아르헨티나 신선 감 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

신선한 후유 감, 신선한 하치야 감, 신선한 샤론 감

파생 제품

감 잼, 감 주스, 건조 감, 냉동 감

HS 코드

081070

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

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

소싱 진단

아르헨티나산 신선 감, 우리도 들여올 수 있을까요?

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

수출 진단

우리 신선 감, 이 아르헨티나 바이어들에게 팔 수 있을까요?

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

아르헨티나의 신선 감 도매 공급가 추이

아르헨티나에서 신선 감의 도매 공급업체 가격 벤치마크와 최신 수출 가격 업데이트를 추적하세요.

아르헨티나의 과거 신선 감 도매 공급 가격 (USD/kg)

전년 대비 변화를 포함한 신선 감의 연간 평균/하한/상한 도매 가격은 아르헨티나에서의 공급업체 가격 및 수출 경쟁력 벤치마크 데이터를 제공합니다.

아르헨티나의 신선 감 연도별 도매 평균 단가: 2021: 0.17 USD / kg, 2022: 0.38 USD / kg, 2023: 0.86 USD / kg, 2024: 2.99 USD / kg, 2025: 2.65 USD / kg, 2026: 1.70 USD / kg.

연도	평균 단가	하한 단가	상한 단가	전년 대비 변화
2021	0.17 USD / kg	0.15 USD / kg	0.18 USD / kg	-
2022	0.38 USD / kg	0.30 USD / kg	0.49 USD / kg	-
2023	0.86 USD / kg	0.53 USD / kg	1.44 USD / kg	-
2024	2.99 USD / kg	1.79 USD / kg	4.49 USD / kg	-
2025	2.65 USD / kg	1.28 USD / kg	3.96 USD / kg	-
2026	1.70 USD / kg	0.31 USD / kg	4.78 USD / kg	-

아르헨티나의 최신 신선 감 도매 수출 가격 업데이트

최신 업데이트 5건을 사용하여 아르헨티나에서의 현재 신선 감 도매 수출 가격 포인트와 원산지 수준 변화를 확인하세요.

아르헨티나의 신선 감 최신 도매 업데이트(일자별): 2026-08-01: 2.69 USD / kg, 2026-07-01: 2.58 USD / kg, 2026-04-01: 12.42 USD / kg, 2025-06-01: 7.59 USD / kg, 2023-06-01: 2.81 USD / kg.

일자	항목명	단가 (USD)	원산지 국가
2026-08-01	KAK********* ** * ***** ** ** **** **** **** * ***** ****	2.69 USD / kg	-
2026-07-01	KAK********* ** * ***** ** ** **** **** **** * ***** ****	2.58 USD / kg	-
2026-04-01	KAK********* ** * ***** ** ** **** **** **** * ***** *****	12.42 USD / kg	-
2025-06-01	KAK********* ** * ***** ** ** **** **** **** * ***** ***	7.59 USD / kg	-
2023-06-01	KAK********* ** * ***** ** ** **** ****** **** * ***** *****	2.81 USD / kg	-

가격 데이터

가려진 아르헨티나 신선 감 가격, 열어볼까요?

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

Classification

Product TypeRaw Material

Product FormFresh

Industry PositionPrimary Agricultural Product

Raw Material

Market

Fresh persimmon (caqui/kaki; Diospyros kaki) in Argentina is a niche, seasonal fruit with production concentrated in Buenos Aires Province (notably San Pedro and Baradero) and smaller volumes reported across several other provinces. Market availability is strongly autumnal, with Mercado Central de Buenos Aires reporting arrivals starting in early April and strengthening through the season. The wholesale market commonly distinguishes two commercial types: astringent Hachiya and non-astringent Fuyu. For export, market access is highly sensitive to phytosanitary compliance—especially fruit-fly status and importing-country ONPF requirements administered through SENASA certification workflows.

Market RoleDomestic market with limited niche exports

Domestic RoleSeasonal fresh fruit supplied through domestic wholesale and retail channels; not a mass-consumption staple in major wholesale markets

SeasonalityAutumn-season supply; wholesale arrivals reported from early April with peak presence through April.

