0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Root vegetables from the Garden Beet series of Beta vulgaris of the Amaranthaceae family that utilize enlarged edible roots as a core product. |
| Key role | Raw food, salad, school meals, dining out, pickles, juice, puree, frozen food, HMR, dried food, powdered ingredients |
| Harvesting principle | Evaluate variety, root type, diameter, weight, color, hardness, fiberization, and Buyer's intended use together. |
| Product separation | Dirt beet · Washed beet · Peeled beet · Whole cooked · Slice · Dice · Juice · Puree · Frozen · Pickled · Dried · Powder separation |
| Separation of similar items | Separating the Swiss chard, sugar beet, and fodder beet of the same B. vulgaris from the cultivated group, edible parts, and industrial roles. |
| Domestic statistics | Nationwide cultivation area and production volume of beets alone: To be entered after verification of official raw data. |
| Growth characteristics | Based on agricultural standards, it prefers a cool climate, is relatively resistant to cold, and can bolt under high temperatures and long days. |
| Official temperature data | Nongsaroo Farming Schedule: Optimum germination temperature 20~30℃, Optimum seedling temperature 13~18℃ |
| Soil conditions | Nongsaroo: Guide to well-drained and moisture-retaining soil, pH range 5.6–6.7 |
| Major Risks | High temperature, bolting, soil acidification, poor drainage, root shape variation, cracking, internal quality, color variation, processing yield |
| Operating Principles | Seed–Production–Root Lot–Wash/Peel/Cut–Processing–Buyer RFQ |
| Final goal | Linking root color, shape, ripeness, and processing yield to Buyer-specific Product Specs |
The Rural Development Administration's beet farming schedule describes beets as a crop that prefers cool climates and is resistant to cold, presenting optimal germination temperatures of 20–30°C, seedling temperatures of 13–18°C , and soil pH of 5.6–6.7 as cultivation characteristics. It also explains that flower stalks may elongate under high temperatures and long days. These figures are general technical values from the relevant official cultivation data and should not be used as absolute recipes specific to specific regions or varieties. ( Nongsaroo )
1. Plant Identity & Product Master
Plant Identity
Basic fields | Bit registration criteria |
| Korean name | Bit / Bitroot |
| English name | Beetroot / Garden beet / Table beet |
| Representative scientific name | Beta vulgaris L. |
| Scientific names used in domestic agriculture | Beta vulgaris subsp. vulgaris, etc. |
| classification | Amaranthaceae · Beta |
| Edible parts | swollen roots |
| Separate edible parts | Leaves — Manage with a separate Leaf Product |
| Non-edible · Separate management | Aging leaves, diseases, rotten roots, processing residues |
| Major harvesting stages | Young leaves / Baby beet / Commercial roots / For processing / For seed production |
| Basic product form | Dirt Beet · Washed Beet · Peel · Whole · Slice · Dice · Juice · Purée · Frozen · Pickled · Dried · Powder |
| Basic processing stage | Washing → Peeling → Cutting → Heating · Juicing · Grinding · Pickling · Freezing · Drying · Powder |
| Basic use | Salad · School Meals · Eating Out · Pickles · Juice · HMR · Soup · Sauces · Processed Foods |
| Similarity Principle | Separated at the level of Swiss chard, sugar beet, fodder beet, and Cultivar Group |
Kew maintains Beta vulgaris L. as an accepted species and demonstrates that major cultivated groups, such as garden beet, leaf beet, sugar beet, and fodder beetle, are derived from the same species. ( Plants of the World Online )
The Rural Development Administration also explains that beets are classified into those utilizing the roots, leaves, and stems; Swiss chard, which is leaf-centered; sugar beets for sugar production; and animal feed beets. ( Nongsaroo )
