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The aim of this research is to identify the marketing channel pattern for spring onions in Duriaasi Village, Wonggeduku District, Konawe Regency and analyze the level of marketing efficiency of spring onions in Duriaasi Village, Wonggeduku District, Konawe Regency. The research was carried out from April to June 2024, in Duriaasi Village, Wongeduku District, Konawe Regency. Determining the population was selected from farmers by census, namely all farmers who are trying to grow leeks in Duriaasi Village, Wonggeduku District, Konawe Regency and marketing institutions, namely the number of farmers is 14 people and 3 village collecting traders and 10 retail traders. The analysis used is marketing margin analysis  and marketing efficiency.Based on the research results, there are two types of marketing channels for green onions, namely producers to collectors to retailers to consumers who have marketing costs of IDR 1,700/Kg, marketing channel II namely from producers to   retailers to consumers which has marketing costs of IDR 1,000/ Kg and the marketing efficiency of green onions in marketing channel I reaches 82% and marketing channel II reaches 70 %. This means that the large percentage share of the price received by farmers and the low marketing costs incurred at leek marketing institutions in Duriaasi Village, Wongeduku District, Konawe Regency.

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%