Name: Chayote Domestic Introduction & Cultivation • Fresh Fruit • Young Shoots • Pre-processing • Pickling • Frozen • Processed Raw Materials • Supply Chain Analysis and RFQ Cooperation Guide 2026
Creator: MarketHub
License: https://creativecommons.org/licenses/by/4.0/
Keywords: Chayote, Chayote, SechiumEdule, SicyosEdulis, subtropical vegetables, Climate-adapted crops, Pre-processed vegetables, Chayote RFQ, Specialty Vegetable, MarketHub

#Chayote #Chayote #SechiumEdule #SicyosEdulis #subtropical vegetables #Climate-adapted crops #Pre-processed vegetables #Chayote RFQ #Specialty Vegetable #MarketHub

KR26-00464

No.072 - MarketHub Agriculture (Food Plant) RFQ Intelligence Library

Chayote Domestic Introduction & Cultivation • Fresh Fruit • Young Shoots • Pre-processing • Pickling • Frozen • Processed Raw Materials • Supply Chain Analysis and RFQ Cooperation Guide 2026

AI Crop Analysis • Production & Quality Intelligence • Processing & Supply Chain • RFQ & Buyer Matching

Registration Date August 15, 2026, 15:44:37 | Modified August 23, 2026, 17:38:21

0. Executive Summary

Judgment axis	Key judgment
Item Identity	A vining fruit vegetable of the Cucurbitaceae family. Managed as Sechium edule in domestic agricultural data.
Key role	Fresh fruit, stir-fry, soup, pickles, school meals, dining out, pre-processed, frozen, HMR ingredients
Harvesting principle	Harvesting based on fruit size, skin condition, tissue hardness, ripeness, and seed development required by the buyer
Product separation	Fresh fruit, peeled fruit, sliced fruit, shredded ingredients, frozen fruit, pickled fruit, processed products, young shoots, and roots are separated into separate products.
Separation of similar items	Separation of Cucurbitaceae items such as winter melon, bitter melon, gourd, and loofah, and Plant Entity
Domestic statistics	Latest national statistics on nationwide chayote exclusive cultivation area and production volume: To be entered after verification of official raw data
Domestic cultivation basis	The Rural Development Administration officially presented stable production technologies for the central region, including open-field planting and shading during high-temperature periods.
Cultivation risks	Summer wilting and death caused by high temperatures in the central summer along with low temperatures and frost, excessive growth, staking and training, harvesting labor, and lack of market formation
Market Risk	Official studies also state that economic analysis is difficult because the domestic market is not sufficiently established.
Operating Principles	Connect Propagation–Plant–Fruit–Harvest–Processing–Buyer RFQs and first verify actual demand for each product.
Final goal	Establish a regionally adapted production, pre-processing, processing, and repurchase structure by first securing buyer demand by specifications and week rather than expanding production.

The Rural Development Administration's *Nongsaroo* classifies chayote as a subtropical crop and suggests the optimal planting period for open-field cultivation in the central region as May 2–12 , reporting that productivity in the relevant trials was 15–16% higher compared to planting on June 1. It suggests sowing and growing seedlings 21–25 days prior to the scheduled planting date, allowing for harvesting until early November after transplanting. These figures are limited to the specific trial conditions in the central region and are not applicable as a universal cropping calendar nationwide. ( Nongsaroo )

1. Plant Identity & Product Master

Plant Identity

Basic fields	Chayote Registration Criteria
Korean name	Chayote
English name	Chayote
Operational Scientific Name	Sechium edule (Jacq.) Sw.
Taxonomic Authority Note	Kew POWO accepted name: Sicyos edulis Jacq.; Sechium edule is a synonym
classification	Cucurbitaceae
Edible parts	Mainly fruit
Separate edible parts	Young shoots, stems, roots, etc. are managed as a separate product as there are instances of their consumption.
Non-edible · Separate management	Aged stems, leaves, diseased parts, sorting by-products, etc.
Major harvesting stages	Young edible fruit / Marketable fruit / Overripe fruit / Fruit for propagation/seed
Basic product form	Fresh fruit, peeled, cut, shredded fruit, frozen, pickled, cooking ingredients
Basic processing stage	Washing → Peeling → Cutting → Blanching, Freezing, Pickling, Heating, Puree, etc.
Basic use	Stir-fries, Soups, Salads, Pickles, School Meals, Eating Out, HMR
Similarity Principle	Winter melon, gourd, cucumber, zucchini, bitter melon, and a separate Plant/Product Entity

