0. Executive Summary
Judgment axis | detail |
| Item Identity | The Rural Development Administration introduces the artichoke as Cynara cardunculus var. scolymus, and Kew manages Cynara cardunculus L. as an accepted species. ( Nongsaroo ) |
| International Taxonomy | Kew treats Cynara scolymus L. as a synonym of the Cynara cardunculus lineage. ( Plants of the World Online ) |
| Growth type | Kew classifies Cynara cardunculus as a perennial plant. ( Plants of the World Online ) |
| Wonsan area | The Rural Development Administration describes the artichoke as native to the Mediterranean coast of Southern Europe, and Kew also suggests the natural range of C. cardunculus as the Macaronesia and Mediterranean regions. ( Nongsaroo ) |
| Core Product Organ | Immature flower buds are harvested before blooming, and in cooking and processing, the fleshy parts of the receptacle, heart, and bracts become the core product. |
| Product Separation | Separate large head, small baby artichoke, trimmed head, artichoke heart, quartered heart, and frozen, pickled, canned, and roasted raw materials. |
| Separation of similar items | Cardoon belongs to the same Cynara cardunculus group, but since it is classified as a leaf-use type even in Rural Development Administration data, it should not be mixed with Artichoke Head Product. ( Nongsaroo ) |
| Harvesting principle | Create a Lot by checking flower bud diameter, weight, bract density, color, hardness, flowering progress, disease, wounds, and stem length. |
| Quality Core | Harvest before the flower buds open excessively, and manage moisture loss, browning, hardening, crushing, and spoilage after harvest. |
| production structure | Manage perennial cultivation possibilities, production of multiple flower buds per plant, and size differences between main and lateral buds using Farm Runtime. |
| Domestic statistics | The finalized independent national statistical values for the nationwide artichoke cultivation area and production volume for 2025 or the latest years could not be confirmed in this verification. They will be entered later after verification using national statistics, local government data, agricultural business entities, and on-site production data. |
| Meaning of Korean production | Since the domestic market is characterized more by specialty and Western-style vegetables than by mass-produced general vegetables, we track not only production volume but also the demand for specific specifications from hotel, restaurant, online, and processing buyers. |
| income exists | There are instances in the Ministry of Food and Drug Safety's past annual reports on imported food inspections where fresh and chilled artichokes were recorded as independent import items. The latest import volume will be entered after separate verification. ( Food Safety Korea ) |
| Operating Principles | Connect Taxonomy–Variety–Plant Age–Head Position–Harvest–Raw Lot–Heart Processing–Buyer–RFQ–Reorder. |
| Final goal | Connects farms – sorting/pre-cooling – fresh-cut/heart processing – hotels/restaurants – food manufacturing – private brand/import substitution – Buyer's RFQ and repurchase. |
1. Plant Identity & Product Master
division | Registration details |
| Korean name | artichoke |
| English name | Artichoke / Globe artichoke |
| Agricultural scientific name | Cynara cardunculus var. scolymus — Rural Development Administration notation ( Nongsaroo ) |
| International Accepted Species | Cynara cardunculus L. ( Plants of the World Online ) |
| Major Synonyms | Cynara scolymus L. — Kew synonym treatment ( Plants of the World Online ) |
| classification | Asteraceae → Cynara → Cynara cardunculus ( Plants of the World Online ) |
| Growth type | Perennial ( Plants of the World Online ) |
| Edible parts | Immature flower bud, receptacle (heart), fleshy part at the base of the involucre, part of the tender flower stem |
| Separate Product Candidate | The edibility of young flower buds, hearts for processing, and stems is verified according to actual product specifications. |
| Non-edible · Separate management | Roots, hardened leaves, post-flowering flowers, seed products, fibrous upper part of the involucre, diseased or decayed parts |
