이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 276개와 수입업체 292개가 색인되어 있습니다.
723건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 6개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-06-29.
Grape Seed Oil에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 723건을 분석하고, 월간 단가 벤치마크로 Grape Seed Oil의 수출 경쟁력과 소싱 리스크를 추적하세요.
Grape Seed Oil 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
Grape Seed Oil의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
Grape Seed Oil의 YoY 변동 상위 국가는 영국 (+251.6%), 프랑스 (+107.4%), 대만 (-82.4%)입니다.
Grape Seed Oil 국가별 공급업체 거래 및 단가 요약
2025-08 기준으로 Grape Seed Oil 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2026-01 기준, 노출 가능한 Grape Seed Oil 거래 단가가 있는 국가는 프랑스 (19.90 USD / kg), 멕시코 (11.34 USD / kg), 인도 (6.96 USD / kg), 미국 (5.14 USD / kg), 과테말라 (5.13 USD / kg), 외 4개국입니다.
Grape Seed Oil의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeIngredient
Product FormVegetable oil (typically refined; also sold as cold-pressed/virgin variants)
Industry PositionProcessed Food Ingredient
Market
Grapeseed oil is a globally traded specialty vegetable oil whose upstream feedstock is grape seeds recovered from wine and juice processing, linking supply to viticulture and the wine sector. Commercial availability is therefore concentrated in large grape- and wine-producing regions, especially in Europe (notably France, Italy, and Spain) and other major wine producers in the Americas and Southern Hemisphere. The product is positioned as a neutral-tasting culinary oil and as an ingredient/“carrier” oil for food formulations, with parallel demand from personal care formulations in some markets. Market dynamics are shaped by year-to-year grape harvest variability, the economics of byproduct recovery, and quality/authenticity controls common to high-value edible oils.
Major Producing Countries
프랑스Large wine production base; grape-processing byproducts (pomace/seeds) provide feedstock for grapeseed oil extraction.
이탈리아Large wine production base; byproduct valorization supports grapeseed oil production.
스페인Large wine production base; grape seed availability tied to annual harvest volumes.
미국Significant wine production (notably California) supports domestic and/or regional grapeseed oil manufacturing from winery byproducts.
Argentina:Mar, AprSouthern Hemisphere harvest; counter-seasonal to Europe and North America.
Australia:Feb, Mar, AprSouthern Hemisphere harvest; weather variability can materially affect grape volumes in low-yield years.
South Africa:Feb, Mar, AprSouthern Hemisphere harvest; seed availability tracks the wine-grape crushing season.
Specification
Physical Attributes
Typically pale yellow to greenish hue when refined, with mild odor and taste characteristic of the oil
Liquid at ambient temperatures; commonly sold as refined/deodorized for a neutral sensory profile, with niche cold-pressed variants marketed for stronger aroma
Compositional Metrics
Fatty acid composition ranges and authenticity benchmarks are referenced in Codex named vegetable oil specifications for grapeseed oil
Oxidation markers (e.g., peroxide value) and hydrolysis markers (e.g., free fatty acids/acid value) are commonly used in buyer specifications for edible vegetable oils
ProcessingOften refined and deodorized to achieve a neutral sensory profile and improve stabilityOxidation control is a key commercial requirement due to the oil’s unsaturated fatty acid profile
Supply Chain
Value Chain
Winery/juice processing → pomace (grape marc) handling → seed separation and drying → oil extraction (pressing and/or solvent extraction) → refining (degumming/neutralization/bleaching/deodorization) → bulk storage → bottling/packaging → distribution to retail and industrial users
Demand Drivers
Byproduct valorization from wine and grape-processing streams (circular-economy positioning in some markets)
Neutral taste profile for cooking and for use as a base oil in dressings, sauces, and prepared foods
Cross-sector demand as a lightweight carrier oil in personal care formulations (market overlap with food-grade oils depending on specification)
Temperature
Typically shipped and stored as an ambient-stable oil, but quality retention improves with cool, dry storage away from heat sources
Light and heat exposure accelerate oxidative rancidity; packaging and warehousing practices often focus on limiting these exposures
Atmosphere Control
Minimized oxygen exposure (reduced headspace, oxygen-barrier packaging, and/or nitrogen blanketing for bulk tanks) supports oxidation control
Closed-system transfer and filtration practices reduce contamination and oxidation during handling
Shelf Life
Shelf-life is primarily limited by oxidation; refined oils and good oxygen/light management extend usable life, while opened containers typically degrade faster
Risks
Climate And Harvest Volatility HighGrapeseed oil supply is structurally dependent on grape harvest and wine/juice processing volumes; extreme weather (frost, drought, heavy rainfall) and vineyard disease pressure can sharply reduce annual output in major producing regions, tightening feedstock availability and raising price/availability risk.Diversify sourcing across Northern and Southern Hemisphere wine regions; contract for multi-origin feedstock; maintain buffer inventory and qualify alternate oils for formulation flexibility.
