가나 카사바 가루 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 카사바

HS 코드

110620

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

가나에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

가나 내 카사바 가루 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

가나의 카사바 가루에 대해 수출 파트너 기업 1개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

가나에서의 카사바 가루 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 110620의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

카사바 가루의 가나 샘플 수출 공급업체 거래 기록

가나의 카사바 가루 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

가나의 카사바 가루 샘플 거래 단가(일자별): 2026-02-05: 2.27 USD / kg, 2026-01-11: 3.19 USD / kg, 2025-12-09: 4.23 USD / kg, 2025-11-21: 1.00 USD / kg, 2025-10-17: 2.27 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-02-05	SHI*** * *** * ** *** * ** * * **** ** *** * ***** ** ** **** * *****	2.27 USD / kg	(가나)	(미국)
2026-01-11	X D* ******* ** * ** ****	3.19 USD / kg	(가나)	(미국)
2025-12-09	GAR* *** *	4.23 USD / kg	(가나)	(미국)
2025-11-21	[서류** * ********* **	1.00 USD / kg	(가나)	(대한민국)
2025-10-17	GAR* ***** ** * *** * **** ** ** * * * ** * * ** ***** * ** ************** * **** *** **** * ******	2.27 USD / kg	(가나)	(미국)

가나 내 상위 카사바 가루 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 가나의 카사바 가루에 대해 추적되는 전체 수출 파트너 기업 1개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(가나)

최근 수출 거래: 2026-07-23

산업군: 기타

밸류체인 역할: 유통 / 도매

가나 수출 파트너 커버리지

1개 기업

총 수출 파트너 기업 수는 가나의 카사바 가루 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 가나 내 카사바 가루 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

소싱 진단

가나산 카사바 가루, 우리도 들여올 수 있을까요?

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

수출 진단

우리 카사바 가루, 이 가나 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 가나 카사바 가루 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDry milled flour (powder)

Industry PositionProcessed agricultural ingredient

Market

Cassava flour in Ghana is an ingredient market anchored in Ghana’s large cassava production base and a policy/industry push toward cassava-based value addition (including high quality cassava flour, HQCF) for food and industrial uses. Domestic demand is closely linked to composite-flour applications (partial substitution for imported wheat flour) and to processor capability-building programs that emphasize standardized processing and quality management systems. Processing capacity and training activities documented under Ghana’s cassava industrialization programming span multiple regions (including Oti, Volta, Bono East, Central, and Ashanti), indicating a multi-regional SME/industrial processing footprint. Export is possible as a prepackaged food from Ghana, but market access hinges on FDA product registration and export permitting, plus conformance to applicable Ghana Standards and buyer specifications.

Market RoleMajor cassava producer with emerging cassava-flour (HQCF) processing; primarily domestic-oriented with export possible under FDA export-permit controls

Domestic RoleIngredient for composite flour/bakery and locally processed cassava product value addition; strategic in cassava industrialization initiatives

Specification

Secondary Variety

Afisiafi
Abasafitaa
CRI-Agbelifia
CRI-Essam Bankye

Physical Attributes

Moisture management is a primary quality control point for edible cassava flour; Codex STAN 176-1989 specifies moisture content max 13% m/m (with potentially lower limits for certain destinations depending on climate/transport/storage).
Particle size is a buyer/specification control point; Codex STAN 176-1989 includes sieve-pass guidance (fine/coarse flour).
Ghana Standards Authority (GSA) specifications are referenced in Ghana cassava processing program quality checks for parameters including moisture, particle size, colour and pH.

Compositional Metrics

Total hydrocyanic acid (HCN) is a critical safety metric for edible cassava flour; Codex text referenced in Codex committee documentation indicates a maximum of 10 mg/kg for edible cassava flour.
Ash and crude fibre limits are specified in Codex STAN 176-1989 annex methods/limits (used as reference points where Codex-aligned specs are applied).

Packaging

Codex STAN 176-1989 requires packaging that safeguards hygienic and organoleptic quality; sacks used for cassava flour should be clean, sturdy, and strongly sewn or sealed.
For export as a prepackaged food from Ghana, labeling must comply with applicable Ghana Standards referenced by FDA export-permit guidance (including Ghana’s labelling standard GS 46:2004 as cited by FDA).