Specification

Primary VarietyFuyu

Secondary Variety

Hachiya

Physical Attributes

Orange color development is used as a practical ripeness cue in wholesale guidance.
Astringency behavior differs by type (Hachiya vs. Fuyu), affecting acceptable eating stage and handling.

Compositional Metrics

Well-mature fruit cited around ~17 °Brix in Buenos Aires wholesale-market communication (context: sugar content indicator).

Supply Chain

Value Chain

Orchard harvest → sorting/grading → packing → domestic wholesale distribution (including Mercado Central de Buenos Aires) → retail

Temperature

For transport and storage, UC Davis postharvest guidance lists an optimum temperature of 0 ± 1°C with 90–95% relative humidity for persimmons.
UC Davis notes 'Fuyu' and similar non-astringent cultivars are chilling-sensitive at roughly 5–15°C; avoid these holding temperatures when possible.
Persimmons are described as highly sensitive to ethylene; ethylene exclusion/removal is recommended during storage and transport.

Atmosphere Control

UC Davis postharvest guidance describes controlled atmospheres (about 3–5% O2 + 5–8% CO2) as useful to delay ripening and help retain firmness; CO2 at 5–8% may reduce chilling injury symptoms in 'Fuyu' and similar cultivars.
For astringent types, UC Davis guidance describes high-CO2 treatments as an astringency-removal option with firmness/marketability tradeoffs depending on method and exposure.

Shelf Life

UC Davis guidance describes potential postharvest life of up to ~3 months in ethylene-free air under optimum conditions, and longer under optimum controlled-atmosphere conditions, subject to quality risks from O2/CO2 extremes.

Risks

Phytosanitary HighFruit-fly quarantine risk is a primary deal-breaker for fresh persimmon exports from Argentina: SENASA identifies Ceratitis capitata and Anastrepha fraterculus as high-impact pests and explicitly lists KAKI (Diospyros kaki) among host products; detections, alerts, or failure to meet destination measures can trigger delays, treatment requirements, or market closure.Align shipments to destination-specific SENASA/ONPF requirements; source from monitored programs/areas where applicable; implement required quarantine measures (e.g., approved cold/fumigation treatments when mandated) and maintain pre-shipment inspection and traceable lot documentation.

Regulatory Compliance MediumSENASA notes importing-country requirements can change and that public requirement databases may not cover all product-destination pairs (e.g., no export precedent), creating a risk of non-compliance or unexpected barriers for niche products such as persimmon.Confirm current destination requirements through SENASA’s export certification portal and the importing country’s ONPF documentation before contracting and packing.

Food Quality MediumCold-chain mismanagement can render shipments unmarketable: UC Davis guidance highlights that 'Fuyu' persimmons are chilling-sensitive at intermediate temperatures (approximately 5–15°C) and that ethylene exposure accelerates softening, increasing rejection risk in longer-distance distribution.Manage storage/transport close to recommended conditions (around 0°C with high RH) and minimize ethylene exposure; validate cultivar-specific handling SOPs for Fuyu vs. Hachiya lots.

FAQ

Where is fresh persimmon produced in Argentina?Mercado Central de Buenos Aires reports that persimmon (caqui/kaki) is produced mainly in Buenos Aires Province—especially San Pedro and Baradero—and also in Santa Fe, with smaller producing areas mentioned in provinces such as Corrientes, Entre Ríos, Mendoza, Tucumán, Misiones and Córdoba.

Which persimmon types/varieties are commonly referenced in Argentina’s wholesale market?Mercado Central de Buenos Aires commonly highlights two commercial types in the domestic market: Hachiya (astringent unless fully ripe) and Fuyu (non-astringent, often described as more squared and seedless).

What is the biggest compliance risk for exporting Argentine fresh persimmons?Fruit-fly phytosanitary risk is the key deal-breaker: SENASA identifies Ceratitis capitata and Anastrepha fraterculus as major pests, explicitly lists KAKI (Diospyros kaki) among host products, and notes that non-compliance can lead to restrictions, required quarantine treatments, or export disruption depending on the importing country’s requirements.