Organic beef in Japan - is there any room for New Zealand?
T. OZAWA, N. LOPEZ-VILLALOBOS AND H.T. BLAIR
Department of Animal Science, Nippon Veterinary and Animal
Science University, Tokyo, 180-8602 Japan
E-Mail:
NZSAP 2002 Abstract No. 33
Proceedings of the New Zealand Society of Animal Production 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: NZSAPAB;
organic beef production; Japan; New Zealand; beef market
Last Updated 30/07/2002
