주요 전통식품에 대한 소비자 평가 분석

• 영문명: Consumer Evaluation of Traditional Foods
• 발행기관: 한국농식품정책학회
• 저자명: 이계임(Kyei Im Lee) 김민정(Min Jeong Kim)
• 간행물 정보: 『농업경영.정책연구』농업경영·정책연구 34권 2호, 320~343쪽, 전체 24쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2007.06.30

영문 초록

This study is designed to understand characteristics of the traditional food market according to the result of consumer survey. It is forecast to be better to enhance the quality of raw materials and improve the package design. For Kimchi, it is needed to improve a taste and a safety. For traditional sauces, the creation of producer clusters and the use of the production sites as tourism assets will be needed to differentiate advertisement and products of the producers. For Hangwa, pursuit for fusion food production and improvement of convenience in consumption, and other diversification strategies can be made and implemented. When developing traditional foods, the overall taste and quality should be improved in the way that can boost customer preference and strengthen trust in products. The package should be improved as well to ensure convenient consumption of traditional foods without damaging original tastes.

목차

Abstract

I. 서론

II. 소비자의 전통식품 구입행태

III. 소비자의 전통식품 평가분석

IV. 품목별 마케팅 개선방안

V. 결론

참고문헌

키워드

Korea Traditional Food Consumer Survey Perceptual Map Positioning