Present status of kimchi industry in Korea and its prospect
Present status of kimchi industry in Korea and its prospect
复制标题
韩国泡菜产业现状及前景
DOI：
10.17660/actahortic.1999.483.46
复制
发表时间：
1999
期刊：
影响因子：
--
通讯作者：
W. Park
中科院分区：
文献类型：
--
作者：
W. Park
泡菜是韩国传统的发酵蔬菜食品，它的特点是酸甜和碳酸的味道。根据原材料、加工方法、收获季节、产地的不同，泡菜的种类也不同。自20世纪70年代以来，由于商业目的，其产量显著增加。为了满足内需和出口的需求，泡菜加工厂的数量有所增加，但大部分都是小规模工厂。据统计，1997年459家泡菜加工企业生产的商品泡菜达40.8万吨。此外，为了增加泡菜的国际贸易，正在制定食品法典标准化。在未来，越来越多的泡菜商品将被利用，泡菜的国际贸易将因韩国和世界其他国家之间更频繁的文化交流而得到显著促进。泡菜生产工厂的技术升级需要大量的资金投入，小规模工厂将逐渐消失。
Kimchi is a traditional fermented vegetable food in Korea, which is characterized by its palatability giving a sour, sweet and carbonated taste. Many types of kimchi are available depending on the raw materials, processing methods, harvest seasons, and localities. Since the 1970s, its production has increased significantly for commercial purposes. The number of kimchi processing factories increased to meet the demands for domestic sales and export, but most of the plants are on small scales. In 1997, 408,000 tons of commercial kimchi products were estimated to be produced by 459 kimchi processing factories. Also, the Codex standardization is being elaborated for the increased international trade of kimchi. In the future, more and more commercial kimchi products will be utilized, and international trade of kimchi will be significantly promoted by more frequent cultural exchanges between Korea and other countries in the world. Technological upgrading of kimchi production plants will require a large capital investment, and small-scale plants will gradually disappear.