Korea Agricultural Research Institute Agricultural Observation Center 2024 Kimjanghyang Survey
The reason for reducing kimchi, 42.1%, was ‘burden of kimchi cost’.
A survey found that 36% of consumers this year said they would make less kimchi than last year. The biggest reason for saying they would make less kimchi was ‘burden of kimchi costs’ at about 42%.
In addition, 98% of respondents responded that they had “no intention to purchase” fresh cabbage from China, which the government is promoting.
On the 18th, the Korea Rural Economic Institute (KREI) Agricultural Observation Center announced the ‘2024 Kimjang Fragrance Survey’ conducted on 550 household consumers. The investigation period is from the 10th to the 14th of this month.
Regarding intention to make kimchi this year, the response “I will do it similar to the previous year” accounted for the largest proportion at 54.0%.
The proportion of ‘decreased from the previous year’ was the next largest at 35.6%, and ‘increased from the previous year’ was only 10.0%.
The reasons for the decline in the taste of kimchi include ‘burden of kimchi cost’ (42.1%), ‘reduced consumption of kimchi at home’ (29.8%), ‘convenience of purchasing commercial kimchi’ (15.2%), and ‘preference for kimchi other than cabbage kimchi’ (7.0%). %) appeared in that order.
The proportion of people who plan to make their own kimchi was 68.1%, an increase of 4.8% from last year. The proportion of people planning to purchase commercially available kimchi decreased by 2.5% to 27.0%.
More than 80% of the reasons for making one’s own were ‘consideration of the family’s taste preferences’ (53.0%) and ‘higher reliability of raw materials than commercially available kimchi’ (29.6%).
Meanwhile, the intention to purchase fresh cabbage from China was ‘none’ at 96% and ‘yes’ at 4%.
The kimchi size of cabbage for a four-person household was calculated to be 18.5 heads. It decreased compared to last year (19.9 waivers) and the average year (21.9 waivers).
When purchasing kimchi cabbage, the intention to purchase it as pickled cabbage was the highest at 55.5%. Next was fresh cabbage (42.3%), followed by a mixture of fresh and pickled cabbage (2.2%).
The place of purchase of pickled cabbage was 25.6% from department stores or large distribution companies, 22.4% from direct transactions at farms, and 13.3% from parents, relatives, or acquaintances.
The kimchi season begins in earnest in early November. 51% of kimchi is concentrated in late November to early December. This year, since late November, the intention to make kimchi has reached 62.3%, a 2.7% increase from last year.
[세종=뉴시스]
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