Name: Bottle Gourd Domestic Production • Young Fruit • Dried Bottle Gourd • Pretreatment • Drying • Processing • Craft By-products • Supply Chain Analysis and RFQ Cooperation Guide 2026
Creator: MarketHub
License: https://creativecommons.org/licenses/by/4.0/
Keywords: Gourd, BottleGourd, LagenariaSiceraria, Park Go-ji, Gojibak, Gourd, traditional ingredients, Cucurbit vegetables, Agriculture RFQ, MarketHub

#Gourd #BottleGourd #LagenariaSiceraria #Park Go-ji #Gojibak #Gourd #traditional ingredients #Cucurbit vegetables #Agriculture RFQ #MarketHub

KR26-00465

No.073 - MarketHub Agriculture (Food Plant) RFQ Intelligence Library

Bottle Gourd Domestic Production • Young Fruit • Dried Bottle Gourd • Pretreatment • Drying • Processing • Craft By-products • 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, 15:55:02 | Modified August 23, 2026, 17:38:21

0. Executive Summary

Judgment axis	Key judgment
Item Identity	A traditional gourd crop that utilizes the fruit of Lagenaria siceraria of the Cucurbitaceae family for food, processing, and household materials.
Key role	Cooking young gourd · Gourd greens · Soup · Pre-processing · Dried gourd slices · Dried food · HMR · Traditional food · Fruit for crafts
Harvesting principle	Young edible fruit, fruit for dried gourd strips, mature fruit, fully ripened dried fruit, and seed fruit are classified according to their final use.
Product separation	Whole gourds, young gourds, peeled, sliced, shredded gourds, dried gourd slices, soaked dried gourd slices, frozen gourds, and gourds for crafts are managed as separate products.
Separation of similar items	Separation of winter melon, chayote, loofah gourd, squash family, genus, species, and market uses
Domestic statistics	Latest national statistics on nationwide cultivation area and production volume of gourds alone: To be entered after verification of official raw data.
domestic genetic resources	Domestic traditional resources such as gojibak and gojubak are registered at the Agricultural Genetic Resources Center of the Rural Development Administration.
Supply and demand risk	Unclear market size · Mixed varieties/uses · Variation in fruit size · Peeling · Slicing labor · Variation in dried product quality · Storage · Limited demand sources
Food Safety Principles	Edible varieties, ripeness, abnormal bitterness, diseases, and spoilage are managed by Lot, and unsuitable raw materials are not converted for food processing.
Operating Principles	Variety–Fruit–Harvest Stage–Peeling/Cutting–Drying–Buyer RFQ Connection
Final goal	Structuring contract production and repurchase by separating traditional gourd production into actual products and buyer demands, such as fresh fruit, dried gourd slices, school meals, HMR, and crafts.

The National Genetic Resources Center of the Rural Development Administration registers domestic native gourd varieties as Lagenaria siceraria, and resources such as the Goji gourd collected in Bonghwa, North Gyeongsang Province, and the Pyojubak and Jorangbak collected in Namwon, North Jeolla Province, actually exist. This demonstrates that the gourd is not a single homogeneous product, but a crop whose resources and fruit shapes have diversified according to edible, drying, and domestic uses . ( Seed Bank )

1. Plant Identity & Product Master

Plant Identity

Basic fields	Park registration criteria
Korean name	Gourd
English name	Bottle gourd / Calabash
Representative scientific name	Lagenaria siceraria (Molina) Standl.
classification	Cucurbitaceae · Lagenaria
Edible parts	Mainly the flesh of young to ripe fruits
Non-edible · Separate management	Stem · Senescent peel · Seed · Placenta · Stem · Leaf · Root · Diseased fruit
Major harvesting stages	Young edible fruit / For dried gourd strips / Mature fruit / Fully ripened dried fruit / For seed collection
Basic product form	Whole gourd, peeled gourd, sliced gourd, shredded gourd, dried gourd strips, frozen, pre-processed products
Basic processing stage	Washing → Peeling → Pith removal → Cutting/Slicing → Drying/Soaking/Cooking/Freezing
Basic use	Soup · Seasoned Vegetables · Stir-fry · Traditional Food · Dried Baked Vegetables · Gimbap · Japanese Food · School Meals · HMR · Crafts
Similarity Principle	Separation of winter melon, pumpkin, chayote, loofah, and Plant Entity

