Jindong-myeon supplies 70% quality midudug nationwide

김태인 기자l승인2020.07.27l수정2020.07.27 13:48

크게

작게

메일

인쇄

신고

   
▲ Jindong Midudug Yeong-o Cooperative / President Choi Yoon-duk

March to June makes around 350 residents in Jindong-myeon, Masan, Changwon, busy to harvest midudug (styela clava). More than 70% of midudug in South Korea comes from here. In recognition of its contribution to the industry, Jindong Midudug Yeong-o Cooperative received the 2020 Korea Master Brand. 

Commonly found in food such as stew and soy bean paste soup, midudug is known to contain beneficial substances for constipation and diet. 

"Midudug reduces cholesterol in blood. Rich vitamin also helps make skin healthy and the carotenoid-type antioxidant suppresses active oxygen and prevents DNA damages. In addition, according to a university research team, it is rich in EPA and DHA which is good for arteriosclerosis and high blood pressure" says Jindong Midudug Yeong-o Cooperative president Choi Yoon-duk.

Kyung Nam University food biology team and Jeju National University marine biotechnology team carried out midudug research for 3 years and found that it reduces blood pressure. The paper was published on European Food Research and Technology and on Process Biochemistry.

With this proven effect at hands, Jingdong midudug scored the highest in brand recognition, quality, preference, satisfaction and trustworthiness at the 2020 Korea Master Brand making it as one of the representative South Korean products.

Before 1999, midudug was regarded as a useless pirate marine product but the scientific research awakened people of interest including Changwon city and fishermen in the region to start farming from 2000. 74 farms in the region are supplying yearly 3,000 tons nationwide a 70% of the whole domestic putput at the moment.

The taste and flavor is excellent according to those who have tried and it is noteworthy that the cooperative exported 10 tons of Omandung-e (a family of midudug) to the US two years in a row. 

"There are many kinds of midudug themed food from stew and soup to raw, seasoned, pickled and powdered. But be careful when easting cooked midudug in stew or soup as the hot sea water pops up to burn the ceiling of your mouth."


김태인 기자  red3955@hanmail.net
<저작권자 © 월간파워코리아, 무단 전재 및 재배포 금지>

김태인 기자의 다른기사 보기
가장 많이 본 기사
여백
여백
신문사소개기사제보광고문의불편신고개인정보취급방침청소년보호정책이메일무단수집거부
뉴스앤매거진 파워코리아 대표 백종원  |   서울특별시 광진구 중곡동 162-3번지 2층  |  대표전화 : 02-466-5085  |  팩스 : 02-444-0454
대표메일/제휴광고문의 : bridgekorea@naver.com  |  개인정보관리책임자 : 백종원(bridgekorea@naver.com)  |  사업자등록번호 : 212-23-25879
청소년보호책임자 : 백종원
Copyright © 2008 - 2020 월간파워코리아. All rights reserved.