베트남 일반 곶감 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

건조 감

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

페이지 데이터 최종 업데이트일: 2026-08-21.

소싱 진단

베트남산 일반 곶감, 우리도 들여올 수 있을까요?

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

베트남의 일반 곶감 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

베트남의 일반 곶감에 대해 수입 파트너 기업 2개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 87.5%에서 샘플링되었습니다.

일반 곶감의 베트남 샘플 수입 거래 및 가격 기록

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

베트남의 일반 곶감 샘플 수입 거래 단가(일자별): 2025-12-24: 0.80 USD / kg, 2025-12-15: 0.80 USD / kg, 2025-12-12: 0.80 USD / kg, 2025-12-04: 0.80 USD / kg, 2025-12-01: 0.80 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-12-24	Per***** * ********** ******* ********************** ** *** ** * * ** **	0.80 USD / kg	(-)	(-)	-
2025-12-15	Per***** * ********** ******* *********************** ** *** ** * * ** **	0.80 USD / kg	(-)	(-)	-
2025-12-12	Per***** * ********** ******* ********************* ** *** ** * * ** **	0.80 USD / kg	(-)	(-)	-
2025-12-04	Per***** * ********** ******* ********************** ** *** ** * * ** **	0.80 USD / kg	(-)	(-)	-
2025-12-01	Per***** * ********** ******* ********************** ** *** ** * * ** **	0.80 USD / kg	(-)	(-)	-

베트남 내 상위 일반 곶감 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 베트남의 일반 곶감에 대해 추적되는 전체 수입 파트너 기업 2개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(베트남)

최근 수입 거래: 2026-07-21

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 1M - 5M

산업군: 식품 제조식품 도매

밸류체인 역할: 농업 / 생산 / 가공 / 포장무역

(베트남)

최근 수입 거래: 2026-07-21

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 1M - 5M

산업군: 식품 제조

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조무역

베트남 수입 파트너 커버리지

2개 기업

수입 파트너 기업 수는 베트남의 일반 곶감 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 베트남에서 활동 중인 일반 곶감 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

수출 진단

우리 일반 곶감, 이 베트남 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 베트남 일반 곶감 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormDried

Industry PositionProcessed Fruit Product

Market

Conventional dried persimmon in Vietnam is a niche processed-fruit product closely associated with Da Lat (Lam Dong Province), where “wind-hung” persimmon (hồng treo gió) production has developed as a value-added outlet during the local persimmon season. Production is seasonal, with Da Lat persimmons commonly harvested from late August through November and then processed through peeling and controlled drying/hanging workflows. Domestic demand is strongly tied to tourism, gifting, and specialty dried-fruit consumption, with distribution extending to major cities and online channels. For any export ambitions, the key constraints are consistent mold control, accurate labeling, and compliance with Vietnam’s food additive rules (where applicable) and importing-market requirements.

Market RoleNiche domestic specialty producer with limited export footprint

Domestic RoleSeasonal specialty processed fruit product for gifting, tourism, and urban retail

Market Growth

SeasonalitySeasonal raw fruit supply in late Aug–Nov drives the main annual production window for wind-hung dried persimmon in Da Lat.

Specification

Primary VarietyDa Lat persimmon types used for wind-hung drying (commonly referenced as hồng trứng)

Secondary Variety

hồng vuông

Physical Attributes

Fully peeled fruit with intact stem retained for hanging
Chewy/dry outer layer with honeyed interior when properly matured
Surface defect control is critical: bruising, tearing, or deep cuts during peeling can increase spoilage risk

Compositional Metrics

Moisture control (and related water activity) is a key acceptance parameter because excess moisture increases mold risk during hanging and storage

Grades

Mold-free surface and clean aroma
Uniform dryness/texture and consistent size within a pack
Clean packaging integrity (no seal failures or moisture ingress signs)

Packaging

Vacuum-sealed retail packs and/or boxed vacuum-packed units to reduce moisture uptake and contamination risk

