0. Executive Summary
Judgment axis | detail |
| Item Identity | The representative scientific name for chili pepper is Capsicum annuum L., and it is managed as an accepted species by Kew. The Rural Development Administration also uses the same scientific name. ( Nongsaroo ) |
| classification | It is a fruit vegetable of the genus Capsicum in the family Solanaceae. ( Nongsaroo ) |
| Edible parts | The immature or mature fruit is the core edible part, and the pericarp, placenta, and seeds are connected to products and processing. |
| Product Complexity | Green chili peppers are managed with a separate Product ID because they are green and immature, red chili peppers are colored and mature, dried chili peppers are dried products, and chili powder is a ground and processed product. |
| Growth temperature | According to the Rural Development Administration's standard cultivation criteria, the optimal temperature for germination is 25–32°C, for seedling growth 22–30°C, for flowering 18–23°C, for plant growth 20–30°C, for fruit enlargement 18–23°C, and for storage 4°C. ( Nongsaroo ) |
| Suitable cultivation site | The Rural Development Administration suggests that the soil adaptation range is pH 6.1 to 7.6, and that neutral soil with a pH of approximately 6.5 is suitable. ( Nongsaroo ) |
| Moisture risk | The Rural Development Administration explains that chili peppers are vulnerable to drought and heavy rains because their roots spread low. ( Nongsaroo ) |
| weather risk | In the standard cultivation schedule, severe cold, low temperatures, drought, monsoon rains, heavy rainfall, and typhoons are presented as risks associated with poor growth, waterlogging, flower drop, fruit drop, and difficulties with drying. ( Nongsaroo ) |
| Major pests | The Rural Development Administration's general cultivation data lists damping-off, blight, anthracnose, soft rot, aphids, and tobacco stem borers as major pests to be managed. ( Nongsaroo ) |
| Harvest structure | Green peppers are harvested repeatedly at the immature stage, red peppers are harvested after checking the degree of coloration maturity, and dried peppers require additional drying processes and moisture content management. |
| Processing core | The key is Process Lot inheritance, which follows the sequence of red chili peppers → drying → stem removal/sorting → grinding → chili powder. |
| Domestic statistics | The KOSIS "Vegetable Production (Seasoning Vegetables)" section contains items for area, production volume, and production volume per 10a for red chili peppers and dried red chili peppers based on 2025 data. Actual figures should be entered after verifying the reference table ranges and units. ( KOSIS ) |
| Cultivation Area Statistics | The latest data in the KOSIS Agricultural Area Survey indicates that the 2026 open-field vegetable cultivation area data was updated on June 23, 2026. Detailed values for chili peppers should be entered after verifying the source table. ( KOSIS ) |
| Food Safety Classification | On the Korea Food Safety Information System, chili peppers are included in 'fruit and vegetables other than cucurbits.' Bell peppers and paprika are managed as separate items within the same major category. |
| Pesticide standards | If individual or group MRLs exist, the individual standard shall be applied first, and if there is no separate standard, 0.01 mg/kg or less shall be applied. |
| AX Core | Connects Environment–Flowering–Fruit Set–Fruit Enlargement–Green/Red Pepper Harvest–Drying–Color·Moisture–Processing Lot–Buyer RFQ. |
| Final goal | Connects farmers, seedlings, open fields/facility sorting, drying/processing, chili powder/food companies, catering/restaurants, and distribution buyers' RFQs with repurchases. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | pepper |
| English name | Chili pepper / Pepper |
| Representative scientific name | Capsicum annuum L. ( to agriculture ) |
| classification | Solanaceae → Capsicum → Capsicum annuum ( Plants of the World Online ) |
| Growth type | Kew describes C. annuum as a species that can take the form of an annual, subshrub, or shrub. ( Plants of the World Online ) |
| Edible parts | Fruit peel, placenta, and seed |
