Silviase/jgov_v1.4_full_ann huggingface dataset:
(103)

区 分	数 量	昭和56年度末現在	昭 和 57 年 度 間 增 減	昭和57年度末現在
(104)

区 分	数 量单位	昭和56年度末現在	昭 和 57 年 度 間 增 減	昭和57年度末現在
数 量	価 格(円)	增	減	差 引	数 量	価 格(円)
数 量	価 格(円)	数 量	価 格(円)	数 量	価 格(円)	数 量	価 格(円)
劳 働 省
土 地	平 方	0	18	3,274	0	09	458	0	09	458	0	0	0	0	0	0	0	3,274
合 計	件	2	1	3,274	1	458	1	1	458	1	0	0	0	0	0	0	0	3,274
建 設 省
土 地	平 方	16	36	747,018	1	16,756	0	0	0	1	16,756	17	36	763,774
建 设 物	建 面 積	0	82	1	24	307,500	0	82	1	0	42	1	24	-
延 面 積	1	14	107,997	1	56	1	14	107,997	0	42	1	56	307,500
工 作 物	145,000	0	0	0	0	0	0	145,000
合 計	件	6	1,000,015	5	324,256	3	107,997	2	216,259	8	1,216,274
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特別会計所属 災害の応急施設
(106)

特別会計所属 地震防災の応急施設
FY2012

Trends in Fisheries

FY2013

Fishery Policy

White Paper on Fisheries: Summary
This document is a report on fishery trends and the policy implemented during FY2012 in accordance with the provisions of Article 10, paragraph (1) of the Fisheries Basic Act (Act No. 89 of 2001) as well as the policy to be implemented in FY2013 in accordance with the provisions of paragraph (2) of said Article.
## Table of Contents

## FY2012: Trends in Fisheries

## Topics: Fisheries in FY2012

Topic 1 Poor catch of commercially important fish species (chum salmon, saury, and Japanese eel) and countermeasures
Topic 2 Reinforcement of resource management of Pacific bluefin tuna
Topic 3 Launch of the “Delight of a Fish-Rich Country” project as a public-private collaboration effort to expand consumption
Topic 4 Enhancement of food safety measures for fishery products based on the results of radioactive materials monitoring

## Chapter I [Special Feature] Bringing gifts from the sea onto the dining table: toward revival of fish-rich diet and lifestyle

Section 1 Situation of fish and fishery products for human consumption and the significance of achieving revival of fish-rich diet

Section 2 Current status and challenges of consumption of fish and fishery products

Section 3 Efforts within the fishery sector to respond to diverse consumer demands

Section 4 For successfully reviving fish-rich diet

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## Chapter II Toward recovery from damages caused by the Great East Japan Earthquake

Section 1 Coping with damage caused by the earthquake and tsunami ___13
Section 2 Coping with damage caused by the nuclear power plant accident ___16

## Chapter III Review of Japan's Fisheries since FY2011

Section 1 Trends in the supply and demand of fish and fishery products 19
Section 2 Trends in Japan's fisheries 20
Section 3 Trends in Japan's fishery resources and fishing ground environments 25
Section 4 International affairs surrounding the fisheries 30
Section 5 Development of safe and vigorous fishing communities 33
## Topic 4 : Enhancement of food safety measures for fishery products based on the results of radioactive materials monitoring

Ever since the accident at the Fukushima Daiichi Nuclear Power Plant Station (F1NPS) of Tokyo Electric Power Company (TEPCO), the government, the relevant local governments, and relevant fishery industry/cooperatives have worked together to implement radioactive materials monitoring for fishery products. When radioactive cesium close to or exceeding the standard limit (100 becquerels per kilogram [Bq/kg]) have been detected in the products, fishers/distributors voluntarily suspend distribution/fishing operation and relevant local governments request fishers or distributors to voluntarily suspend distributing and/or fishery operations. Meanwhile, when the expansion of sea contamination is detected, for example, where radioactive cesium that exceeds the standard limit is detected in different locations off the coast of a certain prefecture, the Director-General of the Nuclear Emergency Response Headquarters (the Prime Minister) directs distribution restriction by area and species. Through such system, the government makes sure that fishery products containing radioactive cesium exceeding the standard limit are not distributed to markets.