The USDA APHIS manages Sechium edule as an independent taxon of Cucurbitaceae. ( ACIR )

The Kew POWO currently accepts Sicyos edulis Jacq. as the accepted name and treats Sechium edule as a synonym for the species. Therefore, the MarketHub Scientific Name Dataset includes two fields: Name Used in Agricultural Practice and Current Taxonomic Authority . ( Plants of the World Online )

In FAO/Codex data, there are instances where not only the fruit but also the roots, young stems, and shoots of the chayote are included in the classification of edible parts. Therefore, the fruit, shoots, and roots are not combined into a single product. ( FAOHome )

Product Master

Product ID	Product type	Key Management Standards
CHY-P01	Chayote immediately after harvest	Variety · Origin · Harvest Date · Ripeness · Lot
CHY-P02	Young edible fruit	Size, peel, tissue hardness, seed development
CHY-P03	General Product Fresh Fruit	Weight, size, shape, scratches, hardness
CHY-P04	Premium selection and	Uniformity, Appearance, Texture
CHY-P05	Fresh fruit for dining out	Size, shell, cooking suitability, delivery cycle
CHY-P06	Fresh fruit for school meals	Safety, Standards, and Regular Supply
CHY-P07	Washing Chayote	Washing process, microorganisms, product temperature
CHY-P08	Peeling Chayote	Peeling yield, flesh color, hygiene
CHY-P09	Quarter Cut	Cut to size · Remove seeds · Refrigerate
CHY-P10	Cube	Size, Heating Suitability, and HMR Standards
CHY-P11	Slice	Thickness, texture, cooking use
CHY-P12	Shredded chayote	Thickness, moisture, pickling, and stir-frying suitability
CHY-P13	Fresh-cut Product	Washing, cutting, microorganisms, refrigeration
CHY-P14	Blanching ingredients	Time, temperature, color, and texture
CHY-P15	Frozen chayote	Freezing, Thawing, and Texture
CHY-P16	Pickle and pickling ingredients	Size, hardness, salt, and acid suitability
CHY-P17	Pickled finished products	Salt, acidity, aging, packaging
CHY-P18	Puree	Heating, crushing, and viscosity
CHY-P19	Soup and stew ingredients	Tissue retention after heating
CHY-P20	HMR ingredients	Cutting type · Refrigerated/Frozen
CHY-P21	young shoots	Harvesting stage, length, tenderness, hygiene
CHY-P22	Edible roots	Verification of plant age, harvest stage, specifications, and legal food use
CHY-P23	Breeding fruit	Maturity · Germination Status · Planting Lot
CHY-P24	by-product	Peel, seed, cutting residue
CHY-P25	Non-standard processed raw materials	Cause of defect, safety, and suitability for processing
CHY-P26	PB finished products	Raw Material Lot · Processing Batch · Labeling · Use-by Date

2. Product Classification & Use Segmentation

Classification criteria	Subdivision type	Management principles
Plant classification	Sechium edule / Sicyos edulis Taxonomy Relationship	Authority records
Varieties and resources	Actual resources such as green, white, and U-shape	Prohibition of determining breed based solely on appearance
Edible parts	Fruit, young shoots, roots	Separation of Product Entity
Harvesting stage	Young fruit, marketable fruit, overripe fruit, for propagation	Harvest Stage required
Negligence	Actual measurements of ovate, pear-shaped, etc.	Buyer Spec
surface	Smoothness, wrinkles, presence or absence of spines, etc.	Variety Attribute
Fruit color	Green tones, pale tones, etc.	Varieties and separation
Cultivation method	Open fields, shaded open fields, facilities, etc.	Production Dataset
Distribution methods	Fresh fruit · Washing · Peeling · Cutting · Refrigeration · Freezing	Product Separation
Processing form	Pickling, Blanching, Freezing, Puree, Heating	Process Lot
Final use	Dining Out · School Meals · Meal Kits · HMR · Pickles · Private Brands	Buyer RFQ
Transaction type	In-kind · Regular supply · Contract farming · OEM · PB	Contract
origin	Domestic/Imported	Lot Traceability

