Rice production in South Korea

Rice production in South Korea is important for the food supply in the country, with rice being a common part of the Korean diet. In 2009, South Korea produced 3,899,036 metric tonnes (4,297,951 tons) of rice.^[1]
Rice is the most valuable crop in South Korea.^[2] However, as noted by Donald S. Macdonald, rising wage levels and land values have made it expensive to produce. Rice represented about 90 percent of total grain production and over 40 percent of farm income; the 1988 rice crop was 6.5 million tonnes.^[2] Rice was imported in the 1980s, but the amount depended on the success of domestic harvests. The government's rice support program reached a record of US$1.9 billion in 1986 compared to $890 million in 1985. By raising procurement prices by 14 percent to the 1986 level, Seoul achieved a rice price structure that was about five times that of the world market in 1987.^[2]

In 2015, South Korea's rice consumption hit a record low of 65.1 kg per person, while flour consumption was the highest since 2006 at 33.6 kg, according to industry and official data.^[3] The South Korean government, which is subsidizing rice production and storage, has accumulated a large stockpile of rice.^[4]

Icheon rice(이천 쌀) is rice produced in Icheon, Gyeonggi-do. Icheon rice is the most preferred product among large and small retailers such as E-Mart, Lotte Mart, and Homeplus.^[6] Icheon rice has fewer calories, fat, and protein than other regions, and thiamine, niacin, vitamins, and essential amino acids, which make rice taste better, and taste better than other local rice even after March to April of the following year. There are three reasons why Icheon rice tastes good. First, 88% of farmers in Icheon farm underground water. Secondly, Icheon, Gyeonggi-do, is a basin-type topography located in the center of the inland, and has excellent quality due to the large seasonal temperature difference and daily temperature difference between day and night. Thus the region has a good environment for growing rice due to the higher sunlight during the bearing season. Thirdly, the soil fertility is good. This is because of high levels of granite gneiss present in the gray-brown soil. Water can be controlled better, and nutrition can be supplied to the crop until the late stage of growth.^[7]

Yeoju rice(여주 쌀) is rice produced in Yeoju, Gyeonggi-do. Yeoju rice has obtained a "G mark" only available by certification of the governor of Gyeonggi-do.^[6] The 'G Mark' is a brand mark given exclusively to agricultural products from Gyeonggi-do. The reason why Yeoju rice is considered superior is that Yeoju enjoys climatic advantages. It is not located in an area greatly affected by drought and flooding; there are few high mountains, so there are longer sunshine hours; and the daily temperature difference between day and night is larger than in other areas. Yeoju has superior water quality because the Namhan River flows through the center of the region. Finally, the area can produce high-quality rice because the land is high in biological content.^[8]

Cheolwon Odae(철원오대 쌀) rice is rice produced on land near the Demilitarized Zone in Cheolwon, Gangwon-do. Rice grains are larger than other rice, and the aging of rice is slow, so the taste can be maintained for a long time. Cheolwon Odae rice has a unique savory and sweet taste. It is also characterized by a white dot next to the grain of rice. It is cultivated on the Cheolwon plain, which is composed of highly nutritious basalt inorganic ocher soil. Cheolwon has significant daily temperature fluctuations, so can grow sticky rice.^[6]

Falling in love at a glance rice(한눈에 반한 쌀) is produced in Haenam, Jeollanam-do. This rice is considered superior for making sushi.^[6]

This brand was awarded the grand prize in 2006, 2007, and in 2009 in the High-Quality Brand Rice Evaluation by the Korea Consumer Organization Council. It was for eight years selected for its excellence.^[9]

Korea's Rice Export (2019~2021)^[10]

