This paper analyzes collaboration in the procurement of traditional vegetables in Tsuruoka, Yamagata Prefecture. In concrete terms, traditional vegetables were divided into types and the present state of regional collaboration in a process from production to consumption were elucidated. Focusing on the state of collaboration in procurement, the research analyzed the transactions between the entities in detail, focusing on the background as well as the present state and other factors of such efforts. First, the reseach clarified that collaboration on a commercial basis between Japan Agricultural Cooperatives (JA) and the processors (the pickle producers) has progressed and that stable business relationships have formed between JA and the processors. Second, collaboration between JA and the pickle producers has a coordinating function connecting traditional vegetable producers and the pickle producers, and currently plays an extremely important role in the local consumption of locally produced traditional vegetables. Third, as an outcome of the efforts made, not only production but also local consumption are maintained due to smooth collaboration between JA and the pickle producers. However, from now on, in addition to traditional processing, product development that meets modern dietary habits and consumer taste will be required, and collaboration with other entities, for instance local restaurants, will become increasingly important. In spite of this, JA is not functioning in these fields. Therefore, it can be pointed out as a present problem that horizontal expansion of activities is difficult, because these two types of consumption are not sufficiently connected.
