Name: Spinach Korea Production, Fresh Vegetable, Food Service, and Frozen Processing Supply Chain Analysis and RFQ Cooperation Guide 2026
Creator: MarketHub
License: https://creativecommons.org/licenses/by/4.0/
Keywords: spinach, Spinach, SpinaciaOleracea, leafy vegetables, School meal ingredients, frozen vegetables, FreshVegetable, Agricultural Product RFQ

#spinach #Spinach #SpinaciaOleracea #leafy vegetables #School meal ingredients #frozen vegetables #FreshVegetable #Agricultural Product RFQ

KR26-00435

No.045 - MarketHub Agriculture (Food Plant) RFQ Intelligence Library

Spinach Korea Production, Fresh Vegetable, Food Service, and Frozen Processing Supply Chain Analysis and RFQ Cooperation Guide 2026

AI Crop Analysis • Production & Quality Intelligence • Processing & Supply Chain • RFQ & Buyer Matching

Registration Date August 15, 2026, 12:44:05 | Modified August 22, 2026, 01:39:32

0. Executive Summary

Judgment axis	detail
Item Identity	Spinach is a leafy vegetable managed as Spinacia oleracea L. The Rural Development Administration's Nongsaroo identifies spinach as belonging to the Chenopodiaceae family and provides its scientific name, cultivation environment, and physiological characteristics in official cultivation data. ( Nongsaroo )
Key role	It is a leafy vegetable that can be expanded beyond raw materials for home, restaurant, and catering use, such as raw salads, seasoned greens, soups, and stir-fries, to pre-processed and processed products including washing, cutting, blanching, and freezing.
Growth characteristics	Nongsaroo suggests that the optimal temperatures for germination and growth are 15–20°C, and explains that while it is relatively resistant to sub-zero temperatures, it is weak against high temperatures above 25°C. Furthermore, as a representative long-day crop, flower stalk elongation is promoted as day length increases. ( Nongsaroo )
Harvesting principle	Check leaf size, number of leaves, plant size, color, root condition, bolting status, pests and diseases, yellowing, wilting, foreign matter, and soil contamination, and link the harvest date to the Lot.
Product separation	Spinach with roots attached, spinach with roots removed, baby leaves, washed spinach, chopped spinach, blanched spinach, frozen spinach, and food service/processing raw materials are managed as separate products.
Separation of similar items	No.044 Lettuce is a raw and wrap vegetable of the Asteraceae family, and spinach is an independent plant entity of the genus Spinacia. Other leafy vegetables such as Swiss chard, bok choy, and kale are also managed as separate entities.
Domestic statistics	Since the confirmed values for the 2025 or latest nationwide spinach cultivation area and production volume have not been directly verified using official raw data at this registration stage, they will be entered along with the base year and unit after verification using National Statistics and KOSIS raw data.
Supply and demand risk	The major production and distribution risks include bolting caused by high temperatures and long days, reduced germination at high temperatures, incompatibility with acidic soils, excessive moisture and pests, yellowing and wilting, and post-harvest quality degradation. Nongsaroo explains that germination rates can drop significantly at temperatures above 30℃, and that economically viable cultivation is difficult in acidic soils with a pH of 6 or lower .
Safety Management	As spinach is a leafy vegetable, the management of pesticide use, pesticide residues, soil, water, washing, foreign matter, and microorganisms is important. A uniform standard of 0.01 mg/kg applies to pesticides for which there are no separate tolerance limits. ( National Agricultural Products Quality Management Service )
Operating Principles	Separate and link variety, cultivation type, sowing date, harvest date, plant/leaf size, presence of roots, lot, pesticides, washing, blanching, freezing, storage, and delivery history.
Final goal	Connects RFQs and delivery, quality evaluation, claim, and repurchase data from farms, origin distribution, pre-processing/frozen processing, catering/restaurant services, HMR/meal kits, distribution, and PB buyers.

