Jan 2024 (vol.339)

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

Korean New

Year,

Baekje Corporation, an Agricultural Company That Exports Rice Cakes for the Korean New Year

Production and Export Statistics and Trends of Typical Korean New Year Foods

Shopee

MarinatedGrilledBeefSlices Neobiani

The cover story of the first 2024 issue focuses on "Lunar New Year food." In South Korea, January 1 marks the official start of the year on the Western calendar, but the traditional Korean Lunar New Year falls on February 10, 2024, and is celebrated from February 9-11. The featured article highlights a company specializing in Korean New Year foods, focusing on Tteokguk (sliced rice cake soup). Farmtastic features the story of Kang Sang-muk, an expert at Wando Ondam Farm who uses low-carbon organic methods to grow Korean yuja. Processed Food introduces readers to Yangchon Winery, known for its wine and vodka made from Korean persimmons. The New Items section features FoodMaster Group, the first producer and exporter of low-fat, lactic acid bacteria milk for pets. The first column focuses on "Healthy Environment, Healthy Food." This issue also covers topics such as "Alpha Era and the Food Industry," Shopee's famous "Korean BBQ Sauce," and a winter strawberry farm scene, including a recipe for neobiani, a traditional New Year's dish.

Kim, Eil Chul Chief Reporter

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

EDITED & DESIGNED BY DN 7-18, Mokdongjungangbuk-ro 10-gil, Yangcheon-gu, Seoul, Republic of Korea

+82-70-4354-4207 / d-n@daum.net / www.d-n.kr

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

Korean New Year,

Korea’s Most

Celebrated Holiday

The Korean New Year marks the beginning of a new year in Korea. The first day of the lunar calendar is called the Lunar New Year, while the solar New Year is called the New Year. The first day of the solar calendar, January 1, used to be called the New Year. However, since 1989, January 1 of the lunar calendar has been established as Lunar New Year, and a three-day holiday has been designated. Of course, depending on convenience, some people celebrate New Year's Day on the first day of the year, while others celebrate both New Year's Day and Lunar New Year. Lunar New Year is officially celebrated on the 1st day of the lunar calendar. However, among the younger generation, especially those in their 20s and younger, interest in and expectations of the Korean National New Year, Korea's most important holiday, are declining significantly.

According to the results of a survey on the Korean New Year, respondents in their teens and 20s primarily associated the occasion with "honey holidays," while those in their 30s and older thought first of tteokguk. Surprisingly, 31% of the respondents said their families did not gather for the holiday. Only 29% gathered with 5 to 9 people, and only 4% had parents and siblings gather with 20 or more people. The most popular gathering places were parents' or

韓国最大の名節、民族固有のソル

韓国でソルは、一年の始まりを意味する。陰暦の旧正月 を「クジョン」、陽暦のお正月を「シンジョン」と呼ぶ。か つては陽暦の1月1日をソルにした時もあるが、1989年か ら陰暦の1月1日をソルと決め、 当日と前後1日ずつの3 日間を連休としている。もちろん、各家庭の事情に応じ て陽暦をとることもあれば、陰暦と陽暦の両方をとるこ ともある。しかし、公式的には陰暦の1月1日がソルであ る。最近、20代以下の若者の間では、韓国最大の名節 (伝統的な祝日)である民族固有のソルへの関心と期待が 著しく下がっている。

あるアンケート調査結果によると、ソルと聞いて真っ先に 思い浮かべたものが、10代・20代は「大型連休」、30代以 上は「トックク(お雑煮)」であった。なんと31％の回答者 が、ソルだからといって家族全員が集まることはないと回 答した。「5〜9人が集まる」ケースは29％、「20人以上」 の家族が集まるケースは4％に過ぎなかった。集う場所と しては、親または自分の家が49％、祖父母の家が30％で あった。家族みんなで特別な場所に集い時間を過ごすと 回答した人の割合は1％であった。ソルに利用する交通手 段はマイカーが82％と圧倒的な割合を占めていた。

own homes (49%), followed by grandparents' homes (30%). Only 1% of respondents reported gathering at a special place. The predominant mode of transportation used during the holiday was the private car, accounting for 82%.

The most common activity families do together is "sharing delicious food" (75%). The most desired good news they would like to hear on Korean New Year's Day was a "wish for the fulfillment of their wishes" (51%). Surprisingly, 23% of respondents did not express a preference for kind words. While 81% of people still give and receive New Year's money, 19% said they do not participate in giving or receiving money. Stress about "family gatherings themselves" was reported by 28% of respondents. In terms of preferred holiday activities, watching videos such as "TV, movies and YouTube" emerged as the top choice,

with 42% of respondents expressing interest. The responses indicate that people in their teens and 20s view the Korean New Year as a "happy holiday." The traditional way of gathering dozens of people from three generations in one house for several days and feasting on all kinds of food is fading. However, 60-70% of Koreans still gather with their families for the Korean New Year. People gather at their homes or at their parents' or grandparents' homes to share delicious food and exchange New Year's money and good wishes. The careful preparation of rice cake soup symbolizes the sharing of pious thoughts as they welcome the New Year. Early in the morning, ancestral rites are performed to honor the ancestors.

In this way, a table is set for ancestral rites, and various foods are prepared to entertain family members and neighbors. This is known as sechan. A variety of dishes are prepared, including tteokguk, seju, jokpyeon (pressed ox feet), fish pancake, sikhye (sweet rice punch), sujeonggwa (cinnamon punch), fresh kimchi, and japchae. Depending on the region, dumplings may be made and served as dumpling soup or rice cake dumpling soup. Although the number and type of dishes may vary, the common feature in every home is the preparation of tteokguk. White rice cake, beef, and pheasant meat are commonly used. Chicken may be used as a substitute if pheasant is difficult to find. The tradition of making white rice cake soup also has religious significance, symbolizing the start of the new year with white food.

On the other hand, as the number of single-person households has grown, so has the number of small food products designed for these "singles". GS25, for example, has introduced a holiday lunch box for people to enjoy festive meals on their own. The lunch box includes assorted bulgogi, assorted pancakes, and burdock japchae. Families preparing for the holidays are also turning to local side dish restaurants and ceremonial table service companies to prepare foods traditionally made at home. Convenience foods such as HMR and Korean New Year products are readily available in supermarkets. The trend among young people to celebrate the Korean New Year more easily and conveniently is gradually gaining popularity.

家族が集まってやることについては、「みんなで美味し い料理を食べる」が75％で一番多かった。ソルに聞きた い徳談(1年の幸せや成功を祈る言葉)は「希望すること が全て叶うように」が51％で1位だった。徳談(1年の幸せ や成功を祈る言葉)を聞きたくないという回答者も23％ あった。お年玉は依然としてあげたりもらったりしている 人が81％だったが、「あげないしもらわない」派も19％ に達している。このような「家族の集まり」自体にストレ スを受けるという回答も28％に達した。ソル連休にやり たいことは、「テレビ、映画、YouTube」などの映像視聴 が42％で一番高かった。

回答の結果からわかるように、10代・20代はソルを「大 型連休」として捉えている。もはや家族三代、数十人が 集まって数日間あらゆる料理を楽しみながら祭りのよう な時間を過ごす姿は消えつつある。それでも依然として 60〜70％の韓国人はソルになると家族や親戚同士が集 まる。自分の家、または親や祖父母の家に集まり、美味 しいものを一緒に食べながらお年玉を渡し、徳談(1年の 幸せや成功を祈る言葉)を交わす。そして心を込めて作っ たトッククを食べながら新年を迎えるのである。 早朝には先祖を祀る祭祀を行うが、そのためのお供え 物として料理を作り、また家族以外に新年のあいさつに 訪れるお客さんにご馳走するための準備をする。これを 「セチャン(お節料理)」という。トックク・セジュ(お正月 のお祝い酒)・ピョニュク(ゆで肉)・チョニュオ(チヂミ類) ・ハングァ(韓菓)・シケ・スジョングァ・キムチ・チャプチ ェなど、いろんな料理を用意する。地域によっては餃子 を作って餃子スープにしたり、それにお餅を入れたりもす る。用意する料理の数と量はそれぞれ異なるが、共通の 料理はトッククである。白い餅(トック)と牛肉またはキジ 肉を使い、キジ肉がない場合は代わりに鶏肉を使うこと もある。白い餅(トック)でスープを作る風習は、白いもの を食べながら新年を迎えるという宗教的な意味も込め られている。