3. Production, Harvest & Post-harvest

step	Essential Dataset	Management purpose
Cultivation plan	Variety · Cultivation Type · Region · Buyer	demand-based production
Breeding and securing	Fruit Source·Ripeness·Lot	Propagation Traceability
Seedling cultivation	Sowing date, germination, and seedling growth	Formal preparation
formula	Official date, number of weeks, planting distance	Production schedule
survival	Rooting rate · Early growth	Production stability
Installation of supports and poles	Structure, height, area	Vine and Fruit Management
invitation	Main point, geodetic, manned day	Space Management
Vesting and stopping	Geodesy, aging, work day	Lighting and Fruit Set
rising	Temperature, Precipitation, Solar Radiation, Wind Speed	Climate adaptation
High temperature management	Maximum temperature and occurrence	Growth stability
sunshade	Shading rate · Installation · Removal date	High temperature protection
Watering	Soil moisture, quantity, and time	Growth management
dispute	Type, Quantity, and Time	Growth and yield
flowering	Female flowers, male flowers, blooming date	Fruit set prediction
correction	Nature and pollination	Fruit Set
Fruit set	Fruit ID · Fruit Set Date	Harvest forecasting
Excessive negligence	Size, Weight, Color	Production volume forecast
pests	Disease symptoms, pests, and control	safe production
Harvest judgment	Size, color, skin, hardness, and seed development	Product Classification
harvest	Harvest Date · Fruit ID	Harvest Lot
Selection	Size, shape, wounds, and diseases	Grade
Product temperature control	Temperature and time after harvest	Freshness
purifying	Water quality, time, and method	hygiene
peeling	Peeling rate/Yield	Processing
Seed removal	Seed development and removal amount	Artificiality rate
cutting	Cube·Slice·Julienne	Buyer Spec
Blanching	Time and temperature	Freezing pretreatment
freezing	Freezing method · Temperature	Year-round supply
pickles	Salinity, acidity, and time	Pickle
heating	Time and temperature	HMR
save	Temperature, humidity, and period	Quality maintenance
packaging	Packaging materials/units	circulation
shipment	Buyer · Lot · Delivery Date	Delivery

4. Quality Specification & Lot Management

Quality items	Fresh fruit	Pre-treated products	processed goods	finished product	Public rating
Taxon	essential	succession	succession	tracking	Public
Varieties and resources	essential	succession	tracking	If necessary	Public/Verified
mountainous district	essential	succession	succession	mark	Public
producer	ID	succession	tracking	-	Verified
Production Lot	essential	succession	tracking	-	Verified
Harvest Lot	essential	succession	New Process Lot	tracking	Verified/NDA
Official date	record	succession	-	-	Verified
Fruit setting date	record	succession	-	-	Verified
Harvest day	core	succession	succession	tracking	Verified
Harvesting stage	essential	core	Raw material specifications	tracking	Verified
Fruit color	record	Selection	By product	If necessary	Member
Negligence	record	Selection	By use	-	Member
Surface condition	Wrinkles, thorns, wounds	Selection	-	-	Member
weight	Object/Lot	Batch	Amount of raw materials	By product	Verified
Length and width	Actual measurements	Selection	Cutting material	If necessary	Member
Tissue hardness	core	core	Fabrication aptitude	By product	Verified
Seed development	Accommodation assessment	Check when cutting	Removal/Tracking	-	Verified
Pretense	Sample	Measurement after peeling	transference number	-	Verified/NDA
Wounds/Compression	test	Selection	Processing status	-	Verified
corruption	exception	exception	Food conversion ban	-	Verified
Disease	test	exception	Assessment of suitability	-	Verified
alien substance	check	purifying	Compliance with standards	Compliance with standards	Verified
pesticide residues	test	succession	Compliance with standards	Compliance with standards	Verified/NDA
microorganism	When fresh fruit is needed	Fresh-cut key	processed goods	Compliance with standards	Verified/NDA
Peeling yield	-	core	Cost reflection	-	NDA/Verified
Cutting yield	-	core	Cost reflection	-	NDA
Blanching	-	The relevant city	Freezing core	tracking	Verified
pickles	-	-	Saltiness, acidity, and aging	Product Standards	Verified
freezing	-	-	Freeze-thaw quality	Product Standards	Verified
packaging	Fresh fruit	Preprocessing	processed goods	finished product	Member
save	essential	cold storage	By product	By product	Verified
Expiration date	The relevant city	Fresh-cut	processed goods	Labeling standards	Member
Shipment	record	record	record	record	NDA
Returns and Claims	record	record	record	record	NDA
Repurchase	Buyer Connection	connection	connection	connection	NDA

