이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 3,873개와 수입업체 5,536개가 색인되어 있습니다.
74,391건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 6개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-09.
파보일드 라이스에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 74,391건을 분석하고, 월간 단가 벤치마크로 파보일드 라이스의 수출 경쟁력과 소싱 리스크를 추적하세요.
파보일드 라이스 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
파보일드 라이스의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
파보일드 라이스의 YoY 변동 상위 국가는 아르헨티나 (-31.6%), 터키 (+31.1%), 파라과이 (-30.2%)입니다.
파보일드 라이스 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 파보일드 라이스 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 파보일드 라이스 거래 단가가 있는 국가는 이탈리아 (2.53 USD / kg), 중국 (2.08 USD / kg), 미국 (1.49 USD / kg), 과테말라 (1.32 USD / kg), 스리랑카 (1.22 USD / kg), 외 11개국입니다.
Parboiled rice is milled (or husked) rice made by soaking paddy or husked rice and applying heat to fully gelatinize starch, followed by drying, producing a firmer-cooking, shelf-stable staple traded widely in bulk and retail packs. International trade statistics often do not isolate parboiled rice cleanly at the HS6 level because parboiled milled rice is commonly reported within HS 1006.30 (semi-milled or wholly milled rice), so country trade rankings are best interpreted as an indicator of milled-rice trade capacity rather than parboiled-only flows. Export supply is concentrated in a small set of Asian origins with large milling sectors (notably India, Thailand, Viet Nam, and Pakistan), while demand is heavily import-dependent across parts of the Middle East and Sub-Saharan Africa. Market dynamics are strongly influenced by export policy interventions, weather shocks in major paddy regions, and storage/quality management (moisture, insects, and contamination controls).
Market GrowthMixed (medium-term outlook)import-dependent demand growth in some regions alongside high volatility driven by export controls and weather shocks in major origins
Major Producing Countries
인도Large paddy base and major export-oriented milling; parboiled non-basmati rice is explicitly referenced in Indian export policy reporting.
파키스탄Major rice producer/exporter with parboiled offerings in export channels.
태국Major rice exporter with large-scale milling and diversified product forms, including parboiled.
미국Smaller share of global production but a consistent exporter; parboiled rice is part of export mix.
Major Exporting Countries
인도Top exporter within HS 1006.30 (milled rice category that commonly includes parboiled); parboiled non-basmati export measures have materially affected global availability.
태국Leading exporter within HS 1006.30; supplies major Middle East and African importers.
베트남Leading exporter within HS 1006.30; multi-crop production supports regular export programs.
파키스탄Major exporter within HS 1006.30; competes in price-sensitive destinations.
미국Significant exporter within HS 1006.30; positioning emphasizes reliability and quality.
Major Importing Countries
이란Among top importers within HS 1006.30 (milled rice category that can include parboiled).
사우디아라비아Among top importers within HS 1006.30; Middle East demand relies heavily on imports.
중국Large importer within HS 1006.30 in UN Comtrade-reported data for 2022.
미국Large importer within HS 1006.30; import mix includes aromatic and specialty rices alongside domestic supply.
필리핀Among top importers within HS 1006.30; import dependence is structurally significant in staple supply planning.
베냉High import volumes within HS 1006.30; West African trade and re-export patterns can amplify import statistics.
코트디부아르Major West African importer within HS 1006.30, reflecting strong consumer demand for imported milled rice products, including parboiled in many markets.
Supply Calendar
India:Oct, Nov, Dec, JanMain monsoon (Kharif) paddy harvest begins from October; parboiled/milled export availability is shaped by harvest timing, procurement, and milling pace.
Thailand:Oct, Nov, Dec, JanMain (mostly rainfed) paddy harvest runs from late 2025 into January; secondary (mostly irrigated) crop provides additional throughput later in the year.
Viet Nam:Apr, May, Jun, Jul, Sep, Oct, Nov, DecMultiple paddy crops: winter/spring harvest starts late March in the south and can extend into July in the north; summer/autumn harvest typically concludes around October; the '10th month' crop finalizes in December.
Pakistan:Oct, Nov, DecAnnual paddy cropping season commonly finalizes in December; flooding risk can disrupt harvest and quality in key producing provinces.
Specification
Physical Attributes
Parboiled kernels often show a light yellow/amber tint and a harder texture relative to non-parboiled milled rice due to starch gelatinization during heat treatment.
Commercial classifications commonly distinguish long-, medium-, and short-grain rice using kernel length/width ratio or kernel length approaches.
Compositional Metrics
Moisture content is commonly specified with an upper limit of 15% m/m for rice, including parboiled rice, in Codex Standard for Rice (CXS 198-1995).
