Gyeongbuk Agricultural Research and Extension Services, conducted training on creating profit models for traditional liquor from October 17 to 31.

▲ Gyeongbuk-do’s traditional liquor, rebranded with local values ​​and hipness!

From October 17th to 31st, the Gyeongsangbuk-do Agricultural Research and Extension Services promoted 'Gyeongbuk Traditional Liquor Profit Model Creation Training' for 20 people, including liquor manufacturers and those planning to start a business, to ensure the continued growth of the local traditional liquor industry and foster key personnel. Do it.

This training was designed to utilize a variety of content to increase interest in traditional liquor by generation and to find ways to generate profits by promoting consumption through this, and was conducted over a total of 5 sessions through marketing to respond to changes in consumer needs and purchasing patterns. The focus is on strengthening the strategy.

In each session, theory and practice will be carried out in parallel, such as branding strategies to find the value of local traditional liquor, production of CM songs using AI, performance techniques, and cocktail preparation techniques, and the plan is to enable trainees to obtain ideas that can be applied in practice. am.

The two excellent products selected through an evaluation of mixology liquor, which is a mix of traditional liquor, fruit ade, and various drinks made by the trainees, will have the opportunity to be sold at a liquor specialty store in Seoul.

Gyeongbuk traditional liquor companies are operated by 155 companies in 22 cities and counties (as of 2022), and representative products include Andong Soju, Gyeongju Beopju, Uiseong Apple Wine, and Mungyeong Omizawa Wine.

Meanwhile, the Agricultural Research and Extension Services has developed and industrialized high-quality fruit wine and fermented liquor using rice malt by utilizing new agricultural and food R&D technologies, and since last year, it has also been supporting alcohol processing startups to promote the consumption of Korean wheat and Korean rice.

This year, we produced and promoted shorts containing the characteristics, tastes, and application methods of representative traditional liquors by region, including 'Gimcheon Walnut Makgeolli' (Baeknyeon Brewery), which was released in July, and participated in the National Conference of Korean Rural Leaders held in Pohang in September. A special booth for traditional liquor was set up to showcase two types of Andong Soju Highball, which received so much interest and response that the tasting session ended early.

Cho Young-sook, director of the Gyeongsangbuk-do Agricultural Research and Extension Services, said, “Traditional liquor using special products such as rice and fruits is a high value-added industry and is enhancing local value through fusion with local food and culture.” He added, “Through this education, we will be promoting the charm of traditional liquor. “We hope that this will be an opportunity to achieve practical results by opening offline stores,” he said.