The global standardization of Korean food is gaining momentum as kimchi cabbage, the main ingredient of the spicy condiment, is now an official ingredient of kimchi and gim (dried seaweed) has gotten approval to start the process for its designation. (Korea.net DB)

By Margareth Theresia

The global standardization of Korean food is gaining momentum as kimchi cabbage, the main ingredient of the spicy condiment, is now an official ingredient of the side dish abroad and gim (dried seaweed) has received international approval to begin its push for designation.

The Ministry of Agriculture, Food and Rural Affairs, Ministry of Food and Drug Safety, Ministry of Oceans and Fisheries, and Korea Food Research Institute on Nov. 17 said they achieved this result at the General Assembly of the Codex Alimentarius Commission (CAC) in Rome from Nov. 10-14.

At Seoul's request, the assembly added kimchi cabbage as an international standard for the main ingredient of kimchi, which was set in 2001 as baechu (cabbage). In the past, only Chinese cabbage was listed.

Korea has thus kept pressing for the use of "kimchi cabbage," citing the rising use of the terms "kimchi cabbage" or "napa cabbage" in scientific and academic articles and international trade. Global organizations have officially accepted this request, clarifying the identity and world recognition of cabbage as the main ingredient of the iconic fermented food.

Another major announcement was the approval of a new push to standardize gim products, which were previously limited to standards in Asia. The government has proposed a CAC-level global norm to expand the global market for gim. 

Thus the assembly confirmed the start of the official procedure as Korea's proposal received support from other member countries.

Korea was also elected to chair the CAC's committee on processed fruits and vegetables. Thus the country is expected to play a leading role in the global standardization and development of norms for leading Korean foods such as kimchi, ginseng products and gochujang (fermented chili paste).

margareth@korea.kr