Kew recognizes Lagenaria siceraria (Molina) Standl. as an accepted species of the Cucurbitaceae family. ( Plants of the World Online )

Domestic native resources from the National Center for Agricultural Genetic Resources under the Rural Development Administration are also registered under the same scientific name. ( Seed Bank )

Product Master

Product ID	Product type	Key Management Standards
BGO-P01	Edible gourd immediately after harvest	Variety · Ripeness · Harvest Date · Weight · Lot
BGO-P02	Young gourd	Skin, flesh hardness, and seed development
BGO-P03	Raw material for dried gourd strips	Fruit shape, length, flesh thickness, ripeness
BGO-P04	Selection	Weight, appearance, wounds, diseases
BGO-P05	peeling	Peeling yield, flesh color, hygiene
BGO-P06	Banhal Park	Seed, placenta state, edible part
BGO-P07	Cube Box	Cutting size · Cooking suitability
BGO-P08	Slice Park	Thickness and texture
BGO-P09	Shredded Park	Thickness, length, and drying suitability
BGO-P10	Raw dried gourd ingredients	Uniform julienning · Flesh thickness
BGO-P11	Semi-dried gourd slices	Moisture, color, length, foreign matter
BGO-P12	Completely dried gourd slices	Final moisture, color, and packaging
BGO-P13	Bulim Bakgoji	Rehydration rate, texture, and hygiene
BGO-P14	Seasoned dried persimmons	Seasoning, heating, microorganisms, expiration date
BGO-P15	Boxes for school meals	Peel · Cube · Refrigerate
BGO-P16	HMR ingredients	Cutting, Pretreatment, and Heating Suitability
BGO-P17	Frozen box	Blanching status, freezing, and thawing quality
BGO-P18	Bak Puree	Crushing, heating, viscosity
BGO-P19	Pickling gourd	Texture hardness and pickling suitability
BGO-P20	Ripe craft gourd	Peel hardness, shape, and dryness
BGO-P21	Gourd/Pony Product	Resources, shapes, and craft uses
BGO-P22	Fruit for seed production	Variety · Maturity · Seed Lot
BGO-P23	Park seeds	Purity, Germination Rate, Resources
BGO-P24	Fruit peel by-products	Generation Amount · Safety · Crafts/Resource Utilization
BGO-P25	Seed and placenta by-products	Generation Amount · Safety
BGO-P26	Non-standard health and	Processing review after food safety verification
BGO-P27	PB finished products	Raw Material Lot · Manufacturing Lot · Labeling

2. Product Classification & Use Segmentation

Classification criteria	Subdivision type	Management principles
Plant classification	Lagenaria siceraria	Winter melon, pumpkin, etc. are separate
Varieties and resources	Gourds, dippers, and small gourds	Official resource name link
Family type	Long-term, short-term, and long-term forms, etc.	Based on actual measurements and photos
Edible parts	pulp	Pericarp, seeds, etc. separate
Harvesting stage	Young fruit · For dried gourd slices · Mature · Drying · Seed collection	Product Separation
flesh thickness	Actual measurements	Key to processing yield
Distribution methods	Passing · Peeling · Cutting · Slicing · Drying	Product ID
Processing form	Dried gourd strips, frozen, seasoned, pickled	Process Lot
Final use	Soup, Seasoned Vegetables, Gimbap, School Meals, HMR, Crafts	Separation by Buyer
Transaction type	In-kind · Regular supply · Contract farming · OEM · PB	Contract
origin	Domestic/Imported	Traceability

