Name: Chinese Chives Korea Production, Repeated Harvesting, Greenhouse Cultivation, Food Service, Foodservice, and Processing Supply Chain Analysis and RFQ Cooperation Guide 2026
Creator: MarketHub
License: https://creativecommons.org/licenses/by/4.0/
Keywords: chives, Chinese Chives, GarlicChives, AlliumTuberosum, Leafy vegetables, greenhouse cultivation, Repeated harvesting, Chive kimchi, School meal ingredients, Agricultural Product RFQ

#chives #Chinese Chives #GarlicChives #AlliumTuberosum #Leafy vegetables #greenhouse cultivation #Repeated harvesting #Chive kimchi #School meal ingredients #Agricultural Product RFQ

KR26-00447

No.055 - MarketHub Agriculture (Food Plant) RFQ Intelligence Library

Chinese Chives Korea Production, Repeated Harvesting, Greenhouse Cultivation, Food Service, Foodservice, and Processing 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, 13:51:27 | Modified August 23, 2026, 05:50:20

0. Executive Summary

Judgment axis	detail
Item Identity	Chives are a perennial vegetable managed as Allium tuberosum Rott. according to the Rural Development Administration standards, and are classified as leafy and stem vegetables by the Korea Food Safety Information Service. ( Nongsaroo )
Key role	The leaves and tender leaf sheaths are used as ingredients for raw food, seasoned dishes, pancakes, savory pancakes, dumplings, soups, stir-fries, chive kimchi, dining out, school meals, HMR, etc.
Production characteristics	Since the above-ground parts can be cut and regenerated to allow for multiple harvests, it is important to manage the planting age, number of harvests, cutting height, and regeneration days.
Growth characteristics	According to Nongsaroo , the optimal temperature for germination is 20℃, for growth 18–20℃, and for storage 2–4℃.
Physiological characteristics	Flower buds differentiate under high temperatures and long days, flower stalks elongate in July and August, and dormancy begins under low temperature and short day conditions. ( Nongsaroo )
greenhouse cultivation	Greenhouse cultivation using low dormancy varieties is possible for winter shipment, and ventilation within the facility is a crucial factor in managing gray mold disease. ( Nongsaroo )
Harvesting principle	Check leaf length, width, color, year, uprightness, tip dryness, flower stalk, pests and diseases, harvest cycle, and cutting height, and create a Lot.
Product separation	Candidates for regular chives, young chives, greenhouse chives, open-field chives, cut chives, washed chives, chives for chive kimchi, chives for pancakes and dumplings, fresh-cut, and flower chives are managed as separate products.
Separation of similar items	Even though they belong to the genus Allium or are similar aromatic vegetables such as green onions, chives, garlic, young garlic, wild chives, and three-leafed chives, they are managed as separate entities because their roles in commercialization, cultivation, harvesting, and processing differ.
Quality Risk	The main management targets are leaf tip blight, yellowing, falling over, hardening, flower stalk formation, diseases, quality variations by harvest cycle, microorganisms after washing, and cold-chain detachment.
Risk of serialization	The Rural Development Administration suggests that salt stress and pest and disease problems may occur in the continuous cropping of chives as a cultivation precaution. ( Nongsaroo )
Domestic statistics	Independently confirmed national statistics on the nationwide chive cultivation area and production volume for 2025 could not be obtained during this verification. They will be entered later after verifying national statistics, greenhouse vegetable production records, local government data, and agricultural business entity data.
Safety Management	On the Korea Food Safety website, chives are classified as leafy and stem vegetables, and MRLs (Maximum Residue Limits) are managed by pesticide type. The actual Lot is linked to the latest individual standards at the time of inspection. ( Korea Food Safety website )
Operating Principles	Connects variety, cultivation type, planting year, packaging age, number of harvests, growth, pesticides, lot, washing, cutting, refrigeration, and Buyer evaluation.
Final goal	Connects RFQs and repurchase data from farms, origin distribution, washing/preprocessing, kimchi/dumplings/pancakes/dining out, school meals, and HMR/PB buyers.

