0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Root vegetables that utilize the enlarged taproot of Arctium lappa of the Asteraceae family as their main product |
| Key role | Fresh burdock root, Gimbap, Side dishes, School meals, Eating out, HMR, Braised dishes, Pickles, Dried, Powdered ingredients |
| Harvesting principle | Evaluate variety, root length, root diameter, linearity, branching, hardness, harvest damage, and Buyer use together. |
| Product separation | Unpeeled burdock, washed burdock, peeled, shredded, stick, sliced, braised, pickled, frozen, dried, and powdered are managed as separate products. |
| Separation of similar items | Separation of plant classification, root morphology, and processing suitability of lotus root, carrot, and parsnip families |
| Isolation within the same plant | Long-rooted, short-rooted, and leafy burdock types are classified into Product/Variety Groups. |
| Domestic statistics | Nationwide burdock cultivation area and production volume: To be entered after verification of official raw data. |
| Soil principles | The Rural Development Administration suggests deep topsoil and good drainage as the ideal environment for burdock cultivation. ( Nongsaroo ) |
| serial risk | Data from Nongsaroo indicates that burdock is susceptible to continuous cropping. ( Nongsaroo ) |
| Quality Risk | Branched roots, curved roots, short roots, harvest cuts, wounds, browning, surface dryness, hollows, and hardness variation |
| Processing risk | Washing loss, peeling loss, cutting yield, browning, texture after stewing, drying yield |
| Operating Principles | Seed–Production–Root Lot–Wash/Cut–Processing–Buyer RFQ Connection |
| Final goal | Supply capacity is evaluated based on linear product yield, usable quantity after washing, processing yield, and Buyer suitability quantity rather than simple production kg. |
The Rural Development Administration broadly classifies burdock varieties into long-rooted and short-rooted types, distinguishing between forms with long edible taproots, forms with relatively short taproots, and leafy burdock forms where the leaves are primarily utilized. Furthermore, the part that thickens is the taproot, and it is described as a woody thickening type, along with radishes and turnips. ( Nongsaroo )
1. Plant Identity & Product Master
Plant Identity
Basic fields | Burdock registration criteria |
| Korean name | burdock |
| English name | Edible burdock / Greater burdock |
| Representative scientific name | Arctium lappa L. |
| classification | Asteraceae · Arctium |
| Edible parts | hypertrophic muscle |
| Separate edible parts | Burdock-shaped leaves and petioles are sold separately. |
| Non-edible · Separate management | Aging tissue, disease, decaying roots, processing residues |
| Major harvesting stages | Young roots / Commercial roots / Long roots / Short roots / For processing / For seed production |
| Basic product form | Soil Burdock · Washing · Skinning · Peeling · Stick · Julienne · Slice · Dice · Stewing · Pickling · Freezing · Drying · Powder |
| Basic processing stage | Washing → Skin trimming/Peeling → Cutting → Browning management → Heating/Simmering/Pickling/Freezing/Drying/Grinding |
| Basic use | Gimbap, side dishes, school meals, eating out, HMR, braised dishes, pickles, dried foods |
| Similarity Principle | Separate edible burdock from other Arctium species, and distinguish root types from parsnips, carrots, and lotus roots. |
Kew manages Arctium lappa L. as an accepted species and classifies it in the genus Arctium of the family Asteraceae. ( Plants of the World Online )
The Rural Development Administration explains that the enlarged part of the burdock is the taproot , and that root length and usable part vary depending on the variety. ( Nongsaroo )
Product Master
Product ID | Product type | Key Management Standards |
| BUR-P01 | Seed Lot | Variety, Purity, Germination |
| BUR-P02 | Raw material for fibroids | Root length, diameter, and linearity |
| BUR-P03 | raw fibroid | Root length, uniformity, and yield |
| BUR-P04 | young burdock | Ripness, Hardness, and Fiber |
| BUR-P05 | Mountain soil burdock | Mountain area, harvest date, soil and sand |
| BUR-P06 | Selected burdock root | Root length, root diameter, curvature, branching |
| BUR-P07 | Washed burdock | Cleaning yield · Surface damage |
| BUR-P08 | Skin exfoliation burdock | Surface condition · browning |
| BUR-P09 | Peeled burdock | Peeling yield · Color |
| BUR-P10 | Whole peeled | Root length, diameter, and hardness |
