베트남 무균 망고 퓨레 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

망고 퓌레

HS 코드

200899

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

베트남의 무균 망고 퓨레 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 베트남의 무균 망고 퓨레 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

베트남 내 무균 망고 퓨레의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200899)

베트남의 무균 망고 퓨레 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	34,969,632	120,012,858 USD
2022	32,883,269	102,130,067 USD

소싱 진단

베트남산 무균 망고 퓨레, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

베트남의 무균 망고 퓨레 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 베트남의 무균 망고 퓨레 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

베트남 내 무균 망고 퓨레의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200899)

베트남의 무균 망고 퓨레 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	16,312,542	46,671,218 USD
2022	15,493,704	43,899,521 USD

수출 진단

우리 무균 망고 퓨레, 이 베트남 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 베트남 무균 망고 퓨레 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeIngredient

Product FormAseptic (shelf-stable) puree

Industry PositionProcessed Fruit Ingredient

Market

Aseptic mango puree from Vietnam is positioned as an export-oriented fruit ingredient produced by industrial fruit processors supplying bulk packs to overseas buyers. Mango sourcing is anchored in Vietnam’s established mango-growing regions, including Mekong Delta provinces (e.g., Tien Giang, Dong Thap, Can Tho, Vinh Long) and other areas such as Khanh Hoa, Dong Nai, and Ba Ria–Vung Tau. Vietnam-based processors publicly market mango puree/puree-NFC portfolios and emphasize factory-based processing capacity and certifications for international markets. A key market constraint is maintaining consistent puree specifications and aseptic/food-safety assurance to avoid border rejections and costly recalls.

Market RoleProducer and exporter of processed mango puree ingredients

Domestic RoleFood manufacturing ingredient for domestic and export-oriented processors

SeasonalityRaw mango supply is seasonal by region, but processors can smooth availability via multi-region sourcing and processing into shelf-stable or frozen formats depending on product line.

Specification

Secondary Variety

Keo mango
Hoa Loc mango

Physical Attributes

Buyer specifications commonly reference puree color/odor/flavor typical of ripe mango and absence of objectionable odors.
Microbiological criteria (e.g., E. coli negative; limits for total plate count and yeast/mold) are shown in Vietnamese processor product specification sheets.

Compositional Metrics

Brix and pH are commonly used commercial specification parameters for mango puree/NFC products.

Packaging

Bulk formats marketed by Vietnamese suppliers include large bags (up to 200 kg) and drum-compatible bulk packs; some portfolios also list retail bag-in-box options depending on product line.

Supply Chain

Value Chain

Mango sourcing from growing regions → collection/receiving → washing/sorting → pulping/refining → pasteurization/aseptic processing (as applicable) → aseptic filling into bulk packs → container loading → seaport export

Temperature

Shelf-stable puree specifications may require controlled cool storage (e.g., 10–18°C) depending on processor specification and packaging format.

Shelf Life

Processor specifications for mango puree may indicate long shelf life (e.g., 12–24 months) depending on packaging and storage conditions; confirm per supplier COA/spec sheet for each lot.

Freight IntensityHigh

Transport ModeSea

Risks

Food Safety HighAseptic-process or packaging-integrity failures (loss of commercial sterility) can trigger destination-market border rejection, recall, and long-term buyer delisting for Vietnam-origin mango puree shipments.Require validated thermal/aseptic controls, aseptic-zone hygiene verification, incubation/retain testing, and COA release gates per lot; align plant controls to Codex hygienic practice and HACCP-based systems.

Documentation Gap MediumCertificate of Origin (C/O) workflow or issuing-authority changes and e-filing errors can delay shipment documentation, jeopardizing preference claims and on-time delivery performance.Use the Ministry of Industry and Trade eCoSys portal and confirm authorized issuing bodies for each C/O form; perform pre-shipment document reconciliation against buyer checklist.

Logistics MediumOcean freight rate swings and container-space constraints can materially change landed cost for bulk puree packs and disrupt contracted delivery windows from Vietnam seaports.Build freight buffers into pricing, secure forward bookings in peak seasons, and consider multi-port routing and flexible shipment windows for bulk containers.

Regulatory Compliance MediumDivergent destination-market requirements for microbiological criteria, contaminants, and labeling (including claims about additives/preservatives) can lead to non-compliance findings even when Vietnam domestic requirements are met.Map target-market requirements per customer, run destination-specific compliance reviews (label/spec/COA), and implement change-control for formulations and process parameters.

Standards

HACCP
ISO 22000
BRCGS (BRC)
Halal
Kosher

FAQ

Where are Vietnam’s main mango-growing areas that can supply mango puree processors?FAO’s “Fruits of Vietnam” publication notes major mango production areas including Tien Giang, Dong Thap, Can Tho, Vinh Long, and Khanh Hoa, with additional growing in Dong Nai and Ba Ria–Vung Tau; it also notes limited commercial production in parts of Son La in the North.

Which Vietnam-based companies publicly market mango puree or puree/NFC portfolios?Examples of Vietnam-based processors publicly listing mango puree/puree-NFC products include Lavifood (puree product listings and factory profile), Doveco (mango puree product listing and processing-center profile), and Nafoods (mango puree/NFC product pages and puree category pages).

What is the biggest trade-stopping risk for aseptic mango puree shipments from Vietnam?The most trade-stopping risk is a food-safety failure tied to aseptic processing or packaging integrity (loss of commercial sterility), which can result in border rejection and recalls; Codex codes of hygienic practice for aseptic processing and HACCP-based hygiene principles are commonly referenced frameworks for controlling this risk.