Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Recognition and Perception on Ge-Geol Radish in Icheon Area

이천시 주민의 게걸무에 대한 인지도 및 계승 ${\cdot}$ 발전에 대한 인식

  • Lee, Ji-Eun (Department if Agriproduct Processing, Rural Resources Development Institute, National Institute of Agricultural Science and Technology) ;
  • Kim, Yang-Suk (Department if Agriproduct Processing, Rural Resources Development Institute, National Institute of Agricultural Science and Technology) ;
  • Shin, Soon-Ok (Icheon-si Agricultural Technology Center) ;
  • Kim, Haeng-Ran (Department if Agriproduct Processing, Rural Resources Development Institute, National Institute of Agricultural Science and Technology)
  • 이지은 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김양숙 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 신순옥 (경기도 이천시 농업기술센터) ;
  • 김행란 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
  • Published : 2007.04.30
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Abstract

The purpose of this study was to investigate the recognition and the perception for succession and development on Ge-Geol radish that has been grown in Icheon area. A total of 385 (male 118, female 267) aged over 20 years who lived in Icheon area were investigated from May to June 2006. Seventy five percent of the total subjects were recognized Ge-Geol radish, and only the 40.8% of them were recognized as regional special agriproduct exactly. And the rate of the subjects who had experience to eat Ge-Geol radish was just 40.8%. While preferences on Ge-Geol radish were relatively high among the subjects who have experience to eat. Reasons for liking were 'distinctive (43.8%)', 'eat from a child (24.5%)', 'tasty (15.1%)', and 'nutritious(8.3%)'. Reasons for disliking were 'rough texture (54.8%)', 'tasteless (9.7%)', 'unique smell (9.7%)', 'undesirable color (6.5%)', and 'indistinctive (6.5%)'. Also, most of the subjects considered the need for the succession and the development of Ge-Geol radish. Therefore, for expanding utilization of Ge-Geol radish, it should be contacted easily from a child and be developed as products suited to the consumer's needs by various cooking and processing methods.

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References

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