• 유통과학연구
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• 제12권1호
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• pp.13-19
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• 2014

Purpose - This study investigated relationship quality and/or loyalty, from the viewpoint that merchants and consumers could develop the traditional market. It reorganized variables to find the conditions of values that could stimulate consumers' motives to revive the traditional market. Research Design, data, and methodology - This study employed 202 copies of effective questionnaires, based on the data of Yang & Ju (2012), to conduct correlation, regression, and structured equation modeling (SEM). Results - The results emphasized product and store atmosphere as store selection attributes to consider in the minimum error correction (MEC) model; service factor was not significant. Further, consumers valued relationship quality in the test of mediated effects of the sub-factors of store selection attributes, including consumers' social and emotional value. The relationship quality significantly influenced consumers' value in traditional markets that needed to improve and develop using several variables. Conclusions - This study revealed connections between attributes, consequences, and values using the causal relation model, to generate an optimal model based on a practical and theoretical background and proposed ways to obtain consumer-related information easily.

• 한국농촌건축학회논문집
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• 제17권1호
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• pp.1-8
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• 2015

The purpose of this study is to consider activation methods of traditional markets in Jinju city through questionnaire and field survey. Research framework is summarized into two categories: physical environment and operation program. The results are as follows: 1) the gross profit on sales has been decreased continuously and the main causes of that have been recognized as insufficiency of parking lots and convenient facilities and deterioration of environment in spite of facilities modernization project; 2) consumers visited a traditional market because of proper price and reliance on goods, etc. However, they were not satisfied with the physical environment such as parking lots and resting spaces and the operation program such as cultural event and performance. In conclusion it was thought that activation methods of traditional market would be related to the improvement plan in the physical aspect such as parking lots, walkway, convenient and crime prevention facilities and in the operation program aspect such as cultural event, marketing, management consulting, information infrastructure, and delivery system.

• 유통과학연구
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• 제10권9호
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• pp.13-21
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• 2012

Purpose - Korean traditional markets are falling behind the times, because they have not met the demands of social changes including: an overall improvement in standards of living, shift in purchasing form and propagation of cars. It is one of the most indigenous and conventional foods of Korea, taking a seat far in the corner of Korean traditional culture. Research design / data / methodology - Korean traditional rice cakes however have their limits. They are produced and sold by independent shop owners who cannot compete with the brand power of franchise organizations. The leadership of adminstration is needed for these shop owners particularly in visual merchandising related to interior design and display. Results - Additionally, the advent of major company-run rice cake cafe adds fresh fuel to the problem in addition to small but luxurious packaging. Small business owners need packaging technology for overall quality improvement of sales of rice cakes. Additional help is needed with the mode of packing to promote sales and win consumer confidence. Conclusions - Further assistance with marketing for seasonal displays is needed as well as teaching business owners how to read graphic data. Regular specialized education for visual merchandising of rice cakes could help independent market owners win the competition against franchise-based organizations.

• 한국인공지능학회지
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• 제7권1호
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• pp.23-59
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• 2019

The purpose of this study is to develop a measure of service quality in the traditional market by examining previous research on the service quality of the traditional market studied so far. After defining basic concepts through definition of traditional market and existing studies, 5 categories of configuration items for SERVQUAL measurement in traditional market were made up based on existing researches related to definition of service quality and service quality of traditional market. A survey was conducted on the items that fit the intention of this study and various statistical analyzes were conducted. Statistical analysis was performed using SPSS 22.0 and AMOS 22.0. The reliability of the items was measured by the reliability test, and the predictability and accuracy of the items were examined. The validity of the measured variables was verified through confirmatory factor analysis. Reliability, empathy, responsiveness, certainty, and tangibility were the most important factors in this study. Responsiveness factors include communication, time reduction, real time, promptness. Assurance factors include the assurance of delivery, prompt answers, product knowledge items. Tangibility factors include, convenient device systems, location information, presence as a fact, and as a result, the latest modern items are adopted. The quality of service in the traditional market developed in this study was found to be good in reliability and validity test. Confirmatory factor analysis result using structural equation model also met the conformity index standard. If service satisfaction is measured based on this research, basic data can be presented to policy makers who implement policies on traditional markets to make the right decisions. In addition, it will be able to provide traditional market operators with operational strategy and marketing data. In the future, based on the traditional market service quality scale developed in this study, it is necessary to grasp the factors to be continuously managed to improve the service quality of the traditional market, user satisfaction, and intention to use.