| BUR-P11 | Stick | Length, thickness, and linearity |
| BUR-P12 | Julienne | Thickness, length, and cutting yield |
| BUR-P13 | Slice | Diameter, thickness, color |
| BUR-P14 | Dice | Size and heating suitability |
| BUR-P15 | Fresh-cut burdock root | Browning, microorganisms, refrigeration |
| BUR-P16 | Cheujeong for Gimbap | Thickness, length, and forest suitability |
| BUR-P17 | Pre-processing for school meals | Washing · Peeling · Cut Spec |
| BUR-P18 | Bulk for food service | Whole/Stick/Julienne |
| BUR-P19 | Ingredients for braising | Hardness, fiber texture, absorbency |
| BUR-P20 | Braised burdock root semi-finished product | Heating, liver, tissue |
| BUR-P21 | Ingredients for pickling | Slice/Stick · Hardness |
| BUR-P22 | Pickled burdock root | Acid, Salt, Sugar, Tissue |
| BUR-P23 | Frozen burdock root | Pretreatment, freezing, and thawing |
| BUR-P24 | Dry Slice | Moisture, Color, Rehydration |
| BUR-P25 | Dry Flake | Moisture content and particle size |
| BUR-P26 | Burdock powder | Moisture, particle size, color |
| BUR-P27 | Dried raw materials for roasting and tea | Cutting, drying, and roasting history |
| BUR-P28 | Burdock Leaf Product | Variety, Leaf, Harvest Stage |
| BUR-P29 | Extra-standard healthy muscles | Processing upon safety compliance |
| BUR-P30 | Harvest cutting burdock | Candidate for processing after verification of internal soundness |
| BUR-P31 | Peeling and cutting by-products | Review of Generation and Resource Utilization |
| BUR-P32 | PB·OEM finished products | Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Arctium lappa | Species Master |
| Variety type | Long fibroids, short fibroids, leaf burdock type | Variety Group Separation |
| Edible parts | Roots and leaves | Product Separation |
| Harvesting stage | Young · Product · Processing · Seed collection | Product Separation |
| General | Long / Medium / Short | Actual measurements |
| near distance | Diameter by Buyer | Actual measurements |
| Geunhyeong | Straight line, bend, branch, deformity | Quality Grade |
| Cultivation method | Region, Sowing, and Harvesting Season | Production Container |
| Distribution methods | Soil, washing, epidermal trimming, peeling | Product Separation |
| Processing form | Stick · Julienne · Stew · Pickle · Frozen · Dry · Powder | Process Lot |
| Final use | Retail · Gimbap · School Meals · Dining Out · HMR · Side Dishes · Dried | 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 Type · Buyer · Harvest | demand-based production |
| satellite | Variety · Seed Lot · Germination | Traceability |
| Soil testing | pH, organic matter, nutrients | Dispute plan |
| Effective soil depth | Dirt depth · Dirt plate | formation of long muscles |
| drainage | Drainage and flooding history | Root health |
| Series History | Previous crop · Years of cultivation | Series Risk |
| tiller | Depth · Soil Fracturing | Rectus |
| sowing | Date, Depth, Density | Production schedule |
| germination | Appearance Date · Appearance Rate | Early growth |
| Thinning | Density · Workday | Muscle uniformity |
| Growth | Leaf count and plant vigor | Production forecast |
| rising | Temperature and Precipitation | Growth Risk |
| Watering | Soil moisture and timing | Muscle hypertrophy |
| dispute | Prescription, Timing, and Dosage | Production Management |
| pests | Occurrence and Control | Product rate |
| Main muscle extension | Root length and diameter | Harvest Forecast |
| Branching muscle development | Side Root·Forking | Fresh Grade |
| Harvest judgment | Muscle length, muscle diameter, and hardness | Buyer Spec |
| Excavation | Excavation depth · Damage | Harvest Yield |
| Leaf removal | Root/Leaf separation | commercialization |
| soil removal | mud and wounds | Selection |
| Selection | Length, Diameter, Straightness | Grade |
| purifying | Cleaning yield · Surface damage | Fresh |
| Epidermal exfoliation | Surface/Color | Retail |
| peeling | Peel Yield | Fresh-cut |
| cutting | Stick·Julienne·Slice | Buyer Spec |
| Browning management | Color, Time, Processing | quality |
| heating | Pre-processing for braising | HMR |
| pickles | Acids, Salts, Sugars | Pickled |
| freezing | Pretreatment and freezing | Year-round supply |
| dry | Moisture and color | Ingredient |
| smash | Powder | Food Material |
| save | Temperature, humidity, loss, and decay | Supply control |
| 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 |
| Variety type | essential | succession | tracking | tracking | Public/Verified |
