Gyeongnam Agricultural Research & Extension Services Begins Advanced Fermented Sauce Production Training to Preserve Traditional Food Culture

Gyeongnam Agricultural Research and Extension Services started a traditional food culture inheritance education program to cultivate high-quality jang manufacturing skills from June 29 to August 31. (Photo by Gyeongnam Agricultural Research and Extension Services)

[Asia Economy Yeongnam Reporting Headquarters Reporter Hwang Choi Hyun-joo] The Gyeongnam Agricultural Technology Institute announced on the 29th that it will start traditional food culture inheritance education to cultivate high-quality jang (fermented sauce) manufacturing skills.

The institute's advanced jang manufacturing course was established to promote the excellence and value of traditional fermented foods, and will be conducted over approximately two months until August 31, targeting farmers who operate traditional jang businesses or have manufacturing experience.

Jung Cheol-gi, CEO of Korea Fermentation Co., Ltd., an expert in the traditional fermentation agent field, serves as the instructor. The course combines practical theory on the past and present of fermented meju, meju from the literature era, principles of jang fermentation, and hands-on practice including sangguk (scattering), hwangjeung (premium doenjang and soy sauce), and tteokmeju production.

Ko Hee-sook, Director of the Rural Resources Division, said, “The traditional food culture inheritance education goes beyond simple training to cultivate local food culture leaders and dietary instructors who promote the excellence of our traditional fermented foods. Its purpose is to induce added value enhancement of agricultural products produced by farms.”

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