시리아 염장 녹색 올리브 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

염장 올리브

HS 코드

200570

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

시리아에 대한 샘플 수출 거래 4건이 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

시리아의 염장 녹색 올리브 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

시리아의 염장 녹색 올리브에 대해 수출 파트너 기업 3개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

시리아에서의 염장 녹색 올리브 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 4건, 월간 단가 범위, HS 코드 200570의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

시리아의 염장 녹색 올리브 샘플 수출 공급업체·제조사 거래 기록

시리아의 염장 녹색 올리브 샘플 거래 4건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

시리아의 염장 녹색 올리브 샘플 거래 단가(일자별): 2026-06-17: 1.88 USD / kg, 2026-02-17: 1.88 USD / kg, 2026-01-19: 4.05 USD / kg, 2026-01-19: 4.05 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-06-17	PRO**** ** * ** * ***** ** * ****	1.88 USD / kg	(시리아)	(인도)
2026-02-17	PRO**** ** * ** * ***** ** * ****	1.88 USD / kg	(시리아)	(인도)
2026-01-19	SLI* ******* ****	4.05 USD / kg	(시리아)	(루안다)
2026-01-19	SLI* ******* ****	4.05 USD / kg	(시리아)	(루안다)

시리아의 상위 염장 녹색 올리브 수출 공급업체, 제조사 및 기업

선도 수출업체 프로필을 검토하고 시리아의 염장 녹색 올리브에 대해 추적되는 전체 수출 파트너 기업 3개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(시리아)

최근 수출 거래: 2026-08-01

산업군: 기타

밸류체인 역할: 무역

(시리아)

최근 수출 거래: 2026-08-01

산업군: 식품 도매

밸류체인 역할: 무역

(시리아)

최근 수출 거래: 2026-08-01

산업군: 기타

밸류체인 역할: 무역

시리아 수출 파트너 커버리지

3개 기업

총 수출 파트너 기업 수는 시리아의 염장 녹색 올리브 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 시리아 내 염장 녹색 올리브 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

소싱 진단

시리아산 염장 녹색 올리브, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

수출 진단

우리 염장 녹색 올리브, 이 시리아 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

시리아 염장 녹색 올리브 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormCured/Brined (Shelf-stable)

Industry PositionProcessed Vegetable Product

Market

Cured green olives in Syria are a domestically produced processed-vegetable product made from locally grown olives that are debittered and preserved (commonly via brining/fermentation and sometimes heat treatment) for shelf-stable sale. Syria’s olive sector is large in agricultural footprint, but production and processing conditions can vary materially by governorate due to conflict impacts, infrastructure constraints, and climate volatility. For cross-border trade, commercial execution is often dominated by transaction and banking friction tied to sanctions history and counterparty screening, even after the 2025 U.S. and EU sanctions changes. Risk-managed sourcing therefore hinges on strong traceability, lawful-origin assurance in sensitive areas, and importer-ready food-safety documentation aligned to Codex expectations for table olives.

Market RoleDomestic producer and processor market with intermittent export potential

Domestic RoleCommon staple and mezze ingredient in household and foodservice channels, supplied by domestic processors and repackers

Market GrowthMixed (recent seasons)high inter-annual variability driven by drought/rainfall patterns and conflict-related operational constraints

SeasonalityFresh olive harvest activity is concentrated in autumn (typically mid-October through November, with timing influenced by rainfall and local security conditions), while cured/brined table olives are available year-round due to processing and storage in brine.

