• The Korean Journal of Food And Nutrition
• /
• v.28 no.2
• /
• pp.202-218
• /
• 2015

Many countries have introduced new imported food safety measures, following the accident at Fukushima Daiichi Nuclear Power Station. This study was conducted to evaluate the measures contents and effects on food trades values. Eight percent of members were notified the introduced measures to the World Trade Organization. The measures' contents were banning imports, enhancing inspection and adding certification requirement. The covered regions were some prefectures, entire Japan or all affected countries. European Union introduced a measure that subjecting foods originating from 12 prefectures to import at designated ports with required certification. The measures were amended 8 times until March 2014 to apply listed foods from 15 prefectures. The trade value of fishery products and miscellaneous foods were affected. Australia introduced a measure that required additional inspection of dairy, fishery and plants products from 13 prefectures with subsequent amendments. The trade value had no effect in tested foods. Chinese Taipei introduced a temporary import ban for all foods from 6 prefectures. Trade values for fruits were affected. The United States issued an import alert for detention without examination for listed prefectures and goods without introducing new measures. Although no specific products were affected, trade values for all foods were affected.

• Journal of Nutrition and Health
• /
• v.53 no.2
• /
• pp.203-214
• /
• 2020

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A total of 315 customer responses were used for the data analysis. Statistical analyses were conducted using the SPSS program (ver. 23.0) for frequency analysis, χ²-tests, t-tests, analysis of variance, and Importance-Performance Analysis (IPA). Results: The composition of the respondents was 43.8% males and 56.2% females. The 73.3% lived with their families while 26.7% lived alone. Among those surveyed, 84.5% dine out at least once a week and 66.8% dine out during weekends evening. In addition, the most preferred types of restaurants were Korean restaurants (37.5%), delivery restaurants (14.6%), and Western restaurants (8.9%). Information about restaurant was most frequently obtained through Internet searches (54.0%). The average expenditure of eating-out per person was 15,483 Korean won, and the overall satisfaction averaged 3.58 out of 5 points. According to the results of IPA, the restaurant selection attributes that were priorities for improvement were the foods' taste and restroom cleanliness. In addition, 30.5% of respondents recognized the hygiene grade certification system for restaurants. The intention of dining at restaurants with a hygiene grade certification in the future was on average 4.02 out of 5 points. A total of 56.8% of respondents were willing to pay more for a restaurant with a hygiene grade certification. The average percentage of additional price was 6.02%. Conclusion: In order to apply and quickly disseminate the hygiene grade certification system all over the Korea, the study results suggest that relevant policy should be provided by the Korean government for certified restaurants along with the relevant education and promotion of the system to customers.

• Journal of the Korean Professional Engineers Association
• /
• v.27 no.1
• /
• pp.46-56
• /
• 1994

• Korean Journal of Organic Agriculture
• /
• v.11 no.4
• /
• pp.15-37
• /
• 2003

Recently, production-consumption quantity and market size of environment-friendly agricultural products(EFAP) have been increased. Consumers have demanded food safety and nutrition of EFAP, but in the near future they will need many kinds of item, relatively low price and high quality. So producers have to make an effort for down-cost, increasing items and developing technical know-how, which can be attained by producer/region organization. Correlation coefficient between the recognition degree for certification system and purchasing amounts at a time is higher than other ones. Therefore public information works using the TV and newspaper must be promoted all the more about certification system. And if the consumer’s satisfaction level of EFAP purchased gets higher, the quantity demanded will be increased more. And consumer’s trust on EFAP is derived from certification system or close relation between producers and consumers. Thus the most important thing of marketing strategies for EFAP is continuously to focus on explanation and information works on certification system by region in metropolitan area. Also, it necessary to introduce green marketing principles and apply to strategies item type. Namely those need to establish target market segmentation And marketing strategy stages according to the green degrees of market And commodity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.589-597
• /
• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.

• Journal of the Korean Dietetic Association
• /
• v.17 no.2
• /
• pp.142-160
• /
• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Korean Journal of Agricultural Science
• /
• v.49 no.2
• /
• pp.285-296
• /
• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• Korean Journal of Organic Agriculture
• /
• v.20 no.1
• /
• pp.1-19
• /
• 2012

The purpose of this study is to analyze consumption of homemade organically processed food (HOPF), and to derive directions for consumption promotion of HOPF. A survey was conducted for quantitative analysis regarding consumption. This study used an Ordinal Logistic Regression Model to derive more significant results in analyzing factors of consumption. The findings was that younger consumers with high income are more likely to purchase HOPF. And those consumers with high price and quality contentment are more likely to purchase HOPF. And contentment with certification institutions and improvement of health have a significant positive relationship with consumption. Consumers were found to pay 51 percent more for HOPF than for non-HOPF products. This level show that the current level of price premium for HOPF is 51 percent higher than their desired level. In order to reduce the price premium for HOPF, effective policy programs should be developed. A targeted market strategy to sell HOPF to younger consumers with high income is needed to boost consumption. A strict certification management system should be established to enhance consumer reliability in HOPF.

• Food Science and Industry
• /
• v.54 no.4
• /
• pp.268-277
• /
• 2021

A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. This paper explores ways to protect Korean goods as GIs in the U.S. and EU by examining the efforts of the Colombian Coffee Federation (FNC) to protect Colombian coffee. The FNC enhanced the global awareness of Colombian coffee and increased the profits of Colombian coffee producers by registering Colombian coffee as a certification mark in the U.S. and as a GI under the EU's quality schemes. The Korean government protects kimchi under its own GI system. For kimchi products to earn the label "Korean kimchi," the three main ingredients must be produced in Korea. This has been a challenge for kimchi producers, who often rely on imported ingredients. Korea could learn from FNC's strategies to improve the current GI system for kimchi.

• Proceedings of the Fisheries Business Administration Society of Korea Conference
• /
• 2008.06a
• /
• pp.1-14
• /
• 2008