0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Cultivated edible turnips of Brassica rapa (family Brassica var. crucifera), utilizing the enlarged underground parts as the main product. |
| Key role | Raw food · Kimchi · Pickled food · Braised food · School meals · Dining out · Local specialties · Fresh-cut processed ingredients |
| Harvesting principle | Evaluate variety, root color, root shape, diameter, hardness, ripeness, leaf condition, and Buyer's intended use together. |
| Product separation | Separate black turnip, washing, leaf cutting, peeling, Whole, Slice, Dice, for kimchi, for pickling, for braising, freezing, and drying. |
| Separation of similar items | Distinguishing from radishes, napa cabbages, bok choy, etc., Species, Cultivar Groups, Edible Parts, and Market Roles |
| Domestic statistics | Nationwide turnip exclusive cultivation area and production volume: To be entered after verification with official national statistical raw data. |
| Role of local industries | Ganghwa turnip is confirmed as a representative regional specialty turnip in Korea according to data from the Rural Development Administration. |
| Quality Risk | Root size, root shape, color, splitting, deformity, cavity, fibrosis, leaf condition, wounds, diseases |
| Production Risk | Sowing time, weather, soil moisture, drainage, continuous cropping of cabbage, pests and diseases |
| disease risk | Monitoring of common Brassica diseases, viruses, and clubroot is necessary. |
| Processing risk | Washing, peeling, slice yield, kimchi fermentation, pickling hardness, color, and texture variation |
| Operating Principles | Seed–Production–Root/Leaf Lot–Fresh/Kimchi/Pickle–Buyer RFQ connection |
| Final goal | Converting regional specialties, varieties, root shapes, and processing suitability into Buyer Product Specifications |
The Rural Development Administration explains that turnips and radishes are not the same species, and that the turnips widely cultivated on Ganghwa Island, in particular, belong to the same species as napa cabbage . This is the first taxonomy rule that must be fixed in the turnip RFQ. ( Nongsaroo )
1. Plant Identity & Product Master
Plant Identity
Basic fields | Turnip Registration Standards |
| Korean name | turnip |
| English name | Turnip / Garden turnip |
| Representative scientific name | Brassica rapa L. |
| classification | Brassicaceae · Brassica |
| Species Relationship | Same species as Napa cabbage and some leafy vegetables are possible. |
| Edible parts | bloated underground |
| Separate edible parts | Leaves and petioles are managed separately as Leaf Products. |
| Non-edible · Separate management | Diseases, decayed tissue, senescent leaves, processing residues |
| Major harvesting stages | Young turnip / Leafy turnip / Commercial root / For kimchi / For pickling / For processing / For seed production |
| Basic product form | Black Turnip · Washing · Leaf Rounding · Whole · Peeling · Slice · Dice · Kimchi Ingredient · Pickling · Braising · Freezing · Drying |
| Basic processing stage | Washing → Skin trimming/peeling → Cutting → Salting/fermentation/pickling/heating/freezing/drying |
| Basic use | Fresh · Kimchi · Pickles · Side Dishes · Soups · Braised Dishes · School Meals · Dining Out · Local Specialties |
| Similarity Principle | Separate radish, napa cabbage, bok choy, rapeseed, etc. into Species/Cultivar Group/Product |
Kew manages Brassica rapa L. as an accepted species. ( Plants of the World Online )
The Rural Development Administration clearly explains that turnips and radishes are different species. In other words, the Taxonomy Master takes precedence over Korean common names or visual similarities. ( Nongsaroo )
Product Master
Product ID | Product type | Key Management Standards |
| TUR-P01 | Seed Lot | Variety, Purity, Germination |
| TUR-P02 | Ganghwa Turnip Seed | Origin · Variety · Seed Lot |
| TUR-P03 | young turnips | Size, Year, Leaf Condition |
