論文

査読有り
2017年6月

Protection of Kyo-yasai (heirloom vegetables in Kyoto) from extinction: a case of Sabaka-daikon (Japan's heirloom white radish, Raphanus sativus ) in Maizuru, Japan

Journal of Ethnic Foods
  • Takako Nakamura
  • ,
  • Yasushi Nakamura
  • ,
  • Azusa Sasaki
  • ,
  • Masami Fujii
  • ,
  • Koji Shirota
  • ,
  • Yutaka Mimura
  • ,
  • Shigehisa Okamoto

4
2
開始ページ
103
終了ページ
109
記述言語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jef.2017.05.008
出版者・発行元
Springer Science and Business Media LLC

© 2017 Korea Food Research Institute As a general background, Sabaka-daikon, one of the heirloom vegetables in Kyoto, ceased its commercial cultivation in the late 1960s at north Kyoto, leading to an extinction crisis. We review the activities of the local residents to revive the commercial cultivation of Sabaka-daikon from 2010. We also discuss the significance of the information on the health benefits of local foods in motivating local residents to protect local foods from extinction. For methodology, through field interviews of administrative members, venders, and farmers in Maizuru city, we explore reasons for the success in reviving a local heirloom vegetable, Sabaka-daikon. We also apply chemical analysis to determine individual differences in the anticarcinogenic (cancer preventive) compound, 4-methylthio-3-butenyl isothiocyanate, in Sabaka-daikon to guarantee its added health benefits. As a result, the primary factors for the revival of Sabaka-daikon in Maizuru city include the passion of farmers, measures undertaken by the local administration, and the marketing strategies of venders. The secondary factor is the fact that one primary factor (passion of farmers) coincides on a time axis with the other two factors (administrative measures and marketing strategies of venders). Wide individual differences in the anticarcinogenic compound, 4-methylthio-3-butenyl isothiocyanate, were observed, likely due to the variable genome of Sabaka-daikon. In conclusion, the results imply that the information on the health benefits of daikon contribute to motivating the local residents (i.e., passion of farmers) in protecting Sabaka-daikon from extinction. Revival of this heirloom vegetable would contribute to the diversification of local foods, and to the preservation of those foods and the cooking knowledge for future generations. As Sabaka-daikon variety has some races in variation of 4-methylthio-3-butenyl isothiocyanate production, a race with a fixed amount of 4-methylthio-3-butenyl isothiocyanate should be established to guarantee added health benefits of Sabaka-daikon.

リンク情報
DOI
https://doi.org/10.1016/j.jef.2017.05.008
URL
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85020481711&origin=inward
ID情報
  • DOI : 10.1016/j.jef.2017.05.008
  • ISSN : 2352-6181
  • SCOPUS ID : 85020481711

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