Sinhwa Soybean (left-end) proved to be far more nutritious then average soybeans.
There was a bit of a rumble at the National Institute of Crop Science (under the Rural Development Administration) when Moon Jung-kyung, a researcher there, succeeded in developing a new type of soybean. The “Sinhwa Soybean,” as it is named, has proved to be far superior both in quality and quantity of production as well as in resistance to harmful insects and viruses.
“Six years of hard work and we did it,” Moon said. “We have opened a new door in the agricultural sector. This could be the next big thing for our export market together, along with semiconductors and other electronic products,” he said.
The Rural Development Administration explained that thanks to the virus-resistant characteristics, the new soybean can be grown without using pesticides, making the crop much safer for human health. Since the new kind allows an 11 percent increase in production, this is also expected to raise the income of farming households.
“The Sinhwa Soybean contains 3,590㎍/g of isoflavone. That’s 24 percent more then that contained by the best soy products so far,” Moon said. Isoflavone, one of the main soy proteins known to keep cells healthy by acting as antioxidants within the body is known to be effective in easing melancholy, osteoporosis, high blood pressure and heart disease, as well as preventing cancer. The U.S. Food and Drug Administration recommends one consume at least 25g of isoflavone a day.
The success comes amid the global rise in wheat prices, which has led to rise of other agricultural products and triggered fears of ‘agflation’ — the increase of food prices due to increased demands in alternative fuels like corn-based ethanol. The only way to survive from likely future turmoil is to enhance the competitiveness of own crops at home. The development of superior agro-products has become a necessity.
Local specialty for every city/ county
Hanging beneath the roof are blocks of meju, the fermented bean paste used to make soup in Korea.
According to recent data released by the Ministry of Food, Agriculture, Forestry & Fishery, future agriculture supply and demand look even more unstable than before. What with the worsening climate and continued rises in oil prices, the search for alternative sources — namely, farm products – will increase, and this particular sector could become the next hot market around the globe.
Against this backdrop, the Korean government has mapped out the nation’s six main fermented food products as the next high-value agricultural exports of the future: gochujang (hot pepper paste), doenjang (bean paste), ganjang (soybean sauce), bay salt (natural sea salt), kimchi (seasoned and fermented cabbage) and jeotgal (salted fermented food. The idea was also reported to President Lee Myung-bak last month in March.
Toward that end, Jeollabuk-do (North Jeolla Province) looks to foster a global food cluster in the region complete with food companies, institutes and centers. This would allow a one-stop system from research to production, distribution and export. A food cluster committee made up of officials from both public and private sectors is expected to be formed by the end of April. The food cluster is to be established by 2012. There will also be cluster for ‘one food specialty per city/ county’ for over 140 cities/ counties.
The ministry that spearheads the move intends to focus especially on the core technology of fermentation, packaging, high functionality and environment-friendliness. It further plans to diversify agriculture-related funds to various food companies to encourage the injection of private capital and upgrade the scale of agriculture funds, worth around 60 billion won in 2007, to 230 billion won by 2012.
The government also plans to ease building regulations for facilities that belong to small-scale food manufacturers, and extend assistance for small and medium sized businesses to modernize their facilities.
Standardization of name and recipes for Korean cuisine
Foreign women enjoying the experience of making gochujang, Korean hot pepper paste. The function was hosted by Korea Cultural Heritage Foundation.
Standardization of some 300 types of Korean cuisine as well as their official names is another task at home. This is in line with the government strategy to develop traditional dishes as one of the top 5 cuisines of the world. About two or three food institutes specializing in traditional dishes would be handpicked by the government to be developed into a global food training center. An accreditation system will be gradually introduced to be applied to Korean restaurants abroad after much study. The government is further reviewing ways to provide information and financial assistance to local food business looking to advance abroad.
With the rise in wheat prices, the government has decided to use rice to make noodles. Other projects to produce high-quality processed food out of rice continue as the country is obliged to import a certain amount of rice every year. The new rice-based food should also be higher in quality and function, according to the government plan. In line, the related government agency is also considering assistance for rice manufacturers to upgrade their facilities.
The Korean Food Research Institute announced last February it has succeeded in developing rice noodles completely free of wheat flour. One food business is also known to be in the middle of constructing a milling factory, for rice not flour.
The government is also eyeing the overseas market to promote local dishes. The Ministry has been attending as many food exhibitions as possible around the world to promote Korean agricultural products. Last March the ministry sent its officials to take part in a food exposition in Tokyo (Foodex Japan 2008) – the largest of its kind in Asia. At the time a total of 98 food businesses attended the function to further widen the market to Japan, the biggest importer of Korean agriculture.
The first week of September is declared a food week for this year by the ministry. A global food festival will be launched in which some of the best agricultural products, fermented food and traditional liquors will be on display. Various food companies and Korean restaurant business will participate both from home and abroad as well embassy officials and importers.
From: web korea
Date: April 30, 2008 
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