• Title/Summary/Keyword: 바나나

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현장취재 - 멀티의 변신은 희망!

  • 한국자동판매기공업협회
    • Vending industry
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    • v.11 no.1
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    • pp.12-17
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    • 2012
  • 시장은 멀티자판기가 대세라고 한다. 하지만 정작 제품의 높은 가격대와 운영자의 니즈 사이에서는 괴리를 보인다. 멀티자판기는 그동안 일부 업체들을 제외하고는 기대만큼 빠른 확산을 보이지 못했던 게 현실이었다. 그런데 최근 멀티자판기가 활용 영역이 넓어지며 좋은 시장 흐름을 타고 있다. 바나나자판기로 철도역에 설치되고 있으며, 오피스 타운, 비즈니스호텔 등에도 멀티자판기 설치가 늘고 있다. 해당 멀티자판기는 로벤사(社) 제품이다. 과연 최근 멀티의 변신은 어떤 희망을 전조하고 있을까?

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월드워치

  • Korea Crop Protection Association
    • Life and Agrochemicals
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    • v.27 no.5 s.218
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    • pp.56-59
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    • 2006
  • 바이엘, 올해 1/4분기 최고실적 거둬/ 「식물병원」설립, 관엽식물∙농작물 병해충 상담/ 중국, 대일 수출 확대 겨냥 농산물 배상보험 가입/ 일본 분석연구소, 「수입식품 359농약 일괄 분석」패키지 개발/ 중국, 농산물 품질안전추적시스템 도입/ 일본, 전 농약 신제도 위반식품 판매금지/ 영국 바나나 품종 전멸?, 재배지서 병 만연/ 일본농가 3,881호중 29호, 농약의 부적절 사용

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농민의 자리에서 본다-농축산물의 무분별한 수입에 농민은 불안하다

  • No, Yeong-Han
    • The Korea Swine Journal
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    • v.13 no.6 s.142
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    • pp.40-41
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    • 1991
  • 우리가 공산품을 수출해서 번돈으로 쇠고기와 바나나를 , 삼겹살과 각종 육가공 제품을 분유와 양념류를 수입하고 양주,포도주,맥주,마오타이,보드카를 수입해도 태평성대가 되기보다는 사회불안만 가중될 뿐이다.즉, 물가안정을 이유로 농축산물의 수입정책을 쓰는 것은 손끝의 아픔만 생각하고 심장이 상하는 것은 느끼지 못하는 것과 같다

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Effect of Korean Earthenware Container (Onggi) on Preservation of Fresh Fruits and Vegetables (신선 과일과 채소의 보관에 사용된 옹기의 저장성 향상 효과)

  • Jeong, Mi-Jin;Kim, Nam-Yong;An, Duck-Soon;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.16 no.2_3
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    • pp.35-42
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    • 2010
  • The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

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A Case Study on the Success Factors of Overseas Agricultural Startup: Focusing on the Case of Banana Farm in Cote d'Ivoire (해외 농업스타트업(Agricultural Startup) 성공요인에 관한 사례연구: 'C사'의 제2창업기(바나나 팜 개발사례)를 중심으로)

  • Jin hwan Park;Sang soon Kim
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.18 no.3
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    • pp.61-79
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    • 2023
  • This study is a case study of overseas banana farms as a global agricultural startup that has hardly been attempted so far in terms of paradigm shift in the industry, beyond regional limitations. It was researched for the purpose of revealing the success factors of 'global agricultural startup' in terms of business process, entrepreneurship, and management dimensions learned through direct participation and observation at the local level. In order to study global agricultural startups, this study also conducted a comparative analysis of global startups (global startups) and global agricultural startups(global agricultural startups). In fact, the analysis consists of 'definition', 'components', and 'success factors', and we want to confirm the difference between the two concepts that can be distinguished. The case analysis tried to maximize the advantages of 'participatory action research' by directly observing and experiencing banana farms. In the case of banana farm cases, by dividing them into preparation process for farm development and farm development and management process, various variables considered in farm management were explained through the whole process of farm management. Through the process of overcoming and responding to specific failure cases, we tried to secure the reliability and validity of the research, and the case studies related to entrepreneurship, management, and organization analyzed by applying them by subdividing them into theoretical areas belonging to components and management that were theorized in existing preceding studies. This study is almost the first study on the process of creating a local entry business by directly moving the head office overseas rather than entering overseas agriculture as a subsidiary, joint venture or overseas corporation. In particular, it is a unique case that corresponds to agriculture in terms of region(Africa), scale(startup), and industry that have not been introduced so far as a global agricultural startup. In terms of entrepreneurship, it also concretely exemplified how entrepreneurship components such as innovativeness, risk-taking propensity, proactiveness, vision sharing, social contribution, leadership, etc., which have not been attempted so far in agricultural cases, are manifested and effective. The management and cultural aspects also went beyond the argument that only cultural aspects are important in overseas business, and also confirmed individual failure cases and their responses in recruitment, job, wage, retirement, development, organizational structure management, etc. As a result, there is significance and implications of this study in that it provides theoretical confirmation as well as practical and responsive basis for 'entrepreneurship', 'farming management', and 'management' aspects in overseas agricultural startup business operation.

