Dec 2023 (vol.338)

KOREA FLOWERS

Dec. 2023 | vol.338

Low Carbon Diet

Let’s work together to minimize carbon emissions at all stages of food system 31%

of annual carbon emissions come from the food sector!

Production

Increase production of Eco-friendly agricultural and marine products

Distribution

Reduce distribution steps and use green fuels

Consumption

Processing

Minimize waste in processing and handling

Declaration of Support for Low Carbon Diet

As a response to climate change, we support the declaration of a Global Low Carbon Diet Day to reduce carbon emissions from food, which accounts for 31% of global greenhouse gas emissions, and the formation of the Low Carbon Diet Forum, a movement for action that promises a healthy humanity, a healthy planet, and a sustainable future.

One. We recognize that a low carbon diet is essential for a healthy global environment, which is directly related to the future of humanity.

One. We will solidarise and cooperate in all projects and activities promoted by the international community to achieve food carbon neutrality.

One. We will work together to minimize carbon emissions at all stages of food production and consumption.

One. We will designate every Wednesday as Low Carbon Diet Day to promote and practice the importance of food carbon neutrality.

Prepare only the necessary amount of food and consume it without any leftover As

Please scan the QR below, and show your

Flowers in

Life and Korea as a Flower Exporter Joy of Everyday Life with Flowers,

Yangjae Flower Festa Trends in the Korean Flower Industry Over the Past Five Years

K-Berry Delights: Daegok's Geumsil Strawberries Enchanting Palates Worldwide

The Evolution of Processed Rice Products: A Catalyst for Culinary Innovation

In this issue, we delve into the flower culture and industry that enriches our daily lives. In addition to exploring the flower industry, we provide an inside look at the “2023 Yangjae Flower Festa,” a vibrant event held at the aT Center from November 3 to 5 that attracted more than 15,000 visitors under the theme “Blossom the Earth.” And you will discover the story of Grand Noodle, which shines with the five colors of seasonal vegetables and fruits. We also delve into Komega's perilla seed oil, made by pressing raw Korean perilla seeds. The Farmtastic section highlights the pioneering history of Daegok Strawberry Farming Cooperative Corporation, the first to export seeds and seedlings of homegrown varieties to the United States. The photo essay explores the beauty of Jeju Island and citrus farms, and the e-commerce section tells the story of persimmons, a popular Korean dessert, sold at Lazada Thailand Mall.

Kim, Eil Chul Chief Reporter

Company That Spreads Korean Perilla Oil to the World

Fresh Kimchi

Founded in August, 1995, Published monthly by the 227, Munhwa-ro, Naju City, South Jeolla Province, Korea

Tel: +82-61-931-0963 Fax: +82-61-804-4521

Government Registration Number: Ra-7210

Dated April 26, 1995

Copyright by the aT (Korea Agro-Fisheries & Food Trade Corp.) All rights reserved.

CEO Kim Choon-jin

EXECUTIVE VICE PRESIDENT Kwon O-yub (Food Industry & Trade Division)

EDITOR Kim Kwang-jin

CHEIF REPORTER Kim Eil Chul

COORDINATOR Yoon Hyun-joo

CREATIVE DIRECTOR Chang Soobum

PHOTOGRAPHY DIRECTOR Hwang Donggun

TRANSLATORS Kivit Adrianus (ENGLISH), Shin Nakajima (JAPANESE), Bart Wu (CHINESE)

EDITORIAL BOARD

DALIAN Lee Jeong-seok (rhee@at.or.kr)

070-4617-3266, 3278

HONGKONG Kim Hyun-hoo (max@at.or.kr) 070-4617-2696, 7116

HOCHIMIN Cho Sung-bae (chobae@at.or.kr) 070-4617-3276

JAKARTA Lee Seung-hoon (afmchoon@at.or.kr) 070-4617-2694~5

TOKYO Yoon Sang-young (foodkorea@at.or.kr) 070-4617-7060~7062

OSAKA Kwon Hyun-joo (hyunjukun@at.or.kr) 070-7000-4138

PARIS Nam Sang-hui (mudpearl@at.or.kr) 070-4617-7225, 2424

QINGDAO Han Seung-hee (shhan@at.or.kr) 070-4617-5093, 7239

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You can see all the contents on Korea Agrafood at the website, www.k-foodtrade.or.kr

Joy of Everyday Life with Flowers,

2023 Yangjae Flower Festa

The enchanting 2023 Yangjae Flower Festa, filled with unique beauty, captivated visitors from November 3-5 in the heart of Seoul, where nature and culture converge. After a year of anticipation, this fifth edition of the Yangjae Flower Festa immersed visitors in the world of flowers, filling their busy modern lives with vibrant blossoms and delightful fragrances, offering an opportunity to immerse themselves in the joy and leisure of everyday life.

Held under the theme “Blossom the earth”, the event aimed to promote the enjoyment of flowers in daily life and achieve carbon neutrality in response to the climate crisis. Various exhibitions, including a global flower exhibition, the 100 Florists Exhibition, the Korean Cymbidium Goeringii Exhibition, a flower industry pavilion, a flea market, and experience zones such as the Yangjae Flower Festa Experience Zone and a face-painting booth, provided visitors with various attractions and interactive experiences. Particularly noteworthy in this edition was the “One World United with Flowers” exhibition, which introduced national flowers and expressed wishes for peace, showcasing the national flowers of 102 countries to offer viewers positive values associated with flowers and moments of healing amidst their hectic

Meeting with Kim Choon-jin, CEO of the Korea AgroFisheries & Food Trade Corporation!

キム・チュンジン韓国農水産 食品流通公社社長に会う！

This festival has been prepared with the hope of a beautiful world, symbolizing harmony and peace through flowers, in the midst of global divisions and crises. We want to spread the positive values of flowers and plants not only to citizens who are tired of their busy daily lives, but also to people around the world, and take the lead in establishing a culture of incorporating flowers into daily life.

今回のフェスティバルは、世界的な分裂と危機的状況の 中、和合と平和の象徴である花をもって美しい世界を願う 気持ちを込めて用意した。日々の生活に追われている市民 はもちろん、世界の人々に花と植物が与えるポジティブな 価値を広く伝えることで、日常生活の中に花の文化が定着 するようリードしていきたい。

routines. The World Flowers Exhibition was divided into sections for Asia, Europe, Africa, Oceania, North America and South America. Unique flowers representing each country were depicted in detailed floral illustrations on traditional Korean fans to attract the attention of visitors.

Held in November, an off-season for flower consumption, the event showcased a variety of flowers and floral artworks indoors, providing a respite for visitors and promoting flower consumption in daily life. This event is expected to contribute to the revitalization of the domestic flower industry.

Kim Bo-ram

Resident of Eunpyeong-gu

“After watching the Morning Wide TV program in the morning, I brought my kids to visit. It was convenient to register in advance for the free exhibition, and the exhibition layout was excellent. I was particularly impressed by the 100 Florist Exhibition. If there is another exhibition in the future, I will definitely bring my kids again!”

Male Students from Seosan Jungang High School

South Chungcheong Province What visitors said about the festa!

チュンチョンナムト(忠清南道)のソサン(瑞山)中央高等学校 に通う男子生徒 キム・ボラムさん、ソウル市恩平区在住

朝、「モーニングワイド」というテレビ番組を見て、子供たち を連れて訪れました。展示を無料で見学することができ、 事前登録も簡単だった点がよかったし、展示の構成もとて もよかったです。特にフローリスト100人展が印象的で、次 回も展示があれば子供と一緒に必ず訪れたいと思います！

“We are from the Horticulture and Landscape Department of Seosan Jungang High School. I liked the exhibition hall called Casual Zone the best. If there is another exhibition in the future, we would like to visit it again with our friends.”