| Major harvesting stages | Early flower bud → Baby head → Market head → Large head → Bracts open → Blooming |
| Basic product form | Whole Head, trimmed head, Baby artichoke, heart, quartered heart, Fresh-cut, frozen, pickled, canned ingredients |
| Basic processing stage | Seedling cultivation/planting → Plant growth → Bolting/flower bud formation → Harvesting → Sorting → Pre-cooling → Trimming of outer leaves/stems → Cutting → Antioxidant pretreatment → Heating/blanching → Freezing/pickling/canning → Packaging |
| Basic use | Steamed · Boiled · Grilled · Salad · Pizza · Pasta · Antipasto · Hotel · Restaurant · Processed Food · Private Brand (PB) |
| Similarity Principle | Cardoons are classified into leaf-petiole-centered products even within the same C. cardunculus population. ( Nongsaroo ) |
Product Master
Product Master | Key Management Standards |
| General Globe Artichoke | Variety · Head Diameter · Weight · Gun density · Color · Harvest Date |
| Large Head | Diameter, weight, gun barrel fit, stem length |
| Medium Head | Diameter, uniformity, food service, retail use |
| Baby Artichoke | Head Size · Year · Processing Yield |
| Juhwaroe Head | Plant ID · Occurrence Location · Harvest Date · Size |
| Side-fire Head | Order of occurrence, diameter, weight, uniformity |
| Trimmed Artichoke | outer leaf removal rate · stem trimming · weight |
| Artichoke Heart | Raw Lot · Yield · Browning · Texture |
| Quartered Heart | Heart Lot · Cutting Dimensions · Weight |
| Fresh-cut Heart | Cutting, browning prevention, microorganisms, refrigeration |
| blanched products | Time, Temperature, Texture, Yield |
| Frozen Heart | Raw Lot · Pre-processing · Freezing · Thawing Quality |
| Pickled Artichoke | Raw Material Lot · Acidity · Salinity · Blending · Packaging |
| Canned food ingredients | Head/Heart Specifications, Yield, and Sterilization Conditions |
| Grilled · Marinated Product | Heart Specifications, Heating, Mixing, Packaging |
| For hotels and restaurants | Size, Appearance, Freshness, Delivery Cycle |
| PB small packaging | Product Type · Weight · Brand · Expiration Date |
| Selected items | Possibility of broken head, scratches, non-standard, or processing change |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Taxonomy | Globe artichoke / Cardoon | Even within the same Species Group, separate products |
| Edible organs | Flower head / Heart / Bract base / Stem | Product ID by Edible Part |
| Head position | Primary / Secondary / Lateral | Head Position Record |
| Harvesting stage | Baby / Standard / Large / Opening / Flowering | Separation of marketability |
| Head size | Small / Medium / Large | Actual diameter standard is Buyer verified |
| color | Green / Purple / Mixed | Variety Master |
| Cultivation cycle | Annual cultivation type / Perennial packaging | Separation of actual production methods by region |
| Cultivation type | Open field / Greenhouse/protected cultivation | Separation of production environment |
| Distribution methods | Tong Head / Trimmed / Heart / Fresh-cut | Lot Inheritance |
| Processing form | Blanched / Frozen / Pickled / Canned / Grilled | Process Lot Separation |
| Final use | Home / Hotel / Dining Out / Pizza & Pasta / Salad / Processed Food / Private Brand | Buyer Specification |
| Transaction type | Fresh Procurement / Contract Farming / Processed Raw Materials / Import Substitution / OEM·PB | The actual conditions are NDA |
3. Production, Harvest & Post-harvest
The Rural Development Administration provides cultivation technology data dedicated to artichokes and manages technical information related to domestic cultivation feasibility, propagation, growth, and flower head production under a separate category for leafy vegetables. ( Nongsaroo )
Since specific optimal germination temperature, optimal growth temperature, planting distance, harvest time, and standard yield may vary depending on the variety, region, and cropping type, this v1.0 version does not arbitrarily input unverified values; instead, it is supplemented by linking with original documents from the Rural Development Administration, test and research reports, and actual Pilot Farm data.
