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KMID : 0665419940090030323
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Korean Journal of Food Culture
1994 Volume.9 No. 3 p.323 ~ p.327
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Survey on Consumer Concept and Acceptability of Convenient Ginger Product
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Abstract
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The consumers´ concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of questionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.
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