0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Cucurbitaceae fruits and vegetables that utilize the large fruits of *Benincasa hispida* of the family Cucurbitaceae. |
| Key role | Fruit pulp for cooking, candied fruit, pickled vegetables, preserved foods, soups, processed foods, and pre-processed ingredients |
| Harvesting principle | Separation of young fruit, edible mature fruit, mature storage fruit with surface wax, and seed fruit according to use |
| Product separation | Passing, peeling, cutting, seed removal, candied fruit, pickling, freezing, puree, and finished processed products are managed as separate products. |
| Separation of similar items | Plant Entity separate from Cucurbitaceae plants such as bitter melon, gourd, and loofah. |
| Domestic statistics | Official national statistics on nationwide winter melon exclusive cultivation area and production volume: To be entered after verification of official raw data. |
| Basis for domestic use | Confirmation of winter melon maturation characteristics and uses for candied fruit and pickles in Gangwon Special Self-Governing Province agricultural technical data |
| Supply and demand risk | Low market awareness, handling of large fruits, harvesting labor, lack of standard specifications, lack of connection with processing facilities, and unclear buyer demand |
| Operating Principles | Seed–Plant–Fruit–Maturity–Harvest Lot–Cut/Processing Lot–Buyer RFQ Connection |
| Final goal | Creating stable contractual demand linked to peeling, cutting, and flesh yield requirements of food processing companies, rather than simply selling large fruits. |
1. Plant Identity & Product Master
Plant Identity
Basic fields | Dong-A registration standards |
| Korean name | Dong-A |
| tinnitus | Winter and Fairy Tale |
| English name | Wax gourd / Winter melon |
| Representative scientific name | Benincasa hispida (Thunb.) Cogn. |
| classification | Cucurbitaceae · Benincasa |
| Edible parts | Mainly the flesh of the fruit |
| Non-edible · Separate management | Stem, pericarp, seed, placenta, stem, leaf, root, diseased fruit |
| Major harvesting stages | Young fruit / Edible mature fruit / Fully ripened fruit for storage / For seed production |
| Basic product form | Passage · Peeled fruit · Cut fruit · Candied fruit ingredients · Pickled fruit ingredients · Frozen · Processed ingredients |
| Basic processing stage | Washing → Peeling → Cutting → Removal of seeds and placenta → Heating, sugaring, pickling, freezing, etc. |
| Basic use | Soups, stews, stir-fries, braised dishes, candied fruits, pickled vegetables, preserved foods, processed foods |
| Similarity Principle | Gourds, bitter melons, loofahs, pumpkins, etc. are separate Plant Entities |
Winter melon is recorded as a vining annual crop belonging to the Cucurbitaceae family and has also been called Donggwa or Donghwa in Korea. ( Encyclopedia of Korean Culture )
Product Master
Product ID | Product type | Key Management Standards |
| WAX-P01 | Winter melon immediately after harvest | Variety · Harvest Date · Ripeness · Weight · Lot |
| WAX-P02 | Young Dong-a | Peel, tissue, uses, ripeness |
| WAX-P03 | Edible mature winter melon | Flesh thickness, hardness, weight, color |
| WAX-P04 | Fully ripened winter melon for storage | Peel condition, wax formation, wounds, storage properties |
| WAX-P05 | Passed screening | Weight, shape, and defects |
| WAX-P06 | Peeling Dong-A | Peeling yield, flesh color, hygiene |
| WAX-P07 | Seed removal Donga | Fruit pulp yield and waste rate |
| WAX-P08 | Large cut meat | Cutting specifications, weight, and packaging |
| WAX-P09 | Cube Donga | Size, Cooking, and HMR Specifications |
| WAX-P10 | Sliced Donga | Thickness, texture, and delivery specifications |
| WAX-P11 | Ingredients for candied fruit | Flesh thickness, texture, and sugar soaking suitability |
| WAX-P12 | Dong-A Jeong-Gwa | Sugaring · Drying · Texture · Finished Product Lot |
| WAX-P13 | Ingredients for pickles | Texture hardness and pickling suitability |
| WAX-P14 | Donga jangajji | Salt content, ripening, packaging, and expiration date |
| WAX-P15 | Pretreatment for soups and stews | Peeling, cutting, refrigeration |