1. Plant Identity & Product Master

division	Registration details
Korean name	spinach
English name	Spinach
Representative scientific name	Spinacia oleracea L. ( Nongsaroo )
classification	According to the Rural Development Administration's Nongsaroo standards, it is listed as belonging to the Chenopodiaceae family and the genus Spinach. ( Nongsaroo )
Edible parts	Commercialization primarily involves leaves and petioles, and depending on the product form, extends to young plants and parts adjacent to the roots.
Non-edible · Separate management	Seeds, seeds and seedlings for cultivation, flower stalks and seed products after bolting, decayed and disease-contaminated parts
Major harvesting stages	Young leaves → Early plant → Marketable plant → Mature plant → Pre-bolting → Bolting and decline in marketability stage
Basic product form	Fresh spinach with roots attached, fresh spinach with roots removed, baby leaf spinach, washed spinach, chopped spinach, blanched spinach, frozen spinach, ingredients for school meals and restaurants
Basic processing stage	Sowing → Growth → Harvesting → Root & Leaf Trimming → Sorting → Washing → Cooling → Packaging → Cutting → Blanching → Dehydration → Cooling → Freezing → Portioning & Packaging
Basic use	Raw food, seasoned vegetables, soup, stir-fry, eating out, school meals, meal kits, HMR, frozen vegetables, food processing ingredients
Similarity Principle	Do not mix other leafy vegetables such as lettuce, Swiss chard, bok choy, and kale with spinach Product.
Physiological characteristics	Nongsaroo describes spinach as a representative long-day crop and explains that flower stalk elongation is promoted under long-day conditions. ( Nongsaroo )

Product Master

Product Master	Key Management Standards
Regular raw spinach	Variety, Origin, Sowing Date, Harvest Date, Plant Size, Leaf Color, Freshness
Field spinach	Region, Sowing Season, Weather, Low Temperature, Soil, Harvest History
Winter spinach	Overwintering · Low temperature exposure · Harvest time · Leaf color · Texture · Origin
Greenhouse spinach	Facility type, temperature, humidity, sowing, irrigation, harvesting cycle
Young spinach	Harvest age, leaf size, color, hygiene, and fresh-cut suitability
Spinach with attached roots	Root length, soil, foreign matter, washing status, packaging
Rootless spinach	Cutting location · Trimming rate · Weight · Damage · Packaging
Washed spinach	Raw Material Lot · Washing Water · Washing Process · Dehydration · Microorganisms
Cut spinach	Raw Material Lot · Cutting Specifications · Washing · Packaging · Refrigeration
Blanched spinach	Raw Material Lot · Blanching Conditions · Cooling · Dehydration · Yield
frozen spinach	Raw Material Lot · Pre-processing · Blanching · Freezing · Storage Temperature · Packaging
Spinach for school meals	Safety, Standards, Cleaning, Delivery, Inspection, Bulk Supply
Spinach for dining out	Trimming rate · Cooking yield · Packaging · Delivery cycle
For HMR and meal kits	Washing, cutting, blanching, portioning, and expiration date
Food processing raw materials	Yield, foreign matter, color, texture, processability, delivery time
Selected items	Yellowing, wilting, wounds, diseases, contamination, potential for resource utilization

2. Product Classification & Use Segmentation

Classification criteria	Subdivision type	Management principles
Plant classification	Spinach / Lettuce / Swiss chard / Bok choy / Kale	Each separate Plant Entity
Lineage/Variety	Asian / Western / By breed	Individually manage varieties, seed companies, and cropping types
Harvesting stage	Young leaves / Marketable plant / Mature plant / Before bolting / Bolting	Separation of quality and marketability
Cultivation period	Spring / Autumn / Winter / Greenhouse cultivation	Separating risks of temperature, photoperiod, and bolting
Cultivation type	Open field / Facility / Other	Separation of production costs, environment, diseases, and harvest period
Product type	Root attachment / Root removal / Planting / Young leaves	Separation of specifications by distribution channel
Distribution methods	Raw materials from the source / Selected products / Small packaging / Washed products	Lot inheritance at every stage
Processing form	Washing / Cutting / Blanching / Freezing / Cooking & Processing	Separation of process, hygiene, and yield
Final use	Home / Dining Out / School Meals / HMR / Meal Kits / Frozen / Private Brand	Separation of Buyer Specification
Transaction type	Source Procurement / Regular Supply / Contract Farming / Processed Raw Materials / Private Brand (PB)	Quantity, unit price, and contract are Verified/NDA
Storage type	Fresh Refrigeration / Short-term Storage / Freezing	Separation of shelf life and quality changes

