• The Journal of Fisheries Business Administration
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• v.40 no.2
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• pp.127-148
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• 2009

The objective of this paper is to evaluate of fisheries competitiveness in Korea, China and Japan. A joint research with researchers from Korea, China and Japan from 2007 to 2008 was conducted to analyze competitiveness of each respective fishery industry. An industry's competitiveness means the aggregated and potential abilities of the infrastructure, producers and other operators in the industry. The study improved the Norway-Iceland Model developed by the FCI Team(2005) and applied it to the fisheries of the 3 countries. To compare competitiveness of each fishery from the 3 countries, the study examined 87 items including 64 questions and 23 statistics items. Korea fisheries' competitive advantage over China is in marketing capability. Capabilities of fishing companies and fishing processors are also slightly over Japan's performance. However, Korea holds an absolute disadvantage over China and Japan when it comes to the macroeconomic environments and government support, industrial environments and infrastructure, and production and management. Korea's fishing companies and fishing processors especially are much weaker than those of China. In conclusion, Korea needs strategies to advance the industry's structure, China needs to expand the industry's base and Japan needs to differentiate the industry.

• The Journal of Fisheries Business Administration
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• v.33 no.1
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• pp.43-68
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• 2002

In the fisheries industry, the cost of oil Is the greatest factor, contributing 25% 40% of the cost of production. In order to support fisheries, the government has supplied large amounts of money for oil to the fisheries industry. However, the elimination and restriction against the subsidy of fisheries has been actively discussed throughout international organizations Including the WTO. The purpose of this thesis is to study the existing issue of subsidies on the fisheries Industry, which is currently disputed in international organizations, and predict a future policy about the oil supply that considers the most important factors on fisheries. In chapter 2, the paper begins by outlining the tendencies of discussion in relation to the subsidy on fisheries among international organizations, and categorizes them on the basis of their types. Chapter 3 defines the current conditions and characteristics of the Korean subsidy on fisheries and analyzes which portions of the subsidy on fisheries should be eliminated first when it is prohibited. In chapter 4, procedures and problems for producing tax-free oil are discussed, because tax-free oil has a higher possibility of being ruled out. Chapter 5 proposes a reasonable plan concerning oil supply policies for maintenance or enrichment of the fishing industries, post the elimination of subsidies. Conclusions were drawn in eight areas as a result of this study: 1) securing the large storage of oil, 2) extending customers of oil to include non-fishermen, 3) coordinating the segmentation of marketing area, 4) diversification of the sales goods, 5) producing oil sales experts, 6) developing original brands, 7) expanding the purchasing area to buy oil in the international market, and 8) operating funds to stabilize oil price. It would not be appropriate to wait until international organizations decide to ban the subsidy of fisheries. Corresponding plans ( such as securing the large storage of oil) tend to be large scale and long-term projects because they take a number of years, from designing the oil storage tank to selecting the proper region and initiating the construction. Therefore, it is strongly suggested that any extensive and time consuming projects including preparation for the tax-free oil should be completed in new actions before the ban by the international organizations.

• The Journal of Fisheries Business Administration
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• v.34 no.2
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• pp.27-52
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• 2003

The object of this paper is to review the fisheries subsidies of the major FFG(Fish Friends Group) which argue the elimination and the phasing-out, to compare with Korea's subsidies category and provide the basic information for planning of fisheries subsidies policy and the negotiation strategy in the future. The result from the comparative analysis of the subsidies between the major FFG showed that WWF(World Wildlife Fund) fisheries subsidies categories, with the exception of Marketing and Price Support Program which is similar to Korea in terms of the supporting type and methods, differ from those of Korea. Also, The unique type of WWF Fisheries Subsidies, which is beyond Korea's subsidies, are Direct Payment for Fishermen and Fishery Wokers, Capital ＆ Infrastructure Support, Fishery Management and Protection, etc. In case of capital support and fisheries fuel, the payment method or other institutional backgrounds is somewhat different from each nation. On the base of this analysis, this paper is suggesting the direction of the Korea's Fisheries subsidies policy as follows ; First, developing new policy methods and supporting ways such as Direct Payment for Fisherman is needed. Second, Converting fisheries subsidies category expected to be classified to Red Amber into another type of non-negative subsidies should be carried out, demonstrating that these kinds of subsidies give no negative effect to the environment and the trade, Third, Reviewing the categorize system of Korea's subsidies and revising it according to international trends is necessary as well. In respect to WTO/DDA, the watchful analysis of Korea's fisheries program must be preceding in ahead of making the negotiation strategy. And Korea firstly need to stress the fact that, while the major FFG can directly pay for fisheries section, other nations have no choice but supporting in preferential tax or loan manner. Using this kind of strategy, it is may enlarge the negotiating power in the WTO/DDA to reflect fully Korea's position.

• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.3-20
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• 2005

The purpose of this study is to explore the possibility of commercialization of Korean traditional foods for the tourists. In order to develop suitable foods for the tourists, it is needed to identify the various traditional foods, its cooking process, and component parts. The author surveyed various traditional foods in Gyeonggi provinces through field visits and considered the followings: Significance of the foods in local areas and background of taking the foods, production of the foods for the tourists and foreigners, standard cooking process and mass production systems, best quality of foods and management for good qualities, period of circulation of foods, balanced nutritional elements, foods for the well-being concepts, scientific and reasonable inheritance mechanism for the foods, and concept of originality of the foods. For further development of traditional foods for the tourists, the followings should be considered: High quality of foodstuffs, advanced processing technology, marketing network, enforcement of publicity, supporting research institute on traditional foods, and automatic operation of processing facilities. As the result of this study, the following traditional foods in Gyeonggi provinces are recommended for the tourists: kongrungchang-gookbap, Moorutsook-goum, Gamja-boongsaengei, Sookboojaengei-sirudduk, Maemil-chongdduk, Gamja-ongshimi, Oksusu-ongshimi, Maemil-makguksoo, and Kotdung-chigi.

