紀要論文 A Study of the Schisandra Production Structure in Korea

Choi, Soo Im  ,  Kang, Hag Mo  ,  Sato, Noriko

60 ( 2 )  , pp.553 - 561 , 2015-09-18 , Faculty of Agriculture, Kyushu University
ISSN:0023-6152
NII書誌ID(NCID):AA00697606
内容記述
According to the analysis of the schisandra production structure of 48 farms in Jangsu–gun in Jeollabuk–do, a typical schisandra producing center of Korea, the average size of the farmland was 1.1ha and the schisandra cultivation scale was 0.5ha. The gross income of farms was 36.03 million won, and the gross income from schisandra was 14.96 million won, accounting for 42% of the gross income of farms. For the major income source for the household economy, 24 out of 48 chose schisandra, and for the scale of schisandra cultivation, 17 out of 29 farms chose to maintain or expand their current scale. However, most schisandra farms cited the dropping price of schisandra and the decrease in income due to the nationwide expansion of cultivation areas, unsold fresh fruits resulting from the lack of markets, and a lack of manpower as future issues. Respondents demanded the purchase of schisandra of local governments for the stabilization of the selling price and increased income, the opening up of the market through connections with pharmaceutical companies and food companies capable of mass selling, the expansion of public relations for Jangsu–gun schisandra, the expansion of processing facilities (syrup, dry schisandra, other processed goods, etc.), the installation of an auction market and a union market, the installation of washers, and the development of packing box design. The study reached the conclusion that farms should consider various ways to secure a stable production of schisandra and expand farm income, such as unifying Jangsu–gun schisandra related organizations, using the Geographical Indication System of the Korea Forest Service, expanding the urban–rural exchange and sales and public relations in connection with local festivals, and developing processed goods that can increase added value compared with the fresh fruit.
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http://catalog.lib.kyushu-u.ac.jp/handle/2324/1543427/p553.pdf

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