프랑스 할라피뇨 피클 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 할라피뇨, 빙초산

HS 코드

200190

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

프랑스의 할라피뇨 피클 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 프랑스의 할라피뇨 피클 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

프랑스 내 할라피뇨 피클의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200190)

프랑스의 할라피뇨 피클 수출 물량/금액 1년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2022	4,160,394	8,227,260 USD

소싱 진단

프랑스산 할라피뇨 피클, 우리도 들여올 수 있을까요?

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

프랑스의 할라피뇨 피클 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

프랑스의 할라피뇨 피클에 대해 수입 파트너 기업 4개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 91.3%에서 샘플링되었습니다.

할라피뇨 피클의 프랑스 샘플 수입 거래 및 가격 기록

프랑스의 할라피뇨 피클 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

프랑스의 할라피뇨 피클 샘플 수입 거래 단가(일자별): 2026-07-10: 3.70 USD / kg, 2026-05-27: 1.06 USD / kg, 2026-05-13: 3.70 USD / kg, 2026-04-24: 3.28 USD / kg, 2026-04-24: 2.39 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-07-10	100* *** * *** ** *** *** **** * * * *** *	3.70 USD / kg	(-)	(-)	-
2026-05-27	VER**** *** **** * *** ** ******* ****** ******** * ********* * * ***** **** ****	1.06 USD / kg	(-)	(-)	-
2026-05-13	100* *** * *** ** *** *** **** * * * *** *	3.70 USD / kg	(-)	(-)	-
2026-04-24	VER**** *** **** * *** ** ******* ****** ******** * ********* * * ***** **** ****	3.28 USD / kg	(-)	(-)	-
2026-04-24	VER**** *** **** * *** ** ******* ****** ******** * ********* * * ***** **** ****	2.39 USD / kg	(-)	(-)	-

프랑스 내 상위 할라피뇨 피클 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 프랑스의 할라피뇨 피클에 대해 추적되는 전체 수입 파트너 기업 4개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(프랑스)

최근 수입 거래: 2026-07-23

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 10M - 50M

산업군: 식품 제조식품 포장식품 도매

밸류체인 역할: 유통 / 도매식품 제조무역

(프랑스)

최근 수입 거래: 2026-07-23

임직원 규모: 직원 1 - 10명

매출액: 매출 USD 1M - 5M

산업군: 식품 도매기타

밸류체인 역할: 유통 / 도매무역

(프랑스)

최근 수입 거래: 2026-07-23

산업군: 식품 제조

밸류체인 역할: 식품 제조

(프랑스)

최근 수입 거래: 2026-07-23

임직원 규모: 직원 1000명 초과

매출액: 매출 USD 1B 초과

산업군: 음료 제조식품 제조식품 포장식음료 서비스업

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조물류소매무역

프랑스 수입 파트너 커버리지

4개 기업

수입 파트너 기업 수는 프랑스의 할라피뇨 피클 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 프랑스에서 활동 중인 할라피뇨 피클 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

프랑스 내 할라피뇨 피클의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200190)

프랑스의 할라피뇨 피클 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	19,069,946	50,474,242 USD
2022	21,032,022	49,107,313 USD

수출 진단

우리 할라피뇨 피클, 이 프랑스 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 프랑스 할라피뇨 피클 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPickled (Shelf-stable, Jarred/Canned)

Industry PositionValue-Added Processed Vegetable Product

Market

Pickled jalapeños in France is primarily a retail and foodservice condiment product, typically sold as shelf-stable jars or cans and consumed in Tex-Mex and casual dining use-cases. The French market is best characterized as an import-dependent consumer market for prepared/preserved peppers, with supply largely determined by importer sourcing and EU compliance requirements rather than domestic pepper processing scale. Market access and continuity depend heavily on EU food-safety controls (notably acidification/thermal process control for shelf-stable products) and correct French/EU labeling. Packaging obligations (EPR and consumer sorting markings) and freight conditions for heavy glass/metal packs also influence landed cost and channel readiness.

Market RoleImport-dependent consumer market (net importer of prepared/preserved peppers)

Domestic RoleDomestic consumption market with limited domestic production of jalapeño-based pickled products relative to imported supply

SeasonalityYear-round availability driven by shelf-stable imports and inventory cycles rather than local harvest seasonality.