On the Korea Food Safety Information System (Korea Food Safety), beetroot is registered as a food ingredient belonging to the Beta vulgaris family, and the roots and leaves are listed as the parts to be used. ( Korea Food Safety Information System )
Product Master
Product ID | Product type | Key Management Standards |
| BET-P01 | Mountain soil beet | Variety · Origin · Harvest Date · Lot |
| BET-P02 | Baby beet | Size, Year, Color |
| BET-P03 | Round product bit | Diameter, weight, and uniformity |
| BET-P04 | Long-type product bit | Length, Diameter, Root Shape |
| BET-P05 | Cleaning bit | Washing condition · Epidermal damage |
| BET-P06 | Peeling | Peeling yield · Flesh color |
| BET-P07 | Whole peeled | Size, hardness, microorganisms |
| BET-P08 | Whole cooked | Heating, Color, and Texture |
| BET-P09 | Slice | Thickness, Diameter, Color |
| BET-P10 | Dice | Size, Hardness, Color |
| BET-P11 | Julienne | Thickness, length, and texture |
| BET-P12 | Fresh-cut salad | Cutting, microorganisms, refrigeration |
| BET-P13 | Food service pre-processing | Peeling · Dice · Slice |
| BET-P14 | Bulk for food service | Washing, peeling, and specifications |
| BET-P15 | HMR ingredients | Dice·Purée·Frozen |
| BET-P16 | Pickling ingredients | Hardness, Color, Slice Suitability |
| BET-P17 | Pickled Beet | Acidity, salt, sugar, tissue |
| BET-P18 | Juicing beets | Color · TSS · Juice Yield |
| BET-P19 | Beet juice | Juicing, filtration, and heating |
| BET-P20 | Beet Puree | Viscosity, color, and solid content |
| BET-P21 | Frozen Dice | Blanching, freezing, and thawing |
| BET-P22 | Frozen Slice | Shape retention · Color |
| BET-P23 | Dry Slice | Moisture and color |
| BET-P24 | Dry Flake | Moisture content and particle size |
| BET-P25 | Beet powder | Moisture, particle size, color |
| BET-P26 | Candidates for food ingredients for color | Separate verification of color value and legal standards |
| BET-P27 | young beet leaves | Leaf Lot · Harvest Date |
| BET-P28 | Baby leaves for salad | Size and safety |
| BET-P29 | Extra-standard healthy muscles | Processing upon safety compliance |
| BET-P30 | Peeling and cutting by-products | Generation and Resource Recovery |
| BET-P31 | Seed Lot | Variety, Germination, Purity |
| BET-P32 | PB·OEM finished products | Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Beta vulgaris | Species Master |
| cultivation group | Garden beet / Leaf beet / Sugar beet / Fodder beet | Separation of industrial entities |
| varieties | Actual Cultivar | Seed Lot Connection |
| Root type | Round shape, elongated shape, etc. | Actual measurements |
| color | Red, crimson, yellow, white, and other colors | Cultivar Attribute |
| Edible parts | Roots and leaves | Product Separation |
| Harvesting stage | Baby · Product · Processing · Seed Collection | Product Separation |
| Cultivation method | Spring, autumn, etc. | Production Container |
| Distribution methods | Soil · Washing · Peeling · Fresh-cut | Product Separation |
| Processing form | Cooked·Pickled·Juice·Purée·Frozen·Dried·Powder | Process Lot |
| Final use | Retail · Salad · School Meals · Dining Out · HMR · Beverages · Pickles | 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 · Root Type · Buyer · Shipping Date | demand-based production |
| satellite | Cultivar · Seed Lot · Germination | Traceability |
| sowing | Date, density, depth | Production schedule |
| germination | Temperature, appearance date, appearance rate | Initial quality |
| Thinning | Work days/intervals | Root shape and size |
| Growth | Number of leaves, plant vigor, root thickening | Harvest Forecast |
| rising | Temperature, solar radiation, and precipitation | Risk of bolting and high temperature |
