프랑스 건조 아티초크 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 아티초크 봉오리

HS 코드

200599

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-19.

프랑스의 건조 아티초크 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 프랑스의 건조 아티초크 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

프랑스 내 건조 아티초크의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200599)

프랑스의 건조 아티초크 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	89,526,602	191,813,517 USD
2022	96,692,784	180,257,231 USD

소싱 진단

프랑스산 건조 아티초크, 우리도 들여올 수 있을까요?

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

프랑스의 건조 아티초크 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

프랑스의 건조 아티초크에 대해 수입 파트너 기업 1개가 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 100.0%에서 샘플링되었습니다.

건조 아티초크의 프랑스 샘플 수입 거래 및 가격 기록

프랑스의 건조 아티초크 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

프랑스의 건조 아티초크 샘플 수입 거래 단가(일자별): 2026-01-16: 10.00 USD / kg, 2025-11-09: 2.88 USD / kg, 2025-11-02: 2.87 USD / kg, 2025-09-14: 6.24 USD / kg, 2025-08-03: 6.08 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-01-16	Art**** ***********	10.00 USD / kg	(-)	(-)	-
2025-11-09	ART**** *** * * **************	2.88 USD / kg	(-)	(-)	-
2025-11-02	ART**** *** * * *************	2.87 USD / kg	(-)	(-)	-
2025-09-14	ART**** * ****************	6.24 USD / kg	(-)	(-)	-
2025-08-03	DRI ***** *************	6.08 USD / kg	(-)	(-)	-

프랑스 내 상위 건조 아티초크 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 프랑스의 건조 아티초크에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(프랑스)

최근 수입 거래: 2026-07-19

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 5M - 10M

산업군: 식품 제조기타

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조

프랑스 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 프랑스의 건조 아티초크 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 프랑스에서 활동 중인 건조 아티초크 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

프랑스 내 건조 아티초크의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200599)

프랑스의 건조 아티초크 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	119,342,888	250,075,955 USD
2022	115,789,577	213,672,199 USD

수출 진단

우리 건조 아티초크, 이 프랑스 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 프랑스 건조 아티초크 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDried

Industry PositionValue-added agricultural ingredient (dehydrated/botanical)

Market

France has a well-established artichoke production base concentrated in Brittany, with producer organizations highlighting Brittany as the dominant national producing area and Camus de Bretagne as a widely cultivated variety. Fresh artichoke availability in this system is seasonal (typically May–November), which can shape raw-material sourcing windows for dehydration-oriented uses. In France, dried artichoke is also present as a botanical input in consumer products such as artichoke leaf tea and standardized leaf extracts marketed as supplements. Market access and commercialization are governed by EU-wide rules on hygiene (HACCP-based controls), additives (positive list/authorisation), and mandatory food information and allergen declaration, with France conducting import controls on plant-origin foods produced in third countries.

Market RoleDomestic production and consumer market with niche dehydration/botanical-ingredient use; intra-EU circulation and third-country imports subject to EU/France controls

Domestic RoleDomestic artichoke production (notably Brittany) underpins local supply, while dried artichoke use appears primarily as a botanical ingredient in retail herbal/infusion and supplement formats.

Market Growth

SeasonalityPrimary fresh artichoke harvest in key Brittany production systems is seasonal (spring to autumn), with typical availability from May to November depending on variety; dried formats can extend usability beyond the fresh season.

Specification

Primary VarietyCamus de Bretagne

Secondary Variety

Castel
Cardinal
Petit Violet

Physical Attributes

For Camus/Castel raw material, Prince de Bretagne notes selection cues such as uniform green colour, being heavy, and having tightly packed leaves (fresh raw quality indicators relevant for processing intake sorting).
For Cardinal raw material, Prince de Bretagne notes heads should be heavy and free of blemishes with tight leaves (fresh intake sorting cues).

