엘살바도르 휘핑 크림 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

생크림

원재료

헤비 크림

HS 코드

040150

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.

소싱 진단

엘살바도르산 휘핑 크림, 우리도 들여올 수 있을까요?

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

엘살바도르의 휘핑 크림 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 엘살바도르의 휘핑 크림 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

엘살바도르 내 휘핑 크림의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040150)

엘살바도르의 휘핑 크림 수입 물량/금액 1년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	1,502	8,575 USD

수출 진단

우리 휘핑 크림, 이 엘살바도르 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 엘살바도르 휘핑 크림 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormLiquid cream (UHT/ultrapasteurized; typically aseptic pack)

Industry PositionProcessed Dairy Product

Market

In El Salvador, whipping cream is commercialized as a processed, prepackaged dairy product (often UHT/ultrapasteurized) that must comply with sanitary registration and labeling requirements for sale. The national standard NSO 67.01.08:07 covers cream types including "crema para batir", defining milkfat categories, permitted additive classes, and microbiological criteria. A whipping-cream product appears in the Salvadoran sanitary registry (SISAM/SRS) under Nestlé El Salvador, indicating active availability of registered products. Import controls for dairy can include document and labeling checks plus random sampling, and the Ministry of Agriculture has reported detecting adulteration/contaminants (e.g., formalin) in imported dairy alongside tighter border controls.

Market RoleImport-dependent consumer and foodservice market for registered, prepackaged whipping cream (including UHT/ultrapasteurized formats).

Domestic RolePrimarily an ingredient and topping product for retail consumers and HRI/bakery users, distributed through modern retail and distributor channels.

Specification

Physical Attributes

White to slightly yellow color; characteristic smell and taste; dense liquid appearance with viscosity linked to fat content; free from lumps, bubbles, sediments, whey and/or separated fat (NSO 67.01.08:07).

Compositional Metrics

NSO 67.01.08:07 defines cream (nata) as a fluid dairy product with not less than 18% milkfat.
NSO 67.01.08:07 lists fat-content categories including: "crema batida y para batir" (28% milkfat) and "crema para batir rica en grasa" (36–42% milkfat).

Grades

Buyer and regulatory category alignment commonly follows NSO 67.01.08:07 fat-based cream types (e.g., low-fat, light, 30–<36%, >36%, and whipping-cream categories).

Packaging

For UHT cream, NSO 67.01.08:07 describes UHT/ultrapasteurized cream as aseptically packaged under special aseptic conditions.
Labeling and registration information must align with Salvadoran requirements (e.g., sanitary registry number on label as described in USDA FAIRS reporting).

Supply Chain

Value Chain

Foreign dairy processor (standardization/homogenization) → UHT/ultrapasteurization and aseptic filling → cross-border transport to El Salvador → MAG/DGG import authorization and border controls (including possible sampling) → MINSAL sanitary registration/label compliance for processed foods → importer warehousing → distribution to supermarkets, HRI and specialty baking channels.

Temperature

For UHT/ultrapasteurized whipping cream, handling is anchored on aseptic packaging and the product storage instructions required on labeling; border inspectors may verify packaging/label integrity as part of clearance checks.

Shelf Life

Shelf life is label-driven; sanitary registration and border control processes can affect usable shelf life if clearance delays occur.

Freight IntensityMedium

Transport ModeLand

Risks

Food Safety HighBorder rejection risk is acute for imported dairy if contaminants/adulterants are detected: MAG has publicly reported formalin detection in imported dairy and reinforced random sampling and laboratory analysis at borders; non-compliant loads do not enter the country.Require pre-shipment compliance dossiers (microbiology + physicochemical as applicable), ensure cold-chain/packaging integrity where relevant, and align shipment documents and labels to the registered formulation to reduce sampling failures or rejection.

Regulatory Compliance HighFailure to complete sanitary registration (or the applicable special/provisional authorization pathway) can block importation and commercialization of prepackaged whipping cream; El Salvador’s sanitary registration regulation entered into force on March 8, 2022, and USDA reporting notes imported foods are not allowed in without fulfilling product registration.Start sanitary registration early (including label review, ingredient list and certificate of free sale/sanitary certificate), and use a local importer/distributor experienced with MINSAL/MAG workflows.

Product Integrity MediumMisalignment between declared cream type and composition (e.g., fat-content category or use of stabilizers/emulsifiers) can trigger non-compliance: NSO 67.01.08:07 defines whipping-cream fat thresholds and limits additive use to specified classes/INS listings and GMP/max levels.Formulate and label to the correct NSO cream category (including required milkfat statement where applicable) and document additive INS numbers/levels consistent with NSO allowances.

Logistics MediumRandom sampling, document checks and border congestion can extend clearance time for dairy shipments; for time/temperature-sensitive (non-UHT) cream this can materially reduce remaining shelf life and increase cost.Prefer UHT/aseptic formats for longer resilience where product positioning allows, build lead-time buffers around border sampling, and maintain complete documentation to avoid holds.

Sustainability

Food fraud/adulteration vigilance in dairy supply chains (e.g., reported formalin detection in imported dairy) is a recurring compliance theme with direct public-health implications.

FAQ

What milkfat levels define whipping cream categories in El Salvador?El Salvador’s NSO 67.01.08:07 sets fat-content categories for cream, including “crema batida y para batir” at 28% milkfat and “crema para batir rica en grasa” at 36–42% milkfat. Your label and formulation should align with the category you claim.

Can whipping cream be imported and sold in El Salvador without sanitary registration?No. USDA’s El Salvador FAIRS reporting states that El Salvador enforces product registration and does not allow imported food products into the country without fulfilling this requirement. Trade.gov also notes the sanitary registration regulation for risk-type products and special import authorization entered into force on March 8, 2022.

What is the biggest border risk for imported dairy products like whipping cream?Food-safety rejection due to contamination or adulteration is a major risk. El Salvador’s Ministry of Agriculture (MAG) has reported detecting formalin in imported dairy and describes reinforced border sampling and lab analysis; products that fail controls do not enter the country.