◈ At the 43rd Codex assembly, 'Gochujang' adopted the global standard

◦ Adopted Korea's third world standard after kimchi (2001) and ginseng (2015)

◦ Shifted the Codex of Asian region for gochujang adopted in 2009 into the world standard, which is an accomplishment in a short period of time through a rapid process

 

◈ It is characterized by using our original name 'Gochujang' and setting a flexible standard suitable for global food.

◦ Recognized as an independent fermented food distinct from chili sauce, etc.

◦ To reflect the preferences of foreigners, the upper limit of moisture was increased to facilitate the application of tubular packaging, and the lower limit of crude protein was adjusted to reduce the smell of meju.

◦ By adding seasoning vegetables and vinegar to selective raw ingredients, the scope of application of the Codex world standard for Gochujang such as red pepper paste with vinegar was expanded.

 

◈ Expected to contribute to the expansion of exports by setting an opportunity to lower the non-tariff barrier for Gochujang in the global market where K-Food is currently advancing