베트남 염장 다이콘 무 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

절인 건조 다이콘 무, 절인 다이콘 무, 절인 다이콘 무 슬라이스, 통 절인 다이콘 무

원재료

신선 다이콘 무, 소금

HS 코드

200599

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.

베트남의 염장 다이콘 무 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 베트남의 염장 다이콘 무 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

베트남 내 염장 다이콘 무의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200599)

베트남의 염장 다이콘 무 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	6,913,270	18,000,351 USD
2022	8,642,160	19,209,140 USD

소싱 진단

베트남산 염장 다이콘 무, 우리도 들여올 수 있을까요?

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

베트남의 염장 다이콘 무 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 베트남의 염장 다이콘 무 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

베트남 내 염장 다이콘 무의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200599)

베트남의 염장 다이콘 무 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	1,465,696	4,010,724 USD
2022	4,274,350	10,436,200 USD

수출 진단

우리 염장 다이콘 무, 이 베트남 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 베트남 염장 다이콘 무 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormCured / Pickled (salted, sweetened, or sweet-sour; typically packaged for ambient storage)

Industry PositionValue-Added Processed Vegetable Product

Market

Cured daikon (pickled/salted radish) is produced and sold in Vietnam as packaged preserved radish, including salted and sweet/sour styles. Vietnam has demonstrated export capability for pickled daikon, notably from Ha Giang Province (Xin Man District) via a value-chain linkage model with Vietnam Misaki Co., Ltd. supplying Japan. Domestic retail examples include HACCP-referenced preserved radish products marketed with origins such as Vinh Chau (Soc Trang). Market access and compliance are shaped by Vietnam’s food additive controls and by updated labeling and imported-food inspection frameworks.

Market RoleProducer with an export niche (pickled daikon) alongside domestic consumption

Domestic RolePackaged preserved radish is sold for household cooking and ready-to-eat accompaniment uses in Vietnam’s retail market

SeasonalityIn Ha Giang (Xin Man District) export-linked programs, radish cultivation is described as occurring in two seasons; specific calendar months are not specified in the cited public sources.

Specification

Primary VarietyWhite radish (daikon)

Physical Attributes

Crisp/crunchy texture is emphasized in retail product descriptions for preserved radish.

Compositional Metrics

Codex guidance for pickled fruits and vegetables targets an equilibrium pH of less than 4.6 for products in this category.

Packaging

Glass jars (e.g., 430g–500g) and consumer packs are used in Vietnam retail and B2B listings.

Supply Chain

Value Chain

Contracted radish cultivation (Ha Giang: Xin Man/Nan Ma) → preprocessing/processing facility (Nan Ma) → pickling/curing → packaging → containerized export shipments to Japan
Domestic channel: processed/packaged preserved radish → modern retail distribution (supermarkets/specialty stores)

Temperature

Vietnam retail listings for preserved radish specify ambient storage guidance (e.g., 20–26°C), implying shelf-stable positioning for some products.

Shelf Life

B2B product listings in Vietnam indicate shelf-life claims up to 12 months for packaged pickled radish, depending on formulation and packaging.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighNon-compliance with Vietnam’s updated labeling and imported-food inspection requirements can delay clearance or block market entry for cured/pickled daikon shipments, particularly where Vietnamese-language labeling (including supplementary labels) and import inspection dossiers are incomplete or inconsistent.Build an import-ready compliance pack (Vietnamese label and supplementary label where needed; product specification/declaration dossier; packing list), and align with the applicable inspection method (strict/normal/reduced) before shipment.

Food Safety MediumFormulations may include preservatives and processing aids (e.g., sulfites such as sodium metabisulfite) and must comply with Vietnam’s food additive controls; mis-declaration or over-limit use can trigger enforcement actions and rejection.Require full additive disclosure on the specification and label, verify permitted additives and maximum levels under Vietnam rules, and test for declared/regulated parameters where required.

Food Safety MediumPickled fruits and vegetables are expected to be produced to ensure safe preservation (including an equilibrium pH target below 4.6 under Codex guidance); inadequate acidification/processing control increases spoilage and food-safety risk.Implement HACCP controls around curing/pickling parameters (pH, salt, time/temperature as applicable), verify equilibrium pH targets for acidified products, and maintain batch records.

Logistics MediumExport programs and domestic distribution for cured/pickled daikon can be exposed to logistics disruptions and border/transit constraints (including cross-border gate dependencies reported in some outbound trade flows), which can impact delivery schedules and cost.Diversify routing options (port and border-gate contingencies), lock in container capacity during peak periods, and use robust packaging and palletization to reduce damage risk.

Labor & Social

Export-linked pickled daikon in Ha Giang is described as a value-chain linkage model involving farmers and a processing facility; buyer due diligence should focus on transparent procurement, documented contracting practices, and safe working conditions in processing operations.

Standards

HACCP

FAQ

Where in Vietnam is pickled/cured daikon produced for export to Japan?Public reporting links pickled daikon exports to Japan to Ha Giang Province, particularly Xin Man District (including Xin Man and Nan Ma communes), under a value-chain cooperation program with Vietnam Misaki Co., Ltd., with processing facilities described in Nan Ma.

What ingredients are commonly used in Vietnam’s cured/pickled radish products?Vietnam retail and B2B listings show both simple salted preserved radish (white radish and salt) and flavored pickled radish styles that may include sugar, rice vinegar, chili, garlic, and fish sauce; at least one B2B listing also explicitly declares sodium metabisulfite (E223) as an additive.

What are key compliance checkpoints for importing cured/pickled daikon into Vietnam?Importers should align with Vietnam’s imported-food inspection requirements (inspection method selection and dossier submission, including product specifications/declarations, labels, and packing list) and ensure goods-labeling compliance for domestic circulation, including Vietnamese compulsory contents and supplementary Vietnamese labels where the original label lacks required Vietnamese information.