건조 마늘 벨기에 마켓 오버뷰 2026

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건조 마늘 플레이크, 건조 마늘 그래뉼, 건조 다진 마늘, 건조 슬라이스 마늘, +1

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두반장, 오이 피클, 쑤죽, 엔칠라다 소스

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신선 마늘

최종 업데이트

2026-05-01

서치 및 소싱 팀을 위한 핵심 요약

벨기에의 건조 마늘 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
벨기에에 대한 샘플 수출 거래 4건이 요약되어 있습니다.
벨기에의 건조 마늘에 대해 수출 파트너 기업 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.
페이지 데이터 최종 업데이트일: 2026-05-01.

벨기에 내 건조 마늘 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

벨기에의 건조 마늘에 대해 수출 파트너 기업 0개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

벨기에에서의 건조 마늘 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 4건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

건조 마늘의 벨기에 샘플 수출 공급업체 거래 기록

벨기에의 건조 마늘 샘플 거래 4건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

벨기에의 건조 마늘 샘플 거래 단가(일자별): 2025-12-10: 4.94 USD / kg, 2025-12-10: 5.64 USD / kg, 2025-07-18: 5.96 USD / kg, 2025-05-21: 5.95 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2025-12-10	AJO* *************	4.94 USD / kg	(벨기에)	(멕시코)
2025-12-10	AJO* *************	5.64 USD / kg	(벨기에)	(멕시코)
2025-07-18	AJO* *************	5.96 USD / kg	(벨기에)	(멕시코)
2025-05-21	AJO* *************	5.95 USD / kg	(벨기에)	(멕시코)

Classification

Product TypeIngredient

Product FormDried

Industry PositionFood Ingredient (Dehydrated vegetable / spice ingredient)

Market

Dried garlic in Belgium functions primarily as an imported ingredient for food manufacturing and spice/seasoning applications, with limited relevance as a domestically produced crop. As an EU Member State, Belgium follows harmonised EU food-safety and import control rules, with competent authority oversight at designated border control posts when special measures apply. European supply is heavily influenced by Chinese dried garlic exports, with alternative origins (e.g., Spain, Egypt, India, Uzbekistan, Serbia) used for diversification and quality positioning. Buyer focus is strongly compliance-driven (contaminants, microbiology, and accurate allergen/label information), with quality specifications commonly set contractually.

Market RoleImport-dependent consumer and food-manufacturing market (EU single market)

Domestic RoleIngredient used mainly by food manufacturers and spice/seasoning blenders; limited household use compared with fresh garlic

SeasonalityYear-round availability via imports and storage; no meaningful domestic harvest seasonality for the market.

Specification

Physical Attributes

Common forms: flakes, granules, powder
White/light colour is often preferred for powder to minimise impact on finished product appearance
Uniform particle size is commonly specified contractually

Compositional Metrics

Indicative EU buyer/ESA quality minima cited in trade guidance for dried garlic: ash (max 6.0%), acid insoluble ash (max 0.5%), moisture (max 6.5%); water activity often targeted at ≤0.65 (aw) by recommendation

Grades

Product specifications are typically agreed buyer-to-seller (e.g., particle size distribution, cleanliness/purity, microbiological criteria, limits for extraneous matter)

Packaging

Bulk: new, clean, dry multi-wall laminated food-grade bags (often polypropylene), typically 1–25 kg (by agreement with buyer)
Consumer packs: glass bottles/jars, laminated pouches, tins, plastic/composite containers, lined cartons (typically small gram weights)

Supply Chain

Value Chain

Origin garlic production → dehydration (drying) → cleaning/sieving → size reduction (flakes/granules/powder) → optional sterilisation step (e.g., steam) → bulk packing → sea freight to EU entry point → importer QA (COA, microbiology, residues, allergen controls) → repacking/grinding/blending in EU → delivery to Belgian/EU food manufacturers and packers

Temperature

Typically shipped/stored at ambient temperature with strong emphasis on dryness and moisture-barrier integrity (hygroscopic product)
Water activity control is a key stability parameter used by buyers

Atmosphere Control

Protect from humidity, condensation, and foreign odours during storage and transport
Use sealed, food-grade packaging to limit moisture ingress and infestation risk

Shelf Life

Long shelf life compared with fresh garlic when kept dry and sealed; quality degrades with humidity exposure (caking, flavour loss, microbiological risk)

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance with EU food legislation (notably contaminants/residue limits, microbiological safety expectations, and accurate allergen/labelling information) can lead to detention/rejection at entry or withdrawal from the Belgian/EU market, with rapid information exchange through RASFF and potential escalation to reinforced controls for recurring issues.Implement HACCP-based controls; use accredited pre-shipment testing aligned to EU/buyer specifications (including allergens where relevant); maintain full batch traceability; verify label/allergen statements and documentation consistency before dispatch.

Food Safety MediumMicrobiological contamination (e.g., Salmonella) is a key hazard for spices and dried ingredients and can trigger rejection or recall if detected.Apply validated hygienic processing and, where required by buyer, validated decontamination (e.g., steam sterilisation) with documented verification and environmental monitoring.

Quality Fraud MediumPowdered formats can face higher perceived adulteration risk; inconsistent particle size and purity issues can block buyer acceptance even when legally compliant.Provide authenticity/purity assurances and testing where appropriate; consider supplying flakes/granules with controlled EU-side milling; agree particle size specs and sampling plans in contract.

Logistics MediumMoisture ingress during ocean transport or storage can cause caking, flavour loss, and increased microbiological risk in hygroscopic dried garlic, leading to claims or rejection against buyer specifications.Use moisture-barrier packaging, ensure containers are dry and odour-free, consider desiccants where appropriate, and specify water activity/moisture acceptance criteria at receipt.

Sustainability

Responsible sourcing expectations via buyer codes of conduct in the European spices sector
Drying process control to avoid quality loss and contamination (e.g., smoke-related PAH risk where poor drying practices occur)
Pesticide residue compliance management in upstream supply chains for garlic inputs

Labor & Social

European buyers may require supplier social compliance commitments and audits aligned to a buyer Code of Conduct for responsible sourcing

Standards

FSSC 22000
BRCGS
IFS Food
SQF

FAQ

What quality parameters are commonly specified for dried garlic sold into Belgium/EU buyers?Buyer specifications commonly cover purity/cleanliness, particle size, microbiology, and moisture control. Trade guidance referencing European Spice Association minima for dried garlic highlights limits such as ash (max 6.0%), acid insoluble ash (max 0.5%), moisture (max 6.5%), and a commonly targeted water activity of ≤0.65 (aw), with detailed microbiological requirements agreed between buyer and seller.

What happens if an imported dried garlic shipment is found non-compliant in Belgium/EU?EU and Belgian competent authorities use a risk-based system of official controls. If a shipment is found non-compliant (for example, due to contaminants, microbiological hazards, or labelling/allergen issues), it can be detained, rejected, or withdrawn from the market, and relevant incidents may be communicated through the EU Rapid Alert System for Food and Feed (RASFF) to enable rapid action.

What bulk packaging is typical for shipping dried garlic into Belgium/EU?Bulk dried garlic is commonly shipped in new, clean, dry multi-wall laminated food-grade bags (often polypropylene), with pack sizes typically agreed with the buyer and commonly ranging from 1 to 25 kg. Packaging is chosen to protect flavour and to reduce moisture uptake during transport and storage.