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건조 마늘 플레이크, 건조 마늘 그래뉼, 건조 다진 마늘, 건조 슬라이스 마늘, +1
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두반장, 엔칠라다 소스, 쑤죽, 오이 피클
원재료
신선 마늘
최종 업데이트
2026-05-16
서치 및 소싱 팀을 위한 핵심 요약
- 아르헨티나의 건조 마늘 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
- 아르헨티나에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
- 아르헨티나의 건조 마늘에 대해 수출 파트너 기업 0개와 수입 파트너 기업 0개가 매핑되어 있습니다.
- 도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
- 수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
- 페이지 데이터 최종 업데이트일: 2026-05-16.
아르헨티나의 건조 마늘 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너
아르헨티나의 건조 마늘에 대해 수입 파트너 기업 0개가 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 마늘의 아르헨티나 샘플 수입 거래 및 가격 기록
아르헨티나의 건조 마늘 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.
아르헨티나의 건조 마늘 샘플 수입 거래 단가(일자별): 2026-02-02: 2.37 USD / kg, 2025-11-12: 1.93 USD / kg, 2025-11-12: 1.93 USD / kg, 2025-09-19: 2.15 USD / kg, 2025-06-06: 2.37 USD / kg.
| 일자 | 신고 품목 | 단가 | 수출업체 | 수입업체 | 원산지 | |
|---|---|---|---|---|---|---|
| 2026-02-02 | DEH******* ****** ******* *** *** ******** ** ****** | 2.37 USD / kg | (-) | (-) | - | |
| 2025-11-12 | GAR*** ******** ******* ** *** *** ** ** | 1.93 USD / kg | (-) | (-) | - | |
| 2025-11-12 | GAR*** ******** ******* ** *** *** ** ** | 1.93 USD / kg | (-) | (-) | - | |
| 2025-09-19 | DEH******* ****** ******* | 2.15 USD / kg | (-) | (-) | - | |
| 2025-06-06 | DEH******* ****** ******* *** *** ******** ** ****** | 2.37 USD / kg | (-) | (-) | - |
Classification
Product TypeIngredient
Product FormDried
Industry PositionFood Ingredient (Dehydrated Vegetable/Spice)
Market
Dried garlic in Argentina is produced as a value-added outlet within a garlic sector that is highly concentrated in the Cuyo region, especially Mendoza and San Juan. National garlic production is largely export-oriented, while only a small share is diverted to industrial processing; within that industrial stream, dehydration is an established pathway alongside garlic paste. Dehydrated garlic products (flakes/granules/powder) are used domestically as seasonings and as ingredients for food manufacturing, with product specifications and documentation typically aligned to destination-market requirements when exported. Food-safety control (especially pathogen risk management for dried spices, including dehydrated garlic) is a critical trade-enabling factor for access to demanding markets.
Market RoleProducer and exporter (dehydrated garlic as a smaller, value-added channel)
Domestic RoleSeasoning/ingredient market supplied by domestic dehydrated-garlic processors and packers, supported by a larger export-oriented garlic production base
Specification
Physical Attributes
- Common dehydrated formats marketed by Argentine suppliers include flakes/chopped, granulated, and powder forms.
- Color commonly described by Argentine suppliers as cream-to-golden, with characteristic pungent aroma/flavor.
Compositional Metrics
- Moisture limits published by Argentine dehydrated-garlic suppliers commonly target low moisture (e.g., ≤6%) to support stability.
Packaging
- Common industrial pack formats published by Argentine suppliers include 20–25 kg packs using an inner polyethylene bag and an outer kraft paper bag (or equivalent light-protecting secondary packaging).
Supply Chain
Value Chain
- Cuyo-region garlic supply (Mendoza/San Juan) → cleaning/peeling → slicing or chopping → hot-air dehydration → milling/sieving (as required for granules/powder) → packaging with moisture/light protection → ambient storage (dry, protected from contaminants) → domestic distribution and/or export dispatch
Temperature
- Dehydrated garlic is typically stored and transported without refrigeration, but requires protection from heat and, especially, humidity to prevent caking and quality loss.
Atmosphere Control
- Moisture and contaminant control (dry storage; sealed packaging) is more critical than controlled-atmosphere transport for this product form.
Shelf Life
- Argentine suppliers commonly state ~12 months shelf life for dehydrated garlic powder when stored in original packaging, protected from light and contaminants.
Freight IntensityLow
Transport ModeSea
Risks
Food Safety HighDried spices—including dehydrated garlic—are a recognized risk category for Salmonella contamination; detection can trigger border detentions, recalls, and loss of market access in stringent import markets.Implement a validated pathogen-reduction step (as appropriate for the product), strengthen environmental monitoring and supplier controls, and use lot-based testing/COAs aligned to buyer and destination regulatory expectations.
Regulatory Compliance MediumMarket access is destination-specific and can change; exporters may need phytosanitary export certification and must match the importing country’s current requirements and document expectations to avoid holds or rejections.Check destination requirements close to shipment and run a pre-shipment document and label/spec review against the buyer’s checklist and SENASA guidance.
Supply MediumDehydrated garlic depends on a raw-material base that is geographically concentrated (notably Mendoza and San Juan), which can amplify disruption from regional production shocks and variability in available industrial-grade bulbs.Diversify sourcing across producing zones where feasible and contract raw garlic supply and storage to smooth processing throughput.
Quality MediumMoisture ingress during storage or long transit can cause caking and quality degradation and can elevate microbiological risk; packaging and dry-chain discipline are critical for dehydrated garlic stability.Specify moisture limits, use moisture-barrier packaging, control warehouse humidity, and validate container loading practices to prevent condensation/humidity exposure.
Sustainability
- Irrigation dependency in Argentina’s semi-arid garlic production belt (notably Cuyo: Mendoza/San Juan), creating sensitivity to water availability and irrigation management.
- Energy use in dehydration as a cost and emissions driver for dried garlic (process-dependent).
Labor & Social
- Garlic production is described in national materials as labor-intensive (cultivation and packing), increasing exposure to seasonal labor management and contractor compliance risks in peak periods.
Standards
- HACCP
- ISO 22000
- FSSC 22000
- BRCGS
FAQ
Where is the raw garlic supply that supports Argentina’s dehydrated garlic industry concentrated?Argentina’s garlic production is heavily concentrated in the Cuyo region, especially Mendoza and San Juan, which national production materials describe as the core production area. This concentration makes those provinces the main upstream base for value-added outlets such as dehydration.
How important is dehydration within Argentina’s garlic sector?An Argentine government technical report describes industrial processing as a small share of national garlic output (around 3%), and within that industrial stream it notes that dehydrated garlic is a meaningful pathway (alongside garlic paste). This indicates dehydration exists as an established, but secondary, channel compared with fresh/export flows.
What export certification step may be required when shipping dehydrated garlic from Argentina?When the destination market requires it, exporters request a phytosanitary export certificate through SENASA for products of plant origin. SENASA’s guidance emphasizes that requirements are set by the importing country and should be checked before initiating the export certification process.
Sources
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