기계 건조 아르헨티나 멸치 가격 및 무역 — 마켓 오버뷰 2026

Name: 기계 건조 아르헨티나 멸치 글로벌 마켓 오버뷰 데이터셋
Creator: Tridge

상위 제품

건조 아르헨티나 멸치

HS 코드

030559

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

기계 건조 아르헨티나 멸치 마켓 커버리지는 114개 국가에 걸쳐 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

기계 건조 아르헨티나 멸치 수출 공급업체 인텔리전스, 무역 흐름 및 가격 시그널

Tridge Supply Chain Intelligence에 기계 건조 아르헨티나 멸치 수출업체가 매핑되어 있습니다. 수출업체와 수입업체는 기업 프로필 및 분석으로 공급업체 커버리지, 거래 활동, 경로 기회를 평가할 수 있습니다.

기계 건조 아르헨티나 멸치의 주요 수출국 (HS 코드 030559) 2024

기계 건조 아르헨티나 멸치의 2024년 기준, 상위 공급국 10개의 수출 물량과 금액을 비교해 핵심 공급 구조를 파악하세요.

순위	국가	물량	금액
1	인도	14,829,774 kg	20,935,158.984 USD
2	태국	7,668,019.047 kg	19,907,763.23 USD
3	미얀마 [버마]	7,820,834.62 kg	17,297,631.557 USD
4	스페인	342,991.478 kg	14,212,984.888 USD
5	에스토니아	792,976.42 kg	5,503,869 USD
6	우크라이나	604,553.75 kg	5,039,084.42 USD
7	말레이시아	1,383,738.16 kg	4,762,258.887 USD
8	네덜란드	487,236.067 kg	4,701,618.265 USD
9	캐나다	529,657 kg	4,230,170.238 USD
10	독일	294,557 kg	4,159,066.4 USD

기계 건조 아르헨티나 멸치 수출 무역 흐름 및 파트너 국가 요약

기계 건조 아르헨티나 멸치의 수출국-수입국 흐름을 금액, 물량, 점유율 기준으로 추적해 잠재력 높은 수출 경로를 발굴하세요.

소싱 진단

기계 건조 아르헨티나 멸치, 어디서 들여오는 게 좋을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

기계 건조 아르헨티나 멸치 수입 바이어 인텔리전스, 수요 시그널 및 가격 벤치마크

기계 건조 아르헨티나 멸치 수요 인텔리전스를 위한 수입업체가 매핑되어 있습니다. Supply Chain Intelligence 기업 프로필 및 분석으로 시장별 바이어, 유통업체, 다운스트림 수요 파트너의 우선순위를 정하세요.

기계 건조 아르헨티나 멸치의 주요 수입 수요 국가 (HS 코드 030559) 2024

기계 건조 아르헨티나 멸치의 2024년 기준, 상위 수요국 10개의 수입 물량과 금액을 비교해 우선 시장을 식별하세요.

순위	국가	물량	금액
1	말레이시아	16,234,172.446 kg	31,317,836.406 USD
2	포르투갈	4,367,276 kg	13,740,619.699 USD
3	미국	1,303,456 kg	13,455,362 USD
4	대한민국	2,592,917.44 kg	12,069,165 USD
5	일본	646,153 kg	8,607,675.099 USD
6	홍콩	615,147 kg	8,033,002.778 USD
7	이탈리아	521,371 kg	7,192,101.019 USD
8	바베이도스	1,425,478 kg	7,174,425 USD
9	스리랑카	3,255,013.56 kg	7,059,929.663 USD
10	인도	2,403,960 kg	4,873,386.395 USD

기계 건조 아르헨티나 멸치 수입 무역 흐름 및 원산지 국가 요약

기계 건조 아르헨티나 멸치의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.

