필리핀 일반 다크 초콜릿 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

다크 초콜릿

HS 코드

180690

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

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

필리핀의 일반 다크 초콜릿 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 필리핀의 일반 다크 초콜릿 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

필리핀 내 일반 다크 초콜릿의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180690)

필리핀의 일반 다크 초콜릿 수출 물량/금액 1년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	950,753	5,460,057 USD

필리핀에서 수출되는 일반 다크 초콜릿의 주요 수출 대상 시장 (HS 코드 180690) 2024

2024년 기준, 필리핀발 일반 다크 초콜릿 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	중국	109,643	861,350 USD
2	인도네시아	69,278	702,296 USD
3	말레이시아	87,425.8	688,421 USD
4	홍콩	107,422.4	445,088 USD
5	태국	50,525.2	415,816 USD

소싱 진단

필리핀산 일반 다크 초콜릿, 우리도 들여올 수 있을까요?

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

필리핀의 일반 다크 초콜릿 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

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

스캐터 포인트는 전체 거래 데이터셋의 49.0%에서 샘플링되었습니다.

일반 다크 초콜릿의 필리핀 샘플 수입 거래 및 가격 기록

필리핀의 일반 다크 초콜릿 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

필리핀의 일반 다크 초콜릿 샘플 수입 거래 단가(일자별): 2026-02-16: 43.20 USD / kg, 2026-02-12: 43.20 USD / kg, 2026-02-06: 20.63 USD / kg, 2026-01-23: 17.62 USD / kg, 2025-12-23: 0.70 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-02-16	VAL*** *** * *** ***** * ***** * **** * *****	43.20 USD / kg	(-)	(-)	-
2026-02-12	VAL*** *** * *** ***** * ***** * **** * *****	43.20 USD / kg	(-)	(-)	-
2026-02-06	11 *** ** * **** *** ***** *** * * ********* * ********** ****** *** ** * *******	20.63 USD / kg	(-)	(-)	-
2026-01-23	80 *** ***** ** * * ***** ** ********	17.62 USD / kg	(-)	(-)	-
2025-12-23	HER** ** *** ***** * **	0.70 USD / kg	(-)	(-)	-

필리핀 내 일반 다크 초콜릿의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180690)

필리핀의 일반 다크 초콜릿 수입 물량/금액 1년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	48,568,672	183,778,988 USD

필리핀에 일반 다크 초콜릿를 공급하는 주요 원산지 공급국 (HS 코드 180690) 2024

2024년 기준, 필리핀로 일반 다크 초콜릿를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	인도네시아	17,047,495.2	41,111,841 USD
2	호주	4,929,661	22,992,193 USD
3	중국	3,364,662	17,610,164 USD
4	싱가포르	2,926,279	16,375,304 USD
5	미국	4,692,901	16,051,538 USD

수출 진단

우리 일반 다크 초콜릿, 이 필리핀 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 필리핀 일반 다크 초콜릿 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPackaged bar/tablet

Industry PositionFinished Consumer Food Product (Confectionery)

Market

Conventional dark chocolate in the Philippines is primarily a consumer confectionery category supplied through a mix of imported finished products and domestic manufacturers, including an identifiable bean-to-bar segment linked to Philippine cacao origins. Demand is concentrated in major urban centers and is supported by modern trade retail, convenience channels, and e-commerce, with gifting occasions shaping promotional intensity. As a heat- and humidity-sensitive product, quality outcomes in the Philippine market depend heavily on temperature discipline in storage, transport, and merchandising to avoid bloom and deformation. Compliance with Philippine FDA product registration and labeling expectations is a key practical gate for market entry of packaged chocolate.

Market RoleImport-dependent consumer market with emerging domestic specialty production

Domestic RolePackaged confectionery product consumed domestically; domestic production exists but large-volume branded supply includes imports and locally packed/distributed products

Market Growth

SeasonalitySales are typically promotion- and gifting-driven, with higher merchandising intensity during major Philippine holidays and gifting periods, and steadier baseline demand through year-round retail.

