0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | Stone fruit of Rosaceae Prunus persica |
| Key role | Fresh fruit · Gifts · School meals · Dining out · Desserts · Fresh-cut · Puree · Juice · Jam · Freeze · Dried |
| Harvesting principle | Evaluate variety, ripeness, flesh firmness, skin color, sugar and acidity, aroma, distribution distance, and Buyer Spec together |
| Product separation | Fuzzy peach · Nectarine · White flesh · Yellow flesh · Fresh fruit · For processing · Fresh-cut · Purée · Juice · Frozen · Dry |
| Separation of similar items | Plums, cherries, and apricots belong to separate Species, while nectarines belong to the Product Group within P. persica. |
| Domestic statistics | The KOSIS 2025 Fruit Production Statistics includes items for peach area, yield per 10a, and yield. |
| Production Risk | Frost damage, low temperatures during flowering, drought, monsoon, torrential rain, poor moisture, pests and diseases, fruit drop |
| Quality Risk | Fruit size, sugar content, acidity, hardness, coloration, suture line, wound, bruise, cracking, decay |
| Distribution risk | Flesh softening, crushing, spoilage, delayed pre-cooling, and differences in short/long-distance shipment specifications |
| Processing risk | Peeling, seed removal yield, browning, flesh softening, puree yield, tissue changes after freezing |
| Operating Principles | Orchard–Variety–Maturity–Harvest Lot–Pre-cooling–Grade–Processing–Buyer RFQ |
| Final goal | Supply capacity is assessed based on marketable fresh fruit, Premium Grade, convertible volume, and Buyer-approved volume, rather than total production volume. |
1. Plant Identity & Product Master
Plant Identity
Basic fields | Peach Registration Standards |
| Korean name | peach |
| English name | Peach |
| Representative scientific name | Prunus persica (L.) Batsch |
| Kew status | Accepted species |
| Major Synonyms | Persica vulgaris Mill., Amygdalus persica L., etc. |
| classification | Rosaceae · Prunus |
| Classification of negligence | stone fruits |
| Edible parts | Peel and flesh |
| Separate management | nucleus/seed |
| Non-edible/Excluded | Diseases, decayed tissues, sorting waste |
| Major harvesting stages | Ultra-early, early, mid, late, fresh fruit, for processing |
| Basic product form | Fuzzy Peach · Nectarine · Fresh Whole · Fresh-cut · Frozen · Purée · Juice · Jam · Dried |
| Basic processing stage | Sorting → Pre-cooling → Washing → Peeling → Core removal → Slicing/Diceing → Grinding/Juicing → Freezing/Heating/Drying |
| Basic use | Raw Food · Gifts · School Meals · Dining Out · Desserts · HMR · Processed Food |
| Similarity Principle | Prunus genus is separated into plums, cherries, and apricots, while nectarines belong to the same product group within the same species. |
Product Master
Product ID | Product type | Key Management Standards |
| PCH-P01 | Nursery Tree | Variety · Rootstock · Seedling Source |
| PCH-P02 | Orchard Fruit Lot | Orchard, Variety, Harvest Date |
| PCH-P03 | Ultra-early Fresh | Ripness, Hardness, and Sweetness |
| PCH-P04 | Early Fresh | Color, taste, and hardness |
| PCH-P05 | Rebirth Fresh | Size · Dangsan · Scent |
| PCH-P06 | Mansaeng Fresh | Ripening, flesh, and marketability |
| PCH-P07 | White-flesh Peach | White meat, breed, taste |
| PCH-P08 | Yellow-flesh Peach | Yellow meat, variety, processing suitability |
| PCH-P09 | Fuzzy Peach | Fuzzy Peach Product |
| PCH-P10 | Nectarine | Hairless · Heavenly Peach Product |
| PCH-P11 | Premium Gift Grade | Weight, coloration, appearance, and uniformity |
| PCH-P12 | Retail Grade | Specifications, Appearance, Hardness |
| PCH-P13 | Household Grade | Minor cosmetic defects |
| PCH-P14 | School Meal Grade | Safety, Hardness, Delivery Time |
| PCH-P15 | Foodservice Grade | Hardness, Washability, and Cut Suitability |
| PCH-P16 | Processing Grade | Internal soundness and processing yield |
| PCH-P17 | Washed Peach | Washing and peel damage |
| PCH-P18 | Peeled Peach | Peeling yield · Browning |
| PCH-P19 | Pitted Peach | nuclear yield |
| PCH-P20 | Peach Slice | Thickness and hardness |
| PCH-P21 | Peach Dice | Standards and HMR suitability |
| PCH-P22 | Fresh-cut Peach | Microorganisms, browning, softening |
