이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 177개와 수입업체 283개가 색인되어 있습니다.
675건의 공급업체·제조사 연계 거래가 상위 14개 국가에 걸쳐 요약되어 있습니다.
프리미엄 공급업체·제조사 0개와 카탈로그 0건이 현재 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-07-23.
Canned Jackfruit에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 14개 국가에 걸친 공급업체 연계 거래 675건을 분석하고, 월간 단가 벤치마크로 Canned Jackfruit의 수출 경쟁력과 소싱 리스크를 추적하세요.
Canned Jackfruit 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
Canned Jackfruit의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
Canned Jackfruit의 YoY 변동 상위 국가는 베트남 (-41.7%), 멕시코 (+32.1%), 스리랑카 (+16.7%)입니다.
Canned Jackfruit 국가별 공급업체 거래 및 단가 요약
2025-08 기준으로 Canned Jackfruit 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2026-01 기준, 노출 가능한 Canned Jackfruit 거래 단가가 있는 국가는 베트남 (11.18 USD / kg), 필리핀 (5.77 USD / kg), 스리랑카 (3.08 USD / kg), 인도 (2.27 USD / kg), 태국 (1.68 USD / kg), 외 1개국입니다.
Canned Jackfruit의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeProcessed Food
Product FormCanned
Industry PositionShelf-Stable Packaged Food
Market
Canned jackfruit is a shelf-stable processed fruit product traded internationally as both a dessert fruit (ripe jackfruit in syrup) and a savory ingredient (young green jackfruit in brine) that is commonly marketed into plant-based convenience cooking. Supply is closely tied to jackfruit-growing regions in South and Southeast Asia, where industrial canning/retort capacity enables year-round export availability. Major import demand is concentrated in higher-income retail markets and diaspora/specialty channels in North America, Europe, and Oceania, with growing visibility in e-commerce. Trade statistics are often not isolated for jackfruit and may be captured under broader “prepared or preserved fruit” HS groupings, complicating product-specific global sizing.
Market GrowthNot Mentioned
Major Producing Countries
인도Major jackfruit-growing country; large domestic market alongside processing potential.
방글라데시Significant jackfruit production; domestic consumption is prominent with some processing/export activity.
태국Important production base with established processed fruit and canned food export industries.
인도네시아Large tropical fruit producer; jackfruit is widely grown and consumed domestically with some processing.
필리핀Jackfruit-producing country with export-oriented processed food manufacturing in some product lines.
베트남Jackfruit-growing and processing base; participates in regional and global trade of processed fruit/vegetable products.
스리랑카Known for jackfruit consumption and processing; exports of processed foods occur via niche and specialty channels.
Major Exporting Countries
태국Established exporter of canned foods and processed fruit/vegetable products; jackfruit commonly exported as canned packs.
베트남Exporting base for processed produce; canned young jackfruit products are present in international retail and foodservice supply.
필리핀Participates in processed fruit exports, including canned/tinned tropical fruit products.
스리랑카Exports niche processed jackfruit products through specialty and ethnic retail channels.
Major Importing Countries
미국Large market for shelf-stable packaged foods; plant-based cooking and specialty retail support demand.
캐나다Imports via mainstream and specialty channels; demand supported by multicultural retail.
영국Retail and e-commerce distribution for plant-based and international foods supports imports.
독일Major EU retail market for shelf-stable and plant-based products.
네덜란드EU logistics and distribution hub for imported packaged foods.
호주Imports through mainstream retail, specialty stores, and foodservice distributors.
Supply Calendar
Thailand (processed/canned supply):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecIndustrial processing and inventory allow year-round shipment even when raw fruit harvest is seasonal.
Viet Nam (processed/canned supply):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecYear-round availability is supported by processing capacity and shelf-stable storage.
Philippines (processed/canned supply):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecShelf-stable product enables continuous export programs when commercial stocks are available.
