0. Executive Summary
Judgment axis | detail |
| Item Identity | According to Kew, Cichorium intybus L. is an accepted species and a perennial plant of the genus Cichorium in the family Asteraceae. ( Plants of the World Online ) |
| Domestic classification of ssam (wrap) | The Rural Development Administration manages leaf chicory and salad greens as Cichorium intybus L. var. foliosum. ( Nongsaroo ) |
| Product Complexity | Domestic chicory must be classified into three types: leaves harvested directly for wraps and salads, roots that are softened to produce chicory, and roots used as raw materials. The Rural Development Administration also manages wrap-use chicory and chicory/root chicory as separate cultivation categories. ( Nongsaroo ) |
| Edible parts | The marketable parts of leaf chicory are the leaves and tender leaf stalks, while root chicory consists of storage roots, and chicory consists of the softened leaves and shoots regenerated from the storage roots. |
| Growth characteristics | According to the Rural Development Administration's standards for chicory for wraps, the optimal temperature for germination is 20–30℃, for seedling growth 17–18℃, for growth 15–20℃, and for softening 15–20℃. ( Nongsaroo ) |
| soil | The Rural Development Administration suggests soils with broad adaptability, good drainage, and a pH of 6.0–6.5 as suitable sites. ( Nongsaroo ) |
| Physiological characteristics | It is described as a cool-tolerant vegetable that is relatively resistant to heat, with characteristics including flower bud differentiation at low temperatures below 6℃ and flower stalk elongation under high temperature and long-day conditions. ( Nongsaroo ) |
| Major risks | Manage bolting, quality degradation during high temperatures, soft rot and leaf spot, yellowing and wilting, leaf damage, harvest stage and variety mixing, and microbial risks associated with washing and fresh-cut crops. The Rural Development Administration identifies the control of soft rot and leaf spot as a key technology. ( Nongsaroo ) |
| Chicone production | The Rural Development Administration's data on chicory and root chicory presents a separate production system in which chicory is produced through secondary softening cultivation after the roots are harvested and stored. ( Nongsaroo ) |
| Safety Management | Food Safety Korea classifies chicory and endive (leaves) as leafy vegetables and chicory (roots) as root vegetables. Accordingly, safety standards for leaf products and root products are also separated. ( Food Safety Korea ) |
| Domestic statistics | The latest finalized national statistical values for the nationwide chicory-only cultivation area and production volume in 2025 could not be confirmed in this verification. Figures for other leafy vegetables were not used, and the results will be managed through future official verification. |
| Key Buyer | Companies in leafy vegetable distribution, salads and fresh-cuts, hotels and restaurants, catering, chicory import, distribution and restaurants, food processing, and root ingredients are separated by product. |
| Operating Principles | Connect Species–Product Type–Edible Part–Variety–Harvest Stage–Root/Leaf Lot–Tendering–Processing–Buyer–RFQ. |
| Final goal | Connects farms, greenhouse cultivation, on-site distribution, fresh-cut products, chicory softening facilities, food processing, and RFQs and repurchases from foodservice, catering, and PB buyers. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | Chicory |
| English name | Chicory |
| Representative Species | Cichorium intybus L. — Kew accepted species. ( Plants of the World Online ) |
| Scientific name notation for domestic ssam (wrap) | Cichorium intybus L. var. foliosum — Designated by the Rural Development Administration. ( Nongsaroo ) |
| Taxonomy Principles | Since Kew treats var. foliosum by including it in C. intybus rather than as a separate accepted species, it stores both the agricultural name and the international taxonomy simultaneously. ( Plants of the World Online ) |
| classification | Asteraceae → Cichorium → C. intybus. ( Plants of the World Online ) |
| Growth type | perennial |
| Edible parts of chicory leaves | Leaves, tender leaf stalks |
| Edible parts of chicory | Softened and regenerated leaves and head-forming young shoots from storage roots |
| Edible parts of chicory roots | storage muscle |
| Non-edible · Separate management | Aged leaves, flower stalks, seed-producing plants, diseased and decayed parts |
