Seoul: South Korea's agricultural minister has expressed optimism about the future of the country's traditional fermented sauces, known as "jang," following their recognition as intangible heritage by the United Nations Educational, Scientific and Cultural Organization (UNESCO). This recognition is expected to pave the way for increased exports of these soybean-based sauces. According to Yonhap News Agency, UNESCO's decision to include "knowledge, beliefs and practices related to jang making" in its cultural heritage list was made in Paraguay. UNESCO highlighted that jang-making fosters a sense of peace and belonging among the communities involved. South Korean Agricultural Minister Song Mi-ryung remarked that jang is integral to Korean cuisine, presenting vast market potential. This marks the second Korean traditional food culture to receive such recognition, following kimchi in 2013. South Korea's sauce product exports, including jang, reached a record US$380 million in 2023, a 6.2 percent increase from t he previous year, driven by the rising global popularity of Korean food. Minister Song believes that UNESCO's acknowledgment will spotlight jang products, potentially boosting exports further. She suggested innovative product developments, such as red pepper pastes mixed with meat or strawberries, to appeal to diverse markets. Minister Song also highlighted the bright prospects for the jang industry, indicating its potential to generate significant added value. She emphasized the need to diversify export destinations beyond the traditional markets of the United States, China, and Japan, which currently account for around half of South Korea's food exports. Instead, she suggested targeting regions like the Middle East, Latin America, and India, which comprise 30 percent of the global population. Data from the ministry showed that South Korea's agricultural product exports reached $9.05 billion from January to November, marking an 8.1 percent increase from the previous year, setting a new record.