3. Production, Harvest & Post-harvest

step	Essential Dataset	Management purpose
Cultivation plan	Variety · Fruit Shape · Target Product · Buyer	Confirmation of production purpose
satellite	Variety · Resource · Seed Lot · Germination	Traceability
Seedling cultivation	Sowing date, seedling age, and growth	Tomb quality
Transplanting and Sowing	Date, Planting, Region	Crop management
survival	Growth and Missing Plants	Initial stability
Virtue and Landlord	Structure, height, area	Vine and Fruit Management
invitation	Main point, surveying, work day	Light reception and fruit setting
Stopping and pinching	Number of stems · Processing date	Growth control
rising	Temperature, Precipitation, Solar Radiation, Wind Speed	Growth risk
Watering	Moisture and watering amount	Growth and flesh quality
dispute	Soil testing, fertilizer, and timing	Production Management
flowering	Female flowers, male flowers, blooming date	Fruit set prediction
correction	Pollination and artificial fertilization	Fruit Set
Fruit set	Fruit ID · Fruit Set Date	Harvest forecasting
Excessive negligence	Length, Circumference, Weight	Product Forecast
pests	Occurrence, Diagnosis, and Control	safe production
Harvest judgment	Peel, flesh hardness, seed development, uses	Harvest Stage
harvest	Date · Fruit ID · Weight	Harvest Lot
Selection	Fruit shape, wounds, diseases, and ripeness	Grade
purifying	Methods and water quality	hygiene
peeling	Peeling amount, time, and yield	Processing Cost
Removing the inside	C·Taejwaryang	Artificiality rate
cutting	Block·Cube·Slice	Buyer Spec
julienne	Width, thickness, and length	Park Go-ji
semi-dried	Time, temperature, and humidity	quality
dry	Final moisture, color, and foreign matter	Shelf-life
Retaking the water	Time and absorption rate	Cooking dried gourd
Seasoning and heating	Sugar, soy sauce, heat treatment, etc.	finished product
freezing	Pretreatment and freezing	Year-round supply
save	Temperature, humidity, and period	Fresh and dried products
packaging	Units and packaging materials	trading unit
shipment	Buyer · Lot · Delivery Date	Delivery

4. Quality Specification & Lot Management

Quality items	Fresh fruit	Pre-treated products	dried/processed products	finished product	Public rating
Species	essential	succession	succession	tracking	Public
Varieties and resources	essential	succession	succession	tracking	Public/Verified
mountainous district	essential	succession	tracking	mark	Public
farmhouse	ID	succession	tracking	-	Verified
Lot	essential	new	new	Manufacturing Lot	Verified/NDA
Sowing and planting dates	record	succession	-	-	Verified
Fruit setting date	record	succession	-	-	Verified
Harvest day	core	succession	tracking	tracking	Verified
Harvesting stage	essential	essential	Raw material specifications	tracking	Verified
Family type	Actual measurements and photos	Selection	Ingredient Information	-	Member
Fruit weight	Entity · Lot	Batch	Input	By product	Verified
Length and Circumference	Actual measurements	If necessary	-	-	Member
peel condition	core	Before peeling	-	-	Member
flesh thickness	Sample	core	drying yield	Product quality	Verified
flesh color	check	core	Dry color	By product	Member
Tissue hardness	Harvest judgment	core	Rehydration quality	By product	Verified
Seed development	Accommodation assessment	eliminate	-	-	Verified
Wounds/Compression	test	Selection	Processing status	-	Verified
disease and decay	exception	exception	Food conversion ban	-	Verified
strange bitter taste	Separate isolation in case of sensory abnormalities	Confirmation during preprocessing	Review of raw material exclusion	-	Verified
alien substance	check	purifying	Dry product core	Compliance with standards	Verified
pesticide residues	test	succession	Compliance with standards	Compliance with standards	Verified/NDA
microorganism	If necessary	Fresh-cut key	Dried and seasoned products	Compliance with standards	Verified/NDA
Peeling yield	-	core	Cost reflection	-	NDA/Verified
Artificiality rate	-	core	Cost reflection	-	NDA
Shredded yield	-	core	Bakgoji Input	-	NDA
drying yield	-	-	core	Cost reflection	NDA
Final moisture	-	-	core	Product specifications	Verified
color	-	Cutting and	Dry product core	By product	Verified
Rehydration rate	-	-	Bakgoji core	Cooking Product	Verified
packaging	passing	Preprocessing	dried/processed products	Final	Member
save	Fresh fruit	cold storage	Dry storage	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 · Scientific Name/Variety/Resource Name · Edible/Craft Use · Cultivation Type · Origin/Cultivation Area · Producer · Seed Lot · Sowing/Planting Date · Flowering Date · Fruit Set Date · Harvest Date · Harvest Stage · Fruit Shape · Length/Circumference/Weight · Flesh Thickness/Flesh Color/Tissue Hardness · Seed Development · Confirmation of Abnormal Bitterness · Confirmation of Diseases/Spoilage · Pesticide Use Records · Pesticide Residue/Microbiological Test Report · Raw Material Lot · Washing/Peeling/Seed/Placenta Removal · Cutting/Slicing History · Peeling/Edible Portion/Slicing Yield · Semi-Drying/Drying/Rehydration History · Seasoning/Frozen Processing History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase

