{"created":"2024-04-10T07:07:51.067358+00:00","id":2000004,"links":{},"metadata":{"_buckets":{"deposit":"165a83c3-3b5f-4942-95d5-df62effd059d"},"_deposit":{"created_by":8,"id":"2000004","owner":"8","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"2000004"},"status":"published"},"_oai":{"id":"oai:aikoku-u.repo.nii.ac.jp:02000004","sets":[]},"author_link":["135"],"control_number":"2000004","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"26","bibliographicPageEnd":"15","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"愛国学園大学人間文化研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Human and Cultural Sciences ; The Journal of Aikoku Gakuen University","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Since Japan’s “Act on Stabilization of Supply, Demand and Prices of Staple Food” was enacted in 1995, new varieties of rice bred in each producing prefecture have been competitively branded. In branding rice, the quality of the variety is generally based on the “Rice Taste Ranking” conducted by the Japan Grain Inspection Association, and obtaining a “Special A” rating is a prerequisite for branding. To the best of our knowledge, no study has examined what the results of the Rice Taste Ranking mean economically and whether obtaining a Special A rating is sufficient for becoming a brand-name rice. To measure the impact of rice branding in this study, we employ a simple model in which the average price of rice by year and brand are the dependent variables and year and brand category dummies are the explanatory variables.\nBased on the average prices by brand and the status of Special A rating, rice was classified into “brand rice,” “Special A regular nonbrand rice,” and “nonbrand rice”; subsequently, the results were measured during the same period of falling and rising prices for each type. The results confirmed that prices for “brand rice” were less likely to decline or rise than prices for “Special A regular nonbrand rice” and “nonbrand rice.” Because the analysis was limited to periods in which prices declined and rose over several years, the results indicated that brand rice is price elastic. In addition, the existence of the group defined as “Special A regular nonbrand rice” that was unable to command a high price despite being classified as “Special A rice” by the Rice Taste Ranking indicated that receiving a Special A rating does not necessarily make high quality rice a “brand rice.” Notably, strong name recognition by many people and excellent quality did not necessarily translate into high price levels or elastic prices. Finally, based on the results of this study, we offer some observations on the future of rice varieties and other rice-related policies in Japan.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"2","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Department Bulletin Paper","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA1135787X","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344705X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"MIZOTA, Toshiyuki","creatorNameLang":"en"},{"creatorName":"溝田, 俊之","creatorNameLang":"ja"},{"creatorName":"ミゾタ, トシユキ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"MIZOTA","familyNameLang":"en"},{"familyName":"溝田","familyNameLang":"ja"},{"familyName":"ミゾタ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Toshiyuki","givenNameLang":"en"},{"givenName":"俊之","givenNameLang":"ja"},{"givenName":"トシユキ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"135","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-24"}],"filename":"26.1-15.pdf","filesize":[{"value":"6.7 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://aikoku-u.repo.nii.ac.jp/record/2000004/files/26.1-15.pdf"},"version_id":"af4ffbf5-02f8-4bc0-9dc8-bf30c4604353"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ブランド化 | 食味ランキング試験 | 特A","subitem_subject_language":"ja"},{"subitem_subject":"Branding | Rice Taste Ranking | Special A","subitem_subject_language":"en"}]},"item_title":"コメのブランド化と「特A」取得の効果について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コメのブランド化と「特A」取得の効果について","subitem_title_language":"ja"},{"subitem_title":"Effects of Rice Branding and Acquiring a \"Special A\" Rating","subitem_title_language":"en"}]},"item_type_id":"3","owner":"8","path":["1712284085230"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-10"},"publish_date":"2024-04-10","publish_status":"0","recid":"2000004","relation_version_is_last":true,"title":["コメのブランド化と「特A」取得の効果について"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2024-04-24T04:12:24.087728+00:00"}