| PCH-P23 | Frozen Slice | Freeze-thaw quality |
| PCH-P24 | Peach Purée | Color, viscosity, particle size |
| PCH-P25 | Peach Pulp | Flesh texture and particle size |
| PCH-P26 | Raw Peach Juice | Dangsan · Juicing suitability |
| PCH-P27 | Peach Juice/Nectar | Raw Material Lot·Batch |
| PCH-P28 | Peach Jam Raw | Sweetness, color, and flesh |
| PCH-P29 | Peach Jam | Solids · Batch |
| PCH-P30 | Dried Peach | Moisture, color, texture |
| PCH-P31 | Canned/Heat Process Raw | Actual breeds and processing suitability, such as yellow-meat chickens |
| PCH-P32 | Non-standard health and | Processing upon safety compliance |
| PCH-P33 | Peel/Pit/Pomace | By-products and resource recovery |
| PCH-P34 | PB·OEM finished products | Raw Material Lot · Manufacturing Batch |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Prunus persica | Species Master |
| varieties | Actual registered and cultivated varieties | Variety Entity |
| epidermis | fuzzy peach and nectarine | Product Group |
| flesh color | White meat, yellow meat | Product Attribute |
| nuclear separation | nuclei, point nuclei, etc. | Processing Attribute |
| ripening | Extremely early, early, mid-season, late | Harvest Runtime |
| Fruit size | Weight and Diameter | Grade |
| Harvest purpose | Fresh fruit, long-distance distribution, processing | Product Separation |
| Cultivation type | Open fields, facilities, etc. | Production Container |
| Distribution methods | Farm boxes, sorting, small packaging | Logistics |
| Processing form | Fresh-cut·Frozen·Purée·Juice·Jam·Dry | Process Lot |
| Final use | Fresh Fruit · Gifts · School Meals · Dining Out · Desserts · HMR | Buyer |
| Transaction type | In-kind · Periodic Procurement · Contract Manufacturing · OEM · PB | Contract |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Orchard planning | Variety, Rootstock, and Planting System | production base |
| saplings | Variety · Rootstock · Source Lot | Traceability |
| Food ingredients | Planting Year · Distance | Orchard Master |
| Pension management | Main branch and crown type | Workability and Fruit Set |
| dormancy and overwintering | Lowest temperature · East Sea | Risk |
| pruning | Timing and intensity | Tree vigor and fruiting |
| Flower buds | Flower bud condition | Yield Forecast |
| flowering | Flowering/Full bloom date | Harvest Forecast |
| moisture | Presence or absence of pollen · Pollinator | fruition |
| Fruit set | Fruit set rate | Yield |
| Enemy | Season and fruit trees | Fruit Size |
| paperbag | Relevant variety and cultivation method | Discoloration and disease |
| rising | Temperature, Precipitation, Frost | Risk |
| soil | Drainage, Soil Depth, pH | Root Health |
| Watering | Soil moisture | hypertrophy |
| dispute | Soil testing and fertilization history | Production Management |
| pests | Monitoring and control | Product rate |
| Excessive negligence | Diameter and weight | Production forecast |
| coloring | Skin color | quality |
| hardness | Flesh hardness | Harvest |
| Sweetness | °Bx | Food & Harvest |
| Sando | Measured value | taste |
| fallen fruit | Incidence rate | Yield Loss |
| Harvest judgment | Sukdo, Gyeongdo, Dangsan, Distribution Purpose | Product Branch |
| harvest | Date · Worker · Lot | Traceability |
| Origin sorting | wounds, overripe, and decay | Grade |
| Pre-cooling | Product temperature control | Maintaining leadership |
| Seon and | Weight, size, discoloration, defects | Product Grade |
| packaging | buffer/container | Pressure prevention |
| save | Temperature, humidity, and period | Short-term distribution |
| Re-selection | Softening, compression, decay | Available for sale |
| purifying | Fresh-cut | Processing |
| peeling | Peeling Yield | process |
| nuclear | Pitting Yield | process |
| cutting | Slice/Dice | HMR |
| freezing | Slice/Dice | Frozen |
| smash | Purée/Pulp | Ingredient |
| Juicing | Juice | Processing |
| heating | Jam/canned goods, etc. | Finished |
| dry | Dried Product | Snack |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | Fresh fruit | Pre-treated products | processed goods | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| varieties | essential | succession | succession | tracking | Public |