1. Plant Identity & Product Master

division	Registration details
Korean name	chives
English name	Chinese chives / Garlic chives
Representative scientific name	Allium tuberosum Rott. — Rural Development Administration Nongsaroo notation ( Nongsaroo )
classification	In data from the Rural Development Administration, it is labeled as the Liliaceae family. The superordinate classifications of the latest International Taxonomy are managed as a separate Source Version. ( Nongsaroo )
Growth type	perennial herb
Edible parts	Leaves, tender leaf sheaths, young above-ground parts
Separate Product Candidate	Whether flower stalks and buds are used is classified as a Flower Chive Product after verification of food ingredients and distribution practices.
Non-edible · Separate management	Roots, old rhizomes, seeds, hardened/senescent leaves, diseased/rotted parts
Major harvesting stages	Early regeneration → Young leaves → Marketable leaves → Mature leaves → Before flower stalk elongation → Flower stalk emergence and flowering
Basic product form	Regular chives, bundled chives, greenhouse chives, open-field chives, young chives, washed chives, cut chives, chive kimchi ingredients, pancake and dumpling ingredients, Fresh-cut
Basic processing stage	Seeds/Seedlings → Sowing/Transplanting → Field Establishment → Growth → Cutting and Harvesting → Regeneration → Repeated Harvesting → Sorting → Cooling → Washing → Dehydration → Cutting → Mixing/Processing → Packaging
Basic use	Fresh salads/seasoned salads, Chive kimchi, Pancakes/Fritters, Dumplings, Soups/Stews, Stir-fries, Eating out, School meals, Meal kits, HMR, OEM/PB
Similarity Principle	It is managed as a separate Species/Product Entity from green onions, chives, garlic, young garlic, wild chives, and samchae.

Product Master

Product Master	Key Management Standards
Regular open-field chives	Variety, Origin, Planting Year, Harvest Cycle, Leaf Length, Harvest Date
Greenhouse chives	Facility ID, Temperature, Dormancy Management, Harvest Cycle, Shipping Time
winter chives	Dormancy characteristics · Facility environment · Heating · Harvest date
young chives	Harvest stage, leaf length, year, color
Long-leaf chives	Leaf length, width, uprightness, and uniformity
Bundle chives	Weight, Quantity, Length, Packaging Specifications
Washed chives	Raw Material Lot · Washing Water · Dehydration · Microorganisms
Cut chives	Cutting length, leaf width, washing, packaging
For chive kimchi	Length, year, color, cut status, pesticide residue
Pancakes/Dedicated	Leaf length, age, moisture, cutting specifications
Dumplings · Processed	Cutting size, foreign matter, microorganisms, delivery quantity
For school meals	Safety, Standards, Finishing Rate, Delivery Time
For dining out	Length, Fragrance, Year, Delivery Cycle
For meal kits	Washing, cutting, portioning, refrigeration
For HMR	Cutting, mixing, heating, and processing suitability
Fresh-cut	Washing, cutting, packaging, and expiration date
OEM·PB	Raw Material Lot · Product Specifications · Package · Brand
Selected items	Possibility of sulfidation, edge drying, flattening, hardening, wounds, and processing conversion

2. Product Classification & Use Segmentation

Classification criteria	Subdivision type	Management principles
Cultivation type	Open field / Greenhouse / Overwintering/Forcing type	Separation of production costs, shipment timing, and quality
Packaging age	Early planting / Full-scale harvesting / Aging field	Connecting with Productivity Runtime
Harvesting stage	Young leaves / Marketable leaves / Mature leaves / Before flower stalk emergence	Buyer specification separation
Harvest cycle	1st / 2nd / 3rd … nth	Mandatory records of quantity and quality by batch
Harvesting method	Full Cut / Sectional Cut / Selective Harvest	Harvest Type Separation
Leaf size	Short leaves / General / Long leaves	The actual CM standard is entered after buyer verification.
Product type	Bundling / Bulk / Washing / Cutting / Small Packaging	Lot Inheritance
Processing form	Washing / Cutting / Salting · Kimchi / Mixing / Heating	Process Lot Separation
Final use	Home / Eating Out / School Meals / Kimchi / Pancakes / Dumplings / Meal Kit / HMR / Private Brand	Separation of Buyer Specification
Transaction type	Source Procurement / Regular Supply / Contract Farming / Processed Raw Materials / Private Brand (PB)	Quantity, unit price, and contract are Verified/NDA
production cycle	Repetitive production rather than one-time shipment	Directly connect Reorder to the next harvest cycle

