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일반 딸기 잼에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,176건을 분석하고, 월간 단가 벤치마크로 일반 딸기 잼의 수출 경쟁력과 소싱 리스크를 추적하세요.
일반 딸기 잼 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
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일반 딸기 잼의 YoY 변동 상위 국가는 이탈리아 (+186.9%), 카자흐스탄 (-74.0%), 호주 (+58.1%)입니다.
일반 딸기 잼 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 일반 딸기 잼 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 일반 딸기 잼 거래 단가가 있는 국가는 프랑스 (6.42 USD / kg), 미국 (4.54 USD / kg), 호주 (3.77 USD / kg), 영국 (3.73 USD / kg), 베트남 (3.39 USD / kg), 외 13개국입니다.
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Classification
Product TypeProcessed Food
Product FormShelf-stable (Jarred/Packaged)
Industry PositionManufactured Food Product
Market
Conventional strawberry jam is a shelf-stable fruit spread traded globally, but most official trade statistics are reported under the broader cooked fruit preparation category (commonly HS 2007) rather than strawberry-only lines. Manufacturing is geographically widespread, typically located near large consumer markets and/or near industrial strawberry supply (fresh, frozen, or aseptic fruit preparations) to manage raw material seasonality. Market dynamics are shaped by input-cost volatility (strawberries, sugar, packaging), private-label competition, and premiumization trends (higher fruit content, reduced-sugar, and origin/quality claims). Regulatory expectations commonly reference compositional definitions for jams and additive permissions, with national rules (including labeling) driving compliance complexity for exporters.
Market GrowthMixed (medium-term outlook)Mature core category with ongoing premiumization (higher fruit content) and reformulation (reduced-sugar) alongside strong private-label competition.
Major Producing Countries
중국Major global strawberry producer (upstream raw material base) supporting a large processed-fruit industry.
미국Large strawberry producer and major consumer market with significant domestic jam manufacturing and imports.
멕시코Major strawberry producer and processor supplying fresh and industrial channels; relevant to jam/puree supply chains.
이집트Important strawberry producer and exporter; industrial strawberry supply (e.g., frozen/processed inputs) can support jam manufacturing.
스페인Major EU strawberry origin and processing hub; supports regional jam and fruit-preparation supply chains.
폴란드Major European berry and processed-fruit producer; relevant to EU industrial strawberry supply for spreads and bakery fillings.
Supply Calendar
Spain:Feb, Mar, Apr, MayEarly-season EU strawberry supply; industrial fruit can be frozen or processed to extend availability for jam manufacturing.
United States (California and other producing regions):Apr, May, Jun, JulLarge Northern Hemisphere spring–summer production; industrial diversion to processing can increase during market gluts.
Poland (and nearby Central/Eastern Europe):Jun, JulShort, concentrated summer window typical of temperate field production; commonly supports frozen and processed berry supply chains.
Mexico:Dec, Jan, Feb, Mar, AprWinter–spring supply into North America; protected cultivation can extend production beyond peak months.
Egypt:Nov, Dec, Jan, Feb, MarWinter production supporting export programs; industrial processing enables year-round use by jam manufacturers.
Specification
Physical Attributes
Spreadable gel texture with visible strawberry pieces or pulp, depending on formulation (smooth vs. chunky styles).
Color stability and absence of excessive syneresis (weeping) are common buyer quality expectations.
Compositional Metrics
Soluble solids (°Brix) targets are commonly used to control set, sweetness, and shelf stability.
pH/total acidity targets are commonly specified to support gel formation and microbiological stability.
Fruit content (percentage fruit or fruit preparation) is often specified, especially for premium and 'extra' style products under relevant standards.
Grades
Codex definitions for jams/jellies/marmalades are commonly referenced in international discussions of identity and composition (jam vs. extra jam), alongside national implementing rules.
Packaging
Glass jars with twist-off lids are common in retail; PET/plastic tubs exist in some markets.
Foodservice and industrial formats include pails, bag-in-box, and bulk (including aseptic) packs for bakery and dairy applications.
