세계 김치연구소 등 지역기반 산·학·연과 연계한 전통발효식품산업 육성방안 수립 연구

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(1)C2012-40 | 2012. 11.. 세계 김치연구소 등 지역기반 산·학·연과 연계한 전통발효식품산업 육성방안 수립 연구. 최 이 김 장 이. 지 계 윤 해 동. 현 임 형 춘 소. 선임연구위원 연 구 위 원 부연구위원 조. 선. 대. 초청연구원.

(2) 연구 담당 최지현 이계임 김윤형 장해춘 이동소. 선임연구위원 연구위원 부연구위원 조선대 초청연구원. 연구 총괄, 제1장, 제3장, 제6-8장 집필 제4-5장 집필 제7장 집필 제3장 집필 제2장 집필.

(3) i. 머 리 말. 김치 등 우리 전통발효식품은 영양학적 우수성으로 시장수요가 증대할 전망 이고, 발효 미생물 관련 산업은 식품, 의약품, 화학, 환경 등 모든 기반산업의 핵심소재로 활용될 수 있는 성장 잠재력을 갖추고 있다. 그러나 아직까지 국내 발효식품과 관련한 R&D 투자는 미흡하고, 발효식품 업체들은 영세하며, 생산의 집적화와 산학연 연계가 충분히 이루어지지 못하고 있다. 2010년에 개소한 ‘세계 김치연구소’는 김치 등 전통발효식품에 대한 연구․ 전시체험․시제품 생산(Pilot-plant) 등의 다목적 기능을 수행하고 있어 전통발 효산업 발전을 위한 주도적 역할을 수행할 것으로 기대된다. 이 연구는 고부가 식품산업 육성과 농업과 연계 발전을 위해서 세계김치연 구소의 인프라를 활용하여 조성할 계획인 김치관련 식품산업단지에 대한 정책 적, 기술적, 경제적 타당성을 검토하고, 효율적 운영방향을 모색하기위해 추진 되었다. 아무쪼록 이 연구 결과가 김치관련 식품산업단지 조성에 필요한 기초자료를 제공하게 될 것으로 기대한다. 끝으로 연구에 도움을 준 세계김치연구소, 광주 광역시 등에 감사드린다.. 2012. 11. 한국농촌경제연구원장 이 동 필.

(4) ii. 요. 약. 전통발효식품은 영양학적으로 우수성을 인정받고 있으며, 고부가가치 식품 으로 수출확대 가능성이 높다. 하지만 빠른 성장에도 불구하고 산업구조는 영 세하며, 발효식품의 R&D 투자는 외국과 비교해 미흡한 편이다. 따라서 전통발 효식품산업을 고부가식품산업으로 발전시켜 나가기 위해서는 전통발효식품산 업의 육성 및 산업단지 조성을 위한 중장기 계획의 검토가 필요하다. 이를 위 해 본 보고서는 세계김치연구소 등 지역기반 산‧학‧연‧관과의 연계를 통한 김 치관련 식품산업단지 조성의 타당성을 검토하고, 경쟁력 강화방안을 모색하고 자 한다. 김치산업 SWOT 분석 결과 강점요인은 발효식품의 중요성 인식 증대, 우수 인력 확보, 다양한 요리와의 접목가능 등이며, 한류 등의 영향으로 인한 신규시 장의 확대, 세계 5대 건강식품 선정 등이 김치산업 발전을 위한 기회요인으로 분석되었다. 반면, 김치 원료공급의 불안정, 영세업체의 난립 및 마케팅 능력 미비, 수출의 대일 의존도 심화 등이 약점요인이며, 위협요인은 중국산 김치 수 입 급증으로 무역 역조현상 발생, 중국산 저가김치와의 경쟁 심화 등으로 분석 되었다. 국내 김치산업이 가지고 있는 강점과 기회요인을 바탕으로 약점을 보완하기 위해서는 체계적인 발전전략 수립이 필요하다. 김치의 기능적 우수성에 대한 지속적 홍보와 마케팅 계획 수립하고, 고급화‧명품화 전략을 통해 외국산 김치 와 차별화시킬 필요가 있다. 또한, HACCP 도입 등 제조과정의 안정성을 확보 하고 계약재배 확대 및 수직적 계열화를 통한 안정적 원료조달 체계를 구축해 야 한다. 광주, 전남 지역은 농업생산 환경이 우수하고 인적자원이 풍부한 지역으로, 김치산업의 최적지로 평가되고 있다. 주요 김치원료의 특화계수는 배추 1.56, 고추 1.12, 마늘 2.21, 파 2.16로, 다른 지역에 비해 매우 높은 특화도를 보이는.

