0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | According to the Rural Development Administration, English name Litchi/Lychee, scientific name Litchi chinensis Sonn., subtropical fruit tree of the Sapindaceae family ( Nongsaroo ) |
| Key role | Premium fresh fruit and processed ingredients for peeled, frozen fruit pulp, puree, juice, and desserts |
| Harvesting principle | Lot registration classified by peel coloration, ripeness, cultivar, and fresh/processing use |
| Product separation | Separation of raw fruit, peeled flesh, refrigerated flesh, frozen flesh, puree, juice, canned goods, and finished products |
| Separation of similar items | Plant Entity distinct from tropical fruits with similar appearance and flesh characteristics, such as longan and rambutan |
| Domestic statistics | Domestic cultivation area and production volume of lychee alone: To be entered after verification of official raw data. |
| Possibility of domestic cultivation | The Rural Development Administration selected lychee as one of the priority subtropical fruits with high potential for cultivation in the domestic climate. ( Rural Development Administration ) |
| Development of cultivation techniques | Promotion of the introduction, evaluation, and cultivation technology development of promising resources for 9 subtropical fruits, including lychee, in the 2022 Rural Development Administration research achievements ( Rural Development Administration ) |
| Growth and harvest characteristics | Nongsaroo presents flower stalk emergence in February–March, flowering in mid-April, and harvesting in July–August, about four months after flowering, as general characteristics. ( Nongsaroo ) |
| Negligence characteristics | Nongsaroo describes the fruit diameter as approximately 3–4 cm, red skin, translucent white flesh, and one large seed in the center as representative characteristics. ( Nongsaroo ) |
| Sugar content reference | Nongsaroo suggests the sugar content of standard lychees to be around 18–21°Brix. Actual RFQ quality is based on actual Cultivar and Lot measurements. ( Nongsaroo ) |
| Low temperature risk | Nongsaroo explained that it is necessary to manage the system so that the temperature does not drop below -3℃ for stable production . |
| Operating Principles | Species–Cultivar–Facility/Origin–Flowering–Harvest–Cold-chain–Product–Lot–RFQ connection |
| Final goal | Connecting domestic greenhouse cultivation potential with global procurement, import, processing, and buyer demand into a single runtime. |
1. Plant Identity & Product Master
Basic fields | detail |
| Korean name | Rich |
| English name | Litchi / Lychee |
| Representative scientific name | Litchi chinensis Sonn. ( To farming ) |
| classification | Sapindaceae |
| Edible parts | Edible flesh with the peel and seeds removed |
| Non-edible · Separate management | Pericarp, seeds, leaves, branches, roots |
| Major harvesting stages | Immature fruit → Fruit starting to color → Fruit ripe for harvest → Fruit fully ripe for raw consumption → Fruit for processing |
| Basic product form | Fresh fruit, peeled flesh, refrigerated flesh, frozen flesh, puree, juice, canned fruit |
| Basic processing stage | Sorting · Pre-cooling · Refrigeration · Peeling · Seed making · Freezing · Crushing · Puree · Juicing · Heating · Filling |
| Basic use | Raw Food · Hotel · Dining Out · Dessert · Cafe · Beverage · Bakery · HMR · PB |
| Principle of similar items | Separation of Species and Products such as Longan, Rambutan, etc. |
The Rural Development Administration explains that lychee fruits are characterized by a diameter of approximately 3–4 cm , a rough, red rind, translucent white flesh, and a single large seed in the center. This is used as the basic morphological identifier in Plant Master, while the actual product specifications separately record the weight, diameter, and color standards required by the buyer. ( Nongsaroo )
Product Master
Product ID | Actual product form | Key Management Standards |
| LYCHEE-P01 | Raw materials from domestic/overseas production areas | Cultivar · Origin · Harvest Date · Ripening |
| LYCHEE-P02 | Fresh fruit | Size, Color, Appearance, Hardness, Freshness |
| LYCHEE-P03 | Premium small-package fresh fruit | Uniformity, sweetness, appearance, refrigeration |
| LYCHEE-P04 | Peel Rich | Peeling, seed removal, hygiene, and edible yield |
| LYCHEE-P05 | refrigerated fruit pulp | Refrigeration temperature, microorganisms, delivery time |
| LYCHEE-P06 | Frozen lychee flesh | Freezing history, thawing quality, packaging |
| LYCHEE-P07 | Various types of frozen lychees | Seed removal rate, damage rate, microorganisms |
