전통식품산업 활성화 전략 수립

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(1)C2013-43 | 2013. 12.. 전통식품산업 활성화 전략 수립 김 용 렬 김 종 선 김 우 태. 연 구 위 원 부연구위원 초청연구원.

(2) 연구 담당 김용렬 김종선 김우태. 연구위원 부연구위원 초청연구원. 연구 총괄, 1장 ~ 9장 집필 3장 집필 4장 ~ 8장 일부 집필.

(3) i 머 리 말. 전통식품은 우리나라의 식생활과 밀접한 관련이 있으며 동시에 역사 문화 자원이다. 또한 전통식품산업은 국내산 농산물을 활용한 부가가치 창출 측면에 서 농촌지역경제 활성화와 농가소득 증대를 이끌어낼 수 있는 중요한 산업이 다. 정부에서도 이러한 중요성을 인식하고 전통식품산업 육성을 위해 다양한 지원 사업을 진행하고 있으나 산업을 구성하는 업체들의 영세성으로 인하여 전통식품산업은 그 규모와 다양성 측면에서 점차 축소되고 있다. 따라서 전통식품산업의 현황과 문제점을 파악하고 전통식품산업 활성화를 위한 방안 도출이 시급하다. 본 연구는 주요 전통식품인 김치, 장류, 전통주,. 떡, 녹차 산업의 현황을 살펴보고 각 산업이 직면한 문제점을 분석하여 전통식 품산업의 활성화 방안 도출이 목적이다.. 이를 위해 전통식품산업 현황을 살펴보고 국내 외 전통식품산업 관련 정책 을 검토하였다. 주요 전통식품인 김치, 장류, 전통주, 떡, 녹차 산업에 대해 현 황과 문제점을 원료, 시장, 판매 및 유통 단계로 나누어 살펴보았다. 또한 각. 산업별 실제 전통식품업체들의 사례도 함께 제시하여 이해를 돕고자 하였다. 이 연구에서는 전통식품산업이 발전하기 위해서 첫째, 전통식품 개념의 확대. 및 유연한 적용, 둘째, 국내 농업과의 연계성 강화를 통한 안정적인 원료 확보,. 셋째, 식품안전 및 위생을 강화한 고품질 가공체계 구축, 넷째, 전통식품 소비 확대, 다섯째, 거버넌스 강화, 마지막으로 6차 산업화와 연계한 다각화접근이 필요하다고 하였다.. 전통식품산업의 발전이 농업발전에도 중요하기 때문에 이 연구를 통해서 제 시된 발전방안들이 효과적으로 정책화 되어 전통식품산업 발전에 밑거름이 되 기를 희망한다.. 2013. 12. 한국농촌경제연구원장 최 세 균.

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(5) iii 요. 약. 본 연구는 주요 전통식품인 김치, 장류, 전통주, 떡, 녹차 산업의 현황을 살펴. 보고, 각 산업이 직면한 문제점을 분석하여 전통식품산업의 활성화 방안을 도 출하는 것이 목적임.. 연구방법은 선행연구 및 통계자료를 활용한 전통식품산업 현황을 살펴보고 국내 전통식품산업 관련 정책을 검토하였음. 또한. EU와 일본의 전통식품산업 관련 정책을 검토하여 국내 전통식품산업 정책에의 시사점을 도출하였음. 국내 전통식품산업에서 주요 전통식품인 김치, 장류, 전통주, 떡, 녹차 산업 으로 세분화하여 각 산업의 현황과 문제점을 원료, 시장, 판매 및 유통 단계로 나누어 각 단계별 현황과 문제점을 분석함. 각 산업별 실제 전통식품업체들의 사례도 함께 제시하여 이해를 돕고자 하였음. 끝으로 전통식품산업이 직면한 문제점을 해결하고 전통식품산업 활성화를 위한 방안을 제시함. 연구 결과, 김치 원료 측면에서는 국산 원료 확보와 가격 변동이 큰 문제로 나타남. 이 문제는 국산 고추에서 두드러지며 원료 확보 후에도 저장 공간 확 보 문제가 있음. 김치 생산에서는 공장 위치에 따라 인력 수급이 원활하지 않 으며 각종 인증 획득에 필요한 투자 확대가 필요하다는 점을 지적할 수 있음. 판매에서는 포장 방법에 따른 과세 기준이 달라 포장으로 차별화가 어려우며 대형 유통망 확보가 어려워 대기업과 경쟁이 힘들다는 문제도 있음. 최근 대두 되고 있는 저염화에 대한 관심 증가로 김치의 소비가 줄어들 우려도 있음.. 이러한 문제는 장류에서도 유사하게 나타남. 장류의 원료가 되는 국내산 고. 추와 콩의 확보 문제와 가격 상승에 따른 원료비 과다 문제가 있음. 장류 생산 에 숙련된 인력을 구하기 매우 어렵고, 비숙련 인력 또한 구하기 쉽지 않음. 저 염화에 대한 소비자들의 관심 증가와 식약처의 식품 표시기준 강화에 따라 장 류 소비가 감소할 것으로 예상됨. 대부분의 전통장류업체들은 규모가 영세하여. HACCP. 인증을 위한 설비 투자가 어려운 실정임. 유통에서는 마케팅 전문 인. 력과 관리 인력 부족으로 유통망 확보 및 유지가 어려움..

