(2017) 싱가포르 새싹인삼 해외시장맞춤보고서

Ⅰ. 시장 통계··················································································································· 4
1. 통계분석 기준 설정····································································································· 6
2. 무역통계 종합분석······································································································· 7
3. 품목통계 종합분석······································································································· 8
Ⅱ. 시장 트렌드·············································································································· 9
1. Market Trend 01. 현대인들에게 필요한 인삼··············································· 11
2. Market Trend 02. 삼계탕에 대한 홍보·························································· 12
3. Market Trend 03. 싱가포르 내 주요 인삼····················································· 13
4. Market Trend 04. 건강한 음식 섭취 캠페인················································· 14
Ⅲ. 경쟁제품 현지조사····················································································· 15
1. 경쟁제품 선정··································································································· 17
2. 정량 분석·········································································································· 18
3. 정성 분석·········································································································· 19
4. 현지 방문 조사자료·························································································· 21
Ⅳ. 경쟁사 분석·································································································· 28
1. 경쟁사 선정······································································································· 30
2. 경쟁사별 현황 파악·························································································· 31
Ⅴ. 유통구조 현황······························································································ 34
1. 추천 진출 경로································································································· 36
2. 전문가 인터뷰··································································································· 38
Ⅵ. 유통업체 현황································································································ 39
1. 주요 유통채널별 현황 및 프로모션 정보·························································· 41

Ⅶ. 통관 및 검역 정보······················································································· 46
1. 통관 및 검역 절차···························································································· 49
2. 관세율 정보······································································································· 51
3. FTA 정보··········································································································· 52
4. 통관 및 검역 주의사항····················································································· 53
Ⅷ. 인증 정보······································································································· 54
1. 인증 취득정보··································································································· 57
2. 인증 취득제품··································································································· 61
3. 제출서류············································································································ 62
4. 전문가 인터뷰··································································································· 64
Ⅸ. 라벨링 정보·································································································· 65
1. 라벨 표기사항··································································································· 67
2. 라벨링 예시······································································································· 69
Ⅹ. 위생요건 정보······························································································ 70
1. 식품첨가물 규정································································································ 72
※ 참고문헌········································································································· 73