Silviase/jgov_v1.4_full_ann huggingface dataset:
## (2) Trends of Food Consumption and Production

• Although the current economic situation reflects business recovery, consumer spending remains stagnant in Japan. The food expense as a percentage of consumption expenditure shows a mildly decreasing trend.

• Because of the accelerated diversification in dietary habits resulting from the increase in national income, the food items consumed by the Japanese have changed. The increase in consumption of livestock products and fats and the decrease in consumption of rice have contributed to change of food consumption form.

• The change of food consumption form is related to the increase in imports of agricultural products. Such a change, along with the increasing externalization of our diet, influences the reduction of the food self-sufficiency ratio.

Year-to-year Trends of Disposable Income and Consumption Expenditure

Source: Prepared by MAFF according to “Survey on Household Economy” and “Consumer Price Index,” Ministry of Internal Affairs and Communications.

Note: The data on the receipts and disbursements of workers' households were obtained from the “Survey on Household Economy” [households consisting of more than two members (agriculture, forestry and fishery households excluded)]. The annual mean monthly value per worker household was substantialized by “Consumer Price Index” (2005 basis). The obtained value was compared with the previous year to calculate the year-over-year ratio.

Transition of per Capita Annual Consumption of Food by Category

Source: "Food Balance Sheet," MAFF

Note: The amount of consumption is defined as supplied net food.

• Public lifestyles have been changed and individual freedom and worthwhile activity have been increasingly emphasized. Women’s participation in society has promoted gender equality in employment and the number of double-income households has increased.

• The number of general households has increased and, at the same time, the percentage of single households has increased considerably. As a result, the mean size of households has been decreasing.

• The change of lifestyles has influenced the dietary style. The decrease in cost effectiveness of home cooking and the increased enjoyment of gourmet food have promoted externalization of our diet.

Transition of the Female Labor Force Rate by Generation

Source: “Labor Force Survey,” Ministry of Internal Affairs and Communication

Note: Labor force rate (proportion of the laboring population) = $ \frac{\text{laboring population}}{\text{population 15 years old and over}} \times 100 $

Transitions of the Number of General Households by Household Structure and the Mean Size of Household

Notes: 1) “Three-generation family” is defined as a total of the household consisting of wife and husband, children and the parent(s) of the couple and the household consisting of wife and husband, children, the parent(s) of the couple and other relative(s).

2) "Nuclear family household" does not include the household of husband and wife alone.

3) The data on the "single household" are derived from those reported in "Population Census."
- The food expenditure of a single household (annual mean monthly per capita food expenditure) is 1.7 times as much as that of a household consisting of more than two members in 2006. In single household, eating out and prepared food accounted for 50% and the percentage of eating out increases in the higher income group. The eating out expense as a percentage of food expenditure has increased in the younger age group, and this trend is common to males and females.

• Further increase in number of single households in the future may accelerate externalization of our diet. Japanese consumers are potentially willing to select domestic products, while the percentage of imported products used in food processing and the food service industry is generally increasing.

• More efforts should be made to establish a collaborative relationship between the food industry and agriculture, cope with consumers’ needs and increase the percentage of domestic products for industrial use. By taking such an approach, we can improve our food self-sufficiency ratio.

Conditions of Food Consumption Expenditure of Single Households and Households Consisting of More Than Two Members (Average expenditure per month, per household in each annual income quintile group in 2006)

Source: Prepared by MAFF according to “Survey on Household Economy,” Ministry of Internal Affairs and Communication

Notes: 1) All of the single households and households consisting of more than two members are included. The households consisting of more than two members are defined as those excluding the agriculture, forestry and fishery households.

2) Foodstuffs include grains, fish and seafood, meat, milk, eggs, vegetables, seaweeds, fruits, fat and seasonings.

3) The eating out expense of the single household includes charges for food in dormitories, etc.

Conditions of Food Consumption Expenditure of Single Households (Average expenditure per month, per household in each gender and generation group in 2006)

Source: Prepared by MAFF according to "Survey on Household Economy," Ministry of Internal Affairs and Communication.

Note: For details of foodstuffs and eating out, see the notes attached to the above figure.
• Japanese agricultural production has been decreasing since around 1985. The labor force outflow, farmland diversion, and the increase in abandoned cultivated land have promoted a decreasing trend in those engaged in farming, the cultivated land area and the utilization rate of cultivated land.

- The total agricultural output showed expansion in various directions and increased in line with the domestic demand. Since 1985, however, the total output of agricultural products including rice, which is decreasing in demand, has been declining.