(6) iv 전통주산업에서는 국산 원료(쌀) 확보에 문제가 있음. 기존 정부 비축미를 저가에 공급받아 사용하였으나 비축 물량 감소 및 가격 상승으로 인하여 업체 들의 수익성이 악화되는 문제가 있음. 가공용 쌀을 계약재배 하는 방안에 대해 서는 계약재배에 대한 농민의 인식 부족으로 계약을 이행하지 않는 문제도 있 음. 인력 조달 문제와 시설 투자에 대한 부담 문제 역시 전통주산업에서도 동 일하게 나타나고 있음. 유통 측면에서는 소비자들의 전통주에 대한 인식 부족. 으로 소비량이 점차 감소하고 있어 판매 채널을 확보하기 어려움. 또한 전통주 는 주세법, 식품위생법 등의 적용을 동시에 받고 있어 많은 규제가 있음. 주세 는 알코올 도수에 따라 과세하므로 알코올 함량이 높은 전통주를 생산하는 업 체들은 세금 부담이 크며, 전통주는 특정주류면허 사업자만 취급할 수 있어 유 통에도 제한이 있어 어려움을 겪고 있음.. 떡산업에서도 앞에서 언급한 원료(쌀) 수급 문제, 인력 수급 문제, 시설 투자. 문제, 유통망 구축 문제는 동일함. 이외에도 떡소비가 설과 추석을 기점으로 집 중되어 있어 생산과 유통시스템 유지에 어려움을 겪고 있음. 또한 유통기한이 짧아 유통 비용이 많다는 문제도 있음.. 마지막으로 녹차산업에서는 녹차에 대한 소비자들의 인식 부족으로 국내 녹 차 시장이 매우 위축된 것이 가장 큰 문제임. 원료수급 차원에서는 녹차 수확. 을 위한 인력 확보 및 인건비 부담 문제가 있음. 소비측면에서는 저가 티백차. 위주로 시장이 형성되어 있어 녹차 품질에 상관없이 가격 경쟁만 존재함. 녹차 업체들을 대표하는 조직이 없어 문제점에 대한 정책적 요구가 쉽지 않음.. 이러한 문제점을 해결하고 전통산업이 발전하기 위해서는 다음과 같은 활성 화 방안이 필요함. 첫째, 현재의 협소한 전통식품의 개념을 확대하고 정책적인 전통식품의 종류를 다양화하여 소비자 트렌드를 반영해야 함. 둘째, 안정적인. 국내산 원료 확보를 위한 계약재배 지원, 저장시설 제공, 품종 개발 등의 방안 이 필요함. 셋째, 식품안전 및 위생을 강화한 고품질 가공체계 구축이 필요하. 고, 넷째, 전통식품 소비 확대를 위한 노력이 뒤따라야 함. 다섯째, 의견을 모을 수 있는 거버넌스 체계를 강화하여야 하고, 마지막으로 6차 산업화와 연계한 다각화를 통해 전통식품산업을 활성화해야 함..