(5) iii 것으로 나타났다. 광주‧전남지역 김치생산업체의 실태를 파악하고, 김치관련 식품산업단지 조 성에 대한 의향을 살펴보기 위해 설문조사를 실시하였다. 응답업체의 2011년 연평균 매출액은 22.4억 원이며, 김치가 전체 매출액의 70%를 차지하는 것으 로 나타났다. 매출액 규모별로 연간 5억원 미만의 소규모 업체가 50% 이상을 차지하고 있는 것으로 조사되어, 영세한 산업구조를 가지고 있는 것으로 나타 났다. 김치관련 식품산업단지 입주 시 광주지역 김치업체는 해당 지역 내에 식품 산업단지를 조성하므로 기존 공장(사업장)을 중단하고 김치관련 식품산업단지 로 이전하는 방식을 택할 가능성이 57.1%로 약간 높게 나타난 반면, 전남지역 김치업체의 경우는 광주지역 내에 김치관련 식품산업단지 조성 시 기존 사업 부(공장)을 유지한 채 신규로 김치관련 식품산업단지 내에 사업장을 추가하는 방식을 택하겠다는 업체가 78.6%에 달하는 것으로 조사되었다. 김치관련 식품산업단지 조성 시 세계김치연구소로부터 도움을 받고 싶은 분 야로 판매마케팅(37.3%)의 응답비율이 가장 높았으며, 정부나 지방자치단체로 부터 받고 싶은 혜택으로는 용지 저가 분양(53.0%)과 시설비 지원(37.9%)이라 고 응답하였다. 김치관련 식품산업단지조성은 “세계김치연구소” 등 지역기반 산·학·연과의 연계를 통한 식품산업 클러스터로서 생산체계의 집적화 및 대규모화에 따른 이익과 고용 증대 등의 이익을 기대할 수 있으며, 김치를 중심으로 조성되기 때문에 주변지역의 순창 및 국가식품 클러스터 사업과의 중복성 문제에서 자 유롭다는 측면에서 기존 클러스터 사업과 차별성이 있다. 대상입지의 기술적 분석 결과 입지예정지는 광주김치타운, 세계김치연구소 가 인근에 위치하여 관련시설과의 연계성이 양호하며, 호남고속도로, 광주공항 을 통하여 대도시로 접근성이 용이한 것으로 분석되었다. 또한, 대상지는 한국 토지주택공사 소유로 별도의 행정절차 없이 매입 후 사업시행이 가능하며 완 경사지로 단지조성비를 절감할 수 있는 것으로 나타났다. 김치관련 식품산업단지조성의 경제성 분석 결과 1안과 2안 모두 수익성이.

(6) iv 있는 것으로 분석되었으며 2안의 경우가 1안보다 규모의 경제 효과로 보다 높 은 B/C 값을 보였다. 편익/비용 분석은 신규투자 비율을 67%로 가정하고 있기 때문에 향후 적극적인 신규 투자 유치를 위한 노력이 필요하며, 신규 기업의 입주가 저조할 경우 수익성은 하락할 수 있다. 본 분석의 경우 김치연구소의 R&D 투자인 종균배양 및 관리시스템을 외부효과로 가정하고 비용을 제외한 편익만을 고려하였기 때문에, 향후 김치연구소의 추가적인 R&D 투자가 이루 어지는 경우 B/C 비율은 높아질 수 있다. 김치관련 식품산업단지 조성을 위해서는 전담지원팀(T/F팀)을 운영하여 법 적·행정적 지원 강화할 필요가 있으며, 향후 예측되는 국내외 환경적인 여건변 화에 지속·탄력적으로 대처 가능토록 사업 추진전략을 수립해야 한다. 단지 조 성은 공공과 민간이 공동으로 개발하는 방식이 바람직하며, 민자 유치를 통해 단지 조성에 필요한 재원을 마련하기 위한 방안을 강구할 필요가 있다. 이를 위해 현지 초청 투자설명회 등 대외 홍보활동을 강화하고, 광주광역시 차원의 각종 민자유치제도를 개선하는 한편, 규제간소화, 인·허가 절차대행 등의 환경 조성을 위한 노력을 경주해야 한다. 김치관련 식품산업단지는 첨단과학기술을 이용한 고부가 신소재관련 산업 체를 중심으로 조성해야 하며, 세계김치연구소를 김치관련 연구의 컨트롤 타워 로 활용할 필요가 있다. 단계별 조성 목표를 설정하고, 단계별로 구분하여 사업 을 추진해 나가야 한다. 또한, 김치관련 식품산업단지 운영 전반과 단지내 입주 기업에 대한 R&D 수요 조사 및 기술 이전, 인적자원의 개발, 입주기업에 대한 서비스 지원 등을 총괄 기획하고, 관리하는 기능과 역할을 수행하는 “(가칭)발 효식품클러스터지원센터”를 설치할 필요가 있다. 김치관련 식품산업단지의 성공적인 조성을 위해서는 김치를 비롯해 발효미 생물 벤처업체 등 관련업체가 많이 입주해서 시너지효과를 내는 것이 중요하 며, 이를 위해 광주광역시는 단지 활성화를 위한 기업유치 전략을 적극적으로 수행할 필요가 있다..

