Roasted Snack Laver 공급업체, 무역 및 가격 — 마켓 오버뷰 2026

Name: Roasted Snack Laver 글로벌 마켓 오버뷰 데이터셋
Creator: Tridge

상위 제품

Roasted Laver

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

Roasted Snack Laver 마켓 커버리지는 18개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 123개와 수입업체 131개가 색인되어 있습니다.
218건의 공급업체 연계 거래가 상위 9개 국가에 걸쳐 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

Roasted Snack Laver에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크

상위 9개 국가에 걸친 공급업체 연계 거래 218건을 분석하고, 월간 단가 벤치마크로 Roasted Snack Laver의 수출 경쟁력과 소싱 리스크를 추적하세요.

Roasted Snack Laver 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화

Roasted Snack Laver의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.

Roasted Snack Laver의 YoY 변동 상위 국가는 미국 (+883.7%), 태국 (-53.9%), 중국 (+11.5%)입니다.

Roasted Snack Laver 국가별 공급업체 거래 및 단가 요약

2025-09 기준으로 Roasted Snack Laver 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.

2026-02 기준, 노출 가능한 Roasted Snack Laver 거래 단가가 있는 국가는 중국 (3.04 USD / kg), 태국 (1.80 USD / kg)입니다.

국가	전년 대비 변화	거래 건수	2025-09	2025-10	2025-11	2025-12	2026-01	2026-02
중국	+11.5%	63	3.02 USD / kg (22,633 kg)	4.18 USD / kg (167,801 kg)	3.98 USD / kg (69,757 kg)	1.93 USD / kg (120,406 kg)	2.93 USD / kg (13,056 kg)	3.04 USD / kg (19,584 kg)
태국	-53.9%	57	2.10 USD / kg (17,917 kg)	1.84 USD / kg (13,827 kg)	1.88 USD / kg (12,528.16 kg)	1.87 USD / kg (62,173.15 kg)	1.79 USD / kg (25,796.08 kg)	1.80 USD / kg (6,180 kg)
베트남	-	35	2.67 USD / kg (65.38 kg)	4.93 USD / kg (51.2 kg)	2.22 USD / kg (421.2 kg)	2.05 USD / kg (2,229.8 kg)	2.06 USD / kg (982 kg)	- (-)
미국	+883.7%	25	17.66 USD / kg (1,956.92 kg)	56.79 USD / kg (3,130.97 kg)	1.13 USD / kg (1,003.13 kg)	1.13 USD / kg (-)	1.14 USD / kg (2,610.24 kg)	- (-)
일본	-	4	11.11 USD / kg (5.4 kg)	11.11 USD / kg (10.8 kg)	- (-)	11.11 USD / kg (64.8 kg)	- (-)	- (-)
대한민국	-2.8%	28	7.36 USD / kg (35,898.08 kg)	11.23 USD / kg (30,954.4 kg)	9.90 USD / kg (94,177 kg)	- (-)	- (-)	- (-)
대만	-	1	- (-)	- (-)	0.74 USD / kg (15,850 kg)	- (-)	- (-)	- (-)
러시아	+8.3%	3	29.24 USD / kg (4.446 kg)	36.48 USD / kg (28.206 kg)	- (-)	- (-)	- (-)	- (-)
싱가포르	-	2	5.38 USD / kg (93 kg)	- (-)	- (-)	- (-)	- (-)	- (-)

Roasted Snack Laver Global Supply Chain Coverage

254개 기업

Roasted Snack Laver에 대해 수출업체 123개와 수입업체 131개가 매핑되어 있습니다.

수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 Roasted Snack Laver 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.

Roasted Snack Laver 수출 공급업체 인텔리전스, 무역 흐름 및 가격 시그널

Roasted Snack Laver에 대해 Tridge Supply Chain Intelligence에 수출업체 123개가 매핑되어 있습니다. 수출업체와 수입업체는 회사 프로필 및 분석을 활용해 공급업체 커버리지, 거래 활동, 경로 기회를 평가할 수 있습니다.

Roasted Snack Laver 상위 수출업체 및 공급업체 프로필

선도 수출업체 프로필을 검토하고 Roasted Snack Laver 공급망 인텔리전스 네트워크의 전체 수출업체 123개와 비교해 보세요. 수출업체와 수입업체는 회사 프로필 및 분석을 잠금 해제해 파트너를 더 빠르게 검증할 수 있습니다.

