이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 394개와 수입업체 513개가 색인되어 있습니다.
1,225건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
건조 고구마에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,225건을 분석하고, 월간 단가 벤치마크로 건조 고구마의 수출 경쟁력과 소싱 리스크를 추적하세요.
건조 고구마 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
건조 고구마의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
건조 고구마의 YoY 변동 상위 국가는 홍콩 (+865.5%), 아르헨티나 (+409.9%), 남아프리카 (+151.5%)입니다.
건조 고구마 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 건조 고구마 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 건조 고구마 거래 단가가 있는 국가는 베트남 (4.27 USD / kg), 미국 (4.07 USD / kg), 네덜란드 (3.60 USD / kg), 페루 (3.39 USD / kg), 멕시코 (2.74 USD / kg), 외 6개국입니다.
최신 5건의 건조 고구마 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-02-01
고구마* ******* * *** ** ***** **
45.68 USD / kg
2026-02-01
고구마* ******* * *** ** ***** ****
17.60 USD / kg
2026-02-01
고구마* ******* * *** ** ***** **
6.90 USD / kg
2026-02-01
고구마* ******* * *** ** ***** **
13.99 USD / kg
2026-02-01
고구마* ******* * *** ** ***** ****
109.50 USD / kg
Classification
Product TypeProcessed Food
Product FormDried
Industry PositionProcessed Vegetable Product
Market
Dried sweet potato is a shelf-stable processed vegetable product traded both as a snack (slices/strips/chips) and as an ingredient inclusion in other foods. The upstream raw-material base follows global sweet potato production patterns reported by FAO (with strong concentration in China and significant output across multiple African countries), while commercial drying, packing, and snack-format manufacturing capacity is notably established in East and Southeast Asia. International trade visibility can be fragmented because dried sweet potato may appear under broad “sweet potato (including dried)” customs headings and/or as prepared snack items, affecting tariffs and compliance documentation by market. Key market dynamics are consistent product color/sweetness, tight moisture control for texture and shelf stability, and credible food-safety systems for low-moisture foods shipped long distance.
Major Producing Countries
중국Largest sweet potato production base reported by FAO; major source of roots for processing into dried products.
나이지리아Significant sweet potato producer in FAO statistics; primarily domestic consumption, with potential processing linkages where drying infrastructure exists.
탄자니아Large sweet potato producer in FAO statistics; production supports domestic markets and local processing in some areas.
우간다Major sweet potato producer in FAO statistics; important for regional food systems and potential processed forms.
미국Notable producer with established processing and food-safety certification infrastructure for value-added products.
United States (Southeastern states):Sep, Oct, NovIndicative main harvest window; storage enables extended processing season for dried formats.
East Africa (e.g., Uganda, Tanzania):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecMultiple planting/harvest cycles and diverse agro-ecologies can support near year-round availability; actual peaks vary by location.
