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地域活性化における米の商品企画
https://doi.org/10.60171/00003124
https://doi.org/10.60171/0000312420fdf7c6-f1b7-4ab9-902c-cd2f67b18bad
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
47-2.pdf (2.3 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-15 | |||||||||
| タイトル | ||||||||||
| タイトル | 地域活性化における米の商品企画 | |||||||||
| 言語 | ja | |||||||||
| タイトル | ||||||||||
| タイトル | Product Development of Rice for Local Activatio | |||||||||
| 言語 | en | |||||||||
| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 地域活性化 = local activation | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 商品開発 = product development | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 米 = rice | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 米粉 = rice powder | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 日本酒 = rice wine | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | 甘酒 = amazake （sweet fermented rice drink） | |||||||||
| キーワード | ||||||||||
| 主題Scheme | Other | |||||||||
| 主題 | ブランディング = branding | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| ID登録 | ||||||||||
| ID登録 | 10.60171/00003124 | |||||||||
| ID登録タイプ | JaLC | |||||||||
| 著者 |
烏田, いづみ
× 烏田, いづみ
× Karasuda, Izumi
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| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | The future of Japanese rice farming, it is not exaggerating to say, means that of agriculture as a whole in a district, and the future of agriculture means that of the district itself. Many rural areas in Japan have similar problems these days, which include 1) super-aging phenomenon and depopulation, and 2) lack of industry and employment. An increase in rice production and consumption could be helpful to solve the problems and consequently to activate the areas. Rice consumption in Japan, however, has been steadily declining for some decades because the diet of Japanese people diversified and we came to eat more and more bread or pasta or others. This trend seems to be maintained for the future, and so the rice production to meet people’s needs is necessary for its increase. Under the circumstances, “the rice for rice powder,” admitted in 2008 as a manner of production adjustment, is expected to improve the profitability of rice farms. The use of rice powder as a substitution for flour should be introduced widely to expand its consumption. At the same time, it is imperative to revise processed products of rice, such as rice wine, “sake” in Japanese, and to proceed the branding of local rices to make them accepted globally. In current Japan,“michi-no-eki (roadside stations)” and “teikei markets” selling farm-fresh vegetables are very popular and the so-called sixth-order industry is actively promoted. As a result, many processed products of crops are competing with each other. For a developed product to attain some good sales in this saturation, corporations, food specialists and the community must join together and make a strategic move to convey the product information to consumers under the clear and accurate concept. To inspire its trial tasting, appealing to consumers’ senses is crucial. Food stylists are required to design the whole product as a food producer, from its taste to its advertising copy, package, market and sales method. In this actual product development in association with two companies and rice producers, I approached to the expansion of rice consumption in three ways, which I considered equally important. The first was working out new recipes of rice powder and providing the brochures to introduce them as a way of motivating its consummption; the second was brushing-up of an existing article of Japanese sake in light of the future trend of consumption; the third was branding of Isehikari rice along with its specific plot. Trying to grab the characteristic of the materials and examine the products from consumers’ viewpoints, we succeeded in embodying straightforwardly and clearly our concept of what messages we wanted to convey with the products, and of what kind of merchandise they should be. We will see the transition of their sales and work on new products and their promotion. | |||||||||
| 書誌情報 |
広島文化学園短期大学紀要 巻 47, p. 21-28, 発行日 2014-12-26 |
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| 出版者 | ||||||||||
| 出版者 | 広島文化学園短期大学 | |||||||||
| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 18846769 | |||||||||
| 書誌レコードID | ||||||||||
| 収録物識別子タイプ | NCID | |||||||||
| 収録物識別子 | AA12454339 | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
| 著者版フラグ | ||||||||||
| 出版タイプ | VoR | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
