• Information Systems Review
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• v.22 no.2
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• pp.121-135
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• 2020

Since many researchers were interested in measuring the performance of information technology investment, many studies have been conducted with various data sources and analysis methods, and most studies report that IT investment produces significant and positive results. Many of these studies have been conducted at the enterprise level, but different results may occur at the industry level. In the case of the electronics industry, if the performance of the IT highly increases, the sales of the IT produced in the electronics industry may decrease, and the added value of the electronics industry may also decrease. As a result of analysis, the increase in the IT capital of the US electronic industry did not increase the added value of the industry, but the increase in IT capital per worker in the industry had a positive effect on the increase in value added per worker (labor productivity) in the industry. In addition, the increase in IT capital in the US electronics industry has resulted in a decrease in the number of workers.

• Journal of Distribution Research
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• v.16 no.1
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• pp.117-140
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• 2011

The sales promotion strategy can be classified into two categories: cost-down and value-added promotions. Although many studies have been performed on sales promotion in the past, little attention has been given on cost-down promotion, and in particular on its strategy. Also there has been a renewed interest on value-added promotion strategy as means of attracting more customers and delivering value by providing a greater benefit. This study examines the effect of value-added promotion on the evaluation of promotional products. The topic is important because the value-added promotions are not always perceived as a benefit by consumers and they depend on the situational factors. We postulate three hypotheses on the basis of related literature. We conduct two studies: one employing experiment (study 1) and the other, quasi-experiment (study 2) to investigate the effect of two situational factors, namely the promotional package type and retailer uncertainty on the valuation of promotional products. Study 1 employs 2 promotional package types (bundled with freebie type vs. one-plus-one type) by 3 evaluation targets (overall package, a focal product and freebie) in experimental design. Also it is found that consumers devaluate the promotional product when the level of retailer uncertainty is high (t=-4.70, p=.000) as shown in Table 2. As depicted in Figure 2, the interaction effect of retailer uncertainty and package types on the evaluation of promotional product as a whole does not appear to be significant. However, when the level of retailer uncertainty is high, the focal product suffers from lower valuation if it is included in a bundle with freebie type package. The purpose of Study 2 is to cross-check the results of Study 1. The results of Study 2 also show that the consumers devaluate the promotional products as a whole when the level of retailer uncertainty is high. Furthermore, Study2 examines the consumers' willingness to purchase. The willingness to purchase of 2 different consumer groups divided by their reservation prices before and after exposure to a promotional stimuli shows no significant differences(t=1.911, p=.057). The results suggest that the consumers' reservation prices before the exposure to the promotion can be a reference prices of their's. But after the promotional events, the promotional price would become their reference prices. Furthermore, when the level of retailer uncertainty is high, consumers devaluate the promotional product as a whole. Because the promotional offerings activate the persuasion knowledge of consumers and make them incorporate negative inference about the firm's motives into their valuation and consequently, consumers tend to hesitate to purchase.

• Food Science and Preservation
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• v.25 no.1
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• pp.19-26
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• 2018

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• Journal of Korea Trade
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• v.27 no.4
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• pp.1-18
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• 2023

Purpose - The purpose of this paper is to study how flexibility and mutuality in determining trade terms impact logistics efficiency in the context of relational theory. Additionally, the effect of relational contracts on logistical efficiency relative to the value of the goods being traded is investigated. Design/methodology - According to the relational contract theory, we developed 17 factors utilizing a 7-point Likert scale to measure variables related to flexibility, mutuality, logistics efficiency, and the added value of goods. The survey occurred over four months, and was distributed directly, and via email, phone, and online Google surveys. A total of 403 surveys were collected out of 1,800 distributed, and 380 were analyzed. The principal respondents were import/export companies and members of the Korea International Trade Association and the Korea Small and Medium Business Export-Import Association. The collected data were analyzed using frequency analysis, exploratory factor analysis, and correlation analysis using SPSS ver. 26.0 statistical software, and hypothesis test results were derived using Process Macro ver. 3.5. Findings - This study provides evidence that negotiation flexibility for trade terms affects the efficiency of the logistics process, and the mutuality of such arrangements is shown to be associated with the flexibility and efficiency of logistics processes. Additionally, it has been established that companies whose trade goods possess a low degree of added value may experience increased efficiency in logistics operations if they agree to trade terms that are both flexible and mutually beneficial with their counterparts. Originality/value - This study suggests that in an environment of rapidly shifting global logistics and unpredictable related costs, trade companies may be able to improve logistics efficiency by establishing flexible, mutually beneficial trade terms when entering into contracts. Furthermore, it is suggested that companies dealing in low-value-added products may improve the logistical performance of approaching trade from a perspective of relational contracts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.631-636
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• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.

• Journal of the Korean Professional Engineers Association
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• v.32 no.6
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• pp.77-79
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• 1999

This paper has the general idea and definition of product design in industrial design which creates high value added for new products. In addition, it has the relationship to be desired between the engineers and product designers, while developing the products. This paper briefly introduces the role and ability of the product design professional engineers with the best skills approved by the nation.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.141-141
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• 2006

Petrochemicals contain a wide variety of monomers and their derivatives which are used in the production of plastics, fibers and synthetic rubber. Until now, petrochemicals have had a dramatic impact on our food, clothing, shelter and leisure because they are the least expensive, most readily available, and can be processed most easily into the end use products. Petrochemical industry, which is known as one of the typical cycle profitability businesses, is now moving downward. In order to overcome the anticipated loss of profit, petrochemical companies are making an effort to offer a value-added upgrading to conventional products. This lecture will discuss a few of issues on the current status and prospect of petrochemical industry.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.91-104
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• 2000

Today's world situation which is changing rapidly has affected conditions of furniture industries in Korea. Apart from the governmental assistance, companies are seeking for their own way to strengthen competitiveness in the international market by using the cultural identity as value added of their products. Accordingly, this study presents a furniture design process which refers to the identity of Korean furniture based on characteristics of it's traditional style. Also it could show the way to innovate quality of export furniture products.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.