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일자
항목명
단가 (USD)
2025-12-01
Yog*** ******** * *** *
1.58 USD / kg
Classification
Product TypeProcessed Food
Product FormRefrigerated (Chilled)
Industry PositionConsumer Packaged Food (Dairy)
Market
Yogurt is a fermented milk product covered under the Codex Standard for Fermented Milks and is tracked in international merchandise trade statistics under HS 040310 (yogurt). Global cross-border trade is concentrated in regions with dense cold-chain logistics and large dairy processing capacity, with European exporters prominent in reported HS 040310 flows. Recent UN Comtrade-derived rankings show Germany, Greece, France and Spain among top exporting countries for yogurt, while Italy, the United Kingdom, Spain, Germany and the Netherlands rank among top importing countries. Market dynamics are shaped by refrigerated distribution requirements, product differentiation (fat/protein profile, texture, and culture-related claims), and compliance with composition and additive rules across destination markets.
Major Exporting Countries
독일Top reported exporter by value for HS 040310 (yogurt) in recent UN Comtrade-derived rankings.
그리스Major exporter for HS 040310, associated with strong international demand for strained/Greek-style yogurt.
프랑스Major exporter for HS 040310, supported by large dairy processing and intra-regional trade.
사우디아라비아Significant exporter for HS 040310 in recent UN Comtrade-derived rankings.
오스트리아Notable exporter for HS 040310, reflecting regional dairy trade integration.
스페인Major exporter for HS 040310 in recent UN Comtrade-derived rankings.
Major Importing Countries
이탈리아Top reported importer by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings.
영국Major importer by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings.
스페인Major importer by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings.
독일Major importer by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings, alongside a leading exporter role.
네덜란드Major importer by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings; also functions as a regional distribution hub in broader EU food trade.
미국Reported among leading importers by value for HS 040310 (yogurt) in 2023 UN Comtrade-derived rankings.
Specification
Major VarietiesSet yogurt, Stirred yogurt, Drinkable yogurt, Strained (Greek-style) yogurt, Heat-treated fermented milk products (yogurt-type, when applicable)
Physical Attributes
Acid-set gel texture with viscosity and firmness depending on formulation and process (set vs stirred).
Syneresis (whey separation) control is a key quality attribute, especially in fruit/flavored products and during cold-chain distribution.
Flavor and mouthfeel vary by fat level and total solids; strained styles emphasize thicker texture and higher protein density.
Compositional Metrics
Milkfat and protein targets (e.g., nonfat/low-fat/whole positioning; strained vs regular).
pH/acidity profile over shelf life (including post-acidification control).
Culture identity and viability at end of shelf life when live-culture claims are made; heat-treated post-fermentation products are an exception under Codex fermented milk definitions.
Grades
Codex CXS 243-2003 (Standard for Fermented Milks) is a common international reference point for definitions and compositional expectations in cross-border specifications.
Packaging
Single-serve cups (PP/PS/PET) with foil lids; multipacks common in retail.
Larger tubs for family-size retail and foodservice.
Drinkable formats in bottles or cartons; secondary packaging designed for refrigerated handling and pallet stability.
ProcessingPasteurization and fermentation are core steps; contamination control after heat treatment (post-pasteurization) is critical for ready-to-eat safety.Cold-chain management slows spoilage but does not eliminate pathogen growth risks for organisms able to grow at refrigeration temperatures (e.g., Listeria monocytogenes).
Supply Chain
Value Chain
Raw milk collection and chilled transport -> standardization (fat/solids) -> pasteurization -> homogenization -> cooling -> starter culture inoculation -> fermentation/incubation -> cooling -> (optional) straining and/or fruit preparation blending -> filling/sealing -> refrigerated storage -> distribution and retail cold chain
Demand Drivers
Convenience and snackable dairy consumption in retail.
Health-oriented positioning (protein-forward, live-culture/probiotic-related marketing where permitted).
