이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 300개와 수입업체 485개가 색인되어 있습니다.
1,040건의 공급업체·제조사 연계 거래가 상위 16개 국가에 걸쳐 요약되어 있습니다.
프리미엄 공급업체·제조사 0개와 카탈로그 0건이 현재 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-07-03.
Tamarind Paste에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 16개 국가에 걸친 공급업체 연계 거래 1,040건을 분석하고, 월간 단가 벤치마크로 Tamarind Paste의 수출 경쟁력과 소싱 리스크를 추적하세요.
Tamarind Paste 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
Tamarind Paste의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
Tamarind Paste의 YoY 변동 상위 국가는 필리핀 (+58.4%), 아랍에미리트 (+41.0%), 스리랑카 (+40.0%)입니다.
Tamarind Paste 국가별 공급업체 거래 및 단가 요약
2025-08 기준으로 Tamarind Paste 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2026-01 기준, 노출 가능한 Tamarind Paste 거래 단가가 있는 국가는 필리핀 (10.66 USD / kg), 스리랑카 (6.20 USD / kg), 멕시코 (4.59 USD / kg), 코스타리카 (3.65 USD / kg), 미국 (2.63 USD / kg), 외 6개국입니다.
Tamarind paste is a globally traded processed fruit product used primarily as a souring agent and flavor base in sauces, chutneys, marinades, beverages, and prepared foods. Supply is anchored in South and Southeast Asia (notably India and Thailand), with additional production and processing in parts of the Americas. International trade spans both shelf-stable retail packs and bulk industrial formats, serving diaspora/ethnic retail demand as well as foodservice and manufacturers. Market dynamics are shaped by harvest variability of tamarind pods, quality specs (seedless/strained, solids, acidity), and destination-market requirements for additives and labeling.
Market GrowthNot Mentioned
Major Producing Countries
인도Commonly cited among leading producers of tamarind pods and a major origin for paste/pulp products; verify via FAOSTAT for latest.
태국Significant processor and exporter of tamarind products (paste/pulp/concentrates) into international retail and industrial channels; verify via ITC Trade Map.
인도네시아Notable producing country for tamarind; domestic use is important alongside regional trade.
멕시코Producer in the Americas with regional export flows and processing for paste/pulp.
Major Exporting Countries
태국Major exporter of tamarind products (including paste/pulp/concentrate) to global retail and ingredient buyers; confirm product coding with ITC Trade Map.
인도Exports tamarind and processed derivatives; trade includes both consumer packs and bulk supply chains.
멕시코Regional exporter in the Americas, supplying retail and foodservice formats.
Major Importing Countries
미국Large import market driven by ethnic retail, foodservice, and manufacturing demand.
영국Import demand linked to South Asian consumer markets and foodservice.
네덜란드EU entry and distribution hub for shelf-stable foods and ingredients; import statistics vary by HS mapping.
독일Import demand via retail and ingredient channels, including EU intra-trade distribution.
일본Import demand for culinary use and prepared foods, supplied via Asian exporters.
아랍에미리트Re-export and consumption hub with strong demand for imported shelf-stable ethnic food products.
