Through word-of-mouth information, experiences, citations from ancient books, and research results in Japan have been known to the domestic industry, Hamcho has gradually gained attention. After it was registered in Food Engineering Exhibition in 2001, research activities were further facilitated.

Various papers on ingredients, nutrition analyses and animal tests have been publicized, but basic researches on raw material processing have been insignificant

As ingredients of Hamcho vary depending on the time of collection and habitats, the time of collection is very important, and cleaning and drying are also important. In order to eliminate foreign substances and implement sanitary drying, specialized processing based on standardized facilities is essential. Qualitative excellence is thus the best way to facilitate Hamcho business. With the standardization of Hamcho ingredients based on advanced facilities and specialized companies, rising demand can be met and customers’ confidence will be built on the strength of far-reaching growth of the entire Hamcho market

In this regard, Dasarang is pushing for establishing an advanced plant specializing in the processing of Hamcho by operating agricultural cooperatives in which residents of Hamcho cultivation areas take part. The company is striving to boost the regional economy and improve public health by developing Hamcho into a regional specialty business with huge growth potential. We look forward to receiving your full support for our efforts in this regard.