이집트 구운 벨 페퍼 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 벨 페퍼

최종 업데이트

2026-06-23

서치 및 소싱 팀을 위한 핵심 요약

이집트의 구운 벨 페퍼 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
이집트에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
이집트의 구운 벨 페퍼에 대해 수출 파트너 기업 1개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-06-23.

이집트 내 구운 벨 페퍼 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

이집트의 구운 벨 페퍼에 대해 수출 파트너 기업 1개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

이집트에서의 구운 벨 페퍼 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

구운 벨 페퍼의 이집트 샘플 수출 공급업체 거래 기록

이집트의 구운 벨 페퍼 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

이집트의 구운 벨 페퍼 샘플 거래 단가(일자별): 2026-01-09: 1.24 USD / kg, 2025-12-29: 1.55 USD / kg, 2025-11-21: 1.45 USD / kg, 2025-10-17: 3.11 USD / kg, 2025-09-14: 3.11 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-01-09	X O* ***** * ****** * ***** ******	1.24 USD / kg	(이집트)	(미국)
2025-12-29	ROA** * ******	1.55 USD / kg	(이집트)	(미국)
2025-11-21	X H* ***** ** * *** ** ** * ***** **** * **** *	1.45 USD / kg	(이집트)	(미국)
2025-10-17	ROA** *** *** * ** * ** ******	3.11 USD / kg	(이집트)	(미국)
2025-09-14	ROA** *** *** **** * ******* *	3.11 USD / kg	(이집트)	(미국)

이집트 내 상위 구운 벨 페퍼 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 이집트의 구운 벨 페퍼에 대해 추적되는 전체 수출 파트너 기업 1개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(이집트)

최근 수출 거래: 2026-05-23

산업군: 식품 제조기타

밸류체인 역할: 식품 제조기타

이집트 수출 파트너 커버리지

1개 기업

총 수출 파트너 기업 수는 이집트의 구운 벨 페퍼 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 이집트 내 구운 벨 페퍼 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeProcessed Food

Product FormPrepared/Preserved (Roasted)

Industry PositionProcessed Vegetable Product

Market

Roasted bell pepper products in Egypt are processed vegetable items typically made from locally grown Capsicum (sweet/bell pepper) and packed for shelf-stable or chilled/frozen distribution. Egypt has active horticulture production and a food export system in which the National Food Safety Authority (NFSA) issues export health certificates and reports outbound food consignments. For roasted bell peppers packed in sealed containers (jars/cans), process control (acidification and/or thermal processing) and documentation consistency are central to export readiness. Logistics commonly rely on sea freight via major ports, making packaging integrity and freight volatility practical commercial concerns.

Market RoleDomestic processed-vegetable producer with export activity

Domestic RoleSold as a ready-to-use ingredient for home cooking and foodservice in shelf-stable (jarred/canned) and chilled/frozen formats (depending on pack type).

SeasonalityMarket availability is typically year-round because roasting and preservation/packing decouple supply from fresh-harvest timing; raw pepper availability may still influence spot input costs.

Specification

Physical Attributes

Uniform roasted pieces (whole/strips/diced) with minimal remaining skin, seeds, and stem fragments
Controlled char/roast level without excessive burnt defects
Color consistency (e.g., red/yellow) and texture retention (not overly soft/mushy)

Compositional Metrics

For shelf-stable acidified packs, equilibrium pH control at or below 4.6 is a critical safety parameter (product-dependent)
Salt/acid balance and drained weight are commonly specified by buyers for prepared/preserved vegetables

Grades

Buyer specifications typically define cut style, drained weight, and defect tolerances (skin remnants, seeds, discoloration, foreign matter).

Packaging

Glass jars with metal lids or metal cans for shelf-stable product
Foodservice bulk packs (tins/pouches) depending on customer requirements
Labels typically include ingredients/additives, net/drained weight, batch/lot code, and country of origin per destination rules

Supply Chain

Value Chain

Raw bell pepper sourcing → washing/sorting → roasting (flame/oven) → peeling/de-seeding/cutting → filling (brine/vinegar/oil, product-dependent) → thermal processing (pasteurization/retorting, product-dependent) → cooling → packing/warehousing → domestic distribution or export shipment via ports (e.g., Alexandria, Damietta)

Temperature

Chilled handling of raw peppers prior to processing reduces spoilage and quality loss
Finished packaged product should be protected from heat abuse during storage/transport to preserve quality and packaging integrity

Shelf Life

Shelf life depends on pack type (retorted/acidified vs chilled/frozen) and seal integrity; once opened, refrigerated storage is typically required

Freight IntensityHigh

Transport ModeSea

Risks

Regulatory Compliance HighPesticide-residue non-compliance in sweet/bell pepper raw materials (used for roasting and packing) can trigger detention, rejection, or delisting in residue-tested import programs, disrupting shipments and supplier approvals.Implement supplier approval with documented GAP and pre-harvest intervals, run risk-based residue testing aligned to destination MRLs, and maintain lot-linked records from farm to finished batch.

Food Safety HighFor roasted peppers packed in sealed, shelf-stable containers (especially oil/brine/vinegar variants), inadequate acidification and/or thermal processing can create conditions for Clostridium botulinum toxin formation, leading to severe public-health risk and market-blocking recalls.Use validated scheduled processes (process authority), control equilibrium pH and heat treatment parameters, and verify seal integrity with routine QC and finished-product checks.

Logistics MediumSea-freight volatility, port disruption, and in-transit damage risk (glass breakage, leakage, container heat exposure) can cause delays, claims, and quality defects for jarred/canned roasted peppers.Use export-grade packaging (dividers, shock protection), specify temperature/handling requirements in contracts, and maintain buffer lead times during high-risk shipping periods.

Documentation Gap MediumInconsistencies between labels, ingredient/additive declarations, and certificate statements can trigger border holds or relabeling requirements, especially for prepared/preserved vegetables with multiple packing media (oil/brine/vinegar).Lock a controlled label master, align additive declarations to applicable rules, and run pre-shipment document-to-label cross-checks per destination.

Sustainability

Water use and irrigation efficiency in horticultural supply chains
Pesticide use and residue management in pepper cultivation supplying processing plants

FAQ

Which Egyptian authority is associated with export health certificates for food consignments?Egypt’s National Food Safety Authority (NFSA) reports issuing export health certificates for food consignments and provides export-related contact channels on its official website.

What is the most critical food-safety hazard for shelf-stable roasted peppers packed in sealed jars or cans?If sealed products are not properly acidified and/or thermally processed, they can create conditions where botulinum toxin may form. WHO notes foodborne botulism is rare but potentially fatal, and FDA guidance emphasizes process control for acidified and low-acid canned foods.

Why does pesticide-residue control matter even when peppers are roasted and preserved?Residues originate from on-farm pesticide use in the raw peppers and can still drive compliance risk in trade because import programs often test against legal residue limits. Research on Egyptian sweet peppers highlights ongoing residue-monitoring and pest-pressure realities that make control programs important.