이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 879개와 수입업체 1,804개가 색인되어 있습니다.
7,110건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 2개와 카탈로그 항목 1개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-04.
건조 바나나에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 7,110건을 분석하고, 월간 단가 벤치마크로 건조 바나나의 수출 경쟁력과 소싱 리스크를 추적하세요.
건조 바나나 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
건조 바나나의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
건조 바나나의 YoY 변동 상위 국가는 터키 (-86.7%), 콜롬비아 (+71.0%), 싱가포르 (-45.2%)입니다.
건조 바나나 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 건조 바나나 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 건조 바나나 거래 단가가 있는 국가는 콜롬비아 (14.77 USD / kg), 미국 (11.07 USD / kg), 코스타리카 (9.48 USD / kg), 페루 (8.00 USD / kg), 스리랑카 (4.16 USD / kg), 외 9개국입니다.
Industry PositionValue-Added Processed Fruit Product
Market
Dried banana is a shelf-stable processed fruit traded globally as a snack item and as an ingredient for bakery, cereals, and confectionery applications. Its upstream supply base depends on large-scale banana production in tropical and subtropical regions, while value addition occurs where processors can reliably source fruit, manage food safety, and package against moisture uptake. International trade competitiveness is shaped by product style (dried slices/chews vs. chips), formulation (unsweetened vs. sweetened), and compliance with additive, allergen, and contaminant requirements. Compared with fresh bananas, the dried format shifts risk from cold-chain dependence toward dehydration control, moisture-barrier packaging, and low-moisture food safety management.
Major Producing Countries
인도Major banana producer underpinning potential raw material availability for domestic drying/processing.
중국Major banana producer; upstream supply base for domestic processed-fruit manufacturing.
인도네시아Large banana producer in Southeast Asia; relevant for regional processed fruit supply chains.
필리핀Significant banana production base; processed fruit exports are a common value-add pathway in the region.
브라질Large banana producer supporting domestic processed fruit demand and potential export-oriented processing.
에콰도르Major banana producer and export-oriented banana sector; relevant upstream base for dried banana processing.
Specification
Major VarietiesCavendish (dessert banana types), Plantain (cooking banana types)
Physical Attributes
Color and appearance depend on pretreatment and process (lighter slices with anti-browning treatments vs. darker naturally oxidized profiles).
Texture varies by style (chewy dried slices/strips vs. crisp chips for fried-and-dried variants).
High sensitivity to humidity; products can soften, clump, or support surface mold if moisture control fails.
Compositional Metrics
Moisture and water activity targets are central buyer specifications for shelf stability.
Oil content limits may apply for fried banana chip variants to manage rancidity and sensory quality.
Where sulfiting agents are used, residual sulfite limits and labeling requirements may apply by destination market.
Grades
Buyer specifications commonly reference piece size uniformity, color range, defect tolerance (burnt pieces, black specks), and absence of foreign matter.
Food safety specifications may include microbiological criteria appropriate for low-moisture foods and limits for contaminants where relevant.
Packaging
Moisture- and oxygen-barrier flexible packaging (e.g., laminated pouches) is common for retail.
Bulk formats (lined cartons, barrier bags) are common for ingredient and foodservice channels.
Nitrogen flushing, oxygen absorbers, and/or desiccants may be used depending on product style and shelf-life target.
ProcessingNon-enzymatic browning can develop during drying; pretreatments and process control are used to manage color and flavor.Low-moisture products can still carry pathogen risk; validated kill steps and hygienic handling are important.Moisture ingress during storage and shipping is a primary driver of quality loss (stickiness, mold, off-odors).
Supply Chain
Value Chain
Fruit sourcing and ripeness management -> washing/peeling/slicing -> optional anti-browning pretreatment -> dehydration (drying) -> cooling and foreign-body control -> moisture-barrier packaging -> ambient storage and distribution
Demand Drivers
Shelf-stable snack demand in retail and convenience channels.
