콜롬비아 화이트 초콜릿 블록 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

화이트 초콜릿

HS 코드

180620

최종 업데이트

2026-10-08

서치 및 소싱 팀을 위한 핵심 요약

콜롬비아에 대한 샘플 수출 거래 3건이 요약되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-10-08.

콜롬비아의 화이트 초콜릿 블록 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 콜롬비아의 화이트 초콜릿 블록 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

콜롬비아에서의 화이트 초콜릿 블록 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 3건, 월간 단가 범위, HS 코드 180620의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다. 각 점은 실제 거래입니다. 가입하고 확인해 보세요 — 적정한 거래였는지 AI에게 물어볼 수도 있습니다.

콜롬비아의 화이트 초콜릿 블록 샘플 수출 공급업체·제조사 거래 기록

콜롬비아의 화이트 초콜릿 블록 샘플 거래 3건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

콜롬비아의 화이트 초콜릿 블록 샘플 거래 단가(일자별): 2026-04-06: 5.68 USD / kg, 2026-04-06: 5.68 USD / kg, 2025-11-24: 6.07 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-04-06	CHO**** ** ***** * ******** ** *****	5.68 USD / kg	(콜롬비아)	(에콰도르)
2026-04-06	CHO**** ** ***** * ******** ** *****	5.68 USD / kg	(콜롬비아)	(에콰도르)
2025-11-24	CHO***** ****	6.07 USD / kg	(콜롬비아)	(에콰도르)

이 3건은 샘플입니다 — 트릿지에 가입하고 콜롬비아 화이트 초콜릿 블록 거래를 확인하세요

필요한 거래의 수출·수입업체와 가격을 확인하고, 적정한 거래였는지 AI에게 묻고, AI Curation으로 만들어 보세요.

화이트 초콜릿 블록 수출 시작하기 화이트 초콜릿 블록 소싱 시작하기

콜롬비아 내 화이트 초콜릿 블록의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180620)

콜롬비아의 화이트 초콜릿 블록 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	3,287,143	15,707,887 USD
2022	3,442,326	15,194,272 USD

소싱 진단

콜롬비아산 화이트 초콜릿 블록, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

콜롬비아의 화이트 초콜릿 블록 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 콜롬비아의 화이트 초콜릿 블록 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

콜롬비아 내 화이트 초콜릿 블록의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180620)

콜롬비아의 화이트 초콜릿 블록 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	1,295,212	5,779,732 USD
2022	1,341,244	5,456,248 USD

수출 진단

우리 화이트 초콜릿 블록, 이 콜롬비아 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

콜롬비아 화이트 초콜릿 블록 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormShelf-stable blocks

Industry PositionConsumer Packaged Food / Confectionery

Market

White chocolate blocks in Colombia are primarily a domestic consumer and foodservice/bakery ingredient product sold through modern retail and specialty baking supply channels. Colombia has an established cocoa and chocolate industry, and white chocolate blocks in the market can be supplied by local manufacturers and by imports of premium blocks/couverture for professional use. Market access for imported packaged white chocolate is strongly shaped by INVIMA sanitary requirements and Spanish labeling compliance, with non-compliance risking border delays or rejection. Product quality performance in Colombia is sensitive to heat and humidity exposure during inland distribution, increasing bloom and texture-defect risk if storage is not well controlled.

Market RoleDomestic consumer market with local manufacturing and supplemental imports for premium/professional segments

Domestic RoleRetail confectionery and baking/foodservice ingredient category; local manufacturers can supply mainstream offerings while importers serve premium and specialty needs

Market GrowthNot Mentioned

SeasonalityYear-round availability; demand can peak around gifting holidays and seasonal baking periods, while quality risk increases during hotter/humid conditions without climate-controlled storage.

