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食品生産組織と地理的表示保護－八丁味噌の事例研究－
https://doi.org/10.24517/00070550
https://doi.org/10.24517/00070550ec9c428d-9709-4b90-b430-3a9fbd658c21
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AA11430153-54-33-52.pdf (1.1 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-06-30 | |||||
| タイトル | ||||||
| タイトル | 食品生産組織と地理的表示保護－八丁味噌の事例研究－ | |||||
| タイトル | ||||||
| タイトル | Food Processing Organizations and Geographical Indication (GI) Protection Systems: A Case Study Regarding the “Hatcho Miso” Seasoning Paste | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 八丁味噌 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 地理的表示 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 岡崎市 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 中小企業経営 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 食品 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Hatcho Miso, Geographical Indication, Okazaki City, management of small and medium-sized enterprises, food | |||||
| 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 | 10.24517/00070550 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
白石, 弘幸
× 白石, 弘幸 |
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| 著者別表示 |
SHIRAISHI, Hiroyuki
× SHIRAISHI, Hiroyuki |
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| 書誌情報 |
日本海域研究 en : Japan sea research 巻 54, p. 33-52, 発行日 2023-03-17 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1347-7889 | |||||
| NCID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11430153 | |||||
| 出版者 | ||||||
| 出版者 | 金沢大学環日本海域環境研究センター | |||||
| 出版者（別名） | ||||||
| 出版者 | Institute of Nature and Environmental Technology Kanazawa University | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Following the examples of European countries, the Japanese government put the Geographical Indication (GI) Protection System into operation in 2015. The system is one which protects the names of specific agricultural, forestry, and fishery products. It designates them as intellectual property whose superior quality, reputation, and other characteristics are essentially attributable to their geographical origins such as the surrounding natural environment and the products’ established and time-honored methods of production. Under the new system, agricultural, forestry, and fisheries related associations must register the name of a product with the Ministry of Agriculture, Forestry, and Fisheries (MAFF). If a company does not join an association then that company cannot use the GI label on its product brand. Generally speaking, miso, one of Japan’s most famous traditional foods, is fermented soybean paste to which rice or wheat is added. Hatcho Miso is a dark red miso with a proud history in that it has been produced without interruption for over 400 years in the Hatcho area of Okazaki City. It is distinguished from other kinds of miso by its unique taste. Its taste is characterized by bitterness, richness, and moderate acidity. The only ingredients in the Hatcho Miso are quality soybeans, natural salt, purified water, and “koji”, a kind of bacterial mold. Making miso requires a lot of time and labor. In particular, in order to produce authentic Hatcho Miso, which is naturally brewed and additive-free , the finished mixture must be stored in an airtight wooden barrel for more than two years. The oldest remaining company making Hatcho Miso is the Hatcho Miso Limited Partnership whose corporate brands are Kakukyu and Maruya Hatcho Miso Co.,Ltd. However, under the above-mentioned GI protection system, the name of Hatcho Miso was registered with the MAFF by an industrial body to which the two brands do not belong. As a result, depending on the circumstances, the two brands are sometimes unable to use the name of Hatcho Miso in their product brands. The matter is pending in court. This paper provides insights into flaws in the Japanese GI protection system by comparing it to GI protection systems in the European Union (EU) and in South Korea. This paper argues that a round of prior consultations among the parties concerned should be part of the registration process as a preventive measure against possible problems. Such groundwork is necessary in order to build a consensus between local communities and the central government. |
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| 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 | |||||
| 見出し | ||||||
| 大見出し | 論文 | |||||
| 言語 | ja | |||||