3. Production, Harvest & Post-harvest

The Rural Development Administration's Nongsaroo suggests that the optimal temperature for spinach germination and growth is 15–20°C, explaining that while it is relatively resistant to low temperatures, it is weak at high temperatures above 25°C, and the germination rate can drop significantly above 30°C. It also advises that spinach prefers neutral to slightly alkaline soils and is very sensitive to acidic soils. ( Nongsaroo )

step	Essential Dataset	Management purpose
Cultivation plan	Region, Crop Type, Variety, Cultivation Area, Estimated Sowing Date, Contract Status	Supply timing and volume forecasting
satellite	Variety · Seed Company · Seed Lot · Seed Type	Breed Traceability
sowing	Sowing date, sowing quantity, cultivation site, worker	Start production history
germination	Temperature, germination rate, soil moisture	Management of high-temperature germination problems
soil	pH, organic matter, drainage, soil testing	Acidic soil risk management
dispute	Fertilizer, Input Amount, Timing	Growth and Quality Control
Watering	Water source, date, and amount of water	Management of excessive moisture and dryness
rising	Temperature, rainfall, sunshine, day length, cold wave, high temperature	Prediction of bolting and growth
Growth	Number of leaves, leaf length, color, plant size, image	Determining harvest time
bolting	Flower stalk emergence date, temperature, day length, variety	Prediction of deterioration in marketability
pests	Diseases, Pests, Occurrence Date, Control	Production loss management
pesticide	Medication, Date of Use, Dilution, Safe Use Period	Pesticide residue verification
Harvest judgment	Plant size, leaf size, color, bolting, yellowing, diseases	Shipment suitability
harvest	Harvest date · Farm · Packaging · Yield · Worker	Raw Material Lot Creation
Root trimming	Root maintenance/removal · Cutting location · Trimming rate	Product Separation
outer leaf trimming	Amount of damaged and yellowed leaves removed	Calculation of commercialization rate
Selection	Size, color, freshness, foreign matter, disease	Buyer specifications applied
purifying	Washing water, time, and washing method	Pre-processing and hygiene
cooling	Cooling Start · Temperature · Time	Maintaining freshness
dehydration	Dehydration method and time	Quality control of cleaned products
packaging	Packaging material · Weight · Packaging date · Lot	Distribution tracking
save	Temperature, humidity, and storage time	Wilting and Yellowing Management
cutting	Raw Material Lot · Cutting Specifications · Equipment	Food Service & HMR Ingredients
blanching	Time, Temperature, Yield, Cooling	Conversion of frozen and cooking ingredients
freezing	Freezing method, product temperature, packaging, storage	Frozen Product Creation
Refrigerated and frozen delivery	Vehicle·Temperature·Departure·Arrival	Cold-chain verification
Incoming inspection	Weight, Freshness, Foreign Matter, Temperature, Quality	Delivery Performance Evaluation
Returns and Claims	Reason, Quantity, and Responsibility Section	Supplier Score
Repurchase	Buyer · Reorder Quantity · Quality Evaluation	Next production plan

Nongsaroo describes spinach as a crop that can be harvested relatively quickly after sowing, and advises that spring and autumn cultivation can be expanded depending on the variety and growing season. ( Nongsaroo )

4. Quality Specification & Lot Management

Quality items	raw spinach	Washed and cut parts	Blanched/Pre-treated products	Frozen and processed products	Public rating
Origin·Variety·Farm·Lot	core	core	core	core	Verified
Sowing date · Harvest date	core	core	core	importance	Verified
clump/leaf size	core	core	importance	importance	Verified/NDA
Leaf color	core	core	core	core	Verified/NDA
sulfuration	core	core	core	importance	Verified/NDA
Wither	core	core	importance	importance	Verified/NDA
bolting	core	importance	importance	importance	Verified/NDA
Presence or absence of roots	core	importance	By product	Not applicable	Verified
Soil and foreign matter	core	core	core	core	Verified/NDA
Traces of pests	core	core	core	importance	Verified/NDA
Pesticide usage records	core	core	core	core	NDA
Pesticide Residue Test Report	core	core	core	core	NDA
Cleaning history	Not applicable	core	core	core	NDA
Washing water	Not applicable	core	core	core	NDA
microorganism	importance	core	core	core	NDA
cutting	Not applicable	core	importance	importance	Verified/NDA
blanching	Not applicable	Not applicable	core	core	NDA
dehydration	Not applicable	importance	core	core	NDA
freezing	Not applicable	Not applicable	By product	core	NDA
Packaging weight	core	core	core	core	Verified/NDA
Storage temperature	importance	core	core	core	Verified/NDA
Expiration date	Based on the relevant product standards	core	core	core	Verified/NDA
Shipment and Inspection	importance	core	core	core	NDA
Claim	importance	core	core	core	NDA
Repurchase	importance	core	core	core	NDA

