Name: Celery Korea Production, Fresh Distribution, Salad, Juice, and Processed Raw Material Supply Chain Analysis and RFQ Cooperation Guide 2026
Creator: MarketHub
License: https://creativecommons.org/licenses/by/4.0/
Keywords: celery, Celery, ApiumGraveolens, Leafy vegetables, salad ingredients, Juice ingredients, FreshCut, Restaurant ingredients, Agricultural Product RFQ

#celery #Celery #ApiumGraveolens #Leafy vegetables #salad ingredients #Juice ingredients #FreshCut #Restaurant ingredients #Agricultural Product RFQ

KR26-00438

No.048 - MarketHub Agriculture (Food Plant) RFQ Intelligence Library

Celery Korea Production, Fresh Distribution, Salad, Juice, and Processed Raw Material 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, 12:59:38 | Modified August 22, 2026, 01:39:56

0. Executive Summary

Judgment axis	detail
Item Identity	Celery is a leafy and stem vegetable managed as Apium graveolens L. of the Apiaceae family. The Rural Development Administration's Nongsaroo describes it as a crop of the Apiaceae family and the Apium genus, along with its scientific name. ( Nongsaroo )
Key role	Centered on its thick leaf stalks, this item is utilized for raw consumption, salads, sticks, stir-fries, soups, aromatic vegetables, juices, smoothies, fresh-cuts, and as an ingredient for food processing. Nongsaroo explains that it is used as a flavoring ingredient for salads, stir-fried dishes, and fish and meat. ( Nongsaroo )
Harvesting principle	Check the leaf stalk length, thickness, weight, color, plant size, texture, cavities, wounds, diseases, wilting, and bolting, and generate lots on a plant or individual leaf stalk basis.
Product separation	Whole celery heads, celery hearts, leaf stalks, cut sticks, washed products, fresh-cut products, juice ingredients, aromatic vegetable ingredients, and dried/powder candidates are managed as separate products.
Separation of similar items	Celeriac is classified as a separate root vegetable product utilizing the roots, while celery seeds are managed separately as spice seeds. Plants in the same Apiaceae family, such as water celery and parsley, are also managed as separate Plant Entities due to differences in edible parts and commercial roles. ( Food Safety Korea )
Cultivation characteristics	Nongsaroo describes celery as a crop that prefers cool climates and presents a relatively long production cycle with a growing period of about 150 to 180 days and a seedling period of about 70 to 120 days .
Domestic statistics	As the confirmed values for the independent formula of nationwide celery cultivation area and production volume for 2025 or the latest figures could not be verified during this registration stage, they will be entered along with the base year and units at a later date after verification using raw data from National Statistics, KOSIS, and public agricultural statistics. The National Data Center's 2025 press release on crop production volume covers autumn cabbage, radish, soybeans, apples, and pears, but does not provide confirmed values for celery. ( National Data Center )
Quality Risk	Variations in leaf stalk thickness, color, fiber, and texture, cavitation, wounds, browning, wilting, pests and diseases, and post-harvest moisture loss and failure to refrigerate are major risks.
Safety Management	In the food ingredient classification of Food Safety Korea, celery is classified as a leafy and stem vegetable. Regarding pesticide residue tolerance standards, individual and group standards are applied first, and if no separate standard is specified, a uniform standard of 0.01 mg/kg is applied. ( Food Safety Korea )
Operating Principles	Separate and link variety, cultivation site, seedling, planting, harvest date, leaf stalk size, lot, pesticide, washing, cutting, refrigeration, juice, and processing history.
Final goal	Connects RFQs and delivery, inspection, claim, and repurchase data from farmers, producer organizations, APCs/preprocessing, salads/dining/catering, juices/HMR, distribution, and PB buyers.

