이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 2,035개와 수입업체 3,122개가 색인되어 있습니다.
32,160건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-29.
과일 통조림에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 32,160건을 분석하고, 월간 단가 벤치마크로 과일 통조림의 수출 경쟁력과 소싱 리스크를 추적하세요.
과일 통조림 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
과일 통조림의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
과일 통조림의 YoY 변동 상위 국가는 브라질 (-49.2%), 베트남 (-47.9%), 아르헨티나 (-20.9%)입니다.
과일 통조림 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 과일 통조림 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 과일 통조림 거래 단가가 있는 국가는 브라질 (2.91 USD / kg), 멕시코 (2.81 USD / kg), 콜롬비아 (2.59 USD / kg), 미국 (2.49 USD / kg), 페루 (2.23 USD / kg), 외 15개국입니다.
Canned fruit is a globally traded, shelf-stable processed fruit category commonly reported across HS Chapter 20 prepared/preserved fruit subheadings, enabling year-round distribution independent of fresh-season constraints. Export-oriented processing capacity is concentrated in Asia (notably China for several canned fruit lines and Thailand/Philippines for canned pineapple) and in parts of Europe and Southern Africa for deciduous fruit canning. Major import demand comes from North America, the European Union, and East Asia, supported by retail pantry-staple consumption and foodservice/industrial ingredient use. Market outcomes are shaped by raw-fruit crop variability, packaging input costs (especially tinplate/steel), and freight conditions, while buyer specifications emphasize drained weight, packing medium (syrup/juice/water) and food-safety compliance.
Major Producing Countries
중국Major processor of multiple canned fruit lines (notably canned mandarins and canned peaches/pears) for export and domestic channels.
태국Major canned tropical fruit processing hub (notably canned pineapple) with significant export orientation.
필리핀Large-scale pineapple production and canning for export markets.
그리스Important European processor of canned peaches and other deciduous fruits.
남아프리카Notable Southern Hemisphere deciduous fruit processing base supplying export markets.
스페인European producer of processed fruit products, including canned fruit lines depending on fruit type and season.
Major Exporting Countries
중국Key global exporter across several HS Chapter 20 prepared/preserved fruit categories.
태국Major exporter of canned tropical fruit (notably pineapple), supplying North America, Europe, and Asia.
필리핀Important exporter of canned pineapple and related shelf-stable fruit products.
그리스Significant exporter of canned peaches into European and other destination markets.
남아프리카Southern Hemisphere exporter that can provide counter-seasonal processed fruit supply relative to Northern Hemisphere harvests.
Major Importing Countries
미국Major destination market for canned fruit across retail and foodservice channels.
독일Large consumer market within the EU for shelf-stable fruit products.
영국Significant retail demand for canned fruit, including private-label supply chains.
네덜란드EU logistics and distribution hub that can act as an import and re-export gateway for processed foods.
일본Import market for canned and shelf-stable fruit products with stringent quality and labeling expectations.
Supply Calendar
China (stone fruit canning):Jun, Jul, Aug, SepProcessing volumes typically rise during Northern Hemisphere summer harvest windows for peaches/pears, with year-round shipment possible once packed.
Greece (cling peach canning):Jul, Aug, SepSeasonal processing aligned with summer harvest; exports can ship year-round from inventory.
South Africa (deciduous fruit canning):Jan, Feb, Mar, AprSouthern Hemisphere processing season supports counter-seasonal production relative to Europe and China.
Thailand (tropical fruit canning, notably pineapple):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecTropical fruit processing can support near year-round output; seasonality is typically less pronounced than for temperate stone fruits.
Specification
Major VarietiesCanned peach halves/slices, Canned pear halves/slices, Canned pineapple slices/chunks/tidbits, Canned mandarin orange segments, Mixed fruit / fruit cocktail
Physical Attributes
Uniform cut size and appearance (halves, slices, chunks) with minimal blemishes and defects
Packing medium commonly specified as syrup (varied °Brix), fruit juice, or water
Hermetically sealed container integrity (no dents, swelling, or compromised seams/lids)
Compositional Metrics
Drained weight and net weight declarations used as primary commercial controls
Packing medium °Brix (where syrup is used) commonly specified in contracts
pH/acid balance and color retention expectations vary by fruit type and formulation
Grades
Codex commodity standards exist for several canned fruits (by fruit type) and are frequently used as reference points alongside buyer-specific specifications.