(일본)

최근 수출 거래: 2025-10-20

임직원 규모: 직원 101 - 500명

매출액: 매출 USD 10M - 50M

산업군: 식품 제조식품 도매

밸류체인 역할: 유통 / 도매식품 제조

수출 국가: 베트남, 미국

공급 제품: Roasted Seaweed, Dried Seaweed, Roasted Laver +2

(대한민국)

최근 수출 거래: 2026-07-23

산업군: 식품 제조식음료 서비스업기타

밸류체인 역할: 유통 / 도매식품 제조기타

수출 국가: 베트남, 멕시코, 미국

공급 제품: Roasted Seaweed, Seasoned Seaweed, Roasted Laver +2

(중국)

최근 수출 거래: 2025-10-26

임직원 규모: 직원 1 - 10명

산업군: 식품 포장

밸류체인 역할: 기타

수출 국가: 미국

공급 제품: Roasted Seaweed, Sesame Seed, Roasted Laver +2

(대한민국)

최근 수출 거래: 2026-07-23

산업군: 식품 제조기타

밸류체인 역할: 식품 제조

수출 국가: 베트남

공급 제품: Dried Seaweed, Roasted Seaweed, Roasted Laver +1

(태국)

최근 수출 거래: 2025-10-27

산업군: 식품 제조식품 도매

밸류체인 역할: 무역

(태국)

최근 수출 거래: 2026-07-23

매출액: 매출 USD 1M - 5M

산업군: 식품 도매기타

밸류체인 역할: 유통 / 도매무역

Roasted Snack Laver 글로벌 수출업체 커버리지

123개 기업

수출업체 수는 Roasted Snack Laver의 공급 깊이와 소싱 선택지의 핵심 신호입니다.

공급망 인텔리전스 분석을 활용해 Roasted Snack Laver 기회를 국가, 제품, 밸류체인 역할로 좁힌 뒤 기업 프로필을 열어 적합성을 검증하세요.

소싱 진단

Roasted Snack Laver, 어디서 들여오는 게 좋을까요?

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

Roasted Snack Laver 수입 바이어 인텔리전스, 수요 시그널 및 가격 벤치마크

Roasted Snack Laver 수요 인텔리전스를 위해 수입업체 131개가 매핑되어 있습니다. Supply Chain Intelligence 회사 프로필 및 분석으로 시장별 바이어, 유통업체, 다운스트림 수요 파트너의 우선순위를 정하세요.

Roasted Snack Laver 상위 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 Roasted Snack Laver에 대해 추적되는 전체 수입업체 131개와 비교해 보세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 품질과 수요 집중도를 평가할 수 있습니다.

(미국)

최근 수입 거래: 2025-08-26

산업군: 식품 도매

밸류체인 역할: -

(미국)

최근 수입 거래: 2025-09-06

산업군: 기타

밸류체인 역할: -

(캐나다)

최근 수입 거래: 2025-09-05

산업군: 식품 도매

밸류체인 역할: -

(대한민국)

최근 수입 거래: 2026-06-18

임직원 규모: 직원 51 - 100명

매출액: 매출 USD 10M - 50M

산업군: 식품 제조

밸류체인 역할: 러시아, 베트남

(미국)

최근 수입 거래: 2026-02-11

임직원 규모: 직원 1 - 10명

매출액: 매출 USD 1M - 5M

산업군: 식품 제조기타

밸류체인 역할: -

(베트남)

최근 수입 거래: 2025-10-23

산업군: 식품 도매기타

밸류체인 역할: -

글로벌 수입업체 커버리지

131개 기업

수입업체 수는 Roasted Snack Laver에 대한 수요 측 가시성의 현재 깊이를 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 활동 중인 Roasted Snack Laver 바이어를 식별하고, 국가별 파트너 밀도를 비교하며, GTM 우선순위를 정교화하세요.

수출 진단

우리 Roasted Snack Laver, 어느 바이어에게 팔 수 있을까요?