| WAX-P16 | Frozen Donga | Pretreatment, Freezing, and Thawing Characteristics |
| WAX-P17 | Dong-a Puree | Heat treatment, viscosity, color |
| WAX-P18 | Boiled and Heat-Treated Dong-A | Heating conditions, moisture, texture |
| WAX-P19 | Ingredients for confectionery and baking | Heating, moisture, and mixing suitability |
| WAX-P20 | HMR ingredients | Cutting, heating, refrigeration, freezing |
| WAX-P21 | Fruit for seed production | Variety · Maturity · Seed Lot |
| WAX-P22 | Dong-A Seed | Variety, Purity, Germination Rate |
| WAX-P23 | Fruit peel by-products | Pesticides, Washing, Ingredients, Uses |
| WAX-P24 | Seeds and placenta byproducts | Separation yield, safety, and utilization |
| WAX-P25 | Non-commercial products and | Cause of defect · Suitability for food processing |
| WAX-P26 | finished product | Raw Material Lot · Processing Batch · Labeling · Use-by Date |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Benincasa hispida | Gourd, pumpkin, bitter melon, and separate entity |
| Varieties and resources | Actual varieties and native resources | Variety ID link |
| Family type | Spherical, elongated oval, etc. | Recorded as actual measured values |
| Harvesting stage | Young fruit, mature fruit, fully ripened fruit, seed fruit | Product Separation |
| peel condition | Green, mature, and wax-forming | Maturity field |
| Fruit weight | Actual measurement in kg, not small, medium, or large | Buyer Spec |
| flesh thickness | Actual measurements | Processing Yield |
| Cultivation method | Open fields, facilities, etc. | Runtime by region |
| Distribution methods | Passing · Peeling · Cutting · Refrigeration · Freezing | Product Separation |
| Processing form | Candied fruit, pickles, heating, purees, baking ingredients | Process Lot |
| Final use | Home-style cooking · Royal cuisine · Dining out · HMR · PB | Buyer RFQ |
| Transaction type | In-kind · Contract farming · Regular supply · OEM · PB | Contract |
| origin | Domestic/Regional/Imported | Lot Traceability |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Cultivation plan | Variety · Region · Cultivation Type · Target Buyer | demand-based production |
| satellite | Variety · Seed Lot · Germination Rate | Traceability |
| Seedling cultivation | Sowing date, seedling age, and growth | Tomb quality |
| formula | Official work, planting distance, facilities | Crop management |
| survival | Rooting/Missing Plant | Early growth |
| invitation | Vines, supports, and training methods | Space and negligence management |
| Stopping and pinching | Stem, lateral branch, work day | Fruit set management |
| rising | Temperature, Precipitation, Solar Radiation, Wind Speed | Growth risk |
| Watering | Date, Quantity, Soil Moisture | Excessive negligence |
| dispute | Type, Quantity, and Time | Growth and quality |
| flowering | Female flowers, male flowers, blooming date | Fruit set prediction |
| correction | Nature, insects, artificial | Fruit Set |
| Fruit set | Fruit ID · Fruit Set Date | Harvest Prediction |
| Excessive negligence | Estimation of length, circumference, and weight | Production forecast |
| Support/Negligence Protection | Contact with ground, injury, decay | Product rate |
| pests | Occurrence and Control | Safety and quantity |
| Accommodation assessment | Condition of peel, wax, flesh, and seeds | Product Classification |
| harvest | Harvest Date · Weight · Fruit ID | Harvest Lot |
| conveyance | Fruit weight/damage | Occupational safety |
| purifying | Surface contamination and cleaning methods | hygiene |
| Selection | Weight, shape, wounds, diseases | Grade |
| save | Temperature, humidity, period, and peel condition | Zhejiang Province |
| peeling | Peel removal rate and yield | Processing |
| Seed removal | Amount of seeds and placenta removed | Artificiality rate |
| cutting | Cube · Slice · Block | Buyer Product |
| heating | Time, temperature, moisture | Cooking and processing |
| Sugar syrup | Sugar concentration, time, process | Jeongwa |
| pickles | Saltiness, acidity, and aging | Pickled vegetables |
| freezing | Pretreatment and freezing | HMR |
| Puree | Crushing, heating, viscosity | Food Ingredient |