(7) v. Abstract. A Study on the Development of Plans to Foster the Traditional Fermented Food Industry through Collaboration with Industrial, Academic and Research Institutes including the World Institute of Kimchi. Traditional fermented foods have been recognized for their nutritional excellence and are high value-added foods of which exports are likely to expand. Despite its rapid growth, however, the scale of the traditional fermented food industry is still small and its investment in R&D has not been sufficient in comparison to other countries. In order to develop the traditional fermented food industry into a high value-added food industry, it is necessary to develop mid-/long-term plans to foster the industry and establish an industrial complex for traditional fermented foods. In this report, the validity of the plan to establish an industrial complex for Kimchi and related foods is examined through a joint research among industrial, academic, research and government organizations including the World Institute of Kimchi. Through the technical analysis of possible locations for the complex, Gwangju Kimchi Town was selected as the best location for being close to the World Kimchi Research Institute and having accessibility to metropolitan cities through Honam Expressway and Gwangju Airport. Furthermore, it was revealed that the subject land was owned by Korea Land and Housing Corporation and thus could be purchased for the complex development without particular administrative procedure. For the land being on a mild slope, it would save the cost of developing the complex. The analysis of economic feasibility of developing the industrial complex for Kimchi and related foods showed that both Plan 1 and Plan 2 would be profitable but Plan 2 had higher B/C value than Plan 1. In terms of benefit versus cost, both plans assumed the percentage of new investments as 67%, so efforts to attract active investments would be much needed in the future. If not many enterprises would want to move into the complex, the profitability would decrease. The analysis in this report assumed the pre-culture and management system, which was the Kimchi Research Institute's investment in R&D, as an external effect and took only the benefits.

(8) vi but not the costs into consideration. Therefore, in the future when the Kimchi Research Institute makes additional investments in R&D, B/C ratio would likely increase. In order to develop an industrial complex for Kimchi and related foods, it is necessary to operate a task-force (T/F) team to reinforce regulatory and administrative support and to establish a project implementation strategy to proactively cope with expected future changes in the domestic and the international circumstances. It is desirable for the complex to be developed jointly by the public and the private sectors. Furthermore, it is necessary to prepare plans to raise the funds from private investments. For this, public relations activities including local investments seminars should be carried out and the municipal regulations of Gwangju Metropolitan City on private investments should be improved. In the mean time, other efforts to develop a proper environment for the complex, including deregulation and simplification of the procedure for obtaining permits and/or licenses, should be made. The industrial complex for Kimchi and related foods should be developed centering on enterprises capable of manufacturing high value-added products using advanced science and technology, with the World Institute of Kimchi as its control tower for R&D for Kimchi. It is necessary to establish objectives to be accomplished for each phase and to implement the project phase by phase. In addition, it is necessary to carry out the preliminary survey about the operation of the industrial complex for Kimchi and related foods and about the enterprises which are moving into the complex and their demand for R&D and technology transfer. Furthermore, it is essential to establish "Fermented Food Cluster Support Center (tentative)" which will be in charge of planning the human resources development and supporting and managing the administrative services for the enterprises to be moving into the complex. Successive development of the industrial complex for Kimchi and related foods requires many enterprises involved in Kimchi and micro organic ventures to move into the complex and create synergy effects. For this to happen, Gwangju Metropolitan City should actively implement strategies to attract enterprises to the complex. Researchers: Ji-Hyeon Choi, Kyei-Im Lee, Yoon-Hyung Kim, Researchers: Hae-Choon Chang, Dong-So Lee Research period: 2012. 7. - 2012. 11. E-mail address: jihchoi@krei.re.kr.

