이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 526개와 수입업체 846개가 색인되어 있습니다.
7,371건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 3개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-03-28.
냉동 카사바에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 7,371건을 분석하고, 월간 단가 벤치마크로 냉동 카사바의 수출 경쟁력과 소싱 리스크를 추적하세요.
냉동 카사바 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
냉동 카사바의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
냉동 카사바의 YoY 변동 상위 국가는 벨기에 (+103.0%), 니카라과 (-80.8%), 인도네시아 (-75.5%)입니다.
냉동 카사바 국가별 공급업체 거래 및 단가 요약
2025-04 기준으로 냉동 카사바 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-09 기준, 노출 가능한 냉동 카사바 거래 단가가 있는 국가는 칠레 (2.17 USD / kg), 페루 (2.12 USD / kg), 벨기에 (1.87 USD / kg), 파나마 (1.85 USD / kg), 콜롬비아 (1.67 USD / kg), 외 13개국입니다.
냉동 카사바의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeProcessed Food
Product FormFrozen
Industry PositionProcessed Vegetable Product
Market
Frozen cassava (yuca) is a traded processed vegetable product that converts a highly perishable tropical root into a cold-chain, ready-to-cook format for retail and foodservice. Global cassava root production is concentrated in West/Central Africa and Southeast Asia, while export-oriented processing capacity for cassava products is especially prominent in parts of Southeast Asia and the Americas. Trade data can be difficult to isolate for frozen-only cassava because common HS groupings aggregate fresh/chilled/frozen/dried forms under the same heading. Market dynamics are shaped by raw-root availability, rapid post-harvest handling needs, food-safety controls for cyanogenic compounds, and reliable frozen logistics.
Market GrowthMixed (recent years)Consumer-facing frozen yuca demand is tied to diaspora/ethnic food channels and convenience cooking, while HS-aggregated cassava trade is heavily influenced by industrial uses in some import markets.
Major Producing Countries
나이지리아Among the largest global cassava root producers in FAO production statistics; production is largely domestically consumed.
콩고 민주 공화국Major producer in FAO production statistics; production is primarily for domestic food use.
태국Major producer with significant cassava-processing industry supporting exportable cassava products.
가나Significant producer in West Africa; important for domestic food markets and regional trade.
인도네시아Large producer; consumption and processing are substantial domestically.
베트남Major producer with processing capacity linked to regional cassava product trade.
브라질Large producer; domestic food and industrial uses are important.
Major Exporting Countries
태국In HS 0714 (cassava/manioc and similar roots, including frozen and dried forms), Thailand is a major exporter; reported exports include multiple product forms beyond frozen.
베트남In HS 0714 trade statistics, Viet Nam is a major exporter; reported exports include multiple product forms beyond frozen.
Major Importing Countries
중국In HS 0714 import statistics, China is a major importer; volumes can be driven by industrial/feed/processing demand in addition to food-use formats.
미국Notable consumer market for frozen yuca/cassava in retail and foodservice; frozen imports are a subset of broader HS 0714 flows.
Supply Calendar
Equatorial West Africa:Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecCassava can be harvested year-round in many tropical environments; export availability depends more on processing capacity and cold-chain logistics than on strict seasonality.
Mainland Southeast Asia:Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecYear-round harvest potential supports continuous processing; trade flows may still show periodicity due to industrial demand cycles, pricing, and logistics.
Northern South America & Caribbean basin:Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecYear-round production potential; frozen formats enable longer-distance shipment to North American and European consumer markets when cold chain is maintained.
