Geographical indication and development plans in South Korea: a study on dried persimmons

Abstract

As a result of the 1994 "WTO/TRIPs Agreement", and based on adherence to the 1999 Agricultural and Fishery Products Quality Control Act, geographical indication (GI) has been implemented in South Korea since 2000. As of the end of 2014 there were a total of 95 products registered for GI, including 32 forestry products, 53 agricultural products, and 11 fishery products. There are four registered regions for dried persimmons in a single product, which is the most of any of the 51 regions (32 forestry products) registered for GI. Accordingly, this study investigates the opinions of dried persimmon-producing farmers and purchasers to increase profits for farmers and to suggest plans for the advancement of the GI system (GIs). However, a large number of dried persimmon farmers and purchasers are not familiar with GIs. Consequently, we were able to conclude that there is a need to continually publicize the importance and aims of introducing GI, perhaps by opening a website or developing a smartphone application. Furthermore, producers must improve the product quality and the government requirements to implement quality control strategies for GI-registered dried persimmons, and to conduct thorough management and supervision of the illegal distribution of dried persimmons that misappropriates GI.

One step further: application of metabolomics techniques on the geographical indication (GI) registration process

“…Countries that follow the European GI model but with a recent history in GI implementation (e.g. Asian, African and even European nations) present little understanding of the GI and terroir concept amongst applicants, which may endanger consensus building and resilience during the registration process (Oh et al. , 2018; Tashiro et al.…”

“…Countries that follow the European GI model but with a recent history in GI implementation (e.g. Asian, African and even European nations) present little understanding of the GI and terroir concept amongst applicants, which may endanger consensus building and resilience during the registration process (Oh et al, 2018;Tashiro et al, 2018;Bernard-Mongin et al, 2021). Considering the discussion above, the following section details the application of metabolomics techniques aiming at the optimization of the Brazilian GI registration process for applicants and the INPI.…”

Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder

“…The most important persimmon processed product is traditional semi-dried persimmon, which is commonly produced and consumed in Asian countries (Matsumoto et al, 2007;Oh et al, 2018). The procedure followed to obtain most of the semi-dried persimmon and other persimmon-derived products comprises peeling, which results in a high amount of persimmon peel as an agro-industrial by-product, at least 10%, according to Ye et al (2022).…”

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

“…Hence, dried fruit might be a potential snack that is healthier than most regular snacks [ 7 , 8 ]. In some Asian countries such as China, South Korea, and Japan, dehydrated persimmon is often consumed and commercially produced [ 9 , 10 , 11 ]. The general procedure followed to make this dried product comprises removing the sepals of the calix and skin, and then hanging the fruit on strings.…”