Browse > Article
http://dx.doi.org/10.7318/KJFC/2022.37.3.213

Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods  

Cho, Seonghwan (Department of Agricultural Economics and Rural Development, Seoul National University)
Kim, Jooyoung (Department of Agricultural Economics and Rural Development, Seoul National University)
Lee, Eunjin (Department of Agricultural Economics and Rural Development, Seoul National University)
Moon, Junghoon (Department of Agricultural Economics and Rural Development, Seoul National University)
Eom, Haram (Department of Agricultural Economics and Rural Development, Seoul National University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.3, 2022 , pp. 213-238 More about this Journal
Abstract
This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)
Keywords
Protein; trend; meat; fishery; plant-based;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Kim JH, Lee HR. 2021. Comparative study on the changes in perceptions of camping in tourists before and after the COVID-19 outbreak using social media big data: focused on semantic network analysis. Korean J. Hosp. Tour., 30(5):117-134
2 Kim JU, Park JH, Kang HS. 2019c. Changing consumer intake of oyster, a twenties focus group study. J. Fish. Mar. Sci. Educ., 31(4):1150-1160   DOI
3 Koo JO, Mo SM. 1977. Household consumption behavior of meat and meat products. Korean J. Anim. Sci., 19(2):146-156
4 Lamont T, McSweeney M. 2021. Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). J. Sci. Food Agric., 101(4):1507-1514   DOI
5 Lee HJ, Yun ZS. 2015. Consumers' perceptions of organic food attributes and cognitive and affective attitudes as determinants of their purchase intentions toward organic food. Food Qual. & Preference, 39:259-267   DOI
6 Lee JH. 2007. New beneficial crops Amaranth and Quinoa for food nutritional source. Food Ind. Nutr., 12(2):29-36
7 Park HJ. 2016. A study on the consumption pattern of meat in Korea. J. Soc. Sci., 15:119-133   DOI
8 Park J, Oh SK, Chung HJ, Park HJ. 2020. Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents. Food Hydrocoll., 102:105544   DOI
9 Park JH. 2020. A comparative study on the seafood brand equity between flatfish and salmon. Master's (Doctoral) degree thesis, Pukyong National University, Korea, pp 1-98
10 Park SH, Ahn DH. 2020. An analysis of demand system for meat disaggregated into fresh meat and processed meat. Korean Assoc. Agric. Food Policy, 47:333-351   DOI
11 Park SK, Kim MJ. 2008. Effects of changing age structure of population on seafood consumption. Ocean Policy Res., 23(1):1-26   DOI
12 Park SY, Kim YJ, Kang SI, Lee JS, Kim JS. 2018. Optimization of the bone-softening and fishy odor-reducing processing of mackerel Scomber japonicus products using response surface methodology. Korean J. Fish. Aquat. Sci., 51(5):499-509   DOI
13 Park SY, Lee DM, Jung JS, Moon JH. 2019. The effect of consumers' factors of food choices on replacing soft drinks with carbonated water. Korean J. Community Nutr., 24(4):300-308   DOI
14 Radnitz C, Beezhold B, DiMatteo J. 2015. Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons. Appetite, 90:31-36   DOI
15 Siro I, Kapolna E, Kapolna B, Lugasi A. 2008. Functional food. product development, marketing and consumer acceptance - A review. Appetite, 51(3):456-467   DOI
16 Yoon JW, Choi HH, Min BR, Choi JS. 2017. Panel data analysis on determinant of domestic beef purchase. Korean Food Mark. Assoc., 2017:132-141
17 Jung AH, Hwang JH, Park SH. 2021. Production technologies of meat analogue. Livest. Food Sci. Ind., 10(1):54-60
18 Kim NY, Eom HR, Kim CG, Kim SJ, Kim DH, Moon JH. 2021. Changes in meat demand system due to COVID-19. J. Foodserv. Manag., 24:199-226
19 Sethi S, Tyagi SK, Anurag RK. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol., 53(9):3408-3423   DOI
20 Vanga SK, Raghavan V. 2018. How well do plant based alternatives fare nutritionally compared to cow's milk?. J. Food Sci. Technol., 55(1):10-20   DOI
21 Zhang CF, Jang YS. 2011. A study on the seafood consumer's value analysis and market segmentation. J. Fish. Bus. Adm., 42(2): 47-68
22 Korea's official statistics. 2022. Consumer price index by item. Available from: http://kosis.kr/, [accessed 2022.06.10]
