우간다 파프리카 분말 가격 및 무역 — 마켓 오버뷰 2026

원재료

건조 벨 페퍼

HS 코드

090422

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-21.

우간다 내 파프리카 분말 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 우간다의 파프리카 분말 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

우간다 내 파프리카 분말의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 090422)

우간다의 파프리카 분말 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	29,830	136,166 USD
2022	22,671	154,231 USD

소싱 진단

우간다산 파프리카 분말, 우리도 들여올 수 있을까요?

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

우간다의 파프리카 분말 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 우간다의 파프리카 분말 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

우간다 내 파프리카 분말의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 090422)

우간다의 파프리카 분말 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	21,721	80,858 USD
2022	15,612	55,970 USD

수출 진단

우리 파프리카 분말, 이 우간다 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 우간다 파프리카 분말 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormPowder

Industry PositionFood Ingredient (Spice/Seasoning Component)

Market

Paprika powder (ground dried Capsicum) in Uganda sits at the intersection of small-scale Capsicum production and domestic spice milling/packing, supplying both household seasoning and downstream food-use as an ingredient. FAOSTAT’s commodity series for “Chillies and peppers, dry (Capsicum spp., Pimenta spp.), raw” includes Uganda, indicating an agricultural base for dried Capsicum raw material relevant to paprika-type powders. Market access for Uganda-origin ground Capsicum products is highly sensitive to food-safety compliance, particularly mycotoxins (aflatoxins/ochratoxin) and pesticide residues that can trigger border rejection or rapid alerts in destination markets. As a landlocked origin, Uganda’s exports typically depend on regional road corridors to seaports (Northern Corridor via Mombasa and alternatives via Dar es Salaam), adding lead-time and cost-risk versus coastal origins.

Market RoleDomestic ingredient market with emerging niche export potential (Capsicum-based ground spices), constrained by food-safety and corridor logistics risks

Domestic RoleSeasoning and color ingredient for household cooking, foodservice, and local spice blending/packing

Specification

Physical Attributes

Color intensity and absence of off-odors (e.g., musty/rancid) are common buyer acceptance checks for ground paprika-type powders.
Freedom from visible extraneous matter and filth is a core quality expectation for ground Capsicum spices under national/industry specifications.

Compositional Metrics

Moisture control is critical to prevent mold growth and mycotoxin development during storage and transit for ground spices.
For paprika specifically, international specifications commonly reference metrics linked to pungency (capsaicinoids/heat) and extractable color performance.

Grades

Sweet vs. hot paprika-type grading is commonly distinguished by pungency/heat expectations in international specifications for ground paprika.

Packaging

Export-oriented bulk packs for ground spices typically require clear lot/batch identification, net weight, origin, and storage instructions; EU buyers commonly expect these bulk label elements.
Moisture-barrier packaging and dry, clean storage/transport conditions are emphasized in hygiene codes for spices and dried aromatic herbs.

Supply Chain

Value Chain

Capsicum harvest → drying → cleaning/sorting → milling/grinding → sieving → packing (bulk or retail) → distribution/export
Hygiene controls across drying, grinding/blending, packing, storage and transport are explicitly covered in Uganda’s adopted hygienic practice code for spices and dried aromatic herbs.

Temperature

Store and transport as a low-moisture product: keep cool, dry, and away from moisture/condensation to reduce mold and quality degradation risk.

Shelf Life

Shelf life is primarily limited by moisture uptake and oxidation-driven loss of color/aroma; breaks in dry-chain handling can accelerate quality loss.

Freight IntensityLow

Transport ModeMultimodal

Risks

Food Safety HighMycotoxin contamination (aflatoxins and/or ochratoxin) is a trade-blocking hazard for dried spices, including Capsicum powders; Uganda-based sampling studies on powdered spices (including chili/red pepper) have reported aflatoxin/ochratoxin presence, and EU markets enforce maximum levels under Commission Regulation (EC) No 1881/2006.Implement a documented mycotoxin control plan: controlled drying (avoid re-wetting), moisture monitoring, segregated lots, supplier GAP/GMP/GSP audits, and routine accredited testing; align practices to Codex hygiene guidance for spices and Codex mycotoxin-prevention code of practice.

Regulatory Compliance HighPesticide residue non-compliance in Capsicum supply chains can trigger immediate border rejection in the EU; a recent RASFF-linked border rejection involved chili peppers from Uganda due to cypermethrin residues above the EU maximum residue limit.Adopt an export-market pesticide program: approved active ingredients only, pre-harvest interval discipline, residue testing against destination MRLs for each export lot, and corrective action with growers/suppliers before shipment.

Logistics MediumAs a landlocked origin, Uganda’s export lead-times and reliability depend on regional transit corridors to seaports; corridor disruptions, border delays, and inland trucking cost swings can erode competitiveness for bulk ground spices and increase the risk of missed buyer delivery windows.Build buffer time into contracts, use experienced corridor freight forwarders, and specify moisture-protected packing plus container desiccation to reduce quality losses during extended transit.

Standards

HACCP-based food safety procedures (commonly expected by EU importers after primary production)
GFSI-recognized food-safety certification (commonly preferred by EU buyers for spice processors/traders; e.g., FSSC 22000 as a widely accepted scheme)

FAQ

What is the single biggest trade-stopping risk for Uganda-origin paprika powder shipments into strict markets like the EU?Food-safety non-compliance—especially mycotoxins in dried spices—is the most critical risk because it can lead to border rejection or rapid-alert actions. Uganda-based sampling studies on powdered spices have detected aflatoxins/ochratoxins, and EU rules set maximum levels for aflatoxins in dried chillies and paprika under Commission Regulation (EC) No 1881/2006.

Which HS code is commonly used to declare paprika powder (ground Capsicum) for trade and customs purposes?A common 6-digit reference is HS 090422: “Spices; fruits of the genus Capsicum or Pimenta, crushed or ground,” which covers ground Capsicum products used as paprika-type powders.

Where can a Uganda exporter check official export procedure steps and required documentation for spices?The official Uganda Trade Portal provides step-by-step export procedures and documentation guidance (including for spices). Exporters can also use UEPB resources for export procedures guidance and export readiness support.