step | Essential Dataset | Management purpose |
| Production plan | Region, Variety, Cultivation Cycle, Area, Contract | Supply forecast |
| Seeds and seedlings | Variety · Seed Lot · Nursery | Plant Traceability |
| Sowing and seedling cultivation | Date, germination, seedling age, growth | Official quality |
| formula | Planting Date · Farm · Planting Density | Packaging history |
| Packaging age | Year of establishment · Years of cultivation | Perennial productivity |
| soil | pH·EC·Organic matter·Drainage | Growth |
| Watering | Water, timing, and quantity | Head quality |
| dispute | Fertilizer, Input Amount, Timing | Growth and Flower Buds |
| rising | Temperature, rainfall, sunshine, and humidity | Flower bud formation and production |
| plant growth | Plant height, number of leaves, and clump width | Head prediction |
| bolting | Flower stem occurrence date and length | Harvest forecasting |
| Head formation | Date of occurrence, location, and quantity | Supply forecast |
| Head hypertrophy | Diameter, weight, and gun condition | Harvest judgment |
| pests | Occurrence, Damage, and Control | Quality and quantity |
| pesticide | Medication, Date of Use, Safe Use Period | safety |
| Harvest judgment | Diameter, weight, borehole contact, degree of blooming | Buyer suitability |
| Juhwareo harvest | Plant ID · Harvest Date · Weight | Primary Lot |
| Harvesting lateral flower buds | Order of occurrence, date, weight | Secondary Lot |
| Stem cutting | Stem length and cut section | Product Specifications |
| Selection | Size, color, firearms, wounds | Grade |
| Pre-cooling | Time and temperature | Inhibits moisture loss |
| Leaf trimming | Removal of gunners/weight | Trimmed Product |
| Heart processing | Raw Material Weight · Heart Weight · Yield | Processability |
| cutting | Half·Quarter·Heart specifications | Process Product |
| Browning management | Processing method, time, color change | Fresh-cut |
| blanching | Time, Temperature, Yield | Freezing and processing |
| freezing | Method, Temperature, Storage | Frozen Product |
| pickles | Raw material, blend, acidity, salinity | Process Lot |
| packaging | Weight, Packaging, Date | Traceability |
| Refrigerated and frozen distribution | Temperature and time | Quality responsibility |
| Buyer inspection | Size · Freshness · Heart Yield | Delivery evaluation |
| Claim | Splitting, browning, hardening, decay, standard | Supplier Score |
| Repurchase | Product · Quantity · Cycle | Next Head Harvest/Crop Planning |
4. Quality Specification & Lot Management
Quality items | Head | Trimmed Heart | Frozen and pickled | Hotels and Restaurants | Public rating |
| Species · Varieties · Farm · Lot | core | core | core | core | Verified |
| Plant and field age | importance | importance | importance | importance | Verified/NDA |
| Head position | core | importance | importance | importance | Verified/NDA |
| Harvest day | core | core | core | core | Verified |
| Head diameter | core | core | importance | core | Verified/NDA |
| Head weight | core | core | core | core | Verified/NDA |
| Gun contact | core | importance | importance | core | Verified/NDA |
| Gun color | core | core | importance | core | Verified/NDA |
| Flowering progress | core | importance | importance | core | Verified/NDA |
| Stem length | core | By product | Not applicable | core | Verified/NDA |
| Wounds/Compression | core | core | core | core | Verified/NDA |
| browning | importance | core | core | core | Verified/NDA |
| Hardening and fibrous | core | core | core | core | Verified/NDA |
| disease and decay | core | core | core | core | Verified/NDA |
| alien substance | core | core | core | core | Verified/NDA |
| Pesticide usage records | core | core | core | core | NDA |
| Pesticide Residue Test Report | core | core | core | core | NDA |
| Heart processing yield | Not applicable | core | core | importance | NDA |
| Cleaning and cutting history | By product | core | core | By product | NDA |
| microorganism | importance | core | core | core | NDA |
| Blanching and heating | Not applicable | By product | core | By product | NDA |
| Pickling, acidity, and saltiness | Not applicable | Not applicable | Key points by Product | Not applicable | NDA |
| Refrigeration and freezing conditions | core | core | core | core | Verified/NDA |
| Expiration date | By Product | core | core | core | Verified/NDA |