3. Production, Harvest & Post-harvest

The Rural Development Administration suggests an optimal germination temperature of 20°C, an optimal growth temperature of 18–20°C, and an optimal storage temperature of 2–4°C for chives. Suitable cultivation sites are well-drained sandy loam or loam soils, and it advises considering salt stress and pest and disease issues when practicing continuous cropping. ( Nongsaroo )

step	Essential Dataset	Management purpose
Cultivation plan	Region · Open Field/Facility · Variety · Area · Contract	Supply plan
satellite	Variety · Seed Company · Lot	Variety Traceability
sowing	Sowing date, sowing quantity, and seedling cultivation method	Production history
Seedling cultivation	Age, Growth, Diseases	Official quality
formula	Official Date · Planting Distance · Farm ID	Packaging age start
Packaging age	Year of establishment · Years of cultivation	Long-term productivity
soil	Saturn · pH · EC · Organic matter · Salts	Continuous cropping and growth management
Watering	Water source, date, and amount of water	Regeneration/Quantity
dispute	Fertilizer, Input Date, Input Amount	Repeat harvest productivity
rising	Temperature, solar length, rainfall, humidity	Growth and flower stalk prediction
Facility Environment	Temperature, humidity, ventilation, and heating	Winter Shipment and Disease Management
dormancy	Start date, variety, temperature, regeneration status	Facility production planning
Growth	Number of leaves, length, width, leaf color, uprightness	Harvest forecasting
flower stalk	Date of occurrence · Ratio · Height	Productability Management
pests	Occurrence, Damage, and Control	Quality and quantity
pesticide	Pesticide, Date of Use, Pre-harvest Period	Safety Management
First harvest	Harvest date, leaf length, and yield	Start Runtime
Cutting height	Cutting position relative to the ground surface	Regeneration Management
Harvest cycle	1st to nth · Date · Weight	Repetitive Production Dataset
Playback days	Previous harvest – Next harvest interval	Supply forecast
Playback status	Number of new leaves, length, and color	Next harvest assessment
Selection	Length, width, color, tip dryness, flower stalk	Buyer specifications
cooling	Time and temperature	Freshness
purifying	Washing water, method, and time	hygiene
dehydration	Method and time	Fresh-cut
cutting	Length · Processing Day	Kimchi, Dumplings, HMR
Divided into smaller portions	Weight, Packaging, Product ID	Product Switching
save	2~4℃ Source Standard · Actual Lot Conditions	Freshness management
refrigerated delivery	Vehicle, Temperature, Time	Cold-chain
Incoming inspection	Length, color, year, foreign matter	Delivery evaluation
Claim	Yellowing, edge drying, hardening, foreign matter, specifications	Supplier Score
Repurchase	Buyer · Product · Quantity	Next harvest cycle and field plan

4. Quality Specification & Lot Management

The Korea Food Safety Information Service classifies chives as leafy and stem vegetables and provides MRLs for each pesticide by item. For example, in the official Open API, you can verify that Chinese chives are registered as leafy and stem vegetables, and that the allowable limits for individual pesticides are managed. ( Korea Food Safety Information Service )