• 한국식품조리과학회지
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• 제33권1호
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Asian-Australasian Journal of Animal Sciences
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• 제14권10호
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• pp.1483-1496
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• 2001

Small ruminants form an important economic and ecological niche in small farm systems and agriculture. Their current low level of contribution is dismal, and is not commensurate with the potential capacity for higher levels of production. The context for productivity enhancement and increased socio-economic contribution relates to large sizes of small ruminant populations; wide distribution across various agro-ecological zones and production systems; and diversity of breeds, where 66% of all goat and 57% of sheep breeds in Asia are found in China, India and Pakistan. The advantages and disadvantages of small ruminants over larger ruminants are enumerated with reference to adaptation and environment, small size, production systems and products and interactions with the environment. Discussion focuses especially on efficiency of meat production and niche markets for higher-priced goat meat, and inefficient marketing systems given an estimated 40-45% loss of income to farmers presently. Increasing the quantity of meat produced is related to live weight and the total number of animals at Slaughter, which in turn, depend on the total number of offsprings weaned and lifetime productivity. At the national level, priority attention is essential to build up numbers in concerted breeding programmes, selection for efficiency of reproduction and meat production, and improvements to make traditional markets and marketing systems to respond to the changing environmental and consumer preferences. Post-production systems are neglected and improvements are associated with collection, handling, marketing, slaughter facilities and consumer requirements. Potential opportunities to expand and benefit from integrating small ruminants into annual and perennial cropping systems remain largely unexplored. Important development imperatives include choice of species and better use of available breeds, appropriate production systems that match available feed resources, and linkages between production, products and by-products to markets. Affirmative action is necessary, backed by official policy support, institutional commitment and increased resource use, that can target poverty and directly benefit the poor, and shift subsistence production to a more market-oriented opportunity. These efforts together constitute the challenges for both the owners and producers of small ruminants in the immediate future, as also the will to accelerate increased productivity, improve their livelihoods and promote rural growth.

• 한국조경학회지
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• 제45권6호
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• pp.76-89
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• 2017

관광은 쇠퇴한 공간을 재생하기 위한 도구로 사용되고 있다. 이에 정부는 전국적으로 쇠퇴하고 있는 전통시장을 재생하기 위해 이를 관광지로 조성하려는 다양한 정책과 사업들을 진행하고 있다. 이러한 정부의 정책과 사업으로 인해 전국의 전통시장은 관광지로 변모하고 있고, 일부 시장은 경제적으로 재활성화 되었다는 긍정적인 평가를 받고 있기도 하다. 하지만 전통시장들이 관광지가 되어가면서 정부의 지원 사업에 대한 부정적인 견해도 함께 증가하고 있다. 이는 인식 및 이해관계의 차이로 인한 갈등으로까지 이어지기도 한다. 본 연구는 정부지원으로 공간을 재생한 공간이면서 동시에 관광명소로 거듭난 서울 통인시장을 중심으로 전통시장이 관광지가 되어가는 과정에 대해 비판적 관점에서 살펴보고자 하였다. 본 연구의 목적은 첫째, 전통시장의 관광지화의 배경 및 요인과 이를 둘러싼 쟁점을 검토하는 것이다. 둘째, 통인시장의 주민과 관광객의 갈등인식 유형과 이에 대한 대응인식을 심층적으로 탐색하는 것이다. 연구의 방법으로는 뉴스 및 기존문헌을 통해 전통시장이 재활성화 되는 과정과 전통시장의 관광지화에 대한 쟁점과 갈등인식에 대해 검토하였다. 더불어 통인시장의 관광지화에 대한 주민 및 관광객의 인식 차이를 분석하기 위해 특정사건에 대한 관점 및 인식차이를 측정할 수 있는 질적 연구방법론인 Q 방법론을 이용하였다. 연구의 결과는 정부의 전통시장 지원 사업 및 통인시장의 관광지화에 대한 이용객들의 인식차이에는 3가지 관점이 있는 것으로 나타났다. 정부 규제 필요성을 강조하는 '전통시장 역할 및 정부정책 지지형', 정부의 전통시장 지원 정책에 비판적인 견해를 드러내고, 시장마다의 특성을 중시하는 '정책비판 및 장소 특성 강조형', 정부의 사업을 지지하면서도 통인시장의 시설 및 콘텐츠, 내부 경쟁력을 강조하는 '정책지지 및 전통시장의 자생력 중시형'으로 나뉘었다. 본 연구는 정부사업으로 인해 전국적으로 관광지화 되고 있는 전통시장에 대한 학문적 논의가 일어날 수 있는 환경을 마련했다는 의의가 있을 것이다. 관광형 전통시장에 대한 이용객의 인식차이를 분석하여 추후 정부사업에 시사점을 제공할 수 있으리라 기대한다.

