상위 제품
건조 고추
파생 제품
부덴, 카옌 페퍼 가루, 멈보 소스, 크리올 버터, +1
원재료
건조 고추
최종 업데이트
2026-05-14
서치 및 소싱 팀을 위한 핵심 요약
- 에콰도르의 건조 카옌 페퍼 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
- 에콰도르에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
- 에콰도르의 건조 카옌 페퍼에 대해 수출 파트너 기업 0개와 수입 파트너 기업 2개가 매핑되어 있습니다.
- 도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
- 수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
- 페이지 데이터 최종 업데이트일: 2026-05-14.
에콰도르의 건조 카옌 페퍼 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너
에콰도르의 건조 카옌 페퍼에 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 100.0%에서 샘플링되었습니다.
건조 카옌 페퍼의 에콰도르 샘플 수입 거래 및 가격 기록
에콰도르의 건조 카옌 페퍼 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.
에콰도르의 건조 카옌 페퍼 샘플 수입 거래 단가(일자별): 2025-06-18: 11.58 USD / kg, 2025-06-02: 16.65 USD / kg, 2025-04-22: 16.83 USD / kg.
| 일자 | 신고 품목 | 단가 | 수출업체 | 수입업체 | 원산지 | |
|---|---|---|---|---|---|---|
| 2025-06-18 | FRU*** ** *** ******* ******** * ******** ****** *** ******** ** ********** | 11.58 USD / kg | (-) | (-) | - | |
| 2025-06-02 | FRU*** ** *** ******* ******** * ******** ****** *** ******** ** ********** | 16.65 USD / kg | (-) | (-) | - | |
| 2025-04-22 | FRU*** ** *** ******* ******** * ******** ****** *** ******** ** ********** | 16.83 USD / kg | (-) | (-) | - |
에콰도르 내 상위 건조 카옌 페퍼 바이어, 수입업체 및 수요 파트너
선도 바이어 프로필을 검토하고 에콰도르의 건조 카옌 페퍼에 대해 추적되는 전체 수입 파트너 기업 2개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.
(에콰도르)
최근 수입 거래: 2026-04-12
산업군: 브로커 및 무역 대행식품 포장작물 생산식품 제조
밸류체인 역할: 무역농업 / 생산 / 가공 / 포장
(에콰도르)
최근 수입 거래: 2026-04-12
임직원 규모: 직원 11 - 50명
매출액: 매출 USD 1M - 5M
산업군: 음료 제조기타식품 포장작물 생산식품 제조
밸류체인 역할: 유통 / 도매식품 제조농업 / 생산 / 가공 / 포장
에콰도르 수입 파트너 커버리지
2개 기업
수입 파트너 기업 수는 에콰도르의 건조 카옌 페퍼 수요 측 가시성을 보여줍니다.
공급망 인텔리전스 분석과 기업 프로필을 활용해 에콰도르에서 활동 중인 건조 카옌 페퍼 수입업체, 유통업체, 바이어 네트워크를 식별하세요.
Classification
Product TypeIngredient
Product FormDried
Industry PositionFood Ingredient (Spice)
Market
In Ecuador, dried cayenne pepper is part of the broader dried chilli/spice ingredient market shaped by INEN technical regulations and ARCSA sanitary controls for processed foods. Ecuador also has an export-facing hot-pepper ingredient segment, including processors such as Proaji/UCHU Spice that dehydrate peppers and supply them in bulk forms (whole, flakes, powder) to food manufacturers. For imported packaged dried chilli/cayenne products commercialized as processed foods, prior ARCSA sanitary notification (or an ARCSA-recognized certified production line) and compliant Spanish labeling are key gatekeepers. Codex standards for dried/dehydrated chilli pepper are relevant reference points because Ecuador’s standards ecosystem explicitly recognizes Codex Alimentarius guidelines via INEN-related practice.
Market RoleNiche producer and exporter (industrial chilli-ingredient segment) and domestic consumer market; imports may supplement specific formats/brands
Domestic RoleSpice/ingredient used in household cooking and food manufacturing; also handled as an industrial ingredient for co-packers and private-label products
Market GrowthNot Mentioned
Specification
Primary VarietyCayenne-type dried chilli pepper (Capsicum annuum L.)
Physical Attributes
- Characteristic odour, flavour, and colour; free from foreign odour/flavour (including rancidity and mustiness) and free from adulteration (Codex reference).
- Whole pods and milled powders/flakes should be clean and free from objectionable foreign matter consistent with spice/condiment requirements.
Compositional Metrics
- Codex CXS 353-2022 chemical requirements for chilli pepper include moisture max 11% w/w (with note some varieties may be up to 15%), total ash max 10% (dry basis), acid-insoluble ash max 1.6% (dry basis), and pungency expressed in Scoville heat units.
- Contaminant and pesticide-residue compliance is expected via Codex-aligned texts (e.g., contaminants/toxins, pesticide MRLs, and mycotoxin prevention code for spices referenced by the Codex chilli standard).
Grades
- Codex CXS 353-2022 allows optional classification; commercial packs should declare style (whole/flakes/ground) and may include class/grade where used.