Specification
Major VarietiesSour tamarind (common culinary type), Sweet tamarind (snack/confectionery oriented in some markets)
Physical Attributes
Brown to dark-brown paste with sticky, viscous texture; may be smooth/strained or fibrous depending on processing
Flavor profile ranges from sharply sour to sweet-sour depending on cultivar, maturity, and whether sweeteners are added
Compositional Metrics
Typical buyer specs reference pH/acidity, soluble solids (°Brix or equivalent), moisture, and absence of seeds/fibers in strained grades
Microbiological criteria and foreign-matter tolerances (e.g., seed shell fragments) are commonly included in commercial specifications
Concentrated paste/pulp vs. standard paste (solids target varies by buyer specification)
With preservatives vs. preservative-free formulations depending on destination-market expectations
Packaging
Retail: glass jars, plastic tubs, stand-up pouches, or compressed blocks
Industrial: food-grade pails, lined cartons, drums, or aseptic bag-in-box for bulk supply
ProcessingHigh-acid profile supports shelf stability, but water activity/moisture and hygiene control are critical to prevent spoilage (surface mold/fermentation) in non-aseptic formatsThermal treatment (pasteurization) and/or aseptic packing are common controls for bulk export-grade paste
Supply Chain
Value Chain
Pod harvest and drying (where practiced) -> de-shelling -> de-seeding -> pulp extraction -> screening/straining -> heat treatment (pasteurization) -> optional concentration/blending -> filling (hot-fill or aseptic) -> ambient distribution
Demand Drivers
Use as a core souring/flavor ingredient in South Asian, Southeast Asian, Latin American, and global fusion cuisines
Growth of shelf-stable ethnic pantry products in modern retail and e-commerce
Industrial use in sauces, chutneys, marinades, seasonings, and beverage bases
Temperature
Typically shipped and stored ambient when sealed; avoid prolonged high-temperature exposure that can darken color and alter flavor
Refrigeration after opening is commonly recommended to slow spoilage and preserve flavor, especially for preservative-free products
Shelf Life
Shelf life varies widely by moisture level, heat treatment, packaging (aseptic vs. non-aseptic), and use of preservatives; buyers commonly specify shelf-life and storage conditions contractually
Risks
Climate HighTamarind supply depends on tropical/subtropical tree-crop production that can be disrupted by drought, heat stress, and erratic rainfall, affecting pod yields and pulp quality and driving price volatility for paste processors and buyers.Diversify origin sourcing (multi-country portfolios), pre-qualify multiple processors, and use forward coverage and safety-stock policies for key SKUs.
Food Safety MediumMicrobiological contamination, spoilage (mold/fermentation), and foreign matter (seed shell fragments) can cause border rejections, recalls, and customer complaints, particularly when processing hygiene, screening, or packaging integrity is inconsistent.Require HACCP-based controls, validated thermal treatment/aseptic capability where needed, routine micro/foreign-matter testing, and robust packaging integrity checks.
Regulatory Compliance MediumAdditive permissions and labeling rules (e.g., preservatives, sweeteners, allergens from cross-contact) vary by destination market, creating compliance and reformulation risk for globally distributed tamarind paste products.Align formulations to destination-market rules, reference Codex GSFA as a baseline, and implement label/spec verification as part of supplier approval.
Logistics LowMoisture ingress, temperature abuse, or long dwell times in humid conditions can degrade quality (darkening, off-flavors) and increase spoilage risk in non-aseptic retail and bulk packs.Specify moisture-barrier packaging, use desiccants/liners where appropriate, and monitor storage conditions across warehouses and containers.
Sustainability
Climate variability (drought/erratic rainfall) affecting tree-crop yields and pod quality in major producing regions
Packaging footprint for global retail formats (multi-layer pouches and plastics) and associated waste-management expectations in destination markets
Labor & Social
Smallholder-dominated sourcing in some origins can create traceability gaps unless supported by organized aggregation and supplier assurance programs
Informal primary processing (de-shelling/de-seeding) in some supply chains can raise variability in labor standards and hygiene controls without strong buyer auditing
FAQ
Is tamarind paste usually shipped refrigerated in international trade?Most tamarind paste is shipped and stored ambient when sealed, since it is generally shelf-stable; however, preservative-free or higher-moisture products can be more sensitive to spoilage, and refrigeration after opening is commonly recommended.
Which countries are commonly involved in global tamarind paste supply and trade?Major supply and processing are commonly associated with India and Thailand, with additional production and processing in countries such as Indonesia and Mexico; key import markets include the United States and several European and Asian destinations depending on product format and channels.
What are the most important buyer specifications for tamarind paste?Buyers commonly specify whether the paste is strained/seedless, target acidity and solids, microbiological and foreign-matter limits, permitted additives (if any), packaging format (retail vs. industrial/aseptic), and required shelf life under stated storage conditions.