For pesticide residues in agricultural products, the individual and group standards of the Korean Food Code take precedence; in the absence of separate standards, a uniform standard of 0.01 mg/kg applies. The permissible limits for each pesticide in actual spinach lots must be individually verified against the latest official standards at the time of shipment. ( National Agricultural Products Quality Management Service )

Lot Master Required Field

Lot ID · Item/Product Type · Scientific Name/Variety · Cultivation Method · Crop Type · Origin/Cultivation Area · Producer · Sowing Date · Harvest Date · Plant/Leaf Size · Leaf Color · Presence of Roots · Bolting Status · Check for Yellowing/Wilting/Pests/Foreign Matter · Weight/Specifications/Grade · Pesticide Usage Records · Pesticide Residue/Microbiological Test Report · Raw Material Lot · Root Trimming/Washing/Cutting/Blanching/Dehydration/Freezing History · Storage Conditions · Packaging Date · Use-by Date · Shipper · Refrigerated/Frozen Delivery · Incoming Inspection · Returns/Claims · Repurchase

5. Korea Market & Demand Structure

Customers	Purchase criteria	Cooperation opportunities
Production Area Distribution Organizations · Agricultural Cooperatives	Variety, Origin, Harvest Date, Specifications, Quantity	Joint Shipment/Contract Farming RFQ
wholesale market	Freshness, Size, Packaging, Origin, Shipping Time	Farm Shipment · Price Runtime
Large-scale distribution	Appearance, presence of roots, packaging, weight, supply stability	Small Packaging · PB RFQ
local food	Producer, Region, Harvest Date, Freshness	Local direct transactions
food ingredient company	Trimming rate, specifications, safety, delivery cycle	Regular supply of school meals and dining out
School and public meals	Pesticide residues, foreign matter, freshness, inspection, delivery time	School Meal Ingredients RFQ
Hospital and welfare meals	Hygiene, Standards, Trimming Rate, Supply Cycle	Regular contract
Korean food service industry	condition of leaves and stems, cooking yield, and freshness	RFQ for seasoned vegetables and soup
franchise	Standardization, supply quantity, and delivery cycle	Centralized procurement
Meal kit company	Washing, cutting, portioning, and expiration date	Pre-processed spinach
HMR manufacturers	Blanching, cutting, freezing, processing yield	Processed Raw Material RFQ
frozen vegetable manufacturer	Raw material quality, yield, blanching suitability, and quantity	Frozen food processing contract
food processing company	Color, texture, yield, safety	Mass raw material procurement
Online distribution	Origin · Packaging · Harvest Date · Delivery	Direct from the farm
PB business operator	Region, Product Type, Package, Supply Cycle	Fresh and Pre-processed Private Brands
Young Leaf & Salad Company	Leaf size, hygiene, color, and fresh-cut suitability	Baby Leaf RFQ
Seed company	Variety, Heat Tolerance, Bolting, Yield, Marketability	Variety verification
Research Institute	Variety, high temperature, bolting, storage, and processing data	joint research
local government	Main production area · Regional brand · Greenhouse cultivation · Distribution	Local Spinach AX Business

6. Trade & Supply-chain Intelligence

step	Key variables	Operational judgment
satellite	Variety · Seed Lot · Cultivation Period	Suitability of cultivation type
sowing	Region, Weather, Soil, Sowing Date	Expected harvest
production	Growth, temperature, day length, soil, pests and diseases	Supply risk
harvest	Harvest date, plant status, and quantity	Raw Material Lot Creation
trim	Remove roots, outer leaves, and soil	Commercialization rate
Selection	Color, Size, Freshness, Yellowing, Wilting	Buyer specifications
purifying	Water, Process, Microorganisms	Preprocessing conversion
Cooling and packaging	Temperature, Packaging, Weight	Freshness
refrigerated distribution	Vehicle, Temperature, Time	Quality responsibility
blanching	Time, Temperature, Yield	HMR · Frozen Conversion
freezing	Freezing method, storage, and packaging	long-term supply
food processing	Cutting, mixing, cooking	Finished Product Lot
RFQ	Products · Specifications · MOQ · Delivery Date · Test Reports	AI Match
contract	Quantity, Unit Price, Quality, Inspection	Terms of trade
delivery	Lot · Quantity · Delivery	Implementation verification
Buyer rating	Cooking yield, foreign matter, quality	Supplier Evaluation
Repurchase	Reorders/Contract Extensions	Next production plan