| Watering | Soil moisture and timing | Muscle hypertrophy |
| drainage | Flooding and drainage conditions | Root quality |
| dispute | Soil testing and fertilizer | Production Management |
| Soil acidity | pH | Growth Risk |
| pests | Symptoms and Control | Product rate |
| Muscle hypertrophy | Diameter, Length, Weight | Harvest forecasting |
| Color development | Outer shell/inner color | Product Quality |
| Harvest judgment | Size, Shape, Hardness, Buyer Spec | Harvest |
| harvest | Root Lot · Harvest Date | Traceability |
| Leaf separation | Root/Leaf Lot | Dual Product |
| soil removal | mud and wounds | Selection |
| purifying | Water quality and surface damage | Fresh |
| Selection | Size, shape, and defects | Grade |
| Pre-cooling | Product temperature if necessary | Freshness |
| save | Temperature, humidity, decay, and loss | Supply |
| peeling | Yield · Color | Fresh-cut |
| cutting | Slice, Dice, and Julien | Buyer Spec |
| heating | Whole cooked | Convenience |
| Juicing | Juice Yield | Beverage |
| Puree | Solid content and viscosity | Ingredient |
| pickles | Acid, Salt, Sugar, Time | Pickle |
| Blanching | Time and temperature | Frozen |
| freezing | Freezing and thawing | Year-round supply |
| dry | Moisture and color | Dried Product |
| smash | Powder · Particle Size | Ingredient |
| packaging | Fresh/Processed | Sales unit |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | raw materials | Pre-treated products | processed goods | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| Cultivar | essential | succession | succession | tracking | Public/Verified |
| Cultivar Group | Garden beet | succession | succession | tracking | Public |
| mountainous district | essential | succession | succession | mark | Public |
| farmhouse | ID | succession | tracking | - | Verified |
| Lot | Harvest Lot | Process Lot | Processing Lot | Manufacturing Lot | Verified/NDA |
| Sowing date | record | succession | - | - | Verified |
| Harvest day | core | succession | tracking | tracking | Verified |
| diameter | Actual measurements | Selection | Cut Input | - | Member |
| length | Actual measurements | Selection | Cut Input | - | Member |
| weight | Actual measurements | Batch | Input | - | Verified |
| Geunhyeong | Round, elongated, etc. | Selection | - | - | Member |
| outer skin color | test | succession | - | - | Member |
| Interior color | Cutting inspection | core | Juice and Puree | finished product | Verified |
| Color uniformity | test | core | Processing core | Product Spec | Verified |
| hardness | Fresh | Fresh-cut | Pickling and freezing | finished product | Verified |
| TSS | If necessary | Juice Spec | Juice/Purée | By product | Verified |
| fibrous texture | Accommodation evaluation | Fresh-cut | process | - | Verified |
| offshoot | Selection | Processing conversion | - | - | Verified |
| deformed muscle | Grade | Processing candidate | - | - | Member |
| wound | test | Selection | Processing review | - | Verified |
| corruption | exception | exception | Food conversion ban | - | Verified |
| Foreign matter/soil | check | purifying | Compliance with standards | Compliance with standards | Verified |
| pesticide residues | test | succession | Compliance with standards | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Fresh-cut key | Juice/Purée/Pickle | Compliance with standards | Verified/NDA |
| Peeling yield | - | core | cost | - | NDA |
| Cutting yield | - | core | Input | - | NDA |
| Juice extraction yield | - | - | core | cost | NDA |
| Puree yield | - | - | core | cost | NDA |
| pickling yield | - | - | core | cost | NDA |
| Refrigeration yield | - | - | core | cost | NDA |
| drying yield | - | - | core | cost | NDA |
| Final moisture | - | - | Dry/Powder | Product Spec | Verified |
