This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnamdo (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64oBrix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher “soy sauce aroma” and “saltiness” and a greater “broth turbidity” than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

This study developed and evaluated a load cell-based automatic weighing system for the automated harvesting of laver (Porphyra tenera) in seaweed aquaculture. The current manual harvesting process was compared with the load cell-based automated system, and quantitative measurements of time, distance, and weight were conducted. The results demonstrated that the load cell-based system reduced the unloading time and increased the throughput compared to the manual method. In addition, statistical analysis confirmed that there was no significant difference from the mean in the weight measurement obtained using the load cell-based system. Based on these findings, the load cell-based automatic weighing system holds potential for efficient production and transactions in laver cultivation, contributing to cost reduction and improving the quality of life for aquaculture workers.

This study aims to analyze the cost of climate change damages to laver and sea mustard aquaculture, which are considered to be highly vulnerable to climate change in Korea. For this purpose, the correlation between aquaculture production and climate factors such as water temperature, salinity, air temperature, and precipitation was estimated using a panel regression model. The SSP scenario was applied to predict the changes in production and damage costs due to changes in future climate factors. As a result of the analysis, laver production is predicted to decrease by 18.0-27.2% in 2050 and 20.6-61.6% in 2100, and damage costs are predicted to increase from 29.7-50.8 billion KRW in 2050 to 35.7-116.1 billion KRW in 2100. Sea mustard production is projected to decrease by 24.5-37.2% in 2050 and 24.0-34.5% in 2100, with similar damage costs of 41.1-61.8 billion KRW and 41.1-58.6 billion KRW, respectively. These damage costs are expected to occur in the short term as damage caused by fishery disasters such as high temperatures, and in the long term as a decrease in production due to changes in aquaculture sites. Therefore, measures such as strengthening the forecasting system to prevent high-temperature damage, developing high-temperature-resistant varieties, and relocating fishing grounds in response to changes in aquaculture sites will be necessary.

Laver aquaculture, which occupies a large proportion in the aquaculture industry in Korea, is still highly dependent on human labor. Therefore, it is necessary to study the development of an automatic system to improve the working environment and increase the efficiency of aquaculture production systems. The purpose of this study is to evaluate the economic feasibility of an improved system in a study for the loading-unloading and automatic weighing systems in laver aquaculture industry. Economic analysis of the developed unloading and automatic weighing system were implemented under various conditions to calculate more accurate benefits and costs. As a result of this study, the economic feasibility was found to be very high in the three models: net present value (NPV), benefit-cost ratio (B/C), internal rate of return (IRR). Moreover, the results of sensitivity analysis showed that the economical efficiency of the automatic loading, unloading, and weighing system in laver aquaculture was very high.

Global warming affects critical natural resources, one of which is the oceans that occupy 70% of the total cover of the earth. In other words, ocean warming is a subset of global warming which needs to be addressed urgently. Purple laver (pyropia spp.) is one of the most vulnerable items to climate change although it is a major export product of Korean fisheries. The purpose of this study is to analyze the causality of how climate change caused by global warming affects the increase or decrease of PLP (purple laver production). The target area for analysis was set to Maro-hae between Jindo-gun and Haenam-gun. We selected marine environmental factors and meteorologic factors that could affect PLP as variables, as well as co-integration tests to determine long-term balance, and the Granger causticity tests. As a result, PLP and marine environmental factors WT (water temperature), pH, and DO confirmed that long-term equilibrium relationships were established, respectively. However, there is only causality with WT and it is confirmed that there is only a correlation between pH and DO (dissolved oxygen). There was no long-term equilibrium relationship between PLP and HDD (heating degree days) and there is a causal effect that HDD affects PLP; however, it was less clear than that of WT. The relationship between PLP and RF (rainfall), WS (wind speed), SS (percentage of sunshine), and FF (farm facilities) was all balanced in the long term, and causality exists. Based on the results of the analysis, policy proposals were made.

The purpose of this study is to find out the determinants of export in Korean fishery products. For the analysis, laver and tuna, which account for almost half of seafood exports, were selected, and a gravity model widely used in trade analysis was applied. As explanatory variables, GDP, number of overseas Koreans, exchange rate, FTA, and WTO were applied, and fixed effect terms were included to take into account multilateral resistance that hinders trade. The analysis period is from 2000 to 2018, and the Poisson Pseudo Maximum Likelihood (PPML) method was applied to solve the problem of zero observation and heteroscedasticity inherent in trade data. As a result of the analysis, GDP was found to have a significant positive effect on both laver and tuna. The number of overseas Koreans was significant in canned tuna exports, but not in laver and the other tuna products. As the exchange rate increased, the export of laver and tuna for sashimi increased. The impacts of the FTA were confirmed in the exports of dried laver and raw tuna, which supports the results of the previous study. WTO was not significant for laver and tuna. Based on these results, it is necessary to find a way to make good use of the FTA to expand exports of seafood.

