Abstract
This study analyzes the current state of exports of processed food by Japanese food enterprises, and r elated issues; it does so by taking up the case of miso and konnyaku.
The data used herein are based on the results of fieldwork done among various food enterprises, in Aomori province and Fukuoka province, Japan.
The findings are as follows:
(1)There are three key issues faced by food enterprises that relate to processed food exports which half of the agricultural products should be exported, how to adress earthquake disaster and how to handle processed foods with various “speeds”of spoilage, and (2) Japanese food enterprises continue to export more and more processed food, and so it is becoming more and more important, in terms of competition, that those food products be original.
