0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Vanilla is a crop that uses the fruit of a plant of the genus Vanilla in the orchid family as a spice and flavor ingredient, and the representative Plant Entity of No. 163 is set as Vanilla planifolia Andrews. |
| Key role | Cured vanilla beans and their powder, paste, and extract serve as high-value flavor ingredients in confectionery, bakery, ice cream, dairy, beverage, and food manufacturing. |
| Harvesting principle | Harvesting is based on the maturity of the fruit and its suitability for subsequent curing, and simple green fruit and cured beans must be managed as separate products. |
| Product separation | It is separated into Green Fruit → Curing Lot → Cured Whole Bean → Cut Bean → Powder → Paste → Extract, etc. |
| Separation of similar items | Since V. planifolia, V. pompona, V. × tahitensis, etc. have different scientific names, the Plant Entity is separated. |
| Domestic statistics | According to national approved statistics on the commercial cultivation area and production volume of vanilla in South Korea, the official figures confirmed in this v1.0 are not entered; they will be entered later after verification of the official raw data . |
| Supply and demand risk | Reliance on overseas production areas, issues with moisture and fruit setting, weather disasters, variations in curing quality, variations in vanillin and aroma profiles, high unit prices and the possibility of falsification, and long-distance transportation and inventory are the key risks. |
| Operating Principles | Species-Farm-Pollination-Fruit Lot-Harvest-Curing-Cured Bean Lot-Processing Lot-Certificate-Buyer Connect the RFQ. |
| Final goal | Rather than simply selling spices, we build supply chain intelligence capable of recurring procurement by connecting Plant Identity, Origin, Curing, Flavor, Processing Method, and Buyer Spec. |
Kew describes V. planifolia as a moist tropical vine used for food. In its vanilla post-harvest data, the FAO addresses the structure in which the core commercialization of vanilla relies heavily on post-harvest curing and quality control processes. ( Plants of the World Online )
1. Plant Identity & Product Master
Basic fields | detail |
| Korean name | vanilla |
| English name | Vanilla |
| Representative scientific name | Vanilla planifolia Andrews |
| classification | Orchidaceae → Vanilla → V. planifolia |
| Edible parts | Fruit formed after pollination and vanilla bean cured therefrom |
| Non-edible · Separate management | Leaves, stems, roots, and cultivation by-products are separated from the main flavor ingredients. |
| Major harvesting stages | green vanilla fruit in which flavor precursor formation has taken place |
| Basic product form | Green Fruit·Cured Whole Bean·Cut Bean·Powder·Paste·Extract |
| Basic processing stage | Harvesting → Sorting → Curing → Drying/Aging → Grading → Cutting/Grinding/Extraction |
| Basic use | Spices and flavor ingredients, manufacturing of confectionery, bakery, desserts, beverages, and food products |
| Similarity Principle | V. planifolia, V. pompona, V. × tahitensis, etc. are separate Plant Entities |
According to Kew, since there are numerous accepted species in the genus Vanilla, the species should not be identified solely by the commercial name “Vanilla.” ( Plants of the World Online )
Product Master
Product | Product stage | Key Management Standards |
| Vanilla Flower Lot | production stage | Species/Varieties/Clones/Flowering Date/Pollination Date/Pollination Method |
| Green Vanilla Fruit | raw materials | Species · Origin · Harvest Date · Maturity · Appearance · Weight |
| Selected Green Fruit | Selected items | Size, uniformity, damage, disease, and harvest grade |
| Curing Lot | Primary processed intermediate product | Raw Material Lot · Curing Start Date · Process · Temperature & Humidity · Period |
| Cured Whole Vanilla Bean | Basic B2B ingredients | Species · Origin · Harvest Year · Moisture · Length · Aroma · Appearance |
| Gourmet/Whole Bean Grade | For specific purposes | Appearance, Flexibility, Scent, Specifications, Buyer Spec |
| Extraction Grade Bean | Extracted raw materials | Prioritizing extractability, flavor components, moisture, and cost-effectiveness over appearance |
| Cut Vanilla Bean | cut parts | Raw Material Lot · Cutting Specifications · Foreign Matter · Microorganisms |
| Vanilla Powder | powder | Composition of raw materials, particle size, moisture content, presence or absence of additives |
