이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 979개와 수입업체 1,374개가 색인되어 있습니다.
9,783건의 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: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-03-30.
정어리 통조림에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 9,783건을 분석하고, 월간 단가 벤치마크로 정어리 통조림의 수출 경쟁력과 소싱 리스크를 추적하세요.
정어리 통조림 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
정어리 통조림의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
정어리 통조림의 YoY 변동 상위 국가는 라트비아 (+53.8%), 우크라이나 (+39.4%), 브라질 (-36.2%)입니다.
정어리 통조림 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 정어리 통조림 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 정어리 통조림 거래 단가가 있는 국가는 스페인 (7.59 USD / kg), 브라질 (5.67 USD / kg), 독일 (5.32 USD / kg), 모로코 (4.53 USD / kg), 베트남 (4.37 USD / kg), 외 15개국입니다.
Canned sardines are a globally traded shelf-stable seafood product whose trade flows are shaped by the availability and variability of small pelagic fisheries and by industrial canning capacity near landing ports. Export supply is strongly associated with a handful of processing and exporting hubs (notably North Africa and parts of Europe and Asia), while demand is broad across Europe, North America, and Asia through mainstream retail and pantry-staple channels. The product’s competitiveness is driven by input costs (fish, edible oils, tins), brand positioning (value vs premium pack styles like olive oil), and compliance with destination-market labeling and food safety expectations. Because the main preservation step is thermal sterilization, quality and safety depend heavily on raw-fish handling before canning and validated retort controls.
Major Producing Countries
모로코Major global processing/export hub for canned sardines and sardine-type products in international trade statistics (commonly aligned with HS 1604.13).
포르투갈Established canning industry; exports premium and mainstream canned sardines to multiple markets.
스페인Large European canning base with both domestic consumption and export activity.
태국Significant global canned seafood processor; participates in exports of sardines/sardine-type preserved fish.
중국Large seafood processing capacity; participates in global preserved fish exports.
Major Exporting Countries
모로코Among leading exporters for prepared/preserved sardines and sardine-type products in trade datasets (often captured under HS 1604.13).
포르투갈Exports widely across Europe and overseas markets; strong premium segment presence.
스페인Exports and intra-EU trade; also acts as a processing and distribution node.
태국Export-oriented canned seafood manufacturing; sardines/sardine-type products included in preserved fish trade flows.
Major Importing Countries
프랑스Large consumer market for canned sardines within Europe.
이탈리아Large preserved-fish consumption and import market in Europe.
독일Significant retail market for preserved fish products.
미국Material import market for shelf-stable canned seafood, including sardines.
일본Major canned and preserved seafood market with both domestic and imported supply.
Specification
Major VarietiesSardina pilchardus (European pilchard), Sardinops spp. (sardinops/sardines, depending on fishery and labeling conventions), Sardinella spp. (sardinellas; marketed as sardine-type products where permitted), Sprattus spp. (sprats/brislings; included as sardine-type products in some trade/statistical groupings)
Physical Attributes
Typically sold as whole fish (often skin-on, bone-in) packed in oil, brine, or sauce (e.g., tomato-based), depending on product segment and destination preferences.
Common retail formats are small-to-medium metal cans with easy-open lids; product presentation may be whole, filleted, or cut pieces depending on brand specification.
Compositional Metrics
Net weight and drained weight declarations are central commercial and regulatory specification points for canned sardines.
Salt content and packing-medium type (oil/brine/sauce) are frequently specified by buyers because they strongly influence flavor profile and nutritional labeling.
Grades
Codex STAN 94 (Canned Sardines and Sardine-Type Products) provides product definition, essential composition, and labeling expectations used as a reference point in international trade.
Destination-market regulatory requirements (labeling, additives, contaminants, and hygiene) are typically contractually embedded in buyer specifications.
Packaging
Hermetically sealed metal cans (tinplate or aluminum) designed for retorting (thermal sterilization) and ambient storage.
Secondary packaging commonly uses corrugated cases for palletized container shipping and distribution.
ProcessingThermally sterilized (retorted) to achieve commercial sterility; process validation and seam integrity are critical to safety and shelf stability.Product texture is influenced by pre-cooking and retort profile (including softening of small bones, depending on species/size and process).
