• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.4
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• pp.358-383
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• 2015

The concept of 'carbon footprint' has been developed as a means of quantifying the specific emissions of the greenhouse gases (GHGs) that cause global warming. Although there are still neither clear definitions of the term nor rules for units or the scope of its estimation, it is broadly accepted that the carbon footprint is the total amount of GHGs, expressed as $CO_2$ equivalents, emitted into the atmosphere directly or indirectly at all processes of the production by an individual or organization. According to the ISO/TS 14067, the carbon footprint of a product is calculated by multiplying the units of activity of processes that emit GHGs by emission factor of the processes, and by summing them up. Based on this, 'carbon labelling' system has been implemented in various ways over the world to provide consumers the opportunities of comparison and choice, and to encourage voluntary activities of producers to reduce GHG emissions. In the agricultural sector, as a judgment basis to help purchaser with ethical consumption, 'low-carbon agricultural and livestock products certification' system is expected to have more utilization value. In this process, the 'cradle to gate' approach (which excludes stages for usage and disposal) is mainly used to set the boundaries of the life cycle assessment for agricultural products. The estimation of carbon footprint for the entire agricultural and forestry sector should take both removals and emissions into account in the "National Greenhouse Gas Inventory Report". The carbon accumulation in the biomass of perennial trees in cropland should be considered also to reduce the total GHG emissions. In order to accomplish this, tower-based flux measurements can be used, which provide a direct quantification of $CO_2$ exchange during the entire life cycle. Carbon footprint information can be combined with other indicators to develop more holistic assessment indicators for sustainable agricultural and forestry ecosystems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of Korea Port Economic Association
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• v.23 no.3
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• pp.165-184
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• 2007

This study reviews the concept and protection system for the geographical Indication(GI) to support the Korea-EU FTA. A geographical indication(GI) is a name or sign used on certain products or which corresponds to a specific geographical indication or origin (eg. a town, region, or country). The use of a GI may act as a certification that the product possesses certain qualities, or enjoys a certain reputation, due to its geographical origin. In the WTO Agreement on Trade-Related Aspects of Intellectual property Rights("TRIPS"). There are, in effect, two basic obligations from Article 22 to article 23 on WTO member governments relating to GIs in the TRIPS agreement. Geographical Indications have long been associated with Europe as an entity, where there is a tradition of associating certain food products with particular regions, Under European Union Law, the protected designation of origin system which came into effect in 1992 and 2003 regulates the following geographical indications: Protected designation of origin(PDO) and protected geographical indication(PGI) and Traditional Specialty Guaranteed(TSG). They have 5,000 articles for GI. We have the GI system and 40 articles rotating to registration by the law for quality management of production in agriculture. Cinclusinally, geographical indications could potentially serve as tools to helf holders of trade benefit more equitable through the mutual Acceptance for Korea-EU FTA.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.4
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• pp.211-216
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• 2018

This study was intended to analyze the effects of the selection of excellent design product by the KIDP(Korea Institute of Design Promotion) on the business performance of the company focused on the start-up with relatively low competitiveness. According to the statistics of KIDP in 2013, a design accounted for 27.53% of the factors affecting the sales of products and a design was the most important factor among the factors affecting the sales of products for the small sized company in terms of the scale of company. In addition, looking at the trend by industry in the data collected for this study, the technology-based industry showed a relatively higher growth rate than the retail industry and other industries. In this study, the author surveyed 186 companies of the companies that recognized the importance of design in difficult management conditions and received excellent design product certificate from KIDP(2013, 2014 and 2015) and empirically verified whether there was any difference in business performance between the start-ups with a business history of less than 7 years and the ongoing firms with a business history of more than 7 years. To evaluate the value of design, we used analytical method of measuring related values by comparison between groups. In addition, we also analyzed the difference in business performance(sales) between manufacturing companies, where the role of design was relatively large, and non-manufacturing companies among companies that received the excellent design product certificate. We have established a study hypothesis that the selection of excellent design product by the KIDP would have more positive effect on the business performance(sales) of the start-up compared to the ongoing firm, and conducted an empirical analysis by comparing both the year before and the year after the selected year. As a result, we found that the selection of excellent design product by the KIDP has a positive effect on the business performance of the start-up, and the selection of excellent design product has a significant effect on the difference in business performance between manufacturing and non-manufacturing companies. This study was conducted in the hope that the government actively supports the design-related policies so that the selection of excellent design product become an important indicator of the business performance of the start-up, and thus the design management will be a way to enhance the competitiveness of the start-up.