(9) vii. 차. 례. 제1장 서론 1. 연구 필요성 ··································································································· 1 2. 연구목적 ········································································································ 3 3. 연구범위와 방법 ··························································································· 4 제2장 전통발효식품시장 현황 1. 전통발효식품 정의와 육성 필요성 ····························································· 7 2. 전통발효식품시장 현황과 전망 ································································ 14 제3장 김치관련 연구동향과 중장기 연구개발 방향 1. 발효산업 연구동향 ····················································································· 37 2. 김치관련 연구동향 및 R&D 기반 구축현황 ··········································· 41 3. 김치관련 연구의 문제점과 향후 중점 연구방향 ···································· 45 4. 중장기 김치 R&D 로드맵 구축 ······························································· 55 제4장 식품클러스터 조성 국내외 사례 분석 1. 국내 식품클러스터 조성 현황 ··································································· 59 2. 충북 유기농 특구 조성계획 ······································································ 62 3. 순창장류클러스터 조성현황 ······································································ 65 4. 해외 식품클러스터 조성 사례 ··································································· 77 제5장 김치관련 식품산업단지 조성 여건 분석 1. 김치산업의 여건 분석 ················································································ 94 2. 광주‧전남지역 김치생산 여건 분석 ······················································· 100.

(10) viii. 제6장 김치관련 식품산업단지 조성의 타당성 분석 1. 단지조성의 이론적제도적 근거와 정책적 타당성 검토 ······················· 115 2. 기술적 타당성 분석 ·················································································· 118 3. 경제적 타당성 검토 ·················································································· 134 제7장 김치관련 식품산업단지 조성의 효율적 추진방안 1. 단지조성의 기본방향 ················································································ 146 2. 세계김치연구소와 연계 방향 ·································································· 149 3. 업종선정 ···································································································· 150 4. 사업지원체계 및 사업 추진 전략 ··························································· 150 5. 개발방식 검토 ··························································································· 153 6. 재원조달 및 투자유치방안 ······································································ 154 7. 역할분담 ···································································································· 156 8. 운영방안 ···································································································· 157 제8장 요약 및 결론. 부록 1: 세계의 발효식품 ················································································· 169 2: 김치 기능성 관련 연구실적 ······························································ 179 3: 김치의 안정성 관련 연구실적 ·························································· 184 4: 세계김치연구소와 연계한 발표식품 단지 조성을 위한 4: 김치업체 설문조사(표) ······································································· 186 참고 문헌 ··········································································································· 191.

(11) ix. 표 차 례. 제1장 표 1- 1. 우리나라 전통발효산업의 기술수준 현황 ····································· 2 제2장 표 2- 1. 전통식품 인증 품목 ········································································· 8 표 2- 2. 발효산업 분류 ················································································ 10 표 2- 3. 장류의 생산 및 출하현황, 2011 ·················································· 16 표 2- 4. 전국 시도별 장류업체 현황 ························································· 17 표 2- 5. 전통주의 정의 ·············································································· 18 표 2- 6. 민속주 주종별 생산 추이 ····························································· 19 표 2- 7. 지역민속주 주종별 생산 추이 ···················································· 20 표 2- 8. 전통주 제조면허 현황, 2010 ························································ 20 표 2- 9. 절임류의 생산 및 출하현황, 2011 ··············································· 23 표 2-10. 전국 시도별 절임류업체 현황 ······················································ 24 표 2-11. 절임류와 장아찌의 수요예측 ························································ 24 표 2-12. 젓갈류의 생산 및 출하현황, 2011 ··············································· 26 표 2-13. 전국 시도별 젓갈류업체 현황 ······················································ 27 표 2-14. 식초류의 생산 및 출하현황, 2010 ··············································· 29 표 2-15. 김치 및 절임식품 제조업 생산액 추이 ······································· 30 표 2-16. 김치 수출입액 동향 ······································································· 31 표 2-17. 김치 및 채소절임식품 제조업의 사업체 및 종사사수 추이 ····· 32 표 2-18. 김치 및 채소절임식품 제조업의 종사자규모별 출하액 비중 ··· 33.