| Non-edible · Separate management | Stems, leaves, roots, seeds for seed production, diseases, and decay |
| Major growth stages | Seed → Germination → Seedling → Transplanting → Vegetative Growth → Flowering → Pollination & Fruit Set → Fruit Enlargement → Green Immature Fruit → Coloring Begins → Red Mature Fruit → Overripe |
| Green chili pepper harvesting stage | Immature green fruit and medium product standard attainment stage |
| Red chili pepper harvesting stage | Coloration progresses → Red ripening |
| Dried chili pepper stage | Red chili peppers → Sorting → Drying → Moisture stabilization → Dried chili peppers |
| Red pepper powder stage | Dried chili peppers → Removal of stems and foreign matter → Verification of washing and drying → Grinding → Particle size sorting → Packaging |
| Basic product form | Green chili peppers, Cheongyang-type chili peppers, regular green chili peppers, red chili peppers, dried chili peppers, chopped chili peppers, frozen chili peppers, chili powder, chili powder, chili sauce ingredients |
| Basic processing stage | Seeds → Seedling Cultivation → Transplanting → Training & Management → Flowering & Fruit Setting → Harvesting (Green/Red) → Sorting → Drying → Stem Removal → Cleaning → Grinding → Mixing & Processing → Packaging |
| Basic use | Raw food, Wraps/Side dishes, Stews/Soups, Kimchi seasoning, Red pepper powder, Sauces, Fermented pastes, Eating out, School meals, HMR, Food processing, Private label (PB) |
| Similarity Principle | Although paprika and bell peppers may belong to the same Capsicum annuum lineage, they are managed as separate Product Entities due to differences in spiciness, fruit shape, color, harvesting purpose, and market standards. |
| Difference from tomatoes | Tomatoes belong to the genus Solanum, and peppers belong to the genus Capsicum; they are separate species entities within the family Solanaceae. |
Product Master
Product Master | Key Management Standards |
| Regular green peppers | Variety, Length, Diameter, Color, Hardness, Harvest Date |
| Cheongyang-style chili peppers | Variety, Size, Spiciness, Color, Harvest Date |
| large green chili peppers | Length, diameter, weight, appearance |
| Shishito pepper shape | Variety, Fruit Shape, Surface, Length, Year |
| red chili peppers | Coloration rate, weight, spiciness, and drying suitability |
| dried chili peppers | Raw Material Lot · Drying Method · Moisture · Color · Defect Rate |
| Sun-dried Pepper Type Product | Separate indication after verification of actual natural drying conditions, period, weather, and lot. |
| Hot air dried chili peppers | Drying temperature, time, moisture, and color |
| Washed dried chili peppers | Raw material, washing water, re-drying, microorganisms |
| Cut chili peppers | Cutting specifications · Seed inclusion · Usage |
| frozen chili peppers | Raw material ripeness, pretreatment, freezing, and thawing quality |
| red pepper powder | Ingredients: Dried Chili Pepper Lot, Color, Spicy, Moisture, Particle Size |
| coarse red pepper powder | For grain size, kimchi, and seasoning |
| fine red pepper powder | For particle size, sauces, and condiments |
| chili powder | Raw materials, particle size, and processing uses |
| Ingredients for Kimchi | Color, spiciness, particle size, safety |
| For sauces and condiments | Spicy taste, color, particle size, uniformity |
| For dining out and catering | Foot/Red · Specifications · Safety · Delivery Time |
| OEM·PB | Raw material origin, specifications, processing type, packaging |
| Non-standard and | Size, appearance defects, safety, and suitability for processing conversion |
| by-product | Stem, seed, non-standard fruit, stem, leaf |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Species | Capsicum annuum | Basic Species ID |
| Fruit ripeness | Green Immature / Coloring / Red Ripe | Harvest Stage Separation |
| Spicy flavor | Mild / Medium / Spicy | Actual capsaicinoid or sensory reference setting |
| Family type | Berry / Single fruit / Slender / Wrinkled / Other | Variety Connection |
| size | Small / Medium / Large | Enter actual mm·g per buyer |
| Harvesting type | Green chili peppers / Red chili peppers | Product Separation |