| TUR-P04 | leafy turnip | Root/Leaf Balance |
| TUR-P05 | Mountain soil turnip | Origin · Harvest Date · Lot |
| TUR-P06 | Washed turnip | Cleaning yield · Surface damage |
| TUR-P07 | white turnip | Root color, root shape, and size |
| TUR-P08 | Purple and red turnips | Skin color · Internal color |
| TUR-P09 | Round turnip | Diameter, weight, and uniformity |
| TUR-P10 | oblate and special types | Geunhyeong · Buyer Spec |
| TUR-P11 | Peeled turnip | Peeling yield · Color |
| TUR-P12 | Whole peeled | Diameter and hardness |
| TUR-P13 | Thick Slice | Kimchi and Braised Dish Standards |
| TUR-P14 | Thin Slice | Pickles · Fresh-cut |
| TUR-P15 | Dice | School Meals · HMR |
| TUR-P16 | Fresh-cut turnip | Cutting, microorganisms, refrigeration |
| TUR-P17 | Turnip Kimchi Ingredients | Variety, Ripeness, Hardness |
| TUR-P18 | Ingredients for Turnip Bakbakji | Size, cutting, tissue |
| TUR-P19 | semi-finished turnip kimchi | Pre-salting and pre-seasoning stage |
| TUR-P20 | Finished Turnip Kimchi | Fermentation Lot · Quality |
| TUR-P21 | Bandengi Turnip Kimchi Ingredients | Enhancement Origin·Recipe |
| TUR-P22 | Pickled turnips | Slice · Salt · Acid · Sugar |
| TUR-P23 | Turnips for stew | Hardness and heat resistance |
| TUR-P24 | Frozen Dice/Slices | Pretreatment and freezing |
| TUR-P25 | Dry Slice | Moisture and color |
| TUR-P26 | Dry Flake | Moisture content and particle size |
| TUR-P27 | Turnip powder | Moisture content and particle size |
| TUR-P28 | Turnip leaves | Leaf Lot · Harvest Date |
| TUR-P29 | Pickled turnip leaves and kimchi ingredients | Leaf specifications and safety |
| TUR-P30 | Extra-standard healthy muscles | Processing upon safety compliance |
| TUR-P31 | Processing residue | Generation and Resource Recovery |
| TUR-P32 | PB · Regional Brand Finished Products | Origin · Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Brassica rapa | Species Master |
| Cultivar Group | Turnip, Napa cabbage, Bok choy, etc. | Must be separated |
| Regional type | Ganghwa turnips, etc. | Origin Product |
| varieties | Actual Cultivar | Seed Lot Connection |
| Root color | White, purple, red, clothing colors, etc. | Breed Attribute |
| Geunhyeong | Spherical, oblate, and others | Actual measurements |
| Edible parts | Underground parts and leaves | Product Separation |
| Harvesting stage | Young · Product · Kimchi · Pickled · Seed collection | Product Separation |
| Cultivation method | Spring, Autumn, and Regional Crop Types | Production Container |
| Distribution methods | Soil, washing, leaf blistering, peeling | Product Separation |
| Processing form | Fresh-cut·Kimchi·Pickle·Cooked·Frozen·Dry | Process Lot |
| Final use | Retail · Kimchi · School Meals · Dining Out · Side Dishes · Local Products | Buyer |
| Transaction type | In-kind · Regular supply · Contract farming · OEM · PB | Contract |
| origin | Domestic, local production, import | Traceability |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Cultivation plan | Variety · Cultivation Type · Buyer · Shipping Date | Production plan |
| satellite | Variety · Seed Lot · Germination | Traceability |
| Soil testing | pH, organic matter, nutrients | Cultivation Management |
| Series History | Brassica family crop history | Disease Risk |
| Packaging preparation | Tillage and drainage | Secure muscle shape |
| sowing | Date·Density·Deepness | Production schedule |
| germination | Appearance Date · Appearance Rate | Initial uniformity |
| Thinning | Weekly Distance · Work Day | Root Size |
| Early growth | Leaf count and plant vigor | Production forecast |
| rising | Temperature, Precipitation, Solar Radiation | Growth Risk |
| Watering | Soil moisture | Muscle hypertrophy |
| drainage | Flooding and excessive moisture | Diseases and Root Quality |
| dispute | Soil testing and fertilization history | Growth management |
| pests | Occurrence, Diagnosis, and Control | Product rate |