Specification
Physical Attributes
Two dominant pack styles: young green jackfruit (fibrous texture, neutral flavor) in brine/water for savory cooking; ripe jackfruit (sweet aromatic bulbs) in syrup for dessert/fruit use
Common cuts include chunks, strips, or shredded-style pieces depending on intended culinary use
Compositional Metrics
Net weight and drained weight are key commercial parameters for canned packs
Packing medium specifications commonly reference brine strength or syrup concentration (e.g., °Brix for sweet packs) and pH where relevant for process validation
Grades
Quality expectations commonly reference Codex canned fruit requirements (e.g., fill of container, drained weight declarations, defect tolerances) where applicable
Packaging
Lacquered metal cans with hermetic double seams are the dominant format for international shipping and shelf stability
Easy-open ends are common in retail packs; foodservice may use larger can sizes
ProcessingHermetically sealed container with validated heat processing (commercial sterility) is central to safety and shelf-life performanceCorrosion control depends on appropriate can lacquer selection and pack formulation (salt/acid/sugar balance)
Supply Chain
Value Chain
Fruit sourcing (often smallholder and plantation mix) -> transport to cannery -> trimming/cutting -> filling with brine/syrup -> seaming -> thermal processing (retort/pasteurization as applicable) -> cooling -> labeling/case packing -> containerized export -> importer warehousing -> retail/foodservice distribution
Demand Drivers
Convenience and shelf-stability for home cooking and meal prep
Plant-based recipe adoption where young jackfruit is used as a fibrous savory ingredient
Growth in ethnic and specialty retail assortments and cross-border e-commerce for pantry-stable foods
Temperature
Ambient storage and transport are typical; product quality is best preserved in cool, dry conditions away from heat sources
Avoiding can damage (dents, seam compromise) during handling is critical for safety and shelf-life
Shelf Life
Unopened canned jackfruit is shelf-stable when commercially sterile and the container seal remains intact
After opening, contents typically require refrigeration and transfer to a non-metal food-safe container to reduce corrosion/taint risk
Risks
Food Safety HighCanned jackfruit relies on hermetic sealing and validated heat processing; under-processing, seam defects, or post-process contamination can create severe food safety hazards (including risks associated with low-acid canned foods when formulations and pH controls are not properly managed). This can trigger recalls, import refusals, and significant brand damage across multiple markets.Use validated scheduled processes (including pH/thermal process controls as applicable), container integrity monitoring (double-seam evaluation), and HACCP/FSMS certification with strong traceability and environmental hygiene controls.
Regulatory Compliance MediumImport requirements for canned foods (labeling, additive permissions/limits, container integrity, and food contact material compliance) can vary by destination market, and misalignment can result in detention or rejection at border inspection.Align formulations and labels to destination-market rules and Codex-aligned additive frameworks; maintain compliant documentation for process authority validation and packaging materials.
Packaging Integrity MediumDents, seam damage, internal corrosion, or swelling can compromise can integrity and increase safety and quality risks during long-distance logistics and warehousing, especially with high-salt brines or acidic packing media.Specify appropriate can lacquers, control headspace/closure parameters, implement robust case/pallet protection, and apply clear warehouse handling and inspection criteria.
Climate MediumJackfruit supply depends on tropical production zones that can be exposed to cyclones/typhoons, extreme rainfall, and heat stress, which can disrupt raw fruit availability and quality and create procurement volatility for processors.Diversify origin sourcing across multiple producing regions/countries, build buffer inventories of shelf-stable finished goods, and use multi-supplier contracts for key packing materials.
Sustainability
Packaging waste and recycling performance for metal cans varies by market; end-of-life management is a key footprint driver
Energy and water use in thermal processing (retort) and cleaning operations can be material for canning facilities
Brine and organic wastewater management from canneries requires effective treatment to avoid local environmental impacts
FAQ
What is the most critical safety control point for canned jackfruit in global trade?The most critical control point is validated thermal processing in a hermetically sealed container (plus container integrity controls like double-seam performance). If heat processing or sealing is inadequate, canned foods can pose severe hazards and can be rejected or recalled across multiple markets.
Why are there both savory and sweet versions of canned jackfruit?Canned jackfruit is sold in two common styles: young green jackfruit in brine/water for savory cooking (often used in plant-based recipes for its fibrous texture) and ripe jackfruit in syrup for dessert or fruit applications. These styles differ mainly by maturity stage and packing medium.
What are the key specification parameters buyers commonly use for canned jackfruit?Buyers commonly specify net weight and drained weight, cut style (chunks/strips/shreds), the packing medium (brine or syrup), and quality expectations that align with canned fruit conventions such as fill of container and defect tolerances.