김장철 배추김치 및 절임배추의 소비특성 분석

• 영문명: The Consumption Characteristics Analysis of Chinese Cabbage Kimchi and Salted Chinese cabbage in Kimchi-making Season
• 발행기관: 한국농식품정책학회
• 저자명: 최병옥(Byung-Ok Choi) 노호영(Ho-Young Rho)
• 간행물 정보: 『농업경영.정책연구』농업경영·정책연구 42권 3호, 433~452쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.09.30

영문 초록

This study analyzes chinese cabbage kimchi‘s consumption changes with questionnaire survey of 700 household consumers‘ panel data from 2009 to 2014. Moreover, we analyze factors of preference of salted chinese cabbage using logit model. This study results were as fellow. First of all, Kimjang kimchi is steadily increasing proportion that makes it youself due to focusing on quality and safety of the source material and making kimchi that is palatable to their family. Secondly, the result of the survey has shown that resistance of the consumers has been reduced by little while import of chinese kimchi is steadily increasing. However, consumers still have greater preference for domestic kimchi. Thirdly, preference of the salted chinese cabbage is rapidly increasing because of the cumbersome of salted process and time-saving. Finally, the results of logit model and marginal effect show that a household who is more cumbersome to trim source material and has the higher income and lives in an apartment is preferred salted chinese cabbage more. This means that the convenience of consumption of food is also reflected chinese cabbage consumption in the kimchi-making season.

목차

Ⅰ. 서 론

Ⅱ. 분석 자료와 분석방법

Ⅲ. 분석결과

Ⅳ. 요약 및 시사점

키워드

Kimjang(making and sharing Kimchi) Salted Chinese Cabbages Logit Model Marginal Effect Convenience