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It was Kim Mi-sun, CEO of Jirisan Pia Gol Foods located in Gurye-gun, Jeollanam-do, who took the lead in creating loca
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l income by achieving the third industrialization of the second processed food business by using local specialties such as Jirisan Gorae sap and forest products, and attracting visiting experiences using farms and guest houses. She
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became a representative of traditional fermented foods at the young age of 31 because of her passion for fermented foods. When she was in college, she continued her studies by visiting fermentation sites and artisans natio
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