| Root hypertrophy | Diameter, Weight, Muscle Shape | Harvest Forecast |
| Muscle development | Outer shell color · Inner color | Product Quality |
| Leaf growth | Leaf size and diseases | Leaf Product |
| Harvest judgment | Diameter, weight, hardness, ripeness | Buyer Spec |
| harvest | Date · Root Lot | Traceability |
| Root/Leaf separation | Root Lot · Leaf Lot | Dual Product |
| soil removal | mud and wounds | Selection |
| purifying | Water quality and washing rate | Fresh |
| Selection | Size, shape, color | Grade |
| Pre-cooling | Product temperature if necessary | Freshness |
| save | Temperature, humidity, loss, and decay | Supply |
| peeling | Yield · Color | Fresh-cut |
| cutting | Slice · Dice | Buyer Spec |
| Salt | Pre-processing of Kimchi and Pickles | Process |
| fermentation | Kimchi Lot | Fermented Product |
| pickles | Hydrochloric acid, sugar | Pickled |
| Heating and braising | Texture/Hardness | HMR |
| freezing | Slice · Dice | Year-round supply |
| dry | Moisture and color | Ingredient |
| smash | Powder | Food Material |
| packaging | Fresh/Processed | Sales unit |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | raw materials | Pre-treated products | processed goods | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| Cultivar Group | Turnip | succession | succession | tracking | Public |
| varieties | essential | succession | succession | tracking | Public/Verified |
| Local production area | essential | succession | succession | mark | Public |
| farmhouse | ID | succession | tracking | - | Verified |
| Lot | Harvest Lot | Process Lot | Processing Lot | Manufacturing Lot | Verified/NDA |
| Sowing date | record | succession | - | - | Verified |
| Harvest day | core | succession | tracking | tracking | Verified |
| muscle diameter | Actual measurements | Selection | Cut Input | - | Member |
| Muscle weight | Actual measurements | Batch | Input | - | Verified |
| Geunhyeong | Spherical, oblate, etc. | Selection | - | - | Member |
| skin color | test | core | Post-processing tracking | By product | Member |
| Interior color | Cut confirmation | core | processed goods | By product | Verified |
| hardness | Fresh Core | Fresh-cut | Kimchi and pickles | finished product | Verified |
| fibrous texture | Accommodation evaluation | core | Fabrication aptitude | - | Verified |
| Leaf condition | Leaf companion | Leaf Product | process | - | Member |
| offshoot | Selection | Processing review | - | - | Verified |
| deformity | Selection | Processing review | - | - | Verified |
| Joint/Internal Defects | Cutting inspection | check | Processing and sorting | - | Verified |
| wound | test | Selection | Processing review | - | Verified |
| disease and decay | exception | exception | Food conversion ban | - | Verified |
| Foreign matter/soil | check | purifying | Compliance with standards | Compliance with standards | Verified |
| pesticide residues | test | succession | Compliance with standards | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Fresh-cut key | Kimchi and pickles | Compliance with standards | Verified/NDA |
| Washing yield | - | core | cost | - | NDA |
| Peeling yield | - | core | cost | - | NDA |
| Cutting yield | - | core | Input | - | NDA |
| Salt yield | - | - | core | cost | NDA |
| Fermentation history | - | - | The essence of kimchi | finished product | Verified/NDA |
| pickling yield | - | - | core | cost | NDA |
| Refrigeration yield | - | - | core | cost | NDA |
| drying yield | - | - | core | cost | NDA |
| Final moisture | - | - | dried product | Product Spec | Verified |
| packaging | Fresh | Fresh-cut | Processed | Final | Member |
| save | Poom-hyeol and Gam-mo | cold storage | By product | By product | Verified |
