• 수산경영론집
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• 제48권3호
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• pp.1-14
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• 2017

The aim of this study is to examine profiles of consumers in Thai seaweed market segments. A total of 321 consumers were surveyed in bangkok, thailand. The multiple regression analysis performed indicates that consumer preference toward seaweed snack is significantly influenced by seaweed consumption frequency. The cluster analysis performed indicates that there are three segments based on consumer purchasing attributes toward seaweed snack : leading type, pursuing type, beginner type. The results show that there are consumer segment with different purchasing attributes level and seaweed preference. in this study Thai seaweed market's biggest consumer is leading type consumer(n=40.8%) that have high level of purchasing attributes toward seaweed snack when compared to other segments. pursuing type segment(n=27.4%) consists of consumers who have low level of purchasing attributes but have high consumption frequency. beginner type segment(n=31.8%) consists of consumers who rarely eat seaweed snack and have high price sensitivity. This study can inform Thai seaweed consumer's behavior and effective segment market strategies and target consumer based on purchasing behavior toward seaweed snack.

• 수산경영론집
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• 제38권1호
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• pp.47-70
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• 2007

The seaweed processing industry in Korea has developed since the late of 1970s, motivated by exports of salted seaweed to the Japan market. However, due to the keen competition of Korean salted and dried seaweed with chinese products in the japan market, exports of Korean seaweed have been in the decreasing. It also has promoted the restructuring of the seaweed processing industry itself as follows: first, the processing type has been changed from the slated seaweed processing to the dried seaweed processing. Second, domestic markets for seaweed have been significantly expanded. This study is aimed to investigate some problems that the seaweed processing industry currently faces and to provide responding strategies for its development by analyzing a background, characteristics, and business types in the Wando region of Jeollanamdo that is a primary region of the seaweed processing industry in Korea. The background that the seaweed processing industry in Wando region could be started and developed is that first, small and mid-size salted seaweed processing companies have grown fast due to the exports to the japan market. Second, various business conditions, including seaweed materials, labors that are very important factors for the seaweed processing were more suitable compared to other regions. As characteristics of the seaweed processing industry, it shows that small-scale companies have a larger decreasing rate in sales and over 85% companies process seaweed together with other materials such as kelp, etc. The biggest problem that the seaweed processing industry has is that it has not timely responded to changes in domestic and international markets. Therefore, it is very important to cope with market changes by both introducing an aquaculture outlook service for seaweed and promoting higher value-added products and demands through publicities.

• Asian Journal of Business Environment
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• 제12권3호
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• pp.13-22
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• 2022

Purpose: The research aims to analyze the export performance of processed seaweed, its competitiveness, and determinants on seven main destination countries. Research design, data and methodology: The study uses data of seven main destination countries of Indonesian processed seaweed from 2010 to 2019. For competitiveness analysis, the study uses Revealed Comparative Advantage, Export Product Dynamics, and X-Model of Potential Export Product. Results: The study reveals that the export performance has decreased on all five countries except for Japan and USA. The X-Model analysis shows that the market classification has increased or been stable in every country except for Germany and France. GDP per capita of each destination country and competitiveness index have positive and significance effect while other factors have negative and significance effect. Conclusions: In 2019, Indonesia's processed seaweed market in Japan, United States, and France are on potential market, while Singapore and Italy are on optimistic market. In the future, Indonesia's processed seaweed export can be focused more on countries that have a good market potential. To improve the export volume, GDP per capita of destination country, and competitiveness index of Indonesian processed seaweed should be higher, while export price, economic distance, and real exchange rate should be lower.

• 수산경영론집
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• 제50권1호
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• pp.55-69
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• 2019

The purpose of this paper is to suggest an export strategy of seaweed products from Korea to Vietnam by analyzing the seaweed products consumption in Vietnam. This research surveyed 217 people in Hanoi and Ho chi minh, Vietnam. The result of the research revealed that consumers in Vietnam perceived seasoned kim as a healthy and easy-to-eat Korean food with snacks and side dishes, and it was recognized as a nutritious snack especially suitable for children to 20s. Kimbap is recognized as simple and healthy Korean food that is consumed as a substitute for meals at home, on the streets, and at restaurants. Sea mustard was the healthiest among seaweeds and are consumed in the form of sea mustard soup as good food for women, children, and the elderly. Summarizing the Vietnam seaweed market, it is a market that is similar to Korean seaweed consumer culture. In conclusion, we suggested a seaweed promotion strategy targeting women in their teens to twenties, communication on seaweed production process, experiential marketing strategy and seaweed food culture strategy.

• 한국수산과학회지
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• 제53권3호
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• pp.395-402
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• 2020

In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) rice has significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain: white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice without seaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of the RTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The in vitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl) and ABTS⁺ (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed rice with barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These results indicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than those of the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.