• Journal of Life Science
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• v.24 no.4
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• pp.403-410
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• 2014

This study was conducted in organic certification soil for the comparison of heavy metals, nutrients, and irrigated water standards to certify a farm. It was carried out in 811 paddy fields of organic rice (Oryza sativa L.) cultivated at Goseong-Gun. The amounts of 8 heavy metals, Cd, Cu, As, Hg, Pb, $Cr^{6+}$, Zn, and Ni were found to be 0.05, 14.5, 1.08, 0.92, 10.7, 1.34, 35.9, and 22.2 mg $kg^{-1}$ in regular sequence in the organic paddy soil, and they were 0.32, 13.6, 1.01, 0.03, 10.4, 0.91, 42.4 and 22.5 mg $kg^{-1}$ in the non-pesticide paddy soil. In comparing organic and non-pesticide paddy soil with respect to the chemical characteristics of the soil, the average pH and the amount of organic matter, available phosphate and available silicate were 5.88 and 27.6 g $kg^{-1}$, 134.5 mg $kg^{-1}$, and 165.3 mg $kg^{-1}$, while they were 5.78 and 32.1 g $kg^{-1}$, 107.7 mg $kg^{-1}$, and 175.2 mg $kg^{-1}$, respectively. The amount of exchangeable cation $K^+$, $Ca^{2+}$, and $Mn^{2+}$ were 0.25, 5.20, and 1.04 cmol+ $kg^{-1}$ in organic paddy soil, while they were 0.38, 5.13, and 1.19 cmol+ $kg^{-1}$ in non-pesticide paddy soil. The pH, DO, BOD, COD and SS conditions of the irrigated water used in the organic paddy soil were found to be 7.23, 8.40, 2.80, 1.86, and 2.58 mg $l^{-1}$ and the condition of irrigated water used in the non-pesticide paddy soil were found to be 7.65, 9.16, 2.25, 4.11, and 4.00 mg $l^{-1}$, respectively. Based on these findings, we suggest that environmentally-friendly certificates in Korea have to unify organic and non-pesticide agro-products in an organic standard in food policy and control because there is no difference between soil and irrigated water standards in the two certifications.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.330-338
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• 2012

HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Journal of the Korean Institute of Landscape Architecture
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• v.44 no.4
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• pp.45-56
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• 2016

In this study, an analysis has been conducted on the evaluation criteria of current G-SEED(Green Standard for Energy and Environmental Design) and on the 78 buildings, certified by G-SEED, for 3 years from November, 2012 to November, 2015. Based on the results of this analysis, four issues are driven and proposed hereinafter. Issue 1 : Nowadays, the psychological proportion of landscape architecture in building is getting greater than ever so that it shows reliable reduction of carbon dioxide. Therefore, so far as the eight kinds of buildings are concerned, the evaluation items of G-SEED must include those of landscape architecture mandatorily through its enlargement. Issue 2 : It is undesirable factor that inhibits precise evaluation on landscaping area to let other areas appraise landscape architecture because it requires outstanding professionalism. So, G-SEED should not only ensure landscaping professionalism for the correct evaluation but also let landscape area participate in assessing other areas. Issue 3 : Many previous researches turned out that landscape planting technique has excellent effect on saving energy and reducing temperature of buildings. Thus, landscape planting technique of landscape area is required to be one of the evaluation items of energy sector. Issue 4 : Tree management also has to be newly included as one of the evaluation factor for the maintenance relating to the landscape architecture. G-SEED, enacted and enforced by the Green Building Creation Support Act in 2013, surely is effective system to reduce carbon dioxide in buildings. This is a special Act in its nature that is superior to Construction Law and must be observed by all means to construct buildings. Under the umbrella of this legal system, various of researches and products are contributing to creating new jobs in construction area. However, it is a well-known fact that landscape architecture area has shown less interest on this Act than that of construction area. In conclusion, it is necessary that landscape industry should conduct continuous researches on G-SEED and pay more attention to the Act enough to harvest related products and enlarge its work area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1535-1544
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• 2010

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

• Journal of IKEEE
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• v.27 no.1
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• pp.122-126
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• 2023

In this paper, a control system for a complex microbial incubator was proposed. The proposed control system consists of a control unit, a communication unit, a power supply unit, and a control system of the complex microbial incubator. The controller of the complex microbial incubator is designed and manufactured to convert analog signals and digital signals, and control signals of sensors such as displays using LCD panels, water level sensors, temperature sensors, and pH concentration sensors. The water level sensor used is designed and manufactured to enable accurate water level measurement by using the IR laser method with excellent linearity in order to solve the problem that existing water level sensors are difficult to measure due to foreign substances such as bubbles. The temperature sensor is designed and used so that it has high accuracy and no cumulative resistance error by measuring using the thermal resistance principle. The communication unit consists of two LAN ports and one RS-232 port, and is designed and manufactured to transmit signals such as LCD panel, PCT panel, and load cell controller used in the complex microbial incubator to the control unit. The power supply unit is designed and manufactured to supply power by configuring it with three voltage supply terminals such as 24V, 12V and 5V so that the control unit and communication unit can operate smoothly. The control system of the complex microbial incubator uses PLC to control sensor values such as pH concentration sensor, temperature sensor, and water level sensor, and the operation of circulation pump, circulation valve, rotary pump, and inverter load cell used for cultivation. In order to evaluate the performance of the control system of the proposed complex microbial incubator, the result of the experiment conducted by the accredited certification body showed that the range of water level measurement sensitivity was -0.41mm~1.59mm, and the range of change in water temperature was ±0.41℃, which is currently commercially available. It was confirmed that the product operates with better performance than the performance of the products. Therefore, the effectiveness of the control system of the complex microbial incubator proposed in this paper was demonstrated.