瑞山中央高等学校の園芸造景科から観覧に来たんです が、入ってすぐのところにあるカジュアルゾーンと呼ばれる 展示館が一番よかったです。今度また展示があれば、友達 と一緒に訪れたいと思います。

ソウルの中心部で自然と文化がふれあい、色とりどりの 美しさに満ちあふれる2023良才フラワーフェスタが11月 3日から5日まで開催され、来場者を魅了した。今年で5回 目を迎えた良才フラワーフェスタは、華やかな花と香り で来場者を迎え入れ、あわただしい現代社会を生きて行 く中で花の世界に没頭し、花と過ごす日常の楽しさとゆ とりを味わう時間となったに違いない。

イベントは日常生活の中で花を楽しみ、気候危機を迎え ている今カーボンニュートラルを実現しようという意味 が込められた、「地球、花で彩られる」というテーマで開 催された。世界の国花の展示、フローリスト100人展、韓 国春蘭の展示、花卉企業館、フリーマーケットなど様々 な展示と良才フラワーフェスタ体験、フェイスペインティ ングなど、体験と交流の場が設けられ、様々な見どころ と体験で来場者の関心を集めた。今回のイベントでは、 特に国花を紹介するとともに平和を願う「花で一つにな る世界」も展示し、世界102カ国の国花を展示すること で、花が与えるポジティブな価値と忙しい日常の中での 癒しの時間を来場者に提供した。国花展示館ではアジ ア、ヨーロッパ、アフリカ、オセアニア、北アメリカ、南ア メリカに分かれ、それぞれの国の特別な花を韓国の伝統 的な扇子に繊細に描いて表現し、来場者の目を引いた。 花消費の非繁忙期の11月に開催された今回のイベント は、室内で多彩な花と花の作品を展示し、観覧客に憩い の場を提供し、日常生活での花の消費を誘導すること で、国内における花卉産業の活性化に貢献するものと期 待されている。

Flowers in Daily Life and Korea as a Flower Exporter

Kakao Co., Ltd., South Korea's leading platform, organized a special sale of 106,500 fresh flowers on five occasions to promote the flower consumption culture. The goal is to connect flowers sold at auction houses with consumers and promote flower consumption. The Department of Smart Horticulture Science at Andong University has developed a system that uses artificial intelligence (AI) and computer vision technology to analyze and predict the optimal period for enjoying flowers and potential disease outbreaks during cultivation in real-time. Physiological and pathological conditions of flowers that are invisible to the naked eye are detected and trained using AI. This development is expected to make a significant contribution to the supply of healthier and more beautiful flowers at home and abroad. FlaSystem is an IT-based comprehensive flower platform company with the largest market share in the online flower market. They have signed an agreement with a platform that has the largest number of subscribers among office workers in Korea, establishing a service that allows users to easily give flower products as gifts.

韓国を代表するプラットフォームの(株)カカオは、花 を消費する文化を促進するために5回にわたって10万 6500本の生花を特別販売した。セリ会場で落札されな かった花を消費者に紹介し、花の消費を促進するため であった。アンドン(安東)大学のスマート園芸科学科で は、花を楽しむ期間と栽培時の発病リスクを人工知能 (AI)とコンピュータービジョン技術を利用してリアルタ イムで分析・予測するシステムを開発し、目に見えない 花の生理や病理状態を検出して、AIに学習させた。この ようなシステムの開発により、より健康で美しい花を国 内外に供給することに大きく貢献することが見込まれ ている。フラシステムはIT基盤の花卉総合プラットフォ ーム企業として、オンライン花卉市場で一位のマーケッ トシェアを持っている。国内のビジネスマンが最も多く 加入するプラットフォームと提携し、利用者が花卉商品 を簡単にプレゼントできるサービスを構築した。

今や花卉は主要産業の一つである。昨年、韓国の花卉 産業に従事した農家は7,134戸で、4229haの土地で花 と木を栽培し、国内販売5000億ウォン、輸出1000万ド ルを達成するに至った。このような国内における花卉 産業の成長に足並みを揃える形で、最近、aT韓国農水 産食品流通公社は、花と木を買う消費者が花卉の文化 的な価値を見直し、親しみを持てるようなイベントを開

Flowers have become a major industry. Last year, 7,134 farms were involved in the domestic flower industry, cultivating flowers and trees on 4,229 hectares of land. The industry achieved domestic sales of KRW 500 billion and exports of more than USD 10 million. In line with the growth of the domestic flower industry, the Korea Agro-Fisheries and Food Trade Corporation recently organized an event to help flower and tree consumers rediscover and become familiar with the cultural value of flowers. The “2023 Yangjae Flower Festa” took place from November 3 to 5 under the theme “Blooming the Earth”. The event was a valuable opportunity to experience the value and culture of flowers and trees in everyday life, and attracted about 15,000 visitors. In 1961, six farms in the Hoewon-dong area of Masan City became the first in Korea to start commercial chrysanthemum cultivation. This area was the first to export chrysanthemums to Japan in 1972. The Chrysanthemum Festival is held here every year, and this year marked the 23rd edition. A chrysanthemum field was created for the festival, with over 100,000 flowers covering an area of 25,000 m2 from late October to early November. About 697,000 people visited the festival over 10 days. The Gyeongnam Flower Research Institute, which supports flower farmers in the region, has developed and distributed 342 varieties, including chrysanthemums and roses, since 1997. Recently, they have developed heat-resistant chrysanthemum varieties with abundant beautiful flowers that bloom early and last a long

time. There are about 10 varieties of cutting chrysanthemums and about 20 varieties of cut flower chrysanthemums with abundant branches and flowers.

In addition, 15 new varieties of fast-growing roses and twigless roses have been introduced. By 2022, the National Institute of Horticultural and Herbal Science has developed 860 varieties of 23 major flower crops, including chrysanthemums and roses. Efforts to develop and disseminate cultivation technologies for varieties developed by national organizations and local governments have increased the penetration rate of domestic varieties of major flower species to 28.1% by 2022. Hyundai Rose won an award at the 2016 American Rose Selection (AARS) for its Postiana variety. At the 2023 Seoul Garden Expo, it gained popularity as a standard rose grown on 30-50-year-old briar rootstock. They are also developing high-quality rose varieties suitable for domestic environments and resistant to pests and diseases. Everland has also successfully developed its rose variety Everose. Gone are the days when flowers and trees were used only for special occasions. It is now common to decorate and share spaces with flowers or pots in everyday life. This has developed into a flower culture that adds depth to life, brings joy and beauty, and rediscovers the value of flowers and plants. The government, high-tech platform companies and flower farmers are all keeping pace with these mature changes in consumer behavior.

催した。「地球、花で彩る」というスローガンのもと、11 月3日から5日までの3日間、「2023良才フラワーフェス タ」を開催。様々な花卉の価値と文化を体験できるイ ベントで、日常生活で花と木を色々と楽しむことができ る貴重な機会となった。イベントには約15,000人の観 覧客が訪れた。

1961年、マサン(馬山)市フェウォン(会原)洞付近で6戸 の農家が韓国で初めて商業的な菊栽培を始め、1972

年には日本に初めて菊を輸出した。ここで毎年菊祭り が開催されており、今年で23回目を迎えている。最近、 10月末ごろから11月上旬にかけて2万5,000㎡の土地 に10万本余りの菊を植えて、祭りのための菊花畑を作 った。10日間で約69万7000人が祭りに訪れた。この地 域の花卉農家を支援するキョンサンナムト(慶尚南道) 花卉研究所は、1997年以来菊やバラなど342品種を開 発し、普及させている。最近も、早く咲いてしかも開花 期間が長く、暑さにも強い菊を複数開発した。枝と花 が豊富な鉢植え向けの菊約10種類と切り花向けの菊 が約20種類ある。生育が早く、枝がまっすぐで小枝の ないバラ15種類も新たに開発している。 2022年時点で、国立園芸特作科学院は菊、バラなど主 要花卉類23品目860品種を開発している。国の機関と 自治体で開発された品種の栽培技術の開発、普及拡大 の取り組みにより、2022年までに主要花卉類の国産品 種の普及率は28.1%まで上昇した。現代バラ園はファ ウスティニア品種で2016年の全米ローズセレクション (AARS)で受賞。また、2023年のソウル庭園博覧会では 30～50年前のノイバラの台木を使って栽培したスタン ダードローズが人気を集めた。国内環境に適し、病害虫 に強い高級品種のバラも開発している。エバーランドも 「エバーローズ」品種の独自開発に成功した。