| Epidermal type | Hair · Heavenly Peach | succession | tracking | Displayable | Public |
| flesh color | White meat, yellow meat | succession | core | By product | Public/Member |
| stock | Orchard | succession | - | - | Verified |
| mountainous district | essential | succession | succession | mark | Public |
| orchard | Block ID | tracking | tracking | - | Verified |
| producer | Supplier ID | tracking | tracking | - | Verified |
| Harvest Lot | essential | succession | succession | tracking | Verified/NDA |
| Harvest day | essential | succession | tracking | tracking | Verified |
| Overweight | Actual measurements | Batch | Input | - | Member |
| diameter | Actual measurements | Selection | - | - | Member |
| Family type | test | Selection | - | - | Member |
| suture | Quality inspection | Selection | - | - | Verified |
| coloring | By variety | tracking | Color management | By product | Member |
| Sweetness | core | Input | Purée/Juice | Spec | Verified |
| Sando | If necessary | Input | process | Spec | Verified |
| hardness | core | Fresh-cut | process | By product | Verified |
| incense | By variety | Input | Purée/Juice | Spec | Verified |
| flesh softening | core | Amputation aptitude | Fabrication aptitude | - | Verified |
| nuclear separation | By variety | Pitting Core | Processing yield | - | Member/Verified |
| sweep | test | Processing branch | - | - | Verified |
| Heat and | test | Processing branch | - | - | Verified |
| Pressure | core | Exclusion/Processing Decision | - | - | Verified |
| skin wound | test | Before peeling | Processing branch | - | Verified |
| lesions | exception | exception | Safety assessment | - | Verified |
| corruption | exception | exception | Food conversion ban | - | Verified |
| Internal injury | Cutting inspection | check | Processing judgment | - | Verified |
| pesticide residues | test | succession | Compliance with standards | Compliance with standards | Verified/NDA |
| microorganism | If necessary | Fresh-cut key | Purée/Juice | Compliance with standards | Verified/NDA |
| Pre-cooling | core | succession | - | - | Verified |
| Storage period | record | succession | - | - | Verified |
| Storage loss | record | - | Input Cost | - | NDA |
| Product rate | core | - | - | - | NDA |
| Peeling yield | - | core | Input | - | NDA |
| nuclear yield | - | core | Input | - | NDA |
| Slice/Dice Yield | - | core | Input | - | NDA |
| Purée Yield | - | - | core | cost | NDA |
| Juice Yield | - | - | core | cost | NDA |
| Dry Yield | - | - | core | cost | NDA |
| packaging | Fresh fruit | Fresh-cut | process | Final | Member |
| Expiration date | The relevant city | core | processed goods | mark | Member |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Food Safety Korea classifies peaches as stone fruits , along with jujubes, plums, apricots, prunes, and cherries . In actual pesticide residue management, the latest standards are directly applied for each peach variety and specific pesticide used. ( Food Safety Korea )
Lot Master Required Field
Lot ID · Item/Product Type · Scientific Name · Variety · Skin Type (Hairy/Nectarine) · Flesh Color · Rootstock · Cultivation Type/Farming System · Origin/Orchard · Producer · Orchard Block ID · Planting Year · Flowering/Full Bloom Date · Pollinator/Pollination Method · Thinning History · Bagging Status · Harvest Date · Harvest Ripness · Weight/Diameter/Fruit Shape · Suture Line · Coloration · Sugar Content/Acidity · Hardness · Aroma · Separation of Pear · Sunscald/Cracking/Burning/Skin Damage · Diseases/Spoilage · Internal Damage · Pesticide Use History · Pesticide Residue/Microbiological Report · Pre-cooling/Storage History · Sorting Grade · Raw Material Lot · Washing/Peeling/Peel Removal/Slice/Dice/Frozen/Purée/Juice/Jam/Drying History · Packaging Date · Best Before Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Nonghyup · APC | Variety, Ripening Period, Hardness, Grade | Common good and |
| production area distribution organization | Shipment period, variety, and volume | Regular procurement |
| wholesale market | Variety, Fruit Weight, Coloration, Ripening | Fresh |
