캐나다 건조 레몬그라스 가격 및 무역 — 마켓 오버뷰 2026

원재료

신선 레몬그라스

HS 코드

091099

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

캐나다 내 건조 레몬그라스 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 캐나다의 건조 레몬그라스 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

캐나다 내 건조 레몬그라스의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 091099)

캐나다의 건조 레몬그라스 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	1,538,382	6,057,992 USD
2023	1,950,192	6,894,053 USD
2022	1,608,817	5,518,651 USD

캐나다에서 수출되는 건조 레몬그라스의 주요 수출 대상 시장 (HS 코드 091099) 2024

2024년 기준, 캐나다발 건조 레몬그라스 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	미국	811,003	4,177,926.845 USD
2	자메이카	308,093	808,731.214 USD
3	프랑스	174,516	399,875.187 USD
4	트리니다드 토바고	119,559	326,987.842 USD
5	바베이도스	70,195	190,018.725 USD

소싱 진단

캐나다산 건조 레몬그라스, 우리도 들여올 수 있을까요?

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

캐나다의 건조 레몬그라스 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 캐나다의 건조 레몬그라스 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

캐나다 내 건조 레몬그라스의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 091099)

캐나다의 건조 레몬그라스 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	5,880,761	30,336,237 USD
2023	5,782,359	27,171,424 USD
2022	6,244,724	32,478,654 USD

캐나다에 건조 레몬그라스를 공급하는 주요 원산지 공급국 (HS 코드 091099) 2024

2024년 기준, 캐나다로 건조 레몬그라스를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	인도	2,007,401.557	8,137,918.271 USD
2	미국	476,521	3,947,369.468 USD
3	터키	739,648.849	3,624,431.695 USD
4	중국	365,434.822	2,019,205.642 USD
5	멕시코	220,584.142	1,900,206.967 USD

수출 진단

우리 건조 레몬그라스, 이 캐나다 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 캐나다 건조 레몬그라스 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDried

Industry PositionProcessed Agricultural Ingredient (Dried Herb/Spice)

Market

In Canada, dried lemongrass is primarily a traded dried herb used as a food ingredient for culinary flavouring and for herbal infusions, supplied through imports and distributed via regulated food businesses. Importers are generally expected to hold a Safe Food for Canadians (SFC) licence and meet Safe Food for Canadians Regulations (SFCR) requirements covering preventive controls and traceability. CFIA guidance and surveillance work emphasize that low-moisture products like dried herbs/spices can carry hazards such as Salmonella and that contamination can persist if introduced during production, processing, storage, or packaging. As a result, Canadian buyers/importers commonly emphasize supplier assurances, validated control measures, and traceability readiness to reduce border, recall, and brand-risk exposure.

Market RoleImport-dependent consumer and food-ingredient market

Domestic RoleIngredient used in Canadian retail and food-manufacturing applications (spice/herb blends and herbal-tea/botanical infusion uses) under SFCR oversight

Specification

Primary VarietyCymbopogon citratus (DC.) Stapf

Secondary Variety

Cymbopogon flexuosus (Nees ex Steud.) Will.Watson

Physical Attributes

Low-moisture dried herb ingredient; if contamination occurs, bacterial pathogens (for example, Salmonella) can survive for extended periods in low-moisture products

Compositional Metrics

Pesticide residues must comply with Health Canada maximum residue limits (MRLs), which are legal and enforceable in Canada

Packaging

Packaging/label controls should prevent contamination and ensure the correct ingredient/allergen information is applied, consistent with Canadian labelling expectations for prepackaged foods

Supply Chain

Value Chain

Import arrival → receiving/incoming material checks → inspection/sorting controls → validated treatment procedures (as applicable) → humidity/segregation-controlled storage → packaging/labelling verification → domestic distribution

Temperature

Storage conditions (including humidity control) matter for untreated dried herbs/spices; CFIA highlights that inappropriate temperature/humidity control can contribute to pathogen risk in untreated spices

Shelf Life

Dried herbs/spices are low-moisture foods, but contamination can persist; control measures focus on preventing introduction/cross-contamination and maintaining appropriate storage/handling conditions

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighDried herbs/spices are low-moisture products in which Salmonella can survive for extended periods if contamination is introduced during production, processing, storage, or packaging; CFIA surveillance and guidance document that Salmonella contamination can occur and can trigger recalls or enforcement actions in Canada.Implement importer preventive controls focused on supplier verification (specifications/COAs), validated treatment procedures where applicable, segregation of treated/untreated lots, and packaging/label controls consistent with CFIA spice preventive-control guidance.

Regulatory Compliance MediumNon-compliance with Canadian pesticide residue requirements can block market access; Health Canada sets legal and enforceable maximum residue limits (MRLs) for pesticide–food combinations in Canada.Align sourcing to approved pesticide programs, use residue testing where risk is higher, and verify the applicable Health Canada MRL entries for the relevant commodity grouping before shipment.

Traceability MediumInsufficient lot coding and one-step-back/one-step-forward records can widen the scope of a recall or lead to non-compliance findings; SFCR requires traceability documentation and timely production to CFIA on request.Maintain shipment- and lot-level identifiers across import, storage, and repacking/blending steps; ensure documents are accessible in Canada and retrievable quickly.

Border Clearance MediumIncorrect CFIA coding, HS classification, or missing import requirements can delay clearance or cause transaction rejection; AIRS requirements can change and CFIA notes that import declarations may be rejected (and entry denied) when SFC licence details or commodity coverage are incorrect.Validate AIRS selections close to shipment date, confirm SFC licence coverage for the commodity, and consider CBSA advance rulings for tariff classification where ambiguity exists.

Storage And Handling MediumPoor humidity/segregation controls can increase contamination or cross-contamination risks for dried herbs/spices; CFIA highlights storage-related hazards (including humidity control and separation of treated/untreated and allergen/non-allergen products).Use moisture-protective packaging, controlled storage conditions, and strict segregation and sanitation programs aligned with the preventive-control approach described in CFIA spice guidance.

Sustainability

Pesticide-residue compliance screening for imported dried botanical ingredients against Health Canada MRLs

FAQ

What are the core Canadian compliance expectations for importing dried lemongrass as a food ingredient?For most food imports, the importer generally needs a valid Safe Food for Canadians (SFC) licence and must declare the licence correctly on the import declaration. Under the SFCR, importers are expected to have preventive controls (including foreign supplier controls) and traceability records, and they should confirm commodity-specific requirements using CFIA’s Automated Import Reference System (AIRS).

Why is Salmonella treated as a deal-breaker risk for dried herbs and spice-type ingredients in Canada?CFIA reports and guidance note that dried herbs/spices are low-moisture foods where pathogens like Salmonella can survive for long periods if contamination is introduced, and CFIA surveillance of dried herbs/teas and ready-to-eat powdered spices has identified Salmonella as an occasional hazard in products sold in Canada. Because this can lead to recalls or enforcement actions, Canadian importers and processors are expected to apply supplier verification and effective control measures for this risk.

What traceability records should a Canadian importer keep for dried botanical ingredients like dried lemongrass?CFIA’s SFCR traceability guidance emphasizes keeping one-step-back/one-step-forward records that identify the food (including common name and a lot code or other unique identifier), the supplier, and the customer, with dates. CFIA can request these documents and expects them to be accessible in Canada and produced quickly when needed for a food-safety response.