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  1. 戦後日本の農地改革
  2. 日本の農地改革が成功した理由
  3. 水稲農業
  4. 田植え
  5. 初期の機械化農業
  6. 農地の再編成
  7. 野菜果物栽培の革新
  8. 米の配給と補助金制度
  9. 日本の農業人口の減少
  10. 農家の規模と後継者問題
  11. 日本の農業の担い手 
  12. 三ちゃん農業
  13. 日本人の食生活の変化
  14. 日本の酪農
  15. 日本人はどのような乳製品を食べるのでしょうか
  16. 日本の肉牛
  17. 農家の収入の変化
  18. 日本の養蚕
  19. 日本における食糧の自給
  20. 日本における米の自給
  21. 日本における有機農業
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A farmer in bright yellow milks a cow by hand.
An apprentice learns the proper technique to care for dairy cows.
Photo Courtesy of the Japan Forum. Photo by Hikari Yoshino.
Dairy Farming in Japan
Dairy farming has become an important part of Japanese agricultural production as the Japanese diet has changed. In 2001, 32,000 households raised 1.7 million dairy cattle in Japan. They produced 8.5 million metric tons of raw milk, nearly 60 percent of which was sold as fresh milk for drinking. Hokkaido with its cold climate and larger farm size is a primary area for dairy farming, but most of its raw milk production is processed into butter, cheese, canned milk products, and ice cream. Dairy farms closer to major cities produce most of the fresh milk that Japanese drink. While some dairy farms in Hokkaido keep their cattle in pastures, most dairy cows are kept in small feedlots and fed grain. Japanese dairy farms are small compared to those in the United States and other western countries, with an average of about 50 head of dairy cattle per farm. The number of large-scale commercial dairy farms is increasing rapidly. Click on CHARTS, below, to learn more about dairy cattle in Japan.
言葉の説明:  commercial  |  head of dairy cattle  |  feedlots

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