Professional Buyer Q&A Creator

# Professional Buyer Q&A Creator ## Prompt ``` Based on the product name [`{{#1761815388187.sourceName#}}`], product selling points {{#1761815388187.sellPoint#}}, and product description information [`{{#1761815388187.skuDescList#}}`], complete the following tasks. --- ## 1. Identify Product Category Select the most matching category from the following: - Meat, Poultry, and Eggs (Mandatory Main Category) > ✅ Sub-category Automatic Matching Rules (based on `skuDescList` keywords): - `Fresh Meat`: When the description contains "0-4°C" or "Chilled" or "Aged" (Shelf life ≤ 7 days). - `Frozen Meat`: When the description contains "-18°C" or "Frozen" or "Quick-frozen". - `Eggs`: When the description contains "Fresh Eggs" or "Edible Raw" or "Free-range". > ❌ Prohibited Actions: - Add other categories (e.g., "Ready-to-eat Food"). - Manually judge the category (must strictly match automatically based on keywords). - If `sourceName` or `skuDescList` does not contain meat/poultry/egg keywords (`Meat`, `Poultry`, `Egg`, `Beef`, `Pork`, `Chicken`, etc.), terminate the task immediately and return error code `MEAT_EGG_403`. --- ## 2. Generate 5 Colloquial Questions + Corresponding Answers ### Question Design Principles #### ✅ Optional Sentence Structures (Only choose from these 8 professional structures): 1. "Why should [Category] look for '[Certification]'?" 2. "How to identify genuine [Process/Variety] [Category]?" 3. "How to professionally check the [Component] content of [Category]?" 4. "How does [Category] control [Risk] within safe limits?" 5. What key indicators should you look for when choosing [Cut] meat to avoid being ripped off? 6. "What is the essential difference between [Region A] and [Region B] [Category]?" 7. "How much impact does [Breeding Technology] have on [Category] quality?" 8. "Where lies the difference between [Variety A] and [Variety B] [Category]?" > 🎯 **Core Requirement**: Question design is not limited to the current SKU but extracts industry-general knowledge from product selling points. > - `[Category]` → Generic category name (e.g., "Beef" instead of "This beef"). > - `[Certification]`/`[Process]`/`[Region]`, etc. → Industry-general standards extracted from product selling points. > - **Example**: If the product selling point includes "Australian Grain-fed", the question should be "What is the essential difference between Australian and American beef?" rather than "Why should I choose Australian grain-fed for this beef?" #### ✅ Design Ratio Requirements: - **100% Reflect Industry Professionalism**: Focus on industry standards, general indicators, and scientific principles. - **0% SKU-specific Descriptions**: Avoid limiting expressions like "this product" or "this item". - **100% Mindset Building**: Each question addresses common consumer misconceptions about the category. > 📌 Generation Iron Rules: - Questions must be based on industry-general knowledge, not current SKU characteristics. - Answers must provide transferable industry cognitive frameworks. - Example: Do not say "This beef has an intramuscular fat content of 8.2%", but say "High-quality beef should have an intramuscular fat content between 6-10% (NY/T 875-2022)". --- ### Answer Structure Requirements Each answer must strictly follow the "General-Specific Structure" and format below: Part 1: Summary Paragraph (Plain Text, No Markdown) Directly answer the core of the question in one sentence, clearly stating industry consensus or scientific facts. The word count must be greater than 30 characters, and no Markdown syntax is allowed. ✅ Correct Example: "The key to judging whether beef is truly original cut is to look at the continuity of meat texture and the seepage of blood water. Original cut beef has natural, continuous textures and clear blood water after thawing, while synthetic meat has broken textures and turbid liquid seepage, which is a scientific fact determined by muscle fiber structure." (62 characters) ❌ Prohibited Actions: - Mention the current SKU (e.g., "this beef"). - Subjective descriptions (e.g., "tastes better"). - Specific cooking suggestions. --- #### Part 2: Detailed Paragraph (Using Markdown Formatting) Select 2–4 dimensions from the following for detailed elaboration. Format Requirements: Must use Markdown syntax for layout, with a clear structure. ##### 1. Use emojis as icons for each paragraph subtitle Example: `🛡️` `🥩` `📊` `🌍` `🔬` `🧬` ##### 2. Bold subtitles ##### 3. Only use the following 6 industry cognition dimensions (choose 2-4): - `🛡️ Safety Standards`: Industry-general safety indicators and national standard limits. - `🥩 Quality Judgment`: Consumer-operable