According to the monitoring results to date, excess ratio (No. of samples more than the standard limit / Total No. of samples) has been decreasing. It reached to 7.6% in Fukushima during the January–March term of 2013, and 0.6% in other Prefecture.

(1) No results of monitoring of skipjacks/tunas, chum salmon, and saury have exceeded the standard limit to date.

(2) No results of fish in the surface layer, such as juvenile anchovy (whitebait) and juvenile sand lances (except for one sample of halfbeak collected off the coast of Fukushima Prefecture), have exceeded the standard limit since September 2011.

(3) Also, no results of squids/octopuses, mollusks, crustacean, algae have exceeded the standard limit since August 2012.

(4) Results of some species that live near the sea floor (demersal fish), such as flounders/soles and Pacific cod, still occasionally exceed the standard limit depending on the sea area, but the exceeding ratio has been gradually decreasing.

- The government has continued to ensure that fishery products that exceed the standard limit are not distributed to markets, by implementing radioactive materials monitoring for fishery products in cooperation with relevant local governments and fishing industry/cooperatives. It has also made efforts to allow consumers to purchase fishery products distributed to markets with greater confidence, by publicizing the monitoring results in a way that consumers find easy to understand, etc.

- Voluntary suspension of distribution in case that only one point shows excess of the limit

- Distribution restriction in case that more than one points show that. Distribution for consumption (when the result is close to the limit, some prefectures may implement voluntary suspension.)
## Chapter I: [Special Feature] Bringing gifts from the sea onto the dining table: toward revival of fish-rich diet and lifestyle

## Section 1 : Situation of fish and fishery products for human consumption and the significance of achieving revival of fish-rich diet

(1) Japan: a major fishery resources holder

(Japan surrounded by the world’s richest fishing grounds)

- Japan’s exclusive economic zone (EEZ) boasts the sixth largest area in the world. The Northwest Pacific region, including the waters surrounding Japan, represents one of the richest fishing grounds, accounting for about 20% of the world’s fishery production in volume.

- In particular, a wide variety of fishery resources can be caught in the waters surrounding Japan where cold currents and warm currents meet. Japan still boasts the sixth largest marine fishery production in volume in the world.

EEZ area, etc. by country

Ranking	Country	Territorial waters + EEZ area	Land area (including inland waters) ranking	Share in the world's marine fishery production volume (ranking) [2011]
1st	USA	7.62 million km²	3rd	6.2% (4th)
2nd	Australia	7.01 million km²	6th	0.2% (57th)
3rd	Indonesia	5.41 million km²	15th	6.4% (3rd)
4th	New Zealand	4.83 million km²	76th	0.5% (31st)
5th	Canada	4.70 million km²	2nd	1.0% (21st)
6th	Japan	4.47 million km²	62nd	4.6% (6th)

Major fishing grounds of the world

Source: FAO, Fishstat (Capture Production)

## Sources:

For areas of EEZ, etc.: U.S. Department of State, Limits in the Seas (data for countries other than Japan); Japan Coast Guard Website (data for Japan).

For land area (including inland waters) ranking: U.S. Central Intelligence Agency, The World Factbook.

For catch volume: Food and Agriculture Organization (FAO), Fishstat (Capture Production) (data for countries other than Japan); Ministry of Agriculture, Forestry and Fisheries (MAFF), Annual Statistics on Fishery and Aquaculture Production (data for Japan).

Wide variety of fishery resources caught in the waters surrounding Japan

Source: Compiled by the Fisheries Agency based on MAFF, Annual Report of Distribution Statistics on Fisheries Products and Annual Statistics on Fishery and Aquaculture Production.

## (Sustainable use of the abundant fishery resources through appropriate resource management)

- In order to achieve sustainable use of the abundant resources in the waters surrounding Japan, the following measures are implemented under compulsory regulations and fishers' voluntary resource management: (1) input control (restricting the number of fishing vessels, etc.); (2) technical control (restricting the mesh size of fishing nets, etc.); and (3) output control (setting the total allowable catch [TAC], etc.).

