이탈리아 사워 체리 퓌레 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

신선 사워 체리

최종 업데이트

2026-07-30

서치 및 소싱 팀을 위한 핵심 요약

이탈리아의 사워 체리 퓌레 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
이탈리아에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
이탈리아의 사워 체리 퓌레에 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: 2026-07-30.

이탈리아 내 사워 체리 퓌레 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

이탈리아의 사워 체리 퓌레에 대해 수출 파트너 기업 1개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

이탈리아에서의 사워 체리 퓌레 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.

사워 체리 퓌레의 이탈리아 샘플 수출 공급업체 거래 기록

이탈리아의 사워 체리 퓌레 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

이탈리아의 사워 체리 퓌레 샘플 거래 단가(일자별): 2026-06-13: 11.39 USD / kg, 2026-06-12: 13.27 USD / kg, 2026-04-27: 12.67 USD / kg, 2026-02-13: 11.39 USD / kg, 2026-02-12: 13.27 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-06-13	143* * **** * * * ** ** ** * **** * * * ** ****	11.39 USD / kg	(이탈리아)	(인도)
2026-06-12	PAS **** * * ** ** * * * ******* ***** * ********* **** * * ** ** * * * ****	13.27 USD / kg	(이탈리아)	(인도)
2026-04-27	PAS **** * * ** ** * * * ******* **** ** ** ****** * *** ************** **** * * ** ** * * * ****	12.67 USD / kg	(이탈리아)	(인도)
2026-02-13	143* * **** * * * ** ** ** * **** * * * ** ****	11.39 USD / kg	(이탈리아)	(인도)
2026-02-12	PAS **** * * ** ** * * * ******* ***** * ********* **** * * ** ** * * * ****	13.27 USD / kg	(이탈리아)	(인도)

이탈리아 내 상위 사워 체리 퓌레 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 이탈리아의 사워 체리 퓌레에 대해 추적되는 전체 수출 파트너 기업 1개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(이탈리아)

최근 수출 거래: 2026-06-30

산업군: 식품 제조식품 포장

밸류체인 역할: 유통 / 도매식품 제조

이탈리아 수출 파트너 커버리지

1개 기업

총 수출 파트너 기업 수는 이탈리아의 사워 체리 퓌레 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 이탈리아 내 사워 체리 퓌레 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeProcessed Food

Product FormFruit puree

Industry PositionProcessed Fruit Ingredient (B2B)

Market

Sour-cherry puree in Italy is primarily a B2B processed-fruit ingredient used by gelato, pastry, dairy dessert, beverage, and specialty food manufacturers. Supply is typically built around seasonal cherry processing runs, supplemented by intra-EU and third-country sourcing depending on industrial specifications and availability. Market access and buyer approval are strongly shaped by EU food law (traceability, hygiene/HACCP-based procedures, contaminants and pesticide-residue compliance) and private food-safety standards. Shipments commonly move in industrial formats (aseptic or frozen), making logistics reliability and temperature discipline important cost and quality factors.

Market RoleProcessed-fruit ingredient producer and consumer market with active intra-EU trade

Domestic RoleIndustrial and artisanal food ingredient for gelato, pastry, dairy desserts, beverages, and fruit-based preparations

Market GrowthNot Mentioned

SeasonalityProcessing is typically concentrated around the sour-cherry harvest window, with puree produced in seasonal runs and supplied year-round from stored aseptic or frozen inventory.

Specification

Physical Attributes

Deep red to burgundy color expectations (buyer-spec dependent)
Smooth texture with controlled skin and pit/stone fragment limits
Consistent viscosity and homogeneity for dosing into formulations

Compositional Metrics

Soluble solids (Brix) targets defined by buyer specification (single-strength vs concentrated)
pH/acidity profile controlled to match application requirements
Added sugar status (unsweetened vs sweetened) declared and controlled where applicable

Grades

Aseptic puree (ambient-stable until opened) for industrial users
Frozen puree for applications requiring frozen logistics
Single-strength vs concentrated puree grades
Unsweetened vs sweetened grades (contract-defined)

Packaging

Aseptic bag-in-drum formats for industrial ingredient supply
Bag-in-box for smaller B2B users
Frozen blocks/cartons for frozen puree programs

Supply Chain

Value Chain

Raw fruit intake & inspection → washing → pitting/destoning → pulping/refining → pasteurization → aseptic filling (or freezing) → palletized storage → B2B distribution

Temperature

Aseptic puree can ship ambient when packaging integrity is maintained; post-opening handling typically requires chilled storage and rapid use
Frozen puree requires continuous frozen-chain transport and storage (typically around -18°C)

Shelf Life

Shelf-life performance is highly sensitive to aseptic seal integrity, hygienic design/cleaning effectiveness, and temperature abuse after opening
Frozen formats trade higher logistics cost for stable quality retention when the frozen chain is maintained

Freight IntensityHigh

Transport ModeMultimodal

Risks

Food Safety HighA microbiological incident (e.g., inadequate pasteurization or post-process contamination) or physical contamination (e.g., pit/stone fragments) in sour-cherry puree can trigger EU official actions and customer-driven withdrawals/recalls, disrupting supply and market access in Italy and across the EU.Use validated thermal processing and hygienic design, enforce pit/fragment control (destoning + refining/sieving), run robust environmental monitoring where appropriate, and ship with complete batch documentation and COAs aligned to buyer specs.

Climate MediumWeather shocks during flowering and harvest (spring frost, hail, heat) can sharply reduce Italian cherry availability, increasing reliance on imports and elevating raw-material price volatility for puree programs.Diversify approved origin options, contract seasonal volumes early, and maintain dual-format flexibility (aseptic and frozen) to manage supply timing.

Logistics MediumFreight-rate volatility and cold-chain disruptions (for frozen puree) can raise delivered costs and create quality risks, especially for long-haul shipments in industrial packaging.Prefer aseptic formats for long-haul where feasible, pre-book reefer capacity for frozen programs, specify temperature-recording requirements, and align Incoterms and surcharge clauses to freight exposure.

Sustainability

Climate-driven yield variability for stone-fruit supply (spring frost, heat stress, hail) affecting raw-material availability and puree pricing
Pesticide stewardship and residue compliance management in orchard supply chains
Energy use and packaging waste impacts for aseptic and frozen ingredient logistics

Labor & Social

Seasonal labor and migrant-worker vulnerability in parts of Italian agriculture (including risks linked to illegal labor intermediation/caporalato); buyers may require social compliance due diligence and grievance mechanisms for upstream orchards and labor contractors.

Standards

BRCGS Food Safety
IFS Food
FSSC 22000

FAQ

How is sour-cherry puree typically produced for industrial use in Italy?Industrial sour-cherry puree is typically made by washing and sorting the fruit, removing pits (destoning), pulping and refining to a smooth texture, applying a validated heat treatment (pasteurization), and then packing as aseptic puree (for ambient distribution) or freezing for frozen programs.

What is the biggest risk that can block market access for sour-cherry puree in Italy?A serious food-safety failure—such as microbiological contamination or physical contamination like pit/stone fragments—can lead to withdrawals/recalls and loss of customer approval in Italy and the wider EU market, so buyers usually expect validated processing controls and full batch documentation.

Is Halal certification required for sour-cherry puree sold in Italy?Halal certification is not generally required for the Italian market, but it can be requested for specific customer programs or export channels, especially if the puree formulation includes any added ingredients or additives that need certification coverage.