Tridge summary
On the 18th, a completion ceremony was held at the Fermented Food Industry Support Center in the southern coast of Suncheon-si, Jeollanam-do, with Suncheon Mayor Noh Gwan-gyu (sixth from the right) in attendance. Suncheon City, Jeollanam-do, announced on the 21st that it had a completion ceremony for the Southern Coastal Fermented Food Industry Support Center and started full-scale operation. The South Coast Fermented Food Industry Support Center will develop and commercialize various agricultural products such as green tea and plums produced in the southern provinces as fermented beverages. The South Coast Fermented Food Industry Support Center, which was selected for the 2019 contest by the Ministry of Agriculture, Food and Rural Affairs, was built in Pyeongjung-ri, Seungju-eup, Suncheon-si, with a total floor area of 2264m², with a total project cost of KRW 11.3 billion. The center consists of a production building (1139m²) and a research/corporate support building (1125m²). There are 10 employees who will work here, and the annual operating cost is about 800 million won. About 100 people attended the completion ceremony held on the 18th, including Suncheon Mayor Noh Gwan-kyu, Jeonnam Provincial Council Chairman Seo Dong-wook, Suncheon City Council Chairman Jeong Byeong-hoe and residents. This center will focus on commercializing agricultural products such as green tea, plum, peach, pear, and plum cote, which are produced a lot in the southern provinces, into fermented beverages. This is a strategy considering that the Rural Development Administration is concentrating on research and development of fermented foods such as red pepper paste and soybean paste in Sunchang-gun, North Jeolla Province. In particular, the center plans to focus on commercialization while developing kombucha spawn and manufacturing methods that are gaining popularity worldwide. Kombucha is a beverage fermented by adding beneficial bacteria to green tea and black tea with sugar, and has a sour yet sweet vinegar taste and scent. Since carbonic acid is produced during the fermentation process, it gives a refreshing feeling when drinking, and the related consumption market is rapidly growing. Experts predict that the global Kombucha market, which was worth $2.64 billion last year, will reach $3.53 billion this year. In particular, it is expected to grow to $ 9.7 billion by 2030. The related domestic market is also growing rapidly centering on department stores and convenience stores.