천안시 식품산업 중장기 발전계획

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(1)C2011-1 | 2011.1. 천안시 식품산업 중장기 발전계획 국 최 조 강. 승 지 소 혜. 용 현 현 정. 부연구위원 선임연구위원 초청연구원 전남대학교.

(2) 연구 담당 국 최 조 강. 승 지 소 혜. 용 현 현 정. 부연구위원 선임연구위원 초청연구원 전남대 교수. 1장, 4장, 5장, 6장, 7장 집필, 연구총괄 2장 집필 4장 집필, 조사 및 자료정리 3장 집필.

(3) 머 리 말. 세계 식품시장의 규모는 4조 달러를 넘는 것으로 알려져 있으며, 이는 자동차나 정보 통신 시장의 규모를 능가하는 것이다. 식품 시장은 인구 및 소득의 증가에 따라 그 규모 가 지속적으로 확대되는 특징이 있다. 최근에는 식품산업을 지속적인 성장이 가능한 미 래 유망산업으로 농어업 발전을 견인하고 국가 브랜드 경쟁력 강화에 이바지하는 성장 잠재력이 큰 산업으로 인식하는 경향이 확대되고 있다. 2008년 농림수산식품부가 출범하면서 식품산업 육성을 위한 정책이 본격적으로 입안 되고 실현되기 시작하였다. 정부는 2008년 11월 식품산업 발전 종합대책을 발표하였으 며, 2011년에는 2단계 식품산업 발전 종합 대책을 발표한다는 계획을 세우고 있다. 식품 산업에 대한 정부 정책이 확대되면서 지방자치단체 단위의 식품산업 육성에 대한 관심 도 고조되고 있다. 하지만, 지방자치단체의 식품산업 육성 시책은 주로 단기적 개별 사 업 위주로 추진되고 있어 지역 식품산업의 장기적 발전을 위한 종합적인 계획을 수립하 고 있는 사례는 찾아 보기 어려운 실정이다. 이 연구는 지역 식품산업에 대한 종합적인 중장기 발전 계획을 제시한다는 점에서 차 별성을 가지고 있다. 천안의 농업 및 식품산업의 현황과 문제점 분석에 기반하여, 천안 지역 식품산업의 발전 전략을 수립하고, 전략을 실현하기 위한 세부 사업계획을 제시하 고 있다. 이 연구에 참여한 원내 연구진과 전남대 강혜정 교수님께 감사드린다. 또한, 이 연구를 위해 다양한 의견을 개진해 주신 자문위원, 농업인, 시청 및 유관 기관 담당자 여러분께도 감사의 말씀을 드린다. 이 연구 결과가 천안시 식품산업의 발전을 위한 자료 로 유용하게 활용되기를 기대한다. 2011. 1. 한국농촌경제연구원장 오 세 익.

(4) 요. 약. 천안시는 2009년 웰빙식품엑스포 개최, 다양한 향토식품의 개발 및 향토식품산업 육 성, 식품전용 산업단지 조성 등 지역 식품산업 육성을 위해 다각적인 노력을 시도하고 있다. 또한, 병천 순대, 호두 과자 등과 같이 전국적인 인지도를 갖춘 향토식품 자원을 보유하고 있기도 하다. 하지만, 천안시의 식품산업에 대한 객관적인 현황 진단과 식품산 업의 발전을 위한 체계적인 계획이 수립되어 있지 못한 실정이다. 이 연구의 목적은 천 안시 식품산업 여건 분석을 통해 발전 전략을 제시하고, 천안 지역 식품산업의 지속적 발전을 도모하기 위한중장기 발전 계획을 수립하는 것이다. 특히 천안 지역 농업과 식품 산업과의 연계를 통해 농업과 식품산업이 상생 발전할 수 있는 기틀을 조성하는 것도 주요 과제 중의 하나이다. 천안시의 농경지 면적은 15,237 ha로 전국 농경지의 0.88%이며, 농가수는 13,408호로 천안시 가구수의 6.31%, 전국 농가의 1.12%를 차지하고 있다. 천안시 식량작물, 채소, 과실 생산량은 각각 45,659 톤, 31,170 톤, 53,927톤으로 전국에서 차지하는 비중은 각각 0.75%, 0.33, 1.87%이다. 천안시의 농산물 생산 규모는 채소는 상대적으로 작은 반면, 과실류는 상대적으로 큰 특성이 있다. 즉, 과실류는 생산량이 비교적 많아 마케팅 활동 강화, 가공을 통한 신규 수요 창출 등의 노력이 요구되는 반면, 채소류는 지역의 소비 규모에 비해 생산량이 적어 생산 기반을 확대시킬 수 있는 유리한 여건을 가지고 있다. 또한 상대적으로 낮은 연령대 농가의 비중이 높아 식품제조업과 연계된 신규 사업을 수 행하기에 유리한 측면이 있다. 또한 천안시 다문화 농가 비중이 충청남도 내에서 가장 높은 수준에 있어 다문화적 요소를 활용한 농업과 식품산업의 발전 방안은 천안의 농업 과 식품산업을 차별화할 수 있는 수단 중의 하나이다. 천안시 식품제조업체수는 570개소, 종사자수는 5,317명으로 전국 대비 각각 1.04%, 1.94% 비중을 차지하고 있다. 업체수 비중에 비해 종사자수 비중이 크다는 것은 천안시 에 상대적으로 큰 규모의 식품제조업체가 운영되고 있음을 반증한다. 또한 천안시 외식 업체수는 7,031 개소, 외식업 종사자수는 18,473 명으로 전국 대비 각각 1.22%와 1.17% 비중을 차지하고 있다. 외식산업의 구조는 중규모 도시의 일반적인 구조와 유사한 수준 으로 볼 수 있다. 다만, 천안시가 다양한 향토식품 자원을 보유하고 있음에도 이를 활용 한 음식점이 부족하다는 점은 해결되어야 할 과제이다. 천안시에서 운영중인 중견 식품제조업체는 주로 수입 농산물을 원료로 하거나 상대적 으로 낮은 단가의 농산물을 대규모로 소비하고 있어 천안 농업과 연계를 모색하기 어려 - iii -.

