이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 565개와 수입업체 549개가 색인되어 있습니다.
1,070건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 3개와 카탈로그 항목 3개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-04.
카사바 가루에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,070건을 분석하고, 월간 단가 벤치마크로 카사바 가루의 수출 경쟁력과 소싱 리스크를 추적하세요.
카사바 가루 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
카사바 가루의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
카사바 가루의 YoY 변동 상위 국가는 인도네시아 (+149.2%), 기니 (-89.0%), 에콰도르 (+80.1%)입니다.
카사바 가루 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 카사바 가루 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 카사바 가루 거래 단가가 있는 국가는 미국 (5.20 USD / kg), 페루 (4.30 USD / kg), 멕시코 (4.01 USD / kg), 나이지리아 (2.80 USD / kg), 에콰도르 (2.33 USD / kg), 외 10개국입니다.
Cassava flour is a dried, milled cassava-root ingredient used in both traditional staples and commercial formulations (notably gluten-free and thickening applications). Global cassava root production is concentrated in Africa (especially Nigeria and the Democratic Republic of the Congo) and Southeast Asia (notably Thailand and Cambodia), with trade flows shaped by processing capacity and sanitary/quality requirements. For trade statistics, cassava flour is often proxied by HS 110620 (flour/meal/powder of sago or roots/tubers), where Thailand is a leading exporter and Nigeria and the United States are leading importers. Market access and pricing are highly sensitive to consistent drying (moisture control), cleanliness, and compliance with Codex-aligned quality and hygiene expectations.
Major Producing Countries
나이지리아Among the largest global cassava root producers (FAOSTAT).
콩고 민주 공화국Among the largest global cassava root producers (FAOSTAT).
태국Major cassava producer with large-scale downstream processing capacity (FAOSTAT).
캄보디아Major cassava producer in Southeast Asia (FAOSTAT).
브라질Major cassava producer in the Americas (FAOSTAT).
Major Exporting Countries
태국Top exporter in HS 110620 (flour/meal/powder of roots/tubers), a common proxy category that can include cassava flour.
페루Major exporter in HS 110620 proxy trade category.
미국Major exporter in HS 110620 proxy trade category (may include re-exports and other root flours).
온두라스Major exporter in HS 110620 proxy trade category.
브라질Major exporter in HS 110620 proxy trade category.
Major Importing Countries
나이지리아Top importer in HS 110620 proxy trade category (includes flours/meal/powder of roots/tubers).
미국Major importer in HS 110620 proxy trade category.
캐나다Major importer in HS 110620 proxy trade category.
말레이시아Major importer in HS 110620 proxy trade category.
영국Notable importer in HS 110620 proxy trade category.
Specification
Physical Attributes
Dry, milled flour produced from dried cassava chips or paste and typically sifted to separate fibre (Codex edible cassava flour definition).
Commercially specified as fine or coarse flour based on sieve pass criteria (Codex annex particle-size guidance).
Compositional Metrics
Moisture content commonly specified at 13% m/m maximum for edible cassava flour (Codex STAN 176-1989).
Crude fibre maximum 2.0% and ash maximum 3.0% are referenced as quality factors in the Codex annex for edible cassava flour.
Grades
Fine vs. coarse particle-size specifications (Codex annex): fine flour typically requires at least 90% passing a 0.60 mm sieve; coarse flour at least 90% passing a 1.20 mm sieve.
Packaging
Packaged in clean, sturdy containers (including sacks) that safeguard hygienic and organoleptic quality and do not impart odour/flavour (Codex STAN 176-1989).
ProcessingFor flour made from bitter cassava, detoxification may involve soaking tubers in water for a few days prior to drying and milling (Codex STAN 176-1989).
Use as a gluten-free flour ingredient in baking mixes and specialty foods
Use as a starch-rich thickener/binder in sauces, soups, and snack formulations
Traditional staple use in many cassava-consuming regions (household and small-scale commercial)
Temperature
Typically shipped and stored as an ambient dry commodity; moisture protection is critical to prevent spoilage and caking.
Lower moisture limits may be specified by destination markets depending on climate and transport/storage duration (Codex STAN 176-1989).
Shelf Life
Shelf life is primarily driven by moisture uptake and contamination control; buyers commonly require dry, insect-free product and hygienic packaging consistent with Codex guidance.
Risks
Food Safety HighImproper processing—especially inadequate detoxification when bitter cassava is used and/or poor drying—can create food-safety and quality failures that disrupt market access, trigger shipment rejections, and damage buyer confidence. Codex explicitly describes detoxification practices for bitter cassava flour and sets a moisture maximum for edible cassava flour, underscoring the trade-critical nature of processing control.Use validated detoxification and drying controls; verify moisture to Codex-aligned targets; implement HACCP/GMP with incoming-root traceability and finished-product testing.
Plant Health MediumCassava production in parts of Africa is seriously threatened by cassava mosaic and cassava brown streak viruses, spread by whiteflies and movement of planting material, which can reduce available root supply and raise raw-material price volatility for processors.Diversify sourcing regions; support certified planting material programs; monitor outbreak advisories and implement supplier agronomy requirements.
Regulatory Compliance MediumTrade statistics and some regulatory controls may apply to broader HS categories (e.g., HS 110620 for flours/meal/powder of roots/tubers), creating classification and documentation risk for cassava flour shipments when product naming and specifications are ambiguous.Confirm HS classification and destination-specific definitions; align labeling to 'edible cassava flour' where applicable and provide clear specs (moisture, ash, fibre, particle size) in contracts and COAs.
FAQ
Is there a Codex standard for edible cassava flour, and what does it cover?Yes. Codex STAN 176-1989 is the Codex Standard for Edible Cassava Flour; it defines edible cassava flour, describes processing (including detoxification for bitter cassava), and sets key quality factors and packaging/labelling expectations.
What moisture level is commonly referenced for edible cassava flour in international standards?Codex STAN 176-1989 specifies a maximum moisture content of 13% m/m for edible cassava flour, while noting that some destinations may require lower moisture limits depending on climate and transport/storage duration.
Which countries are major exporters and importers in the closest HS proxy category for cassava flour trade?Using HS 110620 (flour/meal/powder of roots and tubers) as a proxy, Thailand is a leading exporter, while Nigeria and the United States are leading importers; Canada, Malaysia, and the United Kingdom are also notable importers in 2023.