| Expiration date | The relevant city | Fresh-cut | Kimchi and processed products | mark | Member |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name · Cultivar Group · Variety · Cultivation Method · Origin/Cultivation Area · Producer · Seed Lot · Sowing Date · Harvest Date · Root Diameter/Weight/Root Shape · Skin Color/Internal Color · Hardness/Fiberiness · Leaf Condition · Cracking/Deformation/Hollow · Wounds/Diseases/Spoilage · Pesticide Use History · Pesticide Residue/Microbiological Test Report · Storage History · Root Lot · Leaf Lot · Washing/Peeling/Slicing/Diceing/Salting/Fermentation/Pickling/Heating/Freezing/Drying History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| production area distribution organization | Variety, Origin, Shipping Season, Color | Contract shipment |
| Ganghwa local producers | Ganghwa Origin·Variety·Specifications | Regional RFQ |
| wholesale market | Size, color, shape, and grade | Fresh |
| local food | Local · Fresh · Leaf companion | Local direct transactions |
| Large-scale distribution | Washing, Size, Packaging | Retail |
| Kimchi manufacturer | Variety, Hardness, Size, Fermentation Suitability | Key RFQ |
| Local kimchi business owner | Ganghwa-san · Recipe · Origin | PB/Local Brand |
| food service companies | Washing · Peeling · Dice | Preprocessing |
| food service companies | Whole Slice Dice | Regular supply |
| side dish companies | Pickling and stewing suitability | B2B |
| HMR | Dice, Cooked, Frozen | semi-finished products |
| Pickling company | Thin Slice · Hardness · Color | Pickle |
| Refrigeration company | Slice · Dice | Frozen |
| Drying company | Slice · Yield | Dry |
| Local specialty product business operator | Origin · Traditional Food · Private Brand | Local Brand |
| exporters | Fresh/Pickled/Kimchi | Trade |
| Research Institute | Variety, regionality, diseases, fermentation | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Variety · Regional Type · Seed Lot | production base |
| production | Cultivation Type · Origin · Root Growth | Supply |
| contract farming | Buyer Kimchi · Fresh Spec | stable procurement |
| harvest | Size, color, hardness, leaves | Product Branch |
| Root/Leaf separation | Edible parts | Dual Product |
| Selection | Diameter, Root Shape, Color | Grade |
| purifying | mud and wounds | Fresh |
| Peeling and amputation | Yield and specifications | Foodservice |
| Salt | Kimchi ingredients | Fermentation |
| Kimchi fermentation | Temperature · Time · Recipe | Finished Product |
| pickles | Color and hardness | Pickle |
| Heating and braising | group | HMR |
| freezing | Slice/Dice | Frozen |
| dry | Moisture and color | Ingredient |
| Distribution and supply | Temperature, Packaging, Delivery Time | Buyer SLA |
| RFQ | Fresh/Kimchi/Pickled | Match |
| Repurchase | Quality, Fermentation, Delivery Time | Repeat trading |
HS·Trade Management
Product | HS Operating Principles |
| Fresh and refrigerated turnips | Current Korea Customs Service HSK official confirmation |
| Turnip leaves | Verification of classification based on leafy vegetable condition |
| Frozen turnips | Frozen vegetables three times |
| dried turnip | Dried vegetables three times |
| Pickled turnips | Prepared and preserved vegetables |
| Turnip Kimchi | Current three-check for kimchi and prepared products |
| Seed | Seeds for sowing are separate |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Black turnip | Variety, Color, Root Type | Fresh |
| leafy turnip | Root·Leaf quality | Specialty |
| Washed turnip | Washing yield · Epidermis | Retail |
| Peeled turnip | Peeling yield · Color | Foodservice |
| Whole peeled | Size and hardness | school meals |
| Thick Slice | Hardness and diameter | kimchi |
| Thin Slice | Color and hardness | Pickle |
| Dice | Specifications and heating properties | HMR |
| Fresh-cut | Microorganisms · Refrigeration | Convenience |
| Kimchi ingredients | Variety, Hardness, Moisture | Fermentation RFQ |
| Turnip Kimchi | Salting · Fermentation · Recipe | Regional Product |
| Turnip kimchi | Cut Spec · Fermentation | PB |
| Bandengi turnip kimchi | Ganghwa Origin · Auxiliary Ingredients | Regional PB |
