0. Executive Summary
Judgment axis | detail |
| Item Identity | The representative scientific name of the eggplant is Solanum melongena L., and it is managed as an accepted species on Kew Plants of the World Online. ( Plants of the World Online ) |
| Domestic agricultural classification | The Rural Development Administration classifies eggplant as Solanum melongena L., belonging to the Solanaceae family. ( Nongsaroo ) |
| Edible parts | The peel, flesh, and soft seed parts of the enlarged fruit after flowering and fruit set are the main edible parts. |
| Principle of harvest | Harvesting is repeated at the immature to ripe stage, where marketability is good in terms of skin color, gloss, flesh firmness, seed development, fruit length, and fruit weight, rather than at full seed maturity. |
| Growth temperature | According to the Rural Development Administration's agricultural work schedule standards, the optimal temperature for germination is 25–30℃, for seedling growth 22–30℃, for nighttime growth 16–20℃, for plant growth 22–30℃, for average temperature 25–28℃, and for storage 12–15℃. ( Nongsaroo ) |
| Separate cultivation data | Separate crop data from the Rural Development Administration suggests a sprouting temperature of 28–30°C and an optimal daytime growth temperature of 22–30°C, and explains that growth is stunted below 17°C and there is a possibility of low-temperature damage below 7–8°C. ( Nongsaroo ) |
| soil | The Rural Development Administration's crop data recommends soil with sufficient aeration and moisture content, and suggests a pH of 6.0 to 7.0. ( Nongsaroo ) |
| Product Separation | Separate long branches, medium long branches, round/oval shapes, small sizes, color systems, greenhouse/open-field cultivation, fresh-cut, and frozen/grilled/pickled/sauce ingredients. |
| Quality Core | Manage fruit size, stem, weight, skin color, gloss, firmness, calyx condition, fruit shape, curvature, wounds, lesions, flesh, and seed development. |
| Statistical structure | KOSIS "Vegetable Production Volume (Fruit Vegetables)" is the official verification channel for fruit vegetable production statistics. The latest nationwide area, production volume per 10a, and production figures for eggplant are entered after re-verifying the item categories in the source table. ( KOSIS ) |
| Domestic figures | The official confirmed figures for the 2025 or latest national eggplant cultivation area and production volume will not be entered arbitrarily in this registration, but will be managed through verification of the original KOSIS table later. |
| Food Safety Classification | Food Safety Korea classifies eggplant as a fruit and vegetable other than the Cucurbitaceae family, along with chili peppers, okra, tomatoes, and bell peppers/paprika. ( Food Safety Korea ) |
| AX Core | Connects environment–flowering–fruit set–fruit enlargement–skin color/gloss–AI harvest assessment–sorting–Buyer RFQ–repurchase. |
| Final goal | Connects farms, seedlings, open fields/facility sorting, food service/dining out, fresh-cut products, and HMR/processing buyers' RFQs with repurchases. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | egg plant |
| English name | Eggplant / Aubergine |
| Representative scientific name | Solanum melongena L. |
| International Taxonomy | Kew accepted species ( Plants of the World Online ) |
| classification | Solanaceae → Solanum → Solanum melongena ( Plants of the World Online ) |
| Edible parts | Fruit peel, flesh, and immature seed part |
| Separate management area | calyx, pedicel, mature seeds |
| Non-edible · Separate management | Roots, stems, leaves, diseases, decayed fruit, ripe fruit for seed production |
| Major growth stages | Seed → Germination → Seedling → Transplanting → Vegetative Growth → Flowering → Fruit Set → Fruit Enlargement → Marketable Immature Fruit → Optimal Ripening → Overripening → Seed Maturation |
| Major harvesting stages | Young fruit → Marketable unripe fruit → Marketable fruit → Oversized/senescent fruit → Seed-mature fruit |
| Basic product form | Long branches, medium-long branches, round/ovate branches, small branches, branches by color, cut/washed branches, freezing, raw materials for grilling/heating |
| Basic processing stage | Seed → Seedling → Transplanting → Training/Pruning → Flowering/Fruit Setting → Enlargement → Harvesting → Sorting → Washing → Pre-cooling/Packaging → Cutting → Heating/Roasting/Freezing/Pickling/Sauce |
