• Agribusiness and Information Management
• /
• v.4 no.1
• /
• pp.41-47
• /
• 2012

The Asian food market has been growing recently, due to the role played by major Asian countries, which include Korea, China, and Japan. This study is purposed to investigate the potential of the food market in these Northeast Asian countries and to suggest future direction for global food companies. For in-depth analysis, this study is limited in scope to the confectionery market and analyzes that market within two frameworks: first, the 'Market Attractiveness Matrix' which transforms the 'BCG Matrix' to fit into the food market in order to analyze the flow in the Asian confectionery market; and second, analysis of the potential growth of the market using a Category Development Index (CDI), which aids in understanding the growth potential of a market. The European food market has recently reached its capacity and is now experiencing a low growth rate (Data Monitor, 2011). It is time for food companies to find a new 'blue ocean' to avoid fierce competition in the mature markets of Europe. Therefore, this analysis of the confectionery market, using the Market Attractiveness Matrix and CDI will suggest opportune directions for global food companies.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.6
• /
• pp.560-564
• /
• 2000

• The Southeast Asian review
• /
• v.21 no.1
• /
• pp.49-91
• /
• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.668-680
• /
• 2009

The purpose of this study was conducted to evaluate the relationship between the perception of Korean traditional food and the national identity of Uzbekistan-Koreans. National identity was characterized into 4 dimensions, i.e., psychological identity, national independence, compatriot affection, and continuance of national culture. Data were collected from 634 Koreans living in Uzbekistan and were analyzed by chi-square and ANOVA. The results showed that the perception of Korean traditional food is significantly correlated with the national identity of Uzbekistan-Koreans, and that the dimensions of national identity are likely to vary depending on generation, educational level, and hometown of Uzbekistan-Koreans. Similarities and differences in the perception of traditional food by national identity are discussed, and the implications for food and nutrition specialists, especially for those who have an interest in traditional food in connection with the folk culture in Asian areas, are provided.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.641-648
• /
• 2009

The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.3
• /
• pp.501-502
• /
• 1989

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.3
• /
• pp.175-176
• /
• 1989

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.3
• /
• pp.284-286
• /
• 1989

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.3
• /
• pp.429-431
• /
• 1989

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.131-140
• /
• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".