(2017) 미국 청국장 해외시장맞춤보고서

Ⅰ. 시장 통계··················································································································· 4
1. 통계분석 기준 설정····································································································· 6
2. 무역통계 종합분석······································································································· 7
3. 품목통계 종합분석······································································································· 9
Ⅱ. 시장 트렌드············································································································ 11
1. Market Trend 01. 발효식품에 대한 긍정적 인식 확산································· 13
2. Market Trend 02. 경쟁제품 낫또(Natto)의 인기··········································· 14
3. Market Trend 03. 발효식품의 음료화···························································· 15
4. Market Trend 04. 제품의 다양화··································································· 16
Ⅲ. 경쟁제품 현지조사····················································································· 17
1. 경쟁제품 선정··································································································· 19
2. 정량 분석·········································································································· 20
3. 정성 분석·········································································································· 21
4. 현지 방문 조사자료·························································································· 22
Ⅳ. 경쟁사 분석·································································································· 30
1. 경쟁사 선정······································································································· 32
2. 경쟁사별 현황 파악·························································································· 33
Ⅴ. 유통구조 현황······························································································ 36
1. 추천 진출 경로································································································· 38
2. 전문가 인터뷰··································································································· 41
Ⅵ. 유통업체 현황································································································ 42
1. 주요 유통채널별 현황 및 프로모션 정보·························································· 44

Ⅶ. 통관 및 검역 정보······················································································· 48
1. 통관 및 검역 절차···························································································· 51
2. 관세율 정보······································································································· 55
3. FTA 정보··········································································································· 56
4. 통관 및 검역 주의사항····················································································· 58
5. 전문가 인터뷰 ································································································· 59
Ⅷ. 인증 정보······································································································· 60
1. 인증 취득정보··································································································· 63
2. 제출서류············································································································ 66
3. 전문가 인터뷰··································································································· 67
Ⅸ. 라벨링 정보·································································································· 68
1. 라벨 표기사항··································································································· 70
2. 라벨링 예시······································································································· 72
Ⅹ. 위생요건 정보······························································································ 73
1. 식품첨가물 규정································································································ 75
※ 참고문헌········································································································· 78