5. Korea Market & Demand Structure

Customers	Purchase criteria	Cooperation opportunities
local farm and producer organizations	Variety, Use, Shipping Period	contract production
traditional food companies	Flesh, Ripness, Domestic	Baknamul · Processing
Bakgoji manufacturer	Flesh thickness, slicing ability, and drying yield	Exclusive product type contract
Gimbap and food service businesses	Soolim/Seasoned Dried Pork	B2B
Japanese restaurant	Column-type Product Specifications	Professional RFQ
food service companies	Peeling · Cube · Safety	Pre-processed delivery
Korean restaurant	Raw skin, cutting, cooking properties	Regular supply
Hotel · Traditional Food	Origin, tradition, and uniform quality	Premium
HMR manufacturers	Peeling, cutting, freezing	semi-finished products
Meal kit	Small packaging · Fresh-cut	Regular supply
frozen vegetable company	Cutting specifications · Thawing quality	Year-round supply
PB	Domestic, Regional, and Traditional	Dried Baked Pork · Braised Product
local food	Local varieties and fresh fruit	Direct transaction
craft business owner	ripeness, fruit shape, and skin hardness	RFQ for crafts
Experiences and Tourism	Gourd, pony, crafts	Local content
Seed and Genetic Resources Institute	Traditional varieties, fruit shape, and uses	Variety preservation
Research Institute	Dried, processed, and genetic resources	PRP

6. Trade & Supply-chain Intelligence

step	Key variables	Operational judgment
Seeds and resources	Variety, Heirloom, Fruit Shape	Setting production objectives
Production in the producing area	For edible, drying, and craft purposes	Supply Forecast
harvest	Ripness, flesh, and shape	Product Branch
Selection	Weight, appearance, and scratches	Buyer Grade
peeling	Artificiality rate	Fresh-cut Cost
julienne	Length, thickness, and uniformity	Goji quality
Semi-dried and dried	Moisture, color, and yield	Year-round supply
Re-suihwa · Jo Mi	Texture and absorption rate	Dining Product
Refrigeration/Freezing	Fresh/HMR	Shelf-life
Drying for crafts	Peel hardening and morphology	Non-food Product
Distribution and supply	Packaging, Period, Delivery	Buyer SLA
RFQ	Edible/Processed/Craft Spec	Match
Repurchase	Processing yield and cooking quality	Repeat trading

HS·Trade Management

Since the tariff classification of gourds may vary depending on their condition, such as fresh fruit, dried vegetable, seasoned dried gourd, or fruit for crafts, the HS is not determined by a single product name.

Product	Operating Principles
Fresh/Refrigerated Box	Check current HSK fresh cucurbit vegetable classification
Park Go-ji	Three verifications based on dried vegetables or processing state
Seasoned dried persimmons	Separate classification of prepared vegetables
Frozen box	Check frozen vegetables three times
Pickled gourd	Preparations HS code separate
Craft dry foil	Review of classification by use rather than food
satellite	Confirmation of seed classification for sowing

