Gyeonggi Agricultural Technology Center Technology Transfer: 'Bead-Shaped Vinegar' Available for Sale from the 15th

[Asia Economy (Suwon) = Reporter Younggyu] A pearl-shaped vinegar product developed by the Gyeonggi-do Agricultural Research and Extension Services has been put on sale through local companies starting from the 15th.

Since 2019, the Agricultural Research and Extension Services has been conducting research on "upgrading and diversifying vinegar products made from rice" to expand rice consumption and increase farmers' income. Last year, they developed a "method for manufacturing pearl-shaped vinegar" and even filed a patent for it.

Most of the pearl vinegar products currently on the market are imported, made by forming foreign balsamic vinegar into pearl shapes, commonly called "balsamic pearl vinegar," and used as a sauce substitute.

The Agricultural Research and Extension Services aimed to improve the drawbacks of existing products, which are expensive and do not pair well with Korean cuisine, by modifying the "pearl vinegar manufacturing method" (based on molecular gastronomy technology that creates a thin film encapsulating vinegar inside) to better suit Korean food.

They explained that traditional rice and apple vinegars are used as raw materials for the pearl-shaped vinegar, making it well compatible with Korean cuisine.

Gubonil Fermentation (Paju), which received the technology transfer from the Agricultural Research and Extension Services, plans to start sales online (Nongsa Fund) and later expand sales channels to famous Korean restaurants.

Lee Youngsoon, head of the Crop Research Division at the Agricultural Research and Extension Services, stated, "We plan to apply this technology to other sauces such as soy sauce and wasabi, leading the market development of pearl-type sauce products differentiated from existing sauce markets."

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