花や木をお祝いのためにイベントなどで消費していた 時代は過ぎ、日常の中で花や鉢植えで空間を飾り、互 いにプレゼントすることが一般化した。そこからさら に、花と木を通じて生活をより豊かにし、楽しさと美し さを味わい、花や植物に対する価値を生活の中で見直 す文化に発展している。政府と先端プラットフォーム企 業、そして花卉農家もこのような消費者の成熟した変 化に歩調を合わせている。

Trends in the Korean Flower Industry Over the Past Five Years

In 2022, the number of flower farms reached 7,134, an increase of 1.8% (125 households) compared to 2021. The area under cultivation increased to 4,229 hectares, an increase of 11 hectares (0.3%) from the previous year. Cut flowers, including roses, chrysanthemums, lilies and carnations, intended for cutting and sale, accounted for 34.8%, with a total of 2,480 farms. Foliage and plants grown for sale in pots accounted for 33.8% with 2,409 farms. Flowering plants such as azaleas and cherry trees grown for sale came in third place with 18.5%, with a total of 1,323 farms. The area was distributed as follows 30.4% (1,285 hectares) for ornamental trees for the sale of landscaping trees, focusing on leaves and tree shapes, 28.3% (1,195 hectares) for cut flowers, and 18.0% (763 hectares) for flowering trees. The area under cultivation by region is 856.8 hectares (20.3%) in Gyeonggi Province, 818.9 hectares (19.4%) in South Jeolla Province and 661 hectares (15.6%) in South Gyeongsang Province. Total sales in 2022 were KRW 565.1 billion, an increase of KRW 26.9 billion (5.0%) from 2021. From 2017 to 2021, the total output value of the domestic flower industry was: KRW 565.8 billion in 2017, KRW 538.5 billion in 2018, KRW 517 billion in 2019, KRW 526.9 billion in 2020, and KRW 538.2 billion in 2021. The five-year average is KRW 537.3 billion. The per capita cost of purchasing these flowers varied over the years: KRW 11,906 in 2017, KRW 11,888 in 2018, KRW 11,616 in 2019, KRW 11,676 in 2020, and KRW 12,386 in 2021. The five-year average is KRW 11,894.

As of 2018, 6,992 varieties have been registered in

Korea, and applications cover 5,006 varieties. Of the 2,679 varieties registered for protection, domestic varieties account for 57.2%, with a total of 1,532 varieties. Possession of genetic resources is estimated to be about 40%. By country, the share of flower exports is 62% in Japan, 14% in the USA, 10% in China, 5% in Taiwan, 3% in the Netherlands and 1% in Malaysia.

From 2017 to 2021, the average price of potted plants was KRW 160.8 billion over 750 ha, including chrysanthemums at KRW 8.9 billion and KRW 8.9 billion over 45 ha, phalaenopsis orchids at KRW 18.8 billion and KRW 2.1 billion over 35 ha, and ornamental trees at KRW 26.8 billion over 1,376 ha. Herbaceous flowers are valued at KRW 96.3 billion on 237 ha, flowering plants at KRW 25.8 billion on 921 ha, seeds and seedlings at KRW 7.8 billion on 30 ha, and bulbs at KRW 3 billion on 38 ha. The export amount in 2021 is USD 16.56 million, including USD 1.17 million for roses, USD 730,000 for chrysanthemums, USD 3.93 million for lilies, USD 4.89 million for cacti, and USD 1.01 million for orchids. The total export value in 2020 is USD 15.86 million. Roses accounted for USD 1.49 million, chrysanthemums USD 920,000, lilies USD 5 million, cacti USD 4.32 million, and orchids USD 820,000. The total value of exports in 2019 was USD 17.16 million. Roses were valued at USD 1.71 million, chrysanthemums at USD 1 million, lilies at USD 6.11 million, cacti at USD 4.06 million, and orchids at USD 1.44 million. In 2018, the total was USD 18.69 million, with roses at USD 1.59 million, chrysanthemums at USD 1.44 million, lilies at USD 6.92 million, cacti at USD 3.93 million, and orchids at USD 1.99 million. In 2017, the total was USD 23.63 million, with roses at USD 2.36 million, chrysanthemums at USD 2.2 million, lilies at USD 8.22 million, cacti at USD 4.2 million, and orchids at USD 2.35 million. The five-year average export value is USD 18.38 million per year, with lilies being the most exported item, totaling USD 30.18 million over five years, followed by cacti at USD 21.4 million.

最近5年間の韓国花卉産業の動向 そ40%である。花卉輸出額における輸出先別の割合は、 日本62%、米国14%、中国10%、台湾5%、オランダ3%、 マレーシア1%などである。

2022年の花卉栽培農家は7,134戸で2021年から1.8%(125 戸)増加した。栽培面積は2021年に比べて11ha(0.3%) 増の4,229haである。バラ、菊、ユリ、カーネーションな どの花を切り取って販売するための切り花類2,480戸 (34.8%)、観葉植物や草花などを鉢に植えて販売する鉢 もの2,409戸(33.8%)、つつじや桜など、花を咲かせる造 園樹木を販売する花木類1,323戸(18.5%)の順である。栽 培面積は、松やカエデなど葉や木の形を中心に造園樹木 の販売を目的とする観賞樹類1,285ha(30.4%)、切り花類 1,195ha(28.3%)、花木類763ha(18.0%)である。地域別の 栽培面積は、キョンギト(京畿道)856.8ha(20.3%)、チョン ラナムト(全羅南道)818.9ha(19.4%)、キョンサンナムト(慶 尚南道)661ha(15.6%)である。2022年の年間総販売額は 5,651億ウォンで、2021年に比べて269億ウォン(5.0%)増 加した。

2017年から2021年までの5年間、韓国国内の花卉産業 の総生産額は2017年5,658億ウォン、2018年5,385億 ウォン、2019年5,170億ウォン、2020年5,269億ウォン、 2021年5,382億ウォンで、5年間の平均では5,373億ウォ ンである。国民1人がこれらの花を購入するために支出 した費用は、2017年が11,906ウォン、2018年は11,888 ウォン、2019年11,616ウォン、2020年11,676ウォン、 2021年12,386ウォンで、5年間の平均では11,894ウォン となる。2018年時点で韓国国内で花卉類として登録さ れた品種は合計6,992種、出願された品種は5,006種で ある。保護登録された2,679種のうち、国産品種が1,532 種で57.2%のシェアを占めている。また、保護登録され た品種のうち遺伝資源も保有しているものの割合はおよ

2017年から2021年までの期間を平均した国内向け栽 培面積と出荷額を見てみると、鉢花類は750ha・1,608 億ウォンで、菊が45ha・89億ウォン、胡蝶蘭は35ha・ 188億ウォン21億ウォン、観賞樹類は1,376ha・268億ウ ォンとなっている。草花類は237ha・963億ウォン、花木 類は921ha・258億ウォン、種子種苗は30ha・78億ウォ ン、球根類は38ha・30億ウォンである。一方、輸出額は 2021年が1,656万ドルで、内訳はバラ117万ドル、菊73万 ドル、ユリ393万ドル、サボテン489万ドル、蘭が101万ド ルとなっている。2020年の輸出総額は1,586万ドルで、 内訳はバラが149万ドル、菊は92万ドル、ユリは500万ド ル、サボテンは432万ドル、蘭は82万ドルとなっている。 2019年の輸出総額は1,716万ドルで、うちバラが171万ド ル、菊100万ドル、ユリ611万ドル、サボテン406万ドル、 蘭144万ドル。2018年は総額1,869万ドルで、うちバラ 159万ドル、菊144万ドル、ユリ692万ドル、サボテン393 万ドル、蘭199万ドルであった。2017年は総額2,363万 ドルで、うちバラ236万ドル、菊220万ドル、ユリ822万ド ル、サボテン420万ドル、蘭235万ドルとなっている。5年 間の平均輸出額は1,838万ドルである。ユリは5年間で 3,018万ドルを輸出し、金額ベースで最も多くの輸出を 達成した品目であり、その次がサボテンで、2,140万ドル を輸出した。

K-Berry Delights:

Daegok's Geumsil Strawberries

Enchanting Palates Worldwide

Daegok Strawberry Farming Cooperative Corporation was established in 2003 as the strawberry export division of Daegok Agricultural Cooperative and was transformed into its current status in 2011. With 14 farms in Daegok-myeon, Jinju City, covering an area of approximately 70,000 square meters, the cooperative has been dedicated to exporting under the “K-Berry” brand for about 20 years. The main export destinations are Southeast Asian countries, in particular Thailand, Vietnam and Hong Kong. Although in smaller quantities, exports also reach Malaysia, India, Singapore and other regions. Notably, the cooperative has maintained a 0% loss rate on exported products, demonstrating its meticulous attention to strawberry production and packaging.