7. Processing, By-products & PRP Intelligence

Products and processes	Key conditions	RFQ conversion
raw spinach	Origin, variety, harvest date, plant, leaf color	Retail & Food Service RFQ
Spinach with attached roots	Roots, soil, washing, packaging	Traditional Market & Retail RFQ
Rootless spinach	Trim rate, weight, and cross-section	Distribution & Food Service RFQ
Young spinach	Leaf size, hygiene, and color	Salad RFQ
Washed spinach	Raw Material Lot · Washing · Dehydration · Microorganisms	School Meals & Meal Kits RFQ
Cut spinach	Cutting specifications, washing, and packaging	HMR·School Meal RFQ
Blanched spinach	Blanching, cooling, dehydration, processing yield	Namul · HMR RFQ
frozen spinach	Pre-processing, blanching, freezing, and packaging	Food Manufacturing & Catering RFQ
Meal kit ingredients	Washing, cutting, portioning, refrigeration	Meal kit OEM
HMR ingredients	Blanching · Mixing · Cooking · Freezing	HMR manufacturers
Semi-finished vegetable products	Pre-raw material lot, blanching, and seasoning stage	Dining Out & School Meals
Ready-made seasoned vegetables	Ingredient Lot · Seasoning · Packaging · Use-by date	PB·HMR
Leaves excluded from selection	Status, Safety, and Generation Amount	Food conversion is verified separately
Roots and cultivation residues	Amount generated and contamination status	Compost and Biomass Review

PRP — Product Research Profile

PRP items	Details of investigation and verification
PRP-01 variety	Growth, leaf color, yield, and bolting by variety
PRP-02 Seeder	Germination and yield by season and temperature
PRP-03 High Temperature	Germination rate, bolting, and marketability
PRP-04 Low Temperature	Overwintering, Growth, and Quality
PRP-05 soil	pH · Drainage · Growth · Diseases
PRP-06 raw spinach	Freshness, wilting, yellowing, distribution
PRP-07 young leaves	Harvest stage, leaf size, salad suitability
PRP-08 cleaning	Foreign matter, wash water, microorganisms
PRP-09 blanching	Time, temperature, color, texture, yield
PRP-10 freezing	Preprocessing, Freezing, Thawing, Quality
PRP-11 meal	Preparation rate, inspection, hygiene, cooking yield
PRP-12 HMR	Blanching, Mixing, Packaging, Storage
PRP-13 storage	Yellowing, wilting, and loss
PRP-14 Buyer	Product Type · Specifications · MOQ · Delivery Time
PRP-15 Reorder	Quality, Claims, Reorders
PRP-16 byproduct	Processing of roots, trimming residues, and sorted products

8. AX Transformation

first of all	Execution item	Performance indicators
1	Variety, Origin, Sowing Date, Cultivation Type, Harvest Date, and Lot must be required	Required value input rate
2	Fresh Spinach – Young Leaves – Wash – Cut – Blanch – Freeze Product Separation	Misclassification reduction rate
3	Linking temperature, day length, soil, growth, and bolting data	Nomination prediction accuracy
4	Datafication of germination temperature, sowing date, and germination rate	Germination prediction error
5	Determination of leaf color, yellowing, wilting, and disease spots via video	AI judgment agreement rate
6	Production volume and harvest date forecast	Supply forecasting accuracy
7	Pesticide Use – Harvest Date – Test Report Link	Lot document linkage rate
8	Datafication of cleaning, foreign matter, and microorganisms	Hygiene document connection rate
9	Yield records by blanching and freezing processes	Processing yield accuracy
10	Integrated management of fresh and frozen inventory	Inventory accuracy
11	Farm–School Meals–Restaurant–HMR Buyer RFQ Match	Match rate
12	Incoming Inspection, Cooking Yield, and Claim Data Feedback	Delivery compliance rate
13	Cold chain temperature and time tracking	Cold-chain compliance rate
14	Next planting plan based on repurchase data	Repurchase linkage rate

