0. Executive Summary
Judgment axis | detail |
| Item Identity | According to the Rural Development Administration, Minari is a vegetable of the Apiaceae family, *Oenanthe javanica DC.*, and its English name is listed as water dropwort. ( Nongsaroo ) |
| Key role | It is an aromatic wet vegetable whose tender stems, leaf stalks, leaves, and young shoots are used as ingredients for seasoned greens, raw salads, soups, hot pots, stews, sashimi, side dishes for meat, dining out, and school meals. |
| Growth characteristics | Nongsaroo suggests an optimal germination temperature of 25–30℃, an optimal growth temperature of 22–24℃, a maximum temperature of 30℃, and an optimal storage temperature of 0℃. ( Nongsaroo ) |
| Cultivation environment | Nongsaroo explains that it is a hygrophilous crop that can be grown in moist areas, has high adaptability to cultivation regions, and can be grown in mountainous and plain areas . |
| Soil conditions | Nongsaroo advises that it grows well in slightly acidic soil with an organic matter content of 1.5% or higher and a pH of 6–7 . |
| Harvesting principle | Check stem length, thickness, ratio of white or green parts, leaf color, year, scent, weight, harvest cycle, wilting, pests and diseases, and foreign matter, and create a Lot. |
| Product separation | Water celery in heads and bundles, cut-harvest water celery, young water celery, stem-centered products, washed products, cut products, products for soups and hot pots, and products for dining out and school meals are managed as separate products. |
| Separation of similar items | Plant Entities are separated even if there is some overlap in culinary uses or within the Apiaceae family, such as celery, parsley, and Korean aster. The key difference for water celery is its wet-growing and regenerative harvesting structure. |
| Production safety | Due to the nature of the cultivation environment involving direct contact with water, it is important to link the history of cultivation water, soil, foreign matter, microorganisms, and pesticide use to the Lot. |
| Domestic statistics | The confirmed production figures for water celery alone could not be confirmed in the list of items published by the National Data Center for the 2025 Crop Production Survey. Therefore, the data will be entered later after verification using KOSIS, local governments, agricultural business entities, and production site data. ( Statistics Korea ) |
| Safety Management | For pesticide residue standards on agricultural products on Food Safety Korea, individual and group standards are applied first; if no separate standard applies, the standard of 0.01 mg/kg or less is applied. The actual water parsley lot is linked to the latest standard on the inspection date. ( Food Safety Korea ) |
| Operating Principles | It connects cultivation methods, water, soil, harvest cycles, stem and leaf specifications, lots, pesticides, microorganisms, washing, cutting, and cold chain distribution. |
| Final goal | It connects farms, origin-based distribution, washing/pre-processing, dining out/soups/hot pots, school meals, meal kits/HMR, distribution/PB buyers' RFQs with delivery, inspection, claims, and repurchase. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | water parsley |
| English name | Water dropwort |
| Representative scientific name | Oenanthe javanica DC. ( Nongsaroo ) |
| classification | According to the Rural Development Administration, Apiaceae / Apiaceae, Genus Apiaceae. Higher-level taxonomy terms by source are managed as Version Metadata. ( Nongsaroo ) |
| Growth type | Perennial wet herb |
| Edible parts | tender stem, leaf stalk, leaf, young shoot |
| Non-edible · Separate management | Roots/rhizomes, senescent/hardened stems, seeds, flower stalks, diseased/rotted parts |
| Major harvesting stages | Early regeneration → Young shoot → Marketable stem/leaf → Mature stem → Senescence/Flowering stage |
| Basic product form | Whole head water celery, Bundle water celery, Cut-harvested water celery, Young water celery, Stem-type product, Washed water celery, Cut water celery, Fresh-cut, Ingredients for foodservice and catering |
| Basic processing stage | Mother plant, stolon, planting → Growth → Water and soil management → Harvesting → Cleaning of roots and aging parts → Sorting → Cooling → Washing → Dehydration → Cutting → Subdivision and packaging |
| Basic use | Fresh salad · Seasoned greens · Soup · Stew · Hot pot · Spicy fish stew · Shabu-shabu · Meat side dishes · Sashimi dishes · School meals · Meal kits · HMR |