7. Processing, By-products & PRP Intelligence

Products and processes	Key conditions	RFQ conversion
Young life	Ripness and flesh firmness	Fresh RFQ
Tongbak	Shape, weight, defects	Procurement from production areas
peeling	Peeling yield · Flesh color	School meals and dining out
Cube	Size and cooking suitability	HMR
Slice	Thickness and texture	dining out
Shredded Park	Width, length, and uniformity	Park Go-ji
Semi-dried gourd slices	Moisture, color, length	Processor
dried gourd	Moisture, foreign matter, packaging	Distribution and export
Bulim Bakgoji	Rehydration rate and texture	dining out
Seasoned dried persimmons	Sweetness, Saltiness, Texture	Gimbap · Japanese food
Frozen box	Pretreatment and freezing	HMR
For gourd greens	Cutting and cooking properties	school meals
For soups and stews	Cube·Slice	Foodservice
Non-standard health and	Food Safety · Aging	Cutting and drying review
Ripe craft gourd	Peel hardness and shape	Craft RFQ
Gourds and ponies	Fruit shape, dryness, surface	Lifestyle and Tourism
pericarp	edible processing by-products	Review of compost and materials
Seeds and placenta	Safety and amount generated	Seed·Research
Disease and Decay Division	Food supply chain exclusion	waste/compost

Bakgoji Product

Data from the Rural Development Administration describes Kanpyo as a semi-dried ingredient made by slicing and drying the gourd . ( Nongsaroo )

MarketHub separates it into the following steps.

Raw gourd → Peeling → Removal of seeds and placenta → Continuous julienning → Semi-drying → Drying → Sorting → Packaging

If necessary

Dried dried gourd strips → Soaking → Seasoning → Finished product

Create a separate Process Lot.

PRP — Product Research Profile

PRP ID	Product Research Profile
PRP-BGO-01	Mapping of domestic genetic resources of Lagenaria siceraria
PRP-BGO-02	Difference between Gojibak, Pyojubak, and Jorangbak
PRP-BGO-03	Variety/Fruit Shape – Edible/Craft Uses
PRP-BGO-04	Fruit Set Date – Ripeness – Flesh Hardness
PRP-BGO-05	Fruit shape/weight – Edible portion rate
PRP-BGO-06	Flesh Thickness – Dried Baking Paper Yield
PRP-BGO-07	Peeling Method – Peeling Yield
PRP-BGO-08	Shredding Standards – Drying Uniformity
PRP-BGO-09	Drying conditions – Color, moisture, texture
PRP-BGO-10	Semi-dried vs. Fully Dried Product
PRP-BGO-11	Bakgoji rehydration rate
PRP-BGO-12	Seasoned dried gourd strips applied to Gimbap
PRP-BGO-13	Fresh-cut Shelf-life
PRP-BGO-14	Frozen Box Thawing and Cooking Quality
PRP-BGO-15	Food Service & HMR Cube Processability
PRP-BGO-16	Standard surgery drying conversion
PRP-BGO-17	Ripened and Crafted Product
PRP-BGO-18	Utilization of fruit peel, seeds, and placenta by-products
PRP-BGO-19	CMV and other disease-product rates
PRP-BGO-20	Buyer Spec–Harvest Stage–Drying Yield AI Match

8. AX Transformation

first of all	Execution item	Performance indicators
1	Variety, Resource, Origin, Harvest Date, Fruit ID, and Lot are mandatory.	Required input rate
2	Separation of Edible, Dried Gourd, and Craft Products	Product identification rate
3	Linking growth, flowering, fruit setting, and harvest data	Runtime connection rate
4	Datafication of quality, certificates, drying, and processing history	Lot completion rate
5	Connecting Farms – Drying/Preprocessing – Foodservice/Tutoring Buyers	Match rate
6	Video AI Negligence Detection	Fruit Detection Accuracy
7	AI Shape and Weight Estimation	Actual measurement error
8	Harvest maturity prediction	Product misclassification rate
9	Automatic branching for edible/craft use	Classification accuracy
10	Prediction of flesh thickness and edible portion yield	Actual measurement error
11	automation of peeling and slicing	Working time per kg
12	Predicting the drying endpoint	Target moisture error
13	Drying yield prediction	Input–Output Error
14	Imaging diagnosis of disease and CMV	Early detection rate
15	Non-products and Product Recovery	Conversion rate
16	AI Buyer Match	Sample approval rate
17	Traceability	Goji → Farm traceability rate
18	Repurchase Runtime	Buyer repurchase rate

