남아프리카 건조 적양배추 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

건조 양배추

하위 제품

건조 적양배추 플레이크, 건조 적양배추 분말, 건조 적양배추 슬라이스

원재료

신선 적양배추

HS 코드

071290

최종 업데이트

2026-10-08

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-10-08.

남아프리카 내 건조 적양배추 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

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

남아프리카 내 건조 적양배추의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 071290)

남아프리카의 건조 적양배추 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	543,338	3,452,248 USD
2023	2,006,359	3,459,444 USD
2022	1,342,892	2,529,316 USD

남아프리카에서 수출되는 건조 적양배추의 주요 수출 대상 시장 (HS 코드 071290) 2024

2024년 기준, 남아프리카발 건조 적양배추 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	영국	313,366.627	1,991,060.963 USD
2	스위스	55,973.636	355,643.875 USD
3	홍콩	27,555.187	175,079.451 USD
4	네덜란드	26,351.117	167,429.062 USD
5	아랍에미리트	24,101.588	153,136.064 USD

소싱 진단

남아프리카산 건조 적양배추, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

남아프리카의 건조 적양배추 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

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

남아프리카 내 건조 적양배추의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 071290)

남아프리카의 건조 적양배추 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	7,799,125	17,015,760 USD
2022	6,921,678	16,891,788 USD

수출 진단

우리 건조 적양배추, 이 남아프리카 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

남아프리카 건조 적양배추 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormDried

Industry PositionValue-Added Food Product

Market

Dried red cabbage in South Africa is a niche processed-vegetable product used mainly as a shelf-stable ingredient for food manufacturing (soups, ready meals, seasoning/vegetable blends) and selected retail packs. Supply can be met by local dehydration where raw red cabbage and processing capacity are available, but consistent cut-size/color specs may also be sourced via imports. Demand is driven by convenience, long shelf life, and reduced waste versus fresh cabbage for industrial and foodservice users. Market access is shaped more by food-safety/label compliance and buyer specifications than by phytosanitary constraints typical of fresh produce.

Market RoleImport-dependent niche processed-vegetable ingredient market

Domestic RoleIngredient for domestic food manufacturing and foodservice; limited direct retail consumption compared with fresh cabbage

Market Growth

SeasonalityYear-round availability; supply depends on dehydration production scheduling and/or imported inventory rather than harvest seasonality alone.

Specification

Primary VarietyRed cabbage (Brassica oleracea var. capitata f. rubra)

Physical Attributes

Deep purple-red color with minimal browning/discoloration
Free-flowing cut size (flakes/shreds) with low foreign matter
Low moisture to prevent caking and spoilage

Compositional Metrics

Moisture content and water activity targets set by buyer specification
Rehydration performance (texture retention) for inclusion applications

Grades

Cut-size grades (shreds, flakes, granules, powder) aligned to end use
Buyer-defined limits on defects/foreign matter

Packaging

Moisture- and oxygen-barrier inner liners/bags with cartons
Bulk packs (e.g., multi-kg) for industrial customers; smaller retail packs for consumers
Use of desiccants/liners where required by humidity exposure risk

Supply Chain

Value Chain

Raw red cabbage procurement → trimming/sorting → washing → cutting/shredding → (optional) blanching → dehydration → grading/sieving → metal detection/foreign-matter control → packaging → ambient warehousing → distributor/industrial user

Temperature

Ambient storage is typical; protect from heat spikes that can accelerate quality loss (color/aroma) and packaging degradation.
Humidity control is critical to prevent moisture pickup, caking, and mold risk.

Atmosphere Control

Moisture barrier packaging and controlled humidity in storage/transport are more important than controlled atmosphere.

Shelf Life

Shelf life is driven by moisture control, packaging barrier performance, and hygienic processing; buyer specs typically define minimum shelf-life on arrival.

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighMicrobiological contamination (e.g., Salmonella) and foreign matter in dried vegetable products can trigger border holds, retailer rejections, or recalls in South Africa, especially where product is used as an ingredient in ready-to-eat applications.Implement validated hygienic processing, robust foreign-matter controls (sieving/magnets/metal detection), batch-level microbiological testing aligned to buyer specs, and strict moisture/water-activity control to reduce growth potential.

Logistics MediumPort congestion, container schedule volatility, and inland trucking disruptions can delay replenishment and raise landed cost for imported dried vegetable ingredients.Hold safety stock for critical SKUs, diversify shipping schedules/forwarders, and pre-clear documentation/labels to minimize dwell time.

Infrastructure MediumElectricity supply disruptions can interrupt dehydration runs and packaging, affecting output consistency and lead times for locally processed supply.Use backup power and production scheduling, and qualify alternate processors/import options for continuity.

Regulatory Compliance MediumLabel non-compliance (ingredient declarations, importer/manufacturer details, date marking, or additive-related statements in blends) can cause relabeling, delays, or rejection in the South African market.Run pre-shipment label and specification review against South African requirements and buyer checklists; keep controlled label versions per SKU and market.

Sustainability

Water scarcity and drought risk affecting vegetable supply and processing availability in some regions
Energy reliability constraints (electricity supply disruptions) affecting dehydration and packaging operations
Packaging waste and recyclability expectations from major retailers

Labor & Social

Seasonal agricultural labor compliance expectations (wages, working hours, safety) in vegetable supply chains
Buyer social-audit requirements for suppliers (where supplying major retailers or multinational food manufacturers)

Standards

HACCP-based food safety management
ISO 22000 / FSSC 22000 (GFSI-benchmarked schemes where required by buyers)
BRCGS Food Safety (where required by retail-aligned supply chains)

FAQ

What are the typical documents needed to import dried red cabbage into South Africa?Commonly used documents include a commercial invoice, packing list, bill of lading/air waybill, and a customs import declaration. A certificate of origin is typically needed if claiming preferential tariff treatment, and an import permit or product certificates (such as a Certificate of Analysis) may be required depending on the product form and buyer or authority requests.

What are the most important quality checks for dried red cabbage in the South African market?Buyers typically focus on consistent cut size, strong color with minimal discoloration, low foreign matter, and moisture/water-activity control to prevent caking or mold. Batch traceability and documented foreign-matter controls (such as sieving and metal detection) are commonly expected in supplier audits.

What is the main trade-stopping risk for dried red cabbage in South Africa, and how can suppliers reduce it?The most critical risk is food-safety non-compliance, especially microbiological contamination and foreign matter, which can lead to detentions, retailer rejection, or recall. Suppliers reduce this risk through hygienic processing, robust foreign-matter controls, batch-level testing aligned to buyer specs, and strong moisture/water-activity management supported by barrier packaging.