| Similarity Principle | Celery, Korean aster, parsley, coriander, etc. are managed as separate entities due to differences in plant classification, aroma, harvesting period, and cultivation method. |
Product Master
Product Master | Key Management Standards |
| Regular water celery | Origin, cultivation method, stem length, thickness, leaf color, harvest date |
| Paddy fields and wetlands water celery | Cultivation water, cultivation site, water quality, soil, harvest cycle |
| Field and greenhouse-grown water celery | Soil, irrigation, facility environment, stem specifications |
| Young water parsley | Harvest stage · Stem age · Leaf size · Aroma |
| Stem-centered water celery | Stem length, thickness, softness, white area, and green area ratio |
| Leaf-centered water celery | Leaf size, leaf color, scent, and age |
| Water parsley | Plant weight, number of leaves, root trimming, uniformity |
| Bundle water parsley | Quantity, Weight, Length, Bundle Size |
| Cut-harvest water celery | Cutting height, harvest cycle, and regeneration status |
| Washed water parsley | Raw Material Lot · Washing Water · Microorganisms · Foreign Matter |
| Cut water celery | Cutting length · Stem · Leaf ratio · Refrigeration |
| For soups and hot pots | Length, aroma, stem age, freshness |
| For shabu-shabu | Young stems, uniform length, freshness |
| For serving with meat and pork belly | Fragrance, Breathability, Cleaning, Supply Cycle |
| For raw fish restaurants and spicy fish stew | Length, flavor, freshness, and regular supply |
| For school meals | Safety, Foreign Matter, Specifications, Delivery Time |
| For meal kits and HMR | Washing, cutting, portioning, refrigeration |
| PB small packaging | Origin, Weight, Harvest Date, Brand |
| Selected items | Aging, yellowing, hardening, wounds, diseases, potential for resource utilization |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Cultivation environment | Wetland/Paddy Fields / Dry Fields / Facilities / Other Moisture Management Types | Separation of water, soil, production costs, and quality |
| Edible parts | Stem / Leaf stalk / Leaf / Young shoot | Separation of product organizations by buyer |
| Harvesting stage | Young shoot / Marketable stem / Mature stem / Pre-senescence | Separation of texture, aroma, and use |
| Harvesting method | Whole harvest / Cutting harvest / Sequential/Regenerative harvest | Harvest Type required value |
| Cultivation method | Spring / Summer / Autumn / Winter · Facilities | Additional verification of actual calendars by region |
| Product type | Give up / Bundle / Bulk / Wash / Cut | Lot Inheritance |
| Distribution methods | Raw materials from the source / Sorting / Washing / Refrigeration / Pre-processing | Separation of responsibility sections by stage |
| Processing form | Washing / Cutting / Portioning / Blanching/Pre-cooking | Process Lot Separation |
| Final use | Home / Korean Food / Stews & Hot Pots / Sashimi Restaurant / Meat / School Meals / Meal Kits / HMR | Separation of Buyer Specification |
| Transaction type | Source Procurement / Regular Supply / Contract Production / Pre-processing / PB | Quantity, unit price, and contract are Verified/NDA |
| Safety Management | Water / Soil / Pesticides / Microorganisms / Foreign matter | Enhanced cultivation water history compared to general leafy vegetables |
3. Production, Harvest & Post-harvest
The Rural Development Administration suggests that the optimal temperature for water celery (minari) is 25–30°C for germination, 22–24°C for growth, 30°C for maximum temperature, and 0°C for storage. It also explains that because it is hygrophilous, it can be cultivated in moist areas, and grows well under conditions of an organic matter content of 1.5% or higher and a pH of 6–7. ( Nongsaroo )
step | Essential Dataset | Management purpose |
| Cultivation plan | Region, cultivation method, variety, area, contract status | Supply forecast |
| breeding materials | Seed, mother plant, stolon, and seedling supplier | Plant Traceability |
| Pavement composition | Paddy fields, wetlands, dry fields, facilities, area | production base |
| Cultivation water | Water source, water quality test, water sampling date, management history | Safety and Environmental Management |
| soil | pH, organic matter, soil testing, and contamination status | Growth and Safety Management |
| Formal/Standing | Date · Density · Farm ID | Production history |
| Water level management | Water depth, water supply and drainage, maintenance days | wetland production environment |
| Watering | Water source, irrigation work, and quantity | Field and Facility Production Management |
