체코 제빵용 효모 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

효모

HS 코드

210210

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-19.

체코의 제빵용 효모 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 체코의 제빵용 효모 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

체코 내 제빵용 효모의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 210210)

체코의 제빵용 효모 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	12,393,530	3,415,551 USD
2023	5,138,060	2,460,968 USD
2022	9,502,346	1,977,214 USD

체코에서 수출되는 제빵용 효모의 주요 수출 대상 시장 (HS 코드 210210) 2024

2024년 기준, 체코발 제빵용 효모 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	슬로바키아	223,099	1,616,028 USD
2	폴란드	12,094,012	1,338,952 USD
3	오스트리아	24,646	200,047 USD
4	스위스	42,016	69,273 USD
5	독일	3,168	48,709 USD

소싱 진단

체코산 제빵용 효모, 우리도 들여올 수 있을까요?

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

체코의 제빵용 효모 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 체코의 제빵용 효모 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

체코 내 제빵용 효모의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 210210)

체코의 제빵용 효모 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	19,765,624	24,811,367 USD
2023	19,186,545	25,806,639 USD
2022	18,948,066	18,724,029 USD

체코에 제빵용 효모를 공급하는 주요 원산지 공급국 (HS 코드 210210) 2024

2024년 기준, 체코로 제빵용 효모를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	우크라이나	6,896,041	6,530,791 USD
2	폴란드	5,214,005.39	5,662,286 USD
3	헝가리	3,655,442	3,666,500 USD
4	독일	2,579,026.797	3,575,399 USD
5	프랑스	407,006.576	1,182,693 USD

수출 진단

우리 제빵용 효모, 이 체코 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 체코 제빵용 효모 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDry (instant/active) and Fresh (compressed)

Industry PositionFood Ingredient (Fermentation-Derived Yeast)

Market

Baker’s yeast in the Czech Republic is a staple baking input used across industrial bakeries, artisanal bakeries, and home baking. As an EU member state, the Czech market is supplied through a mix of intra-EU trade and local distribution/packing, with availability typically year-round. The main commercial forms are fresh compressed yeast for professional bakeries and instant/active dry yeast for both industry and retail. Compliance expectations align with EU food law and Czech food supervision, making documentation and specification discipline critical for suppliers.

Market RoleDomestic consumer market with intra-EU sourcing; net importer role likely for branded/commercial yeast products

Domestic RoleCore bakery input supporting a large bread and pastry sector, with demand from B2B baking and retail consumers

Market Growth

SeasonalityTypically available year-round; demand can fluctuate with bakery production cycles and retail baking peaks.

Specification

Primary VarietySaccharomyces cerevisiae (baker’s yeast)

Secondary Variety

Instant dry yeast (IDY)
Active dry yeast (ADY)
Fresh compressed yeast
Osmotolerant baker’s yeast (sweet dough applications)

Physical Attributes

Dry yeast: free-flowing granules with low moisture and strong barrier-pack dependence
Fresh yeast: soft compressed blocks requiring refrigeration and careful handling to protect viability

Compositional Metrics

Leavening activity (gassing power) and fermentation performance
Moisture content (fresh vs dry formats)
Viability and microbiological quality supported by lot/batch documentation (COA where requested)

Grades

Application-based grading (standard vs osmotolerant)
Format-based differentiation (fresh compressed vs active dry vs instant dry)

Packaging

Retail sachets (small-format dry yeast) with high moisture/oxygen barrier requirements
B2B bags/cartons (dry yeast) for industrial dosing
Wrapped/vacuum-packed blocks (fresh compressed yeast) for refrigerated distribution

Supply Chain

Value Chain

Molasses/sugar substrate sourcing → propagation & fermentation → yeast separation/cream yeast → formulation → fresh compression or drying → packaging → distributor/wholesaler → bakery/retail

Temperature

Fresh compressed yeast is temperature-sensitive and commonly handled under refrigerated conditions to preserve activity.
Dry yeast is more temperature-tolerant but should be protected from heat to reduce loss of activity over time.

Atmosphere Control

Dry yeast performance is sensitive to moisture and oxygen ingress; barrier packaging integrity is a key quality control point.

Shelf Life

Fresh yeast has a comparatively short usable life and is sensitive to cold-chain breaks.
Dry yeast offers longer ambient storage potential when sealed and kept dry.

Freight IntensityMedium

Transport ModeLand

Risks

Regulatory Compliance HighNon-compliance with EU/Czech food law expectations (e.g., labeling deficiencies for retail packs, specification/document mismatches, or quality deviations leading to enforcement actions) can result in shipment holds, recalls, customer delisting, and effective loss of market access.Use EU Access2Markets/TARIC for classification and import requirements, align Czech-language/EU labeling in advance, and ship with a buyer-aligned COA/spec pack plus robust lot traceability.

Logistics MediumFresh compressed yeast viability can degrade rapidly if refrigerated handling is interrupted or if delivery is delayed, creating functional failure risk (poor dough rise) and high rejection likelihood for B2B buyers.Prefer road routes with controlled temperature capability for fresh yeast, tighten delivery windows, and include temperature-handling requirements in distributor contracts.

Input Costs MediumYeast costs can be sensitive to EU energy prices (fermentation utilities and drying) and sugar/molasses availability, creating volatility in supply pricing and potential short-notice allocation risk during tight periods.Dual-source approved suppliers within the EU, maintain safety stock (format-dependent), and use indexed pricing clauses where appropriate.

Sustainability

Energy intensity of fermentation and drying operations (cost and emissions sensitivity in EU energy markets)
Upstream substrate sourcing (molasses/sugar) with supplier due diligence expectations in corporate procurement

Labor & Social

No widely documented, yeast-specific forced-labor controversy is identified for the Czech baker’s yeast market in this record; social risk management typically focuses on supplier code-of-conduct coverage across the upstream sugar/ingredient supply base.

Standards

HACCP-based systems
ISO 22000
FSSC 22000
BRCGS Food Safety
IFS Food

FAQ

Is the Czech Republic mainly a producer or an importer of baker’s yeast?In this record, the Czech Republic is treated primarily as a domestic consumer market supplied largely via intra-EU sourcing and local distribution, meaning an importer role is likely for many commercial yeast products. For confirmation by origin and volume, check Eurostat, ITC Trade Map, or UN Comtrade using the yeasts HS category (commonly HS 2102).

What are the typical documents needed to import baker’s yeast into the Czech Republic from outside the EU?Typical needs include a commercial invoice, packing list, and a customs import declaration; buyers commonly request a product specification and/or certificate of analysis. If preferential treatment is claimed under an EU trade agreement, a certificate of origin (or equivalent proof of origin) is also relevant.

Does baker’s yeast require refrigerated transport in the Czech supply chain?Fresh compressed yeast is temperature-sensitive and is commonly handled under refrigerated conditions to protect viability, so cold-chain breaks can cause buyer rejection. Dry yeast is more shelf-stable and usually ships and stores ambient, but still requires protection from heat and moisture to preserve activity.