페루 벨기에 초콜릿 모음 가격 및 무역 — 마켓 오버뷰 2026

원재료

코코아 버터, 코코아 페이스트, 수소화 대두유, 레시틴, +5

HS 코드

180690

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

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

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

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

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

연도	물량	금액
2023	3,758,348	21,257,649 USD
2022	5,468,372	30,554,839 USD

소싱 진단

페루산 벨기에 초콜릿 모음, 우리도 들여올 수 있을까요?

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

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

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

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

벨기에 초콜릿 모음의 페루 샘플 수입 거래 및 가격 기록

페루의 벨기에 초콜릿 모음 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

페루의 벨기에 초콜릿 모음 샘플 수입 거래 단가(일자별): 2025-11-28: 21.00 USD / kg, 2025-09-12: 18.71 USD / kg, 2025-09-12: 18.71 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-11-28	CHO**** * **** ** * ****	21.00 USD / kg	(-)	(-)	-
2025-09-12	CHO**** * **** ** * ****	18.71 USD / kg	(-)	(-)	-
2025-09-12	CHO**** * **** ** * ****	18.71 USD / kg	(-)	(-)	-

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

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

연도	물량	금액
2023	5,179,562	31,266,077 USD
2022	6,565,225	38,259,196 USD

수출 진단

우리 벨기에 초콜릿 모음, 이 페루 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 페루 벨기에 초콜릿 모음 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPackaged

Industry PositionBranded Consumer Packaged Food (Confectionery)

Market

Belgian chocolate collection in Peru is positioned as an imported, premium confectionery/gifting product sold mainly through modern retail, specialty importers, and e-commerce concentrated in major urban markets (especially Lima). Peru is a cacao-producing country, but “Belgian chocolate collection” typically enters as finished, branded assortments rather than being made domestically under Belgian origin branding. Demand is tied to gifting occasions, premiumization, and consumer preference for European-origin chocolate profiles and presentation. Product performance is highly sensitive to heat exposure during import, warehousing, and last-mile delivery given Peru’s warm coastal climate and long supply routes.

Market RoleImport-dependent premium consumer market (net importer for Belgian chocolate confectionery assortments)

Domestic RolePremium confectionery and gifting segment within urban retail; competes with local Peruvian chocolate brands on price-positioning and origin story

Market Growth

SeasonalityDemand is typically event-driven (gifting periods) rather than harvest-driven; availability depends on importer inventory and cold-chain discipline.

Specification

Secondary Variety

Assorted milk chocolate pieces
Assorted dark chocolate pieces
Assorted white chocolate pieces
Filled pralines (e.g., ganache, gianduja, caramel) depending on assortment

Physical Attributes

Presentation quality (uniform appearance, no fat/sugar bloom, intact pieces)
Temperature stability during handling to prevent melting and re-solidification defects
Giftable packaging integrity (no crushing, scuffing, or moisture damage)

Compositional Metrics

Cocoa solids percentage (often stated for dark variants) and ingredient/allergen declarations
Moisture and water activity control in fillings to manage shelf-life and texture

Packaging

Retail gift boxes with internal trays/inserts to protect pieces
Primary wrap/film or flow-wrap per piece (assortment-dependent)
Outer carton for distribution; palletization for import shipments
Barrier packaging to reduce odor pickup and humidity exposure

Supply Chain

Value Chain

Belgian manufacturer → export packing → ocean/air freight → Peru customs clearance → importer warehouse (temperature-controlled preferred) → modern retail/specialty distribution → consumer

Temperature

Heat exposure management is critical to prevent melting, fat bloom, and texture defects.
Temperature-controlled warehousing and careful last-mile delivery are important in warm coastal conditions.

Atmosphere Control

Humidity control helps prevent sugar bloom and packaging degradation; keep product dry and protected from condensation.
Odor control is important because chocolate can absorb strong ambient odors in mixed cargo/storage.

Shelf Life

Shelf-life and consumer acceptance are strongly affected by temperature excursions even when food safety is not compromised.
Short-dated stock risk increases with long lead times and slow-moving premium SKUs.

Freight IntensityMedium

Transport ModeSea

Risks

Logistics HighTemperature excursions during ocean freight, customs dwell time, warehousing, or last-mile delivery in Peru can cause melting and fat/sugar bloom, leading to retailer rejection, returns, or brand damage even if the product remains microbiologically safe.Use validated temperature-control plans (seasonal shipping schedules, insulated/reefer where justified), set maximum temperature exposure limits in contracts, and implement receiving QC with photo/temperature evidence at handoffs.

Regulatory Compliance MediumSpanish-labeling or documentation mismatches (ingredients/allergens, importer identification, date marking, HS description/value) can trigger customs holds, relabeling costs, or market surveillance actions.Pre-clear labels with the Peruvian importer and align product specs (ingredients, allergens, net weight, lot coding, date format) to Peru’s packaged food requirements before shipment.

Food Safety MediumAllergen control and accurate allergen declaration (milk, soy lecithin, nuts where present) are critical for consumer safety and recall exposure in premium assortments with varied fillings.Require manufacturer allergen management documentation and ensure label allergen statements match the exact assortment SKU and production site.

Sustainability

Cocoa supply-chain sustainability scrutiny (deforestation risk screening and credible sustainability certification/claims) may influence premium channel acceptance even when the finished product is imported.
Packaging waste and recyclability expectations (gift boxes, multi-material inserts) can affect retailer ESG policies and consumer perception.

Labor & Social

Cocoa sector labor-risk controversy (including documented child labor risks in parts of global cocoa supply chains) can create reputational exposure for imported chocolate brands if sourcing due diligence is not demonstrable.
Counterfeit/gray-market risk can create brand and consumer protection issues in premium imported confectionery.

Standards

BRCGS Food Safety
IFS Food
FSSC 22000 / ISO 22000

FAQ

What is the biggest operational risk when importing Belgian chocolate gift boxes into Peru?Heat exposure during shipping, warehousing, or delivery is typically the biggest risk because it can melt chocolate and cause bloom, leading to returns or retailer rejection. Temperature-control planning and strict receiving quality checks help reduce this risk.

What compliance topics most often cause delays for packaged imported chocolate in Peru?Labeling and document alignment are common sources of delay, especially Spanish-language label elements (ingredients, allergens, importer identification, lot/date marking) and customs document matching (HS code, description, value). A pre-shipment label review with the Peruvian importer reduces the chance of holds or relabeling.

Which additives are commonly used in chocolate assortments and should be checked for compliance and labeling?Chocolate assortments commonly use emulsifiers such as lecithins (often soy lecithin) and sometimes PGPR, plus flavorings like vanilla/vanillin. Fillings can introduce additional ingredients and allergens, so the exact SKU formulation should be checked against labeling and additive compliance expectations.