Specification

Physical Attributes

Ivory to pale-yellow color typical of white chocolate; discoloration or excessive bloom is a frequent quality rejection reason
Clean snap and smooth mouthfeel expected for retail blocks; melt behavior is critical for bakery-grade blocks

Compositional Metrics

Allergen declaration (milk and often soy lecithin) is a key specification point for Colombia market labeling
Moisture control and fat crystallization stability influence shelf appearance and performance in warm/humid distribution conditions

Grades

Retail consumer blocks (tablets/bars)
Bakery/professional blocks (coatings/couverture-style formats, depending on supplier)

Packaging

Primary wrap (foil/film) plus outer carton or bulk case; light/odor barrier important to protect fat-based product quality
Spanish label with net content, ingredient list, allergen statement, lot/batch coding, and importer/manufacturer identification

Supply Chain

Value Chain

Manufacturer (domestic or foreign) → packaged blocks → distributor/importer → warehousing → retail and bakery/foodservice distribution
Imported product: origin manufacturing → ocean freight to Colombia → customs + INVIMA-related checks → national distribution

Temperature

Heat exposure drives fat bloom and texture defects; climate-controlled warehousing and insulated transport are important in warmer regions and during inland distribution

Atmosphere Control

Odor absorption risk: store away from strong-smelling goods; keep packaging sealed to protect fat-based product

Shelf Life

Quality shelf life is primarily limited by fat bloom and flavor pickup when storage is warm/humid or odors are present

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighFailure to meet INVIMA sanitary authorization and Colombia-specific Spanish labeling requirements can block market entry (customs delay, refusal, or post-entry enforcement), especially for packaged foods intended for retail sale.Run a Colombia-specific compliance checklist covering INVIMA pathway (registration/notification as applicable), Spanish label artwork approval, allergen statements, and document consistency before shipment.

Quality MediumHeat and humidity exposure during inland distribution can cause fat bloom, softening, and sensory defects that trigger customer complaints or returns even when the product remains microbiologically safe.Use temperature-managed warehousing/transport where feasible; set clear storage instructions for distributors and retail DCs; add protective secondary packaging for warm routes.

Logistics MediumPort delays, inland transport disruption, and freight-rate volatility can increase landed cost and extend transit time, raising quality-risk windows for a heat-sensitive fat-based product.Prefer reliable lanes/carriers, add schedule buffer, and align inventory planning to avoid prolonged dwell times at ports or non-climate-controlled depots.

Price Volatility MediumInput cost volatility (cocoa butter and dairy fats) can compress margins or force reformulation/pack-size changes that may affect consumer acceptance and labeling compliance.Use forward purchasing/hedging where available, maintain approved alternative formulations, and ensure any formulation change triggers label and INVIMA review as needed.

Sustainability

Responsible sourcing of cocoa derivatives (including cocoa butter) with deforestation-risk screening and traceability expectations
Packaging waste and recyclability expectations in modern retail programs

Labor & Social

Human-rights due diligence expectations may extend to cocoa and dairy ingredient supply chains (labor conditions, subcontracting, grievance mechanisms), even when finished goods are imported
Rural security and land-tenure complexity can be a contextual due-diligence consideration for agricultural-origin inputs in Colombia depending on sourcing region

Standards

FSSC 22000
ISO 22000
BRCGS Food Safety
IFS Food

FAQ

What is the biggest compliance risk when importing packaged white chocolate blocks into Colombia?The main deal-breaker is failing INVIMA-related sanitary authorization and Colombia-specific Spanish labeling requirements; non-compliance can lead to customs delays, refusal, or enforcement actions.

Why does white chocolate quality often degrade during distribution in Colombia?White chocolate is heat- and humidity-sensitive; exposure during transport or warehousing can cause fat bloom and softening, leading to appearance and texture defects even if the product remains safe.

Which additives are commonly associated with white chocolate blocks sold in Colombia?Formulations commonly use emulsifiers like soy or sunflower lecithin and sometimes PGPR to control flow and texture, plus vanilla/vanillin for flavor; antimicrobial preservatives are typically not the main shelf-life tool for this product.