• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Journal of the Economic Geographical Society of Korea
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• v.15 no.2
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• pp.192-205
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• 2012

This study estimates how much climate variables affect the land price and acreage of rice paddy and dry farm field in agriculture with the case of Gangwon-do in Korea. To this end, we capitalize upon the Ricardian approach based upon the panel data on climate, soil and geography, farmland prices and acreage, other economic and social variables for 11 municipal units comprising Gangwon-do during the period of 1992-2010. Our empirical analysis shows that the temperature variable has negative economic impacts on the price and acreage of rice paddy and dry farm field, confirming that the temperature variable is much significant than that of precipitation in global warming. On the other hand, the other determinants of farmland price and acreage are different with the type of farmland in Gangwon-do.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.320-320
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• 2017

Recently, the rice growing time was extended by the global warming. This study was conducted to investigate the possibility of rice double cropping system in southern Korea. The first transplanting was with six cultivars ('Kilala397', 'Baekilmi', 'Joun', 'Hanseol' and 'Jungmo1031') on April 15. All cultivars could be harvested at the end of July. Adaptable cultivars for the first cultivation were 'Kilala397', Baekilmi' and 'Joun'. The rice yields at the first cultivation was about 95% of local average yield. Although the yield was slightly less, the first cultivation was considered to have economic benefits, because of the high market price of rice. In the second transplanting was with five cultivars ('Manjong', 'Joun', 'Deabo', 'Jinok' and 'Kilala397') on April 15. All cultivars could be harvested in early November. Adaptable cultivars for the second cultivation were 'Jinok' and 'Kilala397'. The rice yields at the second cultivation was about below the 60% of local average yield, because there was the less growth than normal season cultivation. Consequently, southern Korea' annual rice double cropping system is considered to have no economic value yet. However, the research should be continued considering the temperature rise of global warming.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Korean Journal of Agricultural Science
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• v.26 no.2
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• pp.70-76
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• 1999

Rice farming is not only the most important income resources of Korean farmers but also the roots of Korean traditional culture. Paddy fields have acted as an food supply base but also have contributed to the public multi-functions such as flood control, water conservation, controlling soil erosion, providing recreational and resting spaces, water purification, air cleaning, oxygen supply and air cooling and so on. The public multi-functions of paddy except rice production have not been evaluated before UR negotiation and starting WTO system. Under the drastic changes of rice economic settings as price decrease of rice and downward decrease of farm income, Korean and Japanese farmers might have lost their intention to grow rice in paddy fields without the direct payment system to compensate rice income decrease. To adapt the direct payment system, the total public value of multi-function of paddy should be identified in terms of money. According to the research results, the total value of multi-functional value of paddy in Korea were estimated 21,596thousand won which is higher than rice production value by 2.1 times. On the other hand the total value of Japanese paddy were amounted to 21,390 Yen which is more than that of Korea by 10times outstandingly. Likewise Japanese have evaluated the paddy field very important enterprise from the view point of food security and multi -functions of paddy to their socio-economic life and environmental sustainability in Japan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.7-11
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• 2006

The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic .ice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness. We could certain that there was often decolorization process after boiling according to the wide range of whiteness in steamed-rice samples. Amylograms and thermo-grams of the steamed-rice represented that they were at-ready gelatinized. Thus, we could concluded that the steamed-rice absorbed water with meager endothermic reaction and eluted more soluble solid with many breaks of the grain than milled rice during cooking process. From the sensory preference evaluation, the steamed-rice had the lowest scores among milled rice, long stored rice, and broken rice samples on all evaluation items.

• Journal of Korean Society of Rural Planning
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• v.22 no.1
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• pp.93-100
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• 2016

Land price can be affected by convenience or psychological repulsion like PIMFY (Please In My Front Yard) or NIMBY (Not In My Back Yard) for various facilities. Services related to public establishment, welfare, medical attention, and amenities in rural areas are comparatively poorer than those in urban areas. The purpose of this study is to estimate the implications of the accessibility to community facilities in rural areas for land prices using a hedonic price model. The accessibility to facilities is estimated by real road distances and the land prices are applied for four types of land usages: field, rice paddy, building lots, and village halls. Community facilities are classified from public and community services view: education, safety, culture, transport, environment, health care, and finance. The results show that the accessibility to health care and transport can positively affect land prices and the accessibility to environment (waste facilities and junkyard) and unpleasant services (funeral hall and charnel house) can negatively affect land prices. Especially, the accessibility to hospital is the most positive influential factor for all types of land usages.

• Korean Journal of Organic Agriculture
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• v.28 no.4
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.

• Proceedings of the Korean Society of Crop Science Conference
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• 2002.05a
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• pp.53-57
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• 2002

Quality evaluation must be more developed in order to offer the sufficient information for producer, distribution centers buyer, consumer. There are many parameters which influence the rice quality and cooked rice. It is difficult to evaluate the quality of rice and cooked rice by only some parameters. In the case of rice quality evaluation in Korea, physicochemical inspection is performed by examining the minimum and maximum limits of brown rice recovery, moisture content, damaged kernel, and colored kernel as inspection standard. Marketing standard of rice defines the limits of perfect, white core and belly, colored, damaged kernels, and broken rice, classifying into special, excellent, and normal grades. As a research direction for the development of rice quality evaluation, establishment as parts of technical field, must be further developed as follows : more detailed measure of characters, search of unknown taste-related components, creation and grade classification of quality evaluation factors at each management stages of treatment after harvesting, evaluation as food material as well as cooking rice, method development for simple evaluation and establishment of equation for palatability. In the side of policy, the following concerns must be conducted: price discrimination in conformity to rice cultivar and grade under the basis of qualify evaluation method developed, fixation of head rice branding, and introduction of low temperature circulation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.505-510
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• 2000

The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.