Supply Chain

Value Chain

Cassava roots (smallholders) → peeling/washing → chipping or grating → (as needed) detoxification steps such as soaking/fermentation for higher-cyanide material → drying to specification → milling → sifting → packaging/labeling → distribution to bakeries/food processors and/or export as prepackaged food under FDA export-permit controls
Processor quality management and conformance checks (including against GSA-referenced specifications for moisture/particle size/colour/pH) are a documented feature of Ghana’s cassava industrialization program implementation.

Shelf Life

Trade fitness is highly sensitive to moisture control and moisture barrier packaging; Codex STAN 176-1989 sets moisture max 13% m/m and notes that lower moisture limits may be required depending on destination climate and transport/storage duration.

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighCyanide (HCN) and moisture non-conformance is a deal-breaker risk for edible cassava flour: inadequate detoxification and/or insufficient drying can lead to buyer rejection, regulatory non-compliance, or safety incidents. Codex reference text for edible cassava flour includes an HCN maximum (10 mg/kg) and a moisture maximum (13% m/m), and Ghana processing programs emphasize conformance checks against national specifications.Implement validated detoxification controls where needed; test each batch for total HCN and moisture; use moisture-barrier packaging and humidity-controlled storage prior to export.

Regulatory Compliance MediumExporting prepackaged cassava flour from Ghana without FDA product registration and an FDA-issued export permit (eMDA), or with labeling non-compliance against referenced Ghana Standards, can result in refusal of export permit, delays at port, or quarantine/disposal actions after inspection.Confirm FDA product registration status, prepare batch/lot documentation, apply via eMDA early, and run a label checklist aligned to GS 46:2004 and destination-market requirements.

Logistics MediumHumidity exposure and long dwell times in port/inland logistics can cause caking and quality deterioration in cassava flour shipments, increasing the probability of failed inspections or buyer claims; bulk/low-to-mid value shipments are also exposed to ocean freight volatility.Use lined bags and desiccants where appropriate, maintain dry warehousing, specify maximum moisture at loading below the destination threshold, and lock freight early for time-sensitive contracts.

Supply Chain LowQuality consistency risk can arise from fragmented SME processing and variable root quality from dispersed smallholder supply bases, requiring stronger in-process controls to meet particle size, colour, pH and other buyer/GSA-referenced specifications.Standardize SOPs, implement incoming root screening and in-process QC, and maintain batch-level traceability aligned to FDA export-permit batch documentation requirements.

Sustainability

Cassava processing waste management and circularity (e.g., composting and 'cassava-no waste' models) is a documented operational theme in Ghana’s cassava processing capacity building activities.

Labor & Social

Smallholder/family-farm labor dynamics in cassava supply require buyer due diligence on safe work practices and prevention of child labor in agricultural activities, consistent with global agriculture-sector risk patterns highlighted by ILO.

FAQ

What are the key Codex safety/quality limits commonly referenced for edible cassava flour that Ghana exporters should be prepared to meet?Codex STAN 176-1989 references a moisture maximum of 13% m/m for edible cassava flour, and Codex committee text references a total hydrocyanic acid (HCN) maximum of 10 mg/kg. Importers may require tighter moisture limits depending on climate and transport/storage duration, so exporters should confirm destination and buyer specifications.

What does Ghana FDA require for exporting prepackaged cassava flour from Ghana?FDA guidance for prepackaged foods requires that the exporting business is registered, the prepackaged food product is registered with FDA, and an FDA export permit is obtained via the electronic permit (eMDA) process. The exporter must submit an application letter and batch/lot details (batch numbers, quantities, pack sizes, total quantity), and the consignment is subject to FDA inspection prior to clearance.

Which Ghana regions have documented cassava processing capacity building relevant to HQCF/HQCC and related quality management systems?A CSIR-Food Research Institute GCIPP completion report documents processor trainings and quality-management activities conducted in Oti Region (Kpasa), Volta Region (Aziedukope), Bono East Region (Kintampo), Central Region (Asebu), and Ashanti Region (including Woraso), alongside broader engagements with regional MoFA offices on composite-flour (HQCF inclusion) policy.