0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | The fruit of Ebenaceae Diospyros kaki |
| Key role | Fresh sweet persimmon, astringent persimmon, ripe persimmon, soft persimmon, dried persimmon, semi-dried persimmon, dried persimmon slices, puree, processed ingredients |
| Harvesting principle | Assess variety, type of astringency, skin color, hardness, sugar content, harvest purpose, deastringency, and drying plan together |
| Product separation | Fresh sweet persimmons, astringent persimmons, deastringent persimmons, ripe persimmons, soft persimmons, dried persimmons, semi-dried persimmons, dried slices, and Purée persimmons are managed as separate products. |
| Separation of similar items | A separate entity from other Diospyros species such as wild persimmon |
| Domestic statistics | Persimmons are included in national and regional fruit production statistics, but detailed figures for nationwide sweet and astringent persimmons for 2025 will be entered after final verification of the raw data. |
| Production Risk | Flowering, pollination, fruit set, physiological fruit drop, typhoons, strong winds, anthracnose, and variations in fruit quality |
| Quality Risk | Fruit size, coloration, sugar content, firmness, astringency, softening, skin damage, lesions |
| Processing risk | Deastringency, unevenness, softening rate, peeling yield, drying yield, mold, surface quality |
| Distribution risk | Overripening, softening, bruising, storage loss, dried persimmon drying, storage quality |
| Operating Principles | Orchard–Variety–Astringency–Harvest Lot–Deastringency/Drying–Product–Buyer RFQ |
| Final goal | Supply capacity is evaluated based on marketable volume by type—fresh, de-astringent, ripe, dried, and processed—rather than fruit production volume. |
The Rural Development Administration classifies persimmons into sweet and astringent varieties based on their usage, explaining the food culture and processing structure in which astringent persimmons have been utilized as soft persimmons and dried persimmons. In other words, rather than registering persimmons solely as "Fresh Fruit," the key lies in the Astringency–Maturity–Processing Route . ( Nongsaroo )
1. Plant Identity & Product Master
Plant Identity
Basic fields | Persimmon Registration Standards |
| Korean name | persimmon |
| English name | Persimmon / Japanese Persimmon / Oriental Persimmon |
| Representative scientific name | Diospyros kaki Thunb. |
| Taxonomy Status | Kew Accepted Species |
| classification | Ebenaceae · Diospyros |
| Edible parts | Peel and flesh of mature fruit |
| Separate management | Seeds, fruit stalks, calyx |
| Non-edible/Excluded | Diseases, decay, fungal damage, and processing waste |
| Major harvesting stages | Immature, Hard, Freshly Ripened, After-ripening, Softening, Soft Persimmon, For Drying |
| Basic product form | Sweet persimmon, astringent persimmon, deastringent persimmon, ripe persimmon, soft persimmon, frozen ripe persimmon, semi-dried persimmon, dried persimmon, dried slices, puree, powder |
| Basic processing stage | Sorting → De-astringency/Ripening → Peeling → Drying or Softening → Freezing/Pureing/Grinding |
| Basic use | Raw Food · Gifts · Catering · Dining Out · Desserts · Dried Fruits · HMR · PB · Exports |
| Similarity Principle | Separated from other Diospyros species |
Product Master
Product ID | Product type | Key Management Standards |
| PER-P01 | Nursery Tree | Variety · Rootstock · Seedling Source |
| PER-P02 | Orchard Fruit Lot | Orchard, Variety, Harvest Date |
| PER-P03 | Sweet Persimmon Fresh | Sweetness, firmness, and color of persimmons |
| PER-P04 | Astringent Persimmon Fresh Raw | Astringent persimmon · Processing purpose |
| PER-P05 | Fresh fruit of the completely sweet persimmon type | Effects of variety, pollination, and seeds |
| PER-P06 | Fresh fruit of the imperfect sweet persimmon type | Variety and Astringency Assessment |
| PER-P07 | Premium Fresh | Size, coloration, and appearance |
| PER-P08 | Retail Fresh | Standards and Hardness |
| PER-P09 | Household Grade | Minor cosmetic defects |
| PER-P10 | School Meal Grade | Safety, Hardness, Delivery Time |
| PER-P11 | Foodservice Grade | Hardness and Standards |
| PER-P12 | Storage Grade | Degree of ripeness, hardness, and soundness |
| PER-P13 | Deastringency Raw | Raw material for de-astringency |
| PER-P14 | Deastringent Persimmon | De-sapling complete · Hardness |
| PER-P15 | Soft Persimmon | Soft persimmon and ripening stage |
| PER-P16 | Hongsi | Fully softened persimmon |
| PER-P17 | Frozen Hongsi | Freezing and Thawing Quality |
| PER-P18 | Dried Persimmon Raw | Raw materials for dried persimmons |