| Large-scale distribution | Sweetness, Hardness, Packaging, Safety | Retail |
| online | Variety, Origin, Ripening | D2C |
| Futures market | Premium Grade · Large Size · Coloration | High value |
| School and public meals | Safety, Hardness, Delivery Time | Regular supply |
| Dining & Hotel | Hardness, aroma, and flesh color | Foodservice |
| Cafe · Dessert | Variety, Aroma, Color | Specialty |
| Fresh-cut company | Hardness, browning, microorganisms | Convenience |
| Puree manufacturer | Flesh color · Purée Yield | Ingredient |
| Juice manufacturer | Dangsan · Juicing suitability | Processing |
| Jam manufacturer | Flesh, sweetness, color | Processing |
| Bakery | Dice · Tissue after heating | Bakery |
| HMR · Meal Kit | Slice/Dice | Convenience |
| Refrigeration company | Flesh and Thawing Quality | Frozen |
| Drying company | Slice·Dry Yield | Dried |
| PB·OEM | Purée·Jam·Juice·Dried | Product Development |
| Research Institute | Variety, Climate, Distribution, Processing | PRP |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Seedlings and varieties | Variety/Rootstock | production base |
| Orchard production | Flowering, fruit setting, and fruit thinning | Forecast |
| Contract procurement | Variety, Ripening Period, Hardness | stable supply |
| harvest | Sukdo/Distribution Street | Product Branch |
| Origin sorting | Wounds, pressure, overripe | Grade |
| APC sorting | Excessive weight, discoloration, defects | Market Grade |
| Pre-cooling | Product temperature | Maintaining leadership |
| Short-term storage | Lotusing and decay | Shipment control |
| Fresh Distribution | Variety, Ripeness, Packaging | Retail |
| School meals and dining out | Hardness and safety | B2B |
| Fresh-cut | Peeling · Nucleation · Slice | HMR |
| process | Purée·Juice·Jam | Recovery |
| freezing | Slice/Dice | Year-round supply |
| dry | Dried | Ingredient |
| RFQ | Variety/Maturity/Grade | Match |
| Repurchase | Quality, Delivery, Claims | Repeat trading |
HS·Trade Management
Product | HS Operating Principles |
| Fresh peaches | Check current HSK Fresh Peach |
| Nectarine | Formula check for identical/separate lower three items |
| Frozen peaches | Frozen Fruit verified three times |
| dried peaches | Check Dried Fruit three times |
| Peach puree | Check for negligence in dispensing and preservation three times |
| Peach juice | Check Fruit Juice three times |
| Canned peaches | Prepared/Preserved Fruit three times |
| Peach jam | Check three times regarding Jam/Purée |
| saplings | Live plants and quarantine separate |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Premium Fresh | Variety, Fruit Weight, Coloration, Ripening | Gift |
| Retail Fresh | Specifications, sweetness, and hardness | Retail |
| Nectarine Fresh | Hairless, Hard, Acidity | Specialty |
| White-flesh Fresh | White meat, aroma, taste | Premium |
| Yellow-flesh Fresh | Yellow meat · Hardness | Fresh/Processing |
| School Meal | Hardness and safety | Public Meal |
| Foodservice | Hardness and Slice Suitability | dining out |
| Peeled Peach | Peeling yield | HMR |
| Pitted Peach | nuclear yield | Processing |
| Fresh-cut | Browning, softening, microorganisms | Convenience |
| Frozen Slice | Thawing quality | Foodservice |
| Purée | Flesh color, particle size, viscosity | Ingredient |
| Pulp | fleshy texture | Dessert |
| Juice/Nectar | Dangsan·Hyang | Beverage |
| Jam | Color, Scent, Gel | PB |
| Bakery Filling | Dice/Purée | Bakery |
| Canning Raw | Variety, Hardness, and Flesh | Processing |
| Dried Slice | Moisture, color, texture | Snack |
| Non-standard health and | Internal soundness | Purée/Jam |
| Peel/Pomace | Safety and amount generated | Resource utilization research |
| Pit/Seed | Separation from food products | Bio and waste review |
| Disease and Decay Division | Food supply chain exclusion | Waste and resource recovery |
To publicly link the utilization of peach seeds, kernels, and components as ingredients for food, functional medicine, pharmaceuticals, and cosmetics, safety verification—including toxicity and legality as food ingredients—must be conducted beforehand. Since Kew also records non-food uses in the utilization information of P. persica, MarketHub separates the safety grades of fresh fruit from those of seeds and kernel byproducts. ( Plants of the World Online )
