일반 재배 양파 분말, 건조 적색 양파 분말, 건조 백색 양파 분말, 비유전자변형 양파 분말, +1
파생 제품
엔칠라다 소스, 프렌치 드레싱, 고추장, 멈보 소스, +15
원재료
신선 양파
HS 코드
071220
최종 업데이트
2026-05-23
서치 및 소싱 팀을 위한 핵심 요약
양파 분말 마켓 커버리지는 149개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 769개와 수입업체 899개가 색인되어 있습니다.
6,576건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-05-23.
양파 분말에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 6,576건을 분석하고, 월간 단가 벤치마크로 양파 분말의 수출 경쟁력과 소싱 리스크를 추적하세요.
양파 분말 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
양파 분말의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
양파 분말의 YoY 변동 상위 국가는 스페인 (+79.4%), 베트남 (+62.0%), 태국 (-56.0%)입니다.
양파 분말 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 양파 분말 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 양파 분말 거래 단가가 있는 국가는 스위스 (16.12 USD / kg), 남아프리카 (9.84 USD / kg), 말레이시아 (9.48 USD / kg), 싱가포르 (7.10 USD / kg), 미국 (6.32 USD / kg), 외 12개국입니다.
양파 분말의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeIngredient
Product FormDehydrated Powder
Industry PositionFood Ingredient
Market
Onion powder is a globally traded dehydrated vegetable ingredient used as a shelf-stable seasoning input across packaged foods, snacks, and foodservice. The supply base depends on large onion-growing countries and on industrial dehydration/milling capacity, with trade commonly tracked under HS 0712.20 (dried onions, including powder). Global buyers prioritize consistent flavor, particle size, low moisture, and food-safety performance due to the elevated pathogen risk profile of dried spices and powders. Market dynamics are shaped by onion crop weather volatility, policy interventions affecting onion trade in key origins, and periodic quality-related import detentions/recalls.
Market GrowthMixed (medium-term outlook)Demand is supported by packaged foods and seasoning blends, while short-term pricing and availability can swing with onion crop conditions and policy actions in key origins.
Major Producing Countries
인도Among the world’s largest onion producers; major source of raw onions for dehydration where processing capacity exists (see FAOSTAT for production context).
중국Among the world’s largest onion producers; also a major processor/exporter of dried vegetable products in global trade statistics (verify in ITC/UN Comtrade for HS 0712.20).
미국Large onion producer with domestic dehydration/ingredient demand; participates as both importer and producer depending on season and price.
터키Significant onion producer with proximity to regional markets; production variability can influence regional dried onion availability.
이집트Significant onion producer and exporter of onion products; often visible in dried onion trade datasets (validate via ITC/UN Comtrade).
파키스탄Significant onion producer; export availability can be variable depending on domestic supply conditions.
Major Exporting Countries
인도Frequently significant in global trade of dried onions (HS 0712.20) according to UN Comtrade/ITC Trade Map datasets.
중국Frequently significant in global trade of dried onions (HS 0712.20) according to UN Comtrade/ITC Trade Map datasets.
이집트Frequently significant in global trade of dried onions (HS 0712.20) according to UN Comtrade/ITC Trade Map datasets.
네덜란드Trading/logistics hub in EU supply chains; may appear as an exporter due to re-exports depending on product and reporting.
Major Importing Countries
미국Large destination market for dried spices and vegetable ingredients; import requirements and enforcement actions can shape supplier qualification.
독일Major EU manufacturing/import market for seasonings and food ingredients; imports often feed further processing and distribution.
네덜란드EU entry and redistribution hub; imports may serve as a gateway to other EU member states.
일본Consistent importer of food ingredients with strong quality and supplier-assurance expectations.