| Returns, Claims, and Repurchases | importance | core | core | core | NDA |
Lot Master Required Field
Lot ID · Product Type · Accepted Species · Agricultural Name · Taxonomy Version · Variety · Seed Lot · Farm · Planting Year · Packaging Age · Plant ID · Head Position · Date of Head Occurrence · Harvest Date · Diameter · Weight · Color · Inflorescence Closeness · Flowering Degree · Stem Length · Wounds · Browning · Hardening · Diseases · Spoilage · Foreign Matter · Specifications · Grade · Pesticide Usage History · Pesticide Residue · Microbiological Test Report · Raw Lot · Trimmed Lot · Heart Lot · Heart Yield · Washing · Cutting · Browning Prevention · Blanching · Freezing · Pickling History · Packaging Date · Best Before Date · Storage Conditions · Distributor · Cold-chain · Buyer Inspection · Returns · Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Specialty vegetable farms | Variety · Head Size · Harvest Time | contract farming |
| Greenhouse and leafy vegetable farms | Shipment timing, quality, and production stability | import substitution production |
| Nonghyup · Production Area Distribution | Head Specifications, Sorting, and Quantity | Joint Selection RFQ |
| local food | Regionality, Harvest Date, Freshness | Premium direct transaction |
| Large-scale distribution | Appearance, Weight, Small Packaging | Premium PB |
| Online fresh food distribution | Harvest Date · Packaging · Delivery | Direct from the farm |
| hotel | Large · Uniform Head · Freshness | Premium RFQ |
| Italian restaurant | Head·Heart·Aroma·Freshness | Regular supply |
| Mediterranean restaurant | Heart·Baby Product | Professional Catering RFQ |
| Pizza and Pasta Companies | Heart/Quarter specifications | Processed Raw Material RFQ |
| Salad · Brunch | Baby·Heart·Fresh-cut | Fresh-cut RFQ |
| food ingredient company | Specifications, Processing Yield, Delivery Time | Food service supply |
| frozen vegetable company | Heart Specifications · Processing Yield | Frozen RFQ |
| Pickled and canned goods companies | Heart Specifications, Yield, and Processability | Raw Material RFQ |
| HMR · Meal Kit | Trimmed Heart Portion | Convenience Food RFQ |
| imported food companies | Country of Origin · Product · Specifications | Comparison of domestic production |
| PB business operator | Heart · Pickled · Frozen · Packaged | OEM·PB |
| Seed company | Variety · Head · Early maturation · Yield | Domestic adaptation test |
| Research Institute | Cultivation Adaptability · Perennial · Head Yield | joint research |
| local government | Specialty Vegetables · Smart Farms · Food Service · Tourism | Local Artichoke AX Business |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Seed procurement | Variety · Seed Lot · Origin | Domestic adaptability |
| Seedling cultivation | Germination, seedling age, growth | Farm supply |
| production | Weather, field age, and growth | Head Supply Forecast |
| Head formation | Quantity, Location, and Consciousness | Harvest forecasting |
| harvest | Diameter, weight, flowering degree | Raw Lot |
| Selection | Size, color, and gun density | Buyer separation |
| Pre-cooling | Time and temperature | Freshness |
| Trim | Remove outer leaves and stems | Foodservice and retail |
| Heart processing | Yield and browning | Processing economics |
| Fresh-cut | Washing, cutting, and refrigeration | Salad · HMR |
| Blanching · Freezing | Texture and yield | Frozen |
| Pickles and canned goods | Acidity, salinity, sterilization | processed foods |
| import | Country·Product·HS·Unit Price | Comparison of domestic production |
| export | Standards · Quarantine · Shelf-life | Export potential |
| RFQ | Head/Heart · Specifications · Quantity · Delivery Date | AI Match |
| contract | Production volume, price, quality, inspection | Terms of trade |
| delivery | Lot · Quantity · Temperature | Implementation verification |
| Buyer rating | Freshness·Heart Yield·Waste Rate | Supplier Score |
| Repurchase | Reorders/Annual Contracts | Next production plan |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Artichoke Head | Diameter, weight, gun, harvest date | Fresh Food & Dining RFQ |
| Baby Artichoke | Size, Year, Uniformity | Premium dining |
| Trimmed Head | outer leaf removal · weight · stem | Hotel · Retail |
| Artichoke Heart | Raw Lot · Heart Yield · Color | Foodservice & Processing RFQ |
