0. Executive Summary
Judgment axis | detail |
| Item Identity | Chives are a perennial vegetable managed as Allium tuberosum Rott. according to the Rural Development Administration standards, and are classified as leafy and stem vegetables by the Korea Food Safety Information Service. ( Nongsaroo ) |
| Key role | The leaves and tender leaf sheaths are used as ingredients for raw food, seasoned dishes, pancakes, savory pancakes, dumplings, soups, stir-fries, chive kimchi, dining out, school meals, HMR, etc. |
| Production characteristics | Since the above-ground parts can be cut and regenerated to allow for multiple harvests, it is important to manage the planting age, number of harvests, cutting height, and regeneration days. |
| Growth characteristics | According to Nongsaroo , the optimal temperature for germination is 20℃, for growth 18–20℃, and for storage 2–4℃. |
| Physiological characteristics | Flower buds differentiate under high temperatures and long days, flower stalks elongate in July and August, and dormancy begins under low temperature and short day conditions. ( Nongsaroo ) |
| greenhouse cultivation | Greenhouse cultivation using low dormancy varieties is possible for winter shipment, and ventilation within the facility is a crucial factor in managing gray mold disease. ( Nongsaroo ) |
| Harvesting principle | Check leaf length, width, color, year, uprightness, tip dryness, flower stalk, pests and diseases, harvest cycle, and cutting height, and create a Lot. |
| Product separation | Candidates for regular chives, young chives, greenhouse chives, open-field chives, cut chives, washed chives, chives for chive kimchi, chives for pancakes and dumplings, fresh-cut, and flower chives are managed as separate products. |
| Separation of similar items | Even though they belong to the genus Allium or are similar aromatic vegetables such as green onions, chives, garlic, young garlic, wild chives, and three-leafed chives, they are managed as separate entities because their roles in commercialization, cultivation, harvesting, and processing differ. |
| Quality Risk | The main management targets are leaf tip blight, yellowing, falling over, hardening, flower stalk formation, diseases, quality variations by harvest cycle, microorganisms after washing, and cold-chain detachment. |
| Risk of serialization | The Rural Development Administration suggests that salt stress and pest and disease problems may occur in the continuous cropping of chives as a cultivation precaution. ( Nongsaroo ) |
| Domestic statistics | Independently confirmed national statistics on the nationwide chive cultivation area and production volume for 2025 could not be obtained during this verification. They will be entered later after verifying national statistics, greenhouse vegetable production records, local government data, and agricultural business entity data. |
| Safety Management | On the Korea Food Safety website, chives are classified as leafy and stem vegetables, and MRLs (Maximum Residue Limits) are managed by pesticide type. The actual Lot is linked to the latest individual standards at the time of inspection. ( Korea Food Safety website ) |
| Operating Principles | Connects variety, cultivation type, planting year, packaging age, number of harvests, growth, pesticides, lot, washing, cutting, refrigeration, and Buyer evaluation. |
| Final goal | Connects RFQs and repurchase data from farms, origin distribution, washing/preprocessing, kimchi/dumplings/pancakes/dining out, school meals, and HMR/PB buyers. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | chives |
| English name | Chinese chives / Garlic chives |
| Representative scientific name | Allium tuberosum Rott. — Rural Development Administration Nongsaroo notation ( Nongsaroo ) |
| classification | In data from the Rural Development Administration, it is labeled as the Liliaceae family. The superordinate classifications of the latest International Taxonomy are managed as a separate Source Version. ( Nongsaroo ) |
| Growth type | perennial herb |
| Edible parts | Leaves, tender leaf sheaths, young above-ground parts |
