0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Allium genus vegetables propagated vegetatively by bulbs, managed as Allium wakegi Araki in domestic agricultural fields |
| Taxonomy Principles | Simultaneously store the domestic Operational Name and Kew's A. × proliferum synonym relationship. |
| Key role | Fresh scallions, scallion kimchi, seasoning, school meals, dining out, HMR, frozen, dried ingredients |
| Harvesting principle | Evaluate variety, bulb lineage, leaf length, leaf color, leaf sheath thickness, uniformity, sphericity, and Buyer's intended use together. |
| Product separation | Separate bulbs, fresh chives, root attachment, sorting, washing, trimming, cutting, for kimchi, freezing, and drying. |
| Separation of similar items | Classification of Shallots, Leeks, Leeks, Onions, Garlic and Taxon, Propagation Methods, Edible Parts, and Market Roles |
| Domestic statistics | Nationwide exclusive cultivation area and production volume of scallions: To be entered after verification of official raw data. |
| Official cultivation characteristics | Nongsaroo: Growth 15~20℃, Germination 5~25℃ (variable temperature), pH 6.0 |
| Reproductive characteristics | Nongsaroo: Crops generally propagated vegetatively using bulbs |
| Example of a writing type | Nongsaroo presents examples of open-field autumn cultivation involving sowing in August–September and harvesting in October–November, citing Yecheon and Boseong as examples of major cultivation regions. |
| Quality Risk | Leaf tip blight, leaf color variation, lodging, yellowing, diseases, bulb unevenness, soil erosion, wilting |
| Processing risk | Trim loss · Washing loss · Cutting yield · Green onion kimchi raw material specifications · Freezing · Drying quality deviation |
| Operating Principles | Seed-bulb–Production–Fresh Lot–Wash/Cut–Kimchi/Processing–Buyer RFQ |
| Final goal | Establishment of a dedicated scallion supply chain traceable from seed lines to delivery and repurchase |
1. Plant Identity & Product Master
Plant Identity
Basic fields | Scallion Registration Criteria |
| Korean name | Scallions |
| English name | Wakegi onion / Wakegi |
| Domestic agricultural scientific names | Allium wakegi Araki |
| Kew relationship name | Allium × wakegi Araki — synonym for Allium × proliferum |
| Kew-related hybrid | A. cepa × A. fistulosum |
| classification | Amaryllidaceae · Allium |
| Edible parts | Stem, leaves, lower leaf sheath, bulb part |
| Reproductive part | bulb (scale bulb) |
| Non-edible · Separate management | Roots, dead leaves, diseases, rotten bulbs, sorting residues |
| Major harvesting stages | Young scallions / Fresh scallions / For kimchi / For processing / For seed bulbs |
| Basic product form | Root-on·Trimmed·Washed·Whole·Cut·Kimchi Raw·Frozen·Dried |
| Basic processing stage | Sorting → Washing → Trim → Cutting → Salting · Kimchi · Freezing · Drying |
| Basic use | Green onion kimchi, seasoning, soup, stew, school meals, dining out, HMR, freeze, dried |
| Similarity Principle | Green onions, shallots, leeks, and onions are separate Plant/Product Entities |
The Rural Development Administration's 2020 data on scallions clearly identifies the scientific name as Allium wakegi, the utilitarian parts as the stem and leaves, and the planting part as the seed bulb. ( Nongsaroo )
Kew currently treats Allium × wakegi as a synonym of Allium × proliferum. Therefore, MarketHub lists both the Operational Taxon and the Kew Taxonomic Status alongside domestic agricultural data names without arbitrarily deleting them. ( Plants of the World Online )
Product Master
Product ID | Product type | Key Management Standards |
| WAK-P01 | Jong-gu Mother Lot | Origin, lineage, and soundness |
| WAK-P02 | Seed bulbs for formal use | Size, weight, decay, sprouting |
| WAK-P03 | Selected seed bulbs | Uniformity and disease |
| WAK-P04 | Young scallions | Length, Year, Leaf Color |
| WAK-P05 | Fresh chives with roots attached | Total length, roots, soil |
| WAK-P06 | Jeongseon scallions | Dead leaves, roots, foreign matter |
