Dried Black Truffle 공급업체, 무역 및 가격 — 마켓 오버뷰 2026

Name: Dried Black Truffle Global Market Overview Dataset
Creator: Tridge

상위 제품

Dried Truffle

최종 업데이트

2026-07-13

서치 및 소싱 팀을 위한 핵심 요약

Dried Black Truffle 마켓 커버리지는 7개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 14개와 수입업체 8개가 색인되어 있습니다.
8건의 공급업체 연계 거래가 상위 4개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
페이지 데이터 최종 업데이트일: 2026-07-13.

Dried Black Truffle에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크

상위 4개 국가에 걸친 공급업체 연계 거래 8건을 분석하고, 월간 단가 벤치마크로 Dried Black Truffle의 수출 경쟁력과 소싱 리스크를 추적하세요.

Dried Black Truffle 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화

Dried Black Truffle의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.

Dried Black Truffle 국가별 공급업체 거래 및 단가 요약

2025-08 기준으로 Dried Black Truffle 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.

2026-01 기준, 노출 가능한 Dried Black Truffle 거래 단가가 있는 국가는 이탈리아 (2.18 USD / kg)입니다.

국가	전년 대비 변화	거래 건수	2025-08	2025-09	2025-10	2025-11	2025-12	2026-01
이탈리아	-	4	- (-)	62.50 USD / kg (0.12 kg)	197.91 USD / kg (11.52 kg)	- (-)	- (-)	2.18 USD / kg (20,281.52 kg)
독일	-	1	- (-)	- (-)	5.33 USD / kg (8,430 kg)	- (-)	- (-)	- (-)
프랑스	-	1	- (-)	- (-)	178.45 USD / kg (3.2 kg)	- (-)	- (-)	- (-)
스웨덴	-	2	- (-)	4.32 USD / kg (12,750 kg)	- (-)	- (-)	- (-)	- (-)

Dried Black Truffle Global Supply Chain Coverage

22개 기업

Dried Black Truffle에 대해 수출업체 14개와 수입업체 8개가 매핑되어 있습니다.

수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 Dried Black Truffle 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.

Dried Black Truffle 수출 공급업체 인텔리전스, 무역 흐름 및 가격 시그널

Dried Black Truffle에 대해 Tridge Supply Chain Intelligence에 수출업체 14개가 매핑되어 있습니다. 수출업체와 수입업체는 회사 프로필 및 분석을 활용해 공급업체 커버리지, 거래 활동, 경로 기회를 평가할 수 있습니다.

Dried Black Truffle 상위 수출업체 및 공급업체 프로필

선도 수출업체 프로필을 검토하고 Dried Black Truffle 공급망 인텔리전스 네트워크의 전체 수출업체 14개와 비교해 보세요. 수출업체와 수입업체는 회사 프로필 및 분석을 잠금 해제해 파트너를 더 빠르게 검증할 수 있습니다.

(싱가포르)

최근 수출 거래: 2026-06-13

산업군: 기타

밸류체인 역할: 무역

수출 국가: 베트남

공급 제품: Dried Truffle, Dried Black Truffle

(이탈리아)

최근 수출 거래: 2026-06-13

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 1M - 5M

산업군: 식품 제조식품 포장

밸류체인 역할: 농업 / 생산 / 가공 / 포장

수출 국가: 카자흐스탄

공급 제품: Truffle Powder, Dried Truffle, Provolone Cheese +3

(중국)

최근 수출 거래: 2026-06-13

산업군: 음료 제조식품 제조식품 포장기타

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조기타

수출 국가: 대한민국

공급 제품: Fresh Chanterelle Mushroom, Fresh Hedgehog Mushroom, Dried Hedgehog Mushroom +3

(터키)

최근 수출 거래: 2026-06-13

산업군: 식품 제조식음료 서비스업기타

밸류체인 역할: 식품 제조기타무역

수출 국가: 이탈리아, 캐나다, 스페인

공급 제품: Dried Truffle, Frozen King Oyster Mushroom, Frozen Truffle +5

(중국)

최근 수출 거래: 2026-06-13

산업군: 작물 생산식품 제조

밸류체인 역할: 농업 / 생산 / 가공 / 포장무역

수출 국가: 대한민국

공급 제품: Fresh Truffle, Dried Morel Mushroom, Frozen Truffle +5

(뉴질랜드)

최근 수출 거래: 2026-06-13

임직원 규모: 직원 501 - 1000명

산업군: 작물 생산식품 도매

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장무역

수출 국가: 대한민국, 미국

공급 제품: Truffle Powder, Canned Truffle, Olive Oil +5

Dried Black Truffle 글로벌 수출업체 커버리지

14개 기업

수출업체 수는 Dried Black Truffle의 공급 깊이와 소싱 선택지의 핵심 신호입니다.