(7) v ABSTRACT Strategies to Improve Korean Traditional Food Industries. The purpose of this study is to examine the present situation of the major Korean traditional food industries including Kimchi, traditional sauce(pepper paste, soybean paste, soy sauce, etc.), traditional liquor, rice cake, and green tea, analyze the problems of each industry, and draw the methods of vitalizing the industries. It focuses on major traditional food industries, Kimchi, traditional sauce, traditional liquor, rice cake, and green tea industries, to analyze the present situation and problems of each industry at each stage of production such as procuring ingredients, producing, marketing and sales. It also presented cases of traditional food companies of each industry to enhance understanding. Last, it suggested concrete and detailed methods for vitalizing the traditional food industries as solution for current issues. The problems of the industries are as follows. First, the legal boundary of traditional food is so strict and narrow that it is hard to respond to current issues of the market. Second, securing domestic ingredients and fluctuations in price are another problem. Third, companies should bear the heavy burden of new investment in facilities to respond to reinforced food sanitation control. Most of Korean traditional food companies are small businesses and cannot invest enough in preparing HACCP certification. Fourth, with the growing concern in low sodium issue, consumption is expected to decrease. In case of fermented foods, especially Kimchi and traditional sauce, salt is necessary in preservation. However, recent low sodium issue might result in decrease in the consumption of Kimchi and traditional sauce. Last, due to the consumers’ low awareness of traditional food, the market has barely been expanded. To develop the traditional food industries, it is needed to expand and flexibly apply the concept of traditional food; ensure a stable supply of raw materials by strengthening the link with domestic agriculture; establish a high quality processing system by improving food safety and hygiene; expand traditional food consumption; enhance governance; and diversify approaches connected to the 6th industrialization..

(8) vi Researchers: Yong-lyoul KIM, Jong-sun KIM, Woo-tae KIM Research period: 2013. 8. - 2013. 12. E-mail address: kimyl@krei.re.kr.

(9) vii 차. 제1장 서론. 례. ·················································································· 1 연구방법 ········································································································ 3 연구범위 ········································································································ 4 선행 연구 검토 ····························································································· 4 제2장 전통식품의 개념과 분류 1. 전통식품의 개념 ························································································· 14 2. 전통식품의 분류 ························································································· 15 3. 전통식품산업의 개황 ·················································································· 19 제3장 국내 외 전통식품산업 관련 정책 1. 국내 전통식품산업 관련 정책 ··································································· 21 2. 국외 전통식품산업 관련 정책 ··································································· 33 제4장 김치산업의 실태와 문제점 1. 전통식품 개념과 김치산업과의 관계 ······················································· 51 2. 원료수급 ······································································································ 53 3. 김치시장 및 업체 ······················································································· 57 4. 판매 및 유통 ······························································································· 61 제5장 장류산업의 실태와 문제점 1. 전통식품 개념과 장류산업과의 관계 ······················································· 68 1. 2. 3. 4.. 연구의 필요성과 목적.

(10) viii. ······································································································ 69 장류 가공 및 시장 ····················································································· 74 판매 및 유통 ······························································································· 79 제6장 전통주산업의 실태와 문제점 1. 전통식품 개념과 전통주산업과의 관계 ··················································· 90 2. 원료수급 ······································································································ 92 3. 전통주 가공 및 시장 ················································································ 100 4. 판매 및 유통 ····························································································· 105 제7장 떡산업의 실태와 문제점 1. 전통식품 개념과 떡산업과의 관계 ························································· 116 2. 원료수급 ···································································································· 117 3. 떡 가공 및 시장 ······················································································· 118 4. 판매 및 유통 ····························································································· 120 제8장 녹차산업의 실태와 문제점 1. 전통식품 개념과 녹차산업과의 관계 ····················································· 126 2. 원료수급 ···································································································· 127 3. 녹차가공 및 시장규모 ·············································································· 129 4. 판매 및 유통 ····························································································· 131 5. 녹차산업의 문제점 ··················································································· 131 제9장 전통식품산업 활성화 방안 1. 전통식품산업의 문제 ················································································ 135 2. 전통식품산업 활성화 추진방향 ······························································· 139 3. 전통식품산업 활성화를 위한 추진과제 ·················································· 140 2. 3. 4.. 원료수급.

(11) ix. 참고 문헌 ·········································································································· 173 부록 일본 도도부현의 농산물 및 식품 인증제도 ··································· 177.

(12) x 표 목차. 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.. ··················· 16 전통식품 제조업체 매출액 및 종사자 수 ········································ 19 지역단체상표등록 상품수(2011년 6월 기준) ··································· 39 와인 원산지호칭관리제도의 생산기준 ·············································· 45 전통식품 개념과 김치산업과의 관계 ················································ 52 배추 수급 동향 ················································································· 53 양념채소 생산량 ·················································································· 54 고추류 월별 수입현황 ········································································ 54 김치 원료 공급에서 대기업과 중소기업의 차이 ····························· 56 김치 시장의 규모 ················································································ 57 연도별 김치 수출입 중량 및 금액 ··················································· 58 김치제조업 종사자 수 ········································································ 59 김치 시장에서의 대기업과 중소기업의 차이 ·································· 60 김치 판매 방식 및 비중 ···································································· 61 김치 소비량 변화 ·············································································· 63 김치 조달방법 변화 ············································································ 63 김치 구입 시 표시에 따른 고려사항 ·············································· 64 김치 판매 및 유통에서의 대기업과 중소기업의 차이 ··················· 65 전통식품 개념과 장류산업과의 관계 ················································ 69 콩과 고추 공급 동향 ·········································································· 70 연도별 콩 생산량/수입량 ··································································· 71 장류 원료 공급에서 대기업과 중소기업, 전통장류업체의 차이 ··· 74 장류 출하액 및 출하액 증가율 ························································· 75 종업원 규모별 매출액 현황 ······························································· 77 농림축산식품부 전통식품 분류(제1994-55호(94.9.30)).

