• 한국환경보건학회지
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• 제27권1호
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• pp.14-19
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• 2001

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• 한국유기농업학회지
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• 제22권1호
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• pp.81-96
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• 2014

This study is aimed to examine the mediated effects of consumer recognition in relationship of local food tour experience and intention of action in the revitalization of local food. Questionnaire survey target was women in 30s and 40s. The local food tour experience is independent variable, intention of action is dependent variable, and consumer recognition is analyzed as mediated variable. As a result, consumer recognition which is mediating variable has two subordinated variables. One is direct affect and the other is indirect affect. Between local food tour experience and intention of action, there was partial mediating effect. Thus, through tour experience, consumer can have positive recognition of freshness, safety, health, taste, price, job creation and relationship. That affects to the intention of action. Based on the results of the study, it is necessary to learn success case for marketing revitalization, and develop and operate experiencing tour education program to manage customer continuously.

• 한국유기농업학회지
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• 제13권4호
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• pp.375-388
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• 2005

The objectives of this study were to analysis willingness to pay (WTP) for environmental-friendly agri-product (EFAP) food service of child-care centers. To analysis preference about EFAP and WTP, parent' survey were conducted residing in Asan city. The sample size of the survey is 143 respectively. As a result, most of parents really recognized that EFAP is good for their children as well as they want to change food material from general agri-product to EFAP. Moreover, additional willingness to pay fur EFAP food service is 8,360 won on average per month. Therefore, environmental-friendly agri-policy to be more focused on the promotion of the consumer's interests and food security needs.

• 한국유기농업학회지
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• 제26권1호
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• pp.73-82
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• 2018

The alternative marketing can be defined a face to face regional marketing that commodities are traded based on mutual trust and understanding which have been accumulated through relationships formation and interaction between producers and consumers. Essences of an alternative marketing are formation, expansion and solidarity of relationships between producers and consumers, mutual trust and communication, and cooperation. Based on these, it makes it's principle to trade regionally and shorten food mileage and psycho-social distance. For example, there are local food direct stores, local food markets, farmer's markets, food package sales, CSA, local food school or public meal and so on. In alternative marketing, the relationship among them is especially considered very important in marketing process, not just a flow of commodities.

• 한국유기농업학회지
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• 제26권4호
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• pp.585-597
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• 2018

The purpose of this study is to analyze the cases of Asan-si and Hongseong-gun in Chungcheongnam-do to derive the direction of development of the school meal support center and improvement of the school meal policy in connection with local food. We conducted a survey on the importance and performance of school meal support policy and local food supply policy for nutritionists in two areas. In addition, we identified the issues to be improved intensively and the issues to be continuously managed over the medium to long term, and suggested directions for improvement using IPA. As a result of the importance-performance analysis of school meal support policy and local food supply policy, both Asan-si and Hongseong-gun. focused on improving the price and quality of local food.

• 한국유기농업학회지
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• 제29권3호
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• pp.301-315
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• 2021

This study investigated the effect of the level of ethics in food manufacturing of agricultural products processing companies on food safety and product trust. In general, a company's food manufacturing ethics is complex, includes social responsibility, and has a potential impact on stakeholders. The main implications summarized based on the analysis results are the expansion of the HACCP application of the agricultural product processing system, the production of safe agri-food that fulfills social responsibilities with an ethical awareness, including entrepreneurial awareness, from raw materials to processing, packaging, and distribution from a long-term perspective. It was found that it was necessary to secure product trust and to provide education, consulting and management on ethical awareness.

• 유기물자원화
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• 제19권1호
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• pp.102-108
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• 2011

혐기성 회분식 반응조를 이용하여 다양한 유기성 폐기물의 에너지화 가능성을 평가하기 위하여 수소발생 특성을 평가하였다. 본 연구에서 채소류는 파, 과일류는 사과, 곡류는 쌀밥 그리고 육류로는 돼지고기를 사용하였다. 파, 사과, 쌀밥 및 돼지고기의 최종 수소 수율은 각각 0.46, 0.47, 0.62 및 $0.05mol\;H_2/mol\;hexose$로 나타났다. 수소 발생율은 파, 사과, 쌀밥 및 돼지고기에서 각각 0.013, 0.021, 0.014 및 $0.005mol\;H_2/mol\;hexose/h$로 평가되었다. 따라서 돼지고기를 제외한 음식폐기물의 혐기성 수소 발효는 재생에너지 생산뿐만 아니라, 유기물의 제거에 효과적인 것으로 나타났다. 휘발성 지방산은 수리학적 체류시간이 증가함에 따라 높게 발생되는 것으로 나타났다. 수소 발효시 산발효 효율은 쌀밥이 75.8%로 가장 높게 나타났으며, 돼지고기는 35.2%로 가장 낮게 나타났다.

• 한국유기농업학회지
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• 제16권2호
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• pp.151-171
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• 2008

The objective of this paper is to evaluate the feasibility of exporting Korean organic agricultural products to Japanese market. To achieve the objective, we explored the marketing trend of organic agricultural products in Japan and surveyed marketing dealers and food processors that deal with organic foods. We also analyzed Korean farmers' intention of acquiring organic Japanese Agricultural Standard(JAS) certificate in order to export organic agricultural products. The results show that mini tomato is economically feasible to acquire organic JAS certificate but other agricultural products need more attentions. The results also suggest that the education of production and safety management using the international standards such as Japanese Agricultural Standard should be strengthened by local government to promote export of organic agricultural products. The paper implies that producers acquiring organic Japanese Agricultural Standard should be systematization to get larger scale and to guarantee the stability in export supply.

• 한국유기농업학회지
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• 제23권3호
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• pp.423-453
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• 2015

This study started with two questions. The first question is 'Why does organic agriculture want to be linked with cooperative?' The second is 'What is the characteristics of the mutual relationship between organic agriculture and cooperative?', especially in Wonju. Up to now, there have been various kinds of discussion about cooperation between organic agricultural campaign and cooperative in Wonju. But there are few concrete data showing what role cooperative plays in the cyclical process of production-distribution-consumption of organic agriculture. Thus, we conducted a survey applying the Delphi technique to the 35 organic agricultural specialists active in Wonju. First, small-scale family farm producers established a social economic cooperative network in around 2003 to perform 'the activities of innovators' through forming an organization. Producers moved from the stage in which they were supported one-sidedly by consumers to the stage where they could 'lead' cooperation. Each farm organization built a vertical integration, and horizontal cooperative systems with other farm organizations. But, practical cooperative activities have remained in the doldrums. They tend to show trends deviating from the principles of organic agriculture and cooperative. Second, the relationship between producers and consumers in Wonju can be described as 'producer-consumer cooperative type'. In Wonju, the producers' organization is not a sub-contractor which simply deliver organic agricultural products to producers' cooperative, but is an equal subject which creates its own value chain. The cooperative (cooperative organization) leads distribution and consumption of organic agricultural products and mutual communication. But, the closeness between producers and consumers has got loosened. And, it is problematic that the proportion of local food consumption in Wonju is very low. There is a very strong tendency to ride the central distribution system of producers' cooperative coalition. Consequently, it is necessary for producers' cooperatives in Wonju to run a local food distribution system based on the 'cooperative system among cooperatives'.