Supply Chain
Value Chain
Wild capture (purse seine and other small-pelagic gears) -> onboard chilling/icing -> landing and auction/first sale -> grading/sorting -> pre-cook (steam/bake) -> filling with packing medium -> can seaming -> retorting (thermal sterilization) -> cooling -> incubation/QA release -> labeling/cartoning -> ambient warehousing -> containerized export and retail distribution
Demand Drivers
Shelf-stable, affordable animal protein positioned as a pantry staple in many markets.
Convenience and portionability for snacks, quick meals, and foodservice/catering applications.
Nutritional positioning (e.g., omega-3 association) supports premiumization for some pack styles (notably olive oil and origin/brand storytelling).
Temperature
Raw fish handling prior to canning typically requires strict temperature control (rapid chilling and cold-chain discipline) to protect quality and reduce time-temperature abuse risks before thermal processing.
Finished sealed cans are generally stored and shipped under ambient conditions; excessive heat exposure can still degrade sensory quality over time even when safety is maintained.
Shelf Life
Unopened cans are designed for long ambient shelf life when commercial sterility and seam integrity are achieved; quality is managed against best-before dates set by manufacturers.
After opening, product typically requires refrigerated storage and prompt consumption per label instructions.
Risks
Fisheries Stock Variability HighCanned sardines depend on wild small pelagic fisheries that can experience sharp inter-annual variability driven by ocean conditions (warming, upwelling shifts) and fishing pressure. This can rapidly tighten raw-fish availability for canneries, disrupt contracted volumes, and increase price volatility across key exporting hubs.Diversify sourcing across multiple well-managed fisheries/origins, use flexible pack formats/species where labeling rules allow, and track scientific stock advice and management measures to anticipate supply shocks.
IUU And Traceability HighSeafood supply chains can be exposed to IUU fishing and documentation weaknesses, particularly when raw material changes hands through multiple intermediaries before canning. Non-compliance can trigger border detentions, loss of certifications, and delisting by retailers with strict legality and traceability requirements.Implement vessel-to-can traceability (lot-level), require verifiable catch documentation aligned to importing-market rules, and use third-party audits/certifications where appropriate.
Food Safety MediumCanning failures (e.g., inadequate thermal process, compromised seams, post-process contamination) can create severe food safety hazards in shelf-stable products. While robust retort validation makes incidents uncommon, the consequence profile is high and drives stringent regulatory and buyer controls.Maintain validated scheduled processes, continuous retort monitoring and records, seam inspection programs, and HACCP-based preventive controls with supplier/raw-fish handling controls upstream.
Input Cost Volatility MediumCost exposure is not only to raw fish but also to packing media (edible oils, tomato products) and packaging materials (metal cans, coatings, cartons). Global commodity and industrial material swings can compress margins or force frequent price resets in retail contracts.Use hedging or indexed contracts where feasible, dual-source key inputs, and design pack-size/recipe options to preserve affordability across price cycles.
Sustainability
Small pelagic stock variability and ecosystem sensitivity (sardines/sardinellas/sardinops are forage fish with climate-linked abundance swings).
Overfishing risk where management is weak, and broader food-web impacts if forage fish removals are not ecosystem-based.
Packaging footprint and recycling outcomes for metal cans; upstream exposure to tinplate/aluminum supply chain impacts.
Labor & Social
Illegal, unreported and unregulated (IUU) fishing and weak traceability can affect legality, market access, and reputational risk in seafood supply chains.
Labor rights risks in parts of global fishing and seafood processing (including migrant labor vulnerability, excessive working hours, and safety risks) require buyer due diligence and credible social compliance controls.
FAQ
What global reference standard is commonly used to define “canned sardines” in international trade?Codex Alimentarius has a specific standard for this category: Codex STAN 94 (Canned Sardines and Sardine-Type Products). It is widely used as a reference for product definition, composition, and labeling expectations in global transactions.
Why can canned sardine supply and pricing be volatile even though the product is shelf-stable?Shelf stability comes from retorting, but the raw material is wild-caught small pelagic fish whose abundance can swing sharply with ocean conditions and fishing pressure. When landings fall or management measures tighten, canneries can face sudden raw-fish shortages and higher costs that transmit quickly into export pricing.
How are unopened canned sardines typically stored and shipped internationally?They are generally stored and shipped under ambient conditions in sealed metal cans designed for commercial sterility. Quality still benefits from cool, dry storage and avoiding excessive heat, and once opened the product usually needs refrigeration and prompt consumption per label guidance.