ProcessingThermal cooking/concentration to dissolve sugar, activate gelling systems (pectin), and achieve target solids.Hot-fill/hold or post-fill pasteurization to control yeast/molds; hermetic sealing integrity is critical.Optional vacuum deaeration to reduce entrained air and improve color/oxidation performance.
Breakfast and home-use spreads with strong private-label presence in many markets.
Industrial demand as an ingredient for bakery fillings, yogurt inclusions, and dessert toppings.
Premium and health-positioned segments (higher fruit content, reduced-sugar, organic) in higher-income markets.
Temperature
Ambient distribution is typical for unopened product; protection from excessive heat improves color and texture stability.
Refrigeration after opening is a common consumer guidance to limit yeast/mold growth and quality degradation.
Shelf Life
Unopened product is generally shelf-stable for extended periods when properly processed and sealed; once opened, quality and safety depend on refrigeration and hygienic handling.
Risks
Climate HighStrawberries are climate-sensitive (heat, frost events, heavy rainfall, and water stress can materially impact yields and quality), and disruptions in key producing regions can tighten industrial strawberry supply (frozen/puree) and raise input costs for jam manufacturers, affecting contract fulfillment and export competitiveness.Use multi-origin fruit sourcing (fresh/frozen/aseptic), maintain qualified alternate suppliers, and build formulation flexibility (fruit preparations and standardized puree specs) to manage seasonal and climate shocks.
Regulatory Compliance MediumJam identity/composition rules (e.g., minimum fruit content definitions), sweetener labeling, and additive permissions vary by market; non-compliance can lead to relabeling, border holds, or delisting in retailer programs.Map target-market standards (Codex plus national rules), lock specifications into contracts (fruit content, solids, additives), and verify label claims and additive declarations per destination requirements.
Food Safety MediumWhile jam is generally low-risk when properly formulated and heat-processed, failures in thermal processing, closure integrity, hygiene, or post-process contamination can lead to yeast/mold spoilage, foreign-body complaints (e.g., glass/metal), and recalls with high brand impact.Implement validated thermal processes, rigorous closure control, foreign-body prevention (sieves/filters, metal detection where applicable), environmental monitoring, and robust HACCP-based verification.
Input Cost Volatility MediumStrawberry, sugar, and packaging costs can be volatile; rapid cost moves can pressure margins, trigger reformulation, or destabilize supply contracts in price-sensitive private-label channels.Use indexed pricing or hedging where feasible (especially sugar), diversify packaging formats, and secure multi-season fruit contracts with quality and delivery clauses.
Sustainability
Pesticide and residue-management scrutiny in strawberry supply chains, with compliance driven by importing-country MRLs and customer standards.
Packaging footprint (especially glass) and end-of-life waste management; increasing pressure for recyclability and lightweighting.
Energy use and emissions from cooking/concentration and hot-fill/pasteurization operations, influenced by plant efficiency and fuel mix.
Labor & Social
Seasonal and migrant labor risks in strawberry harvesting (wages, working hours, recruitment practices), creating due-diligence expectations for brands and retailers.
Supplier-audit and traceability requirements in retail-driven markets, including grievance mechanisms and worker welfare monitoring.
FAQ
Which international standard is commonly referenced for defining what can be called “jam” in trade discussions?The Codex Alimentarius standard for jams, jellies, and marmalades (CXS 296-2009) is a widely referenced international benchmark for product identity and compositional definitions, alongside each importing market’s national rules.
Why is it hard to find global trade data specifically for “strawberry jam” only?Most official trade statistics group jams and similar cooked fruit preparations together under broader HS categories (commonly HS 2007), so strawberry-only jam volumes and values are often not separated in standard international datasets.
What are the main processing steps used to make conventional strawberry jam?Jam manufacturing typically involves preparing strawberries (fresh, frozen, or aseptic), blending with sugar and a gelling system (often pectin) and acidity control, cooking/concentrating to target soluble solids, then hot-filling into containers with controlled sealing and pasteurization or hot-hold steps to support shelf stability.