| PER-P19 | Peeled Drying Fruit | Dry Lot after peeling |
| PER-P20 | Semi-dried Persimmon | semi-dried persimmons |
| PER-P21 | Dried Persimmon | Dried persimmons |
| PER-P22 | Persimmon Slice | Fresh Fruit / Slices for Processing |
| PER-P23 | Dried Persimmon Slice | Dried persimmons |
| PER-P24 | Persimmon Purée | Color, Viscosity, and Sweetness |
| PER-P25 | Persimmon Pulp | Flesh ratio and particle size |
| PER-P26 | Frozen Purée | Freezing and thawing |
| PER-P27 | Persimmon Juice/Beverage Raw | Raw material suitability |
| PER-P28 | Persimmon Jam/Spread Raw | Sugar content and viscosity |
| PER-P29 | Persimmon Powder | Moisture content and particle size |
| PER-P30 | Bakery/HMR Ingredient | Purée·Dice·Dried |
| PER-P31 | Non-standard health and | Processing upon safety compliance |
| PER-P32 | De-astringency and drying unsuitability | Quarter by cause |
| PER-P33 | Peel/Calix/Processing Residue | by-product |
| PER-P34 | PB·OEM finished products | Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Diospyros kaki | Species Master |
| Related Species | Diospyros, etc. | Separate Species Entity |
| varieties | Actual cultivated varieties such as Fuyu | Variety Entity |
| Astringent taste types | Sweet persimmons and astringent persimmons | Product Group |
| Moisture and seed influence | By variety | Variety Attribute |
| ripening | Early-born, mid-born, late-born | Harvest Runtime |
| Fruit size | Weight and Diameter | Grade |
| Skin color | Coloration by variety | Quality |
| Flesh hardness | Course and soft fruit | Product Branch |
| Harvesting stage | Fresh·Deastringency·Softening·Drying | Product Separation |
| Distribution methods | Fresh fruit, soft persimmon, ripe persimmon, frozen, dried | Logistics |
| Processing form | Deastringency · Peeling · Drying · Freeze · Purée · Powder | Process Lot |
| Final use | Fresh · Gifts · School Meals · Dining Out · HMR · Dried Fruits · Private Brand (PB) | Buyer |
| Transaction type | In-kind · Regular procurement · Contract farming · OEM · PB · Export | Contract |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Orchard planning | Variety, Rootstock, and Planting System | production base |
| saplings | Variety · Rootstock · Seedling Lot | Traceability |
| Food ingredients | Planting Year · Distance | Orchard Master |
| Pension management | Crown and pruning | Light environment and workability |
| dormancy and overwintering | Minimum temperature · Flower buds | Risk |
| germination | Germination date | Phenology |
| flowering | Flowering/Full bloom date | Yield Forecast |
| moisture | Variety, pollinator, weather | Fruit set |
| Fruit set | Fruit set rate · Number of fruits | Production forecast |
| Enemy | Season and fruit trees | Size and quality |
| Physiological fruit drop | Timing and fruit drop rate | Yield Loss |
| Excessive negligence | Diameter and weight | Forecast |
| coloring | Skin color | Sukdo |
| Sweetness | °Bx | quality |
| hardness | Flesh hardness | Fresh/Processing Branch |
| astringent taste | Varieties and ripeness of available tannins, etc. | Product Branch |
| rising | Temperature, Precipitation, Solar Radiation, Typhoon | Risk |
| soil | pH, drainage, and soil depth | production base |
| Watering | Soil moisture | Growth |
| dispute | Soil testing and fertilization history | Production Management |
| pests | Monitoring and control | Product rate |
| Harvest judgment | Variety, Color, Hardness, Use | Harvest |
| harvest | Date · Harvest Lot | Traceability |
| Origin sorting | Size, color, wound, and lesion | Grade |
| Pre-cooling | The Product | Freshness |
| Fresh fruit | Specifications, Hardness, Appearance | Fresh |
| save | Temperature, humidity, and softening | Shipment control |
| De-astringency | Method · Time · Lot | Commercialization of astringent persimmons |
| ripening | Temperature, Time, Hardness | Soft persimmons and ripe persimmons |
| peeling | Dried persimmons and dried slices | Drying |
| dry | Temperature, humidity, time, weight loss | Semi-dried persimmons and dried persimmons |
| Quality during drying | Mold, Surface, Color | Safety |
| freezing | Persimmon Puree | Year-round supply |
| cutting | Dried Persimmons · HMR | Processing |
| smash | Purée/Pulp | Ingredient |
| powder | Drying and grinding | Ingredient |
| packaging | By Product | Logistics |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | Fresh fruit | De-astringent and ripe persimmons | Dry processing | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| varieties | essential | succession | succession | tracking | Public |
| Sweet persimmon / Astringent persimmon | essential | core | core | Display/Tracking | Public |
