탄자니아 요거트 음료 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

블루베리 요거트 음료, 그릭 요거트 음료, 케피어 요거트 음료, 저지방 요거트 음료, +8

원재료

우유

HS 코드

040320

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

탄자니아산 요거트 음료, 우리도 들여올 수 있을까요?

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

탄자니아의 요거트 음료 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

탄자니아의 요거트 음료에 대해 수입 파트너 기업 1개가 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.

요거트 음료의 탄자니아 샘플 수입 거래 및 가격 기록

탄자니아의 요거트 음료 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

탄자니아의 요거트 음료 샘플 수입 거래 단가(일자별): 2026-04-01: 1.39 USD / kg, 2026-03-10: 1.14 USD / kg, 2025-10-17: 1.39 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-04-01	OTH * ********************	1.39 USD / kg	(-)	(-)	-
2026-03-10	AMU* ** * * * * ** * *** ** * ***** ***********	1.14 USD / kg	(-)	(-)	-
2025-10-17	OTH * ********************	1.39 USD / kg	(-)	(-)	-

탄자니아 내 상위 요거트 음료 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 탄자니아의 요거트 음료에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(탄자니아)

최근 수입 거래: 2026-07-23

산업군: 식품 제조기타

밸류체인 역할: 유통 / 도매식품 제조

탄자니아 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 탄자니아의 요거트 음료 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 탄자니아에서 활동 중인 요거트 음료 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

탄자니아 내 요거트 음료의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040320)

탄자니아의 요거트 음료 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	32,538	148,829 USD
2022	24,570	114,593 USD

수출 진단

우리 요거트 음료, 이 탄자니아 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 탄자니아 요거트 음료 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormChilled ready-to-drink fermented dairy beverage

Industry PositionConsumer Packaged Food (Dairy Beverage)

Market

Yogurt drink (often marketed as drinkable yoghurt/mtindi) in Tanzania is primarily a domestic-consumption, chilled dairy beverage sold through a mix of modern retail and traditional/informal channels. The market’s practical constraints are dominated by cold-chain availability, short shelf-life, and compliance with dairy-sector quality and safety oversight. Formal processors coexist with a large informal milk economy, which can affect raw-milk quality consistency feeding into fermented dairy beverages. For importers, pre-arrival customs documentation and product/label conformity are frequent make-or-break steps for market entry.

Market RoleDomestic consumption market with local processing; imports constrained by cold-chain and regulatory clearance requirements

Domestic RoleUrban and peri-urban chilled dairy beverage category supplied by formal dairy processors and smaller-scale producers

Specification

Physical Attributes

For chilled yogurt drinks, buyer acceptance commonly emphasizes clean fermented flavour, stable drinkable viscosity (no excessive whey separation), intact seals, and maintained chill temperature through retail display.

Compositional Metrics

If sold as 'yoghurt', EAS 33:2006 and Tanzania’s yoghurt specification (DARS 1057:2025) include compositional categories (whole/fat-reduced/fat-free) and minimum milk-solids-non-fat requirements for the milk portion (e.g., 8.2% m/m in EAS 33:2006).

Grades

Whole milk yoghurt
Fat reduced yoghurt
Fat free yoghurt

Packaging

Food-grade, well-sealed packaging to protect contents during storage and distribution (per yoghurt standards).
Label elements commonly expected include product name, ingredients list, net contents, manufacturer/importer details, country of origin, production/pack date, expiry date, storage instructions (e.g., keep refrigerated), and lot identification (per EAS yoghurt labelling clauses and Tanzania food labelling rules).

Supply Chain

Value Chain

Raw milk collection (formal/informal) → chilling/aggregation → transport to processor → standardization & heat treatment → cooling → starter inoculation → fermentation → cooling/stirring → dilution/blending (drinkable format) → filling/sealing → cold storage → refrigerated distribution → retail chillers

Temperature

Continuous refrigeration after fermentation is critical for product safety and shelf-life in the Tanzania distribution context, especially beyond major urban centers.
Heat treatment and controlled fermentation temperatures are key control points before cold-chain distribution.

Shelf Life

Shelf-life is highly sensitive to cold-chain breaks and time-to-market; delays can cause retailer rejection and elevated spoilage/food-safety risk.

Freight IntensityHigh

Transport ModeLand

Risks

Regulatory Compliance HighImport clearance can be blocked or severely delayed if pre-arrival declarations (TANCIS) and supporting documentation are incomplete/illegible, or if required permits and label conformity expectations (food labelling rules and yoghurt standards when applicable) are not met for yogurt drinks.Use a licensed Clearing and Forwarding Agent, submit TANCIS documentation at least 7 days prior to arrival, confirm whether TBS (and any other competent authority) approvals apply to the specific yogurt-drink SKU, and run a pre-shipment label review against Tanzania/EAC requirements.

Logistics MediumYogurt drinks are highly exposed to cold-chain breaks and transit delays; temperature abuse can drive rapid quality loss and increase microbiological risk, leading to retailer rejection and potential enforcement action.Ship and distribute under validated refrigerated conditions, use temperature loggers, and align shelf-life-to-market with realistic clearance and last-mile timelines.

Food Safety MediumTanzania’s broader dairy supply base includes extensive informal marketing of raw milk, and published research has identified antimicrobial residues in marketed milk samples; this can elevate compliance and reputational risk if raw-milk sourcing controls are weak for fermented dairy beverages.Implement supplier approval and raw-milk intake testing (including residue screening where feasible), enforce withdrawal-period compliance, and strengthen hygiene controls aligned to dairy codes of practice.

Sustainability

Cold-chain energy intensity (refrigeration and transport fuel) in chilled dairy distribution
Single-serve packaging waste (plastic bottles/cups) and end-of-life collection constraints

Labor & Social

A large informal dairy economy is documented in Tanzania, creating variability in upstream milk handling practices and posing governance challenges for consistent quality and safety.

FAQ

What are common import documentation steps for bringing a yogurt drink into Tanzania?Imports are typically declared online in the Tanzania Customs Integrated System (TANCIS) via a licensed clearing and forwarding agent, and documentation is encouraged to be lodged before arrival. Common supporting documents referenced in Tanzania import-procedure guidance include the final invoice, packing list, transport document (e.g., bill of lading/air waybill), an agent authorization letter, and any required permits from competent authorities such as TBS depending on the product.

Which standards can be used as reference points for yoghurt-type products in Tanzania and East Africa?Yoghurt specifications are covered by the East African Standard for yoghurt and Tanzania’s national yoghurt specification document, and fermented-milk definitions are also covered by the Codex Standard for Fermented Milks. These references cover definitions, composition classes, hygiene expectations, and labelling provisions when a product is marketed as yoghurt.

What label elements are commonly expected for yoghurt products sold in Tanzania?Tanzania’s food labelling rules apply to foods sold in the country, and yoghurt standards add product-specific labelling provisions. In practice, labels commonly include the product name, ingredients list, net contents, manufacturer/importer details, country of origin, production/pack date, expiry date, storage instructions (such as keeping refrigerated), and lot identification.