Research Reports
Strategies to Improve Korean Traditional Food Industries
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AuthorKim, Yonglyoul
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Publication Date2013.12.30
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Original
The purpose of this study is to examine the present situation of the major Korean traditional food industries including Kimchi, traditional sauce(pepper paste, soybean paste, soy sauce, etc.), traditional liquor, rice cake, and green tea, analyze the problems of each industry, and draw the methods of vitalizing the industries.
It focuses on major traditional food industries, Kimchi, traditional sauce, traditional liquor, rice cake, and green tea industries, to analyze the present situation and problems of each industry at each stage of production such as procuring ingredients, producing, marketing and sales. It also presented cases of traditional food companies of each industry to enhance understanding. Last, it suggested concrete and detailed methods for vitalizing the traditional food industries as solution for current issues.
The problems of the industries are as follows. First, the legal boundary of traditional food is so strict and narrow that it is hard to respond to current issues of the market. Second, securing domestic ingredients and fluctuations in price are another problem. Third, companies should bear the heavy burden of new investment in facilities to respond to reinforced food sanitation control. Most of Korean traditional food companies are small businesses and cannot invest enough in preparing HACCP certification. Fourth, with the growing concern in low sodium issue, consumption is expected to decrease. In case of fermented foods, especially Kimchi and traditional sauce, salt is necessary in preservation. However, recent low sodium issue might result in decrease in the consumption of Kimchi and traditional sauce. Last, due to the consumers’ low awareness of traditional food, the market has barely been expanded.
To develop the traditional food industries, it is needed to expand and flexibly apply the concept of traditional food; ensure a stable supply of raw materials by strengthening the link with domestic agriculture; establish a high quality processing system by improving food safety and hygiene; expand traditional food consumption; enhance governance; and diversify approaches connected to the 6th industrialization.
Researchers: Yong-lyoul KIM, Jong-sun KIM, Woo-tae KIM
Research period: 2013. 8. - 2013. 12.
E-mail address: kimyl@krei.re.kr
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