The ovicidal effect of plant extract mixture (5% cinnamon extract + 10% citronella oil + 30% citrus oil + 10% derris extract + 20% neem extract + 25% penetrating surfactant) against several major insect pests was tested using the spraying method. In the case of stink bugs, eggs tended to die during hatching. When treated with a plant extract mixture (500-times solution), mortality for Halyomorpha halys, Riptortus clavatus, Eurydema dominulus, Trialeurodes vaprarorium, Bemisia tabaci, Spodoptera exigua, and Agrotis ipsilon reached as high as 100%. Therefore, it is believed that industrialization will be feasible in the future.

To control western flower thrips (Frankliniella occidentalis), a significant pest of peppers, the control effects of eco-friendly agricultural materials were tested when treated alone and in combination. The control effects of yellow sticky roll traps installed on the stem, predatory natural enemy (Hypoaspis miles) inoculated on the stem, and plant extracts (50% custard apple seed oil + 10% cinnamon extract) sprayed on the foliage were 45.3%, 36.6%, and 50.2%, respectively, when treated individually. Meanwhile, when three eco-friendly agricultural materials were comprehensively applied, the control effect was maintained between 62.4% and 80.9% compared to untreated conditions during the pepper harvesting season. These methods can be utilized for the eco-friendly control of western flower thrips in pepper greenhouses.

There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers’ internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman’s Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included ‘Soft’, ‘Recollection’, ‘Familiar’, ‘Warm’, ‘Comfortable’, etc. Similarly, for cream sauce, 67 concepts and 20 constructs ‘Silky’, ‘Warm’, ‘Restaurant’, ‘Family’, ‘Memory’, etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce ‘Sourness’, ‘Sauce Bottle’, ‘Pleasant’, ‘Ingredient’, ‘Cooking’, etc. were derived. The analysis of consumers’ consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers’ internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.