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Price for 폴리글리세롤 지방산 in 벨기에

Get price analysis and market insights for 벨기에 폴리글리세롤 지방산 with Tridge.

Export prices of 폴리글리세롤 지방산 in 벨기에

Recent export records

On 2024-10-03, 폴리글리세롤 지방산 reported as "Mixture of esters of fatty acids, starch and protein, used for processing bakery foods (BISCUIMULS 35/5275), 100% new. PTPL: 4061/TB-TCHQ, date: 06/05/2015" was exported by a company in 벨기에 to a company in 베트남.
See the table below for more recent transactions.
Date
Date
Unit price
Unit price
Reported product name
Reported product name
Exporter
Exporter
Origin
Origin
Importer
Importer
Destination
Destination
2024-10-03
$000/kg
Mixture of esters of fatty acids, starch and protein, used for processing bakery foods (BISCUIMULS 35/5275), 100% new. PTPL: 4061/TB-TCHQ, date: 06/05/2015
Company name
벨기에
Company name
베트남
2024-09-05
$000/kg
Mixture of esters of fatty acids, starch and protein, used for processing bakery foods (BISCUIMULS 35/5275), 100% new. PTPL: 4061/TB-TCHQ, date: 06/05/2015
Company name
벨기에
Company name
베트남
2022-08-26
$000/kg
Other Food Preparations Not Specified Or Included Elsewhere.
Company name
벨기에
Company name
칠레
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FAQ for 폴리글리세롤 지방산 price in 벨기에

Where does Tridge source its price data?
Tridge gathers price data from over 400 trusted global sources, including government public sources, producers, traders, and local industry experts. We ensure data accuracy through both human oversight and cutting-edge AI technology, which helps manage missing values, detect outliers, and standardize currency and units.
How are the low and high prices for 벨기에 폴리글리세롤 지방산 calculated?
The low and high prices are calculated from 벨기에 data for 폴리글리세롤 지방산 during the selected period, showing the typical price range after excluding outliers. Please note that trends may differ when analyzed in more detail, such as by product variety, company, or specific timeframes.
How much transaction data is there for 폴리글리세롤 지방산 in 벨기에 in Tridge?
We have 8 transaction records for 폴리글리세롤 지방산 in 벨기에. Visit our About Transaction Data page to explore its features.
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