| Storage type | Fresh / Refrigerated / Frozen / Dried | Lot separation |
| Drying method | Natural drying / Facility/Hot air drying / Mixed | Process required value |
| Drying stage | Fresh red chili peppers / Semi-dried / Drying complete | Moisture Runtime |
| Processing form | Whole dried chili peppers / Cut / Grind / Chili powder / Sauce ingredients | Process Lot |
| Island | Coarse / Medium / Fine | Red pepper powder specification |
| Final use | Raw Food / Kimchi / Sauces / Eating Out / School Meals / HMR / Sauces / Private Brand | Buyer separation |
| Cultivation type | Open field / Rain shelter / Facilities/Forcing | Farm Type |
| Transaction type | Source Procurement / Contract Farming / Purchasing / Outsourcing / OEM · PB | Quantity, unit price, and contract are NDAs |
3. Production, Harvest & Post-harvest
The Rural Development Administration's standard cultivation data suggests optimal temperatures for germination (25–32°C), seedling growth (22–30°C), flowering (18–23°C), plant growth (20–30°C), fruit enlargement (18–23°C), and storage (4°C). It also explains that the plant adapts to a soil pH range of 6.1–7.6, with approximately pH 6.5 being suitable. ( Nongsaroo )
step | Essential Dataset | Management purpose |
| Production plan | Variety · Green/Red/Dried Peppers Purpose · Area · Contract | Supply plan |
| satellite | Variety · Seed Lot · Supplier | Variety Traceability |
| sowing | Date and Sowing Rate | Production history |
| Seedling cultivation | Temperature, seedling age, growth, nursery | Tomb quality |
| formula | Date · Planting Distance · Farm ID | Packaging history |
| soil | pH·EC·Organic matter·Drainage | Growth |
| Watering | Date, Quantity, Soil Moisture | Drought, cracking, and growth |
| dispute | Input amount and timing | productivity |
| Facility Environment | Temperature, humidity, light, ventilation | forced cultivation |
| Growth | Plant height, branching, number of leaves | Production forecast |
| flowering | Number of flowers, blooming date, and cycle | Fruit set prediction |
| Fruit set | Fruit set, fallen flowers, fallen fruit | Quantity forecasting |
| Excessive negligence | Length, Diameter, Estimated Weight | Harvest forecasting |
| Harvesting green peppers | Length, diameter, color, hardness, harvest date | Fresh Lot |
| Harvesting red peppers | Coloration rate, color, moisture, harvest date | Drying Lot |
| disease | Epidemics, anthracnose, soft rot, etc. | Production risk |
| insect pests | Aphids, tobacco budworms, etc. | Quality and virus risks |
| pesticide | Pesticide, spraying date, and safe usage period | Safety |
| Selection | Size, color, lesion, wound | Grade |
| Collection at the production site | Farm Lot · Quantity · Time | Lot Integration |
| purifying | Washing water, foreign matter, process | By Product |
| Drying pretreatment | Stem condition, washing, and sorting | Dry Lot |
| Natural drying | Solar radiation, temperature and humidity, period, turning over | Drying Runtime |
| hot air drying | Drying temperature, time, and input amount | Process Control |
| Drying complete | Moisture, Color, Weight | Dry Lot creation |
| Remove stem | Removal weight/yield | Processing yield |
| Jeongseon | Foreign matter, defects, and removal | Red pepper powder quality |
| smash | Particle size, equipment, temperature | Powder Lot |
| mix | Raw Material Lot · Blending Ratio | Processing tracking |
| packaging | Packaging weight/date | Product Traceability |
| save | Temperature, humidity, and period | Color and quality |
| Refrigeration/Freezing | Temperature and period by product | Fresh/Frozen |
| Buyer inspection | Specifications, color, spiciness, moisture, foreign matter | Delivery evaluation |
| Claim | Lesions, mold, discoloration, moisture, particle size | Supplier Score |
| Repurchase | Product · Variety · Quantity | Next harvest and cultivation plan |
4. Quality Specification & Lot Management
Food Safety Korea classifies chili peppers as fruit vegetables other than cucurbits , and applies the principle of individual standards first, and 0.01 mg/kg or less when not established, for pesticide residue tolerance standards in agricultural products.