9. Industry Problem Bank

Problem group	Problem Definition	Required data
Lack of variety differentiation	Differences in bolting, yield, and quality by variety are omitted from transaction information	Variety, Growth, Quality
Discrepancy in sowing time	Reduced germination due to mismatch between season, temperature and sowing time	Sowing, Temperature, and Germination Rate
High temperature germination disorder	Germination rate may decrease at high temperatures	Soil temperature and germination rate
High temperature growth disorder	Growth may be inhibited at high temperatures above 25℃	Temperature, Growth, and Yield
bolting	Flower stalk elongation depends on day length, temperature, and variety.	Day length, temperature, bolting
acidic soil	Risk of reduced growth in acidic soil	Soil pH and growth
pests	Reduced leaf marketability and yield due to pests and diseases	Occurrence, Control, and Damage
sulfuration	Leaf yellowing during storage and shipping	Harvest date, temperature, and time
Wither	Freshness deterioration due to moisture loss	Temperature, Humidity, Packaging, and Shipping
Soil and foreign matter	Foreign matter claims in root and plant products	Cleaning, Inspection, Claims
pesticide residues	Safe use management is necessary for raw and cooked vegetables.	Pesticides, Harvest Date, Inspection
Raw Material – Pre-processing Lot Disconnection	Difficulty tracing raw materials after washing and blanching	Lot Inheritance Information
Washing hygiene	Management of wash water and work environment is necessary	Washing water and microorganisms
Variation in blanching rate	Changes in finished product yield depending on raw material quality	Raw material weight · Processed weight
Variation in frozen quality	Quality differences depending on pretreatment and freezing conditions	Process, Temperature, Quality
Concentration of supply during the harvest season	Shipments concentrated depending on region and season	Sowing, harvesting, and shipping
Insufficient production forecast	Buyer has difficulty determining planned supply volume	Area, Growth, and Expected Harvest
Discrepancy in school meal standards	Differences in soil, root, size, and freshness standards	Buyer Specifications and Inspection
Contract farming error	Discrepancy between projected harvest and contracted quantity	Contract, Harvest, Delivery
Repurchase not reflected	Buyer evaluation is not fed back into the next production	Evaluation · Claims · Reorders

10. Farmer RFQ & Collaboration Model

RFQ Type	Public Registration	Verify/NDA
Fresh spinach sourced directly	Production Area · Product Type · Specifications · Shipment Time	Farm · Quantity · Unit Price · Lot
Winter spinach	Origin, cultivation type, harvest period, use	Producer, Quantity, Price
Greenhouse spinach	Cultivation type, supply period, specifications	Production Capacity · Unit Price
young leaves	Leaf size, product form, and use	Microorganisms, Quantity, Price
Regular supply	Product, Period, Delivery Area	Weekly volume, price, and contract
contract farming	Variety, Period, and Quality Standards	Area, Quantity, Unit Price
Washed spinach	Washing, Packaging, Refrigeration, and Uses	Process, Test Report, MOQ
Cut spinach	Cutting specifications, packaging, and delivery cycle	Facilities, Yield, Unit Price
Blanched spinach	Processing form, packaging, and use	Process, Yield, Cost
frozen spinach	Specifications, Packaging, Storage, Delivery Time	Refrigeration Facilities · MOQ · Unit Price
School and public meals	Safety, Maintenance, Specifications, Delivery Time	Test Reports, Quantities, Contracts
dining out	Product type, trimming rate, delivery	Price and cooking yield
HMR	Pre-processing, blanching, freezing, and packaging	Sample · Yield · Contract
Meal kit	Washing, cutting, portioning, and expiration date	Test Report/Unit Price
Distribution Private Brand	Origin, Product Type, Packaging	MOQ · Brand · Price
export	Product Status · Target Country · Standards	HS·Quarantine·Test Report
Technology demonstration	Sowing, growth, bolting, and quality issues	Sensors, AI, and Evidentiary Data
Research cooperation	Evaluation of varieties, high temperatures, storage, and freezing	Test conditions and results
local government cooperation	Issues regarding main production areas, brands, distribution, and processing	Producers, Facilities, and Project Costs

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

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

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

Version History

Version	Main contents	situation
v1.0	Spinach Plant Identity·Cultivation·Raw Material·Washing·Blanching·Freezing·RFQ Basic Structure Registration	complete
v1.1	Verification of official raw data on production, price, and supply by nation and region	expected
v2.0	Fresh Spinach · Baby Leaves · Washing · Cutting · Blanching · Freezing Product Specifications Separation	expected
v3.0	Combination of Farm – On-site Distribution – Pre-processing & Frozen Processing – Catering & Foodservice – HMR Buyer Verified Container	expected

Connection statistics by language

TOTAL : 17