Quality items	Fresh chives	Washing and cutting	Kimchi · Processing	School Meals · HMR	Public rating
Mountain Areas · Farms · Lot	core	core	core	core	Verified
varieties	core	importance	importance	importance	Verified
Official Year · Packaging Age	core	importance	importance	importance	Verified/NDA
Harvest cycle	core	core	core	core	Verified/NDA
Harvest day	core	core	core	core	Verified
Leaf length	core	core	core	core	Verified/NDA
leaf width	core	core	importance	importance	Verified/NDA
Leaf color	core	core	core	core	Verified/NDA
Uprightness	importance	importance	importance	importance	Verified/NDA
Softness and hardening	core	core	core	core	Verified/NDA
incense	importance	importance	importance	importance	Verified/NDA
End dryness	core	core	core	core	Verified/NDA
sulfuration	core	core	core	core	Verified/NDA
Lying down/bending	core	core	importance	core	Verified/NDA
flower stalk	core	core	importance	importance	Verified/NDA
pests	core	core	core	core	Verified/NDA
Soil and foreign matter	core	core	core	core	Verified/NDA
Pesticide usage records	core	core	core	core	NDA
Pesticide Residue Test Report	core	core	core	core	NDA
Cleaning history	By product	core	core	core	NDA
microorganism	importance	core	core	core	NDA
Cutting specifications	Not applicable	core	core	core	Verified/NDA
Packaging weight	core	core	core	core	Verified/NDA
refrigeration conditions	core	core	core	core	Verified/NDA
Expiration date	By Product	core	core	core	Verified/NDA
Incoming inspection	importance	core	core	core	NDA
Claims · Repurchase	importance	core	core	core	NDA

Lot Master Required Field

Lot ID · Product Type · Scientific Name/Variety · Cultivation Method · Origin/Farm · Planting Year · Packaging Age · Sowing/Planting Date · Soil pH/EC · Harvesting Method · Harvest Cycle · Previous Harvest Date · Regeneration Days · Harvest Date · Cutting Height · Leaf Length/Width/Color · Uprightness/Year · Tip Drying · Yellowing · Falling Down · Flower Stalk · Pests/Diseases · Foreign Matter · Weight · Specifications · Grade · Pesticide Usage Records · Pesticide Residue/Microbiological Test Report · Raw Material Lot · Cooling/Washing/Dehydration/Cutting/Blending/Processing History · Packaging Date · Use-by Date · Storage Conditions · Shipper · Refrigerated Delivery · Incoming Inspection · Returns/Claims · Repurchase

5. Korea Market & Demand Structure

Customers	Purchase criteria	Cooperation opportunities
Farm and Producer Organizations	Variety, cultivation method, number of harvests, quantity	Joint shipment and contract farming
Nonghyup · Production Area Distribution	Length, Color, Weight, Shipment Time	Joint Selection RFQ
wholesale market	Freshness, Length, Weight, Packaging	Shipment from the production area
traditional market	Scent, Freshness, Bundle, Price	Local distribution
local food	Producer, Harvest Date, Regionality	Direct transaction
Large-scale distribution	Uniformity, small packaging, supply stability	PB · Regular supply
food ingredient company	Specifications, Finishing Rate, Safety, Delivery Time	Dining Out & School Meals
Chive Pancake · Korean Food Dining Out	Length, Year, Scent, Regular Supply	Foodservice-Specialized RFQ
specialty restaurant for Gukbap, Tang, and Guk	Cutting size, flavor, and freshness	Foodservice RFQ
dumpling manufacturer	Cutting, foreign matter, microorganisms, mass supply	Processed Raw Material RFQ
Kimchi manufacturer	Length, Year, Moisture, Safety	Chive Kimchi Ingredient RFQ
Pancake and Jeon processing company	Length, cut, moisture, uniformity	Exclusive supply contract
School and public meals	Safety, Standards, Foreign Matter, Inspection	School Meal RFQ
Hospital and welfare meals	Washing, cleaning rate, and regular supply	Contract delivery
Meal kit	Washing, cutting, portioning, refrigeration	Pancake, Stew, and Dumpling Kit
HMR	Cutting, mixing, and heating suitability	Ingredients for soup, dumplings, and side dishes
Online distribution	Origin, Harvest Date, Small Packaging	Direct from the farm
PB business operator	Origin, Product Type, Packaging	Chives PB
Seed company	Dormancy, bolting, yield, disease resistance	Variety Verification
technology companies	Playback prediction, image selection, facility environment	AX Pilot
Research Institute	Field age, number of harvests, dormancy, and diseases	joint research
local government	Greenhouse vegetables, local food, school meals, processing	Local Chives AX Business

