This study explores traditional food products by examining recent developments in the
Okabu (including
Senmaizuke) food system. Traditional food products are a key element of bio-cultural diversity, which is internationally recognized as an important factor in the sustainable development of rural areas. Despite this, little research has been done on local Japanese food systems.
This study conducts a series of interview surveys and analyzes subject to a food system framework in order to detail the food system's chain structure and explores how lower prices and higher rates of return adversely affect the raw material producers’ income. It finds that sufficient collective measures are not taken, however. Additionally, other sub-structures of the food system are partially explored. In particular, an analysis of the competition structure reveals that processors of
Kyo-tsukemono (pickled or salted vegetables unique to Kyoto), although small on a national scale, have a major impact on local large turnip markets; their strong buying power is thought to reduce prices. As it is important to maintain the local identity of these products, situations that weaken local production areas may cause problems for all actors in the food system.
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