| WAK-P07 | Washed scallions | Washing condition · Leaf damage |
| WAK-P08 | Trimmed Whole | Trim roots and tips |
| WAK-P09 | Small Bundle | Uniformity and weight |
| WAK-P10 | Whole for green onion kimchi | Length, thickness, year |
| WAK-P11 | Selected items for green onion kimchi | Uniformity and leaf sheath |
| WAK-P12 | Whole for school meals | Cleaning and safety |
| WAK-P13 | Whole for dining out | Freshness · Delivery Time |
| WAK-P14 | Cut 2–5 cm back | Buyer Specified Specifications |
| WAK-P15 | Fine Cut | Cutting uniformity |
| WAK-P16 | Fresh-cut seasoning | Microorganisms · Refrigeration |
| WAK-P17 | HMR ingredients | Cut Spec · Packaging |
| WAK-P18 | Green Onion Kimchi Ingredient Lot | Variety, Ripeness, Safety |
| WAK-P19 | Pakimchi semi-finished product | Washing, salting, and seasoning pancakes |
| WAK-P20 | Finished green onion kimchi | Fermentation Batch |
| WAK-P21 | Frozen Whole | Freezing and thawing |
| WAK-P22 | Frozen Cut | Standards · Freeze |
| WAK-P23 | Dried scallions | Moisture, color, scent |
| WAK-P24 | Dry Flake | Moisture content and particle size |
| WAK-P25 | Scallion powder | Moisture, particle size, scent |
| WAK-P26 | Noodle and soup mixed ingredients | Cut·Mixing Ratio |
| WAK-P27 | Seasoning ingredients | Drying and grinding |
| WAK-P28 | Non-standard healthy fresh scallions | Processing candidate |
| WAK-P29 | Marketable green part | Separation for processing |
| WAK-P30 | Trim by-products | Review of Generation and Resource Utilization |
| WAK-P31 | diseased or spoiled products | Food supply chain exclusion |
| WAK-P32 | PB·OEM Kimchi·Processed Products | Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Domestic scientific names | Allium wakegi | Operational Taxon |
| Kew Taxon relationship | A. × wakegi → A. × proliferum synonym | Preservation by Source |
| crossbreeding | A. cepa × A. fistulosum | Taxonomy Relationship |
| breeding type | Vegetative propagation of bulbs | Propagation Entity |
| Cone producing area | Domestic regions, imports, etc. | Seed-bulb Lot Separation |
| Edible parts | Leaves, stems, and lower leaf sheaths | Product Separation |
| Harvesting stage | Young·Fresh·Kimchi·Processing·Seed-bulb | separation |
| size | Length and leaf sheath thickness | Buyer Spec |
| Cultivation method | Open fields, autumn, facilities, etc. | Production Container |
| Distribution methods | Root-on · Trimmed · Washed | Product Separation |
| Processing form | Whole·Cut·Kimchi·Frozen·Dried | Process Lot |
| Final use | Retail · Kimchi · Seasoning · School Meals · Dining Out · HMR | Buyer |
| Transaction type | In-kind · Regular supply · Contract farming · Private brand | Contract |
| origin | Separation of bulb production areas and cultivation areas | Traceability |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Cultivation plan | Seed lineage · Cultivation type · Buyer · Harvest season | Production plan |
| Secure the seed | Origin · Lot · Size · Soundness | production base |
| Jonggu storage | Temperature, humidity, dormancy, decay | Official quality |
| Selection of seed bulbs | Size, sprouting, and diseases | uniform growth |
| Disinfection of seedlings | Process and materials used | Disease management |
| Packaging preparation | Soil, pH, and drainage | production base |
| formula | Date·Density·Deepness | Production schedule |
| Sprouting and rooting | Date of appearance · Uniformity | Early growth |
| Leaf growth | Number of leaves, leaf length, leaf color | Production forecast |
| tillering | tillering and structure per share | Product specifications |
| rising | Temperature, Precipitation, Day Length | Growth Risk |
| Watering | Soil moisture | Leaf quality |
| drainage | Excessive moisture/root condition | Root Health |
| dispute | Soil testing and prescription | Production Management |
| Bukjugi | Workday · Height | Marketability |
| weeds | Occurrence and Control | productivity |
| pests | Occurrence, Diagnosis, and Control | Product rate |
