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
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 | 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 |
