Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Kohsaka, Ryo; Matsuoka, Hikaru; Uchiyama, Yuta

doi:10.1016/j.jef.2016.05.001

Cited by 14 publications

(7 citation statements)

References 19 publications

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“…It is in line with the research conducted by Kohsaka et al, 2016 who studied local food in Japan. He stated that people who live longer has the experience and ability to introduce local food diversity to other residents and spreading through social network.…”

Section: Factors Affecting Sikkato Consumptionsupporting

confidence: 88%

“…Husain (2004) stated that local food was a food produced in the local area for the purposes of economic and or consumption determined by the distance between production site and consumption area (Feldmann and Hamm, 2015) involving local resident (Kohsaka et al, 2016) including friends, relatives, and neighbors (Feldmann and Hamm, 2015 …”

Section: Local Food Of Sikkatomentioning

confidence: 99%

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Pattern and Determined Factors of Local Foods Consumption of SIKKATO in Kendari City Southeast Sulawesi

2016

IJSR

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Local foods play an important role in maintaining food security in the area. Sinonggi, kasuami, kabuto, dan and kambose or SIKKATO for short are local foods consumed by various ethnics who settled in Kendari. The study was conducted to find out patterns and factors affecting consumption of SIKKATO. The study carried out using the method of survey involved 150 respondents who were selected based on the existing ethnics in Kendari. The data was analyzed by regression and path. The results showed that SIKKATO consumed by 94.7% of respondents, of the SIKKATO, Sinonggi was the highest (83,3%) whereas Kambose was the lowest (18%) consumed. SIKKATO consumption pattern varies between ethnics and other types of local foods. More than 50% of the people consumed SIKKATO at least once in a week, even some respondents consumed SIKKATO more than 5 times in a week. Factors influencing the consumption of local food were length of stay, income, the amount of local food type consumed, levels of perception, variable of cosmopolite, and ethnics. Furthermore, factors that influence local food consumption directly was the perception, therefore to increase consumption of local food, increasing of perception is the most strategic to be conducted through a series of disseminations acting such as demonstrations, extension, and strengthening regional policy.

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Section: Factors Affecting Sikkato Consumptionsupporting

confidence: 88%

Section: Local Food Of Sikkatomentioning

confidence: 99%

Pattern and Determined Factors of Local Foods Consumption of SIKKATO in Kendari City Southeast Sulawesi

2016

IJSR

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“…Studies have shown that the transmission of indigenous knowledge across generations is key in preserving the knowledge, attitudes, practices, and perceptions around these foods [ 41 ]. In certain countries and cultures, documentation has been astute to preserve the heritage around these foods [ 41 – 43 ]. We recommend the same for Zimbabwe traditional foods.…”

Section: Discussionmentioning

confidence: 99%

Facilitators and barriers to the consumption of traditional foods among adults in Zimbabwe

et al. 2022

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Background Traditional foods have superior nutritional composition; however, they are largely absent from the Zimbabwean diet. Objective To identify barriers and facilitators to the consumption of traditional foods among adults aged 18–69 years in Zimbabwe. Methods An online-based cross-sectional survey was conducted among adults aged 18–69 years in Zimbabwe. The questionnaire was based on a socio-ecological model designed to assess barriers and facilitators at the individual, interpersonal, community, and national levels. Data were analysed using Microsoft Excel and SPSS version 20 software package. The level of significance was set at p < 0.05. Ethical approval was obtained from the Medical Research Council of Zimbabwe (MRCZ/B/1931). Results The study enrolled 440 participants. Traditional food consumption was low in this population with only 9.3% consuming these foods daily. At the individual level, 44.4% of study participants mentioned their consumption of traditional foods is facilitated by generational factors, while the most important barrier at this level was the inconvenience in accessing and preparing traditional foods (33.2%). At the community and national levels, the most important facilitator was family members (26.2%) and lack of environmental contaminants (38.9%), respectively, while most important barrier at the community and national levels was their residential location or residence (31.8%) and aggressive marketing of processed foods (47.8%), respectively. Conclusions Consumption of traditional foods was low in general. Generational factors, family contribution, and food safety impact the consumption of traditional foods among adults in Zimbabwe. The food environment, particularly commercial advertising of alternative foods, is a deterrent. Therefore, interventions to promote the consumption of traditional foods must take into account these factors at every stage of the socio-ecological model.

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“…In the case of this study, a brewery and a farmer regarded the experience of long-term transactions and agreed to the price assuming the future transactions. Like this, the breweries could devise the strategies to align the production of organic sake in line with the enhancement of its competitiveness through terroir [1,19,23,24]. This could make the local breweries of organic sake gain some edge against national and transnational breweries.…”

Section: Discussionmentioning

confidence: 99%

Will organic sake intoxicate consumers? Procurements of rice as bottlenecks and comparative procurement strategies by four brewers in Japan

Miyake

Kohsaka

2020

J. Ethn. Food

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This study reviews the status of current organic sake and procurement strategies of organic rice by four brewers in Japan. Despite overall declining trends in shrinking domestic markets, sake categorized in the premium segment has been increasing in trading volumes and indicated resilience in prices. This study first reviewed and analyzed the overall status of sake, trends in premium segment, and challenges for organic sake. Unlike wine, organic sake occupies a minor position in the segment. This was followed by the comparative analysis of procurement strategies of organic rice for four sake breweries in Japan. The strategies were contrasting; three breweries indicated strong "local" bonding while one procured organic rice outside of the region, resulting in different product strategies. At its initiation, all four breweries showed the interests in local agriculture and gained rice locally. Then, availability and affordable price became a bottleneck. Implications of these challenges are further analyzed from exporting perspectives as well.

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Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Cited by 14 publications

References 19 publications

Pattern and Determined Factors of Local Foods Consumption of SIKKATO in Kendari City Southeast Sulawesi

Pattern and Determined Factors of Local Foods Consumption of SIKKATO in Kendari City Southeast Sulawesi

Facilitators and barriers to the consumption of traditional foods among adults in Zimbabwe

Will organic sake intoxicate consumers? Procurements of rice as bottlenecks and comparative procurement strategies by four brewers in Japan

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