| Separate Product Candidate | Whether flower stalks and buds are used is classified as a Flower Chive Product after verification of food ingredients and distribution practices. |
| Non-edible · Separate management | Roots, old rhizomes, seeds, hardened/senescent leaves, diseased/rotted parts |
| Major harvesting stages | Early regeneration → Young leaves → Marketable leaves → Mature leaves → Before flower stalk elongation → Flower stalk emergence and flowering |
| Basic product form | Regular chives, bundled chives, greenhouse chives, open-field chives, young chives, washed chives, cut chives, chive kimchi ingredients, pancake and dumpling ingredients, Fresh-cut |
| Basic processing stage | Seeds/Seedlings → Sowing/Transplanting → Field Establishment → Growth → Cutting and Harvesting → Regeneration → Repeated Harvesting → Sorting → Cooling → Washing → Dehydration → Cutting → Mixing/Processing → Packaging |
| Basic use | Fresh salads/seasoned salads, Chive kimchi, Pancakes/Fritters, Dumplings, Soups/Stews, Stir-fries, Eating out, School meals, Meal kits, HMR, OEM/PB |
| Similarity Principle | It is managed as a separate Species/Product Entity from green onions, chives, garlic, young garlic, wild chives, and samchae. |
Product Master
Product Master | Key Management Standards |
| Regular open-field chives | Variety, Origin, Planting Year, Harvest Cycle, Leaf Length, Harvest Date |
| Greenhouse chives | Facility ID, Temperature, Dormancy Management, Harvest Cycle, Shipping Time |
| winter chives | Dormancy characteristics · Facility environment · Heating · Harvest date |
| young chives | Harvest stage, leaf length, year, color |
| Long-leaf chives | Leaf length, width, uprightness, and uniformity |
| Bundle chives | Weight, Quantity, Length, Packaging Specifications |
| Washed chives | Raw Material Lot · Washing Water · Dehydration · Microorganisms |
| Cut chives | Cutting length, leaf width, washing, packaging |
| For chive kimchi | Length, year, color, cut status, pesticide residue |
| Pancakes/Dedicated | Leaf length, age, moisture, cutting specifications |
| Dumplings · Processed | Cutting size, foreign matter, microorganisms, delivery quantity |
| For school meals | Safety, Standards, Finishing Rate, Delivery Time |
| For dining out | Length, Fragrance, Year, Delivery Cycle |
| For meal kits | Washing, cutting, portioning, refrigeration |
| For HMR | Cutting, mixing, heating, and processing suitability |
| Fresh-cut | Washing, cutting, packaging, and expiration date |
| OEM·PB | Raw Material Lot · Product Specifications · Package · Brand |
| Selected items | Possibility of sulfidation, edge drying, flattening, hardening, wounds, and processing conversion |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Cultivation type | Open field / Greenhouse / Overwintering/Forcing type | Separation of production costs, shipment timing, and quality |
| Packaging age | Early planting / Full-scale harvesting / Aging field | Connecting with Productivity Runtime |
| Harvesting stage | Young leaves / Marketable leaves / Mature leaves / Before flower stalk emergence | Buyer specification separation |
| Harvest cycle | 1st / 2nd / 3rd … nth | Mandatory records of quantity and quality by batch |
| Harvesting method | Full Cut / Sectional Cut / Selective Harvest | Harvest Type Separation |
| Leaf size | Short leaves / General / Long leaves | The actual CM standard is entered after buyer verification. |
| Product type | Bundling / Bulk / Washing / Cutting / Small Packaging | Lot Inheritance |
| Processing form | Washing / Cutting / Salting · Kimchi / Mixing / Heating | Process Lot Separation |
| Final use | Home / Eating Out / School Meals / Kimchi / Pancakes / Dumplings / Meal Kit / HMR / Private Brand | Separation of Buyer Specification |
| Transaction type | Source Procurement / Regular Supply / Contract Farming / Processed Raw Materials / Private Brand (PB) | Quantity, unit price, and contract are Verified/NDA |
| production cycle | Repetitive production rather than one-time shipment | Directly connect Reorder to the next harvest cycle |
3. Production, Harvest & Post-harvest