Transition of Total Population and Agricultural Production in Japan (The level achieved in 1965 was defined as 100)

Source: Prepared by MAFF according to “Population Census” and “Labor Force Survey” published by the Ministry of Internal Affairs and Communication, and “Index Number of Agriculture, Forestry and Fishery Production” and “Statistics of Cultivated Land and Planted Area” published by MAFF

Transition of Total Agricultural Output in Japan

Source: "Statistics of Agricultural Production Income," MAFF

Note: The numerical values in the figure are obtained by summing up the total agricultural output.

• Japanese agricultural production is characterized by an imbalance between consumption and production with respect to vegetables, fruits, meat and milk and dairy products.

• More than 60% of domestic agricultural and fishery products are to be consumed as fresh food. Japanese agricultural production fails to appropriately meet the demand from the food industry, resulting in the increased use of imported food in the industry.

• In this situation, promotion of agricultural production corresponding appropriately to the consumers’ needs is important. All of the population is expected to make efforts to improve the food self-sufficiency ratio and assure a stable supply of food by taking various approaches and promoting sustainable development of agricultural production.
## (3) Improvement of Food Self-sufficiency Ratio and Enhancement of Food Supply Capability

• Japan’s food self-sufficiency ratio has been decreasing over a long period of time, and the ratio on a calorie basis has decreased from 73% in FY1965 to 40% in 1998 (for 33 years). For the subsequent eight years, the ratio has leveled off at the same level.

• Japan’s food self-sufficiency ratio on a production value basis, which has shown a more gradually decreasing tendency than that on a calorie basis, has been reduced to 69% in FY2005. This gradual reduction was due to the tendency of domestic production to shift to production of relatively higher value added products including vegetables, fruits, and livestock products.

Transition of Food Self-sufficiency Ratio in Japan

• Japan’s food self-sufficiency ratio on a calorie basis is the lowest among the major advanced countries.

• Japan’s self-sufficiency ratio of grains (on the weight basis) is low, ranking 124th among 173 countries and regions and 27th among the 30 member states of the Organization for Economic Co-operation and Development (OECD).

Transition of Food Self-sufficiency Ratio (on a Calorie Basis) in Various Countries

Source: Estimated by MAFF according to "Food Balance Sheet" (MAFF), "Food Balance Sheets" (FAO), and "Korean Food Balance Sheet" (Korean Rural Economy Research Institute).

Note: Korean data are those obtained in 1970, 1980, 1990 and 1995-2002.
• The drastic change in dietary habit and increased imports of agricultural products, which cannot be sufficiently covered by domestic production, have caused a prolonged decline in the food self-sufficiency ratio on a calorie basis.

• The assessment of supplied calories per day per capita shows a reduced percentage of rice which can be produced in Japan and an increased percentage of livestock products and fats.

• Wide agricultural land is needed to produce the feed grains necessary for production of livestock products and fat seeds as the raw materials for vegetable fats and oils whose consumption has been increasing. The farmland needed for production of the main imported agricultural products is estimated at about 12 million ha, which is about 2.5 times as large as our farmland area $ ^{*1} $ .

• The decline in domestic production has also contributed to a reduced food self-sufficiency ratio $ ^{*2} $ . Although the main factor of this phenomenon is the decline in production associated with the reduced consumption of rice, the fact should not be overlooked that domestic production cannot sufficiently satisfy the increased demand for foodstuffs in the food service industry and home-meal replacement industry resulting from the accelerated externalization of our diet.

Changes in the Composition of Supplied Calories and Self-sufficiency Ratio by Food Item (on a Calorie Basis)

Source: “Food Balance Sheet,” MAFF.

Note: The figure in the square brackets indicates the domestic calories.
## Section 2 Stable Supply of Safe Food and Ensuring Consumer Confidence

## (1) Initiatives to Ensure Food Safety

• Taking the food chain approach, and conducting the risk management for the prevention of problems and accidents are indispensable for ensuring food safety.

• Since the establishment of the “Standard Operating Procedure on Risk Management for Food Safety” in 2005, the risk management of contaminants in food, on the basis of scientific principles, has been started.

• The occurrence of chemical contaminants in food and feed is investigated to estimate the risk to human health.

• Efforts are made to improve safety and quality of food by disseminating and promoting GAP, and fostering appropriate use and control of production materials.

Source: Prepared by MAFF

## (2) Initiatives on Animal and Plant Quarantine Control

• The measures for controlling intrusions and spreads of livestock diseases and plant pests are conducted according to the concept of risk analysis.

• On occurring of the Highly Pathogenic Avian Influenza (HPAI) outbreaks in Japan in 2007, all possible measures to prevent the disease from spreading as well as to provide consumers with accurate information and producers with appropriate supports. Additionally, since then, a vigorous effort has been made to investigate the cause of the outbreaks.