Quality items | green chili peppers | red chili peppers | dried chili peppers | red pepper powder | Public rating |
| Species · Varieties · Farm · Lot | core | core | core | core | Verified |
| Cultivation type/crop type | core | core | importance | importance | Verified |
| Harvest day | core | core | core | Raw material connection | Verified/NDA |
| Sukdo | core | core | Raw material connection | Raw material connection | Verified/NDA |
| Length and diameter | core | core | importance | Not applicable | Verified/NDA |
| Overweight | core | core | importance | Not applicable | Verified/NDA |
| color | core | core | core | core | Verified/NDA |
| hardness | core | importance | importance | Not applicable | Verified/NDA |
| Spicy flavor | core | core | core | core | Verified/NDA |
| lesions | core | core | core | core | Verified/NDA |
| Anthrax damage | core | core | core | core | Verified/NDA |
| Wounds/Compression | core | core | importance | importance | Verified/NDA |
| tap state | core | core | core | Raw material records | Verified/NDA |
| moisture | importance | importance | core | core | NDA |
| Drying method | Not applicable | Not applicable | core | Raw material connection | NDA |
| Drying time and temperature | Not applicable | Not applicable | core | Raw material connection | NDA |
| Color | importance | core | core | core | Verified/NDA |
| alien substance | core | core | core | core | NDA |
| Pesticide usage records | core | core | core | Raw material connection | NDA |
| Pesticide Residue Test Report | core | core | core | core | NDA |
| microorganism | importance | importance | core | core | NDA |
| Tap removal yield | Not applicable | Not applicable | core | Raw material connection | NDA |
| Island | Not applicable | Not applicable | Not applicable | core | NDA |
| Raw material mixing ratio | Not applicable | Not applicable | Not applicable | core | NDA |
| Packaging weight | core | core | core | core | Verified/NDA |
| Storage conditions | core | core | core | core | Verified/NDA |
| Incoming inspection | core | core | core | core | NDA |
| Claims · Repurchase | core | core | core | core | NDA |
Lot Master Required Field
Lot ID · Product Type · Accepted Species · Variety · Seed Lot · Farm · Cultivation Type · Cultivation Method · Sowing Date · Planting Date · Flowering/Fruit Set Information · Harvesting Stage · Harvesting Date · Fruit Length/Diameter/Weight/Color/Hardness · Spicy Taste Indicator · Spots/Anthracnose/Wounds/Spoilage · Pesticide Use Records · Pesticide Residue Test Report · Fresh Lot · Red Pepper Lot · Drying Batch · Drying Method · Drying Temperature/Time · Weight Before/After Drying · Moisture · Color · Stem Removal Yield · Sorting History · Powder Lot · Particle Size · Blending Lot · Microbiological Test Report · Packaging Date · Storage Conditions · Shipper · Incoming Inspection · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Open-field chili pepper farm | Variety · Cultivation Area · Purpose of Green/Red | contract farming |
| Green pepper farms in greenhouses | Crop type, harvest cycle, and quality | Regular supply |
| Seedling company | Variety, seedling age, disease resistance, delivery time | Seedling RFQ |
| Nonghyup · Production Area Distribution | Specifications, Color, Quantity, Shipment Date | Joint screening |
| wholesale market | Size, Freshness, Packaging, Quantity | Fresh RFQ |
| Large-scale distribution | Standards, safety, and supply stability | Green chili pepper PB |
| Online distribution | Origin, Harvest Date, Packaging | Direct delivery |
| Kimchi manufacturer | Dried chili peppers, red pepper powder, color, spiciness, and particle size | Kimchi Ingredient RFQ |
| Red pepper powder processing company | Dried chili peppers: moisture, color, foreign matter, and origin | Processing RFQ |
| Sauce manufacturers | Spicy taste, color, particle size, uniformity | Ingredients for fermented sauces |
| sauce manufacturer | Spicy taste, color, powder, extraction suitability | Sauce RFQ |
| food service companies | Green chili pepper size, aroma, spiciness, and freshness | Fresh Supply |
| School and public meals | Safety, Standards, and Inspection | School Meal RFQ |
| HMR companies | Green/Red/Powder · Processed Form | Ingredient RFQ |
| frozen food companies | Preprocessing, cutting, and freezing | Frozen RFQ |