Packaging
Tinplate/steel cans (often internally lacquered) with standard or easy-open ends for retail
Large-format cans and/or aseptic bulk packs for foodservice and industrial users
Glass jars used in some markets and product segments
ProcessingThermal processing (retort canning) to achieve commercial sterility is the defining control step for shelf stabilityFormulation and heat-process validation differ by fruit acidity, piece size, container geometry, and packing medium
Supply Chain
Value Chain
Fruit sourcing (orchards/plantations) -> intake inspection and sorting -> washing -> peeling/coring/pitting and cutting -> blanching or pre-treatment -> container filling and packing medium addition -> exhausting/deaeration -> seaming/capping -> retort thermal processing -> cooling -> coding/labeling -> case packing and palletization -> ambient storage and ocean/land transport
Demand Drivers
Shelf-stable pantry staple demand for convenient fruit consumption
Foodservice, bakery, dairy, and dessert manufacturing use as a consistent input
Private-label programs that source internationally across standardized specifications
Preference for reduced waste and year-round availability versus fresh seasonal fruit
Temperature
Ambient distribution is typical; store in cool, dry conditions and protect from extreme heat and freezing
Refrigeration is generally required after opening to maintain quality and food safety
Shelf Life
Unopened products are designed for extended shelf life through commercial sterility and hermetic sealing; storage conditions and container integrity are critical to maintaining quality
After opening, quality declines quickly; refrigeration and prompt consumption are standard expectations
Risks
Food Safety HighCommercial-sterility failures in canned foods can trigger severe outcomes (including botulism risk for improperly processed low-acid canned foods), leading to recalls, import refusals, and rapid loss of market access for affected suppliers and origins.Require validated scheduled thermal processes, robust HACCP systems, retort instrumentation controls and records, and third-party food-safety certification with regular audits.
Packaging Inputs MediumTinplate/steel and can-end availability and price volatility can materially affect production costs, lead times, and the ability to meet export programs, especially when procurement is concentrated or when metal markets tighten.Dual-source packaging where feasible, secure forward contracts, and qualify alternative formats (jars/bulk packs) for specific channels.
Climate MediumCanned fruit supply ultimately depends on fresh fruit crops; drought, heat stress, frost, and extreme weather can reduce processing-grade availability, increase defect rates, and shift processing windows in major producing regions.Diversify origin portfolios across hemispheres and fruit types, and use crop monitoring/contracting strategies to secure processing volumes.
Regulatory Compliance MediumDestination-market requirements on labeling (including nutrition and added-sugar declarations), permitted additives, residue limits, and container-contact materials can change and create shipment holds or reformulation needs for exporters.Maintain regulatory horizon scanning for key import markets, document additive compliance against Codex/national rules, and implement label control and verification programs.
Logistics MediumAlthough shelf-stable, canned fruit is containerized and sensitive to shipping disruptions; port congestion, freight-rate spikes, and delays can disrupt promotional programs and inventory planning for importers.Use multi-port routing options, maintain safety stock for core SKUs, and contract logistics capacity ahead of peak shipping periods.
Sustainability
Packaging footprint and end-of-life management (steel/aluminum recycling systems and performance vary by country)
Energy use and associated emissions from thermal processing and plant utilities (steam/retorts, cooling water systems)
Wastewater and organic effluent management at processing facilities
Labor & Social
Seasonal and migrant labor reliance in fruit harvesting with recurring scrutiny on working conditions and wage compliance
Worker health and safety risks in canneries (hot surfaces/steam systems, cutting equipment, repetitive tasks)
FAQ
Which countries are major exporters of canned fruit globally?Major export supply commonly comes from China and Thailand (with Thailand and the Philippines especially important for canned pineapple), alongside exporters such as Greece and South Africa for deciduous-fruit canning. Trade specifics vary by fruit type and HS subheading, so buyers typically validate origin strengths using trade databases like ITC Trade Map or UN Comtrade.
Why is canned fruit generally shelf-stable without refrigeration before opening?Canned fruit is designed to be shelf-stable because it is sealed in a hermetic container and heat-processed (retorted) to reach commercial sterility. This combination prevents microbial growth under normal ambient storage when container integrity is maintained.
What specification points do buyers commonly use for canned fruit?Common buyer controls include drained weight and net weight, the packing medium (syrup/juice/water) and its °Brix where applicable, cut style and piece size uniformity, sensory quality (color/flavor/texture), and packaging integrity. Food-safety system expectations (such as HACCP and third-party certification) are also widely used in supplier qualification.