Safe storage guidance frequently targets ≤14% grain moisture to reduce mold and quality loss during storage, with lower moisture needed for longer storage durations.
Grades
Buyer specifications typically include limits on broken kernels, extraneous matter (organic/inorganic), and filth, consistent with Codex Standard for Rice (CXS 198-1995) quality factor framework.
Long/medium/short grain classification may follow Codex Annex options based on kernel length/width ratio or kernel length.
Packaging
Packaging should safeguard hygienic and organoleptic quality; when packaged in sacks, sacks should be clean, sturdy, and strongly sewn or sealed (Codex Standard for Rice, CXS 198-1995).
International trade commonly uses clean, sealed sacks for bulk distribution and smaller consumer packs for retail channels; packaging material suitability is typically addressed in buyer specifications and importer requirements.
ProcessingParboiling involves hydration (soaking), thermal treatment to fully gelatinize starch (often steaming), and drying prior to husking/milling; process conditions affect head rice yield, color, and cooking behavior.
Preference in many markets for firmer, separate grains after cooking and tolerance to longer holding times in foodservice
Quality and yield advantages in milling (reduced breakage) in some processing systems, supporting consistent commercial grades
Staple food security demand in import-dependent regions (notably parts of the Middle East and Sub-Saharan Africa) and institutional procurement
Temperature
Unlike fresh perishables, key handling risk is moisture and rewetting: maintaining low grain moisture and protecting from humidity/rain reduces mold and quality degradation.
Storage systems prioritize protection from insects/rodents/birds and prevention of moisture migration and rewetting.
Shelf Life
Shelf life is primarily moisture- and pest-controlled rather than temperature-controlled; grain stored above ~14% moisture faces elevated mold risk and quality loss, while lower moisture supports longer storage durations.
Risks
Export Policy HighExport controls and fiscal measures in dominant exporting origins can abruptly disrupt global parboiled rice availability and pricing. India is the largest exporter within HS 1006.30 (a milled-rice category that commonly includes parboiled rice), and policy actions explicitly targeting parboiled non-basmati rice (e.g., the 20% export duty announced in August 2023) can materially tighten supply to import-dependent markets.Diversify approved origins and specifications across multiple exporters (e.g., India/Thailand/Viet Nam/Pakistan/US), maintain contingency stocks for key destinations, and embed policy-change clauses and flexible shipment windows in contracts.
Climate MediumMonsoon variability, floods, and extreme rainfall can reduce paddy yields, damage harvesting operations, and degrade quality (discoloration, higher breakage, mold risk), especially in large Asian producing regions.Monitor in-season crop conditions and flood risks in major origins, increase quality inspection intensity during affected seasons, and diversify sourcing across different production ecologies and crop calendars.
Storage And Quality Loss MediumMoisture control failures during storage and shipment raise risks of mold growth, off-odors, insect infestation, and loss of milling/consumption quality; these risks are amplified in humid climates and long transit chains.Specify maximum moisture at shipment, require clean/sealed packaging and dry containers, use pest management/fumigation protocols where permitted, and audit warehouse humidity and rewetting controls.
Food Safety MediumInorganic arsenic exposure is a recognized concern for rice and rice-based foods, and regulatory scrutiny may affect testing and market access for certain product lines (especially for infant/young-child consumption contexts).Implement supplier testing programs aligned to importing-market requirements, document traceability to production regions, and maintain risk-based monitoring for contaminants and residues.
Sustainability
Methane emissions from flooded paddy cultivation are a major climate theme for rice supply chains; water management practices (e.g., Alternate Wetting and Drying) can reduce methane but may involve trade-offs with other emissions.
High irrigation water dependence and competition for water in major rice-growing regions can constrain production and increase policy sensitivity around domestic food security.
Labor & Social
Staple affordability and food security sensitivity: price spikes and export restrictions can transmit quickly to import-dependent low-income consumers.
Smallholder production structure in many origins creates exposure to input price shocks, extreme weather, and policy shifts that affect farmgate prices and livelihoods.
FAQ
What makes rice 'parboiled' in international standards?Codex defines parboiled rice as husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so the starch is fully gelatinized, followed by a drying process.
Why can parboiled rice be preferred in some consumer and foodservice markets?Parboiling changes the grain’s physical properties through gelatinization and drying, often resulting in firmer cooked grains and processing attributes valued by buyers. FAO training materials also highlight parboiling as a technique used to improve rice quality in some contexts.
What is the biggest trade disruption risk for parboiled rice globally?The most critical risk is export policy action in dominant exporting origins, especially India, because policy measures targeting parboiled non-basmati rice can quickly tighten global availability and raise prices in import-dependent markets.