• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.439-447
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• 2010

Riptortus clavatus, one of the many insects in major crops, damages pods and seeds, which reduces seed vigor and viability in soybeans. This study was conducted to examine the effect of diversely damaged seeds by R. clavatus on seed germination and seedling emergence and to determine the association of damaged seed with quality and yield of soybean sprouts. All seeds damaged by R. clavatus significantly (P<0.05) reduced seed vigor as measured by the rates of seed germination, germination speed, and seedling emergence. Mean seed germination rate of non-damaged seeds in sprout-soybean varieties was 97.8%, whereas the rates of seeds damaged at different levels, 31-50% and 51-80%, were 23.0 and 5.4%, respectively. The rates of seedling rot and abnormal, incomplete germination significantly (P<0.05) increased as the amount of seeds damaged by R. clavatus increased to 5, 10 and 15% against the total seeds for sprout production. Yield of soybean sprouts from seeds damaged at different levels decreased up to 13% as compared to that in normal seeds. In customer preferences on soybean sprout produce, 84% of customers participated in survey preferred to purchase sprouts from seeds with 5% of damaged seeds, but sprouts produced from seeds with 15% of damaged seeds were intended to purchase only by 22% of the customers. Areas of the seed damaged by R. clavatus were readily infected by pathogens as the seed germinated, resulted in deteriorated quality and reduced yield of sprout produce.

• Korean Journal of Organic Agriculture
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• v.28 no.2
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• pp.189-208
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• 2020

The purpose of this study aims to estimate consumption selection attribute, part-worth of organic instant rice through the use of conjoint analysis method. The conjoint analysis is to trace the development of consumer preference among multi-attribute alternatives. The selection attribute was including 4 factors preferred Type of rice, Capacity, Brand and payment price. For this research, a total of 192 questionnaires was collected of which 200 were completed. The research design was a full profile method by orthogonal design then 9 main profiles, 3 holdout sets were created. The results of this research were as follows. Consumers of organic instant rice are consider their importance of selection attributes was in order to price (25.87%), Type of rice (27.231%), Brand/Purchase channel (24.013%) and Capacity (18.494%). The findings of this study have identified 3 clusters for each experience visitors. Each cluster has a different and showed the relative importance or preference values for each accessible attribute of the segmentation.

• Journal of Biosystems Engineering
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• v.21 no.4
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• pp.474-481
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• 1996

Farm mechanization has been rapidly progressed in rice farming since the 1980's, in Korea. The mechanization has been achieved up to 95-97% in the year of 1995, except irrigation and drying process. However, rice production cost remains much more expensive than the cost of other rice farming countries. Since labor cost shares a major portion of the production costs, it is essential to save labor cost with automation and more sophisticated mechanization. However, it requires great capital investment which causes farm management worse. Therefore, the computer program was developed which can select machines to minimize the management and maintenance cost by analyzing available working days in different areas, machinery to purchase, farming size, total farming size in a village, number of machines and custom fee.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.31-42
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• 2015

This thesis has analyzed the determination factor for the crop insurance of rice focused on paddy rice. The analysis on each farmer has been used with integrated probit model & random effects probit model. It has shown in the analysis result of determination factor for buying the crop insurance of paddy rice farmer through integrated probit model & random effects probit model that the higher age, degree of education, cultivated area, and amount of received insurance money and the lower in a number of family member have revealed the higher possibility to buy the crop insurance in the integrated probit model. While the random effects probit model has shown a higher possibility to buy the crop insurance as the higher age, cultivated area, and amount of received insurance money.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.261-266
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• 2014

Purpose: This study was conducted to serve as a basis for strengthening policy support and R&D to improve the domestic and international competitiveness of domestic agricultural machinery. Levels of satisfaction among farmers and service engineers were analyzed regarding the current quality of agricultural machinery and the primary consumers' propensity for replacement purchases. Methods: A survey was carried out targeting farmers in over 150 townships and 300 villages in South Korea who collectively used 711 tractors, 286 rice transplanters, and 221 combine harvesters. Furthermore, agricultural machinery service engineers from 20 different after-services were surveyed regarding the quality of main components in domestic agricultural machinery versus those in imported agricultural machinery. Results: The farmers' overall quality satisfaction ratings for tractors, rice transplanters, and combine harvesters ranged from 57.1% to 62.6% in consideration of operating performance, failure rate, and durability. Compared with imports, satisfaction ratings for domestic agricultural machinery were 19.1%p to 38.1%p lower for quality. Regarding engines, transmissions, hydraulics, planters, reapers, threshers, and electrical components, only 5.3% to 25.0% of service engineers indicated that domestic agricultural machinery was higher in quality compared with imports. By contrast, 33.3% to 78.9% of those surveyed indicated that domestic components were lower in quality compared with imports. Intent to purchase replacement agricultural machinery at the end of their respective products' lifecycles was indicated that they planned to purchase imported tractors, rice transplanters, and combine harvesters comprised 25.2%, 46.9%, and 43.9%, respectively. This clearly shows that a very high percentage of farmers were satisfied, particularly for transplanters and combine harvesters. Conclusions: The level of desire for purchasing imported agricultural machinery was very high among those who expressed intent to purchase replacement machinery. Therefore, strong policy support and R&D for domestic agricultural machinery is critical for improving competitiveness on the domestic and foreign markets.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.26-33
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• 2004

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

• Journal of the Korean Data and Information Science Society
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• v.26 no.4
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• pp.875-883
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• 2015

The purpose of this study was to examine the differences by gender in influence recognition, usage, convenience and preference on purchase intention for traditional Korean rice cake. For this study, the effect of the gender-based consumption patterns-degree of recognition, usage, convenience, and preference towards the traditional Korean rice cake-on purchasing intention was investigated among the university students in Busan area. Of the entire students, 47.5% were male and 52.5% female; 51.0% had less than \5,000,000 and 49.0% had \5,000,000 or more in household income level per month; and 46.0% live with parent(s) whereas 54.0% by themselves. The findings showed that consumption patterns lie between 4.0 and 6.0 in Likert-type 7-point scale. It showed differences by gender in all of the degree of recognition, usage, convenience, and preference.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.326-335
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• 2023

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

• Food Science and Preservation
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• v.10 no.3
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• pp.376-380
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• 2003

This aims is to estimate the consumers' preference on the brand rice using factor analysis, completed research on the consumption of brand rice revealed that the household supply in the Seoul area is increasing. An analysis whether housewives' preference in chosing the brand of rice was developed through the consumption experience and re-purchase intention investigation for the brand rice. Also the paper analyzed the consumers' preference using the logit and probit model. Number of respondents who participated in the study(95 ％) totaled 1000 and the sampling method utilized was the multistage stratification and assignment abstraction. Results showed that the preference of housewives' depends on age, education and level of income. Such that as age, education, income level increase so thus their preference for brand rices also increase. Also the re-purchasing of brand rice is high when housewives have a higher educational attainment and prefers to go to work. Conclusively, the long-term sale view for brand rice is closely related to the economic conditions of a household. Hence, with the economic growth, there is a possibility that consumption of brand rice would increase compared to the ordinary rice. We can propose the following political intent from analysis of these results. First, There is a need for continuous public information as reinforcement for brand rice. Second, Marketing operation reinforcement could also be done for customer class security etc.