| 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 |
| General | Actual measurements | Selection | Cut Input | - | Member |
| near distance | Actual measurements | Selection | Stick/Slice | - | Member |
| weight | Object/Lot | Batch | Input | - | Verified |
| linearity | core | Selection | Cutting yield | - | Member |
| bend | test | Processing conversion | - | - | Verified |
| Branching | test | Processing conversion | - | - | Verified |
| radicle | test | Cleaning and organizing | - | - | Member |
| epidermal condition | Dirt and wounds | Check after washing | - | - | Verified |
| Interior color | Cut confirmation | core | Braised and pickled | finished product | Verified |
| hardness | Fresh | Fresh-cut | Braised and pickled | By product | Verified |
| fibrous texture | Ripening and variety | core | Fabrication aptitude | By product | Verified |
| Joint/Internal Defects | Cutting inspection | check | Processing and sorting | - | Verified |
| Harvest cutting | Excavation damage | Processing status | - | - | Verified |
| browning | After amputation | core | Product color | finished product | Verified |
| disease and decay | 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 | Braised and pickled | Compliance with standards | Verified/NDA |
| Washing yield | - | core | cost | - | NDA |
| Epidermal shedding rate | - | core | cost | - | NDA |
| Peeling yield | - | core | cost | - | NDA |
| Vegetable cutting yield | - | core | Input | - | NDA |
| afforestation 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 |
| save | Loss, drying, decay | cold storage | By product | By product | Verified |
| Expiration date | The relevant city | Fresh-cut | 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 · Variety/Variety Type · Cultivation Type · Origin/Cultivation Area · Producer · Seed Lot · Sowing Date · Soil Test · Effective Soil Depth · Drainage · Continuous Cropping History · Harvest Date · Root Length/Rhizome/Weight · Straightness/Bendness/Branching · Fine Roots · Skin Condition · Internal Color · Hardness/Fiberiness · Hollows/Internal Defects · Harvest Cuts/Wounds · Diseases/Spoilage · Pesticide Use Records · Pesticide Residue/Microbiological Reports · Storage History · Raw Material Lot · Washing · Skin Trimming · Peeling · Stick · Julienne · Slice · Dice · Browning Management · Stewing · Pickling · Freezing · 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 type, root length, shipping time | Contract shipment |
| wholesale market | Length, thickness, straightness, origin | Raw material trading |
| Large-scale distribution | Cleaning, Specifications, Appearance | Retail |
| Gimbap manufacturers | Vegetable length, thickness, and suitability for planting | Key RFQ |
| side dish manufacturers | Hardness, cutting, and afforestation suitability | B2B |
| food service companies | Washing, peeling, vegetables, safety | Preprocessing |
| food service companies | Whole Stick Julien | Regular supply |
| HMR | Braised, burdock root, frozen | semi-finished products |
| Meal kit | Washing, cutting, and small packaging | Meal Kit |
| Pickling company | Stick · Slice · Hardness | Pickle |
| frozen vegetables | Cutting, Pre-processing, Thawing | Frozen |
| Drying company | Drying yield · Color | Dried |
| Powder company | Moisture content and particle size | Powder |
| Tea and roasting ingredient business operators | Suitable for drying and roasting | Processed raw materials |
| PB·OEM | Stew, pickle, and dry | Product Development |
| exporters | Fresh/Processed | Trade |
| Research Institute | Variety, Soil, Harvest, Browning, Processing | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Variety type · Root type | production base |
| Soil preparation | Effective soil depth, hardness, and drainage | Long-term production |
| production | Root length, diameter, and estimated harvest | Supply |
| contract farming | Buyer Cut Spec | Setting varieties and standards |
| harvest | Excavation depth · Damage | Fresh Grade |
| Selection | Length, linearity, and branching | Product Decision |
| purifying | Soil and surface damage | Retail |
| Peeling and epidermal exfoliation | Yield and browning | Foodservice |
| Stick processing | Length and thickness | Gimbap and side dishes |
| afforestation | Hardness and heating | HMR |
| pickles | Tissue and pH | Pickled |
| freezing | Pre-processing and thawing | Year-round supply |
| Dry/Powder | Yield and moisture | Ingredient |
| Storage and distribution | Moisture loss and product temperature | Supply |