| Chicory leaf harvesting stage | Young leaves → Commercial leaves for wraps/salads → Mature leaves → Before bolting → Bolting/flowering |
| Root chicory harvesting stage | Seedling → Root enlargement → Harvesting of storage roots → Cutting and sorting → Storage |
| Chicon production stage | Storage roots → Softening and planting → Sprouts and head formation → Chicory harvest → Sorting and refrigeration |
| Basic product form | Green leaf chicory, red/colored chicory, for wraps, baby leaf, fresh-cut, chicory, storage root, raw material for root processing |
| Basic processing stage | For leaves: Sowing → Growth → Harvesting → Sorting → Cooling → Washing → Dehydration → Cutting & Packaging / For roots & chicory: Sowing → Root enlargement → Root harvesting → Cutting & storage → Softening → Chicory harvesting → Packaging |
| Basic use | Wraps, Salad, Fresh-cut, Hotel/Restaurant, Sandwich, School Meals, Chicory Dishes, Food Processing, Root Ingredient |
| Similarity Principle | Endive (Cichorium endivia) is a separate Species Entity. Commercial names such as Radichio, Chicon, and Red Chicory are classified as Products or Variety after verification of the species, variety, and cultivation method. ( Plants of the World Online ) |
Product Master
Product Master | Key Management Standards |
| Common green chicory | Variety, leaf size, notch, color, bitterness, harvest date |
| red chicory | Variety, Leaf Color, Anthocyanin Color, Head Formation, Uses |
| Colored chicory | Variety, Leaf Shape, Color, Specifications for Wraps |
| Baby leaf | Harvest age, leaf size, year, microorganisms |
| Head-type chicory | Head weight, number of leaves, head formation, harvest date |
| Chicory cut and harvested | Cutting height, harvest cycle, and regeneration status |
| Washed chicory | Raw Lot · Washing Water · Dehydration · Microorganisms |
| Fresh-cut | Raw Material Lot · Washing · Cutting · Packaging · Use-by Date |
| Salad Mix | Chicory Lot · Other Leafy Vegetable Lot · Mixing Ratio |
| Chicone roots | Root diameter, length, weight, growing point, harvest date |
| Stored chicory root | Cutting length · Storage temperature · Period · Root Lot |
| Chicon | Root Lot · Softening Date · Head Formation · Color · Weight · Harvest Date |
| Root processing raw materials | Root Lot · Washing · Cutting · Drying · Processing Standards |
| For hotels and restaurants | Leaves or chicory · Appearance · Bitterness · Uniformity |
| For school meals | Safety, Standards, Finishing Rate, Delivery Time |
| For meal kits | Washing, cutting, portioning, refrigeration |
| PB small packaging | Origin, product type, weight, and expiration date |
| Selected items | Yellowing, Bolting, Disease, Non-standard Leaves, Root, Chicon |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Species | C. intybus / C. endivia | Separate chicory and endive into separate entities |
| Edible organs | Leaves / Storage roots / Softening buds · Chicon | Complete separation of Product ID |
| agricultural type | Leaf chicory / Root chicory / Witloof · Chicone type | Separation of production processes |
| color | Green / Red / Colored / Soft yellowish-white | Separation of Variety and Product |
| Leaf shape | Broad leaves / Notched / Slender leaves / Head-forming | Variety Source Verification |
| Harvesting stage | Baby / For Fighting / Mature / Before Bolting | Leaf Product Subdivision |
| Harvesting method | Discarding / Leaf Selection / Cutting · Regeneration | Harvest Type |
| Root stage | Enlargement / Harvesting / Storage / Softening Input | Root Runtime |
| Chicon stage | Early softening / Head formation / Harvest / Overripe | Forcing Runtime |
| Distribution methods | Raw / Washed / Fresh-cut / Chicory / Root Ingredient | Lot Inheritance |
| Final use | Wraps / Salad / Eating Out / School Meals / Fresh-cut / Chicory Dishes / Food Ingredients | Buyer Specification |
| Transaction type | Source Procurement / Contract Production / Regular Supply / Softening Root / PB | Unit price, quantity, and contract are NDAs |
3. Production, Harvest & Post-harvest
According to the Rural Development Administration's standards for chicory used in wraps, the optimal temperature for germination is 20–30°C, for seedling growth is 17–18°C, and for both growth and softening is 15–20°C. Well-drained soil with a pH of 6.0–6.5 is suitable, and key cultivation techniques suggest high ridges, mulching, the use of superior varieties, and the control of soft rot and leaf spot diseases. ( Nongsaroo )