| packaging | Bulk, cut, and processed parts | trading unit |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | Fresh fruit | Pre-treated products | processed goods | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| varieties | essential | succession | succession | tracking | Public/Verified |
| mountainous district | essential | succession | succession | mark | Public |
| producer | ID | succession | tracking | - | Verified |
| Lot | essential | new | new | Manufacturing Lot | Verified/NDA |
| Official date | record | succession | tracking | - | Verified |
| Fruit setting date | core | succession | tracking | - | Verified |
| Harvest day | core | succession | tracking | - | Verified |
| Harvesting stage | Young, mature, fully grown | essential | Raw material specifications | tracking | Verified |
| peel condition | core | Check before peeling | - | - | Member |
| wax formation | One of the maturity indicators | record | - | - | Member |
| Family type | Actual measurements and photos | Selection | By use | If necessary | Member |
| Fruit weight | By individual | Cutting Batch | Raw material weight | By product | Verified |
| Length and Circumference | Actual measurements | If necessary | - | - | Member |
| flesh thickness | Sample measurement | core | Processing yield | By product | Verified |
| flesh color | check | core | Product specifications | By product | Member |
| Tissue hardness | Ripening and Processability | core | Jeonggwa and pickles are important | By product | Verified |
| Joint/Placenta | Cut confirmation | eliminate | Yield reflection | - | Verified |
| Seed maturation | Accommodation assessment | Removal/Separate | - | - | Verified |
| Wounds/Compression | test | Selection | Determining whether processing is required | - | Verified |
| corruption | exception | exception | Food conversion ban | - | Verified |
| disease | exception | exception | Review of food conversion | - | Verified |
| alien substance | check | purifying | Compliance with standards | Compliance with standards | Verified |
| pesticide residues | test | succession | Compliance with standards | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Cut product core | processed goods | Compliance with standards | Verified/NDA |
| Peeling yield | - | core | Cost reflection | - | NDA/Verified |
| Artificiality rate | - | core | Product yield | - | NDA/Verified |
| Cutting yield | - | core | Product yield | - | NDA |
| Sugar immersion rate | - | - | Jeong and core | finished product | NDA |
| pickling yield | - | - | The essence of jangajji | finished product | NDA |
| packaging | passing | cut parts | processed goods | Final | Member |
| save | essential | refrigeration conditions | By product | By product | Verified |
| Expiration date | The relevant city | cut parts | processed goods | Labeling standards | Member |
| Shipment | record | record | record | record | NDA |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | Buyer Connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name/Variety · Fruit Shape · Cultivation Type · Origin/Cultivation Area · Producer · Seed Lot · Sowing/Planting Date · Flowering Date · Fruit Set Date · Harvest Date · Harvest Stage · Skin Condition · Wax Formation · Fruit Length/Circumference/Weight · Flesh Thickness/Flesh Color/Tissue Hardness · Seed Maturity · Injury/Spoilage/Disease Check · Pesticide Usage Records · Pesticide Residue/Microbiological Test Report · Storage History · Raw Material Lot · Washing/Peeling/Seed Removal/Cutting History · Peel Yield/Edible Portion Yield · Heating/Canning/Pickling/Freezing/Puree Processing History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Korean production structure
Nationwide winter melon cultivation area: To be entered after verification of official raw data
Nationwide winter melon production volume: To be entered after verification of official raw data
Because it is difficult to reliably calculate the latest nationwide production volume and cultivation area of Dong-A solely based on currently available official data, regional exhibitions, research, and cultivation cases are not expanded into national production statistics.