Lot Master Required Field

Lot ID · Item/Product Type · Operational Scientific Name · Taxonomic Authority · Variety/Resource · Edible Part · Cultivation Type · Origin/Cultivation Area · Producer · Propagation Fruit ID · Nursery Lot · Planting Date · Flowering Date · Fruit Set Date · Harvest Date · Harvest Stage · Fruit Color/Shape/Surface Characteristics · Length/Width/Weight · Tissue Hardness · Seed Development · Edible Yield · Check for Wounds/Diseases/Spoilage · Pesticide Use Records · Pesticide Residue/Microbiological Test Report · Post-Harvest Product Temperature/Storage History · Raw Material Lot · Washing/Peeling/Seed Removal/Cutting/Blanching/Freezing/Pickling History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase

5. Korea Market & Demand Structure

Customers	Purchase criteria	Cooperation opportunities
Specialized vegetable distribution	Size, appearance, texture, and freshness	Specialty Product
Multicultural food ingredient distribution	Variety, Size, Ripening	Specialty market
Latin American and Asian dining	Fresh fruit, cooked food, regular supply	Restaurant RFQ
Korean dining out	Radish and zucchini substitute cooking properties	Menu Pilot
Hotel · Restaurant	Uniformity and Pretreatment	Premium Foodservice
School and public meals	Safety, Standards, and Cooking Methods	New Ingredient Pilot
institutional meals	Cube · Slice · Regular Supply	Preprocessing B2B
Meal kit	Peeling, cutting, and small packaging	Meal Kit
HMR	Cube · Frozen · Stew Ingredients	Processor RFQ
Pickle and pickling company	Texture hardness and pickling suitability	Pickled Product
frozen vegetable company	Pretreatment, Blanching, Freezing	Year-round supply
Online specialty mall	Small packaging · Origin · Recipe	B2C
PB	Domestic · Region · Product Story	Specialty PB
Rural experience · Local food	New crops and local cultivation	Local Product
Seed and breeding institutions	Variety, Cultivation Adaptation, High Temperature Response	Variety Research
Research Institute	Climate adaptation, cultivation methods, storage, and processing	PRP

6. Trade & Supply-chain Intelligence

step	Key variables	Operational judgment
breeding materials	Variety/Fruit Source	production base
Seedling cultivation	Germination and seedling status	Supply Schedule
Korean production	Region · Planting Date · Expected Harvest	Supply Forecast
Import procurement	Fresh/Frozen/Processed	Supply Gap
harvest	Maturity, Size, Texture	Product Decision
Origin sorting	Size, Appearance, and Flaws	Buyer Grade
refrigerated distribution	Product temperature · Lead-time	Fresh quality
Peeling and amputation	Edible parts · Workability	Foodservice
freezing	Blanching and freezing	Year-round supply
pickles	Raw material hardness, acidity, and salinity	Processed Product
Distribution and supply	Packaging and Period	Buyer SLA
RFQ	Product·Spec·Shipping	AI Match
Repurchase	Cookability, Defect Rate, Delivery Time	Repeat trading

HS·Trade Management

For chayote, check the tariff classification by product type separately.

Product	Operating Principles
Fresh/Chilled Chayote	Check current Korea Customs Service HSK official product classification
young shoots	Verification of whether fresh vegetables are classified separately
Edible roots	Separate HS verification for each root/tuber product
Frozen chayote	Frozen vegetables HS code separate
Pickles	Prepared vegetables HS separate
Puree · HMR	Check three times for each processed product
Breeding fruit	Distinction between edible and quarantine/use

7. Processing, By-products & PRP Intelligence

Products and processes	Key conditions	RFQ conversion
Fresh fruit	Variety, ripeness, size, and hardness	Fresh RFQ
Selection and	Appearance and uniformity	Retail
Washing and	Water quality, temperature, and hygiene	Foodservice
Peeling	Peeling yield · Flesh condition	Preprocessing
Failed to reverse	Seeds and flesh condition	dining out
Cube	Size and heating suitability	School Meals · HMR
Slice	Thickness and shape	Eating Out · Stir-fry
Shredded Product	Cutting thickness · moisture	Stir-frying and pickling
Fresh-cut	Microorganisms · Refrigeration	convenience food
Blanching	Time, temperature, and hardness	freezing
Frozen Cube	Thawing quality and shape retention	HMR
Pickle ingredients	Size and hardness	Pickling RFQ
Pickled finished products	Acidity, salinity, and aging	PB
Soup and stew ingredients	Long-term heating characteristics	HMR
Puree	Crushing, heat treatment, viscosity	Food Ingredient
young shoots	Harvest length, year, and hygiene	Specialty Vegetable
Edible roots	Harvest time, pretreatment, and basis for food use	Separate PRP
pericarp	Washing and pesticide history	By-product research
seed	Maturity and Use	Seed/Research
cutting residue	Generation Amount · Safety	Review of compost, animal feed, etc.
Non-standard health and	Causes of defects and safety	Processing conversion
Disease and Decay Division	Food supply chain exclusion	Review of waste and compost