We analyzed the cutting mechanism of laver harvesting machine in the sea area near Gooam Port in Goheung, Jeollanam-do, and investigated the change and efficiency of laver collecting operation in the working ship. The laver working ship slides uniformly from the bow to the upper part of the laver collecting machine on the deck and cuts the wet laver attached to the bottom of the net at the blade of the havesting machine. The laver farming net, which was loaded with laver turrets on the deck by gravity and collected primitives, consisted of a ship structure that led to the stern side and into the sea. The working ship operation is in harvesting process while driving in a S-shape that is separated by one space to efficiently collect the laver net. During laver working ship operation, the speed was 0.51 m/s in the access stage, 0.56 m/s in the havesting stage, and 0.52 m/s in the exit stage. Considering the cutting edge life and production efficiency of the laver harvesting machine, it is appropriate to harvest 1.15 to 1.26 kg/rpm by operating at a rotational speed of about 700 to 800 rpm rather than forcibly harvesting the product at high speed. On the deck of the working ship, 959.7 kg of starboard and 1048.7 kg of center were 964.7 kg of port side. Based on the starboard, 9.3% of the central part and 0.5% of the port side appeared. The reason for this was due to the difference in harvest time according to the turning direction of the working ship.

In this study, an automatic system for improving the working environment and increasing production efficiency of a laver aquaculture industry in Korea was developed by combining a hydraulic control system and a load cell in a current landing work of the laver. The improved gathering laver system allowed the automatic gathering process of the laver in the sea with the hydraulic control system connected to a cutting machine of the laver on the operating ship, which has been used for gathering the laver semi-automatically in a form of the traditional farming method. The transporting process of the laver from an operating ship to the land was improved as follows. A frame installed on the operating ship and the bag nets were designed and made to hold about 1,000 kg of the laver inside. The bag nets contain the laver on the improved operating ship were tied in knots and hooked on a crane using a load cell. The weight is measured immediately by lifting the bag nets through the load cell system. Weight information is communicated to the fishermen and successful bidders through the application. The advantages of the improved system can help fishermen to fish by improving their working environment and increasing production efficiency. The field survey to improve the landing operation of the laver aquaculture was conducted in Gangjin, Goheung, Shinan, Wando, Jindo, and Haenam in South Jeonnam Province. A total of 10 sites including Gunsan in Jeonbuk Province, Daebu Island in Ansan City, Jebu Island in Hwaseong City in Gyeonggi Province, and Seocheon in Chungnam Province were searched to collect data. Prototypes of the system were tested at the auction house of laver located in Goheung, where laver collection using hydraulic control and landing using road cell could be improved.

The purpoose of this paper is to analyze the relative effciency of dreid laver processing companies in Korea and provide the development direction and improvement plan for the dried laver industry. Data on 76 dried laver processing companies were selected as the subjects for Dea. As a result of Dea, the average efficiency rate is shown that the technical efficiency is 84.90%, the pure technical efficiency is 93.83%, and the scale efficiency is 86.65%. and based on BCC results 38 companies are relatively efficient. comparing pure technical efficiency and scale efficiency, it showed that inefficiencies caused by scale of the company was greater than inefficiencies caused by the scale of technical matter. It implies that expanding the size is essential for achieving high-efficiency of dried laver processing company. In the inefficiency factor analysis, the result reveals that unstable supply of raw materials, quality management, capital flexibility and distribution ability influence the efficiency of laver processing company.

This study examines the effects of consumer beliefs for food certifications on the behavioral intentions and the behavioral intention biases to purchase the certified seafoods by a subjective probability model which is on the basis of the mathematical probability model and the covariance model. The food certifications used on this study are‘Organic foods’,‘Traceability system of food products’and ‘. HACCP’. The representative foods of fishery products on this study is seasoned laver. The current study showed the following results. First, consumers have more than two different beliefs each for all certifications which are the subjects of this study. The beliefs of the certifications have an impact on the consumers when they consider to buy the certified seafood products. Second, consumers try to persuade by themselves to ensure that their particular belief about the certification could lead to a purchase the seafood products. Consumer beliefs of the“environmentally friendly production”on the organic foods certification is an important factor as much as the“guarantee of food safety”belief making a positive purchasing behavior intentions(PBI) bias for the organic seafood products. Consumers also have a positive PBI bias for certified seafood products in all certifications as long as a certification is considered to “guarantee the transparency of the food distribution process”as its belief.‘Traceability system’was the only one which didn’t generate a positive PBI bias from the belief of“guarantee of food safety”out of three certifications.

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.