step | Essential Dataset | Management purpose |
| Production plan | Leaf/Root/Chicon Purpose · Variety · Area · Buyer Contract | Prevention of product mixing |
| satellite | Species · Varieties · Seed Companies · Seed Lot | Identity |
| sowing | Sowing date, sowing quantity, and cultivation purpose | Production history |
| Seedling cultivation | Temperature, seedling age, and growth | Official quality |
| formula | Date · Distance · Farm ID | Lot-based |
| Furrows and mulching | Furrows · Mulching materials · Straight | Cultivation environment |
| soil | pH·EC·Organic matter·Drainage | Quality · Root enlargement |
| Watering | Suwon·Date·Quantity | Growth |
| dispute | Fertilizer, Timing, and Amount | Leaf and Root Productivity |
| rising | Temperature, solar length, rainfall, humidity | Bolting and growth |
| Facility Environment | Temperature, humidity, light, ventilation | Year-round production |
| Leaf growth | Number of leaves, length, width, color, notch | Harvest forecasting |
| Root growth | Root diameter, length, and weight | Root quality for chicory |
| bolting | Date of occurrence, temperature, and day length | Marketability |
| pests | Soft rot, leaf spot, etc. | Quality Control |
| pesticide | Medication, Date of Use, Safety Period | safety |
| Leaf harvest | Date, Stage, Weight | Raw Leaf Lot |
| Cut harvest | Cutting height, number of cuts, and weight | Recycling production |
| Root harvest | Muscle weight, length, diameter, growth point | Root Lot |
| Root Jeongseon | Leaf removal, cutting length, and defect rate | Lotus preparation |
| Root save | Temperature · Period · Lot | Chicon production plan |
| Lotus standing | Root Lot · Stocking Date · Density | Chicon Runtime |
| Softening environment | Temperature, light, humidity, and water | Chicon quality |
| Chicory harvest | Date, weight, structure, color | Chicon Lot |
| Selection | Color, texture, bitterness, blemishes | Buyer specifications |
| cooling | Time and temperature | Freshness |
| purifying | Washing water/method | Fresh-cut hygiene |
| dehydration | Time and method | Leaf damage inhibition |
| cutting | Standards and processes | Salads and Meal Kits |
| Mix | Raw Material Lot · Mixing Ratio | Traceability |
| packaging | Weight, packaging, and expiration date | Product Management |
| refrigerated delivery | Temperature and time | Cold-chain |
| Incoming inspection | Appearance, bitterness, freshness, temperature | Buyer rating |
| Claim | Yellowing, softness, bitterness, standard, wilting | Supplier Score |
| Repurchase | Product · Quantity · Cycle | Next Sowing and Softening Plan |
4. Quality Specification & Lot Management
Food Safety Korea clearly distinguishes chicory/endives (leaves) as leafy vegetables and chicory (roots) as root vegetables . Accordingly, safety standards and pesticide MRL lookup criteria are managed separately for Leaf Lots and Root Lots. ( Food Safety Korea )
Quality items | Chicory leaves | Fresh-cut | Chicon | Root ingredients | Public rating |
| Species · Varieties · Lot | core | core | core | core | Verified |
| Cultivation purpose | Leaf | Leaf | Chicon | Root | Verified |
| Sowing and harvesting dates | core | core | core | core | Verified |
| Leaf size and shape | core | core | core | Not applicable | Verified/NDA |
| leaf color | core | core | core | Not applicable | Verified/NDA |
| notches and joints | core | importance | core | Not applicable | Verified/NDA |
| acerbity | core | core | core | By product | Verified/NDA |
| bolting | core | importance | Not applicable | importance | Verified/NDA |
| Root diameter and length | Not applicable | Not applicable | Raw material connection | core | NDA |
| Root weight | Not applicable | Not applicable | Raw material connection | core | NDA |
| Root save | Not applicable | Not applicable | core | core | NDA |
| Lotus standing | Not applicable | Not applicable | core | Not applicable | NDA |
| Chicoryne joint | Not applicable | Not applicable | core | Not applicable | Verified/NDA |
| yellowing and browning | core | core | core | By product | Verified/NDA |
| frailty | core | core | core | core | Verified/NDA |
| pests | core | core | core | core | Verified/NDA |
| alien substance | core | core | core | core | Verified/NDA |
| Pesticide use | core | core | Key to Raw Material Standards | core | NDA |
| Pesticide Residue Test Report | core | core | core | core | NDA |
