(4) Securing safety of fishery products and enhancing their labeling

In order to provide consumers with safe and reliable fishery products, fishery product processing plants and landing area markets have introduced the HACCP (hazard analysis and critical control point) system for persistent quality control covering production, processing and distribution phases.

The "Uozu Osakana Land" is a sanitary distribution facility that features an enclosed structure and a high floor and introduces the HACCP system. It is trying to develop a fishery product provision system securing safety and reliability. Since the facility went on stream, fish prices have risen. In a bid to increase sales channels, the Uozu Fisheries Cooperative and four fish processing companies have founded a limited liability partnership to undertake processing and sales under contracts.

Photo: A clean auction market

## Regionally-Based Collective Trademark system launched

Under the trademark law as revised in April 2006, a local fisheries or agricultural cooperative can register a brand consisting of geographical and product names as a regional organization trademark if the brand is known in multiple prefectures. The first such trademark was registered in October 2006. As of March 30, 2007, there were 177 registered regional organization trademarks including 18 for fishery products. The system has attracted attention as a measure to take advantage of local fishery products to enhance regional industries' competitiveness and invigorate regional economies.

## Regionally-Based Collective Trademarks for fishery products (as of March 20, 2007)

Mukawa Shishamo (smelt)	Mukawa Fisheries Cooperative, Hokkaido Prefecture
Habomai Konbu Shoyu (kelp soy sauce)	Habomai Fisheries Cooperative, Hokkaido Prefecture
Odawara Kamaboko (steamed fish paste)	Odawara Kamoboko Fishery Product Processing Cooperative, Kanagawa Prefecture
Matsuba Saba (mackerel)	Miura Fisheries Cooperative, Kanagawa Prefecture
Wakasa Karei (flounder)	Obama Fishery Product Processing Cooperative and Obama Fisheries Cooperative, Fukui Prefecture
Yamaoka Hoso Kanten (gelatin made from seaweed)	Gifu Prefecture Kanten Fishery Product Processing Cooperative, Gifu Prefecture
Surugawan Sakura Ebi (Suruga Bay spotted shrimp)	Kambara Sakura Ebi Commerce Cooperative, Yui Sakura Ebi Commerce and Industry Cooperative and Oigawa Sakura Ebi Commerce Cooperative, Shizuoka Prefecture
Yui Sakura Ebi (spotted shrimp)	Yui Fisheries Cooperative and Yui Sakura Ebi Commerce and Industry Cooperative, Shizuoka Prefecture
Yaizu Katusobusi (dried bonito)	Yaizu Katsuobushi Fishery Product Processing Cooperative, Shizuoka Prefecture
Maizuru Kamoboko (steamed fish paste)	Maizuru Kamaboko Cooperative, Kyoto Prefecture
Taiza Gani (crab)	Tango Fisheries Cooperative, Kyoto Prefecture
Susami Kenken Katsuo (bonito)	Susami Fisheries Cooperative, Wakayama Prefecture
Shimonoseki Uni (sea urchin)	Yamaguchi Prefecture Uni Cooperative: Yamaguchi Prefecture
Kitaura Uni (sea urchin)	Yamaguchi Prefecture Uni Cooperative: Yamaguchi Prefecture
Saga Nori (dried laver seaweed)	Saga Prefecture Ariake Sea Association of Fisheries Cooperatives, Saga Prefecture
Seki Aji (jack mackerel)	Oita Prefecture Fisheries Cooperative, Oita Prefecture
Seki Saba (mackerel)	Oita Prefecture Fisheries Cooperative, Oita Prefecture