Abstract
Although Hida beef is a well-known brand, it is not known to have been minted in the Hida region: villages in the region began to improve on this beef in the late 1920s, and conscious efforts were made throughout Hida only in the early 1950s. This paper aims to summarise the history of the Hida beef project, following the French terroir.
The first is s to create peculiar breeding and improvement methods. First, the creation of high-quality pure Tajima-type bulls and cows was promoted, followed by the introduction of Hiroshima-type and Okayama-type bulls with large bodies, and promoted interbreeding between these lines. In the mid-1970s, to formalise the process, Wagyu breeding guidelines and a group breeding project plan were established. These were grounded by the prefectural stud farm in Takayama. The second was developing a system for slaughtering and carcass auction trading (production area meat centres and local meat wholesale markets) within the production area. Carcass grading details are essential data for determining genetic ability tests, and in addition to fair trade, the ability of stakeholders, including farmers to confirm the results of improvements has had a major impact. The third was the establishment of local governance organisations that supported this project; the Hida Livestock Promotion Council, which began in the 1970s; the Hida Wagyu Improvement Committee, which brought together all agencies and experts; the Hida Wagyu Production Council, which organised producers; the Hida Beef Production Council; and the Hida Livestock Promotion Association. Thus, within geographical proximity, social and organisational proximity was created through discussions on breeding and improvement.
However, there have been no comprehensive records since 1986, when Hida beef became the brand name associated with the entire Gifu Prefecture. Furthermore, it is difficult to consider the whole of the large Gifu area as a coherent terroir. Based on the above, we will now present the final assignment.
