|
KMID : 0665420180330030207
|
|
Korean Journal of Food Culture
2018 Volume.33 No. 3 p.207 ~ p.216
|
|
|
Awareness and Preference for Korean Food Products in Malaysia
|
|
Jeong Jin-Yi
Choi Young-Min
|
|
|
Abstract
|
|
|
|
This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for ’ramyon’ than the other groups, and the Buddhist group had a higher preference for ’ginseng beverage’ than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)’. Based on these results, the marketing implications of the study findings are discussed.
|
|
|
KEYWORD
|
|
|
Malaysian consumer , Korean food , packaged food , awareness , preference
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|