@conference {41674,
	title = {Chevre meat{\textquoteright} (goat meat) impressions and taste responses by Japanese},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {66},
	year = {2006},
	month = {Jan},
	pages = {360-362},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Napier},
	abstract = {To investigate the strong prejudice against goat meat and to assist with promoting goat meat consumption in Japan, a taste-test survey and two questionnaire surveys were carried out amongst 30 university students. A pre-questionnaire survey was undertaken before the goat meat was tasted to understand the first impressions of the meat. Three different goat meat dishes (simmered meat and potatoes, goat casserole and sweet and sour goat) were served for taste evaluation. The results from this survey suggested that goat meat should be rebranded before embarking on a promotional campaign in Japan. "Chevre meat" has been chosen as a new term to promote goat meat. The phonological phrase "goat" in Japanese is not appealing to the Japanese consumer. Instead of using the Japanese word for goat, "chevre" (which in French means goat) is suitable for promotion. Combining the French and English words together as "chevre meat" sounds attractive to the Japanese consumer. Attaching an attractive recipe card to the chevre meat package will help consumers to understand how to prepare goat meat. Based on these results, a New Zealand exporter has undertaken to ship a New Zealand goat meat sample to Japan beginning in late 2005. },
	issn = {1176-5283},
	author = {Ozawa T and Nishitani J and Blair HT}
}
@conference {41830,
	title = {Is goat meat acceptable to Japanese youth? The first goat meat taste survey in Japan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {65},
	year = {2005},
	month = {Jan},
	pages = {256-260},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Two sensory evaluations of goat meat were carried out to examine the acceptance of goat meat by Japanese youth. The first test used 172 university students to examine the preference between loin and hind leg of domestic goat. The second test employed 35 university students to rate taste differences between loin and fillet. The sensory analysis between loin and hind leg showed that {\textquoteleft}chewiness{\textquoteright} in goat meat was highly rated. Also loin meat was relatively highly evaluated in comparison with hind leg meat. Fillet meat obtained slightly higher evaluation in comparison with loin meat. Due to the expense of goat meat at retail outlets in Japan, New Zealand could have an advantage of shipping loin and fillet goat meat to meet the future demand by Japanese youth.
KEYWORDS: goat; meat: sensory test; Japan. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
@conference {41542,
	title = {An update on beef traceability regulations in Japan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {65},
	year = {2005},
	month = {Jan},
	pages = {80-84},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {An updated beef traceability system has been in operation in Japan since December 2004. This system enables consumers to check the origin of beef products, not only for table meat, but also for restaurant cuisine. The system is dependent on producers, abattoirs, meat wholesalers and meat retailers recording and managing information on each cattle beast using a ten-digit individual identification number. It would not be an exaggeration to say that the essence of the Japanese beef traceability system would not be possible without this individual identification number. Fukaya Wagyu adopted an extended traceability system by presenting detailed information which is missing in the national system. This detailed information enables a {\textquoteleft}face to face{\textquoteright} relationship to be established between the farmer and consumer. This relationship is an effort to promote the supermarket{\textquoteright}s own brand to the customer.
KEYWORDS: traceability system; beef; Japan. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
@conference {41506,
	title = {A survey of goat meat acceptability in Japan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {64},
	year = {2004},
	month = {Jan},
	pages = {208-211},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {A questionnaire survey was designed to gauge consumer interest in goat meat. The questionnaire was responded to by 98 households living in or near Tokyo. The main results of the survey are as follows. 1) Impression of goat meat; 61\% of the respondents indicated that goat meat was {\textquotedblleft}not common in their home{\textquotedblright}. 2) Consumer experience; only 16\% of the respondents had experience of eating goat meat and they felt goat meat is {\textquotedblleft}smelly{\textquotedblright} (50\%), {\textquotedblleft}tender{\textquotedblright} (38\%) and {\textquotedblleft}delicious{\textquotedblright} (31\%). 3) The two main reasons why consumers have not eaten goat meat were {\textquotedblleft}lack of purchasing opportunity{\textquotedblright} (78\%) and {\textquotedblleft}don{\textquoteright}t feel like eating it{\textquotedblright} (18\%). 4) Options to promote goat meat consumption; 52\% of respondents who have not eaten goat meat were prepared to purchase if it was available in the supermarket at a reasonable price and if recipes were added with the meat package. 5) Reasons for people not purchasing goat meat included {\textquotedblleft}dislike of new meat{\textquotedblright} and {\textquotedblleft}pity for the goat{\textquotedblright}.
These results show that goat meat can be promoted to the Japanese households as {\textquotedblleft}a new product{\textquotedblright} if the price is reasonable and recipes are added to the package. However, a considerable number of market strategies need to be implemented to achieve the acceptance of goat meat by Japanese consumers. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
@conference {41403,
	title = {Beef traceability systems in Japan - how should New Zealand prepare?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {63},
	year = {2003},
	month = {Jan},
	pages = {49-52},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Queenstown},
	abstract = {Interviews were held with National Federation of Agricultural Cooperative Association (NFACA), Ministry of Agriculture, Forestry and Fisheries (MAFF) and New Zealand Meat Board staff to describe current beef traceability systems operating in Japan following the BSE incident there in 2001. Some suggested actions for the New Zealand beef industry to become more competitive against domestically produced beef are described from a traceability perspective. It is concluded that there is no sustainable, complete (from farm to consumer) beef traceability systems being operated in Japan, not only by domestic producers or retailers, but also by overseas companies. Domestic traceability systems are either facing financial problems (NFACA system) or functional problems (MAFF system). This means that if New Zealand adopts a farm to consumer traceability system in the Japanese market, it will be the pioneer and will be recognised, as "clean and green", not only by nuance, but also in practice by the Japanese consumer. The main problem for New Zealand adopting such a traceability system in the Japanese market is balancing anticipated expenses versus expected financial return to the New Zealand beef producer. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
@conference {41331,
	title = {Organic beef in Japan - is there any room for New Zealand?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {62},
	year = {2002},
	month = {Jan},
	pages = {128-132},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Palmerston North},
	abstract = {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 {\textquoteleft}healthy and ecological{\textquoteleft}. 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 {\textquoteleft}post harvest free feed (PHF){\textquoteleft}. 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{\textquoteleft}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{\textquoteleft}s taste. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
@conference {41286,
	title = {A comparison of dairy farming between New Zealand and Japan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {61},
	year = {2001},
	month = {Jan},
	pages = {203-206},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {The productivity and financial performance of dairy farms in New Zealand and Japan (Hokkaido) were analysed. Relative to Hokkaido, New Zealand has lower yield of milk solids per cow, but higher production per hectare because of their pasture grazing systems. The value of milk solid is much higher in Hokkaido than New Zealand (NZ$14.7 vs. NZ$3.5/KgMS), and the total expenses of producing milk solids are much higher in Hokkaido than in New Zealand (NZ$11.5 vs. NZ$3.0/KgMS). New Zealand has a lower variable cost, but higher fixed expenses and higher cash surplus ratio per farm compared with Hokkaido. There is also remarkably high interest expenditure in New Zealand caused by non-subsidised loan procurement from finance organisations. Total farm expenses per cow in New Zealand is only at about 1/10 of Hokkaido expenses. There is a marked difference in financial structures between the two countries, especially in turnover ratios of gross assets. The results suggest that it is important for dairy farmers in Hokkaido to consider not only cost savings achieved through grazing systems, but also to consider that grazing systems make only poor utilisation of capital. },
	issn = {1176-5283},
	author = {Ozawa T and Lopez-Villalobos N and Blair HT}
}
