This commodity profile was rendered from
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Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Daikon |
| Scientific name | Raphanus sativus var. longipinnatus |
| Family / Genus | Brassicaceae / — |
| Produce category | Root Vegetable |
| Produce subcategory | Radish |
| FSMA 204 covered? | No |
| PLU — conventional | 4599 |
| PLU — organic | 94599 |
| AGROVOC URI | c_2120 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 35.
| Variety | Market share | Notes |
|---|---|---|
| Mino Early | 25% | Classic long, slender, pure white root; crisp texture with a mild, slightly pungent flavor. Highly adaptable for spring and fall planting. A foundational variety for many modern daikon types. |
| Summer Cross No. 3 | 20% | Known for its excellent heat tolerance and fast growth, making it suitable for summer production. Produces uniform, long, white roots with good crispness and mild flavor. Good disease resistance. |
| Alpine | 15% | Produces very long, smooth, pure white roots with excellent uniformity and a crisp, mild taste. Highly regarded for its strong disease resistance and suitability for fall and winter harvests. |
| April Cross | 10% | An early-maturing hybrid producing uniform, medium-long white roots. Valued for its adaptability to both spring and fall plantings, offering good crispness and a mild flavor. |
| Tokinashi | 8% | A traditional Japanese open-pollinated variety, meaning ‘all season’. Produces long, slender, white roots with a very mild and slightly sweet flavor. Popular for its versatility and traditional taste. |
| Shogoin | 5% | Distinctive round, turnip-shaped daikon, often very large. Features a very mild, slightly sweet flavor and tender texture, making it excellent for pickling and cooking. A traditional Japanese variety. |
| Red King | 3% | Visually striking with bright red skin and crisp white flesh. Offers a slightly spicier flavor than white daikons, making it popular for fresh salads and garnishes. Good uniformity. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: null°F.
- Freezing point: 30.4°F. Hard limit.
- Handling urgency: 3 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | very_low |
| Production rate (20°C) | 0.5 uL/kg·hr typical (0.1–1) |
| Sensitivity class | low |
| Sensitivity threshold | 1 ppm |
| Climacteric? | No |
Agent note: Daikon is a non-climacteric vegetable with very low ethylene production and low sensitivity. The primary concern in mixed loads is its strong odor.
Mixed-load compatibility
Separate from odor-absorbing commodities due to pungent odor.
Operational flags
- Can be top-iced? Yes
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Increasing, driven by growing interest in Asian cuisine and health-conscious consumers.
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.6 |
| Income elasticity | 0.8 |
| Organic premium elasticity | -0.4 |
Market share by variety
| Variety | Share |
|---|---|
| Minowase | 35% |
| Tokinashi | 25% |
| Shogoin | 15% |
| Miyashige | 10% |
| Other Specialty | 15% |
Pack sizes
- 20 lb case
- 25 lb case
- 1 lb bag
- 2 lb bag
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T23:50:00.000Z.