수출 진단

우리 기계 건조 아르헨티나 멸치, 어느 바이어에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

기계 건조 아르헨티나 멸치 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormDried (Machine-Dried)

Industry PositionProcessed Seafood Product

Market

Machine-dried Argentine anchovy is a shelf-stable seafood product derived from the Southwest Atlantic species Engraulis anchoita, with supply concentrated in Argentina’s fisheries and processing sector. The product is typically positioned as a culinary ingredient (umami/soup stock applications) and as a niche dried seafood item that trades on long storage life and portability versus fresh fish. Trade is commonly reported under the HS Chapter 0305 family for dried/salted fish, with country-specific tariff lines often distinguishing dried anchovies (Engraulis spp.). The most material market dynamic is supply sensitivity to annual catch limits, stock variability, and quality outcomes (drying performance, oxidation, and moisture control) rather than large-scale global volume growth.

Market GrowthNot Mentioned

Major Producing Countries

아르헨티나Primary production and landing country for Engraulis anchoita (Argentine anchoita); supply is managed under annual allowable catch limits set by Argentina’s fisheries authority based on INIDEP assessments.

Major Exporting Countries

아르헨티나Exports of dried anchovy products are tied to domestic catch availability and processing capacity (drying, packaging, and compliance programs).

Supply Calendar

Argentina (Buenos Aires stock and Patagonia stock, FAO Area 41):Jul, Aug, Sep, Oct, NovArgentina’s anchovy fishing activity shows strong seasonality with peak landings in spring (notably around November in some analyses) and additional winter activity in southern areas; dried-product availability generally follows landing and processing windows.

Specification

Major VarietiesEngraulis anchoita (Argentine anchoita / Argentine anchovy)

Physical Attributes

Small pelagic anchovy typically traded whole for drying; delicate body structure requires careful handling to avoid breakage and excessive trim loss.
Oily fish profile increases susceptibility to oxidative rancidity if oxygen exposure and storage temperature are not controlled.

Compositional Metrics

Moisture content and water activity are primary shelf-stability metrics for dried anchovy; specifications commonly also reference salt content for salted variants.
Pieces-per-kilogram (size/count) is a practical commercial sizing metric used in Argentine anchovy supply discussions and buyer specifications.

Grades

Whole dried anchovy grades are commonly differentiated by size/count (pieces/kg), visual cleanliness, breakage rate, and dryness/uniformity; salted and unsalted variants may be traded as distinct lines.

Packaging

Moisture-barrier retail pouches (often resealable) and bulk poly-lined cartons are common formats; vacuum or high-barrier packs are used to limit oxidation and moisture uptake in oily dried fish.
Labeling commonly specifies species (Engraulis spp./Engraulis anchoita) and production method (wild-caught) where required by destination markets.

ProcessingMechanical drying enables more consistent dehydration than sun-drying, but final quality remains sensitive to time/temperature control, loading density, and post-dry cooling to prevent condensation.Because anchovy is an oily fish, dried product quality is strongly influenced by oxygen exposure, light, and heat during storage (rancidity risk).

Supply Chain

Value Chain

Wild capture (pelagic trawl) -> rapid chilling/icing -> landing and grading -> washing/sorting (and optional salting) -> mechanical drying -> cooling and equilibration -> sorting by size/breakage -> packaging (moisture/oxygen barrier) -> containerized export -> importer distribution to retail/ingredient channels

Demand Drivers

Culinary use as a concentrated flavor ingredient (stocks, soups, sauces) in markets that value dried seafood inputs.
Shelf-stable protein/seafood demand where cold-chain capacity is limited or where long storage life reduces shrink risk.
Buyer preference for standardized dryness and cleanliness achievable with controlled mechanical drying versus variable sun-drying.

Temperature

Time-temperature control before drying is critical: fresh anchovy deteriorates quickly and must be held chilled/iced from capture through receiving to reduce spoilage and histamine formation risk.
Post-drying storage should be cool and dry; elevated temperatures accelerate oxidation and quality loss in oily dried fish.

Atmosphere Control

Oxygen-limiting packaging (e.g., vacuum/high-barrier packs) helps slow oxidative rancidity in oily dried anchovy and supports longer distribution distances.