Supply Chain

Value Chain

Orchard harvest (Da Lat area) → selection → washing/surface sanitation → peeling (retain stem) → short pre-drying in low-temperature oven (some producers) → hanging/air-drying in sheltered greenhouse space with ventilation → routine inspection for mold/defects → vacuum packaging → domestic distribution via retail/tourism/e-commerce

Temperature

Not a cold-chain product, but cool, dry storage is important to prevent moisture uptake and mold growth after drying
Some production workflows use low-temperature pre-drying (reported around 50–60°C for several hours) before hanging

Atmosphere Control

Ventilation and humidity control are critical during the hanging period; fans and insect exclusion measures are commonly used in described Da Lat facilities

Shelf Life

Shelf-life is highly sensitive to moisture ingress and seal integrity; vacuum packaging is used to extend stability and reduce contamination risk

Freight IntensityMedium

Transport ModeMultimodal

Risks

Food Safety HighExport shipments of dried persimmon from Vietnam face a high risk of border rejection or delisting if mold contamination occurs or if labeling/testing does not align with the actual product (e.g., undeclared or out-of-limit preservatives such as sulfites where used, or failure to control moisture leading to spoilage).Implement batch-level moisture targets and mold monitoring during hanging/drying, use validated sanitation steps, run pre-shipment lab tests aligned to target-market requirements (including sulfites if relevant), and enforce label–spec–COA consistency.

Regulatory Compliance MediumVietnam’s food safety implementing framework has recent updates (including a 2026 implementing decree effective mid-April 2026), creating a moving compliance baseline for declarations, traceability expectations, and enforcement coordination.Maintain a regulatory change log, confirm current Vietnam MOH/VFA requirements for additives and food safety documentation, and align internal SOPs to the latest effective legal instruments.

Climate MediumHumidity and weather variability during the Da Lat persimmon season can increase mold and spoilage risk during the multi-week hanging/drying period, reducing yield and creating batch inconsistency.Use sheltered/greenhouse hanging spaces, active ventilation/dehumidification as needed, and tighten incoming fruit selection to reduce damage-related spoilage pathways.

Logistics MediumWhile dried persimmon is less perishable than fresh fruit, small-batch shipments are exposed to freight-rate volatility and handling damage; packaging failures can lead to moisture pickup and quality loss in transit.Use robust vacuum packaging with secondary moisture barriers, define container/handling specs with logistics partners, and plan consolidated shipments to reduce per-unit freight exposure.

Sustainability

Orchard input management (pesticide stewardship) affects residue risk for the raw fruit entering drying
Energy use and efficiency in pre-drying/controlled drying steps (where used) can affect cost and footprint
Food loss risk from spoilage/mold during humid weather periods increases waste and rework

Labor & Social

Seasonal labor intensity in peeling/handling steps increases the importance of hygiene training and documented worker practices in export-facing facilities
Visitor-facing “experience” production sites (tourism-linked) increase the need for controlled access, PPE, and cross-contamination prevention

Standards

HACCP (Codex-aligned) food safety management approaches are commonly expected by many importers and modern retail programs

FAQ

When is the main production season for Da Lat wind-hung dried persimmon in Vietnam?It is closely tied to the Da Lat persimmon harvest season, commonly described as running from late August through November, after which fruit is processed and hung/dried over subsequent weeks.

What is a typical processing flow for “hồng treo gió” (wind-hung dried persimmon) in Da Lat?Commonly described steps include selecting harvested fruit, washing/cleaning, peeling while keeping the stem for hanging, optional short low-temperature pre-drying, then hanging the fruit in a ventilated sheltered area for around a few weeks with routine checks to prevent mold, followed by vacuum packaging.

If a producer uses preservatives in dried persimmon, what rule matters most in Vietnam?Any additive use must comply with Vietnam Ministry of Health rules on permitted food additives and maximum use levels (and must be correctly declared on the label where applicable); Vietnam has also aligned parts of its additive framework with Codex GSFA references through recent circular amendments.