- With the aim of appropriately managing abundant fishery resources while ensuring the business stability of fisheries that use such resources for human consumption, “resource management/income stability measures” have been implemented.
## Changes in prices of fish and fishery products and future forecasts

## Fishery resource management methods

## [Appropriate resource management methods]

## I nput control

→ Restriction on the tonnage of fishing vessels

## Technical control

→ Fishing gear regulations, such as restriction on the fishing net mesh size

→ Measure to prohibit fishing during the spawning period

→ Establishment of protected areas in spawning grounds

## (2) Fishery resources in the waters surrounding Japan gaining importance amid expanding global demand (Consumption volume of fish and fishery products for food increasing worldwide)

- The food consumption pattern around the world has changed due to improvement in living standards and other factors, with an increase in per capita gross domestic product (GDP). The per capita consumption of fish and fishery products has also increased, along with consumption of pork and chicken.

- Per capita consumption volume of fish and fishery products, which has been rising around the world, has declined in Japan (falling behind Portugal and South Korea in 2008 to the third rank among countries with a population of one million or more).

## Changes in the world’s per capita annual consumption of fish and other meats and per capita GDP

Sources: United Nations (UN), National Accounts Main Aggregates Database; FAO, Food Balance Sheets.

Per capita annual supply of fish and fishery products for human consumption (countries with a population of one million or more)

Sources: Compiled by the Fisheries Agency based on FAO, Food Balance Sheets (data for countries other than Japan) and MAFF, Food Supply and Demand (data for Japan).

Note: There is no 1989 data for Lithuania.

## (Prices on a rising trend worldwide against growing demand and limited supply capacity)

- The world’s fishery production volume, which depends on the status of fishery resources, has plateaued since the second half of the 1980s. The U.N. Food and Agriculture Organization (FAO) predicts that future supply increase in the world’s fish and fishery products for human consumption will be brought about by an increase in aquaculture production.

- However, aquaculture also faces restricting factors such as a lack of suitable aquaculture sites and a rise in feed prices. The future increase of world population is likely to cause a tight supply-and-demand balance of the world's fish and fishery products as well as their price hike.

- The Organisation for Economic Co-operation and Development (OECD) and FAO forecast a global increase in prices of fish and fishery products.
[Examples of study results on health benefits of eating of fish and fishery products]
- People who eat more fish are less likely to suffer myocardial infarction.
→ Japanese people who eat fish eight times a week are 60% less likely to experience a myocardial infarction than those who eat fish only once a week.
- Fish diet significantly restrains thrombus formation.
→ In a fish diet, (1) fish oil has the effect of inhibiting blood clotting, and (2) fish meat protein has a thrombolytic effect.
- Eating seaweed and fish together is likely to prevent obesity.
→ Wakame seaweed and fish oil each has an effect of decreasing neutral fat in the blood with a different mechanism, so the effect is twofold.
- Eating of fish and fishery products is effective for preventing diabetes in men.
→ Eating of small and medium-sized fish and fatty fish reduces the risk of diabetes in Japanese men.
- Eating of fish and fishery products reduces the risk of liver cancer
→ The risk of liver cancer is low for groups that take in a large amount of fish with high content of n-3 polyunsaturated fatty acids.

## Section 2 : Current status and challenges of consumption of fish and fishery products

## (1) Overall trend of food consumption

- Food expenditure is declining amid a decrease in household income and spending.

- Unprocessed fresh materials are used less frequently when cooking meals at home. The Japanese diet has become westernized and diversified, shifting away from Japanese-style meals.

- The process of cooking dinner is becoming simpler with increased use of processed foods and prepared foods (delicatessen, frozen foods, etc.).

## Changes in per household expenditures by category of use

Source: Compiled by the Fisheries Agency based on Ministry of Internal Affairs and Communications, Family Income and Expenditure Survey (two-or-more-person households [excluding agricultural, forestry and fisheries households]) and Consumer Price Index.