Specification

Primary VarietyJalapeño (Capsicum annuum) — green or red, typically sliced

Physical Attributes

Firmness/crispness after pickling (texture retention)
Uniform slice size and low defect rate (broken pieces, softening)
Color consistency (green/red) and brine clarity

Compositional Metrics

Acidification control (pH) and salt/vinegar balance to achieve shelf stability and consistent flavor
Declared drained weight (where applicable) consistent with buyer specification and labeling

Packaging

Shelf-stable glass jars with twist-off closures and tamper evidence
Metal cans for foodservice/wholesale packs
Outer cartons with lot coding and country-of-origin/traceability identifiers

Supply Chain

Value Chain

Pepper cultivation (origin country) → sorting/cutting → pickling (vinegar/brine acidification) → filling and closure → pasteurization/thermal treatment (where used) → labeling (incl. French) → case packing and palletization → sea/land freight to EU → customs + official controls as applicable → importer warehousing → retail/foodservice distribution

Temperature

Typically ambient logistics for sealed shelf-stable jars/cans; avoid prolonged high-heat exposure that can degrade texture and packaging integrity

Shelf Life

Shelf life depends on validated acidification/thermal process and packaging seal integrity; deviations can trigger spoilage risk and recall exposure

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighShelf-stable acidified/pickled pepper products can become a severe hazard if acidification and/or thermal processing is not properly controlled (e.g., insufficient acidification, seal failures), which can lead to dangerous microbial outcomes and immediate recalls or import rejections in the French/EU market.Implement and verify HACCP with documented critical limits for acidification/thermal process, routine pH monitoring, closure integrity checks, and importer-accessible batch records for rapid incident response.

Regulatory Compliance MediumFrench/EU labeling non-compliance (missing/incorrect allergens, incomplete operator identification, date marking issues, or misleading claims) can trigger border delays, withdrawals, or retail de-listing.Run a pre-shipment label and claims review against EU 1169/2011 and importer artwork checklists; retain controlled label versions tied to lot codes.

Food Safety MediumPepper-based products can be subject to EU enforcement actions when pesticide residue limits or other chemical safety limits are exceeded; enforcement signals may appear via EU alert/notification systems and can raise scrutiny on origin supply.Use a residue-monitoring plan aligned to EU MRLs, require accredited lab COAs where risk-appropriate, and qualify farms/processors with documented pesticide management controls.

Logistics MediumHeavy, fragile packaging (glass jars) increases damage risk and cost exposure; freight volatility and route disruptions can materially affect landed cost and on-shelf availability for imported pickled products.Specify packaging performance tests (drop/closure), use robust palletization and shock indicators where needed, diversify lanes/forwarders, and maintain safety stock for promotion periods.

Sustainability LowPackaging compliance and eco-modulated EPR fees in France can change the cost base and require packaging/label updates, especially for imported retail packs.Align packaging declarations and markings with French EPR requirements via the importer and monitor updates from French packaging compliance bodies.

Sustainability

Packaging and waste compliance exposure in France (EPR obligations and consumer sorting/marking expectations) is material for jarred/canned imports.
Upstream agricultural impacts in origin supply (water use and pesticide management for pepper cultivation) may be screened by buyers through sustainability questionnaires and audits.

Labor & Social

Buyer due-diligence expectations can extend to upstream farm and processing labor conditions in origin countries; French/EU corporate vigilance/due-diligence frameworks can increase audit and documentation requests for imported supply chains.

Standards

IFS Food
BRCGS Food Safety
FSSC 22000

FAQ

What is the most critical food-safety risk for selling shelf-stable pickled jalapeños in France?The key risk is loss of shelf stability if acidification and/or preservation steps are not properly controlled (for example, insufficient acidification or seal failures). In the French/EU market this can trigger immediate recalls and enforcement action, so HACCP with validated critical limits and strong batch records is essential.

Which core EU rules typically matter most for pickled jalapeños sold in France?Labeling must comply with EU food information rules (Regulation (EU) 1169/2011), and any additives used must comply with EU additive legislation (Regulation (EC) 1333/2008). Food hygiene and HACCP-based controls are required under Regulation (EC) 852/2004, and imports are subject to EU official controls under Regulation (EU) 2017/625.

Why can pesticide residues still be a commercial risk for pickled jalapeños?Even though the product is processed, the peppers originate from agriculture and must comply with EU maximum residue limits. Exceedances can lead to heightened scrutiny, delays, or withdrawals, and enforcement signals may appear through EU alert and notification systems.