• Food Science and Preservation
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• v.16 no.3
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• pp.317-320
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• 2009

'Niitaka' (Pyrus pyriforia) has been the major cultivar of the Asian pear since the 1970s, and yielded about 70% of pear production in South Korea in 2002. When Chuseok (Korean Thanksgiving Day) is earlier than the fruit maturation period, farmers seek to advance the harvesting date to keep pace with the increase in consumer demand caused by the holiday. However, unripened fruit is of suboptimal marketable value because the flesh has a low soluble solid content, the fruit color is not attractive, and stone volume is high. Compost treatment can enhance soil microbial activity and affect soil chemistry, which may accelerate fruit maturation and allow an earlier harvesting date. Therefore, we examined the effect of 2 years of compost application on the fruit quality of Asian pear trees grown under conventional management conditions. The Hunter "L" and "a" values were higher in compost-treated fruit, which also showed greater sweetness and lower acidity than did conventional fruit. The stone volume was reduced and fruit calcium concentration was increased by compost treatment. Therefore, compost treatment may advance fruit harvesting owing to the increased marketability afforded by attractive skin color, sweetness, and reduced stone volume.

• Food Science and Preservation
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• v.15 no.2
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• pp.219-224
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• 2008

"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.

• Journal of Evidence-Based Herbal Medicine
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• v.2 no.2
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• pp.33-38
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• 2009

Korean Ginseng has been recognized as a representative special product in Korea and over the world for a long time, since its quality is known to be superior to Chinese, North American Ginseng. However, the export volume of Korean Ginseng products has been diminishing since 1990 because the imports of low price Chinese Ginseng and the effective marketing policy on North American Ginseng. Therefore, this study is to suggest the competitiveness reinforcement strategies through analyses of the present state and transition of the international competitiveness in Korean Ginseng. This study conducts the comparative analysis of international competitive power of ginseng between Korea and other exporting countries. There are many kinds of saponin that are competitive from a quality profile. However, price competitiveness was very low. According to the result of analysis, this study suggest the competitiveness reinforcement strategies of Korean Ginseng as follows ; First, it is necessary to establish the ginseng plan for high-quality environmentally-friendly production. Second, Korean Ginseng producer should develop various consumer-oriented products according to purchasing power and taste of target market consumers. Third, export strategies must be established by finding out every importing country’s characteristics with regard its import, circulation and consumption of the Korean Ginseng. The use of this study is to forecast useful information to concerned organization for the future policies to the ginseng products in the international market.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Journal of Environmental Policy
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• v.14 no.2
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• pp.133-148
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• 2015

The number of used oil refining companies has been increased and it causes shortage of the volume of used oil per recycling company. In addition, the number of used oil collecting companies has been increased and it caused excessive competition among companies with excessive costs. Companies use not only proper used oil but also low quality used oil because of shortage of supply. It is the reason of environmental pollution. Also excessive competition brings high cost of refined oil and it becomes a burden on the consumer. Therefore, the recycling improvement plans of used oil is needed because of these causes. First of all, importing used oil from the developed countries of OECD is the one of solution to secure a used oil supply. However, imported used oil should meet the international quality standards and it is examined twice by international authority institute such as K-petro in both exporting and importing countries. Second, the cost would be reduced with the relaxation on regulations of used oil refinement. However, regulation to sediment and water should be separated. Sediment should be kept within 2% and water should be kept within 5%. It is the way to relax the regulations of used oil refinement with preventing environmental pollutions. Finally, the standard of used oil for heater should be regulated strictly. To prevent pollutions, used oil for heater is limited to high quality waste lubricating oil. Also the air pollution prevention device has to be installed on heater.