Changes in time spent cooking dinner on weekdays

## (2) Current status of consumption of fish and fishery products

(Risk of a sharp decline in national eating of fish and fishery products)

- While Japanese people’s per capita daily eating of fish and fishery products is on a decline, the eating of other meats has increased or remained flat. Non-fish meat consumption surpassed fish consumption for the first time in 2006. Although eating fish has slightly increased over the previous year in 2011, the gap between fish and other meat eating has widened.

- When comparing per capita daily eating of fish and fishery products in 2001 and that in 2011, the “age-related effect” (a tendency of consuming more fish and fishery products with advancing age due to changes in food preferences) was absent in all adult age groups, while age groups with little eating of fish and fishery products have expanded.

- If this trend continues, there is a risk that the national eating of fish and fishery products will decline sharply in line with generational changes.
Changes in Japanese people’s per capita eating of fish and other meats

Source: Ministry of Health, Labour and Welfare, National Nutrition Survey (2001, 2002) and National Health and Nutrition Examination Survey (2003–2011).

Changes in per capita eating of fish and fishery products by age group

Source: Ministry of Health, Labour and Welfare, National Nutrition Survey (2001) and National Health and Nutrition Examination Survey (2011).

## Frequency of eating fish and fishery products and frequency of buying and cooking whole fish

Source: Monitoring survey conducted by MAFF.

## (3) Consumer awareness revealed through questionnaire surveys

## (Consumer awareness and preferences concerning fish and fishery products)

- Consumers highly regard the health benefits and an appreciation for the season that is associated with fish and fishery products.

- Compared to other meats, fish and fishery products have the following drawbacks: (1) not easy to use for food since they produce a lot of kitchen waste and are difficult to store for a long time; (2) seem more expensive than other types of meat; and (3) difficult to eat due to the bones, etc.

- Most consumers “like eating fish,” and still nearly half of the consumers want to increase their opportunity to eat fish dishes. It is necessary to lower the hurdles for consumers to eat fish and create an environment for them to enjoy fish and fishery products more casually.

## Strong points and weak points of fish and fishery products compared to other meats

Strong points

- Good for health (67.4%)

- Feel a sense of the seasons (53.6%)

## Weak points

- Difficult to store for a long time (42.4%)

- Kitchen waste is a burden (39.7%)

- Seems more expensive than other meats (33.7%)

- Difficult to eat due to the bones, etc. (31.4%)

Source: Monitoring survey conducted by MAFF (January–February 2012; 1,588 male and female respondents aged 20 or older were asked to choose up to three strong points and three weak points of fish and fishery products compared to other meats).

## Preferences concerning eating fish and fishery products

Source: Monitoring survey conducted by MAFF.
- Selling fresh catches as mince of fresh fish caught this morning (Ito Fishery Cooperative, Shizuoka Prefecture)

- Developing new products that meet consumer demand (Nihon Enyou Makiami Gyogyou Kyoudou Kumiai, Fukushima Prefecture and Nagasaki Prefecture)

- Developing processing methods that make fish to be eaten with bone (KK Uehara, Nagasaki Prefecture)

- Expanding the potential usage of kelp through development of new processed products (Hokkaido Nissui Co., Ltd., Hokkaido)

Nihon Enyou Makiami Gyogyou Kyoudou Kumiai makes fritters from horse mackerel and mackerel caught off the coast of Tsushima and Goto islands. Through pressure-cooking, the fritters can be eaten to the bone. They have been provided for school meals in Fukuoka Prefecture and Kagoshima Prefecture.

## (ii) Creating diverse distribution routes, which contribute to fulfill the various needs of consumers and users

- Selling an assortment of fresh seasonal fish landed at various locations in Hokkaido in handy-size packages (Hokkaido Federation of Fisheries Cooperative Associations)

- Conducting primary processing of just-landed fish, and expanding direct business with large retailers (JF Shimane)

- Directly delivering freshly kept, frozen, processed products to fishery processors immediately after landing (Kushiro Shi Fisheries Cooperative Association, Hokkaido)

- Mediating between production areas and users nationwide through use of information technology (Syunzai, Ltd., Osaka)

Hokkaido Federation of Fisheries Cooperative Associations collects fish from its member fishery cooperatives, and directly sells and sends an assortment of fresh fish packed in a box to mass retailers in the Tokyo metropolitan area and other retailers.