| Island | - | - | Powder | Product Spec | Verified |
| packaging | raw materials | Fresh-cut | processed goods | Final | Member |
| Expiration date | The relevant city | essential | processed goods | mark | Member |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name · Cultivar Group · Variety · Cultivation Type · Origin/Cultivation Area · Producer · Seed Lot · Sowing Date · Harvest Date · Root Length/Diameter/Weight · Root Shape · Skin Color/Internal Color · Color Uniformity · Hardness · TSS (as measured) · Fiber · Cracking/Deformation/Wounds · Diseases/Spoilage · Pesticide Use History · Pesticide Residue/Microbiological Test Report · Storage History · Root Lot · Leaf Lot · Washing/Peeling/Whole Cooked/Slice/Dice/Julienne/Juice/Purée/Pickling/Frozen/Drying/Powder History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| production area distribution organization | Variety, Color, Shipment Date, Specifications | Contract shipment |
| wholesale market | Size, Color, Origin, Grade | Spot trading |
| local food | Domestic · Fresh · Baby | Local Product |
| Large-scale distribution | Washing, Size, and Uniformity | Retail |
| Salad preparation | Color, Hardness, Fresh-cut | Key RFQ |
| school meals | Washing · Peeling · Dice | Preprocessing |
| dining out | Whole cooked · Sliced · Dice | Foodservice |
| HMR | Dice·Purée·Frozen | semi-finished products |
| Meal kit | Washing, cutting, and small packaging | Meal Kit |
| Pickling company | Hardness, Color, Slice | Pickle |
| Juice company | Color, TSS, Juice Yield | Beverage |
| Puree companies | Color, Viscosity, and Solid Content | Ingredient |
| frozen vegetable company | Dice · Slice · Thawing Quality | Frozen |
| Drying and powder companies | Color, drying yield, moisture | Powder |
| food ingredient company | Color · Powder · Purée | Product Research |
| PB·OEM | Juice·Pickle·Powder | Product development |
| exporters | Fresh/Processed | Trade |
| Research Institute | Variety, Color, Processing, Storage | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Cultivar·Color·Root type | production base |
| production | Cultivation type, production area, shipping period | Supply |
| contract farming | Buyer Product Spec | stable procurement |
| harvest | Size, color, and hardness | Product Branch |
| Root/Leaf separation | Lot by Edible Part | Dual Product |
| purifying | soil and epidermal damage | Fresh |
| Selection | Diameter, color, defects | Grade |
| save | Temperature, humidity, loss, and decay | Supply |
| Peeling and amputation | Yield · Standard | Foodservice |
| heating | Whole cooked | Convenience |
| pickles | Color, hardness, and acidity | Pickled |
| Juicing | Juice Yield | Beverage |
| Puree | Solid content and viscosity | Ingredient |
| freezing | Dice/Slice | Frozen |
| Dry/Powder | Color, Yield, Moisture | Ingredient |
| Distribution and supply | Refrigeration, Packaging, Delivery Time | Buyer SLA |
| RFQ | Product · Color · Specifications | Match |
| Repurchase | Yield, Quality, Delivery Time | Repeat trading |
HS·Trade Management
Product | HS Operating Principles |
| Fresh and refrigerated beets | Korea Customs Service current HSK verification |
| Fresh beet leaves | Leaf Product verified three times separately |
| frozen beets | Classification of frozen vegetables |
| Dry bits | Dried vegetables three times |
| Beet juice | Fruit and vegetable juice three times |
| Beet Puree | Classification by preparation and state |
| Pickled beets | Classification of prepared and preserved vegetables |
| Beet powder | Verification by drying and grinding state |
| Seed | Seeds for sowing are separate |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Soil beet | Variety, Color, Root Type | Fresh |
| Cleaning bit | Epidermis and washing water rate | Retail |
| Peeling | Peeling yield · Color | Foodservice |
