버뮤다 초콜릿 바 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

카라멜 초콜릿 바, 다크 초콜릿 바, 공정 무역 초콜릿 바, 과일과 견과류 초콜릿 바, +7

파생 제품

초코잼

원재료

코코아 버터, 레시틴, 분유, 코코아 파우더, +1

HS 코드

180631

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

소싱 진단

버뮤다산 초콜릿 바, 우리도 들여올 수 있을까요?

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

버뮤다의 초콜릿 바 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 버뮤다의 초콜릿 바 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

버뮤다 내 초콜릿 바의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180631)

버뮤다의 초콜릿 바 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	134,538	1,302,988 USD
2022	128,433	1,165,270 USD

수출 진단

우리 초콜릿 바, 이 버뮤다 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 버뮤다 초콜릿 바 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPackaged

Industry PositionFinished Consumer Product

Market

Chocolate bars in Bermuda are supplied primarily through imports and sold as a mainstream packaged confectionery item through grocery and wholesale retail channels. Local distribution commonly runs through a small set of supermarket and importer-distributor businesses serving retail stores, restaurants, and hotels. Import costs and pricing are strongly shaped by Bermuda’s Customs Tariff structure for chocolate and cocoa preparations and by port charges such as wharfage. Because Bermuda is a small island market reliant on external supply chains, heat exposure and temperature cycling during freight and storage can degrade product appearance/texture (e.g., bloom), making handling discipline commercially important.

Market RoleImport-dependent consumer market (Net importer)

Domestic RoleRetail and hospitality consumption market supplied by imports

Market Growth

Specification

Physical Attributes

Heat sensitivity and temperature cycling can drive fat/sugar bloom and cosmetic quality loss even when product remains safe to eat.
Chocolate readily absorbs strong odors; storage away from odor sources is a common quality requirement.

Packaging

Airtight, odor-neutral packaging that protects from light helps preserve quality during storage and retail display.
Moisture control is important to reduce bloom risk; avoid condensation events during temperature transitions.

Supply Chain

Value Chain

Overseas manufacturer/brand owner → international freight (sea/air) to Bermuda port/airport → electronic customs entry (BCD via CAPS) and duty/wharfage assessment → local importer/wholesaler warehousing → retail (supermarkets/warehouse stores) and foodservice distribution

Temperature

Storage guidance commonly targets cool, stable conditions (often cited around 12–18°C / 15–18°C depending on reference) to reduce bloom and texture defects; stability and humidity control matter as much as absolute temperature.
Avoid temperature cycling and condensation (e.g., opening cold product in warm, humid air), which can trigger bloom.

Atmosphere Control

Low-odor, dry storage environments reduce flavor taint and surface defects.

Shelf Life

Quality is sensitive to heat, humidity, light, and odors; distribution plans should prioritize stable storage and rapid turnover for best appearance/texture.

Freight IntensityLow

Transport ModeMultimodal

Risks

Tariff And Taxes HighBermuda’s Customs Tariff schedules for HS heading 18.06 show high ad valorem duty rates for many chocolate preparations (including bars), with rates varying by specific subheading descriptors (e.g., containing added sugar; filled vs not filled). Misclassification or incorrect description can trigger unexpected duty, arrears, penalties, and clearance delays/seizure risk.Lock the HS 18.06 subheading decision using Bermuda Customs Tariff 2026 notes and product specs (ingredients, net weight, filled/not-filled), and pre-validate classification with a clearing agent or Bermuda Customs if ambiguous; model landed cost including wharfage before pricing.

Logistics MediumChocolate bars are temperature- and humidity-sensitive; heat exposure and temperature cycling during sea/air freight and local warehousing can cause bloom, softening, or deformation that reduces saleability.Use insulated or temperature-managed logistics for warm periods, maintain stable cool storage (commonly cited around 12–18°C / 15–18°C depending on guidance), control humidity, and avoid condensation events during handling.

Labor And Social MediumCocoa inputs used in chocolate can be linked to child labour/forced labour risks in certain origin countries, creating reputational and customer-audit risk for brands and importers even when the finished product is imported into Bermuda.Implement supplier due diligence (traceability to cocoa origin where feasible, third-party audit/monitoring participation, documented remediation approach) and prefer suppliers participating in credible cocoa sector child-labour remediation initiatives.

Regulatory Compliance MediumElectronic customs entry is mandatory in Bermuda (BCD via CAPS/Web Trader Service). Process gaps (no CAPS ID, incomplete/incorrect BCD data) can delay clearance and increase storage/handling risk for temperature-sensitive confectionery.Ensure importer entity has CAPS ID in place, submit BCD electronically with complete product description/classification/value data, and align documents to the Customs Declaration Guidelines prior to shipment arrival.

Sustainability

Upstream cocoa sourcing can face deforestation-risk scrutiny in global supply chains; EU Deforestation Regulation requirements for cocoa/chocolate (deforestation-free, legal production, due diligence statement) can influence supplier documentation expectations even outside the EU through brand programs and EU-linked supply chains.

Labor & Social

Upstream cocoa supply chains in parts of West Africa have longstanding child labour and forced labour risk concerns; importers and brand owners may face reputational and due-diligence pressure to evidence responsible sourcing.

Standards

BRCGS Global Standard for Food Safety
ISO 22000 / FSSC 22000-aligned food safety management systems (commonly used in global food manufacturing supply chains)

FAQ

What import duty signals in Bermuda matter most for chocolate bars?Chocolate bars generally fall under HS heading 18.06 in Bermuda’s Customs Tariff, where duty rates can differ sharply by subheading descriptors (for example, whether the product is filled vs not filled and whether it contains added sugar). Because rates vary by description, getting the classification and product description right is critical to avoid unexpected duty, arrears, or clearance delays.

How are commercial food imports like chocolate bars declared to Bermuda Customs?Commercial imports are declared using the Bermuda Customs Declaration (BCD), which must be submitted electronically via the Customs Automated Processing System (CAPS) or the Customs Web Trader Service. Bermuda Customs does not permit manual submission of BCDs.

Is there a port charge applied to most imported goods in Bermuda in addition to import duty?Yes. Bermuda applies wharfage charged at 1.25% on the customs value of imported goods (with specific exemptions). Customs assesses and collects the wharfage due on imported goods.