| Leaf tip dryness | Time of occurrence · Weather | quality |
| Sphericity | Temperature, Day Length, and Ripening | Harvest |
| Harvest judgment | Length · Thickness · Leaf Color · Buyer Spec | shipment |
| harvest | Date · Harvest Lot | Traceability |
| Root trimming | Trim | commercialization |
| Removal of dead leaves | Yellow/Dry Leaf | Grade |
| Selection | Length, thickness, and uniformity | Product Branch |
| purifying | soil, foreign matter, leaf damage | Fresh-cut |
| Pre-cooling | Product temperature if necessary | Freshness |
| save | Withering, yellowing, decay | Supply |
| cutting | Whole/Cut | Buyer Spec |
| Salted Kimchi | Raw Material Lot·Batch | Fermented Product |
| freezing | Whole/Cut | Year-round supply |
| dry | Moisture, color, scent | Ingredient |
| smash | Powder | Seasoning |
| packaging | Bundle/Bulk/Cut | Sales unit |
| shipment | Buyer · Delivery · Lot | Delivery |
4. Quality Specification & Lot Management
Quality items | raw materials | Pre-treated products | processed goods | finished product | Public rating |
| Operational Taxon | essential | succession | succession | tracking | Public |
| Kew Taxon Relation | Master | succession | tracking | - | Public |
| Seed lineage · Source | essential | succession | tracking | - | Verified |
| mountainous district | essential | succession | succession | mark | Public |
| producer | ID | succession | tracking | - | Verified |
| Lot | Harvest | Process | Batch | Finished | Verified/NDA |
| Official date | record | succession | - | - | Verified |
| Harvest day | core | succession | tracking | tracking | Verified |
| Total length | Actual measurements | Trim | Cut Input | - | Member |
| Leaf sheath length | Actual measurements | Selection | Processing | - | Member |
| Leaf sheath thickness | Actual measurements | Selection | Cut Spec | - | Member |
| Number of leaves | If necessary | succession | - | - | Verified |
| Leaf color | core | Selection | processed goods | By product | Verified |
| sulfuration | test | eliminate | - | - | Verified |
| Leaf tip dryness | test | eliminate | Processing review | - | Verified |
| Uniform · Fold | test | Selection | Processing | - | Verified |
| Degree of sphericity | test | By Buyer | Fabrication aptitude | - | Verified |
| Root condition | test | Trim | - | - | Verified |
| soil | check | purifying | Compliance with standards | Compliance with standards | Verified |
| alien substance | check | purifying | Compliance with standards | Compliance with standards | Verified |
| disease and decay | exception | exception | Food conversion ban | - | Verified |
| pesticide residues | test | succession | Compliance with standards | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Fresh-cut key | Kimchi · Frozen | Compliance with standards | Verified/NDA |
| Trim Yield | - | core | cost | - | NDA |
| Washing Yield | - | core | Input | - | NDA |
| Whole Usable Yield | - | core | Input | - | NDA |
| Cut Yield | - | core | Input | - | NDA |
| Kimchi yield | - | - | core | cost | NDA |
| Refrigeration yield | - | - | core | cost | NDA |
| drying yield | - | - | core | cost | NDA |
| Final moisture | - | - | dried product | Spec | Verified |
| save | Withering, yellowing, decay | cold storage | By product | By product | Verified |
| packaging | Bundle/Bulk | Fresh-cut | processed goods | Final | Member |
| Expiration date | The relevant city | Fresh-cut | processed goods | mark | Member |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Since data confirming that the pesticide residue classification system at Food Safety Korea treats scallions as one of the representative crops of leafy and stem vegetables is available, the pesticide residue safety dataset directly verifies the relevant standards for scallions without arbitrarily inheriting values from other Allium vegetables. ( Food Safety Korea )
Lot Master Required Field