| Cleaning and microorganisms | importance | core | core | Core for processing | NDA |
| Packaging weight | core | core | core | core | Verified/NDA |
| Storage and Delivery | core | core | core | By product | NDA |
| Expiration date | By product | core | core | Processing standards | NDA |
| Inspection and Claims | importance | core | core | core | NDA |
| Repurchase | importance | core | core | core | NDA |
Lot Master Required Field
Lot ID · Product Type · Species · Agricultural Name · Taxonomy Version · Variety · Seed Lot · Edible Part · Cultivation Purpose · Farm · Sowing Date · Planting Date · Harvesting Stage · Harvesting Method · Number of Harvests · Harvest Date · Leaf Length·Width·Notch·Color·Head Formation · Bitterness Sensory · Bolting·Yellowing·Softness·Pests·Foreign Matter · Root Diameter·Length·Weight · Root Harvest Date · Storage Conditions · Softening Planting Date · Softening Environment · Chicon Harvest Date·Weight·Head Formation·Color · Pesticide Usage Records · Pesticide Residue·Microbiological Test Report · Cooling·Washing·Dehydration·Cutting·Mixing History · Packaging Date · Best Before Date · Shipper · Cold-chain · Incoming Inspection · Returns·Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Farm specializing in leafy greens | Variety, Leaf Size, Harvest Date, Supply Quantity | contract farming |
| greenhouse vegetable farms | Year-round supply, quality, and harvest cycle | Regular supply |
| Chicone Root Farm | Root diameter, length, and storage properties | Root contract production |
| Lotus cultivation business operator | Root Lot · Storage · Uniformity | Chicon Production RFQ |
| Nonghyup · Production Area Distribution | Leaf size, quantity, and shipping time | Joint screening |
| local food | Producer, Harvest Date, Regionality | Direct transaction |
| Large-scale distribution | Color, packaging, expiration date, and stable supply | PB |
| Leafy vegetable distribution company | Leaf size, bitterness, color, mixture | Wrap Vegetable Mix |
| salad maker | Baby·Wash·Microorganisms·Standards | Fresh-cut |
| Salad Mix Manufacturer | Color, Mixing Ratio, Lot Tracking | Mix RFQ |
| hotel | Special color, chicon, appearance, uniformity | Premium RFQ |
| restaurant | Chicory · Leaf Chicory · Bitter taste · Freshness | Regular supply |
| Brunch · Cafe | Baby leaf · Small packaging · Color | Premium Supply |
| Sandwich making | Washing · Fresh-cut · Leaf size | Manufacturing raw materials |
| School and public meals | Safety, Standards, and Foreign Matter | Application after verifying actual demand |
| Meal kit | Washing, cutting, and small packaging | Meal kit |
| HMR | Salad, Garnish, and Chicory | HMR |
| Root processing company | Root Specifications, Drying, and Raw Material Components | Food Ingredient RFQ |
| PB business operator | Product · Package · Origin | PB joint development |
| Seed company | Variety, Bolting, Color, Rooting | Variety Verification |
| Research Institute | Variety · Softening · Root Storage · Bitterness | joint research |
| local government | Greenhouse leafy vegetables, specialty vegetables, chicory, processed | Local Chicory AX Business |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| satellite | Species · Varieties · Uses | Leaf/Root distinction |
| sowing | Purpose, Date, Area | Supply plan |
| Leaf production | Weather, Growth, Bolting | Leaf shipment |
| Root production | Muscle hypertrophy, diameter, and weight | Chicone · Processing |
| Leaf harvest | Stages, Weights, and Orders | Leaf Lot |
| Root harvest | Specifications and weight | Root Lot |
| Root save | Temperature and period | Yeonhwa plan |
| Lotus standing | Root Lot · Entry Date | Chicon Lot Prediction |
| Chicone production | Temperature, light, moisture, and head formation | quality |
| Selection | Color, bitterness, and appearance | Buyer separation |
| purifying | Water and microorganisms | Fresh-cut |
| Mix | Composition Ingredients · Lot | Traceability |
| packaging | Weight and expiration date | Retail |
| Cold-chain | Temperature and time | quality |
| RFQ | Product · Specifications · Quantity · Period | AI Match |
| contract | Leaf/Root/Chicon conditions | Terms of trade |
| delivery | Lot · Quantity · Temperature | Implementation verification |
| Buyer rating | Bitter taste · Freshness · Waste rate | Supplier Score |
| Repurchase | Leaf Orders · Root Contracts · Chicon Orders | Production planning feedback |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| green chicory | Leaf size, color, and bitterness | Wrap & Distribution RFQ |