The Rural Development Administration suggests an optimal germination temperature of 20°C, an optimal growth temperature of 18–20°C, and an optimal storage temperature of 2–4°C for chives. Suitable cultivation sites are well-drained sandy loam or loam soils, and it advises considering salt stress and pest and disease issues when practicing continuous cropping. ( Nongsaroo )
step | Essential Dataset | Management purpose |
| Cultivation plan | Region · Open Field/Facility · Variety · Area · Contract | Supply plan |
| satellite | Variety · Seed Company · Lot | Variety Traceability |
| sowing | Sowing date, sowing quantity, and seedling cultivation method | Production history |
| Seedling cultivation | Age, Growth, Diseases | Official quality |
| formula | Official Date · Planting Distance · Farm ID | Packaging age start |
| Packaging age | Year of establishment · Years of cultivation | Long-term productivity |
| soil | Saturn · pH · EC · Organic matter · Salts | Continuous cropping and growth management |
| Watering | Water source, date, and amount of water | Regeneration/Quantity |
| dispute | Fertilizer, Input Date, Input Amount | Repeat harvest productivity |
| rising | Temperature, solar length, rainfall, humidity | Growth and flower stalk prediction |
| Facility Environment | Temperature, humidity, ventilation, and heating | Winter Shipment and Disease Management |
| dormancy | Start date, variety, temperature, regeneration status | Facility production planning |
| Growth | Number of leaves, length, width, leaf color, uprightness | Harvest forecasting |
| flower stalk | Date of occurrence · Ratio · Height | Productability Management |
| pests | Occurrence, Damage, and Control | Quality and quantity |
| pesticide | Pesticide, Date of Use, Pre-harvest Period | Safety Management |
| First harvest | Harvest date, leaf length, and yield | Start Runtime |
| Cutting height | Cutting position relative to the ground surface | Regeneration Management |
| Harvest cycle | 1st to nth · Date · Weight | Repetitive Production Dataset |
| Playback days | Previous harvest – Next harvest interval | Supply forecast |
| Playback status | Number of new leaves, length, and color | Next harvest assessment |
| Selection | Length, width, color, tip dryness, flower stalk | Buyer specifications |
| cooling | Time and temperature | Freshness |
| purifying | Washing water, method, and time | hygiene |
| dehydration | Method and time | Fresh-cut |
| cutting | Length · Processing Day | Kimchi, Dumplings, HMR |
| Divided into smaller portions | Weight, Packaging, Product ID | Product Switching |
| save | 2~4℃ Source Standard · Actual Lot Conditions | Freshness management |
| refrigerated delivery | Vehicle, Temperature, Time | Cold-chain |
| Incoming inspection | Length, color, year, foreign matter | Delivery evaluation |
| Claim | Yellowing, edge drying, hardening, foreign matter, specifications | Supplier Score |
| Repurchase | Buyer · Product · Quantity | Next harvest cycle and field plan |
4. Quality Specification & Lot Management
The Korea Food Safety Information Service classifies chives as leafy and stem vegetables and provides MRLs for each pesticide by item. For example, in the official Open API, you can verify that Chinese chives are registered as leafy and stem vegetables, and that the allowable limits for individual pesticides are managed. ( Korea Food Safety Information Service )
Quality items | Fresh chives | Washing and cutting | Kimchi · Processing | School Meals · HMR | Public rating |
| Mountain Areas · Farms · Lot | core | core | core | core | Verified |
| varieties | core | importance | importance | importance | Verified |
| Official Year · Packaging Age | core | importance | importance | importance | Verified/NDA |
| Harvest cycle | core | core | core | core | Verified/NDA |
| Harvest day | core | core | core | core | Verified |
| Leaf length | core | core | core | core | Verified/NDA |
| leaf width | core | core | importance | importance | Verified/NDA |
| Leaf color | core | core | core | core | Verified/NDA |
| Uprightness | importance | importance | importance | importance | Verified/NDA |
| Softness and hardening | core | core | core | core | Verified/NDA |
| incense | importance | importance | importance | importance | Verified/NDA |