| Basic use | Stir-fry, seasoned, steamed, grilled, deep-fried, pancake, dining out, school meals, fresh-cut, HMR, meal kit, sauce/puree type processed food |
| Similarity Principle | No. 060 Tomatoes belong to the same genus Solanum, but are a separate species, S. lycopersicum. Chili peppers and paprika belong to the genus Capsicum. |
| Wild/Taxonomy relationship | Kew manages subcategories and wild close relatives related to the cultivated eggplant S. melongena separately, so it does not mix cultivated products with wild or closely related species. ( Plants of the World Online ) |
Product Master
Product Master | Key Management Standards |
| General Jangji | Variety, fruit length, fruit diameter, fruit weight, gloss, color |
| Middle branch | Length, diameter, uniformity, harvest date |
| circular branch | Diameter, weight, shape, color |
| Ovicular branch | Length-to-length ratio, diameter, hardness |
| Small/Mini Eggplant | Size, Weight, Cooking Use |
| purple eggplant | Skin color, gloss, and color |
| dark purple eggplant | Coloration, Gloss, Hardness |
| White and other colored branches | Variety, Color, Market Demand |
| Facility branch | Crop type, greenhouse, harvest cycle |
| open field | Origin, cultivation type, weather, harvest season |
| For grilling | Flesh thickness, size, moisture, and heating suitability |
| For frying | Flesh, oil absorption, and cutting specifications |
| Fresh-cut | Raw Lot · Washing · Cutting · Browning · Microorganisms |
| For school meals | Safety, Size, and Trimming Yield |
| For dining out | Fruit shape, Freshness, Amputability |
| For HMR and meal kits | Cutting, portioning, and heating suitability |
| Frozen eggplant | Pretreatment, Freezing, and Thawing Quality |
| For sauces and purees | Raw material yield, flesh, and seed development |
| PB small packaging | Variety, Origin, Weight, Package |
| Non-standard and | Bending, wounds, oversized, undersized, and processing conversion suitability |
| by-product | calyx, pedicel, non-standard fruit, leaf, stem |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Species | Solanum melongena | Species Master |
| Family type | Long / Medium / Oval / Round / Mini | Variety Connection |
| color | Purple / Dark purple / White / Others | Color Master |
| Harvesting stage | Young fruit / Marketable fruit / Large fruit / Fully ripe fruit | Harvest Stage |
| Cultivation type | Open field / Facility / Rain shelter | Farm Type |
| Cultivation method | Seedling / Grafting | Rootstock connection possible |
| Product size | Small / Medium / Large | Actual g·cm Buyer Standards |
| peel condition | Glossy / Matte / Scratch / Poor coloring | AI Quality |
| Over-shape | Straight / Curved / Deformed | Grade |
| Distribution methods | Raw materials / Sorting / Washing / Fresh-cut | Lot Inheritance |
| Processing form | Sliced / Roasted / Frozen / Pickled / Sauces & Purees | Process Lot |
| Final use | Home / School Meals / Dining Out / Fried Food / Grilled Food / HMR / PB | Buyer Spec |
| Transaction type | Source Procurement / Contract Farming / Regular Supply / Processed Raw Materials / Private Brand (PB) | Price and quantity are subject to NDA |
3. Production, Harvest & Post-harvest
The Rural Development Administration's agricultural work schedule suggests the optimal temperature for eggplant germination as 25–30°C, seedling growth as 22–30°C, nighttime temperature as 16–20°C, growth as 22–30°C, average temperature as 25–28°C, and storage as 12–15°C. ( Nongsaroo )
Another eggplant cultivation data source from the Rural Development Administration describes a sprouting temperature of 28–30°C and a daytime growth temperature of 22–30°C, explains stunted growth at temperatures below 17°C and the possibility of cold damage at temperatures below 7–8°C, and suggests a soil pH of 6.0–7.0. Values from different formulas are listed based on the standards of each source and are not arbitrarily combined. ( Nongsaroo )
step | Essential Dataset | Management purpose |
| Production plan | Variety, fruit shape, color, cultivation type, area, contract | Supply forecast |
| satellite | Variety · Seed Lot · Supplier | Traceability |
| Seedling cultivation | Sowing date, germination, seedling age, temperature | Tomb quality |
| grafting | Rootstock, Scion, Batch, Rooting | Only applicable farms |
