Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지

Effects of Competitiveness Improvement Measures on Red-pepper and Garlic

고추, 마늘의 경쟁력제고사업 효과 분석

  • Hong, Seungjee (Dept. of Agricultural Economics, College of Agricultural and Life Sciences, Chungnam National University) ;
  • Kim, Byung-Ryul (Korea Rural Economic Institute)
  • 홍승지 (충남대학교 농업생명과학대학 농업경제학과) ;
  • 김병률 (한국농촌경제연구원)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study attempts to investigate the possible extent that main spicy vegetables' competitiveness can be improved through various measures. More widely open the agricultural market becomes, more important enhancing the competitiveness of domestic agricultural products is especially in high tariff products such as red-pepper and garlic. Up to date, numerous measures have been applied to those products for enhancing the competitiveness by government, regional agencies, and producer's organizations. However, there is few studies about how much the competitiveness can be improved as a whole from implementing the diverse methods. Following the results, the competitiveness of red-pepper and garlic can be improved up to 70% and 50% respectively by reducing production costs.

Keywords