| Pickled turnips | Color, hardness, and acidity | Pickled |
| afforestation | Hardness and heating | HMR |
| Frozen | Pre-processing and thawing | Frozen |
| Dried Slice | Moisture and color | Ingredient |
| Powder | Moisture content and particle size | Food Material |
| Turnip leaves | Fresh/Kimchi/Pickled | Leaf RFQ |
| Extra-standard healthy muscles | Safety suitability | Dice/Kimchi |
| Processing residue | Generation amount | Resource utilization research |
| Disease and decay roots | Food supply chain exclusion | waste/compost |
Ganghwa Turnip Bandengi Kimchi is listed as an actual regional food in the Rural Development Administration's regional food database. Therefore, Ganghwa Turnip Products do not stop at the raw turnip material but can be extended to a relationship of Origin → Traditional Recipe → Processor → Regional Private Brand . ( Nongsaroo )
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-TUR-01 | B. rapa Cultivar Group Mapping |
| PRP-TUR-02 | Ganghwa Turnip – Origin – Variety Mapping |
| PRP-TUR-03 | Variety – Root Color · Root Shape |
| PRP-TUR-04 | Sowing time – Root enlargement |
| PRP-TUR-05 | Planting density – root diameter |
| PRP-TUR-06 | Soil moisture – Root shape · Cracking |
| PRP-TUR-07 | Brassica family continuous cropping – diseases |
| PRP-TUR-08 | Harvest ripeness – Hardness · Fiber texture |
| PRP-TUR-09 | Root/Leaf Simultaneous Harvest Aptitude |
| PRP-TUR-10 | Washing and peeling yield |
| PRP-TUR-11 | Slice thickness – Kimchi suitability |
| PRP-TUR-12 | Variety – Salting Yield |
| PRP-TUR-13 | Variety – Kimchi Fermentation Suitability |
| PRP-TUR-14 | Fermentation temperature – hardness and acidity |
| PRP-TUR-15 | Pickling – Color and Texture |
| PRP-TUR-16 | Cooking – Hardness · Texture |
| PRP-TUR-17 | Frozen tissue |
| PRP-TUR-18 | Drying – Yield · Color |
| PRP-TUR-19 | Non-standard Turnip Product Recovery |
| PRP-TUR-20 | Variety–Origin–Processing–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species·Cultivar Group·Variety·Origin·Harvest Date·Lot Mandatory | Input completion rate |
| 2 | Separation of Root·Leaf·Fresh·Kimchi·Pickled Products | Product identification rate |
| 3 | Connection between weather, soil moisture, growth, root enlargement, and harvest | Runtime connection rate |
| 4 | Datafication of quality, test reports, processing, and fermentation history | Lot completion rate |
| 5 | Farms – Kimchi, Pickles, School Meals – Buyer RFQ Connection | Match rate |
| 6 | Video AI Automatic Measurement of Muscle Diameter and Shape | Measurement error |
| 7 | Video AI screening for color, cracks, and damage | Grade Accuracy |
| 8 | Root Enlargement Prediction | Forecast Error |
| 9 | Yield prediction | Forecast Error |
| 10 | Harvest timing prediction | Harvest Error |
| 11 | Disease Risk Monitoring | Damage reduction rate |
| 12 | Washing and peeling yield prediction | Actual measurement error |
| 13 | Slice/Dice Yield Prediction | Input–Output Error |
| 14 | Kimchi Fermentation Runtime | Batch quality deviation |
| 15 | Pickle Aptitude Prediction | Buyer approval rate |
| 16 | Fresh→Processing Transition AI | Recovery rate |
| 17 | Regional Origin Traceability | Verification rate |
| 18 | AI Buyer Match | Sample approval rate |
| 19 | Finished Product → Field Lot Traceback | Traceability rate |
| 20 | Buyer Repurchase Runtime | Recurrence rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Radish–Turnip Confusion | Entity mixing based on Common Name and appearance | Taxonomy |
| Confusion of B. rapa cultivation groups | Mixed data for napa cabbage, turnip, and leafy vegetables | Cultivar Group |
| Regional variety unclear | Lack of Origin-Seed linkage, such as Ganghwa Turnip | Variety/Origin |
| Variation in sowing time | Differences in root enlargement and harvest time | Planting |
| Non-uniform germination | Size and product rate deviation | Emergence |
| Variation in planting density | Differences in muscle diameter and uniformity | Density |