(13) xi 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표. 25. 장류 가공에서의 대기업과 중소기업, 전통장류업체의 차이 ········· 79 26. 고추장 유통채널별 점유율 현황 ······················································· 81 27. 된장 유통채널별 점유율 현황 ··························································· 82 28. 간장 유통채널별 점유율 현황 ··························································· 83 29. 장류 구입 장소 고려 요인 ································································ 85 30. 장류 유통에서의 대기업과 중소기업, 전통장류업체의 차이 ········· 87 31. 전통식품 개념과 전통주산업과의 관계 ············································ 91 32. 쌀 수급 현황 ······················································································· 92 33. 부류별 가공용쌀 공급현황(정부공급) ··············································· 93 34. 품목별 가공용쌀 공급현황(정부공급) ··············································· 94 35. 가공용쌀 중 국내산과 수입쌀 공급현황(정부공급) ························ 95 36. 가공용 쌀 공급량(정부공급+민간공급) ············································· 96 37. 가공용 쌀 소비량 ················································································ 97 38. 2013년도 정부양곡 판매가격 ·························································· 98 39. 2012 가공용쌀 계약재배 품종별 실적 ············································· 99 40. 전통주 원료 공급에서의 대기업과 중소기업, 전통주업체의 차이 100 41. 2011년 주류산업 개요 ······································································ 101 42. 탁주 수출량 및 수출액 추이(연도별) ············································· 101 43. 전통주의 법적 개념 ·········································································· 102 44. 전통주 제조면허 현황(2011년말 기준) ··········································· 103 45. 주류업체 매출액 규모별 분포 ························································· 104 46. 전통주 시장에서의 대기업과 중소기업, 전통주업체의 차이 ······· 105 47. 주류 출고현황(전체) ········································································· 106 48. 민속주 출고현황 ················································································ 107 49. 주종별 선호도 ··················································································· 109 50. 최근 1달간 음용한 주류(월 100회 기준, 성별·연령별) ··············· 109 51. 전통주 음용 주종(성별·연령별) ······················································· 110 52. 전통주 구입시 고려사항별 중요도 ················································· 111.

(14) xii 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표 표. 53. 막걸리 전통주 업체 규모별 판매처 ··············································· 112 54. 2011년 주로 마시는 술이 막걸리 전통주인 비율 ························ 112 55. 전통주 유통 및 규제에서 대기업과 중소기업, 전통주업체의 차이 · 113 56. 전통식품 개념과 떡산업과의 관계 ················································· 117 57. 떡류 생산액 및 생산량 변동 현황 ················································· 118 58. 떡류 출하액 변동 현황 ···································································· 119 59. 떡류 생산에서 대기업과 중소기업, 임가공 떡 생산업체의 차이 120 60. 소매 유통채널별 가공 떡류 제조사 점유율 현황 ························· 122 61. 떡류 유통에서 대기업과 중소기업, 임가공 떡 생산업체의 차이 123 62. 전통식품 개념과 녹차산업과의 관계 ·············································· 127 63. 차엽 생산 실적 ················································································· 128 64. 차류(녹차, 홍차) 교역량 및 금액 ··················································· 129 65. 녹차산업 관련 생산액 ······································································ 130 66. 녹차산업 관련 업체수 현황 ····························································· 130 67. 녹차산업 관련 출하액 ······································································ 131 68. 녹차산업에서의 대기업과 중소기업, 다원의 차이 ························ 132 69. 전통식품 개념의 확대 ···································································· 141 70. 정책대상 전통식품의 분류 ······························································· 142.

