Bulgogi is a must-have menu during holidays or at a feast in Korea. Made with thinly sliced beef, Bulgogi is known for its soft texture, and a salty and sweet taste. You can have Bulgogi by mixing it with rice or wrapping it in vegetables. It’s everyone’s favorite dish, yet the recipe is astonishingly simple. You just need to prepare the meat and Korean pastes ready. <Korea Agrafood> proudly presents the super-simple recipe for you to greet upcoming Korean traditional holiday. #2 Servings, Cooking time: 15 minutes Main Ingredients (2 servings) : Beef 400g, a little bit of oil cooking oil, 1/4 cup of water, a little bit of pepper Sub Ingredients (Seasoning sauce) : 3 tablespoons of soy sauce, 2 tablespoons of water, 2 tablespoons of sugar, 2 tablespoons of rice wine, 1 tablespoon of chopped green onions, 1/4 tablespoon of chopped ginger, a little bit of sesame oil #Recipe 1. Slice the beef into bite-sized pieces. 2. Make seasoning sauce by mixing all the prepared sauces. 3. Marinate Bulgogi in the sauce and mix it well. 4. Put a little of cooking oil in a frying pan and cook Bulgogi. 5. Add water little by little to prevent the meat from burning. 6. When the meat is cooked, add some pepper and the green onions. 7. If you plate it on a dish, Bulgogi is ready~! Tip. K-Food Recipe in World. #Bulgogi-Related Export Products 1. Beef Bulgogi Sauce from Chungwoo Food Co., Ltd. The tasted of food depends on the seasoning sauce. Seasoning varies in taste depending on the ingredients and measurements, so ther are concerns when making it. What is good to use at times like this is the seasoning sold on the market. If it’s not good enough, you can add ingredients to your taste. Chungwoo Foods Co., Ltd., a company specializing in sauce manufacturing, export Beef Bulgogi Sauce. “Delicious Food from the First Taste” is the slogan of the Chungwoo Food Co., Ltd. and they make Beef Bulgogi Sauce with this conviction. It sells a Beef Bulgogi Sauce of 1.95kg for households and 10kg for restaurants. In addition, you can buy various Korean seasonings for dishes such as beef ribs and spicy braised chicken (Dakbokkeumtang). ○ Tel: +82-54-481-8101 ○ Web: www.chungwoofood.co.kr ○ Fax: +82-54-481-8104 2. Plant-based Bulgogi of Unlimeat Co., Ltd. As the vegetarian population increases, more and more people are looking for alternative meat instead of meat consumption. Unlimeat Co., Ltd. is a company specializing in substitute meat and boasts a unique status in Korea. Since its establishment in 2017, it has been recognized overseas for its marketability enough to rank third place in the innovation award at the SIAL China Innovation 2021. Their Bulgogi meal kit, made only with plant-based raw ingredients such as rice flour and cacao, reproduces the tatse of Korean Beef Bulgogi. If you heat it for 3-4 minutes over medium heat when cooking in a frying pan or two and a half minutes when cooking in a microwave, a delicious vegetarian beef Bulgogi meal is complete. ○ Tel: 070-7799-0419 ○ Web: https://unlimeat.com ○ E-mail: b2b@unlimeat.com

In Korea, red ginseng is usually given when greeting or giving gifts to elders. This is because it reflects your heartfelt wish for the health and vitality of the other person, and you can expect the red ginseng’s effect of boosting immunity. With its reasonable pricing and classy packaging, it is a great gift to choose from. The reason for overseas purchases is also related to this. Demand for Korean red ginseng is gradually increasing overseas for reason such as gifts and health promotion. It is also very popular online, and hundreads of thousands of purchase reviews are posted on Korean red ginseng products sold in China's Jingdong Shangcheng. #Take Care of Your Health Easily with Korean Red Ginseng Red ginseng. which is made by drying and steaming ginseng, is a representative health functional food in Korea. The Korea Food and Drug Administration defines red ginseng’s health functions, proven through scientific analysis, as immunity enhancement and fatigue recovery. On top of that, red ginseng has recently been recognized for its antioxidant effect. Both in name and reality, it is acknowledged as a ‘restorative medicine’ by Koreans. The greatest feature of red ginseng is that it is rich in saponin, which replenishes physical strength, enhances body immunity, and prevents cardiovascular diseases. It also suppresses the build-up of lactic acid in the muscles, helping to recover from fatigue. It can prevent muscle damage, improve endurance, and improve memory and concentration by stimulating the central nervous system. It is a mistake to think that red ginseng will be difficult to eat just because there are various expected effects. Korean red ginseng products range from inexpensive red ginseng drinks to root ginsengs, with a wide range of prices and a variety of types. #Why is Red Ginseng Popular? Red ginseng products with more than 100,000 purchase reviews are easily found on Jingdong Shangcheng, China’s leading online mall. There is more than one type as well. Drinks, teas, pills, slices, and root ginsengs have all received more than 100,000 reviews, and all are popular for their own reasons. The common keywords include ‘packaging,’ ‘health,’ and ‘gift.’ A consumer who has purchased root ginseng said, “This is the second root ginseng I bought. I bought them as a gift for my elderly family members. I really like them because of their solid packaging and the anti-counterfeiting label. The red ginseng inside is also very big. I bought two at once. Our elderly family members will also like it very much.” #Other Red Ginseng Products are Available In Korea, ‘the birthplace of red ginseng,’ you can find red ginseng products from various companies. In addition to the well-known CheongKwanJang, there are BNGisLife Co., Ltd., Hansamin, and Punggi Premium Goods Agricultural Cooperative. BNGisLife sells Sunsimwon Almighty, which is mixed in liquid such as water, and Punggi Premium Goods Agricultural Cooperative sells Red Ginseng Pomegranate Collagen, which has removed the bitter taste of red ginseng. There is even red ginseng juice for children, which can be purchased at Organic Love. If you like red ginseng candy, contact Sobaek Korea.

The frozen food market is growing in Korea due to its advantages of convenience in storage and cooking. As the aftereffect of COVID-19, the demand for easy-to-cook frozen foods is increasing as the preference for home-cooked meals grows and as air fryers become popular. In both online and offline distribution channels, frozen food is classified as a separate category, and product types are diversifying to include dumplings, fried foods, side dishes, frozen rice, pizza, hot dogs, and bakeries. #The Popularity of Easy-To-Cook Frozen Food Since frozen foods are convenient to store and cook, the demand for them is increasing, especially among consumers who seek convenience in their busy lives. According to the Food Information Statistics System (FIS) of the Korea Agro-Fisheries & Food Trade Corporation, the frozen food market is growing. Frozen food production is estimated to have increased by 30.1% from about USD 1,685 million (KRW 1,320) in 2017 to about USD 2,193.2 million in 2020. Due to COVID-19, the demand for home-cooked meals has expanded, and the HMR (Home Meal Replacement) market has grown, leading to an increase in consumption of frozen food. This has also been influenced by the spread of air fryers and the increase in the launch of premium frozen products. Another reason for the growth of the frozen food market is that consumers are choosing frozen food such as frozen chicken and frozen pizza instead of expensive delivery chicken or delivery pizza in consideration of cost-effectiveness. #Korea Frozen Food Exports on the Rise too Korea’s frozen food exports also increased by 275.7% from USD 12.06 million in 2017 to USD 45.32 million in 2021. Dumplings, which has the largest export volume, exported USD 39.24 million in 2021, an increase of 228.6% compared to 2017, and corn dogs were USD 4.84 million, up 232.1% from 2017. Pizza exported USD 1.25 million, an increase of 314.3% compared to 2018. It is estimated that the increase in Korea's frozen food exports was influenced by the globalization of Korean culture and contents, and the increased demand for convenience foods due to COVID-19. In Korea's online and offline distribution channels, frozen food is so popular that it is classified as a separate category. In addition, products of various flavors and shapes are being launched as the frozen food market grows. The variety of products is diversifying, including dumplings, fried foods, side dishes (Tteokgalbi, etc.), frozen rice, pizza, hot dogs, and bakeries. Satisfaction with frozen food is also high. In a consumer survey on frozen food, 75.2% responded that they were satisfied. For that reason, most consumer chose taste (48.4%). Easy cooking, various types, and excellent quality are other reasons why consumers prefer frozen foods. #Diversification of Frozen Food Types The most popular product is dumplings, which was the highest at 56.4% in the frozen food preference survey. Food companies are seeking to expand the market through various attempts. such as developing new products or changing the ingredients used in existing products. In the case of the CJ CheilJedang Corp.’s ‘Bibigo’ brand, which has a high market share, is launching about 60 types of dumplings. Each product has a different recipe or ingredients in dumplings, and vegan dumplings have also been released with the spread of vegetarian trends. Frozen pizza and frozen hot dogs for snacks, frozen Tteokgalbi (grilled short rib patties) and frozen pork cutlet for side dishes are also popular, and frozen fried rice, which is increasingly purchased for meals, is expected to grow in the market in the future. Ottogi Co., Ltd., the first frozen pizza pioneer in Korea, has lauched about 26 types of frozen pizza, including ‘All-Meat-Combo Pizza’ with various sausages and ham as toppings. In addition, there are various frozen fried rice products, including ‘Pork Back-Bone Stew Pan-Fried Rice’. Pulmuone Co., Ltd.’s ‘Block Cheese Tonkatsu’ is a mozzarella cheese wrapped with pork sirloin, and is characterized by being simple to cook in an air fryer. ‘Neobiani, Marinated Grilled Beef Slices’ from ORGA, a premium market of Pulmuone Co., Ltd., is popular as a side dish for children and as a snack for adults.

