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http://dx.doi.org/10.9724/kfcs.2015.31.5.605

A Study on Utilization and Consumption of Seaweeds in Some Regional Residents  

Jung, Bok-Mi (Division of Food and Nutrition, Chonnam National University)
Paik, Jae-Eun (Department of Food and Nutrition, Bucheon University)
Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
Publication Information
Korean journal of food and cookery science / v.31, no.5, 2015 , pp. 605-613 More about this Journal
Abstract
This study assesses the consumption of seaweed by Koreans using a survey questionnaire. 1,218 subjects were surveyed. Those individuals were divided into inland and coastal regions. Statistical analyses were conducted using the SAS package (ver 9.1). The results of this study are summarized as follows: Of the survey respondents 46.5% were male and 53.5% were female. Inland and coastal residents were divided nearly equally (50.4% and 49.6% respectively). Overall slightly more respondents reported a dislike of seaweeds (52.8% vs 47.2%) and the major reason for their dislike was the smell. With respect to gender and age preference, more females liked seaweed than males (p<0.01) and individuals over thirty were more favorable when compared to those in their teens and twenties (p<0.001). Coastal area residents liked seaweed significantly more than that of inland residents (p<0.01). Respondents reported eating seaweed at home (50.8%) and at restaurants (28.2%). The cooking methods used for dishes with seaweed included: soup (44.8%), wrapped in seaweed (21.8%), and seasoned dishes (19.4%). The most popular item among processed seaweed products was beverages. 26.5% of respondents were getting their food and nutrition information through television and radio programming. In conclusion, the results of this study provides baseline and useful information for the development of marketing plans for seaweed products.
Keywords
seaweed; preference; consumption; restaurant; marketing plan;
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Times Cited By KSCI : 8  (Citation Analysis)
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