24 residents complete course aimed at boosting domestic rice consumption and culinary skills
Hampyeong-gun in South Jeolla Province has successfully completed a specialized training program in processed food and bakery techniques designed to promote domestic rice consumption.
The county announced Monday that its agricultural technology center had wrapped up the rice fermentation bakery course on Friday, with 24 residents completing the program.
The course was open to school meal service staff and county residents interested in using domestic rice in cooking. It ran for six sessions from Aug. 10 through Friday.
Participants learned a range of baking techniques by making products using domestic rice, including makgeolli (a traditional rice wine), castella cake, white bread, focaccia, ciabatta, sweet red bean buns, cream puffs and scones.
They also used homemade rice makgeolli to bake steamed rice wine bread and practiced making squid ink bread with Hampyeong Hanwoo beef, showcasing a variety of products that combined local agricultural ingredients with rice.
The center said the program was designed to be practical, helping participants discover new possibilities for domestic rice as a versatile ingredient and apply what they learned at home and in school meal settings.
Moon Jeong-mo, director of the Hampyeong-gun Agricultural Technology Center, said the course confirmed the potential of domestic rice across diverse fields including fermentation and baking. "We will continue to offer practical training to expand consumption of local agricultural products and enhance their added value," he said.
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