| PB business operator | Green chili peppers, dried chili peppers, chili powder, package | OEM·PB |
| export companies | Fresh/Dried/Powder·HS·Quarantine | Export RFQ |
| Seed company | Yield, disease resistance, fruit shape, spiciness | Variety Verification |
| Drying technology company | Drying speed, energy, and color | AX Pilot |
| Research Institute | Diseases, spiciness, drying, processing | joint research |
| local government | Production, Drying, Processing, Branding, Smart Agriculture | Regional Chili AX |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Variety · Seed Lot · Purpose | Foot/Red/Processing Suitability |
| Seedling cultivation | Age and quality | Official plan |
| production | Open field, facilities, weather | Supply risk |
| flowering | Flowering date and number of flowers | Fruit set prediction |
| Fruit set | Fruit set and fallen flowers | quantity |
| Harvesting green peppers | Size, Color, Date | Fresh Lot |
| Harvesting red peppers | Coloration rate · Date | Drying Supply |
| Collection at the production site | Farm Lot · Quantity | joint purchasing |
| Selection | Size, lesion, wound | Grade |
| dry | Nature/Hot Wind·Time·Moisture | Dry Lot |
| Remove stem | Workload and Yield | Powder raw material |
| Jeongseon | Foreign matter, diseased parts, and defective parts | Quality |
| smash | Particle size and temperature | Powder Lot |
| mix | Raw Material Lot · Blending Ratio | Product uniformity |
| packaging | Weight, Country of Origin, Product Labeling | Retail/B2B |
| Refrigeration/Freezing | Raw/Cut Product | Fresh Supply |
| import | Fresh/Dried/Powder · Country · Unit Price | Competitive Analysis |
| export | Product · Quarantine · MRL · Logistics | Export |
| FTA | Rules of Origin, Tariffs, and Agreements | Trade Cost |
| RFQ | Product · Specifications · Quantity · Period | AI Match |
| contract | Unit price, quantity, quality, inspection | Terms of trade |
| delivery | Lot · Quantity · Test Report | implementation |
| Buyer rating | Spicy taste, color, moisture, defect rate | Supplier Score |
| Repurchase | Seasonal/Monthly Orders | Next production and processing plan |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| green chili peppers | Size, color, hardness, spiciness | Fresh RFQ |
| Blue sheep type | Size, Spiciness, Freshness | Foodservice and retail |
| red chili peppers | Coloration, moisture, and drying suitability | Dried Kimchi RFQ |
| dried chili peppers | Drying method, moisture, color | Red pepper powder ingredients |
| Washed dried chili peppers | Washing, re-drying, microorganisms | Premium ingredients |
| Cut dried chili peppers | Size, Seed, Stem | Foodservice and food manufacturing |
| coarse red pepper powder | Particle size, color, spiciness | Kimchi RFQ |
| fine red pepper powder | Particle size and uniformity | Sauces and pastes |
| frozen chili peppers | Pretreatment, freezing, and thawing | HMR · Dining Out |
| minced chili peppers | Washing, grinding, refrigeration, freezing | Food Service |
| Chili sauce ingredients | Powder · Fresh · Blending | Sauce |
| Gochujang ingredients | Red pepper powder, color, spiciness | Sauces |
| Kimchi seasoning ingredients | Color, particle size, taste, safety | kimchi |
| Non-standard green peppers | Safety, ripeness, and processing suitability | Processing conversion |
| Non-standard red chili peppers | Exclusion of lesions · Processing suitability | Drying transition |
| tap | Generation Amount, Contamination, and Treatment Methods | Review of resource utilization |
| satellite | Occurrence, Capsaicinoid Distribution, Uses | Review of materialization |
| Fruit peel and crushed by-products | Amount and composition | Review of material and feed potential |
| Stem and leaves | Pesticides, diseases, and occurrence amounts | Compost and Biomass Review |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | Capsicum annuum standardization |
| PRP-02 variety | Green, Red, Dried, Spicy, Fruit Shape |
| PRP-03 Seedlings | Age, Temperature, Quality |
| PRP-04 open-field cultivation | Weather, rainy season, and water volume |
| PRP-05 Greenhouse cultivation | Temperature, humidity, light, and harvest cycle |
| PRP-06 blooming | Optimal temperature of 18~23℃ and fruit set |
| PRP-07 fruit set | Weather, varieties, fallen flowers |
| PRP-08 green chili pepper | Harvest stage, size, and hardness |
| PRP-09 Red Pepper | Coloration, moisture, and drying suitability |