| formula | Date · Plant ID · Planting Density | Production history |
| Soil and medium | pH·EC·Organic matter·Drainage | Root zone management |
| Watering | Water source, quantity, timing, soil moisture | Excessive negligence |
| Privates and officials | Fertilizer, Nutrient Solution, EC, pH | Initial productivity |
| temperature | Daytime, Nighttime, Average | Growth and fruit setting |
| humidity | RH · Condensation | disease risk |
| ilsa | Sunshine and light intensity | Growth |
| Growth | Plant height, stem diameter, number of leaves, branching | Initial judgment |
| flowering | Flower Number · Blooming Date | Harvest forecasting |
| Pollination and Fruit Set | Fruit Set Date · Fruit ID | Production forecast |
| Excessive negligence | Exaggeration, overestimation, and overestimation | Harvest Forecast |
| Skin color | Color Value · Color Uniformity | quality |
| gloss | Video · Gloss Score | Harvest judgment |
| hardness | Flesh and skin hardness | Harvest judgment |
| Seed development | Cutting sample · Seed color · Hardening | Judging overripe |
| pests | Disease, pest, date of occurrence, damage | Risk |
| pesticide | Pesticide, spraying date, and safe usage period | Safety |
| Harvest judgment | Size, color, gloss, hardness, seed condition | Buyer suitability |
| harvest | Fruit ID · Date · Worker | Raw Lot |
| Selection | Size, curvature, color, scratches | Grade |
| purifying | Washing water and process | By Product |
| Pre-cooling | Time and temperature | Freshness |
| packaging | Weight · Quantity · Pack Lot | circulation |
| save | Temperature, Period, Weight Loss | Shelf-life |
| cutting | Slice, Dice, Half, etc. | Fresh-cut |
| Browning management | Cutting time, processing, and color change | Processing |
| Heating/Grilling | Time, Temperature, Yield | HMR |
| freezing | Pretreatment, freezing, and thawing | Frozen |
| delivery | Temperature, Time, Delivery Location | Supply Chain |
| Buyer inspection | Fruit shape, color, gloss, hardness, and trimming rate | Supplier Score |
| Claim | Softening, discoloration, wounds, seed hardening, decay | Feedback |
| Repurchase | Product · Variety · Specification · Period | Next Harvest Allocation |
4. Quality Specification & Lot Management
Quality items | Fresh eggplant | School meals and dining out | Fresh-cut | For processing | Public rating |
| Species · Varieties · Farm · Lot | core | core | core | core | Verified |
| Cultivation type/crop type | core | importance | importance | importance | Verified |
| Harvest day | core | core | core | core | Verified |
| exaggeration | core | core | core | importance | Verified/NDA |
| Gyeong | core | core | core | importance | Verified/NDA |
| Overweight | core | core | importance | core | Verified/NDA |
| Family type | core | core | importance | importance | Verified/NDA |
| Curvature/Deformity | core | importance | importance | importance | Verified/NDA |
| Skin color | core | core | core | importance | Verified/NDA |
| gloss | core | importance | importance | importance | Verified/NDA |
| hardness | core | core | core | core | Verified/NDA |
| calyx and pedicel | core | importance | By product | By product | Verified/NDA |
| flesh color | importance | importance | core | core | Verified/NDA |
| Seed development | importance | importance | core | core | Verified/NDA |
| Joint/Internal Conflict | importance | importance | core | core | Verified/NDA |
| Wounds/Compression | core | core | core | core | Verified/NDA |
| lesions and decay | 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 | By product | core | core | NDA |
| microorganism | importance | importance | core | core | NDA |
| Cutting yield | Not applicable | importance | core | core | NDA |
| Heating yield | Not applicable | By product | By product | core | NDA |
| Storage and Delivery | core | core | core | importance | NDA |
| Expiration date | By Product | By Product | core | core | Verified/NDA |
| Claims · Repurchase | core | core | core | core | NDA |
Lot Master Required Field
