Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
For
processed
food
2.9[0.7]
Import of
fresh food
12.1
Increase by 33.8%
Import of primary
processed food
[0.5]
Food
manufacturer
30.7
Import of end
products
[1.9]
For direct
consumption
7.8[1.4]
[3.2]
Food-service
industry 23.7
Wholesale
market
Domestic
production
Farm
and
fishery
products
for food
Food retailer
(processed
food)
41.5
(Fresh food)
15.1
Food
service
23.7
(29.5%)
Processed
food
41.5
(51.7%)
Fresh
food
15.1
(18.8%)
[2000]
Increase
by
53.4%
Increase
by
42.6%
Decrease
by
2.5%
60.0
(100%)
Food
service
15.5
(25.7%)
Processed
food
29.1
(48.5%)
Fresh
food
15.5
(25.8%)
[1985]
Value added by family farmers and expansion of the value chain Extended family
(business succession involving two households, and promotion of starting up of
business by women - new roles of the daughter and wife)
Increase in ability to attract customers and formation of value chain: [1] extension of staying time
and interchange with regional resources, [2] increase in average spending per customer
2.
Selection of set-menu-type or buffet-type restaurant: [1] a variety of menus and selection, [2]
diversified menu starting with vegetables, [3] increase in average spending per customer, from
700 - 800 yen to 1300 - 1800 yen
3.
Characteristics: [1] raw material expenses of around 40%, [2] cost reduction by utilizing direct
sales stores, [3] emphasis on lunch and cutback on dinner, [4] diversified menu starting with
vegetables, [5] menu consisting of 50 to 60 items instead of 100 items
4.
Roles of chef: [1] unnecessary chef for traditional menu, [2] development of menu by chef which is
different from the menu of direct sales stores, enrichment of menu by streamlining working hours,
[2] in-situ development of menu and creation of sweets, [3] necessary dietitian knowledge
5.
Comparison with seafood restaurant business: securing of fish species by using stationary nets
and cultivation, stable supply, proposal of fisherman dishes, securing of sufficient average
spending per customer
Matsuzaka Meat
Center
Yokkaichi
Meat Center
1/3
Co-op
Jusco and
other retailers
1/3
Iganosato Mokumoku
(agricultural producers
cooperative corporation)
Mokumoku
(limited liability
company)
Sales share
Margin
Profit
3%5%
Approx. 30%
51%
1530%
+
Supermarket
Specialty
store
Department
Store
Co-op
Directlymanaged store
(5 stores)
Stores in theme
parks
(11 stores)
Restaurant
Hands-on
seminar
Nature club
(Mail-order sale)
(Wholesalers)
12%
3040%
30%
A few percent
Source: P. 397 of "Innovation in Food System and Corporate Activities," edited by Osamu Saito, 1999
Organization of
Mokumoku
Directly-managed farms
(allied agriculture)
Rice
Vegetables
Hothouse
15 ha
1 ha
1 ha
Fruits
Shiitake
1 ha
13,000
Creation of products
Ham Sausage Local beer
Local wheat bread
Japanese- and Western-style confection
Fostering of successors
Farms producing Gohichigo rice
Farms producing Iga vegetables
Farms producing vegetables
endemic to Mie Pref.
Agricultural park
Place to learn about food
and agriculture
Mokumoku Agricultural
Corporation Co., Ltd.
Independent distribution
system
Restaurant run by
agricultural farm
Hahatoko Shokudo,
Co., Ltd.
Formation of alliance
among farmers
Consulting on agricultural
village industry
Wastes
Wagoen
Headquarters
Saayas Kitchen
Freezing processing
center
Cut center
Perishable foods
Package center
(2 sites)
Collection of
goods
Members of
cooperative
association
(Producing
farms)
Compost and organic
fertilizer
Wastes
Recycle center
(Retailers)
Processing business
Processed products
Contracted farmers
producing fresh tea
leaves (35 farmers)
Directly-managed
farm (2.4 ha)
Technical guidance
Crude tea
Other distribution
channel (annual
sales of
400 million yen)
Contracted farmers
Nasu Kougen Organic
Farm, etc.
Processing + delivery
Tark Co., Ltd.
Allotment of items
Directly-managed farm:
outdoor-grown vegetables, etc.
Contracted farm: organic and
specially cultivated vegetables,
and greenhouse-grown
vegetables
Consumers
Price level
Top brand
Organic JAS
Middle brand
Regular
Safety
Taste, functionality
Farm
Raw
persimmon
75~80 yen/kg
Dried
persimmon
1500~2500
yen/kg
Packed dried
persimmon
Addition of
material and
labor cost
Sales
3000~5000
yen/kg
"K" Farm
"M" Sangyo
location of stores
Alliance
homes
Sales at stores
(for eating raw)
Deli
(sold at
stores)
Simplified processing
plan
(for sales at stores)
Processing business
Collection of products
purchased from outside
Purchase from market
Nokyo-like network
Corporate and local network
Collection of products
Enriched lineup of fruits and vegetables, processed products,
rice, flowers and chicken eggs
Establishment of quality standard
Product development
Fostering of farmers taking the initiative
Producers (packers)
Assistance in processing
Fostering of
plants (both independent
producer corporation
and joint plants)
Miyashirocho
"Foster
parent"
system
5 apprentices
Subsidiary
Kosuke Co.,
Ltd
1.5 ha of
fields
Alliance
Commission
Farm interchange
business
Citizens farm
Agricultural service
business
Agricultural
experience
21 ha of paddies and
4 ha of fields
Fostering of
successors
8 apprentices
Processing site
Approx. 4000
participants
Cafe
Handmade lecture
Shipping
Utilization
Commerce and
industry
operators
Utilization
Agricultural farmers
Prepared based on hearing research
Materials
Wheat, potato,
beans, dairy
products, etc.
Technical
guidance
Processors
Yamamoto Tadanobu Store,
Masuya Store, etc.
R&D
Establishment of
strategy
Products
Bread, Chinese
noodle, gnocci,
cheese, etc.
Consumers
Producers
Image
Research
institutes/organizations
Obihiro University of Agriculture and
Veterinary Medicine, Tokachi Agricultural
Experiment Station, etc.
Tokachi region