| End dryness | core | core | core | core | Verified/NDA |
| sulfuration | core | core | core | core | Verified/NDA |
| Lying down/bending | core | core | importance | core | Verified/NDA |
| flower stalk | core | core | importance | importance | Verified/NDA |
| pests | core | core | core | core | Verified/NDA |
| Soil and foreign matter | core | core | core | core | Verified/NDA |
| Pesticide usage records | core | core | core | core | NDA |
| Pesticide Residue Test Report | core | core | core | core | NDA |
| Cleaning history | By product | core | core | core | NDA |
| microorganism | importance | core | core | core | NDA |
| Cutting specifications | Not applicable | core | core | core | Verified/NDA |
| Packaging weight | core | core | core | core | Verified/NDA |
| refrigeration conditions | core | core | core | core | Verified/NDA |
| Expiration date | By Product | core | core | core | Verified/NDA |
| Incoming inspection | importance | core | core | core | NDA |
| Claims · Repurchase | importance | core | core | core | NDA |
Lot Master Required Field
Lot ID · Product Type · Scientific Name/Variety · Cultivation Method · Origin/Farm · Planting Year · Packaging Age · Sowing/Planting Date · Soil pH/EC · Harvesting Method · Harvest Cycle · Previous Harvest Date · Regeneration Days · Harvest Date · Cutting Height · Leaf Length/Width/Color · Uprightness/Year · Tip Drying · Yellowing · Falling Down · Flower Stalk · Pests/Diseases · Foreign Matter · Weight · Specifications · Grade · Pesticide Usage Records · Pesticide Residue/Microbiological Test Report · Raw Material Lot · Cooling/Washing/Dehydration/Cutting/Blending/Processing History · Packaging Date · Use-by Date · Storage Conditions · Shipper · Refrigerated Delivery · Incoming Inspection · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Farm and Producer Organizations | Variety, cultivation method, number of harvests, quantity | Joint shipment and contract farming |
| Nonghyup · Production Area Distribution | Length, Color, Weight, Shipment Time | Joint Selection RFQ |
| wholesale market | Freshness, Length, Weight, Packaging | Shipment from the production area |
| traditional market | Scent, Freshness, Bundle, Price | Local distribution |
| local food | Producer, Harvest Date, Regionality | Direct transaction |
| Large-scale distribution | Uniformity, small packaging, supply stability | PB · Regular supply |
| food ingredient company | Specifications, Finishing Rate, Safety, Delivery Time | Dining Out & School Meals |
| Chive Pancake · Korean Food Dining Out | Length, Year, Scent, Regular Supply | Foodservice-Specialized RFQ |
| specialty restaurant for Gukbap, Tang, and Guk | Cutting size, flavor, and freshness | Foodservice RFQ |
| dumpling manufacturer | Cutting, foreign matter, microorganisms, mass supply | Processed Raw Material RFQ |
| Kimchi manufacturer | Length, Year, Moisture, Safety | Chive Kimchi Ingredient RFQ |
| Pancake and Jeon processing company | Length, cut, moisture, uniformity | Exclusive supply contract |
| School and public meals | Safety, Standards, Foreign Matter, Inspection | School Meal RFQ |
| Hospital and welfare meals | Washing, cleaning rate, and regular supply | Contract delivery |
| Meal kit | Washing, cutting, portioning, refrigeration | Pancake, Stew, and Dumpling Kit |
| HMR | Cutting, mixing, and heating suitability | Ingredients for soup, dumplings, and side dishes |
| Online distribution | Origin, Harvest Date, Small Packaging | Direct from the farm |
| PB business operator | Origin, Product Type, Packaging | Chives PB |
| Seed company | Dormancy, bolting, yield, disease resistance | Variety Verification |
| technology companies | Playback prediction, image selection, facility environment | AX Pilot |
| Research Institute | Field age, number of harvests, dormancy, and diseases | joint research |
| local government | Greenhouse vegetables, local food, school meals, processing | Local Chives AX Business |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Seeds and seedlings | Variety · Dormancy · Lot | Suitability for cultivation purposes |
| Pavement composition | Official Year · Soil · EC | Long-term production base |
