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KMID : 0665420130280010089
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Korean Journal of Food Culture
2013 Volume.28 No. 1 p.89 ~ p.98
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Consumer Awareness and Institutionalization of Nutrition Labeling for Takju
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Park Sang-Hyun
Kim Soo-Jeong
Kim Bo-Ram
Yoon Hyun-Joo
Hong Jeong-Mi
Ahn Yong-Seon
Kim Jong-Soo
Han Sang-Bae
Yoon Yo-Han
Joo Na-Mi
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Abstract
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The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based
on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical
model developed with consumer survey results showed that consumers would like to know the nutrients they intake from
drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding
alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and popup were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju.. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.
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KEYWORD
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Takju, consumers’ awareness, structural equation model, nutrition labeling
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