The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women

새로운 막걸리 개발과 대중화를 위한 남녀의 연령별 소비행태 및 제안

  • 강경은 (대진대학교 교육대학원 영양교육전공) ;
  • 김혜경 (가톨릭대학교 식품영양학 전공) ;
  • 송경희 (명지대학교 식품영양학과) ;
  • 이홍미 (대진대학교 식품영양학과)
  • Received : 2012.05.23
  • Accepted : 2012.06.19
  • Published : 2012.09.30
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Abstract

The purpose of this study was to assess the consumption patterns of Makoli and to provide age-specific suggestions to increase the popularity of newly developed products. The subjects of the study were 373 men and 329 women, and information was obtained by self-administered questionnaire in December of 2010. One major finding of the study was that regardless of gender, consumption of Makoli was correlated to age: older respondents drank more Makoli. Those in their thirties and older, especially women, drank Makoli at home with family. The reasons given for liking or disliking Makoli differed among age groups, but were the same between genders. More subjects in their twenties liked Makoli because of its distinctive taste, while more in their forties liked it for its cultural value. Subjects in their thirties disliked it because it caused headaches, while more in their forties complained of burping. Both genders in their twenties suggested that TV and internet advertisements may be the best strategy to increase the popularity of newly developed Makoli products, and women in their forties suggested promoting Makoli's health benefits. The low calorie content of new Makoli products appealed to women of all age groups and men in their twenties and thirties. Women in their forties were also attracted by Makoli's possible effect to alleviate constipation.

Keywords

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  2. Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.633
  3. Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.050