The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly 6~10% meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for 3~4 months (35.0%) or 1~2 months (34.7%).

General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).

대두에 기생하는 선충을 조사하기 위하여 경북 및 충북의 15개시군 총 71개포장에서 재료를 채집하여 선충을 분리 동정한 결과, Aphelenchus avenue, Criconemoides informis, Ditylenchus dipsaci Helicotylenchus pseudorbustus, Heterodera glycines, Hischmanniella imamuri, Meloidogyne hapla, Meloidogyne incognita, Paratylenchus panadus, Pratylenchus thornei, Pratylenchus vulmus, Psilenchus hilarulus, Rotylenchus sp. Tylenchus sp., Tylenchorhynchus claytoni, Tylenchorynchus, Tylenchorhynchus, Xiphinema americanm 등 총 8과 14속 18종이 검출되었으며, 그중에 Heterodera glycines가 가장 중요한 종으로 나타났다. 지역별 선충의 검출율에 있어서 콩 Cyst선충은 충북이 , 지이 로 충북이 높았고 반면에 뿌리혹선충은 경북 , 충북이 로 경북이 높게 나타났다. 전체포장에 있어서 Cyst선충의 절대밀도는 토양 100l당 200.4이며 상대밀도는 로 가장높게 나타났고, 뿌리혹 선충은 절대밀도가 107.1이며 상대밀도는 로 다음이였으며, Rotylenchus, Tylenchorhynchus, Tylenchus, Pratylenchus, Xiphinema, Aphelenchus등의 순이였다. 피해가 심한 포장에는 콩 Cyst의 밀도가 토양 100ml 당 평균 155개이고 경한 포장에서는 평균 35개로 밀도가 높았으며 수확량은 평균 64.2kg/10a로 209.5kg/10a에 비하여 가 감소되었다. 전피해조사포장에 있어서 콩 Cyst선충수는 수확량, 협중, 협수간에는 로 부의 상관관계가 있었다.