마와 마 가공 식품에 대한 인식.선호도 및 이용 실태 조사 - 대구.안동 지역 소비자 중심으로 -

A Study on the Consumers' Recognition, Preference and Use of Yams and Yam Products - Focused on Consumers in Daegu Area and Andong Area -

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.