Creation of Local Branding Salmon and Revitalization of Fishery Industry in Ehime Prefecture

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  • 愛媛県における「ご当地サーモン創出」と地域水産業の活性化
  • エヒメケン ニ オケル 「 ゴトウチ サーモン ソウシュツ 」 ト チイキ スイサンギョウ ノ カッセイカ

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Abstract

<p>In recent years the salmon changes with a tendency to sideways movement exceptionally while a tendency to decrease has the consumption of marine products. The sea surface culture of salmon begins in each place in the country, and branding is planned as “a local salmon”. In Ainan-town, began the culture of SATSUKIMASU salmon in 2014. In this study, I carried out the sampling questionnaire of an SATSUKIMASU salmon cultivated in Ainan-town and considered a strength and a problem, directionality of the differentiation. A result, there were the most answers “to be slightly poor” about the smell A cultured SATSUKIMASU salmon thinks that construction of the business model that profit is continued securing for the future is important.</p>

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