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A Study on Seafood Market Segmentation by Seafood Preference and Formation Process of Seafood Familiarity Market (수산물 선호도에 의한 시장세분화와 친숙시장 형성과정에 관한 연구)

  • Kim, Ji-Ung;Jang, Young-Soo
    • The Journal of Fisheries Business Administration
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    • v.47 no.3
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    • pp.1-14
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    • 2016
  • The purpose of this research paper is to segment seafood market and find the factor and process that divide the segment market. Cluster analysis and in-depth interview was performed to identify meaningful segment market. The result of the research found three segment market such as seafood integration familiarity group, domestic seafood familiarity group, seafood unfamiliarity group. Seafood integration familiarity group is active consumer that consume both domestic and imported seafood at home. This group have high preference and familiarity about seafood. Seafood familiarity group purchase imported seafood for the reason that imported seafood is cheaper than domestic seafood and have similar quality level. Domestic seafood familiarity group consume mostly domestic seafood and not purchase imported seafood for the reason that imported seafood have low quality and safety. This group have high preference and familiarity about seafood. Seafood unfamiliarity group is low preference group about seafood and seldom eat at home. This study found that the main factor that divide segment market is seafood familiarity that formed by experiencing seafood in youth and seafood familiarity is main factor that determine consumption degree of seafood at home.

Consumption Structure and Prospects of Seafood in China (중국 수산물 소비구조와 전망)

  • Teligengbaiyi, Bao
    • The Journal of Fisheries Business Administration
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    • v.37 no.3
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    • pp.109-130
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    • 2006
  • Rapid economic development has led seafood consumption to its quality - oriented pattern as well as consumer's in China. This study concerns about The First, China is Seafood development background. The Second, China become emboldened seafood causes. The third, seafood consumption has characteristic. The fourth, seafood consumption has the organization of society. The study shows that there are economic developmental periods Chinas has three time. The First time$(1961\sim1983)$ is rapid growth. The Second time$(1984\sim1998)$ is growth accumulate. The third time$(1999\sim)$ is changing on seafood consumption as the consumption of seafood is changed according to economic variables changes in income, price, tastes and population. This changing pattern of seafood consumption is based on economic variables appears toward luxury and convenience seafoods. Consumption of food is also affected by non - economic variables. The most typical non - economic variables leading to changes of seafood consumption is local, seafood culture, $et{\ldots}$ Recently seafood consumption pattern shows that consumers paying more money to get their seafood preference for pursuing its hight growth and varienty.

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The Direction Governing the Future of korean Seafood Market -in view of societal marketing concept- (한국 수산물시장이 나아갈 방향 - 사회적 마케팅컨셉트의 관점에서 -)

  • 김수관;강연실
    • The Journal of Fisheries Business Administration
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    • v.30 no.1
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    • pp.31-50
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    • 1999
  • The purpose of this paper is to offer policies or laws governing the future of Korean seafood markets in view of societal marketing concept. The environment surrounding those markets is changing quickly and constantly. The proposals in this paper are meant to help the Korean seafood market coping with this swiftly changing environment. This paper sorts this changing environment in terms of institutional side and secio-economical side. The institutional side involves the enforcement of international and domestic seafood trade standards, the increase of seafood importation, the adoption of optional seafood sales system, the openness of distribution market, and the adoption of TAC system. The secio-economical side involves the development of telecommunication and transportation, and the changing of seafood consumption pattern. The forecast about the future of seafood market could be classified into three fields, that is, the production field, the distribution field, and the consumption field of seafood. In the production field of seafood, the stabilization of supply of seafood and the production management oriented seafood market could be forecasted. In the distribution field, the formulating of enforced trade standards, the dispersion of marketing function among fisher, wholesaler and retailer, the development of marketing skills, and the promotion of marketing information system could be forecasted. Finally, in consumption field, the promotion of standardization and diversification, the appearance of intellectual consumers could be forecasted. This paper seeks to offer policies or laws fur the three categories of the seafood market-the government, the fisher, and the distributor-coping with the changing environment on the above three fields, thereby benefiting the consumer's long-term welfare. For the government, this paper suggests the construction of a Seafood Transaction Information Infrastructure, a Seafood Dealer License System, and a Seafood Safety Security System. For the fishers, this paper proposes an Eco-labelling System, a Sustainable Production System, and a Real Naming System in dealing seafood. Finally, for the distributors, this paper offers a Seafood Production Controlling System, a Nature-friendly Marketing System, and a Consumer-oriented Marketing System.

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A Study on Seafood Import Management System of Major Countries in the WTO (WTO 체제하(體制下)의 주요국(主要國)의 수산물(水産物) 수입관리제도(輸入管理制度)에 관한 연구(硏究))

  • Pak, Myong-Sop;Kim, Eun-Joo
    • The Korean Research Institute of International Commerce and Law
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    • v.13
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    • pp.735-765
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    • 2000
  • The paper aims to introduce and to discuss seafood import systems in terms of tariff and Non-Tariff Measurements which have been changed by the establishment of WTO. The paper can be used as materials for seafood trade policy making. The Non-Tariff Measurements for seafood import control in Japan are explored as follows; Import Quota, Import License, Pre-identification, Standard system, Customs Clearance Procedure, Import Port Nomination, Import Channel, Unification. The paper is composed of six chapters. Chapter 1 shows the current situation of seafood trade of major countries and background of the research. Chapter 2 deals with fisheries negotiations in the Uruguay Round, their impacts and major issues of tariffs and Non-Tariff Measurements in seafood trade. Chapter 3 analyzes seafood import of Japan, which is the core nation in the seafood trade of Northeast Asian Region, by item and the structure and characteristics of Japanese seafood import tariff including Non-Tariff Measurements. Chapter 4 and chapter 5 tackle seafood import management system of EU and USA respectively. Chapter 6 summarizes the issues of seafood import by focusing on Japan which is the biggest import market of Korean seafood.

