베트남 자몽 퓨레 공급업체 및 가격 — 마켓 오버뷰 2026

최종 업데이트

2026-06-04

서치 및 소싱 팀을 위한 핵심 요약

베트남의 자몽 퓨레 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
베트남에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
베트남의 자몽 퓨레에 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: 2026-06-04.

베트남의 자몽 퓨레 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

베트남의 자몽 퓨레에 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.

자몽 퓨레의 베트남 샘플 수입 거래 및 가격 기록

베트남의 자몽 퓨레 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

베트남의 자몽 퓨레 샘플 수입 거래 단가(일자별): 2025-10-15: 7.87 USD / kg, 2025-10-03: 5.45 USD / kg, 2025-08-02: 5.43 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-10-15	Gra***** *** * ********* ******* ***** ** * ***** * **	7.87 USD / kg	(-)	(-)	-
2025-10-03	Jui ****** ****** * * * ******** ** ****** *************	5.45 USD / kg	(-)	(-)	-
2025-08-02	Pin* ******** * * * **** * *** ** ******** * **** * *** * ****	5.43 USD / kg	(-)	(-)	-

베트남 내 상위 자몽 퓨레 바이어, 수입업체 및 수요 파트너

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

(베트남)

최근 수입 거래: 2026-05-04

산업군: 음료 제조식품 제조식품 포장

밸류체인 역할: 식품 제조무역

베트남 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 베트남의 자몽 퓨레 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 베트남에서 활동 중인 자몽 퓨레 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

Classification

Product TypeIngredient

Product FormPuree

Industry PositionFood Ingredient / Intermediate Processed Fruit Product

Market

In Vietnam, grapefruit puree is primarily a processed fruit ingredient used by beverage, dairy, and foodservice channels and can also be produced within export-oriented processed-fruit supply chains. Market acceptance is driven by buyer specifications for °Brix/acidity balance, pulp/particle control, microbiological quality, and packaging format (aseptic vs. frozen). For cross-border trade, the most material execution risks are food-safety compliance (contaminants/microbiology/additives) and documentation/label alignment, while cold-chain reliability is critical when shipping frozen puree. Traceability from raw-fruit lots to finished-batch COA and packaging lots is a common expectation for modern trade and export programs.

Market RoleDomestic processor market with export-oriented ingredient production

Domestic RoleB2B ingredient for beverage and food manufacturing; also used by foodservice for blended drinks and desserts

Specification

Physical Attributes

Pulp/particle level and seed/peel particle control are key acceptance attributes for grapefruit puree used in beverages
Color stability and oxidation control influence finished-product appearance and flavor

Compositional Metrics

°Brix and titratable acidity (and their balance) are commonly specified for citrus purees used as beverage and dessert inputs

Grades

Aseptic puree vs. frozen puree (different logistics and shelf-life expectations)
No-added-sugar vs. sweetened formulations (contract/spec dependent)

Packaging

Aseptic bag-in-drum (commonly used for ambient shipment where accepted by buyers)
Frozen blocks or bags in cartons (requires reefer cold chain)

Supply Chain

Value Chain

Raw fruit sourcing → reception & sorting → washing → extraction/pulping → sieving/finishing → pasteurization and/or aseptic processing → filling (aseptic drum) or freezing → storage → domestic distribution or export shipment

Temperature

Frozen grapefruit puree shipments are sensitive to temperature excursions; thaw/refreeze cycles can degrade texture and increase claim risk

Shelf Life

Aseptic puree shelf-life depends on validated thermal/aseptic controls and packaging integrity; frozen puree shelf-life depends on maintaining an uninterrupted frozen chain

Freight IntensityHigh

Transport ModeSea

Risks

Food Safety HighNon-compliance with food-safety requirements relevant to grapefruit puree (e.g., contaminants, microbiological criteria, and permitted additive use/labeling) can trigger shipment detention or rejection and can remove a supplier from approved lists, severely disrupting this trade pair.Operate a certified HACCP/ISO 22000 system, validate thermal/aseptic controls, test each lot against destination specifications, and run pre-shipment document/label conformity checks aligned to the buyer and destination-market requirements.

Logistics MediumFrozen grapefruit puree depends on uninterrupted cold chain; reefer delays or temperature excursions increase quality-claim risk (texture separation, off-flavors) and may result in customer rejection.Use temperature loggers, minimize transshipment, contract reefer capacity in peak periods, and align setpoints/handling SOPs with the buyer specification.

Climate MediumClimate variability in Vietnam (including drought/heat and salinity intrusion risks in parts of the south) can reduce citrus raw-material availability and raise input-price volatility for puree processors.Diversify raw-fruit sourcing across regions and seasons, maintain buffer inventory where feasible, and qualify alternative citrus inputs or formulations with buyers.

Documentation Gap MediumSpecification mismatches (e.g., declared °Brix/acidity, sweetening status, and additive declarations) between contract, COA, and label/commercial documents can cause clearance delays or buyer rejection.Standardize specification sheets and ensure single-source-of-truth alignment across COA templates, labels, and commercial documentation for each SKU/batch.

Sustainability

Agrochemical management in citrus supply chains (pesticide-residue risk affecting puree compliance)
Processing wastewater and citrus peel/by-product management in puree facilities
Cold-chain energy use and refrigerant management (for frozen puree logistics)

Labor & Social

Smallholder traceability and farm-labor documentation gaps can complicate buyer audit requirements for citrus-derived ingredients
Seasonal labor, overtime, and health & safety controls in processing facilities are common buyer-audit focus areas for processed fruit ingredients

Standards