一方では、単身世帯が増えて、一人でソルを過ごす「一人 ソル族」のための小容量の製品も登場している。コンビ ニチェーンのGS25が、プルゴギの詰め合わせ、チヂミの 詰め合わせ、ごぼうチャプチェなどの「ソル弁当」で、一 人でもソルを満喫できるようにした。家族単位で名節料

理を準備する際にも、以前は全て手作りであったが、今 は近くのおかず専門店や祭祀代行業者などに任せるこ ともある。それに家庭用のインスタント食品のHMRとソ ル料理の完成品をスーパーで購入することもできるよう になっている。より簡素化した形で、手軽にソルを過ごそ うとする傾向が若者を中心に拡散しつつある。

Baekje Corporation,

an Agricultural Company That Exports Rice Cakes for the Korean New Year

韓国ではお正月にトッククを食べる伝統があり、これには 年を1つ重ねるという意味がある。もちろん、日常の食事と してもよく食べられている。トッククはトック(餅)をスープ に入れて煮る料理で、元旦と旧正月を代表する韓国料理 である。トックは米から作られ、トッククのスープは地域 によって少しずつ異なる。牛骨の出汁が一般的だが、鶏ガ ラや煮干しを使うところもある。

農業会社法人(株)ペクチェは、このような韓国のお正月

訣である。米を高温処理することでトックの柔らかい食 感を出すことができ、微粉砕で粉末にする工程を重視し ているため、お湯を注いだらたった2分で食べられる。

同社の米加工食品の生産技術は韓国ではトップレベル で、特にトッククは他の追随を許さない。農業会社法人 (株)ペクチェは1978年に創業し、2006年に100万ドル輸 出塔を、2008年には300万ドル輸出塔を受賞しており、 2014年にはHACCPのトック類認証も取得した。

Korea has a long tradition of eating tteokguk (sliced rice cake soup) on New Year's Day, symbolizing the transition to a new era. It is also enjoyed as a regular meal in everyday life. Tteokguk, a Korean dish made by boiling rice cakes in water, has significance for both the first day of the New Year and the Korean New Year. The main ingredient, tteok, is made from rice, and the broth of tteokguk can vary slightly depending on the region. While beef bone broth is common, some places offer chicken or anchovy variations.

Baekje Co., Ltd. is a leading agricultural corporation that specializes in the commercialization of tteokguk, a representative Korean New Year delicacy that is widely distributed domestically and internationally. The company's main product line includes tteokguk, rice noodles and cold noodles. In 2011, the company's "Our Rice Instant, Tteokguk" product was recognized as one of the top 10 processed Korean rice products. Sales of Instant Tteokguk alone reached KRW 2 billion annually. One of the company's notable strengths is its exclusive use of locally produced new rice. Rice cakes are generally produced within one week of rice milling. A distinctive feature is the company's accumulated technology for storing processed rice at room temperature since the early 2000s. Tteokguk made from Korean rice is exported to international markets, including the United States, Japan, Europe, and Central and South America.

Baekje's instant tteokguk is made using the traditional siru (steamed) method. Unlike rice cakes cooked お正月のトッククを輸出する農業会社法 人株式会社ペクチェ

under typical conditions, the stickiness varies due to the use of rice cake steamers. The company's secret to preserving the authentic taste lies in its commitment to using rice cake steamers, which require the utmost effort in the production process. The rice is treated at high temperatures, resulting in a soft texture for the rice cake. By emphasizing the delicate grinding process to produce powder, the tteokguk can be prepared in just 2 minutes by adding hot water. The company boasts the highest level of rice-processed food production technology in the country, and its rice cake soup is particularly unique. Founded in 1978, Baekje Co., Ltd. has achieved significant milestones by winning the USD 1 Million Eport Tower in 2006 and the USD 3 Million Export Tower in 2008. In 2014, the company also received HACCP certification for rice cakes.

The company participated in overseas food fairs such as FANCY FOOD in New York, USA, in June; Western Food Service in LA, USA, in August; FINE FOOD in Sydney, Australia, in September; and CIIE in Shanghai, China, in November. Last year, sales reached KRW 31.2 billion. In 2019, sales were KRW 22.1 billion, with exports totaling KRW 2.95 billion. In 2020, the company achieved sales of KRW 26 billion and exports of KRW 2.7 billion. In 2021, we exported KRW 2.64 billion with sales of KRW 29.5 billion, and in 2022, we exported KRW 2.8 billion with sales of KRW 31.2 billion. Notably, rice cake exports accounted for 16% of the total in 2022.

の定番料理であるトッククを商品化し、国内外に広く販 売してきた代表的な米加工専門企業である。主にトック ク、フォー、冷麺などを生産している。「国産米即席トッ クク」という製品は、2011年に国産米加工製品トップ10 に選ばれている。即席トッククだけで年間20億ウォンの 売上を記録したこともある。同社の強みは、地域で生産 される新米のみを使用することで、精米後1週間以内に トックを生産することを原則としている。加工した米を 常温で保存できる技術を2000年代初めから独自で開発 してきたのも差別化のポイントである。韓国産米で作っ

たトッククは、アメリカや日本、ヨーロッパ、中南米にま で輸出されている。

同社の即席トッククは韓国の伝統的な蒸し方で作られ る。米をトックにするときに製粉所で使う餅蒸し器で蒸 すため、粘り気から違う。生産工程で最も手間のかかる 製粉所の餅蒸し器にこだわるのも、同社が味を守る秘

2023年は6月に米ニューヨークのFANCY FOOD、8月にロ サンゼルスのWestern Food Service、9月にオーストラリ ア・シドニーのFINE FOOD、11月に中国上海のCIIEなど、 多くの海外食品博覧会に出展した。昨年は312億ウォン の売上を達成。2019年は国内売上が221億ウォンで海外 輸出は29億5,000万ウォンであった。2020年には国内売 上260億ウォン、海外輸出27億ウォンを達成し、2021年に は国内売上295億ウォンに海外輸出26億4,000万ウォン、 2022年には国内売上312億ウォンに海外輸出28億ウォン を記録している。このうちトックの輸出は2022年時点で 16%を占めている。

Baekje Co., Ltd.

MANAGER: Den Kim

TEL: +82-10-4818-2940

EMAIL: ksj0102@bj1978.com

ADDRESS: 209-7, Oseo-gil, Gwangcheon-eup, Hongseong-gun, Chungcheongnam-do, Republic of Korea

Baekje Co., Ltd. is a leading agricultural firm specializing in tteokguk production, using traditional siru methods with modern technology. They champion high-quality rice cakes made from locally sourced new rice, achieving notable awards and consistent global market growth, with a significant focus on international exports, particularly in recent years.

農業会社法人(株)ペクチェは、伝統的なしる製法と最新技 術を組み合わせ、主に韓国の代表的な新年の美味である tteokgukを専門とする先駆的な農業企業です。地元産の新米 を使用した高品質のお餅を作り出し、顕著な賞を受賞し、特 に近年は国際市場での重点的な拡大に注力しています。

Production and Export Statistics and Trends of Typical Korean New Year Foods

It's not easy to determine the food for the Korean New Year, a traditional holiday unique to the Korean people, as it varies from region to region and household to household. However, the domestic production and export of rice cakes, hangwa (traditional Korean sweets) and japchae, which are commonly associated with the Korean New Year, are growing steadily. In the local market, the younger generation's evolving perspective on rice cakes and hangwa as quintessential Korean New Year foods is driving market shifts and international market expansion.

