이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 378개와 수입업체 404개가 색인되어 있습니다.
1,445건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-14.
머스터드 가루에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,445건을 분석하고, 월간 단가 벤치마크로 머스터드 가루의 수출 경쟁력과 소싱 리스크를 추적하세요.
머스터드 가루 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
머스터드 가루의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
머스터드 가루의 YoY 변동 상위 국가는 스페인 (+63.6%), 칠레 (-50.1%), 아르헨티나 (-49.5%)입니다.
머스터드 가루 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 머스터드 가루 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 머스터드 가루 거래 단가가 있는 국가는 코스타리카 (7.26 USD / kg), 미국 (6.44 USD / kg), 프랑스 (5.56 USD / kg), 스페인 (5.47 USD / kg), 콜롬비아 (5.07 USD / kg), 외 12개국입니다.
Industry PositionProcessed Agricultural Ingredient
Market
Mustard powder is a ground spice ingredient made from mustard seeds (commonly yellow and brown/oriental types) and traded globally as an input for prepared mustard, sauces, seasoning blends, and processed foods. In trade statistics it is commonly captured under HS 210330, which groups mustard flour/meal together with prepared mustard; UN Comtrade (via WITS) shows exports led by France and other European suppliers, alongside the United States, Germany, and Canada. Upstream seed supply is linked to temperate and South Asian production zones, with Canada a major seed exporter and FAOSTAT-based series indicating Nepal and Russia as large mustard-seed producers. As a low-moisture ground spice, the category faces heightened food-safety scrutiny (e.g., Salmonella in spices) and strict allergen-labelling requirements in key import markets such as the EU and Canada.
캐나다Significant mustard seed production and a leading exporter of mustard seeds.
Major Exporting Countries
프랑스Top exporter in HS 210330 (mustard flour/meal and prepared mustard) in UN Comtrade data via WITS.
미국Major exporter in HS 210330 (mustard flour/meal and prepared mustard) in UN Comtrade data via WITS.
독일Major exporter in HS 210330 (mustard flour/meal and prepared mustard) in UN Comtrade data via WITS.
캐나다Major exporter in HS 210330 and a leading exporter of mustard seed.
네덜란드Notable exporter in HS 210330 (mustard flour/meal and prepared mustard) in UN Comtrade data via WITS.
Major Importing Countries
미국Largest importer by value in HS 210330 in UN Comtrade data via WITS (2023).
캐나다Major importer in HS 210330 in UN Comtrade data via WITS (2023).
영국Major importer in HS 210330 in UN Comtrade data via WITS (2023).
프랑스Major importer in HS 210330 in UN Comtrade data via WITS (2023).
독일Major importer in HS 210330 in UN Comtrade data via WITS (2023).
일본Major importer in HS 210330 in UN Comtrade data via WITS (2023).
Specification
Major VarietiesYellow/white mustard (Sinapis alba), Brown/oriental mustard (Brassica juncea), Black mustard (Brassica nigra)
Physical Attributes
Color typically ranges from pale yellow to brown depending on seed type and degree of hull inclusion.
Aroma and pungency are strongly influenced by seed type and post-milling handling (volatiles).
Compositional Metrics
Buyer specifications commonly include moisture, particle size (mesh), and microbiological targets (e.g., Salmonella control) for ground spices.
Quality programs for mustard seed may measure oil, protein, and total glucosinolate content as part of compositional characterization.
Packaging
Bulk moisture-barrier lined bags or sacks for industrial users (spice blenders and condiment manufacturers).
Retail-ready small jars or sachets for consumer spice use, often requiring strong barrier properties against humidity and aroma loss.
ProcessingLow-moisture ground spice; post-grind microbial reduction treatments (e.g., steam) may be used in some supply chains to manage pathogen risk.Prone to quality loss from humidity pickup (caking) and aroma volatilization if packaging and storage are inadequate.
Supply Chain
Value Chain
Mustard seed sourcing -> cleaning/sorting -> drying as needed -> milling/grinding -> sifting/standardization -> (optional) microbial reduction treatment -> packaging -> distribution to food manufacturers and retail.
Demand Drivers
Use as an ingredient in prepared mustard and other condiments (mustard-based sauces, dressings, marinades).
Use in seasoning blends for snacks, meat products, pickles, and ready-to-eat foods where dry spices are applied or rehydrated.
Temperature
Typically traded and stored as an ambient, low-moisture product; moisture and humidity control are more critical than temperature for quality retention.
Avoid heat and high humidity to reduce aroma loss and caking, and to support low-water-activity safety management.
Shelf Life
Generally shelf-stable when kept dry in sealed packaging; shelf life is primarily limited by aroma/pungency loss and moisture uptake rather than rapid spoilage.
Risks
Food Safety HighAs a low-moisture ground spice, mustard powder can carry microbial hazards (notably Salmonella, which has been found in spices and linked to outbreaks), and contamination events can trigger recalls, import refusals, and rapid trade disruption.Implement validated microbial control steps (where appropriate), robust environmental monitoring, supplier verification, and lot-based microbiological testing aligned to Codex/FAO/WHO guidance for spices and low-moisture foods.
Regulatory Compliance HighMustard is a regulated allergen in major markets (e.g., EU and Canada); mislabeling or cross-contact can cause border rejections, recalls, and brand damage, even when the ingredient is used at low inclusion rates in seasoning blends.Maintain strict allergen segregation, validated cleaning, accurate ingredient disclosure, and market-specific label reviews for finished products and industrial ingredient documentation.
Mycotoxins MediumSpice supply chains are vulnerable to mould growth and mycotoxin formation if drying and storage are poorly controlled; mycotoxin-related non-compliance can block market access and require costly rework or destruction.Apply good drying, storage, and supplier controls consistent with Codex codes for mycotoxin prevention and reduction in spices; monitor moisture and storage conditions throughout the chain.
Climate MediumMustard-seed availability and prices can swing with weather and acreage decisions in key seed-export regions; reported crop shortfalls have contributed to shortages and volatility in downstream mustard ingredient costs.Diversify seed-origin sourcing, contract forward with multiple suppliers, and maintain formulation flexibility and inventory buffers for critical mustard powder SKUs.
Trade Classification LowHS 210330 aggregates mustard flour/meal with prepared mustard in many trade datasets, complicating benchmarking and potentially leading to misclassification and documentation errors if product form is not clearly described.Use precise product descriptions (mustard flour/meal vs prepared mustard) and confirm national tariff-line extensions with customs brokers in key lanes.
Sustainability
Mycotoxin risk management depends on drying and storage practices in spice supply chains; Codex codes emphasize prevention and reduction controls.
Pesticide residue compliance can be a gatekeeping requirement for entry into tightly regulated import markets for spices and spice ingredients.
FAQ
Which HS code is commonly used for mustard powder in global trade statistics?Mustard powder is commonly captured under HS 210330, which covers mustard flour and meal as well as prepared mustard. Some datasets therefore mix mustard powder with prepared mustard when reporting HS 210330 trade.
Why is allergen management a major trade issue for mustard powder?Mustard is a priority/regulated allergen in major markets such as the European Union and Canada, so products containing mustard (or at risk of mustard cross-contact) must meet strict labeling and allergen-control expectations to avoid recalls or import rejections.
What are the key food-safety hazards for mustard powder as a spice ingredient?As a low-moisture ground spice, mustard powder can be implicated in microbiological hazards (notably Salmonella in spices) and may also face concerns linked to drying and storage conditions that can contribute to contamination risks, making supplier controls and hygienic processing essential.