• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.1-14
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• 2015

This study aims to examine factors affecting the seafood processing business of primary cooperatives. For this purpose, I divided primary cooperatives that participate to seafood processing business into three group by sales scale. And then analyzed survey results for the four items that might be affecting the seafood processing business, type of seafood processing methods, HACCP certification status, distribution channels, processing difficulties during project implementation, etc. The result offers four implications. First, It is desirable to reduce the burden of the initial investment by leveraging the consignment process at the initial entry to seafood processing business. Second, HACCP certification is essential factor in order to promote seafood processing business as a long-term economic business. Third, To the steady growth of the seafood processing business, it is important to secure fixed large customers, as well as a individual customer. Fourth, For the continued growth of the seafood processing business it should be approached differently by way of sales, when the National Federation of Fisheries Cooperatives support to primary cooperatives.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.148-157
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• 2024

The market size of Korea's seafood industry is estimated to be about 62 trillion won ('19), of which the seafood processing industry is about 10 trillion won ('19), accounting for approximately 16% of the total market size. However, the current level of processing technology required for the development of seafood products is mainly simple primary processing, such as freezing and drying raw materials (in Jeollanam-do, which ranks first in the country in terms of seafood production, primary processors account for 86% of all seafood processors).In the future, trends in the development of processing technology for seafood will become more advanced in response to changes in domestic and international food consumption patterns. Blue food tech linked to ESG, convergence and digitalization linked to the 4th industry revolution will be further advanced in line with the national seafood industry policy direction. Through this, it is expected to establish itself as an axis of future technology management in the fisheries sector based on the large and small success stories of accumulated seafood R&D commercialization.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.411-417
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• 2021

This study aims to estimate the production function and total factor productivity (TFP) of Vietnamese seafood processing firms. At the same time, the study analyses the impact of internal factors of firms and the quality of economic institutions on the TFP of the Vietnamese seafood processing industry. The study uses the Function Control (FC) approach in TFP estimation and the Feasible Generalized Least Squares (FGLS) regression model in the analysis of factors affecting TFP. The study was carried out on the census data of enterprises of the Vietnamese seafood processing industry collected by the Vietnamese General Statistics Office and Provincial Competitiveness Index data of Vietnam Chamber of Commerce and Industry in the period from 2013 to 2018. Estimated results from the models show that: i) Vietnamese seafood processing firms are, currently, mainly labor-intensive, the TFP contribution and output is only about 2.258. ii) Factors such as the firm's age, firm's size, and the firm's ownership affect TFP. In which, firms that have few numbers of years of operation, small and medium firms, and private firms have low TFP. iii) Institutional quality and the provincial business environment have a positive impact on the TFP of Vietnamese seafood processing firms in this period.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.4
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• pp.93-98
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• 2022

The article analyzes the impact of factors affecting the use of cost information is examined, which adds to the empirical evidence on the factors affecting the use of cost information in Vietnam's seafood processing firms. 58 seafood processing firms in Vietnam were surveyed using a questionnaire survey of all levels of management, chief accountants, and accountants. A total of 235 questionnaires were gathered for the survey. Because many of the surveys were invalid due to empty cells, the author selected to use 214 questionnaires. The 5-level Likert scale is familiarly used in many studies, so the author also quantifies each factor according to five levels. Quantitative research was carried out with SPSS 25 software. Research results show that 4 factors The function of cost information, cost management, information technology, and management support in the seafood processing industry in Vietnam all have a positive impact on the use of cost information. The author has provided recommendations based on the research findings to expand the use of cost information, consequently helping to improve the performance of Vietnamese seafood processing businesses. Managers must improve a variety of resources, including facilities (software, hardware), people (in-depth training on CAS for administration), departmental awareness, and UCI's ability to assess responsibility and reward in the organization.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.85-86
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• 2003

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.20
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• pp.181-212
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• 2003

Many seafood processing and export companies are scattered in Pusan area. Most of them has experienced hardships, because of physical distribution and sanitary costs, rent costs and Non-tariff barriers. GamCheon One-Stop Seafood Export Complex (GOSEC) is considered as the project which is necessary to establish GamCheon port as the seafood trade hub of Northeast Asia. GOSEC is to build the processing and export complex for seafood export. It applies to small and medium seafood export company. This paper aims to examine the economic benefit which could be derived from the construction of GOSEC. It reviews the quantifiable benefits of companies which wants to move into GOSEC. It also shows the results of questionnaire carried out to find the characteristics of potential GOSEC tenants.

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.124-132
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• 2022

By-products from fisheries produced in Korea are of the same industrial material as imported raw materials and are valuable resources for marine bioindustries. Securing raw materials for the mass production of functional materials is one of the main objectives for marine bioindustrial development. The use of fishery by-products as raw materials is anticipated to increase rapidly as the biomarket is growing into a promising industry. In this study, data were acquired from an open-source environment to perform exploratory data analysis, and various visualization methods were used to compare fishery production to the production of marine processed products in the year 2020. This study suggested that the amount of seafood processing, types of processing items, and areas where fishery processing residue is generated, should be able to secure hygienic raw material supply in large quantities. Thus far, it has been found that the Gyeonggi-do and Busan province, where HACCP-certified processing facilities are concentrated, and the local government Seafood Cluster and the Smart Aquaculture Cluster are at the forefront of stable, mass production of raw materials.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.1
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• pp.9-21
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• 2006

Foods and related substances from diverse sources known to have a potential for disease risk reduction are called functional foods, while nutraceuticals are bioactive compounds isolated from food and sold in dosage form. Nutraceutical and functional food industries are rapidly growing in recent years and most of the cases development of these functional materials involves certain biotransformation processes. A number of bioactive compounds has been identified up to date and isolated from seafood related products through enzyme-mediated hydrolysis. The enzymatic bioconversion process require suitable biocatalysts and appropriate bioreactor systems to incubate byproducts with digestive enzymes. Membrane bioreactor technology is recently emerging for the development of bioactive compounds from seafood processing byproducts.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.87-88
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• 2003

As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)