Lot ID · Product Type · Species · Variety · Seed Lot · Rootstock/Graft Batch · Farm · Facility · Cultivation Type · Sowing Date · Planting Date · Plant ID · Flower ID · Flowering Date · Fruit Set Date · Fruit ID · Harvest Date · Harvest Stage · Fruit Length · Diameter · Weight · Fruit Shape · Curvature · Skin Color · Gloss · Hardness · Calf · Diameter Condition · Seed Development · Flesh Color · Wounds · Diseases · Rot · Pesticide Usage Records · Pesticide Residue · Microbiological Report · Raw Lot · Sorting Lot · Pack Lot · Fresh-cut/Processing Lot · Storage · Shipping · Incoming Inspection · Returns · Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Open-field eggplant farm | Variety, Crop Type, Harvest Period | contract farming |
| Facility branch farm | Long-term supply, quality, and yield | Regular supply |
| Seedling company | Variety, Age, Delivery Date | Seedling RFQ |
| Agricultural cooperatives and production organizations | Fruit shape, size, gloss, and shipment volume | Joint screening |
| wholesale market | Size, color, freshness, and shipping date | Fresh RFQ |
| Large-scale distribution | Uniformity, Appearance, Supply Stability | Retail PB |
| Online distribution | Harvest date, packaging, and shipping durability | Direct from the farm |
| School and public meals | Safety, Size, and Trimming Rate | School Meal RFQ |
| Korean food service industry | Longevity · Hardness · Freshness | Regular supply |
| Chinese restaurant | Fruit flesh, shape, frying, and stir-frying suitability | Foodservice RFQ |
| Japanese and Asian cuisine | Small size, special breed, suitable for grilling | Premium RFQ |
| Salad · Fresh-cut | Browning, cutting, microorganisms | Fresh-cut RFQ |
| Frying and pre-processing companies | Excessive length, excessive diameter, and cutting yield | Processing |
| Grilled meat and HMR companies | Flesh thickness, moisture content, and heating yield | HMR RFQ |
| Meal kit company | Cutting, Washing, and Portioning | Kit RFQ |
| frozen vegetable company | Pretreatment, Freezing, and Thawing Quality | Frozen RFQ |
| Sauce and Puree Companies | Flesh yield, color, and seed development | Processing |
| PB business operator | Fresh, Cut, Frozen, Packaged | OEM·PB |
| Seed company | Variety, fruit shape, color, disease resistance | Variety Pilot |
| Smart farm companies | Growth · Fruit AI · Harvest Prediction | AX Pilot |
| Research Institute | Variety, Fruit Set, Quality, Storage, Processing | joint research |
| local government | Greenhouse vegetables, smart farms, processing, and school meals | Regional Eggplant AX |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Variety · Fruit Shape · Seed Lot | Market fit |
| Seedling cultivation | Age and quality | Official plan |
| Open fields/facilities | Cultivation type and environment | Supply period |
| Growth | Temperature, humidity, light, and initial temperature | Production risk |
| flowering | Flower ID · Blooming Date | Harvest Forecast |
| Fruit set | Fruit ID · Fruit Set Date | Quantity forecasting |
| Excessive negligence | Exaggeration, overweight, and excessive weight | Harvest time |
| Marketability | Color, gloss, and hardness | Harvest Decision |
| harvest | Fruit ID · Date | Raw Lot |
| Selection | Size, curvature, gloss, scratches | Grade |
| packaging | Weight · Quantity · Pack Lot | Retail/Foodservice |
| Domestic distribution | Wholesale, Retail, Food Service, and Foodservice | Domestic Match |
| Fresh-cut | Washing, cutting, browning | Convenience |
| Heat processing | Grilled, Fried, HMR | Processing |
| freezing | Pretreatment and freezing | Frozen Supply |
| import | Fresh/Frozen/Processed·Country | Competitive Analysis |
| export | Fresh/Processed · Country · Quarantine | Export |
| RFQ | Variety, Fruit Shape, Size, Yield | AI Match |
| contract | Period, Quantity, Unit Price, Inspection | NDA |
| delivery | Lot · Quantity · Shipping Conditions | Execution |
| Buyer rating | Gloss, Hardness, Finishing Rate, and Waste Rate | Supplier Score |
| Repurchase | Weekly/Monthly Orders | Production planning feedback |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Fresh branches | Fruit shape, color, gloss, hardness | Fresh RFQ |
| Jang Gaji | Exaggeration, linearity, and uniformity | School meals and dining out |
| Circular or oval | Fruit weight, flesh, and heating suitability | Premium |
| Mini Eggplant | Size, Color, and Marketability | Food Service · Private Brand |
| Fresh-cut Slice | Fruit stem, browning, microorganisms | School Meals · HMR |
| Dice Cut | Cutting dimensions, flesh, and yield | HMR |
| Half Cut | Fruit shape, seed development, browning | For grilling |
| Grilled eggplant | Flesh thickness, moisture, heat loss | Dining Out · HMR |