| RFQ | Fresh/Cut/Processed | Match |
| Repurchase | Yield, Quality, Delivery Time | Repeat trading |
HS·Trade Management
Product | HS Operating Principles |
| Fresh/Refrigerated Burdock Root | Current Korea Customs Service HSK official confirmation |
| Frozen burdock root | Frozen vegetables three times separately |
| Dried burdock root | Check dried vegetable classification |
| Pickled burdock root | Check classification of prepared and preserved vegetables |
| Braised burdock root | Verification based on product condition |
| Burdock powder | Check three times for each drying and grinding state |
| satellite | Seeds for sowing are separate |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Soil burdock | Variety type, root length, linearity | Fresh |
| Washed burdock | Cleaning yield · Wounds | Retail |
| Epidermal exfoliation | Flavor, surface, browning | Foodservice |
| Peeled burdock | Peeling yield · Color | school meals |
| Whole peeled | Muscle length and hardness | dining out |
| Stick | Length and thickness | side dish |
| Julienne | Cutting uniformity | kimbap |
| Slice | Diameter and thickness | Pickled and braised dishes |
| Fresh-cut | Browning and microorganisms | Convenience |
| Stew ingredients | Hardness and fiber texture | HMR |
| Braised semi-finished products | Heating, seasoning, texture | B2B |
| pickles | Hardness, color, and acidity | PB |
| Frozen | Cutting, freezing, and thawing | HMR |
| Dried Slice | Moisture, Color, Rehydration | Ingredient |
| Powder | Moisture content and particle size | Food Material |
| Roast-dried | Stir-fry, aroma, moisture | Tea and Processed Raw Materials |
| Extra-standard healthy muscles | Safety suitability | Julienne/Dry |
| Harvest cutting root | Processing when internal normal | Recovery |
| Peeling and amputation residue | Generation Amount · Safety | Resource utilization research |
| decaying root | Food supply chain exclusion | Review of waste and compost |
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-BUR-01 | Variety-Root Length Mapping |
| PRP-BUR-02 | Seed Lot – Root Shape Uniformity |
| PRP-BUR-03 | Effective Soil Depth – Root Length |
| PRP-BUR-04 | Hardpan layer – bending and branching |
| PRP-BUR-05 | Saturn – Straight-line product rate |
| PRP-BUR-06 | Drainage–Root Health |
| PRP-BUR-07 | Continuous cropping – Growth and diseases |
| PRP-BUR-08 | Planting density – rhizome |
| PRP-BUR-09 | Harvest time – Hardness · Fiber texture |
| PRP-BUR-10 | Excavation Method – Harvest Cut Rate |
| PRP-BUR-11 | Mud adhesion · Washing – Storage properties |
| PRP-BUR-12 | Cleaning – Surface damage |
| PRP-BUR-13 | Peeling/Epidermal Refining – Yield |
| PRP-BUR-14 | Browning after cutting |
| PRP-BUR-15 | Julienne Specifications – Gimbap Buyer Suitability |
| PRP-BUR-16 | Forestry – Hardness · Texture |
| PRP-BUR-17 | Frozen–thawed tissue |
| PRP-BUR-18 | Drying – Yield · Color · Rehydration |
| PRP-BUR-19 | Harvest Cutting · Non-standard Product Recovery |
| PRP-BUR-20 | Variety–Root Geometry–Processing–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species, Variety Type, Origin, Sowing Date, Harvest Date, Lot Mandatory | Required input rate |
| 2 | Long/Short/Leaf·Fresh/Cut/Processed Product Separation | Product identification rate |
| 3 | Linking Soil, Effective Soil Depth, Weather, Root Elongation, and Harvest Data | Runtime connection rate |
| 4 | Data conversion of quality, certificates, storage, and processing history | Lot completion rate |
| 5 | Farm – Pre-processing – Gimbap, Side Dishes, School Meals Buyer RFQ Connection | Match rate |
| 6 | AI Automatic Measurement of Muscle Length and Diameter | Measurement error |
| 7 | AI linearity, bending, and branching determination | Grade Accuracy |
| 8 | Effective Soil Depth-Based Long-Root Risk Prediction | deformity rate |
| 9 | Production volume forecast | Forecast Error |
| 10 | Harvest timing prediction | Harvest Error |
| 11 | Prediction of Excavation Damage Risk | Cutting rate |
| 12 | Prediction of product yield after washing | Grade Accuracy |
| 13 | Prediction of peeling and epidermal shedding yield | Actual measurement error |
| 14 | Julienne/Stick Yield Prediction | Input–Output Error |
| 15 | Browning Risk Prediction | Color non-conformity rate |
| 16 | Prediction of forest suitability | Buyer approval rate |
| 17 | Drying yield prediction | Input–Output Error |
| 18 | Fresh→Processing Recovery AI | Recovery rate |
| 19 | Price and supply forecast | Forecast Accuracy |
| 20 | AI Buyer Match | Sample approval rate |