(15) xiii 그림 목차. 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림 그림. 1. 전통식품 인증마크 ·········································································· 22 2. 전통식품 명인 인증마크 ································································· 23 3. EU의 PDO, PGI, TSG 인증 마크 ················································ 35 4. 일본의 E마크 ················································································· 48 5. 일본의 본고장 진품 인증마크 ····················································· 49 6. 배추 유통 단계 ·············································································· 55 7. 김치 수출입 추이(월별 거래량) ····················································· 58 8. 김치제조업 ‘ㄴ기업’ 원료 및 제품 흐름도 ·································· 62 9. 국산콩 및 수입콩 도매가격(중품) 추이 ······································· 72 10. 전체 장류 출하액 대비 점유비 ····················································· 76 11. 장류 유통구조 ·················································································· 80 12. 순창군 전통장류업체의 유통구조 ·················································· 81 13. 전통주 유통경로 ·········································································· 108 14. 최근 6개월 떡류 유형별 점유율 ················································· 119 15. 가공 떡류 유통채널별 점유율 ····················································· 121 16. 지역내 원료 확보 ········································································ 144 17. 지역외 원료 확보 ········································································ 147.

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(17) 1. 제. 서. 1.. 1. 장. 론. 연구의 필요성과 목적. 1.1. 연구 필요성. ○ 소득향상과 식생활의 다양화로 외식과 편의식품의 수요가 지속적으로 증가 하고 있음. 이와 더불어 최근 1인 가구의 증가, 여성의 사회진출의 확대로 인해 외식과 조리가 간편한 가공식품의 소비가 증가하고 있음.. ○ 전통식품은 국산원료를 사용하기 때문에 농촌지역경제 후방연쇄효과가 커. 농업과 농촌에 큰 도움을 주고, 안전성에서 믿을 수 있고, 전통적 문화를 담 고 있어 사회경제적으로 매우 중요한 산업임.. ○ 농촌지역경제 활성화와 농가소득 증대, 역사 문화 자원으로서의 전통식품의 세계화를 위한 전통식품산업 활성화는 매우 중요함. 국민의 먹거리를 책임 지고 있는 식품산업은 부가가치와 고용 창출 등에 큰 기여를 하고 있음..

(18) 2. ○ 따라서, 정부는 전통식품산업을 육성하기 위해 전통식품의 품목 지정과 지. 원 육성, 명인지정, 품질인증 등 다양한 노력을 기울여 왔으나, 산업적 측면 에서는 전통식품이 위축되고 있는 실정임. 전통적 생산 방식과 영세성에 따. 른 낮은 수준의 제품 개발, 품질 관리와 마케팅의 한계, 낮은 소비자의 인지 도, 높은 가격의 국산원료 등의 문제가 상존하고 있음.. ○ 그러나 최근 건강과 웰빙에 대한 관심이 높아지면서 웰빙·건강지향형 전통 식품에 대한 소비자의 관심이 증대하고 있어 전통식품시장 붐이 조성·유지 될 수 있도록 지원방안 모색이 필요함.. ○ 전통식품의 중요도와 관심은 높아지고 있으나 산업적으로 위축되고 있는 전통식품산업의 활성화를 위해 전략 수립이 시급함. 이에 국내농업과 연계. 를 강화하고, 식품위생 및 안전 기준의 강화 등에 대비한 대책과 소비증대 를 위한 전통식품 활성화 방안 도출이 필요함.. 1.2. 연구목적. ○ 이에 따라, 우선, 주요 전통식품의 개념과 산업현황 등을 분석하여 현 상황 을 인식하고, 둘째, 전통식품 생산에서 유통까지 단계별 현황·문제점을 점 검·진단하여 개선방안을 도출하고, 셋째, 전통식품 산업활성화를 위한 방안 을 마련하는 것을 목적으로 함..

(19) 3. 2.. 연구방법. ○ 선행연구 검토 -. 전통식품산업 현황, 외국의 사례, 관련 정책, 제도개선 등 검토 소비자 트렌드 분석. ○ 2차 자료 분석을 바탕으로 한 전통식품산업 현황 - 선행 연구 및 관련 자료의 정밀 검토·분석을 통해 전통식품산업의 규모와 현황 파악. ○ 인터뷰와 현장 분석을 통한 전통식품산업의 제도적 및 규정상의 문제점 발견 -. 현장의 문제점 개선사항 등을 발굴. ○ 전문가 원고 의뢰 -. 김치, 장류 관련 전문가에게 원고 의뢰. ○ 정책토론회 및 워크숍을 통한 의견 수렴 -. 전통식품업체, 학계, 전문가, 협회 등과 토론회 및 워크샵을 통해 의견. 수렴 및 정책대안 마련.