著者

大形 進

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.4, no.2, pp.2-10, 1997-12-27 (Released:2010-12-16)

著者

下山 禎

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.15, no.4, pp.1-13, 2009-03-31 (Released:2010-12-16)

参考文献数

22

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The purpose of this paper is examine what factors have working for consumers' attitudes forchoice of Yuba. I approached this purpose by using Logistic Regression Model and CustomerSatisfaction Analysis as preliminary considerration.The Yuba that became an object of study is made from the soybean that is called Suzusayaka.Suzusayaka is soybean that is lacking all lipoxygenase isozymes developed in National AgriculturalResearch Center for Tohoku Region. So the soybeans' processed products do not smell green. We areexpecting Suzusayaka to become the material of Yuba in the Tohoku region.The finding were follows.(1) As a result of the CS analysis, the importance degree and thesatisfaction rating of the “Thick” and “Sweetness” are high. And the satisfaction rating is high thoughthe importance degree of “Smelling of Green” and “Over-Stewed Smell” is not high. Neither theimportance degree nor the satisfaction rating of “Savor”, “Looks”, and “Texture” are too high.(2) Thecalculation process only shows externals of consumers no statistics cognitive construct by the CSanalysis.(3) As a result of Logistic Regression Model, the confounding factors were observed in the“Looks” “Savor” and “Thick”.(4) Finally, decided the model which consisted of three factors of“Looks” “Savor” and “Sweetness” by using backward method.From these findings, Logistic Regression Model is more suitable for the analysis of a moreaccurate food taste examination than the CS analysis because of the above-mentioned result. And, through the decision process of this model, it is possible to use this method of searching for the majorfactor in a wide field.

著者

山本 憲孝

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.6, no.1, pp.63-74, 1999-06-30 (Released:2010-12-16)

参考文献数

7

著者

上岡 美保

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.13, no.3, pp.46-49, 2007-02-28 (Released:2010-12-16)

著者

木立 真直

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.22, no.3, pp.377-380, 2015

著者

辻村 英之

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.22, no.2, pp.97-110, 2015 (Released:2015-12-08)

参考文献数

17

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This paper reveals the mechanisms of price formation, governance structures, and effects on the production area (especially of farming household management and food crops)in the current “second and half (2.5)stage of globalization on coffee” that are classified according to the theory of food regimes, using the example of Kilimanjaro coffee grown in Tanzania.This study focuses on six stages of price formation from production to consumption. First, we unravel the mechanisms of price formation based on the analytical framework of the food system (particularly “chain structure” and “competition structure”)introduced by Niiyama, and we discover the lead firms and governance structures of the food system, analyzed using the Global Value Chain (GVC)theory. Then, we evaluate the results of price formation and governance structures by incorporating analyses of the difference and unevenness in the size and values (gross income)/margins (net income)introduced by the GVC theory.Furthermore, this paper positions fair trade as a means of upgrading (securing and tacking on income and added value)the production area in the GVC theory and explores its effects. Fair trade involves corporations selectively accepting the demand of social movements as a procurement standard, which are also a characteristic of “2.5 stages of globalization on coffee.”Finally, we discover that payment made by consumers remains in consumer countries, notably when the producer price of coffee is curbed by the governance structures of an international trader-driven type up stream, a speculator-driven type in the middle, and a buyer-driven type downstream of the food system. The mechanism in which payment made by consumers of a fair trade coffee for supporting producers flows back to the producers is also found out.

著者

武見 ゆかり

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.19, no.2, pp.50-54, 2012-09-30 (Released:2013-04-17)

参考文献数

10

被引用文献数

1

著者

太田 泰弘

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.15, no.1, pp.1-1, 2008-06-30 (Released:2010-12-16)

著者

野口 正見

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.4, no.2, pp.11-20, 1997-12-27 (Released:2010-12-16)

参考文献数

1

著者

新山 陽子 高鳥毛 敏雄 関根 佳恵 河村 律子 清原 昭子

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.20, no.4, pp.386-403, 2014 (Released:2014-05-09)

参考文献数

15

被引用文献数

2

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In Europe, various professional organisations comprising numerous experts play crucial roles in supporting food business operators, achieving progress within the food industry, and fulfilling social responsibilities such as food safety. There seem to be a number of professional organisation types. One is the horizontally associated organisation that comprises business operators who operate at a certain industrial stage and with a certain commodity or groups of commodities, or that is horizontally associated with the aforementioned organisations. Another is the vertically associated interprofessional organisation, a vertically associated organisation of a certain or related commodity organisation that is operating in a variety of industrial stages, such as primary production, processing, and marketing. This study analyze the laws by which professional organisations are approved and cases of these two types of professional organisations based on the survey during February-March 2011 in France and the Netherlands. In so doing, it examines the purposes and roles of the organisation and the curse of higher education and career-long education of professionals who work as food engineers.

著者

田口 光弘

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.16, no.4, pp.4_25-4_31, 2010-03-31 (Released:2011-07-07)

参考文献数

20

被引用文献数

3 4

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The analysis of consumers' food buying behavior using scanner data is increasing. This paper explains scanner data and examines previous studies. The previous studies are classified into five groups according to the contents of analysis. 1) The analysis of competitive relationship between goods. 2) The analysis of the relationship between information and selection of goods. 3) The analysis of the relationship between consumption experience and selection of goods. 4) The analysis of the relationship between goods attribute and selection of goods. 5) The analysis of consumer loyalty to farmer.In addition, using scanner data of the direct sales store of agricultural products, we analyze the relationship between consumer loyalty and quality of goods. It is concluded that consumers tend to build loyalty to the farmer whose goods are few below consumers' expectations of quality.

著者

川島 滋和 森田 明 樋口 貞三

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.16, no.1, pp.1_14-1_24, 2009-06-30 (Released:2011-06-17)

参考文献数

11

被引用文献数

2 1

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A significant natural disaster such as urban earthquake may deprive substantial numbers of people access to food or the means to prepare food. To mitigate nutritional risk and possible food panic resulted from the striking of earthquake, local governments encourage every household to stockpile food and water for at least three days.This paper assesses the supply of emergency food stored at household level, and identifies socio-economic factors affecting households' decision-makings on emergency food preparation. We conducted a large scale survey in Sendai City, Miyagi, where earthquakes of magnitude 6 or above have been occurring periodically.The results show that only 16 percent of the respondents keep a three-day supply of emergency food as recommended and that nearly 30-40% of the respondents are projected to be food insecure when lifeline utilities become unavailable. Emergency foods are more likely to be prepared by those (1) who take other prevention activities, (2) who live in a house, (3) who are concerned about earthquake disaster, and (4) who are careful about nutrition and health in an ordinary diet.To strengthen local food supplies in emergency, the involvements of local community and food related industry would be needed in anti-disaster management, thereby making food system more invulnerable to natural disaster.

著者

櫻井 清一

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.17, no.1, pp.21-26, 2010-06-30 (Released:2011-08-04)

参考文献数

11

被引用文献数

1