이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 146개와 수입업체 265개가 색인되어 있습니다.
251건의 공급업체·제조사 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
프리미엄 공급업체·제조사 2개와 카탈로그 0건이 현재 등록되어 있습니다.
도매 샘플 항목: 1건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-06-09.
멜론 주스에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 251건을 분석하고, 월간 단가 벤치마크로 멜론 주스의 수출 경쟁력과 소싱 리스크를 추적하세요.
멜론 주스 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
멜론 주스의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
멜론 주스의 YoY 변동 상위 국가는 미국 (+1089.6%), 파나마 (+144.1%), 이란 (+69.4%)입니다.
멜론 주스 국가별 공급업체 거래 및 단가 요약
2025-07 기준으로 멜론 주스 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-12 기준, 노출 가능한 멜론 주스 거래 단가가 있는 국가는 멕시코 (1.78 USD / kg), 대한민국 (1.43 USD / kg), 인도네시아 (1.05 USD / kg), 파나마 (0.95 USD / kg), 싱가포르 (0.91 USD / kg), 외 5개국입니다.
Industry PositionProcessed Beverage (Consumer Food & Beverage)
Market
Melon juice is a niche non-alcoholic beverage product that is marketed globally as 100% fruit juice, nectar, or blended juice drinks, and is commonly governed by Codex definitions for fruit juices and nectars. Its upstream supply is tied to melon (Cucumis melo) cultivation; FAOSTAT tracks global production for “Cantaloupes and other melons” (item code 568), indicating substantial output across Asia and parts of the Mediterranean/West & Central Asia belt. Public trade transparency is typically weaker than for major juice commodities because melon juice is often captured within broader “fruit juice” groupings rather than a clearly separated global line item. Processing choices (e.g., extraction/screening and validated pathogen-control steps such as thermal treatment, then hygienic filling) determine whether products are shelf-stable or refrigerated, and drive compliance and recall risk profiles.
Major Producing Countries
중국Major producer of melons used as upstream raw material; FAOSTAT series includes “Cantaloupes and other melons” (item code 568).
터키Significant melon producer in FAOSTAT “Cantaloupes and other melons” series (item code 568).
인도Significant melon producer in FAOSTAT “Cantaloupes and other melons” series (item code 568).
이란Significant melon producer in FAOSTAT “Cantaloupes and other melons” series (item code 568).
카자흐스탄Significant melon producer in FAOSTAT “Cantaloupes and other melons” series (item code 568).
아프가니스탄Significant melon producer in FAOSTAT “Cantaloupes and other melons” series (item code 568).
Specification
Major VarietiesCantaloupe / muskmelon types (Cucumis melo), Honeydew types (Cucumis melo), Galia types (Cucumis melo)
Physical Attributes
Aromatic, high-water-content juice; color ranges from pale green to orange depending on melon type and pulp level
Cloudy or clear presentation depending on screening/filtration; pulp may be present in some styles
Compositional Metrics
Juice may be produced as single-fruit juice or blended; fruit juice definitions allow addition of pulp/cells obtained by suitable physical means from the same kind of fruit
Juice may be obtained by mechanical extraction or by reconstituting concentrated fruit juice with water (where concentrate is used)
Packaging
Aseptic cartons for shelf-stable variants
PET or glass bottles for chilled or ambient-stable variants (depending on process and distribution)
ProcessingProduct identity and compositional expectations typically reference Codex General Standard for Fruit Juices and Nectars (CXS 247-2005)Food additive permissions, where used, typically reference Codex GSFA categories for fruit and vegetable juices (e.g., food category 14.1.2 and fruit juice 14.1.2.1)
Supply Chain
Value Chain
Melon sourcing & intake inspection -> washing/trim -> pulping/pressing -> screening/filtration -> thermal treatment or other validated pathogen-control step -> hygienic filling (hot-fill or aseptic) -> packaging -> distribution (ambient or chilled depending on product type)
Demand Drivers
Use as a seasonal flavor and as a blending component in juice drinks and mixed beverages
Convenience demand for shelf-stable or ready-to-drink formats where processing stabilizes a highly perishable fruit input
Temperature
Shelf-stable products rely on validated thermal processing and hygienic packaging; storage is generally ambient when unopened, then refrigerated after opening
For refrigerated low-acid juices, time/temperature control and “keep refrigerated” handling are key risk controls (particularly to manage hazards associated with spore-forming pathogens, depending on formulation and process)
Shelf Life
Shelf life depends primarily on whether the product is shelf-stable (e.g., aseptic/hot-filled) versus refrigerated fresh-style; chilled products generally require strict cold-chain continuity
Risks
Food Safety HighMelon-based juices may fall into low-acid refrigerated juice profiles depending on formulation; where that occurs, hazards associated with spore-forming pathogens (including toxin risks) become a critical control concern unless an adequate process is applied. Separately, melons have a documented history of foodborne outbreak investigations (e.g., Salmonella linked to cantaloupes), reinforcing the need for strong raw material controls, hygienic design, and validated pathogen-control steps for juice products.Use Codex-aligned hygiene/HACCP systems; validate a pathogen-control step (e.g., thermal treatment) appropriate to the product; apply strict sanitation and segregation controls; manage refrigerated distribution and labeling controls where relevant.
Food Fraud MediumFruit juices are a recognized food fraud target, including adulteration through blending with cheaper juices or misrepresentation; this can affect melon juice and melon-containing blends where authenticity testing is limited or where products are marketed under broad “juice” claims.Implement supplier assurance and authenticity testing for critical inputs (juice/concentrate/puree); strengthen traceability and label-claim verification, especially for single-fruit claims.
Supply Variability MediumMelon juice quality and cost can be sensitive to seasonal availability and raw-material variability (maturity, aroma intensity, microbial load), and to disruptions in regional harvests or local processing capacity.Diversify sourcing regions and approved varieties; use buffering options (concentrate/puree, frozen intermediates where applicable); align intake specs and rapid processing to reduce quality loss.
Sustainability
High perishability of raw melons can drive upstream losses; juice processing can redirect cosmetically off-grade fruit into value-added channels, but depends on local processing capacity and logistics
FAQ
What global standard is commonly used to define “fruit juice” and “nectar” for products like melon juice?Codex Alimentarius (FAO/WHO) publishes the Codex General Standard for Fruit Juices and Nectars (CXS 247-2005), which defines fruit juice and nectar and is widely used as a reference in international trade and national regulations.
Can melon juice be made from concentrate and still be considered fruit juice under Codex definitions?Yes. Codex definitions for fruit juice recognize that fruit juice may be obtained by directly extracting juice or by reconstituting concentrated fruit juice with water, provided the product meets the applicable Codex definitions and requirements.
Why is food safety treated as a top risk for melon juice products?Food safety risk is driven by (1) documented outbreak investigations linked to melons (e.g., Salmonella linked to cantaloupes, as summarized by the US CDC) and (2) the need for validated pathogen-control steps for juice products, especially where a juice is low-acid and refrigerated (as discussed in US FDA Juice HACCP guidance for low-acid juices).