From 2019 to 2023, the cooperative exported products worth KRW 18.4 billion, KRW 17.6 billion, KRW 16.2 billion, KRW 14.5 billion, and KRW 19.8 billion, respectively. Strawberry exports are included in the annual sales calculation from November of the previous year to May of the following year. Initially, the area under cultivation was approximately twice the current size, but due to a decrease in the number of exporting

大谷草莓农业合作法人的前身是始于2003年的大谷农协 出口草莓作目班，2011年正式转型为大谷草莓农业合作 法人。大谷草莓农业合作法人由晋州市大谷面的14家农 户组成，种植面积约7万平方米。拥有“K Berry”品牌，二十 年来一直专注于出口。主要出口泰国、越南和中国香港等 东南亚国家和地区，也部分出口至马来西亚、印度、新加坡 等国家，但数量不多。大谷草莓农业合作法人非常重视草 莓的生产和包装，因此迄今为止出口产品投诉率为零。

大谷草莓农业合作法人2019年的出口额为18.4亿韩元， 2020年为17.6亿韩元，2021年为16.2亿韩元，2022年为 14.5亿韩元，2023年为19.8亿韩元。草莓出口额的计算 周期为每年11月至次年5月。初期的草莓种植面积为目

farms and the aging of farmers leading to retirements, the area under cultivation has been reduced to the current size. The Geumsil strawberry, the main variety of Daegok Strawberry Farming, was developed by the Gyeongsangnam-do Agricultural Research and Extension Services. Starting with the Maehyang variety, the first strawberry cultivated in Korea, all areas have been converted to Geumsil in line with the latest trends. Geumsil ripens quickly during cultivation and was the first variety to receive a KRW 100 million royalty and to be exported to the United States. It is characterized by high sweetness, low acidity and a blend of peach aroma, offering a rich flavor.

Strawberry cultivation spans from early April to September. Planting begins in early September, with harvesting from mid-November to the end of May the following year. The cycle of planting, growing and harvesting continues throughout the year. It is crucial to adapt wisely to various climatic changes, such as the rainy season and drought, from May to early September. Unlike other crops with shorter sowing and germination periods, strawberries take two to three times longer to mature from plant to plant. This extended period of 80 to 120 days poses challenges, especially during the overlapping monsoon season. It is therefore essential to gather experience, translate it into data and develop situation-specific solutions. Ha Young-jun, the 38-year-old General Affairs Man-

ager of Daegok Strawberry Farming Cooperative Corporation, ventured into strawberry farming six years ago. At the age of 32, he became a strawberry farmer in his hometown due to his father's illness. He faced initial challenges and repeated failures in the first 2-3 years. In the past three years, however, he has gained moderate expertise in everything from seedling cultivation to the entire farming process. When he faced difficulties, he always sought the help of three to four experienced people. He contacted them at least once or twice a week to gather data and expand his knowledge. Having overcome challenging times, he is now experiencing significant growth.

Last year, the cooperative achieved sales of about KRW 500 million and exported 32 tons from an area of 12,000 square meters. This accounts for about 25% of the cooperative's total sales. In terms of yield per area, they ranked second, and in terms of total size, they ranked third among the 14 farms. The top farm exported products worth KRW 150 million from an area of 4,000 square meters. Three years ago, the cooperative exported 32 tons from an area of 20,000 square meters, generating sales of KRW 350 million at an average price of KRW 10,000 per kilogram. In 2021, they reduced the cultivation area to 12,000 square meters with no significant difference in yield. They improved revenue efficiency by controlling the area to a size they could fully manage.

因，种植面积缩小到了目前的规模。大谷草莓农业合作 法人生产的“Geumsil”草莓品种是韩国国产品种，由庆 尚南道农业技术院开发。韩国最初开始种植的草莓品种 为“Maehyang”，近年来随着草莓消费趋势的变化，所有 种植品种已全部转为“Geumsil”草莓。“Geumsil”草莓是 首个向美国出口并获得1亿韩元使用权税的品种，亦是速 成栽培品种。该品种的特点是甜度高，酸度低，散发一股 蜜桃香，味道浓郁。

草莓的育苗期为4月初至9月初。9月初定植，在11月中旬 或月底开始采摘，直到次年5月结束采摘。育苗、种植和采 摘周期可谓“无缝衔接”，全年没有休息期。尤其在育苗期 的5月至9月初，从晚春到夏季的梅雨季和干旱时期需要 根据天气变化灵活应对，这一点十分重要。草莓种植的关 键在于丰富的种植经验，要根据各种数据营造100%符合 农户自身的种植环境。与其他作物不同，草莓的播种和发 芽期较短，因此暴露于病虫害的时间也相对较短。由于草 莓是采用扦插方式育苗，因此整个过程要比其他作物多 出2至3倍。其他作物可能需要20天到40天，而草莓需要 80天到120天。如果遇上梅雨季，情况会变得更加艰难， 因此要将种植经验变成数据，并根据实际情况采用灵活 的种植方式。

大谷草莓农业合作法人的河永俊（音译）总务今年38岁， 从六年前开始种植草莓。为了接替患病的父亲继承家业， 他在32岁时回到家乡成了一名草莓农夫。起初两三年， 他经历了一连串的失败，但育苗和种植水平已在三年前 达到中等。每当遇到困难，他就会向周围三到四名的经验 人士寻求帮助并学习。发现不足时，他每周都会向前辈请

教，并整理这些数据，汇总成自己的知识。现在，他已克服 重重难关，正在不断成长。

去年，1.2万平方米的种植园共采摘了32吨草莓并出口海 外，创下了5亿韩元的销售额，这是法人总销售额的25%。

在14家农户中，按面积计算的采摘量排名第二，按整体规 模排名第三。排名第一的农户在4千平方米的种植面积上 实现了1.5亿韩元的出口额。三年前，在2万平方米的种植 面积上共采摘了32吨草莓，创下了3.5亿韩元的销售额， 每公斤售价约1万韩元。2021年，种植面积缩减到1.2万平 方米，但采摘量没有太大差异。他们将种植面积调整到能 够完全自主控制的程度，提高了利润。

Strawberries

MANAGER: Ha Young-jun

TEL: +82-10-4155-6111

EMAIL: my577love@nate.com

ADDRESS: 2118-7, Namgang-ro, Daegok-myeon, Jinju-si, Gyeongsangnam-do, Republic of Korea

cultivated by

Strawberry Farming Cooperative Corporation, are renowned for their exceptional quality. Characterized by high sweetness, low acidity, and a delightful peach aroma, Geumsil strawberries have gained international recognition, securing a place in the United States market and serving as a testament to Korea's strawberry cultivation expertise.

对岭口金丝草莓由大岭草莓种植合作社种植，以其出色的品 质而闻名。金丝草莓具有高甜度、低酸度和迷人的桃子香气， 已在美国市场占有一席之地，是韩国草莓种植专业性的明证。

Daegok Geumsil Strawberries,

the Daegok

Daegok Geumsil

Komega, a Company That Brings Korean Perilla Oil to the World

Perilla seeds have been a treasured part of Korean cuisine for over 1,000 years, dating back to the Unified Silla period. Traditionally, the leaves are used to wrap meat or rice, and the seeds are ground into a powder for stews. Perilla seeds can also be pressed to make edible oil. In April 2003, Jeong Hoon-baek, CEO of Komega Co., Ltd. introduced raw perilla oil, marking a groundbreaking moment for Korea. The company began its export journey in 2008, starting with Japan, and has since expanded its presence to the United States, Russia, Taiwan, Singapore, Malaysia, Hong Kong, and more. Perilla oil now accounts for approximately 70% of its total export volume, establishing Komega as Korea's leading perilla seed oil company.