| Open-field production | Weather, growth, and harvest cycle | Seasonal supply |
| Facility production | Temperature, humidity, ventilation, and heating | Winter supply |
| Dormant management | Low temperature, single day, variety | Production gap prediction |
| reproduction | Cutting height · Regeneration days | Next harvest yield |
| harvest | Order, Length, Weight | Raw Lot |
| Selection | Color, tip dryness, flower stalk, year | Buyer separation |
| cooling | Time and temperature | Freshness |
| purifying | Water, microorganisms, and foreign matter | Processed food service |
| cutting | Specifications and Yield | Kimchi, Dumplings, HMR |
| Blending and processing | Raw Material Lot · Auxiliary Material · Process | Process Lot |
| refrigerated logistics | Temperature and time | Quality responsibility |
| RFQ | Product · Specifications · Quantity · Delivery Date | AI Match |
| contract | Quantity, Unit Price, Period, Inspection | Terms of trade |
| delivery | Lot · Quantity · Delivery | Implementation verification |
| Buyer rating | Tenderness, preparation rate, aroma, foreign matter | Supplier Score |
| Repurchase | Next week/month order | Next harvest order allocation |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Regular raw chives | Length, width, color, harvest cycle | Retail & Food Service RFQ |
| Greenhouse chives | Production period, dormancy, quality, and harvest date | Winter Regular Supply |
| young chives | Year, Length, Color | Premium dining |
| Bundle chives | Weight, length, and uniformity | Retail RFQ |
| Washed chives | Washing, dehydration, microorganisms | Food service and processing |
| Cut chives | Cutting length · Washing · Packaging | Dining Out · HMR |
| Chive Kimchi Ingredients | Length, Year, Moisture, Residual Pesticides | Kimchi Manufacturing RFQ |
| Chive kimchi | Raw Material Lot · Seasoning · Salt · Aging · Packaging | Finished Product/PB RFQ |
| Ingredients for chive pancakes | Length, Cut, Texture | Dining Out · Meal Kits |
| Chive Pancake Mix | Chive Lot · Powder · Auxiliary Ingredients · Mixture | HMR · Meal Kit |
| Dumpling ingredients | Cutting size, moisture, foreign matter, microorganisms | Dumpling Manufacturing RFQ |
| Dumpling filling mixed ingredients | Chives Lot·Meat·Vegetable·Mixing | OEM · Food Manufacturing |
| Ingredients for soups and stews | Cutting, Aroma, and Heating Properties | HMR · Dining Out |
| Dried chives candidate | Drying conditions, fragrance, moisture | food materials |
| Chive powder candidate | Drying, Grinding, Particle Size, Aroma | Seasoning ingredients |
| Flower stem Product candidate | Verification of edibility, standards, and distribution demand | Separate RFQ |
| Aged leaves and excluded items | Safety and amount generated | Review of processing and resource utilization |
| Roots and packaging residues | Occurrence, disease, and treatment | Composting and resource recovery |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | Allium tuberosum standard classification |
| PRP-02 variety | Dormancy, bolting, leaf length, yield |
| PRP-03 open-field cultivation | Season, Harvest Cycle, Productivity |
| PRP-04 Greenhouse cultivation | Temperature, humidity, ventilation, and winter production |
| PRP-05 dormant | Low temperature, short-day, and variety-specific dormancy |
| PRP-06 flower stem | High temperatures, long days, timing of occurrence, and impact on products |
| PRP-07 Packaging Age | Productivity by cultivation year |
| PRP-08 series | Soil EC, pests and diseases, growth |
| PRP-09 cutting height | Regeneration Speed · Next Harvest |
| PRP-10 Harvest Cycle | Quantity, Length, and Quality by Order |
| PRP-11 regeneration period | Weather, Facility Conditions, and Next Harvest Date |
| PRP-12 Leaf Specifications | Length, width, year, uprightness |
| PRP-13 Finish Drying | Soil, moisture, weather, quality |
| PRP-14 cleaning | Foreign matter, microorganisms, moisture |
| PRP-15 storage | Quality, yellowing, and wilting based on 2~4℃ |
| PRP-16 Kimchi | Cutting, curing, aging, texture |
| PRP-17 pancake | Length, moisture, cooking yield |
| PRP-18 dumplings | Cutting, Dehydration, Mixing, Yield |