| dispute | Fertilizer, Input Date, Input Amount | Growth and water quality management |
| rising | Temperature, rainfall, humidity, sunshine | Growth and harvest prediction |
| Growth | Plant height, number of stems, stem length, thickness, number of leaves | Harvest season |
| incense | Variety, Harvest Stage, Field Evaluation | Buyer suitability |
| Stem year | Texture, thickness, and harvest time | culinary aptitude |
| pests | Occurrence, Damage, and Control | Quality and quantity |
| pesticide | Pesticide, Date of Use, Pre-harvest Period | pesticide residues |
| First harvest judgment | Stem, leaves, scent, appearance, weight | Shipment begins |
| Cut harvest | Cutting height, number of stages, quantity | Regeneration Runtime |
| Harvest of heads | Plant weight, number of stems, harvest date | Raw Lot |
| Regeneration Management | New shoots, stems, and growing days | Next harvest |
| Sequential harvesting | Order, Date, Quantity, Quality | Repeat supply |
| Root trimming | Removal status · Cutting location | Product Specifications |
| Removal of aging skin | Amount of sulfurization and hardened parts removed | Commercialization rate |
| Selection | Length, thickness, color, scent, wounds, foreign matter | Buyer specifications |
| cooling | Time and temperature | wilting inhibition |
| 1st wash | Removal of soil, organic matter, and foreign matter | hygiene |
| Secondary washing | Water, Time, Method | Fresh-cut · School Meals |
| dehydration | Method and time | Maintaining quality |
| cutting | Length-stem-leaf ratio | Meal kits and school meals |
| packaging | Weight, Packaging, Date | Traceability |
| save | Temperature, humidity, and period | Freshness |
| refrigerated delivery | Vehicle, Temperature, Delivery Time | Cold-chain |
| Incoming inspection | Length, color, scent, foreign matter, wilting | Delivery evaluation |
| Claim | Foreign matter, hardening, wilting, odor, specifications | Supplier Score |
| Repurchase | Buyer · Product · Quantity | Next regeneration and cultivation plan |
4. Quality Specification & Lot Management
Due to the production characteristics of water celery being directly linked to humid environments, cultivation water source, water quality testing, packaging, and harvest cycle are managed as separate fields in addition to general Lot information. Pesticide residue standards are based on the individual and group standards of the Korea Food Safety Information System (KFDA); if no separate standards exist, the limit of 0.01 mg/kg or less is applied. ( KFDA )
Quality items | Fresh water celery | Washing and cutting | For dining out and soups | School Meals · Fresh-cut | Public rating |
| Mountain Areas · Farms · Lot | core | core | core | core | Verified |
| cultivation method | core | core | importance | core | Verified |
| Cultivation water Source | core | core | importance | core | Verified/NDA |
| Water quality test | importance | core | importance | core | NDA |
| Soil and paving | core | importance | importance | importance | Verified/NDA |
| Harvest date/round | core | core | core | core | Verified |
| Stem length | core | core | core | core | Verified/NDA |
| Stem thickness | core | core | core | core | Verified/NDA |
| Stem year | core | core | core | core | Verified/NDA |
| leaf color | core | core | importance | core | Verified/NDA |
| incense | core | core | core | importance | Verified/NDA |
| Yellowing and wilting | core | core | core | core | Verified/NDA |
| Hardening and aging | core | core | core | importance | Verified/NDA |
| wound | core | core | importance | core | Verified/NDA |
| pests | core | core | core | core | Verified/NDA |
| Soil and foreign matter | core | core | core | core | Verified/NDA |
| Pesticide usage records | core | core | core | core | NDA |
| Pesticide Residue Test Report | core | core | core | core | NDA |
| Cleaning history | By product | core | By product | core | NDA |
| Microbiological test | importance | core | importance | core | NDA |
| Cutting specifications | Not applicable | core | By product | core | Verified/NDA |
| Packaging weight | core | core | core | core | Verified/NDA |
| refrigeration conditions | importance | core | core | core | Verified/NDA |
| Expiration date | By Product | core | By product | core | Verified/NDA |
| Incoming inspection | importance | core | core | core | NDA |
| Returns and Claims | importance | core | core | core | NDA |
| Repurchase | importance | core | core | core | NDA |
Lot Master Required Field
