프랑스 냉동 깍둑썬 양파 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

냉동 양파

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

프랑스에 대한 샘플 수출 거래 1건이 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

프랑스 내 냉동 깍둑썬 양파 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 프랑스의 냉동 깍둑썬 양파 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

프랑스에서의 냉동 깍둑썬 양파 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 1건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

냉동 깍둑썬 양파의 프랑스 샘플 수출 공급업체 거래 기록

프랑스의 냉동 깍둑썬 양파 샘플 거래 1건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

프랑스의 냉동 깍둑썬 양파 샘플 거래 단가(일자별): 2026-02-26: 1.50 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-02-26	FRO* * * ***	1.50 USD / kg	(프랑스)	(필리핀)

소싱 진단

프랑스산 냉동 깍둑썬 양파, 우리도 들여올 수 있을까요?

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

수출 진단

우리 냉동 깍둑썬 양파, 이 프랑스 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 프랑스 냉동 깍둑썬 양파 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormFrozen

Industry PositionProcessed Vegetable Product

Market

Frozen diced onion in France is a convenience processed-vegetable product used both as a household cooking aid and as a standardized ingredient for foodservice and food manufacturing. The French market is supplied via domestic/EU processing capacity and cross-border sourcing within the EU single market, with cold-chain integrity as the core quality and safety constraint. Retail availability includes frozen-specialist and supermarket channels, with storage guidance commonly centered on -18°C freezer conditions. Regulatory compliance is primarily shaped by EU food hygiene, labeling, pesticide-residue (MRL) limits, official controls, and microbiological criteria frameworks applied in France.

Market RoleDomestic consumption market supplied by domestic/EU processing and imports (intra-EU and extra-EU)

Domestic RoleConvenience ingredient for households and a standardized input for ready-meal, soup, sauce, and foodservice kitchens

SeasonalityYear-round availability in retail and foodservice; freezing reduces seasonal dependence compared with fresh onions.

Specification

Physical Attributes

Uniform diced or sliced cut size to meet industrial/foodservice specifications
Free-flowing frozen pieces (avoid clumping) for portion control
Low foreign-matter expectation (peel, root plate, soil, stones) supported by sorting and detection steps

Grades

Buyer specifications typically define cut size range, defect tolerance (browning/dehydration), and foreign-matter limits

Packaging

Moisture- and vapor-resistant packs suitable for frozen storage
Retail packs and larger foodservice/industrial formats; lot coding and best-before dating aligned with EU labeling rules

Supply Chain

Value Chain

Onion raw material receiving → washing/peeling → dicing → freezing → packaging → frozen storage → distribution to retail/foodservice

Temperature

Maintain continuous frozen cold chain; storage and distribution commonly referenced at -18°C for consumer freezer conditions
Avoid refreezing after thawing due to food-safety risk

Shelf Life

Shelf life depends on temperature stability and packaging integrity; quality loss risk increases with temperature abuse and dehydration (freezer burn)

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighNon-compliance with EU pesticide maximum residue limits (MRLs) or related official-control findings can trigger border rejection, market withdrawal/recall, and rapid-alert notifications affecting access to the French market.Implement supplier pesticide-control programs and pre-shipment residue testing aligned to EU MRLs; keep documentary evidence ready for official controls and customer audits.

Food Safety MediumFrozen vegetables have been implicated in Listeria monocytogenes incidents and outbreaks in the EU, elevating scrutiny on hygiene controls, environmental monitoring, and consumer/foodservice cooking instructions where products are not ready-to-eat.Apply validated hygienic design and sanitation, environmental monitoring for Listeria, and verification testing against applicable EU microbiological criteria; ensure clear label instructions for safe handling/preparation.

Logistics MediumReefer capacity constraints, energy-price volatility, and temperature excursions during transport/storage can cause quality deterioration, customer claims, or disposal of affected lots in France.Use temperature loggers and alarmed cold storage, define maximum excursion tolerances in contracts, and maintain contingency carriers/cold storage options.

Documentation Gap LowLabeling or documentation errors (e.g., missing storage instructions, incorrect operator details, or incomplete traceability identifiers) can trigger commercial holds and corrective relabeling in France.Run a French/EU label and document pre-clearance checklist and maintain a controlled specification/label approval workflow.

Sustainability

Energy intensity and refrigerant management across freezing and cold-chain logistics
Packaging waste reduction and recyclability expectations for retail frozen products
Pesticide-residue compliance expectations for plant-origin inputs and finished products

Labor & Social

Seasonal and agency labor compliance expectations in upstream agriculture and downstream processing
Supplier social-audit readiness for private-label and foodservice programs

Standards

IFS Food
BRCGS Global Standard Food Safety
FSSC 22000
ISO 22000

FAQ

At what temperature should frozen diced onion be stored for the French retail market?Frozen products are commonly stored in consumer freezers at around -18°C, and maintaining the frozen cold chain is emphasized in EU hygiene rules for frozen foods and in French retail storage guidance.

Why is refreezing thawed frozen onion discouraged in France?French public guidance explains that refreezing a thawed product can promote bacterial growth and increase food-safety risk, so thawed products should not be refrozen.

Which EU regulatory areas most directly shape market access for frozen diced onion in France?Key frameworks include EU food hygiene and HACCP expectations, food information/labeling rules, pesticide maximum residue limits (MRLs), microbiological criteria for foodstuffs, and the EU official controls system that governs inspections and sampling.