케냐 카사바 가루 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 카사바

HS 코드

110620

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.

케냐 내 카사바 가루 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 케냐의 카사바 가루 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

케냐 내 카사바 가루의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 110620)

케냐의 카사바 가루 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	326	496 USD
2022	4,158	6,491 USD

소싱 진단

케냐산 카사바 가루, 우리도 들여올 수 있을까요?

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

케냐의 카사바 가루 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

케냐의 카사바 가루에 대해 수입 파트너 기업 1개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 27.9%에서 샘플링되었습니다.

카사바 가루의 케냐 샘플 수입 거래 및 가격 기록

케냐의 카사바 가루 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

케냐의 카사바 가루 샘플 수입 거래 단가(일자별): 2026-01-14: 0.06 USD / kg, 2026-01-13: 0.10 USD / kg, 2026-01-12: 0.10 USD / kg, 2026-01-06: 0.10 USD / kg, 2026-01-05: 0.06 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-01-14	CAS** ***	0.06 USD / kg	(-)	(-)	-
2026-01-13	CAS** ***	0.10 USD / kg	(-)	(-)	-
2026-01-12	CAS** ***	0.10 USD / kg	(-)	(-)	-
2026-01-06	CAS** ***	0.10 USD / kg	(-)	(-)	-
2026-01-05	CAS** ***	0.06 USD / kg	(-)	(-)	-

케냐 내 상위 카사바 가루 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 케냐의 카사바 가루에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(케냐)

최근 수입 거래: 2026-07-23

임직원 규모: 직원 1000명 초과

산업군: 식품 제조식음료 서비스업포워딩 및 복합운송기타

밸류체인 역할: 유통 / 도매식품 제조물류

케냐 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 케냐의 카사바 가루 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 케냐에서 활동 중인 카사바 가루 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

케냐 내 카사바 가루의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 110620)

케냐의 카사바 가루 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	28,790	17,741 USD
2022	5,948	7,038 USD

수출 진단

우리 카사바 가루, 이 케냐 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 케냐 카사바 가루 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormFlour (dry, milled powder)

Industry PositionFood ingredient (milled root flour) for household and commercial food preparation

Market

Cassava flour in Kenya is primarily a domestically consumed ingredient, produced by milling dried cassava chips or paste and used in composite flours and traditional foods such as ugali, uji, and mandazi. Cassava is widely cultivated in Western and Coastal Kenya, with additional production reported in Eastern arid/semi-arid areas, supporting localized processing chains. Processing activity is largely smallholder/SME-based, with constraints reported around limited processing equipment/capital and cassava pests and diseases. In formal trade statistics, Kenya’s recorded 2023 imports and exports for HS 110620 (root/tuber flours, including cassava/manioc) are small, suggesting limited documented cross-border trade relative to domestic use.

Market RoleDomestic consumption market with local cassava production and smallholder/SME processing; limited recorded formal trade for root/tuber flours (HS-level proxy)

Domestic RoleFood and nutrition-security crop value chain with cassava flour used in household staples and composite flours

SeasonalityCassava roots are often harvested piecemeal, supporting year-round processing potential; however, sun-drying-based flour production can be constrained during wet or humid periods due to drying efficiency and mould risk.

Specification

Secondary Variety

Kibandameno
Tajirika
Kaleso
Migyera
SS4
Magana

Physical Attributes

White/cream color is commonly preferred for cassava-based products in Kenyan regional reporting
Practically free from filth and foreign matter; free of off-flavours and odours (EAS cassava flour specification)

Compositional Metrics

Total hydrocyanic acid (cyanide) should not exceed 10 mg/kg (Codex edible cassava flour; EAS cassava flour specification)
Moisture limit commonly referenced at 12% max in EAS cassava flour specification (Codex edible cassava flour references 13% max)
Crude ash max 3.0% and crude fibre max 2.0% are specified in Codex edible cassava flour and referenced in EAS cassava flour specification context
Microbiological criteria in EAS cassava flour specification include absence of Salmonella (25 g) and E. coli, with yeast/mould limits specified

Grades

Fine vs Coarse flour categories based on sieve pass requirements (EAS cassava flour specification)
Baking-oriented flour may require a finer particle size threshold than general fine flour (EAS cassava flour specification)

Packaging

Package in food-grade materials that safeguard hygienic and organoleptic quality (Codex and EAS cassava flour specifications)
Labeling commonly includes product name (cassava flour; fine/coarse where applicable), net contents, manufacturer name/address, country of origin, lot identification, best-before date, and storage instructions (EAS cassava flour specification)

Supply Chain

Value Chain

Cassava roots procurement (smallholder farms) → peeling/washing → chipping or grating to paste → detoxification step where applicable (soaking/fermentation for high-cyanide material) → drying (often solar/sun drying in small-scale settings) → milling → sifting → packaging → distribution to local markets/retailers

Temperature

No cold chain is typically required, but storage and transport should minimize heat/humidity-driven moisture uptake to maintain low moisture specifications and reduce mould risk.

