Abstract
The purpose of this study is to extract the factors contributing to the continuation of Hiroshimana (Brassica pekinensis var. Hirosimana) production in the Kawauchi district of Hiroshima city and to clarify the possibility of survival of traditional vegetable production and markets. The study points to three factors essential to the continued production of Hiroshimana. Firstly, the producers have acquired advanced techniques (e.g. techniques such as self-seed harvesting) which have contributed to the conservation of Hiroshima rapeseed. Secondly, to add value to Hiroshimana vegetables at the sales point, the JA-Hiroshima City Hiroshimana Pickles Center developed new manufacturing technology and expanded sales channels. Thirdly, by adjusting the supply of Hiroshima pickles and securing multiple sales channels, the procurement costs for raw materials and a range of sales risks were reduced, which contributed to the sustainability of relationships with producers.