| PRP-19 meal | Trimming rate, foreign matter, safety |
| PRP-20 Buyer | Specifications · MOQ · Delivery Time · Harvest Cycle |
| PRP-21 Reorder | Repurchase – Next Harvest Distribution |
| PRP-22 byproduct | Utilization of aged leaves, roots, and cultivation residues |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Mandating planting year, packaging age, harvest number, and Lot as required values | Required value input rate |
| 2 | Open field – Greenhouse – Young chives – Washing – Separation of Kimchi and Processed Products | Misclassification reduction rate |
| 3 | Soil EC, continuous cropping, and growth link | Continuous cropping risk detection rate |
| 4 | Connection between temperature, day length, and flower stalk development | Accuracy of Nomination Prediction |
| 5 | Facility Temperature, Humidity, Ventilation – Disease Linkage | Facility environment compliance rate |
| 6 | Measuring leaf length, width, and uprightness using video AI | Accuracy of specification judgment |
| 7 | End Dryness, Yellowing, and Lying Down AI Judgment | Defect detection rate |
| 8 | Data conversion of cutting height and regeneration period | Playback prediction accuracy |
| 9 | Automatic recording of production volume by harvest cycle | Harvest completeness |
| 10 | Next harvest date and quantity forecast | Supply forecasting accuracy |
| 11 | Pesticide Use – Harvest Cycle – Test Report Link | Safety document connection rate |
| 12 | Connecting cleaning and microbiology data | Hygiene history rate |
| 13 | Data conversion of processing yields for kimchi, dumplings, and pancakes | Processing yield |
| 14 | Cold-chain temperature tracking | Refrigeration compliance rate |
| 15 | AI Match between Farms – Kimchi, Restaurant, Food Service, and Food Companies | RFQ Match Rate |
| 16 | Feedback Buyer evaluation to the next harvest cycle | Delivery conformity rate |
| 17 | Linking repurchase to production plans by package | Repurchase linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Absence of repeated harvesting history | The harvest cycle of the same package is not in the transaction information | Harvest Round |
| Packaging age not managed | Difficulty comparing productivity between old and new packaging | Official year/age |
| Insufficient replay prediction | It is difficult to quantify the next shipment time after harvesting. | Cutting date, weather, growth |
| Cutting height deviation | Cutting method affects playback speed and quality | Cutting height · Next quantity |
| Continuous cropping disorder | Increased risk of salinity and pests due to continuous cropping | Soil EC, diseases, and years |
| Facility humidity | Increased risk of disease due to insufficient ventilation | Temperature, humidity, ventilation, and diseases |
| dormancy difference | Affects winter productivity by variety | Variety, Temperature, Dormancy |
| Flower stalk emergence | Flower stalks lose marketability under high temperature and long day conditions. | Temperature, day length, flower stalk |
| Leaf length variation | Discrepancy with Buyer's required specifications | Length and harvest cycle |
| Leaf width variation | Difference in yield between food service and processing | Width · Variety · Buyer |
| Leaf hardening | Year deterioration due to delayed harvest, harvest cycle, etc. | Harvest date · Texture |
| End dryness | Deterioration in marketability and trimming rate | Soil, Irrigation, Weather |
| Yellowing and wilting | Freshness deterioration after harvest | Temperature and time |
| Lying down/bending | Loss of marketability during packaging and transportation | Packaging and delivery |
| pests | Connected to repeated harvesting and facility environments | Diseases, pesticides, and the environment |
| pesticide residues | Safety management required for each harvest cycle of repeatedly harvested items | Pesticide, spraying date, and number of spraying cycles |
| alien substance | Soil, weeds, and foreign matter mixed in between the long leaves | Sorting, washing, and inspection |
| Washing microorganisms | Hygiene risks after cutting and washing | Washing water and microorganisms |