| red chicory | Color, Head, Bitterness | Salad & Dining RFQ |
| Baby leaf | Harvesting stage · Microorganisms | Salad RFQ |
| Washed chicory | Washing, Spinning, Refrigeration | Fresh-cut |
| Fresh-cut | Leaf size, washing, and packaging | Salads and sandwiches |
| Salad Mix | Mixing Ratio · Raw Material Lot | PB·HMR |
| Root chicory | Root specifications, moisture, storage | Root Raw Material RFQ |
| Save Root | Diameter, Length, Storage Capacity | Chicon Softening RFQ |
| Chicon | Root Lot · Softening · Structure · Weight | Premium dining |
| Chicon Fresh-cut | Cutting, Washing, Refrigeration | Salad · Dining Out |
| Root drying candidate | Drying conditions, moisture, and components | food ingredients |
| Root powder candidate | Drying, Grinding, Particle Size | Materialization |
| Root roasting ingredient candidates | Heating, stir-frying, aroma | Beverage and food processing |
| Leaves excluded from selection | Sulfurization, Non-standard, Safety | Review of processing conversion |
| Non-standard Root | Size, condition, and composition | Conversion of processed raw materials |
| Root residue after softening | Amount/State | Review of resource utilization |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | C. intybus accepted name · agricultural name |
| PRP-02 Endive | C. Endivia and Product Boundary |
| PRP-03 Chicory Leaf | Leaf shape, color, bitterness, productivity |
| PRP-04 Red Chicory | Variety · Structure · Color |
| PRP-05 Baby leaf | Harvest age and leaf size |
| PRP-06 Nose | Low-temperature and high-temperature long-day reactions below 6℃ |
| PRP-07 Growth Temperature | 15~20℃ conditions/quality |
| PRP-08 Root | Muscle hypertrophy, diameter, and weight |
| PRP-09 Root Harvest | Harvest time, sorting, and loss |
| PRP-10 Root Storage | Storage period, loss, and softening properties |
| PRP-11 Chicone Softener | Temperature, light, humidity, and structure |
| PRP-12 Chicon Quality | Weight, color, bitterness, head |
| PRP-13 bitter taste | Variety · Harvest Stage · Softening |
| PRP-14 cleaning | Microorganisms and leaf damage |
| PRP-15 Fresh-cut | Packaging · Shelf-life |
| PRP-16 Salad Mix | Color, Mixing, and Lot Tracking |
| PRP-17 Root Processing | Drying, powdering, and roasting possibilities |
| PRP-18 dining out | Chicory · Leaf Chicory Buyer Specifications |
| PRP-19 Buyer | MOQ · Delivery Time · Demand Cycle |
| PRP-20 Reorder | Leaf·Root·Chicon Repurchase |
| PRP-21 by-product | Non-standard Root · Residue after softening |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Leaf–Root–Chicon Product ID Separation | Misclassification reduction rate |
| 2 | Species·Agricultural Name·Kew Taxonomy Connection | Taxonomy verification rate |
| 3 | Automatic classification of Species separate from Endives | Species error rate |
| 4 | Variety · Sowing · Growth · Bolting Runtime | Return forecasting accuracy |
| 5 | Determining leaf size, notch angle, and color using AI video | Accuracy of specification judgment |
| 6 | Automatic classification of red, green, and soft chicory colors | Color judgment rate |
| 7 | Data conversion of bitterness sensory score | Sensory recording rate |
| 8 | Image measurement of root diameter, length, and weight | Root specification automation |
| 9 | Root Save – Softening Aptitude Connection | Chicon yield prediction |
| 10 | Softening Environment – Linking Chicon Yield and Quality | Softening success rate |
| 11 | Pesticide Use – Leaf/Root Lot – Test Report Link | Safety document connection rate |
| 12 | Fresh-cut–Microorganism–Shelf-life connection | Traceability |
| 13 | Salad Mix Ingredient Lot Inheritance | Mix tracking rate |
| 14 | Leaf·Root·Chicon Buyer AI Match | RFQ Match Rate |
| 15 | Buyer Quality, Bitterness, and Waste Rate Recirculation | Delivery conformity rate |
| 16 | Reflect repurchase in next sowing, root storage, and softening plans | Reorder linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Confusion in Chicory Nomenclature | Leaves, chicory, and roots traded as the same item | Product Type |
| Difference between agricultural science name and taxonomy | Difference in notation between var. foliosum and accepted species | Taxonomy Source |
| Endive mixed | A separate paper of the same genus is mixed with chicory. | Species |
| Mixed red chicory | Commercial names such as Radicchio may not match Species/Variety. | Seed·Taxonomy |