• With due consideration for ensuring of food safety and consumers’ confidence, a stepwise approach was taken to solve the problem of importing US beef. Necessary measures supported by scientific basis were taken, and the import procedures were resumed in July 2006.

Situation of Outbreak of Highly Pathogenic Avian Influenza in Japan

Source: Prepared by MAFF
• Cases of human HPAI due to direct contact with poultry were found in 12 countries including Indonesia (as of March 31, 2007). In view of the possibility of outbreak of pandemic influenza with strong infectious mobility between humans, the Government of Japan is playing an active role in controlling avian influenza, and is making international collaborations with Asian countries where the continuous infections have been occurred.

- It has been pointed out that not only the case with the response to HPAI, agriculture is becoming more closely related to issues of environment and health care. In this situation, intense collaboration should be established among relevant organizations.

Relationship between Avian Influenza Virus and Pandemic Influenza Virus

Source: Prepared by Ministry of Health, Labour and Welfare.

Note: No human cases of avian influenza infection resulting from eating chicken meat or eggs have been reported.

## (3) Initiatives for Gaining Consumers' Confidence

• The rate of introduction of a traceability system in foods other than beef has increased up to 40% (FY2005).

• According to the results from the general inspection of fresh foods, the percentage of inappropriate labeling has decreased from 25.3% (FY2003) to 14.8% (FY2005). Continuous efforts should be made to improve food labeling.

• In the food service industry, 70% of restaurants (on a shop basis) have labeled the place of origin of ingredients voluntarily. Some food service providers are willing to label the place of origin if an appropriate system is established. More efforts should be made to promote understanding and dissemination of the guidelines in the food service industry.

Percentage of Introduction of Traceability System in the Food Industry

Source: “Survey of Trends in the Food Industry,” MAFF

Note: The survey was conducted on 940 food processors and 960 food and beverage retailers, which were selected according to the Japan Standard Industrial Classification (The retrieval rates were 80.9% and 75.7% in FY2003; 79.4% and 72.7% in FY2004; and 78.7% and 72.4% in FY2005.)

Transition of Inappropriate Labeling of Fresh Foods (Labeling of names, shop basis)

Source: “Survey of Conditions of Introduction of Quality Indication of Fresh Foods,” MAFF

Note: A survey on the conditions of indication of names and origins was conducted on 32,080 retail stores in 2003, 35,738 retail stores in 2004, and 36,941 retail stores in 2005.
## Section 3

## Practice of Japanese Dietary Pattern and Various Initiatives Promoted in the Process from Production to Consumption

## (1) Promotion of “Shokuiku”

• Our dietary habits have been diversified along with the changes in our lifestyles. In recent years, disorder of dietary habits, lack of physical exercise and increasing the consumption of fats like the case of France and the U.S. caused some problems such as the increase in the prevalence of life style related diseases.

Percentages of Supplied Calorie by Nutrient in Selected Countries

Source: Prepared by MAFF according to “Food Balance Sheet” (MAFF) and “Food Balance Sheets” (FAO)

Note: The supplied calorie does not include that derived from alcoholic beverages.

• A half of Japanese males ranging from 40 to 74 years in age are strongly suspected of having metabolic syndrome (visceral fat syndrome) or are candidates for this syndrome. A total of about 19.6 million persons are likely to suffer from metabolic syndrome.

• The problems, such as skipping of breakfast and eating alone without family members has worsen.

Prevalence of Metabolic Syndrome in Japan (20 years old and over, 2004)

Source: “National Health and Nutrition Survey,” Ministry of Health, Labour and Welfare

Persons with whom Children Often Have Dinner (Multiple answers allowed)

Source: “‘Dietary Habit’ Inherited from Parents, ‘Dietary Habit’ to Be Promoted” (published, in February 2005, by The Norinchukin Bank)

“Dietary Patterns of Current Senior High School Students” (published, in March 2006, by The Norinchukin Bank)

Notes: 1) The survey was conducted on a total of 800 male and female students attending elementary (4th, 5th, 6th grade), junior high and senior high schools in the toroidal region 20 to 50 km from the center of Tokyo.

2) The elementary and junior high school students were directly interviewed, while the senior high school students completed the self-administered questionnaire.
## (2) Promotion of Local Consumption of Local Produce

• The concept of local consumption of local produce is not only to consume locally produced products in the local community but also to connect production with consumption. The program of local consumption of local produce has been promoted in various local communities because consumers appreciate reasonable prices, appropriate quantities, and remarkable freshness and taste of such products. Further dissemination of this program is expected.