• ALGAE
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• 제35권2호
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• pp.107-121
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• 2020

Mariculture is regarded as the only option to supply the increasing demands for seaweeds as human food, feeds, fodder, and phycolloids in a sustainable manner. Technologies for culturing a range of seaweed species have been developed successively in Korea since the 1970s. In 2017, Korean marine farms produced 1,761,526 t of seaweed. The key focus of the industry is on the production of Pyropia (523,648 t), Undaria (622,613 t), and Saccharina (542,285 t). Pyropia is economically the most important species in Korea, accounting for up to 68% of total production value. As the top exporter of Pyropia in the world, Korea exported up to US $525 million of Pyropia products to 110 countries in 2018. Other economically important genera include Sargassum, Ulva, Capsosiphon, Codium, and Gracilariopsis, all of which are used for food, and Gelidium, Pachymeniopsis, and Ecklonia which are used as raw material for phycocolloid extraction. Significant work has gone into developing more productive strains of key seaweed species, and in 2012 the Korean government began to certify seaweed varieties. To date, 19 seaweed cultivars have been registered including 13 Pyropia, 5 Undaria, and 1 Saccharina. The industry is now seeking not only to increase productivity but also to add value through processing. Convenience foods and snacks have been developed that target health-conscious consumers and utilize the nutritional properties of seaweeds. The industry is also seeking to promote the sustainability of seaweed farming. One seaweed company in Korea obtained the world's first ASC-MSC (Aquaculture Stewardship Council-Marine Stewardship Council) certification in 2019 and more are expected to follow their lead. With continued research support, the Korean seaweed industry plans to continue to expand to meet new market demands at a sustainable pace.

• 동아시아식생활학회지
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• 제25권4호
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• pp.607-615
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• 2015

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.

• 한국정보통신학회논문지
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• 제24권4호
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• pp.553-559
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• 2020

우리나라에서 단일품목으로 가장 큰 수출품인 마른 김은 현재 우리나라의 시장 사정상 대량생산에 중점을 둔 상황이다. 이는 자연스럽게 마른 김의 품질하락으로 이어졌다. 따라서 본 논문에서는 마른 김 생산 시에 기존에 사용자의 경험에 의존하여 김 혼합 비율을 맞추는 방식을 포토센서(IR sensor)를 이용한 보다 효율적으로 조절하는 방식을 제안하였다. 또한 광원을 발생시키는 IR LED Lamp와 농도를 검출하는 포토센서 등을 통하여 얻어진 1차 영상정보들을 바탕으로 실시간으로 김 혼합물 농도를 판단할 수 있는 임베디드 측정 시스템을 개발하였다. 이 방식에서는 정밀한 데이터를 실시간으로 수집 저장함으로써 매년 겨울마다 반복되는 작업 환경에서 이전 연도의 데이터를 확인하여 보다 손쉽게 대처할 수 있게 한다.

• 한국식품영양학회지
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• 제15권3호
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• pp.257-266
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• 2002

해조류 조직을 가수분해시켜 기호성 및 응용성이 높은 액상원료로 가공하는 기술 개발의 일환으로 우선 자연계에 존재하는 미생물로서 산, 논, 밭, 해변 및 어판장에서 약 200종류의 미생물군 시료를 수집하여 해조의 조직파괴가 인정되는 8군의 미생물 시료를 사용하여 돌가사리,톳 및 가시파래의 조직파괴와 가수분해 가능성에 대하여 검토하고,추출액 중의 전당과 환원당을 측정하여 추출율과 분해율을 비교하였다. 그 결과 돌가사리, 톳 및 가시파래의 전당 추출량과 추출율은 각각 담수에서 채취한 미생물군 시료(No.27번), 부식한 식물에서 채취한 미생물군 시료(No. 8번) 및 담수에서 채취한 미생물군 시료가 가장 높은 값을 나타내었고, 환원당의 추출량과 추출율에서는 각각 8번, 8번 및 27번 미생물군 시료가 가장 높은 값을 나타내었다. 분해율은 전당의 추출율도 상당히 높으면서 환원당의 추출이 가장 높았던 실험구들이 각각의 해조에서 가장 높은 분해율을 나타내는 결과를 얻었다. 따라서 이들 자연계에서 채취한 미생물군 시료중에 해조 조체를 파괴시키고, 또한 해조에 다량 함유되어 있는 당을 비롯한 유용성분의 추출을 용이하게 하며, 해조를 가수분해시키는 효소를 가진 미생물이 존재할 것으로 판단되었으며, 또한 이들 미생물군에서 단일 또는 복합 해조가수분해 미생물 및 효소의 생산이 가능할 것으로 기대되었다.

• Journal of Nutrition and Health
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• 제8권1호
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.