Specification

Physical Attributes

Gloss and clean snap expectations for well-tempered bars
Absence of visible fat/sugar bloom at point of sale (bloom commonly treated as a quality defect by consumers)
No foreign matter; intact packaging and seals

Compositional Metrics

Declared cocoa solids percentage (label claim) used as a key purchase signal
Ingredient list and allergen declaration consistency (notably milk/soy/nuts cross-contact disclosure where applicable)

Packaging

Foil or high-barrier inner wrap with outer paper sleeve or carton
Gift-oriented cartons for premium SKUs
Lot/batch coding and best-before date marking for retail traceability

Supply Chain

Value Chain

Imported finished bars (or imported cocoa ingredients) → importer/distributor warehousing → modern trade/convenience/e-commerce fulfillment → consumer
Domestic manufacture: cocoa liquor/cocoa butter/sugar procurement → chocolate making (refining/conching/tempering) → molding/packaging → distributor/retail

Temperature

Heat management is critical in the Philippine climate to prevent melting, fat bloom, and package deformation during storage and merchandising
Avoid temperature cycling during transport/retail handling to reduce bloom risk and consumer complaints

Atmosphere Control

Humidity control and odor protection are important due to chocolate’s susceptibility to odor absorption and sugar bloom under high humidity conditions

Shelf Life

Shelf-life is strongly influenced by packaging barrier properties and temperature stability; heat exposure accelerates quality loss and bloom development

Freight IntensityLow

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance with Philippine FDA packaged-food requirements (notably product authorization/registration expectations and labeling) can lead to import holds, delisting, recalls, or enforcement actions that effectively block market access for dark chocolate SKUs.Use a Philippine FDA-licensed importer; complete product authorization steps and label review before shipment; maintain complete product dossiers (specs, allergens, lot coding) aligned to the importer’s compliance checklist.

Price Volatility MediumGlobal cocoa price volatility can materially disrupt costs for dark chocolate products sold in the Philippines, pressuring margins and driving retail price swings or formulation/down-weighting changes.Use forward contracting/hedging where feasible; diversify cocoa input origins and suppliers; design pricing mechanisms with distributors for extraordinary input shocks.

Logistics MediumTemperature excursions during international shipping, warehousing, and last-mile distribution in the Philippines increase the likelihood of bloom, melting, and quality complaints, which can trigger retailer rejections and reputational damage.Specify temperature-handling requirements in contracts; use appropriate container/warehouse controls; implement in-market QA checks and retailer handling guidance.

Labor And Human Rights MediumChocolate and cocoa supply chains have a well-documented history of child labor risk in certain producing-country contexts; Philippine-market brands importing cocoa ingredients may face retailer/customer due diligence requirements and reputational exposure if supply chain assurances are weak.Perform origin-level due diligence for cocoa inputs; require supplier audits and credible traceability; align to recognized frameworks and publish sourcing commitments.

Sustainability

Cocoa supply chain deforestation risk screening (relevant when cocoa inputs are sourced from higher-risk origins outside the Philippines)
Climate risk to cocoa supply (global cocoa production shocks can affect availability and pricing for cocoa-derived inputs used in Philippine-market chocolate)

Labor & Social

Cocoa supply chain labor risks in certain global origins, including documented child labor/forced labor concerns in parts of the cocoa sector (relevant for importer due diligence when sourcing cocoa inputs)

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS Food Safety

FAQ

What is the most common reason dark chocolate shipments get delayed or blocked at entry in the Philippines?The biggest blocker is typically regulatory non-compliance for packaged foods—especially missing or inadequate Philippine FDA product authorization/registration expectations and labeling issues. Using an FDA-licensed importer and completing label/product checks before shipment reduces this risk.

Which additives are commonly found in conventional dark chocolate sold in the Philippines?Common formulations use emulsifiers such as soy lecithin (often listed as lecithin or E322) and sometimes PGPR (E476), plus natural flavorings like vanilla/vanillin. Additive use must align with applicable Philippine FDA rules and generally recognized food additive standards such as Codex references.

Why do dark chocolate bars sometimes look whitish in Philippine retail stores?This is often “bloom,” which can occur when chocolate experiences heat exposure or temperature cycling during storage and transport. Strong temperature discipline across shipping, warehousing, and retail handling helps prevent bloom-related quality complaints.