Organic beef in Japan - is there any room for New Zealand?
T. OZAWA1, N. LOPEZ-VILLALOBOS2
AND H.T. BLAIR2
1. Department of Animal Science, Nippon Veterinary and Animal Science
University, Tokyo, 180-8602 Japan
2. Institute of Veterinary,
Animal and Biomedical Sciences, Massey University, New Zealand
Proceedings of the New Zealand Society
of Animal Production 2002. 62: 128-132
In September 2001, an incident of mad cow disease (bovine spongiform
encephalopathy) occurred in Japan. Japanese people now seek improved
safety of beef meat and organic beef might fulfil part of this requirement.
In this study, interviews were held with owners of a pasture-based
beef production farm on the island of Hokkaido in Japan, which is
widely recognized among the Japanese consumers as a 'healthy and
ecological'. The farming system is pasture-based, raising Hereford,
Angus and crossbreeds, rather than the traditional Japanese Black
breed. It is necessary to use grain-based concentrate feed when
the animals are being finished. These feeds are fully imported,
non-genetically modified, and 'post harvest free feed (PHF)'. Feeding
imported organic grains to cattle for fattening is contrary to the
Codex organic regulations settled in 2001. Therefore, it would appear
difficult to achieve domestic organic beef meat production in Japan.
There are opportunities for New Zealand beef exporters to expand
their market in Japan. To achieve this expansion, there are two
major issues to address. Firstly, intensive market promotion to
the Japanese consumer will be necessary using New Zealand's "clean
and green" image and pasture-based finishing systems. Secondly,
research work is necessary to develop special beef commodities which
fit the Japanese consumer's taste.
Keywords: organic beef production; Japan; New Zealand; beef market
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