• Asia Marketing Journal
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• v.13 no.2
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• pp.27-48
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• 2011

The Chinese counterfeits has begun to gain great attention recently because of the drastic increase in its volume. The consumption of counterfeit harms to manufacturer who spend millions of dollars to create and develop new product. The counterfeits in Chinese can cause international dispute and lower national reputation. The purpose of this study were to examine if the buyers of counterfeits tend to care more about interpersonal relationship than non-buyers among Chinese. Data were gathered by surveying Chinese consumer living in Beijing, Shanghai, and Guangzhou metropolitan area using convenient sampling, and 480 questionnaires were used in the statistical analysis. In analyzing data, descriptive statistics, factor analysis, structural equation modeling with AMOS were conducted. The results of this study were follows, first, attitude toward counterfeits was classified into three factors such as interpersonal relationship, perception, and involvement. It is general belief that attitudes toward counterfeits were correlated with on brand attachment, however this study show that the buyers of counterfeits tended to purchase counterfeit goods as more alternatives of genuine(original) product than non-buyers. Perhaps, the buyers of counterfeits tended to have lower consumer ethics than non-buyers because they value counterfeit high. It is generally accepted that both a producer and a buyer violate the laws, but they are rather generous for buyer. The results of this study suggest consumers' attitude towards counterfeit need to be changed, following consumer education and strict law enforcement. Based on these results, global brand marketing strategies for luxury goods were suggested.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.369-381
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• 2011

Ginseng in Korea has not only the big production value but also till a good reputation from overseas in the name of 'Korea Ginseng'. Having spread rapidly nationwide from 2000 year, its production keeps on increasing but its consumption becomes lazy and its price is also falling down because of comsumer's concern about mainly overusing pesticide for ginseng. In order to cope with this problem, the government introduced the GAP certification system to ginseng in 2006 to reflect consumer's needs for food safety. This system will be a good opportunity to promote ginseng consumption dramatically. In this aspect it is very important to know how well this system is established and how ginseng farmers build marketing strategies to draw new wind in the market. This study was carried out to look over the GAP certified ginseng system and show its marketing strategies using 4P's(product, place, promotion and price). The main results are as follows. GAP ginseng system currently has some weaknesses such as lack of systematic certification management and after-service, nonrealistic certification fee and poor linkage from production to consumption. In the marketing mix strategies, product strategy suggests that the most desirable appearance be transplanted ginseng filled with branch roots and 4 to 5 year-ginseng, and it is necessary to choose multi-brand strategy divided for present into for self-sufficiency and family brand strategy by use if its brand enlarges to processed products in the future. In the place strategy, 3 stages like 'producer group' - 'GAP certified facility' - 'sales shop' are based as the physical marketing channel according to traceability, and connected with giant retail market and environment friendly stand, and if its sales volume enlarges, it should be considered the GAP ginseng specialized marketplace which is a type of chain store. In the promotion strategy, the promotion of government level is necessary at first and producer alliances require the promotion targeting at the group of women under 40 with differentiation from price, quality, and safety. In the price strategy, the early stage-high price strategy which sets 20~25% higher for self-sufficiency and 30~35% for present is desirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• Journal of the Korean Society for Railway
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• v.11 no.1
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• pp.81-94
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• 2008

Recently, most of countries have been adopting the policies that aim to deal with the Problems of road congestion, environmental problems and the decreasing the volume of rall. A vital important subject is the reform of railways. Actually, the reform of railways has been carried out in various kind of ways, however the most epoch-making policy has been privatization of railways. Historically, Japan made the first step when it carried out regional privatization, unifying the infrastructure and operation. It created a 6 passenger enterprises and 1 freight enterprise. Meanwhile, in the case of the UK, discussion about rail privatization started the middle of 1980 and was implemented in 1994. It was implemented according to a functional division based on a separation of infrastructure and operation, creating a lot of different enterprises. With regard to the UK and Japan, there have been some debates about the methods of privatization, in particular, some scholars suggest that the rail accidents in the UK are a result of division of the infrastructure and operation. In addition to, some insist that the accident which occurred on 27th April 2005 at Hukujiyama in Japan was also attributable to the emphasis on profitable management. This paper examines the process and outcomes of rail privatization between the UK and Japan, especially focusing on different methods of privatization. This paper may provide some lessens for rail privatization policy. First, the rail privatization policy needs a enough time to complete the scheme. Second it is require to participate in the consumer, mass communication and rail of ncers who are involved the operation. Third, it is essential to have a huge investment, high technology and strong organization to drive.