6. Trade & Supply-chain Intelligence

step	Key variables	Operational judgment
Seeds and seedlings	Variety · Dormancy · Lot	Suitability for cultivation purposes
Pavement composition	Official Year · Soil · EC	Long-term production base
Open-field production	Weather, growth, and harvest cycle	Seasonal supply
Facility production	Temperature, humidity, ventilation, and heating	Winter supply
Dormant management	Low temperature, single day, variety	Production gap prediction
reproduction	Cutting height · Regeneration days	Next harvest yield
harvest	Order, Length, Weight	Raw Lot
Selection	Color, tip dryness, flower stalk, year	Buyer separation
cooling	Time and temperature	Freshness
purifying	Water, microorganisms, and foreign matter	Processed food service
cutting	Specifications and Yield	Kimchi, Dumplings, HMR
Blending and processing	Raw Material Lot · Auxiliary Material · Process	Process Lot
refrigerated logistics	Temperature and time	Quality responsibility
RFQ	Product · Specifications · Quantity · Delivery Date	AI Match
contract	Quantity, Unit Price, Period, Inspection	Terms of trade
delivery	Lot · Quantity · Delivery	Implementation verification
Buyer rating	Tenderness, preparation rate, aroma, foreign matter	Supplier Score
Repurchase	Next week/month order	Next harvest order allocation

7. Processing, By-products & PRP Intelligence

Products and processes	Key conditions	RFQ conversion
Regular raw chives	Length, width, color, harvest cycle	Retail & Food Service RFQ
Greenhouse chives	Production period, dormancy, quality, and harvest date	Winter Regular Supply
young chives	Year, Length, Color	Premium dining
Bundle chives	Weight, length, and uniformity	Retail RFQ
Washed chives	Washing, dehydration, microorganisms	Food service and processing
Cut chives	Cutting length · Washing · Packaging	Dining Out · HMR
Chive Kimchi Ingredients	Length, Year, Moisture, Residual Pesticides	Kimchi Manufacturing RFQ
Chive kimchi	Raw Material Lot · Seasoning · Salt · Aging · Packaging	Finished Product/PB RFQ
Ingredients for chive pancakes	Length, Cut, Texture	Dining Out · Meal Kits
Chive Pancake Mix	Chive Lot · Powder · Auxiliary Ingredients · Mixture	HMR · Meal Kit
Dumpling ingredients	Cutting size, moisture, foreign matter, microorganisms	Dumpling Manufacturing RFQ
Dumpling filling mixed ingredients	Chives Lot·Meat·Vegetable·Mixing	OEM · Food Manufacturing
Ingredients for soups and stews	Cutting, Aroma, and Heating Properties	HMR · Dining Out
Dried chives candidate	Drying conditions, fragrance, moisture	food materials
Chive powder candidate	Drying, Grinding, Particle Size, Aroma	Seasoning ingredients
Flower stem Product candidate	Verification of edibility, standards, and distribution demand	Separate RFQ
Aged leaves and excluded items	Safety and amount generated	Review of processing and resource utilization
Roots and packaging residues	Occurrence, disease, and treatment	Composting and resource recovery