| 21 | Traceability | Finished Product → Seed Lot Traceability |
| 22 | Repurchase Runtime | Buyer reorder rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Mixed varieties | Differences in purpose between long-rooted, short-rooted, and leaf burdock | Variety |
| Insufficient effective soil depth | Long muscle extension restriction | Soil Depth |
| hardpan | Can cause bending or branching muscles | Soil Hardness |
| Poor drainage | Root Quality and Disease Risk | Drainage |
| series | Nongsa-ro presents the characteristic of being weak against continuous cropping. | Rotation |
| Soil nutrient variation | Differences in growth and root shape | Soil Test |
| Non-uniform germination | Length and quantity deviation | Emergence |
| Variation in planting density | Differences in root diameter and uniformity | Density |
| Branching | Fresh Grade degradation | Root Geometry |
| Bent muscles | Decrease in specifications and cutting yield | Root Shape |
| short muscle | Jang Geun Buyer Unsuitable | Root Length |
| Root canal deviation | Julienne·Stick yield difference | Diameter |
| Harvest cutting | Loss during excavation of long main roots | Harvest |
| epidermal wound | Effects on distribution, browning, and shelf life | Surface |
| Browning after washing | Marketability and Fresh-cut quality degradation | Browning |
| moisture loss | Quality deterioration after washing and storage | Storage |
| Fiber sensation variation | Difference in braising and texture | Maturity |
| Fresh-cut microorganisms | Safety of pre-treated products | Microbiology |
| peeling loss | B2B cost increase | Peeling Yield |
| Vegetable cutting yield | Impact on Gimbap and Side Dish Costs | Julienne Yield |
| Non-uniform channel size | Buyer work efficiency decline | Cut Accuracy |
| Variation in afforestation quality | Differences in hardness and texture | Cooking |
| Variation in pickling quality | Hardness and color difference | Pickling |
| Tissue changes after freezing | HMR quality | Frozen |
| Drying yield variation | Powder cost | Dry Yield |
| Insufficient utilization of standard field work | Fresh drop loss | Recovery |
| Official production statistics restriction | Market Size Analysis Pharmaceuticals | Statistics |
| Discrepancy in contract farming | Production Specifications – Buyer Spec Gap | Contract |
| Lot history interruption | Lack of traceability from Seed to processed product | Traceability |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Buy burdock seeds | Variety Type · Use | Seed Lot · Volume · Unit Price |
| Procurement of soil-grown burdock from the mountain | Variety, Origin, Harvest Season | Farm, Volume, Unit Price |
| Jang Geun Fresh | Average muscle length, muscle diameter, and linearity | Lot · Price |
| Sweet Root Fresh | Length and specifications | Physical quantity and price |
| Washed burdock | Length, Diameter, Appearance | Washing yield |
| Skin exfoliation burdock | Surface/Color | error rate |
| Peeled burdock | Color and hardness | Peeling yield |
| Regular supply | Product Cycle | Weekly/Monthly Volume |
| contract farming | Variety Type · Buyer Spec | Area, Quantity, Price |
| Cheujeong for Gimbap | Length, thickness, and stewability | Cut Yield |
| For school meals | Stick·Julienne | Microbiology and Test Report |
| For dining out | Whole/Stick | Delivery cycle |
| For side dishes | Forest suitability and hardness | Cooking Test |
| HMR | Braised/Frozen | Process conditions |
| pickles | Slice/Stick | Pickling Test |
| freezing | Cut Spec | Thawing test |
| dry | Slice | drying yield |
| powder | Moisture content and particle size | MOQ · Test Report |
| Non-standard amputation muscle | Internal soundness | Recovery Price |
| PB·OEM | Stew, pickle, and dry | Contract terms |
| local specialties | Origin and cultivation characteristics | Verified Origin |
| export | Fresh/Processed | HS·Quarantine |
| Technology demonstration | Subsoil, Excavation, and AI Screening | Dataset |
| Research cooperation | Variety, Soil, Browning, 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 · Long roots · Short roots · Soil depth · Main root enlargement · Excavation · Washing · Browning · Cut · Stewing · Pickling · Freezing · Drying · 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 Length, Root Thickness, Linearity, Browning, Washing, Julienne, Braise, and Frozen Products | expected |
| v3.0 | Producer – Washing/Pre-processing – Gimbap/Side Dishes/School Meals/HMR Buyer Verified Container Combination | expected |