| Mixed for leaf and root production purposes | The product purpose differs from the cultivation plan. | Crop Purpose |
| Baby leaf stage deviation | Quality differences based on harvest age | Harvest Stage |
| Bitterness variation | Buyer preferences and differences in variety and growth | Sensory |
| bolting | Flower stalk development after a period of low temperature and long days of high temperature | Spirit and ostracism |
| soft rot | Deterioration of product marketability regarding leaves and head formation | Diseases and humidity |
| Spotted disease | Poor leaf appearance | Disease control |
| Yellowing and wilting | Quality degradation during distribution | Temperature and time |
| Leaf damage | Pressure during the fresh-cut process | Fairness and Claims |
| pesticide residues | Need to distinguish between Leaf and Root | Edible parts · MRL |
| Fresh-cut microorganisms | Hygiene risks associated with raw food-centered products | Cleaning and microorganisms |
| Root deviation | Chicon softening aptitude difference | Diameter, Length, Weight |
| Root storage loss | Spoilage and loss during long-term storage | Temperature and period |
| Root–Chicon Lot disconnection | Difficulty tracing origin and farm after softening | Root Lot · Chicon Lot |
| Softening deviation | Chicone quality inconsistent due to environmental differences | Temperature, light, and humidity |
| Chicon yield deviation | Difference in finished product yield based on root quality | Root·Chicon weight |
| Mix Lot Disconnection | Difficulty tracing ingredients after salad mixing | Composition Lot |
| Lack of Korean production statistics | Difficulty in securing independent item statistics | Farm·Trade·Region |
| HS classification problem | Separation of Leaf, Root, and Chicon trade statistics is necessary | HS Description |
| Repurchase not reflected | Buyer evaluation not reflected in sowing, root storage, and softening plans | Reorder |
| Lack of byproduct management | Unmanaged processing volume of roots and non-standard leaves after softening | Waste Dataset |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Common chicory | Origin, Leaf Shape, Color, Shipping Time | Farm · Quantity · Unit Price · Lot |
| red chicory | Color, Structure, and Use | Variety, Actual Quantity, Price |
| Baby leaf | Leaf size, harvest stage, packaging | Microorganisms, Quantity, Unit Price |
| Greenhouse chicory | Cultivation type and supply period | Facilities, Quantity, Price |
| Regular supply | Product · Frequency · Delivery Zone | Weekly Volume and Unit Price |
| contract farming | Variety, Use, Period, Specifications | Area, Contract Quantity, Price |
| Fresh-cut | Washing, Packaging, Refrigeration | Microorganisms · Shelf-life · MOQ |
| Salad Mix | Composition, Mixing Ratio, Color | Raw Material Lot, Unit Price, Contract |
| Root production | Root specifications and harvest period | Farm, Volume, Unit Price |
| Root for Chicon | Diameter, Length, Storage Capacity | Root Lot · Price · Contract |
| Root save | Specifications, storage method, and period | Actual inventory and loss rates |
| Chicone production | Weight, Structure, Color, Supply Period | Root Lot · Softening Process · Unit Price |
| Hotels and Restaurants | Chicory · Leaf Chicory Specifications · Bitterness | MOQ · Price · Delivery Time |
| Salad preparation | Leaf Stage · Washing · Specifications | Test Report, Quantity, Price |
| Meal kit | Washing, portioning, and refrigeration | Sample · Expiration Date |
| Root processing | Drying, powder, and processing uses | Ingredients, Yield, Unit Price |
| PB | Origin, Product Type, Packaging | MOQ · Trademark · Contract |
| Technology demonstration | Root selection, softening, fresh-cut | AI, Sensors, Test Results |
| Research cooperation | Variety · Bolting · Root · Storage · Softening | Samples and test results |
| local government cooperation | Greenhouse vegetables · Specialty vegetables · Chicory · Processed | 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
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 | Chicory Taxonomy · Leaves · Root · Chicon · Fresh-cut · RFQ Basic Structure Registration | complete |
| v1.1 | Verification of domestic varieties, nationwide, regional production, markets, and HS raw data | expected |
| v2.0 | Leaf · Red · Baby · Root · Chicon · Fresh-cut Product Specification Separation | expected |
| v3.0 | Seed–Farm–Root Storage–Tendering–Fresh-cut–Salad·Food Service·PB Buyer Verified Container Combination | expected |
