스리랑카 벨기에 초콜릿 모음 가격 및 무역 — 마켓 오버뷰 2026

원재료

코코아 버터, 코코아 페이스트, 수소화 대두유, 레시틴, +5

HS 코드

180690

최종 업데이트

2026-09-01

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: 2026-09-01.

스리랑카의 벨기에 초콜릿 모음 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 스리랑카의 벨기에 초콜릿 모음 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

스리랑카 내 벨기에 초콜릿 모음의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180690)

스리랑카의 벨기에 초콜릿 모음 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	2,273,802	22,914,927 USD
2023	1,878,315	17,095,924 USD

스리랑카에서 수출되는 벨기에 초콜릿 모음의 주요 수출 대상 시장 (HS 코드 180690) 2024

2024년 기준, 스리랑카발 벨기에 초콜릿 모음 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	아랍에미리트	1,323,920	10,392,825.061 USD
2	방글라데시	359,989	3,251,774.826 USD
3	홍콩	191,281	3,229,203.848 USD
4	미국	93,882	1,881,243.415 USD
5	싱가포르	104,735	1,291,787.08 USD

소싱 진단

스리랑카산 벨기에 초콜릿 모음, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

스리랑카의 벨기에 초콜릿 모음 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 스리랑카의 벨기에 초콜릿 모음 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스리랑카 내 벨기에 초콜릿 모음의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180690)

스리랑카의 벨기에 초콜릿 모음 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	2,533,528	21,289,712 USD
2023	2,012,882	17,445,757 USD

스리랑카에 벨기에 초콜릿 모음를 공급하는 주요 원산지 공급국 (HS 코드 180690) 2024

2024년 기준, 스리랑카로 벨기에 초콜릿 모음를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	인도	773,470	5,959,522.147 USD
2	스위스	328,067	4,720,657.567 USD
3	폴란드	665,206	3,312,329.39 USD
4	네덜란드	239,220	3,147,000.387 USD
5	이탈리아	112,738	1,390,273.762 USD

수출 진단

우리 벨기에 초콜릿 모음, 이 스리랑카 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

스리랑카 벨기에 초콜릿 모음 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormPackaged (Boxed assortment/collection)

Industry PositionConsumer Packaged Food (Chocolate confectionery)

Market

Belgian chocolate collections in Sri Lanka are positioned as imported premium confectionery, typically sold as boxed assortments for gifting and discretionary consumption. Sri Lanka’s market role for this product is import-dependent (net importer), relying on imports for Belgian-origin branded collections while domestic confectionery production serves much of the mass market. Sri Lanka’s hot and humid conditions make temperature-controlled storage and transport a practical gating factor, as heat exposure can cause melting and bloom that triggers returns and reputational damage. Market entry is shaped by Sri Lanka’s packaged food labeling framework (Food (Labelling and Advertising) Regulations 2026, effective July 1, 2026) and by import taxes applied under the Sri Lanka Customs National Imports Tariff Guide (NITG) 2026 for HS 1806 chocolate preparations.

Market RoleImport-dependent consumer market (net importer)

Specification

Physical Attributes

Highly temperature sensitive; heat exposure and temperature fluctuations can cause appearance defects such as fat bloom and sugar bloom.
Assortment format (multiple pieces/shapes and fillings) increases the need for clear lot/batch identification and date-marking readability across outer and inner packaging.

Compositional Metrics

Cocoa solids, cocoa butter, and milk solids thresholds depend on chocolate type (dark/milk/white) per Codex CXS 87-1981 definitions.

Packaging

Gift box outer carton with individual wrappers/foils; imported packs may use supplementary labels to meet Sri Lanka’s mandatory labeling declarations (including country of origin, ingredient list, and date marking) under the Food (Labelling and Advertising) Regulations 2026.

