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http://dx.doi.org/10.7318/KJFC/2018.33.3.207

Awareness and Preference for Korean Food Products in Malaysia  

Jeong, Jinyi (Korea Food Research Institute, SME Solution Center)
Choi, Young Min (Korea Food Research Institute, SME Solution Center)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.3, 2018 , pp. 207-216 More about this Journal
Abstract
This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.
Keywords
Malaysian consumer; Korean food; packaged food; awareness; preference;
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Times Cited By KSCI : 7  (Citation Analysis)
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