PRP — Product Research Profile

PRP items	Details of investigation and verification
PRP-01 Taxonomy	Allium tuberosum standard classification
PRP-02 variety	Dormancy, bolting, leaf length, yield
PRP-03 open-field cultivation	Season, Harvest Cycle, Productivity
PRP-04 Greenhouse cultivation	Temperature, humidity, ventilation, and winter production
PRP-05 dormant	Low temperature, short-day, and variety-specific dormancy
PRP-06 flower stem	High temperatures, long days, timing of occurrence, and impact on products
PRP-07 Packaging Age	Productivity by cultivation year
PRP-08 series	Soil EC, pests and diseases, growth
PRP-09 cutting height	Regeneration Speed · Next Harvest
PRP-10 Harvest Cycle	Quantity, Length, and Quality by Order
PRP-11 regeneration period	Weather, Facility Conditions, and Next Harvest Date
PRP-12 Leaf Specifications	Length, width, year, uprightness
PRP-13 Finish Drying	Soil, moisture, weather, quality
PRP-14 cleaning	Foreign matter, microorganisms, moisture
PRP-15 storage	Quality, yellowing, and wilting based on 2~4℃
PRP-16 Kimchi	Cutting, curing, aging, texture
PRP-17 pancake	Length, moisture, cooking yield
PRP-18 dumplings	Cutting, Dehydration, Mixing, Yield
PRP-19 meal	Trimming rate, foreign matter, safety
PRP-20 Buyer	Specifications · MOQ · Delivery Time · Harvest Cycle
PRP-21 Reorder	Repurchase – Next Harvest Distribution
PRP-22 byproduct	Utilization of aged leaves, roots, and cultivation residues

8. AX Transformation

first of all	Execution item	Performance indicators
1	Mandating planting year, packaging age, harvest number, and Lot as required values	Required value input rate
2	Open field – Greenhouse – Young chives – Washing – Separation of Kimchi and Processed Products	Misclassification reduction rate
3	Soil EC, continuous cropping, and growth link	Continuous cropping risk detection rate
4	Connection between temperature, day length, and flower stalk development	Accuracy of Nomination Prediction
5	Facility Temperature, Humidity, Ventilation – Disease Linkage	Facility environment compliance rate
6	Measuring leaf length, width, and uprightness using video AI	Accuracy of specification judgment
7	End Dryness, Yellowing, and Lying Down AI Judgment	Defect detection rate
8	Data conversion of cutting height and regeneration period	Playback prediction accuracy
9	Automatic recording of production volume by harvest cycle	Harvest completeness
10	Next harvest date and quantity forecast	Supply forecasting accuracy
11	Pesticide Use – Harvest Cycle – Test Report Link	Safety document connection rate
12	Connecting cleaning and microbiology data	Hygiene history rate
13	Data conversion of processing yields for kimchi, dumplings, and pancakes	Processing yield
14	Cold-chain temperature tracking	Refrigeration compliance rate
15	AI Match between Farms – Kimchi, Restaurant, Food Service, and Food Companies	RFQ Match Rate
16	Feedback Buyer evaluation to the next harvest cycle	Delivery conformity rate
17	Linking repurchase to production plans by package	Repurchase linkage rate

9. Industry Problem Bank

Problem group	Problem Definition	Required data
Absence of repeated harvesting history	The harvest cycle of the same package is not in the transaction information	Harvest Round
Packaging age not managed	Difficulty comparing productivity between old and new packaging	Official year/age
Insufficient replay prediction	It is difficult to quantify the next shipment time after harvesting.	Cutting date, weather, growth
Cutting height deviation	Cutting method affects playback speed and quality	Cutting height · Next quantity
Continuous cropping disorder	Increased risk of salinity and pests due to continuous cropping	Soil EC, diseases, and years
Facility humidity	Increased risk of disease due to insufficient ventilation	Temperature, humidity, ventilation, and diseases
dormancy difference	Affects winter productivity by variety	Variety, Temperature, Dormancy
Flower stalk emergence	Flower stalks lose marketability under high temperature and long day conditions.	Temperature, day length, flower stalk
Leaf length variation	Discrepancy with Buyer's required specifications	Length and harvest cycle
Leaf width variation	Difference in yield between food service and processing	Width · Variety · Buyer
Leaf hardening	Year deterioration due to delayed harvest, harvest cycle, etc.	Harvest date · Texture
End dryness	Deterioration in marketability and trimming rate	Soil, Irrigation, Weather
Yellowing and wilting	Freshness deterioration after harvest	Temperature and time
Lying down/bending	Loss of marketability during packaging and transportation	Packaging and delivery
pests	Connected to repeated harvesting and facility environments	Diseases, pesticides, and the environment
pesticide residues	Safety management required for each harvest cycle of repeatedly harvested items	Pesticide, spraying date, and number of spraying cycles
alien substance	Soil, weeds, and foreign matter mixed in between the long leaves	Sorting, washing, and inspection
Washing microorganisms	Hygiene risks after cutting and washing	Washing water and microorganisms
Variation in kimchi ingredients	Differences in length, moisture, and tenderness affect processing quality	Raw materials, processed products
Dumpling ingredient yield	Difference in cutting, dehydration, and mixing yields	Input quantity · Finished product
Differences in school meal standards	Differences in length, trimming rate, and packaging requirements	Buyer specifications
supply forecasting	Failure to fully utilize the advantages of recurring harvesting in regular procurement	Regeneration · Order · Planned Amount
Raw Material–Processed Lot Disconnection	Difficulty in tracing producers after cutting, kimchi, and dumplings	Raw Lot · Process Lot
Repurchase not reflected	Buyer evaluation is not fed back to the next harvest/cultivation	Rate and Reorder

