One of major issues facing the fisheries industry today is stagnant local prices of fishery catches. In recent years, expecting the prices to rise, there is a trend toward “local production for local consumption”. If fishery cooperatives and fishermen target customer-oriented production and sales by enhancing their management ability, it would seem more realistic to focus on developing local production for local consumption, rather than on starting broad area distribution that cultivates large consuming markets, in terms of ease in obtaining information about markets and consumers, as well as cost efficiency in promoting sales.
Local distribution has different characteristics from the broad area distribution, as stated below. Therefore, it is necessary to establish a system that meets the following points to achieve the realization of local resource value.
1. It is possible to establish a consumption pattern featuring freshness and high quality, because the process from catching the fish to consumption may be completed within a day.
2. There is a case in which a local distribution (process) system meeting the needs of a local area is established, because consumption patterns of fishery products vary among areas due to the cultural characteristics of a specific area.
3. It can provide merit for both local residents and tourists by consuming specific products and services that are based on a distribution system that takes advantage of local characteristics.
Surimi products industry, from olden times in their in region, have been producing traditional sea food such as kamaboko utilizing locally caught as its raw material.
Most of their surimi products are on the market succeeding a commercial brand of the old established producer.
However, coming up to the days of economic high growth, the surimi products industry has faced decrease of locally produced raw material as the result of marked reduction of local fish catch. Today, they can not but depend on the frozen of fish and surimi imported from other countries replacing their traditional row materials, to keep on with their production.
Consumers demand for sea foods is remarkably on the rise recently due to the global increase of population as well as the economic growth of developing countries.
In this context, a food distribution system of local production concurrent with local consumption in a certain area is being reconsidered, from the view point raise self support of food supply.
This study took up some of the typical producing centers of surimi products, and tried to show the status quo of the locally produced row materials in these days.
Recently, it becomes very important the area market because of increasing the activity of the regional economy. But, the number of the fresh fish retail stores decreased very much by advancement of the super-market after the 70’s. But, on the other side, some fresh fish retail stores may exist by the correspondence of the various management. What kind of correspondence did the fresh fish retail stores? How did they survive in the severe competition environment?
Today, it is very important subject that we analyze the actual condition of the fresh fish retail store’s management. Because the study about the fresh fish retail store’s management is concerned in the tradition of the area food culture and fish food culture, a role as the transmission of the skill about the fish dish. It is the check of the fresh fish retail stores in the point of view of so-called “Chisan Chisyo”.
In this paper, we want to define about the development of the fresh fish retail stores which is the bearer of the marine product’s area market, and the social, economical condition and environment in that area. Our research’s aim is to analyze the actual condition of the management activities of the fresh fish retail stores.
Then, we selected the following two areas－ “Sakana Hiroba” of Toyohama-cho, and “Sakana Mura” of Issiki-cho in Aichi Prefecture. These both market’s character appear more remarkably, that is to say, the fresh fish retail store’s management is closely connected with that area’s economic and social condition.
The purpose of this study is to make clear regional spread of traditional sea food melas and their locational factors in Miyazaki Prefectrue, Japan.
The results of this study may be summarized as follows:
The patternof the sea food meal distribution involves 9 types in Miyazaki Prefecture: A: meals of this type are eaten alomost Prefecture; B: meals of this type are eaten over a wide area of coastal districts; C: meals of this type are eaten widely inboth boactal and mountain areas; D: meals of this type are eaten widely mountain areas; E: meals of this type are eaten over an extensive areas; F: melas of this type are eaten in some coastal areas; G: meals of this type are eaten in some parts of coastal and mountain areas; H: melas of this type are eaten in some moutain areas; and I: melas of this type are eaten only in restricted areas.
For use as regional encouragement the traditional sea food meal culture, it is important to take a renewed look at traditional aspects and arrange modern sea food melas so as to appeal to other regions of Japan.