Shelf Life

Shelf life is primarily constrained by moisture uptake (softening/mold risk) and oxidation (rancidity); packaging integrity and humidity control during storage and shipping are key determinants.

Risks

Fish Stock and Quota Management HighGlobal supply of machine-dried Argentine anchovy is highly exposed to a single core origin fishery (Argentina, FAO Area 41) that is managed through annually set allowable catches informed by INIDEP assessments. Year-to-year changes in allowable catch, operational restrictions, or stock-driven management measures can rapidly tighten raw material availability and disrupt export programs for dried product.Contract for flexibility across product specifications (size/count and salted/unsalted variants), track INIDEP technical updates and Argentina’s annual allowable-catch resolutions, and maintain buffer inventory aligned to peak landing months.

Food Safety MediumDried fish products require robust prerequisite programs and HACCP-style controls to manage hazards such as time-temperature abuse prior to drying, contamination during handling, and inadequate drying/sanitation. Importers may face border actions or recalls if food safety and hygiene controls are not demonstrably implemented and documented.Adopt Codex-aligned hygiene and processing controls for fishery products, verify supplier HACCP implementation, and require routine testing/verification plans appropriate to destination-market requirements.

Quality Degradation MediumAs an oily dried fish, anchovy is prone to oxidative rancidity and off-flavors if exposed to oxygen, light, or heat; it is also vulnerable to moisture uptake and potential mold risk if humidity control fails. These quality failures can lead to claims, downgrades, and lost repeat business even when product remains legally compliant.Specify moisture/water-activity targets, require high-barrier packaging (and oxygen control where feasible), and manage humidity and temperature through storage and transport.

Regulatory Compliance MediumCustoms classification for dried anchovy products depends on product presentation (whole vs fillet, salted vs unsalted, packaging) and may vary at national tariff-line levels, creating tariff and documentation risk. Species labeling and documentation (Engraulis anchoita) are also important for market access and buyer acceptance.Confirm HS/tariff-line treatment with brokers in each destination, standardize product descriptions on shipping documents, and maintain species and catch-area documentation to support traceability.

Logistics LowWhile dried products reduce cold-chain dependence, long ocean transits still pose humidity and temperature risks that can compromise packaging seals and drive moisture ingress and oxidation, especially in warm seasons or poorly ventilated storage.Use moisture control (desiccants where appropriate), protect pallets from container sweating, and implement arrival inspection protocols focused on packaging integrity and sensory quality.

Sustainability

Forage-fish ecosystem role: anchovy is a key prey species, so harvest management and ecosystem considerations are central to sustainability expectations.
Bycatch and protected species interactions in trawl fisheries can generate reputational and regulatory risk and may trigger tighter operating constraints.
Fuel use and emissions from fishing and drying operations; drying energy source can materially affect carbon footprint.

Labor & Social

Traceability and IUU-fishing controls in seafood supply chains (catch documentation, chain-of-custody, and buyer audits).
Occupational health and safety in fish processing and drying facilities (machinery hazards, heat exposure, and hygiene controls).

FAQ

What species is meant by “Argentine anchovy” in international trade?“Argentine anchovy” commonly refers to Engraulis anchoita (FAO code ANA), a Southwest Atlantic anchovy species associated with FAO Area 41 and commercial designations used in some markets.

When is Argentina’s main supply window for Argentine anchovy landings that feed dried-product production?Argentina’s anchovy fishing activity is seasonal, with strong spring landings (often peaking around November in some analyses) and additional winter activity depending on the stock area; dried-product availability typically follows these landing and processing windows.

Which international standards are most relevant for food safety and additive compliance for dried anchovy products?Codex Alimentarius guidance is commonly used as an international reference point: the Code of Practice for Fish and Fishery Products (CXC 52-2003) supports hygiene and processing controls, and the Codex GSFA (CXS 192-1995) provides a reference framework for permitted additive use where additives are used.