상위 제품
최종 업데이트
2026-04-04
서치 및 소싱 팀을 위한 핵심 요약
- 냉동 채썬 히카마 마켓 커버리지는 2개 국가에 걸쳐 있습니다.
- 이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 0개와 수입업체 0개가 색인되어 있습니다.
- 2건의 공급업체 연계 거래가 상위 1개 국가에 걸쳐 요약되어 있습니다.
- 현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
- 도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
- 페이지 데이터 최종 업데이트일: 2026-04-04.
냉동 채썬 히카마에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 1개 국가에 걸친 공급업체 연계 거래 2건을 분석하고, 월간 단가 벤치마크로 냉동 채썬 히카마의 수출 경쟁력과 소싱 리스크를 추적하세요.
냉동 채썬 히카마 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
냉동 채썬 히카마의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
냉동 채썬 히카마의 YoY 변동 상위 국가는 베트남 (+27.7%)입니다.
냉동 채썬 히카마 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 냉동 채썬 히카마 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-08 기준, 노출 가능한 냉동 채썬 히카마 거래 단가가 있는 국가는 베트남 (2.20 USD / kg)입니다.
| 국가 | 전년 대비 변화 | 거래 건수 | 2025-05 | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 베트남 | +27.7% | 2 | - (-) | - (-) | - (-) | 2.20 USD / kg (1,830 kg) | - (-) | - (-) |
냉동 채썬 히카마 Global Supply Chain Coverage
0개 기업
냉동 채썬 히카마에 대해 수출업체 0개와 수입업체 0개가 매핑되어 있습니다.
수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 냉동 채썬 히카마 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.
Classification
Product TypeProcessed Food
Product FormFrozen (Shredded)
Industry PositionProcessed Vegetable Product
Market
Frozen shredded jicama is a niche value-added frozen vegetable product used as a ready-to-cook ingredient in retail and foodservice applications such as slaws and stir-fries. The underlying crop (jicama/yam bean, Pachyrhizus erosus) is strongly associated with Mexico and parts of Southeast Asia in cultivation and consumption, while exportable product availability depends on industrial peeling/cutting and freezing capacity. In trade statistics, shipments are typically recorded under broad "other frozen vegetables" categories rather than a dedicated jicama line, limiting transparent global concentration analysis. Market dynamics are therefore driven more by cold-chain reliability, frozen-vegetable food-safety compliance, and buyer specifications for cut size/texture than by benchmark commodity pricing.
Major Producing Countries
- 멕시코Traditional cultivation and consumption; commonly cited origin for jicama (yam bean) in global crop references.
- 필리핀Commonly cultivated and consumed locally as "singkamas" in Southeast Asia; potential source for regional processing.
- 인도네시아Southeast Asian cultivation presence cited in crop references; production often oriented to domestic fresh markets.
- 베트남Cultivation and local market presence cited in crop references; processed export statistics are not typically itemized for jicama.
- 태국Cultivation and local market presence cited in crop references; processed export statistics are not typically itemized for jicama.
Specification
Physical Attributes
- White to off-white crisp flesh with mild, slightly sweet flavor; shredded format increases surface area and browning sensitivity if temperature control breaks.
- Texture retention (crunch) and low fibrousness are key acceptance attributes after thaw/cook.
Packaging
- Foodservice bulk bags in corrugated master cartons for frozen distribution.
- Retail frozen pouches (often resealable) to support portioning and reduce freezer burn risk.
ProcessingPeeling quality (minimal residual skin) and cut-size uniformity are common buyer specification points for shredded formats.Anti-browning management may be specified (e.g., rapid freezing and/or permitted antioxidant/acid dips) depending on buyer requirements.
Supply Chain
Value Chain
- Farm procurement (fresh jicama roots) -> washing/scrubbing -> peeling -> shredding -> freezing -> frozen storage -> reefer distribution -> retail/foodservice.
- Export programs typically require documented food-safety controls and temperature monitoring across processing, storage, and transport.
Demand Drivers
- Convenience and labor-saving for foodservice prep (pre-peeled, pre-cut frozen vegetable inputs).
- Diet-positioned uses where jicama is used as a crunchy vegetable ingredient in low-starch/low-carb meal patterns.
Temperature
- Frozen storage and transport at -18°C or colder; temperature abuse increases dehydration/freezer burn and can degrade texture.
- Avoid thaw-refreeze cycles to reduce drip loss and microbial risk from poor handling.
Shelf Life
- Shelf life is primarily governed by packaging integrity and maintenance of frozen temperatures; extended exposure to warmer conditions can accelerate quality loss even without visible spoilage.
Risks
Food Safety HighAs a frozen, ready-to-cook cut vegetable, shredded jicama can face high-impact food-safety events (e.g., pathogen contamination) that trigger recalls, import refusals, and buyer delisting. The combination of high surface area from shredding and long frozen shelf life increases the consequences of a single processing hygiene failure across distributed lots.Apply validated preventive controls (HACCP-based), environmental monitoring in RTE-adjacent areas, robust sanitation for cutters/shredders, and finished-product/lot traceability with rapid recall capability.
Cold Chain MediumTemperature excursions during storage or reefer transport can cause dehydration, freezer burn, and texture degradation, reducing buyer acceptance and increasing claims/returns even when the product remains legally compliant.Use continuous temperature logging, define maximum excursion limits in contracts, and specify moisture/oxygen barrier packaging suited to the intended distribution duration.
Supply Concentration MediumBecause frozen shredded jicama is a niche SKU, supply may be concentrated in a limited number of processors with specialized peeling/cutting/freezing lines, increasing disruption risk from plant outages, audit failures, or logistics shocks.Dual-source qualified processors, standardize buyer specs to enable substitution, and maintain safety stock for high-variability lanes.
Regulatory Compliance MediumMisclassification across broad frozen-vegetable tariff lines and inconsistent labeling expectations (e.g., cooking instructions, origin and ingredient statements, additive declarations if used) can create border delays and non-compliance findings.Align HS classification with customs brokers, maintain country-specific label templates, and document any processing aids/additives against applicable food additive standards and national regulations.
Sustainability
- Cold-chain energy use and refrigerant management are material footprint drivers for frozen vegetable products shipped internationally.
- Single-use plastic packaging and master-carton materials are common ESG focus areas; packaging choices trade off material use vs. freezer-burn prevention and food-waste reduction.
Labor & Social
- Seasonal agricultural labor conditions and worker safety in peeling/cutting operations can be material for buyer audits in value-added frozen vegetables.
- Traceability and supplier transparency are common social-compliance expectations where sourcing includes smallholders or fragmented root procurement.
FAQ
How should frozen shredded jicama be stored and handled in international distribution?Keep it continuously frozen (typically -18°C or colder) from the processor through transport and warehousing, and avoid thaw-refreeze cycles. Temperature excursions can degrade texture and increase quality claims, and poor hygiene controls in frozen cut vegetables can create outsized recall and import-refusal impacts.
Why is it difficult to find product-specific global trade volumes for frozen shredded jicama?Frozen shredded jicama is usually captured inside broad customs categories for frozen vegetables rather than a dedicated jicama line. As a result, official datasets like ITC Trade Map and UN Comtrade generally cannot isolate jicama-only volumes without additional importer/exporter-side disclosures.
What are common buyer quality specifications for frozen shredded jicama?Buyers commonly focus on peeling quality (minimal residual skin), uniform shred size, texture retention after thaw/cook, and packaging performance that limits dehydration/freezer burn. Depending on the buyer, anti-browning control may also be specified through rapid freezing and permitted processing aids/additives.
Sources
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