프랑스 건조 애호박 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 애호박

HS 코드

071290

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-21.

프랑스 내 건조 애호박 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

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

프랑스 내 건조 애호박의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 071290)

프랑스의 건조 애호박 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	5,131,378	54,026,222 USD
2022	5,892,189	44,236,077 USD

소싱 진단

프랑스산 건조 애호박, 우리도 들여올 수 있을까요?

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

프랑스의 건조 애호박 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

프랑스의 건조 애호박에 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 애호박의 프랑스 샘플 수입 거래 및 가격 기록

프랑스의 건조 애호박 샘플 수입 거래 1건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

프랑스의 건조 애호박 샘플 수입 거래 단가(일자별): 2025-10-04: 4.60 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-10-04	Суш** *** ***** * **** ***	4.60 USD / kg	(-)	(-)	-

프랑스 내 상위 건조 애호박 바이어, 수입업체 및 수요 파트너

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

(프랑스)

최근 수입 거래: 2026-07-21

산업군: 식품 제조

밸류체인 역할: 식품 제조

프랑스 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 프랑스의 건조 애호박 수요 측 가시성을 보여줍니다.

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

프랑스 내 건조 애호박의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 071290)

프랑스의 건조 애호박 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	15,289,170	80,026,037 USD
2022	14,995,637	62,982,350 USD

수출 진단

우리 건조 애호박, 이 프랑스 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 프랑스 건조 애호박 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormDried

Industry PositionProcessed Agricultural Product (Dehydrated Vegetable Ingredient)

Market

Dried zucchini (courgette) in France is mainly positioned as a shelf-stable vegetable ingredient used by food manufacturers (e.g., soups, sauces, ready meals) and by foodservice, with some niche retail use for home cooking and snack-style applications. The French market can be supplied via intra-EU trade and imports from third countries, alongside domestic French dehydrated fruit/vegetable ingredient producers. Market access and in-market compliance are shaped by EU-wide food safety and labelling rules, including pesticide residue maximum limits and official controls on imported foods. For customs and trade statistics, dried vegetables are generally classified under HS heading 0712, with “other dried vegetables/mixtures” commonly falling under HS 0712.90.

Market RoleDomestic consumer and food-manufacturing ingredient market with mixed supply (domestic dehydration plus intra-EU and extra-EU sourcing)

Domestic RoleIngredient input for French food manufacturing and catering; used for shelf-stable recipes requiring controlled rehydration performance

Specification

Physical Attributes

Cut size and format consistency (flakes/granules/powder) aligned to end-use (soups, sauces, blends)
Color uniformity and absence of scorching/browning beyond agreed tolerance
Foreign matter control (stems, stones, plastics) and metal-detection performance expectations

Compositional Metrics

Moisture control for shelf-stability and caking prevention
Pesticide residue compliance against EU MRLs (applies to processed products, with processing effects considered where relevant)

Grades

Application-driven grades specifying mouthfeel and rehydration speed (e.g., flakes for visual appeal; powders for smooth sauces)

Packaging

Moisture-barrier packaging (food-grade bags/liners) suitable for ambient transport and storage
Lot/batch identification to support traceability and recall readiness

Supply Chain

Value Chain

Raw zucchini sourcing (domestic or imported) → washing/trimming → cutting (flakes/granules/powder prep) → dehydration → sorting/metal detection → packaging → distribution to food manufacturers/foodservice/retail

Temperature

Ambient logistics are typical; avoid heat abuse that can accelerate quality degradation (color/aroma) and packaging condensation cycles

Atmosphere Control

Moisture ingress control is critical (sealed liners, humidity management in storage/containers) to prevent caking and microbial quality deterioration

Shelf Life

Shelf-life is mainly limited by moisture pickup, oxidation-driven sensory loss, and contamination events rather than cold-chain breaks

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance detected at import into France/EU (e.g., pesticide residues exceeding EU MRLs, mycotoxins, Salmonella, or undeclared/incorrectly handled sulphites) can result in border refusal, with consignments potentially rejected, destroyed or re-dispatched, disrupting supply and commercial contracts.Implement supplier approval with documented residue controls, pre-shipment testing aligned to EU MRLs and microbiological/contaminant risk, and a document/label pre-check (including allergen/additive declarations where applicable) before dispatch.

Food Safety MediumDried plant-origin foods can still be implicated in contamination events (e.g., mycotoxins, microbiological hazards); France’s import control framework explicitly targets these hazard categories for certain imported foods of plant origin.Apply HACCP-based controls, validated supplier COAs, and risk-based sampling (including mycotoxins/micro where relevant to origin and product history).

Documentation Gap MediumDepending on origin and whether the consignment falls under reinforced controls or emergency measures, missing certificates/analysis or incomplete border documentation can trigger delays or refusal at entry, with controls recorded in EU systems (e.g., TRACES) where applicable.Screen each origin/product combination against current EU import-control requirements; complete pre-notification and ensure certificate/analysis packs match consignment identity and labelling.

Logistics LowMoisture ingress during sea freight or warehousing can cause caking, quality loss and higher non-conformance risk (e.g., sensory defects or out-of-spec moisture), especially for powders and small granulations.Use appropriate moisture-barrier packaging, sealed liners, and humidity management (e.g., container desiccants, dry storage conditions) with incoming moisture checks.

Sustainability

Energy intensity of dehydration processes and associated carbon footprint considerations for ingredient buyers
Packaging waste and moisture-barrier material choices for shelf-stable distribution

Labor & Social

Standard supplier social-compliance expectations apply; heightened due diligence may be needed when sourcing dehydrated vegetables from higher-risk origins (country-specific risks depend on origin and were not verified for dried zucchini in France).

Standards

HACCP-based food safety management (EU hygiene framework expectation)
BRCGS Food Safety (buyer-driven; not verified as universal)
IFS Food (buyer-driven; not verified as universal)

FAQ

Which HS heading is typically used for dried zucchini (courgette) when trading into France?Dried zucchini is generally covered by HS heading 0712 (dried vegetables, not further prepared). If it is traded as an “other dried vegetable” rather than a named specific subheading, it is commonly reported under HS 0712.90 (other dried vegetables/mixtures), depending on the exact product presentation and customs classification.

What is the most common deal-breaker compliance risk for dried zucchini entering France from a third country?A primary trade-stopper risk is a border non-compliance finding during import controls (for example pesticide residues exceeding EU maximum residue levels, or contamination such as mycotoxins or Salmonella). When a consignment is found non-compliant, it can be refused entry and may be destroyed or sent back, causing immediate supply disruption.

If sulphites are used on dried zucchini, what labelling issue should French buyers watch for?Sulphur dioxide and sulphites are among the EU’s mandatory declarable allergens when used as preservatives above the regulatory threshold (10 mg/kg or 10 mg/L, expressed as total SO2). If sulphites are present above that threshold, they must be clearly declared and highlighted in the ingredient information under EU food information rules.