「生搾りえごま油」を世界に

届ける代表ランナー(株)コメガ

えごまは統一新羅時代から今日に至るまで長い間韓 国人が好んで食べてきた食品である。葉は肉やご飯を 包んで食べ、種は粉にしてチゲ料理に入れたりする。ま た、種を圧搾して食用油にすることもできる。えごまを 煎らずに搾って飲んでいた漢方医の祖父の教えで、以 前から焙煎しない生搾りのえごま油を食べてきた(株) コメガのチョン・フンベク代表は、2003年4月に韓国で 初めてえごま油を商品化した。生産と同時に海外輸出 を試み、2008年に初めて日本や米国、ロシア、台湾、シ ンガポール、マレーシア、香港などに輸出した。「えごま

Perilla seed oil, known for its high content of omega-3, an essential fatty acid, stands out as a healthier option than olive oil. It is a traditional Korean food with even more significant health benefits than olive oil, which has become a global favorite. Komega's perilla farm and production facility attracts more international tourists than domestic ones, drawing visitors from Singapore, Taiwan, Japan and beyond. As a family business with three generations of perilla enthusiasts, Komega uses the name “komega3” on its website, symbolizing Korea's association with omega-3. The company's commitment to promoting Korea's traditional health foods globally is evident in its deep passion and pride.

Omega-3 is abundant in perilla and flaxseed oils and known to relieve allergies, inflammation, and blood clots, as well as promote blood vessel expansion. Among vegetable fats, perilla oil has the highest percentage of omega-3 fatty acids at 63%. Komega sources its perilla seeds directly from the perilla cultivation team in Eumseong-gun, cultivating varieties such as ‘Dayu’ and ‘Deulsam’ specifically for seed use. The company's distinctive processing method involves pressing raw perilla seeds, for which it was granted a patent in 2013 for the “raw oil production method.” The resulting product is 100% Korean perilla seed oil with

no additives. Available in single bottles of 120, 180, and 300 ml, as well as a gift set of two 300 ml bottles (2,517 calories), Komega is certified by FSSC22000, US FDA, and recently received recognition from the Korea Vegan Certification Institute.

In 2021, raw perilla seed oil became the first Korean processed food to be approved as a functional food in Japan. Komega started perilla cultivation and raw perilla oil processing in Eumseong-gun, North Chungcheong Province in 2013, and achieved raw perilla oil exports of USD 750,000 in 2015. In 2016, Komega Co., Ltd. was established as an agricultural corporation. Since its establishment, Komega has achieved significant milestones, including winning 2 stars at the 2016 iTQi International Taste Contest. In 2017, 125 farmers participated in the establishment of a perilla farming organization in Saenggeuk-myeon, Eumseong-gun. The company earned the “Korea's Excellent Cultural Product” recognition from the Ministry of Culture, Sports and Tourism, received the title of “Next Generation World Class Product” by the Ministry of Trade, Industry and Energy, and was awarded the Ministerial Award for “Agri-Food Power Brand” by the Ministry of Agriculture, Food and Rural Affairs. In addition, Komega was selected by the Ministry of Agriculture, Food and Rural Affairs as the first new knowledge farmer in the field of perilla. KOMEGA is at the forefront of globalizing perilla oil as a traditional Korean food and is excited about its future endeavors.

油」輸出額全体の70%を同社が占めており、名実とも に韓国トップの生搾りえごま油専門企業である。

生搾りえごま油は現代人に特に必要な必須脂肪酸で あるオメガ３系脂肪酸が豊富な植物油である。すでに 世界的な健康食品として最高の地位を占めているオリ ーブオイルよりも体に良い韓国伝統の健康食品であ る。(株)コメガのえごま農場と生搾りえごま油の生産現 場には、国内の観光客よりも海外からの観光客がもっ と多く訪れており、特にシンガポールや台湾、日本など からの訪問が多い。3代にわたってえごまを愛する家族 というキャッチフレーズで、家業として事業を受け継い でいる(株)コメガのホームページではkomega3という 表現を使用しているが、これはKorea omega-3を意味 するドメインである。韓国の伝統的な健康食品を世界 的なものにしたいという情熱と、それを実現しつつある 誇りがうかがえる。

ま農家の共同グループを作った。韓国の文化体育観光 部が選定する「大韓民国優秀文化商品」と、産業資源 部が選定する「次世代の世界一流商品」に選ばれてお り、農食品部が選定する「農食品パワーブランド」長官 賞も受賞した。農食品部からえごま分野初の新知識農 業人にも選ばれた。(株)コメガは韓国の伝統食品であ る生搾りえごま油の世界化をリードしており、今後が期 待される。

オメガ3はえごま油やアマニ油に多く含まれている。ア レルギーを抑え、炎症や血栓を抑制し、血管を拡張す る。植物性脂肪のオメガ3脂肪酸の組成比率は、えご ま油が63%と最も高い。えごまの種子は28種類以上 あるが、コメガで使用するえごまは、種実用の種子で ある「ダユ」および「ドゥルセム」をウムソン(陰城)郡 のえごま農家の栽培グループ内に広め、同グループで 栽培したものを購入している。焙煎せず生で圧搾し、 コメガ独自の伝統的な加工方法で搾ったえごま油は、 2013年に「生油の製造方法」で特許を取得した。添加 物を一切使用しない国産えごま100%の製品である。 生搾りえごま油120ml、180ml、300mlと、「生搾りえ ごま油」300ml(2,517Kcal)2本入りのギフトセットが ある。コメガはFSSC22000と米国FDAの認証を受け、 最近では韓国ヴィーガン認証院の認証も受けた。

2021年韓国の加工食品としては初めて、生搾りえごま 油が日本の機能性食品として承認された。2013年にチ ュンチョンナムト(忠清北道)陰城郡でえごまの栽培、 生搾りえごま油の加工事業を始め、2015年には生搾り えごま油の輸出75万ドルを達成し、2016年には農業 生産法人の株式会社コメガを設立した。「2016 iTQi国 際味覚コンテスト」では2つ星を受賞し、2017年には農 家125戸が参加して陰城郡セングック(笙極)面にえご

Komega Co., Ltd

Komega Co., Ltd. pioneers Korea's perilla seed oil industry, renowned for its rich omega-3 content. With a three-generation legacy, they specialize in 100% pure, additive-free perilla oil, exported globally and recognized for its health benefits. Their unique processing method and certifications underscore their commitment to quality and traditional health foods.

CEO : Ssancho Chung

TEL: +82-43-882-6336

EMAIL: ssancho9@hanmail.net

ADDRESS: 75-7, Byungam-ri, seangguk-Myun, Eumsung-Gun, ChungBuk-Do, Republic of Korea (株)コメガは、韓国のゴマ油産業の先駆者で、豊富 なオメガ-3含有量で有名です。3代にわたる伝統を 基に、純粋で添加物のないゴマ油を専門とし、世界 中に輸出され健康に良いと認識されています。独自 の加工方法と認証により、伝統的な健康食品への 品質と献身が示されています。

A 30-year Artisan’s Noodle, Grand Noodle

30年面条大师之作“Grandnoodle”

With its rich flavor, seasonal nutrition and unique taste, noodles can stand alone as a delicious meal. Grand Noodle is a revolutionary noodle brand that has redefined the essence of noodles, earning recognition from renowned chefs and food experts. Flagship products include Obang (five-color) Noodles, which are versatile for any season, and “Monthly Grand Noodles”, which incorporate seasonal ingredients. The latter, which allows you to enjoy the essence of each season, is available for a limited time. For example, Apple Noodles are available in January, Hallabong Noodles in March, Shiitake Mushroom Noodles in April, and Radish Noodles in May. Potato Noodles are available in June, Buckwheat Noodles in July, Grape Noodles in August, and Pepper Noodles in December. Five-color Noodles are made from black rice, rice, sweet pumpkin, chives, and beets, representing the traditional five colors of Korea: yellow, blue, white, red, and black.