| PRP-10 Spicy Flavor | Variety, Placenta, Ripening, Environment |
| PRP-11 Anthrax | Weather, infection, and product loss |
| PRP-12 epidemic | Waterlogging, drainage, and productivity |
| PRP-13 Tobacco Moth | Fruit damage and pest control |
| PRP-14 drought | Watering, falling blossoms, water quantity |
| PRP-15 rainy season | Moisture, disease, dryness |
| PRP-16 Dry | Comparison of natural and hot winds |
| PRP-17 moisture | Drying complete · Storage stability |
| PRP-18 color | Effects of drying, storage, and processing |
| PRP-19 chili powder | Particle size, color, spiciness |
| PRP-20 microorganisms | Drying, grinding, and storage |
| PRP-21 Kimchi | Raw chili peppers, particle size, color |
| PRP-22 sauces | Color, spiciness, and powder characteristics |
| PRP-23 Buyer | MOQ · Specifications · Delivery Time |
| PRP-24 Reorder | Harvesting, drying, processing performance, and reflux |
| PRP-25 byproduct | Stems, seeds, non-standard sizes, and their uses |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Green–Red–Dried Chili–Chili Powder Product ID Separation | Misclassification reduction rate |
| 2 | Variety–Seed–Farm–Lot connection | Completeness of production history |
| 3 | Temperature, Precipitation, Soil Moisture – Flowering, Falling | Weather risk detection rate |
| 4 | Automatic counting of flowering and fruit set using AI video | Fruit set prediction accuracy |
| 5 | Automatic measurement of fruit length and diameter | Accuracy of specification judgment |
| 6 | AI Assessment of Optimal Harvest Time for Green Peppers | Probability of the right time |
| 7 | Automatic determination of red chili pepper coloration | Accuracy of determining maturity level |
| 8 | AI Detection of Anthrax and Lesions | Disease and detection rate |
| 9 | Prediction of expected harvest yield | Supply forecasting accuracy |
| 10 | Automatic recording of drying temperature, humidity, and weight loss | Drying data integrity |
| 11 | Moisture prediction at the end of drying | Drying uniformity |
| 12 | AI measurement of color change | Quality retention rate |
| 13 | Raw Red Pepper → Dry Pepper Yield Connection | Drying yield prediction |
| 14 | Dry Pepper → Powder Yield Connection | Processing yield prediction |
| 15 | Pesticide Use – Harvest Lot – Test Report Link | Safety document connection rate |
| 16 | Kimchi, Pastes, and Sauces Buyer AI Match | RFQ Match Rate |
| 17 | Integrated forecast of weather, drying capacity, and purchase volume | Processing Capacity Suitability Rate |
| 18 | Buyer Color, Spiciness, and Moisture Evaluation Feedback | Supplier Score |
| 19 | Reorder → Link to next cropping, drying, and processing plan | Repurchase linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| A mixture of green, red, and dried chili peppers | Even though they are the same chili pepper, they are treated as the same item despite having different harvest and market purposes. | Product Type |
| Mixing of variety and product names | Possibility of discrepancy between market name and variety name, such as Cheongyang type or Ppari type | Variety Master |
| Mixed open fields and facilities | Differences in production costs, shipping cycles, and quality are not reflected | Farm Type |
| drought | Effect of shallow roots on growth and fruit set | Soil moisture and irrigation |
| rainy season | Difficulties with excessive moisture, epidemics, and dryness | Rainfall, drainage, and disease |
| anthrax | Loss of red chili pepper products and dried raw materials | Disease spots, weather, and control |
| epidemic | Damage to production base in humid environments | Soil, rainfall, and diseases |
| tobacco moth | direct damage due to negligence | Pests and Harvest |
| Fallen flowers and fallen fruit | Water volume decrease due to poor environmental conditions such as drought and high temperatures | Temperature, watering, and flowering |
| Sukdo mismatch | Mixed harvesting of green and red peppers | Harvest Stage |
| Spicy taste variation | Differences in variety, ripeness, and origin are not reflected in Buyer specifications | Sensory · Ingredients |
| Delayed drying | Drying schedule unstable due to rainy season and humidity | Weather · Dryer Capacity |
| Over-drying/Undrying | Color, storage, and processing quality issues due to moisture variation | Moisture and drying time |
