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Petitzel Rice Pudding

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Product Name Petitzel Rice Pudding
Model Name/Model No. -49599
Category Crops
Keyword Pudding
Brand Name CJ Cheiljedang
Company Name aT
Contact Person Manager

CJ Cheiljedang Develops a Korean Style Pudding Product

CJ Cheiljedang, one of the major Korean food companies, has released a new Korean-style dessert product made with rice: Petitzel Rice Pudding. The product has received many favorable evaluations from consumers. Petitzel Rice Pudding comes in three flavors: brown rice, sweet potato, and sweet pumpkin. The aromatic brown rice pudding with its simple taste is targeted at middle-aged consumers. The sweet potato pudding appeals especially to young women and children. Containing few calories, the sweet pumpkin pudding is good for consumers who wish to lose weight.

 Plans to Advertise Overseas as Korean Dessert

The idea of a rice pudding was first suggested at the contest OnlyOne Fair, held by the CJ Group for its new employees. Prior to the release of the product, CJ Cheiljedang conducted a market survey of about 450 people living in Seoul. Most of the participants in the survey thought that Petitzel Rice Pudding could be a substitute for a simple meal. They also associated the product with a healthy image. An employee of CJ Cheiljedang said, “We are planning to actively promote Petitzel Rice Pudding to foreign consumers as a Korean-style dessert.”



Inquiries  CJ Cheiljedang                               
Tel   +82-2-6740-1114                               
Website   www.cj.co.kr

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Company Name aT
Address 227, Munhwa-ro, Naju-si, Jeollanam-do, Korea   aT Center   58217
Phone 82-61-931-1282
Fax 82-2-6300-1615
Hompage URL http://www.agrotrade.net
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  • New Product/Technology Introduction
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  • Success Stories
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The products are sold under the brand Maeil Foods in big distributors―Carrefour, TESCO, and RT-Mart―in Shanghai, China and are contributing to raising brand awareness.     A Goal of USD$2 Million in Exports This Year Maeil Foods started exporting its traditional sauce products to the global market in 2008. This year, it set the goal of achieving USD$2 million in exports. The company plans to promote its Korean cuisine seasoning sauces and the excellence of Korean traditional sauces to foreign consumers by participating in sales events held at local distributors and in international food fairs.Mr. Oh Sang-ho, the CEO of Maeil Foods, speaks of his aspiration, “Our new factory (about 6,600㎡) will be completed in February of next year. Then, exports of our traditional sauces and Korean cuisine seasoning sauces will gain momentum. We are proud of being a traditional Korean sauce producer and we will do our best to become one of Asia’s top 100 food producers by 2020.”   <Copyright©AgraFood, kfoodstory.com> >more
  • Introduction of Promising Companies
    Releasing Rice Soju, A Traditional Korean Distilled Liquor Of many types of traditional liquor in Korea, the most common and popular one is makgeolli (rice wine). Also known as takju (coarse liquor), makgeolli has been used in Korea for centuries to celebrate big national events or prepare for memorial rituals. The culture of home brewage emerged during the Joseon dynasty, when many ordinary families started brewing rice wine at home. Even today, there are families brewing liquor based on recipes passed down over many generations. Generally, makgeolli has an image of cheap, affordable liquor for ordinary people, and its price is low. However, the quality can differ greatly, depending on the ingredients and manufacturing methods. Premium makgeolli appeared on the market in response to consumers’ interest in better tasting rice wine. Now, there are many products differentiated by good quality, for which consumers are eager to pay more. One of the leaders in production of premium makgeolli is Baehaejung Doga Co., Ltd. Its president, Bae Hae-jung, is a daughter of the late Master Bae Sang-myeon, one of the greatest experts in traditional Korean wine. Since 1998, when the company was established, Baehaejung Doga has focused its efforts on the production and export of premium makgeolli. Its main target is Japan where makgeolli has been popular from the early 2000s. Buja Makgeolli Enjoys Love of Japanese Consumers for 15 Years The first premium product released by Baehaejung Doga was Buja Makgeolli. It has a nice fragrance and taste of malt. Developed by Master Bae during his lifetime, Buja Makgeolli is creamier and has a more delicate flavor than general makgeolli. It is produced using a patented technique for manufacturing traditional liquor through the fermentation of raw rice. Master Bae personally developed this technique, inspired by ancient records. The product is also healthier than ordinary makgeolli because it is brewed from ground raw rice and, therefore, contains more amino acids and fibers and less of the harmful substance methanol. Bae Hae-jung says, “We are proud of Buja Makgeolli. It is a high-quality, healthy rice wine which is naturally brewed with microorganisms without adding any artificial additives. Thanks to the technological know-how my father accumulated for manufacturing premium makgeolli, we are able to continue the tradition.” As a premium product, Buja Makgeolli is offered in glass containers, not in plastic bottles like most other products. It was a big risk for a small-scale company sensitive to manufacturing costs to change the packaging to a more expensive one, but Baehaejung Doga dared to take it. Moreover, the company added two more wines to the Buja line: Buja Purple Sweet Potato and Buja Songsan Grape. Those are lower in alcoholic content (only 8%) beverages targeting female consumers. They are made with 100% polished rice cultivated in Korea. Buja wines have gained a great popularity in the Japanese market, raking up US$ 1.2 million per year in exports. Recently, however, the export volume has decreased. Bae explains, “Due to the changes in the Japanese market, the export volume of Buja Makgeolli has reduced by 30%. We are trying to expand our markets to Singapore, Australia, and Vietnam by developing, in addition to Buja wines, several new products which use organic rice, citron, melon, and so on.” Export Plans for Korean Traditional Distilled Liquor, Rice Soju In recent years, Baehaejung Doga started a new business in the traditional Korean soju (distilled liquor) market. The company distilled Ugok-ju, which was launched in 2011 under the pen name of Master Bae, to produce the Ugok Soju. The Ugok series stand out as traditional liquors by undergoing six months of fermentation, which gives the products a mild yet rich flavor and the natural fragrance of grain wine. Bae Hae-jung says, “The most important factor in maintaining the uniform taste of makgeolli or soju is the malt responsible for the fermentation process. We possess the know-how to use only the standardized bacilli.”The traditional soju of Baedoga entered the market in 2016 under the name “Loa.” It comes in four types: white (rice alone), yellow (with pear), green (with green grapes), and red (with apple). The alcohol contents are 19% and 40%, and, with the latter one, the company intends to push its way into the strong liquor market. Currently, Ugok and Loa are sold at duty-free shops where they are consistently sought by foreign tourists. Bae added, “Similarly to how we raised the value of makgeolli by developing premium products, we plan to push into the global market with Korean traditional soju. We have put Loa into oak containers and earthenware for a ten-year fermentation period, and are hosting some sampling events.”     >more