• 한국식생활문화학회지
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• 제34권2호
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• pp.168-175
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• 2019

Although Kimchi is a Korean traditional food, domestic consumption has been decreasing steadily and the trade inversion phenomenon has reached a serious level due to the surge of Chinese Kimchi imports. Moreover, cases where foreign Kimchi is transformed illegally into Korean Kimchi are frequent, which impedes the expansion of Korean Kimchi exports. To sustain the Korean Kimchi industry in a situation where the domestic and overseas conditions are deteriorating, it is necessary to positively review the introduction of Kimchi into a geographical indication (GI) system. This study examined the intention of foreign consumers to purchase Korean Kimchi with GI and analyzed the impact on the trade balance. Approximately 42.8% of 500 Japanese consumers answered that they would purchase Korean Kimchi with GI and they were willing to pay 7.8% more than the present price. Approximately 78.7% of 300 Taiwanese consumers replied that they purchase it and would pay 25.1% more. In addition, Japanese and Taiwanese consumers reported that they expected to increase their Korean Kimchi purchases by 21.9 and 22.4%, respectively. Based on the survey results, the effects of the trade balance were measured using the methodology of a preliminary impact assessment using the KREI-KASMO model. The trade balance of Kimchi is expected to improve slightly at an annual average of 11.718.6 million US$ to as much as 27.7~35.8 million US$.

• 한국중재학회지:중재연구
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• 제17권3호
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• pp.81-99
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• 2007

The purpose of this paper is to analyze trade disputes between Korea and China in terms of broad industrial policy concept and to derive some solution. It provide first a historical overview of the basic theory for the trade policy in the developing countries to see how the trade policy evolved the different stage of option and then try to highlight features of China's trade policy development after the capitalization. An attempt is also made to review the trade dispute in Kimchi in order to identify what are the underlying reasons for policy failure. Finally, we will try to suggest trade strategy with major policy directions which could be relevant for trade development of Korea today. The trade dispute issue with China has been newly coined referring to Korea's weakening economic stance among the two powerful Asians countries, China and Korea has always been closed partners geographically and economically. The study has stressed that the Koreans should not recoil from the trade crisis but to consider it as an opportunity. Rapidly growing Chinese manufacturing industry has heightened the importance of trade between Korea and China, indicating conversion in specialization from vertical to horizontal, according to the economic research so far. This paper has proposed strategy to cope with any trade disputes between Korea and China.

• 식품과학과 산업
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• 제53권4호
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• pp.422-434
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• 2020

Commercial kimchi was produced 467 thousand tons in Korea at 2018 year. One thousand factories and 15 thousand labors were working for the production of kimchi. Seven hundred thousand tons of raw materials was used for the production of commercial kimchi, and 96.8% of them was supplied at domestic market. Automatic kimchi processing equipments was developed and used for the productivity improvement. In Korea, 1,991 thousand tons of kimchi was consumpted and 717 thousand tons of them was supplied by commercial products, and 291 thousand tons of them was imported from China. Thirty thousand tons was exported to Japan, USA, Hong Kong, Taiwan and Australia.

• 한국식품조리과학회지
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• 제33권1호
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• pp.9-19
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• 2017

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.

• 한국콘텐츠학회논문지
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• 제16권11호
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• pp.358-368
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• 2016

김치산업은 우리나라의 문화에 대한 척도로서 국민들의 자긍심을 높여주는 산업일 뿐만 아니라 국경제발전과 국민의 삶의 질 향상에 기여하고 있어 반드시 육성해야 하는 전략산업 중의 하나이다. 그러나 김치산업의 중요성과 가치에 대한 국가적인 공감대의 형성 부족으로 큰 어려움을 겪고 있다. 따라서 본 연구의 목적은 한국은행이 2015년에 발표한 2013년 산업연관표를 이용하여 김치산업이 국민경제에 얼마만큼 기여하는지를 비교분석하는데 있다. 이를 위해 본 논문에서는 한국은행의 2013년 산업연관표흫를 활용하여 김치산업연관표 만들어 분석해야 한다. 분석결과 김치산업의 총샌산유발액은 564,254십억원, 생산유발계수는 1.8418(열), 1.1760(행), 감응도계수는 0.6136 영향력계수는 0.9611 소득유발계수 0.1876 생산세유발계수는 0.0084 그리고 노동유발계수는 0.003 등으로 나타났다.

