대만 건조 정어리 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

염장 건조 정어리, 훈제 건조 정어리, 햇볕 건조 정어리, 통건조 정어리

원재료

신선 정어리

HS 코드

030559

최종 업데이트

2026-06-01

서치 및 소싱 팀을 위한 핵심 요약

대만의 건조 정어리 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
대만에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
대만의 건조 정어리에 대해 수출 파트너 기업 0개와 수입 파트너 기업 1개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-06-01.

대만의 건조 정어리 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

대만의 건조 정어리에 대해 수입 파트너 기업 1개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

건조 정어리의 대만 샘플 수입 거래 및 가격 기록

대만의 건조 정어리 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

대만의 건조 정어리 샘플 수입 거래 단가(일자별): 2026-01-22: 1.00 USD / kg, 2025-12-07: 4.30 USD / kg, 2025-11-17: 7.00 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-01-22	Sar*** * *** * *** * *** **********	1.00 USD / kg	(-)	(-)	-
2025-12-07	Sar*** * *** **************	4.30 USD / kg	(-)	(-)	-
2025-11-17	CAM********************* ** * ***********	7.00 USD / kg	(-)	(-)	-

대만 내 상위 건조 정어리 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 대만의 건조 정어리에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(대만)

최근 수입 거래: 2026-05-01

임직원 규모: 직원 1000명 초과

산업군: 음료 제조식품 제조식품 포장식음료 서비스업기타

밸류체인 역할: 유통 / 도매식품 제조소매

대만 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 대만의 건조 정어리 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 대만에서 활동 중인 건조 정어리 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

Classification

Product TypeProcessed Food

Product FormDried

Industry PositionProcessed Seafood Product

Market

Dried sardine in Taiwan is a shelf-stable processed seafood product sold as a pantry ingredient and snack, supplied through a mix of locally processed product and imports. The market is shaped by Taiwan Food and Drug Administration (TFDA) food import controls and labeling expectations, alongside buyer requirements for consistent dryness, odor control, and packaging that limits moisture uptake and oxidation. Distribution is typically through traditional markets and dried-seafood specialty retailers as well as modern retail and e-commerce. The most trade-disruptive risks center on food-safety non-compliance (e.g., hygiene, moisture-driven spoilage, and quality deterioration) and documentation/traceability scrutiny for seafood supply chains.

Market RoleDomestic consumer market with imports and local processing

Domestic RoleHousehold and foodservice ingredient market; also sold in retail as a shelf-stable seafood item

Market Growth

SeasonalityRetail availability is typically year-round because the product is shelf-stable; upstream supply depends on raw fish availability and import scheduling.

Specification

Physical Attributes

Uniform dryness with minimal breakage and low visible defects
Clean odor (low rancidity) and minimal discoloration
Low evidence of mold or insect contamination in dried product

Compositional Metrics

Moisture control is a primary quality driver for shelf stability and mold prevention
Salt level consistency is important for salted dried variants

Grades

Whole vs broken pieces (appearance grade)
Size sorting (small/medium/large counts by buyer specification)
Salted vs unsalted (product style)

Packaging

Moisture-barrier retail pouches (often resealable) to limit humidity pickup
Oxygen-control packaging (e.g., vacuum or inert-gas where used) to slow oxidation and odor development
Bulk cartons/liners for wholesale and foodservice channels

Supply Chain

Value Chain

Raw fish sourcing (domestic landings and/or imports) → sorting/cleaning → optional salting/brining → drying (sun or mechanical) → cooling/conditioning → foreign-matter control (e.g., screening/metal detection where used) → packaging → ambient warehousing with humidity control → wholesale/retail distribution

Temperature

Typically distributed as an ambient product, but quality deteriorates faster with heat exposure; protect from high temperature and direct sunlight during storage and retail display.

Atmosphere Control

Oxygen exposure accelerates lipid oxidation and odor/rancidity development; barrier packaging and tight seals help preserve quality.

Shelf Life

Shelf-life is most sensitive to moisture uptake (mold/spoilage risk) and oxidation (rancidity/odor); risk increases after opening without resealing or dry storage.

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighShipments can be detained or rejected if dried sardine fails Taiwan import food safety controls due to hygiene issues, moisture-driven spoilage (mold), or severe quality deterioration (rancid odor/oxidation) that triggers non-conformance and complaints.Implement HACCP with defined moisture/packaging controls, use validated drying and sanitation procedures, perform pre-shipment checks (sensory and, where relevant, lab tests), and use moisture/oxygen barrier packaging with good seal integrity.

Labor And Human Rights HighSeafood procurement connected to forced-labor or exploitative working conditions in fishing can create serious reputational and buyer-access risk; some buyers may block suppliers without credible due diligence evidence.Adopt a vessel/processor due diligence program (traceability to vessel or approved importer supply chain, social compliance audits, grievance channels, and documented remediation) aligned with buyer codes of conduct.

Regulatory Compliance MediumLabeling, ingredient/additive declaration mismatches, or incomplete documentation can delay customs/TFDA clearance and increase relabeling or rework costs.Run a pre-shipment compliance review with the Taiwan importer covering label artwork, ingredient/additive list, and document checklist; keep a controlled master specification tied to each SKU/lot.

Logistics MediumFreight-rate volatility and port disruptions can erode competitiveness for low-to-mid value dried seafood; inadequate transit protection can also cause moisture uptake and quality loss.Plan longer lead times with buffer inventory, use desiccants/moisture protection where appropriate, and choose packaging/carton specs that protect against humid transit and handling damage.

Sustainability

Overfishing and stock variability risks for small pelagic fisheries used in dried-fish supply chains
IUU (illegal, unreported and unregulated) fishing screening expectations in seafood procurement
Marine ecosystem impacts and bycatch management expectations in buyer sustainability programs

Labor & Social

Seafood supply chains linked to distant-water fishing can face heightened scrutiny for migrant worker conditions and forced-labor indicators; robust due diligence is important for reputational and buyer-compliance risk management.
Taiwan’s seafood sector has been the subject of NGO and policy attention on labor conditions in parts of the fishing industry; buyers may request social compliance evidence.

Standards

HACCP
ISO 22000
BRCGS (where supplying modern retail/private label)

FAQ

What is the biggest clearance risk for dried sardine shipments into Taiwan?Food-safety non-compliance is the most trade-disruptive risk. If the product shows spoilage issues (often linked to moisture control), poor hygiene outcomes, or severe rancidity/odor deterioration, it may be detained or rejected under TFDA import controls.

Which documents are commonly prepared for importing dried sardine into Taiwan?Common documents include a commercial invoice, packing list, and bill of lading/air waybill, along with the importer’s customs entry filings. Importers typically also prepare product specification and labeling/ingredient information for TFDA compliance, and may need official certificates or catch/legality documentation depending on the product and origin.

Does dried sardine require a cold chain in Taiwan?It is typically handled as an ambient product rather than cold-chain cargo. Quality is most sensitive to humidity and heat exposure, so moisture/oxygen barrier packaging and dry storage practices are key to preventing mold and rancidity.