| Whole cooked | Heating, Color, Hardness | Convenience |
| Slice | Thickness, color, and hardness | Salad/Pickle |
| Dice | Standards and Cookability | HMR |
| Julienne | Thickness and hardness | Salad |
| Pickled | Acidity, texture, and color | Retail/PB |
| Juice | Juice Yield · Color | Beverage |
| Purée | Viscosity, Solids, Color | Sauce/HMR |
| Frozen Dice | Blanching and thawing | Frozen |
| Dried Slice | Moisture and color | Ingredient |
| Powder | Moisture, particle size, color | Food Material |
| young leaves | Size, Color, Safety | Salad |
| Extra-standard healthy muscles | Safety suitability | Juice/Purée |
| peel residue | Generation Amount · Safety | Resource utilization research |
| Leaf byproduct | Leaf Product when food-suitable | Dual Product |
| decaying root | Food supply chain exclusion | waste/compost |
Data from the Rural Development Administration explains that even within the same Beta vulgaris, root-centered beets, leaf-centered Swiss chard, and sugar beets are distinct use forms; therefore, by-products and leaf products should not be confused with other cultivated groups. ( Nongsaroo )
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-BET-01 | Cultivar Group–Taxonomy Mapping |
| PRP-BET-02 | Variety–Root Type Mapping |
| PRP-BET-03 | Variety – Internal color · Color uniformity |
| PRP-BET-04 | Sowing temperature–germination rate |
| PRP-BET-05 | High Temperature – Growth and Quality |
| PRP-BET-06 | Soil pH – Growth |
| PRP-BET-07 | Soil moisture – root enlargement |
| PRP-BET-08 | Planting density – Diameter · Weight |
| PRP-BET-09 | Harvest ripeness – Hardness · Fiber texture |
| PRP-BET-10 | Sukdo–TSS·Color |
| PRP-BET-11 | Storage – Loss, Hardness, Color |
| PRP-BET-12 | Washing – Epidermal damage |
| PRP-BET-13 | Peeling and cutting yield |
| PRP-BET-14 | Pickling – Color and Hardness |
| PRP-BET-15 | Juice Yield – Variety · Ripeness |
| PRP-BET-16 | Purée – Color and Viscosity |
| PRP-BET-17 | Freezing–Thawing Tissue·Color |
| PRP-BET-18 | Drying – Color & Yield |
| PRP-BET-19 | Product Recovery (Outside Standards) |
| PRP-BET-20 | Variety–Color–Processing–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species·Cultivar Group·Variety·Origin·Harvest Date·Lot Mandatory | Input completion rate |
| 2 | Root·Leaf·Fresh·Pickled·Juice·Powder Product Separation | Product identification rate |
| 3 | Weather, Soil, Growth, Root Enlargement, and Harvest Connection | Runtime connection rate |
| 4 | Data conversion of quality, certificates, storage, and processing history | Lot completion rate |
| 5 | Connecting Farms – Processing Companies – Food Service/Distribution – Buyer RFQs | Match rate |
| 6 | Video AI Diameter, Length, and Shape Measurement | Measurement error |
| 7 | Video AI Color and Skin Defect Detection | Grade Accuracy |
| 8 | Nomination Risk Prediction | Crop damage rate |
| 9 | Yield prediction | Forecast Error |
| 10 | Harvest timing prediction | Harvest Error |
| 11 | Storage loss prediction | Decomposition and corruption rates |
| 12 | Washing and peeling yield prediction | Actual measurement error |
| 13 | Prediction of cutting yield | Actual measurement error |
| 14 | Juice Yield Prediction | Input–Output Error |
| 15 | Pickle/Purée Aptitude Prediction | Buyer approval rate |
| 16 | Dry/Powder Yield Prediction | Input–Output Error |
| 17 | Non-standard Fresh→Processing conversion | Recovery rate |
| 18 | AI Buyer Match | Sample approval rate |
| 19 | Traceability | Finished Product → Seed Lot Traceability |
| 20 | Repurchase Runtime | Buyer reorder rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Cultivar Group mixed | Confusion between Beetroot, Modern, and Sugar Beet | Taxonomy |
| Mixed varieties | Differences in root shape, color, and ripeness | Variety |