| Quartered Heart | Cutting specifications and weight | Pizza and Pasta |
| Fresh-cut Heart | Browning, microorganisms, refrigeration | Salads and Meal Kits |
| Blanched Heart | Blanching, cooling, texture | HMR · Frozen |
| Frozen Heart | Freezing, Thawing, and Texture | Food Ingredient RFQ |
| Pickled Artichoke | Acidity, salinity, and mixture | Food Processing RFQ |
| Marinated Artichoke | Oil, seasoning, packaging | PB · Food Service |
| Canned Artichoke | Raw material yield, sterilization, filling | Food Manufacturing RFQ |
| Grilled Product | Pretreatment, Heating, Texture | HMR · Dining Out |
| Gunshot outer leaf | Production volume, safety, and processability | Verification of extraction and resource recovery |
| stem | Softness, fiber quality, processability | Verification of food utilization |
| leaf | Do not confuse with Cardoon · Ingredients · Safety | Separate verification of food/materials |
| Cultivation residue | Amount, Moisture, Condition | Compost and biomass |
PRP — Product Research Profile
PRP items | Details of investigation and verification |
| PRP-01 Taxonomy | Relationship between C. cardunculus and the agricultural name var. scolymus |
| PRP-02 Cardoon | Same Species Group · Different Edible Organisms |
| PRP-03 variety | Green · Purple · Head Size · Ripening |
| PRP-04 Domestic Adaptation | Overwintering, high temperatures, low temperatures, and rainy season adaptation |
| PRP-05 Seedlings | Seed · Age · Optimal Planting Time |
| PRP-06 perennial | Productivity by packaging age |
| PRP-07 Head position | Size and quantity of main firecrackers and side firecrackers |
| PRP-08 Harvest Time | Gunshot fit, bloom, and head quality |
| PRP-09 Head Yield | Number of harvests and weight per plant |
| PRP-10 Heart Yield | Ratio of edible hearts to raw heads |
| PRP-11 browning | Color change and pretreatment after cutting |
| PRP-12 storage | Fresh Head Moisture · Hardening · Quality |
| PRP-13 Fresh-cut | Cleaning · Microorganisms · Shelf-life |
| PRP-14 freezing | Blanched, frozen, and thawed tissues |
| PRP-15 pickles | Acidity, salinity, and texture |
| PRP-16 canned food | Yield, Sterilization, Quality |
| PRP-17 dining out | Hotel · Italian Buyer Standards |
| PRP-18 Import Substitution | Comparison of Imported Products and Domestic Products |
| PRP-19 Buyer | MOQ · Delivery Time · Order Cycle |
| PRP-20 Reorder | Quality, Waste Rate, Repurchase |
| PRP-21 by-product | Utilization of flower heads, stems, leaves, and cultivation residues |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Accepted Species–Agricultural Name–Product ID Link | Taxonomy verification rate |
| 2 | Artichoke–Cardoon automatic separation | Item misclassification rate |
| 3 | Make Variety, Packaging Age, and Plant ID mandatory | Completeness of production history |
| 4 | Data on Head location and number by plant | Head tracking rate |
| 5 | Measure head diameter and size using AI video | Accuracy of specification judgment |
| 6 | Image judgment of gunshot contact and blooming degree | Harvest judgment accuracy |
| 7 | Harvest time prediction | Probability of the right time |
| 8 | Head Quantity and Weight Prediction | Supply forecasting accuracy |
| 9 | Raw Head–Heart Yield Connection | Processing yield prediction |
| 10 | Browning image and color difference data conversion | Fresh-cut quality rate |
| 11 | Pesticide Use – Head Lot – Test Report Link | Safety document connection rate |
| 12 | Washing · Fresh-cut · Freezing Lot Inheritance | Traceability |
| 13 | Korean Production–Import Product Comparison Dataset | Accuracy of determining import substitution |
| 14 | AI Match between Farms, Hotels/Food Service, and Processing Companies | RFQ Match Rate |
| 15 | Buyer Heart Yield and Waste Rate Recycling | Delivery conformity rate |
| 16 | Reflect repurchase in next planting and head harvest plans | Reorder linkage rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Taxonomy mixed | Conflicting notations for C. scolymus, var. scolymus, and C. cardunculus | Taxonomy·Source |
| Cardoon mixed | Mistaking the same Species Group for the same product | Edible Organs · Product |
| Lack of domestic variety information | Lack of connection between actual distribution Seed and Head characteristics | Variety·Seed Lot |
| Lack of Korean production statistics | It is difficult to determine independent cultivation area and production volume. | Farm·Region·Production |
