Quality Inspections Held Together with Japanese Buyers…Confidence of Being the Best in Food Safety
Do you know what “nebaneba” food is? “Nebaneba” is the Japanese adverb for “stickily” (Jap. ねば-ねば). Japanese people generally enjoy eating sticky foods because their unique food culture has a belief that the regular consumption of sticky foods can help one’s body stay healthy. The foods that contain sticky material are called “nebaneba” in Japan. Different kinds of seaweed including sea mustard and kelp are representative nebaneba foods. When you visit a Japanese restaurant, it’s easy to see sea mustard or kelp served as a side dish. In fact, one recently released study suggests that a sticky material in seaweed foods contains water-soluble fiber.
Exports of Korean Sea Mustard to Japan Steadily Increasing
These days, Korean sea mustard is common on a dining table in Japan because the production of Japanese seaweed fell sharply after Japan’s nuclear power disaster last March. The sea mustard for export to Japan is mainly produced in the Gijang area of Pusan (the second largest city in Korea) and in Myeongcheone of Goheung (South Jeolla Province). Goheung myeongcheone sea mustard, in particular, boasts a yearly output of about 110,000 tons, which amounts to over 40 percent of all the processed sea mustard distributed in Korea. The sea mustard there is collected from the middle of February to early April. The Myeongcheone sea mustard produced in March is considered to have the best taste.
Eco-friendly Certificate Obtained…Sea Mustard Traceability
Goheung Myeongcheone sea mustard was first exported to Japan last year. The very first deal was made when Japanese buyers directly visited the producer of the sea mustard in Goheung with an offer of an import contract. So why do Japanese buyers, who are so famous for being very particular about importing food, show so much interest in Myeongcheone sea mustard? The reasons are the eco-friendly farming method and hygienic production process. As evidenced by an eco-friendly certificate which was obtained in 2010, Myeongcheone sea mustard doesn’t use organic acid. The QIA (Animal, Plant and Fisheries Quarantine and Inspection Agency) regularly checks the production process. What’s more, the production history of each Myeongcheone sea mustard product can be confirmed by the hour through a systematic record of management - from seeding to harvest, distribution, and export. In other words, you can find out when, where, and how the seaweed product was cultivated and processed. The quality is so competitive that any product can pass a radioactivity check or a water analysis at any time. No wonder that Japanese buyers recognized Myeongcheone sea mustard for its quality and safety.
According to Jin Pan-dong, director of the department for quality and research at the Aquaculture Union Corporation Myeongcheone Fishing Village (MFV), “Japanese buyers stay at our production facilities and carefully check all the steps - from processing to packaging and shipment. The largest pride of Myeongcheone sea mustard is that we keep the pollution factor of the Meongcheone sea mustard at zero so that overseas consumers can enjoy Korean sea mustard with an easy mind.”
Dried Sea Mustard, Salted Sea Mustard, and Chopped Sea Mustard Delivered to Japan through OEM
MFV is actively exporting to Japan several types of sea mustard: dried, salted, and chopped. The products are delivered to a major Japanese food company through an OEM (original equipment manufacturing) agreement. Several types of packages, all in zipper-type bags, are offered: 30g and 50g (for use at home), and 200g (to be used as ingredients in food businesses). Other types of processed sea mustard products are also receiving a lot of attention from foreign buyers. Those are dried kelp, salted kelp, and salted kelp stalk.
Inquiries Aquaculture Union Corporation Myeongcheone Fishing Village Tel +82-61-843-1882
Park Sung Eun email@example.com
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