| stock | Orchard | succession | succession | - | Verified |
| mountainous district | essential | succession | succession | mark | Public |
| Farmhouses and orchards | tracking | tracking | tracking | - | Verified |
| Harvest Lot | essential | succession | succession | tracking | Verified/NDA |
| Harvest day | essential | succession | succession | tracking | Verified |
| weight | Actual measurements | Input | Input | By product | Member |
| diameter | Actual measurements | Selection | Raw material selection | - | Member |
| Family type | test | Raw material selection | Raw material selection | - | Member |
| Skin color | core | Sukdo | Dry color | By product | Member |
| Sweetness | By variety | Lotus flower | dried raw materials | Spec | Verified |
| hardness | Fresh Core | Key points of the softening stage | Before drying | By product | Verified |
| astringent taste | Sweet/Astringent Persimmon Determination | De-astringency core | Changes during drying | By product | Verified |
| satellite | If necessary | tracking | Raw material characteristics | - | Member |
| skin wound | Seon and | Exclusion/Processing Branch | Pre-peeling judgment | - | Verified |
| sweep | test | Processing branch | Processing branch | - | Verified |
| Pressure | test | Ripening Risk | Processing judgment | - | Verified |
| lesions | exception | exception | exception | - | Verified |
| corruption | exception | exception | Food conversion ban | - | Verified |
| pesticide residues | test | succession | succession | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Persimmon Puree | Dry product core | Compliance with standards | Verified/NDA |
| History of de-astringency | - | essential | The relevant city | tracking | Verified |
| Ripening history | - | essential | - | tracking | Verified |
| Peeling history | - | - | essential | tracking | Verified |
| Drying conditions | - | - | core | tracking | Verified/NDA |
| dry weight reduction | - | - | core | cost | NDA |
| moisture | - | By product | core | Spec | Verified |
| Surface condition | Fresh fruit | ripe persimmon | The essence of dried persimmons | By product | Verified |
| mold | exception | exception | core | Compliance with standards | Verified/NDA |
| Freezing history | - | Frozen persimmon | - | tracking | Verified |
| packaging | Fresh | Soft/Frozen | Dried | Final | Member |
| Expiration date | The relevant city | The relevant city | The relevant city | mark | Member |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
In the current classification of plant-based ingredients on the Korea Food Safety website, persimmons are classified under Fruits – Pome Fruits . For Lot safety, you must directly verify the current tolerance limits for individual pesticides applicable to persimmons. ( Korea Food Safety website )
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name · Variety · Type (Sweet/Astringent) · Rootstock · Origin/Orchard · Producer · Orchard Block ID · Planting Year · Flowering/Full Bloom Date · Moisture Status · Fruit Set/Thinning/Fruit Drop History · Harvest Date · Harvest Ripness · Weight/Diameter/Fruit Shape · Skin Color · Sugar Content · Hardness · Astringency Assessment · Seed Presence · Skin Damage/Sunscald/Burning · Diseases/Spoilage · Pesticide Use History · Pesticide Residue/Microbiological Test Report · Storage History · De-astringency Method/Treatment Date/Completion Determination · Post-ripening/Softening History · Peeling Date · Drying Start/End Date · Drying Conditions · Moisture · Mold/Surface Inspection · Raw Material Lot · Ripe Persimmon · Frozen Persimmon · Semi-Dried Persimmon · Gotgam · Dried Sliced Persimmon · Purée · Powder Processing History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Agricultural Cooperatives and Production Area Distribution Organizations | Variety · Sweet Persimmon / Astringent Persimmon · Standards | Common good and |
| Sweet Persimmon APC | Variety, color, hardness, size | Fresh |
| Astringent persimmon production tissue | Variety and Drying Suitability | Dried persimmon ingredients |
| wholesale market | Variety, Ripeness, Grade | Fresh |
| Large-scale distribution | Size, Hardness, Color, Safety | Retail |
| online | Origin, Variety, Small Packaging | D2C |
| Futures market | Premium Sweet Persimmons & Dried Persimmons | High value |
| School and public meals | Safety, Hardness, Standards | Regular supply |
| Dining & Hotel | Sweet persimmon, ripe persimmon, Purée | Foodservice |
| Cafe · Dessert | ripe persimmon, puree, dried persimmon | Specialty |
| Persimmon manufacturer | Lotus flower redness · Sweetness | Processing |
