이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,288개와 수입업체 2,243개가 색인되어 있습니다.
42,438건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 2건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-03-30.
냉동 감자에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 42,438건을 분석하고, 월간 단가 벤치마크로 냉동 감자의 수출 경쟁력과 소싱 리스크를 추적하세요.
냉동 감자 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
냉동 감자의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
냉동 감자의 YoY 변동 상위 국가는 프랑스 (+75.3%), 콜롬비아 (-29.1%), 푸에르토리코 (-26.3%)입니다.
냉동 감자 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 냉동 감자 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 냉동 감자 거래 단가가 있는 국가는 코스타리카 (5.06 USD / kg), 인도네시아 (3.13 USD / kg), 프랑스 (2.94 USD / kg), 페루 (2.30 USD / kg), 콜롬비아 (2.18 USD / kg), 외 15개국입니다.
Industry PositionValue-Added Processed Food Product
Market
Frozen potato products (notably frozen fries and other cut/formed potato items) are a high-volume, globally traded processed vegetable category tied closely to quick-service restaurants, foodservice distribution, and retail frozen aisles. Global export supply is highly concentrated in Northwest Europe—especially Belgium and the Netherlands—with Canada and the United States also major exporters in HS 200410 trade statistics. Import demand is led by the United States and major developed-market consumers including the United Kingdom, France, Japan, and Germany. The market is shaped by processing-grade potato availability and quality (fry color/sugars), energy-intensive freezing and cold-chain logistics, and regulatory scrutiny of process contaminants for fried potato products.
Major Producing Countries
벨기에Major global processing and export hub for frozen potato products.
네덜란드Major processing and export hub; key trade and logistics gateway for EU supply chains.
캐나다Large North American processor and exporter; a major supplier to the United States.
미국Large processor and exporter; also the largest single import market by value for HS 200410.
Major Exporting Countries
벨기에Leading exporter of frozen potato products by trade value in HS 200410 (UN Comtrade via WITS).
네덜란드Second-tier leading exporter by HS 200410 trade value; strong EU distribution role.
캐나다Major exporter, particularly into the US market, in HS 200410 trade statistics.
미국Significant exporter in HS 200410 trade statistics, serving multiple Asian and American markets.
Major Importing Countries
미국Largest single import market by value for HS 200410 (UN Comtrade via WITS).
영국Large import market for HS 200410; major demand for foodservice and retail.
프랑스Large import market for HS 200410 within European consumption and distribution networks.
일본Major import market for HS 200410; relies on imported frozen potato products for foodservice/retail.
독일Major import market for HS 200410; important EU consumption and distribution node.
Cut geometry (length, thickness) and piece integrity are key buyer attributes
Color after preparation (light golden vs. dark) is a primary quality marker
Crispness and internal texture depend on solids content, blanching, and (where used) par-frying profile
Freezer-burn resistance depends on packaging barrier properties and cold-chain stability
Compositional Metrics
Reducing sugars and asparagine in raw potatoes influence browning and acrylamide formation potential during frying
Moisture and solids content influence yield, texture, and finish quality
Oil uptake (for par-fried products) is a monitored quality and cost parameter
Grades
Buyer specifications commonly define cut dimensions, allowable defects (e.g., dark ends, bruising), color targets after preparation, and foreign-material tolerances
Foodservice specifications may include performance metrics such as hold time and crispness retention after cooking
Packaging
Retail: sealed consumer packs in master cartons for frozen distribution
Foodservice: larger sealed bags in corrugated cases for frozen distribution
Packaging typically prioritizes moisture/oxygen barrier performance to reduce dehydration and off-flavors
ProcessingBlanching is commonly used to manage sugars and set texture prior to freezingPar-frying is common for fries intended for final frying/finishing by end users; products are then frozen (often via IQF)
Quick-service restaurant and broader foodservice demand for consistent, standardized fries and sides
Convenience-driven retail demand for frozen ready-to-cook potato items
Growth in cold-chain and modern trade penetration in emerging urban markets
Temperature
Cold-chain continuity is critical; temperature abuse can drive quality loss, dehydration, and freezer burn
Frozen storage and transport are typically managed at deep-frozen conditions (commonly at or below -18°C, depending on market standards and product specifications)
Shelf Life
Shelf life is primarily limited by cold-chain stability and packaging; prolonged temperature fluctuations accelerate quality degradation (texture, flavor, dehydration/freezer burn)
Risks
Climate HighProcessing-grade potato supply is vulnerable to heat, drought, and extreme rainfall in key export regions (notably Northwest Europe and North America). Weather-driven yield and quality shocks (e.g., solids and sugar balance affecting fry color) can rapidly tighten processor throughput and global export availability, increasing price volatility and delivery risk.Diversify origin and processor portfolio across multiple regions, contract for storage-backed supply, and use quality-linked specifications (solids/sugars) with contingency sourcing for off-grade seasons.
Supply Concentration MediumGlobal export supply is heavily concentrated in a small set of countries—especially Belgium and the Netherlands—creating exposure to localized shocks (weather, plant outages, port/transport disruption) that can ripple through importing markets.Maintain multi-origin sourcing (e.g., Northwest Europe plus North America), qualify alternative SKUs/cuts, and hold strategic inventory buffers in key destination regions.
Energy And Cold Chain MediumFrozen potato products depend on energy-intensive processing (freezing) and uninterrupted cold-chain logistics. Power price spikes, refrigeration equipment constraints, or reefer capacity disruptions can raise costs and increase spoilage/quality-loss risk.Use energy-efficiency programs at plants and cold stores, validate logistics partners’ temperature monitoring, and set clear temperature excursion limits and claims protocols in contracts.
Regulatory Compliance MediumFor fried potato products, regulators and large buyers monitor process contaminants such as acrylamide, requiring mitigation practices and documentation (notably in the EU). Non-compliance can lead to customer delisting, additional testing burdens, or market access friction.Implement supplier specs for reducing sugars/varieties, control blanching and time-temperature profiles, and maintain HACCP-based controls plus routine contaminant monitoring aligned to destination-market requirements.
Sustainability
Energy intensity of freezing and cold-chain logistics (electricity and refrigerants) affects cost and carbon footprint
Water, fertilizer, and pesticide inputs in potato cultivation create sustainability scrutiny in major processing regions
Packaging waste (plastic films and multilayer barriers) is a growing regulatory and retailer focus
Labor & Social
Seasonal and migrant labor reliance in potato farming can elevate risks around wages, working hours, and housing where protections are weak
Worker safety risks in high-throughput processing (cutting equipment, hot oil where par-frying is used, and cold-storage operations)
FAQ
Which countries are leading global exporters of frozen potato products?Trade statistics for HS 200410 (UN Comtrade via WITS) show Belgium and the Netherlands as the leading exporters by value, with Canada and the United States also major exporters.
Which countries are major import markets for frozen potato products?In HS 200410 trade data (UN Comtrade via WITS), the United States is the largest importer by value, followed by major markets including the United Kingdom, France, Japan, and Germany.
Why is acrylamide a recurring compliance topic for potato products?Acrylamide can form in carbohydrate-rich foods such as potatoes when they are cooked at high temperatures (e.g., frying). The EU has a dedicated regulation establishing mitigation measures and benchmark levels for acrylamide in foods including French fries and other cut potato products, which can influence buyer requirements and quality programs for frozen fries intended for frying.