피지 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

수출 파트너 국가 2개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

피지의 초콜릿 바 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 피지의 초콜릿 바 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

피지 내 초콜릿 바의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180631)

피지의 초콜릿 바 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	1,647	13,250 USD
2023	1,951	12,922 USD
2022	1,182	9,368 USD

피지에서 수출되는 초콜릿 바의 주요 수출 대상 시장 (HS 코드 180631) 2024

2024년 기준, 피지발 초콜릿 바 수출의 상위 목적지국 2개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	키리바시	1,467	11,863.951 USD
2	투발루	180	1,385.619 USD

소싱 진단

피지산 초콜릿 바, 우리도 들여올 수 있을까요?

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

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

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

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

피지의 초콜릿 바 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	117,480	1,098,255 USD
2023	135,070	1,359,473 USD
2022	52,149	500,116 USD

피지에 초콜릿 바를 공급하는 주요 원산지 공급국 (HS 코드 180631) 2024

2024년 기준, 피지로 초콜릿 바를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	호주	96,440.2	926,951.896 USD
2	영국	2,186.8	70,876.427 USD
3	말레이시아	5,104.16	43,645.02 USD
4	뉴질랜드	5,191	32,092.756 USD
5	터키	8,338	19,096.68 USD

수출 진단

우리 초콜릿 바, 이 피지 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 피지 초콜릿 바 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormShelf-stable packaged bar

Industry PositionConsumer Packaged Food (Confectionery)

Market

Chocolate bars in Fiji are primarily supplied through imports and sold as a packaged confectionery category in retail and travel-related channels. Demand is concentrated in urban and tourism-linked consumption areas, with widespread availability through modern trade and convenience-style outlets. Fiji’s warm, humid climate makes quality preservation (melting, fat/sugar bloom) a key practical market constraint from import warehousing through last-mile retail. Weather shocks such as tropical cyclones can compound this risk by disrupting ports, inland distribution, and power reliability for temperature-managed storage.

Market RoleImport-dependent consumer market (net importer)

Domestic RoleRetail confectionery product for household and impulse consumption, including tourism-linked purchasing

Market Growth

SeasonalityYear-round availability driven by imports; quality risk increases during hotter periods and during logistics disruptions.

Specification

Physical Attributes

Heat stability is a practical acceptance factor in Fiji (resistance to melting and visible bloom during distribution and display).
Bar integrity (no cracking, whitening/bloom) and packaging seal integrity affect consumer acceptance.

Compositional Metrics

Declared cocoa solids/cocoa mass percentage where used for product positioning (especially dark chocolate).
Allergen declarations (milk, soy/lecithins, nuts) are critical for compliant labeling and recall readiness.

Packaging

Primary wrap (foil/paper or flow-wrap) with carton/outer case for shipping protection.
Secondary packaging and palletization should minimize heat exposure and deformation during tropical handling.

Supply Chain

Value Chain

Overseas manufacturer → ocean freight to Fiji → customs clearance (FRCS) → importer/distributor warehousing → retail/duty-free distribution → shelf display

Temperature

Avoid prolonged exposure to high ambient temperatures in containers, warehouses, and retail backrooms to reduce melting and bloom risk.
Temperature-managed storage is a commercial quality-control lever for premium chocolate lines, but not consistently available across all channels.

Shelf Life

Heat and humidity accelerate quality defects (bloom, texture changes) even when food safety is not compromised; stock rotation and protected storage are important.

Freight IntensityMedium

Transport ModeSea

Risks

Climate HighTropical cyclones and severe weather events in Fiji can disrupt port operations, inland transport, and power reliability, triggering extended stockouts and heightened heat exposure that damages chocolate quality (melting/bloom) across warehousing and retail.Build safety stock ahead of cyclone season, diversify inbound shipping schedules and carriers where possible, and prioritize temperature-protected storage for premium lines during disruption windows.

Logistics MediumSea-freight delays, transshipment disruption, and freight cost spikes can quickly raise landed costs and reduce shelf availability in a small-island market, especially for high-turnover confectionery SKUs.Use forward ordering, align promotions to inbound schedules, and negotiate buffer allocations with distributors to reduce out-of-stock risk.

Product Quality MediumAmbient heat and humidity can cause visible bloom, deformation, and melt damage that leads to consumer rejection and retailer claims even when food safety is not compromised.Specify heat-protective secondary packaging, enforce warehouse temperature controls where feasible, and use rapid stock rotation during hotter periods.

Regulatory Compliance MediumLabeling or documentation gaps (ingredients/allergens, date marking, importer identification) can lead to border delays, relabeling costs, or withdrawal from formal retail programs.Pre-validate labels against Fiji requirements via the importer and maintain a documented compliance checklist per SKU before shipment.

Sustainability And Labor MediumUpstream cocoa child labor and deforestation controversies (origin-dependent) can create reputational risk and trigger buyer due-diligence requests for imported chocolate sold in Fiji.Prefer suppliers with credible cocoa sourcing programs and maintain documented due diligence (supplier policies, third-party audits, and traceability claims where available).

Sustainability

Upstream cocoa deforestation risk (import-origin dependent) can create reputational and customer due-diligence pressure for chocolate products sold in Fiji.
Packaging waste sensitivity in small-island contexts may drive retailer or institutional buyer preference for recyclable formats and reduced secondary packaging.

Labor & Social

Cocoa supply chains in some origin countries have documented child labor risks; Fiji importers/distributors may face buyer, NGO, or brand due-diligence expectations even when the product is imported as finished goods.

Standards

HACCP
ISO 22000
BRCGS Food Safety

FAQ

What is the biggest trade-disrupting risk for chocolate bars sold in Fiji?Severe weather—especially tropical cyclones—can disrupt ports, inland transport, and power reliability, which can cause stockouts and increase heat exposure that damages chocolate quality (melting or bloom).

Why does temperature management matter so much for chocolate bars in Fiji?Fiji’s warm, humid conditions can cause chocolate to melt or develop visible bloom during storage and retail handling, leading to consumer rejection and retailer claims even if food safety is not compromised.

Is Halal certification required for chocolate bars in Fiji?It is not universally required, but it can be conditionally relevant depending on the buyer and channel. Some customers may request Halal-certified products because chocolate formulations can include emulsifiers and flavorings that prompt certification checks.