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Purpose -This paper examines how differently output and input tariffs affect domestic employment across industrial characteristics of comparative advantage such as labor quality and capital intensity. Design/methodology -The paper focuses on 453 Korean industries from 2007 to 2014 because Korea is a typical example of a natural resource-scarce open economy and experienced the transition of the export pattern from labor intensity to technology intensity during this period. Findings -The results show that input tariff reduction stimulated total employment, focusing on the early 2010s, while the effects of output tariff reduction were statistically insignificant in general. However, the stimulation effects of output tariff reduction on employment were found in comparative advantage industries with greater labor quality and capital intensity. As for input tariff reduction, its stimulation effects on employment were more prominent in comparative disadvantage industries with lower labor quality and capital intensity. Originality/value -These results provide significant implications for natural resource-scarce open economies which are experiencing the transition of the export pattern from labor intensity to technology intensity and the unequal distribution of income after trade liberalization: imported intermediate inputs has become increasing important, leading to trade effects on employment and alleviation of income inequality.

A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Samples, as represented by minced beef, chicken sausages, and fish fillets, were subjected to different cooking methods followed by COP extraction using a saponification method. Then, six common COPs, 5α-cholest, α-epoxy, β-epoxy, 25-HC, triol, and 7-keto, were quantified by triple quadrupole gas chromatography–mass spectrometry (GS-MS/MS). A significantly high number of COPs were detected in minced meat, of which 7-keto and triol were detected as major oxidation products, followed by chicken sausages and fish fillets (p ≤ 0.05). Compared to boiling, frying generated significantly more COPs, specifically triol (0.001–0.004 mg/kg) and 7-keto (0.001–0.200 mg/kg), in all samples. Interestingly, cholesterol level was found to be slightly (but not significantly) decreased in heat-treated samples due to oxidation during cooking, producing a higher number of COPs. Notably, the fish fillets were found to produce the fewest COPs due to the presence of a low amount of cholesterol and unsaturated fatty acids. In conclusion, adapting boiling as a way of cooking and choosing the right type of meat could serve to reduce COPs in processed foods.

South Korea has reaped economic success from international acceptance of Hallyu and now eyes Halal economy as an added avenue of sustainable economic well-being. Merging Hallyu concepts with Korean made Halal products are alternative avenues for income generation. However, their industry players face considerable difficulties as they have poor knowledge about Islam, plus only one South Korea Halal certification body is acknowledged globally, thus to obtain Halal certification is problematic. It's imperative that stakeholders implement the Halal standards in order to export their cosmetics and food products to the Asian and Middle East markets, and realise Muslim friendly tourism within their country. Malaysia, a multiracial nation is universally acclaimed as a leader in Islamic Economy. By using Malaysia's experience, South Korea's policy makers and business sectors will be able to identify the gaps in Islamic knowledge between the expected and that practised. Business success in the Halal market is the motivating driver to understand Islam and made possible via experiential learning. A literature review will be conducted by analysing existing documents on Halal economy; Korea's economy, culture and awareness of Halal. Findings will assist in charting what areas should be addressed to create greater understanding about halal and Islam.

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