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A study on the selection of Kyunggi area traditional Korean foods suitable for standardization and commercialization, and factor analysis of the selections  

Lim, Young-Suk (Rural Resource Development Institute, NIAST, RDA)
Kim, Haeng-Ran (Rural Resource Development Institute, NIAST, RDA)
Han, Gwi-Jung (Rural Resource Development Institute, NIAST, RDA)
Publication Information
Korean journal of food and cookery science / v.23, no.4, 2007 , pp. 511-529 More about this Journal
Abstract
This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.
Keywords
Traditional Korean foods; value evaluation; standardization; factor analysis;
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Times Cited By KSCI : 4  (Citation Analysis)
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