'Onion and Garlic Powder Vinegar' Produced in Clean Hampyeong Gains Spotlight

[Hampyeong=Asia Economy Honam Reporting Headquarters Reporter Kim Chunsu] Recently, ‘powdered vinegar made from onion and garlic skins’ produced in the Blue Economy clean Hampyeong is gaining attention among consumers who are highly interested in boosting immunity due to COVID-19.

Powdered vinegar is called the vinegar of the future because it is more convenient to carry and odorless compared to liquid vinegar, making it easy to consume.

Powdered Vinegar Manufacturing Plant

Jo Soonhee, CEO of the agricultural corporation Yuil Food Co., Ltd., which produces powdered vinegar from traditional vinegar made from onion skins, is the fourth-generation successor of the traditional stove-top vinegar manufacturing method passed down through her family, recognized as a Cheonji master artisan.

Currently, CEO Jo is leading the premiumization of fermented vinegar by obtaining HACCP certification for a natural fermentation method that excludes sugar and artificial chemicals.

Agricultural corporation Yuil Food Co., Ltd. signed an investment agreement (in the food manufacturing sector) with Hampyeong County in 2019 and has been supplying powdered vinegar to the Hampyeong Dolmeori Seawater Jjim Center since 2020.

They plan to expand into overseas markets such as Europe and the Middle East to lead the globalization of natural fermented powdered vinegar.

A county official stated, “To obtain health functional quality certification for natural fermented powdered vinegar, we are analyzing the functional components of powdered vinegar and verifying its efficacy through clinical trials in collaboration with the Jeonnam Bio Industry Promotion Agency Food Industry Research Center, aiming to certify it as a health food supplement. We hope this will serve as a catalyst for functional commercialization, the vinegar industry, and the sixth industrial processing industry.”

This content was produced with the assistance of AI translation services.