프랑스 사워 체리 퓌레 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 사워 체리

최종 업데이트

2026-07-30

서치 및 소싱 팀을 위한 핵심 요약

프랑스의 사워 체리 퓌레 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
프랑스에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
프랑스의 사워 체리 퓌레에 대해 수출 파트너 기업 2개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-07-30.

프랑스 내 사워 체리 퓌레 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

프랑스의 사워 체리 퓌레에 대해 수출 파트너 기업 2개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

프랑스에서의 사워 체리 퓌레 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

사워 체리 퓌레의 프랑스 샘플 수출 공급업체 거래 기록

프랑스의 사워 체리 퓌레 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

프랑스의 사워 체리 퓌레 샘플 거래 단가(일자별): 2026-06-15: 10.53 USD / kg, 2026-06-10: 8.16 USD / kg, 2026-05-06: 12.92 USD / kg, 2026-04-08: 12.59 USD / kg, 2026-03-20: 10.44 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-06-15	[과.*** ******* ** ** ***	10.53 USD / kg	(프랑스)	(대한민국)
2026-06-10	[과.*** ************* ***** * * *** ****	8.16 USD / kg	(프랑스)	(대한민국)
2026-05-06	[과.*** ** * ************* ** ***	12.92 USD / kg	(프랑스)	(대한민국)
2026-04-08	[과.*** ** * ************* ** ***	12.59 USD / kg	(프랑스)	(대한민국)
2026-03-20	[과.*** ******* ** ** ***	10.44 USD / kg	(프랑스)	(대한민국)

프랑스 내 상위 사워 체리 퓌레 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 프랑스의 사워 체리 퓌레에 대해 추적되는 전체 수출 파트너 기업 2개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(프랑스)

최근 수출 거래: 2026-06-30

산업군: 항공 운송브로커 및 무역 대행포워딩 및 복합운송육상 운송기타해상 및 수상 운송

밸류체인 역할: 유통 / 도매물류기타무역

(프랑스)

최근 수출 거래: 2026-06-30

임직원 규모: 직원 51 - 100명

매출액: 매출 USD 50M - 100M

산업군: 기타

밸류체인 역할: 유통 / 도매무역

프랑스 수출 파트너 커버리지

2개 기업

총 수출 파트너 기업 수는 프랑스의 사워 체리 퓌레 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 프랑스 내 사워 체리 퓌레 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeIngredient

Product FormFruit puree (processed; typically frozen or ambient pasteurised formats)

Industry PositionProcessed Fruit Ingredient

Market

In France, sour cherry (morello/griotte) puree is positioned primarily as a processed fruit ingredient for professional pastry, ice cream, and beverage applications. France hosts premium fruit-puree brands selling frozen sour cherry purees, and published product specifications show that supply can rely on imported morello cherries (e.g., Serbia and Bulgaria) depending on brand programs. Domestic cherry production is strongly seasonal (late May to mid-July, with peak season in June) and major producing regions include Auvergne-Rhône-Alpes and Provence-Alpes-Cote d’Azur. Market access and continuity of supply are strongly shaped by EU food-law compliance (traceability, hygiene, pesticide MRLs, and contaminant limits) and by cold-chain discipline for frozen puree formats.

Market RoleDomestic processor and importer (two-way trader within the EU single market)

Domestic RoleProfessional-use ingredient used in French pastry, ice cream/sorbet, and beverage programs; also used in cooking preparations such as sauces and preserves

SeasonalityFresh cherry season in France is short (late May to mid-July; peak in June), while sour cherry puree availability is extended by processing and frozen/refrigerated storage programs.

Specification

Primary VarietyMorello / sour cherry (Prunus cerasus)

Secondary Variety

Oblacinska (Morello type) — used in some puree programs
Montmorency (griotte) — French sour cherry used for preserves

Physical Attributes

Dark red color and thick consistency are typical sensory targets for morello cherry puree sold into professional applications.
Some suppliers describe pit-in processing choices (processing fruit with pits intact) to develop almond-like notes before final puree preparation.

