WHEAT MARKET SITUATION IN KOREA
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WHEAT MARKET SITUATIONIN
KOREA
Won Bang Koh, Ph.D.
Country Director
U.S. Wheat Associates
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WHEAT FLOUR CONSUMPTION
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Confectionery9.4%Restaurant
(noodle shop)8.0%
Home use7.7%
Feed 6.4%
Export5.8%
Soy sauce3.9%
Brewery1.5%
Industrial use1.3%
Bakery13.6%
Others4.2%
Extruded chewy cake
0.9%
Noodles37.3%
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WHEAT IMPORT OF KOREA BY ORIGIN DURING CY2007
Origin Class Qnty(MT) MS (%) Uses
USA SW 584,917 28.3 Cakes, All-purpose
WC - - Cakes
SRW 5,063 0.2 Biscuits (confectionery)
HRW 242,224 11.7 Noodles, All-purpose
HW - - Noodles, Steam-buns
HRS (DNS) 343,342 16.6 Bread & rolls
Subtotal 1,175,546 56.8
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Origin Class Qnty(MT) MS(%) Uses
Australia AS 2,131 0.1 Puffing snacks
ASW 717,263 34.7 Noodles
AH 79,187 3.8 Noodles, Bread
Subtotal 799,187 38.6
Canada CWRS 94,908 4.6 Bread & rolls
Grand Total 2,069,641
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WHEAT MARKET SHARE BY ORIGIN
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
1990
1992
1994
1996
1998
2000
2002
2004
2006
2008
Calendar Year
Mar
ket
Shar
e (%
)
USAAUSTRALIACANADA
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Wheat Pricing
– USW:Free marketing systemTighter specification required with premium
– AWB:Monopoly marketing systemPrice negotiation (Undercutting geared with US wheat price;
US$2 to 5/MT- ASW vs HRW, US$10 to 24/MT- AH vs HRS)Cheaper ocean freight rate ($2/MT) No quality specification needed
CURRENT CONSTRAINTS
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Wheat Quality
– Quality Consistency:
Dough stability
Kernel vitreousness
– Functional Quality:
Noodle properties (ash, color and starch)
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Wheat Safety – Pesticide MRLs (ppm):
CODEX USA KOREA Wheat Flour Wheat Flour Wheat Flour
Malathion 0.5 0.2 8.0 - 8.0 1.0
Chlorpyrifos Methyl (Reldan) 10.0 2.0 6.0 - 6.0 2.0Chlorpyrifos 0.5 0.1 0.5 - 0.1 0.02
Fenitrothion - 2.0 - - 6.0 1.0
* A total 20 wheat shipments showed higher than CODEX recommendation 0.5 ppm MRL in malathion residue during
2001 - 2007.
– Vomitoxin: – GM wheat:
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ACTIVITES TO ENHANCE OR HOLD USW MARKET SHARE
US Wheat Quality Improvement Symposium
– Quality discussion between US wheat breeders and Korean millers as well as researchers of wheat-based food industries
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• Overseas Varietal Analysis (OVA) Program
– Summaries of varietal quality evaluation data from overseas users and attendant ARS laboratories for wheat breeders, ARS and state wheat quality laboratories, wheat producers, the grain trade and overseas cooperators.
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HW Functional Quality Improvement
– APC (Asian Products Collaborative) Program:
• Noodles and steam buns flour development team to U.S.• Laboratory test at Wheat Marketing Center in Portland, OR• HW sample laboratory evaluation tests at KBS and WFRL in
Korea HW samples evaluated as suitable varieties for Korean
noodles during past years;
Platte- ColoradoID377S- IdahoTrego- Kansas Blanca Grande- Washington & California Intrada- OklahomaAlturas (SW)- Idaho
• Commercial milling and noodle production tests in Korea
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• Short Course Training in the US
– Millers & Noodle Researchers: WMC, NCI, IGP
– Bakers: AIB– Wheat Import Managers: NCI, IGP– Contracting for Wheat Value Workshop:
WMC– Durum Milling Short Course: NCI– Pasta Raw Material & Processing Course: NCI– Wheat Laboratory Internship: WMC
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• Seminar and Technical Consultation– Crop Quality Seminar– Wheat & flour short course for flour users– Wheat Foods Research Seminar– Special lectures for university and graduate
school students– In-plant consultations for milling and wheat-
based foods industries– Baking seminars in cooperation with KBA and
KBS– AIB/Korea Alumni Assn. Biennial Seminar
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• Trade Teams to the US
– Presidents, Import directors, Plant managers and R&D managers of milling industry
– Delegations of noodle and baking industries– Governmental organization teams– HW & Selenium Wheat Crop Survey Team– PNW HW End-users Delegation
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Thank You