In Korea, various types of Paprika such as red, yellow, and orange are produced, and ‘AJUA’ is a brand of Paprika for export. Agricultural Corporation KOPA, a joint venture between farm and exporting firm, is leading the export of Korean Paprika. Because they export premium Paprika: that is delicious, hygienic, and uniform in size, through high production standard and strict quality control, they are gaining popularity in overseas. At the BKF(Buy Korean Food) held in November, 2022, KOPA and EURO ATLANTIC, a Malaysian distributor, signed a MOU. Now, Malaysian can also enjoy Korean Paprika in various colors. We hope that more people who subscribe to <Korea Agrafood> will be able to enjoy Korean premium Paprika.

Kimchi, which represents K-Food, is a traditional Korean food. It is manufactured in a complicated process, and its taste varies depending on how long it is aged. So, it was not easy for overseas consumers to purchase properly aged Kimchi. However, there is a product that can alleviate this concern: ‘Kimchi V’ of Open Sauce Lab. ‘Kimchi V’, a Kimchi block product, can be used as a main dish or a seasoning in various dishes according to your taste. When you take pictures abroad, people say 'cheese', while in Korea people say 'Kimchi' instead, and make a V with their hands. Kimchi V means the will to make people around the world laugh with the taste of Kimchi. #Kimchi V, Freeze-Dried Korean Kimchi Open Source Lab is a new company established in 2021 by Park Jin-soo, Chief Executive Officer of Open Source Lab, who was a Western chef. Later while working as a food researcher for a food company, he participated in the development of about 1,000 recipes. Working as a chef and a food researcher at the Korea Food Research Institute, CEO Park Jin-soo realized that Kimchi, the soul food of Korea, is difficult to use in cooking, so the product he developed was ‘Kimchi V’. ‘Kimchi V,’ the core product of Open Source Lab, is made by stir-frying Kimchi made with 100% Korean ingredients, extra virgin olive oil, tomato paste, apple, and onion, and then freeze-drying it at minus 40℃. It preserves the taste, color, and flavor of Kimchi as it is, and is made in a block form of 5㎝ wide and 1㎝ thick, respectively. The shelf life is about 14 months at room temperature, more than twice that of regular stir-fried Kimchi. CEO Park Jin-soo CEO Park said, “The advantage of Kimchi V in one sentence is that you can enjoy properly ripened Kimchi with the same taste throughout the year. Kimchi tastes different depending on the aging period. If we want people from different cultures to taste Kimchi, it should taste the same, be easy, and convenient.” #It Can Be Used As A Main Dish or Condiment. ‘Kimchi V’ can be used in various ways. If you add 40㎖ of water to one Kimchi block, it becomes stir-fried Kimchi as it is, or you can just break it up, and eat it or use it as a Kimchi-flavored seasoning. According to CEO Park Jin-soo, ‘Kimchi V’ goes well with all kinds of food in the world, including ravioli, rice noodles, ramyeon, udon, and pizza. Thanks to such advantages, ‘Kimchi V’ is actively exported to Germany, where images of eating ‘Kimchi V’ with sandwiches, pasta, and sausages are being uploaded on social media. After being introduced locally through the Korea Agro-Fisheries & Food Trade Corporation(aT) Paris branch and receiving positive responses, it has been sold online and offline as a stand-alone product. In addition, an experiential-type meal kits containing ‘Kimchi V’, such as Kimchi Jeon (pancake) and Kimchi Rice, were also released. In addition, with the support of the aT Tokyo branch, Open Source Lab has completed the trial export of ‘Kimchi V’ to Japan, and products to be released this year are being discussed with a Japanese super chain company. Probiotics are alive in ‘Kimchi V’. Lactic acid bacteria applied with patented coating technology was put into the manufacturing process, and ‘Kimchi V’ containing probiotics is currently applying for a patent. Moreover, it is noteworthy that Open Source Lab is also releasing ‘Kimchi V’ products for vegans. #Innovation Award In ‘SIAL Paris 2022’ ‘Kimchi V’ won the ‘Innovation Award’ in the ‘Grocery Savoury Products’ category at ‘SIAL Paris 2022’ held in Paris, France. As a result obtained by competing with about 1,800 products from the exhibition, it also means that ‘Kimchi V’ has been recognized as a product that can increase the utilization of Kimchi while maintaining the original taste of Korean Kimchi. Open Source Lab, along with the aT Paris branch, is planning to enter the European market in