Specification
Physical Attributes
Peeled cassava (yuca) root pieces (commonly chunks, slices, or sticks) frozen for distribution
White to cream flesh; absence of peel, woody core fragments, and extraneous matter is a common buyer expectation
Piece-size uniformity and limited surface discoloration/freezer burn are typical quality indicators
Compositional Metrics
Control of cyanogenic compounds (often specified via hydrogen cyanide-related testing frameworks) is a critical food-safety specification; acceptable limits are typically set by destination-market regulation and buyer standards
Starch characteristics influence cooked texture and frying performance; buyers may specify cooking performance attributes (e.g., texture after boiling/frying) rather than cultivar identity
Grades
Commercial specifications commonly include cut size tolerances, defect/foreign-matter limits, and microbiological criteria consistent with frozen-vegetable trade practices
Labeling and instructions emphasizing cooking prior to consumption are common for risk control and consumer handling clarity
Packaging
Retail poly bags (often IQF-packed) and foodservice bulk bags/cartons with inner liners are common international formats
Packaging commonly targets moisture loss prevention and resistance to puncture/tearing under frozen handling
ProcessingRequires cooking (e.g., boiling then frying/roasting) before consumption; under-processing can create food-safety riskEnzymatic browning can occur during preparation/processing; blanching and rapid freezing are used to stabilize color and texture
Supply Chain
Value Chain
Root harvest -> rapid transport to plant -> washing/peeling -> trimming and cutting -> blanching/par-cooking (as specified) -> freezing (IQF or block) -> packaging/metal detection -> frozen storage -> reefer transport -> importer/distribution
Demand Drivers
Convenience demand for ready-to-cook starchy side dishes and ingredients
Consumption in Latin American, Caribbean, and African cuisines supporting retail and foodservice demand in major importing markets
Preference for gluten-free, grain-free starch sources in some consumer segments (where positioned as such by brands/retailers)
Temperature
Maintain at -18°C or below for storage and international transport; temperature excursions can drive dehydration, texture damage, and freezer burn
Shelf Life
Frozen storage provides a months-long sellable window when cold-chain integrity is maintained; thaw-refreeze cycles materially reduce quality and can increase handling risk
Risks
Food Safety HighCassava contains cyanogenic compounds; inadequate detoxification and/or insufficient cooking guidance can lead to acute poisoning incidents and severe regulatory/recall consequences in importing markets. For frozen cassava, ensuring validated blanching/par-cooking (when used), appropriate testing, and clear consumer cooking instructions is central to trade viability.Implement HACCP with cyanide-related hazards explicitly assessed; validate time/temperature steps, apply supplier/raw-root controls, use routine testing where appropriate, and ensure clear on-pack cooking instructions and traceability.
Raw Material Deterioration MediumFresh cassava roots deteriorate quickly after harvest (post-harvest physiological deterioration), narrowing the window for processing and increasing yield/quality losses if transport or plant intake is disrupted.Contract for steady root intake, shorten farm-to-plant time, and maintain contingency sourcing/transport options during weather or infrastructure disruptions.
Plant Disease MediumCassava viral diseases (including cassava mosaic disease and cassava brown streak disease) and pest outbreaks can reduce root availability and quality, raising raw material costs and disrupting processor throughput.Monitor phytosanitary alerts in key origins; diversify sourcing regions; support suppliers adopting resistant planting material and integrated pest management.
Logistics MediumFrozen cassava is exposed to reefer capacity constraints, port congestion, and energy price volatility; cold-chain breaks can convert otherwise safe product into unsellable inventory due to quality loss and compliance concerns.Use temperature monitoring, qualified reefer partners, robust packaging, and buffer inventory strategies aligned with transit-time variability.
Regulatory Compliance MediumImport requirements can tighten around contaminant limits, allergen/additive labeling (if additives are used), and hygiene/micro criteria for frozen vegetables; non-compliance can lead to border rejections and brand damage.Align specifications to destination-market rules, maintain third-party food-safety certification, and verify labeling/legal requirements per target market.
Sustainability
Land-use change and habitat conversion concerns where cassava area expands rapidly in sensitive landscapes (reported in parts of mainland Southeast Asia in some analyses)
Processing waste streams (peels, high-organic-load wastewater) require effective treatment to avoid local water impacts
Frozen cold-chain dependence increases energy use and carbon footprint exposure versus shelf-stable cassava product forms
Labor & Social
Smallholder-dominated supply bases in many producing countries create livelihood sensitivity to price volatility and weather/disease shocks
Worker health and safety risks in peeling/cutting and cold-storage operations (knife injuries, repetitive motion, cold exposure) require strong plant-level controls
FAQ
What is the most important food-safety risk for frozen cassava (yuca)?The key risk is cyanogenic compounds naturally present in cassava. Exporters manage this by validated processing controls (such as blanching/par-cooking where used), appropriate testing programs, and clear “cook before eating” instructions so consumers prepare it safely.
Why does frozen cassava processing emphasize speed after harvest?Cassava roots deteriorate quickly after harvest, which can reduce yield and eating quality if processing is delayed. Rapid intake at the plant and prompt peeling/cutting/freezing help stabilize quality for international trade.
How should frozen cassava be shipped and stored in international trade?It is typically handled like other frozen vegetables: stored and transported at -18°C or colder with continuous cold-chain control. Temperature excursions can cause dehydration and texture damage (freezer burn) and create compliance and customer-complaint risk.