Compositional Metrics

Published product specifications for morello cherry puree sold in France’s professional market can include target Brix values (example: 19° +/-2°).

Packaging

Frozen puree formats sold to professional users can be packaged as 6 x 1 kg cases.
Some sour cherry puree formats are labeled for frozen storage at -18°C, while refrigerated variants can be labeled for +2°C to +6°C storage.

Supply Chain

Value Chain

Seasonal fruit harvest (often June for morello cherries used in some puree programs) -> sorting/cleaning -> pulping/refining -> fruit-specific heat treatment/pasteurisation -> freezing and frozen storage or ambient pasteurised filling (by product line) -> distribution to professional users

Temperature

Frozen morello/sour cherry puree programs specify frozen storage (e.g., -18°C) prior to use.
Thawing guidance can specify refrigeration thawing in closed packaging (e.g., +2°C to +4°C) and HACCP-based handling after thaw.

Shelf Life

Some France-market sour cherry puree products indicate long frozen shelf life when stored at -18°C (example: 30 months) with shortened use windows after thaw.
Some refrigerated sour cherry puree formats indicate around 15 months shelf life at +2°C to +6°C before opening, with limited use time after opening.

Freight IntensityMedium

Transport ModeLand

Risks

Regulatory Compliance HighFrance applies EU food law; sour cherry puree that is non-compliant with EU pesticide MRL requirements (Regulation (EC) No 396/2005) or contaminant maximum levels (Regulation (EU) 2023/915) can face refusal, withdrawal/recall, or enforcement actions following official controls.Run a lot-based residue/contaminant monitoring plan with accredited labs; keep COAs and retention samples; validate any processing-factor assumptions for purees against EU guidance and customer specifications.

Climate MediumFrench cherry supply is highly seasonal (late May to mid-July; peak in June) and official production expectations can change with weather or sanitary events up to the end of harvest, which can tighten raw material availability and increase input cost volatility for puree programs.Diversify approved origins and contract volumes ahead of the June peak; hold frozen inventory buffers for contracted professional programs.

Traceability MediumTraceability gaps (weak lot linkage from finished puree to fruit batches and to immediate suppliers/customers) can slow incident response and increase the scope of withdrawals under EU traceability requirements.Implement one-step-back/one-step-forward records with lot coding on packaging and supporting documentation; test recall readiness with periodic mock recalls.

Logistics MediumFrozen sour cherry puree requires continuous -18°C storage/transport, and downstream thawing/handling is sensitive; temperature abuse or poor thaw hygiene can degrade quality and reduce usable shelf life in professional settings.Use validated frozen logistics with temperature logging; enforce refrigerated thawing in closed packs and HACCP-based handling instructions for downstream users.

Sustainability

Packaging sustainability claims (e.g., ISCC+ mass-balance bio-based plastics) are highlighted in some France-market professional fruit puree packaging programs.

FAQ

What is the main deal-breaker risk for selling sour cherry puree into France?The main deal-breaker is EU food-law non-compliance, especially pesticide residue limits (Regulation (EC) No 396/2005) and contaminant maximum levels (Regulation (EU) 2023/915). If a shipment fails these limits, it can be stopped, withdrawn, or trigger enforcement actions under EU official control rules.

Where do France-market sour cherry puree programs source their cherries from?France-market professional puree programs can use imported morello/griotte cherries. For example, Les vergers Boiron’s morello cherry puree lists selected origins such as Serbia and Bulgaria, and Ponthier’s griotte puree page describes a selected Oblacinska sour cherry origin in Serbia.

How is sour cherry puree typically stored for professional use in France?Frozen sour cherry puree programs specify frozen storage (commonly -18°C) and recommend refrigerated thawing in closed packaging, followed by HACCP-based handling. Some brands also offer refrigerated formats with labeled chilled storage ranges (e.g., +2°C to +6°C) and defined use windows after opening.