공급망 인텔리전스 분석을 활용해 Dried Black Truffle 기회를 국가, 제품, 밸류체인 역할로 좁힌 뒤 기업 프로필을 열어 적합성을 검증하세요.

Dried Black Truffle 수입 바이어 인텔리전스, 수요 시그널 및 가격 벤치마크

Dried Black Truffle 수요 인텔리전스를 위해 수입업체 8개가 매핑되어 있습니다. Supply Chain Intelligence 회사 프로필 및 분석으로 시장별 바이어, 유통업체, 다운스트림 수요 파트너의 우선순위를 정하세요.

Dried Black Truffle 상위 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 Dried Black Truffle에 대해 추적되는 전체 수입업체 8개와 비교해 보세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 품질과 수요 집중도를 평가할 수 있습니다.

(베트남)

최근 수입 거래: 2026-06-13

산업군: 브로커 및 무역 대행어업 및 양식업식품 제조

밸류체인 역할: 이집트, 요르단, 대한민국, 베트남

(멕시코)

최근 수입 거래: 2026-06-13

산업군: 식품 도매

밸류체인 역할: -

(이탈리아)

최근 수입 거래: 2026-06-13

산업군: 식품 도매

밸류체인 역할: -

(미국)

최근 수입 거래: 2026-01-16

산업군: 브로커 및 무역 대행식품 포장식품 도매

밸류체인 역할: -

(미국)

최근 수입 거래: 2026-06-13

산업군: 식품 제조식품 도매

밸류체인 역할: -

(대한민국)

최근 수입 거래: 2026-06-13

산업군: 기타

밸류체인 역할: -

글로벌 수입업체 커버리지

8개 기업

수입업체 수는 Dried Black Truffle에 대한 수요 측 가시성의 현재 깊이를 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 활동 중인 Dried Black Truffle 바이어를 식별하고, 국가별 파트너 밀도를 비교하며, GTM 우선순위를 정교화하세요.

Classification

Product TypeProcessed Food

Product FormDried

Industry PositionSpecialty Food Ingredient

Market

Dried black truffle is a premium, high-unit-value fungus product typically traded as dehydrated pieces/slices or powder, with market value closely tied to declared species (notably Tuber melanosporum) and origin. Core production and harvest are concentrated in Mediterranean Europe—especially Spain, France, and Italy—while Southern Hemisphere supply from Australia has become commercially significant and helps offset seasonal gaps. Drying materially extends shelf life and simplifies logistics versus fresh truffles, but it also reduces aroma intensity, making processing, packaging, and storage critical to buyer satisfaction. The market is structurally exposed to climate-driven yield volatility in its European core and to elevated fraud/mislabeling risk due to high prices and the difficulty of visual species differentiation, particularly once dried or powdered.

Market GrowthMixed (medium-to-long term outlook)expansion of cultivated supply into new regions alongside increasing climate-driven volatility in the Mediterranean core

Major Producing Countries

스페인Part of the main European black truffle production territory; major cultivated supply base in Mediterranean climates.
프랑스Historic core of Périgord black truffle (Tuber melanosporum) production; strongly exposed to climate sensitivity in summer precipitation and temperatures.
이탈리아Key European producing country within the Mediterranean production belt for high-value truffles.
호주Major Southern Hemisphere producer; literature describes Australia as the world's fourth-largest truffle producer, supporting counter-seasonal availability.

Supply Calendar

Spain (Mediterranean truffle regions):Nov, Dec, Jan, Feb, MarNorthern Hemisphere winter harvest window for European black truffles; dried product is typically processed soon after harvest but traded year-round.
France (southern truffle regions):Nov, Dec, Jan, Feb, MarNorthern Hemisphere winter harvest window; supply highly sensitive to summer rainfall/temperature conditions influencing subsequent winter yield.
Italy (northern/central truffle regions):Nov, Dec, Jan, Feb, MarNorthern Hemisphere winter harvest window for black truffle; substantial internal EU trade and premium culinary demand.
Australia (cooler truffle-growing regions):Jun, Jul, AugSouthern Hemisphere winter harvest; provides counter-seasonal supply that can be dried for extended global distribution.

Specification

Major VarietiesTuber melanosporum (Périgord black truffle), Tuber indicum (Chinese black truffle; frequent species-substitution concern), Tuber brumale (black winter truffle; potential substitution/contamination concern in some supply chains)

Physical Attributes

Dehydrated whole pieces, slices/chips, granules, or powder; once dried, visual species differentiation becomes difficult, raising reliance on documentation and/or laboratory authentication.
Aroma is highly volatile and sensitive to oxygen exposure, heat, and moisture uptake; packaging integrity materially affects perceived quality.