While the traditional interest in the Korean New Year has declined among the younger generation in Korea, there is a growing fascination with traditional foods such as rice cakes and hangwa. In the past, rice cakes and traditional hangwa were mainly enjoyed by the older generation and reserved for holidays like New Year's, but now they are establishing themselves as new "value foods" among young people. A new term, "yakketing," has been coined to introduce new rice cakes such as cheese rice cake, tiramisu rice cake, and milk rice cake to cater to the tastes of the younger generation. The rise of retro-style rice cake cafes and the increasing number of places offering rice cakes and hangwa instead of bread also contribute to this trend.

With the evolving perception of rice cakes and hangwa, these traditional foods are being transformed into fusion dishes with new ingredients. Currently, the market is expanding beyond Korea to the global market, attracting consumers around the world. Korean traditional foods are gaining new attention from domestic and international consumers who value health and dislike unhealthy additives. In Korea, young people appreciate rice cakes and

hangwa for their deliciousness. In addition, these products are increasingly enjoyed as both a "snack" and a "meal replacement. As a result, consumer expectations for rice cakes and Korean snacks in 2022 focused on "feeling good in the stomach," "leisure of life," and "the taste of Korea.

In 2021, rice cake production and shipments surpassed 400,000 tons for the first time, reaching 433,000 tons in production and 401,000 tons in shipments. The rapid growth of the rice cake market can be attributed to the increased demand for convenient meals in the wake of COVID-19. In addition, there has been a growing interest in health, which has led to an increase in the consumption of easily digestible rice cakes. Hangwa production reached 58,988 tons in 2021, a remarkable increase of 25.8% compared to 2020 figures. The production value amounted to 81.8 billion won, showing an increase of 5.7% compared to the previous year.

In 2021, the total export volume of rice cake sand hangwa exceeded 20,000 tons, with an export value of more than USD 70 million. The year-on-year growth rate of rice cake and hangwa exports has increased significantly each year, reaching 37.3% in 2018, 27.8% in 2019, and 49.9% in 2020. Comparing 2021 with 2017, exports have more than tripled.

The export volume of rice cakes and hangwa in 2021 reached 20,551 tons, an increase of 14.9% from the previous year. The export value was USD 71.82 million, an increase of 20.1% from the previous year.

The rising price value of Korean rice cakes and sweets in the global market has resulted in the pace of the export price rise exceeding the export volume. Domestic production of rice cakes and traditional Korean sweets has been steadily increasing, growing at an annual rate of 5-11% from KRW 546 billion in 2017 to KRW 731.3 billion in 2021. Production has more than doubled compared to 2017 figures.

In line with the growth in exports of rice cakes and traditional Korean snacks, exports of Korean japchae, another Korean New Year food, are also expanding. It has seen an average annual increase of 30.3%, reaching USD 11.5 million in 2017, USD 16 million in 2018, USD 22 million in 2019, USD 24 million in 2020, and USD 31 million in 2021.

代表的なソル料理の生産と輸出の 統計及び動向

韓国固有の名節(伝統的な祝日)であるソルの料理とは何 かは、地域と家系によって異なるため、一概にはいえな い。だが、ほとんどの家庭の共通点といえるトック(お餅、 以下餅)とハングァ(韓菓)、そしてチャプチェなどの国内生 産と輸出は拡大し続けている。韓国国内市場の場合、ソ ルに食べる代表的な食べ物の餅とハングァに対する若い 世代の認識の変化も、市場の変化と海外市場の拡大に つながっている。

韓国の若い世代はソルの伝統に対し、興味を持つことは 少なくなっている一方で、餅やハングァのような伝統食品 への興味は高まっている。かつては、ソルのような名節に 主に年配の世代が購入していた餅やハングァなどが、今 若者の間で新しい価値を持つ食品になりつつある。「ヤ ッケッティング(ヤックァを買うためにチケットを取るよう に競争する姿の例え)」という造語が生まれ、この若者た ちの心をつかむためのチーズ餅、ティラミス餅、ミルクペ クソルギ(白蒸し餅)などの新しい餅が次々と発売された。

レトロ感あふれる餅カフェが登場し、パンの代わりに餅 とハングァを販売するお店なども増えている。

このような餅とハングァへの認識の変化により、餅とハ ングァは、新しい食材と出会ったフュージョン食品とし て発展を重ねている。今や韓国を超えて世界中の消費 者へとその市場が拡大している。健康への関心が高く、 健康を害する添加物を好まない韓国国内外の消費者 に、韓国伝統の食べ物が新しく注目されるように なったのである。韓国の若者は、餅とハングァ を好んで食べている。おやつとしても食事の代 わりとしても食べる。このような現象をベースに 2022年に行われた消費者期待価値調査では、 餅とハングァに期待するものとして、「腹持ちが いい幸福感」、「暮らしの中の余裕」、「韓国の 味」などが挙げられた。

2021年に初めて、餅類の生産量及び出荷量が 40万トンを超え、生産量43.3万トン、出荷量40.1 万トンを記録した。このような餅類市場の急成 長の原因は、コロナ禍で手軽に食べられる食

べ物の需要が高くなったことと、健康への関心が高ま ったことで、消化しやすい米を利用して作った餅の消費 も増加したと見られる。2021年のハングァの生産量は 58,988トンで、2020年に比べて25.8％増となった。生産 額は818億ウォンで、2020年から5.7%増加した。

2021年の餅とハングァの輸出規模は、輸出量2万トン、 輸出額7,000万ドルを上回っている。餅とハングァ輸出 額の対前年比増加率は2018年37.3%、2019年27.8%、 2020年49.9％で、毎年大幅に増加している。2021年の輸 出額は、2017年の3倍以上に増加した。2021年の餅とハ ングァの輸出量は20,551トンで、対前年比14.9％増とな った。輸出額は7,182万ドルで、前年に比べて20.1％増加 した。グローバル市場では、韓国産餅とハングァの価値 が上昇するにつれて、輸出単価が高くなっている。餅とハ ングァの韓国国内生産は、2017年の5,460億ウォンから 2021年には7,313億ウォンへと上昇し、毎年5〜11％の 生産額増加を見せている。生産量は2017年に比べて２ 倍以上増えた。

餅とハングァに続き、もう一つのソル料理であるチャ プチェの輸出規模も拡大の一途を辿っている。2017 年1,150万ドル、2018年1,600万ドル、2019年2,200万 ドル、2020年2,400万ドル、2021年 3,100万ドルと、年平均30.3%の増 加を記録した。

Organic Wando Yuja from Gogeumcheonghakdong Yuja Agricultural Association

Kang Sang-muk, the CEO of Gogeumcheonghakdong Yuju Agricultural Association, is a seasoned yuja farmer with 16 years of experience managing the renowned 'Wando Ondam' yuja farm. Covering 12,000 square meters of land, the farm is home to 900 mature trees cultivated using environmentally friendly, low-carbon organic practices. All products marketed by his cooperative, which proudly carries the "Good News" brand, use only organically grown citrons produced through this environmentally conscious method. In organic farming, the term is only meaningful when it encompasses the entire growing process. It adheres to a truly organic approach that ensures the soil undergoes a transformative journey. This commitment means avoiding conventional fertilizers, recognizing that it takes a minimum of 7 to 10 years for existing land to transform into nutrient-rich, naturally fertile soil. Since the end of 2019, marking 11 years of dedicated organic farming, he has produced about 60 tons of robust yuja, securing an annual income of about KRW 200 million. Yuja, a citrus fruit, has more than three times the vitamin C content of lemons, contributing to its reputation as a health-promoting superfood. During this time, CEO Kang undertook various initiatives to cultivate fertile land. Using a mixture of double-boiled ginkgo, sweet potatoes, oleander, Melia azedarach flowers, and pasqueflower roots in carefully measured proportions, he created a nutrient-rich mixture for the soil. He introduced fermen -

古今青鹤洞柚子农业合作法人代表姜常默是一位拥有 十六年柚子种植经验的农夫，经营着一家名为“莞岛 Ondam”的农场。这家农场采用有机种植方法，在3.97万 平方米的土地上种植了900株柚子树。该合作法人旗下“ Gippeunsosik（意指好消息）”品牌所有产品均由采用低 碳环保有机种植方法的有机柚子制成。有机农业如果不 改变土壤，所谓的有机农业只会徒有虚名。在不施肥的条 件下，如果想将现有的土壤打造成肥沃的天然土壤，短则 7年，长则需要10年时间。2019年是他采用有机种植法的 第11个年头，他的农场从当年底开始生产60多吨的健康 柚子，年销售额突破了2亿韩元。柚子的维生素C含量比柠 檬多出三倍以上。