Specification
Major VarietiesIpomoea batatas (orange-fleshed types), Ipomoea batatas (purple-fleshed types), Chestnut-type sweet potato cultivars used in East Asian snack products (market terms vary by country)
Physical Attributes
Color ranges from deep orange to purple/cream depending on cultivar; color uniformity is a key buyer attribute
Texture targets vary by style (chewy strips vs. crisp chips) and are strongly moisture-dependent
Surface defects, scorching, or uneven drying reduce grade acceptability in snack formats
Compositional Metrics
Moisture content and water activity are core commercial controls for shelf stability and texture (buyer-specific limits)
Reducing sugar levels influence browning during heat processing and perceived sweetness (specs vary by cultivar and style)
Grades
Buyer-defined commercial specifications (slice thickness/size, color, defect tolerance, moisture/water activity) are more common than formal international grades
Food-safety management system requirements (e.g., HACCP-based controls and third-party audits) are frequently embedded in procurement specifications
Packaging
High moisture-barrier retail pouches (often reclosable) to prevent humidity pickup and texture loss
Nitrogen flushing and/or oxygen absorbers used in some formats to limit oxidation and staling
Bulk lined cartons for foodservice or further packing
ProcessingHygroscopic product that can reabsorb moisture; barrier packaging and dry storage are criticalNon-enzymatic browning control is a key processing consideration (time/temperature management; optional anti-browning aids depending on formulation)
Supply Chain
Value Chain
Root procurement (farm/aggregator) -> receiving inspection -> washing/peeling -> slicing/cutting -> blanching or steaming -> drying/dehydration -> cooling -> sorting/foreign material control -> packaging -> distribution/export
Demand Drivers
Snack demand for naturally sweet, plant-based products and traditional snack categories in parts of Asia
Convenience and portability compared with fresh roots
Use as an ingredient inclusion (e.g., granola/cereal, bakery mixes) where a sweet, chewy or crisp component is desired
Temperature
Typically shipped and stored ambient, but protection from heat exposure helps preserve flavor, color, and texture
Humidity control during warehousing and container loading reduces moisture pickup and mold risk
Atmosphere Control
Nitrogen flushing and oxygen absorbers are used in some packaged formats to reduce oxidation and extend sensory shelf life
Desiccant use in secondary packaging may be applied to reduce humidity exposure in distribution
Shelf Life
Shelf life is generally measured in months when moisture/water activity are controlled and packaging is moisture-barrier; once opened, quality is driven by reseal performance and ambient humidity
Risks
Food Safety HighDried sweet potato is a low-moisture food, and low-moisture foods can still be implicated in contamination events (e.g., post-drying contamination or poor sanitation), triggering recalls, import alerts, and rapid loss of buyer confidence in international trade.Implement HACCP-based controls with validated lethality/kill steps where applicable, strict post-process hygiene zoning, environmental monitoring, and robust foreign-material controls (metal detection/X-ray).
Moisture Control MediumMoisture reabsorption during packing, storage, or shipping can shift texture (softening/staling) and increase mold risk, reducing sellable yield and increasing complaints.Use validated moisture-barrier packaging, control warehouse humidity, and specify moisture/water-activity targets with in-process verification.
Raw Material Variability MediumSeasonal and varietal variability in dry matter and sugars changes drying time, browning propensity, and finished texture, complicating consistent global specifications and cost control.Tighten incoming root specs (size, dry matter proxies where feasible), segregate lots by cultivar/season, and adjust dryer profiles using documented process windows.
Regulatory Compliance MediumProduct classification and additive allowances (e.g., anti-browning agents or preservatives) vary by market; misalignment can lead to border holds or relabeling costs.Confirm HS classification and destination-market additive/label rules prior to contract, and maintain complete traceability and certificates aligned to importer requirements.
Sustainability
Energy use and greenhouse-gas footprint from dehydration (fuel/electricity source and dryer efficiency are key drivers)
Packaging waste from high-barrier plastics commonly used to protect against moisture uptake
Agricultural climate variability affecting root size, dry matter, and sugar profiles that influence processing yields and product consistency
FAQ
How is dried sweet potato typically manufactured for export markets?It is commonly made by receiving and inspecting sweet potato roots, washing and peeling, slicing or cutting, applying a heat step such as blanching or steaming, dehydrating with hot air to a stable moisture level, then cooling, sorting, and packaging with foreign-material controls like metal detection.
What are the most important buyer specifications for dried sweet potato?Buyers typically focus on moisture control (often expressed as moisture content and/or water activity), consistent color and sweetness, slice size/thickness uniformity, low defect levels (scorching, uneven drying), and documented food-safety controls appropriate for low-moisture foods.
What is the single biggest trade-disrupting risk for dried sweet potato?Food-safety incidents are the biggest disruptor because they can trigger recalls or import restrictions quickly; strong HACCP-based programs and strict post-drying hygiene controls are central mitigations.