PRP — Product Research Profile
PRP ID | Product Research Profile |
| PRP-PCH-01 | Species–Fuzzy/Nectarine Mapping |
| PRP-PCH-02 | Variety–Rootstock Performance |
| PRP-PCH-03 | Variety–Maturity Group |
| PRP-PCH-04 | Flowering–Harvest Forecast |
| PRP-PCH-05 | Frost–Fruit Set Risk |
| PRP-PCH-06 | Pollination–Fruit Set |
| PRP-PCH-07 | Thinning–Fruit Size |
| PRP-PCH-08 | Variety–Brix/Acid |
| PRP-PCH-09 | Variety–Flesh Color |
| PRP-PCH-10 | Harvest Maturity–Firmness |
| PRP-PCH-11 | Harvest Maturity–Shelf-life |
| PRP-PCH-12 | Pre-cooling–Softening |
| PRP-PCH-13 | Packaging–Bruising |
| PRP-PCH-14 | Variety–Peeling Yield |
| PRP-PCH-15 | Variety–Pitting Yield |
| PRP-PCH-16 | Flesh Type–Fresh-cut Browning |
| PRP-PCH-17 | Variety–Purée/Juice Suitability |
| PRP-PCH-18 | Variety–Frozen/Dry Suitability |
| PRP-PCH-19 | Off-grade Peach Recovery |
| PRP-PCH-20 | Variety–Maturity–Firmness–Buyer AI Match |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species, Variety, Orchard, Harvest Date, and Lot are mandatory. | Input completion rate |
| 2 | Separation of Hair/Nectarine, White Meat/Yellow Meat, Fresh/Processing Product | Product identification rate |
| 3 | Connection between weather, flowering, fruit set, fruit enlargement, and harvest | Runtime connection rate |
| 4 | Datafication of quality, certificates, pre-cooling, and processing history | Lot completion rate |
| 5 | Farm – APC – Processing – Distribution Buyer RFQ Connection | Match rate |
| 6 | Video AI Automatic Fruit Tree Counting | Measurement error |
| 7 | AI Overweight and Diameter Estimation | Prediction error |
| 8 | AI Coloring and Defect Screening | Grade Accuracy |
| 9 | AI detection of pressure, wounds, and lesions | Defect detection rate |
| 10 | Harvest forecast based on flowering date | Harvest Error |
| 11 | Production volume forecast | Forecast Error |
| 12 | Prediction of harvest maturity and hardness | Maturity Error |
| 13 | Prediction of flesh softening risk | Distribution loss rate |
| 14 | Optimization of pre-cooling and shipment priority | Reduction in waste and returns |
| 15 | Product and rate prediction | Actual measurement error |
| 16 | Peeling and nucleation yield prediction | Input–Output Error |
| 17 | Purée/Juice Yield Prediction | Processing yield error |
| 18 | Non-standard Negligence Recovery | Recovery rate |
| 19 | AI Buyer Match | Sample approval rate |
| 20 | Finished Product → Orchard Traceback | Traceability rate |
| 21 | Buyer Evaluation → Next Learning | Repurchase rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Mix of fur and peaches | Product differences within the same Species are not reflected | Product Group |
| Mixed varieties | Differences in ripeness, sugar content, and hardness | Variety |
| Lack of experience in major market | Limitations on orchard productivity analysis | Rootstock |
| Winter frost damage | Damage to branches and flower buds | Minimum Temp |
| Low temperatures during the flowering period | Fruition Risk | Frost |
| Pollen shortage | Pollination problems in some varieties | Pollination |
| Enemy and deviation | Non-uniform size and sweetness | Crop Load |
| drought | enlargement and decline in water levels | Soil Water |
| rainy season and torrential rain | Disease, Overripening, and Harvest Risk | Rainfall |
| Excessive moisture and poor drainage | Risks such as hand disease | Drainage |
| Physiological fruit drop | Decrease in yield | Fruit Drop |
| Fruit size variation | Buyer Grade Discrepancy | Size |
| Sugar content variation | Consumer Satisfaction Difference | Brix |
| Acidity variation | Differences in Taste and Nectarine Products | Acid |
| Coloration deviation | Fresh Grade difference | Color |
| Hardness deviation | Difference in distribution distance | Firmness |
| Immature harvest | deterioration of appetite | Maturity |
| Overripe harvest | Increase in softening and pressure | Maturity |
| Harvest concentration | Manpower and APC bottlenecks | Harvest Schedule |
| Pressure | Loss of freshness | Handling |
| skin wound | Risk of corruption | Surface |
