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A Survey on the Nationwide Customers' Usage of Kimchi Consumption

국내 소비자들의 김치 소비 실태 연구

  • Received : 2012.03.22
  • Accepted : 2012.05.16
  • Published : 2012.06.30

Abstract

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

Keywords

nationwide customers;Kimchi usage;Kimchi consumption pattern;important factor;satisfactory factor

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  2. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.854
  3. Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015) vol.22, pp.2, 2017, https://doi.org/10.5720/kjcn.2017.22.2.145
  4. A Comparative Study of Taste Preference, Food Consumption Frequency, and Nutrition Intake between the Elderly in Their 80's Living in Long Life Regions in Jeollanam-do and a Part of Seoul vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.115
  5. A Study on Purchase Behavior of Kimchi on Sale - Focusing on Housewives in Jeonbuk Area Who had Purchase Experience - vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.438

Acknowledgement

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