• 한국식품위생안전성학회지
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• 제35권5호
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• pp.468-476
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• 2020

2019년 경기도내 전통시장, 대형마트, 반찬전문점에서 수거한 반찬류의 미생물 품질을 조사하였다. 반찬류 108건의 식중독 원인균을 검사하였고, 그 중 75건에 대해서는 구매 장소별, 조리 방법별 위생세균 검사를 진행하였다. 14건(12.9%)에서 Bacillus cereus가 검출되었으며, 나머지 94건에서는 식중독 원인균이 검출되지 않았다. 위생세균 검사에서 일반세균의 평균 검출량(범위)은 전통시장이 5.8 log CFU/g (3.0-8.2 log CFU/g), 대형마트는 4.3 log CFU/g (2.3-7.8 log CFU/g), 반찬전문점에서는 3.8 log CFU/g (0.0-6.9 log CFU/g)로 나타났으며, 구입 장소에 따른 유의적인 차이가 있었다(Ρ <0.05). 전통시장의 일반세균수와 대장균군은 대형마트, 반찬점과 통계적으로 유의한 차이가 있었고, 생채류, 나물류, 볶음류, 젓갈류, 조림류 순으로 일반세균수와 대장균군이 높게 검출되었다. 콩나물 무침의 보관온도별 일반세균수의 변화는 냉장보관(4℃)에서는 72시간 경과에서도 큰 변화가 없었으나, 상온보관(20℃) 및 고온보관(35℃) 시 구입 후 각각 9시간, 6시간 경과 시 부패의 가능성이 제기되어 구입 즉시 냉장보관 할 것을 권장하며, 제품을 판매하는 시설에서도 냉장보관을 하여야할 것이다.

• 농약과학회지
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• 제15권4호
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• pp.453-462
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• 2011

청주지역 소재 도매시장과 재래시장에서 유통 중인 농산물 중 농약의 잔류 특성을 조사하고 검출농약의 안전성을 평가하기 위하여 도매시장과 재래시장에서 총 38점의 농산물을 채취한 후 240종의 농약을 대상으로 GLC, HPLC 및 GC-MSD를 이용한 다성분동시분석법으로 농산물 중 잔류농약을 분석하였다. 잔류농약 분석 결과 도매시장에서 채취한 대파에서 alachlor, 부추에서 endosulfan, 셀러리에서 procymidone이 검출되었으며, 재래시장의 경우 깻잎에서 bifenthrin, 대파에서 triflumizole이 검출되어 13.2%의 검출율을 보였지만 잔류허용기준 초과율은 검출 농약의 2.6%이었다. 검출된 농약의 일일섭취추정량(EDI)과 최대섭취허용량(MPI)은 각각 일일섭취허용량(ADI)의 26%와 0.05% 미만으로 안전한 것으로 판단되었다.

• 한국식품영양과학회지
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• 제42권5호
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• pp.800-807
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• 2013

본 연구는 시판되고 있는 다진 마늘의 미생물학적 위생 상태와 품질에 대해 조사하고자 수행하였다. 대형마트와 재래시장에서 판매되는 마늘을 구입하여 시료로 사용하였다. 마늘의 형태에 따른 총균수의 변화는 2.55~7.40 log CFU/g이며 껍질을 벗기지 않은 통마늘의 경우 2.55 log CFU/g으로 가장 낮았으며 가공되어진 마늘의 총균수는 5.20~7.40 log CFU/g 수준이었다. 대장균군의 경우 다진 마늘이 3.80 log CFU/g으로 가장 높은 수준을 나타냈으며 통마늘은 검출되지 않았다. 가장 수요가 많은 다진 마늘의 계절별 미생물 평가를 한 결과 대형마트에서 구매한 경우 계절에 관계없이 5 log CFU/g 이하로 재래시장 및 인터넷 쇼핑몰에서 구매한 다진 마늘의 총균수보다 낮았다. 여름철, 대부분의 재래시장 다진 마늘에서 대장균군수가 2.22~4.02 log CFU/g 수준이었으며 대형마트나 인터넷 쇼핑몰에서는 검출되지 않았다. 통마늘에 비해 가공되어진 마늘의 미생물수가 높아 가공 중의 오염 가능성을 볼 수 있으며, 대형마트에서 판매하는 다진 마늘이 재래시장이나 인터넷 쇼핑몰에서 판매하는 마늘에 비해 위생적임을 알 수 있었다. 일부 대형마트 다진 마늘의 경우 pH가 4.96~5.17 수준으로 통마늘의 pH 수준인 7.40~7.50보다 낮게 나타났다. 시판 다진 마늘의 수분함량은 61.92~89.32% 수준으로 나타났으며, 국내산과 중국산 냉동마늘 중 일부 제품에서 수분함량이 75% 이상 수준을 나타내어 유의적인 차이가 있었다. L, a, b 값은 각각 52.63~64.47, -3.74~-0.62 및 10.67~17.88 수준으로 나타났다. 대형마트에서 구입한 다진 마늘 중 구연산을 첨가한 제품의 a 및 b값은 -3.74~-3.20, 10.67~13.90으로 다른 제품에 비해 갈변이 억제됨을 알 수 있었다.