9. Industry Problem Bank

Problem group	Problem Definition	Required data
Lack of nationwide production statistics	Difficulty in verifying the industry scale of Park alone	National Statistics
Mix of varieties and native species	Mixed uses of gourd dippers, pomegranate dippers, etc.	Variety
Mixed uses for food and crafts	Different Product Roles in the Same Plant	Intended Use
Fruit shape deviation	Size and shape vary by breed and individual.	Fruit Measurement
Mixed harvest maturity	The harvest seasons for edible, dried, and craft use are different.	Maturity
Variation in flesh thickness	Impact on Bakgoji productivity	Flesh Thickness
peeling loss	Rise in the cost of the edible part	Peeling Yield
Loss from removing inner and seed	Decrease in actual product yield	Edible Yield
Shredding labor	Increase in production costs for dried gourd	Labor
Drying deviation	Differences in color, moisture, and texture	Drying
Dry hygiene	Possibility of prolonged exposure or foreign matter	Hygiene
Rehydration deviation	Difference in cooking quality	Rehydration
Insufficient specifications for dried gourd	Different standards for length, width, thickness, and moisture	Buyer Spec
Limited domestic buyers	Specialty food ingredient market restrictions	Demand
Decrease in raw food consumption	Low awareness of home cooking	Consumer
Insufficient pre-processing of school meals	Peeling and cutting labor	Processing
Disruption of the craft market	Lack of connection between agriculture and craft buyers	Buyer
virus	Possibility of CMV occurrence	Disease
Pest and disease management and pesticide management	Need for small-area crop management	Pesticide
Insufficient stored information	Lack of standards for fresh and dried products	Storage
Lot history interruption	Difficulty tracing raw material → dried gourd	Traceability
Dispersion of test reports	Disconnection of safety information on raw materials and processed products	COA
Insufficient contract farming	Production without Buyer specifications	Contract
Non-products and lack of utilization	Disposal of non-edible edible materials	Product Recovery
Repurchase not reflected	Buyer quality evaluation is not reflected in variety or ripeness	Evaluation

10. Farmer RFQ & Collaboration Model

RFQ Type	Public Registration	Verify/NDA
Procurement of edible gourd from production areas	Variety, Region, Shipment Date	Farm, Volume, Unit Price
Sale of live equipment	Fruit shape, ripeness, and weight	Lot · Price
Buying a live box	Flesh, Size, Uses	Target Price · MOQ
Regular supply	Product · Period	Weekly Volume and Unit Price
contract farming	Variety, Use, Region	Area, Quantity, Price
Raw material for dried gourd strips	Flesh thickness and shape	Drying yield · Unit price
Fresh gourd	Shredded cut standards	Yield and labor
dried gourd	Width, length, moisture	Test Reports · MOQ
Seasoned dried persimmons	Texture and seasoning specifications	Recipe · Expiration Date
Gimbap company	Soaked/Seasoned Product	Delivery cycle
Japanese restaurant	Column Table Product	Standards and Packaging
For school meals	Peeling · Cube	Test Reports and Quantity
For dining out	Slice·Cube	Delivery cycle
HMR	Freezing and Pretreatment	Processing conditions
Meal kit	Fresh-cut	Expiration date
PB	Dried Baked Pork, Braised Dishes, Traditional Foods	MOQ · Contract
for crafts	Ripeness, shape, and firmness	Actual unit price
Tourism and Experience	Gourds and ponies	Supply period
Seeds and native varieties	Varieties and resources	Seed Lot
Technology demonstration	Automatic peeling, slicing, and drying	Dataset
Research cooperation	Variety · Dry · Virus	PRP
by-product	Pericarp, seed, placenta	Safety and utilization

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 · Traditional Resources · Edible · Dried Baking Sticks · Drying · Crafts · RFQ Basic Structure Registration	complete
v1.1	Verification of official production, region, market, HS, and import/export raw data	expected
v2.0	Subdivision of Product Quality Standards for Variety, Ripeness, Edible Part, Shredding, Drying, Dried Gourd, and Crafts	expected
v3.0	Producer – Pre-processing·Drying – Foodservice·Tourism·Crafts – Buyer Verified Container Combination	expected

Connection statistics by language

TOTAL : 77