This paper examines the sociological factors in the in-situ conservation of traditional varieties of sorghum in the Yamato Highlands, Nara prefecture. In village A, red sorghum is still grown to color red bean rice, an auspicious food used in celebrations. A village enterprise dedicated to food processing plays a key role in red sorghum production. Elderly females grow this crop to dye other products bright red, the color favored by fellow villagers. In the adjacent village B, which has no enterprises, the same red sorghum is grown by some households but strictly for domestic consumption. In both cases, social relations based on reciprocity within the neighborhood and family are important factors in maintaining this kind of traditional food and crop.
1 0 0 0 OA 伝統野菜のタネの地域内保全の現状と課題
- 著者
- 鶴田 格 藤原 佑哉
- 出版者
- 地域農林経済学会
- 雑誌
- 農林業問題研究 (ISSN:03888525)
- 巻号頁・発行日
- vol.50, no.2, pp.167-172, 2014 (Released:2015-10-17)
- 参考文献数
- 4
- 被引用文献数
- 2
This paper examines the present situation of in-situ conservation of traditional vegetable varieties in Nara Prefecture, and how local producers reproduce original seeds of Yuzaki Nebuka (onion) and Katahira Akane (red turnip) to retain geographical authenticity of the products. Local Japan Agricultural Cooperatives (JA) play a vital role in collecting, storing, and allocating the seeds of Yuzaki Nebuka. In the case of Katahira Akane, however, villagers organize a competition for the turnip every year, in which plants of good quality are selected to multiply, as an attempt to conserve good seeds. However, there are few successors of both crops, partly because these brands are too narrowly defined in terms of producing areas. This implies that some flexibility is needed in order to establish geographical legitimacy and implement an effective in-situ conservation of traditional vegetables.
1 0 0 0 OA 在来作物の種子保全をめぐる社会学的考察
- 著者
- 鶴田 格 藤原 佑哉
- 出版者
- 地域農林経済学会
- 雑誌
- 農林業問題研究 (ISSN:03888525)
- 巻号頁・発行日
- vol.51, no.1, pp.50-55, 2015-06-25 (Released:2015-07-04)
- 参考文献数
- 9
- 被引用文献数
- 1
This paper examines the sociological factors in the in-situ conservation of traditional varieties of sorghum in the Yamato Highlands, Nara prefecture. In village A, red sorghum is still grown to color red bean rice, an auspicious food used in celebrations. A village enterprise dedicated to food processing plays a key role in red sorghum production. Elderly females grow this crop to dye other products bright red, the color favored by fellow villagers. In the adjacent village B, which has no enterprises, the same red sorghum is grown by some households but strictly for domestic consumption. In both cases, social relations based on reciprocity within the neighborhood and family are important factors in maintaining this kind of traditional food and crop.