earnest in the first half of 2023. Open Source Lab aims to release 10 global products within 5 years. Like the Kimchi block, it is thinking of making a product that can be used quickly, accurately, and easily by anyone with the most Korean ingredients. An example is ‘Ginseng Pepper’ using ginseng, a representative agricultural food of Korea. CEO Park Jin-soo said “I imagine people enjoying Korean Kimchi in the hot desert, in the Antarctic where everything freezes, and in the remote Amazon of South America. I see this as the popularization of Kimchi. I will draw a future in which Korean food spreads not only to Kimchi, but also to marginalized places that have not experienced Korean food.” Open Sauce Lab Website: www.opensaucelab.com Phone: 070-4065-0325 E-mail: neo1626@hanmail.net

Due to the Korean Wave, Korean traditional foods are gaining popularity overseas. Rice processed food is one of them. By November, 2022, South Korea’s processed rice export has reached USD 163.5 million up 10.7% from the same period in 2021. Thanks to this trend, Saimdangfood Corp. located in Goseong, Jeonlabuk-do, is gaining a growth momentum. Along with the traditional Tteok (rice cake), it started exporting fusion Tteok for dessert targeting young people, and is expanding its overseas market by adding refrigeration technology. #From Hangwa To 100 New Rice Cake Products Saimdangfood specializes in making Tteok and Hangwa (Korean traditional sweets and cookies). Although the business started with Hangwa in 2004, it expanded to Tteok to even out the sales that only peak during national holiday. As a result, Saimdangfood is currently producing more than 100 rice cake products, including OEM, and rice cake accounts for 65% of sales. In particular, the launch of ‘GourmetSiru’, a premium fusion Tteok brand, opened up a way for export. This is because export, which was only 2 million won in 2015 when Saimdangfood started exporting traditional Tteok such as Omaegi and Chapssaltteok, jumped significantyl. The market also broadened from the United States to Australia and Canada. The export that started after watching other Tteok companies go overseas, it is now in a stable position. Saimdangfood CEO Cho Hae-ju Cho Hae-ju Saimdangfood CEO said, “As I was searching for a market, I saw other Tteok companies, and started exporting. We launched the GourmetSiru brand with various flavors such as strawberry, chocolate, vanilla and tiramisu to aim the young. Further market expansion is expected as a Japanese buyer met in the recent fair gave favorable reviews and requested for sample quantity.” #Technology Added To Carefully Selected Raw Ingredients ‘GourmetSiru’ is its main export product. The word ‘GourmetSiru’ is a compound word between the French ‘Gourmet’ which means foodie, the best ingredients, and ‘Siru’, a rice steamer in Korean. As the name suggests, raw ingredients are carefully selected, and Korean rice and strawberry are used. It never adds any sweeteners, color additives, and preservatives. Rural Development Administration (RDA) of Korea also helped to launch the ‘GourmetSiru’ Tteok. By learning the ‘Soft Tteok technology’ from RDA in 2014, it was able to secure the chewy ‘texture’ and ‘expiration date’ during export. On top of that, the quality was improved by installing and actively using the rapid refrigeration system. According to Saimdangfood, the quick-freezer blocks the moisture from evaporating, thereby preventing the Tteok from hardening and frosting on individual wrapping paper. CEO Cho Hae-ju added “The price of Castella for Tteok cake varies depending on how many eggs are putting in it. However, the fact that we have a separate order shows how much we care about raw ingredients. I think the nature of medicine and food is practically the same. That’s why we put the quality first regardless of how much raw ingredients cost to make it deserve to be called premium product.” #Export Expansion Expected With Resumed Flights The possibility of expanding export is also expected to be high. As the logistics barriers due to COVID-19 is alleviated, preference for Korean products by overseas consumer is increasing. In the case of a U.S. buyer, additional purchase order was made in the last November following on from May. Furthermore, since Saimdangfood is supplying in-flight meal to a famous Korean airlines, it is expected that it will be able to catch the eyes of tourists coming and going to Korea once the flights are resumed. The products made for in-flight meals are varied with Hangwa and traditional Tteoks. It is also planning to develop mini-sized products that can replace cakes suitable for cafes. This strategy is to expand exports and stores. CEO Cho Hae-ju said, “I feel great satisfaction as a producer when I see reviews written by customers on how much they enjoyed it. I promise to produce quality products as long as I’m in business with the goal of making Tteok that is good enough to give to my own child. For that, we would like to ask for your interest in our firm. Saimdangfood Corp. Contact : +82-63-561-5986 Website : https://www.saimdangfood.kr E-mail : sdf5986@nate.com

