BUSINESS
R&D
Dasarang formed a consortium with Korea Food Research Institute researchers (Food Resource Research Dept. Dr. Chang-ho Lee’s Team) assisted by the support received from Korea’s Small & Medium Business Administration (SMBA) in 2002 in an effort to study “Selection of Raw Materials and Combination Rate.â€
The company conducted clinical tests on the usefulness of Hamcho in cooperation with the Korea Food Research Institute with the support of the Ministry of Agriculture and Forestry in 2004 and developed fermented Hamcho beverage in June 2006 (SMBA-supported consortium in 2005)
It supplied Hamcho materials to Inje University (Clinical Pathology Dept. of Health Bio Center, Professor Yong-ho Kim’s Team), Mokpo University (Food Engineering Dept. of Food Industry Technology Research Center, Professor Seong-guk Gang’s Team) while conducting research based on the exchange of information.
With the increasing recognition of the excellence of Hamcho, it has emerged as a new food material, but more systematic and scientific researches need to be conducted to have the government fully accept and recognize the efficacy of Hamcho.
The company conducted clinical tests on the usefulness of Hamcho in cooperation with the Korea Food Research Institute with the support of the Ministry of Agriculture and Forestry in 2004 and developed fermented Hamcho beverage in June 2006 (SMBA-supported consortium in 2005)
It supplied Hamcho materials to Inje University (Clinical Pathology Dept. of Health Bio Center, Professor Yong-ho Kim’s Team), Mokpo University (Food Engineering Dept. of Food Industry Technology Research Center, Professor Seong-guk Gang’s Team) while conducting research based on the exchange of information.
With the increasing recognition of the excellence of Hamcho, it has emerged as a new food material, but more systematic and scientific researches need to be conducted to have the government fully accept and recognize the efficacy of Hamcho.