Foot-and-mouth disease	Foot-and-mouth disease infected cloven-hoofed animals such as cattle and pigs show clinical signs, including vesicles/blisters on the mouth and feet, and the disease leads to reducing the productivity of industrial animals. The fatality rate for adult stock is several percent. Given the disease's strong infectious and epidemic capacity and the absence of effective treatments, the World Organization for Animal Health, known as OIE (Office International des Epizooties), views it as one of the most alarming infectious diseases. Meat of stock infected with the disease is not shipped to the market. Even if humans eat meat or milk of stock infected with the disease, human health will not be affected.
GAP	GAP stands for Good Agricultural Practices. GAP are sustainable improvement activities through the accurate implementation, recording, inspection and assessment of each process in agricultural production operations in line with check lists worked out according to relevant laws.
Greenhouse gas (GHG)	Greenhouse gases heat the earth's surface by absorbing and radiating a portion of infrared radiation reflected from the ground. The Kyoto Protocol designates carbon dioxide ( $ CO_{2} $ ), methane ( $ CH_{4} $ ), generated by rice paddies and final waste disposal sites, dinitrogen monoxide ( $ N_{2}O $ , generated during the process of manufacturing some raw ingredients for chemical products and from livestock waste), hydrofluorocarbons (HFCs, used as coolants for air conditioning devices), perfluorocarbons (PFCs, used in the production of semiconductors) and sulfur hexafluoride ( $ SF_{6} $ , used in the production of semiconductors) as greenhouse gases that should be reduced.
HACCP	HACCP (Hazard Analysis and Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Highly pathogenic avian influenza	The avian influenza strain that causes serious clinical problems in poultry, including high mortality, is called highly pathogenic avian influenza (HPAI). An HPAI virus develops serious systemic problems, such as the neural, respiratory and/or digestive problems, and kills many poultry. Almost all cases of human infection with HPAI have been linked to close contact with birds infected with HPAI. There is no report of human cases following the consumption of adequately cooked poultry meat or eggs.
Local consumption of local products	The program for local consumption of local products is designed to expand the consumption of home-grown agricultural, forestry and fisheries products by promoting the utilization of local agricultural, forestry and fisheries products. The Act Concerning Agriculture, Forestry and Fisheries Operators' Creation Of New Businesses Utilizing Local Resources and the Promotion of Utilization of Local Agricultural, Forestry and Fisheries Products (act for collaboration of primary, secondary and tertiary industries) was enacted in November 2010 to promote the program.
Promoting the “Sixth Industry”	Promoting the “Sixth Industry” means that agriculture, forestry and fisheries as the primary industry, manufacturers as the secondary industry, and retailers as the tertiary industry are promoted comprehensively and integrally to create new added values using regional resources. In order to proceed with the promotion, the Act on Promotion of the “Sixth Industry” to create new added value using agricultural products in rural areas was enacted in November 2010.
Rice whole crop silage (rice WCS)	Before rice berries ripen, rice berries, stems and leaves are harvested integrally and fermented with lactic bacteria into feed called rice whole crop silage. The area has been expanding for producing rice WCS as a feed crop contributing to the effective utilization of rice paddies and the improvement of Japan's feed self-sufficiency ratio.
Traceability	‘Food traceability’ means the ability to trace and follow the movement of an agricultural product, processed product, or other food, from where the food came and to where the food went. The establishment and maintenance of records regarding movements of foods through all stages of production, processing and distribution enables identification of the movements from production to distribution and facilitates rapid withdrawal in the case of a food incident.