| Heat and | Product rate decrease | Cracking |
| pests | Reduction in product price rate | Pest/Disease |
| Delayed pre-cooling | Increase in softening and decay | Post-harvest |
| Storage limit | Restrictions on long-term inventory management | Shelf-life |
| Packaging pressure | Shipping claim | Packaging |
| Fresh-cut browning | Convenience quality degradation | Processing |
| Fresh-cut softening | Deterioration of texture | Firmness |
| Peeling yield variation | Processing cost | Peeling Yield |
| Denuclearization yield deviation | Difference in actual usage | Pitting Yield |
| Puree yield variation | Processing cost | Purée Yield |
| Tissue changes after freezing | HMR quality | Frozen |
| Lack of non-standard utilization | Loss of production value | Recovery |
| Production Statistics – Actual Supply Gap | Difference between production volume and product surplus | Supply |
| Discrepancy in contract quality | Buyer Spec Below | Contract |
| Lot history interruption | Lack of traceability from orchard to processed goods | Traceability |
| Repurchase not reflected | Buyer evaluation non-recovery | Repurchase |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Peach seedlings and rootstocks | Variety/Rootstock | Seedling Company · Lot · Unit Price |
| Wild hairy peach | Variety, Origin, Ripening Period | Farms, actual volume, and prices |
| Nectarine | Variety, flesh color, ripening time | Lot · Price |
| White-fleshed chicken fresh fruit | Variety, Sugar Content, Hardness | Physical quantity |
| Yellow chicken fresh fruit | Variety, Sugar Acidity, Hardness | Physical quantity |
| Premium Gift | Size, Coloration, Variety | Grade · Price |
| Household | Varieties and Standards | Physical quantity |
| Regular supply | Variety, Ripening Period, Period | Weekly and monthly volume |
| contract production | Breed · Buyer Spec | Orchard, Quantity, Unit Price |
| School and public meals | Safety and hardness | Test Report · Delivery Date |
| Hotels and Restaurants | Variety, flesh, and firmness | Delivery cycle |
| Cafe · Dessert | Aroma and flesh color | Sample |
| Fresh-cut | Hardness and browning | Microorganisms · Shelf-life |
| For puree | flesh color and internal quality | Purée Yield |
| For juice | Dangsan·Hyang | Juice Yield |
| For jam | Sweetness and color | Processing |
| For freezing | Flesh and firmness | Thawing test |
| For drying | Slice · Sweetness | Dry Yield |
| Canned goods and heat-processed products | Variety, Yellow Meat, Hardness | Process Test |
| Non-standard health and | Safety suitability | Recovery |
| PB·OEM | Purée·Jam·Juice·Dried | MOQ · Formula |
| export | Variety, Hardness, Packaging | Quarantine · Cold-chain |
| Technology demonstration | AI ripeness, sorting, and distribution prediction | Dataset |
| Research cooperation | Variety, Climate, Storage, Processing | PRP |
11. RFQ Request First
① Need Products & Materials
Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.
Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching
Register
② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)
Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.
Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching
Register
③ We are looking for domestic and international buyers. (Need Buyers)
Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.
Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching
Register
Contact : mail@markethub.org
Version History
Version | Main contents | situation |
| v1.0 | Plant Identity · Hairy/Nectarine · White Flesh/Yellow Flesh · Variety · Orchard · Production · Harvest · Pre-cooling · Fresh Fruit · Fresh-cut · Frozen · Purée · Juice · Jam · Dry · RFQ Basic Structure | complete |
| v1.1 | 2025 KOSIS Official Verification of Production, Region, Variety, Market, Price, Current HSK, and Import/Export Raw Data | expected |
| v2.0 | Subdivision of variety, ripening period, flesh color, sugar and acidity, firmness, ripeness, sorting, pre-cooling, peeling, pit removal, and processing yield | expected |
| v3.0 | Seedlings – Orchards – APC – Pre-cooling Facilities – Processing Companies – Distribution · Catering · Food Service Buyer Verified Container Combination | expected |
