• Journal of Korea Trade
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• 제23권5호
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• pp.66-86
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• 2019

Purpose - This paper describes the use of trade preferences under the EU-Korea free trade agreement (FTA) and empirically examines potential reasons for the less than full use, using data on daily EU imports from Korea at the product level. Design/methodology - We employ a probit model to analyse the relationship between the use of trade preferences on the one hand and variables such as potential duty savings, rules of origin and the characteristics of the good traded (intermediate input or final product) on the other. Findings - The paper finds that EU imports from Korea make good use of trade preferences with an overall preference utilisation rate of close to 90% in 2016, which is up from about 80% in 2012. It further shows that potential duty savings influence preference utilisation positively and that more than one quarter of the observations in our sample made use of preferences under EU-Korea FTA in 2012, despite duty savings standing at €10 or less. Originality/value - The finding that a non-negligible share of observations use preferences even when the duty savings are low has not yet figured in the literature. We further show how preference utilisation rates differ by importing EU Member State and by section of the Harmonised System and estimate the marginal impact of an increase in potential duty savings on the preference utilisation rate by broad product group, which is novel.

• 한국식품조리과학회지
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• 제10권4호
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• pp.309-314
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• 1994

This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as folIows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.