| LYCHEE-P08 | Lychee puree | Particle size, color, scent, and solid content |
| LYCHEE-P09 | Lychee juice ingredients | Juice extraction, puree, sweetness, acidity |
| LYCHEE-P10 | Canned lychees | Fruit flesh form · Syrup · Filling · Sterilization |
| LYCHEE-P11 | Bakery and dessert ingredients | Frozen fruit pulp, puree, specifications |
| LYCHEE-P12 | Beverage and cafe ingredients | Puree, juice, and syrup forms |
| LYCHEE-P13 | PB · Finished Products | Raw material traceability, manufacturing, labeling, and expiration date |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Litchi chinensis Sonn. | Basic Species Master |
| Cultivar | Actual commercial varieties | Variety ID |
| production site | Domestic facilities, China, Vietnam, and other producing countries | Origin Entity |
| Harvesting stage | Immature, discolored, ripe, fully ripe, processing input | Harvest Stage |
| Cultivation method | Domestic facilities · Overseas open fields/orchards | Production Type |
| Distribution methods | Fresh fruit, refrigerated fruit, frozen fruit | SKU separation |
| Processing form | Ingredients for purees, juices, canned goods, and desserts | Product ID |
| Edible part condition | Nucleation, seed removal, peeling | Processing Attribute |
| Final use | Raw Food · Dining Out · Cafes · Confectionery · Beverages · Private Brands | Buyer Specification |
| Transaction type | Spot Products · Contract Procurement · Imports · Regular Supply · OEM/PB | Contract NDA |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Cultivation plan | Species · Cultivar · Area · Buyer Purpose | Production plan |
| Seedlings and propagation | Grafting/Grafting · Mother Tree · Seedling Source | breed tracking |
| formula | Official Date · Facility · Staff ID | Production history |
| Branch and crown management | New shoots, pruning, and fruiting branches | Flowering and Fruit Set Management |
| Low temperature management | Winter minimum temperature and heating | Survival and Flower Bud Management |
| rising | Temperature, humidity, rainfall, sunshine | Growth risk |
| Watering | Watering amount and timing | Excessive negligence |
| dispute | Fertilizer, Input Date, Amount | Production history |
| Flower bud formation | Fruiting branches and flower buds | Flowering prediction |
| flowering | Flowering date and number of inflorescences | Harvest forecasting |
| Moisture and fruit set | Moisture conditions · Fruit set | Production volume forecast |
| pests | Occurrence, Control, and Pesticides | Quality and Safety |
| Excessive negligence | Diameter, Coloration, Fruit Drop | Harvest season |
| Harvest judgment | Coloration, Sweetness, Ripening, Buyer's Purpose | Harvesting at the right time |
| harvest | Harvest date, time, and weight | Raw Lot |
| Selection | Size, color, appearance, damage | Product Grade |
| Pre-cooling | Harvest → Pre-cooling time · Temperature | Maintaining leadership |
| cold storage | Temperature and period | Fresh Supply |
| purifying | Hygiene and cleaning processes | Preprocessing |
| peeling | Peeling yield · Flesh damage | Processing yield |
| Jejong | Seed removal · Flesh damage | Processing |
| freezing | Freezing method · Storage | Frozen Product |
| Crushing and Puree | Input, Output, and Grain Size | Processing yield |
| Juicing | Raw materials and output | Beverage ingredients |
| canned goods | Syrup, Filling, Heating, Sterilization | Shelf-stable Product |
| packaging | By fresh, frozen, and processed | circulation |
| shipment | Buyer · Lot · Delivery Date | Delivery |
4. Quality Specification & Lot Management
Quality items | Fresh fruit | Peeled and frozen flesh | processed goods | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| Cultivar | essential | essential | Raw material standards | tracking | Verified |
| Origin | essential | succession | succession | tracking | Public |
| Farm/Supplier | ID | succession | tracking | tracking | Verified |
| Lot | essential | new | new | new | Verified/NDA |
| Harvest day | essential | succession | succession | tracking | Verified |
| Skin color | core | Raw Material Evaluation | - | tracking | Member |
| Fruit diameter | core | Input criteria | - | - | Member |
| weight | Individuals/Packaging | Input/Fruit pulp | calculation | Display amount | Member |
| Sukdo | core | Raw material standards | Fabrication aptitude | tracking | Verified |
| Sweetness | Lot measurement | succession | Raw material specifications | Product specifications | Verified |
| appearance | core | Raw material inspection | The relevant city | Product Standards | Member |
