• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.543-552
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• 2019

Indonesia has the largest economy in Southeast Asia and is one of the fastest growing economies of the world. This study was conducted to understand Indonesian food consumers, and to provide the marketing implications for food exporting companies in Korea. An online survey was conducted on 795 local consumers in Indonesia and the study analyzed their preference for Korean food and Korean culture. Then this study identified the relationship of these variables and consumers' intention to purchase Korean food. The results of this study were as follows. First, Indonesian consumers had a strong preference for Ramyeon, noodles, snacks and kimchi among Korean foods. Second, the preference for Korean culture was high in a descending order of Korean dramas, cosmetics, songs and news. Third, both Korean food and Korean culture preferences showed significant differences depending on gender, age and the frequency of eating out. Lastly, analysis of the relationships among the variables showed that there is a positive relationship between Korean food preferences and Korean food purchase intentions. Further, the consumers' Korean culture preference had a mediating effect within this relationship. The results of this study imply that marketers in Korea food companies need to consider the consumers' preference for Korean food and Korean culture when they build proper strategies for exporting Korean foods to Indonesia.

• Journal of Korea Trade
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• v.24 no.5
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• pp.55-70
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• 2020

Purpose - This paper aims to examines the various factors influencing the purchase decisions of Malaysian consumers for halal food and based on this analysis, to present some measures by which Korea's food industry could expand exports to the Malaysian market. Design/methodology - This research used SPSS 12.0 for descriptive analysis, ANOVA, t-tests, factor analysis, cluster analysis, and reliability analysis based on a total of 571 responses were included as the final data in the 600 surveys administered. Findings - Malaysian consumers had high trust and confidence in products that had obtained halal certifications. This reflects the cultural situation where 61% of the Malaysian population consist of Muslims. In terms of the consumption of Korean foods, items such as ramyeon, confectionery, and kimchi were found to enjoy high awareness and strong preference among local consumers, thus suggesting their competitiveness. Originality/value - This paper attempts to examine consumer characteristics - an aspect that had received insufficient treatment in previous studies on halal certifications in Muslim countries. This study found the purchase practices and influencing factors behind Malaysian consumers' purchases of imported foods and Korean foods. Therefore, it is expected that this result can give Korean food industry an insights and strategies for exporting Korean food to Malaysia.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.25-43
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• 2013

Tasmania with its clean air, isolated from mainland Australia, has been producing high-quality agricultural products and has been continually developing organic farming since 1946 when the Living Soil Association of Tasmania(LSAT) was established. The organic farming movement in Tasmania has been actively advocated through three steps: the philosophical embryonic period, the movement diffusion period and the industrialised development period. The campaigns for informing about the connection between healthy soil and life unfolded during the embryonic period. This was followed by the birth of publicity of organic farming and the certification system through the dissemination of organic farming techniques and various events related to agriculture in the diffusion period when the Organic Gardening and Farming Society(OGFS) was established in 1972. In the industrialised development period, The Organic Coalition of Tasmania (OCT) which is representative of Tasmania was organised in 2000 and has been leading the organic farming industry. The organic farming movement in Tasmania not only limits the use of artificial agricultural chemical but pursues the quality of food, environment, the health of life including all animals and plants, the issue of development in rural society, social justice, and equity in understanding. It is far more holistic in its philosophy. The output of organic food accounts for 1 % of the total amount of agricultural production and 150 certified organic farms have managed with 5,000ha of land in 2010. The supply channels for organic foods vary from farmer's market, specialty stores, supermarket chains, local store to the cooperative community. Also the consumers' behaviour for organic foods has been establishing as an alternative life style. The education of the value and role of organic farming on the environment should be enlarged for the consumption of the organic food. In addition, organising for small farmers who act individually and the link with differentiated local food have still remained issues.

• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• Korean Journal of Adult Nursing
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• v.23 no.3
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• pp.221-234
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• 2011

Purpose: The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old. Methods: The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology. Results: The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal. Conclusion: The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.41-46
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• 1997

Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.88-93
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• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.

• Food Science and Industry
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• v.52 no.1
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• pp.32-39
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• 2019

The domestic food industry intends to expand overseas market. In order to succeed, in-depth research on local consumers is essential. This paper examined consumer research methodology and case studies based on sensory and consumer science for developing products targeting overseas market. Consumer research should be prece ded by overseas consumer panel construction. Then, this can be followed by application of various consumer research methodologies on new product development process. The most important consideration in this case is that application of same research methods or criteria as for domestic market could lead to significant errors in terms of reliability of results. Therefore, in order to develop successful products that accurately meet the needs of overseas consumers, careful study and consideration of the differences between markets would be essential from consumer researcher and decision-maker's sides.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.126-133
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• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.