농업진흥구역 내 농수산물 가공·처리 시설 허용 범위 설정 연구

Abstract

「농지법」의 농지보전제도로서 농업진흥구역에서는 농업생산 또는 농지개량과 직접 관련되지 않는 토지이용행위는 할 수 없으며, 다만 제1호∼9호로 규정된 예외조항의 토지이용행위는 할 수 있다. 이 중 제1호 농수산물 가공·처리 시설의 경우 “국내에서 생산된 농수산물을 주된 원료로 하여 가공하거나 건조·절단 등 처리를 하기 위한 시설로서 그 부지의 총면적이 1만㎡ 미만인 시설”은 농업진흥구역에 설치할 수 있도록 하였다. 그러나 이 규정에는 다음과 같은 문제가 내포되어 있다. 첫째, 농수산물 가공·처리는 식품과 음료품의 가공 외에 피혁·섬유·목재·석재 가공 등도 포함하는데, 그 범위에 관한 규정이 없다. 둘째, 농수산물의 가공·처리는 1차·2차·3차·4차 가공을 모두 포함할 수 있는데, 그 수준에 관한 규정이 없다. 따라서 이 연구는 농업진흥구역 내에 설치할 수 있는 농수산물 가공·처리시설의 명확한 범위와 기준을 제시하는 데 목적을 두고, 농수산물 가공·처리 시설 관련 법령과 「농지법」의 농업진흥구역에 설치할 수 있는 농수산물 가공·처리 시설의 기준, 농업진흥구역 내 농수산물 가공·처리 시설 설치 현황과 문제점, 한국표준산업분류의 농수산물 가공·처리에 관련되는 산업, 농업진흥구역에 설치할 수 있는 농수산물 가공·처리 시설의 기준과 범위 등을 검토하였다.

The use of land in the Agricultural Promotion Districts is not permitted in principle unless it is directly related to farming or improving the farmland, but there are some exceptions to this rule and they are outlined in Article 32 of the Farmland Law. One of these exceptions is that an agro-fishery products processing facility can be installed in an Agricultural Promotion District if the installation ground does not exceed 10,000㎡ and if the main ingredients to be processed in the facility are domestic agro-fishery products. However, the regulation leads to confusion and complaints due to the following problems: First, there is no stipulation that clearly defines the product range in the enforcement ordinance even though the agricultural product processing includes processing of leather, textiles, wood, and stones in addition to foods and beverages. Second, the agricultural products processing may include all four stages of processing but there is no regulation governing the level of processing involved. Therefore, this study examined the following issues to provide specific and clear scope and standards for installing the processing facilities in Agricultural Promotion Districts. In Chapter 2, the provisions of relevant laws and regulations related to agrofishery processing facilities are examined and the substance and problems of the facility standards and the procedure of authorizing the use of farmland for a different purpose are reviewed. In Chapter 3, the current status and problems of the facilities are compiled. In Chapter 4, the Korean Standard Industrial Classification (KSIC) is examined to identify what types of industries are related to the processing of agro-fishery products. In Chapter 5, the following suggestions are made concerning the scope and standards of the facilities. First, there is a need to make it mandatory to prove that there is no other land available than the Agricultural Promotion District to install the agro-fishery products processing facility, even if the installation of the facility contributes to improving farm income and developing local economy. Second, the agro-fishery products processing facilities that can be installed in the Agricultural Promotion District should be limited to food and beverage processing facilities. Third, the extent to which an agricultural ingredient can be processed in the Agricultural Promotion District should be limited to the primary and secondary processing so that it does not destroy the original shape of the ingredient. Fourth, it should be clearly stated that the ‘main ingredients’ as stipulated in the law refers to the ‘main ingredients’ as described in the Korean Food Standards Codex, and that all main ingredients must be domestically produced agro-fishery products. In addition, it should be clearly stated that agro-fishery products that are not domestically produced can be used as secondary ingredients. Fifth, the exceptional clause that restricts the use of forest products other than tree fruits, bamboo trees, and mushrooms as raw ingredients should be abolished. Sixth, in view of the above suggestions, agro-fishery products processing facilities (as defined in Article 29 of the enforcement ordinance of Farmland Law) should be redefined and amended as follows: Agro-fishery products processing facilities are facilities installed to produce food products and beverages by means of processing (such as cutting or drying) using domestically produced agro-fishery products as main ingredients. In this case, however, the extent of processing should be limited to primary and secondary processing.Researchers: Seok-Doo Park, Jeong-Seung Kim Research period: 2012. 9. - 2013. 2.E-mail address: sdpark@krei.re.kr