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KMID : 0664320140200040306
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Journal of the Korean Dietetic Association
2014 Volume.20 No. 4 p.306 ~ p.319
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Current Use and Development Demand for Processed Blue Crabs
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Moon Sook-Jeong
Hong Wan-Soo
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Abstract
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This study is basic research focused on product development and market activation based on analysis ofcurrent usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60sliving in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs athome, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste,nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumershad no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased themat big shopping centers, and the reason for purchasing was their good taste. When female consumers purchasedprocessed blue crabs, they checked every part carefully compared to male consumers. Women gavehigh scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men,demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed bluecrab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previousexperience of blue crab consumption.
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KEYWORD
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processed blue crab food, blue crab, menu development of blue crab, consumer preference
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