10. Farmer RFQ & Collaboration Model

RFQ Type	Public Registration	Verify/NDA
Procurement of regular chives from the source	Origin, cultivation type, length, and shipping time	Farm · Quantity · Unit Price · Lot
open-field chives	Region, Shipment Period, Specifications	Harvest cycle, quantity, and price
Greenhouse chives	Facility cultivation, supply period, specifications	Facility, Quantity, Unit Price
winter chives	Shipment Time and Quality Standards	Dormant·Heating·Volume·Price
young chives	Length, Year, Use	Actual Lot/Unit Price
Regular supply	Product · Period · Delivery Cycle	Weekly Volume and Unit Price
contract farming	Variety, Area, Quality, Period	Contract Quantity, Unit Price, and Conditions
Repeat harvest supply	Expected harvest cycle and period	Quantity and Price by Round
Washed chives	Washing, Packaging, Refrigeration	Microbiology, Test Reports, MOQ
Cut chives	Cutting specifications and uses	Facilities, Yield, Price
Chive Kimchi Ingredients	Length, Year, Safety	Test Report, Quantity, Unit Price
Chive Kimchi OEM	Product type, packaging, and distribution channels	Formulation · MOQ · Cost · Contract
Ingredients for chive pancakes	Length, moisture, cooking use	Volume, Unit Price, Yield
Dumpling ingredients	Cutting, microorganisms, mass supply	Quantity, Unit Price, Contract
School and public meals	Safety, Standards, Foreign Matter, Delivery Time	Test Reports, Quantities, Contracts
dining out	Length, Year, Regular Delivery	Unit Price · Claim
Meal kit	Washing, cutting, portioning, refrigeration	Sample · Expiration Date · Price
HMR	Products for Kimchi, Jeon, Dumplings, and Soup	Process, Yield, Contract
Distribution Private Brand	Origin, Product Type, Packaging	Brand · MOQ · Unit Price
Technology demonstration	Playback prediction, image selection, facility environment	Sensors, AI, Test Results
Research cooperation	Dormancy, bolting, continuous cropping, harvest cycle	Samples and test results
local government cooperation	Greenhouse vegetables, processing, school meals, local food	Farms, Facilities, and Business Conditions

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	Leek plant identity · perennial · greenhouse cultivation · repeated harvesting · washing · kimchi · school meals · RFQ basic structure registration	complete
v1.1	Verification of raw data for nationwide, regional, open-field, and facility production, price, and market	expected
v2.0	Open Field · Greenhouse · Young Chives · Washing · Cutting · Kimchi · Dumplings · HMR Product Specification Separation	expected
v3.0	Farm – Packaging Age – Repeated Harvest – Pre-processing/Processing – Food Service/Tutoring – PB Buyer Verified Container Combination	expected

Estadísticas de conexión por idioma

TOTAL : 14