Lot ID · Item/Product Type · Operational Scientific Name · Kew Taxon Relation · Bulb Origin/Bell Lot · Cultivation Type · Growing Area · Producer · Bulb Storage History · Planting Date · Harvest Date · Total Length · Leaf Sheath Length/Thickness · Number of Leaves · Leaf Color · Yellowing/Leaf Tip Blight · Lodging/Breakage · Spherical Shape · Root Condition · Soil/Foreign Matter · Diseases/Spoilage · Pesticide Use Records · Pesticide Residue/Microbiological Test Report · Storage History · Harvest Lot · Trim/Wash Lot · Whole/Cut Lot · Kimchi/Frozen/Dried History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| production area distribution organization | Seed lineage, production area, shipping time | Contract shipment |
| Nonghyup Joint Sorting | Length · Thickness · Bundle | Common Standard |
| wholesale market | Freshness, length, leaf color | Fresh |
| Large-scale distribution | Washing, Weight, Packaging | Retail |
| local food | Locally Produced · Fresh | local sales |
| Kimchi manufacturer | Length, thickness, year, safety | Key RFQ |
| Green Onion Kimchi Specialty Company | Whole · Uniformity · Ripeness | contract farming |
| school meals | Washing · Whole/Cut | Preprocessing |
| dining out | Whole Cut | Regular supply |
| side dish companies | For green onion kimchi and seasoning | B2B |
| Seasoning vegetable processing | Cut/Minced | Processing |
| Meal kit | Cut · Small Packaging | Meal Kit |
| HMR | Fresh/Frozen Cut | semi-finished products |
| frozen vegetable company | Cut Size · Color | Frozen |
| Drying and seasoning companies | Moisture, color, scent | Dry |
| PB·OEM | Green onion kimchi, frozen, dried | Product Development |
| exporters | Fresh/Kimchi/Frozen | Trade |
| Research Institute | Seeds, cultivation type, quality, storage | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Secure the seed | Origin, lineage, and soundness | production base |
| Jonggu storage | Dormant, decay, sprouting | Next work |
| Formal production | Cultivation type, temperature, and tillering | Supply Forecast |
| contract farming | Buyer Length·Thickness | stable procurement |
| harvest | Year, leaf color, spherical shape | Product Branch |
| Jeongseon | Roots and dead leaves | Fresh Grade |
| purifying | soil and foreign matter | Foodservice |
| Whole | Length and uniformity | Green onion kimchi |
| Cut | Cutting specifications | Seasonings · HMR |
| kimchi | Raw Material · Fermentation Batch | PB |
| freezing | Cut · Color | Year-round supply |
| dry | Color, scent, moisture | Ingredient |
| Distribution and supply | Refrigeration, Packaging, Delivery Time | Buyer SLA |
| RFQ | Fresh/Kimchi/Frozen/Dry | Match |
| Repurchase | Quality, Yield, Delivery Time | Repeat trading |
The National Agricultural Products Quality Management Service presents HS code 0703 in its examples regarding country of origin labeling as covering onions, chives, garlic, leeks, and other Allium vegetables (fresh or chilled). However, since this is a four-digit range, it does not represent export and import statistics for chives alone. ( National Agricultural Products Quality Management Service )
HS·Trade Management
Product | HS Operating Principles |
| Fresh and refrigerated scallions | Check current HSK lower three-number range within HS 0703 |
| Frozen scallions | 0710 etc. Verify three times for each corresponding processing state |
| Dried scallions | Check dried vegetables three times separately |
| Green onion kimchi | Check Kimchi and prepared vegetables three times separately |
| Jong-gu | Separate verification of planting suitability, quarantine, and tariff classification |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Jong-gu | Origin, Size, and Soundness | Farmer RFQ |
| Root-on Fresh | Length, leaf color, soil | Fresh |
| Trimmed Whole | Trim Yield · Uniformity | Retail |
| Washed Whole | Washing · Leaf damage | Foodservice |
| Whole Green Onion Kimchi | Length, thickness, year | Kimchi RFQ |
| Cut | Length and uniformity | HMR |
| Fine Cut | Entry point/fragrance | Seasoning |
| Fresh-cut | Microorganisms · Refrigeration | Convenience |
| Kimchi ingredients | Whole · Safety | Processor |
