이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,000개와 수입업체 1,085개가 색인되어 있습니다.
4,017건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 2개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
바베큐 소스에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 4,017건을 분석하고, 월간 단가 벤치마크로 바베큐 소스의 수출 경쟁력과 소싱 리스크를 추적하세요.
바베큐 소스 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
바베큐 소스의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
바베큐 소스의 YoY 변동 상위 국가는 멕시코 (-44.2%), 영국 (-42.7%), 콜롬비아 (-40.5%)입니다.
바베큐 소스 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 바베큐 소스 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 바베큐 소스 거래 단가가 있는 국가는 칠레 (8.66 USD / kg), 독일 (5.20 USD / kg), 멕시코 (4.18 USD / kg), 남아프리카 (3.81 USD / kg), 일본 (3.42 USD / kg), 외 15개국입니다.
Industry PositionValue-added Consumer Packaged Food (Condiment/Sauce)
Market
BBQ sauce is a branded, shelf-stable condiment traded globally, but international trade statistics typically capture it within broader Harmonized System sauce categories (HS heading 2103; commonly subheading 210390 for “other sauces and preparations; mixed condiments and mixed seasonings”). Within that trade proxy, major export supply hubs include China, the United States, Italy, Germany, Thailand, and the Netherlands, reflecting both large domestic manufacturing bases and export-oriented food processing sectors. Major import demand centers include the United States, the United Kingdom, France, Canada, and Germany, with additional demand across East Asia and Oceania. Market dynamics are driven by retail and foodservice demand for ready-to-use flavor solutions (marinade, glaze, dip), while cross-border trade is strongly shaped by labeling, additive compliance, and food safety requirements for acidified/heat-processed sauces.
Major Producing Countries
중국Large manufactured-sauce exporter; HS 210390 used as a trade proxy for BBQ-sauce-adjacent products (WITS/UN Comtrade, 2023).
미국Major manufacturing base and major exporter/importer in HS 210390 sauces category (WITS/UN Comtrade, 2023).
독일Significant exporter in HS 210390 sauces category (WITS/UN Comtrade, 2023).
태국Major exporter in HS 210390 sauces category (WITS/UN Comtrade, 2023).
Major Exporting Countries
중국Top-tier exporter by trade value in HS 210390 (sauces and preparations; mixed condiments) in 2023 (WITS/UN Comtrade).
미국Top-tier exporter by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
이탈리아Top-tier exporter by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
독일Top-tier exporter by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
태국Top-tier exporter by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
네덜란드Major exporter in HS 210390 in 2023 (WITS/UN Comtrade).
Major Importing Countries
미국Largest importer by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
영국Top importer by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
프랑스Top importer by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
캐나다Top importer by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
독일Top importer by trade value in HS 210390 in 2023 (WITS/UN Comtrade).
호주Significant importer in HS 210390 in 2023 (WITS/UN Comtrade).
홍콩Significant importer in HS 210390 in 2023 (WITS/UN Comtrade).
Specification
Physical Attributes
Viscous, pourable to spoonable sauce; viscosity often managed with thickeners (e.g., gums or starches) depending on style.
Color ranges from red-brown to dark brown, influenced by tomato content, caramelization, molasses, and added color where permitted.
Flavor profile typically balances sweet, sour (vinegar/acids), salt, spice, and smoke notes; profiles vary by regional style.
Compositional Metrics
Acidified profile (pH-controlled) and/or thermal processing is commonly used to achieve shelf stability for unopened retail packs.
Buyer specifications often focus on sensory profile (sweetness/heat/smoke), viscosity, particle size (smooth vs. textured), and declared allergens.
Packaging
Retail: PET squeeze bottles, glass bottles/jars, stand-up pouches, and single-serve sachets for foodservice.
Industrial: bag-in-box, pails, and drums for foodservice chains and co-manufacturing.
ProcessingCooked blending with heat treatment (e.g., hot-fill/hold or pasteurization) is common for shelf-stable products.Formulation often includes acidulants (e.g., vinegar/acetic acid) and may include preservatives/sequestrants where permitted by destination regulation.Quality control typically includes monitoring of critical parameters such as acidity, fill temperature/time, seal integrity, and microbiological verification.
Retail demand for convenient ready-to-use cooking sauces, marinades, and dipping sauces with localized flavor variants.
Foodservice demand (quick-service and casual dining) for consistent flavor and portion-controlled formats.
Private label and co-manufacturing growth, enabling cross-border brand expansion and retailer sourcing diversification.
Temperature
Unopened shelf-stable packs are generally distributed ambient; temperature abuse can affect flavor/texture and package integrity.
Refrigeration after opening is commonly expected in consumer use; handling instructions must align with label and regulatory expectations.
Shelf Life
Shelf life is formulation- and process-dependent; achieving safe shelf stability typically relies on validated heat treatment and/or controlled acidity, plus hygienic filling and effective packaging seals.
Risks
Food Safety HighBBQ sauce trade is highly exposed to rapid disruption from food safety non-compliance (e.g., inadequate process validation for shelf-stable acidified/heat-treated sauces, hygiene failures, or undeclared allergens), which can trigger recalls, import refusals, and brand damage across multiple markets.Use a HACCP-based food safety system with validated critical limits and verification; align formulation/additives and labeling with destination regulations and Codex reference texts; strengthen supplier approval and traceability for spices/flavors.
Regulatory Compliance MediumIngredient and additive permissions, labeling rules (including allergens and claims), and category definitions vary by jurisdiction; misalignment can delay customs clearance or lead to enforcement actions.Maintain market-specific regulatory dossiers (label, ingredient specs, additive justifications); implement pre-shipment label/legal review for each destination market.
Input Price Volatility MediumCost and availability shocks for core inputs (tomato-based ingredients, sweeteners, spices/flavors, and packaging materials) can compress margins or force reformulation that risks sensory drift and re-approval delays.Qualify multiple suppliers for high-risk ingredients and packaging; use controlled reformulation governance with sensory baselines and regulatory re-checks.
Trade Classification MediumBBQ sauce is not always separated in official trade statistics and is commonly embedded in broader HS sauce categories (e.g., 2103/210390), complicating market sizing and competitor benchmarking and increasing the risk of misclassification disputes.Confirm HS classification with local customs guidance for each market; keep product technical sheets to support classification and ingredient-based determinations.
Sustainability
Packaging waste and recyclability challenges (plastic squeeze bottles, multilayer pouches/sachets) and evolving packaging regulations in major markets.
Upstream agricultural footprint and climate exposure for key inputs (tomato-based ingredients, sugar, spices), with potential knock-on effects on cost and availability.
FAQ
Which HS code is commonly used to track BBQ sauce in global trade data?BBQ sauce is typically captured within HS heading 2103 (sauces and preparations) and often within HS 210390 (other sauces and preparations; mixed condiments and mixed seasonings). Trade statistics at this code level reflect a broader basket than BBQ sauce alone.
Which countries are major exporters in the closest HS trade proxy for BBQ-sauce-type products?Using HS 210390 as a proxy category, major exporters in 2023 include China, the United States, Italy, Germany, Thailand, and the Netherlands.
Which markets are major importers in the closest HS trade proxy for BBQ-sauce-type products?Using HS 210390 as a proxy category, major importers in 2023 include the United States, the United Kingdom, France, Canada, and Germany.
What are the core compliance areas that most often affect international trade of BBQ sauce?The main cross-border compliance areas are food hygiene/HACCP expectations, additive permissions and limits, and labeling rules for pre-packaged foods (including ingredient and allergen declarations), as reflected in Codex reference texts used by many regulators as benchmarks.