Supply Chain Co-Product Dependency MediumBecause seeds are a co-product of winemaking/juice production, supply may not expand in response to oil demand alone; shifts in wine-market volumes, processing routes, or competing uses of pomace can constrain seed availability for oil extraction.Secure long-term agreements with grape processors; invest in seed separation/drying capability; map competing byproduct uses (feed, compost, polyphenol extracts) in sourcing regions.
Food Safety And Residues MediumAs an edible oil derived from an agricultural raw material, compliance with pesticide residue limits and contaminant controls matters; extraction and refining choices influence residual solvent risk and contaminant profiles.Specify compliance against Codex residue/contaminant frameworks and require validated analytical COAs (pesticides, contaminants, residual solvents as applicable).
Oxidation And Quality Degradation MediumOxidation (peroxide formation, rancidity) is a primary quality risk during storage and distribution, particularly with exposure to oxygen, light, or heat.Use oxygen- and light-protective packaging, nitrogen blanketing in bulk, and storage/transport temperature controls; set peroxide/anisidine/FFA limits in purchase specs.
Food Fraud And Adulteration MediumHigh-value specialty oils can be subject to adulteration or mislabeling with cheaper vegetable oils; authenticity assurance is a recurring risk in global edible-oil trade.Implement authenticity testing (fatty acid/sterol profiles aligned with recognized standards), supplier audits, and traceability documentation through processing lots.
Sustainability
Circularity/byproduct utilization (using grape-processing residues as an oilseed feedstock)
Solvent extraction footprint and VOC management (where hexane extraction is used)
Energy and chemical inputs associated with refining (degumming/neutralization/bleaching/deodorization)
Waste and effluent management from refining and filtration steps
Labor & Social
Seasonal agricultural labor considerations in viticulture supply chains (harvest labor availability, worker welfare, and compliance expectations)
Occupational health and safety in oil extraction and refining (solvent handling, high-temperature processing, and industrial hygiene controls)
FAQ
What is grapeseed oil made from?Grapeseed oil is produced from the seeds of grapes (Vitis vinifera L.), typically recovered from wine or juice processing byproducts; this definition is explicitly stated in the Codex Standard for Named Vegetable Oils (CXS 210-1999).
Why can grapeseed oil availability and pricing change significantly from year to year?Because grapeseed oil feedstock depends on grape harvest volumes and winery/juice processing throughput, climate extremes and vineyard disease pressure that reduce wine-grape output can tighten seed availability; OIV has highlighted how adverse weather can materially reduce production in major wine-producing regions.
What are common quality parameters used in buyer specifications for grapeseed oil?Commercial specifications commonly emphasize oxidation and purity indicators such as peroxide value, free fatty acids/acid value, moisture/volatile matter, insoluble impurities, soap content (for refined oils), and trace metals—parameters aligned with the quality characteristics and analytical approach described in Codex’s named vegetable oil standard (CXS 210-1999).