Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Setting the Hallabong Tangor's Quality Standards based on Consumer Preference Survey

한라봉의 소비자 선호도 조사를 통한 객관적 품질등급 기준 설정

  • Ko, Seong-Bo (Dept. of Industrial & Applied Economics, Jeju National University) ;
  • Hyun, Chang-Seok (Dept. of Industrial & Applied Economics, Jeju National University)
  • 고성보 (제주대학교 산업응용경제학과) ;
  • 현창석 (제주대학교 산업응용경제학과)
  • Received : 2011.05.12
  • Accepted : 2011.07.07
  • Published : 2011.07.31
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Abstract

The purpose of this study is to set the Hallabong tangor's quality standards based on consumer preference survey. Until now the Hallabong tangor's quality standards has been based on the fruit size. Hallabong tangor's quality in agricultural cooperative, citrus agricultural cooperative, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Hallabong tangor's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, more than sugar $13^{\circ}Bx$ and less than acid 1.10% has been used uniformly. Thus, in this study, based on the consumers' preference of Hallabong tangor, 5-level grades of sugar and 7-level grades of acidity were divided into the total 35-level grades. Based on this, 5-level grades were set and were divided into selling product grades(1~3) and non-selling product grades(4~5).

본 연구는 한라봉의 소비자 선호도 조사를 통하여 객관적인 품질등급 기준을 설정하는데 있다. 지금까지 한라봉의 품질등급은 선과기를 이용한 크기에 따른 상품 구별과, 농 감협과 일부 영농 법인에서 비파괴 선과기를 이용하여 선별되어진 자체적인 브랜드에 준하여 품질등급을 제시하여 왔다. 그 등급 설정은 과학적 객관적이거나, 소비자의 니즈에 의한 것이 아니라 편의에 위한 관행적 등급으로 판단된다. 그 등급 내용을 보면 당도 $13^{\circ}Bx$ 이상, 산1.0% 이하로 일률적으로 적용하여 사용되어지고 있다. 따라서, 본 연구에서는 한라봉의 소비자 선호도 조사를 통한 소비자 만족도에 근거하여 당도 5등급, 산도 7등급으로 총 35개 등급으로 구분하였다. 이를 바탕으로 1등급에서 5등급까지의 5개의 등급을 설정하고 상품(1~3등급)과 비상품(4~5등급)으로 구분하였다.

Keywords

References

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