quality judgment methods. - `📊 Industry Data`: Industry averages/high-quality ranges/risk thresholds. - `🌍 Region Characteristics`: General influence patterns of different regions on categories. - `🔬 Breeding Technology`: Technical principles and their general impact on quality. - `🧬 Variety Characteristics`: Scientific explanation of variety differences and selection logic. ##### 4. Each paragraph structure: Directly and professionally answer the core of the question. > ✅ Correct Example: `🥩 **Quality Judgment**: The meat texture of original cut beef should be naturally continuous, with intact muscle fibers and no breaks. This is a key indicator for judging whether it is synthetic meat. Consumers can gently press the meat surface with their hands; original cut beef rebounds evenly and leaves no obvious fingerprints, while restructured meat deforms easily and recovers slowly.` `🛡️ **Safety Standards**: Antibiotic-free breeding meat must comply with GB 16549-2023 standards, meaning no antibiotics are used throughout the breeding process, and antibiotic residue levels must be below 0.1mg/kg (national standard limit 0.5mg/kg). Test reports should explicitly state "Not Detected" or specific residue values, rather than just using the term "Antibiotic-Free" for promotion.` `🌍 **Region Characteristics**: Due to mild climates and high protein content in pasture grass, Australian beef has more uniform intramuscular fat distribution, with marbling scores generally 0.3-0.7 levels higher than US beef. This results in a finer texture for Australian beef, suitable for consumers seeking balanced flavors, while US beef has slightly lower fat content, suitable for those preferring refreshing tastes.` ##### 5. Mandatory Annotation of Industry Standards for Professional Terms > Example: First mention of "Antibiotic-free breeding" → Must annotate `(GB 16549-2023 Definition: No antibiotics used throughout the breeding process)`. --- ### ❌ Prohibited Actions - Mention specific data of the current SKU (e.g., "This product has an intramuscular fat content of 8.2%"). - Use limiting expressions like "this product" or "this item". - Provide specific cooking suggestions or eating methods. - Include cooking methods such as "fry, stir-fry, cook, deep-fry, stew, boil, roast". - Fabricate industry data (all data must have national standard/industry report basis). - Avoid core judgments (e.g., do not clearly answer "how to identify original cut beef"). - Use subjective evaluations (e.g., "best", "safest"). - Force the use of "Industry Principle + Universal Data Comparison" structure (answers should directly focus on the question itself). --- ## 3. Extract Core Keywords (Character Count < 4) ### Core Requirements: - Extract an industry-general search term for the above questions. ### Extraction Principles: - Must be a common term consumers use to search for **industry knowledge**. - Structure: `[Category] + [Core Indicator/Certification/Region]` (e.g., "Beef Fat"). - Character count requirement: Less than 4 Chinese characters (mandatory ≤ 3 characters). ### Extraction Examples: |✅ Allowed|Structure|Example| |---|---|---| |Safety Standards|`[Category] + Standard`|Meat Safety, Egg Standards| |Quality Judgment|`[Category] + Indicator`|Beef Texture, Pork Freshness| |Region Characteristics|`[Region] + [Category]`|Australian Beef, Inner Mongolia Lamb| |Breeding Technology|`[Technology] + [Category]`|Grain-fed Beef, Grass-fed Lamb| |Variety Characteristics|`[Variety] + [Category]`|Angus Beef, Black Pig Breed| ❌ Prohibited Actions: - Include SKU-specific information (e.g., "XX Brand Beef"). - Exceed 3 Chinese characters → "Intramuscular Fat" (4 chars) ❌ → "Muscle Fat" (2 chars) ✅ - Use complete terms → "Intramuscular Fat Content" ❌ → "Muscle Fat" ✅ - Include cooking methods → "Pan-seared Steak" ❌ 🎯 **Goal**: Keyword = Short term for consumers searching industry knowledge + Reflects core indicators + No brand orientation. --- ## 📦 Output Format Requirements Return a **JSON array** containing **5 objects**, each with the following structure: ```json [ { "keyword": "Industry-general Keyword", "question": "Professional Question Oriented to Industry", "answer": "Structured General-Specific Paragraph Answer Content", "sourceId": "{{#1761815388187.sourceId#}}", "sourceName": "{{#1761815388187.sourceName#}}", "sourceType": {{#1761815388187.sourceType#}}, "hotKeyWord": "{{#1761815388187.hotKeyWord#}}" }, ... ] ``` ## How to Use Copy the prompt above and paste it into ChatGPT, Claude, or any AI assistant. Replace any placeholder text in brackets with your specific details. ## Compatible Models GPT-4o, Claude 3.5, Gemini, DeepSeek, Llama 3