1. Plant Identity & Product Master

division	Registration details
Korean name	celery
English name	Celery
Representative scientific name	Apium graveolens L. ( for agriculture )
classification	Apiaceae, Apium ( Nongsaroo )
Edible parts	Mainly enlarged petioles, young leaves, and parts of leaves
Non-edible · Separate management	Roots, seeds, seedling seeds/seedlings, senescent/diseased leaves, celeriac
Major harvesting stages	Young leaves → Petiole growth → Marketable plant → Celery heart formation → Overripe/senescence stage
Basic product form	Whole heads, leaf stalk bundles, celery hearts, cut sticks, washed celery, fresh-cut, juice ingredients, cooking and flavor ingredients
Basic processing stage	Seed → Seedling → Transplanting → Growth → Harvesting → Trimming outer leaves and roots → Sorting → Cooling → Washing → Leaf stalk separation → Cutting → Stick processing → Juicing → Packaging
Basic use	Raw food, salad, sticks, stir-fries, soups & stews, aromatic vegetables, juices & smoothies, school meals & dining out, HMR, PB
Similarity Principle	Do not mix celeriac, celery seeds, water parsley, or parsley with celery leaf stalks.
Production cycle characteristics	Nongsaroo explains the cultivation period as approximately 150–180 days and the seedling period as approximately 70–120 days. ( Nongsaroo )

Product Master

Product Master	Key Management Standards
Regular green celery	Variety, plant weight, leaf stalk length, thickness, color, harvest date
Yellow/medium-sized celery	Variety, Color, Texture, Market Use
Celery heart	Internal soft leaf stalk, length, weight, color, packaging
Celery	Plant size, number of leaf stalks, root trimming, and external leaf condition
Leaf stalk bundle	Length, thickness, quantity, weight, uniformity
Celery sticks	Raw Material Lot · Cutting Length · Thickness · Washing · Packaging
Washed celery	Raw Material Lot · Washing Water · Dehydration · Microorganisms
Fresh-cut celery	Cutting specifications, washing, refrigeration, and expiration date
Salad ingredients	Texture, color, cutting specifications, refrigeration
Juice ingredients	Raw material weight, freshness, juice yield, foreign matter, safety
Smoothie ingredients	Washing, Cutting, Portioning, Refrigeration/Frozen Status
For aromatic vegetables	Leaves, leaf stalks, fragrance, cutting dimensions, cooking uses
Soup and HMR Ingredients	Cutting specifications, heating suitability, and yield
Dried celery candidate	Raw Material Lot · Drying Conditions · Moisture · Color · Scent
Powder raw material candidates	Dry Lot · Grinding · Particle Size · Flavor · Moisture
PB small packaging	Origin, Weight, Packaging, Brand, Delivery Cycle
Selected items	Damage, browning, wilting, disease, potential for resource utilization

2. Product Classification & Use Segmentation

Classification criteria	Subdivision type	Management principles
Plant classification	Celery / Celeriac / Celery seeds	Separate Product Entity due to different classifications for edible parts and food ingredients
breed group	Yellow / Green / Medium / Traditional East Asian lineage	Individual management of actual registered varieties based on the variety group in Nongsaroo ( Nongsaroo )
Edible parts	Leaf stalk / Young leaf / Leaf / Seed / Root	Separation of leaf stalks, celery, seeds, and celeriac
Harvesting stage	Young Give Up / General Product Give Up / Heart / Mature Give Up	Separation of standards by application
Cultivation type	Open field / Facility / Other	Separation of cultivation period, production costs, and quality
Product type	Whole plant / Leaf stalk / Heart / Stick / Cut	Lot by Product Type
Distribution methods	Raw Material / Cooling & Packaging / Washing / Fresh-cut	Step-by-step Lot inheritance
Processing form	Washing / Cutting / Sticks / Juicing / Drying / Powder	Separation of hygiene, yield, and quality
Final use	Raw Food / Salad / Eating Out / School Meals / Juice / HMR / Aromatic Vegetables	Separation of Buyer Specification
Transaction type	Source Procurement / Regular Supply / Contract Production / Pre-processing / Processed Raw Materials / Private Brand (PB)	Quantity, unit price, and contract are Verified/NDA
Packaging type	Whole bag packaging / Bundle / Tray / Cup·Pouch / Bulk	Separation of specifications by product and buyer