| Mixed drying methods | Quality differences based on natural/hot air methods not recorded | Drying Method |
| Drying yield not managed | Fresh red chili pepper → Dried chili pepper yield not reflected in cost | Raw/Dry Weight |
| Color deviation | Changes in red pepper powder color depending on drying and storage | Color and temperature |
| Opaque mixture of raw materials | Lack of traceability for chili powder raw material lot mixing | Raw Lot·Blend |
| Non-uniform particle size | Differences in Buyer Requirements for Kimchi, Fermented Sauces, and Sauces | Particle Size |
| alien substance | Contamination of stems, seeds, and other foreign substances | Selection and inspection |
| microorganism | Hygiene management is required during drying, grinding, and storage. | Process·Test |
| pesticide residues | Management of repeated harvesting and spraying timing is necessary | Spray·Harvest |
| Disconnection of origin and lot | Difficulty in tracing production farms after grinding | Raw–Powder Lot |
| Non-standard and waste | Processable raw materials may be discarded | Grade·Safety |
| Mixed production statistics | The ranges for chili peppers, dried chili peppers, and green chili peppers vary by source. | Statistical Scope |
| Comparison of imported raw materials | Compare domestic and imported products based solely on unit price | Origin, Quality, Yield |
| Peak concentration at processing facilities | Possibility of insufficient drying capacity during red chili pepper harvest season | Harvest·Capacity |
| Repurchase not reflected | Buyer quality evaluation is not fed back into variety, drying, or grinding | Evaluation·Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Procurement of regular green peppers from the production area | Variety group, origin, length, shipping time | Farm · Quantity · Unit Price · Lot |
| Cheongyang-style chili peppers | Size, Spiciness, Supply Period | Actual variety, quantity, and unit price |
| Shishito pepper shape | Product type, specifications, and delivery time | Volume and Price |
| Green peppers from a greenhouse | Type, Specifications, Period | Facility, Weekly Volume, and Unit Price |
| red chili peppers | Coloration, Variety, Harvest Period | Quantity · Unit Price · Lot |
| contract farming | Green/Red Purpose · Variety · Quality | Area, Contract Quantity, Price |
| joint purchasing | Origin, Purchasing Period, Product Purpose | Actual volume and purchase unit price |
| dried chili peppers | Drying method, color, moisture | Raw Material Lot · Price |
| Sunflower type | Natural drying standards, origin, and harvest | Actual weather, dry logs, and prices |
| hot air drying | Drying method and specifications | Drying facilities, temperature, and cost |
| red pepper powder | Origin, particle size, color, spiciness | Blend Lot · Test Report · Unit Price |
| For Kimchi | Thickness, color, spiciness, safety | Quantity, Price, Contract |
| For sauces | Particle size, spiciness, color | Process · MOQ · Unit Price |
| For sauce | Powder · Fresh · Spicy | Yield, Price, Contract |
| School and public meals | Green chili peppers, safety, and standards | Test Report, Quantity, Price |
| dining out | Green peppers, cutting, regular supply | Period · Unit Price · Claim |
| Frozen Foods & HMR | Cutting Standards · Pre-treatment | Processing facilities and unit prices |
| PB·OEM | Dried chili peppers, chili powder, sauce | MOQ · Brand · Cost |
| export | Fresh/Dried/Powder Specifications | HS · Quarantine · Volume · Contract |
| Technology demonstration | Disease AI·Drying Control·Sorting | Sensors, Equipment, Results |
| Research cooperation | Variety · Anthracnose · Spicy · Dryness | Samples and test results |
| local government cooperation | Production, Drying, Processing, Branding, Smart Agriculture | 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 | Chili Pepper Taxonomy · Green · Red · Dried Chili Pepper · Chili Powder · Dried · RFQ Basic Structure Registration | complete |
| v1.1 | KOSIS Verification of Raw Data on Production, Variety, Market, HS, and Import/Export | expected |
| v2.0 | Green chili peppers, Cheongyang type, red chili peppers, dried chili peppers, naturally dried, hot air dried, chili powder Product Specification Separation | expected |
| v3.0 | Seed–Seedling–Farm–Harvest–Drying–Grinding–Kimchi·Jang·Sauces Buyer Verified Container Combination | expected |