(5) 운 여건에 있다. 반면, 주류, 장류 등 지역 특산 식품은 지역에서 생산된 농산물을 활용 하는 비중이 높으나 사업 규모가 작아 지역 농업에 미치는 영향이 미미한 실정이다. 또 한 소규모 향토식품 제조업체들은 안정적인 판로를 확보하지 못한 채 직거래나 통신판 매에 의존하는 비중이 높아 안정적인 판로 확보에 대한 요구가 높다. 농협 등 생산자 조 직 차원에서는 일부 외식업에 대한 사업계획은 수립하고 있으나 식품제조업에 대한 관심은 상대적으로 낮은 상황이다. 또한, 학교급식 등에 대한 친환경산물 생산자 조직의 대응도 체계적이지 못하여 지역 농산물을 활용한 친환경 학교급식이 체계가 정착되지 못하고 있다. 천안시가 수도권에 인접한 교통의 요지라는 점은 소비지 인접형 식품기업 유치, 수도 권 소비자를 대상으로 한 차별화된 외식문화 조성 등의 측면에서 천안 식품산업 발전에 유리한 요소이다. 도시와 농촌이 균형을 이루고 있다는 점, 풍부한 향토식품자원을 보유 하고 있다는 점 등은 로컬푸드의 발전에 유리한 요소라 할 수 있다. 식품시장의 지속적 인 성장, 웰빙 식품에 대한 수요 확대, 친화경 식생활의 확산 등의 여건 변화에 효율적으 로 대응하면 천안의 식품산업은 천안 지역 경제의 새로운 성장동력으로 성장할 수 있는 잠재력을 확보하고 있다. 식품안전성, 웰빙 식품 등은 식품산업에 요구되는 보편적 과제이므로 천안 식품산업 의 발전을 위해서는 우선 안전한 식품 공급체계를 수립하는 것이 요구된다. 안전한 식품 공급을 통해 1차적으로 천안 시민의 후생 증대에 기여할 것이며, 나아가 천안의 식품산 업을 미래지향적으로 차별화 할 수 있을 것이다. 로컬푸드와 식생활 교육의 확산은 천안 식품산업을 발전시킬 수 있는 또 하나의 축이다. 천안은 도시와 농촌이 조화롭게 공존하 고 있어 로컬푸드 사업을 추진하기에 유리한 지역이다. 정부에서 추진하고 있는 식생활 교육과 연계하여 천안의 로컬푸드를 발전시키는 것은 천안의 식품산업 자체의 성장은 물론 로컬푸드 사업의 성공 사례를 전국으로 전파하여 천안 식품산업의 위상을 높일 수 있을 것이다. 또한 지역의 식품산업은 중소규모 사업체 위주로 추진되는 특성이 있으므 로 농업, 유통, 식품제조 등 식품산업 전반의 농‧상‧공 융복합을 통한 상생 협력체계 구 축이 요구된다. 천안의 다양한 식품산업 자원을 활용하여 천안을 차별화된 식품 명소로 발전시킴으로써 천안 식품산업의 지속가능한 성장 동력을 확보할 수 있을 것이다. 또한, 천안의 각 권역별 특성과 연계된 식품산업 발전 계획이 필요하다. 성환, 성거, 직산, 입장 등 북부권역은 과수와 쌀 농업의 비중이 높으므로 과실주공동숙성사업, 향토 식품산업 등으로 차별화를 추진한다. 목천, 북면, 성남, 수신, 병천, 동면 등 동남부권역 은 병천순대 클러스터, 농업기술센터 내의 소규모 식품제조업 창업보육센터, 동부바이오 산업단지 내의 공동 가공시설 등을 활용하여 원예 농산물을 활용한 소규모 식품산업의 - iv -.