The National Institute of Horticultural and Special Crops Science and local agricultural institutions have consistently treated winter melon as a type of cucurbit vegetable. In the selection of cucurbit vegetable champions, in which the Rural Development Administration and the Chungbuk Agricultural Research and Extension Services participated, gourds, winter melons, and bitter melons were managed as a separate crop group. ( Rural Development Administration )
Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Mountainous areas and farms | Variety, Harvest Time, Fruit Weight | contract production |
| traditional food companies | Flesh thickness, texture, and origin | Candied fruit and pickles |
| Jeongwa manufacturer | Flesh thickness, hardness, and sugar susceptibility | Exclusive ingredients |
| Pickled vegetable manufacturer | Texture and pickling suitability | contract farming |
| Korean food · Royal court cuisine | Flesh, shape, and cooking properties | Premium Foodservice |
| Hotel · Korean traditional cuisine | Uniform cutting and cooking characteristics | Pre-processed delivery |
| food service companies | Peeling, amputation, and safety | Preprocessed Product |
| HMR manufacturers | Cube · Slice · Heating suitability | semi-finished products |
| Meal kit | Small packaging and pre-processing | Meal Kit |
| Cut vegetable company | Large size and edible portion rate | Processing |
| frozen vegetable company | Cutting, freezing, and thawing characteristics | Year-round supply |
| Confectionery and bakery company | Heating and mixing suitability | Product Research |
| PB · Local specialties | Tradition, origin, and processing method | Brand Product |
| Food research institute | Processing Yield, Storage, and Product Development | PRP |
| Seed and Genetic Resources Institute | Large size, fruit shape, and storability | Variety Research |
| Rural experience and tourism | Large-scale and traditional food | Local agriculture content |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Variety · Seed Source · Germination | production base |
| Korean production | Cultivation Area · Fruit Tree · Expected Harvest | Supply Forecast |
| Procurement from production areas | Individual weight, edible part, quality | Supplier Match |
| harvest | Ripening, wax, flesh | Product Decision |
| conveyance | Large and heavy/damaged | Logistics costs |
| purifying | Surface hygiene | Food Grade |
| peeling | Workability and peeling loss | Processing Cost |
| Seed removal | Common · Placenta · Seed | Artificiality rate |
| cutting | Cube · Slice · Block | Buyer Spec |
| cold storage | Preprocessed Product | Shelf-life |
| freezing | Long-term supply | HMR |
| Sugar syrup | Jeongwa | traditional food |
| pickles | Pickled vegetables | Fermented/Pickled Product |
| Distribution and supply | Packaging, Refrigeration, Delivery Time | Buyer SLA |
| RFQ | Fruit, Cutting, and Processing Spec | Match |
| Repurchase | Edible portion rate · Cooking quality | Repeat trading |
Trade Management
Since the tariff classification of Dong-a may vary depending on whether it is fresh/refrigerated, frozen, cut, pickled, or prepared, a specific HS code is not arbitrarily determined based solely on the product name Dong-a.
Product | HS Operating Principles |
| Fresh and Refrigerated Dong-A | Confirmation of current Korea Customs Service HSK detailed classification of gourd vegetables |
| Cutting and refrigeration | Check based on the degree of processing |
| Frozen Donga | Frozen vegetables are classified separately. |
| Pickles | Prepared vegetables, three times separately |
| Jeongwa | Check separately depending on the condition of the candied or prepared product |
| Puree | Verification of food preparation classification |
| satellite | Seeds for sowing, separate three times. |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| passing | Ripeness · Weight · Peel · Wax | Origin RFQ |
| Washing and | Surface hygiene and damage | Processor |
| Peeling | Peeling yield · Flesh color | Preprocessing Buyer |
| Seed removal, flesh | Edible portion rate · Flesh thickness | HMR |
| Cube | Standards and Hardness | School Meals · HMR |
| Slice | Thickness and shape | dining out |
| Block | Large cooking ingredients | Korean food and Jeongwa |
| Dongajeongwa ingredients | Flesh thickness and texture | traditional food |
| Dong-A Jeong-Gwa | Sugar content, moisture, texture | PB·Futures |
| Pickled vegetable ingredients | Texture hardness and pickling suitability | Fermentation and pickling |