| flesh color | After changing fruit | core | core | Product Standards | Verified |
| fleshy flavor | check | core | Product specifications | Product Standards | Member/Verified |
| Juicy | check | Raw material suitability | Juice and Puree | tracking | Verified |
| Seed size | specimen | Yield of various types | Cost linkage | - | Verified/NDA |
| Artificiality rate | specimen | core | Cost linkage | - | NDA |
| Damage/Browning | test | core | Raw material management | Product Management | Verified |
| corruption | test | test | Non-conformity exclusion | management | Verified |
| alien substance | check | essential | essential | essential | Verified |
| pesticide residues | Legal standards | Raw material inheritance | check | Legal standards | Verified/NDA |
| microorganism | If necessary | core | core | Product Standards | Verified/NDA |
| Pre-cooling and refrigeration history | essential | succession | tracking | - | Verified/NDA |
| Freezing history | - | essential | succession | tracking | NDA |
| Thawing quality | - | core | Raw material suitability | - | Verified |
| Puree yield | - | input | core | Cost linkage | NDA |
| Processing history | - | corresponding | essential | essential | NDA |
| packaging | Fresh fruit | Refrigeration/Freezing | B2B | Labeling packaging | Member |
| save | cold storage | freezing | By product | By product | Verified |
| Expiration date | Test-based | Test-based | setting | mark | Verified |
| Shipment | record | record | record | record | Verified |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item·Product Type · Species·Scientific Name·Cultivar · Cultivation Type · Origin·Cultivation Area·Country of Origin · Producer/Supplier · Seedling·Propagation Source · Planting Date · Flower Bud·Flowering Date · Fruit Set Information · Harvest Date·Harvest Time · Harvest Purpose · Skin Color·Fruit Diameter·Ripeness·Sugar Content · Weight·Specifications·Grade · Flesh Color·Aroma·Juiciness · Pests·Diseases·Appearance Check · Pesticide Usage Records · Pesticide Residue·Microbiological Test Report · Pre-cooling·Refrigeration·Freezing History · Raw Material Lot · Peeling·Seed Making·Puree·Juicing·Canning Processing History · Packaging Date · Best Before Date · Shipper · Returns·Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Domestic subtropical fruit farms | Cultivar · Facilities · Cold Management · Sales Channels | Trial and contract farming |
| Agricultural cooperatives and producer organizations | Variety, Harvest Period, Grade | Joint screening |
| Fresh fruit importer | Origin · Cultivar · Quarantine · Accommodation | Import RFQ |
| Fresh produce and specialized distribution | Skin color, size, sugar content, and freshness | Premium Fresh Fruit |
| Large-scale distribution | Uniformity, Origin, Safety | small packaging |
| Online distribution | Refrigeration, Packaging, and Ripening Status | Direct from production/import |
| Hotel Buffet | Fresh fruit · Peeled flesh | Premium Foodservice |
| Cafes · Drinks | Frozen fruit pulp, puree, and juice | B2B raw materials |
| Bakery · Dessert | Frozen fruit pulp/purée | Product Development |
| Ice cream and dairy products | Puree, Flavor, Color | Ingredient RFQ |
| Juice and beverage companies | Puree, Extraction, Sweetness | Regular raw material supply |
| Canned food manufacturing and import | Fruit pulp, syrup, and specifications | Canned Product |
| HMR and dessert manufacturing | Frozen Puree | OEM/PB |
| PB business operator | Beverages, Desserts, Frozen Fruit | Manufacturing cooperation |
| Research and technology institutions | Cultivar · Facility Adaptation · Low Temperature · Storage | Joint demonstration |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Domestic testing and facility production | Cultivar · Facility · Yield | Local Supply |
| Overseas production | Country · Cultivar · Crop Conditions | Import Supply |
| Contracts and Procurement | Fresh/Frozen/Processed Use | Product Planning |
| harvest | Ripness, skin color, Buyer's purpose | Product Branch |
| Source selection | Size, discoloration, and defects | Export Grade |
| Pre-cooling/Refrigeration | Time and temperature | Fresh Quality |
| Export/Shipment | Origin · Packaging · Lead Time | Trade Runtime |
| Import and Quarantine | National and Plant Quarantine Requirements | Import Clearance |
| Customs clearance | HS · Quantity · Amount · Origin | Import Lot |
| Peeling and exfoliation | Food consumption rate · Hygiene | Processing |
| freezing | frozen and cold stock | Frozen Supply |
| Puree · Juice | Yield and specifications | Processor RFQ |
| canned goods | Syrup, filling, heating | Shelf-stable Supply |