| For frying | Cut, moisture, texture | dining out |
| Frozen eggplant | Pretreatment, Freezing, and Thawing Quality | Frozen RFQ |
| Pickles and marinades | flesh, salinity, acidity | Processing RFQ |
| Sauces and Purees | Flesh yield, seeds, color | Food manufacturing |
| Non-standard and | Safety, Curvature, Size | Processing RFQ |
| calyx and pedicel | Amount of generation · Moisture | Composting and resource recovery |
| Fruit peel by-products | Pigment, Fiber, and Production Amount | Materialization verification |
| satellite | Amount, Composition, Use | Research and material verification |
| Stem and leaves | Pesticides, diseases, and occurrence amounts | Compost and biomass |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | Solanum melongena standardization |
| PRP-02 Tomato Relationship | Same Solanum genus · Separate Species |
| PRP-03 breed group | Long, medium, round, oval, Mini |
| PRP-04 color | Purple, dark purple, white, and others |
| PRP-05 Seedlings | Temperature, age, quality |
| PRP-06 grafting | Rootstock, disease, and early growth |
| PRP-07 open-field cultivation | Weather, Shipment, Disease |
| PRP-08 Greenhouse cultivation | Temperature and humidity · Long-term harvest |
| PRP-09 blooming | Flowering date and environment |
| PRP-10 fruit set | Fruit set rate and plant vigor |
| PRP-11 Fruit Hypertrophy | Exaggeration, overgrowth, and yield forecasting |
| PRP-12 peel color | Variety, Ripeness, Temperature |
| PRP-13 polish | Harvesting stage · Moisture · Storage |
| PRP-14 hardness | Harvest, Storage, and Buyer Quality |
| PRP-15 Seed Development | Overripeness, texture, and processing yield |
| PRP-16 Curvature and Deformity | Growth, Fruit Set, and Quality |
| PRP-17 Low Temperature | Growth decline and low-temperature damage |
| PRP-18 storage | Based on official cultivation data at 12~15℃ and actual quality by variety |
| PRP-19 Fresh-cut | Browning, cutting, microorganisms |
| PRP-20 grill | Heat loss and texture |
| PRP-21 fried food | Oil absorption and texture |
| PRP-22 freezing | Tissue after thawing |
| PRP-23 Sauce/Puree | Processing yield · Color |
| PRP-24 Buyer | MOQ · Specifications · Delivery Time |
| PRP-25 Reorder | Quality Assessment → Variety/Harvest Plan |
| PRP-26 byproduct | Utilization of pericarp, seeds, and calyx |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species-Variety-Farm-Crop Cycle becomes mandatory | Data integrity |
| 2 | Separation of Long, Round, Mini, and Processing Products | Misclassification reduction rate |
| 3 | Establishing a Plant–Flower–Fruit ID structure | Object tracking rate |
| 4 | Real-time collection of temperature, humidity, light, and soil moisture | Environmental collection rate |
| 5 | Automatic flower recognition and blooming date recording | Flower data conversion rate |
| 6 | Fruit set image coefficient | Quantity prediction accuracy |
| 7 | AI measurement of exaggeration and overgrowth | Accuracy of specification judgment |
| 8 | AI determination of shape and curvature | Selection accuracy |
| 9 | Fruit peel color and coloration uniformity AI assessment | Color accuracy |
| 10 | AI Gloss Quantification | Harvest judgment accuracy |
| 11 | Estimated heavy AI | Yield Forecast |
| 12 | Harvest date prediction | Probability of the right time |
| 13 | Automatic detection of wounds, lesions, and malformations | Defect detection rate |
| 14 | Fresh-cut browning video judgment | Processing quality rate |
| 15 | Pesticide Use – Harvest Lot – Test Report Link | Safety document connection rate |
| 16 | Fresh/School Meals/Processed Food Buyer AI Match | RFQ Match Rate |
| 17 | Raw→Fresh-cut/HMR Processing Yield Prediction | Processing Yield |
| 18 | Buyer waste rate and trimming rate recirculation | Supplier Score |
| 19 | Reorder → Connect to next Harvest/Crop Plan | Repurchase linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Mixing of variety and product names | Mixing market-type and actual varieties, such as long branches and round branches. | Variety·Product |
| Confusion between tomatoes and species | Treat the same genus Solanum as the same product group | Taxonomy |
| Deviation from the standard | Product grade changes due to differences in length, diameter, and curvature | Fruit Shape |
| Gloss loss | Marketability declines due to aging, delayed harvest, and moisture conditions | Gloss·Harvest |
