Gyeongbuk Agricultural Research Institute Launches Premium Peach Bread ... Jointly Developed with Peach Bakery Association

The Nation's First Fermentation Using 'Boksunga Native Yeast,' Created by Utilizing Local Peaches

Peach bread on display.

[Asia Economy Yeongnam Reporting Headquarters Reporter Kim Gwiyeol] On the 22nd, the Gyeongbuk Provincial Agricultural Research and Extension Services held a promotional event in Gyeongsan to commemorate the launch of the "Premium Peach Bread," fermented with the country's first pure native peach yeast found in nature, capturing the sweetness and aroma of peaches.

The Cheongdo Peach Research Institute, in collaboration with the Peach Bakery Association, overcame the reality of making bread with over 99% imported yeast and launched peach bread to commercialize domestic native yeast and promote the consumption of local agricultural products.

The newly released peach-shaped bread is made with healthier native yeast, characterized by a sweet taste and the deep flavor of natural peaches, melting softly in the mouth.

This launch of peach bread is an achievement realized six years after the development of native peach yeast in 2017, marking the first step toward the practical application of native yeast in the field.

However, there is still a long way to go. Urgent tasks include research and development of dried yeast for baking instead of liquid yeast and support projects to establish an initial yeast distribution system so that native yeast can settle in the market.

Despite barren conditions, the first step was possible thanks to the determination and passion of Research Director Jeong Gyeong-mi of the Cheongdo Peach Research Institute for the practical application of R&D results, as well as the win-win cooperation with the Peach Bakery Association.

This is the result of the establishment of Bio Craft, a yeast-specialized research company founded in 2020 that shifted the yeast supply system, which had relied solely on imports, to a domestic-centered system, and the solid establishment of industry-academia cooperation.

The Peach Bakery Association, which includes nine master bakers, consists of bakery companies that have received patented technology for manufacturing bread using domestic native peach yeast and peaches.

Since opening its first store in September 2021, it has expanded to 16 stores in Gyeongbuk, Daegu, Busan, and other areas.

Peach bread can only be manufactured and sold by members of the Peach Bakery Association, and the bread molds and packaging boxes are currently under design patent review.

The association aims to open 100 stores by next year to establish native yeast in the nationwide bakery market, promote the consumption of local agricultural products, and approach consumers with healthy native yeast bread.

Shin Yong-seup, Director of the Provincial Agricultural Research and Extension Services, said, "Let’s establish native yeast in the nationwide bakery market to replace imported yeast, save foreign currency, and build our status as the fermentation homeland. We will strive to secure budgets for the commercialization of native microbial resources and provide healthy food using our agricultural products."