• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.207-216
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• 2018

This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.

• Fashion & Textile Research Journal
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• v.3 no.3
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• pp.241-248
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• 2001

The purpose of this study is to examine the preference according to the domestic fashion company use the character image of the inside and outside of the country, the recognition for the importance of the character by examining the purchasing behavior of high school girls and college women as the major consumer in the character fashion commodity (in the center of the clothe and accessory), and the aid for the self-development and the licensing of the character in the future. This study targeted 491 high school girls and college women in Daegu and Kyung-pook area. The character preference according to the character image applied the fashion commodity was used the scale of seven point modified the S D (Semantic Differential) method for Kim, Chun-Ae's image measure. The followings are the conclusions of this study; Both the group of high school girls and the group of college women almost represented the similar reaction result for the images of 9 characters. For the preference of the group of high school girls and the group of college women for 9 character, for characters Tweety, Bugs Bunny, the group of college women represented more preference than the group of high school girls. However, for characters of Hello Kitty, Pazama sister's and Dalki, the group of high school girls represented more preference than the group of college women.

• Fashion & Textile Research Journal
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• v.10 no.1
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• pp.11-21
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• 2008

The purpose of this study was to provide the guidance in more objective and proper clothing design and a strategy of fashion marketing from consumer sensibilities about adult women's town wear in un-limited circumstance. The specific objectives were 1) to investigate relationship between fashion sensibility and consumer sensibility of Good and Bad women's town wear, 2) to compare fashion sensibility with consumer sensibility of Good and Bad women's town wear, and 3) to investigate a dimension of Good and Bad women's town wear in fashion sensibility. Because they can affect estimators, the collected photos at shopping mall, department stores, and churches (S/S, F/W: April 28, 2004~May 1, 2005) were prepared removing face and background and attached on gray board. To investigate consumer sensibilities, the stimulus were 80 photos (40 for 'good', 40 for 'Bad'). The questionnaire consisted of bi-polar 25 pairs adjective scale of consumer sensibility was distributed 600 female (20's~40's) living in Busan (June 28, 2005~July 11, 2005). The data were analyzed by ANOVA, Regression analysis, and MDS. The results of practical study are summarized as follows. Fashion sensibility on the preference in Good and Bad women's town wear is closely related in 'want to buy-do not want to buy' and buying need is 'like-dislike'. For the fashion sensibility dimension at Good women's town wear, X axis showed from Young to Adult and Y axis showed from Hard to Comfortable following positioned design characters. For the fashion sensibilities dimension at Bad women's town wear, X axis showed from Young to Adult, Y axis showed from Normal to Unique, and Z axis showed from Heavy to Light following positioned design characters.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.5
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• pp.501-511
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• 2012

This study examines the effect of structural properties of F/W wool knit fabrics for woman's knitwear on the preferences for textile designing through analyzing the relationship among the structural properties, mechanical properties, objective hand measurements, and preferences. The 'knit structure' was determined to be the most important parameter in rating preferences, apart from the 'preference for cardigans'. Consumers preferred washable wool to normal wool when comparing a normal wool knit with a washable wool knit on a 'knit structure' factor. Preferred structural properties showed a similar tendency 'preference for fabric' and the 'preference for cardigans', 'preference for sweaters' and 'preference for vests'. The 'sophisticated/feminine' factor showed a correlation with 'fabric preference' and the texture and sensible images had a similar effect on fabric preferences. In the relationship between objective hand measurements and fabric preferences, the KOSHI value had a negative coefficient and the THV value had a positive correlation with fabric preferences. In conclusion, we found a consumer preference for more flexible fabrics.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.1
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• pp.143-150
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• 2012

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.63-74
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• 2005

This research basically defines that relationship among simplicity/complexity, other product aesthetics and consumer preference. The goal of this research is to find answer 'How much the simplicity/complexity influence expressed functional shapes on products?' and 'What is relationship between simplicity/complexity and consumer preference?' This is process that first we make categorize products by analysis, and second we analyze each category group for fading propensity from consumers, and finally we verify through design process.

• Journal of Family Resource Management and Policy Review
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• v.10 no.4
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• pp.27-45
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• 2006

On this research, we classified Korean consumers into several comsumer groups based on the different decision-making process they endorse, and then investigated the difference among these consumer groups in frequency, expenditure, satisfaction in using different types of retail stores. For this research, we have surveyed consumers dwelling in Seoul and in near-Seoul areas in 2004. The following is the summary of the main results. First, 'enjoy shopping' group showed a high expenditure rate in department store shopping and internet shopping, whereas 'impulsive decision' group more frequently visited traditional market places, 'fashion pursuing' group and 'enjoy shopping' group visited department stores more frequently than traditional market places. Second, 'impulsive decision' group assessed that the traditional market place offers better price and quality. Also 'impulsive decision' group and 'enjoy shopping' group assessed positively on the AS provided by department stores, and assessed negatively on the AS provided by internet shopping malls. Finally, 'fashion pursuer' group preferred buying foods from traditional market places, while 'brand seeker' group and 'fashion pursuer' group preferred buying clothes from discount stores. While 'enjoy shopping' group showed a high preference in buying clothes in department stores, 'rational decision-making' group showed a low preference in buying clothes in department stores.

• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.322-327
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• 2022

Based on goal-achievement and embodied cognition theories, this research investigates how goal-achievement status, which is specified into goal under-achievement, achievement, and over-achievement, influences one's preference for the degree of hardness (vs. softness) in products. The results reveal that consumers who have not yet reached or who just met their goals compared to those who over-achieved their goals want their products (e.g., pillows, mattresses, chairs) to be firm rather than soft. Existing embodied cognition studies have mostly focused on how physical experiences affect consumers' judgments and product preferences, whereas this research shows that consumers can automatically pursue physical experiences according to their goal achievement status.