Persimmon is high in vitamin C. It contains 4~5 times more than an apple. It is also rich in vitamins A, B and minerals. In addition, it contains a large amount of functional phenol compounds such as catechins, which have excellent antioxidant effects. So persimmon is a useful fruit for our body. Persimmon’s scientific name is ‘Diospyros kaki’, which means ‘God given gift from God’. Gurye, Jeollanam-do is one of the main production areas for Korean sweet persimmons. As Gurye is located at the foot of Jirisan, the second highest mountain in Korea, and is considered a clean area with ‘clear water and fresh air’. The merchantability of Gurye sweet persimmon, including the ones from Yangcheon Farm is crossing the threshold of global markets beyond Korea. # Korea’s Representative Sweet Persimmon Variety, ‘Buyu’ According to the Gurye Agricultural Technology Center of Korea, Gurye sweet persimmon has a large daily temperature difference, so it has good coloring and high sugar content, and the soil is fertile, therefore the flesh is hard. Yang Jae-so, CEO of Yangcheon Farm, has been farming persimmons in Gurye for three generation. The name of the farm is the same as that of his father, with the idea of inheriting his farther’s legacy of persimmon farming. Buyu is the main variety of Yangcheon Farm. The flesh of Buyu is dense, but soft and juicy. It is a complete sweet persimmon with a slightly brownish spots scattered across the fruit. The sugar contents is high at 15 brix, and the texture is crunchy. The shape is round and Buyu varieties account for 80% of the sweet persimmon cultivation area in Korea. Although the sweet persimmon varieties are diversifying in Korea recently, Buyu is stil the representative sweet persimmon in Korea. It means that the taste is guaranteed. Above all, Buyu sweet persimmon is suitable for export as it has excellent storage properties. CEO Yang Jae-so CEO Yang Jae-so is the president of the Gurye Persimmon Association and Persimmon Export Producers' Council. He is also active in the Korean Society for the Study of Persimmon. To that extent, CEO Yang treats sweet persimmon with sincerity and this is why sweet persimmons from Yangcheon Farm are recognized as the best product in Gurye. #Persistence In ‘Petite Yet Pretty Persimmon’ Export Gurye sweet persimmon was exported to Hong Kong after the export loading ceremony held in November last year. The volume was 28 tons, more than the times higher than last year’s 8 tons. This shows the overseaspopularity of Gurye sweet persimmon. Gurye persimmon is collected, selected, and exportedby Gurye National Agricultural Cooperative Federation (APC), and sweet persimmon from Yangcheon Farm also undergoes the same process to export. The top priority condition for export Gurye sweet persimmon is that it must be rated higher than ‘good’ in quality level. Any fruits with deformation, even a scratch in the surface or less colored appearance are boldly excluded from the selection process. The main export countries of Gurye sweet persimmon are Southeast Asia, such as Malaysia, Vietna, and Singapore. They have preference for small fruits. Whereas Korea has a high preference for big fruits, which explains why the persimmon consumption market is dominated by big fruits. For this reason, persimmon cultivation technology for export is inevitably different from that for domestic demand. Pruning and fruit thinning should be done on time. CEO Yang expresses sweet persimmon for export as ‘Petite, but pretty persimmon’. Yangcheon Farm is shipping GAP-certified sweet persimmons. CEO Yang explains, “GAP is a certificate that the sweet persimmon is produced in safe environment, and it is also the background for overseas consumers to be confident that they can safety eat Gurye persimmon.” #Now, Persimmon-Processed Foods Are All Over The World Yangcheon Farm is also making persimmon processed foods such as dried persimmons and semi-dried soft persimmons. It is made through Agricultural Corporation, Dalbodre Co., Ltd., which is a 'Gurye persimmon processing factory' that