Specification

Secondary Variety

Salkeni (Sorani)
Tofahi (Halabi)
Idlibi

Physical Attributes

Green color retention and firm texture are key buyer acceptance cues for cured green olives
Defect control (bruising, softening, skin sloughing) is critical due to fermentation and brine handling

Compositional Metrics

Brine salt and acidity/pH management are central to stability and food safety in cured table olives
Fermentation status and preservative regime (if used) must match buyer and importing-market requirements

Grades

Size grading (count per kg / calibration) is commonly used in commercial packs for table olives
Pitted/sliced/stuffed form specifications are commonly buyer-defined for foodservice and retail programs

Packaging

Common export and domestic formats include tins, glass jars, plastic tubs/buckets, and bulk drums/barrels in brine for repacking

Supply Chain

Value Chain

Harvest → delivery to processor → washing/sorting → debittering (lye and/or water changes) → brining/fermentation → (optional) pasteurization → packing in brine → warehousing → domestic distribution and/or export shipment

Temperature

Unlike fresh produce, brined table olives are generally handled at ambient temperatures, but heat exposure and poor storage can accelerate quality degradation (softening, color changes) and increase container failure risk

Shelf Life

Shelf life is primarily governed by brine chemistry control, hygienic filling, and seal integrity rather than cold chain

Freight IntensityHigh

Transport ModeSea

Risks

Regulatory Compliance HighSyria-linked transactions can still be blocked, delayed, or rejected by banks, insurers, and logistics providers due to residual targeted sanctions, counterparty designation risk, and persistent de-risking practices, even after broad U.S. and EU sanctions changes in 2025.Run counterparty and beneficial-ownership screening, document end-use/end-buyer, confirm bank routing feasibility before production, and use a sanctions-compliance review tailored to the destination market and involved intermediaries.

Labor And Human Rights HighOlive supply chains in parts of northwest Syria (including Afrin) have been associated with property-rights abuses and looting under armed group control, creating a material risk of unlawful-origin product entering trade channels.Geo-fence sourcing away from documented high-risk localities when feasible; otherwise require farm/land documentation, supplier declarations, third-party audits, and robust chain-of-custody records.

Climate MediumDrought and rainfall deficits can sharply reduce olive output in key producing governorates, driving raw material price spikes and inconsistent size/quality profiles for table-olive processing.Contract multi-governorate supply where possible, maintain safety stock in brine, and align pack plans with conservative raw-olive availability scenarios.

Food Safety MediumImproper fermentation control, inadequate brine/pH management, or weak container integrity can create spoilage and safety incidents in table olives, with heightened risk where processing infrastructure or QA capacity is constrained.Require validated fermentation and brine control plans, finished-product micro testing (per buyer/importer plan), and seal/closure integrity checks; align specifications to Codex table olive standard.

Logistics MediumBecause brined olives are freight-intensive, container rate volatility, insurance constraints, and route disruptions can materially impact delivered cost and service levels for Syria-origin shipments.Lock freight early, price with freight/insurance contingencies, and pre-agree demurrage/documentation responsibilities with forwarders experienced in Syria-linked trade.

Sustainability

Drought and rainfall volatility affecting olive yields and raw material pricing stability
Water stress and groundwater depletion concerns linked to agricultural irrigation and broader water scarcity dynamics
Climate-linked alternate bearing amplifying year-to-year supply swings

Labor & Social

Conflict-related operational risk in agricultural areas (access constraints, displacement effects, and insecurity impacting harvest and logistics)
Documented housing/land/property rights abuses and looting in Turkish-occupied areas of northwest Syria (including Afrin), creating heightened lawful-origin and ethical sourcing risk for olives sourced from those geographies

FAQ

What HS code is typically used for cured (prepared/preserved) olives in trade statistics?Cured table olives that are prepared or preserved otherwise than by vinegar or acetic acid (and not frozen) are commonly classified under HS 200570 in UN HS classification references and are the standard anchor for UN Comtrade and ITC Trade Map queries.

Which curing approaches are commonly used for green table olives?Green table olives are commonly debittered and preserved either through natural brine fermentation and/or through Spanish-style lye (caustic soda) treatment followed by brining/fermentation; Codex’s table olive standard describes table olives as treated to remove bitterness and preserved by fermentation and/or heat treatment.

What is the biggest non-quality risk when trading Syria-origin cured olives?The biggest trade execution risk is often financial and compliance friction: even after broad sanctions changes in 2025, residual targeted sanctions and de-risking by intermediaries can delay or block payments, insurance, and shipment processing for Syria-linked transactions.