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Effects of Ripening and Storage Temperatures on the Quality of Banana (바나나의 후숙 밑 저장 온도가 품질에 미치는 영향)

  • 한광수;고하영
    • Food Science and Preservation
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    • v.6 no.2
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    • pp.148-152
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    • 1999
  • Philippine bananas were ripened at various temperatures(18$^{\circ}C$, 21$^{\circ}C$ and 25$^{\circ}C$) for 5 days and stored at 13$^{\circ}C$ and ambient temperature(13-20$^{\circ}C$) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8$^{\circ}$ Bx at 18$^{\circ}C$ and 21$^{\circ}C$ ripening and 5.5 and 20.1 $^{\circ}$Bx at 25$^{\circ}C$ ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18$^{\circ}C$ and 21$^{\circ}C$ ripened bananas occurred after 4 days storage at 13$^{\circ}C$ and after 2 days storage at ambient temperature. Decay of 18$^{\circ}C$ and 21$^{\circ}C$ ripening bananas increased from 2.1% after 6 days at 13$^{\circ}C$ storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25$^{\circ}C$ ripened bananas rapidly increased after 2 days at 13$^{\circ}C$ storage and at the initial at ambient temperature storage.

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Changes in Free Sugars and Organic Acids of Banana Fruit at Various Storage Temperatures (저장온도에 따른 바나나의 유리당과 유기산)

  • Lee, Kyoung-Ok;Choi, Jin-Young;Park, Sung-Oh;Lee, Taik-Soo
    • Applied Biological Chemistry
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    • v.38 no.4
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    • pp.340-344
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    • 1995
  • Banana purchased from local market was stored at 5, 15 and $25^{\circ}C$ for 10 days after which free sugars and organic acids were determined. The amount of glucose, fructose and sucrose was $0.30{\sim}0.36%$ at the initial time of storage. The changes of free sugar was influenced by storage temperature. At $5^{\circ}C$, little change in the content of each free sugar was measured and sucrose had a slightly higher value. Glucose and fructose showed a predominant increase while sucrose content decreased at 15 and $25^{\circ}C$. The values of total sugar, reducing sugar, glucose, fructose and free sugar contents at $25^{\circ}C$ were higher than at any other storage temperature. Citrate, malate, lactate and acetate in Banana were identified as organic acids. The total amount of organic acid decreased from $305{\sim}373.3$ mg% at the initial time to $45.9{\sim}67.9$ mg% after 9 days of storage. The reduction of organic acids contents was relatively high at $25^{\circ}C$.

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Characteristics of Thermoluminescence and Electron Spin Resonance and Organoleptic Quality of Irradiated Raisin and Dried Banana During Storage (건포도와 건바나나의 감마선 조사와 저장기간에 따른 열발광 및 전자스핀공명 특성과 관능적 품질)

  • Jo, Deok-Jo;Kwon, Joong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.609-614
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    • 2002
  • The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4$^{\circ}C$ for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL$_1$) with very low intensity around 200~30$0^{\circ}C$, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18$0^{\circ}C$, with linear increase by irradiation dose ($R^2$=0.9684), which made it possible to identify irradiated samples during 6 months. Moreover, TL ratios (TL$_1$/TL$_2$) through the reirradiation step at 1 kGy enhanced confidence in the identification of irradiated raisins. The ESR signals of multicomponent lines resulted from crystalline sugar radicals were shown in irradiated banana, identifying irradiated samples. The ESR signal intensity was dependent on irradiation doses ($R^2$=0.8977) and the signals were stable enough to be detected by 6th month after storage. Considering tile marketability of irradiated dried fruits during 6 months at low temperature TL and ESR analyses were shown suitable for the identification of irradiated raisins and dried banana, respectively.