| Donga jangajji | Salt content, aging, and packaging | Retail |
| For soups and stews | Cutting and heating properties | Foodservice |
| Frozen Cube | Pretreatment, freezing, and thawing | HMR |
| Life is Dong-a | Heating yield and structure | Processed raw materials |
| Dong-a Puree | Viscosity, color, and yield | Sauce·Bakery |
| Baking ingredients | Heating, mixing, moisture | Bakery RFQ |
| pericarp | Washing and pesticide history | Review of materials and compost |
| satellite | Maturity and separation | Food and Seed Research |
| Placenta and cutting byproducts | Occurrence Amount · Hygiene | Review of resource utilization |
| Non-commercial products and | Safety and causes of defects | Review of processing conversion |
| Corruption Department | Food supply chain exclusion | Compost and waste |
Data from Gangwon Special Self-Governing Province presents Dongajeonggwa and Dongajangajji as representative processed winter melon products . ( Gangwon-do Ares )
In addition, a study analyzing the quality characteristics of bread with added heat-treated winter melon was published in the Korean Journal of Food Science and Technology in 2003, indicating that bread product research has been conducted in actual academic practice. ( KCI )
By-product principle
Review of the possibility of converting non-standard health products to
peeled, sliced, candied, pickled, and pureed forms
Pericarp, seed, placenta
→ Potential for food, feed, material, and compost verified separately using PRP
Spoilage and Disease Division
→ Exclude from food supply chain
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-WAX-01 | Mapping Benincasa hispida varieties and genetic resources |
| PRP-WAX-02 | Fruit shape – Weight – Edible portion rate |
| PRP-WAX-03 | Fruit set – ripening – wax formation |
| PRP-WAX-04 | Difference between young and mature products |
| PRP-WAX-05 | Maturity – Flesh Thickness · Hardness |
| PRP-WAX-06 | Fruit weight – Harvesting and transportation labor |
| PRP-WAX-07 | Passage and storage |
| PRP-WAX-08 | Peeling Method – Peeling Yield |
| PRP-WAX-09 | Removal of seeds and placenta – Edible yield |
| PRP-WAX-10 | Cutting Standards – HMR Suitability |
| PRP-WAX-11 | Flesh firmness – suitability for candied fruit |
| PRP-WAX-12 | Sugar Precipitation Process – Dong-A Jeong-Gwa Quality |
| PRP-WAX-13 | Pickling Conditions – Texture of Pickled Vegetables |
| PRP-WAX-14 | Freeze-Thaw Tissue Quality |
| PRP-WAX-15 | Heat Treatment Dong-A – Baking and Confectionery Aptitude |
| PRP-WAX-16 | Processability of Dong-A Puree |
| PRP-WAX-17 | Standard Surgery Product Recovery |
| PRP-WAX-18 | Utilization of fruit peel, seeds, and placenta by-products |
| PRP-WAX-19 | Transforming Traditional Recipes into Modern HMR |
| PRP-WAX-20 | Buyer Spec–Maturity–Processing Yield AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Variety, Origin, Fruit Setting Date, Harvest Date, Fruit ID, and Lot are mandatory. | Required input rate |
| 2 | Separation of young fruit, mature fruit, storage fruit, and processed products | Product identification rate |
| 3 | Connection between weather, growth, flowering, fruit set, and fruit enlargement | Runtime connection rate |
| 4 | Data conversion of quality, certificates, storage, and processing history | Lot completion rate |
| 5 | Farm–Pre-processing–Traditional Food–HMR–Buyer RFQ Connection | Match rate |
| 6 | Video AI Negligence Detection | Fruit Detection Accuracy |
| 7 | AI Length, Circumference, and Weight Estimation | Error compared to actual measurement |
| 8 | Wax formation and maturity image assessment | Accommodation classification accuracy |
| 9 | Harvest time prediction | Actual harvest date error |
| 10 | Overweight prediction by individual | Weight error |
| 11 | Optimization of harvesting and transportation labor | Working time per kg |
| 12 | Prediction of edible portion rate | Error compared to actual measurement |
| 13 | Automated Peeling and Cutting | Working time and yield per kg |
| 14 | Prediction of processing yield for candied fruit and pickles | Input–Output Error |
| 15 | Product Recovery | Standardized surgical processing conversion rate |
| 16 | AI Buyer Match | Sample approval rate |
| 17 | Traceability | Finished Product → Fruit Lot Traceability |
| 18 | Repurchase Runtime | Buyer repurchase rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Lack of up-to-date production statistics | Difficulty in assessing nationwide production scale | Official statistics |