opened in 2018. It uses 'Grade A' persimmon instead of discommodity. CEO Yang said, “We dry the persimmon as it is when making dried persimmons. Therefore, the taste of dried persimmons largely depend on taste of the original crops. The taste of dried persimmons made from tasteless discommodity differ greatly from those made with the prime quality.” CEO Yang is considering oversea expansion of processed persimmon foods as well. CEO Yang also presented a long-term plan for export, which is to develop a new breed to substitute ‘Buyu’. His plan is to export-only varieties suitable for overseas regions. It is carefully examining the varieties of sweet persimmons cultivated by Gyeongsangnam-do Agricultural Research and Extension Services. CEO Yang Jae-so said, “Korean sweet persimmon is popular overseas for its excellent marketability. Gurye persimmon farm houses will put best effort to produce and export persimmons that suit the taste of overseas consumers by cultivating various varieties besides Buyu.” Yangcheon Farm Contact: +82-10-9947-6627 Exporting Countries -Malaysia, Vietnam, Singapore

Strawberry season is back. With their sweet and sour taste, Korean strawberries are popular not only in Korea but also abroad. As of 2021, Korea's strawberry exports amounted to USD 64.6789 million, an increase of more than 14 times compared to USD 4.406 million in 2005. In particular, Korean strawberries are mainly exported to Southeast Asia, such as Hong Kong, Singapore, Thailand, and Vietnam. Locally, Korean strawberries are recognized for their marketability enough to be called ‘premium.’ Strawberry, the representative of K-Food. We introduce Korean strawberries in celebration of the ‘Strawberry Season.’ #Korean Strawberries Lead K-Food Korean strawberry varieties are diverse. The distribution rate of Korean strawberry varieties, which was only 9.2% in 2005, exceeded 96.3% as of September, 2021. There are 18 strawberry varieties on sale in Korea. According to the Korea Rural Development Administration, ‘Seolhyang’ is the No.1 market share among Korean strawberry varieties. Seolhyang is fruity and juicy with soft flesh, well-balanced sugar and acidity, and bright red color. On the other hand, ‘Maehyang’ is suitable for export because of its firm flesh and high storability. The sugar content is high at 12.4 brix, and it has a sweet and sour taste. Recently, ‘Kuemsil’ is drawing attention as an export strawberry. A cross-breed of Maehyang and Seolhyang, Kuemsil is very sweet and has a peach scent. The average weight is 20.4 g, so it is recognized as a premium fruit. Like the name ‘King of Strawberries,’ ‘Kingsberry’ is 2 to 3 times larger than regular strawberries. With its soft texture, high sugar content, and subtle peach scent, it is becoming known as an export strawberry. ‘Arihyang’ stands out as a new variety that will vitalize the strawberry export market. It is a variety cultivated by the Rural Development Administration, and has excellent hardness and high sugar content compared to Maehyang, and is also excellent as an export strawberry because it has a large fruit. In additinon, Arihyang has received good responses from consumers in Hong Kong and Singapore through trial exports. These Korean strawberries are exported to Southeast Asia, including Thailand, Vietnam, Malaysia, as well as Hong Kong and Singapore. Korea is operating an aircraft dedicated to exporting strawberries to these countries. From November of this year to May of next year, Korean strawberries will be transported through 8 routes including Hong Kong and Singapore, Bangkok, Hanoi, Ho Chi Minh, Jakarta, Kuala Lumpur, and Manila. The purpose is to let locals taste high-quality Korean strawberries. It is for the same reason that the Rural Development Administration previously developed a CA container that controls atmospheric conditions such as temperature, humidity, oxygen, and carbon dioxide. Even though it took two weeks to transport to Hong Kong, the quality of the Kuemsil was remained the same. As such, efforts to continue the reputation of Korean strawberries are being added everywhere. #Integrated Strawberry Export Organization, ‘K-berry’ K-berry is a Korean strawberry export organization established by producers and exporters. Currently, 106 member companies are participating, and as of 2021, K-berry strawberry exports amounted to USD 61.38 million. accounting for more than 90% of all Korean strawberry exports. K-berry has been focusing on producing ‘high-quality strawberries’ since the beginning of its establishment. To this end, K-berry has secured GAP-certified farms