Lot ID · Item · Product Type · Scientific Name · Cultivation Method · Origin · Cultivation Site · Producer · Cultivation Water Source · Water Quality Inspection Date · Item · Institution · Soil Test · Planting Date · Water Level · Irrigation History · Harvesting Method · Harvest Cycle · Harvest Date · Stem Length · Thickness · Color · Year · Leaf Color · Aroma · Plant Weight · Specifications · Grade · Yellowing · Wilting · Hardening · Wounds · Pests · Foreign Matter · Pesticide Usage Records · Pesticide Residue · Microbial Report · Raw Material Lot · Root Trimming · Washing · Dehydration · Cutting History · Packaging Date · Best Before Date · Storage Conditions · Shipper · Refrigerated Delivery · Incoming Inspection · Returns · Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Farm and Producer Organizations | Cultivation method, harvest date, specifications, and quantity | Joint shipment and contract production |
| Nonghyup · Production Area Distribution | Length, thickness, weight, sorting, quantity | Joint Selection RFQ |
| wholesale market | Freshness, color, length, packaging | Shipment from the production area |
| traditional market | Scent · Stem Year · Bundle · Price | local distribution |
| local food | Regionality, Producer, Harvest Date | Direct transaction |
| Large-scale distribution | Appearance, cleaning, weight, supply stability | PB · Regular supply |
| food ingredient company | Cleaning, Standards, Delivery Time, Safety | Dining Out & School Meals |
| Korean restaurant | Scent, Stem Softness, Soup, and Vegetable Suitability | Foodservice RFQ |
| Spicy Fish Stew & Sashimi Restaurant | Length, flavor, freshness, and regular supply | Foodservice-Specialized RFQ |
| Hot pot specialty restaurant | Stem, aroma, uniformity | RFQ for hot pot |
| Shabu-shabu companies | Young stem, young stem, length | Shabu-shabu RFQ |
| Meat and pork belly restaurant business | Rawness · Aroma · Washing · Freshness | Specialized Food Service RFQ |
| School and public meals | Water quality, safety, foreign matter, inspection | School Meal RFQ |
| Hospital and welfare meals | Washing, cleaning rate, and safety | Regular delivery |
| Meal kit | Washing, cutting, portioning, refrigeration | Hot pot and stew meal kits |
| HMR | Cutting, Mixing, and Cookability | Ingredients for soups and stews |
| Online distribution | Origin, Harvest Date, Small Packaging | Direct from the farm |
| PB business operator | Origin, Product Type, Packaging | Local water celery PB |
| Seed and seedling companies | Regeneration, Stem, Scent, Quantity | Variety and Seedling Verification |
| Research Institute | Water quality, cultivation, harvest cycle, storage, microorganisms | joint research |
| local government | Regional Brands, Dining Out, Tourism, Local Food, School Meals | Local Minari AX Business |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Cultivation base | Water, soil, field, cultivation method | Supplier verification |
| Breeding and planting | Grave · Crawling · Formal | Production history |
| production | Water level, irrigation, weather, growth | Supply risk |
| Water quality verification | Suwon · Inspection Date · Item | safety |
| Growth | Stem, leaves, fragrance | Harvest forecasting |
| Cutting and sequential harvesting | Order, Quantity, Regeneration | Repeat supply |
| Harvest of heads | Weight, Length, Quantity | Raw Lot |
| Selection | Stem, color, aroma, freshness | Buyer specifications |
| purifying | water, foreign matter, microorganisms | School meals and dining out |
| cutting | Length-leaf-stem ratio | Meal Kits · HMR |
| refrigerated distribution | Temperature and time | Quality responsibility |
| RFQ | Product · Specifications · Quantity · Delivery Date | AI Match |
| contract | Quantity, Unit Price, Water Quality, Inspection Conditions | Terms of trade |
| delivery | Lot · Quantity · Delivery | Implementation verification |
| Buyer rating | Aroma, tenderness, freshness, foreign matter | Supplier Score |
| Repurchase | Reorders/Contract Extensions | Regenerative harvesting and cultivation plan |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Regular fresh water parsley | Stem, leaves, scent, harvest date | Retail & Food Service RFQ |
| Paddy fields and wetlands water celery | Water quality, stem, origin, harvest cycle | Region-Specific RFQ |
| Young water parsley | Stem year, fragrance, and harvesting stage | Premium dining |
| Bundle water parsley | Length, weight, and uniformity | Retail RFQ |
| Washed water parsley | Washing water, foreign matter, microorganisms | School meals and dining out |
| Water celery | Length-leaf-stem ratio | Meal Kits · HMR |
| Soup/Hot Pot Pack | Minari Lot · Other Vegetable Lot · Mix | Meal Kit RFQ |
| Shabu Shabu Pack | Young stems · Length · Washing | Food Service · Private Brand |
