• Journal of Distribution Science
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• v.14 no.10
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• pp.109-116
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• 2016

Purpose - This study investigates the purchase pattern relating to soybean products in Korea. Specifically, the effect of branding based on a regional name was analyzed in terms of consumer purchase frequencies. The primary purpose of this study is to understand why family characteristics affect product selection for a regional brand in the soybean food category. Research design, data, and methodology - We used data collected by the Rural Development Administration (RDA) of Korea. The RDA has monitored agricultural food consumers for years in order to obtain purchase records. Panel participants live in regions near the capital city of Seoul, Korea. Examining data from January 2010 to May 2016, 667 families were selected for analysis. The final data set was 1,335,402. Each purchase item by each individual family was aggregated to a countable weekly observation. To analyze the data set quantitatively, zero-inflation regression was adopted, which was appropriate to avoid biases from overly dispersed observations. Results - We hypothesized the effects of regional branding from the viewpoint of the family characteristics. The first hypothesis was that the number of children would be positively associated with the purchase of a regional brand of soybean products. The result strongly supported this hypothesis. The second hypothesis was that the number of family members would be negatively associated with the purchase of the soybean products of a regional brand. Based on empirical analysis, we concluded that this hypothesis was partially supported. The third hypothesis was the presence of an interaction effect between the number of children and the family size, which was supported by the results. As a supplementary analysis, we also tested mean-variance differences in terms of categories and regional branding with corporate branding. Conclusion - The results of this study provide insights for regional branding strategies in agricultural food management. This study appears to be one of the seminal studies trying to analyze purchase patterns from longitudinal observations. In addition, this study adopted variables characterizing family lifestyle. This study confirmed that children and family size should be considered when soybean product brands are introduced.

• East Asian Economic Review
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• v.21 no.3
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• pp.259-274
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• 2017

This study estimates the random utility function of fluid milk using 1,165 survey responses in Laos. It finds that both products' attributes and individual characteristics affect consumers' preference for the milk and the hypothetical brand of Laos-Korea has a potential compared to four real dairy products. Results also show that calories have a positive relationship with consumer's preference while the price and fat content have a negative one. The decision for choosing each brand is significantly affected by individual characteristics such as gender, age, whether or not respondents live with their children, the level of education, income, the frequency of purchasing milk per week, and the region where they live. The preference for five brands appears in the order of Foremost, Nabong, Thai-Danish, Meiji, and Lao-Korea, and probabilities of purchasing each brand at the mean level are 30.9%, 17.48%, 21.48%, 15.0% and 10.39%, respectively. Nabong that was Lao national milk brand still has a significant market power even though it was closed in 2008. The policies to promote milk industry by implementing its national milk brand again would be more effective if it focuses on the young generation, female consumers, families with children, quality of dairy products, and Vientiane capital areas.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

• Journal of Distribution Research
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• v.4 no.3
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• pp.87-103
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• 2000

Throughout the nation, each local Agricultural Cooperative (AC) has built its own agri-products processing factory in order to provide the steady demand source for the locally produced agri-products. However, each factory of AC has performed poorly with no competitive advantages against the national brands of private companies. Thus, from the perspective of the National Agricultural Cooperative Federation (NACF), the current situation of unorganized and inefficient management of the factories under the control of each local AC needs to be improved. In this case analysis, we introduce the problems of the AC factories and discuss the NACF's approach to solve the problems. In particular, given that AC as well as NACF are the non-profit organizations, it is worthwhile to fay special attention to the process of restructuring the system of distribution channels for the processed agri-products with the concept of marketing.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.79-86
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• 2017

This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.07a
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• pp.185-197
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• 2009

Eco-friendly agricultural products(EFAPs) are on an increasing trend of supply, but not much enhancing the rate of consumption due to higher price premiums and safety concerns among core consumers. Recently, the overall domestic market is rapidly changing from supplier's into a consumer-oriented one with increasing preferences for well-known branded produce, large retailers, and e-commerce. To cope with marketing shifts and develop eco-friendly farming, marketing strategies should be properly prepared on the basis of consumption trends, purchase patterns, and the specific needs which is interlinked sectors of productions, distributions, and general process of consumption. The key factors for stimulating the demand for EFAPs are outlined as follows : classification of buyers(segmentation of markets), provision of more information and safety assurance, labeling of brands and reference prices, shopping convenience for consumers and more appropriate pricing. In order to motivate consumers to buy more EFAPs, the products' safety should be verified and they should be made to sell at specialty store such as Chorokmaul, It is necessary that government, producers, consumers, and distributors play their respective roles in developing feasible programs for marketing EFAPs. Consequently, the specialty store will greatly contribute to the development of domestic environmentally-friendly farming and to raising their standings and prospects as well.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.51-70
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• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.347-352
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• 2008

This study was carried out to estimate the quality of Jeonbuk-originated brand rice by comparing with other domestic brand rices and imported market rices. Rice variety, "Ilmi" was a major portion of brand rices in Jeonbuk region, and in few portion, there were variety-mixed brands, Shindongjin, Kosihikari, and Hitomebore. Comparing the ratio of head rice of high-quality Jeonbukoriginated brand rice with other domestic brand rices were not significantly different. Head rice ratio and mechanical taste values were not significantly different between high-quality Jeonbuk-originated brand rice and the other domestic brand rices. The contents of protein, moisture, amylose of rice were also not significantly different between them. The quality of high-quality Jeonbuk-originated brand rice was as good as that of other domestic brand rices and had not changed it by period. The foreign rice imported from United States, Chinese (involved parboiled), Thailand and the domestic rice cultivated in Jeonbuk province were investigated. There could get difference on the major component related to palatability of rice as country in this study. Comparing with foreign rices. protein content of domestic rice (6.1%) was similar with that of United States, lower than those of Chinese and Thailand. The head rice ratio of the domestic rice was 92%, which was similar with those of Unite State and Chinese but the Chinese parboiled rice was completely cracked during processing. The setback viscosity of domestic rice related to retrogradation was lower than those of the imported rice except United States. The Ad (Adhesiveness / H(Hardness) ratio was higher in the domestic and United States rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.3
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• pp.227-232
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• 2006

Rice quality must certainly be considered as one of the primary preference for consumers. On aspect concerns marketing, such attributes as appearance, physicochemical characteristics, and palatability of brand rice are very important. Therefore this study was carried out to observe the quality of commercial brand rice in Gyeongbuk Province, Korea from 2002 to 2004. In seasonal changes of mean air temperature from early July to middle August, it was lower in 2003 by $0.8{\sim}3.3^{\circ}C$ than that in normal year. Among the rice quality characteristics, the cv of percentage of head rice and palatability (Toyo value) were very low but those of chalky rice and protein content were very high during three years, and the same tendency was also observed among the brands. The average percentages of head rice were 92.5% in 2002, 89.9% in 2003 and 93.3% in 2004, respectively. On the contrary, the percentages of chalky rice were higher in 2003 as 4.9% than those in 2002 (3.9%) and in 2004 (2.8%). These results were caused by the abnormal meteorological conditions in 2003. Due to the higher protein content (8.0%) in 2003, the palatability was deteriorated to 71.0. However the protein content in 2004 was reduced to 7.0% and this result improved the palatability to 77.0.