| Green onion kimchi | Fermentation and tissue | PB |
| Frozen Cut | Color/Thaw | HMR |
| Dried Whole/Cut | Moisture, color, scent | Ingredient |
| Flake | Particle size and moisture | Seasoning |
| Powder | Moisture, particle size, scent | Food Material |
| Non-standard health products | Safety suitability | Cut/Kimchi/Dry |
| Green Trim | Soundness verification | Processing |
| Roots and dead leaves | Separated from food grade | Review of resource utilization |
| spoiled goods | Food supply chain exclusion | Review of waste and compost |
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-WAK-01 | A. wakegi–Kew Taxonomy Mapping |
| PRP-WAK-02 | A. cepa × A. fistulosum Relationship |
| PRP-WAK-03 | Bulb producing area – uniform growth |
| PRP-WAK-04 | Bulb size – Sprouting · Harvesting |
| PRP-WAK-05 | Seed storage – dormancy/decomposition |
| PRP-WAK-06 | Planting season – Harvest season |
| PRP-WAK-07 | Temperature–Leaf growth |
| PRP-WAK-08 | Photoperiod · High temperature – Spherical formation |
| PRP-WAK-09 | Planting density – tillering · thickness |
| PRP-WAK-10 | Soil moisture – Root health |
| PRP-WAK-11 | Harvest season – Leaf year |
| PRP-WAK-12 | Harvest–Trim Yield |
| PRP-WAK-13 | Washing–Leaf Damage |
| PRP-WAK-14 | Whole Size – Green Onion Kimchi Suitability |
| PRP-WAK-15 | Cut Yield – School Meals · HMR |
| PRP-WAK-16 | Green Onion Kimchi – Raw Material Specifications · Fermentation Quality |
| PRP-WAK-17 | Frozen – Thawing color · Texture |
| PRP-WAK-18 | Drying – Color, Scent, Yield |
| PRP-WAK-19 | Non-standard Product Recovery |
| PRP-WAK-20 | Seed-bulb–Variety–Product–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Operational Taxon · Seed Origin · Cultivation Origin · Harvest Date · Lot Mandatory | Input completion rate |
| 2 | Seed-bulb·Fresh·Kimchi·Frozen·Dried Product separation | Product identification rate |
| 3 | Connection between weather, sprouting, leaf growth, tillering, bulb formation, and harvesting | Runtime connection rate |
| 4 | Data conversion of quality, certificates, storage, and processing history | Lot completion rate |
| 5 | Connecting Farms with Kimchi, School Meals, Restaurants, and Buyer RFQs | Match rate |
| 6 | AI Total Length and Leaf Sheath Thickness Measurement | Measurement error |
| 7 | AI Leaf Color, Yellowing, and Leaf Tip Blight Assessment | Grade Accuracy |
| 8 | Analysis of appearance uniformity by species | uniform appearance rate |
| 9 | Yield prediction | Forecast Error |
| 10 | Harvest timing prediction | Harvest Error |
| 11 | Prediction of Sphericity and Dormant Risks | Product non-conformity rate |
| 12 | Pest and disease AI diagnosis | Diagnostic accuracy |
| 13 | Trim Yield Prediction | Actual measurement error |
| 14 | Washing/Cut Yield Prediction | Input–Output Error |
| 15 | Prediction of suitability of green onion kimchi ingredients | Processor approval rate |
| 16 | Frozen/Dry Aptitude Prediction | Buyer approval rate |
| 17 | Non-standard Product Recovery | Recovery rate |
| 18 | AI Buyer Match | Sample approval rate |
| 19 | Finished Product → Seed-bulb Lot Traceback | Traceability rate |
| 20 | Buyer Repurchase Runtime | Recurrence rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Taxonomy mixed | A. wakegi · A. × proliferum notation difference | Taxonomy |
| Confusion of names with Charlotte | Use of the English name Shallot in some domestic materials | Common Name |
| Confused with green onions | A. Fistulosum and Product may be mixed | Species |
| Origin of the seed bulb is unclear | Difficulty in tracing the causes of production and quality issues | Seed-bulb Origin |
| Variation in bulb soundness | Uneven emergence and growth | Propagation |
| Failure to save seedling | Problems of decay, sprouting, and dormancy | Storage |
| Variation in bulb size | Differences in growth and yield are possible | Bulblet Size |
| Variation in planting time | Non-uniform shipping dates | Planting |
| Growth temperature risk | Changes in quality and shipment timing | Climate |
