• 농업과학연구
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• 제43권3호
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• pp.459-467
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• 2016

In Korea, the market size for environment-friendly agricultural products has reached a plateau, even though many Korean consumers still show a high level of preference for environment-friendly agricultural products. In order to solve this problem, some Korean farmers and marketers are starting to try to export their products to many countries, including China. China, in particular, is becoming one of the fastest rising market for Korean environment-friendly agricultural products, after the signing of the Free Trade Agreement with China. However, little research has been done or reported about the purchase behaviors of Chinese consumers. The purpose of this paper is to analyze the environment-friendly agricultural product purchase behavior (especially, mandarin orange and muskmelon) of consumers in the Chinese market and to present some useful implications for Korean farmers and marketers. Through survey in China (especially, Beijing and Shanghai) and frequency analysis, this study made the following findings: first, Chinese consumers show a very strong concern for environment-friendly agricultural products. Second, many Chinese consumers usually buy environment-friendly agricultural products more than two times per month. Third, Chinese consumers give more value to freshness and food-safety than taste when they make decisions on buying environment-friendly mandarin orange and muskmelon. These can have some implications for the exportation of environment-friendly agricultural products.

• 한국벤처창업학회:학술대회논문집
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• 한국벤처창업학회 2010년도 통합학술대회
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• pp.93-112
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• 2010

Consumers show higher interest in fishery products processed food that are effective for the personal health and good for convenience, nourishment and taste. But current domestic research for fishery products processed food is marginal. In this respect, this research systematically analyzes consumers' consumption patterns and relationship to comsumer's pursuable benefit, reference for selection, satisfaction level and purpose of purchase. This research shows results as following. Consumers consider product information the most important in reference for selection, and convinience the highest in pursuable benefit. And this research analyze influence of reference for selection and pursuable benefit on satisfaction level and purpose of purchase using demographic properties as control variables. The variables which affect satisfaction level are residential district(region), recipe, nutrient, convenience, economy and the variables affect purpose of purchase are nutrient, convenienct, satisfaction level. If this result is used to develop new products and industrialize fishery products processed food, consumer market of fishery products processed food can be expanded. And this result can be utilized as fundamental reference for sales promotion.

• 자연과학논문집
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• 제10권1호
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• pp.175-197
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• 1998

소비자의 고품질 지향과 신 합리주의, 컨셉트지향은 고감도 패션시장에서의 F.M.D의 중요성을 강조하고 있다. 본 연구는 소비자의 기호와 듀행수용도 그리고 소비성향을 어떻게 마케팅전략으로 연결시킬 것인가에 대한 실질적이고도 총체적인 접근이다. 따라서 본 연구의 결과로, 첫째, 사회전반의 변화와 그에 따른 새로운 fashion lifestyle의 생성은 신 소비자 그룹 즉 신세대 층을 등장시켰다. 둘째, 급박한 트렌드 추종을 통해 신상품을 짧은 주기로 연속해서 만들어 내기보다는 소비자들의 개별생활 각각의 장면 (sence)에 맞는 컨셉을 발굴하여 세분화하는 전략을 채택해야 할 것이다. 셋째, 소비자의 고급화, 신 합리주의 추구 등 오리지널 지향 성향 등을 충족키 위해서 세계 유명 브랜드의 감각과 Quality를 가진 한국 오리지널(Korean original) 상품의 확립이 필요하다.

• 농업과학연구
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• 제26권2호
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• pp.94-105
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• 1999

Chungnam-Do is the major agricultural province, supplies the large amount of rice and has the best situation in rice production. Rice production in Chungnam region is the major income source of farmers in the Chungnam province. In spite of the best quality, the rice quality which is produced in Chungnam province has been underestimated. For the improvement of this situation. Chungnam local government has developed the 'Cheong-Pung-Myeong-Wall' brand. The objective of the study is to give marketing information on 'Cheong-Pung-Myeong-Wall' rice for its sales promotion. The survey data on consumption patterns of consumers in the Taejon city who consume the 'Cheong-Pung-Myeong-Wall' rice were used in the analysis. The conclusions of this study may be summarized as follows : Generally the people who live in the Taejon city and consume the 'Cheong-Pung-Myeong-Wall' rice satisfy its quality, but the sales promotion of 'Cheong-Pung-Myeong-Wall' rice is needed For the sales promotion of 'Cheong-Pung-Myeong-Wall' rice, diversification of products, efficient usability of market agency, improvement of packing design, adequate advertisement, guarantee of 'Cheong-Pung-Myeong-Wall' rice taste and food safety, introduction of differentiated price by the producing region are required.

• 한국식생활문화학회지
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• 제36권4호
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 식품보건융합연구
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• 제7권5호
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• pp.9-16
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• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• 한국식품영양학회지
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• 제34권4호
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• pp.347-355
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• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• 한국식생활문화학회지
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• 제33권6호
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• pp.558-566
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• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• 수산경영론집
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• 제49권3호
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• pp.15-28
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• 2018

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

• International journal of advanced smart convergence
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• 제10권3호
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.