• Journal of the Korean Society for Marine Environment & Energy
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• v.16 no.3
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• pp.171-180
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• 2013

Even though styrofoam buoys represent a large portion of beached marine debris in Korea, efficient government actions have been lacking to address them. Three participatory workshops were organized from 2010 to 2012 to develop policy measures to manage styrofoam buoy marine debris. The first workshop held in 2010 was organized in order for workshop participants to understand and share the styrofoam debris issue. Participating stakeholders suggested policy measures to address styrofoam debris through brainstorming in the second workshop in 2011. In the third workshop organized in 2012, the analytic hierarchy process (AHP) was used to set priorities for 16 selected policy measures. A total of 56 people participated in AHP, and answers of 40 participants that passed the consistency test were analyzed. 'Beach cleanup by public works program' ranked highest in priority, followed by 'Development of alternative buoy and aquaculture technologies'. Other research projects also ranked high in priority. Feasibility of policy measures was considered the most important criterion in the priority setting, followed by effectiveness, efficiency, and acceptability. This study demonstrated that participatory workshops in which diverse stakeholders take part in could provide a valuable tool in developing practical policy measures on styrofoam buoy marine debris.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.486-494
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• 2021

A rice (Oryza sativa L.) cultivar of the SPP (stakeholder participatory program) and ordinary rice were characterized based on water-absorption properties and cooked rice texture. During rice soaking, the rice grain transformed from transparent to opaque (white), indicating that water molecules diffused into the rice grain during soaking. In addition, cracks in the internal structure of soaked rice gradually increased with an increase in soaking time. Water absorption increased rapidly up to 20 min, but no increment was observed after 30 min of soaking. At this point, the entire areas of the soaked rice grain turned white, indicating that water absorption had reached saturation. SPP rice showed lower hardness and higher stickiness in its cooked form than ordinary rice, suggesting that SPP rice could be a more preferable choice than ordinary rice. Furthermore, cooked SPP rice was more edible in terms of hardness and stickiness after being kept warm for 12 h than ordinary rice. These results indicated that cooked SPP rice exhibited slow retrogradation and improved taste.