| Distribution and supply | Refrigeration, Freezing, Delivery Time | Buyer rating |
| RFQ · Repurchase | Quality, Price, Claims | Repeat trading |
Import and export management
item | Management principles |
| Fresh Fruit HS Code | Registration in the current 2026 Korea Customs Service HSK for Rich alone or after verifying the statistical scope |
| Frozen Rich | Separate HS code available for fresh fruit. Separate after checking product condition. |
| Canned lychees | There are instances in the Korea Customs Service's Korea-China FTA concession data where lychee cans are listed as a separate item. The current HSK is reconfirmed ( Korea Customs Service ). |
| Puree · Juice | Separate HS review based on level of processing and composition |
| Import volume | Input after verification of raw data from the Korea Customs Service's import and export trade statistics. |
| Revenue | Input after official verification of raw data |
| Export volume and value | Input after official verification of raw data |
| major countries | Enter after checking the HS description, quantity, and amount by country |
| Quarantine | Checking Plant Quarantine Requirements for Fresh Lychees by Origin |
| FTA | Check agreements by country, HS, and product type |
| pesticide residues | Verification of the latest KFDA standards applicable to imported fresh and processed raw materials |
| cold chain | Separate fresh fruit, peeled flesh, and frozen flesh. |
| Customs clearance unit price | Calculate after verifying quantity, amount, and unit from official trade raw data. |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Raw materials from the source | Cultivar·Origin·Sukdo | Raw RFQ |
| Fresh Lychee | Coloration, Diameter, Sweetness, Appearance | Fresh RFQ |
| Peel Rich | Peeling rate, damage, and hygiene | Foodservice |
| Fruit pulp | Seed removal rate · Edible yield | B2B Ingredient |
| refrigerated fruit pulp | Microorganisms, Temperature, Delivery Time | Hotel/Foodservice |
| Frozen fruit pulp | Freeze-thaw quality | Frozen RFQ |
| Puree | Particle size, aroma, color, and sweetness | Beverage/Bakery |
| Juice extract | Suyul, Dangsan, Hyang | Beverage |
| canned goods | Fruit pulp, syrup, pasteurization | Retail/Foodservice |
| Dessert ingredients | Frozen fruit pulp/purée | Bakery/Dessert |
| Ice cream ingredients | Puree, Aroma, Sweetness | Dairy |
| Non-commercial products and | Appearance defects and safety | Processing conversion |
| pericarp | Separation from general food pulp | Materialization is after official research verification |
| satellite | Separated from regular fruit pulp product | Food and functional applications are verified separately. |
| Selected items | decay/damage | Suitable/Discard Classification |
Product Research Profile (PRP)
PRP area | Key question |
| Cultivar | What are the fruit size, sugar content, seed size, and edible yield by variety? |
| Harvest maturity | Do the coloring and sweetness meet the buyer's requirements? |
| pericarp | How does change in fruit skin color after harvest affect marketability? |
| satellite | How does seed size affect edible yield and processing economics? |
| Pre-cooling | What is the relationship between post-harvest cooling timing and freshness preservation? |
| cold storage | What are the changes in peel and flesh quality during storage? |
| Peeling and exfoliation | What are the yield and damage rates for each labor and machine process? |
| freezing | How are the flesh texture, aroma, and drip after thawing? |
| Puree | What is the processing yield relative to the raw material? |
| Juicing | What is the extract yield and aroma retention rate for each raw material? |
| canned goods | What are the flesh shape, aroma, and texture like after heating? |
| Buyer | How Origin, Cultivar, and Fresh/Frozen Form Affect Repurchase |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species·Cultivar·Origin·Facility·Harvest Date·Lot made mandatory | Required value completion rate |
| 2 | Separation of Fresh, Peeled, Refrigerated, Frozen, Puree, Juice, and Canned Products | Product identification rate |
| 3 | Linking flowering, fruit set, weather, and harvest data | Production history connection rate |
| 4 | Datafication of test reports, pre-cooling, refrigeration, freezing, and processing history | Traceability rate |
| 5 | Producer-Importer-Processor-Buyer RFQ connection | RFQ Match Rate |
| 6 | Video AI screening for peel color, size, and damage | Automatic judgment accuracy |
| 7 | Prediction of ripeness and optimal harvest time | harvest error |
| 8 | Low Temperature and Facility Risk Prediction | East Sea/Heating Risk |