为了打造优质的土壤，姜代表费尽了心血。他将银杏、菊 芋、夹竹桃、苦楝花、白头翁根茎等进行熬制，以适当比例 与土壤混合，制成一种土壤营养剂。而且将死鱼和EM微 生物进行发酵，使土壤变得更加健康。这让他的柚子农 场土壤变得适合采用有机种植法。目前，全韩国大约有 2500多家柚子农场。其中，采用有机种植法的农场仅为 29家，而莞岛郡内就有6家。他在获得环保有机农产品认 证（5年）后，又经过有机农产品转型期（2年），最终获得了 有机农产品认证。继完成农产品溯源注册和获得优质农

tation processes using deceased fish and EM microorganisms to further improve soil health. Through these conscientious efforts, the once ordinary soil on his citron farm underwent a remarkable transformation, evolving into prime land suitable for organic farming. There are approximately 2,500 yuja farms in Korea, of which only 29 are organic, including six in Wando-gun. CEO Kang's commitment to organic practices is evident in the meticulous certification process. After securing certification for environmentally friendly, pesticide-free agricultural products (5 years), he navigated the conversion period (2 years) to obtain the coveted organic product certification. In addition to the traceability registration of agricultural products and the excellent agricultural product certification, he also proudly obtained the low-carbon agricultural product certification.

After returning to farming in Gogeum-myeon, Wando, in 2008, CEO Kang began establishing a yuja farm 150 meters above sea level. Committed to exploring various methods of low-carbon organic farming, he diligently managed the soil by implementing an annual rotation of antibiotic-free livestock manure compost and fish-based compost. In a unique approach to pest prevention, he refrained

from removing grass from the yuja orchard, allowing natural pest predators such as mites to thrive. In recognition of his dedication and expertise, Jeonnam Province honored him as an "Organic Farmer," a distinction reserved for individuals who practice independent and systematic organic farming techniques with more than 5 years of experience.

The Yuja Agricultural Association, led by CEO Kang, was established in November 2011, with five full-time members and 29 associate members (Yuja-producing farmers) and a capital of KRW 150 million. In 2013, all member farms within the association achieved GAP certification. In March 2018, six patents for Ssanghwa-yuja tea were registered, and the association achieved ISO22000 certification in 2019. In the previous year, a total yuja harvest of 340 tons was achieved, including 50 tons of organic yuja, 10 tons of pesticide-free yuja, and 280 tons of regular GAP yuja. The total profit reached KRW 800 million, with KRW 750 million from raw fruit and KRW 50 million from processed yuja products. The annual processing volume ranges from 5 to 10 tons. The association's flagship products include Handmade Yuja Tea, Ssanghwa Yuja Tea, Soybean Yuja Tea, Yuja Powder, Yuja Seaweed Bread, Yuja Coffee, and two gift sets of Handmade Yuja Tea and Handmade Yuja Tea.

The Handmade Yuja Tea stands out in the product lineup, leveraging the distinctive aroma and acidity characteristics, and is priced at KRW 19,800 per kg. The patented Handmade Ssanghwa Yuja Tea complements the unique flavor and aroma of Ssanghwa tea and is priced at KRW 22,000 per kg. Yuja powder, a calorie-free and sugar-free product made by drying and processing citron peel, is available at KRW 13,200 for 100 g. Yuja Sokcheong, a handcrafted citron tea with a unique aroma and tang, is priced at KRW 13,200 for 500 ml. Yuja Tea Bags, made from Ssanghwa Yuja tea, known for its cold-preventing properties, contain various herbal medicines and are available in a box of 20 bags (1.5g each) for KRW 19,800. Another product, citron vinegar, a traditional fermented blend of makgeolli starter and organic citron is sold for KRW 33,000 per 500ml bottle.

姜代表2008年回到莞岛古今面，在海拔150米的土地上 建立了柚子农场。为实践低碳有机农业，他研究了各种农 业技术，以1年为单位轮流使用不含抗生素的有机牛粪堆 肥和鱼肥管理土壤。为了防治病虫害，他从不清理自家柚 子农场里的草，这是独特的病虫害防治措施，可使蚜虫等 病害虫的天敌栖息于农场里。他被评选为全罗南道的“有 机农业名人”，该奖项旨在表彰具有五年以上有机种植经 验并应用独立系统化有机农业技术的农业从业者。

由他担任代表的柚子农业合作法人于2011年11月成立， 初期有5名正式成员和29名准成员（柚子生产农户），注册 资金为1.5亿韩元。2013年，合作法人的所有农户获得了

GAP认证。2018年3月，合作法人注册了双柚子茶等六项 专利，2019年获得了ISO22000认证。去年，他们共收获了 有机柚子50吨、无农药柚子10吨，以及普通GAP柚子280 吨，总计340吨的柚子。销售收入为8亿韩元，其中鲜柚子 占7.5亿韩元，柚子加工产品为5千万韩元 。年加工量在5 到10吨之间。主要产品包括手工柚子茶、手工双柚子茶、 柚子刀豆茶、柚子粉、柚子海藻面包、柚子咖啡、手工柚子 茶和手工双柚子茶的两款礼品装等。

其中，手工柚子茶是一款充分保留了独特香气和酸味特 性的产品，每公斤价格为19,800韩元。手工双柚子茶是一 款专利产品，完善了双和茶特有的味道和香气，每公斤价 格为22,000韩元。柚子粉是一种将柚子果皮干燥加工的 零热量、无糖产品，每100克价格为13,200韩元。柚子酱 是一款充分保留独特香气和酸味特性的手工柚子茶，每 瓶500毫升，价格为13,200韩元。柚子茶包是一种添加各 种韩草药的手工双柚子茶包产品，有助于预防感冒，每袋 1.5克，每盒20袋，售价为19,800韩元。该法人还采用传 统发酵工艺，将马格利原浆醋和有机柚子发酵制成柚子 醋，每瓶500毫升，售价为33,000韩元。

Association

CEO: Kang Sang-muk

TEL: +82-61-554-2005

EMAIL: dykang1208@hanmail.net

ADDRESS: 71-3, Cheonghakdong-gil, Gogeum-myeon, Wandogun, Jeollanam-do, Republic of Korea

The Gogeumcheonghakdong Yuja Agricultural Association, led by CEO Kang Sang-muk, champions organic yuja farming in Wando-gun, Korea. With a focus on eco-friendly practices, they produce premium 'Good News' brand products, including a diverse range of yuja teas, powders, and unique blends marked by meticulous craftsmanship and innovation.

莞岛柚子，在韩国丹岛郡开创有机柚子种植先河。他们的“好 消息”品牌象征着顶级产品，包括精心制作的各种柚子茶、柚 子粉和创新的混合产品，所有这些都根植于生态友好的实践 和专注的手工艺。

Gogeumcheonghakdong Yuja Agricultural

Yangchon Winery:

Distilling the Essence of Korea's Persimmons

Persimmons are an important fruit in East Asia, with over 90% of the world's production coming from South Korea, China and Japan. There are two main varieties: sweet and astringent. In South Korea, sweet persimmons are grown in the southern regions, while astringent persimmons are grown in the central regions. The astringent persimmon is a distinctive variety in Korea. Yangchon Persimmon Co., Ltd., an agricultural company operating under the "Yangchon Winery" brand, distills wine and vodka from these astringent persimmons, particularly from a variety known as "Duri Persimmon." Yangchon, known for its dried persimmons, is a region that specializes in this fruit. Most of the persimmons harvested here are used for wine production. The name "Yangchon," which means "village with abundant sunlight," reflects an environment conducive to persimmon cultivation, thanks to the cold winds from Mt. Daedun and the harmonious sunlight in the region. About 2 tons of persimmons are harvested annually from about 8 acres of persimmon orchards.