3. Production, Harvest & Post-harvest

The Rural Development Administration describes celery as a crop that prefers cool climates and advises that its cultivation period is approximately 150 to 180 days, with the seedling stage alone being long at about 70 to 120 days. Therefore, unlike short-term leafy vegetables, celery is a crop that requires long-term management of the entire process, from seed to seedling to transplanting, long-term growth, and estimated harvest yield . ( Nongsaroo )

step	Essential Dataset	Management purpose
Cultivation plan	Region, Variety, Cultivation Area, Seedling Schedule, Planting, Contract Status	Long-term supply plan
satellite	Variety · Seed Company · Seed Lot	Variety Traceability
sowing	Sowing date, sowing quantity, seedling nursery	Start production history
germination	Germination date, germination rate, temperature	Seedling stability
Seedling cultivation	Seedling period, seedling size, number of leaves, environment	Long-term seedling management
formula	Official Date · Planting Distance · Farm ID	Production site connection
soil	pH, organic matter, drainage, soil testing	Growth management
Watering	Water source, irrigation day, amount	Moisture management
dispute	Fertilizer, Input Amount, Timing	Leaf stalk growth management
rising	Temperature, humidity, rainfall, sunshine	Growth and harvest prediction
Growth	Plant size, number of leaves, leaf stalk length, thickness	Harvest forecasting
pests	Occurrence, Damage, and Control	Quality and quantity management
pesticide	Pesticide, Date of Use, Pre-harvest Safety Period	safety
Harvest judgment	clump, leaf stalk length, thickness, color, texture	Buyer suitability
harvest	Harvest date · Farm · Quantity · Worker	Raw Material Lot Creation
Root trimming	Root removal/cutting location	Product Standardization
Leaf trimming	Amount of aged and damaged leaves removed	Commercialization rate
Separation of leaf stalks	Quantity, length, thickness	Stick/Processed Product
Selection	Length, thickness, color, wound, cavity	Standard separation
cooling	Temperature and time	Moisture Loss and Wilting Management
purifying	Washing water, time, method, and foreign matter	Hygiene management
dehydration	Method and time	Fresh-cut quality
cutting	Length, thickness, cutting date	Stick · HMR
Juicing	Raw material weight, juice volume, yield	Juice ingredients
dry	Temperature, time, moisture	Dry Product
smash	Particle size · Lot	Powder Product
packaging	Weight, Packaging, Date	Traceability
save	Temperature, humidity, and period	Freshness
refrigerated delivery	Vehicle, Temperature, Time	Cold-chain
Incoming inspection	Weight, Freshness, Size, Damage	Delivery evaluation
Claim	Reason, Quantity, and Responsibility	Supplier Score
Repurchase	Buyer · Product · Quantity	Next cultivation plan

4. Quality Specification & Lot Management

In the food ingredient classification of Food Safety Korea, celery is classified as leafy and stem vegetables , celeriac as root vegetables , and celery seeds as spice seeds . Therefore, even within the same plant lineage, leaf stalks, roots, and seeds are not managed under a single quality standard or Lot. ( Food Safety Korea )

Quality items	stems and leaf stalks	Sticks/Cleaning Products	Juice and processed ingredients	Dry/Powder Candidates	Public rating
Origin·Variety·Farm·Lot	core	core	core	core	Verified
Sowing, planting, and harvesting dates	core	core	importance	importance	Verified
abandonment weight	core	importance	importance	importance	Verified/NDA
Leaf stalk length	core	core	importance	importance	Verified/NDA
Leaf stalk thickness	core	core	importance	importance	Verified/NDA
color	core	core	core	core	Verified/NDA
texture	core	core	core	importance	Verified/NDA
Fiber/toughness	importance	core	importance	importance	Verified/NDA
cavitation	core	core	importance	importance	Verified/NDA
Damage/Browning	core	core	core	importance	Verified/NDA
Yellowing and wilting	core	core	core	importance	Verified/NDA
pests	core	core	core	importance	Verified/NDA
Soil and foreign matter	core	core	core	core	Verified/NDA
Pesticide use	core	core	core	core	NDA
Pesticide Residue Test Report	core	core	core	core	NDA
Cleaning history	Not applicable	core	core	importance	NDA
microorganism	importance	core	core	core	NDA
Cutting specifications	Not applicable	core	importance	By product	Verified/NDA
Juice extraction yield	Not applicable	Not applicable	core	Not applicable	NDA
Drying conditions	Not applicable	Not applicable	Not applicable	core	NDA
moisture	importance	importance	By product	core	Verified/NDA
Packaging weight	core	core	core	core	Verified/NDA
Storage and Refrigeration	core	core	core	By product	Verified/NDA
Expiration date	By product	core	core	core	Verified/NDA
Shipment and Inspection	importance	core	core	core	NDA
Claims · Repurchase	importance	core	core	core	NDA