| Dried persimmon business operator | Astringent persimmon · Size · Peeling · Drying suitability | Processing |
| Semi-dried persimmon company | Moisture and texture | Premium Dry |
| Dried persimmon company | Flesh, cutting, and drying suitability | Dry |
| frozen food | Persimmon Puree | Frozen |
| HMR · Bakery | Purée·Dice·Dried | Ingredient |
| PB·OEM | ripe persimmon, dried persimmon, puree, dried slices | Product Development |
| exporters | Specs by Fresh Fruit, Dried Persimmon, and Processed Product | Export |
| Research Institute | Variety · Deastringency · Drying · Storage | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Seedlings and varieties | Variety/Rootstock | production base |
| Orchard production | Fruit set, fruit drop, and growth | Forecast |
| Contract procurement | Sweet Persimmon/Astringent Persimmon · Varieties · Uses | stable supply |
| harvest | Ripness, Hardness, Color | Product Branch |
| Origin sorting | Size, wound, and lesion | Grade |
| Fresh fruit | Hardness, color, size | Fresh fruit |
| save | Softening and quality | Shipment control |
| De-astringency | Process uniformity and hardness | Fresh Conversion |
| ripening | Lotus, color, sweetness | ripe persimmon |
| Dried persimmon processing | Raw material size, peeling, drying | Dried |
| semi-dried persimmons | Target moisture and texture | Premium Dry |
| Dried persimmons | Cutting and drying | Snack |
| freezing | Persimmon · Purée | Year-round supply |
| Distribution and supply | Product · Delivery Time | B2B |
| export | HS and Quarantine by Fresh/Dried | Export |
| RFQ | Variety/Product/Grade | Match |
| Repurchase | Quality, Delivery, Claims | Repeat trading |
Food safety authorities pushed for the inclusion of persimmons in the pome fruit category during past discussions on Codex classification, and currently, persimmons are managed as pome fruits in the domestic classification on Food Safety Korea as well. ( Food Safety Korea )
HS·Trade Management
Product | HS Operating Principles |
| Freshness | Check current HSK Fresh Persimmon |
| Fresh sweet persimmons | Check detailed description within Fresh HS |
| Fresh astringent persimmon | Check if it is the same/separate three times |
| Dried persimmons | Check dry fruit HSK |
| semi-dried persimmons | Check drying degree and processing status |
| Dried persimmons | Check for dried fruit or prepared food |
| Frozen persimmon | Check Frozen Fruit/Prepared Product |
| Gam Puree | Check Prepared/Preserved Fruit |
| Persimmon powder | HSK verification by manufacturing status |
| saplings | Living Plants · Quarantine Verification |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Premium Sweet Persimmon | Variety, Size, Color, Hardness | Gift/Retail |
| Retail Sweet Persimmon | Standards and safety | Retail |
| Astringent Raw Fruit | Varieties and Uses | Processor RFQ |
| Deastringent Fresh | Removal of astringency and hardness | Fresh |
| Soft Persimmon | After ripening and softening | Foodservice |
| Hongsi | Sweetness, softening, color | Dessert |
| Frozen Hongsi | Freezing and Thawing Quality | HMR |
| Dried Persimmon Raw | Size, peeling, and dryness | Dried persimmons |
| Semi-dried | Moisture, tenderness, texture | Premium |
| Dried Persimmon | Moisture, color, surface, texture | Gift/Export |
| Dried Slice | Cutting and drying yield | Snack |
| Purée | Color, sweetness, and viscosity | Ingredient |
| Pulp | fleshy texture | Dessert |
| Frozen Purée | Freezing stability | Foodservice |
| Jam/Spread Raw | Flesh and sweetness | PB |
| Powder | Moisture content and particle size | Ingredient |
| Bakery/HMR | Purée · Dried Dice | Food Ingredient |
| Non-standard health and | Safety and internal soundness | Processing |
| Peel | Safety and amount generated | Resource utilization research |
| Calyx/Stem | Non-edible separation | resource recovery |
| Processing Residue | Moisture and ingredients | Compost, Feed, and Bio Research |
| Decay and Fungi family | Food supply chain exclusion | Waste and resource recovery |
The Rural Development Administration clearly distinguishes between the industrial and traditional uses of astringent persimmons for processing into soft persimmons and dried persimmons. Therefore, Astringent Raw Fruit should be evaluated as a separate Processing Raw Material , not as a lower-grade sweet persimmon. ( Nongsaroo )
The conversion of by-products into functional, pharmaceutical, or cosmetic products is not disclosed merely by mentioning general ingredients; instead, the conversion to PRP is carried out after verifying food ingredient suitability, toxicity, relevant laws, and official research grounds.