	2019		2020		2021
Country	weight (t)	amount of money ($1,000)	weight (t)	amount of money ($1,000)	weight (t)	amount of money ($1,000)
US	495	1,274	869	2,185	514	1,667
Australia	468	1,205	517	1,313	345	1,163
Singapore	181	345	204	424	93	263
Vietnam	63	155	131	247	97	229
UAE	73	167	53	149	62	215
Hong Kong	39	139	178	547	49	188
UK	24	76	61	173	69	186
Netherlands	29	131	20	61	41	153
Canada	32	93	100	249	52	152
Japan	34	96	17	57	34	123
Other countries	385	982	431	1,006	254	800
Sum	1,823	4,663	2,587	6,471	1,610	5,139

South Korea's major rice export markets are the United States, Australia, and Singapore, accounting for 60 percent of the total exports. As the demand for dining out increased due to the stabilization of COVID-19, the demand for Korean rice from overseas Korean markets such as the United States and Australia decreased.^[10]

The U.S. exports about 500 tons annually to Korean marts and Korean restaurants. The 2022 demand for Korean food consumption for rice processed foods increased due to the popularity of K-contents.^[10]

Japan exports about 30 tons a year. As rice processed foods, demand for traditional liquor and Sikhye is increasing.^[10]

Vietnam exports about 97 tons of rice annually, and rice processed foods are increasing as entry into the Tteokbokki franchise expands.^[10]

South Korea's rice consumption has been decreasing for 37 consecutive years since 1988. Rice consumption per capita in 2021 is 56.9%. This decreased by 1.4% (0.8 kg) compared to 2020.^[11]

The reason for the decrease in rice consumption is known to be due to changes in eating habits. This is due to a decline in the number of people who cook at home, and the spread of a culture of food deliveries and/ or frequent dining out. The Ministry of Agriculture, Food and Rural Affairs of South Korea considered that the extent of the decline in rice consumption in 2021 eased compared to the previous two years. In 2021 there was a 1.4% decrease i.e. less than the 3.0% decrease in 2019 and that of 2.5% in 2020. There are three reasons for this reduced decline. The first is the increase in demand for homemade meals due to the expansion of the home convenience market such as for soup and stew. The second reason is the increase in single-person households with relatively high rice consumption. The third reason is that after COVID-19, more people prefer home-cooked meals.^[11]

Rice consumption in the 2021 business sector totalled 680,000 tons, up 30,000 tons (4.6%↑) from 650,000 tons in 2020. In industry, demand for lunch boxes, noodles, rice cakes, and cooked food for meals increased by more than 10% compared to the previous year, and demand for sugar and liquor decreased slightly. In particular, the manufacturing of lunch boxes increased by 16% in 2021 compared to 2020, and the demand for cooked food such as instant rice has been steadily increasing over the three years 2019–2021.^[12]

Rice is suitable for regions affected by seasonal wind, such as Korea, China, Japan, and Southeast Asia, and is one of the most productive crops per unit area. In a country with limited farmland like Korea, it is efficient for a large population to grow crops with high productivity on limited areas of land. Accordingly, rice has been linked to the lives of the Korean people as a staple food. The production, distribution, and consumption of rice have become the basis of the agricultural economy of South Korea.^[13]

In historical times, rice was used in place of money before money was commonly used. Barter involves difficulties in comparing the value of objects. To solve this problem, rice was conveniently used. There is a record that rice was used as a currency during the reign of King Soji of Silla. This shows that rice was used early as a currency during the period of Three Kingdoms of Korea.^[13]

After currency was created, the monetary function of rice generally gradually disappeared, but remained in rural areas. In the case of paying farm rent, between 1965 and 1981 the ratio of payment in rice was 70 to 94%, which greatly exceeded cash expenditure. Rice was a symbol of the wealth of farmers in the process of economic development.^[13]

Rice is South Korea's most important staple and accounts for a large portion of the nation's nutritional requirements. In addition, rice accounts for a high proportion of household expenses, so any rise in rice prices pressures household expenses for people living in cities. Such price rises act as a wage inflation pressure so as eventually to cause an increase in general prices. This has led to a government theory that ideally rice should not be too expensive or too cheap. If the price of rice is too high, people cannot buy it. If the price of rice is too low, it cannot guarantee the cost of living for farmers who grow rice.^[13]