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

가격 데이터

가려진 Roasted Snack Laver 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormRoasted (often seasoned) dried sheets

Industry PositionBranded Consumer Packaged Food

Market

Roasted snack laver (seasoned seaweed sheets) is a shelf-stable processed marine-food snack typically made from Pyropia/Porphyra (nori/laver) that is cultivated and processed primarily in East Asia. FAO cultured-species guidance highlights China, Japan and the Republic of Korea as core producer geographies for nori/laver, with production cycles concentrated in cooler months but buffered for snack manufacturing by drying and storage. International trade commonly uses edible seaweed tariff classifications (e.g., HS 121221 for seaweeds and other algae fit for human consumption), while finished snack products may also move under other food-preparation codes depending on national practice. Export momentum for value-added gim products (including seasoned formats) has been highlighted in recent Ministry of Oceans and Fisheries communications, reflecting widening consumer demand in major overseas markets.

Market GrowthGrowing (recent years)export- and retail-driven expansion in value-added roasted/seasoned gim products alongside broader mainstreaming of seaweed snacks

Major Producing Countries

중국Major Porphyra/Pyropia (nori/laver) producer; FAO describes large-scale culture including Pyropia yezoensis in Jiangsu/Shandong and Pyropia haitanensis in Zhejiang/Fujian.
일본Traditional core producer and consumer market for nori/laver products in East Asia.
대한민국Major producer and a leading exporter of gim (dried/seasoned laver) products, including snack and seasoned formats, per the Ministry of Oceans and Fisheries.

Major Exporting Countries

대한민국Ministry of Oceans and Fisheries reports gim as the top seafood export item by value in 2025, with growth supported by overseas demand and product diversification (e.g., seasoned gim).
중국FAO fact sheet notes substantial export orientation for some cultured nori types (e.g., Pyropia yezoensis products historically exported into international markets).

Major Importing Countries

일본Cited by the Republic of Korea’s Ministry of Oceans and Fisheries as a key export market for Korean seafood, including gim-related trade.
중국Cited by the Republic of Korea’s Ministry of Oceans and Fisheries as a key export market for Korean seafood, including gim-related trade.
미국Cited by the Republic of Korea’s Ministry of Oceans and Fisheries as a key export market; seasoned gim highlighted as a high value-added export item.

Supply Calendar

China (temperate coastal provinces; Pyropia/Porphyra culture):Nov, Dec, Jan, Feb, Mar, AprFAO describes open-sea thallus cultivation broadly running from about October to April/May, with winter-season production in temperate regions.
Republic of Korea (temperate coastal aquaculture):Nov, Dec, Jan, Feb, Mar, AprLaver/nori farming is typically winter-season in temperate East Asia; dried sheet processing reduces immediate seasonality for snack manufacturing via inventory carryover.
Japan (temperate coastal aquaculture):Nov, Dec, Jan, Feb, Mar, AprWinter-season harvest and processing cycles are characteristic for Porphyra/Pyropia cultivation in temperate waters.

Specification

Major VarietiesPyropia yezoensis (syn. Porphyra yezoensis) — common nori/laver source, Pyropia haitanensis (syn. Porphyra haitanensis) — widely cultured in parts of China, Pyropia tenera (syn. Porphyra tenera) — traditional nori/laver species referenced in FAO statistics context

Physical Attributes

Very thin dried sheets that become brittle/crisp after roasting
Color and surface luster (dark green to near-black) are key visual quality cues for sheet products
Highly hygroscopic: rapid loss of crispness when exposed to humidity

Compositional Metrics

Moisture control is a primary quality parameter for crispness and shelf stability
Iodine content can be materially present and variable by species and origin; some markets treat this as a labeling and dietary-exposure consideration
Seasoned variants add oil and salt, increasing oxidation/rancidity sensitivity relative to plain roasted sheets

Grades

Sheet integrity metrics (holes/tears, breakage, uniform thickness) used in buyer specifications
Color, luster and foreign matter limits are commonly used grading cues for dried nori/laver sheets
Finished snack grade often specified by crispness, flavor uniformity and low residual moisture rather than culinary ‘sushi’ grade

Packaging

High moisture-barrier pouches (often foil-laminate) to preserve crispness
Use of desiccants and/or oxygen absorbers depending on formulation and shelf-life target
Small portion packs and multi-packs for retail snacking; bulk packs for foodservice/ingredient use

