when unopened due to commercial sterility and hermetic packaging; quality depends on storage conditions and container integrity
Risks
Food Safety HighCanned peas are a low-acid, hermetically sealed product where inadequate thermal processing or loss of container integrity can allow survival/growth of Clostridium botulinum and formation of botulinum toxin, triggering severe public-health outcomes, recalls, and potential import restrictions.Use validated scheduled thermal processes (retort), strong seam/closure controls, HACCP-based preventive controls, and lot-level monitoring/records aligned with Codex hygienic codes for low-acid canned foods.
Climate MediumProcessing-pea supply depends on short seasonal harvest campaigns; adverse weather can compress harvest windows, reduce quality (tenderness), and disrupt factory throughput, creating raw material price volatility and supply tightness for canners.Diversify sourcing regions, stagger plantings and harvest schedules with growers, and maintain contingency inventory planning for key markets.
Regulatory Compliance MediumAdditive permissions and labelling requirements differ across markets; non-compliant additive use, allergen cross-contact, or labelling errors can cause border rejections and recalls even when the product is microbiologically safe.Align formulations and labels to destination-market rules and Codex GSFA provisions; maintain supplier approval, traceability, and documented change-control for recipes and labels.
Packaging Quality MediumCan seam defects, corrosion, or damage during transport/storage can lead to swelling/leakage and spoilage risk, with disproportionate commercial impact for shelf-stable products traded long distances.Specify appropriate can/enamel systems for brine products, verify double-seam integrity, and enforce handling standards throughout warehousing and transport.
Sustainability
Packaging footprint and end-of-life management for metal cans (recycling availability varies by market)
Energy and water use in thermal processing (retort sterilization) and cleaning/sanitation operations
FAQ
Which countries are the largest exporters of canned/preserved peas in global trade?Using UN Comtrade-reported HS 200540 trade flows (preserved peas, not frozen) accessed via the World Bank WITS portal, leading exporters in 2024 include Hungary, France, the Netherlands, Italy, and China.
Why is food safety a critical risk for canned peas?Canned peas are a low-acid, hermetically sealed food; if thermal processing or container integrity is inadequate, Clostridium botulinum can produce botulinum toxin under low-oxygen conditions. Codex hygienic codes for low-acid canned foods and WHO guidance emphasize validated heat processing and strict hygiene controls to prevent this hazard.
What additives or processing aids are commonly associated with canned peas?Formulations vary by market and brand, but canned peas commonly use brine (salt in water) and may use firming agents (e.g., calcium chloride) and antioxidants/acidity regulators (e.g., ascorbic acid, citric acid) where permitted. For international trade, additive use should comply with Codex GSFA (CXS 192-1995) and destination-market regulations.