베트남 단무지 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

절인 무

HS 코드

200190

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

베트남의 단무지 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 베트남의 단무지 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

베트남 내 단무지의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200190)

베트남의 단무지 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	3,606,429	8,139,690 USD
2022	4,246,816	8,229,451 USD

소싱 진단

베트남산 단무지, 우리도 들여올 수 있을까요?

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

베트남의 단무지 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

베트남의 단무지에 대해 수입 파트너 기업 3개가 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 100.0%에서 샘플링되었습니다.

단무지의 베트남 샘플 수입 거래 및 가격 기록

베트남의 단무지 샘플 수입 거래 1건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

베트남의 단무지 샘플 수입 거래 단가(일자별): 2025-08-04: 0.37 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-08-04	Who *** ** ******** ***** ***** **** ********* * ***************** ********* *** ** **** ****** * ******* ** * ***** **	0.37 USD / kg	(-)	(-)	-

베트남 내 상위 단무지 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 베트남의 단무지에 대해 추적되는 전체 수입 파트너 기업 3개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(베트남)

최근 수입 거래: 2026-08-01

산업군: 식품 제조기타

밸류체인 역할: 식품 제조무역

(베트남)

최근 수입 거래: 2026-08-01

산업군: 식품 제조

밸류체인 역할: 식품 제조

(베트남)

최근 수입 거래: 2026-08-01

산업군: 식품 제조

밸류체인 역할: 식품 제조무역

베트남 수입 파트너 커버리지

3개 기업

수입 파트너 기업 수는 베트남의 단무지 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 베트남에서 활동 중인 단무지 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

베트남 내 단무지의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200190)

베트남의 단무지 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	971,507	2,120,970 USD
2022	1,157,121	2,367,547 USD

수출 진단

우리 단무지, 이 베트남 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 베트남 단무지 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormPickled

Industry PositionProcessed Vegetable Product

Market

Pickled yellow radish (pickled daikon/oriental radish, with yellow coloration depending on recipe) is present in Vietnam’s domestic retail market and is also produced for export-oriented programs. Vietnam Misaki Co., Ltd. has been cited in multiple reports as exporting pickled daikon/radish from Ha Giang (Xin Man District) to Japan, including a Feb 19, 2024 shipment, and longer-running value-chain linkages with local households. Export-facing processing is described as meeting Japanese-market standards and holding HACCP certification in at least one cited profile of MISAKI’s operations. For Vietnam domestic circulation, pre-packaged processed foods are covered under Vietnam’s food-safety legal framework, including product self-declaration requirements and controls on permitted food additives and labeling.

Market RoleDomestic consumption market with export-oriented pickled radish supply (notably shipments to Japan via Vietnam Misaki Co., Ltd.)

Domestic RoleRetail condiment/side-dish product sold in jars (e.g., sweet, sweet-sour pickled radish variants) for household consumption

SeasonalityIn reported northern highland supply programs (e.g., Ha Giang’s Xin Man District), raw radish is highlighted as a winter-suitable crop; pickling/processing enables broader year-round product availability and export scheduling.

Specification

Primary VarietyDaikon / oriental radish (white radish used as the base for pickling; yellow coloration depends on recipe and permitted colorants)

Physical Attributes

Retail descriptions emphasize crisp/crunchy texture for Vietnam-origin sweet/sweet-sour pickled radish slices

Compositional Metrics

Acidity and saltiness are safety-critical for sealed/fermented pickled foods; Vietnam’s Ministry of Health (Food Safety Department) warning (Feb 2026) advises ensuring pickled foods remain sour and salty and not consuming products that are no longer sour

Packaging

Jar packaging is common in Vietnam retail listings (e.g., 430g and 500g jars for Vietnam-origin pickled radish products)
Export shipments to Japan are described as containerized exports from Ha Giang programs

Supply Chain

Value Chain

Contracted radish cultivation (e.g., Ha Giang/Xin Man linkage) → processor collection and preliminary processing → pickling/curing → packaging (often jars for retail; bulk for export) → containerized shipment to Japan for export programs

