Research Reports
The Enhancement of the Korean Jang(Fermented Soybean Sauce) Industry in Response to Dietary Changes
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AuthorPark, Seongjin
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Publication Date2023.03.21
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Original
Background and Purpose
○Jang (Fermented soybean sauce) is an important traditional food as the basis of seasoning that provides taste and flavor in Korean diets and as a source of protein and fermented material. Recently, jang consumption has been decreased due to the diversification of consumers’ dietary life, including consumption through eating out or delivery food, and consumption of products with sauce or convenience products.
○As the jang industry mostly consists of small businesses, the industry has limitations in responding to internal and external changes such as health, low salt, social demographic changes, and demands for hygiene and safety. Additionally, the profitability of small businesses is deteriorating due to the instability of supply and demand for domestic soybeans, the main raw material of jang, and the policy of imported soybeans. It is necessary to find a way to revitalize the jang industry considering these dietary changes and the problem of raw material procurement.
○The domestic jang market is declining or stagnating due to slowing consumption of jang, while the interest in fermented foods is increasing worldwide as consumers’ interest in health and immunity is growing. Also, the amount of production and sales of jang increased in 2020 as the ‘Stay at Home Challenge’ became popular with generation MZ.
○Therefore, it is necessary to respond to changing market conditions and environment for the development of the jang industry, and transform it into a competitive industry by not only expanding its existing market but also creating new demand.
(For more information, please refer to the report.)
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