| Variation in kimchi ingredients | Differences in length, moisture, and tenderness affect processing quality | Raw materials, processed products |
| Dumpling ingredient yield | Difference in cutting, dehydration, and mixing yields | Input quantity · Finished product |
| Differences in school meal standards | Differences in length, trimming rate, and packaging requirements | Buyer specifications |
| supply forecasting | Failure to fully utilize the advantages of recurring harvesting in regular procurement | Regeneration · Order · Planned Amount |
| Raw Material–Processed Lot Disconnection | Difficulty in tracing producers after cutting, kimchi, and dumplings | Raw Lot · Process Lot |
| Repurchase not reflected | Buyer evaluation is not fed back to the next harvest/cultivation | Rate and Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Procurement of regular chives from the source | Origin, cultivation type, length, and shipping time | Farm · Quantity · Unit Price · Lot |
| open-field chives | Region, Shipment Period, Specifications | Harvest cycle, quantity, and price |
| Greenhouse chives | Facility cultivation, supply period, specifications | Facility, Quantity, Unit Price |
| winter chives | Shipment Time and Quality Standards | Dormant·Heating·Volume·Price |
| young chives | Length, Year, Use | Actual Lot/Unit Price |
| Regular supply | Product · Period · Delivery Cycle | Weekly Volume and Unit Price |
| contract farming | Variety, Area, Quality, Period | Contract Quantity, Unit Price, and Conditions |
| Repeat harvest supply | Expected harvest cycle and period | Quantity and Price by Round |
| Washed chives | Washing, Packaging, Refrigeration | Microbiology, Test Reports, MOQ |
| Cut chives | Cutting specifications and uses | Facilities, Yield, Price |
| Chive Kimchi Ingredients | Length, Year, Safety | Test Report, Quantity, Unit Price |
| Chive Kimchi OEM | Product type, packaging, and distribution channels | Formulation · MOQ · Cost · Contract |
| Ingredients for chive pancakes | Length, moisture, cooking use | Volume, Unit Price, Yield |
| Dumpling ingredients | Cutting, microorganisms, mass supply | Quantity, Unit Price, Contract |
| School and public meals | Safety, Standards, Foreign Matter, Delivery Time | Test Reports, Quantities, Contracts |
| dining out | Length, Year, Regular Delivery | Unit Price · Claim |
| Meal kit | Washing, cutting, portioning, refrigeration | Sample · Expiration Date · Price |
| HMR | Products for Kimchi, Jeon, Dumplings, and Soup | Process, Yield, Contract |
| Distribution Private Brand | Origin, Product Type, Packaging | Brand · MOQ · Unit Price |
| Technology demonstration | Playback prediction, image selection, facility environment | Sensors, AI, Test Results |
| Research cooperation | Dormancy, bolting, continuous cropping, harvest cycle | Samples and test results |
| local government cooperation | Greenhouse vegetables, processing, school meals, local food | Farms, Facilities, and Business Conditions |
11. RFQ Request First
① Need Products & Materials
Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.
Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching
Register
② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)
Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.
Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching
Register
③ We are looking for domestic and international buyers. (Need Buyers)
Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.
Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching
Register
Contact : mail@markethub.org
Version History
Version | Main contents | situation |
| v1.0 | Leek plant identity · perennial · greenhouse cultivation · repeated harvesting · washing · kimchi · school meals · RFQ basic structure registration | complete |
| v1.1 | Verification of raw data for nationwide, regional, open-field, and facility production, price, and market | expected |
| v2.0 | Open Field · Greenhouse · Young Chives · Washing · Cutting · Kimchi · Dumplings · HMR Product Specification Separation | expected |
| v3.0 | Farm – Packaging Age – Repeated Harvest – Pre-processing/Processing – Food Service/Tutoring – PB Buyer Verified Container Combination | expected |