| Packaging age not managed | Difficulty in verifying differences in perennial productivity | Official Year · Head Quantity |
| Mixed main and side fire engines | Unmanaged specification differences by head location | Head Position |
| Variation in harvest time | Marketability declines due to ongoing blooming | Firearms and Enlightenment |
| Size deviation | Discrepancy in specifications between food service and retail | Diameter and weight |
| Heart yield deviation | The yield of the edible portion is more important than the price of the raw material. | Head·Heart weight |
| Firearm hardening | Deterioration of texture due to late harvest and storage | Harvest date · Texture |
| browning | Decreased marketability of severed hearts | Time, Preprocessing, Color |
| moisture loss | Reduction in appearance and weight during distribution | Temperature and humidity |
| disease and decay | Fresh Head Product Loss | Diseases and Storage |
| pesticide residues | Need to ensure safety for fresh and processed foods | Pesticide/Test Report |
| microorganism | Fresh-cut Heart requires hygiene management | Cleaning and microorganisms |
| Processing economics | The proportion of non-informal firearms may be high | Input Amount · Heart Yield |
| Lack of comparison between imported and domestic products | Comparing based solely on price does not reflect quality and freshness | Import unit price · Domestic yield |
| HS Mixed | Mixed statistics for fresh, frozen, and prepared products are possible | HS·Product |
| Lack of Buyer Base | Production planning is difficult due to dispersed domestic demand. | Foodservice & Processing RFQ |
| Small quantity, multi-variety | Discrepancy between order quantity and production unit in the early market | MOQ · Farm |
| Raw Material – Heart Lot Disconnection | Difficulty tracing producers after processing | Raw · Process Lot |
| Excessive by-products | Cost of processing non-edible parts such as buds and stems | Waste · Yield |
| Repurchase not reflected | Buyer yield and waste rates are not reflected in next production | Evaluation·Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Fresh Head Procurement | Origin, Variety, Head Specifications, Shipment Time | Farm · Quantity · Unit Price · Lot |
| Baby Artichoke | Size, Harvesting Stage, Use | Quantity · Price · Lot |
| For large hotels | Diameter, weight, appearance | Quantity, Unit Price, Delivery Date |
| Regular supply | Product · Period · Shipping Area | Weekly volume and price |
| contract farming | Variety · Head Specifications · Period | Area, Contract Volume, Unit Price |
| Trimmed Head | Standards, Weight, Packaging | Yield · MOQ · Price |
| Artichoke Heart | Heart Specifications/Processing Type | Raw Lot · Yield · Unit Price |
| Fresh-cut Heart | Cut, browning, refrigeration | Microorganisms · Shelf-life |
| Frozen Heart | Standards, Packaging, and Processing Methods | Process · MOQ · Price |
| Pickled · Marinated | Raw material form, packaging, and use | Mixing, Cost, Contract |
| Canned food ingredients | Heart Standard · Bulk Supply | Yield, Volume, Unit Price |
| Hotel · Restaurant | Freshness · Size · Delivery Cycle | MOQ · Unit Price · Claims |
| Pizza and pasta manufacturing | Quartered Heart · Standard | Test Report, Quantity, Price |
| Meal Kits · HMR | Trimmed Heart Portion | Sample·Shelf-life |
| Import Substitution RFQ | Import Product Specifications and Uses | Actual unit price, volume, contract |
| PB·OEM | Product · Package · Channel | MOQ · Brand · Cost |
| Technology demonstration | Head Image Selection · Harvest Prediction | AI · Sensor · Result |
| Research cooperation | Variety · Overwintering · Head Yield · Heart Yield | Samples and test results |
| local government cooperation | Specialty Vegetables · Smart Farms · Food Service · Tourism | 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 | Artichoke Taxonomy · Flower Head · Heart · Processing · Foodservice · RFQ Basic Structure Registration | complete |
| v1.1 | Verification of official domestic varieties, cultivation, production, import, market, and HS data | expected |
| v2.0 | Baby·Head·Trimmed·Heart·Fresh-cut·Frozen·Pickled Product Specification Separation | expected |
| v3.0 | Seed–Farm–Plant–Head–Heart Processing–Hotel·Food Service·Processing Buyer Verified Container Combination | expected |
