• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.337-347
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• 2020

Since 2012, despite the fact that tariff rate quotas (TRQ) in the form of dried peppers has not been imported, the imports of pepper-related items such as low- tariff frozen peppers (27%) and other sauces (45%) have increased, there has been a problem in the domestic pepper industry, in which the domestic self-sufficiency rate has declined. The purpose of this study was to find out whether the operation of chili pepper TRQ has the effect of suppressing the imports of pepper-related items from China. We analyzed the import substitution effect (import suppression effect) through causal analysis of the imports of red pepper TRQ, frozen peppers, and other sauces using the structural equation model analysis method. As a result of the hypothetical scenario analysis, when the government imports and releases 7,185 tons of pepper TRQ in 2019/20 (scenario), private imports were estimated to decrease by only 3,060 tons. In other words, the import substitution effect between imported items was estimated to decrease about 2,079 tons of private dried peppers, and about 981 tons of imported pepper-related items. There was an effect of suppressing the imports of pepper-related items such as frozen peppers, but it was analyzed to be insignificant. That reason was that the replacement substitution elasticity of the pepper-related items for TRQ import was less than 1 (inelastic). Therefore, it is judged that the government's operation of the pepper TRQ is preferably focused on stabilizing domestic prices rather than focusing on import control of pepper-related items.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.496-505
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• 2016

The purpose of this study was to investigate the economic effects of a flame retardant aluminum screen developed by a company Economic effects were analyzed in terms of micro and macro-economic aspects. In the macro-economic aspect, economic effects were analyzed under the assumptions that the total import volume of flame retardant aluminum screen was approximately $50m^2$ in 2015 and that possible import substitution rates were 100%, 80%, and 60%. Results showed economic values of 2.25 billion won (100% import substitution rates), 1.8 billion won (80% import substitution rates), and 1.35 billion won (60% import substitution rates). If existing farms which had been using imported flame retardant aluminum screen replaced it newly developed with the flame-retardant aluminum screen developed in this study at rates of 100%, 80%, and 60%, the farms could save 750 million won, 60 million won, and 45 million won, respectively. Furthermore, the social cost savings from fire prevention could be 1.184 billion won. In the micro-economic aspect, if a farm with a typical-size ($1,000m^2$) greenhouse growing red pepper wanted to install flame retardant aluminum screen instead of generic aluminum screen, the farm may only pay an additional cost of 720,000 won. In comparison, if the farm chose fire insurance instead of flame-retardant aluminum screen, then the farm would pay 21,000,000 won for fire insurance. The above results show that the economic effect of flame retardant aluminum screen developed by the company would be be very efficient compared to the imported one.

• Korean Journal of Environmental Agriculture
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• v.38 no.1
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• pp.1-9
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• 2019

BACKGROUND: Accurate and simple analytical method determining Fluxametamid residue was necessary in various food matrices. Additionally, fulfilment of the international guideline of Codex (Codex Alimentarius Commission CAC/GL 40) was required for the analytical method. In this study, we developed Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) method to determine the Fluxametamid residue in foods. METHODS AND RESULTS: Fluxametamid was extracted with acetonitrile, partitioned and concentrated with dichloromethane. To remove the interferences, silica SPE cartridge was used before LC-MS/MS (Liquid Chromatography-Tandem Mass Spectrometry) analysis with $C_{18}$ column. Five agricultural commodities (mandarin, potato, soybean, hulled rice, and red pepper) were used as a group representative to verify the method. The liner matrix-matched calibration curves were confirmed with coefficient of determination ($r^2$) greater than 0.99 at calibration range of 0.001-0.25 mg/kg. The limits of detection and quantification were 0.001 and 0.005 mg/kg, respectively. Mean average accuracies were shown to be 82.24-115.27%. The precision was also shown to be less than 10% for all five samples. CONCLUSION: The method investigated in this study was suitable to the Codex guideline for the residue analysis. Thus, this method can be useful for determining the residue in various food matrices as routine analysis.

• Korean Journal of Environmental Agriculture
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• v.38 no.4
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• pp.321-331
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• 2019

BACKGROUND: Pinoxaden is the phenylpyrazoline herbicide developed by Syngenta Crop Protection, Inc. and marketed on 2006. The maximum residue levels for wheat and barley were set by import tolerance. Thus, Ministry of Food and Drug Safety (MFDS) official analytical method determining Pinoxaden residue was necessary in various food matrixes. Satisfaction of international guideline of CODEX (Codex Alimentarius Commission CAC/GL 40) and National Institute of Food and Drug Safety Evaluation-MFDS (2017) are additional pre-requirements for analytical method. In this study, liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was investigated to analyze residue of Pinoxaden (M4), which is defined as pesticide residue in Korea, in foods. METHODS AND RESULTS: Pinoxaden (M4) was extracted followed by acid digestion (2hr reflux with 1N HCl) and pH adjusting (pH 4-5 with 3% ammonium solution). To remove oil, additional clean-up step with hexane saturated with acetonitrile was required to high oil contained sample before purification. HLB cartridge and nylon syringe filter were used for purification. Then, samples were analyzed by LC-MS/MS using reserve phase column C₁₈. Five agricultural group representative commodities (mandarin, potato, soybean, hulled rice, and red pepper) were used to verify the method in this study. The liner matrix-matched calibration curves were confirmed with coefficient of determination (r²) > 0.99 at calibration range 0.002-0.2 mg/kg. The limits of detection and quantitation were 0.004 and 0.01 mg/kg, respectively, which were suitable to apply Positive List System (PLS). Mean average accuracies of pinoxaden (M4) were shown to be 74.0-105.7%. The precision of pinoxaden and its metabolites were also shown less than 14.5% for all five samples. CONCLUSION: The method investigated in this study was suitable to CODEX (CAC/GL 40) and National Institute of Food and Drug Safety Evaluation-MFDS (2017) guideline for residue analysis. Thus, this method can be useful for determining the residue in various food matrixes in routine analysis.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.123-129
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• 2008

To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution ($10^{-1}$) of kochujang was heated at $85^{\circ}C$ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing. $D_{100^{\circ}C}$-Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at $85^{\circ}C$ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment ($85^{\circ}C$, 15 min) and its heat resistance characteristics could be used to count the number in kochtjang.