| Vanilla Paste | semi-finished products | bean/Composition of extracts, sugars, etc., solid content, labeling |
| Vanilla Extract | extract | Raw material species · Extraction solvent · Concentration · Batch · Legal standards |
| Vanilla Ingredient Blend | Compounds for the food industry | Proportion of natural vanilla ingredients, composition of other flavorings, and labeling |
| Finished Flavor Product | finished product | Food type, use, packaging, labeling, and expiration date |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | V. planifolia·V. pompona·V. × tahitensis, etc. | Separation of Plant Entities by Scientific Name |
| Genotypes and varieties | Varieties, clones, and cultivation lines | Connecting supplier claims and evidence |
| Harvesting stage | Immature, ripe, overripe | Curing is linked to yield and quality |
| Moisture method | Natural and artificial pollination | Production Dataset |
| Cultivation method | Open-field, shade cultivation, facility type, etc. | Management by mountain area |
| Distribution methods | Green · Cured · Whole · Cut | Separate Product ID |
| Processing form | Bean, Powder, Paste, Extract | Separate Product ID |
| Quality grade | Whole/Gourmet·Extraction Grade, etc. | Linked with Buyer standards |
| Final use | Confectionery, bakery, ice cream, dairy products, beverages, flavor ingredients | Application Profile |
| Transaction type | Spot · Regular Supply · Contract Farming · Processing Contract | Contract Dataset |
| certification | Organic, Sustainability, Others | Check physical certificate and validity period |
| origin | Country → Region → Farm/Cooperative | Traceability |
3. Production, Harvest & Post-harvest
V. planifolia is a climbing plant that grows in humid tropical regions according to Kew standards. Therefore, suitability for cultivation both domestically and internationally should not be determined by temperature alone, but requires the coordinated management of climate, humidity, shading, water content, fruit set, and site conditions. ( Plants of the World Online )
step | Essential Dataset | Management purpose |
| Cultivation plan | Species/Varieties/Clones/Origin/Area/Buyer | Production plan |
| breeding | breeding sources such as cutting and tissue culture | Plant Identity |
| formula | Planting date, planting density, and support system | Production history |
| Landlords and Inducements | Support, Tree Shape, and Vine Management | Growth management |
| sunshade | Shading structure, strength, and modification history | Growth stability |
| Growth management | New shoots, flowering, and fruit setting | Harvest forecasting |
| rising | Temperature, rainfall, humidity, solar radiation, and abnormal weather | Production Risk |
| Watering | Water source, timing, and supply volume | Moisture management |
| dispute | Materials, timing, and usage | Growth and Safety |
| pests | Occurrence, Control, and Chemicals | Production and residual pesticides |
| flowering | Number of flowers · Blooming date | Pollination planning |
| moisture | Minutes · Method · Worker/Division | Fruit Set Traceability |
| Fruit set | fruit set · fallen fruit | Production volume forecast |
| Fruit growth | Length, Appearance, Maturity | Harvest Decision |
| Harvest judgment | Maturity · Appearance · Buyer Use | Curing suitability |
| harvest | Date, Section, Weight | Green Fruit Lot |
| Selection | Damage, Size, Disease | Grade |
| Curing | Process, Time, Temperature and Humidity | Flavor formation |
| Drying and aging | Changes in moisture, duration, and scent | Cured Bean Quality |
| Grading | Length, appearance, scent, flexibility | Product Segmentation |
| packaging | Material · Weight · Lot | Quality Protection |
| save | Temperature, humidity, and period | Scent and Mold Risk |
| shipment | Shipment Date · Buyer · Logistics Conditions | RFQ implementation |
| cutting | Cut size · Batch | B2B Product |
| smash | Powder particle size | Processed raw materials |
| extraction | Solvent · Time · Concentration · Batch | Extract Product |
4. Quality Specification & Lot Management
Quality items | Green Fruit | Cured Bean | Powder·Cut | Paste·Extract | finished product | Public rating |
| Species | essential | essential | Inheritance of raw materials | Inheritance of raw materials | tracking | Public/Verified |
| mountainous district | essential | essential | succession | succession | tracking | Public/Verified |