| 9 | Production volume and shipment timing forecast | Error compared to actual |
| 10 | Prediction of changes in peel color and marketability | Disposal and return rates |
| 11 | Prediction of edible portion rate | Error compared to actual |
| 12 | Prediction of freezing and thawing quality | defect rate |
| 13 | Puree and Juice Yield Prediction | Processing Yield Error |
| 14 | AI Supplier/Buyer Match | Sample→Contract Conversion Rate |
| 15 | Traceability | Nursery/Producer/Importer→Buyer Traceability |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Cultivar lacks information | Differences in quality and edible parts by variety are not reflected | Cultivar |
| Lack of domestic production base | Verification of commercial cultivation scale and economic feasibility is necessary | Area and production volume |
| Low temperature risk | Risk of unstable production at low temperatures below -3℃ | Facility temperature and weather |
| Heating economy | Possibility of heating cost burden in greenhouse cultivation | Energy and production |
| Variation in flowering and fruit set | Differences in flower buds, blooming, and pollination conditions | Flowering·Fruit Set |
| Fluctuation in production volume | Weather, variety, and fruit set influences | Yield |
| Harvest maturity error | Discrepancy between skin color and internal ripeness | Color·Brix |
| Deterioration of skin color | Potential deterioration of appearance and marketability during distribution | Storage·Color |
| Artificiality rate | Difference in seed size and flesh ratio | Weight Yield |
| Peeling and seed removal labor | Labor costs for B2B raw material processing | Labor & Yield |
| Fresh quality degradation | Delayed harvest → pre-cooling | Time·Temperature |
| Frozen quality | Changes in texture and flavor after thawing | Freeze/Thaw |
| Microbial management | Hygiene risks of peeled and refrigerated fruit | Microbiology |
| Import quarantine | Differences in quarantine conditions for fresh fruit by country | Origin·Quarantine |
| Mixed HS/Product | Confusion over statistics on fresh, frozen, and canned goods | HS Description |
| Domestic and Import Competition | Differences in Quality, Price, and Lead Time | Origin·Price |
| Dispersion of test reports | Disconnection of Lot and Safety Data | Certificate |
| Repurchase not reflected | Buyer evaluation unlinked to variety and supplier selection | Evaluation·Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Domestic Rich Testing and Procurement | Cultivar · Facility · Region · Harvest period | Farms, Production Volume, Unit Price |
| Facility contract farming | Variety/Target Standard | Facilities, Area, Contract Price |
| Fresh fruit sales | Skin color, diameter, and ripeness | Lot · Price |
| imported fresh fruit | Origin·Cultivar·Quarantine | Importer · Quantity · Actual Unit Price |
| Premium fresh fruit | Weight, Sweetness, Appearance | MOQ · Price |
| Peeled flesh | Whether peeling/removal | Approved portion rate · Unit price |
| refrigerated fruit pulp | Packaging, Delivery, Hygiene | Microorganisms and expiration dates |
| Frozen fruit pulp | Freezing and packaging standards | Test Reports · MOQ |
| Puree | Sweetness, particle size, aroma | Yield and price |
| Juice ingredients | Juice/Puree form | MOQ · Unit Price |
| canned goods | Fruit flesh size · Syrup | Manufacturing conditions and prices |
| Dining & Hotel | Fresh fruit · Peeled flesh | Supply cycle |
| Cafes · Drinks | Frozen Puree | Regular delivery |
| Bakery · Dessert | Puree and fruit pulp | Manufacturing specifications |
| Ice cream and dairy products | Puree · Flavor | B2B Contract |
| HMR·PB | Beverages and Desserts | OEM conditions |
| Import Substitution Pilot | Domestic Facility Life vs. Imported Life | Actual price and freshness |
| Technology demonstration | Low temperature, storage, and AI sorting | Facilities and test conditions |
| Research cooperation | Cultivar · Domestic Adaptation · Storage · Processing | Dataset·IP |
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 · Potential for Domestic Adaptation · Imported Fresh Fruit · Peeling · Freezing · Puree · RFQ Basic Structure Registration | complete |
| v1.1 | Domestic Exclusive Production Statistics · Cultivar · Current HS · Imports · Verification of Market Raw Data | expected |
| v2.0 | Subdivision of quality standards for variety, low temperature, flowering, ripeness, skin color, edible yield, freezing, puree, and canning | expected |
| v3.0 | Nursery/Producer–Facility–Exporter–Importer–Cold-chain–Processor–Buyer Verified Container combination | expected |
