벨기에 건조 벨 페퍼 가격 및 무역 — 마켓 오버뷰 2026

파생 제품

파프리카 분말, 식물성 베이컨, 크리올 버터, 로메스코 소스, +9

원재료

신선 벨 페퍼

HS 코드

090421

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.

벨기에 내 건조 벨 페퍼 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 벨기에의 건조 벨 페퍼 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

벨기에 내 건조 벨 페퍼의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 090421)

벨기에의 건조 벨 페퍼 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	169,162	849,649 USD
2023	154,854	1,097,395 USD
2022	127,888	1,105,226 USD

벨기에에서 수출되는 건조 벨 페퍼의 주요 수출 대상 시장 (HS 코드 090421) 2024

2024년 기준, 벨기에발 건조 벨 페퍼 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	네덜란드	34,706.66	271,813.594 USD
2	프랑스	23,118.19	244,278.658 USD
3	독일	10,992.51	119,845.992 USD
4	스페인	20,749.07	63,953.066 USD
5	코트디부아르	67,445.86	43,381.289 USD

소싱 진단

벨기에산 건조 벨 페퍼, 우리도 들여올 수 있을까요?

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

벨기에의 건조 벨 페퍼 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 벨기에의 건조 벨 페퍼 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

벨기에 내 건조 벨 페퍼의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 090421)

벨기에의 건조 벨 페퍼 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	318,497	1,796,854 USD
2023	307,350	1,511,997 USD

벨기에에 건조 벨 페퍼를 공급하는 주요 원산지 공급국 (HS 코드 090421) 2024

2024년 기준, 벨기에로 건조 벨 페퍼를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	중국	143,007.4	663,225.91 USD
2	네덜란드	87,078	422,499.755 USD
3	프랑스	4,838.73	289,857.017 USD
4	독일	33,354.68	217,080.861 USD
5	스페인	45,052.34	162,872.91 USD

수출 진단

우리 건조 벨 페퍼, 이 벨기에 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 벨기에 건조 벨 페퍼 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDried (crushed or ground)

Industry PositionProcessed Agricultural Ingredient (Spice)

Market

Dried bell pepper (paprika-style crushed or ground Capsicum) in Belgium functions primarily as an imported spice ingredient used by food manufacturers and packers, with additional volumes moving through distribution channels for retail spice jars and foodservice. Market access is governed by EU-wide food safety and official-controls rules, with Belgian enforcement coordinated by the Federal Agency for the Safety of the Food Chain (FASFC) at designated points of entry. Food safety risk management is heavily focused on preventing and detecting mycotoxins and microbiological contamination, which can trigger border action, recalls, or rejections. Belgium’s role as a logistics gateway (notably via Antwerp/Zeebrugge) supports import handling and onward EU distribution where compliant lots are released for free circulation.

Market RoleNet importer and EU distribution/processing market

Domestic RoleFood-manufacturing input and packaged-spice ingredient for domestic consumption

Market Growth

SeasonalityYear-round availability due to dried format and inventory-based supply; seasonality is primarily driven by origin sourcing and logistics rather than Belgian harvest cycles.

Specification

Physical Attributes

Color intensity and uniformity (paprika red tones)
Particle size specification (flakes vs fine powder) and low foreign matter
Low moisture/water activity to reduce mold growth risk during storage and transit

Compositional Metrics

Mycotoxin compliance (aflatoxins and ochratoxin A are key concerns for dried Capsicum products in EU controls)
Microbiological safety expectations (notably Salmonella absence as a common buyer/authority concern for spices)

Grades

Buyer specifications may reference extractable color measurement methods for paprika (e.g., ISO methods) alongside purity/authenticity checks.

Packaging

Moisture- and light-protective packaging to preserve color and reduce mold/mycotoxin development risk
Bulk industrial formats for manufacturers and smaller consumer formats for retail packing (format depends on channel)

Supply Chain

Value Chain

Overseas drying/primary processing → bulk import to Belgium (often via sea) → border pre-notification and documentary/identity/physical checks when safeguard measures apply → customs clearance → warehousing/quality control → distribution to Belgian/EU food manufacturers and packers

Temperature

Ambient transport is typical; protect from heat and direct sunlight to reduce quality loss (color/aroma) and condensation risk.

Atmosphere Control

Moisture control is critical; storage and packaging practices should target low water activity (commonly referenced threshold ≤0.65 in spice drying/storage guidance) to limit mold growth and mycotoxin formation risk.

Shelf Life

Shelf-stable when kept dry and sealed; quality degrades with moisture ingress (caking/mold) and light/heat (color fading).

Freight IntensityLow

Transport ModeSea

Risks

Food Safety HighMycotoxin contamination (notably aflatoxins) and/or microbiological hazards can block market access through EU border action, import holds, or product recall; RASFF notifications include cases of aflatoxin B1 detected in paprika powder lots placed on the EU market.Implement supplier approval and lot-level testing for aflatoxins/ochratoxin A and Salmonella with accredited laboratories; enforce drying/storage controls targeting low water activity (≤0.65) and use moisture-barrier packaging; maintain rapid traceability and withdrawal procedures.

Regulatory Compliance MediumCertain dried Capsicum/paprika product–origin combinations are subject to increased official controls under Implementing Regulation (EU) 2019/1793 (including Belgian CHED-D/TRACES workflows and possible sampling), increasing clearance time and rejection probability for non-compliant lots.Screen origin/product combinations against the current Annexes of Regulation (EU) 2019/1793 before shipment; complete CHED-D correctly in TRACES; align COA parameters with the relevant hazard focus (e.g., Salmonella, mycotoxins).

Authenticity MediumPaprika/chilli is within the herbs-and-spices category where EU coordinated controls have found samples at risk of adulteration (e.g., fillers, substitution, or non-authorised dyes), creating compliance and reputational risk for Belgian importers/packers.Add authenticity testing to incoming QC (targeted screening for adulterants and non-authorised colorants) and contractually require full ingredient/process disclosures plus audit rights for upstream processors.

Logistics LowInspection holds, sampling turnaround time, and port congestion can disrupt just-in-time supply to Belgian/EU food manufacturers, especially for lots routed through designated entry points and border control posts.Plan buffer stock for critical SKUs, pre-book inspection slots where applicable, and structure contracts to include contingencies for inspection delays and demurrage.

Sustainability

Food fraud/adulteration exposure in the herbs and spices sector (paprika/chilli included in EU coordinated authenticity controls), requiring authenticity screening and supplier governance
Contaminant prevention during drying/storage (moisture and water activity control) to reduce mold growth and associated mycotoxin risk

FAQ

When is a CHED-D required to import dried bell pepper (paprika-style) into Belgium?A CHED-D in TRACES/IMSOC is required when the consignment falls under EU safeguard measures such as Commission Implementing Regulation (EU) 2019/1793 (which lists specific product–country combinations subject to increased official controls). Belgium’s FASFC guidance specifies pre-notification at least one day in advance and CHED-D creation for each covered consignment.

What is the most common deal-breaker food safety risk for paprika-style dried bell pepper in the EU market?Mycotoxins (especially aflatoxins) and microbiological contamination are leading causes of enforcement action for dried Capsicum products. EU contaminant rules set maximum limits, and RASFF notifications show that paprika powder lots can be flagged and treated as serious risks when aflatoxin levels exceed limits.

Which Belgian authority is responsible for official controls on imported food of non-animal origin?In Belgium, the Federal Agency for the Safety of the Food Chain (FASFC) coordinates official controls, including the import guidance and border control workflows for food of non-animal origin under EU-harmonized rules.