프랑스 멜론 주스 가격 및 무역 — 마켓 오버뷰 2026

원재료

신선 멜론

HS 코드

200989

최종 업데이트

2026-09-27

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-27.

프랑스의 멜론 주스 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 프랑스의 멜론 주스 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

프랑스 내 멜론 주스의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200989)

프랑스의 멜론 주스 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	14,915,800	61,128,421 USD
2022	16,744,351	58,859,771 USD

소싱 진단

프랑스산 멜론 주스, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

프랑스의 멜론 주스 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 프랑스의 멜론 주스 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

프랑스 내 멜론 주스의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200989)

프랑스의 멜론 주스 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	44,048,173	152,498,305 USD
2022	45,577,019	152,301,720 USD

수출 진단

우리 멜론 주스, 이 프랑스 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

프랑스 멜론 주스 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormNon-alcoholic beverage (fruit juice/nectar)

Industry PositionPackaged Consumer Beverage

Market

Melon juice in France is a niche fruit-based beverage segment typically positioned as a fruit juice/juice-from-concentrate, fruit nectar, or blended juice drink depending on formulation and labelling. France is a domestic consumer market with established juice and nectar bottling/packaging capacity, while sourcing of fruit inputs can combine seasonal French melons with imported purées and concentrates to support year-round production. For French-origin melon inputs, harvest seasonality (summer peak) can shape availability and pricing of melon purée/juice streams. Market access hinges on compliance with EU reserved names and composition rules for fruit juices/nectars, plus French enforcement focus on accurate labelling and avoidance of adulteration.

Market RoleDomestic consumer market with established beverage manufacturing; import-reliant for some juice inputs (purées/concentrates)

Domestic RoleRetail and foodservice beverage product; typically sold as juice, juice-from-concentrate, nectar, or blended fruit drink depending on composition

SeasonalityFrench melon supply is strongly seasonal with peak availability in summer (roughly July–September); melon juice/nectar production can be smoothed through use of purées, frozen inputs, and/or juice-from-concentrate models to supply year-round.

Specification

Primary VarietyCharentais-type melon (incl. Charentais jaune as a common French production type)

Physical Attributes

Distinct melon aroma and orange-flesh flavor profile (when using Charentais-type inputs)
High water content and delicate aroma require oxygen management (deaeration) to limit flavor degradation in processing

Compositional Metrics

Brix/sugars (for standardization and blending)
pH/acidity (for process validation and sensory balance)
Pulp content/clarity targets (clear juice vs nectar-style pulpy beverages)

Grades

EU reserved names and composition categories used as commercial ‘grade’ anchors: fruit juice, fruit juice from concentrate, concentrated fruit juice, fruit nectar (Directive 2001/112/EC)

Packaging

Aseptic cartons (ambient shelf-stable) for mainstream juice/nectar
PET or glass bottles (ambient or chilled depending on process and channel)
Bag-in-box for foodservice dispensing (where used)

Supply Chain

Value Chain

Melon sourcing (seasonal domestic + imported inputs as needed) → receiving inspection → washing/prep → crushing/pulping → (optional) enzymatic treatment/filtration → blending/formulation (juice vs nectar vs blend) → pasteurisation or UHT → filling/packaging → distribution to retail/foodservice

Temperature

Aseptic/UHT-packed products can be distributed ambient; chilled distribution is more typical for ‘fresh’ refrigerated juice ranges
Thermal process validation must account for melon’s microbiological risk profile as a ready-to-eat produce input when used for fresh juice-style products

Atmosphere Control

Deaeration and oxygen-barrier packaging can be important to preserve melon aroma and limit oxidation in finished beverages

Shelf Life

Shelf life is highly dependent on heat treatment (pasteurised vs UHT), packaging barrier performance, and hygienic design/cleaning effectiveness
Chilled ‘fresh’ formats typically require stricter cold-chain discipline than ambient aseptic formats

Freight IntensityHigh

Transport ModeMultimodal

Risks

Food Safety HighMelons are a documented risk vehicle for Salmonella in the EU context, and melon-based fresh juices or inadequately controlled processing can trigger severe outcomes (consumer illness, recalls, and intensified controls), disrupting market access in France.Implement strong supplier approval for melon inputs, hygienic design and sanitation, validated heat treatment where applicable, environmental monitoring, and strict prevention of post-process contamination; align controls with EU hygiene obligations and EFSA risk considerations for melons.

Regulatory Compliance MediumMisclassification or mislabelling (e.g., calling a nectar or juice drink a ‘fruit juice’, missing ‘from concentrate’ statements, or non-compliant sugar/ingredient declarations) can lead to enforcement action and delisting in France.Run a label and formulation legal check against Directive 2001/112/EC and Regulation (EU) 1169/2011; keep a defensible technical file that maps formulation to the correct reserved name.

Logistics MediumBecause juice/nectar is freight-intensive, transport cost volatility and disruption (road capacity constraints, fuel/energy shocks, ocean freight volatility for concentrates/packaging inputs) can materially affect landed cost and continuity of supply to French retail programs.Prioritize local blending/packing where feasible, diversify input sourcing (purée/concentrate), and contract freight with buffer capacity for peak seasons; maintain safety stock for key packaging materials.

Climate MediumFrench melon supply is weather-sensitive and seasonal; unfavorable spring/summer conditions can reduce domestic volumes and shift sourcing to imports, increasing cost and variability for melon-based beverage formulations.Use multi-origin sourcing plans for melon purée/concentrate, qualify substitute formulations (blends) in advance, and lock specification ranges that can accommodate seasonal variability.

Standards

IFS Food
BRCGS Food Safety
ISO 22000

FAQ

In France, what is the key difference between a product labelled as “fruit juice” versus “fruit nectar” for a melon-based drink?EU rules reserve the name “fruit juice” for products that meet the fruit-juice definitions and do not contain added sugars, while “fruit nectar” is a different category that is made from fruit juice and/or purée plus water, and must meet category rules (including indicating minimum fruit content where required). In France, DGCCRF highlights these composition and labelling rules and enforces against misleading juice claims.

What is the most critical food-safety risk to manage for melon-based juice products in France?Salmonella is a key hazard to consider for melons and melon-based fresh juice-style products. EFSA has assessed Salmonella risks in melons across the food chain and emphasizes prevention of contamination and robust food-safety management (GAP/GHP/GMP and, for processors, validated hygienic processing and controls).

Which certifications are commonly requested by French retail buyers for processed juice/nectar suppliers?French and EU retail supply chains commonly request third-party audited food-safety schemes such as IFS Food or BRCGS, alongside HACCP-based controls and, in some cases, ISO 22000. Exact requirements are buyer-specific, but these schemes are widely used for packaged foods and beverages.