AgriConnect MY — Direct Farm-to-Restaurant Supply Platform
ClientAgriConnect MY
Year2025
Stack10 technologies
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Business Challenge
Malaysian vegetable farmers in Cameron Highlands typically sell through a chain of 3-4 middlemen before produce reaches restaurants — wholesalers, distributors, and market vendors. Each layer adds 15-25% markup. Farmers receive only 30-40% of the final restaurant price. Produce quality degrades through the multi-day distribution chain. Restaurants have no visibility into farm practices, harvest dates, or pesticide usage. A restaurant in KL was paying RM 12/kg for tomatoes that farmers sold for RM 3/kg.
## Solution Architecture
Solution Architecture
We built a B2B marketplace with Farmer App for listing available produce with harvest dates, pricing, and minimum order quantities. Restaurant App for browsing available produce, placing orders, tracking deliveries, and managing payment. Logistics Module for route optimization of farm-to-restaurant deliveries with temperature monitoring. Quality Assurance with farm certification verification, produce grading standards, and customer quality ratings.
## Key Features
Key Features
Direct marketplace with real-time produce availability, transparent farm-gate pricing, and order aggregation for delivery efficiency. Logistics optimization with temperature-controlled delivery routes from Cameron Highlands to urban centers within 12 hours of harvest. Quality traceability with farm certification, harvest date tracking, pesticide usage disclosure, and batch traceability. Payment system with digital invoicing, 7-day payment terms for restaurants, and immediate farmer payout upon delivery confirmation.
## Technology Stack
Technology Stack
Next.js frontend for farmer and restaurant dashboards. Node.js with Express.js backend. PostgreSQL with PostGIS for delivery route optimization. Redis for real-time inventory and order caching. Docker and Kubernetes on AWS. IoT integration for temperature monitoring during transport.
## Results
Results
Platform connects 200+ farmers with 350+ restaurants. Farmer income increased 60-80% by eliminating middlemen. Restaurant produce costs reduced 25-35%. Delivery time from harvest to kitchen reduced from 3-4 days to under 12 hours. Food waste reduced by 40% through demand-driven harvesting.