面条口感劲道，富含时令营养，味道独特，可以成为丰富 美味的一餐。株）Grandnoodle彻底改变了传统面条概 念，在许多知名厨师和饮食专家中已小有名气。这家公司 的主打产品有不受季节影响的“五方面条”和使用时令食 材的“月度Grandnoodle”。呈现不同季节特色的“月度 Grandnoodle”属于限量销售产品。1月出售苹果面，3月出 售丑橘面，4月则是香菇面，5月萝卜缨辛奇面，6月土豆面， 7月荞麦面，8月葡萄面，12月辣椒面。“五方面条”仿照韩国

传统五方色——黄色、蓝色、白色、红色、黑色，添加了黑米、 大米、南瓜、韭菜和甜菜。

CEO Kim Hyun-kyu initiated a noodle factory named “Farm Food” in Dangjin City in 1987. In 2006, it evolved into "Solhyanggi Noodles" in Geochanggun, and in 2016, it adopted its current name, “Grand Noodle”. In August 2020, it transformed into Grand Noodle Crop., an agricultural corporation. With the commitment to “make noodles that embody taste and nutrition without the need for accompanying side dishes,” they underwent numerous trials to ensure that the noodles stand out as a stand-alone delight. Flour, the main ingredient in noodles, lacks nutrients other than carbohydrates. To address this, they incorporated 10% rice flour for proper noodle structure and ground seasonal ingredients into the mix to preserve natural flavor and color. The dough underwent a secret kneading process to bring out the unique properties of the ingredients. CEO Kim personally tasted each ingredient to understand its original properties, referring to this process as “the mouth is the laboratory.”

The use of the highest quality flours, processed sea salt and the exclusion of additives characterize their approach. By incorporating only sunlight and seasonal ingredients, they have successfully balanced the flavor and aroma of the flour while enriching the noodles with enhanced nutrition and vibrant colors that capture the essence of all four seasons. During the kneading process, seasonal ingredients, including fruits and vegetables, were introduced to maximize nutritional value. Fruits were turned into jam, radishes were delicately crushed with sesame oil, and sweet potatoes and potatoes were boiled and blended. Their understanding of the physical properties of plants allowed them to capture the colors of seasonal ingredients while minimizing the use of regular water. The result was noodles with vibrant colors, subtle flavors, and no unpleasant odors. Called “Sun Noodles,” they are naturally dried by sunlight. The meticulous noodle-making process requires additional effort and takes about three times longer, requiring a full week to complete the product.

Grand Noodle's distinctive chewy texture and rich flavor make it a versatile choice for a variety of dishes. They work well in classics such as bibimguksu

(spicy noodles) and kongguksu (noodles in cold soybean soup). Importantly, these noodles remain firm, making them an excellent substitute for traditional pasta. Each type of noodle offers unique cooking characteristics based on its ingredients. Boiling for more than 5 minutes results in a fully cooked noodle with a delightfully savory taste. After cooking, rinsing the noodles in cold water restores their chewiness and reduces saltiness. You can find detailed cooking instructions for each type of noodle on Grand Noodle's Instagram or blog. The entire noodle-making process is also featured on global food channel Eater.

In August 2020, the second CEO, Kim Sang-hee, succeeded his father. In the first year under her leadership in 2020, sales amounted to KRW 110 million. The following year, 2021, saw a significant increase in sales, reaching KRW 320 million. They ventured into export for the first time and achieved KRW 11 million in export revenue. Continuing the upward trend, last year's sales rose to KRW 430 million, with exports increasing to approximately KRW 20 million. The number of export destinations also expanded, ranging from the United States to Singapore.

公司代表金贤圭在1987年创办了第一家面条工厂。公司最 初位于唐津市，名为“农家食品”。2006年，金贤圭代表回到 家乡居昌郡，将公司更名为“Solhyangginoodle”，2016年 又更名为如今的名字“Grandnoodle”，并于2020年8月正 式成立了农业法人Grandnoodle公司。他以“生产无需其 他配菜，兼具口感和营养的面条”为理念尝试了各种挑战， 期间也经历了许多波折。面条的基本材料是面粉，面粉除 了碳水化合物外，没有其他营养成分。为了给面条定型，他 在面粉中混入10%的米粉，再加入磨碎的时令食材，增添 了自然的味道和颜色。他采用保留食材“特性”的方法搅拌 并不断品尝，从而找到每种食材的原始特性。这就是他总说 “口即研究室”的原因。

材料使用最高等级的面粉，除了自家加工的天日盐之外， 未使用任何添加物，并且在阳光下晒干，再添加时令食材， 以中和面粉的味道和香气，增添营养和色彩。他将一年四 季的特性完整地融入到颜色鲜艳的面条里。在搅拌面团 时，将水果或蔬菜等时令食材放入其中，并尽可能地保留 了时令食材的营养。比如用水果制成果酱，在萝卜里加入 少许香油后捣碎使用，将红薯和土豆煮熟捣碎后加入。他

通过寻找食物本身的特性来保留时令食材的颜色，并最大 程度减少了用水量。因此，公司生产的面条颜色鲜艳，有股 淡淡的香味，没有异味，富含矿物质和营养。由于面条是在 阳光下晒干后制作，因此被称为“太阳面条”。制作面条时， 由于需要更多的手工操作，耗时多出三倍，直到产品完全 成型，需要一周的时间。

用这种方式生产的“Grandnoodle”口感劲道，味道鲜美， 可用于各种料理，如拌面、豆汁面等等。由于面条不容易成

以无添加剂的季节性丰富口味的面条而闻名。其严谨 工艺采用天然原料和秘密揉面方法，创造出独特多样、 备受全球追捧的面条，实现了销售大幅增长并出口至国。 坨，也可以替代意大利面条。不同面条的材料特性各异，可 以采用不同的烹饪方式。煮面超过5分钟，就能将大米粉煮 熟，味道会更加浓郁。煮熟后必须要用冷水冲洗，这样不仅 口感劲道，还能降低盐度。如需了解不同面条的烹饪方法， 可以参考“Grandnoodle”的Instagram或博客。面条生产 全过程详见全球知名的食物频道“Eater”。 2020年8月，金相希接替其担任研究所所长的父亲，顺利就 任第二任代表。就任后第一年（2020年）的销售额为1.1亿 韩元，2021年销售额迅速增长至3.2亿韩元，而且首次创造 了1100万韩元的出口额。去年的销售额达到4.3亿韩元，出 口额约达到2千万韩元。不仅出口到美国，还销往新加坡。

Grand Noodle Corp.

Grand Noodle Corp. is a pioneering brand crafting seasonal, vibrant noodles embodying rich flavors without additives. Their meticulous process, featuring natural ingredients and secret kneading methods, creates distinctive, versatile noodles sought after globally, leading to substantial sales growth and international exports.

Grand Noodle Corp是一家领先品牌，

CEO : Kim Sang-hee

TEL: +82-70-4402-8737

EMAIL: grandnoodle@naver.com

ADDRESS: 82, Jangpal 2-gil, Geochang-eup, Geochanggun, Gyeongsangnam-do, Republic of Korea

The Evolution of Processed Rice Products: A Catalyst for Culinary Innovation

Processed rice products include a variety of products derived from rice, including white rice, brown rice, and milling byproducts. This culinary evolution is in line with the development of the rice processing industry and the promotion of rice utilization. Based on the Korean Standard Industrial Classification, the Ministry of Agriculture, Food, and Rural Affairs categorizes these products into bakery products, rice cakes, noodles, processed rice, soups/porridges, alcoholic beverages, beverages, other processed grain products, and grain milling (rice flour). Since the enactment of the Rice Processing Industry Act in 2011, comprehensive policy support has been provided to increase rice consumption and strengthen the foundation of the rice processing industry.

米の場合、炊飯用米の消費量は減少する一方、加工用米 の消費量は増加している。これは核家族化、単身世帯の 米加工食品の進化： 料理の革新の触媒

米加工食品とは、米加工産業の育成および米利用促進に 基づき、米(稲、玄米と精米過程で発生した副産物を含む) を原料または材料として加工した食品や製品と定義され る。農林畜産食品部では韓国標準産業分類に基づき、パ ン菓子類、餅類、麺類、加工米類、スープ/粥類、酒類、飲 料、その他穀物加工品、穀物製粉(米粉)などに分類してい る。米消費の活性化と米加工産業の成長基盤を強化する ために2011年に米加工産業法が制定されてから多角的 な政策支援が行われてきた。

KAF Trends Trend & Products

Interestingly, rice consumption for direct consumption is declining, while consumption for processing is increasing. This shift can be attributed to changes in family structure, the increase in single-person households, and the spread of Western-style eating habits. The annual consumption of rice for processing has steadily increased since 2014, reaching 691,422 tons in 2022, a surge of 11,265 tons from the previous year. Along with this trend, a new material called “powdered rice” suitable for milling has been developed. Unlike traditional rice, powdered rice has a starch structure similar to that of wheat. It is milled into a powder immediately after harvesting, enabling the production of bread, noodles and snacks using the flour process.