Specification
Major VarietiesYellow (brown) onion types, White onion types, Red onion types
Physical Attributes
Free-flowing powder or granules with characteristic onion aroma and flavor; color commonly ranges from off-white to light yellow depending on raw material and drying conditions
Hygroscopic behavior; prone to caking if moisture barriers are inadequate
Compositional Metrics
Moisture and water activity specifications are central for stability and microbial control
Particle size/mesh distribution is commonly specified for blending performance
Microbiological criteria (including pathogen absence) are commonly required for dried spice/seasoning ingredients
Grades
Buyer and industry specifications may reference ASTA cleanliness-style expectations and Codex hygienic practice principles for spices and dried aromatic herbs
Contract specifications often differentiate powders vs. granules by particle size and downstream application fit
Packaging
Bulk: multiwall paper bags or fiber drums with food-grade inner liners; palletized for container shipment
Retail/foodservice: moisture- and oxygen-barrier packs; optional nitrogen flushing or oxygen absorbers depending on shelf-life targets
ProcessingDrying temperature/time and subsequent milling strongly influence flavor intensity and colorPost-process microbial reduction (e.g., validated steam/heat treatment) may be required to meet buyer pathogen specificationsFine powders can increase dusting and cross-contact risks in blending facilities; segregation and sanitation controls are important
High usage as a base seasoning in soups, sauces, snack coatings, processed meats, and ready meals
Preference for shelf-stable, standardized flavor inputs versus variability and prep labor for fresh onions
Growth in seasoning blends and convenience foods that rely on dehydrated aromatics
Temperature
Typically shipped and stored ambient, but quality is highly sensitive to heat and humidity; cool, dry warehousing reduces caking and flavor loss
Moisture control (waterproof pallets, desiccants where appropriate) is often more critical than refrigeration
Atmosphere Control
Oxygen and moisture barrier packaging can reduce oxidation-driven flavor loss; nitrogen flushing is sometimes used for retail packs and high-aroma applications
Shelf Life
Shelf life is generally long under sealed, dry storage, but humidity ingress can cause caking and quality degradation; aroma can fade with prolonged heat/oxygen exposure
Risks
Food Safety HighDried spices and vegetable powders have an elevated risk of pathogen contamination (notably Salmonella) and can trigger global recalls, import detentions, and major customer delistings; contamination can occur from farm environments through drying, milling, or post-process handling if hygienic controls are weak.Use approved suppliers with validated preventive controls (including hygienic design and environmental monitoring), require lot-level microbiological testing aligned with buyer specs, and consider validated microbial reduction steps (e.g., steam/heat treatment) plus robust traceability.
Price Volatility MediumOnion crop shortfalls from drought, heat, floods, or disease can quickly tighten raw onion availability for dehydration and raise ingredient costs, with knock-on effects for seasoning manufacturers and packaged-food formulators.Diversify sourcing across multiple origins and processors, use forward coverage where possible, and maintain safety stocks for critical formulations.
Trade Policy MediumPolicy interventions affecting onion availability and exports in major producing countries can create sudden supply disruptions and shipment delays for dried onion products and their raw-material inputs.Monitor official trade notices in key origins, qualify alternative suppliers/origins in advance, and avoid single-origin dependency for critical SKUs.
Food Fraud MediumPowdered ingredients are susceptible to adulteration (dilution with fillers, mislabeling of origin/grade, or undeclared additives), which can create compliance and reputational risks for downstream brands.Apply supplier audits, specification-based acceptance testing (including authenticity screening where appropriate), and segregated handling to prevent cross-contamination and mislabeling.
Quality Degradation LowMoisture uptake during ocean transit or warehousing can cause caking, off-odors, and flavor loss, reducing usability in automated blending lines and increasing customer complaints.Specify moisture-barrier packaging, control container loading humidity, and use desiccants/liners where needed; audit warehouse conditions and first-in-first-out rotation.
Sustainability
Energy use and emissions from industrial dehydration (thermal drying) can be material in the product footprint
Water and agronomic inputs used in onion cultivation; climate-driven yield volatility can increase waste and volatility in dehydrator supply
Packaging waste considerations for moisture-barrier materials used to prevent caking and quality loss
Labor & Social
Seasonal and migrant labor reliance in onion cultivation and primary handling in some origins
Worker health and safety risks in milling/packing (dust exposure) without adequate controls and PPE
FAQ
Why is food safety treated as the top global risk for onion powder?Because dried spices and powders can carry pathogens such as Salmonella and are widely used as ingredients, a single contaminated lot can lead to large recalls and import detentions. This record highlights food safety as the highest-severity risk and points to Codex hygienic practice as a key reference for preventive controls.
What trade classification is commonly used to track onion powder in global statistics?Onion powder is commonly captured in trade statistics under the HS category for dried onions (often referenced as HS 0712.20 in HS-based datasets). This record cites UN Comtrade and ITC Trade Map as the primary sources to validate exporter/importer patterns for that HS line.
What are the most common buyer specification dimensions for onion powder?Buyers commonly specify moisture/water activity targets, particle size (mesh), color, and microbiological criteria including pathogen absence. This record lists these as the central specification dimensions used in global transactions and audits.