| Cultivation method | record | succession | succession | succession | If necessary | Member |
| breeds/clones | record | succession | succession | succession | If necessary | Verified |
| farmhouse | essential | essential | Raw material connection | Raw material connection | tracking | Verified |
| Lot | essential | essential | essential | essential | essential | Verified/NDA |
| Minutes | Essential Recommendation | succession | succession | succession | — | Verified |
| Harvest day | essential | essential | succession | succession | tracking | Verified |
| Harvest year | essential | essential | essential | essential | tracking | Public/Verified |
| appearance | Color/Damage | Color, flexibility, mold | Inheritance of raw materials | By product | By product | Member |
| weight | essential | essential | By product | By product | By product | NDA |
| length | Raw material specifications | Key transaction standards | The relevant city | — | — | Member |
| rating | Harvest grade | Whole/Extraction etc. | Product specifications | Product specifications | QC | Member |
| pests | essential | record | Inheritance of raw materials | Inheritance of raw materials | tracking | Verified |
| impairment | essential | essential | Raw material inspection | Raw material inspection | QC | Verified |
| decay and mold | check | core | test | test | Safety Management | Verified |
| alien substance | check | core | core | core | core | Verified |
| moisture | Harvest management | core | By product | By product | By product | Verified |
| Scent Profile | Limited | core | core | core | Sensory evaluation | Member/Verified |
| ingredients such as vanillin | If necessary | analyze | Product specifications | Core specifications possible | tracking | Verified/NDA |
| pesticide residues | Cultivation history | test | Raw material inheritance/inspection | Raw material verification | Compliant with standards | Verified/NDA |
| microorganism | If necessary | test | core | core | Compliant with standards | Verified/NDA |
| Curing history | — | essential | succession | succession | tracking | Verified/NDA |
| Processing history | — | — | essential | essential | essential | Verified/NDA |
| packaging | For transportation | core | essential | essential | essential | Member/Verified |
| save | short-term | core | core | By product | By product | Verified |
| Consumption/Preservation Period | — | Supplier specifications | By product | By product | essential | Verified |
| Shipment | essential | essential | essential | essential | essential | Verified |
| Returns | record | record | record | record | record | NDA |
| Claim | record | record | record | record | record | NDA |
| Repurchase | — | Buyer Connection | Buyer Connection | Buyer Connection | Buyer Connection | NDA |
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name or Variety/Clone · Cultivation Type · Country/Origin/Cultivation Area · Producer · Cultivation Method · Propagation/Planting Date · Flowering Date · Pollination Date · Harvest Year · Harvest Date · Quality Indicators · Length/Weight/Specifications/Grade · Pest/Disease/Appearance Check · Pesticide Use Records · Pesticide Residue/Microorganism Test Reports · Curing History · Drying/Aging/Storage History · Raw Material Lot · Cutting/Grinding/Extraction Processing History · Packaging Date · Use-by Date/Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Raw material importer | Species · Origin · Grade · Moisture · Scent · Price | Global Supplier RFQ |
| Fragrance and Extraction Companies | Extraction Grade · Fragrance Profile · Ingredients | Regular procurement of extract raw materials |
| confectionery company | Fragrance longevity, specifications, and cost | Bean/Extract/Paste |
| Bakery | Scent, convenience, and small packaging | Paste/Powder/Extract |
| Ice cream and dairy products | Fragrance uniformity, dispersibility, and safety | Bulk B2B Ingredients |
| Beverage manufacturer | Fragrance Profile, Solubility, and Compatibility | Extract/Paste |
| Dining Out & Cafe | Whole Bean, Paste, Extract | Small quantity B2B |
| Hotel · Dessert | Appearance, Scent, Origin, Story | Premium Whole Bean |
| School and public meals | Finished Product Safety, Labeling, and Delivery Time | Processed food focus |
| HMR · Meal Kit | Standardization, small packaging, ease of use | Dessert Ingredient |
| PB | OEM · Cost · Labeling · MOQ | Private Label |
