Step-by-step progress on the basis of the first phase infrastructure
| Phase 1 (by 2006) | Construction of a soybean sauce research center, soybean sauce experience center, soybean sauce museum |
|---|---|
| Phase 2 (by 2011) | Fermentation microorganism application center, functional salted food processing center |
| Phase 3 (by 2013) | Formation of health and wellness tourist sites |
Cultivation of the soybean sauce industry and implementation of a fermented foods cluster by linking the soybean sauce, fermentation and tourism industries.
- Location : 744-1 Baeksan-Ri, Sunchang-Eup, Sunchang-Gun, Jeollabuk-Do, Korea
- Area and Building : 10,640㎡, one underground floor, 3 upper-level floors
- Facility
- Quality Control Units (Low temperature unit, microorganism unit, reagent storage unit, physical and chemical analysis unit)
- R&D Unit (Precision instrument unit, kitchen, sensory test unit, microorganism unit)
- Seminar room, marketing unit, Gochujang R&D unit, PR room)
- Test and Manufacturing Unit
Projects
| Long-term project | - Construction of fermention microorganism application center (2007~2009): HACCP plant, Microorganism center - Construction of Soybean Sauce Valley (2007~2013): HACCP fermented food plant, functional salted food processing center |
|---|---|
| Training/human resource development | - Management of soybean sauce Innovation College, industry research internship program, HACCP consulting and counseling |
| R&D | - Development of soybean sauce materials, development and production of functional food, development of easy-to-use soybean sauces |
Visitors can make the refined "Sunchang Gochujang" following tradition and take it with them. A variety of tasty dishes in which Sunchang Gochujang is used are served.
Major facility :
- Do-Cooking-Yourself center, local foods restaurant, agricultural specialty shop
- Accommodations: 5 bedrooms (for two persons each), 6 Ondolbangs (floor-heated room, for 4 persons each), 1 Ondolbang (for 16 persons)
- Amenities: 2 karaoke rooms
Inquiries : +82-63-650-1813
HACCP Plant
manufacturing malt and Doenjang from raw materials(automation system)
Microorganism center
R&D center for separating, breeding and distributing fermentation microorganisms and developing functional foods(Participants: Korean Culture Center of Microorganism, Seoul National University, Korea Food Research Institute, Korea Research Institute of Bioscience and Biotechnology, Chonbuk National University)
Local farm products processing center
farm products → salted food(automation facility)