(12) x 제3장 표 3- 1. 기업 및 학계 김치연구소 현황 ···················································· 44 표 3- 2. 미래식품과학기술 분야별 선진국 대비 표 3- 2. 상대적 기술수준 평가 ··································································· 48 표 3- 3. 국내 젓갈류 산업의 기술적 문제점 ············································ 48 제4장 표 4- 1. 순창 장류밸리의 시설현황 ··························································· 69 표 4- 2. 발효미생물관리센터의 구성현황 ·················································· 70 표 4- 3. 발효미생물관리센터내 연구기자재 ·············································· 71 표 4- 4. 해외 식품클러스터 성공요인 비교 ·············································· 93 제5장 표 5- 1. 국내 김치산업 SWOT 분석 ························································· 97 표 5- 2. 김치산업의 발전전략 ····································································· 99 표 5- 3. 광주‧전남의 주요 김치 원료의 생산 비중 ······························· 101 표 5- 4. 2011년 총 매출액 ········································································ 102 표 5- 5. 조사 업체의 연간 생산액 규모(2011년 기준) ·························· 102 표 5- 6. 조사 업체의 연간 생산 규모(톤) ··············································· 103 표 5- 7. 최근 3년간 김치생산량 추세 ····················································· 103 표 5- 8. 김치종류별 생산비중(2011년) ···················································· 104 표 5- 9. 인증 업체 현황 ············································································ 104 표 5-10. HACCP 인증년도 ········································································ 105 표 5-11. 인증계획 ······················································································· 105 표 5-12. 김치 판매 비중 ············································································ 106 표 5-13. 배추 조달방식 ·············································································· 106 표 5-14. 배추 조달지역 ·············································································· 107.

(13) xi 표 5-15. 건축 면접에 따른 업체 현황(㎡) ··············································· 107 표 5-16. 현장 평가업체 평가표에 의한 표 5-16. 종합 평가 결과(총점 627점, %) ················································ 109 표 5-17. 실험기자재 등 보유현황 ····························································· 110 표 5-18. 바람직한 단지내 입주업체 구성(모두선택) ······························ 111 표 5-19. 단지 내 가장 필요한 시설과 우선순위 ····································· 111 표 5-20. 원하는 입주형태 ·········································································· 112 표 5-21. 식품산업단지 입주 시 희망 부지면적 ······································ 112 표 5-22. 식품산업단지 입주 시 형태 ······················································· 113 표 5-23. 세계김치연구소로부터 도움을 받고 싶은 분야 ······················· 114 표 5-24. 정부나 지자체로부터 받고 싶은 혜택 ······································ 114 제6장 표 6- 1. 한국명품화김치산업화 사업단 주요역할 ··································· 117 표 6- 2. 도시계획 현황 ·············································································· 123 표 6- 3. 효천지구 택지 토지이용계획현황 ·············································· 123 표 6- 4. 토지 지목별 분석표 ····································································· 124 표 6- 5. 토지 소유별 분석표 ····································································· 125 표 6- 6. 토지 이용 구상 ············································································ 129 표 6- 7. 화원농협과 타 농협의 면적 규모 비교 ····································· 134 표 6- 8. 화원농협과 타 농협의 생산 능력 비교 ····································· 134 표 6- 9. 전체 사업 범위 설정 ··································································· 135 표 6-10. 1안 전체 사업비 ·········································································· 136 표 6-11. 2안 전체 사업비 ·········································································· 136 표 6-12. 장비비 ··························································································· 137 표 6-13. 클러스터 편익 항목 ····································································· 137 표 6-14. 신규투자로 인한 편익 도출 과정 ·············································· 138 표 6-15. 신규투자로 인한 편익 산출(2017년 1안 기준) ························ 138.

(14) xii 표 6-16. 입주 대상업체의 부가가치 개선효과(2017년 1안 기준) ········· 140 표 6-17. 경제성 분석기법의 비교 ····························································· 142 표 6-18. 비용-편익 연차별 흐름표(1안) ··················································· 144 표 6-19. 비용-편익 연차별 흐름표(2안) ··················································· 145 제7장 표 7- 1. 산업체 현장애로 기술과 세계김치연구소 연계분야 ················ 149 표 7- 2. 입주 업종선정 ·············································································· 150 표 7- 3. 분야별 지원내용 ·········································································· 151 표 7- 4. 부문별 사업추진 전략 ································································· 153 표 7- 5. 개발방식의 유형별 특성 ····························································· 154 표 7- 6. 부문별 재원조달 및 투자유치 방안 ·········································· 155 표 7- 7. 추진주체별 역할 분담 ································································· 156 표 7- 8. 김치관련 식품산업단지 관련 산‧학‧연 연계 구축 기관 ········ 159 표 7- 9. 용지 보상비 ·················································································· 160 표 7-10. 부지 조성비 ·················································································· 161 표 7-11. 건축비 ··························································································· 161 표 7-12. 기타경비 ······················································································· 161 표 7-13. 총사업비 추정 ·············································································· 162.