콜롬비아 초콜릿 스프링클 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

스프링클

HS 코드

180690

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

콜롬비아에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

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

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

콜롬비아에서의 초콜릿 스프링클 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 180690의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 56.8%에서 샘플링되었습니다.

콜롬비아의 초콜릿 스프링클 샘플 수출 공급업체·제조사 거래 기록

콜롬비아의 초콜릿 스프링클 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

콜롬비아의 초콜릿 스프링클 샘플 거래 단가(일자별): 2026-02-12: 4.91 USD / kg, 2026-02-04: 4.86 USD / kg, 2026-01-22: 4.83 USD / kg, 2026-01-22: 8.81 USD / kg, 2026-01-15: 4.81 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-02-12	COC ***** ***** ************	4.91 USD / kg	(콜롬비아)	(파나마)
2026-02-04	COC ***** ***** ************	4.86 USD / kg	(콜롬비아)	(파나마)
2026-01-22	COC ***** ***** ************	4.83 USD / kg	(콜롬비아)	(파나마)
2026-01-22	COC ***** ***** ************	8.81 USD / kg	(콜롬비아)	(온두라스)
2026-01-15	COC ***** ***** ************	4.81 USD / kg	(콜롬비아)	(파나마)

콜롬비아 내 초콜릿 스프링클의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180690)

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

연도	물량	금액
2023	10,609,603	36,912,569 USD
2022	10,803,640	35,386,113 USD

소싱 진단

콜롬비아산 초콜릿 스프링클, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

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

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

콜롬비아 내 초콜릿 스프링클의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180690)

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

연도	물량	금액
2023	4,925,529	33,208,729 USD
2022	5,716,060	38,268,348 USD

수출 진단

우리 초콜릿 스프링클, 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 초콜릿 스프링클 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormShelf-stable

Industry PositionPackaged Confectionery / Baking Topping

Market

Chocolate sprinkles in Colombia are a shelf-stable confectionery topping used in home baking and by bakeries, pastry shops, and foodservice. The market is supplied by a mix of domestically manufactured products and imported branded or specialty items, with mainstream sales concentrated in modern retail and bakery-supply channels. Market access and saleability hinge on INVIMA food regulatory compliance (including sanitary status and labeling) and DIAN customs clearance for imports. Product quality is highly sensitive to heat and humidity during storage and transport, which can cause clumping and fat bloom and drive complaints or returns.

Market RoleDomestic consumer market with local confectionery manufacturing and imports

Domestic RoleIngredient and topping for desserts and baked goods; also used by small bakeries and food manufacturers as a decoration component

SeasonalityYear-round availability; demand typically spikes around baking-heavy holiday periods and school/children-centric occasions.

Specification

Primary VarietyChocolate sprinkles (chocolate vermicelli)

Secondary Variety

Dark chocolate sprinkles
Milk chocolate sprinkles
Compound chocolate sprinkles (vegetable fat-based)

Physical Attributes

Uniform length and thickness with low breakage and dusting
Free-flowing condition (minimal clumping) under normal storage
Consistent color and surface appearance (limited whitening/fat bloom)

Compositional Metrics

Ingredient statement and cocoa-related positioning (e.g., cocoa solids presence) aligned to the declared product type (chocolate vs. compound)
Allergen declarations aligned to formulation (commonly milk and soy when present via dairy ingredients or lecithins)

Packaging

Retail: small sachets, pouches, jars or tubs with moisture barriers
Foodservice/industrial: bulk bags inside cartons for bakery distributors

Supply Chain

Value Chain

Ingredient sourcing (sugar, cocoa-derived inputs, fats) → blending/refining → forming (extrusion/deposition) → cooling → sieving/size control → packaging → distributor/retail

Temperature

Protect from heat to reduce fat bloom and deformation; avoid hot warehouse/last-mile exposure
Avoid humidity ingress to prevent clumping and loss of flowability

Shelf Life

Shelf-life and complaint rates are strongly affected by packaging moisture barrier, storage temperature stability, and odor control during warehousing

Freight IntensityMedium

Transport ModeMultimodal

Risks

Regulatory Compliance HighIf INVIMA-related sanitary status and Spanish labeling requirements are not met, chocolate sprinkles may be detained, refused for sale, or subject to corrective actions (relabeling, withdrawal, or disposal), causing major commercial disruption.Confirm product classification and the applicable INVIMA pathway with the importer before shipment; run a pre-shipment label/legal review (Spanish label, allergens, importer details, net content) and align documentation to DIAN filing.

Logistics MediumHeat and humidity exposure in ports, warehouses, or last-mile distribution can cause clumping and fat bloom, leading to customer complaints, returns, and reputational damage even when the product remains microbiologically safe.Use moisture-barrier packaging, desiccant where appropriate for bulk packs, and temperature-aware warehousing and transport practices; set handling SOPs for distributors and retailers.

Food Safety MediumAllergen mislabeling or unmanaged cross-contact (commonly milk and soy, and potentially nuts depending on plant) can trigger recalls and enforcement action.Maintain documented allergen risk assessment and controls, validate cleaning, and ensure label allergen statements match the validated formulation and site conditions.

Commodity Price Volatility MediumCocoa and sugar price volatility can quickly compress margins or force reformulation (e.g., chocolate to compound), which can in turn create labeling and customer-acceptance risk in Colombia.Use forward purchasing/hedging where feasible, pre-approve reformulation and label-change workflows, and communicate specification changes to buyers before implementation.

Sustainability

Cocoa supply-chain due diligence (deforestation risk screening in some cocoa origins)
Packaging waste reduction and recyclability expectations in modern retail programs
Palm oil sourcing scrutiny when compound chocolate formulations use vegetable fats

Labor & Social

Cocoa supply-chain human-rights risk screening (including child labor concerns documented in some global cocoa origins) may be requested by multinational buyers and retailers

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS

FAQ

What is the most common reason chocolate sprinkles shipments face delays or disruptions in Colombia?Regulatory compliance gaps—especially mismatches in sanitary status requirements and non-compliant Spanish labeling—are a leading disruption risk because they can trigger detention, relabeling, or refusal for sale.

How should chocolate sprinkles be handled during distribution in Colombia to prevent quality complaints?They should be kept dry and protected from heat swings during warehousing and last-mile delivery, because humidity can cause clumping and heat exposure can cause whitening (fat bloom) and deformation.

Which product safety topic most often needs extra attention for chocolate sprinkles sold in Colombia?Allergen control and labeling are critical, since formulations commonly involve milk- and soy-related ingredients and some factories also handle nuts, which raises cross-contact risk if not managed and declared correctly.