| Pork belly and meat side dishes | Reproductive characteristics, scent, washing | Foodservice RFQ |
| For spicy fish stew and sashimi restaurants | Length, scent, and regular supply | Foodservice RFQ |
| Blanched water celery | Blanching, Cooling, Color, Aroma | Side Dishes · HMR |
| Fresh-cut | Washing, cutting, refrigeration, and expiration date | Convenience Food RFQ |
| Dry product candidate | Drying conditions, fragrance, moisture | Food ingredient verification |
| Powder candidate | Dry Lot · Grind · Flavor | Materialization demonstration |
| Aging stem | Degree of hardening and amount generated | Review of processing and compost |
| Roots and cultivation residues | Generation Amount, Contamination, and Treatment Methods | Review of resource utilization |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | Oenanthe javanica Standard name and classification |
| PRP-02 cultivation method | Comparison of wetlands, rice paddies, dry fields, and facilities |
| PRP-03 cultivation water | Water Quality, Water Sources, and Production Safety |
| PRP-04 soil | pH · Organic matter · Pollution · Growth |
| PRP-05 water level | Water depth, growth, and stem characteristics |
| PRP-06 temperature | Optimal temperature of 22~24℃ and productivity |
| PRP-07 stem | Length, thickness, year, color |
| PRP-08 Young Shoots | Harvest stage, aroma, dining out aptitude |
| PRP-09 Sequential Harvest | Production volume and quality by harvest cycle |
| PRP-10 regeneration | Cutting height, regeneration days, and production volume |
| PRP-11 scent | Origin, Harvest Stage, Storage, and Aroma |
| PRP-12 cleaning | Soil, foreign matter, water, microorganisms |
| PRP-13 storage | Quality, wilting, and aroma at 0℃ |
| PRP-14 Soups and Hot Pots | Aroma and texture after heating |
| PRP-15 Meat Dining Out | Raw food, heating, flavor, tenderness |
| PRP-16 meal | Water quality, washing, cleaning rate, safety |
| PRP-17 Fresh-cut | Cutting, Refrigeration, Microorganisms |
| PRP-18 Buyer | Length · Shape · MOQ · Delivery Time |
| PRP-19 Reorder | Harvest frequency · Quality · Repurchase |
| PRP-20 by-product | Treatment of aged stems, roots, and residues |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Cultivation Method, Water Source, Packaging, Harvest Cycle, and Lot must be required values | Required value input rate |
| 2 | Paddy Fields/Wetlands – Fields – Young Water Celery – Washing – Cutting – Product Separation | Misclassification reduction rate |
| 3 | Water Quality Testing–Farm–Lot Connection | Water quality document linkage rate |
| 4 | Connect weather, water level, and growth data | Return forecasting accuracy |
| 5 | Measuring stem length and thickness with AI video | Accuracy of specification judgment |
| 6 | Leaf color, yellowing, and wilting image judgment | Quality detection rate |
| 7 | Data conversion of stem softness and hardness evaluation | Buyer Fit Rate |
| 8 | Scent Sensory Score Data | Scent recording rate |
| 9 | Automatic recording of production volume by sequential harvesting cycle | Runtime completeness |
| 10 | Regeneration yield prediction | Supply forecasting accuracy |
| 11 | Pesticide Use – Harvest – Report Linkage | Safety document connection rate |
| 12 | Datafication of cleaning and microbiology | Hygiene history rate |
| 13 | Cold-chain tracking | Refrigeration compliance rate |
| 14 | Farms–Restaurants–School Meals–Meal Kits Buyer AI Match | RFQ Match Rate |
| 15 | Buyer feedback on aroma, tenderness, foreign matter, and cookability | Delivery conformity rate |
| 16 | Linking repurchase to next harvest and packaging plans | Repurchase linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Lack of cultivation water history | Products closely related to water or water source/quality information are not linked to transactions | Suwon · Water Quality · Farm |
| Mixed wetland and field cultivation | Differences in cultivation methods are not reflected in quality and cost | Cultivation method, water level, and irrigation |
| Stem specification deviation | Length, thickness, and year do not match Buyer's requirements | Stem Specifications · Buyer |
| Mix of young and mature products | The texture varies depending on the harvesting stage, but it is traded as the same product. | Harvest stage/year |
| Failure to manage harvest cycles | Lack of cycle and quality history in regenerative harvesting | Harvest Round |
| Insufficient prediction of renewable production | It is difficult to predict the next yield in advance. | Regeneration date, growth, and yield |