Use as a natural-sweetness ingredient in bakery, cereals, snack mixes, and confectionery.
Formulation flexibility (unsweetened, sweetened, flavored, organic-certified variants where available).
Temperature
Cold chain is typically not required, but products should be stored and transported in cool, dry conditions to reduce quality loss.
Heat exposure can accelerate flavor changes and rancidity risk for fried variants.
Atmosphere Control
Oxygen reduction (e.g., nitrogen flushing) and oxygen-barrier packaging can help slow oxidative quality loss, especially for fried banana chips.
Moisture control is typically more critical than controlled atmosphere for most dried banana formats.
Shelf Life
Shelf life is primarily governed by moisture control, packaging integrity, and hygiene; quality drops quickly after opening if re-closure is poor.
Fried chip variants are more sensitive to oxidative rancidity than non-fried dried slices.
Risks
Plant Disease HighBanana production is exposed to major disease threats (including Fusarium wilt/TR4 and foliar diseases), which can reduce yields, disrupt raw material availability, and raise input prices for dried banana processors that depend on consistent fruit supply.Diversify sourcing across origins and varietal types where feasible, monitor phytosanitary alerts, and maintain supplier programs emphasizing on-farm disease management and traceability.
Climate MediumTropical storms, flooding, drought, and heat stress can disrupt banana production and logistics in key growing belts, creating supply volatility and quality variability that affects drying yields and finished-product consistency.Use multi-origin sourcing strategies, build inventory buffers for core SKUs, and qualify alternative product styles/specs that can flex with raw material variability.
Food Safety MediumDried banana is a low-moisture food that can still carry food safety risks (pathogens from raw material or post-process contamination) and quality hazards (mold growth if moisture increases), requiring validated processing, strong hygiene, and packaging control.Implement validated lethality/hygiene controls (HACCP), environmental monitoring for post-process areas, and strict moisture and packaging integrity verification.
Regulatory Compliance MediumDestination-market requirements on additives (including sulfiting agents), allergen labeling for sulfites where applicable, and contaminant limits can create border-rejection risk if formulations, documentation, and testing programs are not aligned.Align formulations to destination-market rules, maintain additive and labeling verification, and use accredited testing and robust supplier documentation.
Quality Degradation MediumMoisture ingress during storage/shipping can cause clumping, texture loss, mold risk, and off-flavors; for fried chip variants, oxygen exposure can accelerate rancidity and shorten marketable shelf life.Use appropriate barrier packaging, validate seal integrity, control humidity in warehouses and containers, and consider oxygen management for oil-containing products.
Sustainability
Energy intensity of dehydration (thermal drying) and associated emissions depending on fuel mix and efficiency.
Agricultural input and pesticide management in banana production systems, with downstream reputational and compliance implications.
Packaging waste and recyclability constraints for high-barrier flexible materials used to protect against moisture and oxygen.
Labor & Social
Worker health and safety and pesticide exposure management in banana cultivation and processing.
Smallholder income volatility and power asymmetries in buyer-driven tropical fruit supply chains.
Traceability and social compliance expectations in plantation and contract-farming systems used for export-oriented supply.
FAQ
What is the main processing method used to make dried banana for global trade?The most common approach is dehydration (typically hot-air drying) after washing, peeling, slicing, and optional anti-browning pretreatment, followed by moisture-protective packaging. This process is reflected in the manufacturing steps listed in this record.
What is the biggest global supply risk for dried banana manufacturers?The most critical risk is disruption to banana production from major plant diseases such as Fusarium wilt/TR4 and other banana diseases, which can reduce yields and destabilize raw fruit availability and pricing for processors.
Why is packaging so important for dried banana trade?Dried banana is highly sensitive to humidity; if packaging does not protect against moisture (and, for fried chips, oxygen), product quality can deteriorate through clumping, texture loss, mold risk, or rancidity. The supply-chain and specification sections emphasize moisture-barrier packaging and integrity control for this reason.