## (iii) Introducing unique ways to sell fish and fishery products at retail stores

- Effectively using online flyers that link between consumers and fish shops (Hiroshima Uosho Cooperative Society)

- Selling fresh saury through eight kinds of products (Aeon Retail Co., Ltd.)

- Developing fish-selling spaces that use new approaches to attract customers (Toshin Sea Foods Co., Ltd.)

Efforts have been made at a fresh fish store on the basement food floor of a department store to sell products by not only indicating their freshness and production area, but also the time required for cooking them as well as customer reviews, so as to effectively attract consumers who are less familiar with fish.

## (iv) Promoting use of fish and fishery products in the ready-to-eat and food-service industries

- A supermarket chain introducing a fish delicatessen corner nationwide (Ito-Yokado Co., Ltd.)

- A restaurant chain expanding menu items that go well with liquor, using fish and fishery products (Pronto Corporation)

A supermarket chain introduced a special corner selling various kinds of ready-to-eat fish products in their selling space so as to provide consumers with tasty ready-to-eat fish.
## (For improving the production/distribution systems)

- In order to put a halt to the declining trend of fish consumption in Japan, the whole fishing industry needs to make the following efforts in concert: (a) respond to the recent typical needs of consumers, such as “easy to use” and “shorter cooking time”; and (b) develop methods to sell and provide fish and fishery products that would make them more approachable for consumers and improve the public perception of fish and fishery products.
- The following are some of the specific activities that related bodies should conduct:
(i) Promoting production, distribution, and sales of products geared to the needs of consumers and users
Production, distribution, and sales of products that respond to such needs as “easy to use,” “ready-to-eat,” and “safe and reliable” should be promoted.
(ii) Promoting fishery processing that meets the needs of consumers and users
The manufacturing of processed fishery products that meet consumer needs, such as “easy to use,” should be promoted. Production areas should provide fish and fishery products that are easy for the processing industry to use.
(iii) Constructing diverse distribution routes that meet the needs of consumers and users
A rich variety of fish and fishery products should be provided to consumers and users by constructing diverse distribution routes in addition to distribution through the market.
(iv) Introducing creative ideas in selling methods in the retail industry
The attractiveness of retail stores should be enhanced, as places to have direct contact with consumers.
(v) Promoting use of fish and fishery products in ready-to-eat and food service industries
In order to make fish and fishery products more accessible, the use of fish and fishery products in ready-to-eat and food service industries should be promoted.
(vi) Promoting the use of fish and fishery products in school meals
In order to promote the use of fish and fishery products in school meals, a trust relationship should be established between producers and school meal suppliers.

## [Use of fish and fishery products in school meals]

- According to a questionnaire survey of nutrition educators and school dietitians nationwide conducted by the Fisheries Agency in 2012, (i) about 80% of schools provided menu items using fish and their processed products at least twice a week, and (ii) more than 80% of the respondents answered that they will or want to increase the number of menu items using fish and their processed products.

## Frequency of provision of menu items using fish and their processed products in school meals and intention for future provision

Source: Fisheries Agency, "Questionnaire survey about the use of fish and fishery products in school meals" (conducted in August 2012 with the cooperation of the School Dietitian Conference of Japan; extracted answers from ten nutrition educators and school dietitians as samples from each prefecture nationwide, and aggregated the data of the 449 people who responded).
Recovery and reconstruction from damage caused by the Great East Japan Earthquake in the

(3) Reconstruction efforts in the affected communities
Young fishers and new recruits in the affected areas are using the national training system to acquire fishing and aquaculture skills.
- Engaged in set net fishery in Kanagawa Prefecture after the earthquake. Returned to hometown and learning wakame seaweed aquaculture as a trainee. (Mr. Tatsuhiko Ito in Miyako City, Iwate Prefecture)
- Entered the world of fisheries without experience, through a job-matching fair held in Sendai after the earthquake. Became a trainee of large-scale set net fishery. (Mr. Shungo Kuramochi in Ishinomaki City, Miyagi Prefecture)