Ottogi Employees Conduct Volunteer Activities at Green Onion Farm

Trial Cultivation of Five Domestic Green Onion Seed Varieties for Localization
Annual Usage of Domestic Green Onions for Three Soup and Stew Products Reaches 200 Tons

Ottogi announced on July 1 that it visited a green onion farm in Gumi, Gyeongbuk on June 30 and carried out a seedling planting volunteer activity.

This volunteer activity is part of Ottogi's 'Korean Agriculture Win-Win Development Project,' which aims to enhance productivity and promote mutual growth among domestic farms. Since 2022, a task force team (TFT) composed of Ottogi and its affiliates' employees, along with the Ottogi Volunteer Group, has been conducting the 'Ottogi Agricultural Win-Win Volunteer Activity' at onion farms during the busy farming season. For the first time, this activity was expanded to include green onion farms.

Participants are taking a commemorative photo during a volunteer activity conducted at farms in Gumi, Gyeongbuk, as part of Ottogi's 'Korean Agriculture Win-Win Development Project.'
[Photo by Ottogi]

Ottogi has noted that most domestic green onion cultivation currently relies on the Japanese seed variety 'Heukgeumjang.' The company plans to contribute to the localization of green onion seeds by conducting trial cultivation of five types of domestically developed green onion seeds using local breeding technology.

Currently, Ottogi is engaged in contract farming of green onions with farms in Chungbuk and Gangwon Province, producing about 60 tons annually. Through this trial cultivation with the Gumi farm in Gyeongbuk, the company will review factors such as the growth environment, harvesting efficiency, and processing suitability for each variety before deciding whether to expand the program.

Ottogi's main products using domestic green onions include three types of soup and stew: Daegu-style beef yukgaejang, Seoul-style brisket green onion yukgaejang, and Jeju-style black pork kimchi stew. In particular, since November 2023, all green onions used in 'Daegu-style beef yukgaejang' have been replaced with domestic produce instead of Chinese imports. As a result, the annual usage of domestic green onions for these three soup and stew products (based on raw material) has increased about fourfold, from approximately 50 tons to over 200 tons.

Ottogi employees are carrying out volunteer activities in Gumi, Gyeongbuk.
[Photo by Ottogi]

An Ottogi representative stated, "Our volunteer activities during the busy farming season go beyond simply helping with labor; they provide an opportunity to directly experience the cultivation of domestic agricultural products and strengthen ties with local farms." The representative added, "We will continue to lead efforts to localize raw materials, promote a healthy food culture, and contribute to local communities through sustainable partnerships with farms."