Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Perceptions of residents in the Chungcheong area on commercialization of traditional Korean foods as convenience foods

충청지역 주민을 대상으로 한 전통음식 편의화에 대한 인식조사

  • Lim, Young-Suk (Agriproduct Science Division. National Rural Resources Development Institute. NIAST. RDA.) ;
  • Han, Gwi-Jung (Agriproduct Science Division. National Rural Resources Development Institute. NIAST. RDA.)
  • 임영숙 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 한귀정 (농업과학기술원 농촌자원개발연구소 농산물가공이용과)
  • Published : 2007.04.30
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Abstract

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

Keywords

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