| Fragrance quality not managed | The aroma, a core characteristic of water celery, is not included in the trade standards. | Sensory · Origin · Harvest |
| Stem hardening | Deterioration of texture due to overripening and delayed harvest | Harvest date · Stem thickness |
| Yellowing and wilting | Post-harvest quality degradation | Temperature, Time, and Humidity |
| pests | Damage may occur in humid environments | Diseases, Environment, and Control |
| pesticide residues | Safety management of fresh and school meal ingredients is necessary | Pesticides, Harvesting, Inspection |
| Microbial risk | Hygiene management linked to wet cultivation and washing is necessary | Water, washing, microorganisms |
| Soil and foreign matter | Foreign matter remaining between roots, stems, and leaves | Sorting, washing, and inspection |
| Odor and water quality claims | Growing environment and washing condition influence Buyer evaluation | Water quality, sensory qualities, and claims |
| Washing hygiene | Contamination or cross-contamination is possible after washing. | Washing water, facilities, microorganisms |
| Discrepancy in school meal standards | Deviation from standards for length, trimming rate, and foreign matter | Buyer Specification |
| Dining Standard Segmentation | Requirements differ by industry type, such as spicy fish stew, hot pot, shabu-shabu, and meat dishes. | Buyer·Length·Year |
| Breaking the cold chain | Decline in wilting, scent, and color | Temperature and delivery time |
| Raw Material – Washing Lot Disconnection | Difficulty tracing producers and water sources after preprocessing | Raw Lot · Process Lot |
| supply forecasting | Unable to utilize recurring harvest characteristics in periodic procurement | Growth, number of cycles, and estimated quantity |
| Repurchase not reflected | Buyer quality assessment is not fed back to the next harvest | Inspection · Claims · Repurchase |
| By-product processing | Unmanaged roots, aged stems, and residue | Generation volume and treatment costs |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Procurement of regular water parsley | Origin, cultivation method, length, and shipping time | Farm · Quantity · Unit Price · Lot |
| Wetland and paddy field water celery | Origin, cultivation method, and use | Water source, water quality, volume, price |
| Young water parsley | Harvest Stage · Year · Scent | Farm, actual volume, unit price |
| Regular supply | Product · Period · Delivery Zone | Weekly Volume, Unit Price, and Contract |
| contract production | Cultivation method, quality standards, and period | Area, Quantity, Contract Unit Price |
| Sequential harvest supply | Harvest period and specifications | Quantity and Price by Round |
| For soups and hot pots | Stem length, scent, packaging | Quantity, Unit Price, Delivery Cycle |
| For spicy fish stew and sashimi restaurants | Length, aroma, and freshness | Actual Buyer, Price, Contract |
| For shabu-shabu | Young stems · Uniformity | MOQ · Price · Delivery Time |
| Meat for dining out | Washing, Fragrance, and Reproductive Compatibility | Test Report, Quantity, Unit Price |
| Washed water parsley | Washing, Packaging, Refrigeration | Water Quality, Microorganisms, MOQ |
| Cut water celery | Cutting specifications and uses | Facilities, Yield, Unit Price |
| School and public meals | Safety, Water Quality, Foreign Matter, Delivery Time | Test Reports, Quantities, Contracts |
| Meal kit | Washing, cutting, and portioning | Sample · Expiration Date · Price |
| HMR | Cutting and mixing for soups, stews, and hot pots | Process, Yield, Unit Price |
| Distribution Private Brand | Origin, Product, Packaging | Brand · MOQ · Price |
| Technology demonstration | Water quality, harvest prediction, and image sorting | Sensors, AI, Test Results |
| Research cooperation | Cultivation water · Regenerative harvest · Scent · Storage | Samples and test results |
| local government cooperation | Local Brands, Dining Out, Tourism, and Food Service | 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 | Minari plant identity, wetland cultivation, water quality, sequential harvesting, washing, dining out, school meal service, RFQ basic structure registration | complete |
| v1.1 | Verification of raw data on national and regional production, price, water quality, and market | expected |
| v2.0 | Cultivation Method · Young Water Celery · Stem Type · Washing · Cutting · Food Service · Catering Product Specification Separation | expected |
| v3.0 | Farm – Suwon·Packaging – Sequential Harvesting – Washing – Food Service·Tutoring – Meal Kits·PB Buyer Verified Container Combination | expected |