Compositional Metrics

Codex STAN 38-1981 specifies maximum water content benchmarks for dried edible fungi: 12% m/m for dried (non freeze-dried) fungi and 6% m/m for freeze-dried fungi; fungus powder maximum 9% m/m (often used as reference points when setting moisture specifications for dried truffle products).

Grades

Commercial grading commonly centers on declared species (scientific name), origin/terroir claims, piece size/style (whole vs sliced vs powder), cleanliness/foreign matter control, and aroma intensity retention through packing.
Codex CXS 39-1981 labeling expectations for dried edible fungi include declaring the common and scientific name of the species, the product type (dried vs freeze-dried), and the style (e.g., whole/caps/sliced), supporting buyer clarity for dried truffle items.

Packaging

Moisture- and oxygen-barrier primary packs (commonly vacuum-sealed or inert-gas-flushed formats) to limit aroma loss and prevent moisture reabsorption.
Resealable foodservice packs and smaller retail packs are used to reduce repeated oxygen exposure; opaque/light-protective secondary packaging is used to protect aroma compounds.

ProcessingDehydration extends shelf life and reduces transport constraints, but it can materially reduce or alter the volatile aroma profile; dried truffle is often positioned for finishing, infusion, or blending rather than as a direct substitute for fresh shaving.

Supply Chain

Value Chain

Trained-dog harvest (wild or orchard) -> cleaning/inspection -> sorting (species/origin documentation) -> slicing or comminution (as applicable) -> dehydration (hot-air or freeze-drying) -> moisture/foreign-matter checks -> packaging (high barrier; often vacuum/inert atmosphere) -> ambient export distribution -> gourmet retail/foodservice

Demand Drivers

Fine-dining and premium culinary use where truffle aroma is a high-value differentiator
Gourmet retail and e-commerce demand for shelf-stable truffle ingredients (pieces, chips, powders)
Food manufacturing use as a premium inclusion or top-note ingredient where species authenticity and aroma retention are contract-critical

Temperature

Unlike fresh truffles, dried truffle trades primarily under ambient logistics, but quality preservation depends on cool, dry storage away from heat sources to slow aroma loss.
Humidity control is critical: moisture ingress can cause clumping (powders), texture loss, and increased spoilage risk even in dried formats.

Atmosphere Control

Vacuum sealing and/or inert-gas flushing is used to reduce oxygen-driven aroma degradation and oxidative quality loss.
Once opened, rapid resealing and minimizing headspace oxygen is a key handling practice for foodservice users.

Shelf Life

Shelf life is materially longer than fresh truffles when moisture is controlled and packaging remains intact; however, aroma intensity typically declines after opening due to repeated oxygen exposure and volatilization.

Risks

Climate HighThe European black truffle sector is highly sensitive to hotter, drier summers: reduced summer precipitation and increased summer temperatures can significantly reduce the subsequent winter harvest in key producing territories (Spain, France, Italy). This creates structural supply volatility and a long-term downside risk for the Mediterranean core, with knock-on impacts on global availability and price.Diversify sourcing across multiple origins (including counter-seasonal Southern Hemisphere supply), monitor summer climate indicators in core regions, and prioritize suppliers with documented irrigation/water strategies and orchard climate adaptation plans.

Food Fraud HighBecause truffles are high-value and species can be difficult to distinguish visually—especially when dried, sliced, or powdered—the category is a recurrent target for fraud, including mislabeling of species (e.g., cheaper black truffles marketed as Tuber melanosporum) and origin misrepresentation. Fraud risk increases downstream when products are comminuted (powders/granules), reducing morphological verification.Contract on scientific name and origin documentation, use authenticated suppliers with chain-of-custody controls, and apply lab-based verification (e.g., DNA, isotopic/elemental profiling) for high-risk lots and powders.

Pests And Diseases MediumBlack truffle cultivation can be affected by a wide range of pests, diseases, and competing fungi across nursery, orchard, and fruiting-body stages, in some cases causing irreversible damage that can endanger the harvest or host tree survival.Strengthen nursery quality control for inoculated seedlings, implement orchard monitoring programs, and maintain phytosanitary hygiene and rapid-response protocols for outbreaks.

Quality Degradation MediumDried truffle quality is highly dependent on processing and packaging choices: overdrying, heat exposure, oxygen ingress, or moisture uptake can rapidly reduce aroma value and lead to buyer rejection. This is a key trade risk because perceived value is tightly linked to aroma performance rather than mass yield alone.Specify dehydration method and end-point moisture targets, require high-barrier packaging with validated seal integrity, and use controlled storage/handling SOPs through distribution and at foodservice endpoints.

Sustainability

High climate sensitivity of European black truffle yields to summer precipitation and summer temperatures in the Mediterranean production core
Water availability and irrigation dependence in cultivated truffle orchards under drought and heatwave risk

Labor & Social