필리핀 무균 망고 주스 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

망고 주스

HS 코드

200989

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

필리핀의 무균 망고 주스 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 필리핀의 무균 망고 주스 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

필리핀 내 무균 망고 주스의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200989)

필리핀의 무균 망고 주스 수출 물량/금액 1년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	166,157,101	165,142,287 USD

필리핀에서 수출되는 무균 망고 주스의 주요 수출 대상 시장 (HS 코드 200989) 2024

2024년 기준, 필리핀발 무균 망고 주스 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	미국	110,526,487	98,631,747 USD
2	영국	27,270,227	21,029,104 USD
3	중국	5,364,398	18,879,116 USD
4	캐나다	12,409,513.3	10,794,051 USD
5	태국	848,787	3,374,583 USD

소싱 진단

필리핀산 무균 망고 주스, 우리도 들여올 수 있을까요?

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

필리핀의 무균 망고 주스 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 필리핀의 무균 망고 주스 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

필리핀 내 무균 망고 주스의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200989)

필리핀의 무균 망고 주스 수입 물량/금액 1년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	1,772,687	1,687,008 USD

필리핀에 무균 망고 주스를 공급하는 주요 원산지 공급국 (HS 코드 200989) 2024

2024년 기준, 필리핀로 무균 망고 주스를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	폴란드	53,218.7	333,449 USD
2	대한민국	364,802	224,499 USD
3	중국	106,322	207,209 USD
4	스페인	372,413	155,069 USD
5	키프로스	231,145	141,046 USD

수출 진단

우리 무균 망고 주스, 이 필리핀 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 필리핀 무균 망고 주스 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormAseptic (shelf-stable liquid beverage)

Industry PositionValue-added processed beverage

Market

Aseptic mango juice in the Philippines is a value-added beverage segment tied to domestic mango production and to industrial processing capacity for puree/juice and aseptic filling. While mango is strongly seasonal at farm level, processors can stabilize year-round supply using puree/pulp inventories and standardized blends. Demand is shaped by convenience-oriented retail (single-serve packs) and by price/pack-size accessibility across modern trade and traditional channels. Regulatory compliance for processed beverages and any applicable excise/tax treatment for sweetened drinks are practical determinants of competitiveness in the local market.

Market RoleDomestic consumption market with local production and selective exports

Domestic RolePackaged beverage category supplied by domestic processors using locally sourced mango and, in some formulations, imported inputs (e.g., concentrates, additives, packaging materials).

Market GrowthNot Mentioned

SeasonalityMango raw material supply is seasonal, but aseptic juice availability is typically year-round due to processing, blending, and use of puree/pulp inventories.

Specification

Primary VarietyCarabao (Manila) mango

Secondary Variety

Pico
Katchamita

Physical Attributes

Uniform bright yellow-orange color (oxidation/browning control critical)
Controlled pulp/particle level for intended mouthfeel (juice vs nectar style)
Package integrity (aseptic seal quality) critical to shelf stability

Compositional Metrics

Soluble solids (°Brix) target range defined by buyer/brand specification
pH and titratable acidity control for flavor balance and process stability
Pulp/fruit content percentage aligned to product positioning and labeling
Microbiological sterility/commercial sterility verification for aseptic products

Grades

Product-style differentiation commonly follows formulation and labeling conventions (e.g., 100% juice vs nectar vs juice drink).

Packaging

Aseptic paperboard cartons (carton-based shelf-stable packs)
Single-serve and family-size cartons with date/lot coding
Secondary packaging designed for ambient distribution and stacking strength

Supply Chain

Value Chain

Mango procurement (fresh fruit and/or puree) → receiving QC → washing/sorting (if fruit) → pulping/finishing (if fruit) → standardization/blending → UHT treatment → aseptic holding → aseptic filling into cartons → finished goods warehousing → ambient distribution

Temperature

Ambient distribution typical for aseptic products; avoid prolonged high-heat exposure to reduce flavor and color degradation.
Warehouse and transport practices prioritize dry conditions and protection from direct sunlight.

Atmosphere Control

Oxygen management (deaeration and low-oxygen headspace) supports color and flavor stability depending on formulation.

Shelf Life

Shelf life depends on commercial sterility, package seal integrity, and storage conditions; lot coding and retention samples support traceability and complaint handling.

Freight IntensityHigh

Transport ModeSea

Risks

Food Safety HighLoss of aseptic integrity (inadequate UHT parameters, sterile-zone breach, or package seal failure) can trigger microbial spoilage, recalls, and potential import/customer delisting—an acute trade-blocking event for shelf-stable beverages.Validate UHT/aseptic filler critical limits, enforce sterile-zone hygiene controls, run routine sterility incubation and seal integrity tests, and maintain robust deviation/hold-and-release procedures with full lot traceability.

Logistics MediumFreight and port/handling volatility can erode margins for bulky, low-to-mid value packaged beverages; humidity and rough handling can also damage cartons and secondary packaging, increasing claims and write-offs.Use humidity-resistant palletization and container desiccants where needed, tighten stowage specifications, and structure contracts with freight and damage-claim provisions (including agreed inspection protocols).

Climate MediumMango raw material availability and pricing can be disrupted by drought/El Niño conditions and severe storms, tightening supply for processors and increasing formulation-cost pressure.Diversify procurement regions, secure contracted volumes for peak season, and maintain puree/pulp buffer inventory strategies aligned to shelf life and sensory targets.

Regulatory Compliance MediumMisclassification, labeling non-compliance, or incorrect tax treatment for sweetened beverage formulations can result in customs delays, penalties, relabeling costs, or market withdrawal.Pre-validate HS classification and ingredient disclosures, conduct label legal review against Philippine FDA requirements, and document sugar/sweetener composition for any excise/tax determination where applicable.

Sustainability

Packaging waste management for aseptic cartons (collection and recycling capacity constraints can create reputational pressure).
Water stewardship and effluent management in fruit processing (CIP wastewater and organic load).
Agrochemical stewardship in mango orchards (residue management expectations from stricter buyers).

Labor & Social

Seasonal labor and contractor reliance in orchard operations and harvesting; due diligence needed on wages, working hours, and labor contracting practices.
Worker health and safety in processing plants (hot surfaces/UHT systems, chemical handling for sanitation, confined-space and machinery risks).

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS Food Safety

FAQ

What is the main food-safety “deal-breaker” risk for aseptic mango juice in the Philippines?The most critical risk is loss of aseptic integrity—if UHT processing, sterile handling, or package sealing fails, the product can spoil microbiologically and trigger recalls and customer delisting. This is why aseptic beverages rely on validated critical limits, sterility testing, seal integrity checks, and strong lot traceability.

Which documents are commonly needed to import and sell aseptic mango juice in the Philippines?Common requirements include having an authorized importer under Philippine FDA rules (e.g., importer licensing as applicable), product registration or notification documentation as required for processed foods, and standard customs documents like commercial invoice, packing list, and bill of lading/airway bill. A certificate of origin is typically used when claiming preferential tariff treatment.

What quality parameters are typically controlled for aseptic mango juice products?Buyers commonly control soluble solids (°Brix), pH/acidity balance, fruit/pulp content aligned to the product style, and commercial sterility for shelf stability. Packaging seal integrity and lot coding are also critical because they directly affect shelf life and recall readiness.