Source: "Questionnaire on Awareness of Local Agricultural, Livestock and Fishery Products and Purchase of Such Products" (Published, in February 2004, by The Norinchukin Bank)

Note: The questionnaire survey was conducted on a total of 1,250 persons who prepared meals most frequently at home. (Retrieval rate: 63.3%)

• The initiatives of local consumption of local produce have been promoted around Japan, and 230 million people use 14 thousand direct sales outlets every year. An increasing number of people use guest farmhouses and farmhouse restaurants.

• The initiatives of local consumption of local produce are divided into the following three activities: a “communication activity” to promote understanding of local agricultural products among consumers; a “sales and distribution activity” to distribute local agricultural products within the local community; and an “exchange activity” to promote interaction between producers and consumers. The issues relating to these activities should be handled effectively by taking multiple flexible approaches.

## I ssues Relating to Local Consumption of Local Produce by Activity

## Sales and Distribution Activity

• Difficulty in securing sufficient amounts (school lunches: 64%)

Source: Prepared by MAFF according to the “Interim Report of Local Consumption of Local Produce Promotion Council” (August 2005), “Local Consumption of Local Produce: Awareness and Intention” (March 2007), and the “2004 Survey of Actual Conditions of Local Consumption of Local Produce” (May 2005) published by MAFF

Note: The information requested by consumers is defined as that which they consider important, and the figure in the parentheses indicates the percentage of the consumers who selected “Consider important” among the following five choices: “Consider important,” “Consider fairly important,” “Not consider so important,” “Not consider important at all,” and “No opinion.”
• In addition to dissemination of the initiatives of local consumption of local produce among consumers, collaboration among various sectors including producers, educational institutions, local government and consumer groups is indispensable for further promotion of the initiatives.

• Promotion of the initiatives of local consumption of local produce is expected to bring about benefits such as 1) the progress of “Shokuiku” leading to an increase in public awareness of food and the inheritance of local traditional food culture, 2) revitalization of the local community through creating relationships in which consumers and producers are “visible” to each other and can engage in dialog, and 3) improvement of the food self-sufficiency ratio.

Source: Prepared by MAFF

##

Obihiro City, Tokachi district, Hokkaido, is one of the most famous wheat-producing areas in Japan. Little local wheat, however, is distributed in the community. In this situation, Obihiro City, the board of education, feeding centers, producers, millers, bakers, and PTAs, examined the possibility of using Tokachi wheat for baking school lunch bread.

In FY2003, they provided trial bread containing 50% local wheat for the elementary and junior high schools in the city, and held meetings for the consumers so that they could try the local bread. After repeated improvements, the bakery was able to supply the public schools with 100% Tokachi wheat bread in FY2006.

Currently, such bread is supplied to all elementary and junior high schools in the city (a total of 41 schools) 120 times a year. Approximately 80 tons of Tokachi wheat is used to bake bread for 17 thousand people every year. As part of “Shokuiku,” leaflets, which have been prepared to explain Tokachi wheat and the food self-sufficiency ratio in Japan, are distributed to the pupils and students. Through developing the varieties of wheat which can be used for baking bread and adjusting the amount of production and price of such wheat, this program is expected to contribute to the improvement of the food self-sufficiency ratio.

100% Tokachi wheat bread for school lunch
## (3) Initiatives on the Food Industry

• The food industry, which accounts for 10% of the gross domestic product (GDP), is an important industry comprising all the food related industrial sectors such as food processors, food distributors, the food service industry, and the material supplying industry, as well as agriculture and fisheries. Although the domestic production of agricultural and fishery products is 12 trillion yen, the final consumption value of food and drink expenditure is as much as 80 trillion yen.

• Appropriate measures are needed to cope with the diversification of consumers’ needs, competition with imported products and reduction in market scale due to falling populations. Further efforts should be made to reduce environmental burdens and utilize resources more effectively.

Source: Estimated by MAFF according to "Input-Output Tables" (Ministry of Internal Affairs and Communications and nine other ministries and agencies)

##

In Higashi Kagura-cho, Hokkaido, a company succeeded in developing a new variety of strawberry whose fruits could be harvested in summer and fall, and in growing the seeds and seedlings by using the tissue culture method. The company sells the seeds and seedlings to contract farmers. A system has been established so that harvested strawberries can be repurchased and sold as fruit for industrial use, to confectionery makers and baking companies.

Generally, summer is a period of short supply of strawberries in Japan. Therefore, most of the strawberries used for confectionery purposes, whose quality and quantity of supply should be consistent throughout the year, are imported from the U.S. in the summer. The Hokkaido-based company assures a stable supply of sweet strawberries loved by the Japanese people even in summer, and successfully takes a 10% share of the market for strawberries for confectionery use.

Strawberry seedlings grown in the cultivation room