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The Influence of Seafood Education on Students' Preferences and Perceptions of Seafood Menu Items Provided by School Foodservice (수산물에 관한 교육경험에 따른 학교 급식에서 제공되는 수산물 음식의 기호도와 인식의 차이)

  • Kim, Yoo-Kyeong
    • Korean journal of food and cookery science
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    • v.26 no.3
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    • pp.330-334
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    • 2010
  • This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

Preference and Perception of Seafood among Soldiers on Cook's Duty in Military Meal Service (군 급식 취사병의 수산물에 대한 기호도와 인식 조사)

  • Lee, Young-Mee;Min, Sung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.6
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    • pp.668-674
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    • 2005
  • This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

A Study of the Consumers' Lifestyle on Seafood Dining Market (수산물 외식 소비자의 라이프스타일에 관한 연구)

  • Kang, Hyo-Seul;Kim, Ji-Ung;Jang, Young-Soo
    • The Journal of Fisheries Business Administration
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    • v.49 no.3
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    • pp.15-28
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    • 2018
  • This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

Rapid Quantification of Salmonella in Seafood Using Real-Time PCR Assay

  • Kumar, Rakesh;Surendran, P.K.;Thampuran, Nirmala
    • Journal of Microbiology and Biotechnology
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    • v.20 no.3
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    • pp.569-573
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    • 2010
  • A quantitative detection method for Salmonella in seafood was developed using a SYBR Green-based real-time PCR assay. The assay was developed using pure Salmonella DNA at different dilution levels [i.e., 1,000 to 2 genome equivalents (GE)]. The sensitivity of the real-time assay for Salmonella in seeded seafood samples was determined, and the minimum detection level was 20 CFU/g, whereas a detection level of 2 CFU/ml was obtained for pure culture in water with an efficiency of ${\geq}85%$. The real-time assay was evaluated in repeated experiments with seeded seafood samples and the regression coefficient ($R^2$) values were calculated. The performance of the real-time assay was further assessed with naturally contaminated seafood samples, where 4 out of 9 seafood samples tested positive for Salmonella and harbored cells <100 GE/g, which were not detected by direct plating on Salmonella Chromagar media. Thus, the method developed here will be useful for the rapid quantification of Salmonella in seafood, as the assay can be completed within 2-3 h. In addition, with the ability to detect a low number of Salmonella cells in seafood, this proposed method can be used to generate quantitative data on Salmonella in seafood, facilitating the implementation of control measures for Salmonella contamination in seafood at harvest and post-harvest levels.

Analysis on the Choice of the Store to Buy Seafood by the General Consumers in Korea Using the Consumers' Store Choice Behavior Theory (점포 선택 이론을 이용한 우리나라 일반 소비자의 수산물 구매 시 대형소매점 선택 요인에 대한 분석)

  • Chang, Hong-Seock
    • The Journal of Fisheries Business Administration
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    • v.40 no.1
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    • pp.113-132
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    • 2009
  • The purpose of this study is to derive the factors for the general consumers to choose the store to buy seafood. Survey on 414 general consumers by questionnaires was conducted to find out the factors for them to choose the stores in the traditional market and large supermarket, and through the analysis on the results the factors for general consumers to choose large supermarkets were derived when they buy seafood and at the same time the degree of its importance was analyzed. The results of the survey showed that the general consumers chose large supermarkets to buy seafood despite the fact that they recognized the seafood prices are lower in the traditional markets than in the large supermarkets. Particularly, the results of analyzing the sixteen criteria for choosing the store in which to buy seafood were grouped into four: the 'assortment of goods and high quality', 'service', 'price and promotion' and 'convenient accessibility.' The results of examining the order of priority based on the four factors showed that the 'assortment of diverse seafood and high quality' was found to be given the first priority, followed by 'convenient accessibility' and 'prices and promotion factors', with 'service' being statistically insignificant. Based on these results, Monroe (1975)'s consumers' store choice process is summarized as follows. Before buying seafood, the consumers who use large supermarkets have the desire for buying seafood and then judge the properties of the store which they will use. In this process, consumers were satisfying their needs in large supermarkets in the criteria of 'assortment of diverse seafood and high quality', convenient accessibility', and 'prices and promotion factors' which were found to be statistically significant in this research. Accordingly, the general consumers choose to buy seafood in large supermarkets rather than in the traditional markets. The general consumers were more satisfied with using large supermarkets than using traditional markets, so after they have initially bought seafood in the large supermarkets, they habitually buy seafood in the large supermarkets without going through Monroe (1975)'s 'eight stage process for the store choice.' When such habitual store choice behavior continues for a long time, it results in becoming structural.

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Middle School Students' Perceptions of Seafood and Its Use in Foodservice in Busan (부산지역 중학생의 수산물에 대한 인식 및 학교 급식에서의 수산물 이용정도)

  • Lyu, Eun-Soon;Lee, Hye-Kyong;Shin, Eun-Soo
    • Korean journal of food and cookery science
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    • v.25 no.2
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    • pp.189-198
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    • 2009
  • This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).