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-PER-01 | Species–Variety–Astringency Mapping |
| PRP-PER-02 | Variety–Rootstock Performance |
| PRP-PER-03 | Flowering–Fruit Set |
| PRP-PER-04 | Pollination/Seed–Fruit Quality |
| PRP-PER-05 | Crop Load–Fruit Size |
| PRP-PER-06 | Fruit Drop–Yield Loss |
| PRP-PER-07 | Variety–Harvest Maturity |
| PRP-PER-08 | Color–Firmness–Maturity |
| PRP-PER-09 | Variety–Soluble Tannin/Astringency |
| PRP-PER-10 | Deathstringency–Firmness Retention |
| PRP-PER-11 | Deastrency–Taste Uniformity |
| PRP-PER-12 | Ripening–Softening Curve |
| PRP-PER-13 | Variety–Hongsi Suitability |
| PRP-PER-14 | Variety–Dried Persimmon Suitability |
| PRP-PER-15 | Peeling–Drying Yield |
| PRP-PER-16 | Drying Condition – Color/Texture |
| PRP-PER-17 | Semi-dried–Moisture/Shelf-life |
| PRP-PER-18 | Variety–Purée/Frozen Suitability |
| PRP-PER-19 | Off-grade Persimmon Recovery |
| PRP-PER-20 | Variety–Astringency–Maturity–Product–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Variety, Sweet/Astringent Persimmon, Orchard, Harvest Date, Lot made mandatory | Input completion rate |
| 2 | Separation of Fresh·Deastringent·Hongsi·Dried·Purée Products | Product identification rate |
| 3 | Linking weather, flowering, fruit set, fruit drop, and harvest data | Runtime connection rate |
| 4 | Datafication of quality, test reports, storage, de-astringency, and drying history | Lot completion rate |
| 5 | Farm – On-site Distribution – Processing – Buyer RFQ Connection | Match rate |
| 6 | Video AI Fruit Tree Counting | Production volume forecast error |
| 7 | AI fault size estimation | Size Error |
| 8 | AI Color Judgment | Grade Accuracy |
| 9 | AI lesion and wound detection | Defect detection rate |
| 10 | Harvest forecast based on flowering date | Harvest Error |
| 11 | Production volume and fruit drop prediction | Forecast Error |
| 12 | Prediction of harvest maturity and hardness | Maturity Error |
| 13 | Automatic classification of fresh persimmon suitability | Fresh Grade Rate |
| 14 | Prediction of deastringency suitability for astringent persimmons | Desaplet success rate |
| 15 | Deaeration Termination · Hardness Prediction | Quality uniformity |
| 16 | Persimmon Lotus Island prediction | Reduction of overripening and waste |
| 17 | AI Assessment of Dried Persimmon Drying Status | defect rate |
| 18 | Image detection of mold and color abnormalities during drying | Defect detection rate |
| 19 | Drying yield prediction | Input–Output Error |
| 20 | Storage Inventory and Processing Branch Optimization | Recovery rate |
| 21 | AI Buyer Match | Sample approval rate |
| 22 | Finished Product → Orchard Traceback | Traceability rate |
| 23 | Buyer Evaluation → Next Learning | Repurchase rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| A mixture of sweet and astringent persimmons | Treat raw materials with different product characteristics the same way | Astringency |
| Mixed varieties | Differences in ripeness, hardness, and processing suitability | Variety |
| Lack of information on peak season | Limitations on orchard productivity comparison | Rootstock |
| Variation in flowering and pollination | Changes in fruit set | Flowering/Pollination |
| Physiological fruit drop | Decrease in actual production | Fruit Drop |
| Typhoon and strong wind | Fallen fruit and fruit damage | Weather |
| Fruit size variation | Difference in Fresh Fruit Grades | Size |
| Coloration deviation | Variation in yield and marketability | Color |
| Sugar content variation | taste difference | Brix |
| Longitude deviation | Fresh/Ripe Persimmon Branch Failure | Firmness |
| Insufficient astringent taste judgment | Buyer Claim | Astringency |
| Immature harvest | Substandard color and taste | Maturity |
| Overripe harvest | Lotus and Pressure | Maturity |
| skin wound | Storage and distribution losses | Surface |
| Diseases such as anthracnose | Reduction in product price rate | Disease |
| Harvest pressure | Fresh Grade Loss | Handling |
| Softening during storage | Decrease in available sales volume | Storage |