| Lack of variety and resource information | Insufficient connection between production and processing characteristics | Variety |
| Low consumption awareness | Lack of product awareness among modern consumers | Market |
| Large size and standardization issues | There is a large variation in fruit weight. | Fruit Weight |
| Harvest labor | Large size and transportation/handling burden | Labor |
| Shipping damage | Possible to be damaged by weight or impact | Logistics |
| Accommodation judgment | Mix of young, mature, and fully ripe fruits | Maturity |
| Confusion regarding wax standards | Possibility of determining maturity based solely on surface powder | Quality |
| Variation in flesh thickness | Difference in edible portion and processing yield | Flesh Thickness |
| Joint/Seed Department Ratio | Impact on the edible portion rate | Cutting Yield |
| Peeling labor | Manual preprocessing costs | Processing |
| Insufficient cutting specifications | Cube and Slice specifications vary by buyer | Buyer Spec |
| Insufficient storage standards | Insufficient stored data per product | Storage |
| Insufficient specifications for Jeonggwa ingredients | Standard components for flesh hardness and thickness | Processing Test |
| Variation in suitability for pickles | Differences in texture and pickling characteristics | Pickling |
| modern processed products shortage | Restrictions on Products Other Than Traditional Foods | PRP |
| Disconnection between mountainous areas and construction sites | Lack of connection between raw material production and buyers | Relationship |
| Logistics costs | Volume and weight burden per individual | Logistics Cost |
| Non-products and utilization | Non-standard health and lack of utilization | Product Recovery |
| by-product generation | Large amount of pericarp, seeds, and placenta | By-product |
| Lack of market price information | Small standard trading market size | Market Price |
| Lack of contract farming | Production risk before securing a buyer | Contract |
| Test Report/Lot Disconnection | Lack of traceability of raw materials and processed products | COA |
| Disruption of the commercialization of traditional knowledge | Lack of connection between historical food heritage and modern products | Food Culture |
| Insufficient repurchase data | Repeat Transaction Product Unconfirmed | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Dong-A Procurement | Variety, Region, Shipment Date | Farm, Volume, Unit Price |
| Pass-through sales | Fruit shape, weight, ripeness | Lot · Price |
| Pass purchase | Fruit weight and flesh uses | Target Price · MOQ |
| Regular supply | Product · Period | Weekly and monthly volume |
| contract farming | Variety · Origin · Target Product | Area, Quantity, Price |
| Jeong Gwa-yong | Maturity and flesh thickness | Organization and processing tests |
| For pickles | Flesh hardness and specifications | Pickling test |
| For preprocessing | Passage, peeling, cutting | Artificiality rate |
| For school meals | Cube · Safety | Test Reports · Delivery |
| Dining Out · Korean Set Meal | Block·Slice | Delivery cycle |
| Royal Court Cuisine · Traditional Food | Variety, Origin, Processing | Premium RFQ |
| HMR | Cube · Freeze | Heating and thawing test |
| Meal kit | Small package cut products | Expiration date |
| freezing | Peeling and amputation types | Refrigeration yield |
| confectionery and baking | Heat treatment · Puree | Mixing test |
| PB Jeongwa | Origin and Tradition | Recipe · MOQ |
| PB Pickles | Ingredients and Pickling Method | contract |
| local specialties | Origin · Story | Producer/Processor |
| satellite | Variety and Fruit Shape | Germination · Seed Lot |
| Technology demonstration | Large-scale and measuring, harvesting, and processing | Test Dataset |
| Research cooperation | Preservation, candied fruit, pickles, baking | PRP |
| Utilization of by-products | Pericarp, seed, placenta | Safety and Use |
| export | Fresh/Processed Product | HS · Quarantine · Price |
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 | Plant Identity · Ripening · Large Fruit · Peeling · Cutting · Candied Fruit · Pickled Fruit · RFQ Basic Structure Registration | complete |
| v1.1 | Verification of official production, region, variety, market, HS, and import/export raw data | expected |
| v2.0 | Detailed quality standards by ripeness, fruit shape, edible portion yield, candied fruit, pickles, and HMR | expected |
| v3.0 | Producer–Pre-processing–Traditional Food/HMR–Distribution–Buyer Verified Container Combination | expected |
