Export prices of 냉동 무뼈 소고기 절단 in 일본
Historical export price trends
The export price of 냉동 무뼈 소고기 절단 from 일본 has been on a downward trend in recent years, driven by changing market conditions. In 2023, export prices were between $39.37 USD per kg and $107.82 USD per kg. By 2024, these prices had fallen to a new range of $33.08 to $94.40 USD per kg, reflecting shifts in demand or supply for 일본 냉동 무뼈 소고기 절단.
Recent export records
On 2025-01-22, 냉동 무뼈 소고기 절단 reported as "Frozen beef - Scientific name: Bos taurus - Not listed in cites" was exported by a company in 일본 to a company in 베트남.
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Import prices of 냉동 무뼈 소고기 절단 in 일본
Historical import price trends
The import price of 냉동 무뼈 소고기 절단 to 일본 has been declining in recent years due to shifting market conditions. In 2023, import prices ranged from $4.59 USD per kg to $14.61 USD per kg. By 2024, prices had dropped to a new range of $4.40 to $12.10 USD per kg, reflecting changes in demand or supply for 냉동 무뼈 소고기 절단 in 일본.
Recent import records
On 2025-03-13, 냉동 무뼈 소고기 절단 reported as "DESPOJOS COMESTIBLES BOVINOS CONGELADOS LENGUAS" was imported by a company in 일본 from a company in 우루과이.
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FAQ for 냉동 무뼈 소고기 절단 price in 일본
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 일본 냉동 무뼈 소고기 절단 calculated?
The low and high prices are calculated from 일본 data for 냉동 무뼈 소고기 절단 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 냉동 무뼈 소고기 절단 in 일본 in Tridge?
We have 9935 transaction records for 냉동 무뼈 소고기 절단 in 일본. Visit our About Transaction Data page to explore its features.
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