• 베이커리
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• no.4 s.357
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• pp.68-70
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• 1998

• Monthly Duck's Village
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• s.245
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• pp.38-39
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• 2023

• Monthly Duck's Village
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• s.65
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• pp.92-97
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• 2008

농림수산식품부와 농협중앙회는 우리나라 브랜드 축산물의 우수성을 소비자에게 널리 알리고, 브랜드 경영체간 정보교류 활성화를 통해 우리 축산업의 경쟁력을 향상시키고자 "2008 대한민국 축산물 브랜드 페스티벌"을 2008년 10월 2일(목)-4일(토) 3일 동안 경기도 일산의 킨텍스 제1전시홀에서 개최되었다. 올해로 6회째를 맞이하는 축산물 브랜드 페스티벌은 우리나라 축산물 브랜드 성장.발전에 크게 기여하여 왔다. 이번 행사는 전국에서 소, 돼지, 닭고기, 오리고기 등 축산물 브랜드 업체 92개소가 참여하여 "더 맛있게, 더 안전하게, 더 행복하게"라는 슬로건 아래 소비자와 함께하는 한마당 축제행사로 펼쳐졌다. 또한, 부대행사로 안심곰탕과 팔도 돼지고기 보쌈 무료 시식 행사, 명품 브랜드 축산물 최고 30% 할인판매, 브랜드 축산물 요리솜씨대회, 식육기술 경연대회, 축산 토털정보 체험, 소달구지 타기 놀이 등 볼거리, 먹을거리, 즐길거리가 다채로운 행사를 가졌다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.152-159
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• 2015

The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1388-1398
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• 2015

Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.