초록 ▼

Ⅳ. 연구개발 결과
<제1 세부과제> 밭고추냉이 이용 수익모델 현장실증 및 조기 실용화 매뉴얼 개발
○ 채종용 동계 재배기술, 두둑+원예상토+조파 기술 적용 농가형 육묘기술을 농가에 적용하여 자가 채종 및 육묘할 수 있도록 지원하고, 여름나기 기술을 컨설팅 하였으며 종자보관방법을 구명하였다.
<제2 세부과제> 수요확산을 위한 밭고추냉이 잎 이용법 개발 및 마켓팅 지원
○ 고추냉이 잎 이용 요리대회 개최하여 요리법을 선발, 소비를 홍보하였으며 농가용 홍보리 플릿을 제작, 배포하고 쌈채소용 밭고추냉이 농가경영 표준

Ⅳ. 연구개발 결과
<제1 세부과제> 밭고추냉이 이용 수익모델 현장실증 및 조기 실용화 매뉴얼 개발
○ 채종용 동계 재배기술, 두둑+원예상토+조파 기술 적용 농가형 육묘기술을 농가에 적용하여 자가 채종 및 육묘할 수 있도록 지원하고, 여름나기 기술을 컨설팅 하였으며 종자보관방법을 구명하였다.
<제2 세부과제> 수요확산을 위한 밭고추냉이 잎 이용법 개발 및 마켓팅 지원
○ 고추냉이 잎 이용 요리대회 개최하여 요리법을 선발, 소비를 홍보하였으며 농가용 홍보리 플릿을 제작, 배포하고 쌈채소용 밭고추냉이 농가경영 표준진단표를 보완, 작성하였다.

Abstract ▼

1. Development of the manual for an early commercialization and the field demonstration of the profitable model by the using the soil cultivation techniques of Wasabia japonica MATSUM for wrapping greens.
As a results of the techniques assistance for seedling production by the using the developed

1. Development of the manual for an early commercialization and the field demonstration of the profitable model by the using the soil cultivation techniques of Wasabia japonica MATSUM for wrapping greens.
As a results of the techniques assistance for seedling production by the using the developed laborsaving techniques for growing seedling in the 2 farmhouses at Samcheok city in the east coast region of Gangwon province, the developed techniques as a seed-gathering, a laborsaving technique for growing seedling in a farm, the cultivation techniques including the wintering and summer survival, monitoring on the farm management of 2 farmhouses were followed as: The wintering cultivation facilities were a non-heating double plastic film greenhouse with water curtain or a non-heating double plastic film greenhouse with the internal small tunnels by lagging cover. A flower stalk was supported with tolling net and carpenter bees for improvement of fertility were grazed around the middle of march. The seed production yield per 3.3㎡ in fourth-year cultivation and the contraction percent of a seed disease seed were appeared as 180.7g, 14.7%, respectively. The low temperature treatment for 30~60days at the mixture ratio(v/v, 1:3) of seed and wetted sand for breaking of dormancy of the seed was applicated as a self-sowing and self-seedling technique after seed-gathering in the 2 farmhouses.
In the sowing in clusters after filling the 32 holes plug tray with marketing horticultural bed soil as laborsaving technique for growing seedling, the necessary days for the 40% emergence rate and the last emergence rate were 5 days, 78.1%, respectively and the characters were composed of a convenient management, production of a good seedling, a short-term seedling, the expensive cost of seedling. In the stripe sowing after covering the ridge sowing bed to 1.3㎝ thickness with a marketing horticultural bed soil as a laborsaving technique for mass growing seedling in a farm, the necessary days for the 40% emergence rate and the last emergence rate were 7.5 days, 80.1%, respectively and the characters were composed of a long-term seedling, the proper time planting, a large seedling area. The wintering cultivation techniques composed of a eastibilihing of double plastic film greenhouse with water curtain or with the internal small tunnels by lagging cover in October, removing of shading net on the roof, maintaining of 10℃ over in indoor temperature for seed-gathering was supported to 2 farmhouses and the summer survival cultivation techniques composed of a 75~80% shading net, residues of 5~10 leaves per plant until the beginning of July, maxim restriction of soil moisture was supported to 2 farmhouses. The soil acidity(pH), EC(dS/m) and soil organic content(OM) in the middle stage of experiment was decreased as 6.3, 0.53, 27.3 compared with the soil acidity, EC, soil organic content in the early stage of experiment. Ca and Mg as mineral(cmol(+) / kg) in the middle stage of experiment was increased as 6.3, 0.53, 27.3 compared with Ca and Mg in the early stage of experiment. The leaf length and plant length in the cultivation field for wrapping greens was long from May to June. As a result of monitoring on the farm management of 2 farmhouses, the manpower per ㎏ in 2014 was decreased 7.2% at the average annual as 0.06 manhour compared with the manpower in 2012, the productivity per 10a in 2014 was increased 39.9% at the average annual as 3,538.6kg compared with the productivity in 2011, the farm income per 10a in 2014 was increased 72.3% at the average annual as 25,184,755won compared with the farm income in 2011, the added value per 10a in 2014 was increased 384.5% at the average annual as 17,975,256 won compared with the added value in 2011, the sales per 10a in 2014 was increased 34.6% at the average annual as 28,662,255 won compared with the added value in 2011, the productive cost/energe per ㎏ in 2014 was decreased 42.1% at the average annual as 1,968 won compared with the productive cost/energe in 2011, a degree of satisfaction in 2014 was rated a little low as 4.0 point per 5 point compared with 4.3 point per 5 point at a degree of satisfaction in 2011.
When seeds was stored for 3 months in 7℃ immersion condition of PEG 6000 solution after storaging 40 days in 4℃, sprouting rate in storage and germination rate after storage were appeared as 0, 56%, respectively. The farming training on the cultivation technique and the media publicity were accomplished 3 times, respectively.
1. Development of the utilization methods and the marketing support for spreading demand of wasabi leaves in the soil cultivation techniques of wasabi for wrapping greens.
As a results of cooking contest using wasabi leaves, In the contest to enhance the consumer’s awareness of wasabi, it was participatated by many teams, and 11 teams of 2 farmhouse teams and 9 student teams advanced to the finals. The grand prize was for 1 team, the first prize for 1 team, the excellence award for 2 teams, and so forth. Analyzing the preferences of 130 consumers for the awarded dishes, we could confirmed that the consumers prefered the spicy flavor of wasabi. Preparation of raw wasabi paste, using wasabi leaf and stem
Wasabi paste made of wasabi stem was similar to that of wasabi rhizome, while it was more watery and the distinctive flavor have decreased in 24 hours after grating. Therefore, it is desirable that wasabi paste have to be cooked on the spot when needed, and then immediately sealed and refrigerated, and used within 6 hours. As a results of The marketing support and the development of promotional materials.
To spread the consumption of wasabi leaves, we supported various events, broadcasting for wasabi leaf pickles 1 case, cooking contest 1 case, and newspaper reports 7 cases. In order to promote consumers to utilize wasabi leaf as wrapping greens, promotional leaflet including efficacy and recipes of wasabi leaf were developed and distrisbuted to the farmers. Standardized diagnostics for management in the soil cultivation of wasabi as a wrapping greens were developed and provided for self-checking and management improvement.