(6) 활성화를 도모한다. 풍세, 광덕 등 남부권역은 지역 특산물인 호두를 소재로 한 특구를 설립하여 호두와 관련된 1,2,3차 산업의 연계 발전을 추진한다. 천안시민 대부분이 거주 하는 중심권역에는 로컬푸드지원센터와 세계민족음식공원을 설립하여 품격높은 천안의 식생활 문화를 선도한다. 이같은 전략적 목표를 달성하기 위해서는 구체적으로 전략 목 표로 설정하고, 중장기 계획에 의해 단계적으로 전략을 현실화하는 것이 요구된다. 천안시 식품산업 발전 전략을 달성하기 위한 시책 사업의 개발과 추진이 필요하다. 천 안시 식품산업의 발전을 위해서는 학교급식과 로컬푸드, 지역 향토식품산업 발전을 견 인할 수 있는 로컬푸드 지원센터의 설립과 운영이 필요하다. 국제웰빙식품엑스포를 개 최하여 천안을 웰빙식품산업의 명소로 발전시키며, 세계민족음식 공원 설립으로 천안의 식품산업을 상징하는 랜드마크를 조성하는 것이 필요하다. 과실 증류주 공동 숙성 사업 을 통해 과잉생산되는 과실의 부가가치를 제고시키고, 소규모 식품제조업의 활성화를 통해 농업의 부가가치 제고와 다양한 지역 특화 식품 개발이 필요하다. 천안 식품산업의 지속적인 발전을 위해서는 특산 식품에 대한 연구개발이 강화되어야 하며, 대규모 식품 산업 단지를 조성하여 천안 식품산업의 성장 기반을 확충하는 것이 요구된다. 병천 순대 클러스터와 웰빙 호두산업 특구 사업을 추진함으로써 천안의 향토식품을 명품화하는 효 과를 기대할 수 있다. 이와 같은 식품산업 육성을 위해 2011년부터 10년간 국비, 도비, 시비 및 민간 출자금을 포함하여 총 908 억원의 사업비가 소요될 것으로 예상된다.. - v -.

(7) ABSTRACT. Long-Term Development Plans for Food Industry in Cheonan City. Cheonan city government is making every effort to boost the local food industry, e.g., hosting the Wellbeing Food Expo in 2009, development of various localized food, etc. The purpose of this study is to present development strategies and prepare long-term development plans for continuous development of the food industry in Cheonan. In particular, one of the key tasks is the development of food industry has to be affilliated to development of agriculture in Cheonan. The farmland area in Cheonan is 15,237 ha which is 0.88% of the nationwide farmland in Korea. The number of farming households is 13,408 which is 6.31% of the number of entire households in Cheonan and 1.12% of the entire farming households in Korea. Production of food crops, vegetables and fruits in Cheonan is 45,659 tons, 31.170 tons and 53,927 tons, respectively, which is 0.75%, 0.33 and 1.87% of the nationwide production, respectively. Farm products in Cheonan are characterized by relatively small scale production of vegetable, but relatively large scale production of fruits. The number of food manufacturers in Cheonan is 570 and the number of employees is 5,317, which is 1.04% and 1.94% of the nationwide numbers, respectively. The number of restaurants in Cheonan is 7,031 and the number of employees is 18,473, which is 1.22% and 1.17% of the nationwide numbers, respectively. Since most of medium-scale food producers in operation in Cheonan use imported agro-products as raw material or a large amount of relatively cheap agro-products, it is hard to connect them with agricultural production in Cheonan. On the other hand, most of localized principal products, e.g., alcohols, chilly pastes and the like are produced with local agro-products, but they are produced by small-scale food producers which have a small influence on local farming. Some of producers' organizations, e.g., Nonghyup(Agricultural Cooperatives), have a plan for restaurant business, but are not relatively highly interested in food production business. Response of environment-friendly product producers' organizations for provision of school lunch is not systematic, so that the system of environment-friendly school lunch prepared with local agro-products is not settled yet. The future of development of food industry in Cheonan is promising, in light that Cheonan is an important place for transportation located near to the capital area, a balanced region of urban and rural districts, abundant local food resources, etc. In particular, with efficient response to changing conditions, e.g., continuous growth of the food market, more demand for healthy foods for wellbeing, spreading environment-friendly diet, etc., Cheonan has a potential that the food industry of Cheonan will be a new growth power for Cheonan. For developing the food industry in Cheonan, it is necessary to set a strategic objective, e.g., organizing a safe food - vi -.