| Distribution/Online | Country of origin, product type, packaging | Retail Ingredient |
| Local specialty product business operator | Local agricultural products and flavor combinations | Local desserts and drinks |
| exporters | Food standards and labeling of the destination country | K-Food Ingredient |
| Research and technology institutions | Cultivation · Moisture · Curing · Components · Flavor | Domestic demonstration and R&D |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Production in the producing region | Country · Region · Species · Climate | Origin Risk |
| Moisture and fruit set | Labor, Flowering, and Fruit Set Rate | Production volume risk |
| harvest | Maturity · Harvest Year | Quality starting point |
| Curing | Method, Period, Uniformity | Flavor essence |
| Selection and grading | Length, appearance, moisture, scent | Buyer Grade |
| export packaging | Packaging · Moisture · Lot | Quality maintenance |
| International shipping | Aviation/Shipping · Infrastructure · Environment | Losses/Delivery |
| Import customs clearance | HS · Country of Origin · Food Safety | Compliance with regulations |
| Domestic storage | Temperature, humidity, inventory, and year of manufacture | Quality Control |
| Cutting and grinding | Raw Material Lot · Hygiene | Ingredient Lot |
| Extraction · Paste | Formula · Batch · Ingredients | Processed Product |
| manufacturing | Food Type · Recipe | finished product |
| Distribution and supply | Buyer · MOQ · Delivery Time | RFQ implementation |
| RFQ · Repurchase | Quality, Flavor, Delivery, Claims | Supplier Evaluation |
Trade Dataset
item | v1.0 processing |
| Vanilla HS | HS 0905 series, Korean HS-K detailed code to be verified by the Korea Customs Service |
| Whole/Cured Bean Import Volume | Input after official verification of raw data |
| Revenue | Input after official verification of raw data |
| Major importing countries | Input later after verification of data by country of origin by the Korea Customs Service |
| Customs clearance unit price | Calculate after matching product type and quantity unit |
| Vanilla Extract | Separate HS and food classification verification as a processed product |
| Vanilla Paste | Verification of separate product classification based on components |
| FTA | Verification by Agreement Countries, HS Codes, and Criteria of Origin |
| Quarantine | Separation verification of green fruit/plant material and cured/processed product |
| Food safety | Check MFDS Food Code and Imported Food Standards by Product |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Green Vanilla Fruit | Species · Maturity · Harvest Date | Curing Processor RFQ |
| Selected Fruit | Length, appearance, damage | Curing by Grade |
| Curing Intermediate | Process, temperature and humidity, and period | Quality Control |
| Cured Whole Bean | Moisture, scent, length, appearance | Premium/Industrial RFQ |
| Gourmet Whole Bean | Appearance, flexibility, scent | Hotel, Bakery, Retail |
| Extraction Grade | Flavor, Price, Extractability | Extract Manufacturer |
| Cut Bean | Cutting specifications, foreign matter, microorganisms | Food manufacturing and retail |
| Powder | Particle size, raw material composition, moisture | Bakery and Food |
| Paste | Ingredients, Solid Content, Labeling | Cafe · Confectionery · Private Brand |
| Extract | Extraction solvent, raw material ratio, concentration | Food and Beverage Industry |
| Concentrated Flavor | Ingredient Specifications and Labeling | Industrial B2B |
| Bean Residue | by-products after extraction | Review of utilization after safety verification |
| Non-standard Bean | Exterior defects · Scent quality | Review of Extraction Grade Conversion |
| Items excluded from fruit sorting | Safety and corruption | Verification of reprocessing feasibility |
| Cultivation by-products | Stem, leaves, and roots | Compost and Biomaterial Research Candidates |
The USDA ARS is conducting research to analytically distinguish vanilla extracts produced by traditional curing and green drying methods, demonstrating that the processing method itself can be an important attribute of the Product Research Profile. ( ARS )
To convert by-products into food, functional, cosmetic, or pharmaceutical materials, official raw material recognition, safety, extraction conditions, contaminants, and relevant laws and regulations must be verified separately.
PRP — Product Research Profile
Vanilla PRP operates with the following structure.