| Non-uniform deastringency | Residual astringent taste | Deastringency |
| Rapid softening after desalination | Shelf-life decline | Firmness |
| Variation in ripening of persimmons | Mix of overripe and underripe | Ripening |
| Frozen persimmon thawing quality | Deterioration of shelf life and texture | Frozen |
| Variation in dried persimmon raw material size | Difference in drying time and yield | Raw Size |
| peeling loss | Decrease in processing yield | Peeling Yield |
| Variation in dry environment | Differences in color and texture | Temp/RH |
| Mold during drying | Safety and disposal | Microbiology |
| Overdrying | Weight and texture loss | Moisture |
| Lack of dryness | Deterioration of storage stability | Moisture |
| Moisture variation in semi-dried persimmons | Quality and Shelf-life Difference | Water/Moisture |
| Quality variation of dried persimmons | Influence of thickness and drying conditions | Processing |
| Purée viscosity and color variation | Batch quality difference | Processing |
| Insufficient utilization of non-standard negligence | Loss of value | Recovery |
| Official Statistics – Actual Supply Gap | Difference between production volume and supply volume by product | Supply |
| Discrepancy in contract varieties | Buyer Spec Below | Contract |
| Raw Material–Processed Lot Disconnection | Restrictions on tracing the origin of dried persimmons and ripe persimmons | Traceability |
| Dispersion of test reports | Delay in verifying safety | Quality |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Persimmon seedlings and rootstocks | Variety/Type | Seedling Company · Lot · Unit Price |
| Fresh sweet persimmons | Variety, Origin, Ripening Period | Farm price, quantity, actual unit price |
| Raw astringent persimmon | Variety and Processing Use | Volume/Unit Price |
| Premium Sweet Persimmon | Variety, Size, Coloration | Grade · Price |
| Sweet persimmons for home use | Standards and maturity | Actual volume |
| Persimmons for storage | Variety/Hardness | Inventory/Storage Date |
| Astringent persimmons for deastringency | Variety · Ripening | Treatment yield |
| De-sapling finished product | Hardness and astringency | Processing history |
| Persimmon | Variety · Softening | Actual volume |
| Frozen persimmon | Sweetness and Thawing Quality | MOQ · Price |
| Raw materials for dried persimmons | Variety, Size, and Drying Suitability | Volume/Unit Price |
| semi-dried persimmons | Moisture and texture | Lot · Report |
| Dried persimmons | Size, moisture, color | Lot · Price |
| Dried persimmons | Thickness, moisture, color | Processing conditions |
| Puree | Color, sweetness, and viscosity | Sample |
| powder | Moisture content and particle size | COA |
| School meals | Safety and Standards | Test Report · Delivery Date |
| Hotels and Restaurants | Sweet persimmon, ripe persimmon, puree | Delivery cycle |
| HMR · Bakery | Purée·Dried | Processing Spec |
| PB·OEM | Ripe persimmon, dried persimmon, dried slices, Purée | MOQ · Formula |
| export | Fresh/Dried Product | HS · Quarantine · Contract |
| Technology demonstration | AI ripening, de-astringency, and drying | Dataset |
| Research cooperation | Variety · Astringency · Storage · Drying | 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 · Sweet/Astringent Persimmon · Variety · Orchard · Production · Harvest · Fresh · De-astringency · Ripe Persimmon · Frozen Ripe Persimmon · Semi-dried Persimmon · Gotgam · Dried Sliced Persimmon · Purée · RFQ Basic Structure | complete |
| v1.1 | Verification of official production, regions, sweet/astringent persimmons, markets, prices, current HSK, and import/export raw data | expected |
| v2.0 | Subdivision of variety, astringency, ripening period, color, hardness, deastringency, post-ripening, peeling, drying, moisture, and processing yield | expected |
| v3.0 | Seedlings – Orchards – Sorting & Storage – De-astringency Facilities – Dried Persimmon Processing – HMR & PB – Domestic & Overseas Buyer Verified Container Combination | expected |