柿は東洋の代表的な果物で、世界の生産量の90%以上を 韓国、中国、日本が占めている。柿は甘柿と渋柿の2種類 があって、韓国の南部地方では甘柿が、中部地方では渋 柿が栽培される。このうち、渋柿は韓国固有の品種であ る。農業会社法人(株)ヤンチョンカムは「ヤンチョン（陽 村）ワイナリー」というブランドで、陽村固有の「ドゥリ柿」 という渋柿でワインとウォッカを醸造している。陽村は干 し柿特区に指定され、柿が特産品である。この地域で採 れる柿のほとんどはワインの醸造に使われている。日当た りの良い村という意味の陽村は、 テドゥンサン（大芚山） の麓の冷たい風に日差しの温かさが相まって柿の栽培にぴ 韓国産在来種の柿でワインとウォッカ を作る(株)ヤンチョンカム(陽村柿)

Making Yangchon persimmon wine involves washinTo make Yangchon Persimmon Wine, astringent persimmons are washed and processed during the winter. The processed dried persimmons are crushed and red yeast (Monascus purpureus) is added and fermented for two weeks. Sugar and yeast are added during this fermentation to produce persimmon wine. The wine is aged and stabilized in cold storage for at least three months. The resulting clear wine is then used for distillation. Korean spirits typically use yeast, a fermentation starter, and Yangchon Winery uses red yeast, a variety of yeast, for the first fermentation. Red yeast is red and gives the persimmon wine a deep red color. After the first fermentation, the yeast is added to the persimmon extract for a second fermentation. The product "Archi23" and the pre-distilled have the same base. It is distilled five times over four days using a copper column still. After distillation, the spirit undergoes charcoal filtration with oak charcoal and the alcohol content is adjusted. The vodka is then aged in stainless steel tanks for over a month, resulting in the final product.

Yangchon Winery's main products include "CHOOSI," "ARCHI23" and "PERSIMMON VODKA."

CHOOSI is a Korean-style wine made from dried persimmons with an alcohol content of 12.5%. It pairs well with spicy or oily Korean dish es due to the tannins in persimmons. ARCHI23 is a distilled persimmon wine fermented with dried persimmons. It has an alcohol content of 23% and boasts a sweet aroma with a smooth and clean finish. PERSIMMON VODKA transforms into a thick spirit even when stored in the freezer. It offers concentrated sweetness, a rich body and a clean finish. Distilled to 32% ABV, this premium vodka offers a smooth drinking experience that captures the unique flavor of persimmons. It is designed for sipping and creating unique cocktails similar to the French grape vodka.

In 2005, Seo Jong-seok founded Yangchon Gam Agricultural Cooperative. In 2007, he registered a patent for the method of producing liquor using Monascus purpureus red yeast with persimmon fruit. In 2010, CHOOSI wine was introduced. In 2015 a general distillation license was obtained and in 2016 Persimmon Vodka was launched. In 2016, a patent for a "persimmon drink with increased polyphenol content" was registered. In 2018, it was selected as the banquet wine for the Pyeongchang Winter Paralympics and received a polyphenol food manufacturing registration. In 2020, ARCHI23 distilled persimmon wine was released and selected as a "2023 Visiting Brewery." To produce one bottle of Archi23 (375ml), about 9 to 10 persimmons weighing about 2kg are used. The alcohol, approximately 10 degrees, is distilled from the fermentation to produce 1 to 2 bottles of 23-degree distilled spirit. Currently, most of the sales are done online at www.chppsi.co.kr. Offline, the products can be purchased at Nonghyup (Agricultural Cooperative) and some E-Mart stores. Last year, the company changed its structure to a joint stock company and entered the second generation of management.

ったりの環境である。約800坪の柿農園で年間2トン程度 を収穫することもある。

陽村柿ワインは、渋柿を洗浄、下処理した後、冬の間熟成 させる。熟した柿を破砕して紅麹菌を植え、2週間発酵させ る。このとき、補糖と酵母を追加して柿のワインを作る。柿 のワインは低温倉庫で3ヶ月以上熟成させて安定させる。

こうして作られた透明なワインを蒸留に使用する。韓国の 酒は麹を使うが、陽村ワイナリーも麹の一種である紅麹菌 を使って1次発酵を行う。紅麹菌は赤いので、柿のワインも 濃い赤色を帯びている。1次発酵後は、柿の果汁に酵母を 加えて2次発酵を行う。「アーチ23」という製品と蒸留前の 発酵原酒は同じ酒である。これを銅製の単式常圧蒸留器 で4日間、5回にわたって繰り返し蒸留し、その後白樺の炭 でろ過して度数を調整する。さらにステンレスのタンクで1 ヶ月以上熟成させるとウォッカになる。

陽村ワイナリーの代表製品には「CHOOSI」、 「ARCHI23」、「PERSIMMON VODKA」などがある。

「CHOOSI」は熟した柿で造った韓国スタイルのワインで、 アルコール度数が12.5%である。柿のタンニンにより、辛 くて油っこい韓国料理とよく合う。「ARCHI23」は熟した柿 で作った酒を蒸留した柿焼酎で、一般蒸留酒でアルコール 度数は23%である。甘い香りとまろやかですっきりとしたフ ィニッシュが特徴である。「PERSIMMON VODKA」は冷凍 庫に保管しておいても凍らず、濃い感じのお酒になる。甘み が凝縮され、濃厚なボディ感とすっきりとしたのど越しが 楽しめる。高級製法で製造したプレミアムウォッカである。

一般蒸留酒でアルコール度数は32%である。テストを繰り 返した結果、最も飲みやすく、柿特有の風味も感じられる ため、32度にしたという。ショットで飲むとまた違う特別感 を感じることができる。フランスにブドウのウォッカがある ならば、韓国には柿のウォッカがある。

ソ・ジョンソク代表は2005年に陽村柿営農組合法人を設 立した。2007年には酒類製造方法「Monascus purpureus ベニコウジカビ株を用いた柿果実酒及びその製造方法」 の特許を登録している。そして2010年、ワイン「CHOOSI」 を発売した。また、2015年に一般蒸留酒の製造免許を 取得し、2016年に「PERSIMMON VODKA」を発売した。

2016年には「ポリフェノール成分の含有量が強化された柿 飲料」の特許を登録し、2018年平昌（ピョンチャン）冬季

パラリンピックの晩餐酒に選定され、同年CHOOSI ポリフ ェノール食品製造業を登録した。2020年「アーチ23」とい う柿の蒸留酒を発売し、「2023国が推薦する醸造所」に選 定された。375mlの「アーチ23」1本を作るためには、柿が 9〜10個、約2kgが要る。これを発酵させて得たアルコール 度数10度程度の原酒を蒸留すると、23度の蒸留酒1〜2本 ができる。現在はオンライン販売が中心で、www.chppsi. co.krで「陽村ワイナリー」の製品を購入することができ る。オフラインでは、農協とイーマートの一部店舗で購入 することができる。昨年、株式会社に体制を変え、経営者 は2代目へとバトンタッチした。

Yangchon Winery

Yangchon Winery in South Korea specializes in crafting premium alcoholic beverages from astringent persimmons, including CHOOSI wine, ARCHI23 distilled spirit, and persimmon vodka. Their unique process, utilizing Monascus purpureus red yeast and traditional fermentation techniques, creates distinct flavors with a commitment to quality, earning recognition and patents within the industry.

