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9,229건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
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짧은 면 파스타에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 9,229건을 분석하고, 월간 단가 벤치마크로 짧은 면 파스타의 수출 경쟁력과 소싱 리스크를 추적하세요.
짧은 면 파스타 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
짧은 면 파스타의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
짧은 면 파스타의 YoY 변동 상위 국가는 이집트 (+34.4%), 카자흐스탄 (-30.9%), 러시아 (+24.4%)입니다.
짧은 면 파스타 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 짧은 면 파스타 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 짧은 면 파스타 거래 단가가 있는 국가는 미국 (4.36 USD / kg), 코스타리카 (3.32 USD / kg), 이탈리아 (2.12 USD / kg), 방글라데시 (1.83 USD / kg), 스페인 (1.77 USD / kg), 외 15개국입니다.
Short pasta (e.g., penne, fusilli, macaroni) is a globally traded, shelf-stable staple positioned as a core pantry carbohydrate in retail and a high-volume base ingredient in foodservice. International trade is anchored by large industrial manufacturing bases in Europe and North America, with Italy a reference exporter in HS 1902 trade flows and Turkey also a prominent exporting origin. Major import demand is concentrated in high-income consumer markets (notably the United States and large EU economies), and trade is supported by long shelf life and low cold-chain dependency. Market dynamics are strongly linked to durum wheat/semolina availability and costs, energy costs for drying, and destination-market requirements on labeling (including gluten allergens) and food safety.
Major Producing Countries
이탈리아Large manufacturing base and globally visible exporter in HS 1902 trade statistics.
터키Major industrial pasta producer and exporter, supported by regional wheat supply and competitive production costs.
미국Large domestic manufacturing base serving a major consumer market; also an exporting origin in HS 1902 flows.
독일Significant manufacturing and intra-European trade participant for pasta products.
Major Exporting Countries
이탈리아Commonly identified among leading exporters for HS 1902 pasta in global trade datasets.
터키Major exporting origin for pasta products, supplying multiple regions.
중국Exporting origin for pasta/noodle products within the HS 1902 family in global trade datasets.
독일Exporting origin within Europe, including intra-EU distribution.
벨기에Exporting origin associated with European logistics and processed-food trade.
Major Importing Countries
미국One of the largest import markets for pasta products in HS 1902 trade data.
독일Large consumer market and intra-EU importer for pasta products.
프랑스Large consumer market and importer within European trade networks.
영국Major consumer market reliant on imports for a portion of shelf-stable staple foods.
일본Significant import market for shelf-stable processed foods including pasta.
캐나다Import market for consumer packaged pasta alongside domestic manufacturing and wheat production.
Specification
Major VarietiesPenne, Fusilli/Rotini, Macaroni, Rigatoni, Farfalle, Shells (Conchiglie)
Physical Attributes
Short-cut extruded shapes designed for uniform cooking and sauce retention (e.g., ridges, twists, tubes).
Color and surface texture vary by formulation and die (e.g., smooth vs. bronze-die roughness).
Common formulations include durum wheat semolina pasta, common wheat pasta, whole wheat pasta, egg pasta, and gluten-free alternatives.
Compositional Metrics
Moisture is a critical specification parameter for dried pasta shelf stability and quality.
Buyers often specify wheat/semolina quality characteristics indirectly via performance metrics (e.g., firmness/al dente texture, cooking loss).
Allergen and ingredient declarations (e.g., wheat/gluten; egg for egg pasta) are key compliance elements for international sales.
Grades
Durum wheat semolina pasta (standard dry pasta)
Common wheat pasta
Whole wheat/wholegrain pasta
Egg pasta
Gluten-free pasta (e.g., rice/corn/legume-based)
Packaging
Retail cartons or plastic bags (commonly in consumer-sized packs) for ambient distribution.
Foodservice and industrial formats (multi-kilogram bags or cases) for wholesalers and institutional buyers.
Moisture-barrier packaging is important to prevent quality degradation and pest exposure during storage and transport.
ProcessingExtrusion-dried product where hydration, extrusion conditions, and drying profile drive texture and cooking performance.Cooking performance (firmness and cooking loss) is a core commercial quality characteristic for buyers and brands.
Supply Chain
Value Chain
Durum wheat/common wheat sourcing -> milling (semolina/flour) -> dough mixing and hydration -> extrusion through dies -> cutting -> drying -> cooling -> packaging -> ambient warehousing -> export/import distribution -> retail and foodservice
Demand Drivers
Shelf-stable staple food demand with strong household penetration across many regions.
Convenience and quick meal preparation in both retail and foodservice.
Broad culinary versatility and compatibility with sauces, proteins, and vegetables.
Private label and value-tier offerings support high-volume demand in modern retail and discount channels.
Temperature
Ambient-temperature logistics are typical; protect product from high humidity and temperature extremes that can damage packaging integrity.
Moisture control is more critical than refrigeration for dried pasta quality preservation.
Shelf Life
Long shelf life under dry, pest-controlled storage; shelf life depends on moisture control, packaging barrier properties, and formulation (e.g., egg pasta may be more quality-sensitive than plain semolina pasta).
Risks
Commodity Supply And Price Volatility HighDurum wheat and semolina availability and pricing can shift rapidly due to climate shocks in major wheat regions and broader grain-market disruptions, directly affecting pasta production costs and export pricing competitiveness.Use multi-origin wheat/semolina procurement strategies, maintain safety stocks where feasible, and align contracting/hedging practices to input-cost exposure.
Energy Costs MediumIndustrial pasta drying is energy-intensive; volatility in electricity and natural gas prices can materially change production costs and plant utilization, influencing export offers and supply continuity.Improve thermal efficiency, evaluate fuel switching and renewable electricity sourcing, and diversify production footprint where possible.
Food Safety MediumCereal-based supply chains can face contamination risks (e.g., mycotoxins in wheat and foreign material), leading to compliance failures, shipment rejections, or recalls in strict destination markets.Apply robust supplier approval, incoming grain testing programs, traceability, and preventive controls aligned to HACCP/FSMS standards.
Regulatory Compliance MediumLabeling and composition requirements (including allergen declarations for wheat/gluten and egg, enrichment rules in some markets, and claims such as wholegrain or protein) vary by country and can create border or retail compliance risk.Implement market-specific label governance, pre-export compliance reviews, and controlled artwork/version management for packaging.
Trade Policy MediumTariffs, sanctions, export restrictions on grains, and changes in rules of origin can disrupt established trade lanes and alter competitive positions among exporting origins for pasta products.Maintain alternate origin approvals, monitor policy changes affecting HS 1902 and upstream wheat trade, and diversify logistics routes.
Sustainability
Agricultural sustainability exposure through wheat production impacts (fertilizer-related emissions, soil health, and climate sensitivity).
Energy intensity of industrial drying processes (cost and emissions sensitivity to energy markets).
Packaging footprint (plastic and paperboard) and end-of-life waste management expectations in destination markets.
FAQ
Which countries are major global exporters of short pasta?In global trade datasets for HS 1902 (pasta and related products), Italy and Turkey are commonly identified among leading exporting origins, with additional significant exports from several large manufacturing and trading economies in Europe and Asia.
What is the main upstream commodity that drives cost risk for short pasta?Durum wheat (and its milled product, semolina) is the key input for many short pasta products, so shifts in wheat supply and pricing can quickly affect pasta production costs and export pricing.
How is dry short pasta typically manufactured?Dry short pasta is commonly made by mixing semolina/flour with water, extruding the dough through shaped dies, cutting into short formats, and then drying under controlled conditions before cooling and packaging for ambient distribution.