ProcessingRoasting profile strongly affects color, aroma and fracture crispness; over-roasting increases bitterness and brittle breakageOil-seasoned products require oxidation management (fresh oil quality, limited oxygen exposure, protective packaging)

Supply Chain

Value Chain

Sea cultivation (nets/lines) → harvest → washing/cleaning → mincing/slurry prep → sheet forming → drying → grading → roasting → optional oil/salt seasoning → cooling → metal detection/foreign-matter controls → moisture/oxygen barrier packaging → export distribution

Demand Drivers

Convenient savory snack format aligned with modern retail and e-commerce
Cross-over culinary use (rice accompaniment, gimbap/sushi, garnish) supporting repeat purchase
Product innovation in flavors and portion formats targeted to overseas consumer preferences

Temperature

Typically shipped and stored ambient, but quality protection focuses on avoiding heat (oil oxidation risk in seasoned products) and preventing moisture ingress (loss of crispness).

Atmosphere Control

Nitrogen flushing and/or oxygen absorbers are commonly used packaging approaches to reduce oxidation and preserve sensory quality, especially for oil-seasoned variants.

Shelf Life

Primary shelf-life limiters are humidity exposure (softening) and oxidative rancidity in seasoned products; shelf life is therefore packaging- and formulation-dependent.

Risks

Crop Disease Outbreaks HighPorphyra/Pyropia cultivation can experience disease and stress events (e.g., red rot and chytridiosis, among others) that reduce yields and degrade sheet quality, creating rapid raw-material tightness for roasted snack manufacturers in peak-season supply windows.Use multi-origin sourcing where possible, maintain safety-stock of dried sheets, and implement farm management practices highlighted in cultured-species guidance (appropriate site selection, rational net density, and careful management to reduce disease pressure).

Food Safety MediumSeaweeds can contribute to dietary exposure of contaminants (e.g., heavy metals) and high iodine intake; these issues can drive intensified buyer testing, labeling scrutiny, and potential border actions or reformulation needs depending on destination-market requirements.Implement a supplier qualification and testing program (species/origin-batch risk profiling), align contaminant management with Codex principles, and maintain documentation for destination-market compliance.

Quality Degradation MediumRoasted snack laver is highly moisture-sensitive; humidity ingress rapidly reduces crispness and consumer acceptance. Seasoned variants also face oxidation/rancidity risk if packaging integrity or oxygen management is insufficient.Use validated moisture-barrier packaging, control headspace oxygen (e.g., nitrogen flush/absorbers as appropriate), and manage warehousing to minimize high heat and humidity exposure.

Regulatory Compliance LowTrade classification and labeling practices for seaweed snacks can vary (edible seaweed vs. prepared food categories), increasing risk of misclassification, unexpected tariffs, or labeling non-compliance in some jurisdictions.Confirm HS classification and labeling rules by destination and product recipe (seasoning/oil content, additives), and maintain specification sheets and ingredient disclosures aligned to importer guidance.

Sustainability

Coastal water quality dependency (pollution events can affect cultivation suitability and product acceptance)
Marine spatial-use conflicts and ecosystem considerations in nearshore aquaculture expansion
Plastic and gear waste from net-based cultivation systems as an environmental management issue

Labor & Social

Traceability across many small farms and multiple processing steps (cultivation → sheet forming → roasting/seasoning) can be complex for buyers
Worker safety and labor standards in processing (hot roasting lines, cutting/packing operations) and seasonal peak labor needs

FAQ

Which countries are core global producers for laver (nori) used in roasted seaweed snacks?China, Japan and the Republic of Korea are core producer geographies for Porphyra/Pyropia (nori/laver) cultivation and processing, as reflected in FAO cultured-species guidance and sector descriptions.

When is the main production season for laver (nori) cultivation in temperate East Asia?FAO cultured-species guidance describes the open-sea cultivation phase broadly running from around October through April or May, which aligns with a winter-season supply pattern in temperate East Asian origins.

What are the main compliance and quality risks buyers manage for roasted snack laver?Buyers typically focus on (1) supply shocks from crop disease/stress events in cultivation and (2) food-safety and regulatory requirements related to contaminants and iodine exposure considerations, alongside (3) moisture and oxidation control to keep products crisp and avoid rancidity.