세르비아 다크 초콜릿 바 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

초콜릿 바

HS 코드

180632

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.

세르비아의 다크 초콜릿 바 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 세르비아의 다크 초콜릿 바 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

세르비아 내 다크 초콜릿 바의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 180632)

세르비아의 다크 초콜릿 바 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	4,320,014	24,124,358 USD
2022	3,772,331	18,320,633 USD

소싱 진단

세르비아산 다크 초콜릿 바, 우리도 들여올 수 있을까요?

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

세르비아의 다크 초콜릿 바 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

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

세르비아 내 다크 초콜릿 바의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 180632)

세르비아의 다크 초콜릿 바 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	6,680,731	37,748,135 USD
2022	7,555,429	35,325,309 USD

수출 진단

우리 다크 초콜릿 바, 이 세르비아 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 세르비아 다크 초콜릿 바 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPackaged (Shelf-stable)

Industry PositionBranded Consumer Packaged Food (Confectionery)

Market

Dark chocolate bars in Serbia are a packaged confectionery product supplied by both domestic manufacturers and imported brands. Market access and commercialization are strongly shaped by Serbia’s food safety framework (including mandatory HACCP-based controls) and detailed labeling/allergen rules for packaged foods. Serbia also sits within a regional trade environment (CEFTA) that can influence intra-Western Balkans distribution flows where origin rules are met. Cocoa raw materials are typically sourced via imports, making responsible sourcing and traceability a recurring buyer concern for cocoa-containing confectionery.

Market RoleImport-dependent consumer market with domestic confectionery manufacturing

Domestic RolePackaged confectionery product category produced by Serbian manufacturers and sold through retail and foodservice channels

Specification

Physical Attributes

Tempered chocolate finish (gloss and clean snap) is a core quality indicator for bar products
Heat damage (fat bloom/texture changes) is a common quality failure mode during warm-weather logistics

Compositional Metrics

Declared cocoa solids percentage for dark chocolate variants
Emulsifier use (e.g., lecithins, PGPR) and any vegetable fat use must comply with Serbia’s additives framework and be correctly declared on label

Packaging

Primary wrap (foil or metallised film) with outer paper/cardboard sleeve
Retail multipacks and shelf-ready cases used for modern trade distribution

Supply Chain

Value Chain

Imported cocoa ingredients and sugar → chocolate mass production (refining/conching) → tempering and molding → packaging → distributor/retailer → consumer

Temperature

Temperature and humidity control are important to prevent fat bloom and texture defects during warehousing and last-mile delivery, especially in summer

Atmosphere Control

Odor control and dry storage are important because chocolate can absorb strong ambient odors and moisture can affect surface appearance

Shelf Life

Shelf life is primarily constrained by oxidation, moisture ingress, and temperature excursions rather than microbiological spoilage

Freight IntensityMedium

Transport ModeMultimodal

Risks

Regulatory Compliance HighNon-compliant Serbian-language labeling (including allergen disclosure) or misused nutrition/health claims can block market placement, trigger enforcement actions, and drive recalls/withdrawals under Serbia’s food labeling and food safety framework.Run a Serbia-specific label/legal review against the Rulebook on labeling and the nutrition/health-claims rulebook; keep HACCP records and traceability files ready for official controls.

Labor And Human Rights MediumCocoa-containing products can inherit upstream child labor/forced labor exposure from cocoa origin countries identified by U.S. DOL ILAB; this can disrupt buyer acceptance and create reputational risk even when the finished product is manufactured in Serbia.Implement cocoa supplier due diligence (origin disclosure, audits/certifications where applicable) and retain evidence for customer ESG questionnaires.

Food Safety MediumAllergen mislabeling or cross-contact (e.g., milk, soy lecithin, nuts) is a common recall driver for chocolate and can lead to rapid market withdrawals under the Food Safety Law traceability/recall obligations.Implement allergen control and verification (ingredient approvals, change control, label-to-recipe checks, and finished-pack inspection).

Logistics MediumWarm-weather transport and improper storage can cause fat bloom and texture defects, leading to consumer complaints, returns, and brand damage in Serbia’s retail channels.Use temperature-managed warehousing and set carrier specifications for maximum temperature exposure; monitor excursions during summer distribution.

Sustainability

Cocoa supply-chain deforestation risk is a material sustainability issue for cocoa-containing products; international initiatives (e.g., Cocoa & Forests Initiative) focus on forest protection and traceability in major origin countries.
Palm oil (when used as vegetable fat in some chocolate/confectionery formulations) can raise additional deforestation scrutiny; verify formulation and sourcing claims market-by-market.

Labor & Social

Cocoa supply chains have a documented child labor and forced labor risk in key origin countries (e.g., Ghana and Côte d’Ivoire) as flagged by the U.S. Department of Labor ILAB list; Serbian buyers may face retailer/financier ESG scrutiny depending on sales channel.
Marketing and origin claims (e.g., ‘ethical cocoa’, ‘sustainable’) can create legal and reputational exposure if not supported by traceable supplier evidence.

FAQ

What is the biggest practical compliance risk when selling dark chocolate bars in Serbia?Label compliance is the most common deal-breaker: packaged foods must meet Serbia’s Rulebook on declaring, labeling and advertising of food, including allergen disclosure, and must also comply with the Food Safety Law framework for official controls and traceability.

Are food business operators in Serbia expected to run HACCP for chocolate manufacturing?Yes. Serbia’s Food Safety Law requires food business operators (outside primary production) to establish a food safety system in line with good practice and HACCP principles, which applies to processed food manufacturing such as chocolate bars.

How should additives like lecithin or PGPR be handled for Serbia-market chocolate bars?Use only additives permitted under Serbia’s Rulebook on food additives and ensure they are correctly declared on the product label under Serbia’s labeling rulebook; this matters for emulsifiers commonly used in chocolate formulations.