One notable variety is “Baromi 2,” which was developed by the Rural Development Administration. Bread made with this rice flour has a moist and chewy texture compared to regular rice flour. Powdered rice is not limited to rice cakes; it is also used in bread, noodles, cookies, and fish cakes. As per capita rice consumption continues to decline, powdered rice is emerging as a groundbreaking alternative. Notable examples include SPC Samlip's powdered rice bread and Seongsimdang's rice chiffon. Easily digestible gluten-free noodles using powdered rice have also been developed, such as Harim's Spicy Chicken Broth Ramen and Iga Natural Noodle. Haitai Confectionery has developed powdered rice snacks such as Oh Yes Rice and Black Sesame, and Hojeongga has developed Korean rice Yakgwa, which have been well received by consumers.

Among the processed rice products, rice cakes reigned supreme in 2022, with a consumption volume of 185,079 metric tons, or 26.9% of the total processed rice products. The surge in demand for convenient foods due to COVID-19, coupled with increased health consciousness, has fueled interest in easily digestible rice cakes. This growing fascination is also supported by the government's active policy to promote rice consumption. The future of rice is expected to witness further transformations to meet the evolving needs and tastes of consumers through the conversion of raw materials into processed products.

増加、欧米式食習慣の普及が要因と考えられる。加工用 米の年間消費量は2014年以降増加傾向にあり、2022年 には69万1,422トンと、対前年比1万1,265トン増加した。

加工用米の消費増加に伴い、製粉に適した米である新原 料「粉米」も開発された。粉米とは、デンプン構造が小麦に 似ているため製粉に適した米で、従来の米とは異なり、米 を水に浸すことを前提にせず、収穫後すぐに粉にし、小麦 粉でパン、麺、菓子などを作る時と同じように製造するこ とができる。

代表的な品種として農業振興庁が開発した「バロミ2」が あり、この米粉で作ったパンは、一般的な米粉を使ったパ ンよりしっとりとした食感が特徴である。餅、ご飯以外に もパン、麺、菓子、練り物などに活用されることもある。一 人当たりの米消費量が減少し続ける中、粉米は画期的な 消費拡大策として注目されている。粉米を利用したパン 類の場合、食品企業SPCサンリップ(三立)の粉米米食パ

ン、ソンシムダン(聖心堂)の米シフォンなどがある。粉米 を活用した、消化しやすいグルテンフリーの麺類も開発さ れており、ハリム(夏林)産業のピリ辛鳥だし米ラーメン、イ ガ(李家)自然麺カルグクスなどがある。ヘテ製菓ではオー イェスウィズミー(ミーは「米」と同じ発音)黒ゴマ、ホジョン ガ(湖静家)では国産米の薬菓(ヤックヮ)など、粉米を利用 した菓子も開発され、消費者から好評を得ている。

2022年、主な米加工食品のうち最も消費量が多かったの は餅類であった。餅類製造業による米消費量は18万5079 トンで消費量全体の26.9%を占め、トップとなっている。

新型コロナウイルス感染症に伴うインスタント食品の需 要増や健康への関心の高まりにより、消化しやすい米を 加工した餅が注目され、政府の積極的な米消費振興策な どとも相まって消費者がこれまで以上に餅に目を向ける ようになった。加工することで消費者の舌を捕らえた米の 今後の変化に期待を寄せる所である。

Processed Rice Products

Powdered Rice Bread

SPC Samlip

Rice Chiffon Seongsimdang

Spicy Chicken Broth Rice Ramen Harim

Persimmon,

a Popular Korean Dessert on

Lazada Thailand Mall

Renowned for its cultural heritage and delicacies, Korea boasts a wide variety of traditional foods that have stood the test of time. Among these, dried persimmons stand out as a dessert that has captured the hearts and palates of many Koreans. In addition to being a delicious snack, dried persimmons have a deeper meaning as a symbol of Korea's rich agricultural tradition. Originating from the practice of preserving fresh persimmons for consumption during the winter months when they are out of season, this preservation technique extends the shelf life of the fruit. It also enhances their natural sweetness, resulting in a distinctive flavor.

Celebrated as a healthy creation of pristine nature, dried persimmons have captivated taste buds in Korea and around the world with their sweet and chewy charm. While Thailand boasts an abundance of fresh fruit, Korean dried persimmons are receiving positive responses from consumers for their unique sweetness and extended shelf life, offering a distinctive culinary experience. Internationally, dried persimmons are considered a premium health food, containing four times the sugar content, sixteen times more vitamin A and 1.5 times more vitamin C than regular persimmons.

Notable reviews from consumers who have purchased the products on Lazada include comments such as: “The quality of the product is excellent, and the dried persimmons are soft with just the right amount of sweetness,” “The chewy texture reminds one of sweet potatoes, and the unique taste stands out as a traditional Korean dried persimmon,” and “It doesn't stick in the mouth, and the sweetness is just right.” Other reviews praise the sweet and delicious dessert experience, with one consumer expressing, “It's very chewy, similar to biting into meat, and I appreciate the natural sweetness.” Lazada Mall provides a convenient platform to purchase various fresh Korean dried persimmons in Thailand, offering individually packaged options for easy consumption on the go. The platform features traditional dried persimmons and presents them in forms that cater to different preferences and lifestyles.

韩国甜点柿饼成为

Lazada泰国网上商城“新宠”

韩国的文化遗产和饮食文化丰富多彩，即使时间流逝， 传统饮食依然种类繁多。其中，柿饼是俘获韩国人身心 和味蕾的甜点之一。柿饼不仅是韩国的美味甜点，也是 韩国农业传统的象征。古时，人们为了在冬天也享用新 鲜柿子，开发出了一种贮藏技术，可以延长水果的保鲜 期，增强了自然甜味，还赋予柿子独特的口感和味道。

柿饼作为自然造就的最佳健康食品，以其甜美Q弹的口 感俘获了韩国乃至全世界消费者的味蕾。泰国遍布新鲜 水果，随时随地都能吃到水果，但韩国的柿饼以其独特 甜味和长保质期，可以独特方式享用水果，获得了当地 消费者的喜爱。柿饼的甜度是普通柿子的4倍，维生素A 和维生素C含量分别为普通柿子的16倍和1.5倍，因此在 海外被视为高级健康食品。

在泰国Lazada网上商城购买柿饼的消费者纷纷对韩 国传统柿饼留下了好评，比如“产品质量好，柿饼口感 软糯，甜度较低，非常不错”、“ 口感和红薯一样，筋道美 味，是韩国的传统柿饼，味道独特”、“柿饼吃起来不会掉 很多柿霜，也不容易粘在嘴上”、“可以作为饭后甜品食 用，很甜，很好吃”、“吃起来像肉一样筋道，带着自然的 甜度，很喜欢”等。消费者可以在Lazada商城轻松购买 品类多样的韩国新鲜柿饼，也有采用独立包装的柿饼产 品，方便食用。此外，Lazada商城还出售柿片干，可随时 随地享用。

of Korean Food Culture Reawakening

In Korea, the four distinct seasons shape a diverse culinary landscape. Summer brings heat and humidity, spring and fall offer clarity and dryness, and the long winter encourages the preservation of vegetables through drying and steaming, turning them into kimchi. This seasonal rhythm has created a rich tapestry of food cultures throughout the country, complemented by the fact that over 70% of the country is mountainous.

Surrounded on three sides by mountains and bordered by the sea, Korea's natural environment facilitates the distribution of agricultural, marine, livestock, and forest products throughout the country. This diversity becomes the foundation for a unique food culture, shaped by the topography and climate of each region. Korean cuisine therefore begins with an understanding of this distinctive background, as ingredients grown in Korea's unique environment contribute to a differentiated culinary experience tailored to each region.