• Journal of Korea Trade
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• 제24권5호
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• pp.55-70
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• 2020

Purpose - This paper aims to examines the various factors influencing the purchase decisions of Malaysian consumers for halal food and based on this analysis, to present some measures by which Korea's food industry could expand exports to the Malaysian market. Design/methodology - This research used SPSS 12.0 for descriptive analysis, ANOVA, t-tests, factor analysis, cluster analysis, and reliability analysis based on a total of 571 responses were included as the final data in the 600 surveys administered. Findings - Malaysian consumers had high trust and confidence in products that had obtained halal certifications. This reflects the cultural situation where 61% of the Malaysian population consist of Muslims. In terms of the consumption of Korean foods, items such as ramyeon, confectionery, and kimchi were found to enjoy high awareness and strong preference among local consumers, thus suggesting their competitiveness. Originality/value - This paper attempts to examine consumer characteristics - an aspect that had received insufficient treatment in previous studies on halal certifications in Muslim countries. This study found the purchase practices and influencing factors behind Malaysian consumers' purchases of imported foods and Korean foods. Therefore, it is expected that this result can give Korean food industry an insights and strategies for exporting Korean food to Malaysia.

• 한국식품과학회지
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• 제32권6호
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• pp.1251-1257
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• 2000

고춧가루는 품종과 산지, 재배조건, 가공저장조건 등 여러 요인에 의해 각 성분들의 함량에 차이가 있지만 일반적인 성분의 함량을 알아보기 위하여 국내에서 고춧가루로 많이 사용되는 품종과 농협에서 시판되고 있는 고춧가루를 산지별로 구입하여 품종과 산지에 따른 비타민 C, carotenoid, ASTA 색도, capsaicinoid, 유리당의 함량차이를 알아보았다. 품종별 비타민 C 함량은 조흥이 230 mg%,산지별로는 영양산이 263 mg%로 높았고 이 경우 환원형 비타민 C 함량이 산화형 비타민 C 함량보다 많았다. Carotenoid은 품종별로는 명품이 627.6 mg%로 가장 높았고 산지별로는 태양초인 영양산이 497.6 mg%로 가장 높았다. 그리고 carotenoid함량과 관련이 있는 ASTA 색도는 carotenoid 함량이 높았던 명품과 영양산이 색도에서도 높은 값을 나타내었다. Capsaicinoid 함량은 재래종이며 국이나 찌개의 매운 맛을 내는데 사용하는 청양이 126.1 mg%로 가장 많은 양을 나타냈고 산지별 큰 차이는 없었지만 전라도 지역의 고춧가루가 타지역에 비해 높았고 영양의 capsaioinoid 함량이 41.7 mg%로 낮았다. 유리당 함량은 영양산이 19.1%로 가장 높게 나타났다. 품종별에서는 명품이 외적요소인 색도가 가장 좋고 그와 관련하여 carotenoid의 함량도 높았으며 산지별에서는 영양산이 비타민 C 함량, carotenoid 함량, ASTA 색도, 유리당함량은 높았으나 매운맛을 내는 capsaicinoid의 함량은 낮게 나타났다.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• 한국식품과학회지
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• 제33권2호
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• pp.231-237
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• 2001

색도에 차이가 있는 4품종과 시판되고 있는 고춧가루 10종 및 수입산 파프리카의 이화학적 특성 분석과 이들의 색도 및 매운맛의 기계적 분석치와 관능검사 결과와의 상관관계를 조사하였다. 일반성분의 경우 수분 함량 $12.67{\sim}17.13%$, 회분 함량 $5.11{\sim}8.93%$, 조지방 $7.68{\sim}12.81%$, 단백질 $11.35{\sim}16.72%$를 나타내었다. 유리당은 fructose와 glucose가 대부분 차지하고 있으며, 총유리당 함량은 시료간에 차이가 있어 가장 낮게 나타난 시료는 신태인산으로 11.35%였고, 가장 높은 시료는 괴산 시료로 21.06%를 나타내어 국내산 약 2배의 차이가 있었다. 고춧가루의 매운맛 성분인 capsaicin과 dihydrocapsacin 함량을 포함한 capsaicinoid의 경우 단일 품종은 다복이 $75.49{\sim}mg%$로 가장 높았고, 가장 낮은 품종은 거성으로 $18.77{\sim}mg%$였다. 고추의 붉은 색을 나타내는 ASTA 값은 144.7-447.3으로 색도 차이가 컸다. 고춧가루의 색도를 나타내는 ASTA 값과 기계적 색도 측정값에서 $a^*$ 값의 상관계수가 0.87로 높게 나타난 반면, ASTA 값과 고춧가루의 매운 정도를 나타내는 capsaicinoid 함량과는 0.05를 나타내었다. 한편 고춧가루의 매운맛과 붉은 색 정도를 관능평가한 결과 매운맛을 느끼는데 걸리는 시간(lag time)의 경우 capsaicin 함량이 $1.74{\sim}mg%$인 다복은 맵게 평가하였으나, 동방($0.87{\sim}mg%$), 거성($0.43{\sim}mg%$)의 경우 통계적으로 유의적인 차이는 없었고, ASTA 값이 증가할수록 색상지의 붉은색 강도가 높은 순으로 평가하였다. 즉 매운맛은 capsaicinoid 함량이 $1.0{\sim}mg%$이상이 되어야 맵다고 평가하고, ASTA 값은 70이상이 되어야 붉다고 평가하였다.