(株)陽村ワイナリー、ヤンチョンワイナリーは渋 柿を使用して、CHOOSIワイン、ARCHI23蒸留 酒、PERSIMMON VODKAなど、高品質なお酒を製 造しています。Monascus purpureusの赤い酵母や 伝統的な発酵技術を用いた独自のプロセスで、独 特な味わいを生み出しています。業界での認知と特 許登録を得ており、品質に対するコミットメントが 強く評価されています。

MANAGER : Seo Yong-won

TEL: +82-10-7182-4207

EMAIL: syw727@naver.com

ADDRESS: 1075-25, Hwangsanbeol-ro, Yangchon-myeon, Nonsan-si, Chungcheongnam-do, Republic of Korea

Dr. Holi Pet:

Korea's Premier "Brand K" for Pet Milk Excellence

FoodMaster Group Co., Ltd. specializes in manufacturing, selling, and exporting pet milk, dairy products and beverages. Its flagship brand "Dr. Holi Pet" has been recognized as Korea's leading "Brand K" and holds the exclusive patent for the production of pet milk in Korea. The product range includes pet milk and related products such as cheese and pudding, which are sold in over 10 countries worldwide. These countries include Korea, Vietnam, the United States, Cambodia, Australia, the Philippines,

Hong Kong, Thailand, and Singapore. Notable products within this line include Dr. Holi Pet Milk, Pet Cheese Nutrition, Dr. Holi Lactic Acid Bacteria 550, and five varieties of Dr. Holi Pudding. These products are low in fat and calories and are made with reconstituted milk. They are lactose-free, aid in digestion and absorption, and are classified as human-grade products made with the same process and ingredients as 100% human milk. The company was founded in February 2017 and introduced Korea's first low-fat pet milk, Dr. Holi Pet Milk, in July. The first six varieties were available in November at Daiso, Korea's largest household convenience store. It entered the shelves of E-Mart in December, and within six months of its launch, cumulative sales surged to 300,000 units. The

（株）FoodMaster Group是一家生产、销售并出口宠物 专用奶、乳制品和饮料的公司。旗下核心品牌“Dr.HOLI PET”入选韩国代表性“品牌K”。该公司还拥有韩国国 内唯一的宠物奶生产工艺专利，在韩国、越南、美国、柬 埔寨、澳大利亚、菲律宾、中国香港、泰国、新加坡等全 球十多个国家和地区销售宠物奶，及奶酪和布丁等产 品。该公司产品包括Dr.HOLI PET Milk、Pet Cheese Nutrition、Dr.HOLI益生菌550、Dr.HOLI布丁（5种）。这 些产品的特点是均采用还原乳制成的低脂低卡产品。这 些产品均无乳糖，有助于消化和吸收，而且用与人用牛 奶相同的制造工艺和成分生产，达到人类可食用级别。

（株）FoodMaster Group创办于2017年2月。同年7月 推出韩国首款低脂宠物奶品牌“Dr.HOLI”宠物奶（6种 口味），11月在韩国国内第一大生活便利店DAISO首次 销售，12月入驻易买得超市，仅上市6个月，累计销售量 便突破了30万个。2018年1月入驻新世界百货商店和

product gained broader visibility, reaching Shinsegae Department Store and Lotte Super in January 2018, GS Home Shopping in February, Olive Young in May, and Home & Shopping and Home Shopping in June. By September of that year, cumulative sales had reached an impressive milestone of 1 million units. In January 2019, the company took an important step by establishing a joint venture factory in Weihai, China. In July that year, the company expanded its reach by entering Lotte Mart and launching online sales on Alibaba and Amazon. In addition, in September of the same year, CJ Home Shopping began selling pet milk, the first time such a product was offered on the Korean platform. The company's development team consists of a professional faculty with expertise in dairy processing, pharmacy, and veterinary medicine with 28 years of experience. The company is registered with the US FDA and holds USDA certification.

In October 2018, the company introduced Korea's first lactic acid bacteria milk for pets, Dr. Holi Pet Milk Lactobacillus Milk. This innovative product contains glucosamine and seaweed calcium to support joint and bone health, and boasts enhanced physiological activity by including natural minerals and multivitamins. Following this success, the company launched Dr. Holi Pet Milk Red Ginseng Milk in June 2019, introducing additional health benefits. In April 2020, the company made history with the global launch of Dr. Holi Pet Cheese Nutrition, a groundbreaking product in the pet food industry. In March 2021, the company launched Korea's first baby cat milk, Kitten, which addresses the unique nutritional needs of young cats. The company introduced two varieties of Dr. Holi Pet lactic acid bacteria products in May. In March 2022, the product line was expanded to include goat milk pet milk, which caters to different preferences. Then, in November 2023, they proudly launched Korea's first pet pudding, Dr. Holi Milk, along with five varieties of cheese pudding.

The product range also includes Pet Water, which is fortified with mineral-rich, deep-sea water to provide quick hydration and aid in recovery from surgery or illness. In addition, pet nutrients are

available in the form of Dr. Holi Pet Cheese Nutrition and Dr. Holi Lactobacillus 550, which contribute to the overall well-being of pets.

Dr. Holi Pet Milk offers a range of features tailored to each product. The baby formula, designed for children under 1 year of age, contains colostrum to strengthen the immune system and promote immune balance. The adult product, for ages 2-7, contains natural minerals and multivitamins to support the nutritional balance needed during growth. For ages 7 and older, the senior product focuses on improving bone and joint function by incorporating seaweed calcium and glucosamine. Products like Caramel Milk and Vanilla Milk are versatile options for people of all ages. These low-fat products feature delicious caramel and vanilla flavors. Lactic Acid Bacteria Milk is infused with 10 mg (approximately 55 billion) heat-treated lactic acid bacteria and natural mango flavor. Red Ginseng Milk contains red ginseng concentrate to support the immune system. Cat Milk contains taurine, an essential amino acid for feline companions, while Kitten Milk is specially formulated for kittens under one year of age. The latter contains colostrum and pollack extract and is enriched with 20 billion heat-treated lactic acid bacteria to meet the unique nutritional needs of young kittens.

年1月在中国威海设立合资工厂，7月入驻乐天超市，并 开始在阿里巴巴和亚马逊等线上平台销售。同年9月， 首次在韩国CJ Home Shopping销售宠物奶。公司的研 发团队由拥有28年经验的博士组成，分别来自乳制品加 工、药学、兽医学等领域。该公司获得了美国FDA注册和 USDA认证。

2018年10月，该公司推出了韩国国内首款宠物用益生 菌奶——Dr.HOLI宠物奶益生菌奶。该产品含有氨基葡 萄糖和海藻钙，有助于保护关节和骨骼。该产品还富含 天然矿物质和综合维生素，会强化宠物生理活性。2019 年6月，该公司推出了Dr.HOLI宠物奶红参奶，2020年4 月推出了全球首款Dr.HOLI宠物奶奶酪营养品。2021年 3月推出了韩国国内首款幼猫奶Kitten，5月推出了2种 口味的Dr.HOLI宠物奶益生菌，2022年3月推出了宠物 奶山羊奶，2023年11月推出了韩国国内首款宠物布丁

Dr.HOLI Milk和奶酪布丁（5种口味）。“Pet Water”采用 富含矿物质的深海水，适合需要迅速补水的宠物，或术 后及病后康复的宠物。此外，该公司还有宠物营养补充 剂Dr.HOLI宠物奶奶酪营养品和Dr.HOLI益生菌550。

Dr.HOLI各系列宠物奶拥有不同的功能和特性。针对1岁 以下宠物的“Baby”产品含有初乳，旨在增强免疫系统

和平衡免疫。“Adult”产品面向2-7岁宠物，以天然矿物 质和综合维生素成分强化成长阶段所需的均衡营养。针 对7岁以上宠物的“Senior”产品添加了海藻钙和氨基葡 萄糖，旨在促进骨骼和关节功能的提升。而“焦糖牛奶” 和“香草牛奶”适合所有年龄段，是添加了焦糖和香草香 味的低脂产品。而“益生菌牛奶”则添加了经过热处理的 益生菌10mg（约550亿个菌体）和天然芒果香味。“红参 牛奶”产品添加了红参浓缩液，以增强宠物免疫力。“猫 咪专用牛奶”添加了猫所必需的氨基酸牛磺酸，“幼猫牛 奶”则是专为1岁以下幼猫推出的产品，添加了初乳和干 明太鱼浓缩液，同时还含有大约200亿只经过热处理的 益生菌。

FoodMaster Group Co., Ltd.

