• Journal of the Korean Society of Environmental Restoration Technology
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• v.10 no.2
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• pp.105-119
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• 2007

Numerous developments have damaged agricultural landscapes and consequently agricultural areas have lost the amenity and their traditional culture. Despite the fact that damaged agricultural landscape is irreversible, precautionary policies for conserving agricultural landscapes in Korea have not been established properly. Meanwhile, social demands for well preserved rural landscapes have increased. This study, thus, aims to evaluates esthetic values of agricultural landscapes in order to prepare the basis for the formulation of properly informed policies. Bearing in mind the purpose of the study, firstly, present status of agricultural landscapes has been surveyed. Secondly, agricultural landscape values were estimated in friendliness, ruralness, and preference with 30 selected slides and 4 computer simulated pictures out of 305 pictures. The survey has been carried out with two student's groups of the landscape architecture majored (50 people) and the ordinary majored (68). The results implicated that agricultural landscape preferences has not been changed for 10 years to some extent. However, landscape majored respondents showed low preferences on the artificial creatures than the non-majored. Lastly, Recommendations for the agricultural landscape policy was made that the necessary developments should be considers form, colour, location, and size according to the natural landscape.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.742-746
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• 2011

To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at $20^{\circ}C$ for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at $20^{\circ}C$, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at $20^{\circ}C$ for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.223-230
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• 2016

We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at $25^{\circ}C$ for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid ($1.20^{\circ}Bx$), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.

• Journal of Agricultural Extension & Community Development
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• v.7 no.2
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• pp.295-306
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• 2000

The objectives of this paper were to review the difference between the analog and digital age, and to suggest new communication strategies for Agricultural Extension Service Centers in the digital age. Literature review and discussion on the information age and its supporting technologies, such as the Internet and other digital tools, has enabled communication to occur during time periods and in locations based upon individual needs. With increasing number of internet subscribers using email and the world wide web, the internet is now considered a new mass media for communication, and may soon consider such electronic connectivity as essential in agricultural extension services. Communication strategies in the future should recognize and adapt to the changing needs farmers and extension educators in the information age. Utilization of internet technology and digital tools in communication may attract and retain farmers and extension educators in the future, thus. some of new strategies for communication in agricultural extension services should include the following; 1) traditional linear model should be change into interactive model in communication. 2) Agricultural extension service should include creative role with diffusion process. 3) Agricultural extension service should establish new receiver paradigm and form new partnership with farmer.

• Agribusiness and Information Management
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• v.10 no.1
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• Journal of Environmental Impact Assessment
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• v.32 no.6
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• pp.516-532
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• 2023

This study is the result of analyzing the distribution of 129 Saemies discovered based on field research conducted from September 2021 to June 2023 in the Sacheon alluvial fan area through ethnoscience and niche theory. The researcher viewed the Sacheon alluvial fan area as a suitable location for irrigation where both traditional and modern hydraulic facilities are used, and the cultural and ecological study of 'Saemi', a traditional irrigation facility that attracts attention for its public value for the ecological environment according to the sustainable paradigm. By revealing its competitiveness, we aimed to contribute to finding ways to sustainably conserve and utilize Saemi. As a result of the study, Saemi is confirmed to be a competitive water facility in terms of cultural and ecological quality, considering the direction of the times and the sustainable development. If environment-friendly agricultural technology is applied to traditional water treatment facilities in the context of sustainable agriculture, it is expected that synergy will be created in productivity, public interest, and sustainability.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.344-353
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• 2000

Recent mechatronics technology is the most appropriate high technology in the agricultural application to save repetitious labor. Cow's body parameters were measured by traditional several measurer. Image processing technology was used to measure automatically their parameters to reduce lots of labor and time. The parameters were measured form a small model cow, which is easily measured, instead to a real cow. The image processing system designed and built for this project was composed of a Pentium PC, and TV frame card two cameras which were located on side and top of model cow. 11 parameters of cow's body were measured and the error between real data and the data by image processing was less than 10%. Based on the results of this research the parameters of a real cow could be measured in the future.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.3
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• pp.379-387
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• 2024

Agriculture has always been the foundation of Vietnam's economy, accounting for a significant portion of GDP. However, like many traditional industries, Vietnamese agriculture faces many challenges, from inefficient supply chains to unpredictable weather developments. In recent years, Vietnam's agricultural sector has been looking for ways to improve productivity and efficiency by applying modern technology. Among these technologies, artificial intelligence (AI) has emerged as a potential solution to address the challenges farmers and other stakeholders face in the agricultural supply chain. AI can analyze large amounts of data, optimize resource allocation, and predict market trends, which can significantly improve decision-making in agriculture. However, despite the promising prospects of AI in agriculture, there are still challenges to the widespread application of AI in Vietnam. These include the need for more awareness, technical expertise, and Infrastructure to support AI implementation. In this study, we analyze the current state of AI applications in Vietnam's agricultural supply chain, identify key challenges, and propose strategies to facilitate the integration of AI technology in agriculture supply chains in Vietnam in the digital age.

• Journal of Agricultural Extension & Community Development
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• v.7 no.1
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• pp.75-100
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• 2000

In the 21th century, many people predict the change of agricultural conditions in our country because of the arrival of knowledge- information age. Now it is supposed that agricultural technology comes to $45%{\sim}50%$ level compare to advanced countries. So the development of new technology in agriculture are demanded all the more. Agriculture in the 21th century will be grown based on the connection of environment, knowledge and taffeta. The agricultural conditions in Kyongbuk has more profitablity and potentiality, because there are wide lands, distinguished 4 seasons, various main production crops and cultural inheritance etc. For the innovation of agricultural technology in Kyungbuk, province this plan presented 7 visions; such as foods-life, knowledge-brain, precisious environment, resouces-saving, export-market, traditional- specialization and development-participation agriculture and 7 basic strategies; such as environment-stabilization, speciality-discrimination, standard-modeliztion, demand-market, field-practicality, management-information, specialization-cooperation strategy. The major contents of this plan were presented to achieve strengthen -ment and advancement of competitive power on the agriculture of Kyongbuk; 21 superme technologies get to develop the highest technique, 21 major conventional projects will be mown continuously, 21 main clops snakes to intensify competitive power. Wheras, we will be propulsed 21 special projects for increasing a phase of Kyongbuk R D. A. and we inculuded 74 items of Si-Gym region for balanced development of area This plan consisted of 1,730 items in 84 fields and about 260 billion won will be invest every year. When it is finished successfully in 10 years, agricultural technical level of Kyungbuk will be not only promote to $80{\sim}90%$ level to advanced country, but also clanged to competitive industry, and farming villiages might be changed to a space of comfortable life.

• The Korean Ginseng Research and Industry
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• v.2 no.2
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• pp.3-6
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• 2008