Species → Cultivar/Clone → Origin → Pollination → Fruit Development → Harvest Maturity → Curing Profile → Moisture → Aroma/Chemical Profile → Storage Stability → Processing Yield → Application Test → Buyer Specification → RFQ Performance
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Make Species, Origin, Harvest Year, and Lot mandatory | Essential Field Completion Rate |
| 2 | Green·Cured·Whole·Powder·Paste·Extract Product Separation | Product identification rate |
| 3 | Linking flowering, pollination, fruit set, growth, and harvest data | Plant→Fruit Traceability |
| 4 | Curing process data conversion | Curing Lot Record Rate |
| 5 | Fragrance Profile·Moisture·Ingredients·Test Report Link | Quality Dataset Completion Rate |
| 6 | Video AI-based fruit maturity and appearance sorting | Screening accuracy and testing time |
| 7 | Yield forecasting based on moisture and fruit set data | Production volume forecast error |
| 8 | Weather and Pest Early Warning | Damage detection time |
| 9 | Curing Quality Prediction | Grade prediction accuracy |
| 10 | Scent Profile-based Buyer AI Match | RFQ → Sample Conversion Rate |
| 11 | Origin · Species · Lot Traceability | Backtracking success rate |
| 12 | Buyer Rating & Repurchase Runtime Connection | Repurchase rate · Claim rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Mixed species | V. planifolia, V. pompona, V. × tahitensis, etc., can be used interchangeably with the commercial name “vanilla”. | Species · Proof · DNA / Supplier Information |
| Breed/clone unclear | Difficulty verifying cultivation materials by farm | Propagation·Cultivar |
| Labor-intensive flowering and pollination | Fruit set is linked to pollination management | Flowering, Pollination, Workload |
| weather risk | Tropical crop production is affected by weather fluctuations | Weather, Growth, and Yield |
| pests | Potential damage to stems, roots, and fruits | Occurrence, Control, and Loss |
| Variation in harvest maturity | Differences in harvest timing affect curing results | Maturity and Harvest Date |
| Curing deviation | Process deviations by production area and facility | Time, temperature, humidity, moisture |
| Variation in drying and aging | Final difference in scent, moisture, and flexibility | Process and quality |
| Scent Profile Deviation | Differences in characteristics by Species, Origin, and Curing | Sensory and component analysis |
| mold and microorganisms | Quality loss during storage of expensive raw materials | Moisture, microorganisms, storage |
| Traceability of origin | Disconnection of farm information during the intermediary distribution process | Supply Chain ID |
| Risk of forgery | Verification of authenticity is important due to the nature of high-value flavor ingredients. | Raw materials, ingredients, and suppliers |
| Dispersion of test reports | Inspection items and units vary by supplier | COA Dataset |
| Price fluctuations | Production in producing regions and volatility in the international market | Price, Production, Inventory |
| dependence on imports | Supplier country risks affect domestic manufacturing costs | Supplier and Inventory by Country |
| Mixed Product | Compare Bean, Powder, Paste, and Extract according to the same specifications | Product Master |
| Buyer Spec Discrepancy | Differences in moisture, fragrance, and shape requirements by application | Buyer RFQ |
| Repurchase data disconnection | Final product performance is not linked to the origin lot | Reviews · Claims · Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Green Fruit Procurement from Farm | Species · Region · Harvest Season | Farm · Quantity · Unit Price · Lot |
| Cured Bean Sales | Origin·Species·Grade | Moisture content, test report, price |
| Whole Bean Purchase | Species · Origin · Use | Target Price and Volume |
| Regular supply | General Specifications · Supply Cycle | Monthly Volume and Unit Price |
| contract farming | Species · Region · Purpose | Area, Producer, Price |
| Curing Consignment | Product · Origin | Process, Yield, Unit Price |
| Extraction Grade Supply | Basic Grade·Origin | Analysis Value · MOQ |
| Cut Bean | Specifications and Uses | Process · COA · Price |
| Powder | Particle Size and Raw Material Information | MOQ · Test Report |
| Paste | Product composition and uses | Formula·MOQ |
| Extract | Raw Material Type/Product Form | Concentration · Process · COA |
| Dining & Hotel | Whole Bean & Paste | Unit Price · Delivery Cycle |
| Bakery and Confectionery | Product form/use | Bulk unit price · Delivery time |
| HMR · Dessert | Standard Ingredients | Formula · Delivery Conditions |
| OEM·PB | Product concept | Recipe · Cost · MOQ |
| export | Product · Destination Country | HS · Price · Labeling |
| Technology demonstration | Cultivation · Pollination · Curing · AI | Raw data and performance |
| local specialties | Local produce × Vanilla products | Manufacturing and Cost |
| Research cooperation | Species · Flavor · Curing · Ingredients | IP · Exam materials |
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 | Registration of basic structure of Plant Identity, Production, Product, and RFQ | complete |
| v1.1 | Verification of domestic and global official production, market, and HS import raw data | expected |
| v2.0 | Detailed quality and processing specifications by Green Fruit, Cured Bean, Powder, Paste, and Extract | expected |
| v3.0 | Producer–Curing Facility–Import/Processing Enterprise–Food Manufacturing Buyer Verified Container Combination | expected |