FoodMaster Group Co., Ltd. specializes in pet milk and dairy product manufacturing, notably with the brand "Dr. Holi Pet." Their exclusive patent for pet milk in Korea supports a range of low-fat, lactose-free products enriched with minerals and vitamins, tailored for pets of different ages, distributed in over 10 countries.

FoodMaster Group Co., Ltd. 专注于宠物牛奶和乳制

品制造，以“Dr. HOLI Pet”品牌为特色。他们在韩国拥有 宠物牛奶的独家专利，生产低脂、无乳糖产品，并富含矿 物质和维生素，为不同年龄宠物量身定制，在全球10多 个国家销售。

CEO : Park Hyeong-su

TEL: +82-2-6925-6363

EMAIL: phs6769@efmg.co.kr

ADDRESS: 3F, 8, Hyehwa-ro, Jongno-gu, Seoul, Republic of Korea

Generation Alpha and Its Impact on the Food Industry

Generation Alpha, the largest consumer group in human history, comprises individuals aged 0-13 in 2023 who were born after 2010. Generation Alpha is projected to account for one-third of total consumption in the next decade. By 2025, the global Alpha population is expected to exceed 2.2 billion people. Already emerging as a dominant market force, this generation uses digital media platforms such as ZEPETO and TikTok, distinguishing itself from Generation Z's reliance on Instagram and TikTok. Generation Alpha embodies a unique consumer profile characterized by a quest for intuitive satisfaction.

How does the way Generation Alpha consumes affect the food industry? This generation blends the familiarity of their parents' era with their novelty, fostering an "experiential consumption" tendency. A discernible trend has emerged in which

アルファ世代と食品産業

アルファ世代は人類史上最大の消費層を指す言葉で、 2010年以降に生まれたアルファ世代(2023年現在0歳

から13歳まで)が今後10年以内に全体の消費の3分の1 を占めると予想されている。2025年世界におけるアルフ ァ世代は22億人以上で、人類史上最も大きな規模の世 代を形成すると予想され、市場を先取りするための潜在 的な消費者としてかねてから注目されてきた。彼らが利 用するメディアはデジタルで、Z世代のインスタグラム、 TikTokなどを利用したコミュニケーションではなく、ゼペ ット、TikTokを通じてコミュニケーションをし、直感的な 満足を追求する世代である。

アルファ世代の消費志向が食品産業に与えた影響にはど んなものがあるだろうか。アルファ世代は、親世代にとって の慣れと子世代にとっての新しさを「体験を共有して消費 する志向」として結合させ、伝統にとらわれず、新しい製品 の楽しさを追求する傾向にある。最近のハルメニアル(お ばあちゃん(韓国語でハルモニ)+ミレニアル)トレンドや、ミ レニアル世代のノスタルジーを刺激し、アルファ世代の好 みを狙ったキャラクターステッカー(ポケモンパンシール)マ ーケティングなどからその例を確認することができる。 このような体験を共有する食品トレンドに合わせて様々 な商品が発売されている。コカ・コーラのジュース飲料ブ

KAF Trends Trend & Products

they seek to enjoy new products free from traditional constraints. Examples include the recent rise of the "grand millennial" trend, which combines elements of grandmotherly nostalgia with the preferences of the millennial generation, and the marketing of character stickers that cater to the tastes of Generation Alpha.

A variety of food products were introduced in line with the experiential food trend. In 2023, Coca-Cola's Minute Maid, leveraging the nostalgic Qoo character, launched two variations of "Minute Maid Qoo," echoing the character's popularity in Korea in 2001. Harim reintroduced the discontinued 'Spicy Franks', a nostalgic snack sausage, and Pulmuone Olga Whole Foods introduced the traditional dessert 'Baked Korean Rice Jeonbyeong (Crepe)' to capitalize on the grandmother trend. Dunkin' made Honey Glazed Yakgwa (honey cookie), previously a limited-time offer, a regular menu item, while Nongshim introduced a new snack product, Powdered Soybean Corn Snack. The advent of the social media era in 2010, coinciding with the emergence of Generation Alpha, has naturally shaped a culture of navigating between the digital realm and everyday life. Accustomed to sharing information and expressing themselves on online platforms such as ZEPETO, Generation Alpha individuals possess a dual role as consumers and content creators, which influences their solid tastes in food consumption. Recognizing the Alpha Generation's affinity for the digital world, the food industry has begun using the metaverse to connect with them. For example, Nongshim established the "Shin Ramyun Cafeteria" on the ZEPETO metaverse platform in 2022, while Pulmuone introduced the Pulmuone Tofu Factory on ZEPETO.

ランド「ミニッツメイド」は2001年に韓国で愛されたクウ という懐かしいキャラクターを活用し、2023年に「ミニッツ メイド・クウ」2種を発売した。ハリムは売店で売っていたソ ーセージ「スパイシーフランク」を復活させ、プルムウォン・ オルガホールフードはハルメニアルブームの中で人気の 伝統デザート「焼いて作った韓国米煎餅」を発売した。こ のほかにも、ダンキンドーナツは限定販売していた「ハニ ーグレーズド薬菓」を常時販売に変え、ノンシム(農心)は スナック新商品の「きなこオクススカン」を発売した。

アルファ世代が初めて生まれた2010年にSNS時代が始 まり、デジタル世界と日常生活を行き来する文化が自然 と形成された。オンラインプラットフォームで情報を収集し て自分の考えを表現することに慣れており、コンテンツの 消費と生産を同時に行うという特徴があるほか、食品の 消費においてもはっきりした自分の好みを持っている。食 品業界では最近、デジタル世界に慣れているアルファ世 代とコミュニケーションするためにメタバースを活用する こともある。ノンシム(農心)は2022年、メタバースプラット フォーム「ゼペット」に「辛ラーメン粉食店(SHIN RAMYUN CAFETERIA)」をオープンしており、プルムウォンは同プラッ トフォーム上にウムソン(陰城)郡の豆腐工場を再現し、プ ルムウォン豆腐工場(Tofu Factory)を披露した。

Trendy Products in Korean

Qoo

Minute Maid

Honey Glazed Yakgwa

Dunkin

Spicy Franks

Harim

Pulmuone

Olga Whole Foods

Baked Korean Rice Jeonbyeong

Famous Korean BBQ Sauce in the

Philippines' Shopee Mall

Known for its rich natural beauty and stunning beaches, the Philippines is equally famous for its diverse culinary culture. Filipino cuisine is characterized by sweet and savory flavors influenced by Spanish, American, Chinese and other Asian cuisines. One of the most iconic Filipino dishes is "adobo," which is made by marinating pork, chicken, or seafood in soy sauce and vinegar, and is similar in taste to Korean galbijjim (braised short ribs). Adobo has gained recognition as a top favorite among foreigners, capturing the palates of travelers with its diverse and flavorful offerings. Adobo, a signature Filipino dish, tastes similar to Korea's galbijjim, which is marinated in soy sauce. This dish has become a favorite among Korean visitors to the Philippines, offering a familiar and delicious taste. In recognition of this similarity, Korean BBQ sauce has been ex tremely popular on the Filipino e-commerce platform Shop ee. Various products such as Baeksul's pork bulgogi sauce, Ottogi's pork rib sauce, and Chungjungone O'Food's Ko rean-style barbecue sauce are readily available. These products are used as marinades for meat. They are also used in various recipes such as dipping sauces and pork belly sauces.

They are easy to prepare and make it possible for anyone to enjoy galbi and bulgogi with a minimum of effort. These sauces are especially appealing to those who love Korean cuisine. They have gained immense popularity among international consumers. Notable reviews from Filipino consumers who have purchased the products on Shopee include "The packag ing is good and it's easy to taste Korean BBQ sauce," "Convenient for cooking, I want to buy it again," "If you love Korean food, you must try it," "I've never tried bulgogi before, but I saw the sauce, bought it, tried it, and it's perfect. I want to try other foods with the sauce" and "Excellent as a beef marinade; it tastes amazing when grilled after marinating.