Packaging
- Style declaration on label (whole / crushed-flakes / ground-powder) is a core commercial identification element under Codex CXS 353-2022.
- Industrial bulk packaging examples from an Ecuador-based exporter include boxes sized for 5 kg (whole), 10 kg (flake), and 20 kg (powder), with smaller 1 kg packs offered for low-volume customers.
Supply Chain
Value Chain
- Contract farming / pepper sourcing → harvesting & initial sorting → dehydration (mechanical drying to low humidity) → particle-size conversion (whole / flakes / powder) → packing (retail or bulk) → storage & distribution (domestic) and/or export dispatch (industrial ingredient segment).
Temperature
- Low-moisture spice handling emphasizes moisture control over refrigeration; storage practices should avoid high humidity that can raise product moisture and support mould growth (low-moisture foods guidance).
Atmosphere Control
- Moisture-barrier packaging and humidity-controlled storage reduce caking, mould risk, and colour degradation for dried chilli powders and flakes.
Shelf Life
- Shelf life is primarily limited by moisture uptake and quality deterioration (mustiness/rancidity); maintaining low humidity and clean handling reduces spoilage and food-safety risk.
Freight IntensityLow
Risks
Regulatory Compliance HighFor imported packaged dried cayenne/chilli products commercialized as processed foods, failure to obtain ARCSA sanitary notification (or qualify via an ARCSA-recognized certified production line) and to comply with INEN labeling/conformity requirements can block commercialization and trigger border holds, relabeling costs, re-export, or destruction.Confirm product categorization and risk level with the Ecuadorian importer; secure ARCSA notificación sanitaria (or certified-line pathway) before shipment planning; complete Spanish labeling and any INEN conformity steps via VUE using an accredited body where required.
Food Safety MediumSpices and dried aromatic herbs have documented microbiological hazards, especially Salmonella spp.; low-moisture products can still carry pathogens and may also face mould/mycotoxin risks if drying and storage are poorly controlled.Use validated hygienic practices for low-moisture foods (including drying, cleaning/sorting, and storage humidity control); require lot-level CoA and consider validated microbial reduction steps where needed; implement mycotoxin-prevention practices across drying and storage.
Phytosanitary MediumDepending on Ecuador’s product categorization, chilli/capsicum products may fall under AGROCALIDAD plant quarantine controls, potentially requiring ECUAPASS-based permits (e.g., PFI) and inspections; documentation gaps can delay clearance.Before contracting, confirm with the Ecuadorian importer whether AGROCALIDAD treats the specific presentation (whole vs. powder; retail vs. bulk) as regulated for phytosanitary control and align documents/permits accordingly.
Quality LowMoisture uptake during storage/transport in humid conditions can cause caking, musty off-odours, and mould growth, degrading quality and increasing safety risk for dried cayenne/chilli powders and flakes.Specify moisture targets aligned to Codex/contract specs; use moisture-barrier packaging and humidity-controlled warehousing; monitor water activity/moisture and apply FIFO discipline.
Sustainability
- Mycotoxin prevention and control is a recognized issue for spices, referenced by Codex texts linked from the Codex chilli standard (storage/drying discipline is a key control).
- Pesticide residue compliance is relevant because the Codex chilli standard explicitly references compliance with Codex pesticide MRLs.
Labor & Social
- Smallholder supply-chain oversight (GAP training, documented supplier networks) is a key theme for Ecuador-based chilli ingredient processors; buyer due diligence may still be needed across contracted-farmer networks.
Standards
- FSSC 22000
- HACCP
- Kosher
FAQ
Do imported packaged dried cayenne pepper products need ARCSA sanitary authorization in Ecuador?If the product is commercialized as an imported processed food, ARCSA’s processed-food sanitary framework requires a valid notificación sanitaria or an equivalent pathway via an ARCSA-recognized certified production line before commercialization. Your importer should confirm the exact categorization for the specific presentation (whole vs. powder; retail vs. bulk).
What product forms (styles) are commonly recognized for dried chilli/cayenne under international standards used as references?Codex CXS 353-2022 recognizes dried/dehydrated chilli pepper in whole form, crushed/cracked/broken/flakes, and ground/powder. These styles are also the typical commercial formats used by industrial suppliers.
What are common quality targets to specify for dried cayenne/chilli in contracts?Codex CXS 353-2022 provides benchmark chemical and physical requirements for dried chilli pepper, including moisture limits (commonly max 11% w/w, with a note that some varieties may be up to 15%) and cleanliness-related physical limits, and it references compliance with contaminant, pesticide-residue, and mycotoxin-prevention Codex texts. Buyers often translate these into supplier specifications and CoA requirements.
Sources
에콰도르 대비 공급업체, 수출 및 가격 비교를 위한 건조 카옌 페퍼의 다른 국가 마켓
에콰도르와 연관된 국가들에서 건조 카옌 페퍼 공급업체 커버리지, 무역 흐름, 가격 벤치마크를 비교해 보세요.
'쿠키 허용'을 클릭하면 통계 및 개인 선호도 산출을 위한 쿠키 제공에 동의하게 됩니다.
개인정보 보호정책에서 쿠키에 대한 자세한 내용을 확인할 수 있습니다.