The Study on the Brand Succession and the Locally Produced Row Materials for Surimi Products

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  • 水産ねり製品におけるブランド継承と地産原料に関する考察
  • 水産ねり製品におけるブランド継承と地産原料に関する考察--冷凍スリ身原料不足への対応としての地産魚活用の課題
  • スイサンネリ セイヒン ニ オケル ブランド ケイショウ ト チサン ゲンリョウ ニ カンスル コウサツ レイトウ スリミ ゲンリョウ ブソク エ ノ タイオウ ト シテ ノ チサンギョ カツヨウ ノ カダイ
  • Questions in Utilization of Locally Caught Fish to Cope with the Shortage of the Row Material for Surimi Products
  • 冷凍スリ身原料不足への対応としての地産魚活用の課題

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Abstract

<p>Surimi products industry, from olden times in their in region, have been producing traditional sea food such as kamaboko utilizing locally caught as its raw material.</p><p>Most of their surimi products are on the market succeeding a commercial brand of the old established producer.</p><p>However, coming up to the days of economic high growth, the surimi products industry has faced decrease of locally produced raw material as the result of marked reduction of local fish catch. Today, they can not but depend on the frozen of fish and surimi imported from other countries replacing their traditional row materials, to keep on with their production.</p><p>Consumers demand for sea foods is remarkably on the rise recently due to the global increase of population as well as the economic growth of developing countries.</p><p>In this context, a food distribution system of local production concurrent with local consumption in a certain area is being reconsidered, from the view point raise self support of food supply.</p><p>This study took up some of the typical producing centers of surimi products, and tried to show the status quo of the locally produced row materials in these days.</p>

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