韩国猪排骨调味酱风靡菲律宾虾皮网

菲律宾不仅拥有丰富的自然资源和美丽的海滩，还以丰 富多彩的饮食文化而闻名。菲律宾饮食以甜咸口味为 主。由于受到西班牙、美国和中国等国的影响，菲律宾饮 食融合了东西方的饮食特色。菲律宾有许多菜肴使用新 鲜且香味浓郁的食材，其中最具代表性的就是“Adobo”。

这是一道用酱油和醋等调料对猪肉、鸡肉或海鲜调味后 炖煮的饮食，味道类似于韩国的炖排骨。这道菜被评为外 国游客最喜爱的食物，成功俘获了口味各异的八方游客。

菲律宾代表菜肴Adobo的味道与以酱油为底料的韩国 安东炖鸡、炖排骨相似，因此到访菲律宾的韩国游客也

味酱产品备受欢迎。在菲律宾的电商平台虾皮网上，消 费者可以轻松购买各类韩国肉类调味酱产品，包括白雪 “烤牛肉调味酱”、奥多吉“猪排骨调味酱”和“烤牛肉调 味酱”、清净园O’food“韩式BBQ酱汁”等。这些产品可 用于腌制肉类，还可用作酱汁、五花肉沾酱等，搭配烤肉 一同食用，用途广泛。

只要有了这些产品，任何人都能够轻松做出韩式烤肉或 排骨料理，因此备受海外消费者的欢迎。特别是对于喜 欢吃韩国饮食的人来说，这些产品可谓是强推产品，在 菲律宾非常受欢迎。在虾皮网购买这些韩国产品的消费 者纷纷留下了好评，比如“包装状态良好，能轻松品尝到 韩式烧烤酱，非常棒”、“使用方便，想再次购买”、“喜欢 吃韩餐的人一定要尝试一下”、“从来没吃过烤牛肉，买 了调味酱后尝试了一次，非常好吃，还想用这个调味酱 制作其他饮食”、“很适合腌制牛肉，腌制一段时间后烤 着吃，味道真的很棒”等。

Healthy Environment and Healthy Food

Vegetables are the most healthy and sustainable agricultural product. Beyond vegetables, fruits offer health benefits, followed by brown rice, whole wheat, corn and barley. Eggs, a natural source of vitamins, surpass fish in sustainability and produce fewer greenhouse gases than chicken and beef. They also have less impact on land use and soil depletion than other animal-based foods. Conversely, processed and red meats not only have 40 times the environmental impact of vegetables, but also increase the risk of cardiovascular disease. Unhealthy foods, despite their benefits to our bodies, are detrimental to the health of the Earth's environment.

A healthy environment encourages the growth of nutritious food. Cultivating wholesome food in a natu ral and thriving setting is entirely possible. At Sudosan Winery, rye is planted in the fall, mowed with a lawn mower in the spring, and sown in the vineyard. At Eden Apple Farm, medicinal herbs are finely chopped and carefully scattered among the apple trees. At Wando Ondam's Yuja Farm, ginkgo, sweet potatoes, and olean der are steamed in a double boiler and combined with soil in an appropriate ratio. The farm also promotes soil health with microbial fermentation agents. The Korea Pear Farming Association follows halal methods and uses sesame oil waste, which is more than four times more expensive than regular compost. Shine Musket Farming Association Shaiwang uses shredded wood to improve the oxygenation of the soil. All of these ini tiatives aim to revive the original spirit of the land and restore a healthy natural environment.

Let's declare 2024 the Year of Healthy Environment and Healthy Food, promoting choices that are good for our well-being and the global environment. Prioritize vegetarianism and reduce consumption of red meat and dairy products. Surprisingly, many foods that are bad for our health also contribute to climate change and environmental degradation. Choose organic fruits and vegetables grown in natural fields with rich soil environments.

Transform more paddies and fields into healthy natural spaces. Choose a sustainable diet that reduces our carbon footprint and improves our health. Cutting meat and dairy consumption in half can lead to a 40% reduction in greenhouse gas emissions. Let's make conscious choices that support both our personal health and the well-being of our planet. Choose high-quality plant-based proteins as an alternative to red meat. Include nutrient-rich beans in your diet for valuable nutritional benefits. In addition to being a source of plant-based protein, soybeans provide fiber and B vitamins, which may help prevent certain cancers and heart disease.

Recognized as the most climate-friendly protein, soy-based meat substitutes are

emerging as a viable alternative. Choose whole grains over refined grains for a diet that promotes personal health and environmental well-being. Whole grains and minimally processed grains and cereals contain significantly more nutrients that benefit our bodies than refined grains. These include fiber and compounds that act as vitamins, minerals, proteins and antioxidants. With these multiple functions, soybeans have been shown to be effective in preventing various diseases.

Global concern about climate change is growing, underscoring the urgent need for a low-carbon diet. In this context, making strategic choices about foods that are both environmentally friendly and beneficial to human health becomes critical. Foods that contribute to the well-being of the earth's environment also promote our health. The flavor of fruit is closely linked to the health of the soil environment provided by dedicated farmers. As we usher in the New Year, let's explore nutritious foods that support our well-being and reflect farmers' commitment to the land's health. Let's set priorities that each of us can incorporate into our lives. By adopting a healthy lifestyle, we benefit ourselves and help preserve the earth by growing healthy fruits and vegetables in natural environments.

Kim, Eil Chul Chief Reporter

Winter Strawberries

and the Domestic Strawberry Variety "Seolhyang"

Traditionally, the strawberry season lasts from early summer, typically from April to July. However, winter strawberries often surpass their seasonal counterparts in flavor. Because strawberries are a low-temperature crop, their flesh spoils quickly and becomes soft in hot weather. To compensate for this disadvantage, many people can enjoy strawberries regardless of the season by controlling the temperature, humidity, and sunlight in the greenhouse. This effort has been advanced by developing domestic varieties and expanding distribution to farmers, making strawberries a winter fruit.

Developed for winter greenhouse cultivation, 'Seolhyang' has exceeded 75% yield in the Korean strawberry market and has become a popular winter strawberry variety due to its high sugar content and nutritional value.

Neobiani

Marinated Grilled Beef Slices

Neobiani is a traditional Korean dish, often referred to as royal bulgogi. It was originally served at the royal court until the mid-Joseon Dynasty, and its recipe was later popularized among the general population in the late Joseon Dynasty. Nubiani is made from thinly sliced beef sirloin or tenderloin that is marinated in soy sauce, grilled, and topped with a sprinkling of pine nuts. Named "neobiani" because of the thin slicing technique, this dish has a rich history and is considered a staple during the New Year holidays.

Neobiani

Add the seasoning sauce to the beef, mix well, and marinate for 20

Grind the pears in a mixing bowl and mix them with the remaining ingredients to make the seasoning sauce. and serve sprinkled with pine nuts.

Enjoy your meal!

Global Networks

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E-Mail: qingdao@at.or.kr

TEL: 86-532-5566-8871~3, 5 070-4617-5093, 7239 FAX: 86-532-5566-8873

Qingdao aT logistics Co., Ltd 266108, Qingdao aT logistics Co., Ltd 3 Baishawan Rd., Liuting Street, Chengyang, Qingdao, China (青岛市 城阳区 流亭街道 白沙湾路3号 青岛爱特物流有限公司)

E-Mail: qingdao_logistics@at.or.kr

TEL: 86-532-6696-2229

070-7938-0863~4 FAX: 86-532-6696-2181

Tokyo Branch Office

Korea Agro-Trade Center, Tokyo Korea Center 5F, 4-4-10 Yotsuya, Shinjuku-ku, Tokyo, 160-0004, Japan (東京都新宿区四谷4-4-10　KOREA CENTER５F)

E-Mail: tokyo@at.or.kr

TEL: 81-3-5367-6656

070-4617-7061~2, 070-8287-3060 FAX: 81-3-5367-6657

Osaka Branch Office

8F, Nomura Fudousan Osaka Bldg. 1-8-15, Azuchimachi, Chuou-Ku, Osaka, 541-0052, Japan (大阪市 中央區 安土町 1-8-15, 野村不動 産大阪Ｂ/Ｄ 8F)

E-Mail: osaka@at.or.kr

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