The World Kimchi Research Institute provides free kimchi to small and medium-sized businesses

(Gwangju = Yonhap News) Reporter Sang-won Sang = The World Kimchi Research Institute has developed a seed germ that enhances the taste and quality of kimchi and has provided it free to small and medium-sized businesses.

According to the World Kimchi Research Institute on 2, the research institute has secured 35,000 types of lactic acid bacteria from kimchi by region and type across the country since 2013 and has developed 27 types of kimchi seeds.

The research institute supplied seeds to 23 kimchi producers through a supply project supported by the Ministry of Agriculture, Food and Rural Affairs.

Seed germs are excellent lactic acid bacteria that drive fermentation and help add flavor and maintain kimchi quality.

Some large companies develop seeds and apply them to kimchi production, but most small and medium-sized businesses are unable to secure seeds due to problems such as the cost of purchasing the strains and a lack of professional manpower, so yes rely on natural fermentation methods, the institute said.

Specifically, the research team of Dr. Park Hae-woong of the research center has developed a process to mass-produce the seeds that increase the mannitol content by 10-50%, which improves the freshness of the kimchi.

As interest in Korean kimchi increased due to the new coronavirus infection (Corona 19), kimchi exports this year reached $ 119 million, a 36.4% increase over the same period last year. .

In the third quarter, it hit a record annual record of $ 166 million in 2012.

In a situation where China is increasing its exports by supporting a low-cost strategy, the institute stressed that it will work to improve quality through the distribution of seeds for the export of kimchi and national globalization.

Hak-jong Choi, acting director of the World Kimchi Research Institute, said: “With the free supply of kimchi seeds, small and medium-sized businesses are expected to reduce the price burden and improve the taste and quality of kimchi. “. .

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12/02/2020 10:05 sent