(8) supply system, spreading localized food and diet, cooperating with agricultural, business and industrial sectors in combination, and developing Cheonan as a noted place for healthy food, thus to embody the strategy step by step by means of long-term plans. For developing the food industry in Cheonan, it is necessary to establish and operate a local food center which will lead provision of school lunch, local food, and development of the localized food industry. It is necessary to host the International Healthy Food for Wellbeing Expo to develop Cheonan as a famous healthy food place for wellbeing and to establish a World Ethnic Food Park to create a landmark symbolizing Cheonan's food industry. It is necessary to raise the added values of fruits produced too much by means of joint projects for aging distilled fruit alcohols and to develop various localized foods. Research and development has to be encouraged for localized food for continuous development of the food industry in Cheonan. It is necessary to expand the growth basis for the food industry in Cheonan by creating a large scale food industry complex. The effect of top branded local food of Cheonan will be achieved by promoting the special district project for the Byungchun Soondae Cluster and the Healthy Hodoo(Walnut) for Wellbeing project. It is predicted that the cost of 90.8 billion won will be needed for 10 years from 2011 for boosting the food industry as described above.. Researchers: Gouk Seung-Yong, Choi Ji-Hyeon, Cho So-Hyun and Kang Hye-Jung Research period: 2010. 4. - 2011. 1. E-mail address: [email protected]. - vii -.

(9) 차. 제1장 서. 례. 론. 1. 연구 배경과 필요성 ······································································································ 1 2. 연구목적 ························································································································· 4 3. 주요 연구내용 ··············································································································· 5 4. 연구범위 ······················································································································· 6 5. 연구 방법 ······················································································································· 7 제2장 식품산업 동향과 식품정책 1. 식품산업의 여건 변화와 동향 ··················································································· 11 2. 정부의 식품정책 ········································································································· 17 3. 천안시 장기발전계획 중 식품산업 관련 부문 ························································ 20 4. 천안 식품산업 발전계획에 대한 시사점 ·································································· 22 제3장 천안시 농업의 구조와 특성 1. 천안시의 농업현황 및 특성 ······················································································· 25 2. 천안시의 농가인구 구조변화 분석 ··········································································· 37 제4장 천안시 식품산업의 현황과 문제점 1. 식품산업 일반 현황 ···································································································· 53 2. 식품산업 규모별 분석 ································································································ 55 3. 천안시 주요 식품업체 현황 ······················································································· 59 4. 천안시 식품산업의 전후방 연계 특징 ······································································ 72 5. 천안시 식품산업 전후방 연계의 문제점과 발전과제 ············································· 76 제5장 천안시 식품산업 발전전략 1. 천안 식품산업 여건 분석 ·························································································· 81 2. 천안식품산업 발전 전략 ···························································································· 87. - ix -.

(10) 3. 식품산업 발전 기본 구상 ·························································································· 94 제6장 천안시 식품산업 발전 세부 사업 계획 1. 로컬푸드 지원센터 설립 ·························································································· 101 2. 친환경 학교 급식 확대 ···························································································· 121 3. 국제 웰빙식품엑스포 개최 ······················································································ 130 4. 민족음식 공원(ethnic food park) 설립 ··································································· 134 5. 증류주 공동 숙성 사업 ···························································································· 145 6. 농가단위 소규모 식품제조업 활성화 ····································································· 152 7. 특산식품 연구 개발 강화 ························································································ 158 8. 식품산업단지 조성 ···································································································· 161 9. 호두 웰빙산업 특구 ·································································································· 167 10. 병천순대 클러스터 ·································································································· 170 제7장 천안시 식품산업 투자 계획 1. 사업별 투자 계획 ····································································································· 173 2. 연차별 투자계획 ······································································································· 183 부록 1: 코호트요인법에 의한 천안시의 농가인구 전망 ··········································· 185 2: 생산자 공동마케팅 조직의 유형별 특징 ······················································ 189 3: 지역 식품산업 관련 농림수산식품사업 시행지침 ······································· 200 4: 농가 소규모 식품가공에 관한 지자체 조례(안) ·········································· 233 참고문헌 ·························································································································· 241. - x -.