23 Hati SRH, Zulianti I, Achyar A, Safira A. 2021. Perceptions of nutritional value, sensory appeal, and price influencing customer intention to purchase frozen beef: evidence from Indonesia. Meat Sci., 172:108306   DOI
24 Shin KA, Lim JH. 2020. Analysis of the meat expenditure pattern of urban household. Korean J. Hosp. Tour., 29(7):209-220   DOI
25 Lee GI, Han HS, Son EY. 2007. Analysis of Korean food consumption trend. Korea Rural Econmic Institue, Korea, pp 1-175
26 Ali J, Pappa E. 2011. Understanding structural changes in global meat sector: a comparative analysis across geographical regions. 21st Annual IFAMA World Forum and Symposium on the Road to 2050, Frankfurt, Germany, pp 1-10
27 Banovic M, Arvola A, Pennanen K, Duta DE, BrucknerGuhmann M, Lahteenmaki L, Grunert KG. 2018. Foods with increased protein content: a qualitative study on European consumer preferences and perceptions. Appetite, 125:233-243   DOI
28 Chang JB, Park SJ, Woo BJ. 2019. Prosocial preference for the consumption of livestock products. J. Rural. Dev., 42(3):113-133
29 Jang HL, Park SY, Lee JH, Hwang MJ, Choi YM, Kim SN, Kim JH, Hwang JB, Seo DW, Nam JS. 2017. Comparison of fat content and fatty acid composition in different parts of Korean beef and pork. J. Korean Soc. Food Sci. Nutr., 46(6):703-712   DOI
30 Kwon KI, Yoon SW, Kim SJ, Kang HN, Kim HN, Kim JY, ... Park HK. 2010. A survey on customers' perceptions of nutrition labeling for processed food and restaurant meal. J. Nutr. Health, 43(2):181-188   DOI
31 Lee GI, Kim SY. 2003. Analysis of seafood consumption structure. J. Rural. Dev., 26(3):21-38
32 Lee JW, Cho YS, Kim YB, Jung JS, Jeong YP. 2022. Optimal transplanting date for rice flour cultivars to avoid occurrence of pre-harvest sprouting in Gangwon province. Korean J. Crop. Sci., 67(1):17-26
33 Choi KY, Kang KO. 2015. Survey on the purchasing status and perceptions of housewife with young children on food-nutrition labeling of organic food. Food Serv. Ind. J., 11(3):29-38
34 Kundu P, Dhankhar J, Sharma A. 2018. Development of non dairy milk alternative using soymilk and almond milk. Curr. Res. Nutr. Food Sci. J., 6(1):203-210   DOI
35 Jung YH, Kim KH, Im JB. 2016. A study on consumer preference for seafood to lifestyle. J. Rural. Dev., 39(3):143-168
36 Kim JB, Ryu JG, Joo MB, Hong HP, Jung MS, Cho JH, Kang JH, Kim DY, Lee HD. 2010. A study on advanced industrialization strategy of Korean fishery industry. Korea Maritime Institute, Korea, pp 1-307
37 Bae EJ, Kim CW, Lim BR, Gang GY, Her YY, Park YS, Jeong ST. 2020. Quality characteristics of grape varieties for making wine. J. East Asian Soc. Diet. Life, 30(1):51-58   DOI
38 Kim JJ, Kim JI, Yoon JY, Cho NW, Park DG. 2019a. A study on improving staple grain policy in response to consumption changes. Korea Rural Economic Institue, Korea, pp 39-109
39 Kim YJ, Byun MH. 2017. Why home meal replacement has been developed?. Food Ind. Nutr., 22(1):8-12
40 Kim JU, Kang HS, Park JH, Jang YS. 2019b. A study on the seafood consumption pattern by socio-demographic characteristics-based on the seventh Korea national health and nutrition examination survey (2016). J. Fish. Mar. Sci. Educ., 31(2):531-540   DOI
41 Janssen M, Busch C, Rodiger M, Hamm U. 2016. Motives of consumers following a vegan diet and their attitudes towards animal agriculture. Appetite, 105:643-651   DOI
42 Fox N, Ward K. 2008. Health, ethics and environment: a qualitative study of vegetarian motivations. Appetite, 50(2-3):422-429   DOI
43 Hong YA, Yoon CM. 2020. 2019 Food balance sheet. Korea Rural Economic Institute, pp 1-327
44 Hwang JH, Kang IJ, Son SA, Han GE. 2021. Development of multifunctional noodles with added citrus fruit meal and isolate soy protein. J. Korean Soc. Food Sci. Nutr., 455-455
45 Jung YH. 2020. The effect of COVID-19 on the healthy lifestyle of women in their 60s. J. East Asian Soc. Diet. Life, 178-178
46 Kim CH, Lee HJ. 2019. A study on the changes of agricultural purchasing patterns during the Lunar New Year holidays. Korean Food Mark. Assoc., 2018:39-51
47 Kim GG, Kim SN, Yoo SO, Baek YM, Kim KH, Kim CS, Han SH, Kim SY, Cha EJ. 2018. Amaranth and Quinoa. Rural Development Administartion, Korea, pp 1-107