Supply Chain

Value Chain

Fresh artichoke production in Brittany (concentrated regional supply base) → sorting/intake → dehydration or botanical preparation for dried formats (e.g., leaf tea/extract supply) → packaging → retail channels (herboristerie/parapharmacy).

Temperature

For dried artichoke leaf tea products, retail guidance emphasizes storage away from light and moisture (ambient, dry storage focus rather than cold chain).

Shelf Life

Moisture control is a key handling point for dried leaf products to preserve quality and reduce spoilage risk; retail guidance explicitly cautions to keep product away from light and moisture.

Risks

Regulatory Compliance HighUse or presence of sulphur dioxide/sulphites in dried vegetable products can become a trade-blocking compliance issue in France/EU if not authorised for the relevant food category and/or not declared as required: sulfites are used in dried fruits and vegetables, EFSA has highlighted potential intake concerns for high consumers, and EU rules require allergen declaration for sulphur dioxide/sulphites above 10 mg/kg or 10 mg/L; non-compliance can trigger withdrawal, border rejection, or enforcement action.Validate additive authorisation and maximum-use conditions under Regulation (EC) No 1333/2008 for the specific product category, run pre-shipment sulfite testing where relevant, and ensure label/allergen declaration complies with Regulation (EU) No 1169/2011 and the EU allergen requirements (including the 10 mg/kg or 10 mg/L threshold).

Border Controls MediumPlant-origin foods imported into France from third countries may be subject to reinforced import controls coordinated by DGCCRF and Customs, including documentary checks and laboratory sampling for hazards such as pesticide residues, sulfites, mycotoxins, and Salmonella; non-conforming lots may be rejected at the border or otherwise restricted.Implement a pre-export compliance pack (specifications, test results, traceability records) aligned to EU requirements and monitor DGCCRF/EU reinforced-control or emergency-measure lists relevant to the product/origin.

Supply Seasonality MediumFrance’s concentrated artichoke supply base in Brittany has a defined harvest season (commonly May–November for key varieties), which can tighten raw-material availability windows for dehydration-oriented sourcing and increase procurement risk if demand peaks outside harvest periods.Contract raw-material volumes ahead of the Brittany season and align dehydration runs with harvest windows; maintain dry, humidity-controlled storage for dried inventory to smooth seasonal supply.

Labor LowFrench artichoke cultivation/harvest is described as fully manual and labor-intensive, which can raise cost volatility and increase sensitivity to labor shortages or audit scrutiny on working conditions in peak harvest months.Use audited labor practices and documented worker-safety training within supplier approval; build dual sourcing within Brittany cooperatives where possible to reduce single-site labor disruption exposure.

Sustainability

Crop protection scrutiny: a Brittany-based operator supplying Prince de Bretagne states producers prefer resistant varieties requiring little or no spraying, implying that pesticide-use expectations and residue compliance remain a salient theme in the French artichoke supply base.
Organic supply presence in Brittany artichoke production (Prince de Bretagne-linked organic producer network in North Finistère and Côtes-d’Armor) may drive segregation and documentation expectations when organic claims are used.

Labor & Social

High manual labor intensity in French artichoke cultivation/harvest (Prince de Bretagne describes fully manual cultivation and high labor hours per hectare), creating exposure to seasonal labor availability, cost pressure, and buyer expectations on worker welfare assurance.

FAQ

When is the main French artichoke season in the Brittany production system?For key Brittany varieties highlighted by Prince de Bretagne (e.g., Camus/Castel and Cardinal), the harvest season is typically May to November.

Why can sulfites create a major compliance risk for dried artichoke products sold in France/EU?Sulfites are used in dried fruits and vegetables, but EU rules require that additives are authorised for the intended use and that sulphur dioxide/sulphites must be declared as allergens when used above 10 mg/kg or 10 mg/L. Non-compliance can lead to enforcement action, including product withdrawal or border rejection.

Where is French artichoke production concentrated?A Prince de Bretagne-linked operator states that Brittany accounts for the large majority of French artichoke production, indicating strong concentration in that region.