The most likely origin of Asian rice cultivated in Korea is the theory of the origin of Assam in northern India, and there are other theories of the origin of Yunnan in southern China and Southeast Asia.^[14] However, the recent excavation of rice seeds from the earthen layer of the Paleolithic Age in Sorori, Chungcheingbuk-do, Korea, has raised new interest in the origin of rice and its propagation route^[15]

Before ancient Koreans ate rice, they ate mixed grains as a staple food. As rice entered Korea through the north, it was actively grown in Yeongnam and Honam regions, which have favorable climatic conditions. Rice production in Baekje and Silla was high during the Three Kingdoms of Korea, and rice topped the list of staple foods, especially during the Unified Silla period.^[13] Rice in Korea is weak against falling and rice blasts, but it is resistant to cold and grows well even if there is insufficient water.^[16]

Rice cultivation became common in the Goryeo dynasty, during which period production was strengthened by the building of rice warehouses, improvement of cultivation methods, and expansion of agricultural areas. As the population increased and the preference for rice increased, production of rice became essential. During the Joseon dynasty, rice planting methods spread throughout the country, increasing the overall amount of rice production.^[13]

By the late Joseon dynasty, farmers cultivated superior species. There were about 1,500 varieties of rice in South Korea. Due to the policy of abolishing Korean traditional rice during the Japanese colonial era and of accepting Japanese rice varieties, only 55 traditional species remained by 1935. The rice harvest in 1978 was smaller due to damage by blight, harmful insects and cold weather. South Korea was able to achieve substantial self-sufficiency in rice after the mid-1980s due to technology and the distribution of Tongil Rice.^[16]

The Korea Rural Development Administration introduced a rice storage method that can reduce changes in the proper temperature so as to keep rice fresh.

Since rice reacts sensitively to the temperature, it should be stored in an appropriate way to reduce quality changes. If the temperature of the place where rice is stored is high, the fat content in the rice combines with oxygen in the air. This raises acidity, and causes bad smells so as to affect the taste of rice. In an experiment conducted by the Korea Rural Development Administration to examine changes in rice quality according to storage temperature, rice stored at 4 degrees Celsius was found to last the longest due to limited changes in rice taste, freshness, and color.^[17]

At home, it is recommended to store rice in an airtight container in the refrigerator. If this is not possible, it is recommended during the period October to April to store rice in a cool place where there is no sunlight and where the average temperature is under 15 degrees. If room temperature storage cannot be avoided in summer, it is better to purchase small amounts of rice and consume each as soon as possible. When humidity and temperature are high, microorganisms such as pests, fungi, and bacteria can occur, so rice should be stored in a cool place with low humidity. If the winter temperature drops below zero, rice may freeze, thereby introducing volume increase and subsequent cracking.

In Korean homes, kimchi is usually stored at an appropriate temperature using a kimchi refrigerator. The reason for kimchi refrigerators is that when kimchi is finished, it should traditionally be put in a jar and buried in the ground. As the number of cities increases and the number of people living in apartments other than detached houses increases, those who cannot use the traditional storage method choose a kimchi refrigerator instead. In Korea, kimchi refrigerators are treated as necessities in a home, and will be featured in new home introductory videos.

There is in South Korea a government-run public storage system that stores a certain amount of food in case of food crises such as unstable grain supply and demand, natural disasters, and war.^[18] It reserves 17-18% of annual consumption, and buys from farmers at the national average rice price during the harvest season from October to December. In principle, the stockpile is supplied throughout the year via the military and government offices to circulate inventory. If supply and demand are unstable, stored rice is released to the market on short sale prices. Replacement of a certain quantity is required every year in order to prevent quality degradation and to ensure smooth inventory circulation.

• Paddy fields in Korea
• Wild rice
• Rice production of Japan
• Rice in Korean culture

This article incorporates text from this source, which is in the public domain. Country Studies. Federal Research Division.