주요 전통식품에 대한 소비자 평가 분석

Consumer Evaluation of Traditional Foods

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.