• The Journal of Fisheries Business Administration
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• v.49 no.3
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• pp.15-28
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• 2018

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

• The Journal of Fisheries Business Administration
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• v.42 no.2
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• pp.47-68
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• 2011

Values are lasting beliefs that are at the center of human behavior and not be often changed. Different values make different behaviors, and similar values form similar behaviors. Consumers' values affect not only the cognitive process but also behaviors in a powerful and comprehensive way. There have been many studies regarding prediction of consumer patterns and identification, measurement methods of values. This is because if we can accurately measure the value system, it can be used in many areas of marketing such as market segmentation, new product development, and advertisement. In case of seafood, it is also necessary to make marketing strategies by segmenting consumers based on their value systems. The objectives of this study are as follows: First, it is to find out the connection process from the properties of seafood products that consumers consider important, to the benefits, and finally to the values they pursue by applying the means-end chain theory, using the Laddering method. Second, using a two-step cluster analysis, we aim to segment seafood markets based on consumers' values and investigate characteristics of segmented markets. Based on objectives, it is expected that this study would provide informations on seafood consumers and help to establish seafood marketing strategies for producers and distributors. Analytical results of the value system using a means-end chain theory indicated that there were seven complete links, that is, ladders among fresh seafood products. In case of processed seafood products, there were total 9 complete ladders. The empirical analytical results of market segmentation according to the values showed fresh seafood products were divided into three groups. In case of processed seafood products were segmented into two groups.

• The Journal of Fisheries Business Administration
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• v.34 no.1
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• pp.87-115
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• 2003

Korean fisheries societies have had many difficulties for economic, social, and living circumstances. The government has tried many projects to improve these circumstances. But the results of the projects did not come up to his expectation. Recently, blue tourism is emerging as an alternative for improving these circumstances. So we applied a tourism value chain model for identifying what value activities and resources needed. According to the tourism value chain model, it was identified that there were six different value activities, i. e. advertising, reserving, moving, experiencing, returning, and after services of blue tourism. To identify which of the resources are sufficient or not in Korean blue tourism, we compared the required resources with actual ones. It was identified that Korean fisheries societies have so sufficient H/W related resources, but not IT related S/W resources, humanware-based resources, some industrial H/W resources and sociocultural resources. Therefore, Korean blue tourism will be activated, we have to concentrate our efforts on supplementing some scant blue tourism resources, i.e. S/W and humanware related resources and developing a variety of tourism programs to H/W resources. Generally, sustainable tourism needs all of S/W, H/W, and humanware resources. So we suggest several policies for the aspects of S/W, H/W, and humanware resources to activate blue tourism. But before carrying these policies out, they should be tested by field studies. And tourism motivations will be also studied because effective tourism marketing is impossible without an understanding of consumers' motivations.

• The Journal of Fisheries Business Administration
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• v.54 no.1
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• pp.051-069
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• 2023

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the "Consumer Attitude Survey on Processed Foods" from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market.

• The Journal of Fisheries Business Administration
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• v.55 no.1
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• pp.37-53
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• 2024

In the post-COVID-19, the food industry is rapidly reshaping its market structure toward online distribution. Rapid delivery system driven by large distribution platforms has ushered in an era of online distribution of fresh seafood that was previously limited. This study surveyed 1,000 consumers nationwide to determine their online seafood purchasing behaviors. The research methodology used factor analysis of consumer lifestyle and Heckman's ordered probit sample-selection model. The main results of the analysis are as follows. First, quality, freshness, selling price, product reviews from other buyers, and convenience are particularly important considerations when consumers purchase seafood from online shopping. Second, online retailers and the government must prepare measures to expand seafood consumption by considering household characteristics and consumer lifestyles. Third, it was analyzed that consumers trust the quality and safety of seafood distributed online platforms. It is not possible to provide purchase incentives to consumers who consider value consumption important, so improvement measures are needed. The results of this study are expected to provide implications on consumer preferences to online platforms, seafood companies, and producers, and can be used to establish future marketing strategies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.573-581
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• 1987

The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured ty the conventional procedures. The present study aims to obtain the optimal conditions for retaining tile quality of the fish meat paste products with long shelf-life on the market. The fried fish meat paste was sealed in the retort pouches and sterilized under the conditions which the Fo value designated to 6. The effects of the sterilization temperature and the diameter of the products on the quality factors such as jelly strength, water holding capacity, texture and in vitro protein digestibility were investigated. The jelly strength and hardness increased as the sterilization temperature increased. On the other hand, there were no differences found in water holding capacity and elasticity. Of the samples, product with diameter of 12mm showed the highest values of jelly strength, hardness, L values and in vitro protein digestibility which sterilized at $124^{\circ}C$. However. tile results of the organoleptic tests showed rather score in the products with diameter of 16 mm than 12 mm which were sterilized at $124^{\circ}C $. From the results described above, it was concluded that the fried fish meat paste products with 16 mm or less in a diameter which were sterilized at higher temperature could keep high quality.