“Wagyu Olympics” which judges the excellence of branded cattle from all over Japan took place.
Watch and try to unveil the mystery of Japanese Wagyu. English, French and Chinese Subtitles are available (Spoken only in Japanese).-
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Chubu Centrair Airport can now inspect Japanese-grown food
TOKYO, Oct. 8 — Japanese inspectors have set up a service counter for plant and animal quarantine within the terminals at Chubu Centrair International Airport, the main gateway for the central Japan. That will make it much easier for foreign visitors to have Japanese-grown fruits and vegetables inspected and obtain relevant certification before taking them to their home countries, the agriculture ministry said. Previously, such a quarantine service was located far from the departure and arrival terminals at airports, and it has been time-consuming for travelers to get inspection certificates. The government is looking to promote Japanese-grown agriculture products overseas, and it has installed a quarantine service counter within terminals … Continue reading
Posted in Farm Policy, Food & Agriculture
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Japanese-grown carnations wane as imports rise in Japan
TOKYO, Oct. 5 — Japan’s production of carnations has fallen in recent years, as cheap imports flood the market, data from the agriculture ministry shows. The imports of carnations in 2016 rose 6% from a year earlier to a record 361.6 million flowers. They account for nearly 60 percent of the Japanese market. The biggest exporter is Colombia, which saw a 7% surge from a year earlier to 236 million. China and Vietnam also each saw a 7% increase. On the other hand, the production of carnations has declined in Japan. Japan produced 251.5 million carnations in 2016. The volume was a record low since 1976, the oldest year for … Continue reading
Posted in Food & Agriculture
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International Labour Organization’s head of cooperatives unit urges Japanese cooperatives to make more efforts to promote their activities abroad
TOKYO, Sept. 13 – The head of International Labour Organization’s Cooperatives Unit gave high marks to Japanese cooperatives’ activities, expressing hope that such initiatives will be promoted worldwide. In an interview with The Japan Agricultural News during her visit to Japan, Simel Esim of the Geneva-based organization said cooperatives can make global contributions by working to achieve the Sustainable Development Goals set by the United Nations. Ever since it was established, the ILO has recognized the importance of cooperatives in carrying out its mission of realizing social justice and prevention of unemployment, Esim said. Based on Promotion of Cooperatives Recommendation adopted by member states in 2002, the cooperatives unit is … Continue reading
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Japan and Hong Kong sign agreement to promote Japan’s food exports
TOKYO, Oct. 3 – Japan’s Ministry of Agriculture, Forestry and Fisheries and the Hong Kong Trade Development Council (HKTDC) agreed on Oct. 2 to strengthen cooperation aimed at boosting Japan’s exports of food, farm and marine products to Hong Kong. Agriculture minister Ken Saito and HKTDC Executive Director Margaret Fong signed a memorandum with additional clauses for cooperation, including promotion of Japanese cuisine, at the ministry in Tokyo the same day. Hong Kong is the world’s largest exporter of Japanese food and agriculture products. The ministry and the council signed a memorandum on export promotion in 2012 to recover Japan’s exports which had been reduced after the Fukushima No. 1 … Continue reading
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【Series】 Our Noh no Ikebana ： “We enjoy dynamic arrangments under clear autumn sky” says Miyoko Sasaki from Nishiwaga town, Iwate Prefecture (Oct. 6)
“It’s been over 20 years since I began Noh no Ikebana in one of the activities of our local agricultural cooperative. I was so impressed by the works of the senior members that I launched a Noh no Ikebana Group with my local friends. We exhibit our Ikebana, for example, at local agricultural fairs as well as parties for seniors. We also place our ikebana works at a farmers’ restaurant run by the group. First thing we do is to set the central theme, in many cases considering seasonal events and dishes. We always try to make it dynamic while using tools and materials as simple as possible. The theme … Continue reading
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