Korea and Japan have arranged a meeting to discuss expanding tourism exchanges and revitalizing regional tourism.
The 39th Korea-Japan Tourism Promotion Council will be held in Shiga Prefecture, Japan, with around 80 participants from the tourism and aviation industries of both countries.
This year marks the 60th anniversary of Korea-Japan diplomatic normalization, and various tourism industry issues will be discussed.

The National AI Strategy Committee has unveiled an action plan to achieve global leadership in physical AI by 2030.
The committee outlined tasks for various ministries, focusing on creating an AI innovation ecosystem, nationwide AI transformation, and contributing to a global AI society.
Public feedback will be collected from October 16 to January 4, 2024, before finalizing the plan.

President Lee Jae-myung and Lao President Thongloun Sisoulith held a summit.
The two countries agreed to elevate their relationship to a comprehensive strategic partnership and discussed various cooperation measures.
They decided to establish a hotline, sign a police cooperation MOU, and sign a criminal extradition treaty.

The Rural Development Administration announced that black goat meat helps maintain gut microbiome balance and improve immune function in elderly dogs.
Researchers fed 12 elderly dogs aged 15 black goat meat for four weeks and compared changes in their gut microbiome.
The results showed a decrease in inflammation-related microbes and an increase in beneficial bacteria.

The Ministry of Trade, Industry and Energy held the 2025 Korea-Africa Trade and Industry Cooperation Forum at the Koreana Hotel in Seoul.
Ambassadors from 12 African countries, businesspeople, and experts, totaling over 100 attendees, participated.
The forum discussed reviewing economic cooperation achievements and future cooperation strategies.

The Rural Development Administration has provided guidelines to ensure the quality and safety of medicinal crops after harvest.
Medicinal crops should be washed and dried immediately after harvest, and the drying temperature should be kept below 60 degrees Celsius.
During storage, frequent ventilation is necessary, and powdered or finely chopped medicinal herbs should not be stored for long periods.