일본 냉동 라임 공급업체 및 가격 — 마켓 오버뷰 2026

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IQF 라임 슬라이스, IQF 라임 웨지

원재료

신선 라임

최종 업데이트

2026-06-09

서치 및 소싱 팀을 위한 핵심 요약

일본의 냉동 라임 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
일본에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
일본의 냉동 라임에 대해 수출 파트너 기업 0개와 수입 파트너 기업 1개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-06-09.

일본의 냉동 라임 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

일본의 냉동 라임에 대해 수입 파트너 기업 1개가 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.

냉동 라임의 일본 샘플 수입 거래 및 가격 기록

일본의 냉동 라임 샘플 수입 거래 2건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

일본의 냉동 라임 샘플 수입 거래 단가(일자별): 2025-10-16: 4.46 USD / kg, 2025-08-05: 5.32 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-10-16	SIN***** *********************** ******** ****	4.46 USD / kg	(-)	(-)	-
2025-08-05	JUG* ****** * **** ***** *** * ** ******* * *** ******* * ****	5.32 USD / kg	(-)	(-)	-

일본 내 상위 냉동 라임 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 일본의 냉동 라임에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(일본)

최근 수입 거래: 2026-05-09

산업군: 기타

밸류체인 역할: 무역

일본 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 일본의 냉동 라임 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 일본에서 활동 중인 냉동 라임 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

Classification

Product TypeProcessed Food

Product FormFrozen

Industry PositionProcessed Agricultural Product

Market

Frozen lime in Japan is an import-dependent processed fruit product used as a convenience ingredient across beverage, foodservice, and home-consumption channels (e.g., cocktails and cooking applications). Domestic lime production is limited, so year-round availability is largely determined by overseas supply and cold-chain performance. Market access is shaped by Japan’s import notification and inspection framework under the Food Sanitation Act, including compliance with pesticide residue limits and hygiene controls. Reefer sea-freight conditions and energy-related cold-chain costs can materially affect landed cost and continuity of supply.

Market RoleImport-dependent consumer market (net importer)

Domestic RolePrimarily consumed as an imported frozen ingredient for beverage and foodservice use; limited domestic supply

Market Growth

SeasonalityYear-round availability is typical due to frozen format and import supply, with risk of temporary disruption driven by international logistics or origin-side supply shocks.

Specification

Physical Attributes

Uniform cut/format (whole, wedges, slices, juice cubes, or zest depending on program)
Color retention (green) and low defect rate (surface blemish, peel damage)
Low freezer burn/dehydration; intact packaging seals
Controlled foreign matter risk (e.g., stem/leaf fragments)

Grades

Foodservice-grade frozen lime with buyer-set tolerances for size/cut uniformity and defects

Packaging

Moisture-barrier inner bag (often PE) packed into corrugated master cartons suitable for frozen storage
Labeling and lot coding to support cold-chain handling and traceability

Supply Chain

Value Chain

Origin sourcing (lime) -> washing/sorting -> cutting or whole-pack (as specified) -> freezing (IQF/blast) -> packing & case labeling -> cold storage -> reefer export -> Japan port arrival -> import notification/inspection -> bonded/cold warehouse -> distributor -> retail/foodservice

Temperature

Maintain frozen chain at -18°C or colder; avoid thaw-refreeze cycles
Use temperature monitoring (data loggers) for shipment integrity where buyer programs require it

Shelf Life

Quality and usable shelf life depend on continuous frozen storage and moisture control; temperature abuse accelerates dehydration/freezer burn and flavor loss
Post-thaw handling controls are critical for foodservice (time/temperature and cross-contamination prevention)

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance detected at import (e.g., pesticide residue exceedance, incomplete/incorrect additive or ingredient declarations, or documentation inconsistencies) can trigger inspection holds, enhanced surveillance, or shipment rejection under Japan’s food safety import framework.Align exporter specs and labels with importer requirements; maintain complete lot-level documentation; use pre-shipment COA/residue testing aligned to buyer risk profile; ensure importer files accurate import notifications.

Logistics MediumReefer capacity constraints, freight-rate volatility, or cold-chain disruptions can raise landed costs and increase the risk of temperature excursions that damage quality.Contract reefer space where feasible; deploy temperature loggers; maintain safety stock in Japan; qualify at least two origin suppliers/packers.

Food Safety MediumTemperature abuse (partial thaw/refreeze) can degrade sensory quality and increases handling-risk once thawed for use in foodservice, potentially leading to complaints or waste.Enforce -18°C storage through to delivery; validate distributor freezer performance; implement clear thaw-and-use SOPs for foodservice customers.

Sustainability

Cold-chain energy use and associated greenhouse-gas footprint (frozen storage and reefer transport)
Packaging waste management (plastic inner bags and corrugated cartons)
Food loss risk from temperature excursions in distribution

Standards

FSSC 22000
ISO 22000
BRCGS (BRC Global Standard for Food Safety)

FAQ

What is the main market role of Japan for frozen lime?Japan is an import-dependent consumer market for frozen lime, with domestic lime production limited and most supply arriving through international cold-chain imports.

What is the most critical risk that can block or delay frozen lime shipments into Japan?The main deal-breaker risk is import non-compliance detected through Japan’s food safety import controls (for example, pesticide residue exceedance or documentation/label declaration issues), which can lead to inspection holds or rejection.

What cold-chain conditions are most important for frozen lime in Japan’s supply chain?Maintaining a continuous frozen chain at about -18°C or colder and avoiding thaw-refreeze cycles is critical to prevent quality loss such as freezer burn, dehydration, and flavor degradation.