Product variety and premiumization (strained/Greek-style, low/no sugar variants, functional claims where allowed).
Temperature
Continuous refrigeration is central to quality retention (texture stability, flavor) and safety risk management across distribution and retail.
Temperature abuse accelerates spoilage, increases syneresis risk, and can amplify food safety exposure for ready-to-eat refrigerated products.
Shelf Life
Shelf life is typically measured in weeks under refrigeration, with shorter practical consumption windows after opening and under poor temperature control.
Longer-life variants may use heat treatment after fermentation; this changes culture viability expectations and affects product positioning.
Risks
Food Safety HighYogurt is typically consumed as a ready-to-eat refrigerated food; failures in hygiene and post-pasteurization contamination control can trigger Listeria monocytogenes events that lead to recalls and import or retail delistings. This risk is amplified by the ability of Listeria to survive and grow at refrigeration temperatures, meaning time-in-chain and cold-chain discipline directly affect hazard escalation.Strengthen environmental monitoring and sanitation in post-heat-treatment areas, validate kill steps and segregation, and align shelf-life with cold-chain capability and distribution time.
Cold Chain Logistics MediumCross-border yogurt trade is highly exposed to cold-chain disruption (port delays, reefer failures, retail temperature abuse), which can degrade texture and sensory quality and raise safety exposure for refrigerated ready-to-eat products.Use temperature monitoring and corrective-action triggers, qualify logistics providers, and build route-specific shelf-life and inventory buffers.
Input Cost Volatility MediumRaw milk, feed, and energy prices materially influence yogurt manufacturing economics; rapid changes can compress margins and shift sourcing toward lower-cost origins or formulations, affecting consistency and availability in traded segments.Diversify milk procurement strategies, hedge energy where feasible, and maintain formulation flexibility within regulatory and brand constraints.
Animal Health MediumTransboundary livestock diseases (e.g., foot and mouth disease) can reduce milk availability and disrupt regional and international trade in animals and animal products, impacting dairy processing continuity and export programs.Monitor official animal-health status and outbreak notifications, maintain approved sourcing zones, and strengthen farm biosecurity and supplier verification.
Regulatory Compliance MediumDefinitions of fermented milks, labeling rules (including culture-related and nutrition claims), and permitted additive uses vary by jurisdiction; non-compliance can lead to border rejections, relabeling costs, or product reformulation needs.Anchor specifications to Codex where applicable, run destination-market regulatory reviews for labels and additives, and maintain change-control for recipes and claims.
Sustainability
High climate footprint sensitivity due to dairy upstream emissions (enteric methane and manure management) and energy use across refrigeration and processing.
Packaging waste and recyclability challenges (single-serve plastic cups, multilayer lidding) are a persistent sustainability scrutiny point in yogurt-heavy markets.
Animal welfare expectations in intensive dairy systems can affect brand risk, sourcing policies, and retailer requirements.
Labor & Social
Smallholder dependence and family labor are significant in dairy supply in many developing countries, shaping livelihood exposure to price and market shocks.
Occupational safety risks in agriculture (including livestock handling, machinery, and confined-space hazards associated with manure management) are material labor themes for dairy supply chains.
FAQ
What trade code is commonly used to track yogurt in global customs statistics?Yogurt is commonly tracked under HS 040310 (yogurt) within the broader HS 0403 heading for fermented or acidified milk products.
Which countries are among the leading exporters and importers of yogurt in recent global trade rankings?Recent UN Comtrade-derived rankings for HS 040310 show Germany, Greece, France and Spain among the leading exporting countries, while Italy, the United Kingdom, Spain, Germany and the Netherlands are among the leading importing countries.
Do international standards require live cultures in yogurt?Codex’s Standard for Fermented Milks expects starter microorganisms to be viable, active and abundant through minimum durability for fermented milks, but notes that if a fermented milk product is heat treated after fermentation, that live-culture requirement does not apply.