Study on developing menu of processed foods to foster the principal products of Suncheon, Jeolla-Namdo(Focusing on fruit(Persimmon Cheese)

Abstract

The goal and purpose of this study is to review the development of foods through changing the menu in order to strengthen the competitive product of persimmon in Suncheon region. Processed products menu such as persimmon cheese is comprised nutritious ingredients, such as vitamin, sodium, magnesium, calcium, and manganese, to provide a safety and healthy food to consumers. This study indicates the following information to help promote public health as well as maximizing the value of luxury brands of Suncheon Persimmon. First, it is revealed that the various menus with Persimmon which tastes just right for the people today are needed as well as merchandising. Second, Specialized Education Programs for developing menu with persimmon are required. Third, various studies and government support to globalize and popularize Persimmon need to be continued. Fourth, Suncheon City should create its own city brand with Persimmon through fostering industrial specialized zone. Province strength is the strength of nation. Fifth, efficient differentiation of distribution channel is needed through joint brand, marketing, as well as operation. This study indicates the efficient and systematic strategy for the purpose of popularization and globalization of Persimmon in Suncheon. However, it has referred to sundry records only, so experimental study and actual analysis are limited. Further study is needed for popularization of the principal products of the regions.