Temperature

Vietnam retail jar products specify ambient storage around 20–25°C (unopened) and/or cool, dry storage depending on product
For fermented/sealed pickled foods, safe processing and storage are emphasized by Vietnam’s Ministry of Health warnings following suspected botulinum incidents (focus on maintaining safe acidity/saltiness and avoiding unsafe long-term room-temperature storage practices)

Shelf Life

Vietnam retail listings indicate room-temperature storage guidance (e.g., 20–25°C) and multi-month shelf life depending on formulation/packaging; one Vietnam supplier listing states up to 12 months shelf life for jarred pickled radish

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighImproper acidification/fermentation and unsafe storage of sealed pickled/fermented foods can create severe food-poisoning hazards (including suspected botulinum toxin incidents); Vietnam’s Ministry of Health (Food Safety Department) issued public warnings in Feb 2026 emphasizing that traditionally sealed/fermented foods (including pickled vegetables) must remain sufficiently sour and salty and should not be consumed if no longer sour.Implement validated pickling/acidification controls (time–salt–acid), verify pH/salt targets per product spec, apply HACCP with fermentation/acidification CCPs, and enforce storage/handling instructions consistent with product stability.

Regulatory Compliance MediumPickled yellow radish formulations often rely on additives (preservatives/antioxidants and yellow colorants); non-compliance with Vietnam’s permitted additive lists and maximum use levels can lead to enforcement actions, buyer rejection, or export market non-acceptance.Screen formulations against MOH Circular 24/2019/TT-BYT (permitted additives and maximum use levels), maintain additive specifications and supplier CoAs, and align labeling of additives (including INS where required) with Vietnam labeling rules.

Labeling MediumLabel non-conformity (missing mandatory contents, incomplete origin/responsible entity information, or incomplete additive declarations) can delay clearance or trigger corrective labeling actions under Vietnam’s goods labeling regime (Decree 43/2017/ND-CP as amended by Decree 111/2021/ND-CP).Use a Vietnam-specific label checklist covering mandatory food/foodstuff contents, ingredient/additive declarations, origin presentation rules, and (for imports) original-label minimum fields required during customs clearance.

Logistics MediumExport programs to Japan rely on sea freight and container logistics; freight rate volatility and port delays can raise costs and create delivery risk for weight-intensive pickled products shipped in brine and/or jars.Use robust packaging and palletization for jarred/brined loads, contract container capacity in advance during peak seasons, and keep contingency lead time for Japan-bound schedules.

Regulatory Compliance MediumVietnam’s food-safety implementing rules experienced a transition in early 2026 (Decree 46/2026/ND-CP rollout temporarily suspended until April 15, 2026 and resuming from April 16, 2026 per public reporting), which can create short-term uncertainty, administrative delays, or documentation mismatches for food product announcement/registration workflows.Confirm the currently applicable decree and guidance with competent authorities/qualified counsel, and maintain a complete compliance dossier (test reports, declarations, labels) ready for either self-declaration or updated announcement/registration procedures.

Standards

HACCP (reported as held by Vietnam MISAKI Co., Ltd. for export-standard food processing; also referenced in Vietnam retail product descriptions as a standard for production processes)

FAQ

What is typically required to circulate pre-packaged pickled yellow radish in Vietnam under the food-safety framework?Vietnam’s Decree 15/2018/ND-CP describes product self-declaration for pre-packaged processed foods sold in Vietnam. The dossier includes the self-declaration form (Form No. 01) and a food safety testing result issued within 12 months by a designated laboratory or an ISO 17025-compliant laboratory, with posting/submission steps to the provincial receiving authority.

Which Vietnam rules govern preservatives and yellow colorants used in pickled yellow radish?Vietnam’s Ministry of Health Circular 24/2019/TT-BYT regulates the management and use of food additives, including the list of permitted additives and maximum use levels. This is directly relevant for pickled yellow radish when using permitted colorants (for yellow appearance) and preservatives/antioxidants in the formulation.

Why do buyers and regulators focus on acidity and saltiness for pickled products?Vietnam’s Ministry of Health (Food Safety Department) issued warnings in February 2026 after a suspected botulinum poisoning incident, noting that traditionally sealed/fermented foods (including pickled vegetables) must be sufficiently sour and salty, and foods that are no longer sour should not be eaten. This underscores why validated acidification/fermentation controls and clear storage instructions matter for pickled radish products.