| Soil moisture fluctuations | Cracking and hypertrophy deviation | Soil Water |
| Poor drainage | Root Quality and Disease Risk | Drainage |
| Brassica family continuous cropping | Common disease accumulation possible | Rotation |
| virus | Disease management between host plants of the Brassica family is necessary. | Disease |
| Root knot disease | Marketability and Quantity Risk | Soil/Disease |
| drop | Packaging disease risk | Rotation/Disease |
| Root pattern deviation | Fresh Grade Loss | Root Geometry |
| Color deviation | Regional and variety marketability | Color |
| offshoot | Fresh Grade degradation | Moisture |
| Joint/Internal Defects | Defect found after cutting | Internal Quality |
| Hardness deviation | Differences in Kimchi and Pickled Food Quality | Firmness |
| Fibrosis | Overripening and variety influence | Maturity |
| Leaf quality variation | Root/Leaf Product mismatch | Leaf Quality |
| Washing loss | B2B Cost Difference | Washing Yield |
| peeling loss | Preprocessing cost | Peeling Yield |
| Cutting yield | Kimchi and school meal costs | Cutting Yield |
| Salt yield | Changes in Kimchi Ingredient Quantity | Salting |
| Fermentation deviation | Uneven kimchi quality | Fermentation |
| Variation in pickling quality | Color, hardness, and acidity | Pickling |
| Local origin verification | Ganghwasan, etc. Origin Trust | Origin |
| National Statistics Restriction | Difficulty in estimating industry size | Statistics |
| Discrepancy in contract farming | Buyer specifications and production differences | Contract |
| Lot history interruption | Lack of Seed→Kimchi Batch Tracking | Traceability |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Buying turnip seeds | Variety, Regional Type, Use | Seed Lot · Volume · Unit Price |
| Ganghwa Turnip Seeds and Seedlings | Origin · Variety | Producer/Verification Data |
| Mountain soil turnip | Variety, Origin, Harvest Season | Farm, Volume, Unit Price |
| Fresh Turnip | Size, Color, Shape | Lot · Price |
| leafy turnip | Root/Leaf specifications | Actual volume |
| Washed turnip | Diameter · Epidermis | Washing yield |
| Peeled turnip | Color and hardness | Peeling yield |
| Regular supply | Product Cycle | Weekly/Monthly Volume |
| contract farming | Variety · Region · Buyer Spec | Area, Quantity, Price |
| Turnips for kimchi | Hardness, Size, Color | Salting and Fermentation Test |
| Ganghwa Turnip Kimchi | Origin·Recipe | Raw Material Lot · Processing Conditions |
| Turnip kimchi | Cut Spec | Processing Yield |
| For school meals | Whole/Dice/Slice | Test Report · Delivery Date |
| For dining out | Whole/Slice | Delivery cycle |
| For pickling | Thin Slice · Hardness | Pickling Test |
| HMR | Cooked/Frozen | Process conditions |
| freezing | Slice/Dice | Thawing test |
| dry | Slice/Flake | drying yield |
| Leaf Product | Leaf and petiole | Safety Lot |
| Non-standard turnips | Internal soundness | Recovery |
| PB·OEM | Kimchi, pickles, and local products | MOQ · Contract |
| local specialties | Ganghwa Origin · Traditional Recipe | Origin Verification |
| export | Fresh/Kimchi/Pickled | HS·Quarantine |
| Technology demonstration | AI Screening, Fermentation, and Traceability | Dataset |
| Research cooperation | Variety, regionality, diseases, fermentation | 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 | Plant Identity · Radish/Napa Cabbage Separation · Fortified Turnip · Root/Leaf · Production · Fresh · Kimchi · Pickling · Freezing · Drying · RFQ Basic Structure | complete |
| v1.1 | Verification of official production, region, market, price, HS, and import/export raw data | expected |
| v2.0 | Subdivision of quality standards for variety, regional type, root color, root shape, firmness, kimchi, pickling, and fresh-cut | expected |
| v3.0 | Combined Producer–Local Processing Enterprise–Kimchi·School Meals·Distribution·Buyer Verified Container | expected |