and assigns producer history IDs to manage agricultural products from farm to table according to step-by-step management standards. In addition, by establishing an ERP system, all data of K-berry is efficiently managed. It is a measure to produce and export high-quality strawberries through information exchange and quick decision-making among all member companies. K-berry has also a strict safety management. It produces clean strawberries by complying with the Korea’s pesticide residue tolerance standards under the PLS system. And it applies a systematic safety standard management system such as inspection of pesticide residue tolerance standards for each exporting country, so that overseas consumers consume them with trust. President Seo Hyun-woo K-berry President Seo Hyun-woo said, “K-berry is also operating a cold chain system. Strawberries that have been pre-refrigerated after harvest are treated with carbon dioxide and chlorine dioxide at the same time. It has the effect of increasing strawberry hardness and suppressing spoilage to extend storage and shelf life.” One of K-berry's main businesses is ‘expansion of premium strawberry export.’ Premium Strawberry is a product composed of GAP, Global GAP, and Halal-certified strawberries, and the motto is to export strawberries that everyone in the world can trust and consume. Last year, Korea’s premium strawberry brand ‘Tina Berry’ was launched, and this year, it is increasing its production with support from farmers. K-berry plans to focus more on exploring new markets in the future. In addition to Hong Kong and Singapore, which are the main export markets, it plans to export Korean strawberries to countries with still high potential demand, such as Vietnam, Thailand, Malaysia, and Indonesia. Seo Hyun-woo, CEO of K-berry, is planning to focus its capabilities to advance not only to the capital city but also to second-tier cities. He said, “airlines conduct local market research before launching new routes. It is to see if there is marketability. I will think about how to pioneer a new strawberry market by using my experience working in the cargo team of Korean Air, the national flag carrier of Korea.” #Increasing The Added Value Of Strawberries Korean strawberries are also made as processed food. Strawberry jam is the typical example. ‘Father’s Hill Strawberry Jam’ made by Farming Association Enzyme Farm has no sugar, but instead, it uses grain sugar. Grain sugar is made by extracting sugar from six Korean ingredients, including barley, rice, and brown rice, and fermenting it for 13 hours. The strawberry content is 80%, so the texture of the strawberry is excellent. Organic Love Co., Ltd. makes organic strawberry jam using only organic raw ingredients such as organic strawberries (60%) and unrefined organic sugar (40%). This product, which slowly draws out the sweetness through low-temperature concentration, is packaged in a stick type, so it can be squeezed out one by one and eat it. Daesang F&B Co., Ltd. recently introduced ‘Jam Down Jam,’ which uses allulose and erythritolm, which are attracting attention as healthy sweeteners instead of sugar, to preserve the sweet taste but lower calories. Freeze-dried products are also available. One of them is ‘Four Seasons Whole Strawberries’ by Lacky Food. This product is a whole freeze-dried Seolhyang of more than 18 g, and retains the flavor of Korean Seolhyang. In particular, ‘Four Seasons Whole Strawberries’ is introduced as a safe product as it is processed from GAP-certified strawberries in a HACCP-certified facility. K-berry is also preparing freeze-dried strawberries. This year, for non-standard processing, K-berry has completed the development of ‘Berry In Chocolate,’ which is freeze-dried strawberries coated with four flavors of dark chocolate, matcha chocolate, milk chocolate, and white chocolate, and has now entered the commercialization stage. In addition, Fine FT Co., Ltd.’s ‘Oligosaccharide Strawberry Latte Powder’, which makes various concentrates and extracts into powder products through spray drying techniques, also stands out. This product contains fructooligosaccharide, which has the effect of increasing beneficial bacteria and helping bowel movements. It is also registered in ‘K-Food Trade,’ a B2B platform which arranges transactions between the exporters and buyers of agricultural food products. In addition, Yeong Ui Jeong Co., Ltd.’s Strawberry Cream Cheese Rice Cake is a glutinous rice cake made by mixing freeze-dried strawberry powder, yogurt, and cream cheese. It goes well with dessert rice cakes if you defrost it.