| Variation in peel coloration | Color differences based on variety, environment, and ripeness | Color |
| Overharvest | Late harvest leads to reduced seed development and texture | Harvest Age |
| Seed hardening | Deterioration of cooking and processing quality of overripe fruit | Seed Stage |
| Longitude deviation | Discrepancy between distribution distance and harvest maturity | Firmness |
| Low-temperature growth | Growth may be inhibited at 17℃ or below. | Temperature |
| Cold damage | Damage possible under conditions of 7~8℃ or below | Temp·Duration |
| High temperature management | Risk of fruit set and quality issues in high-temperature facilities | Greenhouse Temp |
| Moisture management | Differences in fruit enlargement, quality, and initial vigor | Soil Moisture |
| pests | Accumulated risk during the repeated harvest period | Disease·Pest |
| Pesticide-Harvest Management | Need to link repeated harvesting with safe usage period | Spray·Harvest |
| Harvest labor | Labor intensity of repeated harvesting and sorting | Labor·Harvest |
| Non-standard and | Lack of food utilization due to bending and blemishes | Grade·Safety |
| Selection Lot Disconnection | Discontinuity of Farm Lot and Pack Lot history | Lot Relationship |
| Fresh-cut browning | Color and marketability deteriorate immediately after cutting | Cut Time·Color |
| Fresh-cut microorganisms | Hygiene risks after washing and cutting | Hygiene |
| Difference in heating yield | Differences in flesh and moisture content by variety | Cooking Yield |
| Softness during distribution | Storage and shipping conditions affect quality | Temperature·Time |
| Lack of statistics | Difficulty in obtaining detailed eggplant production statistics and identifying production by variety | KOSIS·Farm |
| Buyer specifications non-standard | Table service, food service, and retail specifications differ | RFQ Spec |
| Repurchase not reflected | Buyer evaluations are not fed back to the variety and harvest stages | Evaluation·Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| General Jangji | Origin, Fruit Length, Fruit Diameter, Color, Shipping Time | Farm · Quantity · Unit Price · Lot |
| Regular supply to facilities | Variety, Specifications, Period | Weekly volume and price |
| open field | Origin, Cultivation Type, and Shipment Time | Quantity/Unit Price |
| Circular and ovate branches | Shape, weight, and use | Variety · MOQ · Unit Price |
| Mini Eggplant | Size, Color, Packaging | Volume and Price |
| School and public meals | Safety, Size, Inspection | Test Reports/Contracts |
| Korean dining out | Fruit shape, firmness, and freshness | Weekly Quantity and Price |
| Chinese food · Fried food | Flesh, size, and cutability | Processing yield · Unit price |
| For grilling | Flesh thickness, fruit shape, size | Sample · Price |
| Fresh-cut | Cutting size · Browning · Refrigeration | Microorganisms · Shelf-life |
| HMR | Cutting, heating suitability, and portioning | Yield/Contract |
| freezing | Pretreatment, freezing, and specifications | Processing Facilities · MOQ |
| Sauces and Purees | Flesh yield, color, and seeds | Actual yield and unit price |
| Non-standard and processing | Safety, Size, and Defect Type | Volume and processing costs |
| PB small packaging | Origin, Variety, Weight | MOQ · Brand · Price |
| contract farming | Variety, Use, Period, Quality | Area, Contract Quantity, Unit Price |
| Seedling RFQ | Variety, Age, Delivery Date | Seed Lot · Quantity · Price |
| Technology demonstration | Fruit AI · Harvest Prediction · Sorting | Sensors, Equipment, and Results |
| Research cooperation | Variety · Low temperature · Gloss · Storage · Browning | Test Results · Samples |
| local government cooperation | Greenhouse Vegetables · Smart Farms · School Meals · HMR | 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 | Eggplant Taxonomy · Fruit Shape · Harvesting Immature Fruit · Gloss · Facilities · Fresh-cut · Processing · RFQ Basic Structure Registration | complete |
| v1.1 | KOSIS Verification of Official Data on Production, Varieties, Rootstocks, Markets, and HS | expected |
| v2.0 | Separation of Product Specifications: Long, Round, Oval, Mini, Fresh-cut, Grilled, and Frozen | expected |
| v3.0 | Seed–Seedling Cultivation–Farmers–Fruit–APC–Processing–Food Service/Restaurant Buyer Verified Container Combination | expected |