| Variation in sowing and germination | Effects of temperature and moisture | Emergence |
| High temperature risk | Potential for deterioration of growth and quality | Temperature |
| bolting | Effects of high temperature, long daylight, and growth stage | Climate |
| Soil acidity | Acidic soil may reduce growth | Soil pH |
| Excessive moisture and drainage | Root quality and diseases | Soil Water |
| Root pattern deviation | Round/Long · Deformity | Geometry |
| Size deviation | Buyer specification discrepancy | Diameter |
| offshoot | Fresh Grade Loss | Moisture |
| Internal color deviation | Fresh · Processed Quality | Color |
| Color bleeding/loss | Heating, pickling, and processing quality | Processing |
| Hardness deviation | Fresh-cut · Pickling suitability | Firmness |
| fibrous texture | Differences in overripeness and varieties | Maturity |
| Storage loss | Decrease in actual supply | Storage |
| Fresh-cut microorganisms | Safety of cut products | Microbiology |
| peeling loss | B2B Cost Difference | Peeling Yield |
| Cutting yield | School Meal and HMR Costs | Cutting Yield |
| Juice Yield deviation | Beverage cost | Juice Yield |
| Purée quality deviation | Viscosity and color differences | Purée |
| Pickling quality variation | Color, hardness, and acidity | Pickling |
| Tissue changes after freezing | HMR quality | Frozen |
| Change in dry color | Powder quality | Drying |
| Non-standard utilization | Fresh rejection loss of value | Recovery |
| Domestic market size unclear | Need to verify demand for specialty vegetables | Demand |
| Lack of contract farming | Production – Buyer Spec Gap | Contract |
| Mixed trade items | Can be confused with sugar beet | HS |
| Lot history interruption | Root→Lack of Processed Goods Tracking | Traceability |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Mountain soil beet | Variety, Color, Region, Shipping Date | Farm, Volume, Unit Price |
| Fresh Sales | Size, shape, color | Lot · Price |
| Fresh purchase | Diameter, Weight, Color | MOQ · Price |
| Baby beet | Variety, Size, Harvest Season | Actual volume |
| Regular supply | Product Cycle | Weekly and monthly volume |
| contract farming | Variety, Root Type, Buyer Use | Area, Quantity, Price |
| Cleaning bit | Size and color | Washing yield |
| Peeling | Color and hardness | Peeling yield |
| For salad | Slice·Julienne | Microorganisms · Shelf-life |
| For school meals | Whole/Dice/Slice | Report |
| For dining out | Cooked/Sliced | Delivery cycle |
| HMR | Dice·Purée·Frozen | Process conditions |
| For pickling | Hardness, Color, Slice | Pickling Test |
| For juice | Color·TSS | Juice extraction yield |
| For puree | Color, Viscosity, and Solid Content | transference number |
| freezing | Dice·Slice | Thawing test |
| dry | Slice·Flake | drying yield |
| powder | Moisture, particle size, color | Test Reports · MOQ |
| Leaf Product | Young leaves, color, size | Safety Lot |
| PB·OEM | Juice·Pickle·Powder | contract |
| export | Fresh/Processed | HS·Quarantine |
| Technology demonstration | AI for Color Sorting, Harvesting, and Processing | Dataset |
| Research cooperation | Variety, Color, 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
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 | Plant Identity · Cultivar Group · Root Type · Color · Production · Fresh · Pickled · Juice · Purée · Frozen · Dry · Powder · RFQ Basic Structure | complete |
| v1.1 | Verification of official production, region, market, price, HS, and import/export raw data | expected |
| v2.0 | Subdivision of Quality Standards for Variety, Root Shape, Color, Hardness, TSS, Pickling, Juicing, Puree, and Drying | expected |
| v3.0 | Producer – Fresh-cut · Pickles · Beverages · Processing Companies – Food Service · Distribution – Buyer Verified Container Combination | expected |
