Gamsa Farm is located at an altitude of 1,300 meters. It benefits from excellent drainage and significant temperature variations between day and night. This environment helps the farm produce persimmons with a firm texture, crisp flavor, high sweetness and vibrant color. However, farming on steep mountain slopes presents challenges. The farm avoids herbicides entirely; grass is mowed by hand and turned into compost to enrich the soil. Fertilizers made from beneficial microorganisms, seaweed powder, and fish meal are fermented to nourish the soil, allowing roots to decompose organically and enrich the soil as the grass decomposes in the fall, facilitating aeration. This practice encourages thriving worm populations, which create natural airways and increase microbial activity, resulting in healthier soil. The limited use of chemical fertilizers results in “DanGam4U” persimmons. The persimmon trees at Gamsa Farm produce approximately 90% male flowers and 10% female flowers. The abundant pollen from the male flowers helps fertilize the female flowers, increasing fruit production. Even under adverse weather conditions, Gamsa Farm experienced significantly less natural flower drop than non-pollinated persimmon orchards. This innovative cultivation method was introduced by Seo Min-ho, the head of Gamsa Farm. The origin of the farm dates back to the mid-1950s under the leadership of Seo Gi-jo. After he passed away 25 years ago, the farm was left to his youngest son, Seo Min-ho. Persimmon trees can bear fruit for more than a century, and the average age of the 800 trees at Gamsa Farm is about 40 years. Of these, 300 trees were planted by Seo Gi-jo, while 500 were added by Seo Min-ho in 1986, shortly after completing his military service. This year, Gamsa Farm faced challenges due to high temperatures in August and September, which stunted persimmon growth and delayed ripening by 10 to 15 days compared to last year. The first harvest attempt on October 25 was postponed due to unripe fruit, and the full harvest began on November 17. Harvesting typically takes 15 to 20 days. About 4,000 crates of persimmons, each weighing 10 kilograms, are collected from the farm’s 7,000 pyeong (about 23,000 square meters) of land. The persimmons are stored in the farm’s cold storage facilities from mid-December to the end of February. Gamsa Farm’s single variety “Buyu” persimmons can remain on the tree for about one month after ripening and can be stored for up to five months. This year’s expected yield of 40 tons will be distributed to Hyundai Department Store Apgujeong in Seoul and the well-known Korean vegetable retail chain “Chonggakne Vegetable Store”, which has been a major outlet for the farm for the past decade. “DanGam4U” persimmons are recognized as Korea’s finest, ensuring consistent demand. A 10-kilogram box of premium persimmons sells for KRW 60,000. Including smaller fruits, the average price per box is around KRW 30,000, resulting in an expected revenue of KRW 120 million. Seo Min-ho was named one of Korea’s Top 100 Star Farmers by the National Quality Management Institute for his exemplary farming practices and superior yields. His methods and results distinguish him as a leader in agriculture. Gamsa Farm’s persimmons won top honors in a national produce competition organized by the Quality Management Institute. The Rural Development Administration also recognized its fruit as one of the best in the “Top Fruit” program.

Chammifood Co., Ltd. produces and sells instant dehydrated food products from domestic dried and cooked rice. Their flagship product line, the Hot & Cook series, features self-heating lunchboxes that are not only safe and compact but also highly convenient for outdoor activities. The lightweight design, which uses dehydrated rice, has contributed to the success of the Hot & Cook series in both domestic and international markets. Since launching three varieties of Hot & Cook self-heating meals, Chammifood has seen a 300% increase in sales over the past four years. The company was initially established as “Chammi” in 2004 and began developing instant dehydrated bibimbap. In 2005, the company launched its first three products—Beef, Kimchi, and Mushroom Bibimbap—under the Baro Bibimbap brand. By 2009, they had introduced Baro Japchae Rice, and in 2010, they launched Baro Bibimbap, followed by OEM production of instant bibimbap. In 2011, Chammifood commenced exports to Japan, launching three new export varieties: Beef, Kimchi, and Mushroom Bibimbap. Since 2012, the company has expanded its export operations to include Australia and the United States, followed by Russia, Singapore, Hong Kong, and Mongolia in 2014. Following its official incorporation as Chammifood Co., Ltd. in 2012, the company commenced the provision of in-flight meals to Eastar Jet in 2012, Jeju Air in 2014, and T’way Air in 2017. In 2015, Chammifood obtained HACCP certification and commenced supplying combat rations to the Korean Army and exporting to the Philippines. In 2018, they registered with the U.S. FDA and initiated exporting to Taiwan. The Hot & Cook self-heating meal series offers four varieties of bibimbap: Beef, Spicy Pork, Kimchi, and Spicy Jjajang. Four “double serving” options are also available: Double Beef, Double Spicy Pork, Double Kimchi, and Double Spicy Jjajang. The product line also features four Hot & Cook noodle and rice options: Spicy Seafood Ramyeon, Kimchi Stew Ramyeon, Beef and Seaweed Soup Ramyeon, and Nagasaki Jjamppong Ramyeon. Additionally, the company offers two “Ready-to-Eat” bibimbaps: Beef and Spicy Pork. These meals are ideal for consumption at high altitudes, as they only require cold water and are ready to eat within 10 minutes. Chammifood’s Woori Bibimbap line comprises five distinct varieties: Beef, Kimchi, Spicy Jjajang, Mushroom, and Spicy Pork. The Baro Bibimbap with Soybean Paste Soup line offers Beef, Mushroom, and Kimchi options.The Emergency Food line features Beef, Spicy Pork, and Spicy Jjajang. Additional products, such as the Hot Chicken Flavor Bibimbap and Hot Chicken Flavor Noodle and Rice, are also available. For customers seeking a quick and convenient meal combining ramen and rice, the Noodle and Rice series offers Jjamppong, Nagasaki Jjamppong, Kimchi Stew, and Beef and Seaweed Soup—all prepared by simply adding hot water. Chammifood has experienced sustained growth in total sales over the past five years. In 2019, sales reached KRW 1.4 billion, followed by KRW 2 billion in 2020, KRW 2.8 billion in 2021, KRW 4.3 billion in 2022, and KRW 5.6 billion in 2023.The following is a breakdown of export revenue for the same period: USD 102,000 in 2019 (including USD 79,000 to Hong Kong, USD 12,000 to Singapore, and USD 11,000 to the Netherlands); USD 124,000 in 2020 (including USD 92,000 to Hong Kong, USD 16,000 to Singapore, and USD 16,000 to the Netherlands); USD 105,000 in 2021 (including USD 62,000 to Hong Kong, USD 14,000 to the Netherlands, and USD 29,000 to Japan); USD 73,000 in 2022 (including USD 45,000 to Hong Kong and USD 28,000 to Japan); and USD 69,000 in 2023 (including USD 34,000 to Hong Kong, USD 7,000 to Singapore, USD 13,000 to Brazil, and USD 15,000 to the Netherlands).