일반 다크 초콜릿 바하마 마켓 오버뷰 2026

상위 제품

다크 초콜릿

HS 코드

180690

최종 업데이트

2026-06-01

서치 및 소싱 팀을 위한 핵심 요약

바하마 일반 다크 초콜릿 마켓 인텔리전스 페이지에는 프리미엄 공급업체·제조사 0개가 포함되어 있습니다.
바하마에 대한 샘플 수출 거래 1건이 요약되어 있습니다.
바하마의 일반 다크 초콜릿에 대해 수출 파트너 기업(제조사 포함) 0개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-06-01.

바하마의 일반 다크 초콜릿 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

바하마의 일반 다크 초콜릿에 대해 수출 파트너 기업 0개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

바하마에서의 일반 다크 초콜릿 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 1건, 월간 단가 범위, HS 코드 180690의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

바하마의 일반 다크 초콜릿 샘플 수출 공급업체·제조사 거래 기록

바하마의 일반 다크 초콜릿 샘플 거래 1건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

바하마의 일반 다크 초콜릿 샘플 거래 단가(일자별): 2026-02-07: 8.25 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-02-07	DAR* ********* * * ********** * * ***** * * *** *** * ** * ******** * **** * * *** * * * ********** ***** * * *** ** **** * * ******** * **** * * *** * * * ********** ***** * * *** **** * * ******** * **** * * *** * * * ********** * * * **** * * ******** * *** * * * *** * * * ********** ***** * * *** * * * ******** * **** * * *** * * * **** * *********** * * *** ******* * *** * ** ******** ***** ********* *	8.25 USD / kg	(바하마)	(미국)

바하마의 일반 다크 초콜릿 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

바하마의 일반 다크 초콜릿에 대해 수입 파트너 기업 0개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

바하마 내 일반 다크 초콜릿의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180690)

바하마의 일반 다크 초콜릿 수입 물량/금액 1년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	564,457	3,079,765 USD

Classification

Product TypeProcessed Food

Product FormShelf-stable packaged

Industry PositionFinished Consumer Food Product

Market

The Bahamas is a highly import-dependent food market (imports nearly 90% of its food), so conventional dark chocolate is primarily supplied via imports rather than domestic production. Demand is concentrated in Nassau and other tourism-linked hubs through supermarkets, convenience retail, and hotel/resort provisioning, with online grocery delivery platforms also active in Nassau/Paradise Island. Product integrity is sensitive to the country’s hot, humid conditions and to storm-related disruptions that can affect ports, power, and distribution. Small-scale artisanal chocolate manufacturing exists in Nassau (e.g., Graycliff Chocolatier), but it does not replace mass-market imported chocolate supply.

Market RoleImport-dependent consumer market (net importer)

Domestic RolePackaged confectionery consumed by households and the tourism/hospitality sector; limited niche artisanal production in Nassau

Market GrowthNot Mentioned

Specification

Physical Attributes

Heat-sensitive product: risk of softening/melting and subsequent fat/sugar bloom if exposed to high temperatures or large temperature swings
Odor-sensitive: requires clean, dry storage away from strong-smelling goods

Compositional Metrics

Cocoa solids and cocoa butter content aligned to Codex STAN 87 definitions for 'Chocolate' (dark chocolate)
Allergen and ingredient disclosure is important in practice due to common use of soy lecithin (emulsifier) and potential milk cross-contact depending on facility

Grades

Retail positioning commonly differentiates by stated cocoa percentage (e.g., 50%/70%/85% lines) and by inclusion/exclusion of milk ingredients, depending on brand formulation

Packaging

Individually wrapped bars (foil/paper), multipacks, and boxed formats suitable for retail shelves and hotel/minibar provisioning
Cartoned outers for case distribution through importers/wholesalers

Supply Chain

Value Chain

Overseas manufacturer → ocean freight (containerized) → Bahamas port entry (typically Nassau and/or Freeport) → importer/wholesaler distribution → supermarkets/hospitality/online delivery fulfillment

Temperature

Temperature control (air-conditioned warehousing and insulated last-mile handling) reduces melt/bloom risk in hot, humid conditions
Storm-related power interruptions increase risk of quality defects for ambient chocolate stock stored without backup cooling/AC

Atmosphere Control

Dry storage and humidity management help reduce sugar bloom risk and protect packaging integrity

Shelf Life

Shelf-stable in normal conditions, but quality and appearance degrade if exposed to heat/humidity or repeated temperature cycling during storage and distribution

Freight IntensityMedium

Transport ModeSea

Risks

Climate HighAtlantic hurricanes can disrupt Bahamas import logistics and domestic distribution (including port operations, congestion, and extended power restoration), creating acute supply interruptions and elevating quality risk for heat-sensitive chocolate stocks.Build storm-season inventory buffers in climate-controlled warehousing, ensure backup power for storage sites, and diversify inbound routing between Nassau/Freeport where feasible.

Logistics MediumChocolate is sensitive to heat and humidity; container dwell time, last-mile exposure, and storm-related power interruptions can trigger melting and bloom defects that reduce saleability.Use insulated/temperature-protective handling for premium SKUs, enforce FEFO inventory rotation, and qualify distributors with controlled-storage capability.

Regulatory Compliance MediumNon-compliant prepackaged food labels (e.g., missing required English labeling elements or date information) can lead to delays, relabeling costs, or refusal of sale at point of distribution.Pre-validate label artwork against BBSQ labeling references and maintain a compliant relabeling plan for mixed-origin assortments.

Sustainability And Human Rights MediumCocoa supply chains for chocolate are exposed to documented child labor/forced labor and deforestation risks in some producing origins; this can create reputational risk and stricter buyer due-diligence requirements for imported chocolate sold into hospitality and modern retail channels.Require suppliers to provide cocoa sourcing and due-diligence documentation (e.g., traceability and third-party verification statements) and prioritize brands participating in credible sector initiatives.

Sustainability

Cocoa-driven deforestation risk in upstream cocoa supply chains supplying global chocolate markets (addressed by industry-government initiatives such as the Cocoa & Forests Initiative)
Climate resilience and disaster preparedness are critical for an import-dependent island market exposed to Atlantic hurricane impacts on infrastructure and logistics

Labor & Social

Upstream cocoa production in multiple origin countries is associated with child labor and/or forced labor risks as documented by the U.S. Department of Labor’s ILAB reporting
Reputational and buyer-due-diligence exposure can arise for imported chocolate brands if cocoa sourcing transparency is weak

FAQ

Which documents are typically needed to import packaged chocolate commercially into The Bahamas?Public import guidance indicates importers typically need shipping documents (bill of lading/airway bill), a commercial invoice (where applicable), completed customs entry/declaration forms, and (for businesses) a valid business licence, alongside payment of applicable duties/fees/taxes.

What labeling expectations apply to prepackaged chocolate sold in The Bahamas?Public guidance notes the Bahamas’ Food Safety and Quality Act framework enables BBSQ food standards and imposes labeling requirements, including English labels with key product and date information. BBSQ’s national standard BNS CRS 5:2010 applies to labeling of prepackaged foods offered to consumers or for catering purposes.

What is the most important operational risk for dark chocolate availability in The Bahamas?Because the Bahamas is highly import-dependent for food, hurricane-driven disruption to ports, power, and domestic transport can quickly interrupt resupply and also increase heat-related quality risks for chocolate during storage and distribution.