5. Korea Market & Demand Structure

Customers	Purchase criteria	Cooperation opportunities
Farm and Producer Organizations	Variety, Specifications, Shipment Time, Quantity	Joint shipment and contract farming
Nonghyup · Production Area Distribution	Leaf stalk specifications, plant weight, sorting	Joint Selection RFQ
wholesale market	Freshness, weight, color, packaging	Shipment from the production area
Large-scale distribution	Uniformity, small packaging, supply stability	PB · Regular supply
local food	Producer, region, harvest date	Local direct transactions
food ingredient company	Length, thickness, trimming rate, freshness	Foodservice and catering supply
salad maker	Texture, color, washing, and cutting specifications	Fresh-cut RFQ
Cafe and Juice Specialty Shop	Freshness, Juice Yield, Washing, Safety	Juice Ingredient RFQ
Juice manufacturer	Raw material quantity, juice yield, specifications, pesticide residue	Contract farming and raw material procurement
food service industry	Leaf stalk size, scent, texture, and delivery	RFQ for Sticks and Cooking
Hotel · Restaurant	Appearance, Uniformity, Heart, Special Specifications	Premium Product
School and public meals	Safety, Cleaning, Standards, Delivery Time	School Meal RFQ
Hospital and welfare meals	Trimming rate, hygiene, and regular supply	Regular contract
Meal kit	Washing, cutting, portioning, refrigeration	Preprocessing RFQ
HMR	Cutting, heating suitability, flavor, yield	HMR ingredients
Soup and sauce preparation	Flavor, cutting, and heating suitability	Processed Raw Material RFQ
Online distribution	Origin · Packaging · Delivery · Freshness	Direct from the farm
PB business operator	Product type, packaging, and brand	Celery PB
Research Institute	Variety · Cultivation · Storage · Fresh-cut · Juicing	joint research
local government	Local production, greenhouse horticulture, processing, and sales channels	Local Celery AX Business

6. Trade & Supply-chain Intelligence

step	Key variables	Operational judgment
satellite	Variety/Seed Lot	Suitability for long-term cultivation
Seedling cultivation	Sowing, germination, and seedling growth period	Officially scheduled
production	Weather, Soil, Irrigation, Growth	Supply forecast
Harvest forecasting	Leaf stalk length, thickness, and plant weight	Shipment time
harvest	Harvest date and quantity	Raw Material Lot
trim	Removal of roots and outer leaves	Commercialization rate
Leaf stalk selection	Length, thickness, color, cavity	Buyer specifications
Cooling and packaging	Temperature, Weight, Packaging	Freshness
purifying	Washing water, microorganisms, and foreign matter	Preprocessing
Stick processing	Length, thickness, and cutting yield	Conversion to convenience foods
Juicing	Raw material weight, juice volume, yield	Juice conversion
Flavor processing	Cutting, heating, and mixing	Soup and sauce ingredients
Dry/Powder	Drying, moisture, scent, grinding	Processed raw materials
refrigerated distribution	Temperature and delivery time	Quality responsibility
RFQ	Product · Specifications · MOQ · Delivery Time	AI Match
contract	Quantity, Unit Price, Inspection, Responsibility	Terms of trade
delivery	Lot · Quantity · Delivery	Implementation verification
Buyer rating	Freshness, Yield, Flavor, Claims	Supplier Score
Repurchase	Reorders/Contract Extensions	Production planning feedback