In the FAO's "Fresh-Cut Tropical Fruits and Vegetables" resource, chayote is described as a vegetable used as an ingredient in soups, stews, and the like. ( Open Knowledge FAO )

Principle of separate edible parts and by-products

Although there is international data indicating that various parts of the chayote plant are edible, MarketHub does not immediately register it as a single domestic food product.

Fruit → Basic Public Food Product
Young Shoots → Product after verification of food ingredients and pesticide residue standards
Roots → Separate verification for food use, quarantine, pesticides, and cultivation cycle
Pericarp, Seeds, Stems → By-product or Research Entity

Divided into. ( Agris )

PRP — Product Research Profile

PRP ID	Product Research Profile
PRP-CHY-01	Sechium edule–Sicyos edulis Taxonomy Mapping
PRP-CHY-02	Variety·Resource–Fruit Color·Fruit Shape Mapping
PRP-CHY-03	Fruit Propagation – Germination and Seedling Cultivation
PRP-CHY-04	Central planting date – harvest period
PRP-CHY-05	High temperature – Summering phenomenon – Shading effect
PRP-CHY-06	Comparison of Open-Field and Greenhouse Productivity
PRP-CHY-07	Flowering and fruit setting – Fruit growth
PRP-CHY-08	Harvest maturity – Hardness · Edible yield
PRP-CHY-09	Fruit Size – Peeling/Cutting Yield
PRP-CHY-10	Fresh Fruit Refrigerated Distribution · Shelf-life
PRP-CHY-11	Fresh-cut microorganisms and storage
PRP-CHY-12	Cube/Slice HMR Heating Suitability
PRP-CHY-13	Processing suitability for pickling and pickling
PRP-CHY-14	Freeze-Thaw Texture
PRP-CHY-15	Soup and Stew Heating Durability
PRP-CHY-16	Youngsun Product Research
PRP-CHY-17	Edible Root Product Research
PRP-CHY-18	Standard Surgery Product Recovery
PRP-CHY-19	Cost Comparison of Domestic vs. Imported Products
PRP-CHY-20	Buyer Spec–Harvest Stage AI Match

8. AX Transformation

first of all	Execution item	Performance indicators
1	Taxon, Variety, Cultivation Type, Origin, Harvest Date, and Lot are mandatory.	Required input rate
2	Separation of Fruit, Shoot, and Root Product	Identification rate of edible parts
3	Separation of Fresh·Cut·Frozen·Pickle Products	Product identification rate
4	Connecting weather, growth, high temperature, flowering, fruit setting, and harvest	Runtime connection rate
5	Data conversion of quality, certificates, storage, and processing history	Lot completion rate
6	Farm – Pre-processing – Foodservice/Tutoring – Buyer RFQ Connection	Match rate
7	Video AI Vine and Fruit Detection	Fruit Detection Accuracy
8	Estimation of AI Fault Size and Weight	Actual measurement error
9	Harvest timing prediction	Harvest date error
10	High Temperature/High Temperature Risk Alert	Reduction in withering and growth cessation
11	Light Shading Runtime Optimization	Product quantity relative to shading period
12	Weekly yield prediction	Prediction error
13	Prediction of peeling and edible portion rates	Actual measurement error
14	Automation of cutting standards	Cutting uniformity
15	Fresh–Frozen–Pickle conversion decision	Product Recovery Rate
16	AI Buyer Match	Sample approval rate
17	Traceability	Finished Product → Production Lot Traceability
18	Repurchase Runtime	Buyer repurchase rate

