【第２報告】／途上国のフードシステムにおけるグローバル化の影響

─「キリマンジャロ」コーヒーのフェアトレードを中心として─

抄録

This paper reveals the mechanisms of price formation, governance structures, and effects on the production area （especially of farming household management and food crops）in the current “second and half （2.5）stage of globalization on coffee” that are classified according to the theory of food regimes, using the example of Kilimanjaro coffee grown in Tanzania.
This study focuses on six stages of price formation from production to consumption. First, we unravel the mechanisms of price formation based on the analytical framework of the food system （particularly “chain structure” and “competition structure”）introduced by Niiyama, and we discover the lead firms and governance structures of the food system, analyzed using the Global Value Chain （GVC）theory. Then, we evaluate the results of price formation and governance structures by incorporating analyses of the difference and unevenness in the size and values （gross income）/margins （net income）introduced by the GVC theory.
Furthermore, this paper positions fair trade as a means of upgrading （securing and tacking on income and added value）the production area in the GVC theory and explores its effects. Fair trade involves corporations selectively accepting the demand of social movements as a procurement standard, which are also a characteristic of “2.5 stages of globalization on coffee.”
Finally, we discover that payment made by consumers remains in consumer countries, notably when the producer price of coffee is curbed by the governance structures of an international trader-driven type up stream, a speculator-driven type in the middle, and a buyer-driven type downstream of the food system. The mechanism in which payment made by consumers of a fair trade coffee for supporting producers flows back to the producers is also found out.