7. Processing, By-products & PRP Intelligence

Products and processes	Key conditions	RFQ conversion
Celery	Variety, Harvest Date, Head Weight, Freshness	Retail & Food Ingredients RFQ
Leaf stalk celery	Length, thickness, color, texture	Foodservice and Catering RFQ
Celery heart	Inner leaves, color, uniformity, packaging	Premium Distribution RFQ
Celery sticks	Cutting length · Washing · Microorganisms · Refrigeration	Convenience Food & Salad RFQ
Washed celery	Washing, dehydration, and packaging	School meals · Meal kits
Fresh-cut	Washing, cutting, refrigeration, and expiration date	Salad · PB RFQ
Juice ingredients	Freshness, Juice Yield, and Pesticide Residue	Juice Company RFQ
Smoothie ingredients	Washing, cutting, and portioning	Cafe · HMR
aromatic vegetables	Leaves, petioles, scent, cutting specifications	Restaurant and food manufacturing
Soup and sauce ingredients	Cutting, heating, and flavor preservation	HMR and sauce companies
dried celery	Moisture, color, scent, and drying conditions	Food Ingredient RFQ
celery powder	Particle size, moisture, scent, hygiene	Seasoning and Processing Raw Materials
outer leaf	Condition, scent, and safety	The use of fragrances and beauty products is verified separately.
Donation · Cutting residue	Amount and characteristics	Feed, Compost, and Resource Recovery
Selected items	Wounds, withering, cavities, contamination	Separate verification of processing conversion

PRP — Product Research Profile

PRP items	Details of investigation and verification
PRP-01 variety	Quantity and marketability of yellow, green, and intermediate varieties
PRP-02 Seedlings	70~120-day long-term seedling cultivation and quality
PRP-03 cultivation period	150~180-day production period and supply plan
PRP-04 leaf stalk	Length, thickness, color, fibers, texture
PRP-05 joint	Occurrence Conditions · Quality Impact · Buyer Acceptance Criteria
PRP-06 Celery Heart	Commercialization Standards, Yield, and Marketability
PRP-07 Fresh-cut	Cutting, browning, wilting, microorganisms
PRP-08 stick	Cut length · Uniformity · Packaging · Shelf-life
PRP-09 Juice	Juice yield, color, scent, safety
PRP-10 Flavor	Preserving flavor in heated soups and sauces
PRP-11 Dry	Drying method, moisture, color, scent
PRP-12 powder	Particle size, moisture, scent, dispersibility
PRP-13 refrigerated distribution	Moisture loss, wilting, quality
PRP-14 School Meals/Eating Out	Preparation rate, cooking yield, and waste rate
PRP-15 Buyer	Specifications · MOQ · Delivery · Inspection
PRP-16 Reorder	Quality, Claims, Reorders
PRP-17 by-product	Utilization of outer leaves, leaves, and base
PRP-18 Celeriac and Seed Separation	Data boundary with other edible parts products

8. AX Transformation

first of all	Execution item	Performance indicators
1	Make Variety, Seedling, Planting, Harvest Date, and Lot mandatory values	Required value input rate
2	Whole plant – Heart – Leaf stalk – Stick – Fresh-cut – Juice Product Separation	Misclassification reduction rate
3	Connecting long-term seedling, growth, and weather data	Completeness of production history
4	Video-based measurement of clump, leaf stalk length, and thickness	Automatic standard judgment rate
5	AI judgment for hollowing, browning, wounds, and wilting	Defect early detection rate
6	Prediction of expected harvest date and yield	Supply forecasting accuracy
7	Pesticide Use – Harvest – Report Linkage	Lot document linkage rate
8	Washing and Fresh-cut Microorganism Data Generation	Hygiene history rate
9	Data conversion of stick cutting yield	Processing yield
10	Juice Extraction Yield Runtime Construction	Juice extraction yield prediction error
11	Cold-chain temperature and delivery time tracking	Refrigeration compliance rate
12	Farm-Salad-Juice-Dining Buyer RFQ Match	Match rate
13	Buyer waste rate and quality evaluation feedback	Delivery conformity rate
14	Next long-term production plan based on repurchase	Repurchase linkage rate