Andong, North Gyeongsang Province is a landlocked town, making it difficult to obtain mackerel from the sea. In the days when people traveled by wagon, the steep mountains made it difficult to get fresh fish from the coast. Due to the difficulty of storing fish for long periods of time, the famous Andong Salted Mackerel was created. The impracticality of storing and using fish during the hot and long summers extended not only to inland areas but also to the coast, leading to the creation of various salted fish using both fish and its by-products.

Korean food culture thrives on the use of seasonal ingredients. Nutritious meals are prepared with seasonal foods, and ancestral rites are performed to honor the ancestors, contributing to a distinctive food culture. The four seasons in Korea produce a variety of seasonal foods, each of which is celebrated with

specific culinary traditions. On the first day of the New Year, white rice cakes are sliced and tteokguk (sliced rice cake soup) is cooked and eaten. On the Lunar New Year, people eat fivegrain rice and nine kinds of vegetables that have been dried for the year. On the first full moon of the year, rice is wrapped in seaweed or cabbage leaves to bring good luck. Chuseok (Thanksgiving) is celebrated in August with songpyeon (half-moon rice cakes), fruit, and taro soup. In November, red bean porridge is made with red beans and glutinous rice, and small glutinous rice balls made with the number of years are eaten.

The centerpiece of a typical Korean meal is rice, which is complemented by a variety of side dishes. Various meats, including pork, beef, chicken, and fish from the sea, rivers, and streams, are grilled, stewed, and roasted. All this is served on the table. Together with the soup, stew, and various kimchi, the number of side dishes increases from three to twenty. The foundation of Korean food culture lies in Eastern philosophies such as "medicine and food come from the same source" and "yin-yang and the five elements." The belief that food is medicine and a healthy diet determines one's well-being underscores the importance of managing daily health through a diverse and nutritious diet. The balance of nutrition, taste, texture and color is harmonized through the principles of yin and yang. The colors were harmonious and balanced with red, green, yellow, white and black. Various garnishes, such as pine nuts and shredded egg crepe, enhance the beauty of the food. Colors and garnishes enhance the visual appeal, while condiments such as soy sauce, soybean paste, red pepper paste, sesame oil, and others bring out the natural flavors of food and contribute to its depth. And now, after 5,000 years of tradition, the unique Korean food culture has won the attention and love of the world. This is no accident.

TANGERINE JEJU

Jeju Island is known as Korea's premier resort destination, attracting scores of tourists each year with its stunning natural scenery and vibrant cultural offerings.

The island is especially famed for its crisp and sweet Jeju tangerines, and Jeju Tangerine Farm stands out as an exceptional destination to enjoy their unique flavor.

Visitors can pick fresh tangerines by themselves and immerse themselves in a distinctive experience amidst the fragrance and lush greenery of nature.

The enchanting beauty of Jeju Island, coupled with the special moments at the tangerine farm, ensures an unforgettable and treasured memory for tourists.

Geotjeori

Fresh Kimchi

Geotjeori is a variety of Korean kimchi celebrated for its invigorating and crisp qualities. Unlike regular fermented kimchi, Geotjeori is made with fresh, non-fermented vegetables. The cabbage is mixed with garlic, ginger, red pepper powder, and many other ingredients, resulting in a vibrant and crunchy kimchi. Distinguished by its distinct flavor from fermented kimchi, Geotjeori is a popular option for those seeking a milder, yet more flavorful experience of fresh kimchi. Its immediacy allows it to be enjoyed immediately, much like a simple salad, making it a versatile addition to the culinary repertoire.

Geotjeori

Fresh Kimchi

Ingredients (4 servings)

Napa cabbage cobs (500g),

4 Tbsp salt,

3 chives (30g)

Kimchi Sauce TIPS!

4 Tbsp red chili powder, Glutinous rice paste

(4 Tbsp water, ½ Tbsp dry glutinous rice flour), 4 Tbsp water,

2 Tbsp anchovy sauce,

1 Tbsp sugar,

1 Tbsp minced garlic,

½ Tbsp ginger juice,

1 Tbsp whole sesame seeds

If you use thin-leafed vegetables instead of cabbage, do not salt them, but season them just before serving. Adding sesame oil and sesame seeds at the end makes it even more delicious!

1.

Remove the stem from the cabbage and cut lengthwise along the grain or tear by hand. Sprinkle evenly with salt and leave to marinate for about 30 minutes, then rinse with water and drain through a sieve.

2.

Wash the green onions thoroughly, shake them to remove any excess moisture, and cut them into 4 cm long pieces.

3.

Combine water and glutinous rice powder in a small saucepan and mix well. Place over low heat and stir with a wooden spatula to make glutinous rice products. When the glutinous rice paste becomes transparent, remove from heat and allow to cool.

Mix the red chili powder with the glutinous rice paste, water and anchovy sauce, soak the red chili powder, and then mix all the remaining seasoning ingredients to make the seasoning for Geotjeori.

5. Add the seasoning to the pickled cabbage, mix and serve immediately.

Enjoy your meal!

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TEL: 81-6-6260-7661

FAX: 81-6-6260-7663

Ha Noi Branch Office

#1213, 12th floor., Keangnam Hanoi Landmark 72 Tower, Plot E6, Pham

Hung Str., South Tu Liem Dist., Ha Noi., Viet Nam

E-Mail: hanoi@at.or.kr

TEL: 84-24-6282-2987

070-4617-7101~2, 7256~7258

FAX: 84-4-6282-2989

HoChiMinh Branch Office

CJ Building, Floor 3, 2 Bis 4-6 Le Thanh Ton Street Ben Nghe Ward, District 1, Ho Chi Minh City

E-Mail: atcenterhcmc@at.or.kr

TEL: 84-28-3822-7504

070-4617-3276, 070-8098-6514

FAX: 02-838-227-503

Bangkok Branch Office #2102 Level 21, Interchange 21, 399 Sukhumvit Road, North Klongtoey, Wattana, Bangkok 10110 Thailand

E-Mail: bangkok@at.or.kr

TEL: 66-2-611-2627

070-4617-7226~7

FAX: 66-2611-2626

Jakarta Branch Office

The Energy Building 20th FL, Zone F, SCBD Lot.11A

JL.Jenderal Sudirman Kav 52-53, Jakarta 12190 Indonesia

E-Mail: jakarta@at.or.kr

TEL: 62-21-2995-9032~4 070-4617-2694~5

FAX: 62-21-2995-9034

Kuala Lumpur Branch Office Suite 6-04, 6th Floor, Menara Hap Seng, Jalan P. Ramlee, 50250 Kuala Lumpur

E-Mail: atcenterkl@at.or.kr

TEL: 60-3-2706-4299

070-5223-4901, 070-4617-7238

FAX: 60-3-2706-4301

Singapore Branch Office

1 Wallich Street #14-01 Guoco Tower, Singapore 078881

TEL: 65-6403-4041

FAX: 65-6403-3801

Dubai Branch Office

57528 Office #48, Sunset Mall, Jumeirah Beach Rd, Jumeira 3, Dubai, UAE

E-Mail: dubai@at.or.kr

TEL: 971-4-339-2213

FAX: 971-4-456-1155

Pan America

New York Branch Office

15 East 40th Street Suite 701 New york NY 10016, USA

E-Mail: newyork@at.or.kr

TEL: 1-212-889-2561

FAX: 1-212-889-2560

Los Angeles Branch Office

12750 Center Court Drive South, #255, Cerritos, CA 90703, USA

E-Mail: losangeles@at.or.kr TEL: 1-562-809-8810 FAX: 1-562-809-1191

São Paulo Branch Office

Av Paulista 1636, 10andar, #1008 –São Paulo CEP 01310-000

E-Mail: saopaulo@at.or.kr TEL: 55-11-91045-4577

Europe

Paris Branch Office

Korea Agro-Trade Center, 89 Rue du Gouverneur Général Eboué (1er etage), 92130, Issy-les-moulineaux, France

E-Mail: paris@at.or.kr TEL: 33-1-4108-6076, 6078, 6096 070-4617-7225, 2424 FAX: 33-1-4108-2016

Moscow Branch Office

123610, Moscow, Krasnopresnenskaya naberezhnaya 12, 6th floor, 608 office

E-Mail: atmoscow@at.or.kr TEL: 070-4617-3277