It's the peak season for Korean cookies and this factory in South Jeolla Province has tripled its workforce to meet demand.
In the run-up to the Lunar New Year, 110 workers have been tied up making the sweet desserts of choice for the occasion.
And the demand is such that work hours have been extended to 10PM.
A variety of Korean cookies called hangwa abound.
Grains, rice and nuts are used in addition to indigenous crops like green tea.
The cooking involves frying the ingredients and dipping them in sweet honey, and then are formed into many shapes, sizes and colors.
Hangwa is a time-honored part of rituals and marriages.
More than a thousand years ago, in the Goryeo Kingdom era, the hangwa culture bloomed after tea-drinking culture laid root.
But in modern days, hangwa has mostly been confined to holidays like Lunar New Year and Chuseok, or Korean thanksgiving.
To change this periodical demand, hangwa makers have been developing the goodies to appeal to both young and old throughout the year.
Through attractive designs and hi-tech packaging, they have been able to increase the shelf life of the all-natural snacks and improve the flavor.
They aim to win the hearts and palates of children so that they will opt for the nutritious hangwa instead of chips and crackers.
Park Jonghong, Arirang News.
JAN 24, 2009
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Friday, SEP 03, 2010, (KST) 