9. Industry Problem Bank

Problem group	Problem Definition	Required data
Long-term seedling cultivation	The long seedling period may lead to errors in production planning.	Sowing, seedling cultivation, and transplanting
long cultivation period	Demand forecasting is important with a 150–180 day production cycle.	Cultivation days, contracts, and demand
Mixed varieties	Yellow, green, and intermediate types differ in quality and marketability.	Breed · Color · Buyer
Celeriac confusion	Mixed with root products under the same celery name	Scientific name · Edible part · Product
Seed Product Confusion	Celery seeds and leaf stalk products may be perceived as the same raw material.	Parts · Food Classification
Leaf stalk size deviation	Differences in length, thickness, and weight	Quality · Buyer Standards
cavitation	Internal abnormalities in the leaf stalk reduce marketability	Cutting inspection · Variety · Environment
Fiber/toughness	Texture varies depending on ripeness and variety	Harvest stage · Texture
Damage/Browning	Deterioration of marketability during harvesting, cutting, and delivery	Harvesting, Packaging, and Delivery
Wither	Reduced texture due to moisture loss	Temperature, humidity, and time
pests	Impact on appearance, quantity, and safety	Occurrence, Control, and Damage
pesticide residues	Key safety points for raw food and juice	Pesticides, Harvest Date, Test Report
Fresh-cut hygiene	Microbial management after washing and cutting	Washing water and microorganisms
Stick specification deviation	Lack of uniformity in length and thickness	Raw material/cutting specifications
Variation in juice extraction yield	Differences in raw material efficiency depending on variety and harvesting stage	Raw material quantity · Juice quantity
Scent variation	Differences in aroma by variety, cultivation environment, and harvest stage	Variety, Environment, Sensory
supply forecasting	It is difficult to respond to changes in buyer demand due to long production cycles.	Production planning and demand forecasting
Contract farming error	Discrepancy between projected yield and buyer's requirements	Contract, Production, Delivery
Breaking the cold chain	Post-harvest wilting and quality degradation	Temperature, Time, Inspection
Raw Material–Processed Lot Disconnection	Difficulty tracing ingredients in stick, juice, and dried products	Raw Material/Processed Lot
Repurchase not reflected	Buyer quality evaluation not reflected in next production plan	Rate and Reorder
By-product processing	Lack of data on outer leaves, leaves, and cut residues	Generation volume and treatment costs

10. Farmer RFQ & Collaboration Model

RFQ Type	Public Registration	Verify/NDA
Celery	Origin, variety group, specifications, shipping time	Farm · Quantity · Unit Price · Lot
Leaf stalk celery	Length, thickness, color, use	Actual specifications, price, and quantity
Celery heart	Size, Packaging, and Use	Producer · MOQ · Unit Price
Regular supply	Product · Period · Delivery Zone	Weekly Volume, Unit Price, and Contract
contract farming	Variety, Use, Delivery Period	Area, Quantity, Unit Price
Washed celery	Washing, Packaging, Refrigeration	Microbiology, Test Report, Unit Price
celery sticks	Cutting length, packaging, and use	Yield · MOQ · Price
Fresh-cut	Cutting, washing, refrigeration, and expiration date	Test Reports/Contracts
Salad ingredients	Texture, color, and specifications	Microorganisms, Quantity, Unit Price
Juice ingredients	Freshness, Ingredient Form, Delivery Time	Juice Yield, Test Report, Price
Foodservice supply	Specifications, Freshness, Delivery Cycle	Quantity, Unit Price, Claims
School meal delivery	Safety, Standards, and Inspection	Test Reports/Contracts
HMR	Cutting specifications · Heating suitability	Yield · Sample · Unit Price
Soup and sauce ingredients	For incense, cutting, and heating purposes	Processing conditions and prices
dried raw materials	Raw form · Purpose of drying	Yield, Test Report, Unit Price
powder	Particle size, moisture, packaging	MOQ · Test Report · Price
Distribution Private Brand	Origin, Product Type, Packaging	Trademark · MOQ · Contract
export	Product · Standard · Target Country	HS·Quarantine·Test Report
Technology demonstration	Cultivation, harvesting, sorting, and logistics issues	Sensors, AI, Test Results
Research cooperation	Variety · Cavity · Storage · Juicing · Fresh-cut	Samples and test results
local government cooperation	Local production, processing, and sales channels	Farms, Facilities, and Business Conditions

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	Celery plant identity · whole plant · heart · stick · Fresh-cut · juice · RFQ basic structure registration	complete
v1.1	Verification of official raw data on production, price, and supply by nation and region	expected
v2.0	Separation of Product Specifications: Whole Plant, Leaf Stem, Heart, Stick, Juice, Dried, Powder	expected
v3.0	Farm – Seedling – Pre-processing – Salad/Juice – Dining Out/Food Service – PB Buyer Verified Container Combination	expected