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Black Semiconductor Gim (Dried Laver), Taking the First Step Toward Establishing Global Standards

  • Date

    2025.12.08.

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Black Semiconductor Gim (Dried Laver),
Taking the First Step Toward Establishing Global Standards
- Approval of launch of new work to establish global standards by the General Assembly of the CODEX Alimentarius Commission (CAC) expected to expand the export base


  Work is underway to establish global standards for Gim products, known as “black semiconductors.” The Ministry of Oceans and Fisheries (MOF; Minister Chun Jae-soo) disclosed that the 48th General Assembly of the CODEX Alimentarius Commission (CAC)* held in Rome, Italy approved the agenda item “Request for approval of new work for conversion of Gim products into global standard” proposed by Korea on November 14 (local time). MOF announced Measures to Strengthen the Competitiveness of the Gim Industry in October last year to stabilize seaweed supply and demand and lead the global market. It has also internationalized the specifications for the Korean Gim, and approval is part of its outcome.

   * Joint Committee of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) that develops internationally accepted food standards and specifications to promote international food trade and protect consumer health.

  The CAC Universal Food Code is the only international standard for food products. Once international uniform standards for the quality, hygiene, labeling, and testing methods of Gim are established, they will serve as a benchmark for resolving disputes in international trade; thus reducing the need to respond to the individual requirements of importing countries and consequently alleviating the difficulties faced by Gim exporters and expanding exports.

  Gim products subject to the global standard are Dried Gim, Roasted Gim, and Seasoned Gim. Currently registered as an Asian regional standard, they reflect the characteristics of Korean Gim, which uses various seaweeds such as laver and kelp as raw materials in addition to raw seaweed as the main ingredient. The conversion into global standards is based on regional standards, but the content and criteria of the standards may change during the new work process.

  Cases of converting regional standards into global standards include ginseng and Gochujang (red pepper paste). Following the adoption of regional standards for ginseng products in 2009, the conversion into global standards began in 2010, with global standards adopted in 2015. Gochujang's regional standards were adopted in 2009, and the international standardization process was initiated in 2017 and established in 2020.

  MOF first proposed the standardization of Gim products in 2010 to respond proactively to the growing trend of international Gim consumption and trade; in 2017, it proposed the standardization of Gim products in Asia.
The result was the adoption of regional standards.

  Since then, the Ministry has been working to align Asian regional standards with global standards to expand exports to regions unfamiliar with Gim consumption such as Europe. As a result of continuous explanations and proposals to CAC countries, Codex Coordinating Committee for Asia (CCASIA) received consent to initiate new work on the conversion into a global standard in September this year, facilitating the submission of the proposal to the CAC General Assembly.

  "Once the work of establishing global standards for Gim products is complete, it will become the first global standard for an aquatic product led by Korea. While proceeding seamlessly with the establishment of Gim's global standards, we will also strive to develop additional standards for other excellent Korean aquatic products in cooperation with specialized institutions such as the Korea Food Research Institute," said Park Sung-Jun, Deputy Director General of Fisheries Infrastructure and Aquaculture Policy at MOF.
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