Atmosphere Control

Moisture barrier packaging and avoidance of condensation during storage/transport are important to maintain product quality and compliance with moisture and microbiological expectations.

Shelf Life

Shelf stability is strongly influenced by drying effectiveness and moisture control; inadequate drying or humid storage increases mould and off-odour risk.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Food Safety HighNon-compliance with cyanide (hydrocyanic acid) limits is a trade-stopping risk for cassava flour. Regional and Codex references set a maximum of 10 mg/kg total hydrocyanic acid for cassava flour intended for human consumption; exceeding this threshold can trigger rejection, recalls, or regulatory action.Implement validated detoxification steps (e.g., soaking/fermentation where appropriate), control drying, and test finished flour for total cyanogens/cyanide using recognized methods before sale or export.

Regulatory Compliance MediumImports that do not comply with applicable Kenya Standards/approved specifications or do not follow KEBS conformity assessment and inspection requirements may be rejected or prohibited from sale in Kenya.Confirm the applicable standard/specification in advance, align labeling and quality parameters, and ensure the shipment is supported by the required KEBS conformity pathway (e.g., PVoC CoC when applicable) prior to dispatch.

Regulatory Compliance MediumKEPHIS indicates that importation of plant products is controlled through permits and phytosanitary certification; missing or non-conforming documentation can result in re-shipment or destruction at the importer’s cost.Obtain the KEPHIS Plant Import Permit prior to shipment where applicable, ensure the phytosanitary certificate matches permit conditions, and pre-check document consistency before arrival.

Climate MediumSmall-scale cassava flour production that relies on sun/solar drying is vulnerable to wet-season humidity and rainfall, increasing the risk of inadequate drying, mould growth, and failure to meet moisture/microbiological expectations.Use improved drying (covered solar dryers/mechanical drying where feasible), set in-process moisture targets, and use moisture-barrier packaging with dry storage practices.

Crop Disease MediumPests and diseases are reported constraints on cassava production in Kenya; outbreaks can reduce root supply and disrupt flour availability and price stability in processing hubs.Diversify sourcing across producing regions, promote use of clean planting material and disease-tolerant varieties through formal seed channels where available, and maintain contingency inventories during high-risk periods.

Logistics MediumCassava flour is moisture-sensitive and typically freight-intensive; delays, high humidity exposure in transit, and freight cost spikes can increase landed cost and elevate quality failure risk (caking, mould).Use lined, sealed packaging; apply container moisture control practices; and build buffer time for port clearance and inland transport to avoid prolonged high-humidity exposure.

Sustainability

Cassava disease pressure (including virus diseases such as cassava brown streak disease) can reduce root availability for flour processing, motivating interest in disease-resistant planting materials and improved seed systems.
Drought and erratic rainfall are cited constraints in some Kenyan cassava-growing regions, affecting root supply and small-scale drying-based processing reliability.

Labor & Social

Regional Kenyan cassava value-chain reporting indicates women are heavily involved in selling cassava roots and cassava-based products, implying gendered exposure to price and market-access volatility.
Small-scale processors report constraints including limited equipment and capital, which can translate into occupational safety and income stability risks in informal processing settings.

Standards

HACCP
ISO 22000
FSSC 22000

FAQ

What is the main trade-stopping food safety parameter for cassava flour in Kenya and the EAC region?Cyanide (hydrocyanic acid) compliance is a primary trade-stopping parameter. The EAC cassava flour specification and Codex references indicate a maximum total hydrocyanic acid level of 10 mg/kg for cassava flour intended for human consumption.

What core quality specifications should a cassava flour supplier align to for the Kenyan/EAC market context?Key specifications commonly referenced include moisture limits (EAS cassava flour specification lists 12% max; Codex edible cassava flour references 13% max), hygiene/microbiological expectations (including absence of Salmonella and E. coli), particle-size categories (fine vs coarse), and appropriate food-grade packaging and labeling (including lot identification and best-before date).

What are the typical Kenya entry compliance steps for imported cassava flour?Imports generally must comply with KEBS conformity assessment and inspection requirements (including the PVoC program and use of a Certificate of Conformity when applicable). KEPHIS also describes permit-based controls for plant products, including obtaining a Plant Import Permit in advance where applicable and ensuring shipments are accompanied by the required phytosanitary documentation per permit conditions.