9. Industry Problem Bank

Problem group	Problem Definition	Required data
Lack of up-to-date production statistics	The size of the nationwide chayote industry is unclear.	National and Regional Statistics
Market not formed	Economic analysis is difficult even in official studies	Buyer/Sales
Mixed varieties and resources	Lack of connection between domestic trade names and actual resources	Variety
Taxonomy changes	Conflicting Sechium/Sicyos spellings	Taxonomic Authority
Specificity of the reproductive system	Information on sowing and seedling cultivation at the fruit unit level is needed	Propagation
Low temperature risk	Planting and frost risk of subtropical crops	Climate
high temperature and	Growth cessation and wilting in the central region during midsummer	Temperature
Shading management	Relationship between installation timing, shading rate, and productivity	Shade Dataset
Vine growth	Increase in incentives, installation of barriers, and labor	Growth·Labor
Fruit set deviation	Environmental and modification status influence	Flower/Fruit
Harvest season concentration	Continuous fruit production and labor concentration	Harvest Forecast
Deviation in negligence standards	Various sizes and shapes	Quality
Seed development deviation	Effects of ripeness and cooking quality	Maturity
Peeling	Labor costs for dining out and catering	Processing Yield
Artificiality rate	Buyer's actual cost unclear	Edible Yield
Fresh lack of recognition	Immature general consumer market	Consumer Demand
Lack of awareness of recipes	The use case is unclear to the Buyer	Recipe/Product
Lack of meal standards	Lack of standard cutting and cooking specifications	Foodservice
Frozen Product Shortage	Inadequate year-round supply structure	Processor
Undeveloped pickled products	Immature storage and processing market	Pickling
Lack of comparison between domestic and imported products	Lack of data for economic feasibility assessment	Trade·Cost
Young shoots Product unseparated	Negligence and identical transaction risk	Edible Part
Lack of verification of root products	Verification of food, cultivation, and legal standards is required	Regulatory
Pesticide standards	Management by edible part is necessary	Pesticide
Contract production shortage	Risk of expanding cultivation without buyers	Contract
Repurchase not reflected	Lack of accumulated actual cooking and delivery evaluations	Evaluation

10. Farmer RFQ & Collaboration Model

RFQ Type	Public Registration	Verify/NDA
Chayote source sourcing	Variety, Region, Shipment Date	Farm, Volume, Unit Price
Fresh fruit sales	Fruit shape, color, and ripeness	Lot · Price · Inventory
Buying fresh fruit	Size, Hardness, and Use	Target Price · MOQ
Regular supply	Product · Period · Cycle	Weekly Volume and Unit Price
contract farming	Variety, Cultivation Type, Region	Area, Quantity, Price
For dining out	Fresh fruit, peeled, standard	Delivery cycle
Multicultural ingredients	Variety, Size, Ripening	actual demand
For school meals	Safety and Standards	Reports · Weekly Volume
peeling ingredients	Flesh/Yield	Artificiality rate
Cube	Cutting size	Working and refrigeration conditions
Slice	Thickness · Cooking Use	Sample
Shredded Product	Thickness/Texture	Delivery cycle
Fresh-cut	Refrigeration and microorganisms	Expiration date
freezing	Cube/Whole	Blanching and thawing quality
Pickles	Size and hardness	Recipe and processing test
HMR	Pretreatment and heating suitability	MOQ · Processing Conditions
young shoots	Harvesting stage/specifications	Safety and volume
Edible roots	Separate Product Information	Domestic food usage and lot verification
Breeding fruit	Variety · Ripening	Germination · Source Lot
OEM·PB	Product concept	Recipe · MOQ · Contract
import	Fresh/Frozen/Processed	HS · Country of Origin · Unit Price
export	Product · Target Country	Quarantine, Price, and Volume
Technology demonstration	Planting, Shading, and AI Harvesting	Test Dataset
Research cooperation	Climate adaptation, varieties, processing	PRP

11. RFQ Request First

① Need Products & Materials

Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.

Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching

② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)

Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.

Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching

③ We are looking for domestic and international buyers. (Need Buyers)

Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.

Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching

Version History

Version	Main contents	situation
v1.0	Plant Identity · Taxonomy · Domestic Adaptation · Fruit · Pretreatment · Freezing · Pickling · RFQ Basic Structure Registration	complete
v1.1	Verification of official raw data on Korea's production, region, variety, market, HS, and import/export	expected
v2.0	Detailed quality standards by Fruit, Shoot, Root, and Fresh, Cut, Frozen, and Pickle Products	expected
v3.0	Producer – Pre-processing · Freezing · Pickling – Catering · Foodservice – Buyer Verified Container Combination	expected

Connection statistics by language

TOTAL : 88