Supply Chain

Value Chain

Belgium manufacturer → export carton/palletization → temperature-managed freight → Port of Colombo clearance → importer/distributor storage with temperature control → retail distribution

Temperature

Chocolate quality is sensitive to heat; storage guidance commonly targets ~18–20°C with low humidity, and temperatures in the ~27–32°C range can trigger bloom and quality defects.

Shelf Life

Shelf-life performance is strongly dependent on temperature stability; extended exposure to warm conditions can cause cosmetic defects and texture changes even when the product remains microbiologically low risk.

Freight IntensityLow

Transport ModeSea

Risks

Logistics HighTemperature excursions in sea freight, port dwell time, warehousing, or last-mile distribution in Sri Lanka’s hot/humid conditions can cause melting and bloom, leading to customer rejection, returns, and brand damage for premium Belgian chocolate collections.Use validated temperature-managed logistics (e.g., insulated/reefer as appropriate), set storage targets around 18–20°C with low humidity, implement dataloggers, and limit port/warehouse dwell time during warm periods.

Regulatory Compliance MediumNon-compliance with Sri Lanka’s packaged food labeling rules (including mandatory declarations, supplementary labeling conditions, and rules for coded date conversions) can lead to border or market enforcement actions that delay or block sale.Pre-validate label artwork against the Food (Labelling and Advertising) Regulations 2026 requirements; where coded dates exist, obtain manufacturer/brand-owner confirmation of decoding and retain records.

Tax And Tariff MediumHS 1806 chocolate preparations in Sri Lanka’s NITG 2026 include a mix of ad valorem and specific duties plus multiple levies (e.g., PAL, Cess, SSCL) that can sharply affect landed cost; misclassification or pricing assumptions can undermine margin and retail viability.Confirm HS classification and compute an all-in landed-cost model using the latest Sri Lanka Customs NITG tariff line for the exact product format (filled vs not filled vs other).

Labor And Sustainability MediumPremium chocolate marketed with ethical positioning may face buyer scrutiny on cocoa sourcing and upstream labor risks; inadequate supplier due diligence can trigger reputational harm and delisting risk even if the finished product is Belgian-made.Maintain documented cocoa sourcing due diligence (supplier attestations, credible certification where applicable, and traceability/lot linkage for cocoa-derived inputs).

Sustainability

Cocoa supply chain deforestation-risk screening and responsible sourcing expectations for cocoa-derived products marketed as premium imports.

Labor & Social

Upstream cocoa supply chains in some origins have documented child labor/forced labor risks (cocoa is listed by the U.S. Department of Labor ILAB as a good with such concerns in certain source countries), creating reputational and due-diligence pressure even for finished imported Belgian chocolate collections.

FAQ

What changes on July 1, 2026 for labeling imported boxed chocolate in Sri Lanka?Sri Lanka’s Food (Labelling and Advertising) Regulations 2026 state they come into operation on July 1, 2026 and prohibit importing packaged food unless it is labeled in accordance with the regulations. The rules include provisions for supplementary labels on imported foods (including use across the other two languages) and require importers to keep documentary evidence when manufacture/packing/expiry dates are encoded and must be decoded for compliance.

Which Sri Lanka tariff lines commonly apply to imported chocolate collections, and what levies are shown in the 2026 tariff guide?Sri Lanka Customs NITG 2026 Chapter 18 lists HS 1806.31.00 (filled), 1806.32.00 (not filled), and 1806.90.00 (other) for chocolate preparations. For these lines, the guide shows General Duty as 20% or Rs.220 per kg and shows VAT (18%) and PAL (10%), with additional levies including Cess and SSCL (2.5%) as presented in the tariff table.

Why is temperature control treated as a deal-breaker risk for Belgian chocolate collections in Sri Lanka?Chocolate quality is sensitive to heat and humidity: storage guidance commonly targets around 18–20°C with low humidity, and higher or fluctuating temperatures (e.g., around 27–32°C) can cause bloom and quality defects. In Sri Lanka’s warm conditions, even short temperature excursions during shipping, warehousing, or retail handling can lead to visible defects and customer rejection for premium boxed assortments.