• The Journal of Fisheries Business Administration
• /
• v.18 no.1
• /
• pp.99-114
• /
• 1987

U. S. commercial landings of wild salmon have remained relatively stable for the past 5 years, averaging 300,000 MT. While the same period, U. S. imports of fresh salmon have increased over ten fold from 1.8 to over 19 million pounds. Over 70 percent of the new supplies of fresh salmon come from Norway. Norway exports to the United States were negligible in 1980 and 1981. However, U. S. imported 1,768 M. T. in 1983, 3,896 M. T. in 1984, and 6,272 M. T. in 1985. Over the past 5 years, import price of fresh wild salmon from Canada has declined steadily from ＄2.58 per pound to ＄1.25 per pound in 1985, while those from Norway had remained unchanged, ranging from ＄3.28 to ＄3.45 over the same period. Norway's cultured salmon entered the United States in 1985 at about ＄3.35/1b., roughly triple the price of Canadian fresh wild salmon imports. U. S. apparent consumption of fresh and frozen salmon has sharply increased from 50,000 MT in 1981 to 92,000 MT in 1985, up 86 percent over the five years. Annual per capita consumption has increased steadily from 0.47 pounds in 1981 to 0.85 pounds in 1985. The estimated demand models show that the annual wholesale price of fresh salmon in the U. S. market would be declined by increase in supplies and would be raised by increase in the U. S. GNP. The empirical results in this study show that wholesale price of fresh salmon in 1990 would remain unchanged at the 1985 level, under the following condition: 1) Norwegian production of Atlantic fresh salmon would reach 80,000 MT (176 million pounds by 1990) 2) Imports of Norwegian Atlantic fresh salmon would keep the same percentage (21%) of Norwegian productions in 1990 3) Imports from other countries and U. S. domestic production would increase and maintain the same level of 25% of U. S. total supplies in 1990 4) U. S. GNP would increase by ＄200 billion annually, slightly less than in the past years.

• Journal of the Korea Convergence Society
• /
• v.10 no.7
• /
• pp.115-120
• /
• 2019

This study is aimed at giving directions for the development of fresh food delivery packaging design in the domestic e-commerce market. First literature study of food consumption trend, cold chain system and zero waste campaign related to e-commerce food market. Second, packaging designs of e-commerce fresh food in domestic and foreign were analyzed and also the prospective studies were checked to find out the future direction of packaging designs. Studies show that the packaging design of delivery for fresh food should not only be kept freshness, also consider the usefulness, convenience and environmental protection from various angles.

• Journal of Korea Port Economic Association
• /
• v.23 no.1
• /
• pp.41-59
• /
• 2007

Recently, the fresh logistics recognizes to be created the high value-added part for logistics companies. Because the fresh logistics, which provides the system of temperature control and sanitary management, is able to be created more better high value-added products than the existed logistics system. In this research, we suggest the fresh logistics cluster for the proposal of activation in the field of food industry, which apply good activity for fresh logistics, and show the present condition and matters domestic fresh logistics market. This study did analyze the status & volume of perishable cargo which come from the imported Chinese fresh products representatively, at Incheon port and assume to build the fresh logistics cluster complex at Songdo FEZ, which is available developing and located near by Incheon port. The actual intensive study should be progressed for Korean logistics companies in order to optimize to the suitable fresh logistics system, need to set up the policy and management of statistical data concerning fresh logistics system.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1993.12a
• /
• pp.6-9
• /
• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.2
• /
• pp.57-64
• /
• 2018

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.

• Agribusiness and Information Management
• /
• v.7 no.1
• /
• pp.21-36
• /
• 2015

This study aims to analyze the differences of ginseng product consumers and segment Korean fresh ginseng and red ginseng root markets based on attributes for the purchase. As a result of analyzing survey data, the red ginseng root consumers had different aspects from fresh ginseng consumers. According to the result of cluster analysis, the fresh ginseng consumers were subdivided into three segments (safety-oriented consumption cluster, label centered consumption cluster, and high involvement consumption cluster), while the red ginseng root consumers were subdivided into four segments (convenience-oriented consumption cluster, high involvement consumption cluster, raw material's safety-oriented cluster, and raw material's information importance cluster). ANOVA and Crosstab were conducted to investigate characteristics of each cluster.

• The Journal of Fisheries Business Administration
• /
• v.33 no.2
• /
• pp.153-168
• /
• 2002

Korea's marine products trade is taking for phase that income exceeds export after 2000. According to external environment change of Korea and Japan fishery agreement and an import liberalization of marine products, import of live fish and fresh fish is increasing rapidly. This study investigates import view of Japan live fish and fresh fish. Live fish which is imported from Japan has red seabream and seabass, but it is in declining tendency because of the increase in import of cheaper croaker from the China. If see importer's trend, entry to import business of fresh fish is eased a little. If a circulation trend is seen, However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader. Circulation market outside is common and the district wholesale store has played the important role. The import view of Japanese live fish and a fresh fish will increase against the background of maintenance of domestic circulation organization, and upgrading of marine product consumption However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader.

• Food Science and Industry
• /
• v.46 no.4
• /
• pp.12-18
• /
• 2013

• Proceedings of the Korea Concrete Institute Conference
• /
• 1994.10a
• /
• pp.151-156
• /
• 1994

This study is to investigate the quality of superplasticizers in domestic market. Therefore, the physico-chemical characteristics, the fluidity characteristics of fresh cement paste and mortar were tested. Also fresh and hardened properties of mortars and concretes using these superplasticizers were tested. From these results, differences of quality among superplasticizers are checked clearly in low water/cement ratio. And it is concluded that several superplasticizers have better dispersion ability than others in every tests. It has known that all samples are naphtalene sulfornate formaldehede types by the UV(ultra-violet) test.

• Archives of design research
• /
• v.12 no.3
• /
• pp.155-164
• /
• 1999

With the increase of milk consumption upto 54.5kgjperson as af the year 1994, dairy market has been mainly shared by a few specialized companies. Different from these, there are also remarkable companies like YeonSe Dairy, Konkook Dairy and SamYook University Food which are associated with Universities. These university-originated brands differentiate from others in the market with the advantage of positive university image and result in synergy effect between product image and univiersity PRo Located in Ansung, one of the most famous dairy areas, HanKyong National University designated as characterized university for Dairy by the Ministry of Agriculture and Forestry in 1996 has a big. advantage to build new dairy brand with attractive merits as like high education institute with R'll'&'ll'D, good logistics from market area, environmental condition for dairy industry and historical background as Agricultural university. Our New dairy brand has been created under the following concepts to have concrete brand image ; 1. Confidence - university logo 'll'&'ll' symbol designed together with "Characterized university for Dairy by government" 2. Fresh - Image differentiation through creative brand symbol 3. Health - Individual brand development specialized by each product