딸기 페이스트 및 퓨레

딸기 페이스트 및 퓨레

HS Code: 081010 - Fruit, edible; strawberries, fresh
Market:
Share in Export
2023
0.02%Rank 46
Share in Import
2023
0.12%Rank 45
Export Volume
2023
70.58KKG
1Y -52.52%
Import Volume
2023
655.39KKG
1Y +121.91%

Import of 딸기 페이스트 및 퓨레 to 뉴질랜드

Discover import data of 딸기 페이스트 및 퓨레 to 뉴질랜드. Get import value, volume, price data, trends and more. The information below is based on the HS code 081010 (Fruit, edible; strawberries, fresh). Select a different HS code for other data.

Overview of Imports

In 2023, the import value of 딸기 페이스트 및 퓨레 to 뉴질랜드 was USD 4.86M, with a total import volume of 655.39 metric tons.
$4.9M
USD
1y
+87.37%
3y
+32.26%
5y
+31.09%
655.4K
KG
1y
+121.91%
3y
+11.31%
5y
+16.79%

Notable import transactions in 2024

View notable import transactions of 딸기 페이스트 및 퓨레 from 뉴질랜드.
Rank
Rank
Company name
Company name
Import value
Import value
Import volume
Import volume
Unit price
Unit price
Origin country
Origin country
Destination country
Destination country
1
Company name
$ 146,080
00000 kg
$ 00000 /kg
Country name
뉴질랜드
2
Company name
$ 141,844.83
00000 kg
$ 00000 /kg
Country name
뉴질랜드
3
Company name
$ 92,662.05
00000 kg
$ 00000 /kg
Country name
뉴질랜드
4
Company name
$ 80,800
00000 kg
$ 00000 /kg
Country name
뉴질랜드
5
Company name
$ 73,440
00000 kg
$ 00000 /kg
Country name
뉴질랜드

Unlock complete import data for 딸기 페이스트 및 퓨레 from 뉴질랜드

Gain full access to detailed import prices, top importers, and market insights to make data-driven decisions.

Share of Top Import Origins

Explore the share of top import origins of 딸기 페이스트 및 퓨레 to 뉴질랜드 in 2023.
The top exporting countries of 딸기 페이스트 및 퓨레 to 뉴질랜드 include 호주.
Among them, 호주 was the largest exporter, accounting for 100.00%% of 뉴질랜드's total 딸기 페이스트 및 퓨레 imports.
Partner
Share in Import
2023
Import Value
2023, USD
1-Year Growth in Import Value
2022-2023
3-Year Growth in Import Value
2020-2023
5-Year Growth in Import Value
2018-2023
Share in Import
2023

Trends of Top Import Origins

Explore the top import origins of 딸기 페이스트 및 퓨레 for 뉴질랜드.
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