이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 824개와 수입업체 1,598개가 색인되어 있습니다.
22,143건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 3건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-10.
플랫브레드에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 22,143건을 분석하고, 월간 단가 벤치마크로 플랫브레드의 수출 경쟁력과 소싱 리스크를 추적하세요.
플랫브레드 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
플랫브레드의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
플랫브레드의 YoY 변동 상위 국가는 베트남 (+65.7%), 우간다 (-47.0%), 멕시코 (-36.5%)입니다.
플랫브레드 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 플랫브레드 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 플랫브레드 거래 단가가 있는 국가는 이스라엘 (4.29 USD / kg), 이탈리아 (4.24 USD / kg), 남아프리카 (4.04 USD / kg), 베트남 (3.19 USD / kg), 스리랑카 (2.96 USD / kg), 외 13개국입니다.
최신 3건의 플랫브레드 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2025-12-01
Ind** ******* *
5.51 USD / kg
2024-10-01
KÖT** *
14.13 USD / kg
2022-11-01
KÖT** *
7.21 USD / kg
Classification
Product TypeProcessed Food
Product FormBaked
Industry PositionProcessed Bakery Product
Market
Flatbread is a globally ubiquitous baked staple (including pita, naan, tortillas, lavash, and roti/chapati) with production widely distributed across the Middle East and North Africa, South Asia, Europe, and the Americas. International trade exists mainly for packaged ambient flatbread and for frozen/par-baked formats that can tolerate longer logistics, while fresh formats are often produced near end markets due to quality and shelf-life constraints. In customs statistics, flatbread typically falls within broader “bread and bakery” product groupings rather than a single dedicated global product code, complicating product-specific global trade attribution without supplementary industry data. Market dynamics are strongly linked to wheat flour availability and pricing, industrial baking energy costs, and evolving consumer demand for convenience (wraps, ready-to-heat) alongside traditional staple consumption.
Market GrowthMixed (medium-term outlook)staple demand is structurally stable in core consuming regions while packaged and frozen convenience formats expand in modern retail and foodservice
Specification
Major VarietiesPita (pocket and pocketless), Naan, Tortilla (wheat and corn), Lavash, Roti/Chapati
Physical Attributes
Diameter/shape and thickness targets (round, oval, rectangular) are primary buyer specs
Flexibility/tear resistance for wrap applications is a key quality attribute for tortillas and similar flatbreads
Pocket formation and internal separation are defining quality attributes for pocket pita
Surface blistering/char marks and crumb chew are quality cues for some styles (e.g., naan)
Compositional Metrics
Moisture and water activity targets are used to manage mold risk and texture retention in packaged formats
Salt level and dough pH/acidity are common formulation and specification parameters
Flour protein/ash specifications are often used as upstream controls for dough handling and finished texture
Grades
No single global grade standard; commercial trade commonly relies on private specifications (piece weight, count per pack, diameter, thickness, sensory attributes, and microbiological limits).
Packaging
Poly bag and multipack formats with date coding are common for ambient packaged flatbread
Cartoned or bagged bulk packs are common for foodservice
Frozen formats commonly use moisture-barrier film and outer cartons suitable for cold-chain distribution
Modified-atmosphere packaging (MAP) is used in some markets to extend shelf life for chilled/ambient packaged flatbread
ProcessingAmbient packaged variants often use preservative and/or packaging interventions to manage mold and stalingPar-baked and frozen flatbread formats support longer-distance trade and foodservice supply chains
Staple daily consumption in core regions (MENA, South Asia, parts of the Americas)
Convenience-driven demand for wraps, ready-to-heat breads, and foodservice portion control
Growth of quick-service and fast-casual menus using flatbread as a carrier (wraps, shawarma, tacos, pizzas on flatbread bases)
Temperature
Fresh flatbread quality deteriorates rapidly without appropriate packaging and handling, encouraging local or regional production models
Frozen flatbread requires continuous frozen-chain handling to preserve texture and reduce mold risk
Atmosphere Control
Modified-atmosphere packaging (MAP) is used by some producers to slow mold growth and quality loss in packaged flatbread
Shelf Life
Shelf life varies materially by format: fresh is shortest; packaged ambient/chilled is intermediate; frozen formats are longest
Staling/firming and mold growth are the dominant shelf-life limiters for many wheat-based flatbreads
Risks
Commodity Price Volatility HighFlatbread cost structures are highly exposed to wheat and wheat flour price shocks and supply disruptions, which can rapidly compress margins or force price increases in both retail and foodservice channels. Concentration of exportable wheat supply in a limited number of origins and sensitivity to climate and geopolitics can transmit volatility globally.Use diversified flour sourcing and hedging where feasible, qualify multiple flour specs/vendors, and design formulations and pack sizes with cost-flexibility.
Food Safety MediumPackaged flatbread is vulnerable to mold spoilage and quality defects if moisture control, sanitation, and packaging integrity are inconsistent; allergen control (gluten; and for some variants sesame, milk, soy) is also critical for export and modern retail compliance.Implement validated HACCP controls for moisture/packaging, robust environmental monitoring, and strict allergen segregation with label verification.
Energy And Logistics MediumIndustrial baking is energy-intensive, and frozen/par-baked trade depends on cold-chain reliability; energy price spikes and logistics disruptions can materially affect delivered cost and service levels.Improve oven efficiency and heat recovery, maintain dual logistics options, and align format choice (ambient vs frozen) with lane reliability and customer needs.
Regulatory Compliance MediumDifferences in national rules for permitted additives, fortification practices, labeling (including allergen declarations), and shelf-life claims can create trade friction for packaged flatbread across markets.Maintain market-specific regulatory matrices, formulate to widely accepted additive standards where possible, and run pre-shipment label/legal reviews for target markets.
Sustainability
Wheat supply-chain footprint (fertilizer, land use, and climate-related yield variability) influences upstream ESG and cost risk for flour-based flatbreads
Energy intensity of industrial baking and cold-chain requirements for frozen formats affect cost and emissions exposure
Packaging waste management (plastic films and multipacks) is an increasing sustainability scrutiny point in retail channels
Labor & Social
Occupational health and safety in industrial bakeries (heat exposure, moving machinery, flour dust) is a recurring compliance theme
Migrant and temporary labor reliance in parts of the bakery and foodservice supply chain increases the importance of fair labor and audit readiness
FAQ
Why is a lot of flatbread production local even though flatbread is globally consumed?Many flatbread formats lose quality quickly due to staling and mold risk, so fresh products are often baked close to consumers. Longer-distance trade is more common for packaged ambient flatbread (with packaging and formulation controls) and for frozen/par-baked flatbread that can tolerate longer logistics with cold-chain support.
What are the most commonly traded flatbread styles globally?Common globally recognized styles include pita, naan, tortillas (wheat and corn), lavash, and roti/chapati. These names reflect major culinary regions and also appear frequently in packaged retail and foodservice supply chains.
Which additive and compliance topics matter most for packaged flatbread in international trade?Packaged flatbread commonly uses shelf-life and texture aids (for example preservative systems and emulsifiers) alongside tight moisture and hygiene controls to manage mold and staling. Additive use and labeling must align with applicable standards and national rules, with Codex GSFA often referenced as an international baseline for additive permissions and limits.