(11) 표 차 례. 제1장 표 1 - 1. 방문조사 기관 ·································································································· 8 제2장 표 2 - 1. 품목별 식품수입현황 ····················································································· 14 표 2 - 2. 유기가공식품 수입현황 ················································································· 15 표 2 - 3. 주요 급식 기업의 매출 추이 ········································································ 16 제3장 표 3 - 1. 천안시 경지면적 현황 ··················································································· 28 표 3 - 2. 천안시의 인구 및 농가인구 변화 추이 ······················································· 29 표 3 - 3. 천안시 전‧겸업별 농가수, 2005 ··································································· 30 표 3 - 4. 천안시 영농형태별 농가수와 비중 분포, 2005 ·········································· 31 표 3 - 5. 천안시 농축산물 판매금액별 농가수, 2005년 ············································ 31 표 3 - 6. 주요 식량작물 생산 현황 ············································································· 32 표 3 - 7. 주요 채소류 생산 현황 ················································································· 33 표 3 - 8. 주요 과실류 생산 현황 ················································································· 34 표 3 - 9. 천안시 축산 현황 ··························································································· 35 표 3-10. 천안시의 친환경 농산물 인증실적 현황 ····················································· 36 표 3-11. 천안시 농산물 자급률 ··················································································· 37 표 3-12. 천안시의 농가인구 추이 ··············································································· 39 표 3-13. 천안시의 연령별‧성별 농가인구 변화(1995년, 2005년) ···························· 41 표 3-14. 천안시 농가인구의 연령별 성비 변화(2005) ·············································· 43 표 3-15. 천안시 농가인구의 부양비 및 노령화지수(1990, 1995, 2000, 2005년) ·· 44 표 3-16. 천안시 장래 농가인구 수 추이 ···································································· 46 표 3-17. 천안시의 장래 농가인구의 성별‧연령별 분포 ··········································· 47 표 3-18. 천안시의 연령별 농가인구 구성비 추이 ····················································· 47 제4장 표 4 - 1. 천안시 식품산업 사업체수 및 종사자수 추이 ············································ 54 - xi -.

(12) 표 4 - 2. 천안시 10인 이상 식품제조업체 주요 경영 지표 ······································ 55 표 4 - 3. 천안시 식품제조업 규모별 사업체 수, 2008 ·············································· 56 표 4 - 4. 천안시 식품제조업 규모별 종사자 수, 2008 ·············································· 57 표 4 - 5. 외식업 규모별 사업체수 현황, 2008 ··························································· 58 표 4 - 6. 외식업 규모별 종사자수 현황, 2008 ··························································· 59 제5장 표 5 - 1. 수입식품 비중 추이 ······················································································· 85 표 5 - 2. 전국평균과 울진군의 친환경농산물 인증면적 비중 ·································· 91 표 5 - 3. 식품산업 시책사업과 발전전략 간의 연계 구조 ········································ 95 제6장 표 6 - 1. 천안시 급식 시장 규모 ··············································································· 103 표 6 - 2. 천안시 인근지역 인구 추이 ········································································ 103 표 6 - 3. 유통조직의 형태별 특성 ··········································································· 120 표 6 - 4. 친환경농업 현황 ··························································································· 122 표 6 - 5. 전국과 울진군의 친환경인증 면적비중 추이 ··········································· 132 표 6 - 6. 삼거리공원 인근 가구 및 인구 ·································································· 142 표 6 - 7. 삼거리공원 인근 1번국도 통과 차량 ························································· 142 표 6 - 8. 주류의 숙성에 따른 단가 차이 ·································································· 148 제7장 표 7 - 1. 로컬푸드 지원센터 예산 계획 ···································································· 174 표 7 - 2. 국제 웰빙식품엑스포 예산 계획 ································································ 175 표 7 - 3. 세계 민족음식공원 예산 계획 ···································································· 176 표 7 - 4. 증류주 공동숙성 사업 예산 계획 ······························································ 177 표 7 - 5. 소규모 식품제조업 활성화 사업 예산 계획 ············································· 178 표 7 - 6. 특산식품 연구개발 사업 예산 계획 ·························································· 179 표 7 - 7. 식품산업 단지 내 공동가공시설 사업 예산 계획 ···································· 180 표 7 - 8. 호두 웰빙산업 특구 사업 예산 계획 ························································· 181 표 7 - 9. 병천순대 클러스터 사업 예산 계획 ·························································· 182 표 7-10. 식품산업 연차별 투자 계획 ········································································ 183. - xii -.