| Long days and high temperatures | Leaf tip blight · Spherical formation | Climate/Phenology |
| Overwatering | Root damage risk | Soil Water |
| Poor drainage | Root and disease risk | Drainage |
| Weed competition | Deterioration in marketability and quantity | Weed |
| pests | Decline in leaf quality and yield | Disease |
| Leaf color variation | Fresh Grade difference | Leaf Color |
| sulfuration | Quality degradation during storage and distribution | Storage |
| Leaf tip dryness | Product rate decrease | Tip Burn |
| Thickness variation | Discrepancy between green onion kimchi and school meal standards | Sheath Diameter |
| Length deviation | Bundle · Kimchi specification discrepancy | Length |
| Uniform · Fold | Marketability · Trim loss | Physical Damage |
| soil and foreign matter | Cleaning Cost and Safety | Washing |
| Wash damage | Leaf damage and quality degradation | Processing |
| Trim loss | Decrease in actual sales volume | Yield |
| Fresh-cut microorganisms | Safety of cut products | Microbiology |
| Quality variation in green onion kimchi | Difference in raw material length and year | Fermentation |
| Color and texture after freezing | HMR quality change | Frozen |
| Color and scent after drying | Quality of seasoning ingredients | Drying |
| Lack of non-standard utilization | Fresh rejection loss of value | Recovery |
| Domestic Official Statistics Gap | Limitations on determining industry size | Statistics |
| Confusion regarding origin and seed source | Mixture of production sites and breeding material sources | Origin |
| Discrepancy in contract farming | Buyer Specifications – Farm Production Gap | Contract |
| Lot history interruption | Jong-gu → Pa-kimchi Batch Tracking Insufficient | Traceability |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Buy scallion bulbs | Lineage, Origin, Size | Supplier · Lot · Unit Price |
| Jonggu sales | Origin, Soundness, Harvest Year | Volume and results |
| Bulb storage and propagation | General Information | Facilities, Inventory, Contracts |
| Procurement of fresh scallions from the production area | Origin, Cultivation Type, Shipping Date | Farm, Volume, Unit Price |
| Root-on Fresh | Length, thickness, leaf color | Lot · Actual Price |
| Trimmed Whole | Length and uniformity | Trim Yield |
| Washed scallions | Washing condition and freshness | Washing Yield |
| Regular supply | Product Cycle | Actual supply |
| contract farming | Type · Buyer Spec | Area, Quantity, Unit Price |
| For green onion kimchi | Whole · Length · Thickness · Softness | Sample · Test Report |
| Kimchi company ingredients | Mountain area and safety | Monthly volume and price |
| For school meals | Whole/Cut | Microorganisms · Delivery Time |
| For dining out | Whole/Cut | Delivery cycle |
| For seasoning | Cut/Fine Cut | Cut Yield |
| Meal kit | Cut · Small Packaging | MOQ |
| HMR | Fresh/Frozen Cut | Process conditions |
| freezing | Whole/Cut | Thawing test |
| dry | Whole/Cut/Flake | drying yield |
| powder | Moisture, particle size, scent | Report |
| Non-standard health products | Safety suitability | Recovery |
| PB·OEM | Green onion kimchi, frozen, dried | contract |
| export | Fresh/Kimchi/Frozen | HS·Quarantine |
| Technology demonstration | Seed bulbs, AI sorting, and harvest prediction | Dataset |
| Research cooperation | Bulb production, growth, storage, and processing | PRP |
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 | Scallion plant identity · RDA/Kew Taxonomy isolation · bulb propagation · cultivation · Fresh · Scallion kimchi · freezing · drying · RFQ basic structure | complete |
| v1.1 | Verification of official production, region, market, price, current HSK, and import/export raw data | expected |
| v2.0 | Subdivision of quality standards for bulb origin, bulb size, length, leaf sheath thickness, leaf color, Trim, Kimchi, Frozen, and Dry | expected |
| v3.0 | Seed Bulb Supplier–Producer–Kimchi·Fresh-cut·Frozen Processing–Tutoring·Food Service·Buyer Verified Container Combination | expected |
