냉동 채썬 히카마 가격 및 무역 — 마켓 오버뷰 2026

Name: 냉동 채썬 히카마 글로벌 마켓 오버뷰 데이터셋
Creator: Tridge

상위 제품

냉동 히카마

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

냉동 채썬 히카마 마켓 커버리지는 2개 국가에 걸쳐 있습니다.
2건의 공급업체 연계 거래가 상위 1개 국가에 걸쳐 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

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

2025-09 기준으로 냉동 채썬 히카마 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.

국가	전년 대비 변화	거래 건수	2025-09	2025-10	2025-11	2025-12	2026-01	2026-02	2026-03	2026-04	2026-05	2026-06	2026-07	2026-08
베트남	+27.7%	2	- (-)	- (-)	- (-)	- (-)	- (-)	- (-)

냉동 채썬 히카마 Global Supply Chain Coverage

Supply Chain Intelligence에 냉동 채썬 히카마의 수출업체 및 수입업체가 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.

소싱 진단

냉동 채썬 히카마, 어디서 들여오는 게 좋을까요?

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

수출 진단

우리 냉동 채썬 히카마, 어느 바이어에게 팔 수 있을까요?

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

가격 데이터

가려진 냉동 채썬 히카마 가격, 열어볼까요?

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

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.